Best foods for your ticker

Simple food choices go a long way when it comes to the health of your heart. Focusing on fresh foods full of heart-healthy fats and antioxidants can decrease your risk of developing heart disease and cut your chances of a heart attack. These 10 foods will help keep your ticker in top shape.

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Sweet nothings

One of life’s unfair rules is that anything that is worth eating is too sugary too greasy or simply not available. Take sweets, feel-good, comfort foods of the first order. It’s a different story that we cures them later when we discover those couple of extra inches around the waist or an extra filling in our teeth.

But all is not lost, it seems. There are still some good, old sweet foods that will not make our cholesterol level shot up or take us on a mile-long guilt trip.

On the contrary, they are great substitutes for harmful foods and contribute to good health. These foods include marshmallows, marmalade, chocolates and even ice-cream! And the best part is that by replacing fatty and extremely sugary foods with these, we can still manage to satisfy our sweet tooth.

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7 Dont's after a meal

Now here's a secret of living healthy and beautiful life.

Chicken Curry Pasta

Ingredients:
Penne pasta _______________________________________ 1 packet
Chicken (boneless) __________________________________300 grams
Onion (finely cut) ___________________________________1
Green chillies______________________________________ 3
Capsicum (cubes) ___________________________________ 2
Tomatoes (chopped)_________________________________ 5
Fresh coriander (chopped) ____________________________½ bunch
Mozzarella cheese___________________________________ ½ cup
Ginger/garlic paste__________________________________ 1 tsp
Red chilli powder___________________________________ ½ tbsp
Olive oil _________________________________________ 6 tbsp
Salt____________________________________________ to taste


Method:

• · Boil salted water in a pot. Add pasta and 2 tbsp oil and cook for 10 minutes.

• · Cool pasta in cold water and take it out. Add 1 tbsp of oil and pit aside.

• · Heat 2 tbsp of oil in a frying pan and fry onion until golden. Add ginger / garlic and chicken. Fry.

• · When chicken changes colour, add tomatoes, green chillies and capsicum. Fry

• · Add red chilli powder, crushed red chillies, salt, hot spices and pasta and cook.

• · When oil surfaces take the pasta out. Garnish with fresh coriander and cheese. Serve.

Noodles Basket

Ingredients:
Noodles (boiled)____________________________________1 packet
Chicken (strips) ____________________________________500 grams
Mushrooms (finely cut)_______________________________1/2 cup
Onion (chopped)____________________________________1
Capsicum (finely cut)_________________________________1
Garlic (chopped)____________________________________3 cloves
Tomatoes (de-seed and chop)___________________________2
Crushed black pepper_________________________________1 tsp
Turmeric powder____________________________________1/2
Cornflour__________________________________________2 tbsp
Stock_____________________________________________1 cup
Soya sauce_________________________________________ 2 tbsp
Oil_______________________________________________as required
Salt______________________________________________to taste

Method:

• Boil noodles with 2 tbsp oil. Cool in water and drain.
• Heat oil in a wok. Put noodles in a sieve and gently press another sieve on top. Fry until golden.
  
• Noodles Basket is ready.
• Heat 1/2 cup oil in a pot and fry onion and garlic until golden. Add chicken and fry until colour changes.
  
• Add black pepper, turmeric, capsicum, tomatoes, salt, soya sauce, mushrooms, stock and water and cook.
• Dissolve cornflour in water and add slowly in the pot.
• When mixture thickens remove from flame.
• Place Noodles Basket in a tray and pour chicken mixture on top. Serve
  

Masala Eggs and Mince

Ingredients:
Beef mince (ground thick)________________________________ ½ kg
Eggs_______________________________________________ 6
Onions _____________________________________________ 2
Lemons_____________________________________________2
Tomatoes____________________________________________2
Green chillies_________________________________________8
Hot spices powder______________________________________1 tsp
Onion seeds__________________________________________1/3 tsp
Turmeric powder______________________________________½ tsp
Red chili powder_______________________________________1 tbsp
Ginger / garlic (crushed)_________________________________2 tbsp
Coriander leaves_______________________________________½ bunch
Clarified butter________________________________________½ cup & for frying
Salt________________________________________________to taste
Water______________________________________________ ½ cup

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Method:

• Boil the eggs. Heat clarified butter in a frying pan and fry the eggs.

• Heat clarified butter in a pot and fry finely sliced onions till they turn golden. Dice the tomatoes and add them to the onions.

• Add ginger / garlic paste and fry.

• Fry some more.

• Add mince and water and mix well.

• Cover the pot with a lid and keep the mine on low flame to cook.

• • When mince gets tender and oil appears on the surface add green chillies and finely chopped coriander leaves.

• • Let it cook for a while and the add onion seeds and eggs. Keep on Dum for a few minutes and then take out in a dish and serve.

White Beans and Mutton

Ingredients:
Mutton______________________________________½ kg
White beans__________________________________½ kg
Onions (chopped)_______________________________2
Cinnamon____________________________________2 sticks
Green cardamoms______________________________5
Cloves_______________________________________5
Crushed red chillies______________________________1 tsp
Crushed black pepper____________________________1 tsp
Turmeric powder_______________________________ ½ tsp
Garlic_______________________________________2 tbsp
Olive oil______________________________________2 tbsp
Baking soda___________________________________2 tbsp
Salt_________________________________________to taste
Green chillies (chopped)___________________________ 4
Coriander leaves (chopped)_________________________¼ bunch

Method:

• • Soak white beans overnight and boil them in a pot. Do not drain the excess water.

• • Heat oil in a wok; add cinnamon sticks, green cardamoms and cloves. Fry.

• • Add crushed garlic and onions, fry till they turn golden.

• • Add mutton and cook.

• • When oil appears on the surface, add red chillies, turmeric powder,

Become tender.

• • Garnish with green chillies and coriander leaves before serving.

Zarda

Ingredients:
Sehla rice (soaked)__________________________ 2cups
Sugar___________________________________1 cup
Dried whole milk___________________________250 grams
Compote________________________________100 grams
Clarified butter____________________________6 tbsp
Cinnamon________________________________6 tbsp
Cloves___________________________________4 to 5
Yellow food coloring_________________________1 pinch
Screw pine_______________________________ few drops
Dried fruit________________________________as required
(Of your own choice)

Method:

• • Put a cup of water in a pot and add 1 cup sugar to it. Cook it on high flame for 5-7 minutes to make sugar syrup.

• • Heat clarified butter in a separate pot; add cinnamon and cloves to it. When it starts to give a fragrance, add rice that has been socked for at least 2 hours, and equal amount of water.

• • Cover the pot with a lid. When rice starts to dry, add sugar syrup and half the dried whole milk. Add half the pot with a lid.

• • Rice on dum for 10 minutes.

• • Take Zarda out in a dish; garnish with the remaining dried whole milk, compote and dried fruits before serving.

Fish Koftay

Ingredients:
For Koftas:
Fish fillet___________________________________½ kg
Lemon_____________________________________1
Mint leaves (chopped) __________________________½ bunch
Onion (chopped) ______________________________1
Green chillies (chopped)_________________________4
Egg white___________________________________1
Bread slices__________________________________2 slices
Rice flour____________________________________2 tbsp
Whole black pepper_____________________________½ tsp
Crushed red chillies_____________________________½ tbsp
White cumin powder____________________________1 tsp
Hot spices powder______________________________1 tsp
Salt________________________________________to taste
Oil_________________________________________ for frying

For Gravy:
Onions______________________________________3
Ginger / garlic paste_____________________________1 tbsp
Yogurt ______________________________________½ cup
Red chili powder________________________________1 tbsp
Turmeric powder_______________________________1 tsp
Coriander powder______________________________ 2 tbsp
Hot spices powder______________________________1tsp
Salt________________________________________to taste
Oil_________________________________________1 cup

Methond:

• • Coat fish pieces with a little white vinegar; after 10 minutes wash them and coat them and coat them with lemon juice. Grease a tawa with oil and grill the fish pieces on it . take the pieces off when all the water dries up and mash them with the help of a fork.

• • Add kofta ingredients to the mashed fish and mix with hands. Make small koftas and fry on low heat. To make gravy, heat oil in a pot and add finely sliced onions.Fry till they turn light folden and then add all the gravy ingredients. When oil appears on the surface, arrange koftas in it. Add 1 ½ cups water and without stirring cook on medium flame. Take it off flame after 10 minutes.

• • Garnish with coriander leaves and green chillies before serving.

Chickpea Kebabs

Ingredients:
Chickpeas____________________________________½ kg
Rice flour____________________________________½ cup
Bread_______________________________________3 slices
Egg whites____________________________________2
White sesame seeds ( roasted)______________________125 grams
Crushed black pepper____________________________1 tsp
Red chili powder________________________________1tbsp
Salt_________________________________________to taste
Green chillies (Chopped)__________________________4
Oil_________________________________________for frying

Method:
• Soak chickpeas overnight and then grind them.
• Put ground chickpeas, red chillies, green chillies, and bread slices without crusts in a separate bowl and take roasted sesame seeds out in a plate. Heat a little oil in a frying pan.
• Make kebabs from the chickpeas mixture. First dip them in egg whites and then in sesame seeds before frying till they are golden.
• Serve Chickpea Kebabs with Various chutneys.

Stock Palao

Ingredients:
Rice ____________________________________2 ½ cups
Onions (finely sliced)________________________ 3
Green chillies _____________________________4
Ginger / garlic paste ________________________1 tbsp
Yogurt __________________________________3 tbsp
Green cardamoms __________________________4-5
Salt_____________________________________to taste
Oil______________________________________1 cup

Stock Ingredients:
Mutton___________________________________1kg
Garlic____________________________________1 pod
Onions ___________________________________4
Fennel seeds _______________________________½ tbsp
Black cardamoms ____________________________4
Coriander seeds _____________________________2 tbsp
White cumin seeds ___________________________½ tbsp
Water ____________________________________4 cups

Method:

• • Put mutton, peeled whole onions, garlic pod, and water in a pot to make stock. Put coriander seeds, fennel cumin seeds and black cardamoms in a muslin cloth; tie it up in a knot and leave it in the stock pot. When mutton becomes tender, remove it from stock. Sieve the stock and set it aside. In a separate pot, heat oil and fry the sliced onions. When they turn golden, take out half of them and pit them aside. Add ginger / garlic paste, green cardamoms, green chillies and yogurt in the remaining onions. Fry for five minutes and then add stock. When stock comes to a boil, add soaked rice and salt. Cook rice till it is almost ready and all the water has dried up. Put the pot on a tawa and keep on dum.

• • When steam starts to rise, take the rice out in a dish and garnish with fried onions. Serve with reaita.

Gushtaba

Ingredients:
Minced beef _________________________________½ kg
Coriander powder ______________________________2 tsp
Cumin powder _________________________________1 tsp
Kashmiri chili powder____________________________ ½ tsp
Salt _________________________________________2 tbsp
Arrowroot ____________________________________4 tbsp
Yogurt (whisked) _______________________________1 cup
Sugar _______________________________________1 tsp
Ginger (chopped) _______________________________1 tsp
Coriander leaves (Chopped) ________________________2 tbsp
Oil and water __________________________________as required

Method:

• • Wash and dry minced beef. Mix the minced beef, powdered red chillies, powdered coriander, arrowroot and 1 tbsp salt together in a bowl. Make ‘koftas’ the sizw of eggs, of the mixture.

• • Heat oil in a wok and fry ‘koftas’ in it. Take them out on paper towels after they turn golden so that oil is absorbed.

• • Heat 4 tbsp of oil in a pot and add sugar ginger, yogurt and 3 cups of water. Stir continuously till the mixture boils. Add 1 tbsp of salt and place the’koftas’ one by one into the pot.

• • Cook on low flame for 20 minutes. Cover the lid and cook for 15 minutes more.

• • Place in a dish and garnish with chopped coriander leaves.

Vegetable Friend Rice

Ingredients:
Rice_____________________________________________ 1 cup
Carrots___________________________________________ 2
Capsicum__________________________________________ 1
Spring onions_______________________________________ 2
Ginger / garlic paste__________________________________ 1 tsp
Sugar____________________________________________ 2 tsp
Soya sauce_________________________________________ 1 tbsp
Salt______________________________________________ to taste
Oil_______________________________________________ as required

Method:

• • Boil rice and then pour co;d water over then. Sieve and set aside. Finley cut capsicum, cabbage, carrots and onions in the same size.

• • Put ginger / garlic paste and vegetables in a pot and fry them slightly. Add rice to the fried vegetables and mix well.

• • Add soya sauce, sugar, salt and white pepper powder in the rice and mix well.

Ras Malai

Ingredients:
Powdered milk_________________________________ 1 cup
Eggs_________________________________________ 3
Baking powder__________________________________ ¼ tsp
Milk_________________________________________ 1 kg
Green cardamoms_______________________________ 6
Sugar________________________________________ ½ cup
Almonds & pistachios_____________________________ as required
Sterling silver leaf_______________________________ for garnishing

Method:

• • Mix powdered milk, eggs and baking powder in a bowl. Knead soft dough and lwave it for 30 minutes.

• • Make small balls form the dough.

• • Boil milk in a pot and add green cardamoms and sugar to it.

• • After the sugar is completely dissolved, add the milk balls and cook on low flame for 5-7 minutes.

• • Chop almonds and pistachios and sprinkle on top. Garnish with Sterling silver leaf.

Fish Tart

Ingredients:
Bread (big)____________________________________ 6 slices
Butter_______________________________________ 1 tbsp
Fish filet______________________________________ ½ kg
Lemon juice____________________________________ 1 tbsp
Spring onions (chopped)___________________________ ½ cup
Ginger (chopped)________________________________ 1 tbsp
Yogurt _______________________________________ ¼ cup
Fresh red chillies (chopped)_________________________ 2
Honey________________________________________ 1 tbsp
Salad leaves____________________________________ as required
Olive oil _______________________________________as required
Salt & black pepper powder _________________________ to taste

Method:

• • Take a small tart pan and grease it with butter.

• • Cut bread into rounds with the help of a cutter.

• • Place bread rounds on the tart pan and keep a weight like marbles on each.

• • Keep the tart pan in a pre-heated oven at 180 ‘C; cook for around 10 minutes and take it out when bread turns golden.

• • Heat oil in a frying pan and add ginger, yogurt and honey to it. Cook till a bit dry. Add fish and cook on high flame.

• • Add spring onions, red chillies, lemon juice, salt and black pepper powder to the pan. Cook for a few minutes and then take off flame. Keep a salad leaf on each bread round and spread the fish mixture on top. Decorate with mayonnaise and spread the fish mixture on top. Decorate with mayonnaise and serve.

Fried Spicy Eggplant

Ingredients:
Eggplants (long)_____________________________________ 3
Refined flour _______________________________________¼ cup
Eggs_____________________________________________ 2
Breadcrumbs_______________________________________ 1 cup
Green chillies _______________________________________ 4
Red chillie powder ___________________________________ 1 tbsp
Salt______________________________________________ to taste
Black pepper powder__________________________________ to taste
Mustard paste______________________________________ as required
Oil ______________________________________________to fry


Method:

• • Cut eggplant into thick rounds.

• • Put refined flour, salt, black pepper and red chillies in a bowl. Mix well.

• • Finely slice green chillies, and beat the eggsm and lastly bradcrumbs.

• • Heat oil in a wok and add eggplant rounds one by one.

• • When they turn golden, take them out on paper towels.

• • Garnish with mustard sauce and chopped green chillies before serving.

Corn Salsa

Ingredients:
Sweet corn____________________________________ 1can
Capsicum______________________________________ 1
Fresh red chillies________________________________ 2
Tomatoes_____________________________________ 2
Onion________________________________________ 1
Coriander leaves ________________________________½ cup
Lemons_______________________________________ 2
Jaggery ______________________________________1 tsp
Olive oil ______________________________________2 tbsp
Salt _________________________________________to taste
Black peper powder ______________________________to taste

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Method:

• • Cut tomatoes into small pieces and put them in a big bowl.

• • De-seed and dice capsicum and onion.

• • Finely chop the red chillies and add all the vegetables into the bowl. Add jagery, lemon juice, olive oil and black pepper in the bowl and mix well.

• • Delicious Corn Salsa is ready to be served.

Hareesa

Ingredients:
Chicken breast___________________________________ 1
Barley porridge __________________________________250 grams
Sago __________________________________________50 grams
Porridge (packet) _________________________________100grams
Onion (finely sliced)________________________________ 100 grams
Ginger/ garlic paste _______________________________1 tbsp
Green chillies (chopped) ____________________________as required
Coriander leaves (chpped) ___________________________as required
Black pepper powder_______________________________ 1 tsp
Salt___________________________________________ 4 tbsp

Method:

• • Soak barley, porridge and sago in separate bowls.

• • Put oil in a pot on low flame and fry onion till it softens.

• • Add ginger/ garlic paste and chicken breast. Cook till chicken turns white. Drain barley, porridge and sago and add salt along with 1 1/3 cups water. Cook on low flame.

• • When gravy starts to boil and becomes a little thick, add 2 cups water and leave to cook on low flame.

• • Stir continuously when all the ingredients and well combined, and porridge sago and barley are fully crushed , to keep from sticking at the bottm. Remove chicken breast from the pot; hammer it fine and put again in the pot. Add black pepper, green chillies and coriander leaves. Take it out in a dish.

• • Garnish with coriander leaves and serve hot.

Beef karachi

Ingredients:
Beef____________________________________________ 1 kg
Garlic (paste) _____________________________________2 pods
Salt ____________________________________________1 ½ tsp
Ginger (chopped)___________________________________ ¼ cup
Butter __________________________________________4 ounces
Oil_____________________________________________ ½ cup
Green chillies______________________________________ 12
Red chili powder ___________________________________1 tsp
White pepper powder _______________________________1 tsp
Yogurt (whisked) __________________________________½ cup
Tomatoes (chopped) ________________________________2
Green cardamoms _________________________________8
Black cardamoms __________________________________5
Hot spices _______________________________________1 tsp
Coriander leaves (chopped) ___________________________½ bunch

Method:

• • Put 1 ½ kg water, beeg, garlic (keep 1 tsp aside) and 1 tsp salt in a pot. Cover with a lid and let it cook.

• • Add butter and oil when a little water is left in the beef.

• • Add ginger, 1 tsp garlic, green chillies, ½ tsp salt, red chillies, white pepper powder and yogurt. Let it cook.

• • When the yogurt dries up, add tomatoes.

• • Grind green and black cardamoms into a paste and add ½ tsp into the pot.

• • Add hot spices and fry till oil separates from the masala.

• • Add coriander leaves and take off flame. Serve hot.

Thai Mince and Shrimp Toast

Ingredients:
Bread __________________________________________ 12 slices
Shrimps _________________________________________125 grams
Egg whites________________________________________ 2
Salt ____________________________________________ ½ tsp
Chicken mince_____________________________________ 125 grams
Spring onions (chopped) ______________________________ 2 tsp
Parsley (chopped)___________________________________ 2 tbsp
Parsley (chopped)___________________________________ 2 tsp
Black pepper powder_________________________________ ¼ tsp

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Method:

• • Cut the crusts of bread slices and then cut the slices from the middle into triangles.

• • Grind shrimps, chicken mince, salt and black pepper in chopper in chopper to make a coarse mixture.

• • Put a layer of this mixture on the bread slices.

• • Heat oil in a frying pan and place the slices in it.

• • Fry the slices on low flame from one side and then the onther till they turn golden.

• • Take them out on paper towels. Garnish with parsley and serve.

Coconut Balls

Ingredients:
Milk powder ___________________________________ 1cup
Condensed ____________________________________ 6 tbsp
Dessicated coconut _______________________________ 1 cup
Food colouring___________________________________ a little
Pistachios______________________________________ as required

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Method:

• • Mix milk powder and condensed milk in a bowl.

• • Mix this mixture with hands till it turns into dough.

• • Make small balls from the dough.

• • Put coconut, a few drops of water and food colouring in a plastic bag.

• • Shake the bag well.

• • The coconut will turn yellow. Take it out in a plate and add crushed pistachios in it.

• • Cover the balls with coconut, place them in a dish and serve.

Vegetable Pulao

Ingredients:
Basmati Rice__________________________________ 300 grams
Black Cardamom_______________________________ 1
Greem Cardamom______________________________ 1
Cinnamon____________________________________ 1 stick
Garlic _______________________________________2 cloves
Whole hot spices________________________________ 2 tsp
Mixe vegetables ________________________________300 grams
Salt_________________________________________ ¼ tsp
White cumin seed powder_________________________ ¼ tsp
Peppercorns__________________________________ 2
Onion (finely chopped) ___________________________1
Oil _________________________________________2 tbsp

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Method:

• • Cut the mixed vegetables into small pieces. Wash the rice and soak it. Heat oil in a pot and add cardamoms, cinnamon, garlic and peppercorns, Stir till there is an aroma. Add onion and fry till they turn golden brown. Add vegetables and salt and cook for 5 minutes.

• • Add rice, white cumin seed powder and stir. Add 600 ml of water.

• • Cover the pot and cook on high flame for a few minutes.

• • Reduce flame. After the rice is fully cooked, take out on a dish and serve hot.

Note: Choose vegetables that take less time to cook.

Spinach with cottage Cheese

Ingredients:
Spinach (chopped) ______________________________ 500 grams
Cottage cheese cubes ____________________________200 grams
Fresh milk ___________________________________100 ml
Onion (chopped) ________________________________1
Garlic paste___________________________________ 2 tsp
Ginger paste___________________________________ 1 tsp
Green chillies___________________________________ 4
Turmeric powder________________________________ ½ tsp
Red chili powder_________________________________ ½ tsp
Hot spices powder ________________________________2 tsp
Oil___________________________________________ 2 tbsp
Salt__________________________________________ to taste
Tomato puree___________________________________ ½ cup
Yogurt ________________________________________4 tbsp

-------------------------------------------------------------------------


Method:

• • Blanch spinach in boiling water for 5 minutes.

• • Cook till soft, and then drain.

• • Blend spinach, green chillies and milk in a blender to make a smooth misture. Keep aside.

• • Heat oil in a frying pan. Add chopped onion and fry till golden.

• • Add tomato puree, salt ginger and garlic paste paste, red chilli powder, turmeric powder and hot spices powder. Fry till oil appears on the sides.
  
• .Now add spinach mixture and yogurt: stir well and bring to boil over medium flame. Add cottage cheese and stir for a few minutes.

• • Serve with rice or chapati.

Date and Bread Pudding

Ingredients:
Milk________________________________________ 250ml
Eggs________________________________________ 3
Powdered milk_________________________________ 50 grams
Castor sugar ___________________________________10 grams
Almonds and pistachios ___________________________50 grams
Nutmeg_______________________________________ 1 pinch
Cinnamon powder________________________________ 1 pinch
Dates ________________________________________200 grams
Butter ________________________________________50 grams
Saffron ________________________________________1 pinch

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Method:

• • Whisk the eggs, milk powdered milk, castor sugar, saffron nutmeg and cinamon powder in a bowl. Crush the almonds and pistachios.

• • Take the seeds out of the dates and break the bread into pieces.

• • Arrange the bread pieces evenly on a baking tray. Place a layer of dates, almonds and pistachios on top. Cut some of the butter into little pieces and arrange them on the dish. Pour half of the beaten eggs on it. Repeat the process with the remaining butter and eggs. Pre- heat the oven to 180’C.

• • Place a big dish filled with water in the oven to heat.

• • Press the last layer firmly with your hand and place the dish on the water tray inside the oven.

• • Cook for 30 minutes. When the batter turns golden, take it out and cut into pieces.

Mince Karachi

Ingredients:
Mince mutton______________________________________ ½ kg
Kidneys___________________________________________ 4
Onions (finely sliced) ___________________________________2
Tomatoes (finely sliced) _________________________________2
Garlic (chopped)_____________________________________ 8 coves
Ginger (chopped) ____________________________________1 ½ inch piece
Green chillies (chopped)_________________________________ 10
Corander leaves (chopped)_______________________________ ½ bunch
Coriander seeds_______________________________________ 1 tsp
Whole black pepper____________________________________ 12
Cloves______________________________________________ 5
Cinnamon___________________________________________ 1 medium piece
Whole red chillies______________________________________ 7
Salt _______________________________________________ to taste
Oil________________________________________________ ½ cup

-------------------------------------------------------------------------------

Method:

• • Cut the kidneys into thin pieces.

• • Heat oil in a wok and fry onions till they turn golden.

• • Add ginger, garlic , coriander seeds, whole black pepper, cloves, cinnamon, mince and kidneys. Cook for 7-8 minutes.

• • Put ½ cup water in the mince and keep on dum on low flame,

• • When the water dries up, add tomatoes, salt and white pepper.

• • Fry well.

• • When oil appears on the surface, add green chillies, salt and white cumin seeds, and turn off the flame.

• • Delicious mince Karachi is ready to be served.

Spicy Fried sandwiches

Ingredients:
Chicken (boiled & shredded)_____________________________ ½ cup
Bread_____________________________________________ 6 slices
Cheese (grated)______________________________________ ½ cup
Capsicum (chopped) ___________________________________½ cup
Spring onion (chopped)_________________________________ ½ cup
Chat masala ________________________________________1 tsp
Red chili powder______________________________________ ½ tsp
Salt ______________________________________________½ tsp
Eggs _____________________________________________3
Oil ______________________________________________for frying


----------------------------------------------------------------------------

Method:

• • Mix boiled chicken, cheese, 1 egg, capsicum, spring onion, chat masala, red chillies and salt in a bowl.

• • Spread this mixture on a bread slice and cover it with another slice. Press down gently.

• • Repeat this process with the other slices. Cut sandwiches into triangles.

• • Beat 2 eggs in a separate bowl and dip the sandwiches in them. Heat oil in a pan and one by one, fry sandwiches till they turn light golden.

• • Delicious Spicy Fried Sandwiches are ready to be served hot.

Gralic prawns

Ingrdients:
Prawns _______________________________________400 gram
Saya sauce _____________________________________2 tbsp
Worcesterchire sauce ______________________________1 tbsp
Oyster sauce ____________________________________1 tbsp
Garlic (paste) ___________________________________2 tbsp
Cornflour ______________________________________3 tbsp
Onion (chopped)_________________________________ ½ cup
Green chillies ___________________________________4
Black pepper powder______________________________ ½ tsp
Salt __________________________________________to taste
Oil___________________________________________ 3 tbsp

--------------------------------------------------------------------------


Method:

• • Heat oil in a pan and cook washed prawns on high flame for 2 to 3 minutes.

• • Add garlic and cook for another 3 minutes. Add sauces, salt black pepper and cornflour. Simmer for 5 minutes.

• • Add onion and green chillies when it comes to a boil.

• • Delicious Garlic Prawns are ready. Serve with fried rice.

Bavarian Cream

Ingredients:
Gelatin powder _______________________________________1 tsp
Milk_______________________________________________ 1 cup
Yogurt _____________________________________________1 cup
Honey _____________________________________________2 tbsp
Banana ____________________________________________ 1
Banana essence______________________________________ few drops
Mint leaves_________________________________________ for garnishing
Cherries___________________________________________ for garnishing

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Method:

• • Dissolve the gelatin powder in ¼ cup of water in a saucepan.

• • Heat water in a frying pan. Place the saucepan on the water for the gelatin to melt.

• • Boil milk in a pot and add honey.

• • Take it off from the stove after 10 minutes. Add yogurt, gelatin and banana essence and mix well.

• • Cut the banana into slices and place them evenly in a bowl and pour the milk mixture on top of it.

• • Place the bowl in a refrigerator to cool. Use banana, mint leaves and cherries to garnish.

Chocolate Brownie Pudding

Ingredients:
For Brownies:
Dark chocolate____________________________________ 6 ounces
Butter__________________________________________ ½ cup
Eggs____________________________________________ 2
Sugar___________________________________________ 1 ¼ cup
Vanila essence ____________________________________1 tsp
Refined flour______________________________________ 2/3 cup

For Pudding:
Egg yolk __________________________________________6
Sugar____________________________________________ 1 cup
Vanilla essence _____________________________________1 tsp
Coco powder_______________________________________ ¾ cup
Dark chocolate______________________________________ 3 ounces
Milk_____________________________________________ 3 cup
Cream____________________________________________ for garnish


Method:

• • To prepare the brownies, whisk eggs and sugar till the are mixed well.

• • Boil water in a pot. Put dark chocolate in a saucepan and place on top of the boiling water to melt. Add melted chocolate vanilla essence and refined flour to the brownie mixture and stir with a spatula.

• • Cover the baking dish with aluminum foil, pour the mixture on top and place it in a pre-heated oven at 200’C for 25 mins.

• • Cool and cut in squares. To prepare the pudding, place the milk in a pot and heat. Mix the egg yolks and sugar in bowl and blend till a foamy texture is achieved. Add to the milk and mix well.

• • Put the vanilla essence,coco powder and melted chocolate in the mixture and cook till it becomes thick.

• • To serve, place the brownies in a bowl, add pudding , and garnish with cream and chocolate shavings.

Pickled cheese

Ingredients:
Cottage cheese_________________________________ 2 packets
Capsicum (finely cut) ____________________________2
Fresh red chillies (whole) __________________________ 4
Fresh coriander (finely cut)_________________________ ½ bunch

Ingredients for gravy:
Ginger / garlic paste ________________________________1 tbsp
Red chili powder___________________________________ 1 tbsp
Tomato puree_____________________________________ 2 tbsp
Dry fenugreek leaves________________________________ 1 tbsp
Hot spices powder __________________________________1 tsp
Crushed red chillies_________________________________ ½ tsp
Crushed black pepper _______________________________ 1 tsp
Salt____________________________________________ to taste
Oil ____________________________________________ 2 tbsp
Onion seeds______________________________________ 1 tsp
Mustard seeds____________________________________ 1 tsp
Tamarind pulp ____________________________________1 tbsp
Curry leaves _____________________________________a few


Method:

• • Heat oil in a wok. Add all ingredients of gravy and fry. Fry cheese capsicums and whole red chillies lightly in a pan and mix in the gravy.

• • Serve pickled cheese garnished with finely cut fresh coriander.

Vegetable Biryani

Ingredients:
Basmati rice___________________________________ 1 kg
Cauliflower_____________________________________ 1
Peas (shelled)___________________________________ 1 cup
Carrots________________________________________ 3
French beans (finely cut) ___________________________1 cup
Potatoes________________________________________ 4
Tomatoes (finely cut) ______________________________3
Onions (finely cut) ________________________________1 bunch
Ginger/ garlic paste _______________________________ 1 tbsp
Lemon_________________________________________ 4
Yogurt__________________________________________ ½ cup
Green cardamoms_________________________________ 4
Black cumin seeds ________________________________1 tsp
Salt___________________________________________ to taste
Oil ___________________________________________1 cup
Eggs(hard-boiled and shelled) _________________________2
Fresh milk ______________________________________½ cup
Yellow food colour_________________________________ a pinch
For boiling the____________________________________ rice:
Black cumin seeds_________________________________ ½ tsp
Mint a few______________________________________ leaves
Green chillies_____________________________________ 2
Salt ___________________________________________to taste
White vinegar ____________________________________1 tbsp


Method:

• • Heat oil in a pot and fry onions brown in it. Take out on absorbent paper for crispness. In ½ the onions and add yogurt, ginger/garlic and tomatoes and fry. Add green cardamoms, juice of 2 lemons, black cumin, green chillies, fresh coriander and salt.

• • Heat oil in a frying pan and lightly fry cauliflower, carrots, peas and French beans and add to pot containing masala. Fry potatoes until golden and add to masala. Biryani masala is ready.

• • In a large pot par-boil rice with cumin, green chillies,mint, salt and vinegar. Drain excess water.

• • Grease a pot. Layer with half the rice, with cumin, green chillies, mint, salt and vinegar. Drain excess water. Grease a pot. Layer with half the rice, then with all the vegetables and finely cut egg. Sprinkle yellow food colour mixed with luke-warm milk. Add remaining onions and lemon juice and steam. Serve delicious.

• • Vegetable Biryani hot with raita and salad.