for corn lovers

Ingredient
2 1/2 cups corn kernels
2 cups milk
1 tablespoon all purpose flour (maida or plain flour)
1/2 cup finally chopped red bell pepper (capsicum or shimla mirch)
1 tablespoon oil
1/2  teaspoon cumin seeds (jeera)
1/4 teaspoon black pepper
1 teaspoon salt
1 teaspoon lemon juice
2 tablespoons shredded cheese
Bread of your choice 


Method
In a sauce pan cook the milk and corn kernels until corn is tender. Stir the corn occasionally making sure it doesn’t burn in the bottom of the pan.
Add the all purpose flour and lightly mash the corn using the food processor or blender, (do not make the paste).
Heat the oil in a saucepan on medium-high heat. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready.
When the cumin seeds crack add the corn mixture, black pepper, salt and red bell pepper.
Stir and reduce the heat to medium. This should take 2 to 3 minutes.
Next stir the cheese and close the heat.
Corn should be in the consistency of a spread not very dry.
Serve over toasted bread and garnish with minced green chili 

Eggless chocklate cake

Ingredients

• All Purpose Flour – 1 cup
• Baking Powder – ½ tsp
• Baking Soda – 1 tsp
• Unsweetened Cocoa Powder – 6 tbsp
• Granulated Sugar – ¾ cup
• Vegetable oil – ½ cup ( I used sunflower oil)
• Hot Coffee – ¼ cup (1 tsp of coffee in ¼cup hot water)
• Milk – ¼ cup, room temp
• Yogurt – ¼ cup, room temp
• Vanilla essence – 1 tsp

Chocolate Icing

• Unsalted Butter – 100 gms, room temp
• Cocoa powder – ⅓ cup
• Icing sugar – 2-2.5 cups
• Vanilla essence – 1 tsp
• Hot water – 2-3 tbsp

Instructions

1. Preheat the oven to 180 C, 10 mins before baking. Lightly grease the cake tin and line with parchment paper.
2. In a large bowl sift together the all purpose flour, baking soda, baking powder, cocoa powder and sugar. Make a well.
3. Add all the wet ingredients one by one.
4. With an electric mixer, beat the mixture on low speed for 2-3 minutes until the dry and wet ingredients are well combined. Do not over beat it.
5. Pour the batter in the prepared pan. Tap the pan a couple of times so the batter is spread evenly and there are no air bubbles.
6. Bake for about 30 min. Check the cake with tooth pick. Toothpick inserted in the middle of the cake should come clean when the cake is ready.
7. Once out of the oven, transfer the pan to a wiring rack to cool. After about an hour remove the cake from the pan and let the cake cool completely before icing.
8. For icing – combine the softened butter and cocoa powder with a hand whisk or a wooden spoon. Add a little of hot water and mix well. Add 1 cup of icing sugar and vanilla essence. Mix well. Add a tbsp of hot water, if required, mix and add one more cup of icing sugar. Combine well. Do a taste test and add more sugar if required. Also, add more hot water to suit your required consistency.

Mutton roganjosh

Ingredients:

Mutton - 1 kg chops

Curd or Yoghurt (dahi) - 3 tbsp

Chilli powder - 1 tsp

Fennel seeds (Mouri or Saunf) - 3 tsp, powdered in a coffeee grinder or mortar and pestle

Ginger - 1/2 tsp, grated

Black cardamom (Bodo elaichi) - 1

Green cardamom (elaichi) - 2

Cinammon (darchini) - 1 inch stick

Cloves (lobongo or lavang) -3

Asafoetida or Hing - 1 small pinch

Garam masala powder -1/2 tsp

Oil - 3 tbsp

Salt to taste

Preparation:

Wash the mutton and drain the water.

Cooking procedure:

In a pressure cooker, add the oil and heat to smoking. Add the green and black cardamoms, cloves, cinnamon and the hing powder and fry until the spices sputter.

Add the mutton chops and fry for 4-5 minutes. Add 1 cup water, close the cooker and pressure cook on low flame for 25 minutes. Do not use high heat or mutton will be overcooked. If required, remove after 20 minutes and check the tenderness. The mutton should be almost done.

Remove the mutton and cool to room temperature.

In a bowl, add the curd, chilli powder, fennel powder, ginger, garam masala, and salt to taste, whisk in one direction for 1 minute till mixture is smooth.

To the almost cooked mutton, add the curd mixture on low heat. Stir frequently for 7-10 minutes until the oil starts to leave the masala.

Garnish with coriander leaves and sliced halves of a boiled egg. Serve hot.

gulab ki kheer

INGREDIENTS                                                                                     QUANTITY

fresh rose petals                                                                                            50 gm
milk                                                                                                               2 ltrs   
sugar                                                                                                             1 cup
milk powder                                                                                                  2 tbsp
khoya (grated)                                                                                               2 tbsp           

METHOD

Select any scented variety of roses – the desi roses work best. Pluck all the petals discarding the stigma (the central portion) and set aside.Boil the milk along with the rose petals (leave them whole), till it reduces to half. Ensure that the milk doesn’t burn – do it on a low flame in a heavy-bottom pan. Add one cup of sugar,milk powder and khoya and then  boil till its consistency is thick. Cool and then refrigerate for at least one hour before your serve. Garnish with some more rose petals.                                         

PAAN KULFI (ICE CREAM)

Reduced milk flavoured with meetha pan, set in kulfi moulds and served
Preparation Time : 25 - 30 minutes
Cooking Time : 6 - 7 hours

Ingredients

Milk                                       5 cups
Sugar                               1/2 cup
Mawa (khoya)                       3/4 cup
Fennel seeds (saunf)               1 tablespoon
Gulkand                               2 tablespoons
Green cardamom powder       1/4 teaspoon
Paan leaves                       4
Meetha paan                       4

Method


Bring milk to a boil and cook till reduced to one third its volume.

Remove from heat and add sugar and mix. Add khoya and mix.

Crush fennel seeds and add to the kulfi mixture and mix well. Add gulkand and mix. Add green cardamom powder and mix again.Wash the paan leaves and break them. Put them in a soup strainer and pour the hot kulfi mixture over. Pass both of them through the strainer.

Break the Meetha paan and pass through the strainer into the kulfi mixture. Mix well.

Fill the mixture into kulfi cones and cover them with lid. If desired you can seal the lid with dough.

Keep the cones in the deep freezer for four to six hours or till well set.

butter chicken

Ingredients

	Boneless chicken ,cut into 1½ inch pieces	400 grams
•	Lemon juice	1 tablespoon
•	Kashmiri red chilli powder	1 teaspoon
•	Salt	to taste
•	Butter	2 tablespoons
•	For marinade
•	Yogurt	1/2 cup
•	Ginger paste	2 teaspoons
•	Garlic paste	2 teaspoons
•	Kashmiri red chilli powder	1/2 teaspoon
•	Garam masala powder	1/2 teaspoon
•	Salt	to taste
•	Mustard oil	2 teaspoon
•	FOR MAKHNI GRAVY
•	Butter	2 tablespoons
•	Green cardamom	2
•	Clove	2
•	Black peppercorns	2-3
•	Cinnamon	1 inch piece
•	Ginger paste	1 teaspoon
•	Garlic paste	1 teaspoon
•	Tomato puree	1/2 cup
•	Red chilli powder	1/2 teaspoon
•	Salt	to taste
•	Sugar	2 tablespoons
•	Kasoori methi	1/2 teaspoon
•	Fresh cream	1/2 cup

Method

Apply a mixture of red chilli powder, lemon juice and salt to the chicken pieces and set aside for half an hour in the refrigerator.

 Hang the yogurt in a muslin cloth for fifteen to twenty minutes to remove extra water. Add the ginger and garlic pastes, red chilli and garam masala powders, salt and mustard oil. Apply this marinade to the chicken pieces and place them in the refrigerator for three to four hours.

Preheat the oven to 200°C/400°F/Gas

Mark 6. String the chicken pieces onto skewers and cook in the preheated oven or a moderately hot tandoor for ten to twelve minutes or until almost done.

 Baste with the butter and cook for another two minutes. Remove and set aside.

 To make the makhni gravy, heat the butter in a non-stick pan. Add the green cardamoms, cloves, peppercorns and cinnamon.

 Sauté for two minutes, add the ginger and garlic pastes and sauté for two minutes. Add the tomato puree, red chilli powder, salt and half cup of water.

Bring the mixture to a boil. Reduce the heat and simmer for ten minutes. Add the sugar or honey and powdered kasoori methi. Add the cooked tandoori chicken pieces. Simmer for five minutes and add the fresh cream. Serve hot with naan or parantha.

Mind-boggling food facts

1 Pineapple is a natural painkiller The fruit contains anti-inflammatory enzymes that bring pain relief from conditions such as arthritis, according to a study at Reading University.
2 Pomegranate juice could prevent a heart attack This wonder juice is believed to improve blood flow to the heart and lower blood pressure.
3 Onions are natural antibiotics They might make your breath pong but onions contain allicin, a powerful antibiotic that also protects the circulatory system.
4 Mushrooms can ward off colds They contain more of an immune-boosting antioxidant called ergothioneine than any other food, say researchers at Pennsylvania State University.
6 Blueberries can boost memory A study at Tufts University in Boston showed eating half a cup of this fruit regularly could delay age-related deterioration in co-ordination and short-term memory.
8 Eat chocolate, live longer Hurray! Harvard University scientists say that eating a couple of chocolate bars a week could extend your life by almost a year.
9 Grapefruit juice can stop medicine working If you're taking medication, avoid washing it down with grapefruit juice as there is evidence that it prevents some drugs being broken down.
10 You should never drink tea or coffee with meals Tannins in tea and coffee prevent absorption of certain nutrients. A cup of tea with a meal will halve the iron you get from it, whereas a glass of orange juice will double it.
11 Cherries can cure gout Cherries contain compounds that significantly reduce the chemicals in the body which cause joint inflammation.
12 Eating curry could help prevent Alzheimer's According to a report in the Journal of Biological Chemistry, a yellow pigment used in curry, curcumin, can stop amyloid plaques in the brain that cause the condition.
13 Sniffing a lemon could help you beat asthma The UK's 5.1 million asthmatics could find lemons ease their symptoms. Studies in rats found that breathing improved after they inhaled limonene, the chemical that gives lemons their smell.
14 Kiwi fruit can improve your eyesight This fuzzy fruit is a surprisingly good source of lutein, an antioxidant that protects your vision.
15 Garlic can cure mouth ulcers and verrucas Here's an old wives' tale that works: halve a clove of garlic, squeeze, and apply a drop of the juice to the offending growth at bedtime.
16 You can have too little salt Too much salt isn't good for us but not getting enough can trigger low blood pressure in those susceptible. Consult your GP before making any major diet changes.
17 Figs can delay brittle bone disease Good news for the three million osteoporosis sufferers in the UK - it is possible to slow its progress by eating calcium-packed figs.
18 Soya can mimic breast cancer drugs A team of Cambridge researchers discovered that a diet high in soya can have a similar effect to anti-cancer drug Tamoxifen.
19 Barbecued-food can cause cancer Eating meat that's chargrilled or burnt could lead to stomach, pancreatic, colon and breast cancer because it creates high levels of carcinogenic compounds.
20 Cinnamon can help diabetics Just half a teaspoon a day of this spice can significantly reduce blood sugar levels in diabetics, says US research.
21 Chillies can help you breath more easily Capsaicin, which occurs in chillies, shrinks the mucous membranes which can ease blocked noses and sinuses.
22 Watermelon is good for the prostate Men will be glad to know that the red flesh contains the antioxidant Lycopene, which helps keep the prostate gland healthy.
23 Coriander can lower your cholesterol levels This aromatic herb can reduce cholesterol levels and prevent heart problems.
24 Nibbling nuts can prevent blood clots Nuts boost nitric oxide, a compound that relaxes blood vessels and eases blood flow.
25 Banish bad breath with natural yoghurt A few spoonfuls of natural yoghurt can neutralise halitosis, according to Japanese researchers.

paneer butter masala

Ingredients:

• 250 gm Paneer • 2 Onions (blanched and pureed) • 2tbsp Butter • 3 tbsp Tomato puree • 1 tsp Ginger garlic paste • 2 tbsp Cashew nut paste • 2 tbsp Kashmiri chili powder • 1 tsp Coriander powder • 1 tsp Turmeric powder • 1 tsp Garam masala • 1 Cup Fresh cream Method: • Cut Paneer in cubes and fry. Soak them in warm water so that they become soft. • Heat butter in a kadai and add the onion puree and sauté till they turn light brown in color. (This is also known as brown paste) • Add Ginger garlic paste to the brown paste mixture and sauté for sometime. • Then add the Kashmiri chili powder, coriander powder, cashew paste, tomato puree, turmeric powder, garam masala powder and salt and sauté for sometime. • Add the soaked paneer cubes, little water and allow it to cook till the gravy becomes semi-solid. • Finally garnish it with fresh cream. • Paneer Butter Masala is ready.

white sauce pasta

Ingredients:
1 cup chopped onion
4 cups pasta (macaroni/penne/ fusilli /farfalle /ruote)
2 tbsp chopped garlic
1 tbsp cracked black pepper
2 cups milk
3 tbsp plain flour (maida)
30 gm butter
1 tbsp dried mixed herbs
1 cup broccoli florets
1/4 cup sweet corn
1 cup chopped/sliced mushrooms
1/2 cup diced carrots
1/2 cup chopped french beans
Optional - 2 tbsp grated cheese (processed/cheddar/ parmesan)
Salt to taste
1 tbsp olive oil/veg oil

Method
Cook the pasta in boiling water with some salt. Drain and set aside.

Sprinkle a pinch of salt on the broccoli and steam cook for 3 minutes.

Heat the olive oil in a pan add the onions, cook on low heat until the onion is transparent, add garlic and cook on low heat for another minute.

Add the carrots and french beans, stir, cover the pan and cook for 5 min or till the carrot is almost cooked.

In the meantime - in a bowl, sieve the flour, add 1/3 of the milk and beat or stir to a smooth paste, gradually add the rest of the milk while stirring and ensuring there are no lumps. Melt the butter and add while stirring into the flour-milk mix. Set aside.
Add the sweet corn, mushroom and dried herbs to the pan - cook for a further 3 minutes on medium heat.

Add the flour - milk- butter mix gradually to the pan, stirring constantly. Cook for a couple of minutes or until the liquid starts to bubble.
Add the pasta, stir, add salt to taste, add the pepper and then the broccoli. Turn the heat off and mix everything.

Serve hot and sprinkle the grated cheese on top if you wish.


Note: If the white sauce becomes lumpy, pass it through a sieve to get rid of the lumps. The white/bechamel sauce is made in different way to ensure the butter is kept to a minimum. You can add some diced chicken with the onions if you like and follow the rest of the recipe.

dahi ke kabab

Ingredients :

Hunged tight sour curd – 500 gms
Seasoning – as req
Corn flour – 30 gms
Roasted Channa powder – 20 gms
Cardamom podwer – 2 gms
Sweet fennel powder – 5 gms
Ghee to fry – 60 ml
Green chilli – 4 nos
Figs – 50 gms
Ginger – 10 gms
Coriander leaves – 20 gms

PROCEDURE

1. Mix salt, white pepper powder, corn flour, roasted chana powder, cardamom powder and sweet fennel powder to the curd and mix well.
2. Divide the curd mixture into 8 equal roundels.
3. Mix rest of all ingredients for the filling.
4. Roll into dumplings and put a little filling into each and roll so that fillings are covered completely.
5. Heat ghee in a mahi tawa (a copper tawa which is shallow in centre) and shallow fry dumplings till done.
6. Serve hot with a sauce of your choice.

CHILLI PANEER

350 gms Paneer
2 tsp Salt
1 Egg
1/2 cup Corn Flour
1 tsp Ginger-Garlic Paste
2 cups Coarsely Chopped Onions
2 tbsp Sliced Green Chillies
1 tbsp Soya Sauce
2 tbsp Vinegar
1/4 tsp Ajinomoto
Oil for frying
Little Water


How to make chilly paneer:

Cut the paner into cubes.
Mix together the cottage cheese, 1 tsp salt, egg, corn flour, garlic, ginger and water to just coat the paneer pieces with the mixture.

Heat oil in a pan and fry the paneer pieces caoted with mixture till golden in color.

Heat 2 tbsp of the oil in a wok and stir fry the onions in it over high heat for half a minute.

Add the green chillies, salt, soya sauce, vinegar, ajinomoto and the fried paneer cubes.



Mix well, and garnish the chilli paneer with finely cut spring onions and coriander.

SHAHI PANEER

250 gms cottage cheese (cut in cubes)
3 tbsp clarified butter
1 inch piece of ginger (finely chopped)
1 green chili (slit lengthwise)
1 onion (grated)
4 tomatoes (chopped)
2 brown cardamoms (crushed)
1 bay leaf
1/2 cup beaten curd
30 gms melon seeds or 2 tblsp cashew nut paste
1tsp salt
1/2 tsp cumin powder
1/2 tsp red chili powder
3/4 tsp garam masala
2 tbsp tomato sauce
1/4 - 1/2 cup milk
1 tsp coriander leaves (finely chopped)


How To Make Shahi Paneer:

  Soak the melon seeds or cashew nuts which ever you are taking for atleast 2 hrs and then grind them to a   smooth paste.

  Heat 2 tbsp of ghee in a kadai, add onion, ginger, green chili and brown cardamoms. Cook till onion turns translucent. Add tomatoes, cover it and cook for 7-8 minute.

  Add curd and cashew nut or melon seeds paste. Cook for 3-4 minute and remove from fire.

 Cool down the above ingredients and put them in a grinder along with 1/2 cup of water. Strain the puree.

 Take a frying pan, add 1 tbsp of ghee and add the above pureed paste and cook for 10 minutes on low flame till oil separates.

 Add salt, red chili powder, cumin powder, garam masala and tomato sauce. Add enough water so that there can be thick gravy.
Keep on low flame and cook for 5-7 minute. Remove from fire.

 At the time of serving heat the gravy and add paneer pieces.

 Add milk and mix well and cook for 2-3 minutes. Note: To make the dish more creamier you can replace milk with 1/4 cup cream.

           Serve hot garnished with coriander leaves.

15 Tips for Cooking

1 To make 1 cup of dal, add atleast 2-3 cups of water, depending on the type of dal.

2 Soak whole pulses overnight and other dals for one hour before cooking.

3 Always add hot water to the gravy to enhance the taste.

4 Add 1 Tbsp of hot oil to the dough for making Kachories or Kulchas.

5 Always use heavy bottomed vessels to make desserts, in order to avoid burning.

6 Make desserts with full cream milk, to get thick creamy texture.

7 Whenever curd is to be added to the masala, it should be beaten well and add gradually.

8 Use the leftover dal water to make rasam or sambar.

9 Never discard water in which vegetables are cooked, use it in gravies, soups.

10 Onions and masala are fried in the cooker body itself, raw vegetables are added to that with enough salt and water. Cook under pressure according to the cooking time of the vegetable. This method helps us minimize our cooking time, use of utensils and nutrients are also preserved.

11 If poppy seeds are used in grinding, soak it in hot water for 10 to 15 minutes, if you are grinding it in a mixie.
While boiling milk, always add a little water at the base of the vessel to avoid the milk from sticking at the bottom.

12 Add a tsp. of hot oil to homemade pastes of garlic, ginger or green chili, along with salt to make it last longer and taste fresher.

13 Store raisins in an airtight container in the refrigerator. They will stay fresh for much longer. Pour very hot water over them if they had harden, after that drain them immediately, and spread on a paper towel to dry.

 14 You can also leave a spoon in the vessel in which the milk is being boiled at low heat so that it does not get burnt at the bottom

15 Add a few drops of lemon a tsp of oil to rice before boiling to separate each grain.

mutton kathi roll

INGREDIENTS

  •For roti

 •Refined flour (maida) 1 cup

 •Salt  to taste

 •Oil 1 tablespoon

 •Baking powder 1/8 teaspoon

•Egg 1

 •For filling

•Egg 8

•Oil  for frying 1 tablespoon

 •Onion ,chopped 1 medium

•Mutton mince (keema) 1 cup

 •Green chilli, chopped 2

 •Salt  to taste

•Garam  masala powder 1/4 teaspoon

•Fresh coriander leaves 1 tablespoon

1

METHOD

Mix together the refined flour, salt, oil, baking powder and egg. Add one-fourth cup of water and knead into a soft dough. Divide the dough into four equal portions and shape into balls. Cover the dough with a damp cloth and set aside for a few minutes. For the filling, heat one tablespoon oil in a pan; add the onion and sauté till light brown. Add the minced mutton, green chillies and salt and cook over medium heat till the mince is cooked and completely dry. Add the garam masala powder and coriander leaves and mix well. Beat the eggs well. Roll out each ball of dough into an eight-inch square chapati. Heat a non-stick pan and place the chapati on it. Place some mince masala in the centre and pour two tablespoons of beaten egg over. Fold in the sides to make a square package. Pour some more beaten egg over and drizzle oil around. Slowly turn the stuffed roti over and pour a little more beaten egg so that the role is covered with egg on all sides. Gently fry over low heat till both sides are golden and crisp. Serve with onions mint chutney or mayonnaise

:)

COCONUT CUP CAKE

INGREDIENTS

6 cups Fine Wheat Flour (Maida)
2 tsp Baking Powder
1 tsp Sodium Bicarbonate (Khaane Wala Soda)
1 tsp Salt
4 cups Sugar
1 1/2 cup unsalted Butter
6 big sized Eggs
3 tsp Almond Essence
3 tsp Vanilla Essence
2 cups Butter Milk (Mattha / Chhaach)
5 1/2 cups Coconut (Khopra/Narial)

For Icing
900 gms Cream Cheese (Hung Curd)
1 1/2 cup unsalted Butter
2 tsp Vanilla Essence
1 tsp Almond Essence 1Kg 400 gms Icing Sugar, sifted

METHOD

First preheat the oven at 160 degrees.
Grease a tin and place  a butter paper on it
Mix flour, baking powder, soda and salt.
Beat and cream suagar and butter.
Add eggs one at a time.
Now mix the essences.
Next add the flour alternatively with the buttermilk.
Mix half of the grated coconut.
Fill the paper cases with the mixture.
Bake them for 25 - 30 minutes or till they are golden in color.
For icing beat the cream cheese, butter, sugar and the essence till smooth and creamy.
Place a layer of this icing on the bakes cupcakes and sprinkle some coconut on them.

strawberry soup

STRAWBERRY SOUP
Cooking Time : 10 mins.
Preparation Time : 10 mins.
Serves 6.

Ingredients
 2 teacups ripe strawberries
 9 teaspoons sugar
 1/2 teaspoon grated lemon rind
 juice of 1 lemon
 2 level tablespoons cornflour
 2 tablespoons whipped cream to serve

Method
 1. Slice a few strawberries for decorating the soup. Sprinkle a little sugar over them.
 2. Boil the remaining strawberries in 4 teacups of water for 5 minutes.
 3. Sieve the mixture and boil.
 4. Add the lemon rind, lemon juice and sugar.
 5. Mix the cornflour with a little water and add to the boiling soup. Cook for a few minutes.
 6. Cool the soup and chill in the freezer compartment of a refrigerator.
 7. Decorate the soup with fresh cream and sliced strawberries.

For Whipped cream
 Preparation Time : A few min.
Makes 4 cups.

Ingredients
 400 grams cream
 4 to 5 tablespoons powdered sugar
 1/4 teaspoon vanilla essence

easy Indian starter recipe

Mushroom cutlet

Ingredients
 Mushroom – ½ kg (finely chopped)
Potato – 1 (cubed)
Mixed Vegetables - 1 cup (finely chopped) - You can use vegetables like carrots, beans, peas, corn etc.
Onion - 1/4 (finely chopped)
Garlic - 2 clove (minced)
Green chilli - 1(finely chopped)
Red chilli powder - 1/2 tsp
Garam masala powder - 1/4 tsp
Turmeric powder - 1/4 tsp
Egg Whites - 2
Bread crumbs – 1 cup (for coating)
Coriander leaves - handful (finely chopped)
Salt - to taste
Oil – ¼ cup (for frying)


Method
1. Cook the cubed potatoes and other vegetables until all the veggies are tender but firm. Drain excess water and keep aside.
2. Heat a tsp of oil in a small pan and saute the onions, green chilli and garlic until slightly browned.
3. Switch off and add this to the veggies along with chopped mushrooms turmeric powder, red chilli powder, garam masala and salt.
4. Let this cool completely and then mash slightly along with egg whites to make a thick mixture.
5. Take a small portion and roll them between your palms to make a ball, then press to flatten and shape as cutlet.
6. Meanwhile spread a layer of bread crumbs on a plate for coating. Heat the oil in a pan for frying.
7. Now take each cutlet, place it on the bread crumbs to coat all sides. Drop that in the hot oil and fry until its golden on both sides. You can also pan fry the cutlets in a tawa.


Tips 
- If the cutlet mixture becomes soggy, mix little maida or bread crumbs with the cutlet mixture to solve the problem. 
- Mushroom can be omitted to get vegetable cutlets.

facts about Indian food

The land of spices India, so enamoured legendary explorer Christopher Columbus that he set out to find it by sailing west, fortunately or unfortunately he discovered the New World leaving the Indian spices to thrive in its cradle.

Most herbs&spices fight are primarily your stone-wall against infections & can fight diseases better than fruits & vegetables.

The Paneer, or cottage cheese, is a famous Indian delicacy. Cooked with gravy, fried, or added as a garnish over pilafs, paneer is the heartthrob of many yummy North Indian dishes.

Indians use a variety of milk products in their diet. Fresh, creamy yoghurt is added to vegetable curries. It is also used to make the ‘Lassi’, which is nothing more than a milk, er, yoghurt shake!

  All Indian cooking is carried out in a variety of vegetable oils like sunflower oil, mustard oil, groundnut oil and coconut oil. Animal fat is never used in cooking.

 The flat breads from India (chapattis and Naans) can be made without oil or yeast. When they are made from whole grains, these items are rich in vitamins and fibers.

starting a new journey and I hope will bring you some really good experiences and recipes of the world

you don't need to be a chef to cook good food.
TASTE LIES IN YOUR HANDS .

              Making food is all about blending right ingredients.