Cold Crab Dip

Cold Crab Dip is an excellent way to start your lunch. Learn how to make/prepare Cold Crab Dip by following this easy recipe.

Ingredients:

• 8 ounce Cream Cheese (softened)
• 1 Onion (minced)
• 1 tbsp Worcestershire Sauce
• 1-1/2 tbsp Prepared Horseradish
• 6 ounce Crab Meat (drained)
• 1 tsp Hot Pepper Sauce
• 12 ounce Cocktail Sauce
   
How to make Cold Crab Dip:

• Thoroughly mix cream cheese, onion, Worcestershire sauce, horseradish, crab meat and hot sauce in a bowl.
• In a pie pan, spread the mixture and cover it with cocktail sauce.
• Refrigerate for two hours and then serve.

Creamy Mutter Mushroom

Creamy Mutter Mushroom is a rich, delicious and scrumptious delight. Learn how to prepare Creamy Mutter Mushroom by following this easy recipe. 

Ingredients:

• 4 medium Onions
• 4 Tomatoes
• ½ cup Yogurt
• 1 tsp Ginger-Garlic Paste
• ½ kg Mushrooms (boiled)
• 1 cup Mutter/ Green Peas (boiled)
• Salt to taste
• A pinch of Turmeric
• ¾ tsp Red Chili Powder
• 10 sprigs of Cilantro
• 2 tbsp fresh Cream
• Oil (for frying)
• ½ cup Water
   
How to make Creamy Mutter Mushroom:

• Fry the onions in oil till they turn medium brown.
• Remove and transfer them to a food processor.
• Add yogurt and grind the mixture to a paste.
• Boil the tomatoes and blanch them. Grind them to a puree and keep aside.
• Place a large saucepan on heat and heat 2 tbsp of oil.
• Add tomato puree and cook till the oil separates.
• Add ginger-garlic paste and onion-yogurt paste. Mix well.
• Add salt, red chili powder and turmeric. Cook for a few minutes.
• Add mushrooms and green peas. Fry for another 5 minutes.
• Add fresh cream and stir well.
• Pour water and cook till the oil comes to the surface.
• Garnish with cilantro and serve hot.
   
   

Boondi Aur Makai Ki Bhel

Boondi Aur Makai Ki Bhel is a tasty and interesting variation of the mouth watering bhel. Learn how to prepare Boondi Aur Makai Ki Bhel by following this easy recipe.  

Ingredients:

• 2 cups Spicy Boondi
• 2 cups Corn kernels (boiled)
• 1 large Cucumber (seeded and chopped)
• 1 large Tomato (seeded and chopped)
• 1 large Onion (chopped)
• 1Green Chilli (chopped)
• 4 tbsp Fresh Coriander Leaves (chopped)
• 1/2 cup Roasted Peanuts (peeled)
• 1 tbsp Lemon juice
• Chaat Masala to taste
• 1/4 cup Sweet Tamarind Chutney
   
How to make Boondi Aur Makai Ki Bhel:

• Take a big clean bowl and toss in the onion, cucumber, tomato, and green chilli together.
• Add boondi, corn, roasted peanuts, coriander leaves, lemon juice, chaat masala and tamarind chutney.
• Mix well and serve.

Andhra Coconut Rice

 Andhra Coconut Rice is a very popular and tasty Andhra recipe. Learn how to prepare Andhra Coconut Rice by following this easy recipe.

 

Ingredients:

• 3 cups Rice
• 2 ½ Onions (finely chopped)
• 1 Coconut (small size)
• 1 Cinnamon Stick
• 2 tsp Ginger Garlic Paste
• 4 Green Cardamoms
• 1 Star Anise
• 7 Cloves
• 3 Bay leaves
• 1 Javitri
• 1 Onion (large size)
• 5 Green Chilies
• 1 tsp Ginger Garlic Paste
• 1 tsp Coriander Powder (roasted)
• Mint leaves (as per requirement)
• Coriander leaves (as per requirement)
• 1 tsp Ghee
• Salt to taste
• 3 tbsp Oil
   
How to make Andhra Coconut Rice:

• Initially remove the coconut’s white pulp after breaking it apart.
• Chop the pulp in piece before inserting it in a grinder for grinding.
• Add a cup of water to it and grind the pulp finely.
• Pour it over a fine cotton cloth piece and strain out its milk while putting aside the solid part.
• To a medium heated stove place a thick bottomed vessel and pour the oil into it.
• Lower the flame mode then add cloves, cinnamon, cardamoms, bay leaves, javitri and star anise.
• Stir it fry for two minutes then mix to it cashews, green chilies, onion slices and coriander powder .
• Saute it for five minutes then pour 4 cups of coconut milk and next add 2 cups of water.
• Once the liquid boils then to it add the rice and salt.
• Sprinkle the finely chopped mint and coriander leaves.
• Bring the flame at the low mode and keep the vessel tight sealed for about fifteen minutes.
• Once the rice is ready pour the ghee over it.
 
Suggestions: Best served with paneer, aloo, veg-curry or chicken, mutton.

Avocado Smoothie

Avocado Smoothie is a very popular recipe. Learn how to prepare Avocado Smoothie by following this easy recipe.

Ingredients:

• 3 cups Cold Milk
• 1 Ripe Avocado (peeled, de-seed & halved)
• 3 tbsp Sugar
• Handful of Ice
   
How to make Avocado Smoothie:
 
• Take avocado with sugar, 1 cup milk in a blender and blend it until fine & creamy.
• Mix in remaining milk slowly and blend it further.
• Put in ice and blend it for a min.
• Serve it cold.

Blueberry Corn Muffins

 Blueberry Corn Muffins is a very tasty muffin recipe. Learn how to prepare Blueberry Corn Muffins by following this easy recipe. 

Ingredients:

• 1 cup Blueberries
• 1-1/3 cups All-Purpose Flour
• 1/2 cup Cornmeal
• 2 tsp Baking Powder
• 1/2 tsp Salt
• 2 Egg Whites
• 1/2 cup Sugar
• 1 Egg
• 2 tbsp Apple Sauce
• 1 cup Skim Milk

Topping

• 1 tbsp Skim Milk
• 1 cup Confectioners' Sugar
• 1 tsp Lemon Zest (grated)
   
How to make Blueberry Corn Muffins:

• Preheat oven to 375 Degree Celsius.
• Grease and flour a cupcake pan and toss the blueberries with flour.
• Mix together remaining flour, cornmeal, baking powder and salt in a blender.
• On medium-high speed, beat the 2 egg whites to stiff peaks.
• Beat in the extra egg and apple sauce. Alternately beat in flour mixture and 1 cup milk. Fold in blueberries.
• Put the mixture among the cupcake pan. Bake for 25 minutes, or until toothpick inserted comes out clean.
• Let the pan cool for 10 minutes. Remove muffins from the pan and put them on a cooling rack.
• For the topping, mix sugar, milk and lemon zest, and sprinkle completely over cooled muffins.
• Blueberry Corn Muffins are ready to serve.

Chana Dal Vada

 Chana Dal Vada is a very popular South Indian recipe. Learn how to make\prepare Chana Dal Vada by following this easy recipe. 

Ingredients:

• 300 gms (10.5 oz) Chana Dal (Yellow Dal)
• 20 nos Green Chilies (finely chopped)
• 3 Onions medium sized (finely chopped)
• 1 1\2 tsp Ginger Garlic Paste
• 3 tbsp Coriander Leaves (finely chopped)
• 1 1\2 tsp Cumin Seeds (Jeera)
• 2 tsp Red Chili Powder
• Oil for deep frying
• Slt to taste
   
How to make Chana Dal Vada:

• Marinate the chana dal in water for about 2-3 hours.
• Grate the green chilies to a smooth paste.
• Grind the dal without adding water.
• Mix them into green chilies, onions, ginger-garlic paste, coriander leaves, cumin seeds, red chili powder and add salt to it.
• Take a part of the dal on the palm of your hand, and flatten them to make a vada.
• Deep fry the vada in a medium flame in hot oil.
 
Suggestions: Serve hot with green chutney.

Chicken Hazaarvi

Chicken Hazaarvi is a classical non-vegetarian Mughlai dish. Learn how to make/prepare Chicken Hazaarvi by following this easy recipe.

Ingredients:
 
• 8 pieces Chicken Breasts (boneless)
• 2 tsp Ginger Paste
• 2 tsp Garlic Paste
• ½ cup Cheese (grated)
• 4-5 Green Chilies (chopped)
• ¼ tsp Mace Powder
• ¼ tsp Nutmeg Powder
• 2 tsp Coriander Leaves (chopped)
• 1 tsp White Pepper Powder
• Salt (to taste)
• 1 Egg
• ¾ cup fresh Cream
• Butter (for basting)
   
How to make Chicken Hazaarvi:
 
• Chop the chicken breasts into 2-inch cubes.
• Apply ginger paste, garlic paste, white pepper powder and salt to the chicken cubes. Mix thoroughly and set aside.
• Mash the cheese to make it smooth.
• Add green chilies, mace powder, nutmeg powder, coriander leaves and salt.
• Add egg and mix well.
• Add the chicken to the cheese mixture.
• Add cream and mix well.
• Refrigerate the mixture for 2 to 3 hours.
• Remove the chicken and pass them through the skewers.
• Cook them in a hot tandoor or pre-heated oven (200 °C) till the chicken is just cooked and slightly colored.
• Baste the chicken with butter and cook for another 2 minutes till the chicken is completed cooked.
• Transfer onto a serving plate.
• Serve hot.

Butter Kaju Paneer

Butter Kaju Paneer is delicious North Indian recipe. Learn how to make/prepare Butter Kaju Paneer by following this easy recipe.  

Ingredients:

• 2 Cups butter
• 1 Cup grated paneer
• 1 Cup Onion paste
• 2 tsp Ginger garlic paste
• 1/2 Cup tomato puree
• 3 Split green thai chilies
• 1 Cup bread crumbs (as a thickening agent)
• 3 tsp Sour cream
• 3 tsp Kajoo-chironjee paste
• 20 split Kajoo
• 10 Makhana (soaked in hot water)

 Spices:

• 2 Big Elaichi (powdered)
• 5 Small Elaichi (powdered)
• 1 tsp Garam masala powder
• 1 tsp Turmeric powder
• 1/2 tsp Coriander powder
• 1/2 tsp Chilli powder
• 1/2 tsp Jeera
• Pinch of Nutmeg, Mace, Sugar
• Salt to taste
   
How to make Butter Kaju Paneer:
 
• Lightly brown the split kajoo in butter and keep aside.
• In a heavy bottomed pan, pour butter and crackle elaichi (big), jeera, chilies; then add onion paste, cook till brown in medium flame.
• Add ginger-garlic paste and tomato puree.
• Now add rest of the spices and sugar (except the small elaichi) cook on high flame till the oil leaves the masala.
• Finally add bread crumbs, grated paneer and kajoo-chironjee paste and fry.
• Turn it to medium flame, add water and cover the pan with lid, cook for 10 min.
• Sprinkle makhana and split kajoos.
• Butter Kaju Paneer is ready.
   

Bread Dhokla

Bread Dhokla is a very popular Gujarati  recipe. Learn how to make Bread Dhokla by following this easy recipe.
 

Ingredients:
 
• 7-8 slices Bread
• 2 tbsp Coconut (grated)
• 2-3 Green Chillies (chopped)
• ¼ tsp Ginger (grated)
• 1 cup Yogurt
• ½ tsp Red Chilli Powder
• ½ tsp Amchoor Powder
• ½ tsp Mustard seeds
• 1 twig Curry Leaves
• 1 tsp Ghee
• Salt to taste
   
How to make Bread Dhokla:
 
• Mix yogurt, chopped green chilies, amchoor powder ginger and salt in a bowl.
• Remove the edges of the bread slices and cut each slice into 4 squares.
• Spread the above-made mixture onto each square and join two squares to form a tiny sandwich.
• Heat ghee in a frying pan, add mustard seeds and curry leaves to it.
• When the seeds splutter, place the sandwiches in the pan and fry on both sides.
• Garnish with chopped coriander leaves and grated coconut.
• Bread Dhokla is ready to eat. Serve it hot with chutney.

Grilled Chicken Sandwich

Grilled Chicken Sandwich is a popular non vegetarian sandwich recipe. Learn how to make/prepare Grilled Chicken Sandwich by following this easy recipe. 

 
Ingredients:

• 6 Boneless chicken breasts
• 2 tbsp Lemon juice
• 1 tbsp Olive oil
• 1 Ginger (grated)
• 2 Garlic flakes (crushed)
• 2 Red ball peppers
• 1/2 Cup mayonnaise
• 6 Bread slices
   
How to make Grilled Chicken Sandwich:

• Cut chicken into pieces.
• Mix olive oil, lemon juice, crushed garlic and grated ginger well.
• Marinate chicken with this mixture for 1 hour.
• Grill the marinated chicken pieces till they get cooked properly.
• Spread mayonnaise on bread slices.
• Top with a grilled chicken piece and red ball pepper.
• Top with a slice of bread.
• Grilled Chicken Sandwich is ready.

Amer Chatni

Amer Chatni is a popular tangy-sweet chutney right from the heart of Bengal. Learn how to prepare Amer Chatni by following this easy recipe.

Ingredients:

• 4 medium Raw Mangoes (Kairi) (peeled and cut into thick slices)
• 2 tsp Oil
• 2 tsp Panch Phoran (Saunf, Methi, Jeera, Kalonji, Rai)
• 2 Red Chillies
• 1 cup Sugar
• Salt to taste
   
How to make Amer Chatni:

• In a pan, heat oil and add panch phoron and whole red chillies and stir till it crackles.
• Add the mango slices and sauté for a minute.
• Add r two cups of warm water to the mango slices followed by sugar.
• Cook on medium heat till the sugar melts and the consistency turns thick.
• Now add salt and stir again.
• In another pan, dry roast the remaining panch phoron and pound it to a powder.
• Remove the chutney from heat and allow it to cool.
• Add this powder on top and serve.
   

Baked Cabbage

Baked Cabbage is a delicious dish made of tomatoes, cabbage and spices. Learn how to prepare Baked Cabbage by following this easy recipe.

Ingredients:

• 1 big Cabbage
• 3 Tomatoes (chopped)
• 1 Onion (chopped)
• 1 tsp Black Pepper
• ½ tsp Garlic Paste
• ¼ tsp Caraway Seeds (shahi jeera)
• ½ tsp Salt
• 1/8 cup Water
   
How to make Baked Cabbage:

• Heat the oven to 325 degrees.
• Quarter the cabbage.
• Boil the cabbage pieces in dutch oven or a kettle for about 10 minutes with little salt.
• Take a small bowl and mix in it chopped onions, garlic paste, salt, black pepper powder, chopped tomatoes, caraway seeds, salt and water.
• Now place the cabbage in a baking dish after removing the sections.
• Pour the masala on the cabbage.
• Now put the dish in the oven and cook for 30 minutes.
• In between make sure to saute so that the cabbage wedges are cooked evenly.
• Serve hot.

Bean Chili

 Bean Chili is a very popular Chinese recipe. Learn how to prepare Bean Chili by following this easy recipe.

Ingredients:

• 2 cup Red Beans (soak overnight)
• 2 tbsp Vegetable Oil
• 1 cup chopped Onions
• 1 Bell Pepper
• 1 cup hot Salsa
• 3 tbsp Tomato Sauce
• 1 tbsp Chili Seasoning
   
How to make Bean Chili:

• Cook beans in plenty of salted water until tender but firm. Drain properly.
• Heat the oil in a frying pan over medium heat.
• Stir-fry the pepper and onion until golden.
• Add the beans and cook over high for 7-8 minutes, stirring frequently.
• Add salsa and tomato sauce and cook on low for 2-3 minutes.
• Sprinkle with chili seasoning and remove from the heat. Serve hot with rice.

Agra Ka Petha

Agra Ka Petha is one of the most popular Indian sweet from the city of Taj Mahal, Agra. Learn how to prepare Agra Ka Petha by following this easy recipe.

Ingredients:

• 1 kg Ash Gourd (Petha) (peeled and cut)
• 1 tsp Alum Powder (Phitkari)
• 750 g Sugar
• 1 tbsp Lemon Juice
   
How to make Agra Ka Petha:

• Take the ash gourd pieces and prick it with a fork.
•  Place the pieces in a large pan filled with water and add alum powder to it. Boil it for fifteen minutes and take off from heat. Drain and wash it thoroughly under cold water.
• In a pan, take one cup of water and add sugar to it and cook it till the sugar is dissolved.
• Add lemon juice to the sugar syrup and lower the flame and add the cooked ash gourd to it.
• Cook till the ash gourd is completely cooked and the sugar syrup is thread like consistency.
• Take off from heat and arrange the pethas in a tray, so that they do not stick to each other.
• Allow it to cool completely.
• Serve.