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COOK BOOK

Rice Soup
Ingredients: Drained Water of step 4 in the Plain Rice recipe. 1 tsp Fresh lime juice 1/4 tsp black pepper 1/4 tsp red chili powder 1/4 tsp cummin seeds, powedered 1/2 tsp powdered dried mint leaves 1/2 tsp flour 1/2 cup tomato juice/tomato sauce Preparation Take all the ingredients in a skillet and boil for about 5-7 minutes on medium heat, stirring at times. Serve hot.

1. Soups

Baked Potato Soup This soup is sure to warm you up on a cold day. 1/4 cup butter or margarine 1/4 cup chopped onion 1/4 cup all-purpose flour 1 (14 1/2-ounce) can chicken broth 1 (12-ounce) can NESTL CARNATION Evaporated Milk 2 large or 3 medium baking potatoes, baked or microwaved Salt and ground black pepper to taste 4 strips bacon, cooked and crumbled 1/2 cup (2 ounces) shredded cheddar cheese 3 tablespoons sliced green onion Procedure: MELT butter in large saucepan over medium heat. Add onion; cook, stirring occasionally, for 1 to 2 minutes or until tender. Stir in flour. Gradually stir in broth and evaporated milk. Scoop potato pulp from one potato; mash. Add pulp to broth mixture. Cook over medium heat, stirring occasionally, until mixture just comes to a boil. Dice remaining potato skin and potato(es); add to soup. Heath though. Season with salt and pepper. Top each serving with bacon, cheese and green onion. Makes 4 servings.
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Minty Peas Soup

Nothing warms you better on a cold winter`s day than a bowl of hot soup. Try these quick homemade vegetarian soups for that personal touch during family dinners. This piping hot, protein rich, mint-flavoured soup comforts body and soul Ingredients: 1 - onion, chopped 1 - large potato ( I had some red potatoes in hand, so used 2 small ones) 2 to 3 - garlic cloves, minced 1 inch ginger,grated 1 - tsp fennel seeds 2 - tsp ground coriander-cumin powder 1 cup - milk
PREPARED BY: BILAL AHMED SHAIK shaikbilalahmed@sify.com

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COOK BOOK

1/2 cup - yogurt 1 cup - peas 3 to 4 tbsp - mint , chopped salt and pepper to taste Method 1.In a tsp of oil, saute onions, garlic, ginger, potatoes along with salt for 2-3 min. 2.Add the ground cumin-coriander powder, fennel and saute for some more. 3.Add 1 cup of vegetable stock/water and cover cook for another 5 min. 4.Then add frozen peas,mint and milk and cook till soft. 5.Let it cool for few min and process it till creamy. 6.Pour it back in the saucepan and add the yogurt. 7.Season it with some pepper and salt if needed. 8.Garnish it with some mint and serve with breadsticks. 9.served it with home made fresh Basil Grissini.
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Fat Burning Soup Diet, Basic fat burning soup

For everyone who is thinking about losing weight, the fat burning soup diet is a great diet. Due to its results, fat burning soup diet has become more and more popular. This soup is very tasty and easy to make. The diet hot soup consists of cooking fruits and vegetables. You can switch and mix the ingredients around it as this diet is very flexible. You can easily burn fats with this diet if you do not add anymore excess calories to the diet. The information of Fat Burning Soup Diet Recipes & Results, is given below.. Basic fat burning soup: Basic fat burning diet is to be used for seven days and this diet is recommended by the Sacred Heart Memorial Hospital for overweight heart patients to lose weight rapidly, before surgery. With the expectation of 10 to 17 pounds will reduce by this diet in a week. Bread, Alcohol, Carbonated drinks are not included in this diet. Ingredients:

Large green onions 1-2 pounds of sliced tomatoes Garlic 4 cloves Kombu seaweed large piece Large red onion 2 green peppers Large head of cabbage 1 bunch celery 1 hot pepper Shitake mushrooms Plenty of fresh pure clean water

Soup Stock:

Chicken Beef Pork or Vegetable

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COOK BOOK

Spices for flavoring added last 20 minutes and simmered:

Rosemary Sage Parsley Tarragon Thyme

Method: Take a pot, cut vegetables and put in it. Saut the vegetables in olive oil and cover with water. For 10 minutes boil it. Cut to simmer and cook it until vegetables are tender. This soup can be eaten any time. On first day you have to eat soup and all fruits except bananas. Lower calories fruits such as Cantaloupe and watermelon are preferred. You can drink un-sweetened tea, cranberry juice, or water. On the second day eat soup with all fresh, raw and canned vegetables eat leafy vegetable and avoid dry beans, peas a nd corn. In dinner, you have to eat a big baked potato an butter. Do not eat any fruits. On third day you have to eat soup all fruits and vegetables. Baked potato is restricted. On fourth day you have to eat soup and bananas and skim milk. You have to eat maximum three bananas and lots of glasses of water. On fifth day you have to eat soup at least one ounce and 10-20 ounce of beef or lamb and a can of tomatoes. You have to drink 6 -8 glasses of water it washes away the uric acid in the body. On sixth day you have to eat soup at least once and beef or lamb and vegetables. On seventh day you have to eat soup, brown rice, unsweetened fruit and vegetables.

[b]Benefits of basic fat burning soup diet: [/b] If you have not cheated on the diet then on seventh day you will reduce 10-17 pounds. After this process of seven day you will feel lighter by at least 10 lbs. This diet is fast fat burning diet so it will wash your system of impurities and give y ou a feeling of well being. You will gain more energy after three days diet. You will lose more weight if you eat more basic fat burning diet. ----------------------------------------------------------------------------------------------------------------------------- ---------------

Cabbage soup diet plan

Fat burning soup diet helps to lose the weight. Cabbage soup diet is a fat burning soup diet so it is ideal in losing weight. If you want to lose weight quickly then you have to follow the cabbage soup diet. Only for a week, the cabbage soup diet should be followed. Cabbage soup diet recipe: Ingredients:

1 Cabbage Head 6 Large Green Onions 1 Bunch of Celery 2 Green Peppers 1-2 Cans Diced Tomatoes 1 Package Lipton Onion Soup Mix 1-2 Cubes of Bouillon (if desired)

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Page | 5
Method:

COOK BOOK

First you have to cut the vegetables then take a po t, put the water in it. Place the vegetables in it and put it on oven for 10 minutes to boil. You have to boil vegetables until they soften. After that crush the boiled vegetables and salt, pepper, garl ic powder, parsley, or whatever spice you want spread on the soup and mix it. If cabbage soup diet is followed exactly how it is set down, means no deviation from the format then it will works. For this diet you have to eat cabbage soup and all fruits except bananas on first day . You can drink unsweetened teas, cranberry juice and water on first day. On the second day, you can eat all raw, fresh or cooked vegetables as you like. You have to remember that leafy green vegetables are preferred and dry beans, peas and corn are avoided and fruit is forbidden. On the third day, you can eat all soups, fruits and vegetables according to your choice. On fourth day, you have to eat eight bananas utmost and you can drink lot of glasses of skim milk. You have to keep eating the cabbage soup also. This day is meant to hold back your desire for sweets. On fifth day, you have to eat up to six fresh tomatoes and 10-20 ounces of beef. You have to drink 6-8 glasses of water at least in order to flush out the uric acid from your body on this day you have to eat cabbage soup at least one bowl and, you can exchange beef with skinless baked chicken, if you do not like beef. On the sixth day, you have to include beef and vegetables in your cabbage soup diet. It means you can eat all the beef and vegetables you want, with at least one bowl of the cabbage soup. On seventh day you can eat brown rice, vegetables and unsweetened fruit juices as you want with at least one bowl of the cabbage soup. Benefits of cabbage soup diet: Fat burning soup, cabbage soup contains negligible calories. If you eat more soup then you should lose more weight. Over the time of seven days, the cabbage soup diet is a radical weight loss diet designed around heavy consumption of a low -calorie cabbage soup. It is designed for short-term weight loss because it considered a fad diet. Fast weight loss. The change from some of normally junky eating habits can be beneficial. Vegetables from the Brassica family (such as cabbage, broccoli, cauliflower) have been found to aid in preventing cancer. Potential Risks of the Cabbage Soup Diet:

This diet plan is not recommended for children and adolescents. It has also been noted that flatulence (the presence of a mixture of gases in the digestive system) is a common side effect of the diet. You may get too much sodium from the combination of soup mix, bouillon and juice. Since the cabbage soup diet only last for seven days, this diet plan shouldn't cause people in good health any long term problems, but people who have special dietary needs, including diabetics, should definitely consult a doctor before starting the cabbage soup diet.

After one week, dieters must stop for at least two weeks before attempting the diet once more. Do not do this diet more than four times a year or more than once every three months. It is not a long -term solution to weight loss. Due to the lack of energy that the cabbage soup diet will give you, your energy stores in both your muscles and liver will be greatly reduced, resulting in a lower body fluid content, which results in you headache and feeling tired throughout the day.

Dieters often report feeling nauseous whenever they smell the soup toward the end of the 7 -day diet plan.

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Frozen Summer Slush

INGREDIENTS 2 cups white sugar 7 cups water

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4 2 1 1 2

COOK BOOK

tea bags cups boiling water (12 fluid ounce) can frozen lemonade concentrate (12 fluid ounce) can frozen orange juice concentrate cups gin

DIRECTIONS Put 7 cups water in large saucepan, and heat on high until boiling. Add sugar and stir until dissolved; set aside to cool. Place teabags in 2 cups boiling water, and let steep until desired strength is acquired. In a large bowl, mix together sugar water, tea, lemonade concentrate and orange juice concentrate. Stir in gin. Place in freezer container and freeze overnight. To serve, Place several scoops into a tall glass, and fill with any clear carbonated beverage. --------------------------------------------------------------------------------------------------------------------------------------------

Healthy Veg Soup

Generally soups served in restaurants are easy on calories and lacking in nutritional value. Though served as appetizers before the main course, they hardly increase the apetite. But this easy to make veg soup is delightfully, an exception. Ingredients: 4 medium sized chopped onions 1 whole garlic roughly crushed 6 ginger roughly crushed 3 tomatoes crushed 1 cup cauliflower florets 1 cup chopped cabbage 1 cup chopped spinach cup spring onions 2 potatoes chopped cup Moong daal 2 breads Salt to taste 3 tbs black pepper powder 2 large tbs butter cup cheese Procedure: Heat butter in a pressure pan. Add onions, garlic, and ginger and saut for 5 minutes. Add all the vegetables, Moong daal and bread and fry for 6-7 minutes. Add salt and 4-5 cups of water. Cover the pan and pressure cook for 10 minutes. Remove from fire and leave for sometime. Open the pan crush the boiled vegetables so that they mix well with the stock. Use a soup strainer to separate the unmixed part. Put it on fire add cheese till it melts. Add peppe r and serve with bread croutons.
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Sweet Corn Soup

Ingredients: 1 tin (400 gm) sweet corn, cream style*

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Page | 7
4 cups water or vegetarian stock 2 tbsp cornflour 1.5 tsp salt 1/4 tsp ajinomoto (optional) 1 egg, slightly beaten (optional)

COOK BOOK

Method: Dissolve the cornflour in 1/2 cup water and keep aside. Empty the contents of the corn tin into a saucepan, add the stock and bring to a boil. Add the cornflour solution and let simmer for about 10 minutes. Add the salt and keep on simmer. Pour the egg in a thin stream over the simmering soup, stirring slowly all the time. Add the ajino moto and serve hot. * Alternatively, you can crush some boiled corn, add enough water to make it into a thick, dough like consistency and use. ----------------------------------------------------------------------------------------------------------------------------- ---------------

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COOK BOOK

Ulava Charu /Horse Gram soup

Ingredients:

250grams black ulavalu (Horse gram) 5grams cumin seeds 1bunch curry leaves 3number green chilies 5grams mustard seeds 2tbsp oil 2number red chilies to taste salt 25grams tamarind, soaked in hot water

Directions:

1.

Wash ulavalu well and soak in water for 6 hours. Add 3 cups of water and pressure cook them for 30 -40 minutes. Separate the water from the seeds and keep aside.

2. Heat oil in a pan, fry red chilies, mustard and cumin seeds, curry leaves for 1 minute and add tamarind water. 3. Then add the boiled water, salt, green chilies and boil for 15-20 minutes. 4. Now blend the boiled seeds (ulavalu) to a fine paste and add to the tamarind water. Mix well and cook until a thick gravy is formed. 5. Remove from heat and serve with idlis or rice. --------------------------------------------------------------------------------------------------------------------------------------------

Barley-lentil Soup
Ingredients:

1 cup of dried lentils, rinsed and soaked 1/4 cup of barley 1 onion chopped 3 large cloves of garlic, chopped 1 stalk of celery 2 carrots, chopped 1 zucchini chopped 1 small can diced tomatoes, undrained 6 cups of vegetable broth Spices black pepper, to taste basil, to taste oregano, to taste parsley, to taste thyme, to taste sage, to taste fennel seeds, to taste crushed red pepper, to taste Preparation

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Page | 9

COOK BOOK

In a large pot combine all ingredients, cover, bring to boil, reduce heat and simmer for one hour or until lentils are tender . Add water for desired consistency. -------------------------------------------------------------------------------------------------------------------------------------- ------

Mutter-Palak Soup Recipe

Ingredients:

Spinach (Palak), shredded, 1/2 cup Peas, 1/2 cup Mint (Puidina), 1/4 cup Coriander leaves, 1/4 cup, finely chopped Onions,1, finely chopped Black Pepper, 1/4 tsp Cumin (Jeera) seeds, 1/4 tsp Salt to taste Butter (Optional), 2 tsp

Preparation: Wash all the leafy vegetables and a chop. In a pressure cooker add the peas (reserving little fo r garnish), the leafy vegetables and onion. Pressure cook up to 1 wistle, do not over cook. Remove puree and add water to get proper consistency. Heat butter in another pan, saut the remaining peas, add salt, cumin and pepper, and add the prepared pure. Turn off the gas when it starts to boil, Serve hot topped with coriander leaves. ----------------------------------------------------------------------------------------------------------------------------- ---------------

Browned Onion Soup

Ingredients : 2 onions chopped in thin slices 1 small capsicum finely chopped 1 tsp. spring onion green finely chopped 1/4 tsp. ginger grated 1/4 tsp. garlic grated 1/4 tsp. green chilli sauce 1 tsp. cornflour 2 medium slices plain bread 4 cups water 1 tsp. oil 1/2 tsp. butter salt to taste pepper to taste Method: Heat oil in a large deep pan. Add ginger garlic and fry for 1 minute. Add onions, stir fry till dark brown. Add water, bring to a boil, turn to simmer. Make toasts of bread, apply butter. Add sauce, salt, pepper, to soup. Break toasts in quarters, add to soup. Boil till bread softens. Mash bread lightly with back of spoon. Mix cornflour in 1/2 cup water, add to soup. Boil for one minute. Serve hot. --------------------------------------------------------------------------------------------------------------------------------------------

PREPARED BY: BILAL AHMED SHAIK

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Page | 10 Spinach Soup

INGREDIENTS: 1 cup palak- blanched and pureed cup milk-mixed with refined flour 1 tbsp maida-roasted tsp salt or to taste 1/8 tsp pissi kali mirch jaiphal (Nutmeg)-grated a pinch lemon juice to taste cream-to garnish METHOD:

COOK BOOK

Measure the puree and add enough water to make upto 3 cups, and bring to a boil. Add milk mixture, salt, pepper and nutmeg, and simmer for 3-4 minutes. Pour into cups, sprinkle lemon juice, garnish with cream and serve. ----------------------------------------------------------------------------------------------------------------------------- ---------------

French Onion Soup

INGREDIENTS: (Serves 4) 750 gm onions 2 large tbsp butter 1 tbsp oil salt and pepper pinch of sugar 1 tbsp flour 1 litre stock 125 ml white wine Garnish 12 slices French bread 1 tbsp olive/ salad oil halved garlic cloves 100 gm grated cheese

METHOD:
Cook sliced onions in butter and oil until soft. Remove pan lid and raise heat to a moderate flame. Stir in seasoning and sugar. Cook for 30-40 minutes, stirring frequently. Allow onions to turn a deep brown. Stir in flour. Cook for 3 minutes. Pour in hot stock and stir to blend. Add wine. Simmer for a while. Rub garlic cloves on the surface of the bread. Sprinkle with cheese and serve on the soup. ----------------------------------------------------------------------------------------------------------------------------- ---------------

Lemon and Coriander Soup

INGREDIENTS: 4 2 2 2 1 cup stock tbsp onions - finely chopped tbsp lemon juice or to taste tsp chilli sauce or to taste tsp salt or to taste

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Page | 11
1 tsp black pepper - powdered 1 cup hara dhania METHOD:

COOK BOOK

Bring stock to a boil. Add onions, lemon juice, salt, half of the coriander leaves and black pepper. Bring to a boil and simmer for a minute. Place the rest of the dhania leaves in the soup bowls, pour soup over and serve. --------------------------------------------------------------------------------------------------------------------------------------------

Mexican Soup
INGREDIENTS: (Serves 4) 1 tbsp vegetable oil 3 diced onions 2 tsp garlic paste 2 tsp ground cumin 2 tsp paprika 1 tsp coriander powder 150 gm cooked chick peas 150 gm cooked kidney beans 750 gm peeled, seeded & chopped tomatoes 1 tbsp thick tomato paste 2 sticks celery - chopped 1 chopped carrot litre vegetable stock 250 gm spinach leaves METHOD Heat oil. Add onions, garlic and spices. Cook for 5 minutes. Stir in chickpeas, beans, tomatoes, paste, celery, carrot and stock. Simmer for 30 minutes. Add spinach leaves. Cook for 5 minutes. Season and serve hot. ------------------------------------------------------------------------------------------------ --------------------------------------------

Chicken Cantonese Soup (Chinese Chicken Soup)

Ingredients: 1 breast of chicken - de-boned and cubed 1 spring onion-chopped fine 1/2 cup finely shredded cabbage 1/4 cup finely shredded carrots 1 tbsp finely chopped celery 5 cups chicken stock 3 tbsp cornflour 1/2 cup water to dissolve cornflour 1 tsp salt or to taste 1 tsp soya sauce 1/2 tsp chilli sauce 1 tbsp vinegar or to taste Method:

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Page | 12

COOK BOOK

Put stock in a sauce pan, place over high heat and bring to a boil. Add chicken pieces and simmer for about 10 minutes. Add the cornflour mixture and cook till the chicken is tender. Add the onions, carrots, celery, salt, soya sauce, chilli sauce and vinegar and simmer for 2 -3 minutes and serve. --------------------------------------------------------------------------------------------------------------------------------------------

PREPARED BY: BILAL AHMED SHAIK

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Page | 13

COOK BOOK

2.Salads
Layered Salad Ingredients 1 large cucumber 1 large tomato 1 large carrot 1 large onion 1 bunch salad leaves 1 bunch spring onions 1 small beetroot 1 small leafy green cabbage 1 lemon juice extracted salt, pepper (freshly ground), ground sugar to taste Method Steam beetroot in pressure cooker, allow one whistle. Peel and slice into thin rounds. Chop separately cabbage, celery and spring onions, thinly. Keep whole 6-7 salad leaves. Place all in separate bowls of chilled water for half an hour in fridge till crisp. Grate separately cucumber and carrot with a large-holed grater. Place similarly as above. Chop onion and tomatoes finely, separately. Rinse a transparent glass bowl with cold water. Stick the beetroot slices around the inner wall of the bowl, evenly.Spread the tomatoes at the bottom of bowl without dropping beetroot. Sprinkle salt and pepper. Drain spring onions, remove, excess moisture by dabbing lightly on kitchen towels. Spread over tomatoes. Sprinkle salt and pepper. Repeat other layers similarly for each vegetable in following order. Cabbage, celery, onion and carrot.Sprinkle lemon juice, garnish by the celery leaves attractively on top. Chill before serving. ----------------------------------------------------------------------------------------------------------------------------- ---------------

TACO SALAD -A FAMILY SUMMERTIME FAVORITE

Ingredients: 1 1/2 lb. ground round 1 envelope taco mix 1 head lettuce, torn into bite size pieces 1 lg. tomato, chopped 1 med. onion, chopped 1 green pepper, chopped Black olives, several in slices 1 can (15 oz.) red kidney beans 1 bag (12 oz.) nacho cheese Doritos, crushed

DRESSING : (The secret ingredient that makes the salad.) 1 c. salad oil 1/3 c. ketchup 1/2 c. sugar 1/4 c. vinegar Brown and drain hamburger, add taco mix, stir and set aside. In large bowl combine remaining ingredients. Toss salad with dressing and hamburger. Serve immediately. ----------------------------------------------------------------------------------------------------------------------------- ---------------

Toasted Noodle Salad

Ingredients 1 cup instant (maggi) noodles 1 cucumber 1 onion 1 tomato chopped 1 stalk mint leaves finely chopped 1 tbsp. coriander finely chopped

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Page | 14
1 small green chilli 1 small flake garlic 1/4 tsp. chat masala 1/2 tsp. cumin crushed 2 pinches black (rock salt) 1/2 tsp. sugar powdered salt to taste

COOK BOOK

Method Crush noodles to tiny curls. Dry roast them in a heavy pan, till light and semi white. Stir continuously while roasting. Cool. Chill cucumber, tomato before chopping medium ieces. Take in a large bowl, chop and add onions. Crush together chilli and garlic finely. Add to chopped vegetables. Add all other ingredients except coriander and noodles. Toss with fork till well blended. Add noodles and toss gently. Garnish with coriander before serving. Serve immediately. --------------------------------------------------------------------------------------------------------------------------------------------

Fruity Tangy Salad

Ingredients 1 pomegranate cleaned 1 ripe guava 2 bananas ripe and firm 1 apple ripe but firm 1 tbsp. coriander leaves finely chopped 1/2 lemon juice extracted 1/2 tsp. cumin seeds crushed 1/4 tsp. garam masala or chat masala 1 tsp. sugar powdered salt to taste Method Chill all fruit well, before chopping. Chop guava, apple and bananas, sprinkle lemon juice, toss. Add pomegranate, salt,sugar, cumin and masala. Toss till well mixed. Garnish with chopped coriander leaves. Serve immediately. ----------------------------------------------------------------------------------------------------------------------------- ---------------

Crunchy Fruit Slaw

Ingredients 1 cup fresh cabbage, shredded 1 carrot, peeled, chopped like matchsticks (juliennes) 1 stick celery, cleaned sliced into juliennes. 8-10 cherry tomatoes 2 canned pineapple slices, chopped 1/2 cup peanuts, salted, roasted 1 tbsp. soft raisins 1 tbsp. pine nuts 1/2 cup cream 1 tbsp. mayonnaise or cheese spread 1/4 cup thick (tied) curds 2 tbsp. pineapple syrup (from can) 1/4 tsp. pepper powdered salt to taste Method Take a large glass salad bowl. Cream together cream, cheese, curds, syrup, salt and pepper. Add all other ingredients. Mix well, chill before serving

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Page | 15
Channa - Paneer Salad

COOK BOOK

----------------------------------------------------------------------------------------------------------------------------- --------------Ingredients 2 cup kabuli channa (boiled) 2 potatoes 150 grams paneer (cottage cheese) 2-3 firm tomatoes 1 onion 2 green chillies 1 bunch coriander leaves salt, red chilli powder to taste 1 tsp chat masala juice of one lemon Method Boil the potatoes (microwave for 5 mins or pressure cook) and cut them into tiny pieces. Finely chop, tomatoes, green chillies and onions. Cube the paneer into small pieces. In a large salad bowl mix together the boiled channa, potatoes, onions, tomatoes, paneer and green chillies. Add salt, red chilli powder, chat masala and lemon juice. Add finely chopped coriander leaves. Mix the whole salad together and chill for a couple of hours. ----------------------------------------------------------------------------------------------------------------------------- ---------------

Green Cucumber Salad

Ingredients 1 medium sized cucumber 1 tomato 1 carrot (optional, depends on your taste) 1 onion 2 green peppers 3 tablespoons of yogurt salt to taste Method Skin cucumber and grate it to a fine size (almost semi-liquid state) Chop the onion and peppers into very small pieces. Slice tomato into small pieces. Grate the carrot. Mix all the above ingredients well in large bowl along with curd and salt. Serve as an appetizer. Even tastes good with rice. --------------------------------------------------------------------------------------------------------------------------------------------

Healthy Moong Salad

Ingredients 1 cup sprouted moong. 1 cucumber finely chopped 1 tomato finely chopped 1 onion finely chopped 1/4 cup carrot shredded 1/4 cup cabbage shredded 2 chillies finely chopped chopped coriander lime juice for taste 1/2 tsp. sugar salt to taste. Method

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Page | 16

COOK BOOK

Take 2 tsp. oil in a pan and fry moong and cook it for 2 mins. See to it that it does not get cooked properly. Mix all the ingredients with the moong and the salad is ready. It makes a great side dish. ----------------------------------------------------------------------------------------------------------------------------- --------------CHINESE SALAD 1 cabbage, small, shredded 1 lb fresh mushrooms 2 chopped green onions 1/2 lb bean sprouts Mix separately: 1/4 cup sesame seeds 1/2 pkg Chow Mein noodles 1 pkg Ichiban noodles (no seasoning) DRESSING: 1/2 tsp pepper 1 pkg Ichiban seasoning 1/2 c oil 3 tsp vinegar 1 tsp Accent Mix together and serve. ----------------------------------------------------------------------------------------------------------------------------- --------------CRUNCHY CHINESE SALAD 6 c. chopped cabbage 8 tbsp. almonds 8 tbsp. sesame seeds 10 green onions, chopped 3 pkgs. Top Ramen (any flavor), crushed (do not use seasoning) Mix cabbage and onions in large bowl. Brown almonds and sesame seeds at 350 degrees on cookie sheet with sides 3 to 4 minutes, stirring to brown even. At the last minute, before serving, add browned seeds, almonds, and crushed Top Ramen. Pour dressing over just before serving. DRESSING FOR CHINESE SALAD: 4 tbsp. sugar 1 tsp. white pepperc. oil 2 tsp. salt 2 tsp. Accent 6 tbsp. rice vinegar --------------------------------------------------------------------------------------------------------------------------------------------

3. Snacks
Sandwiches Generally, we will prepare sandwiches with raw veg. and cooked veg. You can make sandwiches using bread as it is or you can toast it with different fillings. You can make sandwiches by using the following raw fruits, raw vegetables, etc... (as fillings): Tomatoes + Black Pepper (whole) Tomatoes + Lettuce + Black Pepper (whole) Tomato + Cucumber + Black Pepper (whole) Bananas + Honey Bananas (half ripe) + Pepper Powder + Salt Tomato Sauce + Mayonnaise + Lettuce + Black Pepper (whole) Salted Butter Jam Butter + Jam Cheese (Grated / Spread) Cheese (Grated / Spread) + Lettuce + Black pepper (whole) Chopped Green Chilies + Cheese (Grated / Spread) Peanut Butter Milk Maid (condensed Milk) Sweetened Yogurt Ripe Mango Pieces / Ripe Strawberry Pieces Until now, we discussed about raw bread filling. Now let us fill the bread w ith cooked food and toast them. For toasting, you can use electrical toasters or after filling toast them in tava.

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Page | 17

COOK BOOK

Potato Filling Tomato Thokku All Thuvaiyal Varieties ) Concentrate of Tomato bath Pulikachal Green Chilies + Cheese Green Chilly Thokku You can keep any left over Curry inside as a filling ----------------------------------------------------------------------------------------------------------------------------- --------------Sweet corn kadhi 1 cup skimmed milk yogurt 2 tbsp gram flour (besan) cup sweet corn kernels (boiled) cup sweet corn (cream style) 2-3 green chillies (chopped) 1 inch piece ginger (chopped) 2 medium-sized onions (sliced) 1 tsp turmeric powder Salt to taste 1 tsp oil tsp mustard seeds tsp fennel seeds (saunf) tsp onion seeds (kalonji) 4 whole red chillies Grind ginger to a fine paste along with the chopped green chillies. Whisk skimmed milk yogurt with besan and turmeric. Stir in two cups of water and mix. Pour the yogurt mixture into a thick-bottomed pan and bring it to boil. Reduce the heat and gradually mix in the ginger and green chilli paste, sliced onion and sweet corn cream style. Stir well and cook for two to th ree minutes. Add sweet corn kernels and salt to the cooking kadhi. Add one cup of water. Simmer over medium heat for eight to ten minutes, stirring frequently or till it thickens to a curry consistency. Heat oil in a small tempering pan, add mustard seeds , fennel seeds, onion seeds and whole red chillies broken into two. Stir continuously and cook till the seeds start crackling. Pour this tempering over the sweet corn kadhi and immediately cover with a lid to trap all the flavours and aroma. Stir well and adjust salt. Serve hot with steamed rice. -------------------------------------------------------------------------------------------------------------------------------------------BHEL PURI RECIPE Bhel Puri is a low -fat, nutritious and delicious recipe. Learn how to make/prepare Bhelpuri by following this easy recipe. Ingredients: 50g Chopped onions 100g Rice flakes 50g Tamarind 50g Jaggery 50g Sev 1 Bunch mint leaves 1/2 tsp Chat masala 1 Bunch coriander leaves 3 Green chilies Salt to taste

How to make Bhel Puri: Boil the jaggery and tamarind i n a cup of water for few minutes. Remove the tamarind pulp and leave the water aside. Mix the green chilies and mint leaves. Grind to smooth paste. Put the rice flakes in a bowl and add mint leaves paste. Add chopped onions, tamarind water, cha t masala, sev, green chilies and salt. Mix well. Garnish with coriander leaves.

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Page | 18

COOK BOOK

Bhel Puri is ready to serve. ----------------------------------------------------------------------------------------------------------------------------- ---------------

SEV PURI RECIPE

Ingredients:

Sev Purl is a popular Maharastrian recipe. Learn how to make/prepare Sev Poori by following this easy recipe.

2 Cups rava 100 gms Sev 1/2 Cup curd 1 Cup boiled potatoes 1/2 Cup chopped onion 1 tsp Chat masala 1 tsp Chilli powder 1 tsp Cumin powder 4 tbsp Tamarind chutney 2 tbsp Green chutney 1 Cup water Salt to taste

How to make Sev Puri: Cut boiled potaoes into cubes Mix rava, salt and water. Knead it to make dough. Keep it in a wet cloth for 20 minutes. Make medium sized balls from this dough. Cut small puris from the balls with it a cutter. Heat the oil. Fry the pooris till they turn light brown and crisp. Place them on a plate. Put sev, cubed potatoes, and curd. Add tamarind and green chutney. Sprinkle chilli, cumin and chat powder. Sev Puri is ready. ----------------------------------------------------------------------------------------------------------------------------- ---------------

PANI PURI RECIPE

Pani Puri is the most popular Indian chaat. It is also known as Gol Gappa. Learn how to make/prepare Pani Poori by following this easy recipe. Ingredients: 1 Cup rava 1 tbsp Maida 4 tbsp Soda 1/2 tsp Red chilli powder 2 tsp Cumin powder 1 tsp Kala namak 2 tbsp Tamarind pulp 200 gm Sprouts (boiled) 150 gms Potatoes (boiled) 1/2 Cup coriander leaves 1 Cup mint leaves Oil for frying How to make Pani Puri: Mix rava, Maida, soda and salt to make dough. Keep it covered by a wet cloth for sometime. Make circle like rolls from the dough and place them in a damp cloth. Heat oil and fry dough circles till it turns golden brown. Puri is ready.

PREPARED BY: BILAL AHMED SHAIK

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Page | 19

COOK BOOK

Grind mint and coriander leaves to make a paste. Mix red chilli powder, cumin powder, kala namak, t amarind pulp and salt well. Add mint corainder paste to the mixture. Add 4 cups water to this mixture. Masala water is ready. Mash the potatoes and add sprouts, red chilli powder and salt. Mix it well. Make a hole in puri and stuff the mixture into it. Serve Golgappe with prepared masala water. ----------------------------------------------------------------------------------------------------------------------------- ---------------

PAAV BHAJI RECIPE

Paav Bhaji is a popular Maharashtrian Food. Learn how to make/prepare Pav Bhaji by following this easy Recipe. Ingredients: 2 Large potatoes 1/2 Cup boiled green peas 1/2 Capsicums 2 Large chopped onions 1 Large chopped tomato 2 tbsps garlic 5 tbsps butter Salt to taste 4 Paavs How to make Paav Bhaji: Cut all the vegetables into small pieces. Fry onions in melted butter. Add vegetables and garlic and mix it well. Cook it till it turns tender. Add butter and cook it for 5 minutes. Place the Paavs on heated tawa and add s pread butter on it. Cook it till it turns brown. Hot Pao Bhaji is ready. ----------------------------------------------------------------------------------------------------------------------------- ---------------

PAPRI CHAT RECIPE

Papri Chat is a popular Indian Chat recipe. Learn how to make/prepare Papri Chaat by following this easy recipe. Ingredients: 2 Cups flour 4 Cups Maida 6 Cups curd 4 Boiled potatoes 4 tsp Red chilli powder 1 tsp Turmeric powder 2 tsp Cumin seed powder 2 tsp Ajwain powder 1 Bunch coriander leaves 1 Cup grated coconut 2 tbsp Tamarind 6 Dates Green chillies 1 tsp Chat powder Salt to taste Curry Leaves

How to make Papri Chat: Mix flour, Maida, ajwain powder, cumin seeds powder, red chilli pow der and turmeric powder. Add water to make hard dough. Roll out puris from this dough. Heat the oil and deep fry them. Blend the curd nicely. Heat the oil and put cumin seeds, mustard seeds and curry leaves for 2 minutes. Pour in the curd and mix it properly.

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COOK BOOK

Mix dates and tamarind. Add water and boil till it gets cooked. Blend it in a mixer to make a paste. Add red chilli and salt. Mash the potatoes and add chaat powder. Crush the puris and ad 1 tbsp of mashed potatoes. Pour 4 tbsp of curd mix and add 1 tsp of red chutney over it. Sprinkle chaat powder and serve. Quick reply to this message ----------------------------------------------------------------------------------------------------------------------------- ---------------

Potato Pops Ingredients 1 cup boiled and grated potatoes cup grated carrots 1 cheese cube 1 brown bread slice, soaked and squeezed teaspoon ginger-green chilli paste 2 tablespoons chopped coriander A pinch sugar Salt to taste Other ingredients 2 teaspoons oil for cooking 8 candy sticks Method 1. Cut the cheese cube into 8 equal pieces and keep aside. 2. Soak the bread slice in a bowl of water. Squeeze out the water and mash the bread and keep in a bowl. 3. Add the potatoes, carrots, ginger, green chilli paste, coriander, sugar, salt and mix well. 4. Divide into 8 equal portions and shape each portion into a flat round. 5. Place a cheese cube in the centre of each round and shape into ovals. 6. Pierce a candy stick into each oval and reshape the potato pops on the stick as shown in the picture. Keep aside. 7. Cook on both sides on a lightly greased non-stick pan till golden brown using a little oil necessary. 8. Serve hot. Potato Roses
Its a very original and interesting recipe to try. Its beautiful, edible and definitively creative.

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COOK BOOK

-------------------------------------------------------------------------------------------------------------------------------------------German Sweet Chocolate Cake INGREDIENTS (Nutrition) 4 (1 ounce) squares German sweet chocolate 1/2 cup water 2 cups all-purpose flour 1 teaspoon baking soda

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1/4 teaspoon salt 1 cup butter, softened 2 cups white sugar 4 egg yolks 1 teaspoon vanilla extract 1 cup buttermilk 4 egg whites 12 fluid ounces evaporated milk 1 1/2 cups white sugar 3/4 cup butter 4 egg yolks 1 1/2 teaspoons vanilla extract 1 (8 ounce) package flaked coconut 1 1/2 cups chopped pecans DIRECTIONS

COOK BOOK

*Preheat oven to 350 degrees F (175 degrees C). Line bottom of 9x13 pan with parchment paper. *Microwave chocolate and water on high for 1 1/2 to 2 minutes. Stir halfway through. Stir until all is melted and s mooth. *In a medium bowl, mix together flour, soda and salt. Set aside. *In a large bowl, cream 1 cup butter and 2 cups sugar until light and fluffy. Add 4 egg yolks one at a time, beating well after each addition. Stir in chocolate and 1 teaspoon vanilla. *Add flour mixture alternately with buttermilk. Beat after each addition until smooth. *In a separate bowl, beat egg whites on high until soft peaks form. Gently fold into batter. Pour into 9x13 inch pan. *Bake at 350 degrees F (175 degrees C) for 30 minutes, or until toothpick inserted into center of cake comes out clean. Cool completely, then frost with coconut-pecan frosting. *Combine milk, 1 1/2 cup sugar, 3/4 cup butter, 4 egg yolks and 1 1/2 teaspoons vanilla in large saucepan. Cook and stir on medium heat for about 12 minutes, or until thick and golden brown. Remove from heat. Stir in coconut and pecans. Cool to room temperature, and spreading consistency. -------------------------------------------------------------------------------------------------------------------------------------------French Biscuits These basic sugar cookies are quick and easy to make using ingredients that are always on hand. Keep an eye on them as they burn very quickly. Preheat oven to 375 "F (190"c) 2/3 cup butter or margerine 150 ml. 2/3 cup all purpose flour 150ml. 1/3 cup granulated sugar 75ml. In a large bowl with an electric mixer blend butter, flour and sugar. Can also blend with wooden ladle. Drop small dollops on to cookie sheet. Bake in preheated oven for 7 to 10 min or until golden brown. This makes about 24 cookies. These are very easy to make but keep checking at the oven after 5 to 6 min. ----------------------------------------------------------------------------------------------------------- --------------------------------Rawa kesari 1 cup semolina (rawa/ sooji) A few strands of saffron cup milk cup sugar 8-10 cashewnuts 6 tbsp of ghee

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10-15 raisins A pinch of green cardamom powder

COOK BOOK

Combine milk with three-fourth cup of water and sugar and stir well till sugar dissolves. Soak saffron in two tablespoons of warm water and keep aside. Split the cashews in two. Heat two tablespoons of ghee in a pan and saut the cashewnuts along with the raisins till light golden. Remove with a slotted spoon and set aside. Heat four tablespoons of ghee in a kadai. Add semolina and fry the semolina till almost golden in colour or till it emits a nice aroma. Add the sweetened milk to the semolina and allow to cook on low heat for two to three minutes. Add the saffron and green cardamom powder. Mix well, cover and cook on low heat for two minutes or till ghee surfaces on top. Add fried cashewnuts and raisins. Stir and cook further for a minute. Serve hot. -------------------------------------------------------------------------------------------------------------------------------------------Mixed sprouted khichdi cup sprouted green gram (ankurit moong) cup sprouted matki 1 cup rice 1 tsp pure ghee 1 tsp cumin seeds 1 inch stick of cinnamon tsp turmeric powder 1 tbsp crushed peppercorns 3-4 green chillies (slit) 2 medium-sized carrots (cubed) small-sized cauliflower (cut into small florets) Salt to taste Clean rice and soak in sufficient water for half an hour. Heat ghee in a nonstick pan and add cumin seeds. Stir-fry over high heat till it starts changing colour. Add cinnamon stick, turmeric powder, crushed peppercorn and slit green chillies and stir-fry for a while. Add the cut carrots and cauliflower and mix well. Drain and add the soaked rice and salt to taste, stir briefly and add two and half cups of water. Bring the rice to a rapid boil, add the sprouted moong and matki. Reduce heat and simmer for 15-20 minutes, stirring frequently or until the rice is lightly mashed and completely cooked. ----------------------------------------------------------------------------------------------------------------------------- --------------American chopsuey 300 gm noodles 400 gm chicken (boneless, shredded) 6 tbsp oil + to deep fry 100 gm tofu (optional, cut into strips) 2 tbsp cornstarch 3-4 garlic cloves (chopped fine) 1 inch piece of ginger (chopped fine) 1 medium-sized onion (sliced thin) 1 medium-sized carrot (julienne) 4-5 French beans (shredded) medium-sized cabbage (shredded) 6-8 spinach leaves (shredded) tsp white pepper powder Salt to taste 1 tsp sugar 4 tbsp tomato sauce 1 tbsp vinegar 1 cup chicken stock 1 cup bean sprouts 4-6 eggs Heat six cups of water, add half a teaspoon of salt and one teaspoon of oil and bring to a boil. Add noodles and boil on high

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heat until almost cooked. Remove, drain and cool.

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Heat sufficient oil in a wok. Divide the cooked noodles into four to six equal portions, form into a nest and deep fry in hot oil till light brown and crisp. Remove and drain onto an absorbent kitchen towel. Deep fry tofu strips and keep aside. Blend cornstarch in a quarter cup of water and keep aside. Heat two tablespoons of oil in a wok. Add chopped ginger and garlic, and stir fry briefly. Add onion and saut for a minute or until it turns translucent. Add chicken and stir fry on high heat for two minutes or until the moisture evaporates. Add carrot, beans, cabbage, spinach and stir fry for two minutes or until the vegetables are just cooked, but still re tain the crispness. Add pepper powder, salt and sugar. Stir in the tomato sauce and the vinegar. Pour in the stock, bring to a boil, reduce heat and stir in the blended cornstarch. Simmer for two minutes or until it thickens to a sauce consistency. Add bean sprouts and tofu and stir well. Use the remaining oil to make fried eggs in a non-stick frying pan. Arrange a portion of the fried noodles on a plate, pour a portion of the prepared sauce and top with a fried egg. Serve hot immediately. To make Chopsuey without chicken, increase the quantities of onion, carrot and French beans by three times. Substitute chicken stock with vegetable stock. ----------------------------------------------------------------------------------------------------------------------------- ----------------------------------------------------------------------------------------------------------------------------------------------------------

PREPARED BY: BILAL AHMED SHAIK

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