1.

BAKED VEGETABLE JALFRAZIE

1 cup chopped Mixed Boiled Vegetables (French beans,carrots,cauliflower,Green peas)

2 chopped Onions
4 tblsp chopped Capsicum
1 chopped Tomatoes
½ - 1 tsp Chili Powder
A pinch Garam Masala
2 tblsp chopped Coriander
4 tblsp grated Paneer
1-1/2 cup tomato gravy
4 teaspoons oil
Salt to taste

 Heat the oil and fry the onions for ½ minute.

 Add the capsicum and tomatoes and fry again for 2 minutes.

 Add the vegetables, chilli powder, garam masala, coriander and salt and cook for a few minutes.

 Spread the tomato gravy on top and sprinkle a little grated paneer over it.

 Bake in a hot oven at 200c for 10 minutes.

 GARLIC TOMOTA SOUP

 6 medium sized Tomatoes
2 cloves Garlic
10 gm Gelatin powder
2 Bay leaves
½ tsp crushed Pepper Corn
½ tsp Mixed herbs
Salt to taste
4 tblsp Port wine (optional)
2 tsp skimmed Milk Yogurt
2 tsp Lemon juice
4 sprigs fresh Mint
 Wash and finely chop the tomatoes. peel garlic and crush. soak the gelatin quarter cup cold water and keep.

 Cook the tomatoes in a saucepan along with the crushed garlic, bay leaves and cook the tomatoes in a

saucepan along with the crushed game, bay leaves and crushed pepper corn for about five to six minutes or until

soft.

 Remove from the heat, cover and leave to infuse for twenty minutes.

 Remove the bay leaves, puree the mixture and pass through a sieve.

 Stir in the mixed herbs, salt and wine. whisk the skimmed milk yogurt and mix into the tomato mixture.

 Heat the gelatin lightly on a double boiler to dissolve and add to the tomato mixture. mix in the lemon juice and

stir well.
  Pour this into small ceramic pots for individual serving. refrigerate for threat to four hours to set. do not freeze.

 Serve chilled in the same pot garnished with sprigs of fresh mint

3.MACRONI IN A HURRY

100 gms Macroni

1 chopped Onion (Pyaj)
1 each yellow, red, green Capsicum (Shimla Mirch)
2 tblsp Ketuchup 1/2 tsp Red Chilly
Little White Pepper
1 tblsp Butter
Cheese for garnish

 Chop the vegetables.

 Heat oil and add onions and capsicums.

 When they tender add sauce, chilly powder, white pepper and salt.

 Mix well and then add macroni.

 When fully mixed garnish with grated cheese.

MASALA NOODLES

 1 packet Noodles

2 Onion (Pyaj)

3 - 4 chopped Tomato (Tamatar)

4 tsp chopped Coriander Leaves (Dhania Patta)

1 " chopped Ginger (Adrak)

3 - 4 flakes chopped Garlic (Lasun)

4 5 chopped Green chilli (Hari mirch)

1/2 tsp Red chili pepper (Lal Mirchi)

1/2 tsp Garam Masala Powder. 1tsp oil

 Boil the noodles as directed on the pack.

 Drain them in a strainer and wash with cold water. Keep aside.

 Heat oil in a nonstick pan and fry garlic, ginger, green chillies and onions until they are golden.

 Add tomatoes along with salt and masala.

 Cook till tomatoes are tender.

 Add the noodles and stir well.

 Cook for a while and remove the fire and serve immediately.

MIXED VEGETABLE PANCAKE

For pancake:

40 gms Fine Wheat Flour (Maida)

100 ml Milk

1/2 Egg

3 tsp Oil

a pinch of Salt

For Filling:

50 gms Potato (Aloo)

50 gms Cauliflower (Phool gobi)

50 gms Carrot (Gajar)

75 gms Peas (Matar)

50 gms Tomato (Tamatar)

1 tblsp Butter

1/2 tblsp Tomato Sauce

Salt and Chilli Powder to taste

 To make the pancakes sift the flour along with the salt.

 Add the egg and gradually add the milk.

 Mix and beat thoroughly till the batter is smooth and free of lumps.

 Allow the batter to remain in a cool piece for about an hour.

 Heat little oil in a frying pan.

 Pour a spoonful of the batter on it.

 Cook one side till it is light brown and then turn the side.

 Now cook on the other ise.

 Make the pancakes of all the batter.

 To make the filling cut the vegetables into small pieces and carrots in shreds.

 Heat butter in a pan , add the vegetables and the seasoning.

 Coook it on low flame till vegetables are done.

  Now add tomato sauce. Spread this filling on the pancakes and roll them and serve hot with the chutney

SWEET AND SOUR VEGETABLES RECIPE

1 sliced Onion (Pyaj)
1 tsp Turmeric (Haldi)
1 tblsp Oil
1 tsp Fenugreek Seeds (Methi)
1 tsp Cumin Seed (Jeera)
1 tsp Aniseed (Saunf)
1/2 tsp Onion Seeds (Kalonji)
200 gms Brinjals (Biangan)
10 gms chopped Green Chilly (Hari Mirch)
100 gms Red and Yellow Capsicum cut into strips
500 gms chopped Cabbage (Pata gobi)
1 tblsp Vinegar
150 gms French Beans (Flas Beans)
Sugar ( or Artificial Sweetner) To Taste

 Heat oil in a pan and fry the onions till they turn transparent.

 Add fenugreek, cummin, aniseed and onion seeds and fry for a minute.

 Add turmeric and chillies.

 Stir in cauliflower, cabbage and sugar (artificial sweetner).

 Cover and cook on a low flame for 5 to 7 minutes.

 Add pepper strips and sprinkle vinegar on top.

 Cook for a further 5 minutes till the vegetables are tender.

 VEG SALAD WITH YOGURT DIP


 Ingredients:
 1/4 cup Mint leaves
4 cloves Garlic
8-10 Cherry Tomatoes
3 medium Carrots
1 medium White Radish
4 Red Radish
8-10 leaves Ice lettuce
2 medium Cucumbers
4 cups Skimmed Milk Yogurt
1/4 tsp Sesame Seeds (white)
1 tsp Lemon Juice

 Wash the cherry tomatoes & cut them into halves.
 Peel carrots, wash & cut it into finger sized pieces. peel white radish, wash & cut into finger sized pieces.
  Clean mint leaves, wash and reserve some leaves for decoration and chop the remaining. peel & chop garlic

finely.

 Wash red radish & quarter each. wash lettuce leaves & soak in chilled water. peel cucumber, wash and cut into

finger sized pieces.

 Hang skimmed milk yogurt in a muslin cloth to remove excess water. toast the sesame seeds lightly & cool.

 Combine thick yogurt with chopped mint, lemon juice, white sesame seeds & garlic. mix thoroughly. add salt to

taste and chill.

 Just before serving drain the lettuce leaves and spread on a serving plate, arrange the prepared vegetables

decoratively and serve with the chilled dressing.

TOAST FANTASY RECIPE

1 big sized Bread Slice

30 gms Potato (Aloo)
25 gms French Beans (Flas Beans)
20 gms Peas (Matar)
20 gms Carrot (Gajar)
20 gms Cabbage (Patha gobi)
1/4 tsp Lime or Lemon Juice (Nimbu)
1/4 tsp Mango Powder (Amchur)
1/4 tsp Oil
Salt and Pepper to taste

 Boil potato, mash and keep aside. boil green peas.

 Cut french beans and carrot into very small cubes and boil together.

 Mix all the vegetables together.

 Add salt, pepper powder, lemon juice and mango powder.

 Grease the baking tray with oil.

 Place the bread on the tray and apply the vegetable mixture on it.

 Bake on medium temperature (160 to 175 degree c) until golden brown.

 Cut the cabbage finely and saute in ¼ tsp oil for a few seconds.

 Serve the toast hot with the cabbage and chutney over it.

CURD RICE RECIPE

1 cup boiled Rice
2 cups Yogurt (Curd)
2 tblsp Oil
1/4 cup Milk
Finely chopped Coriander Leaves
1-2 Green Chilies
1 tsp Chana Daal
1 tsp Urad Daal
1 tsp Mustard Seeds
1 1/2 tsp finely chopped Ginger
2 tblsp desiccated Coconut
1/2 tsp Salt

 In a saucepan heat 2 tablespoonful of oil.

 Add mustard seeds to the oil.

 When the mustard seeds start popping add chana and urad daal.

 After a minute, add in the ginger, coriander and green chilies.

 Saute them for a minute. Take the pan off the gas.

 Add in the rice.

 Mix the salt and desiccated coconut.

Just before serving, mix all the ingredients with yogurt (curd) and milk

No-Fry Spicy Potato Skins

Low Calorie Recipe
Ingredients:
4 large russet potatoes
1/4 cup olive oil
1 teaspoon salt
1/2 teaspoon ground black pepper
1-1/2 teaspoons chili powder
1-1/2 teaspoons curry powder
1-1/2 teaspoons ground coriander seed
Preheat the oven to 400 degrees.Bake the potatoes for 1 hour. Remove the potatoes from the
oven, but keep the oven on. Slice the potatoes in half lengthwise, and let them cool for 10
minutes. Scoop out most of the potato flesh, leaving about 1/4 inch of flesh against the
potato skin (you can save the potato flesh for another use, like mashed potatoes) . Cut each
potato half crosswise into three pieces. Place the olive oil in a small cup. Dip each potato
piece into the olive oil and place it on a baking sheet. Repeat this with the remaining potato
pieces. Combine the salt and the spices and sprinkle the mixture over the potatoes. Bake the
potato skins for 15 minutes or until they are crispy and brown. Serve them immediately.
Recipe makes 24 servings No-Fry Spicy Potato Skins.
Baked Onions
Low Calorie Recipe
Ingredients:
Six large onions, sliced
1/3 cup honey
1/4 cup butter. 1/2 teaspoon salt
Directions:
Preheat oven to 425-degrees. In a saucepan at medium heat, heat honey, butter and salt.
Grease a baking dish. Arrange onions and pour honey mixture over them. Bake 45 minutes
until onions are tender and golden brown.
Recipe makes six servings Baked Onions

Parmesan Oven Fries

Low Calorie Recipe
Ingredients:
Four large baking potatoes, peeled (about 2 pounds)
1/2 teaspoon dried whole thyme
1/2 teaspoon freshly ground black pepper
1 tablespoon extra-virgin olive oil vegetable cooking spray
1/4 cup finely grated fresh Parmesan cheese
1/2 teasp oil.

Cut each potato into three pieces and then into strips. Pat wedges dry with paper towels and
place in a bowl. Add thyme and pepper and toss well. Drizzle oil over wedges, tossing well to
coat. Arrange in a single layer on a baking sheet coated with cooking spray. Bake at 450-
degrees for 30 minutes. Sprinkle cheese and salt evenly over wedges. Bake an additional ten
minutes or until tender and browned. Serve warm. Recipe makes six servings Parmesan Oven
Fries.