Yogurt kebab Recipe
Ingredients:
1.2 ltrs yogurt
100 gms cottage cheese grated
40 gms chopped onion
30 gms chopped ginger
10 gms chopped fresh coriander
cornflour to dust
30 gms cashewnut powder
30 gms chopped raisins
4 gms white pepper powder
4 gms cardamom powder
salt to taste
oil to grill
How to make dahi kebab :
* Hang yoghurt overnight.
* Saute the onion and ginger in minimum oil till it sweats.
* Mix the other ingredients.
* Adjust seasoning and shape into tikkis.
* Grill them on a medium hot skillet.
* Garnish and serve with chutney.

Potato Kebab Recipe
Ingredients:
2 potato (alu)
1 cup pea seeds (matar)
a piece ginger (adrak)
2 green chilly (hari mirch)
few coriander leaves (dhania patti)
1 tsp cumin seeds (jeera)
1/4 tsp black pepper powder (kali mirch)
1/2 tsp salt (namak)
oil for frying
How to make hara bhara kebab :
* Boil, peel and grate potato.
* Boil peas and strain.
* Make a fine paste of ginger and green chilies.
* Finely chop coriander.
* Heat 1 tbsp oil in a pan and crackle cumin seeds.
* Now fry peas, ginger, green chilies paste, coriander, salt, and black pepper powder.
* Mix properly and remove it from the gas.
* Add this to the potatoes mixture and make kababs of long shape.
* Heat oil in a pan and deep fry all kababs in it until they turn golden brown.
* Serve them hot.

Recipe of Minced meat kebab
Ingredients:
1 kg lamb meat minced
3 tblsp ginger garlic paste
1 tblsp butter
3 tbsps raw papaya paste
1 tsp red chilli powder
1/4 tsp garam masala powder
1/2 cup chana dal, slightly roasted
Very thinly chopped onions
Salt to taste
Oil for frying the kababs
How to make Meat kebab:
* Mix all the ingredients very well with the minced meat and refrigerate for two hours
* Now make small patties of the mix and deep fry.
* Serve the Meat(Galouti) Kebab hot with onion rings and mint chutney.

Vegetable kebab Recipe
Ingredients:
2 potato (alu)
1 cup cottage cheese (paneer)
1 cup cauliflower (phool gobi)
1 cup cabbage (patta gobi)
2 green chilly (hari mirch)
1 tbsp coriander (dhania patti)
1/4 tsp azinonotto powder
1 cup refined flour (maida)
1/2 tsp red chilly powder (lal mirch)
oil for frying
1 tbsp clarified butter (ghee)
1 tsp salt (namak)
How to make vegetable kebab :
* Boil, peel and grate potato.
* Grate paneer also.
* Finely chop dhania and hari mirch.
* Grate both the gobis.
* Heat oil in a pan and fry both gobis with azinomotto powder.
* After frying for few minutes, add alu, paneer, hari mirch and 1/2 tsp namak and cook until the water dries up.
* Remove it from the flame and let it cool.
* Make small balls of the mixture and keep aside.
* Make a batter by mixing maida, 1/2 tsp salt, lal mirch and 1 cup water.
* Heat oil in a pan.
* Dip all the balls in maida batter and deep fry them until they turn golden brown.
* Serve them hot.

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Lasagna Chicken Florentine
Ingredients:
11/2 tablespoons butter or stick margarine
3 tablespoons all purpose flour
2 12 ounce cans evaporated skim milk
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
cooking spray
6 no boil lasagna noodles
1 1/2 cups shredded cooked chicken breast
1 10 ounce package frozen chopped spinach, thawed, drained and squeezed dry
1/2 teaspoon freshly ground black pepper, divided
3/4 cup preshredded reduced fat pizza blend cheese or cheddar cheese
Method:
Preheat oven to 450F. Melt butter in a medium saucepan over medium heat. Add flour; cook 30 seconds, stirring constantly. Gradually add milk, stirring with a whisk until blended. Stir in salt and nutmeg; cook until thick, stirring constantly about 3 minutes. Spread 1/2 cup sauce in bottom of an 8 inch square baking dish coated with cooking spray. Arrange 2 noodles over sauce; top with half of chicken and half of spinach. Sprinkle with 1/4 teaspoon pepper; top with 3/4 cup sauce. Repeat layers, ending with noodles. Spread remaining sauce over noodles. Cover and bake at 450F for 25 minutes or until noodles are tender and sauce is bubbly. Uncover and top with cheese; bake an additional 5 minutes. Let stand 5 minutes.

Mexican Lasagne
Ingredients:
1 pound lean ground sirloin
1/2 cup chopped celery
1/2 cup chopped onion
2 cloves garlic, minced
1/4 cup chopped green bell pepper
1 14 1/2 ounce can tomatoes, crushed
1 14 1/2 ounce can enchilada sauce, divided
salt and pepper to taste
4 slices light American cheese
1 cup low fat cottage cheese
1 egg white, beaten
6 medium flour tortillas, cut into thirds
Method:
Combine ground sirloin with first four ingredients in pan, cooking over medium heat. Drain any fat. Add tomatoes, 2/3 of the can of enchilada sauce, and salt and pepper to taste. Bring to boil; reduce heat and simmer for 10 minutes. Meanwhile, combine both cheeses and egg white in food processor until blended and American cheese is in pieces; set aside. In frying pan coated with no stick cooking spray, heat remaining enchilada sauce a little at a time and fry flour tortillas until all have been done. Spoon one third meat mixture into a 12 x 8 x 2 baking dish. Spoon half cheese mixture over meat. Top with half of tortillas. Repeat layers ending with meat. Bake at 350F for 25 minutes. Let stand for 5 minutes before cutting.

Apple Lasagne
Ingredients:
8 pieces lasagne, uncooked
2 20 ounce cans apple pie filling
Cheese filling:
1 cup part skim ricotta cheese
1/4 cup egg substitute
1 teaspoon almond extract
1/4 cup white sugar
Topping:
6 tablespoons flour
1/2 teaspoon cinnamon
3 tablespoons margarine
6 tablespoons brown sugar
1/4 cup quick oats
Dash nutmeg

Optional sour cream garnish: mix and chill
1 cup sour cream
1/3 cup brown sugar
Method:
Prepare lasagne according to package directions; drain. Spread one can apple pie filling in a greased 9 x 13 x 2 inch pan, slicing any extra thick apples. Layer four pieces of lasagne over apples. In a bowl, mix together cheese filling ingredients; spread evenly over lasagne and top with the remaining four pieces of lasagne. Spoon remaining can of apple pie filling over lasagne. In a small bowl, crumble together topping ingredients. Sprinkle over apple filling. Bake at 350F for 45 minutes. Let stand 15 minutes. Cut into serving pieces and top with a dollop of sour cream mixture. Serves 12 to 15.

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Malaysian Chicken Recipe
Ingredients:
2 tablespoons oil
1 large onion, finely chopped
2 cloves garlic
2 Thai chilies, finely chopped*
2 tablespoons brown sugar
1 pound boneless skinless chicken thighs, cubed
3 tablespoons soy sauce
3 tablespoons vinegar
2 tablespoons water
1/2 teaspoons salt
Method:
Heat oil in skillet over medium heat. Stir cook onions, garlic and chilies for about 5 minutes. Add 1 tablespoon brown sugar and continue stirring until onions are golden brown. Add chicken and brown on all sides. Mix 1 tablespoon brown sugar with soy sauce, vinegar, water and salt and stir into chicken mixture. Bring to a boil then reduce heat and simmer for 20 minutes or until chicken is no longer pink and sauce has thickened slightly. Serve over rice or rice noodles.

Olive Chicken Recipe
Ingredients:
2 1/2 to 3 pounds meaty chicken pieces
1 tablespoon olive oil or cooking oil
1 medium onion, finely chopped
1 small carrot, finely chopped
2 to 3 tablespoons snipped Italian or curly leaf parsley
2 cloves garlic, minced
1 teaspoon dried sage, crushed
1/4 teaspoon pepper
1/2 cup chicken broth
2 tablespoons tomato paste
1 teaspoon cornstarch
1 tablespoon cold water
1/3 cup sliced pitted ripe olives or Italian black olives in brine
1/3 cup sliced pitted green olives
Method:
In a large skillet cook chicken in hot oil over medium heat for 10 to 15 minutes or until chicken is lightly browned, turning to brown evenly. Remove chicken; set aside. Add the onion, carrot, parsley, garlic, sage, and pepper to skillet; cook for 4 to 5 minutes or until vegetables are tender. Stir in chicken broth,  and tomato paste. Return chicken to skillet. Spoon sauce over chicken. Bring to boiling; reduce heat. Cover and simmer for 20 minutes. Uncover; cook for 5 to 10 minutes more or until chicken is tender and no longer pink. Remove chicken from the skillet; keep warm. For sauce, skim fat from the mixture in skillet. In small bowl stir together cornstarch and water; add to skillet. Cook and stir until thickened and bubbly. Stir in sliced olives; cook and stir for 2 minutes more. To serve, spoon sauce over chicken. Serves 6.

Mustard Chicken Wings Recipe
Ingredients:
2 tablespoons plain yogurt
2 tablespoons plus 1 1/2 teaspoons Dijon mustard
1 large garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
1 1/2 pounds chicken wings
2 tablespoons fine dry bread crumbs
1 teaspoon mustard seeds
4 teaspoons olive oil
Method:
Preheat broiler. In a large bowl stir together yogurt, 1 1/2 teaspoons mustard, and garlic paste. Cut off chicken wing tips. Add wings to yogurt mixture, stirring to coat well, and marinate 10 minutes. In a small ramekin stir together bread crumbs, mustard seeds, and salt and pepper to taste. Arrange wings, skin sides down, on oiled rack of broiler pan and season with salt and pepper. Broil wings 3 to 4 inches from heat until golden brown, about 10 minutes. Turn wings skin sides up and season with salt and pepper. Broil wings 5 minutes more. Spread skin sides with remaining 2 tablespoons mustard and sprinkle with bread crumb mixture. Drizzle oil over each wing and broil wings until crisp and golden, 3 to 5 minutes. Serve wings hot or at room temperature.

Pineapple Chicken Recipe
Ingredients:
1 1/2 whole chicken breasts
cornstarch
1/2 cup flour
1 egg
1/2 cup water
salt
oil for deep frying
1/2 cup brown sugar
1/4 cup cider vinegar
1 cup pineapple chunks + juice, enough to make 1 cup
1/4 cup red maraschino cherries
1 1/2 tablespoon cornstarch, dissolved in 1/4 cup water
Method:
Slice chicken into 1 x 2 x 1/4 inch pieces, dredge in cornstarch and lay aside to dry slightly on wax paper. Prepare a batter in a small bowl of 1 egg, 1/2 cup water, 1/2 cup flour, and salt. Mix batter very thoroughly until smooth. Assemble rest of ingredients. Pour oil halfway up in your wok. Turn on burner to high and allow oil to heat up. Place a piece of bread crust to test readiness of oil. If bread crust is medium browned, then oil is ready. If bread crust is dark brown or black, shut heat off of oil and allow to cool 5 minutes or more before turning heat back on. Retest oil before cooking anything in it. If bread crust is a very light brown, then oil is not quite ready yet. When oil is ready, place about 8 to 10 pieces of chicken into batter, take a pair of chop sticks or fork and lift pieces out of batter and slice into oil in wok. Chicken pieces will slide to bottom of oil at first and will then rise. After chicken is risen, deep fry 2 1/2 minutes on each side. Drain chicken on paper toweling to remove excess oil. Place chicken in serving plate. Repeat procedure until all chicken is cooked. In a separate small pot, place 1/2 cup brown sugar, 1/4 cup cider vinegar, cook until dissolved. Add pineapple chunks and juice. Stir up corn starch thoroughly in 1/2 cup water, add to pot and stir thoroughly. Cook under medium heat 3 to 5 minutes until gravy is clear. Add maraschino cherries. Pour over chicken.

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Mughlai Biryani Recipe:
A regal dish, Mughlai Biryani is fit for a king and was probably eaten by many too! This makes the perfect one-dish meal for when you have company. It combines ingredients typical to the Mughlai style of cooking.
Ingredients:
* For the meat: 1kg lamb/ chicken cut into 2″ pieces (if using chicken, use breast or thigh fillet)
* 4 large onions sliced thin
* 2 tsps garlic paste
* 2 tsps ginger paste
* 1/2 cup almonds
* 6 tbsps ghee/ vegetable/ canola/ sunflower cooking oil
* 1″ stick of cinnamon
* 5 cloves
* 3 pods cardamom
* 8 peppercorns
* 2 tsps coriander powder
* 1 1/2 tsps cumin powder
* 1 tsp garam masala
* 1 cup yoghurt
* Juice of 1 lime
* 1 cup chicken/ beef stock
* 2 tbsps finely chopped coriander leaves
* 2 tbsps finely chopped mint leaves
* Salt to taste
* For the rice: 2 cups Basmati rice
* Hot water
* Salt to taste
* 3 drops orange food coloring (optional)
* 3 drops green food coloring (optional)
Method:
* Put the almonds in a bowl of hot water (enough to cover them) and set aside for 10 minutes. After 10 minutes remove skins from all the almonds by pressing each one between your thumb and forefinger. The almonds will slip out of their skins!
* Mix the garlic and ginger pastes, the peeled almonds and grind to a smooth paste in a food processor.
* Wash the rice in a sieve and add enough water to fully cover the rice – at least 4″ over the surface of the rice. Add salt to taste. Set the rice up to boil. Cook till almost done. To determine when it has reached that stage, remove a few grains from the pot and press between your thumb and forefinger. The rice should mostly mash but will have a firm whitish core. Turn off the fire. Strain through a colander and keep drained aside.
* Heat 3 tbsps of oil in a pan and fry 2 of the onions till caramalized – golden brown. Drain and keep aside on paper towels for later use.
* Heat 3 tbsps of oil in another pan and add the whole spices – cinnamon, cardamom, cloves, peppercorns. Fry till the spices turn a little darker.
* Add the 2 remaining onions and fry till they are translucent.
* Add the ginger-garlic-almond paste and fry for 2-3 minutes.
* Add all the spice powders – coriander, cumin and garam masala and mix well.
* Fry till the oil begins to separate from the masala and then add the lamb/ chicken. Keep frying till the meat is fully sealed (it will become opaque and lose its pink colour).
* Now add the yoghurt, lime juice, stock, coriander and mint leaves and salt to taste (if needed). Mix well.
* Cover the pot and allow to cook till the meat is tender.
* If you are using the food coloring, divide the rice into 3 equal portions and put into separate dishes. Add the orange food coloring to one portion of the rice and the green food coloring to another portion of the rice. Leave the third portion white. With each portion, mix the rice till all the grains are well colored. Keep aside for 10 minutes after which you can mix all 3 portions of rice together in a bowl for use in the next step.
* Grease a deep baking dish and evenly layer the cooked rice, meat (and its gravy) in it to form at least 2 sets of layers (rice-meat-rice-meat-rice). Garnish with the previously caramalised onions. Cover the dish tightly. If the dish does not have a cover use 2 layers of aluminium foil (shiny side of both layers pointing down towards the rice) and secure on to dish with baking string.
* Put in a pre-heated oven set at 350 F/ 180 C/ Gas mark 4 for 20 minutes.
* Turn off the oven and let the dish sit in the oven till you are ready to eat. Only open when you are ready to eat. The way to serve Biryani is to gently dig in with a spoon so you get through the layers.
* While Mughlai Biryani tastes great by itself, add a raita like Chatpata Channa Raita (chickpeas in hot-sour yoghurt) and Enoy.

Kashmiri  Biriyani Recipe:
1. Chicken – ½ kg
2. Basmati rice – ½ kg (cooked)
3. Curd – 1 cup
4. Red chilli powder – 1 tsp or to taste
5. Coriander powder – 1 tsp
6. Garam masala – 1 tsp
7. Turmeric powder – ¼ tsp
8. Saffron – ¼ tsp
9. Bay leaf – 2
10. Cardamoms – 3
11. Cinnamon – 1 inch stick
12. Cloves – 4
13. Cashwenuts – 10
14. Coriander leaves – ¼ cup (roughly chopped)
15. Mint leaves – ¼ cup (roughly chopped)
16. Salt – to taste
17. Ghee – ¼ cup
Method:
1.Marinate the chicken with curd, red chilli powder, coriander powder, turmeric powder and salt for 1 hour.
2.Cook the basmati rice with salt, till half done and drain the water and keep it aside.
3.Soak the saffron strands in1 tbsp warm milk and keep it aside.
4.Take a pan and heat with ghee.
5.Add cashewnuts, bay leaf, cardamom, cinnamon and cloves.Sauté for few mins.
6.Then add marinated chicken pieces and garam masala.
7.Mix well and fry well till the curd is absorbed.
8.Add enough water and cook till the chicken pieces are tender.
9.Now divide the cooked rice into two portions.
10.Mix saffron milk with one portion of rice.
11.Add half of the chicken gravy to it.
12.Sprinkle half of the mint and coriander leaves.
13.Cover with cooked basmati rice and remaining chicken gravy and remaining coriander and mint leaves.
14.Now close with a lid and cook on low flame for 30 mins.Remove from heat.
Kashmir chicken biriyani is ready to eat.
Serve with pickle or raitha.

Hyderabadi Biryani Recipe:
Ingredients
1 kg: Meat
750 gm: Semi cooked rice
Sautéed brown onions to taste
tbsp: Ginger garlic paste
1 tbsp: Red chilli paste
1 tbsp: Green chilli paste
½ tbsp: Cardamom powder
3-4 sticks:
Cinnamon
1 tbsp: Cumin seeds
4-5: Cloves
2 tbsp: Lemon juice
250 gm: Curd
4 tbsp: Clarified butter
A pinch: Mace
Mint leaves to taste
1 tsp: Saffron
½ cup: Water
1 tbsp: Salt
½ cup: Oil
Method:
1. Clean the meat.
2. Now in a pan add meat, salt, ginger garlic paste, red chilli powder, green chilli paste, sautéed brown onions, cardamom powder, cinnamon, cumin seeds, cloves, mace, mint leaves and lemon juice. Mix it well.
3. Add curd, clarified butter, semi cooked rice, saffron, water and oil and mix it well.
4. Now apply sticky dough on the sides of the pan.
5. Cover with lid to seal it and cook for about 25 minutes.
6. Hyderabadi Biryani is ready to eat.
7. Garnish with boiled eggs, sliced carrot and cucumber.
8. Serve hot.

Kofta Biryani (Meat ball biryani) Recipe:
You can make the Koftas in Kofta Biryani with chicken, lamb or beef. Serve this delicious, hearty dish with a green salad and raita of your choice.
Ingredients:
* 500 gms Basmati rice
* For the Kofta curry: 1 kg lamb/ beef or chicken mince
* 3 large onions chopped very fine
* 2 tbsps garlic paste
* 1 tbsp ginger paste
* 2 tbsps garam masala (to make your own, see recipe below)
* 3 tbsps tomato ketchup
* 1/2 cup coriander leaves chopped fine
* Salt to taste
* 4 large tomatoes cubed
* 2 tsps coriander powder
* 1 tsp cumin powder
* 1/2 tsp turmeric powder
* 1 bsp gaam masala
* 1 tsp chilli powder (optional)
* 5 tbsps vegetable/canola/sunflower cooking oil
* 2 tbsps garlic paste
* 1 tbsp ginger paste
* To garnish: 1 large onion sliced finely
* 1 tbsp saffron strands
* 3 tbsps warm milk
* 3-4 tbsps fresh chopped coriander
Method:
* Wash the rice. Soak it in warm water for 30 minutes. Cook the rice till amost done. Drain remaining water (if any) and keep aside.
* Put the minced lamb/ beef/ chicken, 2 of the chopped onions, 2 tbsps garlic paste, 1 tbsp ginger paste, 2 tbsps garam masala, tomato ketchup and coriander leaves in a lage bowl and mix well.
* Form the mixture into equal sized balls and keep on a plate.
* Heat the oil in a pan and fry the sliced onion in it till crispy and golden. When done, drain and remove from the oil and keep aside on paper towels to garnish biryani later.
* In the same oil, add the remaining (finely chopped) onions. Fry till they are light brown then add the ginger and garlic pastes. Fry for a minute. Add all the spices – coriander, cumin, red chilli powder, garam masala, turmeric – and fry for 2-3 minutes.
* Add the tomatoes and mix well. Fry the masala till the oil begins to separate from it.
* Add 1 cup of warm water to the masala and season with salt to taste. Gently add the meatballs now. Do not stir for at least the next 5 minutes.
* Stir gently so as not to break the meatballs.
* Cook uncovered till the meatballs are done. There should not be more than 1 to 1 1/2 cups of gravy left at the end of this stage, so dry it as required.
* Soak the saffron strands in 2-3 tbsps of warm milk.
* Take a large, deep baking dish/ ovenproof dish (it MUST have its own cover) and grease lightly with cooking oil. Layer the rice and Koftas as follows: rice – Koftas – rice. End with a layer of rice.
* Pour the saffron infused milk all over the top of the last layer of rice.
* Garnish with the crispy fried onions, chopped corainder leaves. Cover the dish and seal tightly.
* Bake in a hot oven for 30 minutes.
* Serve hot with a raita and green salad of your choice.

Prawn biriyani Recipe:
Ingredients:
1. Prawns – 500 g
2. Basmati rice – 3 cup
3. Ghee – 5 tsp
4. Onion big – 1 sliced
5. Tomato medium – 1 chopped
6. Green chillies – 5
7. Ginger – 2 inch
8. Garlic – 4 pods
9. Cashew nuts -10
10. Coconut milk – 1 cup
11. Coriander leaves – ½ cup
12. Pudhina leaves – ½ cup
13. Water – 5 cups
14. Cardamom – 2
15. Cinnamon – 1 inch stick
16. Jaji flower – 1
17. Anasi flower – 1
18. Cloves – 3
Method:
1.First clean and wash the prawns. Drain all the water and keep it aside.
2.Next make a paste with green chillies, ginger and garlic.
3.Take a pressure cooker and heat with 5 tsp of ghee.
4.Then add cardamom, cloves, anasi flower, jaji flower, cashew nuts and cinnamon.
5.Fry for few seconds. Then add onions and sauté for 2 mins.
6.Then add tomato pieces, prawns, salt and paste.
7.Sauté until the raw smell disappears.
8.Now add washed basmati rice and combine well.
9.Then add coconut milk, water, coriander leaves and pudhina leaves.
10.Then combine well and close the pressure cooker.
11.Now pressure cook for 2 whistles and switch off the stove.
Now prawn biriyani is ready.
Serve with salad and raitha.

Sindhi Biryani Recipe:
Ingredients
* 1-1 1/2 kg mutton
* 1 kg basmati rice (soaked in water for atleast 1/2 an hour)
* 1/2 kg potato (cut into large chunks)
* 1/2 kg tomato (chopped)
* 250 g yogurt
* 1 teaspoon red chili powder
* 4 teaspoons salt
* 3 medium onions
* 2 teaspoons garlic paste (Lehsan)
* 2 teaspoons ginger (Adrak)
* 8 green cardamoms (Chhoti Ilaichi)
* 4 black cardamom pods (Bari Ilaichi)
* 10 cloves (Laung)
* 10 pieces black pepper (Kali Mirch)
* 1 teaspoon cumin seed (Zeera)
* 1 cinnamon stick (Dalchini)
* 2 bay leaves (Tez Patta)
* 250 g oil
* 6 green chilies
* 2 tablespoons coriander leaves (Dhaniya)
* 2 tablespoons mint leaves (Podina)
* 2 pinches yellow food coloring
* 10-15 prunes (Aaloobukharay)
* 3 teaspoons salt
* 3 bay leaves
* 3 cinnamon sticks
* 2 black cardamom pods
Method:
1.Slice the onion and fry it in oil until it is light brown. Take out 1/4 of it and keep aside
2.Add Garlic (Lehsan), Ginger (Adrak), tomatoes, prunes (Aaloobukharay), salt, chili powder, cloves, cardamoms, Black Pepper, (Kali Mirch), Cumin Seeds (Zeera), and cinnamon to the remaining fried onions.
3.Fry this until the tomatoes are tender and the water is dry.
4.Then add meat, yogurt and water (if desired) and cook on medium heat until the meat is tender and the water has evaporated.
5.On other side boil the potatoes until they’re half cooked.
6.Now, add green chillies, mint, coriander leaves, and the half boiled potatoes to the meat. Simmer for 2, 3 minutes. Your meat curry is done.
7.Boil the rice with salt, bay leaves, cinnamon sticks and black cardamom and drain the water off when the rice is half done.
8.Layer the curry with the rice in a pot in one on one layers. Sprinkle the food color, fried onions, and chopped mint leaves on top of the last layer.
9.Close the lid tightly making sure no steam passes out of the pot and cook on low heat until the rice is done.
10.Gently mix it before serving.
11.Serve with Raita.

Yakhni Pulao Recipe:
This tasty rice dish is a classic at North Indian meals. It gets its name from the Yakhni (meat stock) it is cooked in. I like to serve Yakhni Pulao with just a simple vegetable raita but you can go all out and add a curry dish too.
Ingredients:
* 1 kg goat meat or lamb with bones, cut into 2″ (or bite-sized) pieces
* 2 tbsps garlic paste
* 2 tbsps ginger paste
* 6 green cardamom pods
* 6 cloves
* 1″piece of cinnamon
* 1 black cardamom
* 10 black peppercorns
* 1 tsp cumin seeds
* 2 tsps coriander seeds
* 1 large bay leaf
* 1 star anise
* 1 tsp red chilli powder
* 4 large onions – 2 chopped fine, 2 sliced very thinly
* 3 tbsps vegetable/ sunflower/ canola cooking oil
* 2 1/2 cups Basmati rice washed well
* 3 tbsps fresh yogurt
* Salt to taste
Method:
* If you are using a pressure cooker, put 6 cups of water in it. If using a deep, heavy-bottomed pan, put 8-9 cups of water in it.
* Cut a piece of muslin cloth into a 6″ square and place the cinnamon, black and green cardamom, cloves, peppercorns, star anise, coriander and cumin seeds, bay leaf and red chilli powder in the center of this square. Gather up the edges and tie tightly with a piece of string to form a bundle. Put this bundle in the pressure cooker/ pan.
* Add the ginger, garlic pastes, meat and salt to taste to the pressure cooker/ pan and close. Boil till the meat is almost cooked.
* Remove the muslin bag (you can throw it out now) and separate the meat from the stock and keep aside. The stock should measure 6 cups. If there is more, boil it down till you get 6 cups. If less add hot water to it to get 6 cups.
* In a separate deep pan, heat the cooking oil and add the chopped onions. Fry till light golden.
* Now add the meat, stock, rice and yogurt and mix well. Cook on medium flame till the mixture comes to a boil, then reduce the flame to a simmer, cover and cook till the rice is done. The rice is done when you press a few grains between your index finger and thumb and they feel firm but mash completely (just like al dente pasta). Turn off the fire and allow to rest for 5 minutes.
* This step is optional – While the rice is resting, fry the sliced onions in cooking oil till caramalised and golden. Drain and keep on paper towels.
* Open the pan and stir the rice well, taking care not to break up the pieces of meat.
* Garnish with fried sliced onions (optional) and serve piping hot with a vegetable raita or curry dish of your choice.

Mutton biriyani Recipe:
Ingredients:
1. Meat – ½ kg
2. Basmati rice – 3 cup
3. Ghee – 5 tsp
4. Onion big – 1 sliced
5. Tomato medium – 1 finely chopped
6. Green chillies – 5
7. Ginger – 2 inch
8. Garlic – 4 pods
9. Cashew nuts -10
10. Saffron – a pinch
11. Coconut milk – 1 cup
12. Coriander leaves – ½ cup(chopped)
13. Mint leaves – ½ cup (chopped)
14. Water – 5 cups
15. Cardomon – 2
16. Cinnamon – 1 inch stick
17. Jaji flower – 1
18. Anasi flower – 1
19. Cloves – 3
Method:
1.First clean and wash the mutton pieces.
2.Drain all the water and keep it aside.
3.Next make a paste with greenchillis, ginger and garlic.
4.Now add half of the portion of the paste with mutton pieces.
5.Now pressure cook the mutton for 3 to 4 whistles with out adding too much of water.
6.Then switch off the stove and keep aside.
7.Take a pressure cooker and heat with 5 tsp of ghee.
8.Then add cardamom, cloves, anasi flower, jaji flower, cashew nuts and cinnamon.
9.Fry for few seconds.
10.Then add onions and sauté for 2 mins.
11.Now add tomato pieces and remaining paste.
12.Sauté until the raw smell disappears.
13.Now add washed basmati rice and cooked mutton pieces.
14.Combine well.
15.Then add coconut milk, water, coriander leaves and pudhina leaves.
16.Again combine well and close the pressure cooker.
17.Now pressure cook for 2 whistles and switch off the stove.
18.Mutton biriyani is ready.
Serve with salad and raitha.

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BBQ Cheeseburger Recipe
Ingredients:
1 1/2 pounds ground beef
1/4 cup finely chopped onion
prepared barbecue sauce
4 slices cheese
4 crusty rolls, split
romaine lettuce
tomato slices
Method:
1.In large bowl, combine ground beef and onion, mixing lightly but thoroughly. Shape into four 3/4 inch thick patties.
2.Place patties on grid over medium, ash covered coals. Grill, uncovered, 13 to 15 minutes or until centers are no longer pink, turning occasionally.
3.Approximately 1 minute before burgers are done, brush with barbecue sauce; top with cheese.
4.Line bottom of each roll with lettuce and tomato; top with cheeseburger. Serves 4.

Veggie Burger Recipe
Ingredients:
1 1/2 cups short grain brown rice, measure uncooked
1/2 cup onion finely diced
2/3 cup carrot minced or grated
1/2 teaspoon dry basil
1/2 teaspoon dry thyme
1/2 teaspoon black pepper, coarse grind
1/4 cup tamari
Method:
1.Cook the rice so that it comes out a bit dry. If it is very sticky and damp let it dry some by spreading it on a tray for a while.
2.After the rice cools, add all other ingredients, mix well, and sort of knead the mixture a bit until it feels a bit sticky.
3.Form into patties about 4 inches round and about 1/2 to 3/4 inches thick don’t make them to thin.
4.Place on a nonstick baking sheet, and put into a preheated 450F oven. Let cook for about 25 minutes, flip and cook for another 10 to 15 minutes.
5.Serve on whole wheat burns with lettuce, tomato and onion slices and grainy mustard.

Hot Chicken Sandwich Recipe
Ingredients:
4 chicken breast patties
2 muffins, split
1/2 cup each sliced green onions and fresh mushrooms
1 can mushroom soup
1/2 cup milk
1/2 teaspoon pepper
1/2 cup chopped tomato
Method:
1.Bake chicken patties as directed in oven until just done.
2.Toast muffins lightly, place one patty on each muffin.
3.Saute onions and mushrooms in a tiny amount of oil, add soup, milk and pepper.
4.Simmer, stirring constantly until heated through.
5.Spoon mixture over chicken and muffins, sprinkle tops with tomatoes. Serves 4.

Egg Salad Sandwich Recipe
Ingredients:
6 hard boiled eggs, finely grated
1/3 cup mayonnaise
1/4 cup pimiento stuffed olives, minced
2 tablespoons green onions, minced
2 tablespoons parsley, minced
1 tablespoon mustard
salt
black pepper
Method:
1.Thoroughly mix together all the above ingredients.
2.Cover and refrigerate for an hour.
3.Spread over your favorite sandwich bread.

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Creamy Corn Soup Recipe
Ingredients:
1 cup finely diced onion
1/4 cup vegetable broth
3 cups fresh or frozen corn kernels, or 2 15 ounce cans corn, drained
2 tablespoons diced green chilies
2 Tbsp diced red pimiento
2 cups nonfat milk
salt and pepper
cayenne pepper, optional
1 tablespoon cilantro, optional
Method:
1.In a large saucepan, combine onion and vegetable broth. Bring to a simmer, covered, over moderated heat and simmer until onion is softened, about 5 minutes.
2.Put 1/2 cup corn in a small bowl with chilies and pimiento. Stir to combine. Add remaining 2 1/2 cups corn and the milk to the onion. Bring to a boil.
3.Cover, adjust heat to maintain a simmer, and cook until corn is tender, about 5 minutes. Cool slightly, then puree in blender or food processor until smooth. Return soup to pot.
4.Stir in corn/chile/pimiento mixture. Reheat gently, season to taste with salt and pepper.
5.Add a pinch of cayenne if desired. Serves 4.

Potato Soup Recipe:
Ingredients:
1 pound red or other thin skinned potatoes, scrubbed and cut into 1/2 inch cubes
1 medium onion, chopped
2 cups chicken broth
3 tablespoons all purpose flour
1 1/2 cups milk
1/8 teaspoon ground cayenne
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup sour cream
Snipped chives or scallion tops for garnish
Method:
1.In a 2 quart microwave safe dish or measuring cup, place the cubed potatoes and chopped onion. Pour in the 2 cups chicken broth and cover.
2.Cook on High 5 minutes. Stir, cover again, and cook 5 to 8 minutes, until potatoes are fork tender.
3.In a bowl, stir the 3 tablespoons flour into the 1 1/2 cups milk until smooth.
4.Pour the milk mixture into the soup and add the 1/8 teaspoon ground red pepper.
5.Cover and cook 3 to 5 minutes, until soup just starts to bubble. Add salt and pepper to taste.

Hot and Sour Soup Recipe
Ingredients:
4 dried Chinese mushrooms
1 tablespoon vegetable oil
2 half inch ginger root slices, minced
1/2 cup bamboo shoots, sliced
2 cups chicken stock
2 tablespoons soy sauce
1 cake tofu, cubed
1/2 teaspoon white pepper
2 tablespoons rice vinegar
2 tablespoons cornstarch
1 egg, beaten
1 tablespoon fresh coriander leaf , chopped
1 tablespoon scallions, chopped
1 teaspoon sesame oil
Method:
1.Soak mushrooms in hot water for 30 minutes. Drain, remove and discard stems and shred caps.
2. Heat oil in heavy duty saucepan, add shredded mushroom caps and ginger and stir over moderately high heat for one minute.
3.Add bamboo shoots and stir for an additional minute. Add chicken stock, and soy sauce. Bring to a boil and simmer ten minutes.
4.Add tofu and cook three minutes more. Dissolve cornstarch in 1/4 cup cold water. Add, with pepper and vinegar, to soup. Cook until mixture thickens and clears.
5.Turn off heat and drizzle beaten egg over top. Stir.
6.When egg sets, serve, garnishing with chopped scallions, coriander leaves, and sesame oil to taste.
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3 minute Jhatpat Microwave Dhokla

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Ingredients:
3 pound chicken, cooked
1 cup chicken broth
1 can cream of chicken soup
1/2 stick Low fat butter
1 can cream of celery soup
1 8 ounce package Pepperidge Farm croutons
1 8 ounce tub sour cream
Method:
1.Cook chicken; remove skin and debone.
2.Line 9 x 13 inch casserole dish with pieces of chicken.
3.Mix soups and sour cream together.
3.Pour over top of chicken.
4.Mix broth and oleo in pan to boil; add croutons.
5.Spread on top of chicken and soups.
6.Bake at 350F for 1 hour.

Mushroom Spinach Lasagne Recipe

Ingredients:
8 ounces lasagna noodles
1 1/4 cups ricotta cheese
2 eggs
1 cup sliced mushrooms
1 large onion, chopped
10 ounces frozen chopped spinach, thawed and drained
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
14 ounces spaghetti sauce
3 tablespoons grated Parmesan cheese
Method:
1.Heat oven to 350F. Grease rectangular baking dish, 11 x 7 x 1 1/2 inches.
2.Cook and drain noodles as directed on package.
3.Mix 1/2 cup ricotta cheese, 1 egg, the mushrooms and onion.
4.Mix remaining 3/4 cup ricotta cheese, 1 egg the spinach, salt and nutmeg.
5.Spread 1/2 cup spaghetti sauce in baking dish.
6.Top with 3 noodles, overlapping to fit.
7.Layer with mushroom mixture, 3 noodles, spinach mixture, 3 noodles and remaining spaghetti sauce.
8.Cover loosely with aluminum foil and bake 50 minutes.
9.Sprinkle with Parmesan cheese.
10.Bake uncovered about 10 minutes or until cheese is melted.
11.Let stand 10 minutes before cutting. 6 servings.

Superfine Strawberry Pie

Ingredients:
2 egg whites, at room temperature
1/8 teaspoon salt
1/2 cup superfine sugar
2 teaspoons lemon juice
2 tablespoon potato starch
1/2 cup plus 2 tablespoons water
4 cups fresh strawberries
1 tablespoons margarine
3/4 cup sugar
Method:
1.Preheat oven to 250F.
3.Beat egg whites and salt with an electric mixer until foamy.
4.Slowly add sugar one tablespoon at a time while beating on high speed.
5.Add 1 teaspoon lemon juice and beat until very stiff and glossy.
6.Spread meringue into a lightly greased 9 inch pie shell and bake 1 hour. Cool.
7.While pie shell is cooling, combine potato starch, 2 tablespoons water and 1 teaspoon lemon juice in a bowl.
8.Stir until potato starch is dissolved.
9.Place 1 cup strawberries and 1/2 cup water in a saucepan and bring to a boil.
10.Add potato starch mixture, margarine and 3/4 cup sugar.
11.Stir until mixture is thick and clear.
12.Place remaining berries into baked, cooled meringue shell and pour glaze over.
13.Refrigerate until set. 8 servings.
Per serving: calories 167, fat 1.4g, 7% calories from fat, cholesterol 0mg, protein 1.6g, carbohydrates 38.8g, fiber 2.0g, sodium 67mg.
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Ingredients:
3 cups low fat cracker crumbs
1 cup non fat yogurt
16 ounces. fat free cream cheese
1/3 cup sugar
1 1/2 cups frozen strawberries
3 1/2 cups fat free Cool Whip
6 cups sugar free strawberry jello, 1 large and 1 small
Method:
1.Preheat oven to 350F and spray a 9 X 13 inch pan with fat free cooking spray.
2.Mix cracker crumbs and yogurt together.
3.Spread evenly over bottom of pan.
4.Bake for 15 to 20 minutes until crisp.
5.Prepare jello according to directions on package, add frozen strawberries and put in refrigerator until it begins to set.
6.Mix cream cheese, sugar and 1/2 cup Cool Whip.
7.Now start to layer the salad. On top of the baked crust, spread the cream cheese mixture evenly.
8.Set aside. Once the jello starts to set, put it over the cream cheese mixture.
9.Return the pan to the refrigerator to allow jello to set completely.
10.Top with remaining Cool Whip and garnish as desired.
Garnish (banana and blueberries) not included in nutrient analysis.
Calories per serving 108, Fat 4g, Carbohydrate 18g, Sat Fat 1g, Sodium 255mg, Protein 5g, Fiber 5g.
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