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A basic chicken stock recipe that can be used to make soups or other dishes. 400 gms Chicken pieces (very small and boney pieces can be used) 1 litre Water 1 medium Carrot (roughly chopped) 1 small Onion (roughly chopped) 7-8 Garlic cloves 2 inch Freshroot ginger 3-4 Black peppercorns 1 Bay leaf 1/2 Tsp. Salt 1. Wash and put all the ingredients together in a pressure cooker. Let a whistle come on full flame and then simmer it for 1/2 hour. 2. After half an hour, let it cool and then strain. Delicious chicken stock is ready :) PS: 250 gms of chicken makes 400 ml. stock)

Ingredients: (Serves 2) 1 Maggi Magic Cube (crumbled) 3/4 Cup Mixed vegetables( carrots, beans, cauliflower)- diced 1/4 Cup Shredded cabbage 1 Tbsp. Oil 1/2 Cup Boiled and shredded chicken- if you want to skip this, its okay as the soup still tastes great! 2 nos. Chopped green chillies 400 Ml. Chicken stock 1/2 Cup Boiled Noodles (boil them around 80%, otherwise they will be overcooked) Salt and Vinegar to taste.( Remember you might have some salt in your stock) Method: 1. Heat oil in a pan/wok/kadhai. Stir fry the vegetables on high flame for 2-3 mins. Add green chillies, cabbage and saute it for a minute. 2. Add the chicken stock, magic cube, salt and Chicken (if using it) and bring to boil. Simmer it for 2-3 mins. 3. Add noodles. Bring to boil again. 4. Serving suggestion: you can add some dark soya sauce and vinegar to taste. Serve hot.

A refreshing salad with Apple and pineapple being the fruits of the season....this recipe serves 2.. Salad Ingredients: 1 1/2 Cup of pineapple- diced 1 medium apple- diced (a few drops of lemon can be mixed to prevent it from browning) 1 small cucumber- peeled & diced 2 medium boiled potatoes- diced For salad dressing and seasoning: 1/3 cup (around 75 ml) Mayonnaise ( I used light mayo) 1 Tbsp. grated cheddar cheese 1 Piri-piri chilli- chopped (as a substitute a pinch of red chilli flakes can be used) 1 tsp celery-chopped (optional) Mix up all the ingredients, season it and serve cold. For corn on the cob: Ingredients: 1 sweet corn whole- peeled (husk removed) 1/2 tsp. Sugar 1/2 tsp. Butter 1/2 tsp. grated cheese Chilli Flakes to taste 1. Take a big pan, large enough for the whole corn cob with enough water so that it submerge completely. Bring the water to boil, add 1/2 tsp. sugar. When on boil, put the corn and cover it with a lid. Boil for 5 minutes on medium flame. After 5 mi

Started as an experiment and salad turned out absolutely fantastic...I will say please give it a try...this recipe serves 2... 1 Cup Boiled Pasta (I used elbow, any other shape can be used) 2 Medium Boiled Potatoes (diced into cubes) 5-6 Tbsp. Olives (sliced- mix of black and green olives) 2 Tbsp. Sundried tomatoes (cut into strips) 1/2 Tsp. Tobasco Sauce 3/4 Tsp. Olive Oil Pinch of chilli flakes 1/2 pinch of Oregano seasoning 1 Tbsp. Honey-Mustard Dressing (low fat) 1 Cup Mixed Salad leaves (roughly chopped) Method is very easy.Simply mix all the ingredients together, except salad leaves. Refrigerate it for 10-15 mins., so that all the flavours get infused with each other. Seve it cold on bed of salad leaves.

Nice breakfast for cold lazy weekend mornings.....according to my 4 year old son it was super delicious :)....great to hear it from him as he doesn't like bananas..:) This recipe makes around 5 pancakes of about 6". For this you'll need: 1 Ripe Banana (peeled n chopped roughly) 6 Tsp. Sugar 1 Egg 1/2 cup (around 100 ml) Plain Flour 100 ml milk 1/2 Tsp. Baking Powder 8-10 drops of Vanilla Essence Pinch of Cinnamon Powder Oil for frying Method: 1. To make the pancake mix, take the banana and sugar in a blending jar and churn it till the banana starts to look like liquid.Takes about 2-3 mins. Break the egg in the jar and blend the mix for another minute or two. 2. Add vanilla essence, cinnamon powder & milk and blend everything together for 2-3 mins. 3. Add half of plain flour and baking powder....blend it.....add the rest of the flour.Blend it nicely, till everything looks like a nice & smooth runny paste. 4. Heat a pan. Drizzle just a few drops of oil and spread it

Marination for Paneer Tikka and tandoori potatoes, to make your barbecue or grilling experience more delicious :) For about 200 gms of Paneer (cottage cheese): 1/2 cup thick curd 1 Tsp. Ginger paste 1 Tsp. Garlic paste 2 Tsp. Tandoori masala ( I use Tandoori chicken masala) 1 Tsp. Cumin powder 2 Tsp. Chat Masala Salt to taste Red chilli powder to taste (Degi mirch powder can also be used as it gives lovely red colour) Few drops of Orange food colour (Optional) Same marination can be used for about 200-250 gms of baby potatoes. Par boil them (about 80%) and then marinate them. Marinate for atleast 3-4 hours in fridge. Cooking: you can skewer the potatoes alongwith onion, capsicum and tomato slices and barbecue it or grill it in Oven or pan fry it.As paneer is soft, be careful to put it on skewers. Serving suggestions: Garnish with fresh coriander leaves and lemon wedges. Serve with green chutney.CHEERS!!

Great recipe when you want to have a light meal :), one of my all time favourites... For this you will need: (Serves 4) 2 Cups Rice ( Boiled in pressure cooker with 3 cups of water) 4 Cups Curd 1 Green Chilly (chopped), you can add more if you like it spicy. 1" piece of Ginger (fine grated) 1/4 Tsp. Black pepper powder Salt to taste Oil/ ghee for tempering. For tempering (seasoning): 2 Tsp. Urad Dal 2 Tsp. Mustard seeds 1/4 Tsp. Fenugreek seeds 1/2 Tsp. Asafoetida 6-7 curry leaves 10 Cashewnuts 1 whole red chilly 1 Tbsp. Pomegranate seeds for garnishing (Optional) How to proceed: 1. Spread the boiled rice on a plate and let it cool at room temperature. 2. Whisk the curd and mix into the rice well. Add green chilly, ginger, pepper and mix well. 3. Heat ghee/oil in a small pan or Tadka pan. Add mustard seeds, once they splutter add red chilly, urad dal, curry leaves, and fry till dal is golden in colour. Add fenugreek seeds, once they change colour, add cashewnuts and fry till light

Its a very easy recipe and is full of flavours, and healthy too. for this you will need: 1 Medium Capsicum sliced 200 gms Babycorn 1 Medium Onion sliced 1 Medium Tomato sliced 1 tsp Oilve oil Salt to taste Pepper to taste Method: 1. Boil the babycorns in microwave with very little water for 2 mins. Strain the excess water and let it cool. Then cut them lengthwise. 2. Heat a pan/kadai. Add oil. Stir fry the onions on high flame for 2-3 mins. 3. Add babycorns, stir fry for a 1-2 mins. till golden brown. 4. Add the capsicum and stir fry for another 2-3 mins. 5. Add the tomatoes and season it according to your own taste.Serve hot.

This delightful bread snack is topped with cheese and tomatoes marinated in a basil flavoured dressing.. Ingredients: 8 slices of French Bread 1/4 cup Olives, Chopped 1/2 cup Cheese, Grated Salt and pepper to taste 1 Tbsp. Butter To be mixed together for the marinated tomatoes: 16 thin tomato slices 1 tsp. basil, chopped ( dry basil can also be used) 1/2 tsp. garlic, chopped 1 tsp. Olive oil Salt & pepper to taste Method: 1. Toast/ Grill the bread slices, and spread butter on them. 2. Place 2 marinated tomato slices on each slice of French Bread. 3. Sprinkle some olives on top and then some grated cheese. Season with salt & pepper. 4. Place on a microwave safe dish and microwave on High for 30-40 seconds. Serve Hot. Note: If you like it more spicy you can sprinkle some red chilli flakes on top.

A very easy salad with all the flavours complementing each other. For serving 2, you will need: 1 Onion Large- sliced into thick rings 1 Capsicum Large- cubed into 1 inch pieces 100-150 gms Cottage Cheese (Paneer)- Cut into thick slices 100 gms Red Lettuce 50 gms Green lettuce or mixed salad leaves 2 Tbsp. Mustard sauce Salt to taste olive oil 1 tbsp. 6 Green Olives (whole)- for garnishing (optional) 6 Black Olives (whole)- for garnishing (optional) 10 Cherry tomatoes (whole)- for garnishing (optional) 1. First of all marinate the paneer slices with mustard sauce for about 10-15 mins. 2. Season the capsicum and onion rings with olive oil and salt. 3. Grill/ pan sear them till they are golden brown. 4. Grill/ pan sear the paneer slices.Be careful as they get very soft. 5. Arrange as shown in the picture or the way you like.Serve warm.

A Yummilicious recipe by NECC Ingredients: 6 Hard boiled eggs 1 Cucumber- sliced 1 Large finely chopped onion 4 Big tomatoes- sliced Salad Leaves 2 Tbsp Mayonnaise 1 Green chilli Coriander Leaves- Finely chopped salt & pepper to taste 1. Boil the Eggs ad cut them into halves. Remove the yolks. 2. Mash the yolks and mix it with mayonnaise, salt, pepper, chopped green chilli and coriander leaves. 3. Replace the yolks with this mixture. 4. Cut the salad leaves and decorate it in a serving tray, with sliced tomatoes, cucumber and eggs.

A very refreshing salad by Nita Mehta with two tangy dressings. For Salad: 2 chicken breasts (with Skin) 2 red tomatoes- deseeded & cut into cubes 1 large capsicum- deseeded & cut into cubes 1 small cucumber- peeled & cut into cubes 1 onion- cubed & layers separated 1 Lettuce head - cubed 2 hard boiled eggs- cut into 8 pieces for Garnishing (Optional). For Vinaigrette Dressing: 4 Tbsp Oil (vegetable oil or Olive Oil or Salad Oil) 2 Tbsp Vinegar or lemon juice 1/2 tsp salt, 1/2 tsp powdered sugar 1/2 tsp pepper, 1/2 tsp mustard sauce Place all the ingredients in a bottle and shake well For Light Mayonnaise Dressing: 1 1/4 cups mayonnaise, 1/2 cup yoghurt Beat the yoghurt well till smooth and mix well with the mayonnaise. 1. Pressure cook the chicken by adding 1/2 cup water and little salt in a pressure cooker to give 2 whistles. Cool. Remove and discard the skin and bones and cut into 2" long pieces (Shred into chunks). {I used boneless breasts, pounded and marin

Again I was searching for a lovely potato salad recipe but none clicked....so here's my take on warm potato salad for a nice relaxing evening :) Here's what u need : (Serves 2) 6 medium sized boiled Potatoes- Cubed 5-6 Spring onions- chopped 1 Tsp Peri Peri Sauce (or any other spicy sauce) 1 Tbsp Mustard Sauce 2 Tbsp Caesar Salad Dressing 1 Tbsp Olive oil Salt, Pepper & Chilli flakes to taste. How to: 1. Heat oil in a Pan. Add potatoes and spring onions.Saute it for around 2-3 mins. 2. Add salt, pepper, chilli flakes, mustard sauce & Peri peri sauce.Saute for another 2 mins. 3. Switch off the gas and mix Caesar salad dressing. Mix gently. 4. Garnish with chilli flakes.Serve it warm. yummmmmy!!

For this munchilicious mexican snack you'll need: 1 pack of Nacho/Tortilla chips (sometimes its difficult to find them so I use Bingo Mad angles) 1 small Onion- Finely chopped 1 small Capsicum- Finely chopped (you can use it of different colours if you wish) 4-5 slices of Jalapeno peppers- chopped 4-5 Olives- Sliced 3 cubes Cheese- grated Salt to taste 2-3 tbsp Toamto Salsa 1. Arrange the chips in a plate/bowl. 2. Sprinkle about half the cheese. Microwave on high for 30 secs, or till the cheese melts. 3. Sprinkle onion, capsicum, Jalapeno, Olives. Add Salsa and sprinkle some salt. 4. Sprinkle rest of the cheese and microwave again for 1 min. or till the cheese melts a little. ENJOY it with your favourite movie/show or drink :)) Cheers!!

Its a popular baked dish. Calorie rich packed with lots of vegetables in white sauce. Here's what you'll need: 2 tbsp Refined Flour (Maida) 1 tbsp Butter 150 ml Milk 100 gm carrots (cubed) 100 gm Peas 100 gm Potatoes (Cubed) 100 gm Cauliflower Salt to taste white/black pepper powder to taste 60 gm (3 cubes) Grated Cheese 1. Boil the vegetables till half cooked ( I cook them in the microwave with 100 ml water and little salt for about 5-6 mins.).Drain and keep water. 2. Preheat Oven. 3. In a pan, heat butter, add refined flour and let it cook for 2 mins on low flame, while stirring. It should be golden in colour. 4. Add milk, slowly, keeping the flame low. Stir well and let it thicken. 5. Add salt & pepper and whisk to remove lumps. 6. Add boiled vegetables and mix well. Check the consistency of the sauce. It should coat the vegeatbles. If you think sauce is very thick,then add little water (drained from the vegetables). 7. Grease a baking dish/tin and put vegetable mixture

This is my version of Nita Mehta's Macaroni Alfredo Serves 2 1 cup uncooked macaroni 100 gms Mushrooms sliced (I love mushrooms so I use 200 gms) 100 gms Baby Corn sliced 1 Onion or 2 Spring onions- chopped along with the green parts (I use onions) 2 Tbsp. Butter 1 Tsp Oregano 2 1/2 Tbsp flour (maida) 1 3/4 Cups Milk 3/4 Tsp salt (or to taste) 1/2 Tsp Black pepper powder 1/2 Tsp Chilli Flakes 100 gms mozzarella cheese-grated (I use processed cheddar cheese) Some tomato slices and chopped parsley or coriander for garnishing 1. Boil 4 cups water with 1 tsp salt and 1 tsp olive oil (any other oil can be used).Add macaroni and cook till well done. 2. Once cooked, drain the excess water from macaroni and wash well with cold water so that it doesn't stick together. 3. Heat butter in a Pan. Add onions and baby corns and saute on high-medium flame for 3-4 minutes or till they are golden brown. 4. Add Mushrooms and saute on high flame for 3-4 mins, till they are slightly brown. 5. Add

DOUGHNUTS Preparation Time :30 mins Cooking Time :for frying Milk ½ cup (75ml) Maida 2 ½ cups (250g) Baking Powder 2 tsp Powdered Sugar ½ cup (50g) Egg 1, lightly beaten Butter ½ cup (60g) Vanilla Essence ¼ tsp Mix together Cinnamon Powder ½ tsp Powdered Sugar 1 tbsp Method 1. Sift maida, baking powder and powdered sugar together. 2. Add beaten egg, milk, butter and vanilla essence into the maida mixture and make into a soft dough. 3. Put the dough into the fridge for 15 minutes. 4. Roll out the dough to ¼ to ½ “ thickness and cut with a doughnut cutter. 5. Deep fry the doughnuts on medium flame till golden brown. 6. Roll the hot doughnuts in the cinnamon and sugar mixture and serve.

I felt like having a simple cottage cheese salad for dinner, so whats the first thing I do? I searched the web for a good recipe....Alas!! couldn't find....so what to do now??? I decided to go with my instincts....and this is what I created.... Ingredients (Serves 2): 100 Gms Cottage Cheese (Paneer) 1/2 Red Capsicum 6-7 Black Olives (Whole or sliced) 6-7 Green Olives (Whole or sliced) 2 Piri Piri Chillies (optional) 6-7 pcs. Sundried Tomatoes Croutons of 1 slice 1 small cucumber (deseeded) 2-3 leaves of Fresh Basil 100-150 Gms Lettuce or mixed salad leaves 1 tsp Chilli Flakes 1/2 tsp Black Pepper powder Salt to taste 2 Tbsp Olive oil 2 Tbsp Honey Mustard Dressing 1. Cut the cottage cheese into 1" cubes and marinate it with olive oil, honey mustard dressing, Chilli flakes, salt & pepper.I did this as a first step so that by the time you add other ingredients, cottage cheese is absorbing the flavours. 2. Add Olives, sundried tomatoes, piri piri chillies and fresh basil

Its a lovely recipe By Nita Mehta For Salad (serves 4): 6 Chicken Sausages 6 Baby corns 100 gm Mushrooms 1/2 Green Capsicum, 1/2 Yellow Capsicum or 1 green Capsicum 1 Firm Tomato For Dressing: 6 Tbsp oil (I use Olive oil around 4 tbsp.) 2 Tbsp Vinegar 1/2 tsp salt 1/2 tsp Pepper 1/2 tsp Powdered sugar 1 tsp Mustard Paste 1 Tbsp Chopped Parsley (optional) 2-3 flakes garlic- crushed & chopped 1. Heat 1/2 tsp oil in a pan. Saute sausages for 1 minute. Remove & cut each sausage diagonally into 2-3 piesces. 2. Deseed capsicum and cut into strips. Remove the pulp of the tomato and cut into thin strips. 3. Blanch Baby corns and mushrooms in hot water to which a little salt and a few drops of lemon juice have been added. Strain. Pat dry and cut baby corns diagonally and each mushroom into 4 pieces. 4. Mix sausages, mushrooms, baby corns, capsicum and tomato in a salad bowl. 5. Mix all the ingredients of the dressing in an empty bottle with a screw cap. Shake well. 6. Pour the dres