Fresh crab-10 count
Onion-1 (finely chopped)
Tomatoes-4(finely chopped)
Ginger&garlic paste-2tbsp
Green chilli-5
Chilli powder-1tsp
Coriander powder-2tbsp
Garam masala-1tbsp
Jeera powder-1/2tsp
Tumeric powder-1tsp
Salt to taste
Grind to paste
Coconut-1/2 cup
Cashew-5 count
Coconut milk-1/4 cup
1.Heat a very big pan with oil,season it with cinnamon,cloves,fennel,cardomon
2.Saute finely chopped onions till transparent and add ginger garlic paste till
raw smell is gone and then add the tomatoes and green chillies.
3.when it is half cooked and coriander powder,chilli powder,garam masala ,tumeric powder and jeera powder.
4.Add little bit of water,cook masala till the raw smell is off.
5.Then add the ground mixture and cook for about 5 to 10 minutes in slow flame.
6.Finally add the cleaned crab,cook until mixture comes together and smells good.

Punjabi Masala Chicken..Non Veg.Dish..

Chicken - 3/4 kg
onion(big) - 2
chilli powder - 2 tsp
Coriander powder - 1 1/2 tbsp
cumin seeds - 1 tsp
tumeric powder - 1/2 tsp
sugar - a pinch
lime juice (optional)-to taste
curd - 1/4 cup
garlic - 1 tbsp
ginger - 1 inch
cashewnut - 10
coconut milk - 1/2 cup
tomato chopped - 3/4 cup
cloves - 3
cinnamon - 2 inch
salt - to taste
cardamom - 3
Grind the Garlic & mix it with curd.Slice half the onion grind the rest of the onion& ginger and cumin seeds.
And grind the coconut milk and cashewnut together.
Heat 1/2 cup of oil and add a pinch of sugar in it,when the sugar turns brown add all the spices,then the sliced onions and fry well.
Then add ground masala and fry well,sprinkle curd in-between.
When oil separates add tomato&fry well.
When oil again separtes add chicken pieces & cook well.
After 5 minutes add coconut and cashewnut paste and cook well.
Add 2 cups of water&cook.
When the chicken is cooked and gravy is thick finally add lime juice.
Garnish with fried cashewnut.
serve hot with naan or parotha.

Chicken Manchurian..Non Veg. Dish..

Chicken breast- 1 Pound(Cut into cubes of ½ “each)
Chicken broth- 1/4 cup
Chilli powder- ¼ tsp (optional)
Red onions – 2 cups(finely chopped)
Garlic- 2tbsp(chopped)
Green chilies- 6 ( finely chopped)
Spring onions- ½ cup
Soyasauce- 2 tbsp
Ketchup -1 tbsp
Pepper- 1 pinch
Salt to taste
Chicken marinate :
Chilli powder- 1 tsp
Soyasauce- 1 tbsp
Worcestershire Sauce- ¼ tsp
Ginger garlic paste- ½ tsp
Lemon juice-2 tsp
Red food color-1 pinch
Maida- ¼ cup
Corn Starch- 2 tbsp
Salt to taste
Clean ,wash and cut the chicken into cubes, marinate in the above mixture for 30 minutes to 3 hrs.
Heat kadai with oil in medium flame and deep fry the marinate chicken one by one, fry all the chicken till juicy and tender and set it aside.
On the other side heat a wok on high heat with oil , sauté onions, garlic, spring onions ,green chillies ,chicken broth and then add ketchup, soyasauce, chilli powder, pepper and salt to taste, let it stand for 5 minutes.
Finally add the fried chicken in the wok sauté in high flame and garnish it with spring onions.
Serve hot as appetizer or with rice.

Egg Fried Rice..Non vegetarian Dish..

Egg - 3
Onion - 1(Big)
Soy Sauce - 1tsp
Ajinomoto(a pinch)(optional)
Spring onion(chopped)
Salt(for taste)
Basmathi Rice 1 cup
Vegetables - (Red,yellow,green Capsicum(Bell pepper),peas&carrot)(optional)
Green chillies- 5 (cut them vertically)
pepper (for taste).
Cook the Rice with right amount of water(1 cup rice = 2 cup of water)Make sure that rice is not sticky.
Heat the oil in the kadai and add chopped onion,Add green chilles,fry well till golden brown and add ajinomoto.
Add vegetables like capsicum,carrot,peas(finely chopped),Fry well.
Add 3 eggs in the kadai and stir the well,Make sure the eggs are fried and separated.
Add soy sauce,fry well.
Add spring onion and pepper.
Finally add rice in the kadai ,Add salt to it and mix well for 2 minutes.
Add some more spring onions for garnishing.
Serve hot with tomato ketchup.

Mughlai Chicken Biriyani

3lbs. skinless bone-in chicken pieces
1/2 cup vegetable, corn or olive oil
3 cups sliced onions
1/4 cup halved cashews (optional)
1/4 cup raisins
2 Tbsp. finely chopped fresh ginger or 1 Tbsp. ginger powder
2 Tbsp. minced fresh garlic or 1 Tbsp. garlic powder
3 fresh green cayenne rano chiles, slit lengthwise (optional)
2 tsp. salt
3 Tbsp Biryani Masala
1 cup plain yogurt (optional)
1/2 cup chopped coriander (cilantro) leaves (optional)
1/4 cup chopped mint leaves (optional)
3 Tbsp. butter or ghee
3 cups basmati rice, washed and drained
1/2 tsp. saffron (optional)
1/4 cup water ( if using saffron)
3 hard-boiled eggs, peeled and halved
Marinate and rub well over chicken pieces about 1 Tbsp of spicy Biryani Masala & Lemon juice and keep refrigerate, covered, 1 hour.
In a medium pan or pot,heat oil over moderate heat and fry onions, stirring, until golden brown, 5 to 7 mins.
Remove onions with a slotted spoon and transfer to paper towels to drain.
In same oil fry cashews and raisins, stirring, until lightly browned, 3 to 4 mins., and transfer with slotted spoon to paper towels to drain.
In a bowl mix together remaining 2 Tbsp. masala, 1/2 fried onions, 1/4 cup water, ginger, garlic and chiles.
In a large pan or pot (non-stick is ideal) heat 2 Tbsp. oil, saute mixture, stirring, until liquid has evaporated, about 3 mins.
Add chicken and 1 tsp. salt and saute, stirring, 5 mins.
Add 1 cup water and simmer, covered, until chicken is tender, about 15 mins.
Stir in yogurt and 1 Tbsp. each of mint and coriander and simmer 5 mins.
Add salt to taste and remove from heat.
In a medium pot (non-stick is ideal) melt butter or heat ghee over moderate heat.
Add rice and 1 tsp. salt and saute, stirring, 3 mins.
Add 6 cups water to rice and bring to a boil. reduce heat and simmer, uncovered, 6 to 8 mins., or just until water is no longer visible on surface of rice.
Preheat oven to 300 F. Mix saffron with hot milk or water and sprinkle over rice.
Remove rice from heat and let stand, covered, 10 mins to allow rice to steam and fluff rice with a fork.
Fill a thick-bottomed large casserole dish with alternating layers of rice, remaining fried onions (reserving 1 Tbsp. for garnish), and chicken with gravy. Cover casserole tightly and bake 30 mins.
Garnish with reserved fried onions, mint, coriander, fried cashews, raisins, and eggs.
Serve hot with raita ,Indian pickles, and fried or roasted papads.

Mango Pie Recipe

• 1 Pre-prepared Pie Crust
• 2-1/2 tbsp Cornstarch
• 3 Cup Mango Pulp
• 1 Cup Sugar
• 1 Cup Cream
For Topping:
• 1 tbsp Chopped Crystallized Ginger
• 1 tsp Fat Free Milk
• 1 tsp Granulated Sugar
How to make Mango Pie:
•Mix mango pulp, cream, cornstarch and sugar in a large bowl with the help of a blender.
•Pour the mixture in the pie crust.
•Brush the top with milk and mix together sugar and ginger to sprinkle it evenly on the top.
•Refrigerate for 4 hrs and serve chilled.


2 cups orange juice
1/2 cup strawberries
1/2 cup raspberries
1/2 cup chopped mango
1/2 cup yogurt
1/2 cup ice cubes
2 tsp. ground flax seed
1/2 tsp. wheat germ
2 vitamin C tablets
Combine all ingredients in blender and blend about 1-2 minutes until smooth.


1 small banana
1 cup apple juice
cup plain yogurt
1 tbsp. honey
cup crushed ice
1 1/4 cups mango slices
Combine all ingredients except ice in blender. Blend until smooth. Add ice and blend till slushy.

The Coolest Summer Drinks-Cold Beverage Recipes

As the temperature around you soars, cool off with these summer chillers!

Chill with these cool summer drinks !

Plain Punjabi Lassi

Mango Milk Shake

Lime Juice

Iced Coffe

Mango Health

Mango-Banana-Yogurt Smoothie

Mango Lassi

3 cups thick curd
1 cup mango pulp
3-4 ice cubes
3 tsp powdered sugar
Crush the ice cubes in the blender.Add the curd, mango pulp, water and sugar.Run the blender for about 1 minute.Serve chilled.

Plain Punjabi Lassi

3 cups thick curd
3-4 ice cubes
1 tsp salt or 3 tsp sugar(depending on if you wantsweet or salty lassi)
Crush the ice cubes in the blender.Add the curd, water and salt/sugar.Run the blender for about 1 minute.Serve chilled.

Mango Milk Shake

1/2 a large can of readymade mango pulp (or pulp from 3 largefresh mangoes)
1/2 tsp elaichi(cardammon), powderred
1 cup powdered sugar3 cups whole milk
Blend together all the above ingredients for about1 minute in a food processor or blender.Mix in cold water depending on the consistency of themilk shake you want.Chill.Serve garnished with a mint leaf.

Lime Juice

juicy Lemon (Nimbu) 4
Water 8 cup
pitted and halves Dates (Khajoor) 10 (optional)
Honey (Shahad) 1/3rd cup (optional)
Cut the lemons in halves crosswise, remove the zest from 6 of the halves and squeeze out the juice.
Slice the remaining lemons into thin rounds.
Place the water and the dates in a sauce pan and gently boil for ten minutes.
Add the zest and boil for another 2-3 minutes.
Remove the pan from the heat, stir in the honey, lemon juice & lemon slices, and set aside, loosely covered, for 8-12 hours.
Strain through a muslin lined sieve.
Served chilled.

Iced Coffee

2 1/4 cups coffee, cold
2 cups milk
2 cups crushed ice
Blend all ingredients until frothy. Serve over ice.


South Indian Onion Pakoda

1 cup rice flour
2 largered onions, finely chopped
4 green chilies, chopped
1 inch ginger, peeled and grated
baking soda-1 pinch
3-5 curry leaves
1/2 teaspoon red chilli
salt, to taste
vegetable oil, for deep frying
1-Sift the flours together.
2-Rice flour is available in most asian grocery stores.
3-Using all chick-pea flour will make the pakodas a little less crisp.
4-Rub a little salt into the chopped onions.
5-This is to bring out the natural juices from the onions so that we can add less water later.
6-Meanwhile, heat oil to about 350 degrees.
7-To the onions, add the two flours, chili powder, grated ginger, green chillies, baking soda, curry leaves and salt to taste.
8-Remove 3 tbsp of the hot oil and add to the mixture.
9-Mix well.
10-The mixture will be slightly dry at this stage.
11-Divide the mixture into several portions.
12-To one portion, sprinkle a little water.
13-Mix well.
14-The mixture should just hold together when pressed.
15-Please do not add too much water in which case the product will be like the pakoras that we can find in most Indian restaurants (not a bad thing really).
16-Adding water to individual portions is mainly to keep the baking soda active when the mixture is fried.
17-You can also test for spicyness and salt after frying a small portion and make adjustments to the other portions, if needed.
18-Take the mixture and make into small balls or any shape really and drop into the hot oil.
19-Some mixture can also be sort of crumbled into the oil to get crispy bits of fried onion, chillies and curry leaves.
20-The key is to make small bits and pieces rather than a few large fritters.
21-Fry until golden brown.
22-The crumbled bits may be done earlier than bigger bites.
23-Drain on paper towels.
24-Repeat for the remaining portions of the raw mixture.
25-Store in an air-tight container.
26-Variations: Finely chopped mint and cilantro can be added to the mixture.
27-Or the quantity of onion can be reduced and whole cashew nuts can be added.

Bread Pizza

4 Bread Slices
• 1 Capsicum (sliced)
• 1 Tomato (sliced)
• 4 Mushrooms (sliced)
• 2 Onions (sliced)
• 1 tbsp Butter
• 4 tbsp Mozzarella Cheese (grated)
• 1 pinch Salt
• 1 pinch Sugar
• 2 tbsp Pizza Sauce
How to make Bread Pizza:
•Heat butter in a pan. Add vegetables to it and fry them until brown and soft.
•Add salt and sugar to the vegetables. Cook and stir till moisture evaporate from the vegetables.
•Take a bread slice and smear it with pizza sauce.
•Spread the vegetable mixture on the bread and garnish it with mozzarella cheese.
•Grill the bread in an oven or over tawa for 3-4 minutes, or till the bread is crispy and the cheese melts.
•Bread Pizza is ready to savor. Serve it with tomato ketchup.

Aloo Ki Tikki

3-4 Potatoes (boiled)
• 3 Green Chilies (chopped)
• 1/2 tsp Red Chili Powder
• 5-6 twigs Coriander Leaves (chopped)
• Salt to taste
• A pinch of Asafoetida
• Oil to fry
How to make Aloo Ki Tikki:
•Peel the boiled potatoes and mash them while still warm.
•Add green chilies, coriander leaves, salt, asafoetida and red chili powder to it and mix well.
•Divide the mixture into 10-12 portions, shape them into round tikkis and flatten them a bit.
•Now heat a tawa and shallow fry the tikkis in oil on both sides, till golden. Drain onto an absorbent paper.
•Aloo ki Tikki is ready to serve. Serve with chutney

Preparation Of Batata Vada

2 Cups besan
• 3/4 lb Potatoes
• 2 tbsp Grated coconut
• 4 Onions, chopped finely
• 4 Green chillies
• 4 Cloves garlic
• Sugar to taste
• Juice of one lime
• A few sprigs coriander leaves, chopped
• 1 tsp Mustard seeds
• A small piece ginger
• 1 tsp Turmeric powder
• 1/2 tsp Red chilli powder
• 1 tsp Cumin seeds
• A pinch of baking soda
• Oil for deep frying
• Water as required
• Salt to taste
How to make Batata Vada:
•Cook potatoes into the Pressure cooker until soft.
•Peel and mash them, keep aside.
•Grind green chillies, garlic and ginger together to make a fine paste.
•Combine this paste, potato, onions, coriander leaves, sugar, lime juice and salt, mix well.
•Take a pan and heat a little oil and fry mustard seeds and curry leaves until the mustard crackles.
•Remove it from the heat and add it to the potato mixture.
•Take another bowl and combine besan, salt, cumin seeds, red chilli powder, baking soda, coconut, turmeric powder and little water in it, to make a thick batter.
•Add a tsp of hot oil to the batter.
•make small balls from the potato mixture.
•Dip each ball in the batter and deep fry until golden brown.
•Serve hot batata vada with chutney or tomato sauce.