Mocha Coffee Recipe

Ingredients:

400 ml. strong coffee
400 ml. strong drinking chocolate
4 tbsps. whipped cream
2 tsp. nutmeg
2 tsp. soft brown sugar

Method:

Mix the coffee and chocolate in a pan and heat.
Flavour with nutmeg and brown sugar.
Pour into mugs and top with whipped cream.

Madras Filter Coffee

Procedure
To make one cup of coffee:

1. Heat a small quantity (¼) cup of water until it boils.
2. Put ½ to 2 teaspoon (depending on how strong you want to have the coffee) of BRU instant coffee in it.
3. Stir the solution and ensure that there are no lumps of coffee.
4. Boil ¾ cup of milk and bring to boil.
5. Add the coffee mixture to the milk and add sugar as per your preference.
6. While the coffee is still boiling hot, pour it into a mug or, preferably, a stainless steel tumbler. While pouring the coffee, slowly raise the saucepan until the coffee falls into the mug/tumbler from a height of about 1 to 1½ ft. This will cause the coffee to froth (like espresso).
7. You can dip a teaspoon in the coffee and lightly spread a few drops of it over the froth in the mug.
8. Serve piping hot.

Chocolate Coffee

Ingredients

Chocolate 200 grams
Instant coffee powder 4 teaspoons
Milk 4 cups
Powdered sugar 4 teaspoons
Cream (whipped) ½ cup
Chocolate vermicelli (optional) 2 teaspoons


Method


1. Break chocolate into small pieces. Put them in a bowl. Add one cup of milk, coffee powder and sugar.

2. Keep the bowl in Microwave oven on HIGH (100%) for one minute. Take the bowl out and mix well. Put the mixture in a blender and blend. Add remaining milk and some ice cubes and blend again.

3. Pour the mixture into glasses. Put some whipped cream on top. Garnish with chocolate vermicelli and serve immediately.

Egg Rice

Ingredients
1 cup raw rice
1 egg
1 onion (minced)
1 green chilli (minced)
1 teaspoon ginger-garlic paste
1 pinch of-turmeric, chilli powder, garam masala
salt to taste
1 teaspoon coriander leaves (minced),
2-3 curry leaves.

Method
Boil the rice using 1 - 3/4 cups of water and a pinch of salt.
Saute the onion and green chilli in 2 tablespoons of oil.
Add the ginger-garlic paste and saute for sometime.
Now add turmeric chilli powder, garam-masala and salt and mix well.
Add rice and mix well.
Lightly beat the egg and pour over the rice mixture and keep stirring often till the rice is dry.
Garnish with the coriander leaves and curry leaves and serve hot with raitha or any curry.

Egg Dosa

Ingredients
1 egg per dosa
1/2 cup urad dal
1/2 cup parboiled rice
salt as per taste
black pepper powder as per taste
oil

Method
Wash and Soak urad dal and rice for 3 hours .Grind in to thin paste .Cover and keep
aside for 8-10 hours to ferment
Add salt to taste and mix it well .Heat the dosa griddle .Spread the dosa of the 1 big spoon
batter
Break one egg on the dosa .Spread a little .Sprinkle salt and pepper powder .Spread 1 tsp
oil around the dosa
Cook till golden brown .Remove and serve with coconut chutney .Repeat the process from
point 6 for the rest of the batter

Egg Biriyani

Ingredients
2 cups of basmati rice
3 and a half cups of water
6-8 spoons of oil
4 boiled eggs
5 green chillies
2 spoons ginger-garlic paste
1 onion
2 small sticks of cinnamon (dalchini)
3 cloves
1/4 spoon haldi
salt to taste
coriander leaves

Method
Cut eggs into half (8 pieces), also chillies and onion into small pieces.
Add oil in a pan and heat it. Then add cinnamon, cloves, ginger-garlic paste, chillies, onions and fry it for 3 minutes.
Wash the rice and add water, the above mixture, haldi, eggs and salt to taste.
Cook this in electric rice cooker.
Serve this hot with coriander leaves on top. You can serve this for 3-4 people.

Eggless Lemon Souffle

Ingredients:
2 cups water
10 gm china grass (agar agar) - chopped soaked in water for half an hour
1/4 cup lemon juice
1/2 cup sugar
1 cup cream - chilled

Method:
Cook the water and china grass till china grass is dissolved. Add sugar and cook a little more.

Take the pan off the heat, mix in the lemon juice and leave to cool.

When cool and beginning to set, whip the chilled cream (had to be chilled other wise it will curdle), till it holds its shape.

Fold the cream into the cooled mixture, transfer on to a serving bowl, chill and serve.

Eggless Chocolate Chip Biscuits

Ingredients:
125 gm butter
125 gm castor/powdered sugar
1/4 cup milk + 1 tsp sugar
150 gm flour
125 gm chocolate chips
100 gm melted chocolate for decoration
Method:
Whip butter and sugar until light and fluffy.

Stir in the milk mixture, followed by the flour and chocolate chips.

Place in spoonfuls on a lightly oiled sheet and Bake in a moderate oven at 180 degrees C for ten to twenty minutes or until golden in color.

Cool slightly before removing from tray. Decorate with melted chocolate.

Valentine Cake

Ingredients:
100 gm butter
100 gm castor sugar
100 gm golden syrup
175 gm flour
1 tsp bicarbonate of soda
3 tbsp cocoa powder
1 beaten egg
150 ml milk
Icing
100 gm softened butter
200 gm icing sugar
100 gm melted chocolate
4 tbsp cocoa
Frosted Rose Petals
fresh dry rose petals
beaten egg white
castor sugar

Method:
Melt butter, sugar and syrup together. Stir in remaining cake ingredients. Turn into a greased and lined heart-shaped mould.
Bake at 180 degrees C for 25-30 minutes until firm to the touch. Cool slightly before turning out.
For the icing beat the ingredients together until smooth. Spread over the cake.
To frost rose petals, carefully brush with a little beaten egg white. Sprinkle with sugar. Allow it to harden before using to decorate cake.

Pepper Soup

Ingredients:
1. Pepper powder-1/2 spoon
2. Water-1 cup
3. Sugar-1/2 spoon
4. Salt- 1/3 spoon
5. Ghee-1 spoon

Method:
Boil 1 cup of water well and add pepper powder and allow it to boil for 1 minute.
Add salt,sugar and allow it to boil for 30 sec.
Now add 1 spoon of ghee and boil just for 10 secs.
Delicious and health soup is ready .
Enjoy all.

Chinese Vegetable Soup

Ingredients:
Spring onions - 2 or 3
Carrots - 2 (medium)
Cabbage - 150gms
Cauliflower - 1 small
French beans - 100gms
Salt - as required
White pepper powder - 1/2 tsp
Ajinomoto - 1/2 tsp
Soya sauce - 3/4 tsp
Oil - 2 tbl sps
Sugar - 1 tsp
Cornflour - 1 tbl sp.
Method:
1. Blanch whole carrots and french beans in hot water for 2-3 minutes
2. Strain, add cold water and drain again.
3. Chop all the vegetables into thin, even, matchstick like pieces.
4. Heat oil and stir fry all the vegetables with ajinomoto for 3-4 minutes.
5. Add enough water, salt, soya sauce, sugar and cook gently in reduced flame till the vegetables become just tender.
6. Mix cornflour in little cold water to make into a paste and pour it to the soup.
7. Stir gently and heat for few minutes.
8. Add pepper powder and serve hot.

Dal Soup

Ingredients:
Masoor dal - 2 tbl sps
Garlic - 2 flakes
Small onions - 3 (chop finely)
Butter - 1 tsp
Coriander seeds - 2 tsps
Cumin seeds - 1/2 tsp
Fenugreek - a pinch
Red chilli - 1
Green chilli - 1
Chopped coriander leaves - 1 tbl sp
Turmeric powder - a pinch
Curry leaves - few
Tomato paste - 1 1/2 tbl sps
Salt - as required
Lemon - 1

Method:
1. Pressure cook dal with 1 1/2 cups water with a pinch of turmeric powder.
2. When it cools down mash it well
3. Dry roast coriander seeds, cumin, fenugreek till good smell comes. Powder coarsely in a mixie.
4. Heat butter and fry crushed garlic and then chopped onions.
5. Fry till raw flavour goes in reduced flame so that colour is not changed.
6. Add tomato paste and cook for a minute or two.
7. Add powdered ingredients, mashed dal, slit green chilli and broken red chilli.
8. Dilute it with enough water and then add salt, curry leaves and coriander leaves.
9. Heal till boiling point and remove from fire.
10. Close with a lid and keep aside, strain it well and reheat it just before serving.
11. Squeeze lemon and serve hot.

Chana Masala

Ingredients -
Serves 3 - 4

kabuli chanas(chick peas) - 1 cup
butter - 2 to 3 tbsp
ginger paste - 1 tsp
garlic paste - 1 tsp
onions (medium) - 2 finely chopped
tomatoes (medium) - 2 finely chopped
garam masala - 1 tsp
turmeric pdr - 1/2 tsp
coriander - cumin pdr - 2 tsps
chilly pdr - 1tsp or accdly
coriander leaves for garnishing
salt

Method -
Soak chick peas overnight or for at least 8 to 10 hrs.
Take some butter in a cooker.
Add the chopped onions, ginger paste & garlic paste & saute till onions turn transparent.
Add the chopped tomatoes. Stir it for some time.
Add the turmeric pdr, coriander - cumin pdr, salt, garam masala, chilly pdr & mix well.
Add the kabuli chana & add water such that all the ingredients are properly soaked.
Pressure cook till the chick peas is cooked.
Garnish it with chopped coriander leaves.

Potato and Channa Masala

Ingredients :
Whtie Kabuli Channa - 1 cup
Potatoes - 2
Onions - 2

Grind Together :
Coconut - 1/2
Onion - 1
Garlic - 5 or 6 flakes
Red chilles - 10
Asafoetida - a pinch
Poppy seeds - 1 1/2 tsp
Tomatoes - 2 or 3
Cloves - 2
Cardamom - 2
Salt and sugar - to taste.
Method :
1. Saok channa overnight with a little soda-bicarbonate and enough water.
2. Wash well in the morning with fresh water. pressure cook it with the potatoes.
3. Peel and mash the potatoes coarsely. cut onions into small pieces.
4. Grind other ingredients first, add tomatoes at the end and grind well.
5. Heat ghee in a pan fry onion well, then add the ground mixture, fry till it smells good.
6. Add the boiled potatoes and channa with enough water.
7. Salt and sugar can be added according to taste.
8. Boil till the gravy thickens, remove and serve hot with lime, finely cut onions and coriander leaves.

Papad Curry

Ingredients:
10 papads
1 large onion paste
3-4 cloves garlic paste
2 tbsp curd
1/2 tsp cumin seeds
1 tsp red chilli powder
2 tsp coriander powder
1/2 tsp turmeric powder
1/2 tsp garam masala powder
some coriander leaves, chopped
2 tbsp oil
salt tஒ taste
Method:
1. Break the papads into small pieces. Lightly fry in oil and keep aside.
2. Heat oil in a pan, add cumin seeds. When they beging to crackle, add the onion and garlic pastes. Fry till done.
3. Add all four spices along with the curd. Fry till the oil separates. Add 2 cups of water and bring to a boil.
4. Add the papad pieces and simmer for 2-3 minutes.
5. Remove from fire.
6. Garnish with coriander leaves and serve hot with chapatis.

Egg Jeera Masala

Ingredients :
Boiled eggs - 4
Oil or ghee - as required

Gring Together :
Red chilles - 3
Jeera - 1 tbsp
Small onions - 8
Salt - as required.

Method :
1. Heat oil in a pan and fry the masala well, until oil separates.
2. Remove outer shells from boiled eggs.
3. Add eggs and fry well till the masala coats on top of the egg.
4. Serve with rice / Toasted bread.

Egg Bajji

Ingredients :
Eggs - 6
Bengal gram flour - 1 cup
Maida - 1/4 cup or rice flour - 1/4 cup
Red chiili powder - 1 tbsp
Salt - As required
Soda-bi-carbonate - 1/4 tbsp
Oil - Enough to deep fry.

Method :
1. Boil eggs, remove shells and slice into even round pieces.
2. Sieve flours together with chilli powder, salt and soda.
3. Add enough water and prepare a thick batter of pouring consistency and mixing carefully without forming lumps.
4. Heat oil in a kadai, dip each slice in the batter and deep fry.
5. Serve hot with chutney or ketchup.

Egg Curry

Ingredients:
4 hard boiled eggs (cut in halves lengthwise)
1 dessert spoonful of sliced red onions
1 ripe or green chilli (cut lengthwise)
a pinch of turmeric powder
a slice of green ginger (chopped)
1 clove of garlic (chopped)
a few curry leaves
1/4 tsp fenugreek
a small piece of cinnamon
juice of half a lime
salt to taste
1/2 tea cup thick coconut milk
1 1/2 cups second extract of coconut மில்க்
Method:
1. Put all the ingredients, except the thick milk and the lime juice, into a pan and boil till the ingredients are cooked.
2. Then add the thick milk and lime juice and stir well otherwise it will curdle.
3. Add the eggs, stir for a few minutes, take it off the fire and continue stirring for a couple of minutes longer.

Easter Egg Sandwiches

Ingredients:
6 hard-cooked eggs, peeled and chopped
1/2 cup finely chopped celery
1/4 cup chopped green pepper (optional)
2 tablespoons finely chopped green onion
1/3 cup mayonnaise
1/4 teaspoon salt
A dash of pepper

Method:
Mix all ingredients and spread on bread; makes 6 sandwiches.

Fruity Salad

Ingredients
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
3 banana, sliced
salt to taste

Method

Take a large glass salad bowl.
Cream together cream, cheese, curds, syrup, salt and pepper.
Add all other ingredients except bananas
Mix well, chill and add bananas before serving