Nachos

Ingredients:

Tortillas 16

Baked beans 1/2 cup
FOR SALSA

Onion , chopped 1 medium

Tomatoes, chopped 3 large

Yellow capsicum, chopped 1/2

Jalapeno, chopped 1 small

Green chillies, chopped 2-3

Fresh coriander leaves, chopped 2 tablespoons

Lemon juice 1 tablespoon

Salt to taste

Cheese sauce

Oil 1 tablespoon

Garlic, crushed 5-6 cloves

White sauce 1/2 cup

Milk 1/4 cup

Mozzarella cheese, grated 1 cup


Preparation:

1. Mix ingredients for salsa sauce. Set aside in a bowl.
   
2. For cheese sauce, heat oil in a pan. Add crushed garlic and sauté. Add white sauce and milk to dilute. Mix well and add grated processed or mozzarella cheese. Stir.
   
   
3. Spread the corn chips on a serving plate. Spread a layer of baked beans. Pour cheese sauce and top it with salsa sauce. Serve the remaining salsa sauce separately in a bowl.

Courtesy Sanjeev Kapoor

Egg Fried Rice

Ingredients:

Cooked Rice - 3 cups

Eggs - 4

Onions - 2 (medium size ) cut them into thin long slices

Green Chillies - 4 cut them into long slices

Pepper Powder - 2 tsp

Ginger Garlic Paste - 2 tsp

Oil - 4 tsp

Cilantro (finely chopped ) for garnishing


Preparation:

1. Take a pan and add oil.
   
2. When oil is hot enough add onions, green chillies and fry until golden brown in colour.
   
3. Add ginger-garlic paste and fry for a minute.
   
4. Add pepper powder and fry for a min.
   
5. Now Break the eggs into it and mix well. Allow the eggs to cook.
   
6. When the eggs are done ,add cooked rice, salt,and mix well.
   
7. Garnish with cilantro and serve hot
   

Quick Dhokla

Ingredients:

Besan - 1 cup

Rice flour -1 cup

Garlic 3-4 pods

Pepper -2

Soda/Eno salt - 1/4 tsp

Sugar and Salt to taste

Turmeric powder -1/2 tsp

Finely chopped Cilantro 1-2 tsp

Fresh grated Coconut 1-2 tsp

Oil and Mustard for seasoning.

Preparation:

1. Mix besan and rice flour together.
   
2. And Turmeric powder, salt and sugar.
   
3. Add ginger-garlic paste and to the flour mixture and prepare batter.Add soda/eno salt to this mixture.
   
4. Grease a container with a drop of oil and pour the batter.
   
5. Cook for ten minutes without weight in a cooker.
   
6. Cool it and garnish with Cilantro, fresh coconut.
   
7. Sprinkle oil and mustard seasoning on the top.Serve hot with chutney
   

Mysore Bonda

Ingredients:

maida - 2 cups

yogurt - 2 cups

rice flour - 1/2 cup

onion - 1

green chilli - 3 or 4

soda - 1/4 spoon

corriander leaves

salt to taste

Preparation:

1. Mix maida, yogurt and rice flour.
   
2. Add chopped onion, chopped green chilly, chopped corriander leaves, soda and salt.
   
3. Add water to above mixture and make batter slightly thick.
   
4. Take oil in pan and heat.
   
5. Make round balls with above mixture and fry in oil.
   
6. serve hot with sauce or any chutney.
   

Brownie Kisses

Ingredients:

Unsweetened chocolate 2 Oz

Butter or Margarine, softened 1 stick

Splenda/Sugar 1 cup

egg 1 large

Vanilla essence 1 tsp

Wheat flour 3/4 cup

Baking soda 1/4 tsp

Semi-sweet chocolate chips 1/2 cup

Chopped walnuts 1/2 cup

Preparation:

1. Preheat oven to 350 degrees.
   
2. Melt chocolate in small bowl in microwave oven on high for one minute.
   
3. Stir until chocolate is completely melted.
   
4. In a large bowl, beat butter with Splenda/sugar.
   
5. Add an egg and vanilla essence into this mixture and beat it again.
   
6. Stir in melted chocolate, then flour and baking soda.
   
7. Add chocolate chips and nuts.
   
8. Drop by rounded teaspoons onto an ungreased baking sheet.
   
9. Bake about eight minutes. Till bottom is firm

Cherry Vanilla Frappe

Ingredients:

Frozen pitted sweet cherries -1 cup

Skim milk -1 cup

Light vanilla yogurt 1/2 cup

Preparation:

1. Put all the ingredients with ice cubes in blender. Puree until almost smooth.
   
2. Tip:Freezing fruit before blending lets you skip ice cubes.
   
3. Pour into two Tall glasses and serve.Enjoy
   

Tapioca and Prawn Cutlets

Ingredients:

Tapioca boiled and mashed - 1/2 kg

Green chilly finely chopped - 3nos

Small onions finely chopped - 100 gms

Ginger - 1/2 tsp

Garam masala - 1/2 tbsp

Coriander leaves chopped finely 2-3 tbsp

Jumbo prawns - 100 grams boiled and shredded finely

Egg whites - 2

Powdered bread crumbs


Preparation:

1. Lightly fry the chilly, shallots, ginger with the garam masala.
   
2. Mix all the ingredients together with the tapioca and prawns.
   
3. beat egg whites and keep it aside.
   
4. Shape the mixture into desired shape and dip in egg white and roll on crumbs
   
5. Deep fry to a golden brown.
   
6. Serve hot