Sparkling Tropical Fruit Juice

Recipe taken from I Hate Counting Calories!

1 kiwi, peeled
1 orange, peeled and sectioned
1/2 mango, peeled and sliced
sparkling mineral water
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Process the fruit in a juicer. Pour the juice in a large glass and fill to the top with sparkling water and serve.

Lemon~Lime Ginger Ale

handful of grapes
1 apple, cored and sliced
½ inch fresh ginger (less if you find the taste too strong)
1/2 lime
1/4 lemon
sparkling mineral water
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Remove the grapes from the stem. Juice the apple and ginger together, then juice the rest of the fruit. Pour the juice in a large glass and fill to the top with sparkling water and serve with ice.

Tom Yom Soup

Ingredients:-

For Stock:-

• 6 Cups of Water
• 1-Tablespoon Tahi Seasoning
• 1 Tablespoon of finely chopped Lemon Grass
• 3-4 Lime Leaves
• 4-5 Thin slices of ginger
• 4-5 Garlic stems
• 4-5 Stems of Coriander leaves
  

For Vegetables:-

• 1 Tablespoon of Oil
• 2 Teaspoon of Red Curry Paste cut in diamond shape
• 1/4Th Cup of thin slices of Mushroom cut in diamond shape
• 1/4Th Cup of thin slices of Baby-Corn cut in diamond shape
• 1/4Th Cup of thin slices of Carrot cut in diamond shape
• 1/2 Cup of Cabbage cut in square shape
  

For Soup:-

• 5-6 leaves of Basil
• Salt according to taste
• 2- Fresh Red Chile (Thin and long slices)
• 2 Tablespoon of Lemon juice

For Garnishing:-

• 1 Tablespoon of finely chopped Parsley
  

Recipe:-

Preparing Stock:-

• Add Thai Seasoning,Lemon Grass, Lime Leaves, Slices of Ginger, Garlic, and stems of Coriander in the water. Let it boil for around 5 to 10 min.Once it gets boiled and drain the liquid in a different container and keep it aside.
  

Preparing Soup:-

• Take a pan and put oil in it.Add Red Curry paste to it and let it fry for sometime.
• Add Mushroom's,Baby Corn,Carrot and Cabbage to the Red Curry Paste and fry it for some more time.
• Add the stock, Basil Leaves and Salt and let it boil for 5 min.
• Add fresh Red Chile and Lemon juice to it.

While Serving:-

• Serve hot garnished with finely chopped Parsley.

Pineapple Rice

Ingredients:-

• 2 cups of Basmati Rice
• 2-3 Tablespoon Butter
• 1/4Th cup of finally chopped onions
• 2-3 Green Chile (Cut in thin long slices)
• 3 Tablespoon of Green Curry Paste
• 1/2 Teaspoon of Turmeric
• 1 Tin of Pineapple cut into small cubes
• 1/2 cup Coconut Cream
• Salt as per taste
• Sugar as per taste
• 2 Tablespoon of Cashew nuts(cut into small pieces)
• 2 Tablespoon of Kishmish
• 2 Tablespoon of Coriander
  

For Garnishing:-

• 1 medium sized onion(cut into thin long slices and fired in oil)

Recipe:-

• Wash the rice and soak it in 4 cups of water and add salt for 10 min.Cook the rice and once the rice is cooked remove the rice and spread it on a plate and let it cool.
• Add butter in a pan.In it add Onions,Green Chile,Green Curry Paste,Turmeric and
• saute it till the onions turn golden brown.
• Add Pineapple,Coconut Cream,Salt and Sugar to it and saute it.
• Once the mixture starts to thicken add Rice,Cashew nuts,Kismish.Cover the pan with a lid and let it cook for a while.
  

Note:-

• In between remove the lid and mix rice so that it does not stick at the bottom.
  

Garnishing:-

• While serving place the rice in the serving pan and decorate it with coriander leaves and fired onion.

Spinach Soup

Ingredients:-

For Soup:-

Spinach - ½ bundle

Onion - Take small portions

Potato - Take small portions

Cauliflower - Take small portions

French Beans - Take small portions

Tomato - Take small portions

Carrot - Take small portions

Lauki/ Dudhi/Gourd - Take small portions

For Khada Masala:-

Tejpata - 1

Dalchini - 1 inch

Cloves - 2

Black Pepper - 8

Cinnamon - 2

Ginger - ½ inch

Garlic - 2-3 (optional)

For Frying:-

Butter - 3 tbsp

Maida - 2 tbsp

Masala for the Soup:-

Salt

Sugar - 1 tsp

Black Pepper - 2 tsp

For Garnishing:-

Chopped Corriander leaves

Either butter or whipped cream

Recipe:-

Boil all the above veggies in a pressure cooker till one whistle.

Strain all the water and can be saved for further use to add in the soup.

Cool it in a big plate.

Except for the tejpata and grind the rest in a mixer till fine paste.

Strain the paste adding the earlier water.

Take a vessel on stove and add 3 tbsp of butter. Once butter melts quickly add 2 tbsp of maida and stir vigorously.

Add Tejpatha along with the earlier vegetable paste and hot water (strained earlier from the veggies) as per the required consistency.

Add 1 tsp of sugar, 2 tsp of black pepper and salt to taste.

Add the above toppings and let the soup heat for a while.

Garnishing:-

Garnish it with chopped coriander leaves.

Also can add small amout of butter or whipped cream.

Som Tum salad

Ingredients:-

For Grinding:-

• 3-4 Green chili or fresh Red Chili
• 5-6 cloves of Garlic
• 6 Green Beans
• 1/2 cup of cherry tomatoes
  

Note:-

• Prefer using clay mortar,wooden pestle and spatula

For Salad:-

• 2 cups of grated unripe Papaya
• 8-10 Roasted Peanuts
• 2 Tablespoon Lemon juice
• 1 Teaspoon Soya sauce
• 2 Tablespoon Coriander Leaves or Parsley(Finely Chopped)
• Salt as per taste
• Sugar as per taste
  

For Garnishing:-

• Either Lettuce or Chinese Cabbage
  

Recipe:-

For Grinding:-

• Smash the cloves of garlic.
• Add Green Beans and cherry tomatoes to it.Pound few time just to bruise the beans and get the juice out of tomatoes.
• Add chili to it and pound few more times just to release the hotness.If you want more spicier than pound it few more times.

For Salad:-

• Mix the grinded paste with the salad ingredients and let it cool in refrigerator for some time.
  

For Garnishing:-

• Take the plate in which you want to serve the salad and firstly decorate it with either Lettuce or Chinese cabbage.
• Place the salad on the decorated plate and serve it.

Peanut (Groundnut) Chutney

Ingredients:-

• 1/2 cup of Peanuts
  
• 5-6 dry red chili
  
• 50 gms of Tamarind
• 1 tablespoon of oil
  
• Salt as per taste

For Garnishing:-

• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 tablespoon oil
• 1/4th cup of chopped coriander
  

Recipe:-

• Add oil to the pan.Once it gets hot add Peanuts, red chili to it and fry it till the peanuts turn in golden brown.
• Soak tamarind in hot water for 30 min's.
  
• Once tamarind gets soaked for 30 min's, remove water from it.
  
• Take the grinder and add fried peanuts and red chili's along with tamarind juice and salt in it.
  
• Mix it well till it becomes soft paste.
• Remove peanut paste in a serving dish.
  

Note:-

• Whenever you need to add water while grinding, first add water to the tamarind and squeeze tamarind and then remove water from it and add it in the grinder.
  
• Do not add excess water while grinding.

For Garnishing:-

• Add oil in a small pan.
• Once the oil gets heated add mustard seeds, cumin seeds to it.
• Once the mustard seeds starts to crack, off the gas.
• Add this on top of the peanut chutney.
• Garnish it with chopped coriander leaves.

Red Curry

Ingredients:-

• 5-6 Baby Corn
• 1 Medium Carrot
• 8-10 French Beans
• 4-5 Mushrooms
• 100 gms Broccoli
• 100 gms Cauliflower
• 100 gms Big Black color Brinjal
• 2 Cups of Coconut Milk
• 1 Tablespoon Cornflour
• 2 Tablespoon Oil
• 1/4th Cup of Thai Red Curry paste
• 2 Teaspoon Lemon Grass(Finely chopped)
• 10-12 Basil leaves
• 2-3 Lime Leaves
• 1 Teaspoon of Black Pepper
• 1/2 Teaspoon of Soya Sauce
• 2 Fresh Red Chile(Cut into Thin long slices)
• Salt as per taste
• Jaggery as per taste
  

Recipe:-

• Cut Baby Corn,Carrot,French Beans into long diamond shape.
• Cut Mushrooms into 4 pieces.
• Remove medium sized flowers from Broccoli and Cauliflower.
• Cut Brinjal into medium sized pieces.
• Boil all the vegetables expect for Brinjal and once its boiled remove water.
• Mix cornflour and Coconut milk and keep it aside.
• Add 1-tablespoon of oil in the pan and fry Brinjal till it becomes soft.Once it is soft remove it from the pan and put it aside.
• Add the remaining oil in the pan and add Red Curry Paste to it and fry it for 4-5 min.
• Add Coconut milk(Paste of coconut milk and Cauliflower),half of the Basil leaves, Lime leaves,Black Pepper, Lemon Grass, Soya Sauce, Salt and Jaggery to the Red Curry Paste.
• Cook the gravy till a bit of oil layer is seen on the top.
• Add the boiled vegetables and Brinjal to the gravy and boil it for 5 min.
  

For Garnishing:-

• Garnish it with the remaining Basil leaves and slices of Red Chile.
• Add coconut cream on top of it.
  

While Serving:-

• It can be served either with Noodles or Rice or Garlic Noodles.

French Beans Curry (Cold)

Ingredients:-

• 500 gms Beans (Chopped in Diamond shape)
  
• 750 gms of yogurt
  
• 2-3 chopped green chili
• 1 tablespoon chopped ginger
• 1/2 cup of chopped coriander leaves
• 1/2 teaspoon of black pepper powder
• 1/2 tablespoon grated coconut
• 1 teaspoon butter
• 1 pinch of soda
  
• Salt as per taste

For Garnishing:-

• 5-7 Green Pista (Pistachios) (Cut into thin long slices)
• 5-7 Almonds (Cut into thin long slices)
• 2-3 Walnuts (Cut into thin long slices)
• 10-12 Raisins (Cut into thin long slices)

Recipe:-

• Add chopped beans, salt and soda in water and boil it till beans become soft.
• Once beans get boiled remove the water and while it is hot add butter, grated ginger, chopped green chili, grated coconut, chopped coriander, salt and black pepper powder to it.
• Remove water from the yogurt by place curd on a soft thin cloth and tie knot and let it hang for 30 min.
• Once water is completely removed from yogurt add salt to it.
  
• Take a dish and place the beans and add curd on it and mix it well.
  
• Garnish it with chopped dry fruits.
• Place a plate on the dish and put it in refrigerator and let it cool.

Note:-
This dish can be made even without adding dry fruits to it.It still tastes good.

Cheese Corn Rice

Ingredients:-

• 2 cups of Basmasti Rice
• 1/2 cup of chopped onions
• 1/2 cup of chopped cabbage
• 1/2 cup of chopped capsicum
• 1/2 cup of chopped cabbage
• 1 Cup of cheese (grated)
  
• 2-3 cloves of Garlic (grated)
• 1-Tablespoon of Ginger (grated)
• 1 cup of Corn (boiled)
• 1-tablespoon of Butter or Ghee
• Salt as per taste
• Black pepper as per taste
  

For Garnishing:-

• Fresh chopped coriander leaves

Also can use the following ingredients for Garnishing:-

• Fried Onions (cut into long thin slices)
• Fried Cashew Nuts
• Raisins
  

Recipe:-

• Wash the rice and add 3-1/2 cups of water to it and cook it.
• Once the rice gets cooked,spread it in a plate to cool off.
• Add butter or ghee in the pan.
• Once the butter or ghee gets hot add onions,garlic,ginger to it and saute till onions turn into golden brown.
• Add the chopped vegetables to it and saute till they are soft.
• Add the cooked rice to it and mix it well.
• Add Salt and pepper to it and mix it well.
• Add the grated cheese to it and mix it well and cook the rice for some more time so that the cheese starts to melt.Mix it well.

Note:-

• Once the vegetables are soft.Remove it from the Gas and add rice,Salt and pepper to it and mix well.Microwave it for 5 min.
• Then remove it from microwave and add grated cheese to it and again microwave it for 5 min.
• Cheese melts well equally.

Garnishing:-

• Place the rice in the serving plate and grated cheese to it.
• Over that add chopped coriander

Note:-
Also can add fired cashew nuts, raisins, and fried onions while garnishing.

Tomato Soup

Ingredients:-

For Soup:-

Tomato - 3

Onion - 1

Potato - 1/2(Optional)

Tomato Ketchup - 2 tbsp for color

For Khada Masala:-

Tejpata - 1

Dalchini - 1 inch

Cloves - 2

Black Pepper - 8

Cinnamon - 2

Ginger - ½ inch

Garlic - 2-3 (optional)

For Frying:-

Butter - 3 tbsp

Maida - 2 tbsp

Masala for the Soup:-

Salt

Sugar - 2 tsp

Black Pepper - 2 tsp

For Garnishing:-

Chopped Corriander leaves

Either butter or whipped cream

Recipe:-

Boil all the above veggies in a pressure cooker till one whistle.

Strain all the water and can be saved for further use to add in the soup.

Cool it in a big plate.

Except for the tejpata and grind the rest in a mixer till fine paste. Strain the paste adding the earlier water.

Take a vessel on stove and add 3 tbsp of butter. Once butter melts quickly add 2 tbsp of maida and stir vigorously.

Add Tejpatha along with the earlier vegetable paste and hot water (strained earlier from the veggies) as per the required consistency.

Add 2 tsp of sugar, 2 tsp of black pepper and salt to taste.

Add Tomato Ketchup and let it boil for 5 mins.

Garnishing:-

Garnish it with chopped coriander leaves.

Also can add small amout of butter or whipped cream.

Lauki (Bottle gourd) Soup

Ingredients:-

For Soup:-

Lauki(Bottle gourd) - ½ peeled and cut into medium size pieces, can remove the inner seeds if hard.

Green Chilli - 1/2 tsp

Milk - 1/2 Cup

For Khada Masala:-

Tejpata - 1

Dalchini - 1 inch

Cloves - 2

Black Pepper - 8

Cinnamon - 2

Ginger - ½ inch

For Frying:-

Butter - 3 tbsp

Maida - 2 tbsp

Masala for the Soup:-

Salt

Sugar - 1 tsp

Black Pepper - 2 tsp

For Garnishing:-

Chopped Corriander leaves

Recipe:-

Boil all the above veggies in a pressure cooker till 2-3 whistles.

Strain all the water and can be saved for further use to add in the soup.

Cool it in a big plate.

Except for the tejpata and grind the rest in a mixer till fine paste. Strain the paste adding the earlier water.

Take a vessel on stove and add 3 tbsp of butter.Once butter melts quickly add 2 tbsp of maida and stir vigorously.

Add Tejpatha along with the earlier vegetable paste and hot water (strained earlier from the veggies) as per the required consistency.

Add 1 tsp of sugar, 2 tsp of black pepper and salt to taste.

Stir till boil.

Add ½ cup milk and stir till boil.

Garnishing:-

Serve hot and garnish it with chopped coriander leaves.

Mutter (Peas) Soup

Ingredients:-

For Soup:-

Mutter - ½ cup

Potato - 1 small cut into medium pieces

Onion - 1 small cut into medium pieces

Soda - if needed (IF)

For Khada Masala:-

Tejpata - 1

Dalchini - 1 inch

Cloves - 2

Black Pepper - 8

Cinnamon - 2

Ginger - ½ inch

Garlic - 2-3 (optional)

For Frying:-

Butter - 3 tbsp

Maida - 2 tbsp

Masala for the Soup:-

Salt

Sugar - 1 tsp

Black Pepper - 2 tsp

For Topping:-

Small pieces of boiled peas with salt

For Garnishing:-

Chopped Corriander leaves

Recipe:-

Boil all the above veggies in a pressure cooker till 2-3 whistles.

Strain all the water and can be saved for further use to add in the soup.

Cool it in a big plate.

Except for the tejpata and grind the rest in a mixer till fine paste. Strain the paste adding the earlier water.

Take a vessel on stove and add 3 tbsp of butter.Once butter melts quickly add 2 tbsp of maida and stir vigorously.

Add Tejpatha along with the earlier vegetable paste and hot water (strained earlier from the veggies) as per the required consistency.

Add 1 tsp of sugar, 2 tsp of black pepper and salt to taste.

Add the toppings

Garnishing:-

Serve hot and garnish it with chopped coriander leaves.

Vegetable Cutlet

Ingredients:-

For Cutlet:-

Potato - small pieces

Beans - small pieces

Cauliflower - small pieces

Carrot - small pieces

Maida - little

Cornflower - little

Bread crumbs - for coating (if not available, then moisten bread in water and use)

For Masala:-

Oil - 3 tbsp

Jeera or Cummin Seeds

Green Chilli and Ginger paste

Hing - Just a pinch.

Tejpata - 1

Dalchini - 1 inch

Red Chilli powder

Garam Masala

Dhania Powder(Corriander Powder)

Salt to taste

Sugar - 1/4th tsp

Lemon juice - 1/2 tbsp

Finely chopped corriander leaves

Recipe:-

Take a little oil in a pan and add jeera, green chilli – ginger paste and hing.

Add the above vegetable pieces.

Add dalchini, tejpatta, red chilli powder, garam masala, dhania powder and salt to taste.

Keep cooking and stirring and add very little quantities of water (take care it remains dry enough to be molded in a pattice)

When the veggies soften, mash them slightly (do not convert it into a paste).

Add appropriate quantity of cornflower, 1/4 th tsp sugar, quarter lemon juice, finely chopped coriander.

Remove the veggies from the stove.

Roll some jeera with a belan and add to the mixture.

Add bread crumbs and mix.

Make small oval shaped balls from the mixture.

Make watery maida paste and dip the balls in the paste and cover it with bread crumbs

Roll it well in your palms and fry till golden brown

Serving:-

Serve hot with Tamarind Chutney and Corriander Chutney.

Note:-

Above cutlets can also be made only with corn filling or peas + potato filling. The later method remains the same.

Dum Aloo (Potato) Sabzi

Ingredients:-

Small size potatoes

For Gravy Masala:-

Kaju pieces(Cashewnut) - 1 ½ tbsp

Khas Khas(Poppy Seeds) - 1 tbsp

Kharbuja seeds(Watermelon Seeds) -1 tbsp for thickening

For Khada Masala:-

Tejpata - 1

Dalchini - 1 inch

Cloves - 2

Black Pepper - 8

Cinnamon - 2

For Main Gravy:-

Oil - 2 tbsp

Jeera or Cummin Seeds - 2 tsp

Tejpata - 1

Hing(Asafoetida) - Just a pinch.

Tomato puree - of 4 tomatoes

Green Chilli and Ginger paste - 1 tsp

Haldi - 1/2 tsp

Red Chilli powder - 1/2 tsp

Amchoor(Mango Powder) - 1/2 tsp

Dhania Powder(Corriander Powder)- Very little

Add the above masala paste - 1 ½ tbsp

Garam Masala - little

Kasoori methi- little

Salt to taste

For Garnishing:-

Finely chopped corriander leaves

Recipe:-

Boiled small size potatoes with salt and later, fry them

Boil the Gravy masala and khada masala ingredients in water till kaju softens. Strain most of the water and grind it in a mixer to a smooth paste.

Take a oil in a pan and add jeera,Tejpatta,hing and tomato puree.

Let it boil for some time.

Add green chille and ginger paste, haldi, red chilli powder, amchoor, garam masala,grinded masala paste for gracy, dhania powder, kasoori methi and salt to taste.

Keep cooking and stirring and add a little hot water if needed for the density of the gravy

Add the fried potatoes to the gravy and serve.

Serving:-

Serve hot and garnish it with finely chopped corriander leaves.