No two people in the world will agree on the exact recipe of a favourite dish. Recipes are handed down from generation to generation, verbally in the kitchen and are closely guarded secrets in most cases. But all agree, a dish is well cooked when the spices blend well into the gravy and the meat. The spices should not have disparate flavours, or taste raw. No one spice should over-power the other and be so intrusive as to completely hide the true taste of the vegetable or meat being cooked. It should help maintain and enhance the character of the dish, give it colour and fragrance and leave you wanting more!.

Want to enhance the flavor of your food without adding fat, salt or sugar? Use herbs and spices to contribute bright color, savory taste and sensational aroma.

Braised Steak and Green Pepper


Amount Measure Ingredient -- Preparation Method
1 1/2 pounds lean steak -- cut 1/4" strips
2 tablespoons all purpose flour
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 tablespoon vegetable oil
1 3/4 cups beef broth
1 cup canned tomatoes with juice
1 medium onion -- sliced
1 clove garlic -- finely chopped OR 1/2 tsp garlic powder
1 large green pepper -- cut in strips
1 1/2 teaspoons Worcestershire sauce

Preparation: Chunks of zucchini may be used instead of green pepper. Coat strips of round steak with flour mixed with salt and pepper. Heat oil in a large fryingpan. Brown meat on all sides, drain off any fat. Add broth, tomato juice (reserving the tomato pieces for later), onion and garlic to the meat. Cover and simmer about 1 hour until meat is tender. Add tomato pieces, green pepper strips and Worcestershire sauce. Stir-cook 4 to 5 minutes longer. Good served with rice.

Nutritional Information: 1/6 recipe = 215 calories, 3 protein, 1/2 fruit, 1/2 fat choice 6 grams carbohydrate, 23 grams protein, 11 grams fat.

Grilled Jumbo Shrimps

Serves: 2


12 raw jumbo prawns, (about 500g in weight)
5 red chillies, deseeded and finely chopped
2 clove garlic, finely chopped
olive oil, for drizzling
black pepper
1/2 lemon, juice only


1. Slice each prawn open lengthways and remove the digestive tract, keeping or removing the heads as desired. Wash thoroughly under a cold running tap. Pat dry with paper towel.
2. Lay the prawns out on a baking tray and sprinkle with the chopped garlic, black pepper and chilli. Drizzle with olive oil and leave to marinate in the fridge for 30 minutes.
3. After marinating, season to taste.
4. Place the prawns under a hot grill, turning once, until lightly browned on both sides.
5. Remove from under the grill and drizzle with lemon juice before serving.

Tandoori Chicken

Serves 4-5


Chicken about 1200 Gms cut into pieces
Butter for basting 50 Gms
Chaat masala 1 tablespoon
Ginger-garlic paste 1 tablespoon
Lemon juice 1 tablespoon
Chilli powder 1/2 tablespoon
Hung curd 1 cup
Dhania powder 1 tablespoon (coriander)
Garam masala 1 tablespoon
Chat masala 1 table spoon
Salt To taste

Method :

Clean the chicken pieces and make small incisions.
Then mix chilli powder, lemon juice and ginger-garlic paste and rub it on the chicken pieces and allow it to marinate for about 2 hours.
Then mix the yogurt, dhania powder, garam masala, chat powder and salt and rub it on the pieces again and allow it to stand for another few hours.
Preheat the oven at 200. Oil the grill and put the chicken pieces onto it.
Cook on combination mode at 200 for 16 minutes and then on convection mode for 12 minutes at 200.
Towards the end of the cycle baste with the butter on both the sides.
Serve with onion rings, lemon wedges and sprinkled with chaat masala.

Banana Pancake

Serves :2


250g Maida
, 4 bananas, mashed
1 egg
75g sugar
2g cardamom powder
1/4 tsp baking powder
1 1/2 glass milk
50g oil


Beat the egg well and to this, add sugar, milk and mashed bananas. These ingredients can also be mixed in a blender.
To the all-purpose flour, add the above banana mixture and mix well to form dosa batter. Now add cardamom powder and baking powder to the batter and mix well.
Heat a flat pan and make thin dosas (pancakes). Fry on both sides until golden brown in color with little oil.
Serve hot with any juice.

Moong Dal Dosa

Serves: 1


moong dal - 2 cups
urad dal - 1 cup
masalas - chili,dhania,jeera etc according to your taste
salt - (as per your taste)


- grind moong dal and urad dal to a coarse powder.
- add chopped cilantro, masalas, salt to the powder.
- add 2 tbsp hot oil into the powder.
- mix the powder with water into a paste as per your requirement (but to a thin consistency).
- take a pan and preheat it, then add a little oil over it.
- pour a laddleful mixture of dosa and spread into a circle.
- roast it till the dosa gets brown. Remove and serve.
Serve hot with peanut chutney or dahi(curd-yogurt). You can also serve it with any chutney of your choice.
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