Easy Indian Continental Cooking Recipes – Salads

Easy Indian Continental Cooking Recipes - Salads

Easy Indian Continental Cooking Recipes – Salads

Cottage Cheese With Salad Recipe


  • Ready-made or home-made curd [preferably with full cream milk] 400g
  • Spring onions 4 with green stalk
  • Garlic 6 flakes, crushed or minced
  • Tomato 2 chopped finely
  • Cucumber 1 finely cut in small squares [optional]
  • Salt to taste
  • Peppercorns 10 crushed coarsely
  • Sugar ¼ tsp


This home made cottage cheese is excellent as a dip to serve as a healthy snack at any time. Before dinner, while last minute preparations are being made, you can serve a bowl full of assorted vegetables pleasantly decorated as salad with cottage cheese cooled in the fridge.

In a clean square piece of cheese cloth, hang up the curd for at least 4h. Collect the liquid in a dish, which you can use for adding to lassi or dais or other gravies. In summertime, you can hang the curd inside the fridge to prevent it from getting too sour.

  • Chop all ingredients finely, including the leaves of spring onion
  • Open up the cloth, remove residue in a glass bowl and mix vegetables
  • Add extra plain curd if required to make a creamy mixture
  • Keep in fridge till required to serve

French Dressing Recipe


  • Olive oil 2 tbsp
  • Vinegar 2 tbsp
  • Salt a pinch
  • Pepper powdered ½ tsp


To use a freshly made salad dressing is best; excess may be stored in a fridge in a screw capped jar. It is ideal for freshly cut salads and imparts an exotic taste and texture to the vegetables.

  • Mix all ingredients and shake to mix thoroughly in a jar
  • Use as and when required, sprinkle over the cut salad in a bowl
  • Toss lightly before serving.

Vegetables With Mayonnaise Recipe


  • Boiled Potatoes 4
  • Apple 1
  • Mayonnaise sauce 2 heaped tbsp (use milk, curd, or cream to thin the mayo)
  • Garlic 2 to 3 flakes, peeled, finely chopped, or minced
  • Vinegar or lemon juice 2 tsp
  • Salt to taste
  • Pepper crushed 1 tsp
  • Parsley, or coriander leaves, or greens of spring onions chopped finely
  • Small onion 1 finely chopped
  • Firm red tomatoes 2 sliced (optional] to be used decoratively


The main ingredient for this is Mayonnaise (Mayo) (egg or vegetarian) is easily available at various grocery stores. It should be stored in the fridge once opened. This is a much-liked salad and simple to make. There are various options, as you can combine a variety of vegetables and fruits with potatoes:

  • Boiled potatoes with apple
  • Boiled potatoes with boiled eggs
  • Boiled potatoes with boiled cut macroni
  • Boiled potatoes with finely chopped onions (use spring onions
    along with chopped stems)
  1. Make the mayonnaise into the right consistency by adding cream or milk or curd, followed by rapidly mixing in garlic and pepper
  2. Peel boiled potatoes, chop in squares
  3. Add chopped apple
  4. If adding macroni, boil according to instruction on packet (keep strainer under cold running water, then add)
  5. Mix all dry contents well and pour the mayonnaise sauce, mix, add lime juice, mix
  6. Take it out on to a serving dish and decorate with sliced tomatoes
  7. Keep in fridge for 10 min before serving.

Russian Salad Recipe


  • Potatoes boiled 2
  • Carrot 1 large or 2 small [half-boiled] skinned and cut in small pieces
  • Peas boiled ¾ cup
  • French beans chopped in small pieces, boiled ½ cup
  • Turnip 1 boiled, chopped
  • Cauliflower, small florets 100 gm
  • Cabbage cut in thin strips 100 gm
  • Mayonnaise sauce made same way as in potato salad
  • Cucumber 1 [for decoration or garnishing]


  1. Boil the vegetables (never cover the dish while boiling green vegetables, it spoils the colour)
  2. Mix all vegetables in a large dish
  3. Pour the mayo sauce mix well
  4. Decorate with sliced cucumber
  5. Chill before serving

Whole Wheat Or Lentil Salad Recipe


  • Wheat 1 cup (wash well, soak in water for 1 h, boil before use)
  • Beets, 2 boiled, cut chunks
  • Cheese/paneer pieces 100 gm
  • Walnut 50 gm (coarsely crushed)
  • Olive oil 1 tbsp
  • Vinegar ½ cup
  • Radish (if white, 1, or if small red ones, 6 pcs) sliced
  • Spring onions 1 cup chopped along with leaves and stems
  • Chilly flakes to taste
  • Salt to taste
  • Sugar ¼ tsp


  1. Boil wheat, if using cooker, 2 whistles should be enough, cool, drain, run under cold water
  2. Toss together beets, cheese, paneer, walnuts, and radishes, and the boiled wheat
  3. Drizzle with olive oil and vinegar, salt and sugar
  4. Garnish with greens, and pepper flakes. Serve cold.

Green Salad Recipe


  • Ice burg lettuce head 1
  • Red radish 6 pieces
  • Onion, 2 medium sized, sliced
  • Olives 6 to 8
  • Spring onions 2 to 3 stems
  • Fench dressing
  • Olive oil 1 tbsp
  • Vinegar 1 tbsp
  • Salt + pepper ½ tsp together


The crunchy taste of lettuce is marvelous. If you can get Ice burg lettuce, it will be a treat. One has to separate out each leaf from the lettuce head and immediately add ice cubes to it as it wilts very fast. Prepare it just before serving.

  1. Mix ingredients for the dressing: olive oil, vinegar, French dressing, salt and pepper and store in a capped jar in the fridge for use anytime
  2. Arrange vegetables in a large bowl
  3. Be careful in removing Ice burg lettuce leaves, shred them into large pieces, add sliced onion, make slits in the radishes, spread the olives, cut the spring onions
  4. Mix in the dressing
  5. Toss lightly and refrigerate immediately. Serve chilled.

Sprouter Green Lentil Salad Recipe


  • Sprouted lentil or beans 1 cup
  • Onion 1 chopped finely
  • Tomato 1 chopped
  • Green chilly slit, remove seeds, chop finely
  • Coriander leaves a hand full chopped well
  • Lemon 1
  • Salt to taste
  • Black pepper ground ½ tsp
  • Amchoor powder ¾ tsp
  • Water 1 cup
  • Oil 1 tsp
  • Ginger thumb-sized piece chopped finely


Start with sprouting the lentils. Wash the lentils well and soak for 20 min then drain the water, collect the lentil in a square piece of clean cotton cloth, make a tight bundle, keep outer surface wet and close in an air tight box. Check after 24 h, then after 48 h. Remove the lentils, wash. You will see the roots and some shoots emerging out of the thin material.

  1. Saute the sprouts in a pan or wok
  2. Take oil in a wok, heat, add sprouts, stir, add water and cover immediately, lower flame. As soon as water has dried, turn off fire
  3. Cool sprouts and mix all ingredients
  4. Add lemon juice. Serve cold.

Easy Indian Continental Cooking Recipes – Soups

Easy Indian Continental Cooking Recipes - Soups

Easy Indian Continental Cooking Recipes – Soups

Continental Recipes

Food plays a major role in spreading awareness of a country. Our Indian food restaurants are very popular in all major cities of the world. In the same way, fast food chains like McDonalds and Subway have spread all over. At times one can see their sign-boards emerging over the horizon on highways and motorists pull over to have a bite! In the same way, our Indian food is so popular that one hears there is a long line of customers waiting near a cart parked selling Dosas on a New York streets! With this era of changing taste buds, here is a selection of various dishes, tried and tested, and made quite easily. Now that many sauces and ingredients are quite easily available in our Indian stores, it is exciting to make the dishes, and a treat for those who are going to eat them.

Western food can be quite elaborate. On formal occasions at banquets and dinners various courses are served, which can go up to 15. Here are a selection of a few dishes which will give you a fair spectrum of choices, to be served individually or in combinations. We will start with salads and soups, followed by the main dish which is called the “Entree”, and then a few desserts. The meals can be concluded by a serving of deliciously hot coffee and crackers with a selection of cheese!

Before starting on cooking Continental meals make sure to have the authentic ingredients, Certain herbs and spices are required to get the right results. Here is a list of necessary items, most of them are easily available in stores.

Olive oil, vinegar, mayonnaise, mustard, tomato sauce, Worcestershire sauce, tomato puree, soup cubes, corn flour, soya sauce.
Herbs: oregano, thyme, rosemary, chives, basil, pepper corns. Garlic is a must in many dishes.

As mentioned earlier, there are many courses that are served in a formal continental meal. On the home front, a well-presented main dish with perhaps a side dish should do well.

An assortments of bread presented in a basket are desirable too especially if you are serving soup.

Spinach Soup Cooking Recipe


  • Spinach 500 gm
  • Milk 250 ml
  • Water 1 cup
  • Salt a pinch
  • Black pepper- powdered ½ tsp
  • Fresh cream 2 tsp


  • Wash the spinach leaves well, try and remove the main part of the stems, as they don’t mash well in the soup
  • Break in half, put in a pan with 1 cup water and boil for 2 to 3 min
  • CooI, drain some of the water, keep some along with the spinach and make a smooth paste of the spinach in a blen- dor
  • Transfer into a pan add the milk and boil on a low flame
  • If the consistency is too thick, add remainder of water that was kept aside
  • Add salt and pepper. Serve in individual bowls, garnish with fresh cream

Mushroom Soup Cooking Recipe


  • White Agaricus Mushrooms (wash well) 200 gm
  • Potato 1 medium size
  • Onion 1 medium size
  • Butter 1 tbsp (or oil)
  • Milk ¾ cup
  • Water 3 cups
  • Salt to taste
  • Black pepper ground fresh on each cup while serving


  1. Chop mushrooms into small pieces, keep in water
  2. Peel potato, chop and put in same vessel. Chop onion
  3. Keep cooker on fire. It is advised to make this soup in the cooker, as time is cut short by 15 min and the consistency is much better
  4. Put oil or butter and add the onions, saute
  5. Drain the mushroom-potato, add to onions, saute well, add salt
  6. After 2 min, take out a tbsp of mushrooms from the mixture [this is for garnishing before serving the soup]
  7. Add milk and water, give 3 whistles in the cooker
  8. Turn off flame, let cool, open cooker and drain the liquid into a bowl
  9. Blend remaining portion into a smooth consistency, add the mushrooms and serve with freshly ground black pepper
  10. You will need ceramc bowls for this soup, as it has to go in the oven to bake before serving.

French Onion Soup Cooking Recipe


  • Onions 2 medium size chopped finely
  • Soup cubes chicken or vegetarian 4
  • Water 1 bottle
  • Slices of bread 4 [sides removed, optional]
  • Cheese 3 cubes grated
  • Oil or butter 1 tbsp
  • Salt less than usual, as the cubes are already salty


  1. Heat pan with butter or oil, add onions, saute
  2. Add water and the soup cubes
  3. Boil till the cubes melt totally
  4. Pour out in bowls
  5. Lay out the bread slices and put grated cheese on them
  6. Put each slice carefully on the soup
  7. Heat oven to 350 degrees and put bowls into oven
  8. The cheese should melt and the bit of the toast visible should turn golden brown
  9. Take the bowls out carefully and serve immediately

Potato Soup Cooking Recipe


  • Potatoes 4 medium size [peel, cut in small pieces and keep in water]
  • Onion 1 chopped
  • Milk and water mix 1:1 (a bottle of each)
  • Salt to taste
  • Butter or oil 1 tbsp
  • Black peppercorns 1 tsp to crush before serving
  • Celery [or spring onion, 1 stalk]


  1. Place vessel on flame, heat butter, add chopped onions (you can use a cooker which reduces the cooking time to 5 to 7 min; otherwise it is 15 to 20 min
  2. Saute lightly, add drained potato pieces, mix
  3. Add the milk: water mix, add salt
  4. If using the cooker, give 3 whistles, if in normal vessel, cover, lower flame and let it boil till potato is thoroughly cooked (add a little extra water so that the liquid does not reduce too much
  5. Drain through a strainer, preserve the liquid in a pan (take out some pieces of potatoes for garnishing, and mash the rest with a spoon. The other option is to mash with little liquid in a blendor)
  6. Re-mix all the contents and keep back to boil, add very finely chopped celery and the extra potato pieces
  7. Serve hot garnished with freshly grounded pepper.

Chicken Soup Cooking Recipe


  • Chicken bones with a little flesh attached 250 gm
  • Butter or oil 1 tbsp
  • Water 1 liter and a quarter
  • Salt to taste
  • Some whole spices like bay leaf, cloves, pepper corns, cinnamon (a few of each] a few extra pepper corns to crush for garnishing
  • Corn flour 2 tsp heaped


The most nourishing and reviving of all soups, this soup can do wonders for regaining your strength and help to recuperate especially after an illness.
A bowl of chicken soup is a great Comfort Food.

  1. Wash the chicken bones well
  2. Keep a large vessel or cooker on flame
  3. Heat oil or butter, saute chicken pieces
  4. Add whole spices and salt
  5. Put water and keep to boil
  6. If using cooker give 5 to 6 whistles with low flame, if using normal vessel, boil for 15 min and ensure that the liquid is enough or else add a little extra water
  7. Turn off flame, allow to cool
  8. Strain the liquid in a separate vessel
  9. On cooling, take out the flesh from the bones, and add back to the liquid
  10. Make a paste with the corn flour and as the soup boils add it to the liquid
  11. Check the consistency, it should be creamy and smooth
  12. Serve hot with f reshly crushed black pepper
  13. Serve a loaf of french bread with it.

Zucchini Country Soup Cooking Recipe


  • Zucchini [Tori] 4 long ones, peeled chopped and soak in water
  • Garlic flakes 4 peeled and chopped
  • Vegetable soup cubes dis-solved in 4 cups of water
  • Olive oil 1 tbsp
  • Pepper corns 6-8, crush for garnishing
  • Fresh cream 4 tsp


  1. Drain the zucchini, heat oil, add garlic flakes, saute the zucchini till it softens, add melted soup cubes water
  2. Mix well and let it boil until soup thickens
  3. Cool
  4. Pour out in individual bowls add pepper
  5. Keep in freezer till semi frozen
  6. Serve chilled, garnish with cream

Melon Coconut Soup Cooking Recipe


  • Watermelon or cantaloupe, pink or light green, peeled, seeded, and cut into chunks
  • Honey 1 tbsp
  • Lemon juice 2 tbsp
  • Coconut milk 1 cup fresh or packed
  • Mint leaves chopped
  • Ceramic bowls 4


  1. Combine the melon, ¾ honey and lime juice into a blendor and puree it until smooth, add 1\2 of the coconut milk, mix.
  2. Transfer to an air tight container and refrigerate for 1 to 2 h
  3. To the other half of the milk add honey and freeze in the freezer
  4. To serve, ladle the soup into individual shallow bowls and place a scoop of frozen coconut milk, at the center of each portion
  5. Top with chopped mint leaves. Enjoy.

Garlic Toast Cooking Recipe


  • Slices of bread 4
  • Butter 2 heaped tbsp at room temperature
  • Garlic 6 to 8 flakes, skinned, minced


To break Bread together is a sign of everlasting friendship and companionship; to offer it to guests in a meal, especially with continental food is making the meal complete. It goes well with soups so here are some of the breads you can serve, some flavoured, some plain, but all tempting enough to dig into.

  1. Mix the butter with minced garlic
  2. Spread it evenly on the slices
  3. Pre-heat oven, transfer slices to 350 C heated oven
  4. Grill till golden brown. Serve hot.

Croutons Cooking Recipe


  • Bread slices 3, cut into small squares
  • Oil to deep fry


  1. Heat oil
  2. Put in a few pieces of bread at a time
  3. Lay out on a paper towel to soak up extra grease
  4. Serve with soups

Easy Indian Desserts Cooking Recipes

Easy Indian Desserts Cooking Recipes

Easy Indian Desserts Cooking Recipes


No matter how sumptuous the meal has been, it is never complete till something sweet has been served. Most of us do not have restrictions about having something sweet. It could be health issues that prevent us from indulging, but by and large people love desserts. Many a times alternate sweeteners are added to desserts, like saccharine and other such synthetics, but they are highly dangerous to health! Here are a few tried and tested recipes. Since they are made at home you can always decrease the amount of sugar, or if served individually, avoid it totally and compensate by decorating it with suitable fruit segments.

Phirni Cooking Recipe


  • Milk 600 ml
  • Sugar 3 tbsp
  • Rice (pre-soak for at least an hour) 100 gm
  • Corn flour 1 tsp
  • Almonds 25 gm (pre-soak for an hour, or for quick results boil, cool, peel, and made into slivers)
  • Raisins 25 gm
  • Turmeric powder a pinch ¼ tsp mixed in a little water
  • Cardamom crushed, skin removed 6 to 8
  • Water 2 tbsp


  • Drain water from rice, make a paste with little water and keep aside
  • Keep milk to boil in a thick bottomed pan [preferably with a handle]
  • As soon it comes to boil, lower the flame, add turmeric paste, sugar and cardamom powder and mix well
  • Now add the rice paste and make sure you stir all the time briskly
  • Slowly add the corn flour, keep stirring, then the raisins, mix briskly
  • Keep serving bowls ready
  • As soon as it thickens pour out in individual bowls
  • With the back of a spoon even out the top
  • Garnish with slivered almonds
  • Cool, before keeping in fridge. Serve chilled

Fruit And Cream Cooking Recipe


  • Cream 200 gm
  • Sugar powdered 2 tbsp
  • Assorted fruits skinned and chopped (bananas, seedless grapes, skinned orange segments, mango, apples, papaya, berries, and any others)


An all time favorite, no matter which occasion it might be, at home after dinner or at a dinner party or a formal dinner. It is very much liked and goes well with any menu you might serve, Indian, Continental or Far Eastern.

  1. Chop fruits in a bowl
  2. Mix cream with sugar and pour over the cut fruit
  3. Mix all, chill, add fresh mint leaves (optional) before serving.

Cheese Cake Cooking Recipe


  • Condensed milk 1 can
  • Gelatine 3 tsp [soaked in warm water with a pinch of sugar)
  • Marie Biscuits or any semi-sweet biscuits 250 gm
  • Milk 4 tbsp
  • Cottage cheese, unsalted 150 gm
  • Any fruit for decoration, like strawberries, oranges, mango segments


  1. On a large plate size dish, lay out the biscuits and drizzle warm milk on them
  2. Mash with a fork to make a base with it and spread evenly in the bowl
  3. In a blender, put the whole of the condensed milk, cottage cheese and the gelatin which has been soaked in warm milk
  4. Run the blender for 2 min
  5. Pour out the mixture on the biscuit base, even it out
  6. Keep in freezer for 10 min
  7. Keep below in the fridge thereafter When fully set, decorate with fruit
  8. Cut with knife as a cake and serve segments.

Easy Indian Meals Non-Vegetarian Cooking Recipes

Easy Indian Cooking Basics, Provisions, Spices, Western Meals Essentials, Tips

Easy Indian Meals Non-Vegetarian Cooking Recipes

Now we move on to non-vegetarian meals. Remember to store meats well, use them with’ in a certain time so as to avoid spoilage.
Also remember to marinate meats and use heat as recommended in order to bring out the flavours.

Dal Meat Cooking Recipe


  • Red meat (mutton) with bone [medium sized pieces]
  • Channa dal 1 cup full [soaked]
  • Onions 2 large chopped
  • Garlic 10 flakes, chopped finely
  • Ginger 20 gm, chopped finely
  • Oil ½ cup
  • Whole garam masala (cloves 5, pepper corns 10, bay leaf 4, black cardamom 3to4, cinnamom 2 sticks)
  • Garam masala powder 1 tbsp
  • Haldi 2tsp
  • Salt to taste
  • Dhania powder 2 tsp
  • Green chillies slit 4
  • Coriander leaves chopped
  • Jeera 1 tsp
  • Red chilly powder 2 tsp
  • Water about 1 litre


There is nothing better than having a well cooked meat or chicken dish mixed with dal at home. This is a wholesome dish that you can make, one with which nothing else is required. If anything, a side dish of onion thinly cut in slices, with lemon, and slightly thicker Rotis, to resemble tandoori Rotis. A point to be noted, you require Channa dal for this dish. You need to soak this dal for at least half an hour before you start cooking

  1. Wash dal well and soak in water; wash meat well, keep aside
  2. Put cooker on flame with oil
  3. Add all the whole garam masala including jeera
  4. Add the chopped onions
  5. When golden brown, add ginger and garlic
  6. Mix well, now add meat pieces, mix and add the remaining dry spices
  7. Saute on low flame
  8. Add little water from time to time
  9. When this begins to turn brown, add the drained dal and mix
  10. Add salt and enough water to cover the contents, with about an inch more
  11. Put on the cooker lid, keep flame high for about 3 whistles, then lower the flame for about 4 more whistles
  12. Turn the fire off, allow to cool and open the cooker only after the steam has subsided
  13. Dry out the excess liquid on open fire
  14. The meat and the dal should be blended well, dal should be cooked but thick in consistency
  15. Serve, garnished with green chillies and coriander leaves.

The Mutton can be substituted for by chicken, which makes a great combination with dal and adds to its nutritional value and taste. The procedure is the same, except that the cooking time under pressure is halved since the chicken will cook faster.

Sag-Chicken Cooking Recipe


  • Spinach 1 kg big bunch, well washed, chopped, boiled in little water, cooled then blended into a thick consistency
  • Chicken 1 kg about 14-16 pieces
  • Onion 4 chopped finely
  • Ginger garlic paste 2 tbsp
  • Tomatoes grated 2 large
  • Garam masala 1 tbsp
  • Red chilly powder 1 tsp
  • Dhania powder 1 tsp
  • Salt to taste
  • Oil 1 cup
  • Whole garam masala (bay leaf 2, cloves 5, pepper corns 5, star anis 3, carda-mom black 3, cinnamon stick 2)
  • Ginger strips for garnishing


  1. Keep spinach blended and ready
  2. Keep chicken pieces cut, washed and pat dried
  3. Heat oil and deep fry the chicken pieces one by one in a deep wok. Keep aside
  4. To the hot oil, add the whole garam masala, as they sputter, add the onions
  5. Brown to a golden colour, add ginger-garlic paste, mix well
  6. Add the grated tomatoes, saute
  7. Add the dry masalas, mix well
  8. Now add the fried chicken pieces, mix gently
  9. Add the spinach and stir
  10. Add about a cup of water and the salt
  11. Simmer gently util the gravy thickens and the chicken is cooked
  12. Heat well before serving, garnish with ginger strips.

Keema-Methi Cooking Recipe


  • Mince meat of mutton ½ kg
  • Methi (Fenugreek) leaves picked, washed well, chopped and soaked in salted water for at least 15 min
  • Onion 2 large chopped finely
  • Ginger garlic paste 2 tsp
  • Ginger finely diced
  • Tomato 1 chopped
  • Garam masala powder 1 tbsp
  • Red chilly powder 1 tsp
  • Dhania powder 1 tsp
  • Oil 3 tbsp
  • Green chilly slit 2
  • Water 1 cup


The two flavours of keema and methi blend together and make an excellent combination. A preparation of a meat dish is best when it is sauted well. The keema too enhances the taste of the dish if cooked well with the right amount of spices. Adding the unique flavour of Methi takes it to a greater height, which might surpass any cooking of a great chef!

  1. brain out the methi leaves from the salted water and keep aside
  2. Take a wok, heat 1 tbsp of oil in the wok and saute the methi leaves well. They will shrink. Keep aside.
  3. Now take another vessel, perhaps a cooker, heat remaining oil in it
  4. Add onions, saute, add minced ginger garlic paste, mix
  5. Put the keema and the rest of the spices, salt and saute
  6. Add the chopped tomato. It has to be sauted really well
  7. Add 1 cup water, twist on the cover of the cooker
  8. Allow 4 whistles and let it cool
  9. When cooker is opened ensure that the water has more or less dried up
  10. Mix the methi in the keema and stir well
  11. Serve well heated, garnished with chopped ginger pieces and slit green chillies
  12. Make sure the consistency is not to liquid.

Chicken Chettinad Cooking Recipe


  • Chicken 10 medium sized pieces
  • Onion 5 large grated (to avoid the tears, you can, cut an onion into 5 to 6 pieces and then coarsely grind in a blender with a little water)
  • Ginger-garlic paste 2 tbsp
  • Tomatoes 2 chopped
  • Tomato puree 2 to 3 tbsp
  • Curry leaves 5 to 6 sprigs
  • Coconut milk 1 cup full
  • Dry red chillies 4 to 5
  • Freshly ground garam masala 2 tbsp
  • Haldi 1 heaped tsp
  • Red chilly powder 1 tsp
  • Kashmiri Mirch 1 tsp
  • Jeera 1 tsp
  • Mustard seeds 1 tbsp
  • Oil ¾ cup
  • Water 1 cup
  • Salt to taste
  • Whole garam masala (pep-per corn 6 to 10, bay leaf 4, star anis 3, cinnamon stick 2 to 3)


A favorite in the south Indian cuisine, where coconut milk and curry leaves are used in abundance in almost all dishes. The same ingredients can be used for a vegetarian dish with assorted vegetables, or paneer or both. For this preparation, we will use chicken pieces. It can be accompanied by either rice or chapattis.

  1. Wash the chicken pieces and dry well
  2. Take a wok, heat oil and deep fry the chicken pieces and keep them aside
  3. In the same oil put the dry whole chillies, and when they change colour a bit, add mustard seeds and the onions, followed by the jeera, saute until the onions start to change colour, then add ginger-garlic paste, saute
  4. Add curry leaves, tomatoes, cook a bit, add all dry masalas followed by a little water
  5. When water is about to dry, add all chicken pieces and mix altogether
  6. Add the tomato puree, mix well
  7. Add all the coconut water, let it simmer, add salt and few more curry leaves
  8. Cover the wok, put weight on the cover and lower the flame
  9. When the gravy is thick turn off the flame
  10. Serve hot garnished with coriander leaves and slit green chillies.

Kofta [Meat Balls] With Stuffed Plums Cooking Recipe



  • Mince meat [doubly minced] 500 gm
  • Dry deseeded plums or apricots 15-20 in number
  • Egg 1 well beaten
  • Chickpea flour (besan) slightly roasted on a griddle
  • Ginger-garlic paste 1 tbsp
  • Salt to taste
  • Pepper 1 tsp
  • Red chilly powder ½ tsp
  • Bread slices 2 (to be soaked in little water when about to begin procedure)
  • Oil 1 tbsp


The traditional dishes of the Mughlai cuisine have come down history, and are so interwoven into our traditions that they play a major role in our lives and festivals. Many dishes are relished immensely and people throng to the old city markets (Bazaars) where the best of these dishes are served.

The restaurants of The Jama Masjid area of old Delhi are famous for their mouth-watering dishes. Besides, the gravy preparations, the kababs are fantastic. The sheekh kababs are well spiced mince wrapped around an iron rod which is turned around an open fire at regular intervals. Another favorite is the mutton Tikka, which is marinated boneless mutton pieces again skewered on the iron rod and roasted on a coal fire, while being turned around. These preparations are made by highly qualified cooks, who have perhaps taken years to master their skills.

Here is a recipe of a traditional Kofta curry [meat Balls ] with a dried plum or apricot stuffed in the center of the kofta. Besides the taste which is enhanced by this combination, it is a fact that plums are great thirst quenchers, since eating meat always makes one thirsty, it is a good way to do away with that situation. The following recipe is tried and tested so go for it.

The idea is to mix all these ingredients minus the oil , knead it well. Soak bread, squeeze, add to the mixture and mix well. Grease palm of hands, make balls of mince, [a size of a walnut], poke a finger in the center, and push a plum or apricot into it. Make the surface smooth, and lay them on a greased lid. This lid should be the one to be covering the vessel in which you will be making the gravy. When the process is underway and water has been added, the heat coming from the vessel will bind the meat-balls, thus avoiding frying them, as they turn quite hard if fried. The other option is to keep a pot of water to boil, and place the meat balls on the lid over the boiling water so they harden before being immersed in the gravy and do not break.

Kofta [Meat Balls] With Stuffed Plums Cooking Recipe



  • Onions 4 chopped
  • Garlic 10 pods, peeled and diced
  • Ginger 2″ piece chopped
  • Tomatoes 2 chopped
  • Dry whole red chilly 2
  • Cumin seed 1 tsp
  • Haldi 1 tsp
  • Red chilly powder 1 tsp
  • Coriander powder 1 tsp
  • All spices powder 1 tbsp
  • Bay leaves 4
  • Green cardamom 6
  • Cinnamon sticks 2
  • Black cardamom 2 to 3
  • Kashmiri mirch, a non-pun- gent chilly powder which is used for imparting a deep red colour to the dish
  • Oil 4-5 tbsp
  • Salt to taste
  • Water 2 cups


  1. Heat vessel with oil [ half the quantity]
  2. Put whole spices (bay leaf, cinnamon sticks, both the green and black cardamoms, and cumin seed)
  3. Stir, add chopped onions, mix
  4. Add garlic and ginger, mix
  5. When brown add tomatoes mix well, add the turmeric powder, half of the red chilly powder, coriander powder mix and add water
  6. Let it boil. Now is the time to keep the greased lid as a cover for the cooking with the meat balls on it, make sure you have greased the lid as the meat balls must be turned over from time to time
  7. After 5 to 8 min, turn off the fire, transfer the hot liquid into another bowl to cool
  8. Put the liquid into a blender and blend it well. Be sure to remove the whole spices before blending it
  9. Put the empty vessel back on fire, add remaining oil, heat and then add whole red chilles and the remaining red chilly powder. Top it with the blended liquid
  10. When the gravy is about to boil, gently slip in the half cooked meat balls and stir gently (add a little water if liquid is too thick)
  11. Cover the pot, lower the fire, cook for 10 to 12 min. The gravy has a rich colour due to the Kashmiri mirch
  12. Check content of salt. Serve with coriander leaves as a garnish
  13. Tastes best with white rice.

Easy Indian Cooking Basics, Provisions, Spices, Western Meals Essentials, Tips

Easy Indian Cooking Basics, Provisions, Spices, Western Meals Essentials, Tips

Easy Indian Cooking Basics, Provisions, Spices, Western Meals Essentials, Tips

Times have certainly changed. Since a decade or more the over protection of the girls at home has lessened. Marriage being the ultimate goal is definitely not the aim of every parent now. Pursuit of career, concentration on studies and education has become the priority of most young people. They are all out there to take any opportunity to further their pursuits. There are plenty of opportunities to pursue a range of options, and gain a plus point for your bio-data. And why not?

However, in all this, the time to learn a bit of cooking and helping your mother in the kitchen has really gone out of the window. Where is the time? Extra classes, coaching centres, heavy curriculums, have left gaps in what used to be traditional upbringing with culinary skills. Ultimately the time comes when you move out of your home’s comfort zone, and you have to manage by yourself.

My aim is to help out in guiding in a simple way to go about it. So that the basics are taken care of and as time goes and you get used to it, you discover it is no big deal. If you are starting from scratch, organizing yourself is essential. It is not desirable to want to make something, only to realize that you don’t have the right ingredients or the right vessel, or utensils.


So let’s start with basics for an Indian kitchen. You will need

  1. A gas or electric burner.
  2. A pan with a handle [to make tea].
  3. A vessel with a thick bottomed [to boil milk], make sure it is large so that the milk does not boil over.
  4. A frying pan
  5. A Karahi [wok], 2 would be better.
  6. A cooker (very essential, various sizes are available]
  7. A Tava, make sure it has a handle
  8. At least two regular vessels, [patila] one for making rice (always have a separate one)
  9. A variety of ladles, khurpas, chimpta, a sansi [to hold a hot vessel]
  10. Steel bowls (katoris)
  11. Plates (nice steel ones are available)
  12. Serving bowls, some steel and some glass or ceramic, (for heating food in a micro -wave oven, never use a steel or metal container)
  13. A large steel Thali for making your dough
  14. Some large steel bowls for soaking and washing vegetables
  15. A large strainer and a small one for tea.
  16. Some cups, mugs, glasses
  17. Some plastic jars for storing your provisions, etc.


For 2 persons for about a month

Here is a list for basic Indian meals. The quantity mentioned is enough for a month, that is if you don’t entertain a lot every weekend. Even if you do you can always replenish your stocks when necessary.

It is advisable to buy sealed packets with an ISI government-approved stamp, what with adulteration in full force, it is better not to take a chance.

Most Essential

  • Atta 5 kg [must keep in airtight container].
  • If bought in large quantities, add a few dry whole red chillies, this will prevent insects from contaminating it.
  • Rice 2 kg [also to be stored in air tight container)
  • Cooking Oil (Sunflower, Canola, Groundnut, etc) 5 litres and Pure Ghee 2 kg
  • Sugar 2 kg
  • Tea 250 gm
  • Coffee 200 gm small jar or refill packet (never use a wet spoon in the coffee)
  • Dais (pulses) Arhar, Channa dal, Moong yellow dal.
  • Moong whole green dal, Urad dhuli white, Rajma, White channa Suji, Besan 500 gm each should be enough Matches or lighter to light the gas.
  • Papad, 1 packet
  • Soda bicarb to soften the channa while cooking, and a pinch in the besan to make the pakoras crisp
  • Tomato puree, excellent as a substitute to fresh tomatoes, makes any gravy rich and tasty.

For a normal meal, these basics are enough.


Next in the list of the provisions to be bought are the spices. Small packets are better to keep as they lose their flavour as time goes. They add to the flavor, taste and colour, and are also nutritious. Our condiments and spices are recognized for their properties to cure serious diseases and help restore good health, which is God’s greatest gift to us.

Small packets of spices should be enough for about a month.

  • Salt 1 kg
  • Haldi (Tumeric) 50 gm
  • Red chilly powder 50 gm
  • Coriander powder 50 gm
  • Saram masala powder 50 gm
  • Jeera whole 50 gm
  • Jeera powder 50 gm
  • Mustard seeds 50 gm
  • Methi seeds [fenugreek] 50 gm
  • Heeng small tin
  • Amchoor powder 50 gm
  • Chaat masala 50 gm

Whole garam masala: Bay leaf (Tej patta], Black pepper (kali mirch), Cloves [laung], Cinnamon (Dal chinni), Cardamom [choti elaichi), Black cardamon [badi elaichi).


For young folks I have noticed a westernized meal is always welcome. Few ingredients as well as ready-made sauces are required to make interesting meals which are quick to make and very tasty. These are easily available , and can be kept in the fridge for number of weeks.

Here is the list of items required.

  1. Tomato Sauce
  2. Mustard sauce
  3. Mayonnaise [vegetarian as well as made with egg is available]
  4. Chilly sauce
  5. Cheese
  6. Herbs: Oregano, basil, rosemary, thyme. These come mixed in ready made Italian seasoning which is excellent for pizzas and pasta.
  7. Shelled Peanuts

Besides this, Bread, eggs, milk, and butter, are for use on a daily basis. At the end of the list do not forget Fruits! Best for good health, nutrition and a well-balanced diet. The saying goes, “2 seasonal fruits a day keeps the doctor away”. And after 40 good health is ensured.

The list is endless, though one can always add to it. The items given are more or less suitable for normal everyday meals.


Here are some important tips to keep in mind when you decide to prepare a meal at home:

First things first: Wash your hands. Washing your hands before you prepare food is one of the most important things you can do to reduce bacteria on your hands and on the food. Before preparing food, wash your hands in warm soapy water for about twenty seconds. If working with raw meat and then with fresh foods, be sure to wash them during cook and prep time frequently Avoid touching your face, skin, and hair while cooking to reduce the transfer of germs and bacteria.

When it comes to the ref rigerator, keep it at a suitably low temperature, because the colder air slows the growth of bacteria.

An organized fridge plays a big role when it comes to storing food in the fridge safely. Raw meats, seafood, and poultry should be sealed tightly and placed on a lower shelf so that none of the juices run out. Store eggs in the carton on the refrigerator shelves or on the door. If you are transferring food from a reusable tote to the fridge, wipe down the tote thoroughly.

The best way to defrost food is overnight in the ref rigerator, microwave, or under cold water. Never leave meats or other items on the counter to defrost. The result is the inner part of the food item is still frozen while the outer areas remain susceptible to bacteria.

Just like your hands, cutting boards and utensils can transfer bacteria and food-borne illnesses from one food to another. So be careful with all your utensils and cutlery. Make sure you wash the knives and all other cooking tools well after using.


It is all very well, you have planned your kitchen and stocked it up with all essentials and gadgets. The most important is to ensure a well balanced meal, necessary for physical and mental well being. On a daily basis, think about including:

Carbohydrates which are in certain foods give instant energy: sugar, milk, yogurt, grain bread, potatoes, corn, sweet potatoes and nuts.

Proteins are the most essential part of a diet, no matter what the age may be. It helps to build a body as well as repair it and mental development depends on it: Meat, fish, eggs, milk and milk products, peas, beans, lentils.

Fats provide a concentrated form of heat and energy, and in the long run they sustain us. They also allow us to make our hormones. Sources are oils, butter, ghee, milk and milk products, cream, fish and meat.

Vitamins and Minerals – There are various vitamins: Vit A, several under Vit B complex, Vit C, Vit D, Vit E and many others. These, along with minerals like Iron, Zinc, Magnesium, Manganese, Iodine, and others are important for good eye sight, healthy skin, and good growth, our activity, digestion, nervous system, healthy appetite, healthy heart. Vitamins and minerals are provided by fresh fruits, vegetables, greens, milk and its products, meat, fish and eggs, lentils and cereals. Make sure to also take care of your calcium, iron and iodine intake. All this helps in keeping a healthy body, making it function well, maintain ionic and water balance and influence gland secretion. Another important aspect to keep in mind is that nature has all the answers. The seasonal f ruits and vegetables are the best basics to work with.

Foods that are the source for Vit A are eggs, milk, butter, cheese, spinach cauliflower, carrots. Amongst fruits, papaya mango, banana, apricot, grapes are good sources of Vit A.

Vitamin B is required for all activity, digestion, nervous system, healthy heart. Deficiency leads to loss of appetite, constipation, insomnia, red tongue fatigue and irritability. 6ood sources are whole grains, liver, eggs, mutton, ground nuts, almonds, soya beans and pulses.

Vitamin C gives the body resistance to disease, helps in healing wounds fast, and its deficiency leads to skin disease, bleeding gums, premature greying of hair, sore throats, frequent colds, and general weakness. Sources are fresh fruits, salads, capsicum, mustard greens, peas, cabbage, mangoes, citrus fruits, sprouted beans, pineapple, lemons and limes.

So best of luck. May all your endeavours be successful.

Healing Powers of Some Spices and Foods

Healing Powers of Some Spices and Foods

Healing Powers of Some Spices and Foods

Traditionally, our Indian spices have been used for enhancing culinary delights of foods as well as for their medicinal value. A few basic ones are discussed here.

Apples, Apricots and Brocolli, known sources of many minerals and vitamins, are especially recommended for weak eyes, and could play a role in preventing cataract and age- related eye degeneration. They are rich sources of iron and potassium which is essential for nerve and muscle function.
Bananas too are a good source of potassium amongst other minerals and vitamins, are gentle on the gut for digestion and therefore often recommended for babies or older people with delicate digestive functions.

Beets, excellent source of iron and Vitamin A, are recommended for good di-gestion, better brain activity, good eyesight, and their regular use is implied in reducing the risk of developing dementia.

Cardamom is a cooling spice used specially in hot climates. It is used for rice, gravies, puddings, teas and just plain boiled in milk.

Cilantro, leaves of our common dhania, when added to food, not only enhances the flavour of the dish but helps clean up skin disorders, prevents heart burn, and acts as an anti-flatulent.

Cinnamon with it’s great fragrance, has immune -boosting qualities, is used in Ayurveda as an anti-inflammatory agent and is known to reduce cholesterol. Add it to your pulaos, meat dishes and apple pies.

The humble Jeera, [cumin seed] is claimed to have anti-bacterial and anti-oxidant properties. Amazingly, it is said to help absorb more nutrition from other foods. So make sure you use it for making your tadka for the dais when you temper them.

Fenugreek seed is a marvel for stopping severe diarrhea, just a tsp full 2 to 3 times a day will immediately halt the runs! Drink a glass of water to swallow it. It is claimed to help in reducing skin ailments. Our Ayurvedic texts suggest that it helps reduce diabetic problems linked with high blood sugar. It is recommended that you soak a tsp full in water at night and have it first thing in the morning, repeatedly for 10 days.

Mint is a great help in the digestion system, in treating upset stomach, an anti-flatulent, and also reduces skin irritation.

Mustard known as a rich source of manganese, iron and phosphorous, which help in maintaining strong teeth and bones, is recommended in diets to decrease the incidence of heart-related problems, reduces blood pressure and blood sugar, and helps maintain gut health.

Papayas are good source of the protein digesting enzyme, papain, and apparently help in reducing arthritis-linked problems. They can also be used for people inclined towards a constipated condition, helping good gut movement. Pineapples, another fruit which is a source of the protein digesting enzyme known as bromelain, is recommended for maintaining gut health, good source of fibre in the diet, and ofcourse, contributes well to the glamour of a meal.

Turmeric [Haldi] has powerful healing and curative powers. Use this spice as often as you can in much of the cooking. If there is a scare of internal injuries, a glass of milk with turmeric is recommended; it can also be applied topically to heal cuts and wounds. It is known to aid the digestive system, reduce inflammation and strengthens the immune system.

This is some information I have gathered over a number of years while expe-riencing the delights of changing raw vegetables into delicious and attractive meals. All foods have definitive nutritional and curative value, I only mention a few. If it is beneficial to any one, it is well worth putting it down.


1 Ounce – 28gms
½ Pound – 227gms
1 pound – 450gms
2.2 pound – 1 kg

1 tsp – 5 ml
1 tblsp – 15ml
1 cup – 240ml

1 inch – 6 cm
¼ inch – 1.25 cm
½ inch – 2.25 cm

Easy Indian Breakfast Cooking Recipes

Easy Indian Breakfast Cooking Recipes

Easy Indian Breakfast Cooking Recipes


We finally get down to making something.

Breakfast should be the most essential meal of the day. What with morning rush, one tends to neglect a proper breakfast but in the long run, if you start the day with a tummy full, no work load will overwhelm you and your input for the whole day will be very satisfying. There are various choices for cereals like oatmeal, cornflakes, wheat porridge and so many others.

One can have it with fruit and milk and added sugar and honey.

Different cereals have their method for making written at the back of the packet.

What I would like to focus on is making of the egg.

It is full of nutritional value, so one egg with two toasts makes a rather filling breakfast which will take you well into the day until afternoon.

Don’t forget to start the day with fruit; a banana is the best bet.

A Hard Boiled Egg Cooking Recipe


  • One egg
  • Half a pan of water
  • Salt and pepper
  • Buttered toast


  1. Take a pan, fill it half with cold water, put the egg very gen¬tly in the water. Make sure the egg is not cracked, or damaged
  2. Keep the vessel on the fire, and as soon in starts to boil check the time, it should boil for 12 minutes
  3. Turn off the fire, pour out all the hot water, and pour cold water immediately
  4. Let the egg stay in the cold water for a min or two. This makes it very easy to peel the shell of the egg
  5. Sliced egg with salt and pepper goes well with the buttered toast.

Scrambled Eggs (Plain) Cooking Recipe


  • One egg
  • One tsp butter
  • Three tsp milk
  • A pinch of salt and
  • a pinch of pepper


  1. Break an egg in a frying pan
  2. Beat it with a fork, add a tsp full of butter, three tsp of milk, a pinch of salt
  3. Put the pan on gas, lower flame, and gently stir the mixture
  4. Do not let it harden. Remove on plate immediately and serve sprinkled with pepper.

Scrambled Eggs (Masala) Cooking Recipe


  • One egg
  • One tsp butter
  • Two tbs milk
  • ½ onion (finely chopped]
  • 2 tomato [finely chopped]
  • Few leafy stems coriander [finely chopped]
  • A small piece, half or quarter green chilly
  • A pinch of salt


  1. Break the egg in a frying pan
  2. Add all the ingredients together to the egg and mix well
  3. Keep on low flame and stir gently
  4. As soon as it thickens, shut flame
  5. Serve immediately, along 2 toasts.

Fried Eggs (Sunny side up) Cooking Recipe


  • One egg
  • A tsp oil to fry
  • A pinch of salt and pepper


  1. Keep the frying pan with oil on the fire, a low flame
  2. Gently break the egg in the centre of the pan, avoid breaking the yolk
  3. After a few moments shift the egg gently and with a spoon pour the hot bit of oil on the yolk
  4. As soon as the bottom part of the egg hardens, shut the gas and remove the egg on to a plate
  5. Sprinkle salt and pepper and serve.

Plain Omelette Cooking Recipe


  • An egg
  • Oil 1 tbsp
  • Salt and pepper


  1. The egg should be beaten well, the fluffier the better
  2. Heat the frying pan with the oil on a low flame
  3. Pour beaten egg in the pan, spread evenly
  4. Sprinkle salt, pepper.
  5. Fold the mixture from one side, cook until golden brown
  6. Take out and spread on plate. Serve.

Masala Omelette Cooking Recipe


  • One egg
  • ½ of a small onion chopped very finely
  • Tomato finely chopped
  • Coriander leaves chopped finely chopped
  • One small green chilly chopped
  • Small piece of ginger, finely chopped (very fine]
  • Oil 1 tbs
  • Salt a pinch


  1. Beat the egg well, in an omlette, the fluffier the better
  2. Heat the frying pan with the oil
  3. Pour the beaten egg, spread evenly (the alternative method is to mix the chopped masala and salt into the egg and then spread evenly in the pan)
  4. Let it cook for couple min, fold one side carefully, turn over.
  5. Remove from pan and on to a plate. Serve.

Cheese Omelette Cooking Recipe


  • Cheese piece½ sq. inch, grated
  • Tomato ½ chopped finely
  • A pinch of salt and crushed pepper
  • Oil 1 tbsp


  1. Heat oil
  2. Pour beaten egg on frying pan and spread evenly
  3. Lower flame, after a minute, spread grated cheese and chopped tomato, salt and pepper
  4. Fold then turn over till golden brown
  5. Place on plate and serve with toast.

Spanish Omelette Cooking Recipe


  • 2 eggs, beaten
  • 1 small potato, chopped
  • 1 tomato, chopped
  • 1 spring onion, chopped along with the leaves
  • Few spinach leaves, chopped
  • A small piece of carrot, chopped
  • Salt, pepper, a few chilly flakes
  • Oil, 2 tbls


  1. Heat oil in a large frying pan
  2. Mix all chopped vegetables into the egg and beat
  3. Pour the mixture on to the frying pan, spread evenly
  4. Turn over, do not fold
  5. Turn over again, let both sides be a golden brown colour. The omlette should be round in shape. Serve hot.

Cheese Toast Cooking Recipe


  • Bread 2 slices (brown bread made of millets is preferable to white bread)
  • Butter 1 heaped tspn
  • Cheese 1 slice
  • Tomatoes 2 slices
  • Salt and pepper


If making in oven, pre heat oven. If using a sandwich maker/ toaster, electric or otherwise, pre-grease the inner sides.

  1. Spread both slices with butter
  2. Lay out the slices of cheese and tomatoes on one slice of bread, sprinkle salt and pepper. Cover the filled slice with the other one
  3. For oven, insert at 250C and bake till golden brown.
  4. For electric toaster, the green light appears when it is ready. In the manual toaster, you have to turn it over 2-3 times, keeping in mind a minute each time until golden brown. When ready let the toaster cool before opening.

Upma Cooking Recipe


  • Suji (semolina) 1 cup
  • Oil 2 tbsp
  • Channa dal, urad dal (with-out skin] 1 heaped tsp each soaked for ½ hour (you can put them together in a bowl)
  • Peanuts 1 tbsp shelled
  • Curry leaves few sprigs
  • Dry red chilly 4
  • Mustard seeds 1 tsp
  • Hing a pinch [optional)
  • A few assorted vegetables (optional) like peas, carrots, beans, cauliflower (all boiled together) about a cup full
  • Onion 1 large chopped finely
  • Tomato 1 large chopped
  • Coriander leaves a few sprigs for garnishing
  • Salt to taste
  • Haldi powder ½ tsp
  • Water 2 cups


  1. Put Wok on fire, heat oil
  2. Fry shelled peanuts and keep aside
  3. Put whole red chillies, a few curry leaves and mustard seeds in that order, then add the drained dal mix, stir
  4. Add the onions, mix
  5. Add the suji and stir well for a couple of minutes
  6. Add boiled vegetables, salt, haldi, few curry leaves and mix well
  7. Keep a cover handy pour the 2 cups of water, mix rapidly and cover immediately, lower flame
  8. Turn off fire after 3 to 4 min, Toss
  9. Sprinkle peanuts and garnish with coriander leaves. Serve.

Vermicelli Upma Cooking Recipe


  • Vermicelli 2 cups (soak in water before cooking for 10 min, when ready to cook, drain in a strainer)
  • Oil 2 tbsp
  • Peas 1 cup boiled
  • Salt to taste
  • Curry leaves a few sprigs
  • Red chilly powder a pinch
  • Haldi a pinch
  • Mustard seeds 1 tsp
  • A little water in a cup


  • Keep wok on fire add oil
  • Add few curry leaves, mustard seeds
  • When this sputter, add drained vermicelli, salt, haldi and peas
  • Toss well, sprinkle with water and cover immediately.
  • Keep a low flame for a few minutes and it is cooked. Serve.

Easy Indian Hot Drinks Recipes

Easy Indian Hot Drinks Recipes

Easy Indian Hot Drinks Recipes


With Instant Coffee on the shelf, it is now very simple to make a cup of coffee. And nothing is better to perk you up than a cup of tea! It will refresh you, clear your head and perhaps give you the courage to go to the next step.
So start by learning how to make these hot beverages, and familiarise yourself with these processes.


Easy Indian Hot Drinks Recipes 2


  • 1/2 mug of water
  • 1/2 mug of milk
  • 1 teaspoon of instant coffee powder
  • Sugar to taste


  1. Keep half water and half milk together to boil
  2. Put a lightly filled spoon of coffee powder into a mug
  3. Add sugar to taste
  4. Pour hot liquid slightly from top of the cup, it forms a froth to give it an espresso look!


Easy Indian Hot Drinks Recipes 1


  • 1 mug of water
  • 1 teaspoon of tea leaves
  • 2 tbsp milk Sugar to taste


  • 1 sq. inch of peeled ginger in addition to the original ingredients


  • 2 pieces of crushed car-damom in addition to the original ingredients


  • 1 small piece of cinnamon in addition to the original ingredients


  • 1 mug of water
  • 1 pinch of tea leaves
  • A few drops of a freshly squeezed lemon
  • Sugar to taste


  1. Take that pan with a handle, fill a little less than a cup or mug with water, and keep on fire
  2. As soon as it begins to boil, put a lightly filled teaspoon of tea leaves and let it come to boil, lower flame
  3. Add two tablespoons (tbsp) of milk
  4. Let it come to a boil, add sugar to taste
  5. Stir, put off fire
  6. Strain in a cup or mug and enjoy your tea

If you can add a few glucose biscuits alongside, nothing like it.

For Ginger Tea, just add 1 inch square of ginger chopped to the water that you are about to boil.
Let the water be a little more than a cup, as boiling the water for the ginger flavour will reduce the quantity.

For Cardamom Tea, add two pieces of crushed cardamom to the water. Proceed same way as normal tea.

For cinnamon tea, add a small piece of cinnamon to water, proceed same way!


  1. Boil a cup of water.
  2. As it begins to boil, add a pinch of tea leaves, let it simmer for a minute.
  3. Add sugar (it melts faster in hot liquid)
  4. Strain in a mug, add few drops of lemon and drink it hot.

It is an excellent remedy for indigestion, upset stomach (diarrhea), nausea.

The same tea in a larger quantity can be stored in the fridge as iced tea.

Coffee Semifreddo Cooking Recipe – Balsamic Vinegar Reduction Cooking Recipe

Coffee Semifreddo Cooking Recipe - Semifreddo Al Caffe Recipe

Coffee Semifreddo Cooking Recipe – Semifreddo Al Caffe Recipe

Semifreddi are frozen desserts presented as individual portions or as cakes. They consist mainly of pastry cream, with added whipped cream and Italian meringue.

Serves 8

Preparation time: 45 minutes
Chilling time: 6 hours


  • For 1 cup (7 oz./200 g) pastry cream
  • Scant ½ cup (100 ml) milk
  • 1 egg yolk
  • ¼ cup (2 oz./50 g) granulated sugar
  • 1 tablespoon flour
  • 1 teaspoon cornstarch
  • 20 drops coffee extract
  • 1 tablespoon rum
  • ½ cup (3 oz./80 g) hazelnut paste


  • For ½ cup (3 ½ oz./100 g) Italian meringue
  • 2 egg whites
  • ⅓ cup (2 oz./60 g) granulated sugar


  • ⅔ cup (170 ml) whipping cream
  • ¼ cup (1 oz./30 g) confectioners’ sugar


  • 1 kitchen thermometer

Preparation Method

Coffee Semifreddo Cooking Recipe 1
Coffee Semifreddo Cooking Recipe 2

Prepare the pastry cream.

  • Heat the milk to boiling point.
  • Whisk the egg yolk with the sugar until thick and pale; add the sifted flour and cornstarch.
  • Whisk together well.
  • Add the hot milk gradually to this mixture, stirring continuously.
  • Return to the heat and boil for 1 minute.
  • Remove from the heat and leave to cool, stirring from time to time, to avoid a skin forming on the surface.

Make the Italian meringue.

  • Whisk the egg whites with 1 ⅔ tablespoon (20 g) sugar.
  • Heat 3 ⅓ tablespoons (40 g) of sugar with 2 teaspoons (10 ml) of water in a saucepan and stir until the sugar is completely dissolved and small bubbles form on the surface; the syrup should reach 239°F (115°C).
  • Pour the syrup slowly onto the beaten egg whites (1), whisking continuously until quite cold.

Assemble the dish.

  • Place the whipping cream with the confectioners’ sugar in a chilled bowl and whisk until stiff.
  • Add the coffee extract, rum, and hazelnut paste to the pastry cream and mix.
  • Gently fold in the Italian meringue using a spatula (2, 3).
  • Next, add the whipped cream in the same way, taking care that the mixture does not begin to collapse.
  • Pour the mixture into individual ramekins (4), or into a metal container. Freeze for 6 hours.
  • To unmold, just moisten the outside of the molds with a damp cloth and turn out.
  • Decorate with chocolate chips and powdered coffee.

Balsamic Vinegar Reduction Cooking Recipe – Salsa Di Aceto Balsamico Recipe

Preparation time: 5 minutes
Cooking time: 30 minutes


  • 1 cup (250 ml) balsamic vinegar from Modena (PGI)
  • ⅓ cup (2 oz./60 g) granulated sugar
  • 1 cup (250 ml) red wine

Preparation Method

  • Put the balsamic vinegar, granulated sugar, and red wine in a saucepan, then reduce the liquid by half over a low heat (approximately 30 minutes).

Chef’s note

This unusual sauce goes very well with ice creams and sorbets, especially vanilla Ice cream and strawberry sorbet.

Strawberry Sorbet Cooking Recipe – Almond Granita Cooking Recipe

Strawberry Sorbet Cooking Recipe - Almond Granita Cooking Recipe

Strawberry Sorbet Cooking Recipe – Sorbetto Alla Fragola Recipe

Serves 4

Preparation time: 20 minutes
Chilling time: 2 hours


  • 1 cup (7 oz./200 g) superfine sugar
  • Scant 1 cup (200 ml) milk
  • 2 ½ cups (14 oz./400 g) ripe strawberries (or peaches, apricots, bananas, etc.)
  • 1 egg white, stiffly beaten


  • 1 ice cream maker or 1 ice cream churn

Preparation Method

  • Add the sugar to the milk and heat until dissolved. Chill.
  • Wash the strawberries, remove the stalks, and puree them in a blender.
  • Sieve to remove some of the pips.
  • Mix the strawberries with the chilled milk.
  • Refrigerate for approximately 2 hours.
  • Pour the mixture into an ice-cream maker and switch on.
  • When the mixture begins to solidify, add the egg white and continue churning until fully frozen.
  • Keep in an ice tray in the freezer.

Chefs notes

You can add a few finely chopped basil leaves to the mixture to give it a fresh and original flavor, or drizzle over some balsamic vinegar reduction when serving.

To make an alcohol-based sorbet, mix 2 cups (14 oz./400 g) of sugar with 12/s cups (400 ml) of water and put it into an ice cream maker or churn. Once the mixture begins to solidify, add 8 tablespoons of the desired alcohol (rum, Grand Marnier, Cointreau, vodka, etc.) and 1 egg white beaten with 2 tablespoons of sugar until stiff.

Almond Granita Cooking Recipe – Granita Di Mandorla Recipe

Serves 6

Preparation time: 15 minutes
Chilling time: 2 hours


  • 1 ⅔ cups (12 oz./300 g) almond paste
  • ½ cup (3 oz./100 g) granulated sugar
  • 4 cups (1 liter) lukewarm mineral water
  • 2 tablespoons (10 g) ground almonds


  • 1 ice-cream maker or 1 ice-cream churn

Cooking Method

Strawberry Sorbet Cooking Recipe 1
Strawberry Sorbet Cooking Recipe 2

  • Dissolve the almond paste and sugar in the lukewarm water (1).
  • Add the ground almonds (2), mix with a stick blender, and churn in the ice-cream maker (3) according to the manufacturer’s directions.
  • Serve immediately for the best result (4).
  • You can keep the granita in the freezer, but bear in mind that it will tend to harden.

Did you know?

Granita is very popular in Sicily, where homemade versions with different flavors are found everywhere: coffee, lemon, mint, fig, blackberry, watermelon, etc.

The Sicilians have it for breakfast with a sweet brioche and sometimes with whipped cream too.