Top Recipes For You

Ingredients	Quantity (For 4)	Quantity (For 100)
Onions	40 gm	1 kg
Chicken fat	30 gm	680 gm
Refined flour	30 gm	680 gm
Chicken stock	300 ml	7 litre
Milk	450 ml	10 litre
Potatoes	115 gm	2.8 kg
Cooked chicken	115 gm	2.8 kg
salt	to taste	80 - 100 gm
Pepper	a pinch	15 gm
Bread Crumbs	as needed	as needed

Methods to Prepare:

• Peel and slice onions and potatoes.
• Heat fat and fry onions. Add flour and stir well.
• Add chicken stock and potatoes.
• Cook until soft. Add chicken and milk. Cook for 5 minutes longer.
• Season with bread crumbs and serve hot.

Ingredients	Quantity (For 4)	Quantity (For 100)
Potatoes	120 gm	3 kg
Celery	250 gm	6.25 kg
Stock	750 ml	18.75 litre
Onions	60 gm	1.5 kg
Parsley	5 gm	75 gm
Butter	30 gm	750 gm
Refined flour	30 gm	750 gm
Milk	300 ml	7.5 litre
Pepper	to taste	15 gm
Salt	10 gm	100 gm

Methods to Prepare:

• Prepare vegetable and boil in water till tender.
• Rub through a sieve and make a puree.
• Prepare white sauce with flour, butter and milk.
• Add sauce to puree. Add seasoning.
• Bring to boil and serve hot, garnished with finely chopped celery hearts.

The flavors and distinct look of this dish make it seem exotic and special. So easy to prepare in your slow-cooker that it makes a wonderful meal for a busy day.

Ingredients	Quantity
Eggplant (peeled and cubed)	1 medium
Zucchini (sliced thin)	1 medium
Red or green pepper (diced)	1 medium
White onion (sliced thin)	1 large
Tomato soup	1 (10 ounce) can
Minced garlic	2 tbsp
Olive oil	1 tbsp
Black pepper	1/2 tsp
Penne pasta	16 ounces (uncooked)

Methods to Prepare:

• Mix all ingredients, except pasta, in slow cooker.
• Cover and cook on low 5 1/2 to 6 hours. (On high cook for 2 1/2 to 3 hours.)
• Cook pasta according to package instructions.
• Serve vegetables over hot pasta.

Ingredients	Quantity
Mango juice	1 cup
Pineapple juice	1 cup
Orange juice	1 cup
Strawberry syrup	2 tsp
Lemon juice	3 tsp
Vanilla ice-cream	3 tsp
Soda	1 cup (chilled)
Crushed ice	to serve

Methods to Prepare:

• Mix all the fruit juices, strawberry syrup, lemon juice and ice-cream in a blender or mixture.
• Blend or mix for a few seconds.
• Add soda.
• Put some crushed ice in the serving glasses.
• Pour it in the prepared fruit punch.
• Serve chilled.

Ingredients	Quantity
Summer squash	1 (medium)
Eggs	2
Bread crumbs	1 1/2 cups
Paprika	1 tsp
Mustard powder	1 tsp
Salt and pepper	as needed
Olive oil	as needed

A summer squash has a strong resemblance, in flavor and texture, to a zucchini. You can, in fact, substitute zucchini in this recipe, but it will probably bake a bit more quickly.

Methods to Prepare:

• Preheat oven to 400 F. Grease a large baking sheet with olive oil and set aside.
• Cut your summer squash into wedges. Remove the seeds if they are quite large and set wedges aside.
• Whisk the eggs in a dish and set aside.
• In another dish, combine the bread crumbs, paprika, mustard powder and salt and pepper.
• Start by dipping the wedges, one by one, into the egg mixture and then the bread crumb mixture. Place each wedge on the greased baking sheet. Continue until all the wedges are done.
• You can bake the wedges as is for about 30-40 (until soft inside and golden brown on the outside) as is, but if you want a more golden texture, drizzle or spray some olive oil on top of the wedges. Flip half way through baking.

Note: Serve with ranch or another favorite dip.

Ingredients	Quantity (For 4)	Quantity (For 100)
Mutton	500 gm	12.5 kg
Curds	60 gm	1.5 kg
Onions	225 gm	5.6 kg
Garlic	8 flakes	30 gm
Ginger	5 gm	115 gm
Coriander	5 gm	115 gm
Cardamoms	4	15 gm
Cumin	1/2 tsp	15 gm
Red chillies	3	85 gm
Salt	to taste	100 gm
Sugar	to taste	30 gm
Fat	30 gm	500 gm

Methods to Prepare:

• Clean and cut meat into even pieces.
• Peel and slice garlic, ginger and onions.
• Crush garlic and steep in little water for 15 minutes.
• Pour this water over the mutton and let it stand for half an hour.
• Heat fat. Add sliced onions, mutton soaked in garlic water and broken red chillies.
• In a thin muslin bad tie the sliced ginger, coriander, cumin and cardamoms.
• Add the bouquet garni, salt and sugar and simmer till the mutton is tender.
• Remove the bouquet garni squeezing out as much as possible of the juice into the mutton.
• Add beaten curds and fry the mutton till browned. Then remove.

Ingredients	Quantity (For 4)	Quantity (For 100)
Leg of mutton	500 gm	12.5 kg
Cashew nuts	55 gm	1.35 kg
Dry coconut	55 gm	1.35 kg
Raisins	55 gm	1.35 kg
Red chillies (without seeds)	5 gm	115 gm
Salt	to taste	100 gm
Garam masala	5 gm	115 gm
Garlic	3 flakes	55 gm
Coriander	10 gm	225 gm
Ginger	10 gm	225 gm
Curds	115 gm	2.80 kg
Fat	115 gm	2.80 kg
Lime	1	20 - 25
Raw papaya (peeled)	a small piece	225 gm

Methods to Prepare:

• Grind coriander, chillies and garam masala into a fine paste.
• Grind coconut, cashew nuts and raisins.
• Grind garlic, ginger and raw papaya. Mix with curds and salt. Add lime juice.
• Wash the leg of mutton. With a pointed knife make several gashes all over.
• Smear leg with curds mixture and keep aside for 15 to 30 minutes to allow mixture to seep in.
• Smear ground chillies and garam masala paste over.
• Finally smear the cashew nut paste.
• Put the fat into a strong pan. Add the leg and turn till browned on all sides. Reduce fire to very slow. Cook covered till meat is cooked. Turn frequently.

Methods to Prepare:

• Pour the orange juice into the blender.
• Carefully add the peaches and banana.
• Add the almonds.
• Blend until smooth

Note: Pecans also work well in this smoothie.  For a little different taste, use pineapple juice in place of the orange juice.