## Ingredients
- 1/2 medium red onion finely chopped
- 2 cups cherry tomatoes or roma tomatoes finely chopped
- 1 jalapeño pepper very finely chopped
- 5 medium radishes finely chopped
- 1 large English cucumber or 2-3 small persian cucumber finely chopped
- 1 large carrot finely chopped
- 1/4 cup chopped cilantro or coriander
- 2 tablespoons freshly squeezed lemon juice
- Salt according to taste (a little spicy and salty gives a real taste)

## Steps 
- Place all the ingredients except salt and lemon juice into a large bowl and add the salt just before serving and toss well.
- If prefer, add yogurt to the salad for a creamy texture 

Indian Kachumber Salad

Kachumber Salad is a no fat and nutritious salad of India made without any oil or dressing.

## Ingredients
- Leftover bread crushed in a blender - 3 cups
- All purpose flour - 1/2 cup
- Semolina(sooji) -1/2 cup
- Tomato 1
- Olive or any cooking oil - 1 Tablespoon
- Origano 1/2 teaspoon
- Red chilli powder 1 Teaspoon
- Tomato Ketchup- 2 Tablespoons
- garlic cloves -4
- Baking powder - 1/4 teaspoon
- Grated mozerella cheese 1 cup
- Paneer cubes cut in 1/2 inch- 1/2 cup
- Thinly sliced onion- 1/4 cup
- Thinly sliced bellpepper- 1/4 cup
- Frozen or fresh corn kernels- 2 Tablespoons
- - Chilli flakes and Salt according to taste

## Making the Pizza Sauce
- Boil a cup of water and place a medium Tomato there and let it boil for 3 minutes.
- Remove the skin of the tomato
- Add the tomato and 4 garlic cloves to a bleder and make a fine paste
- Heat up a pan and add 1 Tablespoon oil
- Add the tomato paste to the pan
- Add Origano, chilli powder, vegetable seasoning(optional) and a pinch of salt or according to taste
- Add Tomato ketchup now
- Mix well and turn off the heat

## Preparing the pizza base
- In a bowl take the crushed bread crumb, semolina, all purpose flour, baking powder and a pinch of salt
- Add some water and knead well for 5-6 minutes
- When the dough is prepared cover it and keep aside for 20 minutes or more to rise. No harm if you don't want to wait and bake instantly. 
- Divide the dough in 2 equal sized balls
- Roll the first ball into a circle the size you want
- Meanwhile heat up a flat pan
- Place the rolled pizza base gently.
- Wait for 1 minute and flip the sides. At this stage grease a little olive oil to the sides
- Take out from flame and keep aside, covered
- Now roll the second dough ball as the last one but don't cook it

## Steps
- Place the 2nd base (uncooked) on a flat surface
- Add 1/4 cup cheese on top 
- Cover with the cooked base and seal the sides
- Place the filled pizza base to a hot flat pan for 1 minute
- Make sure to keep the uncooked side facing to the bottom
- Grease the top with Pizza sauce
- Add grated Mozerella and other toppings
- Pre-heat the oven at 490 degrees farenheight 
- Gently remove the Pizza from pan and place it in the pre-heated oven (middle rack) for 15-20 minutes, until the cheese melts


Instant Pizza in Oven

This instant Pizza is made with leftover bread, semolina and all purpose flour with the veggie toppings. Its easy to make and really yummy.

## Ingredients
- Noodles 2 nests
- 1/4 cup small diced Paneer 
- 1 medium onion sliced  
- 4-5 garlic cloves finely chopped
- 2-3 Sliced green chillies 
- 1 Teaspoon crushed Black Pepper 
- 1 Teaspoon red chilli powder
- 1 Tablespoon Tomato ketchup 
- 2 Tablespoons Vinegar
- Cooking oil
- 1 packet Maggie Masala
- 1/2 teaspoon Meat Masala
- Salt to taste

## Steps
- Boil water in a deep vessel like a sauce pan
- When Hot add noodles in it  and stir occassionally
- Add a Teaspoon of vegetable oil to the boiling Noodles
- When 80% cooked, drain the water 
- Wash the cooked noodles with cold water and mix a little oil to it preventing them to stick together
- In another large wok or pan add 2 Tablespoons of vegetable oil and heat it up
- Add chopped garlic and saute for 30 seconds, flame should be high
- Add chopped chillies, sliced onion and saute well 2-3 minutes
- Add chopped paneer and toss everything well
- Now, add the Maggie Masala, Meat Masala, Red Chilli Powder but don't burn them
- Add noodles now to the pan and sprinkle salt as per taste
- Mix everything well
- Add 1 Tablespoon vinegar and 1 Tablespoon Tomato ketchup to it
- Saute everything well 
- Garnish with sliced onions, black pepper powder and some coriander leaves (optional)


Instant Veg Chowmein

This Chowmein recipe is little more leaned towards spices and flavors of India than the Traditional Indo-Chinese Noodles.

Veg Chowmein with Paneer

## INGREDIENTS

- 2 medium zucchini about ½ Pound cut into slices as per your choice
- 2 cups of Olive or Canola oil, for frying
- 3/4 cups grated Parmesan cheese
- 3/4 cups all-purpose flour
- 1/2 cups Panko or any breadcrumbs you have
- 1/2 Teaspoon Salt
- 2 large Eggs

## STEPS

- Pour oil into a large frying pan to reach a depth of 2 inches.
- Heat the oil for deep fry and meanwhile prepare other things.
- Beat the eggs with salt and pepper to taste. 
- Combine Parmesan Cheese, Bread crumbs, Salt and Pepper in a flat dish. 
- Working in batches, dredge zucchini in the all purpose flour then dip in eggs and finally dip in bread crumbs. 
  Follow this:
- Flour--> Egg--> Bread Crumbs
- Repeat with remaining slices.  
- Place the zucchini strips on a baking sheet.
- When the oil is hot, put few zucchini sticks into the oil. Don't over crowd the oil.
-  Use a fork to flip them and fry them for 3 minutes until they are golden brown.
- Transfer the fried zucchini to paper towels and drain.
- Arrange the fried zucchini on a platter with cucumber dip or any dip of your choice

Fried Zucchini

Crispy  fried zucchini bites are really amazing and savory.  They are great as a snack, appetizer or even a party dish

Crispy  Fried Zucchini 

## INGREDIENTS

- 4	slices whole wheat bread
- 4 hard boiled Eggs, peeled and coarsely chopped and mashed
- 2-3 Tablespoons Tablespoon	Mayonnaise
- 1 Tablespoon finely chopped Onion
- 1 tablespoon finely chopped Tomato
- 1/3 Teaspoon finely minced Garlic
- Two pinches of Salt
- 1/8 Teaspoon of ground Black Pepper
- 1 Tablespoon Butter or Ghee(clarified butter) 

## STEPS

- Put the Eggs, Salt, Mayonnaise, Pepper, Onion, Tomato, Garlic in bowl and mix well to to make a filling
- Lay 2 bread slices and equally spread over the Egg filling on Each of two breads.
- Cover the spreaded breads with the rest 2 slices 
- Sprinkle a little chilli flakes if you want
- Heat a heavy bottomed pan on low to medium heat
- When hot, place the sanwiches gently and cover the pan lid and put the heat to low
- After 3-4 minutes flip the side and cover again
- After 3-4 minutes, turn of the heat and take out your sandwiches
- Cut either diagnonally or horrizontally and enjoy your Boiled Egg sandwich.

Boiled egg Sandwich

The simple egg sandwich recipe with a little twist to fill you and satisfy your taste buds

Boiled Egg Sandwich


## INGREDIENTS

- 1 cup of small or medium Shrimps( I use cooked white Pacific shrimps from Walmart)
- 1 potato boiled and cut into big chunks
- 1/4 cup of  finely chopped Tomato
- 1 Teaspoon finely chopped Onion
- 1 Teaspoon Salt or add as per your taste
- 1 Teaspoon of Turmeric powder
- 2 Tablespoons Mustard oil or Vegetable oil
- 2 Teaspoons of Black Mustard seeds
- 6 medium Garlic cloves
- 1-2 Red Dry Chilli

## PREPARATION

- Keep the shrimps in a bowl, add 1/2 Teaspoon Turmeric powder, 1/2 Teaspoon of Salt and marinate it well.
- Take the Mustard, Dry chillies, Garlic cloves and make a fine paste with some water.

## STEPS

- Heat 1 Tablespoon of Oil in a pan
- When the Oil is hot, add the Shrimp and shallow fry until they are cooked or for 5 minutes approximately
- Take out the Shrimps to a plate
- Add one tablespoon of oil to the same pan and heat it
- Add some mustard and wait for it to splutter
- Add the chopped Onion
- Saute for 2 minutes 
- Add the Mustard paste and half cup of water
- Mix well
- Add chopped Tomato, Salt, Turmeric powder
- The mixture will give a nice aroma. Don't let the Masala to stick to the pan. If needed add a spoon or two of water
- Now, add the Shrimps and potato chunks
- Mix everything very well
- After 2 minutes, add a cup of hot or normal tempreture water to it
- Mix well and cover the lid for a good boil
- In 3-4 minutes remove the lid and mix everything well
- Turn off the heat
- Enjoy with Rice 

## TIPS

- Don't let the masala to stick the pan for more than 30 seconds. Otherwise, the taste will be bitter.


Shrimp Curry

Easy and authentic mustard shrimp recipe uses mustard seeds paste with aromatics garlic, chilies and a few cumin seeds.

Shrimp with Mustard paste 

## Ingredients

- Farfalle pasta 2 cups
- White Alfredo sauce 1 cup
- 4-5 Garlic cloves finely chopped
- 1/2 onion small chopped 
- 1/4 cup of small chopped Carrots
- 1/4 cup of small chopped Mushroom
- 1/4 cup of small chopped Bell pepper(different colored one will be great) 
- 1/4 cup frozen or fresh corn kernels
- 1/4 cup frozen or fresh green peas
- Thin and Long Sliced Onion
- Thin and Long Sliced Cabbage
- Thin and Long Sliced Bell Peppers( Capsicum)
- 1/2 cup of grated Mozerella cheese
- 1/2 teaspoon of Black Pepper powder
- 1 Tablespoon of Vegetable seasoning
- 1/2 Teaspoon red chilli flakes
- Butter
- Olive Oil(optional)
- Salt according to taste

## Preparation

- Boil water in a large pot 
- Add half spoon of salt to the water 
- Add the Farfalle pasta to it and stir once. Keep it on boil for 8-10 minutes.
- When the pasta is tender drain the water. Keep the water for use when your recipe is too dry.

## Steps

- In a skillet or pan add 2 table spoon butter.
- Add chopped garlic to it.
- After one minute, add the chopped onions and carrots.
- Add other chopped vegies after 2 mins and saute everything well
- Add salt, black pepper powder, red chilli flakes, vegetable seasoning give it a good mix
- Take out the vegies in a plate 
- In the same pan add 1 teaspoon of olive oil or butter
- Add 1 cup of alfredo sauce to it and cook it for 2-3 minutes.
- Add the cooked veggies to it now and mix well
- Now add the cooked pasta to it and mix well. You can add the water from pasta to make it thinner as per your choice.
- Cook until the pasta is perfect tender as per your choice. Generally 3-4 minutes.
- Add grated Mozerella cheese now and mix again gently.
- Your Farfalle Pasta with Alfredo sauce is ready.

Creamy-Bow-Tie-Pasta 

Creamy and mouth watering Farfalle Pasta also known as Bow Tie Pasta with Alfredo sauce or white sauce

Farfalle Pasta with Alfredo sauce

## INGREDIENTS:
- Gnocchi 2 cups
- 1/2 Cup finely chopped Bellpapers
- 1/2 Cup finely chopped Paneer(Indian Cottage cheese)
- 2 tablespoons Butter
- 2 teaspoons Olive oil
- 1 Tablespoon minced Garlic
- 1 Tablespoon finely chopped Onion
- 1 cup Tomatoe paste
- 2 Tablespoon Butter Chicken Sauce
- 1/2 cup tomato sauce
- 1 Tablespoon vegetable seasoning
- 1/2 Teaspoon Cumin powder(optional)
- 1/2 Teaspoon Turmeric powder(optional)
- 2 Tablespoons cooking cream
- 1/2 Teaspoon Kashmiri Chilli powder( it adds a good red color)
- 1/2 Teaspoon Salt or according to taste
- 1/2 Teaspoon Crushed Black Pepper or according to taste
- 1/2 cup grated Mozerella cheese
- 1 Tablespoon chopped Coriander 

## Preparation
- Boil the Gnocchi in a deep vessel as per instruction on pack.
- Drain the water when done and keep the water for use in making our Gnocchi sauce.

## Steps
- Take a heavy bottom pan heatit on low to medium heat. 
- Add the butter and oilive oil to it.
- Add chopped Garlic, chopped Onion 
- Add chopped Bellpepper and chopped Paneer(optional)
- Saute for 4 to 5 minutes on medium heat.
- Add turmeric powder, Kashmiri red chilli powder, Cumin powder, Salt, crushed Black pepper and stir well
- Add the tomato paste and mix well
- Add Butter Chicken sauce and mix well
- If the sauce is getting dry you can add the drained water to it and mix well
- Add cooking cream
- Add grated Mozerella cheese 
- Now add the boiled Gnocchi and mix well with Sauce
- Adjust the consistency by mixing more water(preserved drained water)
- Sprinkle chopped coriander and mix well
- Serve with Garlic Bread 

Gnocchi in Red Sauce

A cheesy and creamy Gnocchi recipe where there is a perfect fusion of Italian and Indian taste. It's quick, easy and a perfect dish for a weekend night or while entertaining Guest.nd ready in just 30 minutes.

Italian Gnocchi with Indian Red Sauce

## INGREDIENTS

-  2 large Portebello Mushrooms 
- 1/2 cup grated Mozarella cheese
- 1 Tablespoon of vegetable seasoning

## STEPS

- Wipe the Mushroom with damp clooth to wipe out any impurities.
- Cut the stem out of the mushroom and place it inside of it.
- Fill the Mushrooms with one part of the grated Mozerealla cheese. 
- Sprinkle the vegetable seasoning on the Mushrooms
- Add the rest of the cheese on it
- Cover the pan and cook the mushroom on a low heat until the cheese melts.
- Your slow cooked cheesy Portebello Mushrooms are ready.

Tip: You can sprinke chilli flakes or ground black pepper on mushrooms as per your taste.


Baked Cheese Mushroom

Large Portobello Mushrooms filled with creamy Mozzarella cheese and vegetable seasoning slow cooked without oven.

All Recipes: Page 5