foodatarian.com

Ingredients:
8 slices of white or brown bread,
1 cup shredded cabbage,
1 cup shredded carrot,
1/2 cup or more mayonnaise (as per choice),
Salt and pepper to taste,
1 tsp sugar,
1 tbsp white vinegar.

Method:
Cut the edges of the bread if you like. Mix all the other ingredients in a bowl. Spread the coleslaw salad on the bread slices, prepare sandwiches and cut into desired shapes. Serve with tomato ketchup.

Ingredients:
For marination-
1 kg whole chicken; cut into pieces of desired size,
4 tbsp thick curd / yogurt,
1-2 tbsp ginger-garlic paste
1/2 tsp turmeric powder,
1 tsp jeera (cumin) powder,
1 tsp red chilli powder,
2 tbsp chopped coriander leaves,
Salt to taste.

For the gravy-
2 medium size onions, ground to paste,
2 green chillies; finely chopped,
3/4 tsp red chilli powder
A handful of coriander leaves; ground to paste,
8-10 cashew nuts,
7-8 almonds, soaked in water overnight or soaked in warm water for 30 minutes,
1 tsp khus khus (poppy seeds),
2 tsp magaj (pumpkin seeds),
1/2 cup fresh cream; beaten,
2 tejpatta (bay leaves),
5 laung (cloves),
3 1″ dalchini (cinnamon) sticks,
4 small pieces of dagad phool (black stone flower),
Salt to taste,
Oil for frying,
Water.

Method:
Wash the chicken and mix the other ingredients of marinade in a bowl, let the chicken marinate in it overnight (for best results) or atleast 4-5 hours. Soak the cashew nuts, poppy seeds and pumpkin seeds in warm water for 15 minutes, then grind them along with almonds to a smooth paste. Heat little oil in a pan, drop the chicken pieces into it and fry till they are almost cooked.
Heat 3 tbsp oil in a wok, add bay leaves, cloves, stone flower, fry for a minute and then add the ground onion paste to it. Saute the onion paste for around 10 minutes on a low flame till it gets cooked. Then add green chillies, red chilli powder and coriander paste, mix and fry for a minute. Then add the ground cashew-almond-poppy seeds-pumpkin seeds paste and mix well. Fry this gravy for 2 minutes. Then add enough water and bring to boil once. Add the beaten cream, mix and drop the fried chicken pieces into the gravy. Mix well, cover and cook for 15 minutes on low-medium flame. Uncover and stir occasionally. Serve with parathas or naan.

Ingredients:
1 cup grated white raddish,
1/2 cup finely chopped leaves of raddish,
Wheat flour as per requirement to knead the dough,
2 tsp ginger-garlic paste,
2 tsp finely chopped green chillies,
1 tsp jeera (roasted cumin) powder,
1/2 tsp turmeric powder,
1/2 tsp red chilli powder,
2 tbsp oil for kneading,
2 tbsp chopped coriander leaves,
Salt to taste,
Oil for frying parathas.

Method:
When you grate the raddish and leave it for 10 minutes, it leaves water, mix all the ingredients and knead a soft dough just like we prepare for rotis. Cover and keep aside for an hour. Then make small balls and roll parathas, heat a skillet (tava) grease with little oil, fry evenly from both the sided. Serve hot with yogurt or butter.

Ingredients:
3 cups fresh strawberries; chopped,
1 cup water,
1/2 cup granulated sugar,
1/2 cup fresh basil leaves.

Method:
In a pan, combine water, sugar and basil, keep on flame and bring to boil stirring occasionaly. Simmer till the mixture thickens like a syrup. Strain the mixture and let it cool at room temperature. Once it cools down add the strawberries to it, and blend them in the blender until smooth. Place this in a tray, cover with cling film and refrigerate for 45 minutes or until it is frozen. Using a fork whisk the granita well, cover and freeze again. Again whisk it and freeze further. Now remove the granita from the freezer, scrape using the fork and form icy flakes. Serve in wine or martini glasses.

Ingredients:
1kg or 2lbs prawns; peeled and deveined,
1 tbsp onion paste,
1 tbsp garlic paste,
7-8 garlic cloves, finely chopped,
1 tbsp dry herbs; powdered,
1/2 tsp cayenne pepper,
1/2 tsp pounded red chilli,
1 tbsp Worcestershire sauce,
Butter,
Salt to taste.

Directions:
In a small bowl, mix together the onion paste, garlic paste, herbs, red chilli, pepper and salt. Marinate the prawns in this mixture for and hour.
Heat a skillet, melt the butter and add garlic; cook on low flame till it is fragrant, about half a minute. Add the marinated prawns and fry them for 5-7 minutes. Pour in the Worcestershire sauce and simmer till prawns are cooked. Serve as starters with sauce or chutney of your choice.