Bread Pudding

Ingredients:
1. 4 Bread slices cut in cubes
2. 4 cups of milk
3. 3/4th cup milkmaid
4. 4 tbsp Caster sugar
5. 2 tsp baking powder
6. 1 egg
7. 1 tbsp Sultanas 
8. 3-4 Cashew nuts
9. Butter
10. Cinnamon powder -a pinch
11. Nutmeg powder- a pinch
12. Vanilla essence

Method:
1. Take milk, milkmaid, caster sugar and baking powder in a large mixing bowl. Blend these ingredients using a hand blender.
2. Add one egg & vanilla essence to this mixture and then blend again.
3. Cut the sides of bread slices and divide then into smaller cubes.
4. Soak the bread cubes in the above prepared mixture for 15 min. Add sultanas and cashew nuts and cinnamon powder as well.
5. Grease a baking tray with butter. Preheat the over at 200 deg cel.
6. Pour the mixture of milk n bread cubes and bake for 15-20 min.
7. Check by inserting a knife.
8. Remove from the oven, let it cool. After it cools down completely, refrigerate for 2 hours minimum.
9. Serve with chocolate sauce or caramel.

Breads

1. Garlic Bread

Desserts & Cakes

1. Red Velvet Cupcakes
2. Bread Pudding
3. Lemon Cookies
4. New York Cheesecake

French

1. Bread Pudding
(Though bread pudding belongs to American, English and few others cuisines, I am including it in French Cuisine)

Mexican

No recipes so far!

Italian

1. Layered Mushroom Pasta
2. Garlic Bread

Garlic Bread

"

Ingredients:

3 tbsp finely chopped garlic

6 tbsp butter

Bread slices

Cheddar/Mozzarella cheese

Preparation:

Melt some butter in microwave and then add chopped garlic to it. Apply this mixture on each side of bread and roast it on a pan for 2 minutes. Add shredded cheese on these bread slices and put in microwave for 1 minute till the cheese melts. enjoy your garlic bread!

Layered Mushroom Pasta

"

Ingredients:

2 cups penne pasta boiled

1 cup tomato chili sauce

2 tbsp of herbs

one onion cut into large pieces

one capsicum cut into large pieces

one pack of mushrooms sliced

3-4 crushed garlic pods

3-4 garlic pods chopped

butter

salt as per taste

Mozzarella cheese

Cheddar cheese

Preparation:

In a pan, add some butter. Add chopped garlic and boiled pasta to it. Add the tomato sauce and herbs and some salt. Mix well. In another pan add some butter and crushed garlic pods. Add the chopped onion and capsicum to it. Remove from the pan and keep it aside. Saute the mushrooms on medium flame for 5-7 minutes. Add herbs to these mushrooms and keep aside. In a baking dish, add a layer of penne pasta mix. Then add a layer of mushroom followed by mozzarella cheese. Add the onions and capsicum. At the end add some cheddar cheese. Bake it for 1 to 1.5 mintues or till the cheese melts. (Make sure pasta doesnt burn) 

Rice, Noodles, & Biryanis

Fried Rice:

• Garlic Prawns Rice

Noodles:

• Pan noodles
• Hakka Noodles

Biryani:



Pulav and Khichdi:

• Dal Tadka Khichdi

Chinese

Soups

•  Chicken Clear Soup
•  Veggie Corn Soup
• Chinese Tomato Soup
• Sweet corn (Veg/ Non-veg)

Starters

•  Chicken Lollipop
• Chicken Manchurian
• Egg 65
• Butter Garlic Mushrooms
• Chili Oyster Chicken
• Momos: Veg & Non-Veg
• Chicken 65/ Paneer 65/ Mushroom 65
• Chicken Chili/ Paneer Chili/ Mushroom Chili

Main Course

• Chicken Manchurian
• Egg 65
• Chili Oyster Chicken

Rice and Noodles

• Hakka Noodles
• Garlic Prawns Rice
• Pan noodles

Main Course

Vegetarian:

1. Paneer Bhurji
2. Rajasthani Bhendi
3. Sambar
4. Dosa
5. Chutney

Eggetarian:

1.  Egg Hariali
2.  Egg Bhurji

 Anda Kadhai

Chicken:

Meat:

Sea-food:

1. Goan Fish Curry

Starters

• KEBABS & TIKKA

1. Veg Cutlets
2.  Chicken Lollipop
3. Kasoori Murg Tikka
4. Lehsuni Rawas Tikka

• CHINESE 

1. Momos: Veg & Non-Veg
2. Butter Garlic Mushrooms
3. Chili Oyster Chicken
4. Chicken 65/ Paneer 65/ Mushroom 65
5. Chicken Chili/ Paneer Chili/ Mushroom Chili

Snacks

1.  Bhaji: Kanda, Batata, Palak, Moong dal
2. Sabudana vada
3. Shengdana (Peanut) Kadhi
4.  Egg Omelet
5.  French Toast
6. Scramble egg
7.  Chinese Bhel
8.  Veg Cutlets
9.  Corn Flakes Bhel
10.  Thai omelet 
11.  Baba Ganoush
12.  Momos: Veg & Non-Veg
13. Corn tikki

Soups

How to make stock for soups?

Non-Veg:

1. Chicken Clear Soup
2. Chinese Tomato Soup
3. Sweet Corn Chicken/ Crab meat/ Prawns

Veg:

1.  Veggie Corn Soup
2. Chinese Tomato Soup
3. Mushroom Lemongrass Soup
4. Sweet Corn Veg
5. Tamatar da shorba

Veggie Corn Soup

Ingredients:

Vegetables (Sliced carrots, chopped french beans)

2 tbsp butter

1 cup american corn

2 tbsp milk

1 tsp soya sauce

1 tsp vinegar

3-4 cups Vegetable stock 

1 tbsp cornflour (paste with water)

1 tsp pepper powder 

1 tsp sugar

salt to taste

Chopped spring onion for garnishing

Preparation:

Add some butter in a pan. When the butter melts, add the vegetables. Add half cup of corn. Make a smooth paste of remaining corn. Cook the vegetables for 2-3 mintues. Add the corn paste. Add milk and cook for about 5 mintues. Add the soya sauce and vinegar. Add the vegetable stock and let the soup boil. At the end add sugar, salt and pepper powder. Garnish with fresh spring onion.

Egg Hariali

Ingredients:

1) 2 eggs boiled- cut into half

2) One potato boiled- cut into eight pieces

3) One onion finely chopped

4) Ginger-garlic paste- 1 tablespoon

5)Salt

6) Hariyali mixture:-   (a)Coriander leaves- 1 cup

(b) 4 green chillies

(c) 5-6 mint leaves
     (d) 1/2 cup coconut milk(optional)

7) Turmeric powder- half teaspoon

8) Pepper corns- 2 to 3 balls

9) Cinnamon stick- half inch

10) Caraway(shah jeera)- 1 teaspoon

11) Oil

Preparation:

1) For making the Hariyali mixture, mix the given ingredients and grind them together in a mixer. Add little water to this mixture and blend it properly.

2) Heat oil in a pan. Add pepper corns, cinnamon stick and caraway to it.

3) Add chopped onion & ginger-garlic paste and saute. Let the onion sweat. 

4) Add turmeric powder to it and saute.

5) Add the Hariyali mixture and saute.

6) Add little water to it and let this gravy boil.

7) Add salt to the gravy.

8) Add boiled pieces of potato and egg.

9) Serve hot with a chapati or steam rice.

NOTE:- 1) Use boiled potatoes. If the potatoes are not boiled, add the potatoes after adding onions and let them cook properly. Prick them to check if they are                                cooked or not.

2) You may add boiled green peas to this gravy. Remember, the peas should be boiled for 7-10 minutes before adding to gravy.

3) Keep the gravy semi-thick or like 'aamti' so that it can be enjoyed with rice also.

Egg Bhurji

Ingredients:

1) 2 Eggs

2) Finely chopped onion- 1

3) Finely chopped tomato- half

4) Ginger-garlic paste- 1 tablespoon

5) Kashmiri Red chili powder- Half tablespoon

6) Turmeric powder- 1 teaspoon

7) Garam masala/ Kitchen king masala- 1 tablespoon

8) Salt

9) Oil

10) Pepper corns- 2 to 3 balls

11) Cinnamon stick- half inch

12) Caraway( shah jeera)- 1 teaspoon

Preparation:

1) Beat the eggs well in a bowl

2) Add oil to a wok.

3) Add pepper corns and cinnamon stick followed by caraway.

4) Add chopped onion to it followed by chopper tomato.

5) Add ginger-garlic paste.

6) Saute well and let it cook for 4-5 min

7) Add red chili powder, turmeric powder followed by garam masala/ kitchen king masala

8) Add salt and make a thick and dry gravy. Add or sprinkle little water if needed.

9) Add the beaten egg to this gravy and keep on stirring it continuously till the egg cooks so that all the masala gravy gets evenly distributed through the egg scramble.

10) Taste the bhurji for additions of salt or spices if necessary.

11) Garnish it with fresh chopped coriander.

12) Serve hot with a chapati.

Egg omelet

Ingredients:

1) 2 Eggs

2) one onion finely chopped

3) finely chopped green chillies- 2 teaspoons

4) ginger-garlic paste- 1 teaspoon

5) Salt

6) Pepper Powder

7) Butter

Preparation:

1) Beat the eggs very well in a mixing bowl.

2) Add salt, ginger-garlic paste and finely chopped green chilies. Again mix well. Make sure all the ingredients are mixed up evenly through the mixture.

3) Add finely chopped onion to the above mixture and again mix well.

4) Heat butter on a pan. Once the butter melts, spread the above egg mixture on pan to make omelets. Spread the egg mixture according to the size

    of omelet you desire.

5) Once one side of omelet is done, turn the omelet up-side down so that the other side also gets cooked well.

6) Serve hot with bread slices and tomato ketchup. 

NOTE:- 1) You may add chopped coriander and/or pepper powder to the egg mixtue.

              2) Sandwich the omelet between two toasted bread slices and serve with tomato ketchup for best taste.

Anda Kadhai

Ingredients:

1) 2 Eggs hard boiled

2) 1 small onion- chopped finely

3) tomato (half)- chopped finely

4) ginger-garlic paste- half tablespoon

5) Kashmiri Red chilli powder- half tablespoon

6) Turmeric Powder- 1 teaspoon

7) Pav Bhaji Masala- 1 tablespoon

8) Salt

9) Coriander- finely chopped

10) Oil

11) Cinnamon stick(half inch) 

Preparation:-

1)Peel cover off the eggs. Chop the eggs to make medium sized pieces. ( An egg can be divided into 8 pieces)

2)Heat oil in a wok.

3) Add cinnamon stick and chopped onion.

4) Let the onion sweat. One its done, add chopped tomatoes. 

5) Saute well for 3-4 min on medium flame.

6) Add ginger-garlic paste and saute.

7) Add Kashmiri red chili powder and turmeric powder followed by PAV BHAJI masala.

8) Saute well. Add little water if needed.

9) Add salt and taste the gravy for it level of spiciness. 

10) Once the thick gravy is cooked well, add egg pieces to it. 

11) DONOT STIR MUCH AFTER ADDING EGG PIECES AS THEY MIGHT BREAK FURTHER MORE INTO SMALLER PIECES.

12) Just toss once the eff pieces are added.

13) Garnish with coriander and serve HOT!

Scramble Egg

Ingredients: 

1) 2 eegs

2) 1 teablespoon butter

3) 1 tablespoon milk

4) Salt

5) Pepper powder

Preparation:

1) Beat 2 eggs in a mixing bowl. Add salt, pepper and milk to it.

2) Heat butter in a pan. Once it melts, add the above egg mixture to it.

3) Keep on stirring it continuously till the egg is properly cooked.

 Note:- 1) Egg should be stirred properly till it cooks or else lumps will be formed

            2) Add salt and beat the egg mixture properly for about 2-3 min so that all the ingredients mix well.

Paneer Bhurji

         

Ingrdients:

1. 200gm paneer (bhurji)

2. onion(finely chopped or paste)- 1 cup

3 tomato puree or finely chopped tomato- 3/4th cup

4. Oil- 3 tbsp

5. Ginger garlic paste- 3/4th tbsp

6. Shah jeere / Caraway

7. Pav bhaji masala- half tablespoon

8. Garam Masala- 1 table spoon

9. Haldi powder- 1 teaspoon

10. Pepper corns- 2 to 3 balls

11. cinnamon ( 2 cm stick)

12. Star anise( one petal of the star anise flower)

13. Green peas(optional)

14. Salt

15. fresh coriander

16. fresh cream

Preparation:

1. Heat oil in a pan.

2. Add caraway(jeere), pepper corns, cinnamon and star anise

3. Add onions. Saute.

4. Add ginger garlic paste. Saute

5. Add tomato puree. Saute
6. Add haldi powder, pavbhaji masala and garam masala.

7. Let the gravy cook for 3-4 min

8. Boil green peas by adding little salt.

9. Add these boiled peas to the cooked gravy.

10. Add salt as per taste

11. Add fresh cream (1 tablespoon)

12. In the end add paneer to it.

13. Cook it for another 5 min

14. Garnish with coriander and little cream. 

SERVE HOT!!! 

"Chicken Lollipop

Ingredients:

1.     Chicekn lollipop pieces 5 to 10

2.    Ginger-garlic paste- 2 tbsp

3.    Red Chilli powder- 2 tbsp

4.    White pepper powder- 1 teaspoons

5.    Green chilli paste- 1 teaspoon

6.    Vinegar- 1 tablespoon

7.    Soya sauce- 2 teaspoon

8.     Red Chilli sauce- 2 teaspoon

9.     1 or 2 eggs

10. Corn flour as per requirement

11.  Food color ( Tandoori Red)

12.                        Salt

Preparation:

1.     Take chicken pieces in a mixing bowl.

2.    Add ginger-garlic paste, green chilli paste and vinegar.

3.    In another bowl, take cornflour, white pepper powder, red chilli sauce, soya sauce, food colour,eggs, and little water. Prepare a batter of thick but flowing consistency. 

4.    Dip the lollipops in batter, heat oil in a wok.

5.    Deep fry each piece till a crusty coating is formed.

6.    Serve hot with schezwan sauce.

Note:- Do not substitute ginger-garlic paste with chopped ginger & garlic

Chinese bhel

Ingredients:                                                

1.     Kurmura (optional)

2.    Chopped onion, tomato, capsicum, cabbage

3.    Green chillies (crushed), Sweet dates chutney, Schezwan Sauce

4.    Black salt

5.    Sev

6.    Chopped coriander
7. Fried Crispy Noodles- 1 packet

Preparation:

1.     Take Kurmura in a mixing bowl. Add no. 2 to it. Add salt as per taste. Add all the chutneys and sauce as per your taste requirement.

2.     Mix well and keep it in fridge for 15-20 min.

3.    Garnish with Sev and chopped coriander.

Tip:- you may add the fried noodles to kurmura while mixing all the ingredients to make it a li’l bit crispy.

Chicken Clear Soup

"

Chicken Clear Soup

 Ingredients:

1.     Chicken pieces (with bones)- 4 to 5 medium sized

2.    Garlic- 3-4 pods, finely chopped
3. Small onion- sliced (optional)

4.    Soya sauce- 2 tsp

5.    Vinegar- 2 tsp

6.    Chicken Stock- 2 & ½ cup

7.    Black pepper

8.     Spring onion(green portion) finely chopped- 1 spring

9.     Salt

10.Oil

Procedure:

1.     Marinate the chicken with ginger garlic paste and salt. Keep aside for 2 hours.

2.    Boil the chicken pieces in 2 cups of water till the flesh becomes soft enough.

3.    Remove the pieces and shred them i.e. separate the flesh from bones. Preserve the chicken stock formed.

4.    Heat about ½ tbsp of oil and add finely chopped green chillies followed by the cooked green chillies.

5.    Add the chicken stock and ½ cup of water.

6.    Add soya sauce and vinegar.

7.    Simmer it for 1 min. Add black pepper powder.

8.     Garnish with chopped green spring onion.

9.     Serve hot!

Table Manners & Etiquettes

"Every country has it own set of table manners or etiquettes. These etiquettes may or may not differ from country to country. But it is always good to follow a standard set of etiquettes at a formal occasion or at a formal dinner.
I am really sorry to say this but we, Indians, are little lousy when it comes to table etiquettes. Its not that we are adamant but most of us are unaware of these table etiquettes. We must always remember that Brits ruled our country for 150 long years and we should have adopted certain good things from them. Anyway, better late than never! Brits are known for their manners, etiquettes and punctuality all over the world. They pay lot of attention to your body language, your behaviour, your actions at the table and your table manners. In short, they care for every damn thing that we don't!
Some of us might say that we dont care. Or lets just be 'us' and not behave over-expensive.
Since the world is coming closer, most of us have to fly to the western countries and be with the Whites for various occasions. At such times, it is very important to follow basic manners as you are representing your country and obviously you don't want to spoil it's name. Since they judge you on your manners, you really have to be well mannered. Manners are not something you are going to learn in a flight to UK. You need to cultivate the habit. Only then you can be a well mannered person representing a proud nation.
Lets have a look at various etiquettes and manners we Indians have to know.

Social Etiquettes:
1. Punctuality: Brits value people who are punctual. Not just UK, you go to any damn country; punctuality is appreciated everywhere.
2. Introduction: "Hello, I am ___" is the most common way of introducing yourself and works well on every kind of occasion. When someone else introduces himself/herself to you, the most appropriate reply would be "Pleased to meet you!".
3. Greeting: You simply do not greet people by hugging or kissing them unless they are your close friends or relatives. A formal handshake is recommended. If you are the host, you can go Indian by greeting your guests with 'Namaste' unless someone initiates a handshake. If someone offers a handshake and you just go 'Namaste', it is considered to be rude. Be Indian but dont be a rude Indian!
4. Dress: It is okay to be casually dressed while meeting your close friends and buddies. Follow the dress code if mentioned by the hots/hostess. If you are the host, you may or may not have a dress code. For a formal dinner party or for an interview dinner, formal attire is recommended. It is always best to be dressed formally for occasions involving value people. More information on dressing, you may visit LazygulRox and I am sure she will help you out and answer all your queries.
5. Other basic rules: Even if the invitation says "Drop in any time", always visit after giving a call and making sure that the host is ready to have you as a guest. On receiving the invitation, it is good to call the host/hostess and confirm with them if you will be available or not. You may also notify them about your meal preference, if any, so that they can arrange a meal that you can relish. If you cannot make it on the decided time, it is good to call in advanced and let the host know by what time they should expect you. Open the door for other people before you walk out or walk in. Do not over react to some issue or talk loudly. Stay calm, peaceful and have a great time.

Dining Etiquettes:
1. The cutlery arrangement on your table for a formal dinner will look like this:

picture courtesy: http://www.prettylittlesweetthings.com/


Study the above arrangement well before you attend the dinner party because, obviously, you don't want to make a fool of yourself.
Dinner always starts from using the outermost set of cutlery moving inwards i.e. from soup spoon and salad fork to the dinner knife and dinner fork.

The following image will help you clear out the funda of moving inwards form outside :

picture courtesy: http://protocol411.com/dining-royalty/

2.You may sit after the host sits or when the host asks you to. At an interview dinner, wait for the interviewer to sit first and once he is settled, you may follow him unless he asks you to sit.
3. Start by placing the napkin on your lap. As the picture above suggests: 'Work from outside in'. Follow this basic rule. Don't get baffled looking at the huge number of cutlery arranged on the table. Stay away from the cutlery dilemma.
4. Soup is served in the soup bowl. Allow it to cool down as sipping in hot soup and then trying to spit it out is a total NO-NO.Use a soup spoon on your extreme right to scoop out the soup along the edge of the bowl to make sure it does not drip while having it. Soup spoon should never be put completely inside your mouth. Sip in the soup from the edge of the spoon and not the point or tip of the spoon. Make sure you do not slurp in or make noise while sipping the soup.
5. Use a salad fork to have salad. You might not have to use a knife for salad unless there are large portions of cold-cuts served. Many times, a salad knife is also there on the table.It rests to the right of your dinner knife and is smaller than the dinner knife.
6. Bread: Do not use a knife to cut the bread but use fingers to break it. 
7. When butter is served, use the knife on your table to take some portion from the butter dish on your plate. Then apply it on the bread. This practice avoids the bread crumbs from mixing in the butter when it is passed over the table.
8. Knife should be held in your right hand and fork in your left and eat food off the fork(European style). Americans prefer holding it the same way, but when it comes to eating they switch the fork from left to right hand for the simple reason that we eat with our right hand. If you are left-handed, you may do the exact opposite.
9. Never put knife in your mouth. Always, use a fork to put food in out mouth. Do not lick the knife.
10. Hold the knife and fork as shown below:

picture courtesy: http://www.colourbox.com/
Use the fork to get the grip of food(eg: chicken), cut a piece using knife. Push that fork on the cut piece and then eat it off the fork. Its not good to stuff a large portion of food in your mouth.
11. Hold the spoon and fork as described below:
Fork in your left hand and spoon in right. Use a fork to push food on you spoon and then use the spoon to eat the food.
12. Hold white wine glass from its stem while the red wine glass by holding its bowl with fingers from below:
      
 
Red Wine                                        White Wine

13. Once any cutlery is lifted from the table, never place it back on the table. Always keep the used cutlery on you plate. If you are not finished and taking a break from eating, place them like this:
 picture courtesy:  http://www.elegantwoman.org
OR
picture courtesy: http://www.forbes.com
Make sure both the utensils are placed in a manner with handles pointing 8 o'clock and 4 o'clock.

14. When you are finished eating, place the cutlery as shown below:
 picture courtesy: http://blogs.kqed.org/
OR
 picture courtesy:http://www.elegantwoman.org
OR
 picture courtesy:http://www.forbes.com

Both the utensils should be placed in a manner such that the handles are pointing 4 o'clock. Make sure the blade of the knife is inwards.
Some people insist of crossing their cutlery after finishing the food, but it is considered to be a bad practice since while clearing the plates, chances of cutlery sliding off the plate are high and the person who will be clearing plates will be embarrassed.
15. If you are unsure about anything, ask your neighbour softly about it.
16. Do not pick food from your neighbour's plate. 
17. You may serve  yourself a drink; it is better to ask your neighbours first before serving yourself.
18. Say 'Thank you." when someone serves you.
19. Do not lick your fingers at the table. 
20. Do not carve your teeth with finger nails.
21. Do not use the napkin or serviette to blow nose. It is only and only for dabbing lips.
22. Do not burp. 
23. Cough or sneeze by covering your mouth with a napkin not the serviette . Say "Excuse me." immediately.
24. Before leaving, appreciate the host/hostess by saying:
      "Thank you for the wonderful dinner." OR "Thank you for being a wonderful host tonight." OR "Thank you for having us over for dinner." (It applies even if you did not have a wonderful time or even if the dinner was a flop)
25. Make a habit of using the phrases like "Have a nice day." , "Good evening." or "Good night" at appropriate times. 
26. If you are at a buffet dinner, above rules apply along with few others. Do not roam around with a used plate. Leave the used plate at the table and it will be cleared off. For every serving, use a fresh plate.
27. After you serve yourself, do not leave the serving spoon in the vessel but place it on the plate kept on side.
28. Do not overload your dish with food such that the food spills out.
29. When you take noodles,  make sure they are properly in your plate and are not hanging of the edges of your plate.
30. If you happen to drop the napkin/serviette, pick it up if it is within your reach. If not, you may ask for a new one.
31. Use a toothpick to remove the stuck food particles but by covering your mouth.
32. Do not talk while chewing your food. Chew food with your mouth closed. Do not stuff lot of food in your mouth. Food is going to be on your plate, its not running away anywhere.
33. Do not reach a drink with food in your mouth. Swallow it and then have a sip of your drink.
34. Do not eat in a hurry. Its just an ill manner. At the same time, make sure you are not so slow that rest all have finished eating and you are the only one relishing food. Maintain a proper pace.
34. If you happen to take more than you can eat on your plate, say "The food is amazing but I am full." or just excuse yourself for that. Try not to leave food behind on the plate.
35. Be confident. Thats the way to go.


I know most of you will get annoyed with this list of manners and prefer hogging on food the same Indian style.
What I recommend is, follow the rules and behave accordingly. Once you leave the premises and are returning back, do this:
 picture courtesy:whiteindianhousewife.com


You will feel better!