Instead of a pan Indian women prefer to cook in a wok as heat is spread evenly in wok as compared to a pan.  The wok also uses less oil and the food is fried quickly. To drain out excess oil draining spoon is used. The tandoori style of coking has become very popular here. Chicken is cooked in tandoori style, but mutton and fish is also cooked in a tandoor. Nowadays you will find many vegetarian dishes like cottage cheese, potato cooked in tandoor.

In tandoori style cooking you marinate the dish in spices and curd and then roasted in a tandoor that is an earthenware pot. The taste of the food is very good and the fresh spices make it very tasty. It is very healthy also as there is not much oil used for cooking these types of dishes. Naan or chapattis are also made in the tandoor. You will find gas tandoor in the market. It is run on gas instead of using coal.

In Indian cooking there is very little water used. The natural water of the vegetables is used to cook it. The food is generally cooked on slow fire. The bases of Indian saucepans or wok are generally heavy so that food is not burned. When the food is cooked slowly, then it retains all its nutritional values. These methods of Indian coking make it more healthy and tasty.

Preparation time :- 15 minutes     Serves : – 2

HOW TO PREPARE : – Finely chop the green chillies and cream the garlic. Take a bowl and put in the bread crumbs and 1 egg. Now add the garlic and green chillies and mix all these together. Now make four equal parts of this batter. Apply oil on both your hands and then take one part of the batter and make a flat cake. Then place a hard boiled egg in between and then close the cake in such a way engulfing the egg inside. Keep it covered so that the egg doesn’t dry up. Take a frying pan and pour oil enough for deep frying. When the oil is very hot add the coated boiled eggs and fry till dark brown. Sprinkle a little chat masala and pepper and serve hot.

Green, gram dhal-1 cup, toor dhal-1 cup, soya leaves(sowa bhaji)-1bunch, coconut -1/2 cup, garlic-6 Pieces, black pepper-1 table spoon, cumin seeds-1table spoon, red chillies-6, tomato-1/2, coriander leaves-little, onion-1, turmeric powder-little, tamarind pulp-1/2 cup, mustard seeds-little, oil-4 table spoons, curry leaves-little

Preparation Time: 45 -mint
Preparation Method : Boil green gramdhal,toordhal until half cooked and take 1tablespoon for grinding then add soya leaves and cook and then strain the water in a vessel an keep aside,grind coconut,3red chillies,pepper,jeera,garlic and add 1tablespoon of boiled dhals and grind into fine paste and then add tomato and coriander leaves and grind finely and then add the masala to the straind water add littel turmeric,tamrind pulp,and salt to taste and allow itto boil and for the boild bhaji,cut onion into small picees and remaining 3 red chillies and saunte add littel salt and put the bhaji and fry for 2 to 3 mint,and saunte for kadan heat some oil add mustard,and curry leaves and few garlic Pieces fry until golden brown and add to the kadan and then bhaji and kadan is readdy and its good for cold

Chicken ( boneless or with bone as per your choice ) = 500 gms

Dahi / Yogurt – 200 gms

Chopped Onion – 4 medium

ginger paste – 1 1/2 tsp,

Garlic paste – 1 tsp,

Green Chilli Paste – 1 tsp,

Whole Cinnamon – 2 inch piece

whole cardamom ( elaichi ) – 2 to 3

whole clove – 3 to 4

kasoori methi – half teaspoon

White Oil – 1 tbsp,

salt to taste
Preparation Time: 18 mins
Preparation Method :

1. Marinate the chicken pieces with Dahi, ginger paste, garlic paste, green chilli paste, kasoori methi and half of the chopped Onion for about 5 to 6 hours (You can marinate it overnight incase u plan to cook it for lunch).
2. In a microwave safe bowl heat 1 tablespoon oil for 1 min in micro mode and maximum power.
3. Add the whole spices to this oil and micro it for another 1 min.
4. Now add the remaining Onions and micro it for further 2 to 3 mins. After each min stir the onions a bit for even cooking.
5. Now add the marinated chicken. Add Salt to taste. Cover the bowl with a microwave safe lid or cling wrap and cook in Micro High for another 10 to 11mins.
6. Once done keep it covered for another 2 mins.
7. Low Cal Dahi Chicken is ready. You can have it with Phulkas or Rice.

HOW TO PREPARE: - Finely chop the onions and tomato each separately and set it aside. Take a blender and put in the pepper corns, red chillies, grated coconut and one onion. Now make a coarse paste of these items and set it aside. Cut the boneless fish into cubes and put it in a bowl. Now put in a pinch of turmeric and salt and marinate the fish cubes for 15 minutes. Now wash it well and drain the excess water. Now add coriander powder, red chilly powder, cumin powder, turmeric and ginger garlic paste. Mix all these ingredients together and let the fish cubes marinate in this marinade for an hour. Now take a pan and add some oil. Bring to boil. When the oil is very hot add the onions and sauté briefly. Put in the tomato and sauté till the oil begins to leave the edges of the pan. Now put in the coarsely ground paste and sauté on a high flame briefly. Now add the tamarind paste and pour 2 cups water. Mix it well and let it boil. Once it begins boiling add the fish cubes and salt. Simmer and cook for 10 minutes or till the cubes are firm but cooked. Remove from flame and serve hot.

* 1 cup water
* 2/3 cup couscous
* 1/4 cup extra virgin olive oil
* 3 tablespoons lemon juice
* 1 1/2 teaspoons Spice Islands® Curry Powder
* 1 teaspoon Spice Islands® Garlic Salt
* 1/2 teaspoon Spice Islands® Crushed Red Pepper
* 1 cup chopped bell peppers
* 1/2 cup minced red onion
* 1 small zucchini, chopped
* 1 (15 ounce) can black beans, drained, rinsed
DIRECTIONS
1. Boil water in a small saucepan, remove from heat and add couscous. Cover; let stand 5 minutes. Uncover and cool 10 minutes at room temperature.
2. Combine oil, lemon juice, curry powder, garlic salt and crushed red peppers in a small bowl. Stir well and let stand 10 minutes. Combine vegetables, beans, and couscous in large bowl. Pour dressing over salad; toss to coat. Cover; refrigerate 1 hour to blend flavors.

*  8 cups chopped tomatoes
* 4 cups water
* 2 (1.25 ounce) packages beef with onion soup mix
* 1 onion, chopped
* 1 green bell pepper, chopped
* 6 zucchinis, cubed
* 2 teaspoons dried oregano
* 1/4 tablespoon garlic powder
* salt to taste
* 2 pounds ground beef
* 2 cups macaroni

DIRECTIONS

1. In a large stock pot combine tomatoes, water, soup mix, onion, green bell pepper and zucchini. Season with oregano, garlic powder and salt. Bring to a boil.
2. Using a saute pan brown ground beef and then add to stock pot. Add macaroni and cook until noodles and zucchini are tender, approximately 10 to 15 minutes

Preparation time : – 25 minutes     Serves : – 2

HOW TO PREPARE : – Boil the fish flesh with a little salt and keep it aside. Boil the potatoes and mash them. Finely chop the green chillies, ginger, garlic and onion and keep it aside. Now take a pan and pour 4 tablespoons oil and bring to heat. When the oil is very hot add the onions, ginger, garlic and green chillies and sauté till the onions are golden brown. Now add the boiled fish and cook till all the water evaporates and it becomes a dry mixture. Sprinkle the pepper powder and garam masala (hot spice mix). Mix well and then add the mashed potatoes and cook till an aroma begins to rise. Turn of the flame and add the coriander leaves and salt to taste. Now mix it all up and make small balls of this mixture and set it aside. Take a bowl and beat the eggs. In another plate spread the powdered bread crumbs. Now take the small balls and make it a little flat like a patty and dip it in the egg and then roll it in the bread crumbs, so that each cutlet is coated evenly on all sides. Heat oil for deep frying in a frying pan and then deep fry all the cutlets. Serve with some tomato sauce.

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