My Recipes

Broccoli & Mushroom
Recipe1

Learn how to make/prepare Broccoli & Mushroom Steamed Rice by following this easy recipe.

Recipe1
Eggplant Casserole
Recipe2

Learn how to make/prepare Eggplant Casserole by following this simple & easy recipe.

Recipe2
Artichoke Chicken
Recipe3

Learn how to make/prepare Artichoke Chicken by following this easy recipe.

Recipe3
Bean Beef Rice
Recipe4

Learn how to make/prepare Bean Beef Rice by following this easy recipe.

Recipe4

Friends Recipes

Grilled Lamb with Brown Sugar
Recipe1

Learn how to make/prepare Grilled Lamb with Brown Sugar Glaze by following this easy recipe.

Recipe1
Turkey Jerky
Recipe2

Learn how to make/prepare Turkey Jerkey by following this easy recipe.

Recipe2
Baby Corn Soup
Recipe3

Learn how to make/prepare Babycorn Soup by following this easy recipe.

Recipe3
Baked Eggs with Tomato
Recipe4

Learn how to make/prepare Baked Eggs with Tomato by following this easy recipe.

Recipe4

Chefs Recipes

Green Beans With Shrimp
Recipe1

Learn how to make/prepare Green Beans With Shrimp by following this easy recipe

Recipe1
Chilli Mushroom
Recipe2

Learn how to make/prepare Chilli Mushroom by following this easy recipe

Recipe2
Crab Pate
Recipe3

Learn how to make/prepare Crab Pate by following this easy recipe.

Recipe3
Potato Pumpkin Pancake
Recipe4

Learn How To Make Potato Pumpkin Pancake by following this easy recipe.

Recipe4

Broccoli & Mushroom Steamed Rice Recipe

Ingredients:

  • 1 Cup broccoli (small florets)
  • 1/2 Cup mushroom (chopped finely)
  • 3/4 Cup fresh cream
  • 1/4 tsp White pepper powder
  • 3-4 tsp Oil
  • Salt to taste
  • 3-4 Cups cooked rice

In a pan, heat 1 tsp of oil. Add broccoli florets and fry for a while. Add mushroom and fry on a high flame till done. Add salt and white pepper powder to this. Add rice and mix well. Toss the rice with fresh cream. Broccoli & Mushroom Steamed Rice is ready.

Nutritional Content

Quantity : 1 Cup

Calories
Total Calories 21 Calories From Carbohydrate 11
Carbohydrates
Carbohydrates Total Carbohydrates 3.1 g Dietary Fiber 0.96 g Sugar 1.6g
Vitamins
Vitamin C 2 mg Vitamin E 17UI

Eggplant Casserole

Ingredients:

  • 1 large Eggplant (cubed)
  • 1 (4 oz) can Tomato Sauce
  • 1 lb. ground Lamb/Beef
  • 1 cup Cheddar Cheese (grated)
  • 1 tsp Sugar
  • 1/4 tsp Black Pepper
  • 1 medium Red Onion (chopped)
  • 1 Green Bell Pepper (diced)

Place the eggplants in boiling salted water for a while. Set aside. In a large pot, fry the meat. Add onion, green pepper, and mushrooms. Fry till the mushrooms turn tender. Sprinkle salt, sugar, and pepper. Add bread, tomato sauce, and cheese. Mix well. Drain the eggplants and add to the mixture. Stir well. Transfer into a non-reactive pot and cover tightly. Bake for 45 minutes at 350 degrees F. Uncover and bake again until brown. Serve hot.

Nutritional Content

Quantity : 1 Cup

Calories
Total Calories 21 Calories From Carbohydrate 11
Carbohydrates
Carbohydrates Total Carbohydrates 3.1 g Dietary Fiber 0.96 g Sugar 1.6g
Vitamins
Vitamin C 2 mg Vitamin E 17UI

Artichoke Chicken

Ingredients:

  • 4 (4 ounce) Chicken Breast Halves (boneless and skinless)
  • 1 (14 ounce) can quartered Artichokes (drained and chopped)
  • 1 cup grated Parmesan Cheese
  • 1 cup full-fat Mayonnaise
  • A pinch of Garlic Powder

Mix together artichokes, cheese, mayonnaise, and garlic powder in a large mixing bowl. Arrange chicken breasts in a buttered 11x7x2 inch baking dish. Add the artichoke mixture over the chicken. Bake uncovered, for 30-35 minutes, at 375 degrees F. Remove, slice, and serve hot.

Nutritional Content

Quantity : 1 Cup

Calories
Total Calories 197
Fats
Total Fats 15 g Saturated Fat 4.3 g
Vitamins
Vitamin A 130 IU Vitamin C 850 mcg Vitamin E 515 mcg

Bean Beef Rice

Ingredients:

  • 3 medium Onions (sliced)
  • 2 tsp Tomato Paste
  • 100 ml Oil
  • Salt (to taste)
  • Pepper (to taste)

Combine rice with water in a large pan and half cook it. Heat oil in a separate pan and fry onions, until light golden. Add beef pieces and cook until the color has changed. Add green beans, along with some hot water, and cook for ½ hour on medium heat. Add more hot water, if required. Mix in tomato paste, salt, and pepper. Cook for 15 minutes on medium flame. Pour over rice and cover the pan. Cook for another ½ hour on low flame. Serve hot.

Nutritional Content

Quantity : 1 Plate

Calories
Total Calories 403
Fats
Proteins 32 g Total Fat 30 g
Vitamins
Vitamin E 670 mcg Vitamin K 2.6 mcg

Grilled Lamb with Brown Sugar

Ingredients:

  • 1/4 cup Brown Sugar
  • 2 tsp Ginger (ground)
  • 2 tsp dried Tarragon
  • 1 tsp Cinnamon (ground)
  • 1 tsp Black Pepper (ground)
  • 1 tsp Garlic Powder
  • 4 Lamb Chops

Mix brown sugar, ginger, tarragon, cinnamon, pepper, garlic powder, and salt in a medium bowl. Rub the lamb chops with the mixture and refrigerate for 1 hour. Heat the grill and brush the grill with oil. Put the lamb chops on the grill and cook each side for 5 minutes. .

Nutritional Content

Quantity : 1 Plate

Calories
Total Calories 403
Fats
Proteins 32 g Total Fat 30 g
Vitamins
Vitamin E 670 mcg Vitamin K 2.6 mcg

Turkey Jerky

Ingredients:

  • 1 Pound boneless turkey breast cut into long, thin strips about 1/4 inch wide
  • 1 tbsp Brown sugar
  • 2 tbsp Light soy sauce
  • 1-1/2 Cups pineapple juice
  • 1 tsp Peeled and chopped fresh ginger
  • 1/2 tsp Freshly ground black pepper
  • 2 Cloves garlic, crushed

Preheat the oven to 250 degrees F. Take a bowl and combine all the ingredients except the turkey, mix well. Add the turkey strips and turn them to coat uniformly. Place the turkey strips and marinade in a big, zippered plastic bag. Now press out air from the bag and seal closed. Keep it into the Refrigerator for about 24 hours, picking up the bag once or twice during that time to redistribute the marinade. Take out the turkey strips from the marinade and drain well. Set them on a wire rack placed on the top of a baking sheet lined with aluminum foil. Bake the strips, turning once, till brown and leathery for about 3-1/2 to 4 hours. Place it in a zippered plastic bag or tightly capped jar, when cool.

Nutritional Content

Quantity : 1 Plate

Calories
Total Calories 113
Fats
Proteins 19 g Total Fat 3.4 g
Vitamins
Vitamin A 2.6 IU Vitamin B6 443 mcg

Baby Corn Soup

Ingredients:

  • 6 Baby corn
  • 1/4 Cup beans, chopped
  • 1/4 Cup carrot, diced
  • 1/4 Cup peas, boiled 
  • 1/4 Cup cabbage, thin strips
  • 1/4 Cup cauliflower
  • 2 Cubes cheese

Cook the baby corns with onion and garlic in the pressure cooker until soft. Meanwhile, boil peas. Take a pan and heat a little oil, fry carrot, beans, cauliflower and cabbage or microwave with water sprinkled for about 1 minute, keep aside. Blend the cooked baby corn properly. Strain into a pan, and add boiled peas, water and other vegetables to it. Bring it to a boil. Combine salt, pepper and sugar with it, mix well. Boil for about one minute and add cheese to it. Remove it from the heat. Garnish it with the dhania leaves and serve hot.

Nutritional Content

Quantity : 1 Plate

Calories
Total Calories 132
Fats
Proteins 5 g Total Fat 1.9g
Vitamins
Vitamin A 670 mcg Vitamin C 670 mcg Vitamin E 2.6 mcg

Baked Eggs with Tomato

Ingredients:

  • 16 Toast Fingers
  • 1 pinch Pepper
  • 14 tbsp Olive Oil
  • 4 Tomatoes (peeled & chopped)
  • 1 Clove Garlic (peeled & minced)
  • 4 large Eggs
    • >

Preheat the olive oil in a skillet. Add tomatoes and cook for about 5 minutes. Add parsley, garlic, sugar, a pinch of salt and pepper. Blend the mixture and set it aside. Put butter in 4 ramekins and spoon tomato sauce evenly among them. Break an egg into each ramekin and cook for about 15 minutes. Garnish it with basil leaves and serve with toast fingers. .

Nutritional Content

Quantity : 1 Plate

Calories
Total Calories 63
Fats
Proteins 5.5 g Total Fat 1.4g
Vitamins
Vitamin A 238 IU Vitamin D 36 IU Vitamin E 462 mcg

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Green Beans with Shrimp

Ingredients:

  • 500g small Shrimps 
  • 500g tender Green Beans (cut into diagonal slices) 
  • 2 tbsp Vegetable Oil 
  • 1 tbsp Sesame Oil 
  • 1 medium Onion (sliced thinly) 
  • 3 tbsp light Soy Sauce
  • 1 tbsp Sugar
  • 3 tbsp Sesame Seeds (toasted & crushed)
  • 1 tbsp Sesame Oil 
  • 1 medium Onion (sliced thinly) 

Shell and de-vein the shrimps. Chop them roughly and set them aside. Heat the oils in a wok. Fry the onions and shrimps together for 2 minutes, while stirring continuously. Add beans and fry for another 3 minutes. Add seasonings and mix well. Simmer, covered, for 6-8 minutes on low heat, or until the beans are just tender. Serve with rice.

Nutritional Content

Quantity : 1 Plate

Calories
Total Calories 403
Fats
Proteins 7.5 g Total Fat 556 g
Vitamins
Vitamin D 1.1 IU Vitamin K 0.17 mcg

Chilli Mushroom Recipe

Ingredients:

  • 400 gm Button Mushrooms
  • 200 gm Capsicum
  • 2 medium Onions
  • 2 cm Ginger
  • 6 flakes Garlic
  • 4 tbsp Oil
  • 1 tsp Chili Powder
  • 1 tsp Chili Powder
    •  
  • 2 tsp Vinegar
  • 1 tbsp Corn Flour
  • 1 cup Water
  • Salt to taste

Cut mushrooms into halves. Cut capsicums into halves, remove the seeds and cut into thin strips. Grind onion, ginger and garlic to a paste. Heat 4 tbsp of oil. Fry the ground paste. Add chili powder and ¼ cup water. Simmer till almost dry. Add capsicums, mushrooms and salt. Cover and cook on low flame till vegetables turn tender crisp. Add Soya sauce and vinegar. Mix corn flour with water and add. Bring to a boil, simmer for 1 minute. Serve Chili Mushroom hot with noodles or fried rice.

Nutritional Content

Quantity : 1 Plate

Calories
Total Calories 403
Carbohydrates
Proteins 5 g Total Fat 29 g
Vitamins
Vitamin C 10 mcg Vitamin K 0.46 mcg

Crabe Plate

Ingredients:

  • 2 Cans cream of tomato soup
  • 3 tbsp Cold water
  • 1/4 Cup mayonnaise
  • 1 Package cream cheese
  • 1/2 Cup crabmeat
  • 1 Onion
  • 1 Cup celery 
  • 1 Envelope unflavored gelatin 
  • Chopped parsley

Chop the onion and celery. Dissolve gelatin in water. Heat the soup. Add dissolved gelatin in soup. Stir it well. Mix crabmeat, cream cheese and mayonnaise. Mix them well. Add chopped onion and celery. Spoon this mixture into an oiled 4 cup mould. Chill till gets firm. Adorn with chopped parsley.

Nutritional Content

Quantity : 1 Plate

Calories
Total Calories 403
Fats
Proteins 17 g Total Fat 0.99 g
Vitamins
Vitamin C 2.8 mg Vitamin B6 138 mcg

Potato Pumpkin Pancake

Ingredients:

  • 1 large Potato
  • 1 big chunk Pumpkin
  • 2 Green Chilies
  • 1" piece Ginger
  • Oil to shallow fry

Grind ginger and chilies in a grinder. Set it aside. Grate potato and pumpkin into a bowl of cold salted water. Take kuttu and sighare ka atta in a deep bowl, and add coriander leaves to it. Press out water from grated veggies completely. Add them to the flour-mixture. Now add chili-ginger paste and salt to the above. Mix everything into an even batter. The batter must be thick enough to spread on nonstick pan. Keep it aside for 30 minutes. Heat 1 tbsp of oil and add it to the batter. Mix it well. Heat a nonstick pan and pour one ladleful batter in the centre and spread to form a pancake; keep the pancake as thin as possible. Allow the pancake to cook, drizzle with some oil and roast until crisp. Potato Pumpkin Pancake is ready to eat. Serve hot with pumpkin chutney or green chutney.

Nutritional Content

Quantity : 1 Plate

Calories
Total Calories 30
Fats
Proteins 1.2 g Total Fat 116 mg
Vitamins
Vitamin A 8565 IU Vitamin C 10 mg Vitamin E 1.2 mg