Physical Condition

PREP: 15 MINUTES
COOK: 30 MINUTES
MAKES: 4-6 SERVINGS
500gm pasta; 2 tbsp olive grease; 4 big onions, sliced; 2 spring onions; sliced; 1 garlic clove, crushed; sap of 1 lemon; 1 cup cream; ½ cup mozzarella cheese, grated; salt and kali mirch powder to tang.
1. Bake the pasta as per instructions on the packet. Heat the grease. Sauté both kinds of the onions and garlic golden brown. Add the sap of the lemon. Take off the fire.
2. Blend in the cream and the cheese, salt and kali mirch powder. Mix in the pasta with the pulp and dish up warm.
EACH SERVING: 44052.5 calories, 15.8 gm protein, 68.5 gm carbohydrates, 12.3 gm total fat, 3.5gm fibre, 23.2cholesterol.

PREP: 15 MINUTES
COOK: 18 MINUTES
MAKES: 4 SERVINGS
500gm pasta; 2 cups cream; 15-20 lime leaves; 1 stalk lemon grass; salt and kali mirch powder, to tang; a dash chilli pulp.
1. Bake the pasta as per the directions on the packet. Gently heat the cream, with the lime leaves and lemon grass. Add in the chilli pulp and blend well.
2. Toss with pasta and add the salt and kali mirch. Dish up instantly.
EACH SERVING: 464.6 calories, 14.3gm protein, 76.4gm carbohydrate, 14.1 gm total fat, 3.2gm fibre, 32 cholesterol, 25.2 mg sodium.

PREP: 15 MINUTES
COOK: 15 MINUTES
MAKES: 3 SERVINGS:
½ CUP PEAS; ½ cup bacon; ½ dried mushrooms; 2tbsp garlic, cut up; 1 tbsp parsley, cut up; 2 cup cream; salt, to tang; kali mirch to tang; 2 cups paglia pasta, simmered; 1 tbsp parmesan cheese, grated.
1. Simmer peas till completed, preserve few liquid. Sauté bacon till crunch. Soak arid mushrooms for 15minutes and cut. Reserved the liquid. in pan add mushrooms with liquid, crushed garlic, cut up parsley, cook 1 minute and add cream
2. Cook till thickens, add bacon, peas and pour over simmered pasta. Dish up warm with grated cheese.
EACH SERVING: 428 calories, 12m protein, 41.3gm carbohydrates, 836.5gm total fat, 3.7gm fibre, 64.7mg cholesterol, 198mg sodium.

PREPARATION OCCASION: 20 MINUTES
COOKING OCCASION: 15 MINUTES
SERVES: 2
100gm murmure
50gm cornflakes
50gm roasted channa
50gm baked peanuts
1 average onion thinly cut up
1 average tomato, thinly chop
1 average potato, simmered and slice into little chop
2 to 3 little green chillies thinly cut up
3tbsp thinly cut up fresh dhania
3tbsp in imli chutney
3tbsp water
Sap of 1 lemon
1tsp salt
1tsp red chilli powder
2tbsp chaat masala
TO DECORATE
2tbsp green chutney
50gm sev
1. Blend the murmure, cornflakes, roasted channa and roasted peanuts.
2. Add the onions, tomato, potato, green chillies and dhania.
3. Blend in the salt, chilli powder and chaat masala, check flavor.
4. Combine the imli chutney with water; add to the blender along with lemon sap
5. Dish up in a bowl and decorate with sev, green chutney and cut up dhania.
EACH SERVING: 291.9 calories, 9gm protein, 48.6gm carbohydrate, 7gm total fat, 4.6gm fibre, 0 cholesterol, 602.4mg sodium

SERVES: two
PREP OCCASION: 10 minutes
COOKING OCCASION: 15 minutes
750ml chicken stock
50g vermicelli pasta, broken into pieces
1 chicken breast, cooked and shredded
100g green peas
Salt and pepper to tang
1 little bunch parsley, cut up
1. Heat up the chicken stock in a pan.
2. Add the vermicelli pasta, chicken and green peas and cook awaiting the pasta is just tender.
3. Season with salt and pepper to tang, fry the basil through and dish up.

MAKES: concerning 2¼ cups
2 packets Aliva crackers, mint taste with aromatic plant; 1kg tomatoes, skinned and cut; 1 average onion, thinly cut; 1 red chilli, deseeded and chopped; 1 red capsicum, deseeded and chopped, 1¼ cups malt vinegar; 125gm brown sugar; 1 tsp chilli makes flakes.
1. Cook all the elements, apart from the crackers, awaiting they turn into a fat, soft crush.
2. Close the immerse in 2-3 clean jars, and let it “age” for a week in a cold dim place. Dish up with Aliva crackers, mint tang with aromatic plant.

This lush, creamy drink is an assured show-stopper at your summer afternoon get-togethers
Preparation time: 30 minutes
Makes: 4 servings
1/2tsp gera(cumin)
2 glasses of fresh, unsweetened dahi mixed with 2 glasses water
1 cup crushed ice
4tbsp sugar
1 cup seedless grapes-red, black or green-chopped fine
Pinch of salt
1. Roast gera on medium heat till begins to give off aroma and turns dark. Remove from heat, grind to a fine powder.
2. Blend gera powder (reserve a small amount to garnish), dahi, crushed ice, grapes (reserve a small amount to garnish)sugar and salt.
3. Pour into tall, chilled glasses. Garnish with chopped grapes and a sprinkling of gera powder and serve.
Each serving;112.8 calories,2.4gm protein,22.3gm carbohydrates,2.1gm total fat(1.3gm saturated),0.4gm fibre,8.0 cholesterol,29.5mg sodium.

Ingredients

2 cups white peas, soaked

Overnight

2 cloves

2 cardamoms

2 small pieces of cinnamon

2 bay leaves

1 tsp cumin seeds

2 onions grounds into paste

2 tsp ginger-garlic paste

2 tomatoes, chopped

1 tsp red chili powder

1tsp cumin powder

1tsp coriander powder

1sp garam masala powder

Method

Heat oil in a pan

Add the cloves, cinnamon, cardamom, bay leaves and cumin seeds.

When the seeds crackle, add the onion and ginger-garlic pastes, tomatoes and all the powdered masalas.

Mix well. Then add the soaked peas along with salt and stir the mixture.

Add sufficient water and allow it to boil

When the peas get cooked, remove from the heat and garnish with coriander leaves.

Serve hot with puris.

INGREDIENTS:

(Makews: 2 dozens)
¾ cup flour
1/3 cup butter
1 egg
¼ tsp salt
½ cup Britannia milkman cheese red chilli powder to taste water to mix

METHOD:

1. Sieve flour, salt and chillie powder. Rub in butter and add grated cheese.
2. Mix the egg with 2tbsp water and make stiff dough with the flour mix, knead till smooth.
3. Roll into an odlong, cut straws and bake on a greased tray at 230 degree Celsius for 7-10 minutes.
Each serving: 69 calories, 2gm protein, 5.5gm carbohydrate, 4.5gm fat (2.6gm saturated), 1gm fiber, 24gm cholesterol, 127mg sodium

(SERVES

1kg frozen peas
2tbsp fresh dhania (coriander)
Leaves, finely chopped
1tbsp jeera (cumin) powder
2tbsp ginger
2 green chillies
½ kg potatoes
1tsp hint (asafetida)
5tbsp Britannia milkman ghee
1tbsp whole jeera (cumin) seeds
2tsp salt
2tsp kali mirch (black pepper), crushed

For the filling
100gm Britannia milkman cheese
100gm khoya
10 pieces kaju (cashew nuts)
15 kishimish (raisins)
10 pieces badam (almonds)
10 pieces pista (pistachio)

1. Heat ghee in a pan, add the jeera and hing.
2. When the jeera begins to crackle add the peas, kali mirch and salt.fry until cooked
3. Once cooked, cool and grind.
4. Boil and mash potatoes.
5. Mix the mashed potatoes with the peas, green chillies, ginger, dhania leaves & jeera powder.
6. For the stuffing grate the cheese, khoya. Chop some badams, pistas, kajus and kishmish.mix
7. Make small roundels of pea’s mixture and stuff the cheese mixture in it, shape.
8. Shallow fry on a tawa and enjoy it with spicy mint chutney.
Each serving: 835.5 calories, 15.7gm protein, 56.8gm carbohydrate, 64.1gm fat (36.3gm saturated), 8gm fibre, 138.6gm cholesterol, 913mg sodium