Cook Without Book

Stuffed Pasta With Vodka Tomato Sauce Pasta Shells Stuffed With Prawn Filling And Tossed In Vodka Flavoured Sauce Cooking Time:  30-40 minutes Servings:  4   Preparation Time:  15-20 minutes   Category:  Non Veg Ingredients • Pasta,boiled 8 large • Onions 2 medium • Fresh basil leaves 4-5 • Olive oil 2 tablespoons • Garlic 2 teaspoons • Green capsicum 1/4 • Red capsicum 1/4 • Yellow bell pepper 1/2 inch pieces • Prawns (medium) 10-12 • Salt to taste • Red chilli flakes 1/4 teaspoon • Tomato,blanched and chopped 1/4 cup • Black peppercorns,crushed 1/2 teaspoon • Vodka 2 tablespoons • Tomato puree ` 2 tablespoons • Cream 2 tablespoons Method Finely chop 1 onion and basil leaves. Heat 1½ tbsps olive oil in a non-stick pan. Add 1 tsp garlic and allow it to sweat. Add onion and sauté for a while. Chop red, yellow and green capsicums and add. Mix and add prawns, salt, red...

  Cheesy Noodle Vegetable Cutlets             A snack that can be made in minute Preparation Time : :   10 mins. Cooking Time : :   15 mins. Makes 12 cutlets.  Ingredients 1 1/2 cups  cooked instant  noodles 1/2 cup   sweet corn (makai ke dane),  cooked and crushed 2   green chillies, finely chopped 2   spring onions, finely chopped 3 tbsp   tomato ketchup 1/2 cup   grated processed cheese 1/2 cup   bread crumbs salt  to taste black pepper (kalimirch) powder  to taste Other ingredients  bread crumbs  for coating oil Method In a bowl, combine the noodles, sweet corn,green chillies, spring onions, ketchup, cheese, bread crumbs, salt and pepper and mix well using your hands. Divide the mixture into 12 equal portions and shape into cutlets. Coat the cutlets with dried bread crumbs and shallow fry in oil on both sides till golden brown. Serve hot wi...

Momos are easy to cook .Momos is a low calorie snack and it is usually served with red chilli Chutney.It can be fried or steamed. Steamed Momos from the east Indian state of Sikkim are delicious and easy on the conscience too, You can fill them with any minced meat of your choice. Preparation Time :   10 Minutes Cooking Time  : 15 Minutes Ingredients Quantity Cabbage 250 gram Onion 2 Paneer 250 gram Red Chilli Powder 1 teaspoon Green Chilli 7 Garlic 7 flakes Ginger 1/2 inch pieces Garam masala powder 1/4 teaspoon Chat Powder 1/4 teaspoon Salt to taste Refined Flour 2 Cup Baking Soda 1/4 teaspoon Mango Powder 1/4 teaspoon Zeera 1/4 teaspoon Method : For The Momo wrapper: 1.Take Refined flour, add baking powder , salt and water to make smooth dough. 2 . Keep aside for 30 Minutes and covered with muslin cloth. 3. Roll out medium size chapattis from dough as shown above in picture. For Filling: 1. Heat oil in a pan , Add chopped onion , gin...

                      Spicy Paneer Burger Think spicy and our indian masalas are sure to spring up in your mind! yes, this cutlet features a blend of common indian spices, ensuring a top rating by our desi taste buds. The mint chutney used in this recipe uses a good lot of onions, resulting in a very unusual flavour. When teamed with mayonnaise, it gives the spicy paneer burger a tantalising taste that will linger in your tongue for a long time. Another exceptional point in this recipe is that it requires a lot of bread crumbs for binding, since the paneer is cooked. Preparation Time:  25 mins Cooking Time:  20 mins Makes 4 burgers Ingredients For The Cutlets 1 1/4 cups  grated  paneer (cottage cheese) 1/2 cup   curds (dahi) 1 1/2 tsp   chilli powder 1/4 tsp   turmeric powder (haldi) 3/4 tsp   ginger (adrak) paste 1/2 tsp   garlic (lehsun) paste 1 tsp   besan (b...

                                           Many a night, our dinner comprises of either soup, salad, wrap or sandwich. Last night I made Kati rolls with vegetable filling. I introduced the avocado based dip –  Guacamole  flavor to the roll which worked great as a spread and was SO delicious. Works great as a lunch box treat, one that you kid will surely relish. Makes for a complete meal and super easy to bring together. Vegetable Kathi Roll Recipe Prep & Cooking: 30-40 mts Makes 6-7 rolls Cuisine: North Indian . Ingredients: For rotis: 1 1/4 cups whole wheat flour/atta 1/2 cup maida/all purpose flour 1/2 tsp salt water to knead the dough For filling: 2 cups julienne mixed vegetables, beans, carrot, capsicum, beans and cabbage 1 tsp ginger-green chili paste pinch of turmeric pwd 1/2 tsp chaat masala pwd 1 tsp Kitchen King...

This simple dish tastes great with hot chapatis (Indian flatbread) or parathas (pan-fried Indian flatbread). Team with a dish like Rajma and you've got a terrific vegetarian meal. Prep Time:  15 minutes Cook Time:  15 minutes Total Time:  30 minutes Ingredients: 1/2 kg fresh okra tops and tails cut off and diced into 1" pieces 2 tsps vegetable/canola/sunflower cooking oil 1 tsp cumin seeds 1 large onion sliced thin 2 green chillies chopped fine 6 cloves of garlic minced 1 tsp coriander powder 1/4 tsp dry mango powder 2 large tomatoes cut into small cubes Salt to taste Preparation: Heat the oil in a wide pan on a medium flame and add the cumin seeds. Fry till they stop sizzling. Add the onion, green chilli and garlic and fry till the onions turn light brown. Add the okra and mix well. Add the coriander and dry mango powders and mix again. Season to taste. Fry for 5-7 minutes. Add the tomato and cook for another 2-3 minutes. ...

This North Indian curry made with mutter (peas) and paneer (cottage cheese) is probably the most frequently ordered dish in Indian restaurants. Make it in your home and you've got a sure crowd pleaser! Ingredients: 500 gms paneer cubed 200 gms shelled peas 2 large onions 3 medium tomatoes 1 tbsp ginger paste 2 tbsps garlic paste 2 tsps coriander powder 1 tsp cumin powder 2 tsps garam masala 1/2 tsp turmeric powder 2 green chillies chopped fine 6 tbsps of oil 1 1/2 cups water Salt to taste 3 tbsps thickened/ double/ heavy cream Coriander leaves chopped fine to garnish Preparation: Grind onions into a fine paste in a food processor. Keep aside. Next grind tomatoes into fine paste and keep aside. Heat 2-3 tbsps of oil in a pan and gently stir-fry the cubes of paneer till golden. Remove onto a paper towel and keep aside. In the same vessel heat 2-3 tbsps of oil and add the onion paste. Fry till it turns light brown. Add tomato paste, ginger and gar...

A North Indian specialty of roasted brinjals, skinned and made into a simple but exotic preparation Cooking Time:  10-15 minutes Servings:  4   Preparation Time:  20-30 minutes   Category:  Veg Ingredients • Brinjals 1 kilogram • Oil 3 tablespoons • Cumin seeds 1 teaspoon • Onions,chopped 3 medium • Ginger 2 inch piece • Green chillies,chopped 2 • Red chilli powder 2 teaspoons • Salt to taste • Tomatoes,chopped 4 large • Fresh coriander leaves,chopped 1 1/2 tablespoons Method Wash, pat dry and prick eggplants. Roast them over open flame or in a tandoor/preheated oven until the skin scorches and starts peeling off and eggplants start to shrink. Let them cool. You can cool them by dipping them in water. Remove skin and mash the pulp completely. Heat oil in a kadai. Add cumin seeds. Cook for half a minute and add onions and sauté until translucent. Add ginger and green chillies and cook for a m...

G azpacho is the "edible emblem" of Andalusia, the region in Spain where it originated, says Anya von Bremzen, author of  The New Spanish Table.  Tracing its history, Von Bremzen notes that gazpacho did not become widely popular in Europe until the mid-19th century, when Napoleon III's wife, Eugenia de Montijo, who was born in Andalusia, brought it to France. However, the classic soup has existed for centuries, and many regional variations of the recipe remain. Today red tomatoes tend to star in the soup, but tomatoes were not included in the mix until the 1500s, when Columbus and his crew are said to have brought them to Spain. Although some gazpacho recipes do include bread in the soup as a thickener, Felder does not consider it necessary in this version; the soup has a lovely, substantial texture from the vegetables on their own. Instead, Felder adds the bread in the form of crisp garlic-flavored croutons—tiny cubes of stale bread sautéed in garlic-infuse...

A complete meal! a perfect combination of all nutrients contributed by the vegetables and starch from the noodles. Flavoured with hoisin sauce, this chow mein brings out all the authentic flavours of chinese cooking. Chow mein is a style of preparing noodles separately and then topping them with a choice of ingredients. Here we have used carrots, baby corn and mushrooms. Preparation Time:  15 mins Cooking Time:  20 mins Makes 4 servings Ingredients For The Noodles 1 1/2 cups   boiled noodles 1 tbsp   hoisin sauce 1 tsp   sesame (til) oil For The Vegetables 1/2 cup   onions  , sliced 1 tsp   grated ginger (adrak) 1 tsp   garlic (lehsun)  , chopped 1 tsp   chopped celery 1/4 cup   carrot  , cut into thin strips 1/4 cup   baby corn  , cut into 4 , lengthwise 1 cup   mushrooms (khumbh)  , sliced 1/2 cup   bean sprouts 1 tsp   oil salt  to taste To Be Mixed Together Into A Sauce ...