VERMICELLE SOUP

Ingredients:
• 12 Ounces vermicelli pasta
• 2 tbsp Vegetable oil
• 2 Cups water
• 1/4 Yellow onion
• 2 Tomatoes
• 1 Clove garlic
• 1 tsp salt

How to make Vermicelli Soup:

• Using a large frying pan, fry vermicelli in oil till golden brown.

• In a food processor or blender, blend the water, onion, tomatoes, garlic and salt. Strain. Pour
blended mixture over the vermicelli and serve.

• Vermicelli Soup is ready.

KALAKAND

Ingredients:
• 2 liters Milk
• 1/2 cup Sugar
• 1/2 tsp Citric acid
• 1/2 cup Water
• 1/2 cup Chopped Nuts (pista, almonds)

How to make Kalakand:

• Dissolve citric acid in water.

• Boil 1 litre of milk in a pan.

• Add citric acid solution as it comes to boil.

• Once the chenna settles, sieve through muslin cloth, press out excess water, take
in a plate and press down.

• Now put the remaining milk to boil.

• Add cheena and boil till it turns thick

• Now add sugar and cook till the mixture turns lumpy.

• Spread it over a greased plate, allow to cool and sprinkle chopped nuts.

• Once set, cut it into square pieces and serve.

CHICKEN TANDOORI

Ingredients:

• 8 Large chicken pieces
• 1 1/4 Cups yogurt (curd)
• 2 tbsp Lime juice
• 1 Cup chopped onions
• 3-4 Dried red chilies
• 2 tsp Coriander seeds
• 2 Garlic cloves, crushed
• 1" Piece ginger, grated
• 1-2 Cloves
• 2 tsp Garam masala
• 2 tsp Chili powder
• Salt to taste
• Cilantro and lemon wedges, for garnish

How to make Indian Chicken Tandoori:

• Make slits in the chicken pieces and rub lime juice and salt over them.

• Keep aside for half an hour.

• Grind dried chilies, coriander seeds, ginger, garlic and clove together.

• Mix the paste with garam masala and chili powder.

• Heat oil in a pan and sauté the masala. Add onions and fry.

• Pour yogurt and stir well. Remove the pan from fire.

• Arrange chicken pieces in a dish and pour the yogurt mixture over them.

• Refrigerate the marinade overnight or at least for 4-6 hours.

• Preheat an outdoor grill at medium high heat and lightly oil the grate.

• Cook chicken on the grill, until no longer pink and juices run clear.

• Garnish with cilantro and lemon wedges.

• Indian Chicken Tandoori is ready.

VEGETABLE PIZZA

Ingredients:

• 2 Packages crescent rolls
• 2 Packages cream cheese, softened
• 3/4 Cup mayonnaise
• 1 tsp Garlic, minced
• 1 tbsp Dill weed, finely chopped
• 1 Cup cauliflower, finely chopped
• 1 Cup broccoli florets, finely chopped
• 1 Cup carrots, finely chopped
• 1 Cup celery, finely chopped
• 1 Cup cheddar cheese, finely shredded
• 1/4 Cup milk
• Salt to taste

How to make Vegetable Pizza:

• Preheat the oven to 350 degrees F.

• Now place the crescent roll onto a 9x13 inch baking sheet and press together edges
to form the pizza crust.

• Bake the crust for about 15 minutes.

• Combine the cream cheese, mayo, milk, dill, salt and garlic in a bowl, mix well.

• Spread it over cooled crust and sprinkle vegetables and cheese over cream cheese
mixture.

• Place it into the Refrigerator for at least 2 hours.

• Cut them into squares and serve...

SCRAMBLED EGGS

Ingredients:

• 4 Eggs
• 4 tbsp Cream
• Salt and pepper to taste

• Butter


How to make Scrambled Eggs:

• Take small amount of butter in a frying pan and melt it.

• Beat the eggs in a bowl.

• Add cream, salt and pepper.

• Pour this mixture into the frying pan.

• When partially cooked, slowly scrape the mixture towards the center of the pan until cooked.

• Serve this on toast.

WATERMELON BOAT

Ingredients:

• 1 large Watermelon
• 1 large Honeydew (cut into cubes)
• 1 large Cantaloupe (cut into cubes)
• 2 pints Fresh Strawberries (sliced)
• 1 cup Green Grapes
How to make Watermelon Boat:

• At first cut a thin slice from bottom of watermelon with a sharp knife to allow it to sit flat.

• With a long sharp knife, cut the melon longitudinally and gently pull off the top section.

• Cut the corner of melon in saw-tooth shape with a sharp knife.

• Remove center with the help of a melon ball scoop, leaving an inch of melon fruit intact.

• Now in a large bowl, combine honeydew, cantaloupe, strawberries, grapes and watermelon;
spoon into boat and serve chilled.