Parmentier Cauliflower

Ingredients of Parmentier Cauliflower:

Parmentier Cauliflower Recipe
Ground beef 5% MG: 600 g
Cloves of garlic: 2
Cauliflower: 1
Potato: 400 g
Milk: 5 cl
Light cream 3 or 5% fat: 10 cl
Herbs: tarragon and herbs

Preparation method of Parmentier Cauliflower:

In a nonstick skillet, cook the ground beef with the garlic cloves.
Sprinkle with herbs. Cook for 10 min.
Peel the potatoes and cut the cauliflower. Put to cook in boiling water for 10 min. Drain and mash into a puree. Pour the hot milk and cream.
Pepper. Place the meat in a greased baking dish, cover with mashed potatoes. Place in a hot oven for a few minutes then go slightly under the grill. Serve.


2-3 people.

Mix Vegetable Delux

Ingredients of Mix Vegetable Delux:

Mix Vegetable Delux Recipe
Potato: 40gm
Couliflour: 250gm
French bean: 50gm
Carrot: 230gm
Sugar: 1/2tsp
Ajinomoto: 1/2tsp
Salt: 1tsp
Soya sauce: 1tsp
Water: 3cup
Black pepper: 1pinch
Sesame oil: 1tsp
Corn flour: 1tbsp
Water: 1/2tbsp

Cooking Method of Mix Vegetable Deluxe:

Heat up 2 tbsp oil and fry all vegetables.
Add potatoes to sesame oil ingredients into it by following the above list.
When boil then add corn flour and water and leave on low heat for a few minutes and serve hot.


7 to 8 people easily.

Tandoori Gobhi

Ingredients of Tandoori Gobhi

Tandoori Gobhi Recipe
Cauliflower: 1

For Marination:

Yogurt: 3/4 cup
Cream: ¼ cup
Oil: 1tbsp
Gram flour: 2tbsp
Ginger garlic paste: 1tbsp
Black pepper powder: 1/4tsp
Red chili powder: ½ tsp
Turmeric powder:1/4tsp

Cooking Method of Tandoori Gobhi:

Boil 4 cup of water with salt and add gobhi into it.
After boiling leave it for 3 or 4 minutes and prepare its marination batter.
Mix all above marination ingredients and place the goby into it and mix into batter.
Now grill the gobhi in oven on 220 c for 15 minutes after it cut into four pieces and serve it.


5 to 6 People.

Vegetable Paratha

Ingredients of Vegetable Paratha

Vegetable Paratha Recipe
Flour: 2cup

Yogurt: 2tbsp

Ginger paste: 1/2tsp

Green chili paste: ½ tsp

Salt as required

Pepper as required

Oil: 4 tbsp

Water as required

Dry flour ½ cups

Cooking Method of Vegetable Paratha:

Take a bowl and add 2 cups of flour yogurt, ginger paste, green chili paste, pepper and salt mix all these ingredients.
And knead all these in flour.
After it make 3 large ball of flour, pat them and fry with a 4 tbsp oil.


3 to 4 persons.

Green Chili and Tomato Salan

Ingredients of Green Chili and Tomato salan

Tomato Salan Recipe
Small tomatoes: 10
German chili: 10
Red chili powder: 2tbsp
White cumin: 2tsp
Salt: 1tsp
Turmeric: 1tsp
Coriander Powder: 2tsp
Chat Masala: 2tsp
Lime juice: 1/2cup
Brown sugar: 1tbsp
Curry leaves: 6
Mustard Seed: 1/2tsp
Oil: 1/2 cup

Cooking Method of Green Chili and Tomato Salan:

Take a bowl and mix lime juice, red chili powder, white cumin,salt,turmeric,coriander powder, chat masala,brown sugar and mustard seed into a bowl.
Now cut the small tomatoes in the middle and fill the masala into the tomatoes.
Heat oil and fry tomatoes on high flame.
Then cut 10 German chilies and add curry leaves into cooking batter.
Now cook it for 2 or 3 minutes and cover it all for 15 to 20 minutes. Serve with boil rice.


6 to 7 people.

Fruit Smoothie

Ingredients of Fruit Smoothie:

Fruit Smoothie Recipe
Yogurt : 100 g

Passion fruit: two pulp

Bananas : 2

Fresh raspberries : 100 g

Strawberries : 6

Apple juice: 1 cup

Ice cubes : 2

Orange juice

Preparation of Fruit Smoothie:

Mix all the ingredients Yogurt, Passion fruit, Bananas, Fresh raspberries, Strawberries, Apple juice, Ice cubes until a homogeneous mixture.
If the mixture is too thick add a little amount of orange juice.
Very tasty Fruit smoothie is ready.
You may also add a few drops of honey or vanilla.


2 people.

Fruit Salad

Ingredients of Fruit Salad:

Fruit Salad Recipe
Bananas: 3

Kiwis: 3

Oranges: 3

Mangoes: 2

Cherries in syrup: 1 box

Pineapple slices: 1 can

Coconut milk: 200 ml

Preparing of Fruit Salad:

Cut all ingredients into cubes. Remove the juice from canned fruit. Mix all ingredients. My little fruit salad is ready enjoying fresh.


3-4 People.

Tomato Soup

Tomato soup is a very creamy and delicious. It is easy to cook and is nutritious. Tomato soup can be served as a starter just before the main course.

Ingredients of Tomato Soup:

Tomato Soup Recipe
Tomatoes ripe and red : 1 kg
Sliced onions: 1 cup
Potatoes : 1 large
Lemon juice: 4 tbsp
Garlic cloves : 3
Red chili powder : 2 tbsp
Ginger paste : 1 tbsp
Fresh coriander : 3 tbsp
Water : 2 liter
Oil : 3 tbsp
Black pepper powder & Salt as desired

Cooking Directions of Tomato Soup:

Take a pan and heat oil in it. Once it is warm put sliced onions and fry them till they are soft.
Add garlic and ginger and fry them for 2 or 3 minutes.
Chop the tomatoes roughly and add to the pan. Fry them for a minute or two.
Chop potatoes and add to the pan followed by water. Season the soup with salt and red chili powder.
Now let it comes to boil then cover it with a lid and cook it on low heat for about 30 minutes.
Take off the lid and strain the soup.
Then return it to stove and cook again for some minutes. Remove any scum on the surface.
Now add lemon juice and black pepper and let it cook for 3 to 5 minutes.
Now pour it in a bowl and garnish it with some freshly chopped coriander.
Serve hot tomato soup with some bread.


4 -5 People

Carrot Rice

This is a very unique and nutritious recipe of carrot rice made from different style. It makes with carrots and spices like cinnamon and cloves.

Ingredients of Carrot Rice :

Rice: 2 cup
Onion: 2
Carrot : 5
Fried groundnut: 2 tsp
Oil: 2 tsp
Cinnamon a small piece
Block gram: 1 tsp
Cloves: 2
Mustard: 1 tsp
Curry leaves a few sprigs
Salt as per taste

Preparation of Masala for Carrot Rice :

Coriander seeds: 1 1/2 tsp
Cumin seeds : 3/4 tsp
Grated coconut: 2 tsp
Red chilies : 4

Cooking Direction of Carrot Rice Recipe:

First of all fry the seeds until it turns brown.
Add grated coconuts and remove from the heat. Crush them after it cools down.
Grind separately, the fried groundnuts coarsely.
Cook the rice and let it cool.
Put the carrots in warm water. Heat the pan, pour the 1 tsp oil. Add red chilies, coriander seeds, cumin Grate it without peeling the skin.
Heat the oil in a pan. Add cloves, cinnamon, mustard, broken black gram. Fry them.
Add curry leaves and chopped onions. Once the onion is cooked, add the grated carrots. Fry till the carrots are cooked.
Add rice and fry in a low flame. Add salt and the ground masala powder. Mix it well with the rice.
Finally add crushed groundnut and remove from the flame.
Now our recipe is ready to serve.


3-4 People.

Vegetable Biryani

Vegetable Biryani is a nice and spicy recipe. It is the best form of Biryani for those people who dislike the meat.

Ingredients for Vegetable Biryani:

Basmati Rice: 2 cups
Mixed Vegetable: 1 cup cauliflower, potato, carrot, beans
Green Peas: 150 gm
Onion: 3 Finely Sliced
Green Chilies: 2 Finely Sliced
Salt: to taste
Red Chilli Powder: 1 tsp
Cinnamon: 2
Cloves: 4
Black Pepper Powder: 1/2 tsp
Tomato: 4
Yogurt (curd): 1/2 cup
Vegetable Oil: 4 tbsp
Mustard Seeds: 1/2 tsp
Dry Fruits : 3 tbsp

Preparation Method for Vegetable Biryani:

Wash first the basmati rice well before cooking. After it take rice with 3-3/4 cup water and a little salt added to it and 2 tbsp of dry fruits. Cook it in pressure cooker or in a pan or microwave.
Sliced all the vegetables and fry each one of it separately in oil. Fry the green peas also.
Take 1 tbsp oil in a pan and add mustard seeds, green chilli, cinnamon and caraway seeds powder, cloves, black pepper powder and stir for about half minute. Then add onions and fry them for a minute or till they get pinkish color.
Add salt and red chilli powder and stir.
Add fine chopped tomatoes and fry till they are properly cooked.
Take the yogurt and make it fine by putting in a blender for just 2 rotations. Add this fine yogurt and stir well. Heat it for about 10 seconds.
Add all the fried vegetables.
Add the cooked rice and mix well with very light hands so that the rice grain doesn’t break. Cook for about 3 minutes.
Spread the vegetable Biryani out in a rice serving dish.
Garnish with dry fruits and green coriander leaves.
Serve the vegetable vegetables Biryani hot with raita and pickle.


2-3 People.