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Thane is a locality in Mumbai,Maharashtra,India. I stumbled upon this page that goes by the name of the place. Click on the theme to access the link and try some salads.

This is an exciting and fresh salad.It contains ingredients easily available in your kitchen. Serves 2 Layer 1 Sprouts – 1 cup http://food.sify.com/fullstory.php?id=14678073 Soak Chickpeas ( Channa) , kidney beans (Rajma) and Green gram (Sabut moong) overnight. Drain the water and leave moist till it sprouts. it takes about 4 to 6 hours The healthiest option is to eat them as they are with the dressing. Alternatively, steam in salted water for 20 minutes or till done. Dressing Curd- 1 cup beaten Mint leaves – 20 grams Coriander leaves – 20 grams Green chilly- 1 Salt Wash the leaves well. Chop the green chilly well. Grind them together and beat together with the curd. Toss the sprouts in half of the dressing and keep aside. Layer 2 Bread croutons Croutons is normally deep fried cubes of bread. Try this low cal version Low Cal Croutons -Preheat the oven to 200 degrees Centigrade. Cut the Bread into small cubes and place on a baking tray. Brush with Oil, then bake...

This is a superhit family favourite and relished by all the people i know! Not bragging- is vegetarian too! and quite tasty, not very difficult. can be served without the frills and fancies of the icing too! INGREDIENTS Refined/ All purpose flour – 250 gms Cocoa powder – 3 to 4 heaped tbsp Condensed milk- 400 gms (1 tin) Aerated cola drink( E.g. Pepsi) – 200 ml Vanilla Essence – 1 tsp Butter (preferably white) – 125 gms Baking powder -1 ½ tsp Centre filling :Grated dark chocolate Chocolate icing 1/2 cup butter, softened 2 - 2/3 cups confectioner's sugar or icing sugar 1/3 cup unwhipped whipping cream or milk 1 1/2 teaspoons vanilla essence 1/2 cup unsweetened cocoa powder, sifted (for medium) Cream the butter in a small bowl. Blend in the cocoa powder (the amount desired for a light, medium or dark flavor), vanilla, confectioners sugar, alternately with the cream. Beat with an electric mixer or whip well, until the desired texture is achieved. More cream may have to be added in or...

(Does not require Tandoor Masala) Cottage Cheese- 200 grams Ginger garlic chilli paste- 2 tbsp Salt- to taste Gramflour. (Besan) -1 to 1 ½ tbsp Thick Curd (preferably hung curd)- 100 ml Chaat Masala- 2 tsp Kasuri Methi- 1tsp Pepper – 1 tsp Onion ( optional) - 1 large Capsicum (Optional) – 1 Ensure the paneer is firm and does not have too much water content. Cut the paneer into inch sized cubes. Give them a small prick with a tooth prick. Be careful not to pierce lest they break while cooking. Cut the onion into quarters and separate the layers to make pieces. Cut capsicum into large pieces. Beat the curd well. Skip if using hung curd. Mix in the paste, chaat masala, salt, pepper and kasuri methi. Add the gramflour and mix. Put the paneer pieces in and toss lightly to ensure each piece is coated well. Repeat for onion and capsicum. Refrigerate for 45 minutes. Microwave on high for 7 to 10 minutes. Turn over after 5 minutes to ensure both sides get done well. It may need more time depend...

A mildly spiced fresh flavoured curry.The taste of freshly ground spices,tomatoes and honey make a great combination. An unusual kind of curry. Serves 2 Cottage Cheese (Paneer)- 200 gms Tomato Puree – 200 ml Whole Spices Cinnamon – 1 to 2 inch stick broken into 4 Cardamom – 5 Cloves- 4 Bay Leaves- 2 Coriander (Dhania) powder – 1 tsp Cumin (Jeera ) powder – 1 tsp Garam masala- 1 tsp (Alternatively,you can powder 2 cardamom,2 cloves,2 pepper corn and an 1/2 inch long stick of cinnamon and use as Garam Masala ) Turmeric (Haldi) powder- 1 tsp Chilli powder – 1 tsp Honey – 1 tsp Salt – to taste Oil Coriander Leaves to garnish Cut paneer into inch sized cubes. Heat Oil. Fry paneer till they start turning brown. They should be slightly soft. Remove paneer cubes. Add whole spices and fry slightly. Pour in tomato puree. Fry till puree thickens slightly,then add garam masala. Cook till puree changes colour to a deep red. Add honey and some water. Stir. Add salt, coriander, cumin, turmeric and ch...

Mashed and spiced potato Ingredients Boiled potato- 4 large Onions- 2 Green chillies-2 Garlic- 4 Oil- Refined or Mustard Coriander leaves – chopped (optional) Method 1 Mash the boiled potato. Chop the green chillies, garlic and onions into small bits. Add the raw onions, garlic and onions to the potato. Add salt as per taste. Add a few drops of mustard oil. This is an excellent accompaniment to Dahi Pakhala and can be tried with various other dishes. Those who like strong tastes will like the flavour in this. Method 2 Mash the potato. Chop the green chillies, garlic and onions into small bits Heat some oil in a pan. Add the chopped garlic and fry till raw taste goes. Add onion and chillies and fry till onions turn pink. Add the mashed potatoes and mix to form a whole. Fry for sometime till potato changes colour slightly. Add coriander leaves. This can also be served with Dahi Pakhala. Parathas and sandwiches also enjoy its company.

Cooked rice soaked in water and seasoned. This is a rice preparation native to Orissa. It is excellent for summers as it cools the body and relieves dehydration. Typically, it is made by fermenting the rice overnight in the water and had in the morning or in the evening there fore called “Basi Pakhala” literally meaning “Stale Pakhala”, but it is named so as it is made from the previous day’s rice. I give my father’s recipe and as we enjoy it at home, well seasoned. To serve two Ingredients Cooked Rice- as required Water- twice the amount of rice Salt Lemon leaves- 5 to 6 Mango-Ginger (Manga-injee/Amba-ada) or ginger- 1 inch http://herbpathy.com/Uses-and-Benefits-of-Mango-Ginger-Cid1077 Green Chilli -2 to 3 Curry leaves- 7 to 8 Curd- 1 medium sized bowl (The amount of curd can be incresed to suit your taste) The rice should be cooked soft and cooled. Left over rice can also be used. Chop the ginger and green chilli. In a large vessel, put the ginger, chilli, salt....