Dal Makhani

Dal Makhani

Ingredients:
200 g - black urad dal
50 g - rajma
4 - medium sized tomatoes (made into a puree)
3 - medium sized onions (finely chopped)
11/2 tbsp - crushed ginger
3 - green chillies (finely chopped)
¼ tsp - turmeric powder
2 sticks - cinnamon
1 - black cardamom (peeled)
5 - green cardamoms (peeled)
2 tsp - red chilli powder
1 tsp - cumin seed powder
2 tbsp - fresh cream/ malai
finely chopped coriander leaves (to garnish)
sufficient water to boil the dal
1 tsp - garlic paste
2 - bay leaves
5 tbsp - ghee
4 - cloves

Method:

1. Wash, soak the dal and rajma in sufficient water for 8 hours.
2. Pressure cook the dal and rajma in sufficient water along with salt, turmeric powder, cloves, bay leaves, cardamoms, cinnamon, 1 tbsp ginger and 1 tbsp ghee.
3. Pressure cook first on a high flame.
4. Simmer for 30 minutes or cook till the dal is done.
5. Lightly heat the remaining ghee in a kadai.
6. Add onions and green chillies.
7. Saute on a low flame till the onions turn pink.
8. Add the tomato puree, 1/2 tbsp crushed ginger, garlic paste and little salt. Saute for few minutes.
9. Add red chilli powder and cumin seed powder.
10. Saute on a low flame till oil separates.
11. Add the onion tomato mixture to the dal. Mix well.
12. Cook on a low flame for 15 to 20 minutes till the masalas and the dal are well blended.
13. Garnish with fresh cream or malai and coriander leaves.
14. Serve hot with hot phulkas, steamed rice and onion rings.

Gobi Manchurian Dry

Gobi Manchurian Dry

Ingredients
4 cup cauliflower - separated into small florets
2 tsp ginger - minced (add more if you like ginger flavor)
1 tbsp garlic - minced
3 tbsp maida (all-purpose flour)
2 tsp corn flour
1 tsp red chilli powder
1/2 tsp white pepper powder
2 tsp salt
1 tsp soy sauce
1/2 tsp vinegar

For Saute
1 red onion - diced
1 green bell pepper - diced
2 green chillies - slitted and cut in halves
1 tsp ginger garlic paste
3 tbsp green spring onions - finely chopped
1 tbsp soy sauce
2 tbsp chili-garlic sauce
3 tbsp tomato ketchup
2 tsp salt (or to taste)
3 tbsp oil (for saute)
2 cups oil (for frying)

Method
Wash the cauliflower florets and semi-boil them in salt water for few minutes. Drain the water completely and pat dry with a kitchen towel.

Mix maida, corn flour, salt, red chilli powder, white pepper powder, ginger garlic, vinegar, soy sauce, and ajinomoto in a bowl. Make a thick paste and add cauliflower and toss in to coat it with the paste.

Heat some oil and deep fry the cauliflower florets and drain the excess oil with a paper towel. Keep this aside.

Now heat 3 tbsp oil in a wide saucepan on high flame. Then saute the red onions, green peppers, ginger garlic, green chilli for a few mins and once they turn slightly tender, add the fried cauliflower along with soy sauce, tomato ketchup, chilli garlic sauce and salt. Toss everything and mix well for few minutes until the masala becomes dry. Finally add the green onions and lower the heat to low flame. Keep stirring for another couple mins, then set aside.

Garnish with chopped coriander leaves and serve Vegetable Gobi Manchurian Dry with Vegetable Fried Rice for a satisfying meal!

Eggless French Toast

Eggless French Toast

Ingredients
* 4-5 bread slices
* 1/2 cup rava/sooji
* 1/2 cup yogurt/curd
* 1 finely chopped onion
* 1/2 tsp ginger chilli paste
* salt to taste
* corriander finely chopped
* oil/butter to cook.


Method

Mix all the things except bread and oil and make a thick batter.

Take bread and cut them in squares or triangles. You can even cut the sides(optional).

Coat the batter generously over the bread slices and cook on a tava till golden brown on both the sides adding a bit of oil or butter as required.

Serve it with ketchup

Murgh Do Piaza

Murgh Do Piaza

Ingredients:
Chicken - 800 gms
Onion - 8, medium size and cut into rings
Yogurt - 1 cup
Coriander leaves - 1 cup, ground to a thick paste
Tomatoes - 2, chopped fine
Green chillies - 2, chopped fine
Ginger and garlic paste - 1 tsp each
Coriander and cumin powder - 1 tsp each
Red chilli powder - 1 tsp
Black pepper powder - 1 tsp
Garam masala powder - 1 tsp
Lemon juice - 2 tsp
Clarified butter or Oil - 2 tbsp
Salt as per taste

For garnishing:
Coriander leaves - as required and finely chopped

Method:
1. Give fine incisions on the chicken pieces and marinate them with the yogurt, coriander paste and the onion rings and keep for an hour in a tightly heavy-bottomed pan.
2. Cook the chicken pieces in a covered pan over medium heat for about 12 minutes or till the chicken is almost done.
3. Now piur the hot clarified butter/oil and rest of the ingredients and cook over low flame for about 6 minutes or till the chicken is fully tenderised and well coated with the gravy.
4. Garnish with finely chopped coriander leaves.
5. Serve with rice or roti.

Egg Pakora

Egg Pakora

Ingredients:
Eggs (boiled) - 4-5
Red Chilli Powder - 1 tsp
Dry Mango Powder - 1 1/4 tsps
Oil to deep fry

For Batter
Bengal Gram Flour - 1 cup
Red Chilli Powder - 1 tsp
Black Pepper Powder - 1 pinch
Salt as per taste

Method:
Peel and cut boiled egg into two halves.
Then, sprinkle red chilli powder and mango powder on each piece.
Mix the gram flour with red chilli powder, salt, pepper powder and sufficient water to make a slightly thick batter.
Dip each of egg pieces into the batter and deep fry in hot oil till it turns golden brown. Serve hot

Boiled Egg Masala

Boiled Egg Masala

Ingredients:
Tomato puree - 1/4 cup
Onion - 1 small, chopped
Tomato - 1 sliced
Ginger garlic paste - 1 tsp
Turmeric powder - a pinch
Red chilli powder - a pinch
Green chillies - 2, sliced
Garam Masala - 1/2 tsp
Water - 1/4 cup
Eggs - 3, boiled
Cumin seeds - 1/2 tsp
Salt to taste
Coriander - little, chopped for garnishing

Method:
1. Heat oil in a pan and add cumin seeds.
2. Add chopped onions and salt to it for frying the onions faster.
3. Now add ginger garlic paste, red chilli and turmeric powder and mix well.
4. Add tomato puree and sliced tomatoes and stir for a while.
5. Add green chilli and garam masala and also put the water and sliced boiled eggs.
Garnish with coriander and Serve.

Keema Biryani

Keema Biryani

Ingredients :
350 gm basmati rice
400 gm keema
3 tbsp dahi
1 large-sized onion (chopped)
1 tbsp ginger-garlic paste
100 gm ghee
½ cup milk
a few strands of saffron
1″ piece of cinnamon
3-4 cardamoms
4-5 cloves
1 tsp red chilli powder
1 cup chicken stock
2 tbsp lime juice.

Method :
1. Cook the rice in salted water till it is just half done.
2. Drain out the water and keep aside. Mix the saffron in milk and keep aside.
3. Mix the saffron in milk and keep aside.
4. Heat the ghee in a kadhai and add the chopped onion. Fry till it is translucent.
Add the whole spices and allow to splutter.
5. Mix in the minced meat and the ginger-garlic paste and fry for 6-7 minutes over a medium heat.
6. Once the keema is nicely fried and a fine aroma rises, mix in the curd and the red chilli powder and continue to cook over a low heat for another 3-4 minutes.
Put off the flame and keep aside.
7. Take an oven-proof dish with a lid and place a portion of the half-cooked rice at the bottom of the half-cooked rice at the bottom of the baking dish.
8. Cover with a portion of the prepared keema and sprinkle half of the saffron milk and half the quantity of the lime juice.
9. Cover with another portion of rice and repeat the layers for the keema, lime juice and saffron.
10. Top with the remaining rice.
11. Pour the chicken stock over the layered biryani.
12. Seal the top with the lid or with foil, and bake in an oven at low temperature for 15 minutes.
13.Ready to serve.

Hot and Sour Thai Prawn Soup

Hot and Sour Thai Prawn Soup

Ingredients:
Green prawns - 400 gms, medium sized
Spring onions - 2, finely chopped
Fish sauce - 6 tbsp
Coarsely chopped garlic - 1 tsp
Lime juice - 2 tbsp
Red Chillies - 4, finely chopped
Lemon grass - 1 stalk, thick base only, coarsely chopped
Dried or fresh kaffir lime leaves - 3
Fresh coriander - 1 tbsp, roughly chopped
Water - 6 cups
Oil - 1 tbsp
Salt - 3/4 tsp
Red chilli powder - as required

Method:
1. Shell and devein the prawns. Instead of throwing away the heads and the shells, reserve them.
2. Heat the oil in a frying pan. To the heated oil, add the prawn shells and heads and cook over high flame. Wait till they turn pink.
3. Now pour the water. Add garlic, lemon grass, chillies and lime leaves. Sprinkle salt as per taste. Bring it to boil.
4. Then reduce the flame to a simmer and cook for about 15 minutes, uncovered.
5. Take a clean pan and strain the stock into it. For straining, use a double thickness of paper towel placed in a sieve.
6. Now, add the prawns to it. Bring the blend to a simmer.
7. Keep cooking till prawns have turned pink. It will just take a few minutes. Remove from flame.
8. Add spring onion, coriander and chilli. Mix lime juice and fish sauce.

Jal Jeera

Jal Jeera

Ingredients:
1 small bunch Mint leaves
Small piece of Ginger
1 cup Coriander leaves
1tbsp Lemon juice
1tsp Cumin seeds - dry roasted and ground fine
Black salt To taste
1/2 tablespoon Dried mango powder/Amchur
Pinch of Sugar
2cups of Chilled water
Mint Leaves for garnishing

Instructions:
1. Grind Mint Leaves, Ginger and coriander leaves in blender to fine paste.
2. Add 2 cups of chilled water, black salt, mango powder, sugar and cumin powder. Add lemon juce. Stir well the mixture. Pass through Strainer to remove the ginger remainings.

Server chilled with garnished mint leaves.
You can also decorate with lemon.

Banana Milkshake

Banana Milkshake
Ingredients
1 ripe medium banana
400 ml. milk chilled well
2 tsp. sugar
2 drops vanilla essence
1 drop yellow colour (optional)

Method
Chop bananas, add 1/2 cup milk, blend in mixie till smooth.
Add all other ingredients, whip with an electric whipper.
Whip till the milkshake is frothy.
Pour into 2 tall glasses.
Serve very well chilled.
Note: One may add a tbsp. of finely chopped banana pieces at the bottom of each glass before pouring, if desired.

Vegetable Biryani

Vegetable Biryani
Ingredients
400 gms. basmati rice
250 gms. cauliflower, cut into flowerettes
100 gms. green peas, shelled
100 gms. carrots, cut into 2.5 cm. long pieces
100 gms. french beans, cut into diamond shaped pieces
3 potatoes, cut into four pieces each
2 black cardamoms
4 green cardamoms
4 cm. cinnamon
4 cloves
8 peppercorns
1 tsp. shahjeera
3 bay leaves
Few strands saffron

Masala for the vegetables:
250 g. onions, sliced
3/4 cup curd
4 tsp. chilli powder
3 tsp. ginger-garlic paste
2 tsp. mint paste
1 1/2 tsp. garam masala powder
1 1/2 tsp. coriander-cummin powder
Salt to taste
3 tbsp. ghee or more
Ghee for deep frying onions

For the garnish:
2 tomatoes, sliced
2 capsicums, sliced
2 onions, fried till crisp
Few mint leaves

Method

To prepare the vegetables:

1. Wash the vegetables and dry them well.
2. Mix all the ingredients for the masala, well except the ghee, and marinate the vegetables in it for one hour.
3. Heat ghee and deep fry the onions till well browned. Remove from ghee.
4. When cool, grind to a paste.
5. Wash and cook the rice in double the quantity of water. When done, remove the rice and spread it in a plate.
6. Keep aside to cool.

To prepare the rice:
7. Lightly roast the saffron, powder and sprinkle over the rice.
8. Heat ghee in a kadai and season it with the whole spices.
9. Add the vegetables and saute for five minutes. 10. Add a little water and cook the vegetables till done and almost dry.
11. In a baking dish arrange alternate layers of rice and the prepared vegetables.
12. Top with garnish and bake in a moderately hot oven for 20 minutes.

Serve hot with raita and papad.

Vanilla Ice-cream

Vanilla Ice-cream

Ingredients
1 litre fullcream milk
2 1/2 tsp. cornflour
1 tsp. gelatine
3/4 cup sugar
1 cup fresh cream
1 tsp. vanilla essence
1/2 cup cold milk

Method
Bring milk to a boil. Boil for 15 minutes on low, stirring occasionally. Mix cornflour in 1/2 cup cold milk, keep aside.
Add sugar to milk, stir. Add cornflour paste, stirring continuously, till boil resumes.
Boil for a further 4-5 minutes, take off fire.
Sprinkle gelatine over 3 tbsp. water in a small pan. Allow to soak for 5 minutes.
Warm over gentle heat, till dissolved.
Do not bring it to a boil. When boiled milk cools a little, add gelatine solution and mix well. Cool to room temperature, freeze in covered tray, till set but not hard.
Break into pieces, beat with an egg beater till soft. Add cream and essence, mix well. The texture should be light and creamy.
Reset in the freezer till frozen.

Read more: http://www.awesomecuisine.com/recipes/484/1/Vanilla-Icecream/Page1.html#ixzz0tHUnmeue

Dal Fry

Dal Fry

Ingredients
1 cup of toor dal
1 onion cut into long stripes.
1 green chilly chopped.
1 tomato finely chopped.
1 tsp mixture of mustard seeds, whole coriander seeds(optional), cumin seeds, fenugreek seeds.
1/2 tsp of turmeric
1 tsp chilli powder.
1 tsp of dry mango powder
1/2 inch grated ginger.
2 tbsp of cooking oil.
2 tbsp of fresh chopped coriander.
salt as per taste.

Method
Wash dal thoroughly and add 2 cups of water and cook the dal in a pressure cooker until done.
Cool down cooker,remove dal & beat with spoon or a hand beater.
Heat 2 tbsp of oil in a kadai or a saucepan.
Add tsp mixture of mustard,cumin,fenugreek & whole coriander seeds(optional).
When seeds states poping add chopped onion,tomato,and grated ginger and cook it until soft.
Add dry mango powder and tsp of chilli powder and fry for a minute.
Add dal mixture and bring to boil.
Simmer for 5 to 10 minutes.
Take dal fry in a serving dish and garnish it with chopped fresh coriander.
Serve this dal fry with roti,rice or pulao.

Spicy Cabbage

Spicy Cabbage

Ingredients:
Cabbage - 2 1/2 cups, shredded
Onions - 1 small, sliced
Carrots - 2 medium, grated
Ghee or Butter - 1/4 cup
White Cumin Seeds - 1/2 tsp
Dried Red Chillies - 3 to 8, to taste
Salt - 1/2 tsp
Lemon Juice - 2 tblsp

Method:
1. Shred the cabbage finely.
2. Slice the onion and grate the carrots coarsely.
3. Melt the ghee in a medium pan and fry the cumin seeds, dried chillies for about 30 seconds.
4. Add the onion and fry for about 2 minutes.
5. Add the cabbage and carrots and stir-fry for a further 5 minutes or until the cabbage is soft.
6. Finally, stir in the salt and lemon juice.
7. Serve immediately.

MASALEDAR BHINDI

MASALEDAR BHINDI
Ladyfingers cooked with gram flour and masalas till crisp
Preparation Time : 20 minutes
Cooking Time : 15 minutes
Servings : 4

INGREDIENTS
Ladyfingers (bhindi) 40 medium

Gram flour (besan) 4 tablespoon

Turmeric powder 1 teaspoon

Red chilli powder 2 teaspoons

Dry mango powder (amchur) 4 teaspoons

Coriander powder 4 teaspoons

Roasted cumin powder 4 teaspoons

Garam masala powder 4 teaspoons

Oil 5 tablespoons

Salt to taste

Cumin seeds 1/2 teaspoon

Green chillies, chopped 4

METHOD
Trim heads and tails of ladyfingers and make a slit along one side. Mix together besan, turmeric powder, red chilli powder, amchur, coriander powder, cumin powder and garam masala powder. Add two tablespoons of oil and salt and mix well. Stuff this masala into the ladyfingers. Heat the remaining oil in a kadai on medium heat, add cumin seeds and green chillies. Sauté for a minute. Add ladyfingers and sauté for five minutes. Reduce the heat, cover and cook, stirring occasionally, till they are cooked. Uncover and sauté till the ladyfingers are crisp. Serve hot.

KADAI VEGETABLES

KADAI VEGETABLES
Vibrant vegetables cooked with assorted spices.
Preparation Time : 10-15 minutes
Cooking Time : 20-25 minutes
Servings : 4

INGREDIENTS
French beans, cut into 1/4 inch pieces 10-12

Carrots, cut into ¼ inch cubes 2 medium

Cauliflower, separated into florets 1/4 medium

Green peas 1/4 cup

Green capsicums, cut into ¼ inch cubes 2 medium

Coriander seeds 1 tablespoon

Cumin seeds 1 teaspoon

Whole dry red chillies 4-5

Garlic 12-15 cloves

Green chillies 3-4

Ginger 2 one-inch pieces

Oil 4 tablespoons

Onions, sliced 2 medium

Turmeric powder 1/2 teaspoon

Coriander powder 1 tablespoon

Red chilli powder 1 teaspoon

Tomatoes, roughly chopped 3 large

Salt to taste

Garam masala powder 1 teaspoon

Fresh coriander leaves, chopped 3 tablespoons

METHOD
Grind coriander and cumin seeds and three red chillies coarsely. Grind garlic, green chillies and half the ginger to a paste. Cut the rest of the ginger into thin strips. Heat oil in a pan. Add the coarsely ground spice masala. Add the onions and sauté till golden brown. Add ginger-garlic-green chilli paste and sauté for one minute. Add the vegetables except green capsicums and stir. Cook covered on low heat till carrots are almost done. Sprinkle a little water if necessary. Add turmeric powder, coriander powder and red chilli powder. Stir continuously. Add tomatoes, salt and half a cup of water and cook till the vegetables are cooked and the water has dried up. Add capsicums and salt cook for four to five minutes on low heat. Sprinkle garam masala powder. Serve hot, garnished with ginger strips and coriander leaves.

COCONUT KHARA KOZHAMBU

COCONUT KHARA KOZHAMBU
Brinjal preparation with the flavour of coconut.
Preparation Time : 20-25 minutes
Cooking Time : 25-30 minutes
Servings : 4

INGREDIENTS
Baby brinjals 12-15

Sambhar onions 12-15

Sesame oil (til oil) 6 tablespoons

Salt to taste

Asafoetida 1/4 teaspoon

Mustard seeds 1/2 teaspoon

Split black gram skinless (dhuli urad dal) 1 teaspoon

Curry leaves 10-12

Onion , sliced 1 medium

Tamarind pulp 1 1/2 tablespoons

FOR MASALA PASTE

Split Bengal gram (chana dal) 2 teaspoons

Dried red chillies 6

Coriander seeds 1 tablespoon

Green cardamoms 4

Cloves 4

Cinnamon 1 inch stick

Poppy seeds (khuskhus/posto) 1 tablespoon

Coconut, scraped 1/2 cup

METHOD
Slit brinjals into four without cutting through and keeping the stem intact. Heat two tablespoons til oil in a non-stick kadai. Add the brinjals and sambhar onions and sauté till lightly browned. Add a little salt, cover and cook. Heat two tablespoons oil in a non-stick pan. Add chana dal, red chillies, coriander seeds, green cardamoms, cloves, cinnamon, poppy seeds and sauté till fragrant. Add coconut and sauté till the coconut is lightly browned. Cool and grind to a smooth paste. Heat the remaining oil in another non-stick pan. Add asafoetida, mustard seeds, urad dal and sauté till the dal is lightly browned. Add curry leaves and onion and sauté till fragrant. Add the masala paste and sauté for two minutes. Add the brinjals and sambhar onions and salt. Add one cup of water and mix. Add tamarind pulp and mix. Cover and cook for fifteen minutes till the brinjals are cooked. Serve hot.

SOFT CENTERED CHOCOLATE CAKE

SOFT CENTERED CHOCOLATE CAKE
Absolute chocolate in two forms: a warm, molten center surrounded by a tender, protective shell.
Preparation Time : 10 minutes
Cooking Time : 15 - 20 minutes
Servings : 4

INGREDIENTS
Plain chocolate, broken 125 grams

Refined flour (maida) 1/2 cup + for dusting

Unsalted butter 9 tablespoons + for greasing

Eggs 4

Powdered sugar 6 tablespoons

Cocoa powder 1 tablespoon + for dusting

Baking powder 1/2 teaspoon

METHOD
Preheat oven to 180°C. Grease the muffin moulds, dust with flour and remove the excess flour. Take chocolate in a bowl, add butter and melt in the microwave oven (HIGH) for one minute. Take the bowl out and mix well.Break eggs in another bowl. Add powdered sugar and blend with a hand blender till light and frothy. Sieve cocoa powder into it and mix. Add the melted chocolate and butter and mix. Sieve flour and baking powder into the bowl and blend with the hand blender till well mixed. Pour the batter into the muffin moulds taking care not to fill up to the top. Place the moulds in the preheated oven and bake at 180°C for seven to eight minutes. Take the moulds out of the oven, loosen the edges carefully with a knife. Carefully unmould the cakes onto a serving plate and serve hot.

CARROT CAKE

CARROT CAKE
Carrot cake made with sugarfree is just as delicious
Preparation Time : 20 minutes
Cooking Time : 45 minutes
Servings : 4

INGREDIENTS
Carrots, grated 3-4 medium

Oil 3 tablespoons + to grease

Apple 1 medium

Orange juice 1/3 cup

Egg 1

Sugarfree Natura 18 measures

Refined flour (maida) 1 1/2 cups

Baking powder 1/2 teaspoon

Soda bicarbonate 1/2 teaspoon

Cinnamon powder 1 teaspoon

METHOD
Preheat oven to 180˚C. Grease a cake tin with oil. Grate apples into a bowl. Add grated carrots and mix. Add orange juice and mix. Break the egg into it and mix well. Add Sugar Free and mix well. Sieve refined flour, baking powder, baking soda, cinnamon powder into the above mixture and mix gently. Add oil and mix. Put the batter into the greased baking tin and bake in the preheated oven at 180˚C for approximately thirty minutes. Take it out of the oven and turn over a wire rack to cool. Cut into slices and serve.

BANANA CHOCOLATE PANCAKE

BANANA CHOCOLATE PANCAKE
Pancakes enriched with a delicious filling of banana and served with chocolate sauce
Preparation Time : 15 minutes
Cooking Time : 30 minutes
Servings : 4

INGREDIENTS
Refined flour (maida) 1 cup

Baking powder 1/2 teaspoon

Eggs 2

Milk 1 1/2 cups

Oil to fry

Bananas 2

Butter 3 tablespoons

Sugar 1 tablespoon

Cinnamon powder 1/2 teaspoon

Raisins 2 tablespoons

Desiccated coconut 2 tablespoons

Chocolate sauce 4 tablespoons

Vanilla ice cream 4 scoops

METHOD
Take maida and baking powder in a bowl. Break eggs, one by one, into it and mix. Add milk and mix well taking care that no lumps are formed. The mixture should have batter like consistency.Peel bananas and slice. Heat one tablespoon of butter in a pan, add banana slices and sauté for three to four minutes or till the slices start turning a light brown. Add sugar, cinnamon powder and raisins. Mix. Heat half a tablespoon of butter in another pan. Rotate the pan so that the butter spreads all over. Drain excess. Pour a ladleful of batter and again rotate the pan to spread the batter evenly. Cook on one side, flip and cook on the other side. Repeat for making the remaining pancakes. Place a pancake on a serving plate. Keep some stuffing on one side. Sprinkle desiccated coconut and fold the pancake. Spread some chocolate sauce on top. Serve with a scoop of vanilla ice cream.

ICED TEA

ICED TEA

Black flavoured Tea served chilled.

Preparation Time : 5 minutes

Cooking Time : 10 minutes
Servings : 4


INGREDIENTS

Tea bags 4
Sugar syrup to taste
Lemon juice 4 teaspoons
Ice cubes as required
Fresh mint leaves a few sprigs
Lemon, sliced thinly 1


METHOD
Boil one cup of water. Add four tea bags and make a decoction. Pour this equally into four glasses. Add sugar syrup to taste and stir. Add one teaspoon lemon juice to each glass and stir. Add plenty of ice cubes and fill up the glasses with water. Stir well. Decorate each glass with a sprig of fresh mint leaves and a lemon slice on the rim. Serve immediately.

PARTY PUNCH

PARTY PUNCH

A delightful drink prepared with mango, orange and vanilla ice cream

Preparation Time : 15-20 minutes


Servings : 4


INGREDIENTS

Orange juice 2 cups
Mango juice2 cups
Vanilla ice cream 4 scoops
Ice cubes 1 cup
Rose syrup 4 tablespoons


METHOD
Pour one tablespoon rose syrup in each glass and swirl for form a design. Refrigerate. Churn orange juice, mango juice and vanilla ice-cream along with ice cubes till smooth. Pour prepared punch in glasses and serve immediately.

KADAI PANEER

KADAI PANEER

Cottage cheese cooked in spicy kadai masala

Preparation Time : 25-30 minutes

Cooking Time : 12-15 minutes
Servings : 4


INGREDIENTS

Cottage cheese (paneer) 1 inch triangles500 grams
Oil 3 tablespoons
Whole dry red chillies, broken 2
Cloves 2
Coriander seeds, crushed 2 tablespoons
Onion , sliced 2 medium
Cinnamon one inch sticks 2
Bay leaves 2
Garlic paste 2 teaspoons
Ginger paste 2 teaspoons
Red chilli powder 2 teaspoons
Tomatoes, chopped 5-6 medium
Salt to taste
Fresh coriander leaves, chopped 2 tablespoons


METHOD
Heat oil in a kadai, add broken red chillies, cloves, crushed coriander seeds and onions and sauté for two minutes. Add cinnamon and bay leaves and stir. Add garlic paste, ginger paste and red chilli powder and stir. Continue to sauté for two minutes. Add tomatoes and salt and sauté till the tomatoes become soft. Add paneer and stir gently. Cook on low heat till the paneer is heated through. Garnish with coriander leaves, toss and serve.

CHOLE DHANIA MASALA

CHOLE DHANIA MASALA

A spicy chick pea curry cooked in a flavourful green masala

Preparation Time : 6 hours 30 minutes

Cooking Time : 25 minutes
Servings : 4


INGREDIENTS

Chickpeas (kabuli chana) 3/4 cup
Split Bengal gram (chana dal) 1/4 cup
Salt to taste
Cinnamon 1/2 inch stick
Cumin seeds 1 1/2 teaspoons
Coriander seeds 1 1/2 teaspoons
Black cardamom 1
Cloves 4-5
Fresh coriander leaves 1 small bunch
Green chillies 2
Ghee 4 tablespoons
Onion , sliced 1 medium
Garlic paste 1 teaspoon
Ginger paste 1 teaspoon
Dry mango powder (amchur) 1/2 tablespoon
Garam masala powder 1/2 teaspoon
Black salt (kala namak) to taste
Red chilli powder 1/4 teaspoon


METHOD
Soak kabuli chana and chana dal separately for four to six hours. Drain and mix. Add three cups of water and a little salt and pressure cook for five to six whistles. Lightly roast and powder cinnamon, cumin seeds, coriander seeds, black cardamom and cloves. Grind coriander leaves and green chillies to a smooth paste. Heat three tablespoons ghee in a kadai, add onion and sauté for three to four minutes or till golden. Add garlic paste and ginger paste and continue to sauté for another minute. Add the spice powder, dry mango powder, garam masala powder, black salt and coriander paste and sauté for two to three minutes or till ghee separates from the masala. Add kabuli chana and chana dal, and mix. Add half a cup of water if the mixture is too dry. Adjust salt and let the mixture come to a boil. Reduce heat and simmer for four to five minutes. Heat the remaining ghee in a small pan, take it off the heat and add red chilli powder and immediately pour over the chana. Cover immediately and let it stand for five minutes. Serve hot with puris.

MALBARI MUTTON

MALBARI MUTTON
A popular spicy mutton preparation from Kerala
Preparation Time : 25-30 minutes
Cooking Time : 1 hour 15 minutes
Servings : 4

INGREDIENTS
Mutton, 1 1/2 inch pieces on the bone 800 grams

Oil 1/2 cup

Cumin seeds 1 teaspoon

Coriander seeds 1 tablespoon

Whole dry red chillies, broken 4-5

Fenugreek seeds (methi dana) 1/2 teaspoon

Cinnamon 2 one-inch sticks

Green cardamoms 4-6

Cloves 6-8

Bay leaves 2

Coconut, scraped 3/4 cup

Poppy seeds (khuskhus/posto) 2 tablespoons

Black peppercorns 10-12

Ginger, roughly chopped 2 one-inch pieces

Garlic, roughly chopped 12-15 cloves

Green chillies, roughly chopped 3-4

Mustard seeds 1/2 teaspoon

Curry leaves 10

Onions, sliced 2 medium

Turmeric powder 1 teaspoon

Red chilli powder 1/2 teaspoon

Salt to taste

Tomatoes, chopped 3 medium

METHOD
Heat two tablespoons of oil in a pan and add cumin seeds, coriander seeds, red chillies, fenugreek seeds, cinnamon, green cardamoms, cloves and bay leaves. Stir fry for half a minute. Add coconut, poppy seeds, black peppercorns and cook till coconut changes its colour slightly. Remove from heat, cool slightly and then grind into a fine paste. Grind ginger, garlic and green chillies into a paste. Heat the remaining oil in a deep pan, add mustard seeds and curry leaves. When the seeds splutter add onions and sauté till golden brown. Add mutton pieces and ginger-garlic-green chilli paste. Sauté on high heat for ten minutes, stirring continuously. Add turmeric powder, red chilli powder, salt and tomatoes. Sauté till oil leaves the masala. Add four cups of water, bring it to a boil. Cover the pan and simmer for at least half an hour or till mutton is fully cooked. Now add the masala paste and salt. Mix well. Add more water if required. Simmer for ten more minutes. Serve hot.

Scandinavian Brownies

Scandinavian Brownies


Ingredients
1+1/3 cup (150 g) all-purpose flour
1+½ cup (330 g) sugar
4 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon vanilla extract
¾ cup (170 g) butter
3 fl oz (0.9 dl) boiling water
3 eggs
4 oz (120 g) chocolate chips (40-50% cocoa)
5 oz (150 g) chopped walnuts or pecan nuts

Frosting
1/3 cup (75 g) butter
8 oz (220 g) sweet or semisweet dark chocolate
2 tablespoon light corn syrup
2 tablespoon hot espresso or very strong coffee

Method
Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).
Line a 13 x 9 in (33 x 23 cm) cake tin with grease proof or other non-stick paper and grease the tin.
Melt the butter in a saucepan.
In a bowl combine flour, sugar, cocoa powder, baking powder and vanilla extract.
Add eggs, melted butter and hot water and mix until smooth.
Add chocolate chips and nuts.
Bake at 350 degrees F until a wooden pick inserted in center comes out clean, approximately 20-30 minutes.
Cool the cake. Glace with the chocolate frosting.
For the frosting, mix butter, chopped chocolate, syrup and coffee and heat in a double boiler until melted. Stir until smooth and spread over the cake.

Variations
For these brownies you may instead use frosting with cocoa powder.
You may add 1 tablespoon of espresso mix to brownie batter and use only semi-sweet ghiradelli chocolate chips and baking chocolate for the best result.

LUNCHEON SALAD

LUNCHEON SALAD
Boiled boneless chicken and fresh vegetables tossed in mayonnaise and french dressing

Servings : 4

INGREDIENTS
Boneless chicken, cubed and boiled300 grams

Red apple 2

Celery, trimmed 4 stalks

Dark green cucumber 4

Processed cheese, cut into thick strips 100 grams

French Dressing 3 tablespoons

Mayonnaise 1 cup

Lettuce 1

Red radish 5

METHOD
Shred the chicken and set aside. Peel the apples and slice thinly. Soak in two cups of lightly salted water. Drain and set aside.Cut the celery into two-inch pieces. Slice thinly and soak in two cups of iced water. Drain and set aside. Soak the cucumbers in two cups of iced water. Wipe dry. Cut into two-inch pieces, then into strips. Place the apples, celery, cucumbers, shredded chicken and cheese in a bowl. Pour the French dressing over and toss to mix. Add the mayonnaise and mix well. Line a chilled salad bowl with the lettuce leaves. Spoon the salad into it and garnish with radish roses. serve immediately.

Recipe Tip :
You can substitute apples with boiled potato cubes.

ATTA BISCUITS

ATTA BISCUITS
Buttery short-crust whole-wheat cookies

Servings : 4

INGREDIENTS
Whole wheat flour (atta) 1 1/4 cups

Bran 2 tablespoon

Refined flour (maida) 1/3 cup

Butter chilled110 grams

Sugar, powdered 1/2 cup

Milk As required

METHOD
Preheat the oven to 160°C. Take whole wheat flour in a bowl. Add bran, refined flour and mix. Add chilled butter cut into small pieces and mix with fingertips till the mixture resembles breadcrumbs. Add powdered sugar and mix. Add cold milk (or water or a mixture of the two) and knead lightly taking care not to overwork the dough. Sprinkle some flour on the worktop and roll out the dough to one-fourth inch thickness. With different shaped cookie cutters cut out biscuits. Place the biscuits on a baking tray keeping a little space between each. Bake in preheated oven at 160°C till done. Cool and store in airtight tins.

PRAWN COCONUT MASALA

PRAWN COCONUT MASALA
Deliciously delightful prawn curry from Goa
Preparation Time : 10-15 minutes minutes
Cooking Time : 25-30 minutes
Servings : 4

INGREDIENTS
Prawns (kolambi/jhinga), shelled and headless400 grams

Cinnamon 1 inch stick

Cloves 8-10

Cumin seeds 2 teaspoons

Coriander seeds 1 tablespoon

Dried red chillies 8-10

Coconut, scraped 1/2 cup

Malt vinegar 2 tablespoons

Oil 3 tablespoons

Onions, finely chopped 3 medium

Ginger paste 1 tablespoon

Garlic paste 2 teaspoons

Salt to taste

METHOD
De-vein and wash prawns thoroughly. Drain well. Grind together cinnamon, cloves, cumin seeds, coriander seeds, red chillies, coconut and vinegar to a smooth paste. Heat oil in a kadai. Add onions and sauté for about five minutes or until light brown. Add ginger paste, garlic paste and the ground masala paste and sauté for two to three minutes. Add three-fourth cup of water and cook on high heat for four to five minutes. Add prawns and salt to taste. Cook for five minutes on medium heat or till prawns are tender. Serve hot with boiled rice.

CHEESY GARLIC BREAD

CHEESY GARLIC BREAD
This is a perfect side dish for any pasta and a delicious appetizer.
Preparation Time : 10 minutes
Cooking Time : 7-10 minutes
Servings : 4

INGREDIENTS
French Loaf (Baguette) 1

Garlic, minced 4-5 cloves

Butter 200 grams

Cheese, grated 2 tablespoons

Dried mixed herbs 1 teaspoon

Sesame seeds (til) 1/2 teaspoon

Black peppercorns, coarsely ground 1/2 teaspoon

Salt to taste

Aluminium foil to wrap and bake

METHOD
Preheat oven to 175°C. Cut the loaf/baguette into 2 -3 cm slices, not slicing the loaf completely. Add minced garlic to the butter. Add seasoning to taste. Add the garlic butter in the gaps, spread remaining butter over the loaf.. Sprinkle with grated cheese and some sesame seeds on the loaf Wrap in a foil and seal the ends. Then place in the centre of the oven and bake for 7-10 minutes. Remove from the oven carefully and serve unwrapped with accompaniments.

ALMOND COOKIES

ALMOND COOKIES
Crisp and delicious – these cookies are simply irresistible

Servings : 4

INGREDIENTS
Almonds 36

Refined flour (maida) 1 3/4 cups

Baking powder 1 teaspoon

Soda bicarbonate 1/2 teaspoon

Salt 1/4 teaspoon

Butter 1/2 cup

Sugar 3/4 cup

Eggs 2 large

Almond essence 1/2 teaspoon

Vanilla essence 1 teaspoon

METHOD
Preheat oven to 350F. Grease cookie sheets (baking trays). Blanch almonds in two cups of hot water for ten minutes. Drain and peel. Combine flour, baking powder, baking soda and salt in a bowl. Sieve the mixture. Cream butter and sugar in mixing bowl until light.Add one egg and beat until light and fluffy. Beat in almond and vanilla essences. Gradually add dry ingredients and knead lightly to make a dough. Beat the remaining egg lightly. Divide the dough into one and a quarter inch diameter balls. Arrange them two inches apart on prepared cookie sheets. Flatten each slightly with the palm of the hand and brush lightly with the beaten egg. Gently press an almond in the center of each cookie. Bake in the preheated oven for ten to twelve minutes at 350F or until golden brown. Cool on racks and serve.

Mocha Coffee

Mocha Coffee

Ingredients:
400 ml. strong coffee
400 ml. strong drinking chocolate
4 tbsps. whipped cream
2 tsp. nutmeg
2 tsp. soft brown sugar



Method:
Mix the coffee and chocolate in a pan and heat.
Flavour with nutmeg and brown sugar.
Pour into mugs and top with whipped cream.

BANANA WALNUT CAKE

BANANA WALNUT CAKE
Delicious cake flavoured with bananas and walnuts.
Preparation Time : 20 minutes
Cooking Time : 1 hour 20 minutes
Servings : 4

INGREDIENTS
Bananas 4 large

Lemon juice 1 tablespoon

Walnuts 5-6

Refined flour (maida) 2 cups

Baking powder 1 teaspoon

Soda bicarbonate 1/4 teaspoon

Butter 10 tablespoons

Sugar 3/4 cup

Eggs 3

Vanilla essence 1 teaspoon

Coffee powder 1 teaspoon

Cinnamon powder 1 teaspoon

Milk 10 tablespoons

METHOD
Preheat oven to 180°C. Grease a baking dish. Peel and mash bananas, add lemon juice and mix well. Shell walnuts and coarsely chop them. Sieve flour with baking powder and soda bicarbonate. Cream butter and sugar till light and fluffy. In a separate bowl break eggs one at a time and beat them well. Add the beaten eggs to the butter and sugar mixture and mix. Mix walnuts, vanilla essence, coffee powder and cinnamon in a bowl and add to the flour mixture. Add the flour mixture alternating with the banana mixture to the butter, sugar and egg mixture. Add milk. Mix lightly. Pour the batter into the greased baking dish and bake in the preheated oven at 180°C for about one hour. Let it cool in the dish initially and then gently unmould it onto a rack and leave it to cool. Cut into slices and serve with tea.