| Type | Veg | Non-veg |
| Breakfast | 9 | 4 |
| Snacks/Fast food | 8 | 3 |
| Starters | 3 | |
| Full course meal | 25 | 26 |
| Appetiser | 3 | 1 |
| Accompaniment | 7 | |
| Sweet dishes | 8 | - |
| Deserts | 9 | - |
| Juices/Milk shakes | 4 | - |
| American Delicacy | 12 | 1 |
| Chinese Delicacy | 1 | |
| Italian Delicacy | 18 | 4 |
| Spanish Delicacy | - | 1 |
| Other Delicacies | - | 3 |
| Total | 106 | 43 |
Ingredients:
1 cup semolina (sooji) 2 green chillies, finely chopped 1/2 cup boiled green peas(optional) 1 medium-sized tomato, finely chopped 1/2 inch piece ginger, finely chopped 8-10 curry leaves 1/2 tsp mustard seeds 8 tbsp oil Few coriander leaves, chopped Salt to taste Juice of one lemon Heat oil in a kadai. When hot, add mustard seeds and reduce flame. When the mustard seeds stop crackling, add ginger, green chillies and curry leaves. After a minute, add semolina and stir on low flame for 3 to 4 minutes. Now put in chopped tomato and continue to stir, till tomato pieces become soft and blend with the semolina. Add green peas, half the coriander leaves, salt and two full cups of water. Increase flame and cook till the water dries up and you see holes in the semolina. Reduce flame, cover and cook for 2 to 3 minutes. Before serving, add lemon juice and mix well. Take out in a serving dish and garnish with remaining coriander leaves.
Ingredients:
2 cups pohe(beaten rice, thick variety) 2 medium-sized potatoes boiled, peeled and cut into small pieces 1 medium-sized onion, finely chopped 2 green chillies, chopped 3/4 inch ginger, finely chopped 1/2 tsp cummin seeds 1/4 tsp red chilli powder 1/4 tsp sugar 1/4 tsp turmeric powder 2 tbsp grated coconut(optional) 4 tbsp oil 10 to 12 curry leaves Salt to taste Few coriander leaves finely chopped 1 lemon(optional) Heat oil in a thick-bottomed kadai, add cummin seeds, curry leaves, chillies and ginger. When they splutter, add onions and reduce flame. Stir for a couple of minutes. Add boiled potatoes. Now add sugar and all ground spices, except salt and stir for one to two minutes. Put pohe in a sieve bowl and wash under a running tap for a minute or two. Drain out excess water and add to potato onion mixture being cooked. Add salt and half the coriander leaves. Mix well, cover with fitting lid and allow to cook on lowest flame for a couple of minutes till you find the pohe really hot and steaming. Put off flame and add juice of one lemon, mix well and serve garnished with remaining coriander leaves and ground coconut.
Ingredients:
3 cups of rice, boiled A bunch of cilantro leaves. 3-4 green chillies. 2 teaspoons of dessicated coconut (You can get this at an Indian Grocery store). 3 medium onions, sliced fine. 1/2 an onion, chopped. A few sticks of cinammon, a few cardommom seeds, a few cloves. 1 1/2 Teaspoons red chilli powder. Salt to taste. 2 flakes garlic. 1 inch piece ginger. Ghee or melted butter for frying. 1 cup of cauliflower flowerets. Some mixed frozen vegetables like beans, carrots and green peas. Grind together the 1/2 onion, coconut, garlic, ginger and cilantro in the blender, to make a smooth paste. Keep aside. Fry the onions in a little ghee or melted butter. Also add the cloves, cinnamon and cardammom. When onions are browned properly, add the red chilli powder and fry for 30-45 seconds. Now add all the vegetables, including the cauliflower and sprinkle some water on it. Keep covered and cook on a low flame till the vegetables are cooked. This might take approximately 15-20 minutes. Keep sprinkling water periodically to speeden up the process, but do not add excess water as it will ruin the Pulao. When the vegetables are done, transfer the vegeables to a big mixing dish, add all the boiled rice, salt to taste and the blended masala. Mix thoroughly and then heat it either in a microwave or on low heat on the cooking range. It is heated again to let the salt spread across the dish. Serve with Raita. To make Raita you will need: 2-3 onions chopped fine. 1 green chilli, cut into very fine pieces. 1 packet of buttermilk.(Do not use plain or flavoured yoghurt. Buttermilk is available easily at your grocery store). 1 Cucumber chopped(Optional). 1-2 tomatoes chopped finely. Salt to taste. Mix all the above ingredients in a dish and leave it to set in the refrigerator. This will go very well with hot steamy Pulao.
Ingredients:
1 cup Basmati rice 1/2 cup shelled green peas 2 green chillies, chopped 1/2 inch piece ginger, chopped 1/2 tsp cumin seeds 1/4 tsp turmeric powder 1/2 tsp coriander powder 1 medium-sized tomato, chopped 2-3 tbsp oil 4-5 curry leaves and few coriander leaves Wash and soak rice in a bowl of water for 15-20 minutes. In a thick-bottomed pan, heat oil. Add ginger, green chillies and cumin seeds. When cummin seeds splutter, add curry leaves and peas, and mix well. Now add all other dry spices and stir for a minute or two. Add chopped tomato, cover the pan and reduce flame. After about five minutes, mix well. Now add rice, salt, corainder leaves and 2 1/4 cups water. Cook on high flame with pan uncovered, till all the water dries up and yo see holes in the rice. Reduce flame, cover pan with tight lid and cook on lowest flame for about five minutes. Open lid, mix rice well, cover and cook for another five minutes till rice is done. It should be steaming, soft, yet not lumpy. Serve hot with pickle, raita and papad.
Ingredients:
One cup toor dal. Two medium tomatoes. A bunch of coriander leaves. 2 teaspoons full coriander powder. Some red chillies(around 10) or 2-3 teaspoons of chilli powder. 2-3 flakes garlic. A small piece of ginger. Some butter. Three small onions. 1 teaspoon cumin seeds or powder. Some cardamom, cinammon, cloves. salt to taste. Boil the toor dal in the cooker for only two whistles. It should be just boiled and not too soft. In the blender, grind together two onions, garlic, ginger, coriander leaves, tomatoes,cumin seeds,coriander powder and the red chillies (or powder). Slice the other onion finely. Melt some butter in a pan and fry the sliced onion with the cardomom, cinammon and cloves. When the onions are turning a little brown, add the ground masala and fry for around 15-20 minutes(all the water should have evaporated, and the paste should be dry!!!). Now add the boiled dhal to it and add a little water to make a gravy. Add salt to taste. Boil for a while till you get the required consistency. This is really delicious if you make it right. It is also very easy. The trick here is to fry the masala well. That's it. Eat it hot with rice and papad.
Ingredients:
One cup chana dal 1 medium sized-onion, finely chopped 1 medium sized-tomato, finely chopped 2 green chillies, chopped 1/2 inch piece ginger, chopped 1/2 tsp corainder powder and few corainder leaves chopped 1/4 tsp turmeric powder 1/4 tsp cumin powder 3 tbsp oil Soak dal in a bowl of water for an hour or two. Heat oil in a pressure cooker. Add green chillies, ginger and chopped onions. Stir for a few minutes on low flame till onions are soft. Add dal, chopped tomato and all the dry spices. Cook on low flame, stirring occasionally till tomato pieces are fully dissolved. Add 2 1/2 cups of water and salt and pressure cook for 10 minutes. Serve hot garnished with corainder leaves. You may add the juice of half a lemon before serving.
Ingredients:
120 gm urad dal whole 30 gm red kidney beans Salt to taste 3 1/2 tsp ginger paste 3 1/2 tsp garlic paste 120 ml tomato puree 150 gm red chilli powder 150 ml cream Pick and wash lentils in running water and soak overnight, drain and put in handi, add salt and 1 1/2 litres water, bring to boil, cover and simmer till lentils are cooked and 2/3 of water has evaporated. Mash the lentils lightly, add ginger garlic paste, and tomato puree and chilli powder and 150 gm of butter, stir and cook for some time, add cream and stir and cook. Adjust seasoning.
Ingredients:
1 cup peanuts, crushed, roasted 4-5 green chillies 1/2 inch piece ginger 2-3 tsp yoghurt 1 tsp ghee (clarified butter) 2-3 curry leaves 1 tsp while cumin(jeera) 3-4 cups water Rock salt to taste Method: -> Grind peanuts, yoghurt, chillies and ginger in a food processor to a paste. Set aside. -> In a kadai, heat ghee. Add cumin and curry leaves and let splutter. -> Add ground paste and 2 cups of water. Cook till thick. -> Serve hot with Parsai ke Chawal. Health note: Peanut lowers cholesterol good quality fat high protein while the juice of curry leaves is good for digestion and is a herbal tonic that strengthens function of stomach and promotes digestion.
Ingredients:
One cauliflower cut into small flowerets.
3-4 Green chillies(Not bell peppers!!)
1 bunch of green onions(Shallots), If not available use white onion
3 flakes of garlic,crushed finely.
4-5 flakes of garlic,chopped.
Some hot sauce like tabasco sauce or Cayenne pepper sauce(about 2 tbsp).
A little ginger, crushed finely.
3 tablespoons of Chappati Flour(You can get this at an Indian grocery
store.It's called Atta).
3 tablespoons of Cornflour(They sometimes call it Corn starch).
Salt to taste.
Oil for deep-frying the cauliflower.
Oil for making the sauce.(About 2 tablespoons).
2 teaspoons of Red chilli powder.
1 Teaspoon Soya sauce.
Make a batter out of the 2 tablespoons of Cornflour and all the
Chappati Flour. Finely crush the ginger and garlic and add it to the
above batter. Add the red chilli powder, salt, 1/2 teaspoon of soya
sauce and some tabasco or chilli sauce. Mix well by hand. Dip the
cauliflower flowerets in it and deep fry till golden brown. Drain and
keep aside.
To make the sauce:-
Dissolve the remaining cornflour in 1-2 tablespoons of water,
add the remaining(1/2 teaspoon) of soy sauce, salt, and tabasco sauce.
Mix all this well and keep it aside.
Heat oil in a frying pan and add chopped green-chillies, chopped
garlic, chopped green onions. Stir fry for about 5-6 minutes. Then add
the above prepared cornflour paste and lower the heat. The sauce will
begin to thicken and when it is thick enough, take it from the fire
and pour it over the fried flowerets.
The above recipe is for a Chinese style Cauliflower Manchurian.
If you want to give it a touch of Indian, you can make the following
changes in the recipe:
- Use Cilantro(Coriander leaves) and put it in the batter when
frying the cauliflower. Also after the thick sauce is prepared, garnish
it with some cilantro.
- Add whole jeera to the batter used for frying the cauliflower.
- Do not use any tabasco or chilli sauce in the batter or in the
preparing the sauce. Use lemon juice or lime juice instead.
- Use ghee or melted butter to make the sauce instead of using oil.
This dish is extremely easy and also yummy. It is a little time
consuming though, because of the preparation and frying time.
Ingredients:
One Packet of chopped spinach leaves 2 medium size onions 2-4 flakes of garlic 1 inch piece ginger 4-5 green chillies 1 teaspoon red chilli powder 2 teaspoons coriander powder 1 teaspoon cumin powder(or crushed cumin) A pinch of turmeric 2 tomatoes Cooking Oil Paneer, cut into cubes Oil for frying the Paneer. Deep fry the Panner cubes in oil, drain and set aside. Boil in an open vessel, along with a little water, the spinach, tomato garlic, ginger and green chillies. When done, blend into a coarse paste. Chop the onions and fry them till they turn brown. Add the red- chilli powder, coriander powder, cumin powder and turmeric and fry for about 30 seconds. Add the blended spinach paste and the fried paneer. Add water to get the required consistency. Add salt to taste and bring to a boil. Eat hot with tortillas or pita bread.
Ingredients:
For the Kofta: 1 1/2 lb. potatoes 2 heaped tablespoons each of crumbled paneer, khoya and thick malai 4-5 cashewnuts chopped 1 tablespoon raisins 2-3 finely chopped green chillies 1/4 tsp sugar 1 tsp coriander powder 1 tsp cumin powder 1 tsp red-chilli powder 1/2 tsp cardammom powder Salt to Taste Cooking oil Oil for frying the koftas For the gravy: 2 medium onions,chopped 3 flakes garlic,crushed 1 inch ginger,crushed 3 large tomatoes,pureed 1 tsp red-chilli powder 1/2 tsp garam masala powder 1/2 tsp dhania(corainder) powder 1/2 tsp cumin powder 2 tsp powdered poppy seeds 1/2 tsp sugar 1 tbsp ground peanuts Boil the potatoes till tender. Peel, mash and add salt to taste. Keep aside. Mix all the other ingredients for the kofta into a paste. Make rounds of the potato dough and place a little of the prepared mixture in the center of each round. Seal the edges and shape into stuffed rounds. Deep fry each kofta till golden brown. Drain and keep aside. Blend together the onions, ginger and garlic and fry in 3 tbsp of oil till brown and the oil begins to seperate. Add the pureed tomatoes and the masala powders. Add the poppy seeds and fry for a minute. Add the sugar and the ground peanuts. The gravy will begin to thicken. You can also add some malai to thicken it some more. Mix in some water if necessary. When the gravy comes to a boil, add the koftas. Heat through and serve. The koftas should be put in just before eating the dish or else they will turn soggy.
Ingredients:
1 1/2 lb. tomatoes 1 teaspoon asoefetida(hing) 1/2 tsp fenugreek (methi) 1 tsp mustard seeds A pinch of Turmeric 1 1/2 tsp red chilli powder 1/2 cup of thick tamarind juice Salt to taste Cooking Oil Chop the tomatoes finely. Heat the oil and fry the hing, mustard and fenugreek seeds. When the mustard starts crackling, add the chopped tomatoes and fry till the tomatoes are soft. Blend it into a paste and keep aside. Heat some oil in a pan, add the turmeric and red-chilli powders and fry for 45 seconds. Add the tomato paste, salt and the tamarind juice. Boil for around 10 minutes. Tastes excellent with rasam and rice.
Ingredients:
1 cup tur dal, washed and drained 250gm tomatoes, chopped fine 4 tbsp rasam powder 4 cloves garlic, chopped fine 4 green chillies, chopped fine 1 lemon-sized tamarind ball, soaked in water and pulp extracted 1 tsp mustard seeds 10 curry leaves 1 red chilli, broken in two 2 tbsp ghee 1 litre water Method: -> Place dal and water in a large saucepan. Let boil, stirring occasionally and skimming off scum. -> Cook till dal is cooked through but not mushy. -> Add rasam powder. Boil till fragrant. Add tomatoes. Boil till mushy. -> Prepare temper as follows: heat ghee; splutter mustard, red chilli and curry leaves add garlic and green chillies and fry. Pour over rasam. Add tamarind pulp. Simmer 15 minutes. Serve hot as a soup.
Ingredients:
4-5 medium-sized karela
Salt to taste
2 medium-sized onions
1 inch knob ginger
5 clove garlic
4 dried whole red chillies
1 tbsp coriander seeds
1 tsp cumin seeds
1 tsp white sesame seeds
1 1/2 tsp oil
1/4 cup tomato puree
2 tbsp grated jaggery
2 tbsp tamarind pulp
Method:
Wash, scrape and cut karela in half, lengthwise; remove seeds and thinly slice. Apply salt and leave aside for 10 to 15 minutes. Wash with plenty of water, drain and squeeze out excess water.
Peel and chop onions. Peel ginger and wash well. Peel garlic. Grind ginger and garlic to a fine paste.
Roast whole red chillies, coriander seeds, cumin seeds and white sesame seeds on a medium hot tawa till light brown, stirring continuously. Cool the mixture and then grind to a fine powder.
Heat oil in a non-stick pan and add sliced karela and stir-fry for 4 to 5 minutes or till slightly browned. Add chopped onions and stir-fry for 3 to 4 minutes.
Add ginger and garlic paste and again stir-fry for one to two minutes. Add tomato puree and cook further for a few minutes.
Add ground powder, grated jaggery, tamarind pulp and salt. Stir well and add one cup of water and bring to boil. Reduce to medium heat, cover and simmer for five minutes.
Ingredients:
4 potatoes 500 gm cauliflower 4 to 5 tbsp oil 1 tsp cumin seeds 1 1/2 tsp ginger garlic paste Salt to taste 1/2 tsp turmeric powder 1 big tomato, finely chopped 1 1/2 tsp red chilli powder 2 tsp coriander-cumin seed powder 1/2 tsp garam masala powder 2 tbsp finely chopped coriander leaves, for garnishing Peel and cube the potatoes into small pieces. Wash and cut the cauliflower into small flowerets. Heat oil in a pan and add the cumin seeds. When they splutter, add the ginger garlic paste. Fry for a minute, then add the potato pieces and the cauliflower. Add salt to taste and turmeric powder. Saute for 2 to 3 minutes. Simmer. Cook covered with a lid with some water on it. When the aloo gobi is almost done, add the chopped tomato, red chilli powder and coriander cumin seed powder and saute on a low flame for a few minutes till the vegetables are done. Sprinkle garam masala powder and garnish with coriander leaves.
Ingredients:
1 1/2 cups of Basmati rice Paneer , cut into cubes and deep fried 1 cup green peas A small bunch of Fenugreek leaves(Methi) 2 tomatoes, chopped fine 6 flakes garlic, chopped fine 2 green chillies, chopped fine 1/2 tsp turmeric powder 1-2 tsp red chilli powder Salt to taste Cooking Oil Heat oil in a pan. Add garlic paste and fry well. Add the chopped tomatoes,chopped fenugreek leaves, green chillies, green peas, red-chilli powder,turmeric and salt. Continue frying for 10 minutes. Add the rice and fry well for 4-5 minutes. Add enough water to this and pressure cook on low heat for 5-6 minutes. Garnish with fried paneer.
Ingredients:
1 1/4 cups Basmati rice
2 medium-sized bundles spinach
3/4 cup frozen corn kernels
1 inch knob ginger
4-6 cloves garlic
2-3 green chillies
1 1/2 tsp oil
1 tsp cumin seeds
1 bay leaf
2 cloves
5 pepper corns
2 green cardamom
2 black cardamom
1 inch piece cinnamon
1 blade Mace
1 tbsp lemon juice
Salt to taste
Method:
Wash Basmati rice and then soak in sufficient water for half an hour.
Clean and thoroughly wash and chop spinach. Thaw frozen corn kernels till they are soft.
Peel, wash and finely chop ginger and garlic. Wash green chillies, remove stem and then slit them into two.
Heat oil in a non-stick pan, add cumin seeds and when they start to change colour, add bay leaf, cloves, pepper corns, green cardamom, black cardamom, cinnamom and mace. Stir-fry briefly.
Add chopped ginger, garlic and slit green chillies. Cook on medium heat for a minute.
Add corn kernels and continue cooking for two to three minutes. Drain and add Basmati rice, stir gently for about a minute. Add two and half cups of water, add salt to taste. Bring to a boil, add chopped spinach and mix well.
Cook on high heat, stirring gently but continuously.
When water is almost absorbed, add lemon juice and lower the heat.
Cover the pan and continue cooking for about five to seven minutes or till the rice is completely cooked.
Ingredients:
1/2 cup soyabeans, soaked overnight 1 cup cooked rice 1 stick cinnamon (dalchini) 1 cardamom (elaichi) 1 bay leaf Salt to taste For the masala mixture 1/2 cup onions, sliced 1/2 teaspoon cumin seeds (jeera) 1 teaspoon ginger-garlic paste 1 cup tomatoes, chopped 1/2 teaspoon turmeric powder (haldi) 1/2 teaspoon chilli powder 1/2 teaspoon coriander (dhania) powder 1/4 cup low fat milk or low fat curds 1 1/2 cups mixed boiled vegetables (peas, french beans, cauliflower) 1/4 cup mint, chopped 1/4 cup chopped coriander 1 teaspoon oil Salt to taste Method: -> Wash and drain the soyabeans. Add approx. 2 cups of water and the cinnamon, cardamom, bay leaf and salt and cook over a medium flame till they are cooked. Drain and keep aside. -> Combine the cooked rice and soyabeans. For the masala mixture -> Heat the oil in a non-stick pan and add the cumin seeds. -> When they crackle, add the onions and ginger-garlic paste and saute till the onions are lightly browned. -> Add the tomatoes, turmeric powder, chilli powder, corainder powder and 1/4 cup of water and cook till the water evaporates and the tomatoes are soft. -> Add the milk, salt and boiled vegetables and mix well. Simmer for 5 to 7 minutes till the mixture is semi dry. Then add the coriander and mint leaves. -> Spread half the rice and soya beans in a 200mm(8inch) diameter baking dish and spoon all the masala mixture on top. -> Top with the remaining rice and soya beans and cover with aluminum foil. -> Bake in a pre-heated oven at 180 C(360 F) for 20 to 30 minutes. -> Serve hot, with low fat curds.
Ingredients:
250 gm paneer(cottage cheese) 2 medium sized tomatoes, finely chopped 1 tsp finely chopped ginger-garlic/paste 2 green chillies, chopped 1 small bunch methi leaves(fengugreek) 1/4 tsp garam masala 1 tsp coriander powder and few coriander leaves chopped 2 tbsp oil Cut panner into one-inch pieces and keep aside. Take out all the methi leaves from the stems, awsh and chop finely. In a kadai heat oil. Add ginger, garlic and green chillies. Reduce flame and stir for a minute. Now add methi leaves and cook in open kadai for five minutes. Add chopped tomatoes and the dry spices. Cover with fitting lid and cook for a few minutes till tomatoes and methi are well cooked and soft. Now put in the paneer, add salt and cook on medium flame for 3-5 minutes. Serve hot decorated with fresh coriander leaves.
Ingredients:
2 cups of dried green peas Some jaggery 2 lemon sized balls of tamarind 6-7 split green chillies 9-10 dates 1 bunch of coriander (Cilantro) leaves 3 tbsp dried, dessicated coconut 1-2 tsp chilli powder 1 tsp mustard seeds 3 tsp roasted and powdered cumin seeds 2 tsp roasted and powdered coriander seeds 1 to 2 tsp chat masala Some Rice vada Grated carrot 1 onion, minced Cooking oil Pressure cook the peas with a little water till soft and done. To make the Pani: Boil a glass of water with a small square of jaggery (you can substitute sugar if jaggery is not avaliable, but it will not give you the same taste). Add 2 teaspoons of roasted cumin and the thick juice of one lemon size ball of tamarind. Boil. Cool To make the sweet Chutney: De-seed the dates. Blend into a smooth paste the dates, juice of the other lemon size tamarind ball, a little jaggery, 1 tsp roasted cumin powder, the coriander powder and salt to taste. To make the hot Chutney: Season oil with mustard,add the green chillies, coriander leaves chopped, red-chilli powder and the coconut. Fry for a while and then blend it into a smooth paste, adding salt to taste. For each serving of the chat: Powder some vada and add one portion of the boiled peas to it. Add 3-4 tbsps of the pani, 2-3 tsp of the hot Chutney and 4-5 tsp of the sweet Chutney. Mix well. Sprinkle some red-chilli powder and chat masala on top, garish with grated carrot and minced onion. Eat immediately or it will turn soggy.
Ingredients:
1 packet Buttermilk 2-3 heaped tbsp Bengal gram flour 3-4 slit green chillies A pinch of turmeric For the Pakodis: Bengal Gram flour 3-4 chopped green chillies A pinch of Asoefetida(Hing) 2-3 tsp Red-chilli powder 1-2 tsp cumin seeds Salt to taste Oil for frying For the seasoning: Cooking oil A pinch of Asoefetia(Hing) A sprig of curry leaves 1 tsp mustard seeds 1 tsp fennel(Saunf) 1 tsp red-chilli powder 2 tsp coriander powder 1-2 dried red chillies 2-3 garlic flakes chopped Dilute the buttermilk to get the required consistency. This dish, after done and left to settle, will thicken a lot. So it is advisable to make it of a thin consistency to start with. Add a pinch of turmeric and the bengal gram flour and mix well by hand until all the flour is blended into the buttermilk. Add the split green chillies and salt to taste. Put it on the fire and bring to a boil on low-heat. To make the Pakodis: Mix together all the ingredients for the Pakodis with a little water, to get a batter. Make small balls of the batter and deep fry in oil till done. Drain and add to the buttermilk. The seasoning: Heat about 2 tbsp of oil and add the mustard. When it crackles add the garlic and fry for 20 seconds. Add all the remaining ingredients one by one, adding the fennel at the last. Fry for a few seconds and then add it to the buttermilk.
Ingredients:
3/4 lb. small eggplant(brinjal) Roast and powder 1 tbsp coriander seeds,1 tsp cumin seeds,1 tbsp poppy seeds,2 red chillies, 1 tsp sesame seeds. 2 small onions 2 tbsp coconut 4-5 flakes garlic 1" ginger 1/2 tsp turmeric Curry leaves 1 cup tamarind juice 3-4 split green chillies 1/2 tsp sugar Salt to taste Cooking oil Cilantro(Coriander leaves), chopped Cut the eggplant into quarters and fry them in oil till well browned. Drain and set aside. Blend into a smooth paste the onions,garlic, ginger and coconut. Heat 4 tbsp oil and fry the mixture till browned. Now add the turmeric, mustard,curry meaves and salt to taste. Fry for 2 minutes. Add the tamarind juice, the fried eggplant, the green chillies, sugar, some water and salt to taste. Simmer till gravy thickens. Garnish with chopped coriander(Cilantro)leaves.
Ingredients:
1 lb. green tomatoes(Red ones can be used too) 15-20 red chillies 1 cup chopped ginger 1 cup chopped garlic 2 cups vinegar 1 tsp turmeric 1 tbsp mustard seeds 1 tsp fenugreek 1 1/2 cups oil Salt to taste Slice the tomaotes, smear turmeric and salt on them and soak them in 1 cup vinegar. Leave for about 2 hours. Blend together the garlic, ginger, red chillies and 3/4 of the mustard, with a little vinegar. Heat the oil and add the remaining mustard. When the mustard crackles, add the fenugreek. Fry for 2 minutes and then add the blended mixture and fry well for over 20 minutes. Add the tomatoes and the remaining vinegar. Stir continuously as the mixture comes to a boil. When the pickle is almost done, the oil begins to float at the top. Take it off the heat and let it cool. Store in a clean bottle. Will keep for a year(if anything remains of it!!).
Ingredients:
2 medium-sized cucumbers
2 small onions chopped
1tbs butter
1/2 litre soup stock
1/2 cup milk or cream (or beaten curd)
Mint leaves or sprig of coriander leaves
salt and pepper to taste and
lime
Method:
Scrape and peel the cucumbers and chop finely. Fry the onions in butter, add cucumber and half the stock. Simmer for some 10 minutes. Let it cool, then put it in an electric blender. Add milk or cream and remaining stock. Put into the freezer and let chill. Serve with sprigs of mint or coriander leaves finely chopped.
Add seasoning and squeeze a little lime juice.
Ingredients:
Corn peeled from about 6 cobs
1/2 litre milk
1 cup stock (made either from vegetables, a soup cube or mutton bones if you are non vegetarian)
1 onion
1 capsicum
Salt, pepper and coriander to taste, dash of chilli powder
Chopped coriander leaves
1 tbsp oil
Method:
Put half the corn into the milk and let soak. Slice the onions and capsicums and fry in oil alongwith the remaining corn. Add seasoning. Then pour in the milk and corn mixture. Let it simmer. Add coriander leaves and serve with a dollop of whipped cream. The soup also tastes superb when chilled.
Ingredients:
8 cloves
15 peppercorns
8 one inch pieces of cinnamon
1 tsp cumin seeds
2 tsp chopped ginger
2 tbsp rice
1 tbsp mug dal
1 tbsp masoor dal
Method:
Boil the rice and the two dals together. Blend them in a mixer.
Boil the condiments in ten cups of water until it is reduced to about eight cups.
Add the rice and dal mixture to the boiling water which has the conimets.
br>ý Add salt to taste. Squeeze into this, half a lemon for a little sour taste. Strain the soup. Retrieve some of the peppercorns, the ginger pieces and cinnamon sticks and put them into the soup for garnishing. Add a pinch of cinnamon and clove seed powder.
Serve hot, add coriander leaves before serving, to decorate.
Tip: This is a good soup during winter, especially to clear colds. It also works as a good digestive.
Ingredients:
1 medium-sized bowl of yoghurt 1 cucumber, peeled and finely chopped Red chilli powder(optional) Few corainder leaves Salt, pepper and cumin seed powder to taste Empty the yoghurt in a bigger bowl. Blend yoghurt with a spoon or beater, till smooth. Add chopped cucumber and salt and mix well. Sprinkle pepper, cumin powder and red chilli powder. Garnish with chopped corainder leaves.
Ingredients:
1 medium sized bowl of yoghurt (curds) 2 tbsp khari boondi (available at any farsan shop) Few mint leaves, finely chopped Few coriander leaves, finely chopped Salt, pepper and cumin seeds powder to taste Soak boondi in a small bowl of warm water for 5 to 10 minutes. Beat the yoghurt in a bowl with an eggbeater or fork. Squeeze out the water from the boondi and add to yoghurt. Add chopped mint leaves and salt. Mix well. Put in a serving bowl and serve chilled garnished with coriander leaves, cumin seed and pepper powder.
Ingredients:
226 gm log goat cheese, cut into slices 3 mangoes, diced 1/2 cup cranberries, dried 6 cups fresh spinach 1/2 cup almonds, toasted Method: -> Place 2 slices of goat cheese on the bottom. Then place 2 tbsp mango, 1/2 cup spinach, 2 tsp almonds, 2 tsp dried cranberries and finally 2 slices goat cheese. -> Repeat in the same order. Top with dried cranberries and almonds for garnish. -> Press firmly and refrigerate for an hour. -> Serve with crackers for a nice appetiser.
Ingredients:
1 cup semonlina(sooji) 2/3 cup sugar 1/2 cup pure ghee 6 cardamoms shelled Few pistachios and almonds finely chopped Few raisins(optional) 2 cups water In a pan add sugar to water and put in the shelled cardamoms. Heat over low flame till sugar dissolves completely and water comes to a boil. Keep aside. Heat ghee in a thick-bottomed kadai on low flame. Add semolina and roast on low flame. Keep stirring till semolina and roast on low flame. Keep stirring till semolina is light golden in colour. Now add sugar syrup, increase flame and stir till the sugar syrup is fully absorbed. Reduce falme to lowest, add raisins, cover and cook for five minutes. Serve hot decorated with chopped pistachios and almonds.
Ingredients:
400 gm fresh Paneer Blend to a paste: 2 medium onions 1 ginger piece 4 flakes garlic 2 green chillies Powder together: 2" cinnamon stick 2-3 cardammoms 2-3 cloves 1 tbsp poppy seeds 2 tbsp cashewnuts(or almonds) 2 tomatoes pureed 1 tsp red-chilli powder A pinch of turmeric 2 tsp coriander powder 1 tsp cumin powder Salt to taste Cooking oil Cut the panner into cubes, deep fry in oil till golden brown, drain and set aside. Heat a little oil and fry the onion paste till it begins to brown. Mix in the poppy-cashew powder and the other dry powders. Fry for a minute and then add the pureed tomatoes. Add some water and bring to a boil. Add salt to taste. Add the fried paneer, heat through and eat it hot.
Ingredients:
1 large paneer block, cut in cubes 1 onion, cubed 1 capsicum, cubed 1 tomato, cubed 4-5 mushrooms A bunch coriander leaves, chopped fine For marinade 1/2 cup yoghurt 1 tsp garlic paste 1 tsp ginger paste 2 tsp tandoori powder 1 tsp jeera (cumin) powder 2 tsp chaat powder Salt to taste Red chilli powder to taste Method: -> Mix ingredients for marinade thoroughly. -> Add cubed vegetables. Brush marinade on paneer cubes. -> Refrigerate 3 hours. -> In a kadai, fry marinated paneer in hot oil. Fry vegetables in the same oil. -> Arrange vegetables and paneer on a platter. Garnish with coriander and lemon slices.
Ingredients:
2 medium onions 1" ginger piece 3 flakes garlic 2 red-chillies 1 tsp poppy seeds 1 tsp garam masala 1 1/2 tsp coriander powder 1 tsp cumin powder A pinch turmeric 3 tbsp halved cashewnuts Paneer 1 tbsp raisins Sugar to taste Salt to taste Cooking oil Cube the paneer, deep fry in oil till golden brown , drain and keep side. Blend together the onions, garlic, ginger, red-chilies and poppy seeds. Heat a little oil and fry the onion paste till done. Mix in the dry powders and fry lightly. Add the cashewnuts and raisins. Add some water and let it come to a boil. Add the paneer, sugar and salt to taste. Simmer till gravy thickens.
Palang saager ghonto(West Bengal)
Ingredients:
1 medium-sized bundle of spinach 2 medium-sized potatoes 1 medium-sized brinjal 100 gm red pumpkin 100 gm flat beans 3 tbsp oil 1/2 tsp turmeric 1 tsp paanch phodon(a mixture of 5 seeds - methi,saunf,mustard,kalaunji and jeera, all mixed in equal proportions) 1/2 tsp sugar 1 bay leaf 1 tsp mustard 1 green chilli ground together with little water 2 dry red chillies 2 green chillies Dice all the vegetables. Chop spinach, wash and keep separately. Heat oil in a pan, fry the brinjal with a little turmeric and salt. Keep it aside separately. Now in the remaining oil, put the bay leaf, dry red chillies and paanch phodon. When it sputters, add all the raw vegetables except the spinach. Add salt, turmeric, green chillies and mustard paste and saute for 1 minute. Cover and cook for 5 minutes on a slow flame. Add spinach, fried brinjal and a little bit of sugar. Cover and cook again till done.
Ingredients:
250 gm wheat flour 2 bunches of spinach Hing and salt to taste 1 pinch ginger-garlic paste Boil the spinach in very little water( as spinach tends to give off water when boiled). Take boiled palak and make into a paste in a blender. Mix palak paste and wheat flour. Add hing and salt to taste to the mixture. A pinch of ginger-chilli paste can be added too for a spicy taste. Mix everything and knead into dough. Use a little water if required. Knead well but take care to see that the dough does not become too soft. Divide the dough into portions and roll out into puris. Deep fry in oil. Serve hot with curd or vegetables.
Ingredients:
3 bunches of spinach, chopped 1 1/2 tsp ginger-garlic paste 2 green chillies 1/2 cup tamarind 3 tsp dalia 3 1/2 kasuri methi Oil Boil the spinach, rinse it, grind it with the ginger-garlic paste, green chillies, tamarind and dalia. Add a little oil in a tava and cook the spinach mixture. Cover. Add a little kasuri methi and salt to taste. Cook till done. In another frying pan, spread the dosa batter. When the dosa is almost done, spread the spinach paste evenly on it, and serve.
Ingredients:
2 bunches of spinach 1/2 cup besan A pinch of soda bicarbonate, jeera powder and chilli powder Water and Oil Separate each leaf of the spinach. Wash thoroughly and dry. Add water to the besan to make it to a thick consistency. Add soda, salt, jeera and chilli powder. Heat oil in a kadhai. Dip each leaf into the besan mixture till it is well coated. Fry till golden brown. Serve hot with other assorted pakoras(egg,onion,potatoes) along with green chutney.
Ingredients:
1 1/2 cups gram flour(besan) 1 medium-sized onion, very finely chopped 1 medium-sized potato, very finely chopped 2 green chillies, finely chopped 1/2 inch piece of ginger, finely chopped 1/4 tsp red chilli powder 1 pinch soda bicarbonate or cooking soda Salt to taste Oil for frying Few corainder leaves Mix besan with vegeatbles and spices and make a thick batter with a little water. The consistency should be of a very soft dough. Keep aside for about 15 minutes. Heat oil in a kadai. When it is quite hot take one teaspoon of hot oil and add to the batter. Mix well. Now take a teaspoon of batter at a time and put into the Kadai. Put 5 to 6 spoons at a time. Fry on medium flame turning the pakoras with a sieve till they are golden brown. Remove after draining oil completely. Fry all the pakoras in this way. Serve hot with chutney/ketchup.
Ingredients:
1 bunch of spinach, chopped 3 green chillies, chopped 1 onion, chopped 1 tbsp butter 1 tsp oil Coconut sauce(To serve) Heat the butter and oil in a pan. Add the green chillies and onion and fry for some time. Then add the spinach and salt and stir for some time. Remove from the fire and keep aside. Grease a non-stick rectangular mould 170 mm x 120 mm and put a 5 mm thick layer of the spinach mixture on it. Spoon out a 20 mm layer of the idli batter on it. Steam for 10 minutes. Cool and unmould. Repeat with the remaining batter. Serve hot with coconut chutney.
Ingredients:
2 cubes cheese (50 gm) 1 green chilli 1 small/medium tomato Few coriander leaves, finely chopped 4 slices of bread, buttered on one side Salt and pepper to taste Grate cheese/cut into small pieces. Add finely chopped tomato, chilli and coriander leaves. Mix all together. Add salt and pepper. Divide mixture into two portions. Take two buttered slices of bread at a time and fill in one portion of mixture, keeping the buttered side outside. Place in a sandwich toaster and toast on low gas flame till both sides are golden brown. Serve hot with tomato ketchup/ chilli sauce/ green chutney and potato chips.
Ingredients:
250 gm paneer, finely chopped 1 medium-sized onion, finely chopped 2 medium-sized tomatoes, finely chopped 1/2 inch piece ginger, finely chopped 2 green chillies, finely chopped 1/4 tsp oregano/cummin seeds Coriander leaves, finely chopped 1/2 tsp coriander powder 6-8 slices of bread 3 tbsp melted butter or oil Butter for toasts(optional) Salt to taste Heat butter/oil in kadai. Add oregano/cummin seeds. When they stop spluttering, reduce flame and add green chillies and ginger. Stir for a minute or two. Add onions and stir for 5 minutes. Add tomatoes and cover for a few minutes. When tomatoes are soft and well blended with onion, add Paneer and all other ingredients. Stir and cover. Keep on lowest flame for 2 to 3 minutes. Remove and keep aside. Toast bread in a toaster or on a non stick pan. Apply a little butter and spread cooked paneer on each toast. Cut each toast into halves diagonally. Garnish with coriander leaves. Serve hot with crisp potato wafers.
Ingredients:
800 gm mushroom 4 onions 2 tbsp red chilli paste 2 tbsp ginger-garlic paste 1 tsp garam masala powder 100 gm curd 2 tbsp khus khus and cashew paste 3 tbsp oil for cooking 1 tbsp chopped coriander Cut the onions into thick slices. Wash and cut mushroom into 2 pieces. Heat some oil in a kadhai. Fry onions till transparent, add ginger-garlic paste, chilli paste, curd, khus khus and cashew paste. Roast till the masalas get cook and start living oil add mushrooms and stir for 5 minutes. Garnish with chopped coriander.
Ingredients:
2 medium egg whites 85 gm dark chocolate 175 gm ground almonds 115 gm castor sugar Preheat the oven to 180C/350F and line a baking sheet with baking parchment. Place a bowl over a small pan of simmering water and put the chocolate in it. Melt the chocolate, stirring all the time until it is smooth. In another bowl, whisk the egg whites until stiff. Then add the chocolate, almonds and sugar to the egg whites and fold in with a spoon. Drop teaspoons of the mixture on to the baking sheet, leaving about 2 inches between each one. Bake for 15 minutes, then transfer the macaroons to a wire rack to cool. Store in a tin or plastic box with airtight lid. Give them away wrapped in cellophane and tied with raffia.Makes 20
Ingredients:
300 gm plain chocolate 100 gm double cream 150 gm unsalted butter, softened Plain cocoa powder Chop the chocolate, and melt it in a bowl over a pan of simmering water, stirring all the time until smooth. Meanwhile boil the cream for 2 minutes in a small pan. Remove from heat then cool it until it reaches blood temperature. Add the cream to the chocolate and beat until smooth. Then combine the softened butter with the chocolate cream mixture, working it until it is completely smooth and shiny. It is now ready to shape into truffles. Take little walnut-sized lumps of the mixture, lightly roll them until smooth then roll in the cocoa. Place them on a flat dish covered with baking paper and put in the fridge for at least 2 hours.
Ingredients:
250 gm kheema 2 small potatoes 2 slices of bread or one small pav 1/2 inch piece ginger finely chopped/crushed 1/4 tsp cumin seeds powder 1 tsp coriander powder 1/4 tsp garam masala powder 2 green chillies finely chopped Few coriander leaves finely chopped Salt and pepper to taste Oil for frying Wash and put kheema in a pressure cooker with washed potatoes, ginger, chillies, coriander powder and one cup of water. Pressure cook for 10 minutes after first whistle. Open cooker when cool and remove potatoes. If there is any water in the kheema dry it on high flame for a couple of minutes. When kheema is cool, empty it on a tray/plate. Peel the potatoes, mash them and add to kheema. Add salt, pepper, cumin seed powder and garam masala to kheema mixture. Soak bread in water for a minute or two, squeeze out the water and add to kheema. Finally add coriander leaves. Rub a little oil on your hands and mix the kheema with all ingredients to make a soft dough. Divide the mixture into 8-10 portions. Flatten and shape each into a round cutlet. In a non-stick pan heat three tablespoons of oil. When hot put in 4 to 6 cutlets at a time and fry till both sides are golden brown. Serve hot with fresh salad, ketchup/chutney and bread.
Ingredients:
2 bunches of spinach, chopped 2 onions, chopped 2 potatoes, diced 2 tomatoes, diced 3 cups of atta 1 tsp ginger-garlic paste 1/2 tsp chilli powder 1 tsp oil Heat the oil in a vessel. When hot, add onions, tomatoes, ginger-garlic paste, chilli powder, salt and fry till the onions turn brown. Add spinach and potatoes. Cover for 15 minutes to let the spinach cook in its own juices. When cooled mix with flour to make dough. Roll out like regular chappatis.
Ingredients:
For the pizza crusts: 2 ready-made pizza crusts Oil for brushing For the spinach filling: 3 teacups chopped spinach 2 tbsp onions, chopped 1 tbsp fresh cream white sauce 2 tbsp paneer cubes 1/2 tsp green chillies 1 tbsp oil or butetr Salt and pepper to taste For the topping: Grated cooking cheese(preferably mozzarella) Red or green pepper slices Cook the spinach in very little water until soft. Drain. Heat the oil and fry the onions and green chillies for one minute. Add the spinach, salt and pepper and cook for one minute. Add the cream and paneer. Brush a tray with oil and put the pizza crusts on it. Spread some spinach filling on each crust and sprinkle some cheese and pepper on top. Bake in a hot oven at 200 C(400 F) for 10 minutes or until the cheese has melted. Serve hot.
Ingredients:
200g butternut pumpkin, peeled and cut into small pieces,
500 gm potatoes, peeled and cut into small pieces,
50 gm broccoli, broken into small pieces,
200 gm frozed diced vegetables,
60 gm grated cheddar chesse,
50 gm dry breadcrumbs,
2 tbsp oil
Method:
Steam the pumpkin and potato for five minutes until tender.
Meanwhile, bring a pan of water to boil and cook the broccoli and frozen vegetables for 2-3 minutes, or until just cooked. Drain and place in a bowl.
Mash the potato and pumpkin until smooth. Add to the vegetables the cheese and stir to combine.
Place the breadcrumbs on a plate. Take 1/3 cup of the mixture and coat all over with the breadcrumbs, gently shaping the mixture into thick round patties as you coat them.
Heat oil in a large frying pan over moderate heat. Cook the patties, in two batches, over medium-high heat until they are golden brown on both sides. Drain on paper towels. Serve with a mixed salad.
Ingredients:
1 cup of cabbage chopped finely 1 cup of string beans chopped finely 1 cup of grated carrot 1 cup of grated onion 1-2 tsp black pepper Salt to taste Green-chilli sauce Soy sauce 2 tbsp of ginger-garlic paste Cooking oil 3-4 heaped tbsp Chappati flour Boil the vegetables till they are soft and mushy. Add all the other ingredients to the vegetables and knead the dough into small finger shaped pieces. Deep fry these in oil and drain. Eat hot with tabasco sauce and tomato sauce.
Ingredients:
1 cup maize flour 1/2 cup sour yoghurt 1/2 cup sweet corn kernels 2 tsp ginger-green chilli paste 1/4 tsp hing(asafoetida) 2 tsp sugar 1 tsp lemon juice 1 tsp Eno's fruit salt 2 tsp oil 1 tbsp corainder, chopped fine Salt to taste Oil for greasing For tempering 1 tsp mustard seeds 1 tbsp oil Method: -> Stir maize flour and sour yoghurt with 1/2 cup warm water into a smooth batter. Leave 30 minutes. -> Grease the utensil in which dhoklas will be steamed. Add sweet corn, ginger-green chilli paste, hing, sugar, lemon juice and oil to the flour- yoghurt mixture. Stir well. Add fruit salt, stir gently. Pour batter into greased utensil. Steam 15 to 20 minutes. -> Heat oil, splutter mustard seeds and pour over dhokla. -> Garnish with coriander. Cut into pieces. Serve hot.
Ingredients:
1/2 cup besan flour 1 cup thin buttermilk 2-3 pinches turmeric powder 1 tbsp oil Salt to taste For seasoning 2 tsp oil 1 tsp sesame seeds 1/2 tsp mustard seeds 1 tbsp coconut, scrapped 1 tbsp coriander, chopped fine 2 pinch hing(asafoetida) 2 green chillies, chopped fine 1 stalk curry leaves Method: -> In a bowl, mix water, flour, salt and turmeric to form a smooth batter. -> In a kadai, heat oil. Add batter, stirring constantly to avoid lumps. -> Cook 7 to 8 minutes or till mixture tastes cooked. Pour a ladleful into a large plate. Spread into a thin layer with a large, flat spoon. Set aside. -> When cool, cut into 5 cm(2 inch) strips. With light oiled fingers, roll each strip from one end to the other like a bandage or carpet. Place each roll in a serving dish. When done, scatter coconut and coriander over the khandvi rolls. Heat oil in a small pan, splutter mustard, curry leaves and chillies, and pour over khandvi.
Ingredients:
For the jelly: 850 gm celery juice 150 gm apple juice 16 pieces gelatine, dissolved in ice water 180 gm sugar 20 gm pectin 20 gm sugar 1 drop green colouring Method: -> Boil celery juice with sugar. Add gelatine. Mix celery juice with pectin and sugar over the stove, and boil. Mix ingredients and add in colour. For white chocolate mousse: 110 gm soy milk 500 gm white chocolate 22 pieces gelatine, dissolved in ice water 150 gm whipped cream Method: -> Add gelatine in warm soy milk. -> Add white chocolate. Let cool. -> Fold in whipped cream. For almond mix: 253 gm almond flakes 63 gm flour For the sponge: 19 gm sponge gel 758 gm egg 379 gm sugar 379 gm flour To make sponge: Whisk egg with sugar and sponge gel till fluffy. Fold in almond mix. Spread this mixture on the tray. Bake at 200 Degree Celsius. For syrup: This is sprinkled on the sponge to make it moist. 300 gm orange juice 200 gm water Mix both ingredients To assemble cake: Place a layer of sponge in a cake ring. Dab sponge with syrup. Spread a layer of white chocolate mousse on top. While the mousse is still soft, pipe drops of jelly on top of mousse. Place the second layer of sponge on top of the mousse. Repeat steps 2 to 4. Let the cake set in the refrigerator.
Ingredients:
250 gm chicken mince,
1 clove of garlic, crushed,
1 tsp grated fresh ginger,
1 tsp chopped fresh coriander,
1 tbsp cornflour,
8 slices bread, crusts removed,
40 gm sesame seeds,
Sweet chilli/soy sauce, to serve
Method:
Preheat the oven to 200C(400F). Mix together the chicken mince, garlic, ginger, oyster and soy sauce, oil, coriander and cornflour in a bowl.
Spread about two heaped teaspoons of the mixture evenly onto each piece of bread.
Spread the sesame seeds on a plate. Dip each piece of bread, mixture-side-down, into the sesame seeds. Place on a baking tray and bake for 15-20 minutes, or until the mixture is golden.
Slice each piece in half and serve with the sweet chilli/soy sauce.
Ingredients:
1tbsp oil,
1 onion,chopped,
2 cloves garlic crushed,
250 gm lean beef mince,
425 gm can crushed tomatoes,
220 gm can baked beans,
1 tbsp tomato paste,
3 sheets ready-rolled puff pastry, thawed,
85 gm grated Cheddar cheese
Method:
Preheat the oven to 240C(475F) and put a baking tray on the top shelf. Heat the oil in a frying pan, add the onion and garlic and cook until soft. Add the beef mince till brown, breaking lumps with the back of a fork.
Add the tomatoes, baked beans and tomato paste. Boil for 3-5 minutes, keep stirring until the mixture thickens slightly.
Meanwhile, lightly grease 250ml muffin holes.
Using a 14cm saucer as a guide, cut six circles from the pastry sheets. Cut a small 'V' starting from the centre of each circle to the edge, about 2 cm wide at the edge. Overlap the cutout section to fit the pastry into each tin, and press the join together firmly.
Spoon the mixture into the pastry and divide the Cheddar between the pies. Place on the baking tray in the oven and bake on the top shelf for 15-20 minutes, or until golden and the pastry is cooked.
Ingredients:
2 eggs 1/2 cup whole milk 1/8 cup orange juice, freshly squeezed 1/2 tbsp orange zest 1 tsp sugar 1/4 tsp vanilla essence 1/8 tsp salt 4 slices fresh white bread 4 tsp butter Icing sugar to dust Method: -> Whisk eggs in a large bowl. -> Add milk, orange juice, orange zest, sugar, vanilla and salt. -> Whisk till well combined. -> Working quickly, dip each bread slice into egg mixture in the bowl, turning it to coat both sides with mixture. -> Transfer coated bread slices to a plate while you finish coating the remaining slices. -> Heat a small skillet on medium heat till hot, about 3-5 minutes. -> Melt 1 tsp butter in the skillet. -> Add a slice of coated bread. -> Cook till bread is golden brown and crusted at the bottom, about 2 minutes. -> Turn over. Cook till the second side is golden, about 1 minute more. -> Repeat with remaining slices. -> Be sure to add 1 tsp butter to the pan before every slice. -> Sprinkle French toast with confectioners' sugar.
Ingredients:
3 large eggs 2 tbsp milk 1/2 tsp dried oregano 1 tbsp olive oil 1 cup baby spinach leaves, chopped coarse 6 cherry tomatoes, halved 2 tbsp feta cheese, crumbled (Paneer can also be used) Black pepper, freshly ground Pinch of salt Method: -> In a bowl, beat together the eggs, milk, oregano, salt and pepper. Set aside -> Preheat a broiler. And place an oven rack about 4 inches(10 cm) from the broiler. -> On medium heat, coat an 8-inch(20 cm) nonstick pan, which has a broiler-proof handle, with oil. -> Add spinach and saute until wilted for about 1 minute. Add tomatoes and saute for a minute longer. -> Add egg mixture. Using a spatula, scootch the eggs around in the pan until they begin to set. As you are doing this, tilt the pan and lift the edge of the omelette so some of the uncooked egg seeps under neath. -> Sprinkle feta(or paneer) when the eggs are mostly set and lightly browned, for 1 or 2 minutes.
Pepper Chicken in a Coconut Gravy
Ingredients:
Around 2 to 2.5 pounds of chicken cut into medium pieces. 3 tablespoons of pepper powder. 3-4 flakes of garlic crushed into a paste. A small piece of ginger crushed into a paste. Some dry coconut. Unsalted butter. A few sticks(3-4) of cinnamon. Some cloves(3-4). A few cardomom seeds(3-4). 2 small tomatoes , cut into very small pieces. 2-3 teaspoon of coriander powder. 2 Medium onions, sliced fine. 1 teaspoon chilli powder. A little turmeric(haldi). 1 teaspoon cumin powder.(you can use whole cumin seeds, i.e jeera, too) Coriander leaves to garnish.(optional) Salt to taste. Smear 2 tablespoons of pepper powder and salt on the chicken pieces. Pierce the chicken pieces with a fork and let the chicken marinate for a few hours. Heat some butter(you can also use oil!) in a pan and fry the chicken pieces one by one. Not deep fry, just like frying onions. Keep the fried chicken pieces aside. In the same oil(butter) you used to fry the chicken, now fry the sliced onions, cardomom, ginger, garlic, cloves and cinammon. When the onions are brown, add the coriander powder, chilli powder, haldi, cumin powder and fry for 1 1/2 minutes. Add the coconut and tomatoes and keep frying. Do not add water. Now add the remaining pepper powder (around 1 tablespoon) and fry for a minute. Now add water, enough to get a thick paste. Drop the fried chicken pieces into the gravy and you can add water to make it into a thin gravy. Add salt to taste. Boil for 10 minutes, till chicken is well mixed with the pepper masala. Garnish with coriander leaves. Eat hot with rice and enjoy.
Chicken and macaroni in white sauce
Ingredients:
For the white sauce: 4 tbsp butter 4 tbsp refined flour (maida) 4 cups milk Salt to taste 1 1/2 tsp white pepper Other ingredients: 500 gm chicken, cut into pieces 100 gm macaroni Salt to taste 1 tbsp butter for greasing the bakind dish 3 to 4 cubes grated cheese For the white sauce: Lightly heat butter in a heavy bottomed vessel. Add flour and saute on a low flame till the flour turns a shade of light brown. Add milk and stir continuously to avoid lumps, and boil on a medium flame, stirring at regular intervals till the milk thickens. Remove from fire and add salt and pepper. Next clean and wash the chicken pieces. Boil the chicken in 2 to 3 cups of water with some salt on a low flame till tender. Cool and shred the chicken pieces. Boil the macaroni in sufficient water and a tbsp of oil. When the macaroni is done, drain out the water and pour some plain water over it to avoid sticking. Prepare the white sauce as mentioned above. Add the chicken and macaroni to the prepared white sauce. Grease a baking dish, and pour the chicken and macaroni mixture into it. Spread grated cheese evenly on top and bake for about 30 minutes at about 180 C or till the crust turns golden brown.
Ingredients:
2 cups macaroni,
1/2 cup frozen peas,
1 1/2 cups ricotta cheese,
1/2 cup grated Parmesan cheese,
2 tbsp extra virgin olive oil,
1/2 barbecue chicken, cut into bite-size pieces,
1 large tomato, diced,
1/3 cup chopped fresh flat-leaf parsley,
3/4 cup shredded Cheddar cheese,
Method:
Bring a large pan of salted water to the boil and cook the macaroni according to the manufacturer's instructions, adding the frozen peas to the pan just before the macaroni finishes cooking. Drain well.
Meanwhile, put the ricotta cheese, Parmesan and oil in a pan. Mix to combine and place over a medium-low heat. Season with salt and black pepper. Add the chicken, tomato and parsley. Heat through until hot, then keep warm over a low heat.
Preheat the grill. Place the macaroni and peas in a shallow ovenproof dish about 20x30 cm. Add the chicken mixture and toss to combine. Place under the grill and cook until the cheese melts and browns. Serve with some vegetables.
Ingredients:
450 gm chicken breasts 1 tbsp ginger-garlic paste 3 tbsp red chilli paste 150 gm curd 1 1/2 tsp garam masala powder 2 tbsp salad oil 1 tbsp khus khus and cashew paste 2 tbsp oil for cooking Cut each chicken breast into 6 pieces. For marinating whisk curds in a large bowl, add other ingredients and mix well. Rub the chicken pieces in this mixture and keep aside for 4 hours. Then heat oil in a tawa, cook chicken for 10-12 minutes or till it gets cooked.
Ingredients:
450 gm chicken breasts 1 tsp ginger, chopped 1 tsp garlic, chopped 1 tsp green chilli, chopped 100 gm besan 3 tbsp hung curd 50 ml cream 1 tsp white pepper powder Salt to taste 75 gm butter Cut the chicken breasts in strips keep aside. Heat some butter in a pan. Add the chopped ginger, garlic, chilli and fry for 2 minutes. Add besan to the pan and keep stirring till light brown, cook. In besan mixture add the hung curd and cream, mix well with chicken and keep aside for 4 hours. Skewer the chicken on bamboo or metal skewers and cook on charcoal grill or pre-heated oven for 8-10 minutes.
Ingredients:
4 chicken breasts, skinless and boneless,
25 gm plain flour olive oil for frying,
225 gm/8 oz Mozzarella cheese sliced,
60 ml/4 tbsp Parmesan freshly grated,
30 ml/2 tbsp fresh white breadcrumbs,
Salt and black pepper to taste
For the tomato sauce:
15 ml olive oil,
1 onion chopped,
1 celery stick,
1 red pepper,
1 garlic clove,
400 gm chopped tomatoes with basil,
150 ml chicken stock,
15 ml tomato puree,
10 ml or 2 tbsp caster sugar
Method:
First make the sauce. Take a frying pan and heat the oil, adding celery, onion and pepper. Bring to boil, stirring occasionally.
Wash the meat properly and cut it into two small pieces. Put the flour in a shallow bowl and coat the chicken lightly. Then preheat the oven.
Heat the olive oil. Cook the chicken escalopes for 3 to 4 minutes. Spread half the tomato sauce in a large baking dish. Add the escalopes, the rest of the sauce and Mozzarella cheese.
After that, mix the Parmesan with breadcrumbs and sprinkle over Mozzarella. Put it into the oven for 20 to 30 minutes.
Ingredients:
1 lb. lamb cut into small pieces and cooked till tender Blend together to a fine paste: 2 medium onions 1.5 inch ginger 6-8 flakes of garlic A small piece cinnamon 2-3 cloves 2 black cardammom Blend together to a fine paste: 10 red chillies 1 lb. tomatoes Cooking oil 2 tsp coriander powder 1/2 tsp cumin powder Coriander leaves(Cilantro), chopped Salt to taste Heat some oil in a pan and fry the first blended mixture till done. Add the second mixture and fry till the mixture has lost all the water content and oil begins to float on top. Now add all the dry powders and fry for a minute. Add the lamb, salt to taste and the cilantro. Add sone water and simmer the curry for around 10 minutes. The gravy should turn thick by then. Eat when hot.
Ingredients:
450 gm lamb 1 1/2 tsp ginger-garlic paste 2 tbsp red chilli paste 150 gm curd 1 1/2 garam masala powder 2 tbsp salad oil 2 tbsp khus khus and cashew paste 1/4 tsp nutmeg powder Juice of one lemon 3 tbsp ghee Clean all the fat from the lamb pieces then heat and flatten with a steak hammer. To marinate it, put it in a large bowl mix all ingredients except ghee. Keep aside for 4 hours. In a kadhai, heat the ghee and saute the lamb till brown from all the sides, cover and cook on low flame for another 10 minutes or until lamb get cooked. Add lime juice.
Ingredients:
4 tbsp oil 2-3 cans of fish(tuna,salmon or shrimps) Blend to a smooth paste: 5 red chillies 1 tsp turmeric powder 2 tsp aniseed(Saunf) 3 tsp cumin seeds 3 cm piece ginger 2-3 tbsp coconut 1 lemon size ball tamarind 2 bay leaves 4 green chillies, split 1 cup coconut milk 1/2 tsp sugar 1 tsp garam masala Salt to taste 1 1/2 tsp melted butter(Optional) Heat the oil, add bay leaves, split green chillies and the blended mixture. Fry till the oil begins to seperate. This will take around 10-12 minutes. Add the fish, sugar and salt to taste. Add a little water and simmer it for a while. Just before taking it off the fire, add the coconut milk and garam masala and bring it to a boil. If you want, you can add melted butter to the dish to enhance the taste.
Ingredients:
6 to 8 pieces rohu, washed, clean cut, de-scaled 3/4 tsp turmeric powder 1/2 tsp salt Marinate the fish in the above ingredients and keep for 5 to 7 minutes. Stage 1: 1/2 tsp turmeric powder 1 tsp red chilli powder 1 1/2 tsp cumin powder 3 to 4 pods gralic 2 green chillies 3 to 4 cloves Grind the garlic, chillies and cloves to a fine paste. In a small steel cup soak the masalas and the paste in 2 tbsp of water. Stage 2: 2 1/2 tsp red mustard(rai) seeds. soak in warm water for about 10 to 15 minutes to soften. 1 or 2 green chillies. Add them to the soaked mustard with a little salt and grind to a fine paste. 1/2 tsp of kalonji(onion seeds) 1 bay leaf 2 to 3 green chillies, slit 1/2 onion, finely sliced 4 tbsp of mustard oil Handful of fresh coriander leaves A pinch of garam masala made form a mixture of cloves, cardamom and cinnamon sticks 1 tsp sugar In a non-stick pan heat the mustard oil to a smoking point. On a high flame, add the fish pieces and quickly fry to a light brown till the juices are sealed. Now lower the flame and remove the fried fish from the pan and keep aside. In the same pan add onion seeds, bay leaf, green chillies and sliced onions. Fry gently on a low flame till the onions are pink. Add the soaked masala from Stage 1 to the fried onions. Keep sprinkling a handful of water when the oil separates and repeat this process 3 times. Finally, add the fried fish pieces and turn them gently once or twice. Add one cup of water and half of the fresh coriander leaves. Strain the mustard paste from Stage 2 by sieving directly into the pan. Rotate the pan with your hands and mix well. Add a pinch of fresh garam masala and one slit green chilli. Adjust salt according to your taste. Add the sugar to give it an authentic Bengali taste. Garnish with the remaining coriander leaves and serve hot with steamed rice.Cooking time: 20 minutes Makes 10 portions
Ingredients:
1.5 kg Ilish fish(darne ie with bone) 150 gm onion paste 5 gm turmeric paste 10 gm ginger paste 10 gm green chilli paste 5 gm garlic paste 120 gm curds 50 gm mustard oil 20 gm yellow mustard seeds 20 gm black mustard seeds 5 gm salt 5 gm sugar 50 gm ghee Tomato slices, lemon wedges and green chillies for garnish. Method: -> Rub fish with half the ginger, garlic and onion paste. Cover and marinate for 30 minutes. -> Make a fine paste of mustard seeds using mustard oil, turmeric powder, green chilli paste, onion paste, curd, ghee, sugar and remaining ginger and garlic paste. -> Apply this paste to marinated fish. -> Cover fish with foil and steam till done. -> Garnish with grilled tomato slices, lemon wedges and green chillies.
Kolkata Bhekti in Japanese Teriyaki Sauce
Ingredients:
4 (80 gm each) Bhekti fish 80 gm asparagus For Teriyaki sauce: 200 ml soya sauce 200 ml sake 200 ml mirin(sweet Japanese rice wine) 800 ml dashi(Japanese soup stock) 8 shitake mushrooms 5 dry red chillies 30 gm garlic 40 gm jaggery 200 gm sugar 1 lemon for garnish Method: -> Marinate fish using equal quantities of soya, sake and mirin. Keep aside for 15 to 20 minutes. -> Grill asparagus at 180 Degree Celsius till tender and wrinkled. Use as a bed for fish. -> Grill fish using as little oil as possible at 180 Degree Celsius till cooked. Place over grilled asparagus bed. -> To make teriyaki sauce, mix all ingredients and simmer for about 15 to 20 minutes. Pour on top of fish. Garnish with lemon slices.
Ingredients:
4-6 slices of fish(surmai or pomfret) 1 tbsp ginger-garlic paste 1 tsp red chilli powder 3 tbsp besan(gramflour) 2-3 tsp lemon juice 1/4 tsp ajwain(thyme) 1 pinch of tandoori/boondi colour 1 onion cut into rings Oil for frying Few lemon slices Salt to taste Wash and clean the fish. Mix besan, all masalas, salt and lemon juice and marinate fish in this masala for about and hour. Heat oil in a kadai and deep fry fish till crisp. You can also fry it in a non-stick pan with a couple of tablespoons of oil. Serve hot with onion and lemon rings.
Ingredients:
4 fillets boneless fish
1 tbsp lemon juice
Salt to taste
1 medium-sized bundle methi leaves
1 inch knob ginger
3-4 cloves of garlic
1 medium-sized raw mango
1 medium-sized tomato
3-4 green chillies
3-4 spring onions
2 tsp oil
1/2 tsp mustard seeds
Method:
Clean, wash and cut fish into one-inch sized pieces. Marinate the fish pieces in lemon juice and salt. Clean, wash and chop methi leaves. Peel and finely chop ginger and garlic. Wash, peel, remove seed and roughly chop the raw mango.
Wash tomato,green chillies,spring onions with leaves and finely chop them.
Heat oil in a non-stick pan, add the mustard seeds and stir briefly till it starts crackling. Add chopped ginger and garlic, stir-fry for a minute.
Add chopped onion and cook over high heat till onion turns translucent. Add chopped methi leaves, green chillies and cook for two minutes, stirring continuously. Add chopped tomato and raw mangoes. Stir and add one cup water and continue cooking over high heat for 6-8 minutes, stirring frequently.
Add marinated fish and salt to taste. Cover and simmer over medium heat for 3-4 minutes or until fish is cooked.
Stir gently, check and adjust seasoning and serve hot.
Chilli Garlic Seer Fish(Southern dish)
Ingredients:
600 gm seer fish(darne) 200 gm coriander leaves 100 gm green chillies 30 gm garlic, chopped 50 gm gramflour, roasted 100 ml lemon juice 30 gm cumin powder 30 gm coriander powder 100 gm ginger-garlic paste 25 gm mint leaves 75 ml oil Salt to taste Method: -> Blend coriander, green chillies and mint into a fine paste. -> Broil gramflour along with ginger-garlic paste and lemon juice. Sprinkle cumin powder. -> On a griddle plate(tava), baste fish with marinade. -> Add chopped garlic and saute. Serve sprinkled with coriander leaves. Note: To baste is to coat the fish extensively with the ground paste.
Ingredients:
1 onion, sliced finely 2 chopped green chillies 1-2 flakes garlic, chopped finely 1/4 inch ginger, chopped finely Salt and pepper to taste A little garam masala 4 eggs Cooking oil Heat the oil and fry the onions, ginger, garlic and green chillies till the oinions turn brown in color. Take the pan off the heat, add the eggs, salt and pepper and the garam masala powder and stir well. Put back on the fire and fry, stirring continuously till the mixture turns solid and is well browned.
Ingredients:
4 eggs,hardboiled and shelled 2 onions, sliced finely Mix together with a little water: 1 1/2 tsp chilli powder 2 tsp coriander powder A pinch of turmeric 1 tsp cumin powder 1 tsp garam masala Salt to taste 1 tomato, chopped 1 tbsp Cilantro(coriander leaves), chopped 2 tbsp gram flour Cooking oil Make 2-3 slits on each egg with a thin bladed knife and set aside. Heat the oil and fry the onions till well browned. Now add the gramflour and fry till the gramflour is completely fried. Add the powder paste and fry for 45 seconds. Add the tomatoes and Cilantro. Add 1 cup of water and the eggs. Bring it to a boil. Simmer for 5 minutes and eat hot.
Ingredients:
Mix together: Salt to taste 1/2 tsp pepper 1/2 tsp ginger powder 1 tsp cumin powder 1 1/2 tsp coriander powder 5-6 flakes of garlic, crushed 1 tsp chilli powder Lemon juice or vinegar to mix 1 lb. tender lamb 1 tbsp cooking oil Cut the lamd into squares and rub the paste all over it. Marinate for 4 -5 hours. Brush the lamb with some oil and put it through the skewers and grill the kababs on a hot oven. Turn them over freqently, brushing more oil if required. You can alternate the raw kababs on the skewers with small, whole onions, cherry tomatoes, chunks of bell-peppers or any vegetable of your choice.
Ingredients:
250 gm minced meat 3 medium-sized onions, chopped 2 green chillies, chopped 1 big tomato chopped 3 flakes of garlic, chopped 5 inch piece of ginger, chopped Sugar to taste(optional) Vinegar to taste 1-2 tsp coriander leaves, chopped 1 tsp turmeric 1/2 tsp garam masala 1 bundle of spinach Wash the spinach and chop(not too fine). Boil the minced meat with one cup of water and some salt for 30 minutes in cooker, separately fry the onions, green chillies, tomatoes, garlic and ginger. Add mince meat and stock, haldi powder, garam masala powder, sugar, salt and vinegar. cook well for about 15 minutes. Add the spinach, cook again for another 15-20 minutes or till the spinach is cooked. Garnish with coriander leaves and serve.
Ingredients:
1 lb. lamb 4 medium sized tomatoes,chopped 4 onions 12 green chillies 4 flakes garlic 1" ginger 1 tsp cumin seeds A small bunch of Cilantro(Corinader leaves) Salt to taste Cooking oil Cut the meat into small cubes. Slice the onions. Grind together the green chillies, garlic, ginger, cumin seeds and the cilantro. Heat some oil and fry the sliced oinions till well browned.Add the ground masala and saute over high fire. When oil begins to seperate, add the meat and salt to taste. When the meat starts to become tender, add the chopped tomatoes and some water. Simmer the curry for 10 minutes. Bring it to a boil. Eat when hot.
Ingredients:
1 lb. shrimps, cleaned and de-viened 2 onions Blend together to a smooth paste: 1 small piece ginger 10 flakes garlic 3-4 black peppercorns 1 tsp cumin seeds 6 red chillies 1/2 tsp turmeric powder 1/2 cup thick tamarind Juice or 2 tbsp vinegar Salt to taste Cooking oil Slice and fry the onions in the oil till done. Add the ground masala and fry till the oil begins to seperate. Now add the shrimps and salt and some water and simmer for a while. Bring to a boil. Add more vinegar if required and boil till done.
Ingredients:
2 lb. chicken cut into medium sized pieces 5 onions sliced finely 2-3 tbsp curd(unflavoured yoghurt) 1 1/2 tsp red-chilli powder 2 -3 tsp coriander powder 1 tsp cumin powder 2 tbsp coconut 3 tomatoes, pureed 2-3 cloves 1 cinnamon 2-3 cardammoms 2 tbsp cashewnuts, ground with a little water to a paste A bunch of Cilantro (Coriander leaves), chopped Cooking oil Deep fry the sliced onions in oil till they are properly browned. Drain them, add the curd and blend the mixture with the cinnammon, cloves and cardammoms till smooth. Set aside. Heat some oil in a pan and fry the above masala till the oil begins to seperate. Now add the dry powders and fry for 45 secs. Add the pureed tomato and the chicken pieces. Add some water and simmer till the chicken is cooked. Add the cashewnut paste and bring to a boil. Garnish with the chopped Cilantro. Eat when hot with rice or roti.
Chicken Curry in a Coconut base
Ingredients:
2 lb. chicken, cut into pieces Blend together to make a smooth paste: 3 tbsp coconut 3-4 red chillies 2 green chillies 1 lemon size ball of tamarind 1 tsp cumin seeds 1 tsp coriander seeds 1 tsp poppy seeds 5-6 flakes of garlic 1 inch piece ginger 2-3 cloves 1 inch cinammon 2-3 cardammoms Paste of 2 tbsp cashewnuts 2 onions ,sliced finely Cooking oil Salt to taste Cilantro, chopped Heat oil and fry the onions till well browned. Add the masala and fry till the oil begins to seperate. Now add the chicken pieces and salt and simmer till chicken is cooked. When chicken is tender, add the cashewnut paste and bring to a boil. Garnish with chopped Cilantro.
Cauliflower with goat cheese and walnut vinaigrette
Serves 8Ingredients:
2 heaping cups of cauliflower, cut into bite-sized pieces 2 large celery stalks, trimmed, cut in half length-wise, then into 8-inch lengths 2 medium sweet red bell peppers cut into long julienne strips 1 medium zucchini about 1/2 pound, quartered length-wise, then cut into approximately 1 1/2 inch pieces 1/2 cup cured black olives 1/2 pound goat cheese, chilled and cut into 1/2 inch dice For the walnut vinaigrette(200 ml): 1/3 cup walnut oil 1/4 cup sunflower oil 1/4 cup white wine vinegar Juice of 1/2 lemon 2 tsp Dijon mustard Ground black pepper to taste Steam the cauliflower until just crisp-tender. Rinse under cold running water until cool. Drain well. Group the vegetables in a shallow container and pour the walnut vinaigrette over them. Let stand, covered, for several hours, stirring occasionally to distribute the vinaigrette. Before serving, drain excess vinaigrette from the vegeatbles. Arrange attractively on a large platter along with the olives, cheese. Combine the rest of the ingredients with the cauliflower.
Roast turkey with pilaf gilling and giblet gravy
Serves 16Ingredients:
Roast turkey: Medium sized turkey or chicken 1/4 tsp salt 1/4 tsp pepper 1/4 cup onions, finely chopped 1/4 cup carrots, finely chopped 1/4 cup celery, finely chopped 1/4 cup turnip, finely chopped 3 cloves garlic, thinly sliced Preheat the oven to 160C. Sprinkle turkey inside and out with salt and pepper. Tuck wings under turkey. Scatter onions, carrots, celery, turnip and garlic over and around turkey. Roast turkey for 3 to 3 1/2 hours, or until a meat thermometer inserted in the thickest part of the leg (but not touching the bone) reaches 73C. Increase the oven temperature to 220C and roast 30 minutes longer to achieve a golden brown, basting with the pan juices every 5 minutes. Remove the roasting pan from the oven and carefully transfer turkey to a platter, letting the juices run back into the pan; reserve the juices for gravy. Cover the bird with foil and let stand for 20 minutes before carving. Giblet gravy: 1 tbsp vegetable oil 2 tbsp flour 1 1/2 cups giblet broth or chicken stock 1/4 tsp each of salt and pepper Heat oil in a heavy skillet over medium high heat until very hot. Add the flour and stir constantly until the flour has turned dark brown. The flour mixture should be a tint darker than the desired colour of the gravy. The browning will take about 10 minutes, stirring constantly. Add the broth or stock all at once and continue to stir until the mixture starts to boil. Reduce heat to low, so gravy continues to simmer slowly for about 14 minutes. Stir occasionally. Add about 1/4 tsp salt and pepper. Chopped giblets may be added to the gravy. Pilaf stuffing: 2 cups uncooked basmati rice (or long grain rice) 4 tsp unsalted butter, divided 1/2 cup pistachio nuts, shelled 1 cup leek (with pale green part), or onion, chopped 2 two-inch cinnamon sticks 5 cloves studded on a piece of leek or onion 3 cups chicken stock (or more) Salt 1 tomato, chopped 1/2 cup golden raisins 1/2 cup loosely packed fresh mint leaves, finely chopped 1/2 tsp ground allspice 1/2 tsp ground cinnamon Fresh ground pepper to taste Rinse the rice several times until the water runs clear. Drain in a colander. Melt 2 teaspoons butter over medium heat in a heavy skillet. Stir in the pistachios and toast until aromatic but still green, about 4 minutes. Add remaining 2 tsp of butter to pan and melt on low heat. Stir in the leek, cinnamon sticks and cloves. Cook, stirring occasionally, over low heat until the leek is soft, about 7 minutes. Add the drained rice and cook over medium low heat until the grain turn slightly opaque, about 5 minutes, stirring frequently. Stir in the stock and add salt to taste. Stir in the tomato, raisins, mint, allspice, cinnamon and pepper. Cover and cook on low until the liquid is absorbed, about 15 to 18 minutes. Stir with a fork. (If the rice is not yet tender at this point, add another 1/4 to 1/2 cup stock; cover and cook another 5 to 7 minutes, then stir again.) Cover the pan after stirring and remove it from the heat; let stand 15 minutes. Remove the cinnamon sticks and cloves. Gently stir again and mix in the reserved pistachios before serving or reheating. Note: You can make the rice stuffing the day before, stirring in the pistachios just before serving or reheating. Place the rice in a baking dish or casserole and mix in another 1/3 cup stock. Bake at around 325F for 20 minutes.
Leek and Gruyere tart with red onion marmalade and balsamic syrup
Ingredients:
Leek tartlet 1 short crust tartlet 300 gm leek 100 gm Gruyere cheese, grated 1 whole egg 1 egg yolk 90 ml double cream Salt and pepper to taste Finely chop leeks and wash. Saute with olive oil until soft and cool down. Spread one layer of leek into the tart shell. Ensure that it is well packed. Mix eggs together with cream and season. Pour egg custard into tart shell. Bake in oven at 180C for 30 minutes. Red onion marmalade 300 gm red onion, finely chopped 100 ml vegetable oil 100 ml balsamic vinegar Salt to taste Heat oil in sauce pan and add onion. Stir continuously until the onion is well browned. Add balsamic vinegar and simmer gently for 15 minutes. Remove from fire. To plate the dish 15 gm rocket lettuce 30 ml olive oil 30 ml balsamic vinegar Slice leek tart into quarters and place on plate. Mix rocket lettuce with olive oil and put on side of the tartlet slice. Top tart with onion marmalade and serve.
Ingredients:
1 1/2 cups plain flour,
3/4 cup milk,
1 1/2 tsp baking powder,
2 tbsp butter,
Salt to taste
For the topping:
2 large chopped garlic cloves,
2 cups tomato puree,
2 tbsp jalapeno chillies,
500 gm cooked and shredded chicken,
1 tbsp oregano,
1 tbsp butter,
1 small chicken cube,
3/4 cup Cheddar chesse,
1/2 cup soft cheese with garlic and herbs,
Method:
For the pizza base: Mix the flour, baking powder, salt and butter. Add the milk and knead into dough. Flatten or roll out the dough to 3 to 4 mm thickness on a lightly greased flat board. fold up an edge all around and refrigerate for some time.
For the topping: Saute garlic in butter in a frying pan. Add the tomato puree and crumble in the chicken cube. Simmer, stirring now and then, until all the liquid has evaporated. Mix in the jalapeno chillies and cool the sauce completely.
Spread over the base and bake at 25 degree Celsius for 10 minutes in a microwave oven. Remove from the oven and sprinkle shredded chicken, garlic cheese and finally a thick layer of grated Cheddar cheese.
Season with salt and oregano and bake until the cheese has melted and the base seems cooked, approximately 5 minutes. Serve hot.
Ingredients:
1 small onion,
450 gm beef mince,
40 gm fresh breadcrumbs,
60 ml milk,
1 tbsp taco seasoning mix,
2 tbsp finely chopped fresh coriander/flat-leaf parsley,
Plain flour, for coating,
1 tbsp butter,
2 tbsp vegetable oil,
4 hamburger buns,
4 lettuce leaves, torn into pieces,
200 gm jar taco salsa,
Method:
Finely grate the onion and put in a large bowl with the beef mince, breadcrumbs, milk, taco seasoning mix and coriander/parsley. Season with salt and freshly ground black pepper and mix well.
Divide the mixture into four and form each portion into a round and flattened burger shape. Lightly coat with flour.
Heat the butter and oil in a large frying pan and put the burgers in. Cook over medium heat for 8 minutes each side, or until cooked.
Slice the buns and place the lettuce on the bases. When the burgers are cooked, place them on top of the lettuce and spoon some taco salsa on top. Top with the other half of the bun and serve with corn on the cob.
Ingredients:
18 corn cakes, pre-made(made from a cornmeal-muffin mix) 900 gm fresh salmon, prepared and flaked(canned or fresh) 2 bunches watercress or 2 bunches fresh spinach 1/2 cup creme fraise or sour cream Capers to taste Method: -> Keep prepared cakes warm in oven while you build each stack. Start by adding salmon to the cake, then add capers to taste, watercress or spinach and creme fraise or sour cream. Repeat twice. Finish with a dollop of creme fraise and a few capers to garnish.
Ingredients:
2 lb. beans 2 tbsp coconut 1 tsp mustard seeds 2-3 red chillies Cooking oil Salt to taste Cut the beans into small pieces and set aside. Heat some oil and add the mustard seeds. When they start crackling, add the red chillies and fry for 20 seconds. Add the beans and salt. Sprinkle water and cook on a low flame, covered. The beans will take about 10-12 minutes to cook. After the beans are done, add the coconut and fry for a while. Eat hot with rice and dal.
Ingredients:
1/2 lb. of gourd or squash A pinch of Turmeric Mustard seeds 2-3 red chillies Fry in a little oil: A pinch of Asoefetida(Hing) 1 1/2 tbsp coriander seeds 8-10 peppercorns 1 1/2 tsp cumin seeds 3/4 tsp fenugreek(Methi) 1 tbsp rice, washed 1 tbsp sesame seeds 2-3 tbsp coconut Salt to taste Cooking oil Blend all the fried ingredients to a smooth paste and set aside. Cook the gourd/squash with a pinch of salt and turmeric and when it is done, add the ground masala to it. Bring it to a boil. Season with the mustard and red chillies. Eat hot with rice.
White Gourd with Mint and Sago
Ingredients:
1 kg white gourd, grated 250 gm sago 4-6 green chillies 1 tsp groundnut oil 1 tsp jeera A few mint leaves Rock salt to taste Juice of 1 lemon Method: -> Soak sago fro 3-4 hours in a little water. Set aside. -> Splutter cumin in hot oil in a pan. Add white gourd, sago, mint leaves, chilli paste, rock salt and lemon juice. Stir well and cook till done. -> Serve hot with Parsai ke Chawal.
Ingredients:
50 gm/2 oz piece of Parmesan cheese shaved or grated,
2 large garlic cloves,
45 ml extra virgin olive,
Roughly torn lettuces,
For the dressing:
10 ml/2 tbsp French mustard,
1 egg,
5 ml/1 tbsp Worcestershire sauce,
30 ml lemon juice,
30 ml extra virgin olive oil,
Salt and black pepper to taste
Method:
Prepare all the ingredients needed for the salad.
Preheat the oven to 190 C. Then take half of the garlic and rub on the inside of a salad bowl. Mix the remaining garlic with oil and heat it for five minutes. After that, remove the garlic.
Cut the crust from the bread and cut it into small pieces and toss them in the oil. Then put the bread on the baking sheet and bake for about 10 minutes.
Then put the lettuce leaves in a shallow salad bowl.
Now you can prepare the dressing. First boil the egg for 1 minute. Then crack it into a bowl. Beat the mustard, and add Worcestershire sauce, lemon juice, olive oil, salt and pepper. After that, sprinkle the parmesan over the salad and drizzle the dressing over.
Ingredients:
4 medium tomatoes, sliced 2 large balls fresh mozzarella, sliced 2 cups prepared couscous 3-4 tbsp prepared pesto 1 cup herbs, shredded Salt and pepper to taste Four 200 gm cans*, both ends removed and cleaned Method: -> Season tomatoes and mozzarella with salt and pepper. Blend couscous with pesto. Set aside. -> Coat the inside of the can with a light layer of vegetable spray. Place on a foil- lined platter. Press a tomato slice into the can, and then a slice of mozzarella. -> Spoon couscous into can. Top with 2 tbsp herbs. -> Repeat the layers once more, ending with a slice of tomato and mozzarella. Press to compact layers. -> Refrigerate for at least 1 hour before un-moulding and serving. You can also refrigerate overnight. -> When you are ready to serve, press down the top layer with your index finger to secure the ingredients and slowly pull the can up. * Remove both ends of a baked beans can to use as a mould.
Ingredients:
2 cucumbers, chopped fine. 1 cup coconut, grated 1/4 cup pomegranate 2 green chillies, chopped fine Juice of half a lemon Rock salt to taste Method: -> In a bowl, mix cucumber and salt. Let marinate for a while. -> Squeeze out cucumber and discard juice. Combine with the rest of the ingredients and mix well. Serve chilled.
Ingredients:
1 litre full cream milk 1 1/2 cup sugar 2-3 tbsp water 3/4 tbsp fresh curds Method: -> Boil milk. Add 1 cup sugar. Boil for 8 more minutes. Heat remaining sugar in a separate saucepan, stirring continuously until it caramelises. Add water. -> Stir until it boils again. Add this to boiling milk. Stir well. Boil for 5 more minutes. Cool till warm. Add curds. Stir. Pour into a vessel or cups. -> Let it set in a dark, dry place.
Ingredients:
2 litres milk 1/2 to 3/4 cup sugar 1/2 tsp citric acid, dissolved in 1/2 cup water Chopped nuts to decorate (pista, almonds) Silver foil(optional) Method: -> Boil half the milk. Add citric solution as it comes to boil. Switch off heat. -> Once 'chenna' settles, sieve through muslin cloth, press out excess water, take in a plate and press down. Do not knead. Put remaining milk in a heavy bottomed pan and boil to half. -> Stir, adding chenna and boil till mixture thickens into a lump. -> Set in a tray, apply silver foil. Sprinkle chopped nuts.
Ingredients:
1 cup moong dal, split skinless, soaked overnight, ground to a coarse
paste with little water
1/4 cup ghee
1 cup sugar
1 cup whole milk
1/2 tsp cardamom powder
Method:
-> Make char magaz: 1 tbsp each blanched, slivered almonds, watermelon seeds,
cantaloupe seeds, pumpkin seeds.
-> In a heavy bottom pan, heat ghee. Add dal paste.
-> Fry till water goes and dal starts to turn slightly brown. Add char magaz.
-> Fry 2 minutes. Add remaining ingredients. Bring to a boil, turn down heat.
Simmer till mixture thickens to a runny texture. Serve hot or cold.
Ingredients:
For the batter:Boil the sugar with the water and continue to thicken until it gets single-string consistency. Strain and keep aside.
Bring the milk to boil. Reduce heat and continue to stir until the milk begins to thicken and gets coating consistency. Remove from fire, bring to room temperature. Add flour and semolina, stirring slowly to make sure no lumps form.
Once the batter is ready, heat oil in a thick-bottomed pan. Pour a ladle full of batter in the oil and fry on low heat until the malpua turns golden brown. Repeat on the other side. Continue frying the rest of the batter similarly.
Dunk the fried malpuas in the sugar syrup. Decorate with pistachios and almonds.
Ingredients:
1 kg besan,
3 1/4 kg of castor sugar,
3 1/4 kg of ghee &
Elaichi powder
Method:
Divide the besan in two portions. Roast one in ghee well. Sprinkle half a cup
milk when it's ready. Stir well and take aside. Pour it in a huge plate for cooling.
Do the same for the other portion.
Mix castor sugar in the besan. Add elaichi powder. While it's slightly hot, start
rolling small balls out of it. Stick one raisin on each ball.
The laddoos can last as long as one week.
Ingredients:
5 cups of milk 1 cup rice 3/4 cup condensed milk 1/4 cup sugar 1/4 teaspoon ground cardamom 1/4 cup cashew nuts A parent to work the gas Method: -> In a big saucepan, combine the milk, condensed milk, rice and sugar. -> Let it heat over a medium flane. Stir it until it comes to boil. -> Cover it and let it simmer until the milk has reduced and the rice mixture is thick. This should take about 45 minutes. -> Remove the saucepan from the flame and check if the rice is tender. -> Add the cardamon,cashews and stir. You can also raisins, coconut and hints of jaggery to give it a nice flavour. -> Payasam can be served warm or chilled.
Ingredients:
1 cup sabudana, soaked, drained 1 tsp jaggery(gur) or 3 tsp sugar 1 litre milk 1/2 tsp cardamom powder 4-5 almonds 4-5 pistachios A pinch saffron Method: -> Soak saffron in 1 tbsp cold water for 10 minutes. -> In a bowl, mix and boil milk with sugar, cardamoms and sabudana, till milk is reduced to half. -> Add sugar, saffron, cardamom powder and nuts. Stir well. Serve hot or cold. Variation: Substitute 1 cup sabudana with 1 cup grated, boiled sweet potato for a Sweet Potato Kheer. Health Note: This recipe is a good source of carbohydrates, releases energy slowly in the body which goes a long way. It is excellent for fasting.
Ingredients:
1/2 litre milk (500 ml) 1 tbsp custard powder 5 tsp sugar 1 cup vanilla ice cream (optional) 2 cups of assorted fresh fruits, peeled and chopped (banana, orange, chickoo, apple, grapes) Dissolve custard powder in half a cup of milk. Pour remaining cold milk in a pan. Add the dissolved custard powder and sugar to the milk in the pan and keep the pan on medium flame. With a deep ladle keep stirring for a few minutes till the milk thickens to a thick creamy consistency. Put off flame. Allow custard to cool and put in the refrigerator to chill. Before serving add chopped fruits to custard, mix well and empty out in a nice glass bowl. Decorate with blobs of vanilla ice cream and serve.
Ingredients:
500 gm almonds
150 gm sugar
100 ml water
250 gm fresh cream
1 tbsp ghee
Method:
Blanch the almonds, grind them and set aside. In a saucepan, put the water and sugar and bring to a boil. Let the sugar syrup reach the one string consistency. Now add in the pounded almonds and mix well. Whip up the ceram in a large bowl and set aside. When the almond mixture cools down, add in the cream and fold gently. Decorate with whipped cream and slivers of almonds and pistachios, if desired.
Ingredients:
1 bar(28gm) fine, bittersweet chocolate, broken into small pieces 1/4 cup heavy (whipping) cream 1/4 tsp cinnamon, ground Pinch of black pepper, freshly ground 500gm big, riper strawberries with stems intact 1 banana, cut into 1-inch(2.5 cm) chunks Method: -> Place chocolate, cream, cinnamon and pepper in a small, microwave-safe bowl. -> Microwave until chocolate melts, about 1 minute. -> Alternatively, place ingredients in the top of a double boiler. Warm over barely simmering water until melted, about 3 to 5 minutes. Stir until smooth. -> Pour chocolate into a serving bowl. -> Arrange strawberries on a plate. Dip and indulge. Serves 2.
Ingredients:
1/2 cup chocolate chips, melted 1 cup whipped cream 2 tsp coffee 1 box prepared brownies 3 pints raspberries 3/4 cup chocolate sauce To make filling Mix cooled chocolate, whipped cream and coffee. Chill for 30 minutes. With a stack mould, cut brownies into circles. Spray cylinders with vegetable spray. Place one brownie at the bottom of the cylinder. Add 1 tbsp chocolate filling and one layer of raspberries. Repeat. Place a third brownie on top and press gently. Finish with one more layer of filling and raspberries, then chill. Remove from the refrigerator half an hour before serving. Garnish with chocolate sauce.
Ingredients:
1 tsp gelatine 2 tsp dry coffee powder 2 tbsp water 300 ml carton thickened cream 2 tbsp icing sugar 1/4 cup Baileys Original Irish Cream Combine gelatine, coffee and water in a small bowl, cook on high for about 20 seconds or until gelatine is dissolved, cool, do not allow to set. Whip cream and sifted icing sugar until soft peaks form, fold in gelatine mixture and Baileys; pour into 4 dishes(one-third cup capacity). Refrigerate. Mousse can be prepared up to 3 days ahead. Don't freeze recipe.
Creamy orange sauce with fruit
Ingredients:
3 egg yolks 1/4 cup castor sugar 1/2 tsp grated orange rind 2 tsp orange juice 2 tsp Grand Marnier Combine egg yolks, sugar and rind in a small bowl of electric mixer, beat on medium speed until thick and creamy. Add orange juice and liqueur. Transfer mixture to a large bowl, cook in a microwave on high for 1 minute, whisk several times during cooking, until slightly thickened; do not boil. Serve sauce immediately spooned over fresh fruit. Makes about 1 1/2 cups. Grand Marnier is a citrus-flavoured liqueur. Recipe unsuitable to freeze.
Ingredients:
1/3 cup chopped raisins 1 tbsp dark rum 150 gm dark chocolate, chopped 2 eggs 2 tbsp castor sugar 300 ml carton thickened cream 1 tsp vanilla essence 50 gm dark chocolate, chopped, extra Combine raisins and rum in a small bowl, cook on high for 1 minute, cool. Melt chocolate on high for one-and-a-half minutes, cool. Whisk eggs and sugar together in a large bowl until thick and creamy, then cook in a microwave on high for 1 minute or until slightly thickened, stir occasionally; cool. Beat cream and essence together until soft peaks form. Fold into egg mixture with raisin mixture, chocolate and extra chocolate. Pour into a loaf pan, cover with foil, freeze overnight. Recipe can be made up to a week ahead; keep covered in freezer.
Whisky oranges with toffee sauce
Ingredients:
2 oranges 2 tbsp whisky 1/2 cup castor sugar 1/2 cup water Peel oranges thickly; remove all white pith. Slice them crossways into 4; reassemble. Place oranges into heatproof bowl, pour whisky over them. Combine sugar and water in pan, stir over heat until sugar is dissolved. Bring to boil, boil for about 10 minutes or until golden brown. Allow bubbles to subside. Drizzle 1/3 of the toffee on lightly oiled tray to form mesh pattern; pour remaining toffee over oranges (toffee will bubble fiercely); refrigerate oranges overnight. Break toffee mesh into large pieces. Serve oranges with toffee sauce and toffee mesh. Recipe is best made a day ahead.
Spiced honey bread with vanilla and candied fruit ice cream
Ingredients:
500 gm honey 250 gm sugar 500 gm whole meal flour 10 gm cinnamon 10 gm clove powder 150 gm mixed peel 150 gm almonds sliced 5 gm sodium bicarbonate 50 gm rum Warm honey with spices to 50 C. Mix all the ingredients into a paste and press onto a greased baking tray approximately 2 cm high. Bake at 175 C. Cut into desired shapes.
Ingredients:
4 egg yolks 1/3 cup castor sugar 1/3 cup marsala 3 tsp cocoa Combine egg yolks and sugar in top of double saucepan (or in heatproof bowl), beat over simmering water with rotary beater or electric mixer until thick and creamy; do not allow water to touch base of top saucepan or bowl. Gradually beat in combined marsala and sifted cocoa, beat constantly over simmering water for furthur 5 minutes or until mixture is thick and creamy. Spoon mixture into 4 serving glasses. Zabaglione should be made just before serving. This recipe is unsuitable to freeze or microwave.
Ingredients:
500 gm dark red grapes 2 cups water 2 tbsp port 1 tbsp honey 1 tsp grated lemon rind 1/2 tsp dark soy sauce 1 egg white Combine grapes and water in a pan, bring to boil, simmer covered for about one hour or until grapes are soft; cool. Blend or process mixture until smooth, sieve mxiture, discard skins and seeds. Combine grape mixture, port, honey, rind and sauce. Pour into large loaf pan, cover, freeze until just firm. Process granita until smooth, add egg white with motor operating, process until smooth and pale. Return mixture to pan, cover and freeze until firm. This recipe can be made a week ahead.
Ingredients:
500gm skimmed milk, chilled 150gm apple 100gm frsh apricot 2 sachets low cal sweetener 10 cubes of ice Method: -> De-skin, de-seed and cut the apple into small pieces. -> De-seed the apricots and cut into small pieces. -> Blend all the ingredients till smooth. -> Pour into a tall glass without straining and add ice. -> Serve immediately.
Ingredients:
1 scoop coffee ice cream 2 tsp coffee, ground and fine 1/2 cup light rum(optional) 4-5 scoops vanilla ice cream Instant coffee powder Method: -> Blend coffee ice cream, rum and finely ground coffee on high until creamy smooth. -> Pour into tall glasses, adding a scoop of vanilla ice cream to each glass. -> Sprinkle lightly with instant coffee powder. -> Serve chilled.
Ingredients:(Serves 3)
150 gm butter 75 gm sugar 150 gm brown sugar 5 eggs 3 gm baking powder 375 gm flour 700 gm matured fruits 50 ml caramel Beat the butter and sugar together until floppy. Add eggs slowly and add caramel. Mix the flour and baking powder and sieve. Take out the bowl from machine and mix flour and matured fruits. Put the mixture into greased mould and bake into 180 C for 45 minutes.
Ingredients:
200 gm butter 200 gm sugar 210 gm flour 6 gm baking powder 4 eggs 50 gm chopped almond 200 gm marzipan 50 gm apricot jam Cream the butter and sugar together to a foamy texture. Mix the flour, baking powder and eggs into the creamy mixture by cut and fold method. To this mixture add the roughly chopped almonds and bake the mixture at 180 C for 30 minutes. Once done, apply the apricot jam to the outer ring of the cake and line the marzipan sheet (3 cm thick). Cut the marzipan ring into sheets (2 cm batons) and fold one baton downwards in alternate pattern so as to form a crown of the cake. Finish off by glazing the almonds garnished on top of the cake with apricot jam.
Ingredients:
400 gm flour 1/2 tsp salt 15 gm yeast 120 ml lukewarm milk 2 eggs 2 egg yolks 75 gm castor sugar 150 gm butter 115 gm mixed chopped peel 75 gm raisins Mix the yeast in lukewarm milk till it is dissolved and starts fermenting. Mix the flour, salt, eggs and sugar to a soft dough and leave to prove for one hour or till it doubles in size. Knock back and mix the chopped peel and raisins and put the dough into a greased mould and bake in the oven at 180 C for 25 minutes. Unmould and dredge with icing sugar.
Devilishly dark chocolate torte
Ingredients:
185 gm butter 3 tsp dry instant coffee 1 cup hot water 150 gm dark chocolate, chopped 1 1/2 cups castor sugar 1 cup self-raising flour 3/4 cup plain flour 2 tbsp cocoa 2 eggs 1 tsp vanilla essence 2 tsp raspberry jam 2 1/2 tbsp Creme de Cacao 3/4 cup flaked almonds, toasted, chopped 15 gm dark chocolate, melted For dark chocolate filling: 200 gm dark chocolate, melted 125 gm unsalted butter, melted 1/4 cup icing sugar Grease base and sides of deep 23 cm square cake pan, cover base with paper, grease paper. Melt butter in saucepan, remove from heat, stir in combined coffee and hot water, then chocolate and sugar; stir until smooth. Place into large bowl of electric mixer, beat in sifted dry ingredients in 3 batches. Beat in eggs and essence. Pour into prepared pan, bake in slow oven for about one-and-a-half hours or until firm. Stand 5 minutes before turning onto wire rack to cool. Split cake in half, split each half into 3 layers. Reserve 3/4 cup filling. Place a layer of cake onto serving plate, spread thinly with jam and then a thin layer of filling. Top with another layer of cake, sprinkle with a little of the liqueur, then spread thinly with filling. Repeat layering with remaining cake, liqueur and filling. Refrigerate for several hours or until firm. Spread reserved filling all over the cake, press almonds onto sides. While top of the cake is soft, pipe lines of extra chocolate about 2 cm apart crossways on cake. Pull skewer through the chocolate lines at 2 cm intervals in alternate directions to give feathered effect. For dark chocolate filling, combine hot chocolate and butter in a bowl, stir in sifted icing sugar, cool to room temperature; beat with wooden spoon until thick and spreadable. Creme da Cacao is a chocolate-flavoured liqueur. Cake can be made two days ahead; keep covered in refrigerator. Plain cake can be frozen for 2 months. This recipe is unsuitable to microwave.
Ingredients:
185 gm unsalted butetr 2 tsp grated orange rind 3/4 cup castor sugar 3 eggs 100 gm white chocolate, melted 2 cups self-raising flour 3/4 cup water 300 ml carton thickened cream 1/4 cup icing sugar 1/2 cup packaged ground hazelnuts For peachy liqueur filling: 2 medium peaches, chopped 2 tbsp peach liqueur 300 ml carton thickened cream 1/4 cup icing sugar Grease deep 23 cm round cake pan, cover base with paper, grease paper. Cream butter, rind and sugar in small bowl with electric mixer until light and fluffy. Add eggs one at a time, beating well after every addition; beat in cooled chocolate. Transfer mixture to large bowl, stir in sifted flour and water in 2 batches. Spread into pan, bake in moderately slow oven for about one-and-a-half hours or until firm. Stand cake 5 minutes before turning onto wire rack to cool. Split cake into 3 layers, sandwich layers together with filling; place onto serving plate. Whip cream and sifter icing sugar in small bowl until soft peaks form. Spread and decorate cake with cream. Press hazelnuts onto side of cake. Decorate cake with toffee if desired. For peachy liqueur filling, combine peaches with liqueur in bowl, stand for 30 minutes. Whip cream and sifted icing sugar in small bowl until soft peaks form, fold in peach mixture. The cake is best prepared several hours ahead; keep covered, in refrigerator.
Ingredients:
500 gm dates 1 cup water 1 tsp soda bicarb, heaped 225 gm flour 200 gm butter 3 eggs 50 to 100 gm walnuts, deseeded and chopped 2 tbsp rum Soak dates in water and soda bicarb overnight. Cream butter and sugar. Add beaten eggs. Fold in flour, walnuts and rum. Bake in a medium oven (Gas/Electric - 4) for approximately an hour. Test the cake with a skewer (should come clean) if done.
Ingredients:
125 gm butter 2/3 cup castor sugar 2 eggs 1 1/2 cups self-raising flour 1/4 cup cocoa 3/4 cup milk For coffee syrup: 3/4 cup sugar 3/4 cup hot water 1 1/2 tbsp Tia Maria or Kahlua 1 1/2 tbsp dry instant coffee 2 tbsp hot water, extra Grease a 25 cm-ring dish. Cream butter and sugar in a small bowl with electric mixer, add eggs one at a time, beat until just combined. Stir in half the sifted dry ingredients and milk. Pour mixture into prepared dish, cook in a microwave on high for about 8 minutes or until just firm. Stand 5 minutes before turning onto rack. Brush hot syrup over hot cake. Dust with icing sugar. Serve with whipped cream and strawberries. For coffee syrup, combine sugar, hot water and liqueur in a small bowl, stir until sugar is dissolved, then cook on high for 3 minutes, stir in combined coffee powder and extra hot water. Tia Maria and Kahlua are coffee-flavoured liqueurs. Don't freeze recipe.
Ingredients:(Serves 3)
250 gm flour 40 gm icing sugar 5 gm cinnamon powder 150 gm butter 225 gm matured fruits 1 orange zest 50 gm apple, chopped 60 ml brandy 1 egg Beat the butter and sugar, mix flour and cinnamon powder. Add to the creamy mixture. Give rest to the dough for 1/2 an hour. Lie down on the greased pie, mould, thickness of the dough should be 3 1/2 inch. Mix matured fruits, orange zest, chopped apple and brandy all together. Fill it up the mould with fruit mixture, cover with dough, egg wash on top, make design with fork. Bake it in 180 C for 20 minutes. Serve hot.
Ingredients:
250 gm potatoes, boiled, mashed 250 gm purple yam, boiled, mashed 3-5 tsp ginger-chilli paste 1 tsp groundnut oil A bunch coriander leaves Juice of 1 lemon Salt to taste Method: -> Mix mashed potato and yam with salt, ginger-chilli paste, rock salt and lemon juice well. -> Grease a shallow baking tray with oil. Set mashed mixture in it, levelling with a spoon. -> Bake 30 minutes till a brown crust forms on top. Health note: Yam and potatoes are good sources of energy and excellent foods as long as they are not fried. Yams are also packed with antioxidants and are beneficial to those with degenerative diseases. Potatoes are low in calories, full of fibre and nutrients; contain Vitamin B and C and aid prevention of cancer and heart diseases
Ingredients:(Serves 800 gm of cookies)
90 gm butter 275 gm honey 115 gm castor sugar 1 1/2 tsp ginger powder 1/4 tsp all spice powder 1/4 tsp cinnamon powder 7 gm cocoa powder 675 gm flour 1 tsp soda A pinch of salt 2 eggs Beat the butter and sugar, add eggs and honey. Mix flour, soda, salt and all the powders. Add the flour mix to the butter. Let the dough rest for half-an-hour in a cold room. Roll out the dough in thickness of 4-inch. Cut into different shapes. Bake the cookies for 20 minutes at the temperature of 180 C.
Ingredients:
1 kg flour 40 gm yeast 15 gm salt 150 gm sugar 375 gm butter 8 eggs 250 gm raisins 250 gm orange peel 125 gm black currant 75 ml rum 400 ml water Make a dough with the flour, yeast, salt, sugar, butter, eggs and water. Add raisins, orange peel, black currant and rum to the dough. Keep aside for half-an-hour for proving. Cut the dough into 400 gm moulds and keep for proving around half-an-hour. Bake it for 20 minutes in 200 C and take out from oven, leave to cool. Put the ghee in a pan and make it hot and dip the bread into the hot ghee, take it out and roll in castor sugar.
Ingredients:(Serves 2)
110 gm butter 65 gm sugar 600 gm mixed dry fruits 1 egg 100 gm apple 25 gm bread crumbs 20 ml cream 100 ml rum 80 ml brandy 5 gm baking powder 5 gm mix spice (clove,nutmeg,cinnamon and ginger powder) 3 gm cardamom powder 60 gm flour Beat the butter and sugar. Then add the egg. Keep aside. Mix the flour, baking powder, mixed spices, cardamom powder and bread crumbs. Keep aside. Mix the mixed dry fruits, chopped apple, cream, rum and brandy. Add the fruit mixture to the butter mix. Then slowly add flour mixture. Grease pudding mould and put the apple and bread crumbs. Put the mixture in the mould cover with silver foil. Bake in steaming method (put the bowl with tray with water, cover the whole thing and bake) for an hour and a half at 160 C. Take out from oven and demould.
Ingredients:
700 ml Riviera red wine 80 gm sugar (grain) 50 gm honey 5 gm cinnamon 3 gm clove 3 gm mace 2 gm bayleaf 50 gm orange peel In a stainless steel pot, mix all the ingredients and the wine. Simmer at 80 C for about 12 to 15 minutes. Do not allow to boil. Serve warm at 63-65 C.
Cajun Spiced Pan Broiled Salmon(Louisiana dish)
Ingredients:
8 fillets(90 gm each) Salmon 60 gm Cajun spice 200 ml oil 20 gm white pepper powder 20 gm black pepper, crushed 30 ml lemon juice 80 gm flour 100 gm zucchini 100 gm bell peppers 20 ml Tabasco sauce 40 ml white wine 25 gm dill leaves Salt to taste Method: -> Marinate fillets with salt, crushed black pepper, white pepper powder, lemon juice, white wine, chopped dill leaves, Cajun spice, oil and Tabasco for 30 minutes. -> Coat marinated fillets with seasoned flour. -> Heat a pan and broil the fish. Keep aside. -> Cut zucchini and peppers into triangles and grill. -> Place grilled vegetables at the centre of the plate and fish on top accompanied with potato wedges and ornage mayonnaise. For potato wedges: 4 potatoes 75 ml oil 5 gm black pepper, crushed 5 gm sage 10 gm salt 10 gm paprika 5 ml lemon juice Method: -> Scrub and wash the potatoes. Do not peel. -> Cut into wedges(6 medium-sized and 4 small-sized pieces) -> Mix all ingredients. Roast at 180 Degree Celsius for 15 to 20 minutes, until golden brown. For orange mayonnaise: 100 ml mayonnaise 30 ml(2 tbsp) orange juice Blend ingredients and garnish with orange segments.
Ingredients:
100 gm cauliflower, chopped 2 Carrots, sliced 8-10 Baby Corn sliced 50 gm Zucchini sliced 4 tbsp sauce Oil for stir-frying Heat oil in a wok(frying pan) on high flame, stir-fry vegetables for 2-3 minutes. Add sauce and stir-fry. Add 1/2 cup water mixed with 1 tsp corn flour and simmer for 2 minutes. Serve hot garnished with roasted sesame seeds.
Orecchiette con broccoli e fegatini di pollo
Ingredients:
500 gm orecchiette 800 gm broccoli 250 gm chicken liver 1 large onion 50 gm butter 2 tbsp olive oil 1 pinch cayenne pepper Salt and pepper to taste Wash broccoli, carefully detach heads from stalks and discard stalks. Lightly brown chopped onion in butter in a frying pan. Then add chopped up chicken livers and cook for 3 minutes, turning over continuously. Season with salt and pepper and add cayenne pepper. Keep warm. Cook the orecchiette for 14 minutes in plenty of boiling salted water. After 7 minutes. Strain. Mix with chicken livers and olive oil. Serve immediately.
Ingredients:
350 gm lasagnette 1 lemon 6 tbsp olive oil 4 shallots 3 tbsp flat parsley 1 tbsp paprika Salt, pepper to taste Wash lemon and remove the rind. Peel and chop up shallots. Put in a small pan with the lemon rind and lemon juice. Season with salt and pepper; add paprika and olive oil. Heat sauce for a few minutes while pasta is cooking, but without letting it boil. Cook the lasagnette for about 10 minutes in plenty of boiling salted water. Strain, mix with sauce. Serve hot or cold.
Ingredients:
500 gm farfalle 250 gm mushrooms 50 gm dried cepe mushrooms 1 onion 2 cloves of garlic 50 gm butter 2 tbsp olive oil 500 gm tomatoes Parsley, basil, salt, pepper, parmesan. Soak dried cepe mushrooms for 30 minutes in warm water then rinse in running water. Drain. Peel, remove seeds from tomatoes and slice. In a frying pan, brown chopped onions, and wash and slice mushrooms in olive oil. Cook for 5 minutes. Then add cepe mushrooms, tomatoes and chopped garlic. Season with salt and pepper; cook for 20 minutes over low heat stirring from time to time until cooking water has evaporated. Meanwhile, cook farfalle for 11 minutes in plenty of boiling salted water. Strain, add mushroom sauce, butter, parsley and chopped basil. Serve immediately with grated parmesan.
Rigatoni con melanzane, peperoni e pomodori
Ingredients:
500 gm of rigatoni 2 medium sized brinjal 6 fine tomatoes 1 red or yellow pepper 2 cloves of garlic 1 sprig of theme 3 tbsp olive oil 12 basil leaves 12 small black olives Salt, pepper, parmesan Wash the brinjal but keep skin. Cut into thick slices, then into very small cubes. Fry in a frying pan over low heat in 2 tbsp olive oil, turning from time to time. Remove seeds from peppers, slice and add with shredded garlic. Season with salt and pepper. Cover and cook for about 20 minutes until vegetables are tender. Meanwhile, peel and remove seeds from tomatoes, cut coarsely and cook for 15 minutes with one tbsp olive oil, thyme, salt and pepper. Cook rigatoni for 15 minutes in plenty of boiling salted water. Strain. Pour into dish with brinjal and tomatoes. Stir well. Serve piping hot, with grated Parmesan.
Spaghettini al pomodoro e olive
Ingredients:
350 gm of spaghettini 1 kg fresh tomatoes and 1 tbsp tomato concentrate(or 25 cl fresh tomato sauce) 3 cloves of garlic 5 stoned black olives 2 tbsp capers 1 tbs dried oregano 1 small cayenne pepper(optional) or a pinch of powdered cayenne pepper 4 tbsp olive oil Salt, pepper, parmesan Peel, seed and slice lightly brown chopped garlic in a pan with half of olive oil. Add tomatoes, oregano, tomato concentrate and cayenne pepper. Season with salt and pepper and cook for 20 minutes until water has evaporated. Add halved olives and capers. Heat the mixture. Pour pipping hot over spaghettini, cooked previously in plenty of boiling salted water. Mix with rest of olive oil. Serve immediately with grated Parmesan.
Ingredients:
500 gm spaghettini 750 gm tomatoes 1 tbsp tomato concentrate 3 cloves of garlic 1 sprig of thyme 250 gm canned tuna in oil 3 tbsp olive oil Basil, salt & pepper Peel and seed tomatoes, then chop up coarsely. Brown shredded garlic in 2 tbsp of olive oil in a pan. Once garlic is just browned, add tomatoes, thyme and tomato concentrate; stir; season with salt and pepper. Cook for 15 to 20 minutes until tomato water has evaporated. Meanwhile, cook spaghettini for 8 minutes in plenty of boiling salted water. Add crumbled tuna and its oil to tomato sauce. Heat for a few minutes. Strain spaghettini, mix with tuna sauce, adding basil and the third tbsp of olive oil. Serve hot or cold.
Ingredients:
350 gm of fusilli 2 brinjals 2 new onions 2 cloves of garlic 6 tbs olive oil 1 tsp dried origano 3 tbs chopped parsley Salt and pepper Wash brinjals and cut into 2 cm slices, then dice. Sprinkle with salt and leave in a strainer for 15 minutes to release excess water, turning over from time to time. Dry off with cloth. Place in frying pan and brown in half the olive oil with peeled and quartered onions. Season with salt and pepper, add chopped garlic and origano. Cook for about 15 minutes until the brinjals are tender and soft. Cook fusilli for 15 minutes in plenty of boiling salted water. Strain, mix with brinjals, parsley and the remaining olive oil.
Fusilli al pomodoro e basilico
Ingredients:
350 gm of fusilli 750 gm firm tomatoes 2 cloves of garlic 1 tbsp tomato concentrate 4 tbsp olive oil 1/2 small cayenne pepper or 3 pinches of cayenne powder(optional) 1 tsp granulated sugar 15 basil leaves Salt, pepper Peel, seed and cut up tomatoes. Lightly brown shredded garlic in a pan with 2 tbsp olive oil. Add tomato concentrate, sugar, salt, pepper and cayenne pepper. Cook uncovered for 15 minutes over low heat so that tomato water evaporates. Cook fusilli for 15 minutes in plenty of boiling salted water. Strain. Add tomatoes, 2 tbsp of olive oil and coarsely chopped basil leaves. Stir and serve either hot or cold.
Ingredients:
350 gm tagliatele 2 cloves of garlic 150 gm walnut kernels 50 gm breadcrumbs 2 tbsp fresh cream Salt, pepper, nutmeg Crush walnut kernels. Lightly brown chopped garlic in olive oil in a pan. Add walnuts, breadcrumbs, half-a glass of water, salt, pepper and a pinch of nutmeg. Cook for 5 minutes. Pour in fresh cream. Heat without cooking. Pour over tagliatelle (cooked in plenty of boiling salted water for 5 minutes). Cook and serve piping hot.
Ingredients:
500 gm fettuccine verdi 100 gm butter 4 tbsp fresh cream 100 gm grated parmesan Nutmeg, salt & pepper Heat water to cook pasta. Meanwhile grate piece of parmesan. In a small pan melt butter without cooking with fresh cream and half the parmesan. Add a little nutmeg. Season liberally with pepper. Whip sauce to creamy texture. Cook fettuccine verdi for 6 minutes. Do not over strain pasta. Pour on sauce. Stir and serve immediately with rest of grated parmesan.
Ingredients:
500 gm tortellini 25 gm fresh tomato sauce 250 gm mushrooms 1/2 lemon 75 gm butter 75 gm grated parmesan 3 tbs fresh cream Salt, pepper Cook tortellini for 16 minutes in plenty of boiling salted water. At the same time, wash and peel mushrooms removing stems then slice. Brown in a pan with half of the butter. Season with salt and pepper, sprinkle with lemon juice. Heat up tomato sauce seperately mixing it with fresh cream. In a buttered gratin dish, put half of the thoroughly strained tortellini, add half the mushrooms and cover with half the tomato sauce. Repeat the same operation. Sprinkle with grated parmesan and knobs of butter. Brown for 15 minutes in a hot oven(gas mark 8)
Pasta salad with roasted peppers and onions
Ingredients:
6 red or yellow peppers(or a combination) 375 gm small shell pasta or ditali 50 ml olive oil 3 onions, sliced 15 ml garlic, crushed 10 ml paprika 3 tomatoes, diced 300 ml sour cream Hot sauce dash Salt and pepper to taste Broil peppers in oven, turning often, for 15 minutes or until charred. Cool. Peel skins, remove stem and seeds, and cut into strips; set aside. In a large pot of boiling salted water, cook pasta 8 to 10 minutes or until a dente. Meanwhile, prepare sauce. In a large skillet, heat oil over high heat. Add onions and cook, stirring frequently, until golden brown. Stir in garlic and paprika; cook one minute. Stir in tomatoes and pepper strips; cook one minute longer. Remove from heat. Toss drained pasta with sauce, sour cream and hot sauce. Season to taste with salt and pepper. Serve immediately.
Fettuccine with mushrooms in a creamy tomato sauce
Ingredients:
375 gm fettuccine 45 ml butter 500 gm mushrooms(preferably wild), sliced 25 ml garlic, crushed 300 ml whipping(35%) cream 125 ml tomatoes, diced 10 ml lemon juice, freshly squeezed 75 ml parmesan cheese, grated Salt and pepper to taste In a large pot of boiling salted water, cook fettuccine 8 to 10 minutes or until a dente. Meanwhile, prepare the sauce. In a large saucepan, melt butter over high heat. Add mushrooms and garlic; cook, stirring, 3 minutes. Stir in cream and cook about 3 minutes. Reduce heat to medium; stir in tomatoes and lemon juice. Add drained pasta and parmesan; toss. Season to taste with salt and pepper. Serve immediately.
Ingredients:
20 gm rocket leaves 20 gm lollo rosso(red oakleaf lettuce) 30 gm iceberg lettuce 4 tomatoes, cut into 6 pieces each 4 artichokes leaves, separated 12 black olives 12 green olives 50 gm mozzarella cheese 4 tbsp EVOO(extra virgin olive oil) 2 tsp balsamic vinegar A pinch of salt Method: -> Wash and dry all leaves and vegetables. Tear or cut in small pieces. -> Arrange prettily in individual plates. -> Drizzle with EVOO, salt and balsamic vinegar. Serve.
Ingredients:
500 gm mascarpone cheese 200 gm rich cream 4 egg yolks 500 gm chocolate sponge 150 ml espresso 100 gm sugar Method: -> Cream mascarpone and sugar. Simultaneously make a mixture of egg yolk and rich cream. -> Soak two layers of sponge in espresso, spreading cream evenly between the two layers. -> Place in a dish and refrigerate for 2 to 3 hours.
Ingredients:
140 gm pre-made pizza dough 120 gm tomato puree 120 gm mozzarella cheese, grated 10 gm goat cheese, diced 30 gm fresh tomatoes, sliced round 20 gm asparagus, sliced 2.5 cm thick 10 gm sundried tomatoes, jullienned Method: -> Roll pizza dough ball to make a base. Spread tomato puree over it. -> Scatter grated mozzarella evenly over sauce. Arrange all the toppings evenly on cheese. -> Bake at 280 Degree Celsius till golden brown. Serve hot on a dinner plate.Cooking time : 30 minutes Makes 6 portions
Ingredients:
1 kg tuna 150 ml olive oil 5 bay leaves 45 gm peppercorns 8 to 10 gm fresh thyme 30 gm sugar 100 ml vinegar 10 capers 15 juniper berries 10 shallots 4 cornichons(pickled gherkin cucumbers) 16 cherry tomatoes Method: -> De-scale and fillet the tuna. -> Blend olive oil, peppercorns, fresh thyme, sugar, vinegar, capers, juniper berries and chopped shallots using a balloon whisk to make a marinade. -> Slide tuna fillet into marinade after spiking it with dill and capers. -> Refrigerate at 4 to 5 Degree Celsius for 5 to 6 hours. -> Shake off marinade from fillets and grill until cooked. -> Place grilled fish fillets on a plate garnished with chopped cornichons and glazed cherry tomatoes. -> Serve with brown bread toast. Note: Spiking means to drizzle the fillet of fish with chopped dill and capers.
Ingredients:
400 gm penne pasta, boiled 100 gm prawns 40 ml vodka 40 ml cream 40 ml tomato concasse 20 gm butter 40 gm parmesan cheese, grated Method: -> Saute prawns in heated butter. Add cream. Cook on slow flame, so the cream doesn't curdle, for a minute. -> Mix in tomato concasse well. Add vodka. -> Toss in pasta so the sauce coats it. Add grated parmesan. Check seasoning. -> Serve hot, garnished with grated parmesan cheese.
Costata Di Maiale Al Vino RossoIngredients:
4 large pork chops, chargrilled or pan fried 4 cloves garlic, chopped 30 capers, chopped 200 ml red wine 2 tsp extra virgin olive oil 1 tsp parsley for garnish Method: -> Cook pork chops for 6 minutes on each side, depending on their thickness. -> In a frying pan, heat olive oil. Add garlic, capers and red wine. -> Cook over gentle flame for 8 minutes till sauce reduces a little. -> Pour over the pork chops. -> Sprinkle with parsley and serve.Ingredients:
450 gm spaghetti or linguine 4 tbsp Italian extra virgin olive oil 12 cloves garlic, peeled, sliced fine 1 tbsp red chilli flakes 1 litre water Black pepper, milled fresh, to taste Salt to taste Method: -> Stir salt in boiling water till dissolved. -> Add spaghetti and cook till al dente(still slightly hard to the teeth in the middle). Drain and set aside. -> Heat olive oil in a small frying pan. When hot, add garlic, chilli and black pepper. Cook about 2 minutes. -> Add cooked pasta, and toss well. Serve quickly on warm pasta plates. Try this variation -> Add some anchovies (6 salted fillets, washed and cut into pieces), to the garlic and oil. -> Add a handful of black or green olives cut into pieces. Saute together till golden brown. And this version of the sauce -> Brown three-fourths of a tablespoon of breadcrumbs in oil and garlic. -> Add some more peperoncino to taste before sauteing with the pasta. This is a Southern Italy favourite!Ingredients:
200 gm button mushrooms 200 ml extra virgin olive oil 5 ml lemon juice 3 cloves garlic A pinch of salt Method: -> Wash and dry mushrooms carefully. With a sharp knife, cut gently across, a couple of millimetres deep, off the top of the mushroom. -> Place on a baking tray for dressing. Chop garlic finely. -> Add to extra virgin olive oil and lemon juice. Add salt and mix well. -> With a teaspoon, drizzle half of this dressing over mushrooms, giving each mushroom a coating. -> Bake in a pre-heated oven. -> Remove from baking tray. -> Place in a serving dish and pour the remaining dressing. -> Serve with fresh crusty bread.Ingredients:
10 gm caponata 4 kalamata olives, marinated 5 gm bell peppers, roasted and peeled* 1 bell pepper, grilled 1 aubergine, grilled 2 zucchinis, sliced, grilled 2 asparagus, grilled 2 sundried tomatoes, marinated 2 cucumbers, sliced 2 artichokes, sliced, marinated 1 fresh tomato, cut 1 tomato, halved, with seeds scooped out 1 loaf baguette bread, sliced 2 pieces buffalo mozzarella 5 ml balsamic reduction 10 gm Taleggio cheese 3 pieces Parmesan cheese Method: -> Arrange zucchini slices on a plate. Spoon caponata over it. Wrap a long slice of zucchini around it. -> Opposite zucchini(across the plate), arrange halved and scooped tomato half. Put olives in it. -> Arrange a tomato wedge on the side of the zucchini, and sundried tomatoes, buffalo mozzarella and roasted bell peppers on top of the aubergine slice. -> Starting with tomato-olive cup end, arrange pieces of artichokes, asparagus wrapped in grilled bell pepper, and Taleggio cheese topped with three pieces of parmesan cheese. Arrange three slices of zucchini in the centre of the plate. Drizzle balsamic reduction on cheese and some olive oil on the vegetables. * To roast and peel peppers -> Brush peppers with olive oil. Arrange on a cookie tray and place in the oven. -> Roast till skin begins to blister. -> Remove, place in a plastic bag and seal. (This lets peppers to steam, so the skins are easily removed). -> When cool, remove from bag, peel skins, split open, remove seeds and stem, cut into wedges -> Season with olive oil, minced garlic, salt and pepper. -> Set aside till serving time.Spanish delicacy :
Cooking Time:20 minutes Serves:4Ingredients:
8(90 gm each) pomfret fillets 30 gm garlic, chopped 30 gm mustard paste(kasundi) 30 ml lemon juice 3 eggs 100 gm carrots 100 gm zucchini 100 gm bell peppers 200 ml oil 30 gm pistachio 80 gm mayonnaise 40 ml white wine 25 gm thyme 20 gm pepper, crushed 60 gm flour Salt to taste Method: -> Marinate pomfret fillets with garlic, mustard, lemon juice, oil, thyme, crushed black pepper, white wine, eggs and flour. Keep aside for 30 min. at room temperature. -> Make thin strips of carrots, zucchinis and bell peppers. Grill at 160 Degree Celsius, until they wrinkle and turn light brown. Add seasonings; remove from pan. -> Blanch pistachios, remove skin and make a paste, and add mayonnaise. -> Use 50 gm grilled vegetables and 2 fillets per portion. Place vegetables in the centre of the plate, fillets on top and pour mayonnaise-pistachio over fillets.Other delicacies :
Ingredients:
226 gm shrimp, shelled,de-veined 1 tsp rice wine 1/2 tsp salt 2 tsp cornstarch 1 egg white 1 tsp rice wine 1 tbsp soy sauce 1/4 tsp salt 1/4 tsp pepper 1/2 tsp sesame oil 1 1/2 tsp cornstarch 1/4 cup water 2 tbsp chicken broth 6 tbsp oil 12 green onions, cut into 1-inch (2.5 cm) length 5 slices frsh ginger 1/4 cup bamboo shoots, sliced 1/3 cup cashews Method: -> Rinse and pat dry shrimps. Set aside. -> Mix wine, salt, cornstarch and egg white well. Set aside -> Mix wine, soy sauce, salt, pepper, oil, cornstarch, water and broth. Set aside. -> Heat 4 tbsp oil in a wok on high heat. Stir fry shrimp about 1 minute. Do not overcook. Place in a bowl. -> Heat reamining 2 tbsp oil for 1 minute. Stir fry green onions and ginger slices for 1 minute. Add sauce and cook till thick. Add shrimp and coat with sauce. Remove from heat. Discard ginger. Sprinkle on cashews. Serve hot with rice.
Citrus Marinated Chicken set on a Mielie Pancake (South African)
Ingredients:
50 gm chicken breast* 20 ml frsh orange juice 10 ml fresh lemon juice 5 gm orange and lemon zest 5 gm each red, yellow and green peppers 8 gm baby rocket 8 gm frisee/lettuce 8 gm watercress/lettuce 10 gm sweet corn 20 ml milk 15 gm flour 20 ml olive oil 5 ml mango oil Salt and pepper to taste Method: -> Marinate chicken in orange juice, lemon juice and zest with black pepper for 24 hours. Grill chicken till golden brown. -> Cut into 50 gm medallions. For Mielie pancake: -> Into pancake mix(mix milk and flour), add sweet corn. -> Mix rocket leaves, peppers, watercress and frisee with olive oil and seasoning. Arrange on plate. *Note: The original recipe was made with crocodile loin.
Medley of Melk Tert, Koeksister and Cape Brandy Pudding (South African)
Ingredients:
15 gm cape gooseberries 20 gm calaubaut chocolate 5 gm icing sugar 5 ml mango couli 5 ml raspberry couli For brandy pudding: 20 gm butter 35 gm sugar 1 egg 40 ml water 40 gm dates, chopped 40 gm flour 1 tsp baking powder 5 gm soda bicarbonate For koeksister: 25 gm flour 2 gm baking powder 10 gm butter 5 gm water For milk tart: 5 gm corn flour 5 gm flour 20 gm sugar 1 egg 60 ml milk 1/2 cinnamon stick Method: To make brandy pudding: -> Cream butter and sugar till light and fluffy. Add egg. -> Soak dates in warm water for 20 minutes. Drain and chop. -> Add liquid to dry ingredients, then butter and egg mix. Pour in moulds. -> Bake 30 minutes at 180 Degree Celsius. To make koeksister: -> Mix all ingredients into a dough mix. -> Refrigerate 20 minutes. Then shape (braided style). -> Deep fry till golden brown. While warm, dip in sugar syrup. To make milk tart: -> Heat milk and cinnamon stick. Let infuse 15 minutes. -> Sift flour and corn flour and dissolve in cold water. -> Add to milk. Stir on low heat. Add to eggs and place back on heat till slightly thickened. Pour into sweet paste cakes. Cook 15 minutes at 180 Degree Celsius. -> Chill and serve.
* Add a cup of vinegar in a room to absorb cigarette odour.
* Green tomatoes can be ripened more easily if you put them in a brown paper
bag with an apple amongst them.
* To get firm tomato slices cut them vertically rather than horizontally.
* To keep cucumber and lettuce leaves fresh & crisp, place them on a stone
floor & cover with a bowl.
* To store curry leaves, fry them in a little oil, which then can be used anytime.
* Before vaccuming your house put a cotton ball dipped in cologne & switch
on the machine. The environment will turn fresh, fragrant and invigorating.
* Add a little common salt inside of the freezer compartment to prevent the
formation of ice crystals.
* Get into the habit of drinking warm water through day, besides watching
on your diet and exercise. You won't have trouble with weight gain again.
* Hair conditioner 1 tsp baby oil 1 egg yolk 1 cup water Beat egg yolk until frothy. Add oil. Beat again. Add to the water. Massage into the scalp and throughout your hair. Rinse well. * Face mask for normal to oily skin 2 egg whites 1/4 cup fresh orange juice Mix and apply to face and neck. Leave on for 10-15-minutes. Rinse with warm water. Apply a moisturiser. This spa-style treatment tightens pores and gives skin a lovely sheen. * Anti-wrinkle mask 1 egg white 1 tbsp yoghurt 1 tsp Fuller's earth 1 tsp honey Mix ingredients into a paste. Rub gently all over face and neck. Wash off with warm water, when the pack dries. * Pimple pack 1/4 bunch mint leaves 1/5 tsp frsh turmeric paste 1/4 cup oatmeal powder 1/4 tsp sandalwood paste Blend all ingredients. Refrigerate for 5 minutes. Apply paste twice daily on heat boils and pimples. Wash off with cucumber juice and then water.Health watch
Myth: Egg yolk is all fat and no goodness: it should be avoided.
Fact: The yolk has all the fat, but it has its sunny side. With the exception of
riboflavin and niacin, the yolk contains a higher proportion of the egg's
vitamins than the white.
All of the egg's Vitamins:A, D and E, are in the yolk. It also contains
more phosphorus, manganese, iron, iodine, copper and calcium than the white,
and all the zinc.
Source:American Egg Board
* When buying fresh fish, ensure fish has a bright, shiny appearance. The
scales should be intact and adhere tightly to the skin. The eyes should
be bright, clear and full and the gills bright red.
* Rich in Omega 3 fatty acids, fish is good for eyesight and keeps
brain tissues healthy. Omega 3 acids are also known to reduce the risk
of many cancers, and the chances of a heart attack and stroke.
* Children who eat fish may be less likely to develop asthma.
* Elderly people who eat fish or seafood at least once a week may have a lower
risk of developing dementia, including Alzheimer's disease.
* Pregnant woman who consume fish may have a lower risk of delivering a
premature baby.
Note: The recommended daily amount of Omega 3 fatty acids to be consumed from
fish is 200 to 600 mg.
Warning: Fish is high in mercury, so consuming more than is required can have
an adverse effect.