Friday 1 June 2012

Spinach Farfalle Pasta

1 medium spincah blanched and chopped.
4-6 garlich crushed
2 sliced onions
1/2 tsp crushed black pepper
half cup cream
half cup grated cheese
2 tbsp sweet corn boiled
pinch nutmehg (nutmeg tastes amazing with spinach)
300 gms blanched pasta- farfalle

Pour some olive oil in heated pan, crushed garlic- cook  till golden brown, then add 2 sliced onions and crushed black pepper- cook till onion softened. Then add sweet corn and blanched chopped spinach, pinch nutmeg then add 300 gms farfelle pasta - boiled.
Toss on high flame and the add salt to tasteAdd .5 cups cream adn the cheese -half cup grated.
Serve hot.

Palak Chole

1 tbsp ghee
1 tsp jeera
1 tsp corriander seeds
1 large onion diced
1 inch ginger chopped
1 medium chopped spinch
2 cups soaked kabuli chana and bolied
2 cups water
2 green chillis
Juice of half lemon.

 In a hot pan add ghee and jeera and corrinader seeds. Then onion and ginger. Then add the boiled chana and chopped spinach and green chillis. Boil till all flavours  are incorporated well. As final touch add lemon juice before serving.

Khichdi

1tbsp ghee
1tspp cumin seeds
pinch of hing
1 chopped carrot
1 cup barley soaked 4 hrs and drainde fr 4 hrs


1/4 turmeric

black pepper1 tsp
2 tbsp chopped cilantro
2.5 cups water
salt to taste

In a hoeated presuure cooker pan add ghee and the add the jeera and pich of hing. Then add carrots and the drained barley seeds.The add water. Then add the cilantro leaves and salt. Cover and cook for a whistle.

Note: The drained water in which barley was soaked need not be disposed. You can drink it or use for cooking.

Amla Juice

Pressure cook whole amla and cool it. Cut the deseeded pieces  (2 cups) of amla and grind it. Sieve the puree and boil it ith 1.5 cups sugar and rock salt and  0.5 tsp jeera powder- cook for 10 minutes.
Pour in bottles and sterlize in oven for 10  minutes. Store in fridge.

Thursday 29 March 2012

8
200 gms
2 tbsp lemon
4 green chillis
1 cup coco
2 tsp sugar
corriander
2 banaleaves

Replacement for eggs in recipes

Replace 3 eggs with following:

50 gms maida
50 gms sugar
50 gms butter or oil
1/2 tsp baking powder
4 tbsp milk or water

Tuesday 13 March 2012

Achari Gravy

1 tsp oil 
1 tsp kalonji,
1 tsp jeera an little
1 tsp methi seeds
2 tbsp onion paste (boiled and ground)
2 tsp ginger garlic paste
In a heated pan, add oil and then add the whole spices.  Then add onion paste and then ginger garlic paste. When onion is browned, add turmeric and chilli pwder. Add water small tsp sugar and boil and simmer.
Can be bottled and used as required.

Friday 17 February 2012

Dates Mishti Doi

2 kitre whole milk
8-10 seedless dates in .5 cup water
2 tbsp sugar

Boil milk and reduce it then add sugar (it will colour it as well). Mind to keep stirring all the time to prevent formation of cream. Grind the dates to a paste. When milk reduces to half, take it out in a bowl and add the dates paste and mix. Can strain to remove foam of millk. Then add 1 tbsp of homemade yoghurt and mix. Leave in a warm area to set fro 4-5 hours. Then store in fridge and serve chilled.

Friday 10 February 2012

White Chocolate Mousse

65 ml cream
125 ml white chocolate
1/4 cup whipped cream

In a heated pan add cream and boil through; pour over a bowl of whitel chocolate. Beat with a mixer/beater till smooth and chocolate melted. Alow to cool a bit and then add the whipped cream and beat till smooth again. Use this mixture filled in piping bags to use in desserts

Spicy green Chutney


Paneer Do Pyaaza

4 tbsp oil 
2 medium onions chopped square
1 tbsp cumin
5 crushed green cardamon
2 sliced onions
500 gms paneer
1 tbsp garlic paste
1tbsp ginger paste
2 tbsp water
2 medium chopped tomatoes
1/4 cup tomato puree
1/2 tsp turmeric
2 tsp coriander powder
1 tsp cumin powder
cover and cook
1 tsp red chili powder
cream as required
then add chopped paneer pieces and cook with some if not using cream . add salt
1 tsp gamma masala powder

1 inch ginger juliennes
1/2 cup chopped cilantro


In a heated pan add oil and fry onion (chopped in 4 parts and pieces seperated). Keep aside.
Then in pan add oil and when heated add cumin seeds and crushed green cardamoms and sliced onions. Fry it and then add ginger paste and then garlic paste. Add 2 tbsp water to prevent burning and then chopped tomatoes and then tomato puree. When heated through add the dry masalas. Cook through till oil rises. Then add cream as required or water (of course cream tastes better) Add garam masala towards end of cooking process. After switching of gas, then add julienne ginger and chopped cilantro leaves. Serve

Friday 27 January 2012

Paneer Gravy

3 onion sliced
2-3 green chilli broken
1 inch ginger
10-12 garlic
1 tsp cumin seeds
1 bayleaf
Freshly ground pepper powder and elaichi powder
Chopped cilantro leaves for garnish


In a heated pan add oil the sliced onions and ginger garlic and green chillis then turmeric powder. Fry well . Then grind to a fine paste after its cooled a bit.
In the pan add some more oil and 1 tsp cumin seeds  and 1 bayleaf. Fry it then add the onion paste. Add 0.5 tsp amchur powder and salt to taste. Deglaze with 1/2 cup water. Then 1.5 cups cream. Then add 200 gms cubed paneer. Add freshly crushed pepper powder and elichi powder. Garnish with chopped cilantro leaves

Chinese Sweet Corn Soup

2 cups sweet corn (1 cup slightly mashed and 1 cup whole)
2 tbsp corn flour mixed with 4-5 tbsp water
6 cups veg stock
1.5 tsp sugar
Salt to taste
1/2 tsp soy sauce
1 tsp vinegar

In a heated sauce pan add oil and then the mashed and unmashed sweet corn. Then add the vegetable stock. Then the sugar and salt, soy sauce and vinegar. Give it a boil then simmer till everything cooked and serve.

Wednesday 18 January 2012

Toffee Apple

350 gms white sugar
50 gms water
50 gm glucose
In a pan add white sugar and water to heat , when sugar is melted anad caramel forms add the glucose to caramel  and heat till it colours (golden brown). Turn off gas and pour it into another pan to cool. Meanwhile
peel apple and using scooper (kind to scoop small watermelon balls) and scoop balls of the apple. Put a skewer through each balls.  When the caramel is poured into another pan a cooled just slightly, dip each ball in caramel and pull out. The caramel will coat the ball and form a drooling tail; allow excess sugar to fall off and u'll get candied apples. Pull them out of the skewer and allow to cool on a plate with tail side up.
Serve them as they are or use to garnish anything (dessert) you like.

Monday 16 January 2012

Moong Dal Chilla

2 tbsp water
1 cup soaked moong
2-3 green chilli
1 inch ginger chopped
1 tsp jeera
1 tbsp cilantro chopped
salt to taste

Grind the above ingredients to a paste in a mixer. They can be cooked on non stick like a dosa/ roti. Or they can be steamed like idlis (even steamed -on greased banana leaves)



Whole Wheat Kathi Roll

atta dough
onion sliced length wise
paneer hopped lengthwise
carrots chopped lengthwise
tomatoes chopped lengthwise
all sliced items should be same lentgth
1/4 tsp garam masala
1/4 tsp turmeric powder
1/4 tsp red chilli powder
1/4 tsp elaichi powder
1/4 tsp jeera powder
on high flame cook in a pan add onions and carrots and tomatoes. Salt to taste and 1/4 tsp garam masala
1/4 red chilli powder, pinch turmeric, 1/4 tsp jeera powder
1 tbsp corriander leaves chopped
2 tsp curd, mint chutney (made with mint cilantro garlic salt and lemon juice)


Sunday 15 January 2012

Date Ladoos

1 cup dates
1 cup milk powder
1 cup anjeer
almond slivers for decoration
Ghee for cooking
 
In a heated pan, add ghee melt it. Then add chopped and cleaned dates and cook. Then add chopped anjeer and cook. Then add the milk powder and mix well. Refrigerate till set. Take out and make balls. Decorate with almond slivers.

Monday 2 January 2012

Molten Lava Cake

¼ cup Chocolate chips
¼ cup Cherry filling
2 cups Refined flour
1 tsp Baking powder
¾ tbsp Soda bi-carb
1 cup yoghurt
A few drops Vanilla essence
1 cup Milk
¾ cup White butter
¾ cup Caster sugar
6 tbsp Cocoa powder

1. Preheat oven to 170*C. Grease a cake tin and line it with butter paper. Mix the chocolate chips with cherry filling and keep aside.
2. Sift flour, baking powder, soda bicarb and cocoa powder together. Heat the milk till it is lukewarm.
3. Whisk the curd, caster sugar, butter and vanilla essence together till smooth and frothy.
4. Fold in the flour mixture alternating with milk. Mix quickly but gently to a smooth batter.
5. Pour into well-greased muffin moulds and spoon chocolate chips & cherry filling mixture in the centre and bake on the centre rack for 8 minutes.
6. Check the cake, remove cake from the oven and after a few seconds, demould it and serve.

Spicy Tangy Prawns

12-15 medium deveined prawns
2 tsp brown sugar
8-10 basil leaves
2 tsp lemon flavoured vodka
salt to taste
Juice of 1 lemon
1 tbsp oil
2 tsp butter
2 tsp corn starch dissolved in 1/4 cup water
2 tsp red chilli flakes

In a heated pan add oil the melt butter. Then add the prawns and salt and then red chilli flakes. Then add vodka and sugar.  Keep stirring all the while. Then add corn starch (as required) The prawns will now turn glossy after adding corn starch. Then add the basil leaves.  Cook some more and tune off the gas. Then add the lemon juice. Donot overcook the prawns. Take out into a serving dish and serve immediately.

Chocolate Truffle

200 ml fresh cream
500 gms dark chocolate
60 gms melted butter
2tbsp honey 
2 tbsp coffee liqueur

Heat cream and add to broken chocolate to melt it. Mix it . Add melted butter to it. Mix well till all 3 ingredients melted and mixed well. Add honey to mix (to add moistness and sweetness) add 2 tbsp coffee liqueur for flavour.Refrigerate for 0.5 hr. Then make balls and roll in either.
1/2 cup cocoa powder or in  1/2 cup chopped pistachio nuts as per preference.

Missal Pav

1 tsp oil
1tsp mustard seeds

2 green chillis
6-8 curry leaves
1tsp jullienne ginger
1 medium onion chopped
1 cup sprouts (moong)
1/2 tsp turmeric
1/2 tsp red chilli powder
11/2 tsp jeera
1/2 tsp garm masla
1/2 tsp dhaniya powder
1/2 tsp hing
salt to taste-1tsp
Add the ingredients in the above order. Then sprinkle some water  to prevent burning. Take out on a bowl and garnish with sev (opional). Butter the pav and heat it and serve with missal.

Healthy Chivda

1 cup chivda
1/2 cup chana dal
1/2 cup corn flakes
1/2 cup peanuts

Tempering:
1 tbsp oil
1 tsp mustard
8-10 curry leaves
1/2 tsp turmeric
salt to taste
1/4 tsp asafoetida.
Green chillis chopped.

Dry roast in pan above ingredients. Heat oil in a pan and add tempering ingredients. Then add the roasted ingredients to the tadka. Serve. Can be stored for a week or so in an air tight container.

Baked Yoghurt

200 gms yoghurt
200 gms condensed milk
2 tbsp cream
few spoons of red current jam
few shot glasses or any small serving dishes

Beat the yoghurt then add the condensed milk; beat some more. Add cream and mix well. Pour them out into serving shot glasses. Fill 3/4 of each shot glass. Add a small spoon of jam into each. Place them into a baking tray. Pour a little water into the tray. Place the tray in an oven and bake for 15-20 min. Take out and serve hot or refrigerate and serve cold.
I think 12 min for 180 degrees also should work- acc to chef Ajay.