Chocolate Chip Cookie

125 gm butter- soft
125 castor sugar 1 cup
1 egg few drops vanilla essa
220 gm  maida

1tsp bking pdr
125 gms choco chips

Mix soft butter and sugar with spoon and then with electric mixer.Add 1 egg and beat. Then add flour and baking powder and chocolate chips and mix well. Let the dough rest for 15-20 min.
When dough is still warm, dust with dry flour and cut with cookie cutter and place the cookies on a butter paper lined tray and bake in a prehated oven for 180degrees 20-25 min.
Take the tray out and let it sit out for 5 min -to allow carry over cooking. Then take out and serve.

Tandoori Chicken Paté

150 gms fine mince chicken breast
1 tbsp garlic paste
1 tbsp ginger paste
1 tbsp red chilli
1.5 tsp garam masala
1 tbsp lemon juice
salt to taste
Tomato sauce

Marinate chicken with oil and spice powders and ginger garlic paste. Then use a bamboo steamer to steam the chicken in it, filled in a square mould; steam for 10 min. It should be cooked in 10 min. Take it out and cut off uneven edges. Slice the chicken into about 3 slices. Grill the 3 slices. Plate the first slice layer it with mushroom relish then another slice. Again layer mushroom relish on top then place the third layer. Squeeze  a few drops of lemon juice over it. Draw a circle of tomato sauce around the layered paté. And serve with mushroom relish.

Mushroom Relish:
7-8 mushrooms-chopped finely
1 tsp butter
1.5 tbsp ricotta cheese
salt to taste
1 red pepper
On a pan heat butter to melt and then add mushrooms. Meanwhile put a skewer throught the pepper lengthwise on a gas till it has only a few black spots. Or it will taste burnt. Cook till mushrooms dry. Add ricotta cheese and salt and cook for some time.Turn off the gas. Deseed and chop the red peppers to small squares and add to the mushrooms when gas off. Take it out in a bowl and serve.

Tree of Life

cauliflower florets 12-15 nos blanched in haldi water
Stuffing:
1é2 cups pine nuts
250 gms paneer grated
2tsp fine chopped ginger 
8 sprig corriander-more as per taste
salt to taste
Cheese Sauce:
4 tbsp butter and maida each
3-4 sprigs thyme
1 tbsp gouda  grated
3 tbsp chedder grated


stuffing-1é2 cup pine nuts roasted and roughly chopped
250 gms paneer grated and  mix 2tsp fine chopped  ginger grated..salt to taste
 open the floret and press in the stuffing in the spaces.
cheese sauce:
4 tbsp abutter & maida cook in a pan.  boil creme with thyme 3-4 sprigs . Mixthe creme and maida then add 3 tbsp prossed chese an the 1 tbsp gouda chese grated.
Plate the floretsand por the chese saoce over the floretsand garnish with grated cheese
bake with 8-10 min for 110 degre
bake 1 red pperr over gas remove the seeds-chopped
in 2tbsp butter add 1tbsp  garlic and smll finely chopped onion swaet it,1 tbsp sugar 1 pinch salt 1 tbsp  vinegae and gring with red pepper to get coulie serve with baked cauliflower

Cheese Masala Soufflé

125 gm butter and maida each
600 ml of milk
6 eggs -yolks and whites seperated
peepli pepper (can substituted with black pepper if peepli pepper unavailable)
chopped mint leaves
chilli flakes to taste
garlic
salt to taste
parmesan cheese
butter extra for greasing
bread crumbs for coating

Melt butter and then cook maida a little in it till aromatic. Add 600 ml of milk, then add 6 egg yolks ..add very little salt (as butter and cheese already has salt in them) and chilli flakes. cook 3-4 mins;keep whisking it all the while to prevent lump. fresh mint and garlic chopped add pipali pepper (subst blk pepper 1 tsp). Then 200 gm processed cheese. Beat egg whites to stiff peaks (doesnt fall when held upside down) lightly fold into the mixture. It should be coating consistency. Butter the bowls(ramekin) and even edges. Use bread crumbs or parmesan cheese over the butter.  Fill the souffle 3é4 top with pepper and mint and chilli flakes and bake for 10-12 mins at 180 degree in oven. Serve immediately with any veg sauce or tomato ketchup.

tip to coat with bread crumbs: put bread crumbs in the cup n take out to other bowl; required bread crumbs will be coated well on ramekin.

Triple flavoured Kaju Katri

800 gm kaju/cashew
800 gm sugar
400 ml water

We have to make a thick sugar suryp: water and sugar: Boil water and sugar to 3 tar consistency :sherbat consistency.
Grind cashew to bread crumbs texture..not too fine else it will turn pasty.
Turn off gas and add cashew powder to sugar syrup. Mix it.
Put the mixture on flame and cook till mixture looks glossy. Cook and stir with lot of care..do not over cook. turn off gas immediately. Divide into 3 parts. Flavour them seperately: plain, strawberry and saffron.
Mix appropriate flavour..mix well..
Strawberry Flavour:
20 medium strawberries coarsely chopped. Cook with sugar and water. Puree and strain it. Add the puree to 1 part and mix well. It should turn a nice pink colour. As the dough sits, it will get a bit tougher.
Saffron Flavour:
Mix roasted pinch of saffron in little warm sugar water. Add it to another part and mix well and gives it a nice saffron colour.
Leave the third part plain
With a wet hand knead 3 doughs.
Roll out each one part and layer 3 parts in any order with pista chopped in between. Now roll up all three into a single roll and add chandi work and cut slices to get triple coloured kaju katri.

donuts

2 cups maida
4 sml tsp yeast
2 cups wrm water
mix and rest fr 30 min
120 gm butter
150 gm sugar
2 tsp vanilla ess
7 cup maida 1.7 kg maida
2 tsp ornge peel

rest dough fro 15 20 min. knead it . roll itdonut cutter use and fry donuts on low flame golden colour..cool tem
decorate
icing suage with water

malido

50 gm wht flr
50 gm semolina
50 gm maid

mix the dry flor
6 big elichi
200 ml milk
cover and rest for 30 min
20 gm sliverd almon
20 cashew
2 tbsp ghee fry the coasly chopped cahew..save some almond fr garnish and fry remaining..bring to room temp
2 tbsp ghee cook the batter
1 cup sugar 1/2 cup water  -chancni
add to batter n cook till water absorbed
add broken eggs and cook some more till mix leaves sides
garnish with suagr
200 gm sug
60ml watre
30 ghm liq glicose
use round mould
add the roasted dry fruits and plate it
candied orge peels
almond, pista , almond

french snack

120 gms sugar
60 ml milk
30 ml honey
3 eggs
1 lemon juice
210 gms butter

9 gms baking soda
210 gms flour 200 degrees preheated

Apple Jalebi

2 medium apples -peeled and cored-sliced into rings -about 15 -16 rings
Step 1 ingredients:
1/4 tsp of yeast
1/2 cup of water
1 cup maida/flour
1 tbsp melted ghee
1 tsp of sugar
oil for frying
Step 2 Ingredients:
1 cup water
1 cup sugar
a pinch of saffron melted in a spoon of warm milk
2 tsp rose water
Garnish:
blanched and sliced pistachios
cardamom powder
rose petals

Step 1:
 In a cup of warm water, add yeast and a pinch of sugar and a pinch of maida and keep aside. It will be ready to use when the mixture is frothy (about 5 min or so)
In a bowl mix together maida, melted butter and sugar. Then use the yeast mixture and some extra warm water with the maida mixture to form a thick batter. Rest the batter for 40-50 min. While the batter is resting; proceed with step 2.
Step 2:
Boil 1 cup sugar in 1 cup water then add the melted saffron and rose water. Keep the syrup warm. Syrup should be 1 thread consistency.
Step 3:
Heat oil for frying. Mix the rested mixture well. Dip the apple slices individually in the batter; coat slices well and fry in hot oil. Take them out and place them in sugar syrup. Soak for a minute and drain on to a serving dish. Garnish with pistachios, elichi powder and rose petals.

Egg Halwa

12 eggs
500 gm khoya
600 gm sugar
1 tsp saffron
1.5 cups ghee
1 cup almonds
almond flakes for garnish

Mix well sugar and khoya in a bowl. Whisk eggs lightly till well mixed.
Mix almond peeled and saffron-grind to a smooth paste with as little water as possible. Take out in bowl. Add the sugar mix to eggs and mix. Then add the almond paste and mix. Add the ghee. Mix well so that there are no lumps. In a baking tray greased and dusted with maida, bake in oven pre heated to 180 degrees for 1/2 hr. When half done add the flakes then bake till done.  It will be golden brown colour. Take out and cut and serve

Hazelnut Paratha

1 kg Atta
70 gm ghee
salt to taste
1 tsp ghee
Mix together:

2 tbsp cashew roasted and coarsely powdered
3 heaped tbsp hazelnut butter like nutella
1 tsp ghee
above ingredients mix and rest in fridge for some time

Make a dough with water of above ingredients. Rest it covered for 45 min.
Make balls of dough and flatten it. Apply ghee and fold half then apply ghee and powder lightly and fold again to make triangle and roll out. And cook on both sides with ghee till done. The parathas will seperate athe the folds. Cut with a knife if necessary to get the pockets open and fill them with nutella and cashew mixture. Cut up and serve as squares. Can decorate with icing sugar through a sieve and a dollop of whipped creme(optional)

Nutella Banana Milk shake

3 bananas
3 tbsp nutella
100 gms peeled soaked almond
50 gms pista
1 liter milk

Blend all ingredients well and serve in tall glasses
Garnish with marshmallows and serve.

Yoghurt Sundae

2 tbsp sugar
1/4 tsp cinnamon powdr
any 4 cereal varieties:
1 cup honey loops, 1 cup muesli, 1 cup choco flakes, 1 cup cornflakes
nutella
2 cups yoghurt 1 cup plain with sugar 1 cup with 3 tbsp nutella
10-12 raisins
diced strawberries and plums


 Use 1 tbsp of nutella to mix with the cereal to bind it. half of the yoghurt flavour it by blending with nutella and other half mix with cinnmon powder and sugar. Now layer the serving glass with first the cereal mix then plain yoghurt then fruirs and raisins. Then pour flavoured yoghurt. Top with fruits then cereal mix and a cherry to complete the look.

Chocolate Coffee muffin

100 gm dark baking chocolate
10 medium sized eggs
1tsp coffee powder
200 gms unsalted butter
100 gms sugar
200 gms nutella

1. Melt chocolate in a double boiler.
2. Separate egg yolks and whites.
3. Add unsalted butter to boiler after chocolate melted; when butter and chocolate melted to form a soup like consistency take it off the double boiler. Then add coffee powder and nutella.
4. Add 100 gm sugar to egg yolk..whisk it(size triples).and add to melted butter and chocolate mixture.
200gms add beaten egg yolks..thicken mixture5. Beat egg whit stiffly (till foamy and the egg whites wont fall off even if you upset the bowl) add to choco mixture and fold well with light hands.  While folding initially add only half of the egg whites. Fold it well and then add the remaining and fold.
Use a muffin mould; lined with cold butter (rub cold butter) on all sides. After that you have 2 options; with a strainer add cocoa powder or put a butter paper in each mould.
6. Fill in moulds till 3/4th (to allow space for muffin to rise)
7. Tap the tray to allow air bubbles to escape.
8. Place in a preheated oven (175 deg) for 15-20 mins only as no flour added. check if done with a knife or toothpick. If stick comes out clean; its done.
9. Decorate by dusting with icing sugar and strawberry slices and dollop of creme (optional)

Coconut Colocasia Curry

18-20 colocasia cleaned and pealed and cut half
2-3 cups of water
salt to taste
1/2 tsp turmeric
2 tbsp lemon juice added in  1.5 cups dahi - to make it sour

Grind to a smooth paste:
8-10 blk pepper
jeera
coconut
methi seeds 1/2 tsp

Tempering:
2 tbsp oil
mustard seeds
4-5 dried red chillis
6-8  curry leaves

Boil in 2-3 cups of water..add salt to taste and 1/2 tsp turmeric with cut pieces of colocasia.
Add the paste to boiled colocassia give it a boil and then even the dahi. Turn off the gas.
Add tempering and cover and let it sit for few minutes berfore mixing and serving.

Cookery Tips

1. When making a gravy with tomato base add a pinch of sugar to balance flavours
2. To keep greens looking green cook them in a alkaline base
3. To keep whites like cauliflower looking white cookin an acidic base
4. When cooking greens and whites together; cook them in a medium neutral base

Vegetable Makhanwala

2 cups water
1/4 cups corn
1 medium carrot chopped in pieces
8-10 french beans cut into pieces
5-6 mushrooms sliced
2 tsp red chilli pwdr
1/4 cauliflower cut into florets
1/4 cups green peas blanched
1 and 1/2 cups tomato puree
2 tbsp butter
2 tbsp honey for sweetness
2 tsp kasuri methi
1 tsp garam masla pwdr
2 tbsp chopped cilantro
1/4 cup cream to finish off
garnish with 1 tsp butter
salt to taste

Grind to a paste:
7-8 garlic cloves
1/4 inch ginger
1 inch cinnamon
4-5 green elichi

In a pan of  boiling water and add carrot and corn; then add cauliflower and beans; then mushrooms and peas. Then add the tomato puree and salt to taste. Add the red chilli powder, garam masala, kasuri methi and honey.
Add cream to finish off and mix well. Garnish with chopped cilantro. Add a tsp of butter while serving.

Garlic Tendli

2 tbsp oil
400 gms tendli -washed and crushed lightly
20-25 grlic 4-5 dried red chillis
1/4 jeera tsp

In heated pan add the jeera. Roast it.  Then garlic and then tendli almost immediately and salt to taste. Cook covered till garlic turns red and tendli. No need to add water. Perfect for cold weather.

Kitchen Tips

1. To brighten wooden cutting boards, rub with salt and wash off and let dry.
2. To clean oily brass puja utensils, boil in a pot with water to which little dish washing liquid and vinegar has been added. They can then be scrubbed with any scrubber and brightened with powders for polishing brass like Pitambari.

Chinese noodles with Stir fry vegetables

(for making noodles rule is:  for every 100 gm rice flour- use 1 egg) 1 kg flour-10 eggs.with chinese 5 spice powder, run in dough maker and keep for 1/2 hr  and then roll out and cut strips)
boil 2 saucepan with water and salt it and boil noodles..drain and oil it to prevent sticking
boil water .salt it.-salt protects the green colour of veg-broccoli-asparagus (for a stir fry, asparagus should be ideally boiled only 10-12 sec) baby corn and button mushrooms..take them out in cold water..drain it for stir fry
heat pan very hot..sesame oil -add chopped garlic chopped ginger -red chillies chopped the in oreder-shitake mushrooms then other veggies..light n dark soy sauce and 1/2 cup veg stock with 2 tsp corn flour. Stir it well. In a hot pan add chopped garlic to sesamr oil and light soy sauce. Toss well.
Take it out in a serving dish and arrange the stir fried veggies around the noodles and serve a hearty meal.


Soya Chicken

500 gm chicken boneless
rice wine vineger
hoisin sauce
char siu sauce
sesame oil
in a bowl marinate chicken with dark soy sauce, chopped ginger, hosin sause, char su sauce, sesame oil
Then fry in butter.In the last stages add rice wine vineger. Cook some more and serve garnished with cilantro
no xtra salt needed as salt in sauces

Sunset Chicken
marination
2 oranges
50 casto sug
50 gm corn starch
500 gm maida
2 cup orange juice

sole fish
batter: maida corn flour and egg white (1)
glaze: rind of ornge ..rind
orange juice boil with sugar and rind
cook pineapple for garnish ..fry on both sides


mix the batter

Mirchi Mutton

Step 1: ingredients
750 gms cleaned mutton
2 tbsp ginger garlic paste
1 tbsp chili paste
5-6 cloves
8 green cardamoms
3-4 onion finely sliced
3-4 tbsp oil for cooking
1 tsp turmeric pwdr
1 tsp amchur pwdr
1/4 tsp fenugreek pwdr

step 2:
20-25 green chilli
salt
 tbsp lemon juice1 tbsp ginger chopped fine
1 tsp rai dal

Fresh 1 tsp jeera roasted and powdered (can coarse grind using rotla belan)
1/2 cup chopped cilantro

In a pan pour 3-4 tsp of oil then add cloves and green cardamoms and then add the sliced onions and saute it till onion is sweated out. Then add mutton, ginger garlic paste, chili paste and salt and cook covered. Meanwhile in another pan add oil and add the 20-25 green chillies (slit partially). Pour 1 tbsp lemon juice and chopped ginger and rai dal.
Add after 20 min of mutton put on heat and let it all cook together till mutton cooked through. Add the chopped coriander.  Mix well. Add the tsp of fresh jeera powder and serve.