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