CORN CHIPS WITH SALSA

Preparation Time : 10 min.
Cooking Time : 10 min.
Serves 4.

Ingredients :
For the dough
1 1/2 teacups finely ground maize flour (makai ka atta)
1 teacup plain flour (maida)
4 teaspoons oil
1 1/2 teaspoons ajwain (optional)
1/2 teaspoon cumin seeds
salt to taste

Other ingredients
oil for deep frying

For serving
salsa

Method
1. Roast the cumin seeds on a tava (griddle) for a few seconds. Add the ajwain and roast both again for a few seconds. Pound them coarsely.
2. Mix all the ingredients together and make a dough by adding warm water. Knead very well.
3. Divide the dough into small portions. Roll out each portion thinly with the help of a little flour and prick all over with a fork. Cook lightly on a tava (griddle).
4. Repeat with the rest of the dough
5. Cut into small squares and deep fry in oil until crisp.
6. Drain thoruoghly on absorbment paper. Store in an airtight tin.
7. Serve with salsa.

THANDAI ICE-CREAM

Cooking Time : 10 mins.

Preparation Time : 15 mins.

Serves 8.

Ingredients
1 litre full fat milk
1½ cups sugar
¼ cup cornflour
1½ cups (300 grams) fresh cream
a few saffron strands
To be ground finely for the thandai flavouring
¼ cup almonds
2 tablespoons poppy seeds (khus khus)
2 tablespoons Lucknowi saunf (fennel seeds)
½ teaspoon cardamom (elaichi) powder
20 nos. white peppercorns

Method

1. Dissolve the cornflour in ¼ cup of cold milk. Keep aside.
2. Dissolve the saffron in 2 tablespoons of warm milk. Keep aside.
3. Place the rest of the milk in a heavy bottomed pan and bring it to a boil.
4. Add the sugar and simmer for 5 minutes.
5. Add the dissolved cornflour and simmer for another 5 minutes while stirring continuously, till it is of a coating consistency. Add the thandai flavouring and mix well.
6. Remove from the fire and allow it to cool completly.

7. Strain the mixture through a strainer.
8. Add the cream and dissolved saffron to the milk mixture. Mix well.
9. Pour the mixture into a shallow dish, cover and freeze till slushy.
10. Divide the mixture into 2 batches and churn each batch separately in a blender till it is smooth.

11. Transfer into a shallow container, cover and freeze till it is firm. Scoop and serve.

CABBAGE AND PANEER SANDWICH

Preparation Time : 15 mins.
Cooking Time : 20 mins.
Makes 4 sandwiches.

Ingredients
8 bread slices
1 cup grated cabbage
¾ cup crumbled paneer (cottage cheese)
2 tablespoons chopped coriander
2 green chilies, finely chopped
butter for grilling
salt to taste

Method
1. Combine the cabbage, paneer, coriander, green chillies, butter and salt.
2. Divide into 4 portions.
3. Place a portion of this filling on a slice of bread.
4. Top with another slice of bread.
5. Apply butter on the outer surface of the sandwich and grill in sandwich grill or toaster till done.
6. Serve hot.

MINTY MORNING

This is a variation of the most popular breakfast juice of all time, the orange juice. It is sure to appeal to everyone's taste buds as well as health.Oranges boost overall resistance and also stimulate the salivary glands thus aiding digestion. Mint on the other hand is rich in iron and vitamin C. It is also the best digestive and cooling herb. By combining the health-giving properties of oranges with mint; this juice makes for a powerful cleanser.

Makes 2 small glasses (300 ml).

Ingredients

4 medium sized oranges, peeled and separated into segments

8 to 10 sprigs of mint (phudina) with the leaves, roughly chopped

crushed ice to serve

HOPPER / JUICER

1. Juice all the ingredients.

2. Add some crushed ice in 2 glasses and pour the juice over it. Serve immediately.

OR

MIXER / BLENDER

1. Blend all the ingredients using little water (if required) till smooth.

2. Strain the juice using a strainer or a muslin cloth.

3. Add some crushed ice in 2 glasses and pour the juice over it. Serve immediately

BUNDI AND POMEGRANATE RAITA

A simple but tasty raita.

Cooking Time : No Cooking.

Preparation Time : 5 min.

Serves 6.
Ingredients
1 teacup bundi
1 teacup pomegranate seeds (anardana)
2 teacups fresh curds
2 pinches roasted cumin seeds powder
2 pinches red chilli powder
salt to taste

Method
1. Add salt to the curds and beat.
2. Add the bundi and pomegranate seeds.
3. Store in the refrigerator.
4. Just before serving, sprinkle the cumin seeds powder and chilli powder.
5. Serve cold.

EASY CHOCOLATE MOUSSE

A delicious, no fuss dessert your kids are sure to love.
Preparation Time : : 10 mins.
Cooking Time : : 5 mins.
Serves 4.


Ingredients

2 cups (250 grams) dark chocolate, finely chopped
1 1/2 tablespoons golden syrup (Golden syrup is a thick, amber-coloured form of inverted sugar syrup, made in the process of refining sugar cane juice into sugar, or by treatment of a sugar solution with acid.)
1 cup (200 grams) fresh cream

To garnish

2 crushed sweet biscuits
1/2 cup chopped mixed fruits


Method

1. Combine the chocolate, golden syrup and 1 1/2 tablespoons of water in a saucepan and melt over gentle heat till it is a smooth mixture. Cool slightly.
2. Whip the cream till soft peaks form and fold in the chocolate mixture.
3. Pour this into 4 cups.
4. Refrigerate for 4 to 6 hours or till the mousse has set.
5. Serve chilled garnished with crushed biscuits and chopped fruit.

CHOCOLATE WALNUT SLICE

A crisp chocolate walnut slice that melts in the mouth.
Cooking Time : 25 mins.
Preparation Time : 10 mins.
Makes 18 pieces.

Ingredients

1/2 cup plain flour (maida)
1/4 teaspoon soda bi-carbonate
1/3 cup coarsely powdered walnuts
2 tablespoons castor sugar
2 tablespoons golden syrup
1/4 cup (30 grams) dark chocolate, grated
1/4 cup condensed milk
1/3 cup melted butter


Method

1. Sieve the flour with the soda bi-carbonate. Add the walnut powder and castor sugar and keep aside.
2. Heat the golden syrup, dark chocolate and condensed milk in a non-stick pan over gentle heat. Keep aside.
3. Combine together the chocolate mixture, flour mixture, and melted butter and mix well.
4. Pour into a greased 150 mm. x 150 mm. (6" x 6") square baking tin.
5. Bake in a pre-heated oven at 180°C (360°F) for about 20 minutes or until a knife inserted in the slice comes out clean.
6. Cool slightly, unmould and cut into 50 mm. x 25 mm. (2" x 1") pieces, while it is still warm.
7. Store in an air-tight container.