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.

CHOCOLATE COATED STRAWBERRIES

CHOCOLATE COATED STRAWBERRIES

Rich dark chocolate delicately coats the succulent strawberries to make attractive after dinner treats.

Cooking Time : Nil.

Preparation Time : 5 mins.

Makes 12.

Ingredients

12 large strawberries

¾ cup dark chocolate, chopped

Method

1. Wash and dry the strawberries thoroughly.
2. Place the chocolate in double boiler and melt it over a slow flame.
3. Stir well using a spatula till the chocolate has melted and resembles a sauce.
4. Remove from the double boiler and continue to stir it for a few minutes till it comes down to room temperature and is still a sauce like consistency.
5. Dip the base of the strawberries so that the chocolate coats half of each strawberry evenly.
6. Place them on a tray covered with grease proof paper and refrigerate till required.
7. Serve as petit fours or as an interesting garnish on a bowl of ice-cream.

Tips

You can also use white chocolate instead of dark chocolate if you prefer.

Store cooking chocolate at room temperature and not refrigerated.

Suggested Accompaniments

Hot Chocolate

Iced Café Mocha

DHOKLA SIMLA MIRCH

Capsicum halves filled with khaman dhokla.

Cooking Time : 15 mins.
Preparation Time : 10 mins.
Served 4 to 6.

Ingredients:
8 large capsicums
1 packet instant khaman dhokla mix

For the tempering
1 teaspoon mustard seeds (rai)
1 teaspoon sesame seeds (til)
a pinch asafoetida (hing)
4 to 6 curry leaves
2 tablespoons oil

For the garnish
2 tablespoons chopped coriander

Method
1. Cut the capsicums into 2 halves vertically. Remove the seeds carefully so as to retain the shape of the halves.
2. Make the khaman dhokla batter as per the directions on the packet.
3. Pour the khaman dhokla mixture into each capsicum half. Steam for 10 minutes.
4. Allow the capsicums to cool. Cut each capsicum half into 2 pieces.
5. Heat the oil in a pan, add the mustard seeds and when they crackle, add the sesame seeds, asafoetida and curry leaves.
6. Add the capsicum pieces and saute for 4 to 5 minutes.
7. Serve hot, garnished with the coriander