STRAWBERRY MOUSSE

Cooking Time : a few mins.
Preparation Time : 40 mins.
Serves 8.

Ingredients
1 packet (100 grams) strawberry jelly
4 dozens fresh strawberries
1/2 teaspoon lemon juice
4 tablespoons powdered sugar
2 1/2 teacups fresh cream

Method
1. Crush 2 teacups of strawberries.
2. Dissolve the jelly in 1 teacup of boiling water.
3. Cool a little, add the crushed strawberries and put to set in the freezer compartment of a refrigerator.
4. When set partially, remove and break up the jelly.
5. Beat the cream.
6. Add 2 teacups of the beaten cream, 3 tablespoons of powdered sugar and the lemon juice to the jelly. Taste and add extra sugar, if required. Mix well.
7. Pour the jelly mixture in a bowl and set in the freezer compartment of a refrigerator.
8. Slice the remaining strawberries and sprinkle the balance powdered sugar over them. Add a little powdered sugar over them. Add a little powdered sugar to the remaining cream.
9. When the pudding sets, decorate with strawberries and cream.
10. Store in the refrigerator and serve chilled when required.

NIMBU PANI

Ingredients:
4 juicy Lemon (Nimbu)
8 cup Water
10 pitted and halves Dates (Khajoor)
1/3rd cup Honey (Shahad)

Method:
1. Cut the lemons in halves crosswise, remove the zest from 6 of the halves and squeeze out the juice.
2. Slice the remaining lemons into thin rounds.
3. Place the water and the dates in a sauce pan and gently boil for ten minutes.
4. Add the zest and boil for another 2-3 minutes.
5. Remove the pan from the heat, stir in the honey, lemon juice & lemon slices, and set aside, loosely covered, for 8-12 hours.
6. Strain through a muslin lined sieve.
7. Served chilled.

VARKEY PARATHAS

Cooking Time : 20 min.
Preparation Time : 15 min.
Serves 4 to 6.

Ingredients
2 teacups plain flour (maida)
2 teacups wheat flour (gehun ka atta)
1/4 teacup rice flour
1/2 teacup milk
1/2 teaspoon salt.
4 tablespoons ghee

Method
1. Mix the plain flour, wheat flour and salt.
2. Add the milk and enough water to make a soft dough.
3. Mix the rice flour with the ghee and make a smooth paste.
4. Divide the dough into 6 balls. Roll each ball into a chapati of 150 mm. (6") diameter.
5. Spread the rice paste on one side. Put another chapati on the top. Continue in the same way.
6. Roll up like a Swiss roll and cut into rings. Press each ring lightly and roll out again.
7. Cook on a hot tava until golden. Add a little ghee and cook again.
8. Serve hot.

PANEER MAKHMALI

Cooking Time : 10 mins.
Preparation Time : 20 mins.
Serves 4.

Ingredients
3 cups paneer (cottage cheese), cubed
1 cup onions, sliced
¼ cup milk
1½ teaspoons garam masala
1 tablespoon butter
1 teaspoon oil

To be ground into a thick paste
2 cups chopped coriander
½ cup mint, chopped
2 to 3 green chillies
25 mm. (1") piece ginger
¼ cup cashewnuts, broken
¼ cup fresh curds
juice of 1 lemon
salt to taste

Method
1. Pierce the paneer pieces with a fork and marinate them in the ground paste for at least 15 minutes.
2. Heat the butter and oil in a pan and sauté the onions till they are translucent.
3. Add the marinated paneer and sauté for 5 to 7 minutes.
4. Add the milk and simmer till the milk evaporates.
5. Sprinkle with the garam masala and serve immediately

DIABETIC CARAMEL CUSTARD

Cooking Time : 15 mins.

Preparation Time : 60 mins.

Serves 4.

Ingredients
2½ cups low fat milk
1 tablespoon custard powder
3 sachets sugar substitute
½ teaspoon vanilla essence
5 grams China grass (agar agar), cut into small pieces
1 teaspoon sugar for caramelising

Method
1. Soak the China grass in ¾ cup of cold water for 15 to 20 minutes. Put to cook on a slow flame until it dissolves. Keep warm.
2. In a pudding mould, add the sugar (for caramelising) and 1 teaspoon of water and continue cooking until the sugar becomes brown.
3. Spread the caramelised sugar all over the base of the mould, rotating the mould to spread it evenly. The sugar will harden quickly.
4. Mix the custard powder in ½ cup of cold milk.
5. Boil the remaining milk. When it comes to a boil, add the custard powder and milk mixture and continue cooking till you get a smooth sauce.
6. Add the China grass solution to the custard and boil again for 2 minutes.
7. Strain the mixture and cool it slightly. (Strain the mixture if it is lumpy).
8. Add the vanilla essence and sugar substitute and mix well. Pour this mixture over the prepared pudding mould. Allow to set in a refrigerator.
9. Before serving, loosen the sides with a sharp knife and invert on a plate.
10. Serve chilled.

Tips
The mould should be approx. 125 mm. (5") in diameter to get a 50 mm. (2") high custard.

Chocolate Almond Bark

"Chocolate lovers and sweet tooths alike will enjoy this chocolate-almond confection

PREP TIME : 5 Min
COOK TIME : 10 Min
READY IN : 45 Min

INGREDIENTS

1/2 cup chopped almonds
2 cups milk chocolate chips
1 tablespoon shortening

DIRECTIONS
1. Line a 9x13 inch baking pan with parchment paper. Set aside. Put chopped almonds In a skillet. Cook, stirring often over medium high heat, until golden brown. Remove from heat.
2. In a metal bowl over a pan of simmering water, melt chocolate chips and shortening until smooth. Remove from heat and stir in 1/2 the toasted almonds. Spread onto the prepared baking pan. Sprinkle with remaining almonds, and chill 30 minutes, or until solid. Break into bite-size pieces to serve.

TROPICAL AMBROSIA

Cooking Time : Nil.
Preparation Time : 9 mins.
Makes 2 glasses.

Ingredients
1 cup mixed fruits, chopped (strawberry, pineapple, peaches, pears)
½ cup hung curd
2 tablespoons cream
1 tablespoon powdered sugar
a few drops vanilla essence

Other ingredients
2 tablespoons desiccated coconut
2 tablespoons sugar

Method
1. Dry roast the desiccated coconut and sugar together on a pan over a slow flame till the coconut turns golden brown. Keep aside.
2. Combine the hung curd, cream, sugar and vanilla essence and whisk well. Keep refrigerated.
3. Arrange half the fruits in a long stemmed glass.
4. Top with the curd and cream mixture.
5. Sprinkle the desiccated coconut mixture on top and chill.
6. Repeat to make another glass.
7. Serve chilled.

Tips
Approximately 1 cup fresh curds will yield ½ cup of hung curds when hung in muslin cloth for approx. 20 minutes.