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.
Monday, January 12, 2009
STRAWBERRY MOUSSE
Saturday, January 10, 2009
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
Thursday, January 1, 2009
DIABETIC CARAMEL CUSTARD
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.
Friday, December 19, 2008
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.
KOPRA PAK
Cooking Time : 15 mins.
Preparation Time : 20 mins.
Makes 20 pieces.
Ingredients
2 cups grated fresh coconut
2 cups sugar
1 teaspoon lemon juice
a few saffron strands
1 teaspoon milk
1/4 teaspoon cardamom (elaichi) powder
2 teaspoons ghee
For the garnish
5 pistachios, blanched, peeled and cut into slices
Method
1. Warm the milk in a small bowl, add the saffron and rub in until the saffron dissolves.
2. Dissolve the sugar with 1 cup of water and bring it to a boil. Add the lemon juice.
3. Remove the floating dirt using a slotted spoon and strain the syrup if necessary.
4. Boil the syrup again until it is of 2 string consistency.
5. Add the coconut, ghee, prepared saffron and cardamom powder. Remove from the fire while stirring continuously.
6. Spread the mixture on a thali (flat metal plate) and allow to cool.
7. Decorate with the pistachios. Cut into desired shape.
Friday, December 12, 2008
Pineapple Angel Food Cake
INGREDIENTS:
1 (16 ounce) package angel food cake mix
1 (20 ounce) can crushed pineapple with juice
1 (12 ounce) container frozen whipped topping, thawed
1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch pan with vegetable oil spray.
2. In a large bowl, combine cake mix and pineapple (with juice). Mix until well blended.
3. Pour batter into prepared 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 25 minutes or until golden brown. Let cool.
Serve with whipped topping
ALMOND PISTACHIOS PRALINE TRIANGLES
1/3 cup coarsely powdered nuts (almonds and pistachio)
2 tablespoons melon seeds (charmagaz)
2 tablespoons poppy seeds (khus khus)
1/4 teaspoon cardamom (elaichi) powder
1/2 cup sugar
oil to grease
Method
1. In a heavy bottomed pan, add the sugar and melt it over gentle heat, stirring continuously till the sugar is light brown in colour (caramelised).
2. Remove from the fire, add the rest of the ingredients and mix well.
3. Pour this mixture onto a greased marble or stone surface.
4. Using a large greased rolling pin, roll out the praline as thinly as you can.
5. While it is still warm, cut into triangles. Allow it to cool completely.
6. Store in an air-tight container.
Tips
Sugar burns very quickly, so give it your full attention.
Remove the sugar from the flame just when it starts to caramelise because it continues to brown even after it is removed from heat.
Friday, November 28, 2008
RICE AND CURRY SIZZLER
Cooking Time : 15 min.
Preparation Time : 10 min.
Serves 1.
Ingridents
For the rice
2 teacups cooked rice
2 pinches saffron
2 small sticks cinnamon
2 cloves
2 tablespoons ghee
salt to taste
For the curry
mutter dhingri, or a curry of your choice
Method
1. Warm the saffron in a small vessel, add 2 teaspoons of water and rub until the saffron dissolves.
2. Heat the ghee on a tava and fry the cinnamon and cloves for a few seconds. Add the rice, saffron water and salt and mix well.
How to sizzle
1. Heat a sizzling cast iron plate or tava until red hot. Keep the rice and curry warm in separate vessels.
2. When you want to serve, put a large leaf of lettuce or cabbage on the red hot cast iron plate so that the food will not stick. Then, spread the rice on the sizzling plate first.
3. Make a well in the centre and put the curry into it. Mix 1 tablespoon of oil and 1 tablespoon of water and spread over the rice to get the sizzling effect.
4. Serve with papad, sweet mango pickle and tomato-onion kachumber (salad).
BAKED BEANS DIP
Cooking Time : 5 mins.
Preparation Time : 10 mins.
Makes 2 teacups.
Ingredients
1 large can (450 grams) baked beans
3 tablespoons grated cheese
4 tablespoons tomato ketchup
1/2 teaspoon chilli powder
3 teaspoons chilli sauce
salt to taste
To serve
potato wafers salted biscuits (e.g. Monaco)
Method
1. Put the contents of the can in a liquidiser.
2. Add the grated cheese, tomato ketchup, chilli powder, chilli sauce and salt.
3. Boil for 5 minutes. If the mixture is too thick, add water.
How to serve
1. Take out the dip in a small bowl. Put the bowl in the centre of a serving dish, surround with potato wafers or salted biscuits and serve.
Friday, November 21, 2008
NACHOS WITH MANGO SALSA
Cooking Time : 10 mins.
Prepartion Time : 10 mins.
Serves 4.
Ingredients
1 cup finely ground maize flour (makai ka atta)
¾ cup plain flour (maida)
1½ teaspoons carom seeds (ajwain), optional
½ teaspoon cumin (jeera) seeds
1 tablespoon oil
Salt to taste
Other ingredients
Oil for deep-frying
To be mixed together into a mango salsa (for serving)
½ cup chopped ripe mangoes
½ cup chopped tomatoes
1 tablespoon chopped spring onion whites
1 tablespoon chopped spring onion greens
½ teaspoon chopped green chilli
1 tablespoon chopped coriander
A pinch of sugar
Salt to taste
Method
1. Roast the cumin seeds on a tava (griddle) for a few seconds.
2. Add the carom seeds and roast again for a few seconds. Pound them coarsely.
3. Mix all the ingredients together and make a dough by adding warm water. Knead very well.
4. Divide the dough into small portions.
5. Roll out each portion into thin rotis with the help of a little flour, prick all over with a fork. Cook lightly on a tava (griddle).
6. Cut each roti into 25 mm x 25 mm. (1" x 1") squares and deep-fry in hot oil until crisp.
7. Drain thoroughly on absorbent paper. Store in an air-tight tin.
8. Serve with the mango salsa.
POTATO DAHIWADA
2. Spice up with salt,1 tsp red chilli, 1tsp jeera powder,1tsp garam masla,1 tsp chaat masala powder, 2 tblsp green corriander leaves, green chilles and mix well.
3. Take the bread slices and cut them in a round shape, with a help of a mould.
4. Apply little water on the round bread slices, just enough water to let the potato mixture to stick to the bread slices.
5. Take approximately 2 tblsp potato mixture and spread on the round slices evenly. Make it smooth.
6. Heat the oil for frying and fry the rounds till golden brown.
7. Take off on a paper towel to get off excess oil.
8. Let them cool.
9. Mean while cream the curds and spice up it with common salt and black salt.
10. When the rounds are cool assemble them in a dish and pour out the curd on it.
11. Spice up it with red chilli, jeera powder, garam masala ,corriander leaves and green chillies.
12. Serve with sweet tarmarind chutney
Wednesday, November 12, 2008
POTATO TIKIS
Cooking Time : 15 min.
Preparation Time : 15 min.
Makes 5 sandwiches.
Ingredients
2 boiled potatoes
1 teaspoon cumin seeds
3 green chillies, chopped
1 teacup boiled and mashed green peas
3 teaspoons amchur powder
1 tablespoon choppedcoriander
1/2 teaspoon kalonji (onion seeds)
2 tablespoons ghee
salt to taste
Method
1. Cut the potatoes into very small pieces.
2. Heat the ghee and fry the cumin seeds until they turn brown.
3. Add the green chillies and fry again for a while.
4. Add the remaining ingredients and mix well.
5. Shape into 5 small flat thin circles. If you find it difficult to shape, add 1 tablespoon of cornflour.
CHOLE TIKI CHAAT
For the chole
1 1/2 teacups chick peas (kabuli chana)
1/2 teaspoon soda-bi-carb
2 onions, chopped
2 tablespoons coriander-cumin seed (dhana-jira) powder
1 tablespoon chilli powder
1 tablespoon amchur powder
1 1/2 teaspoons garam masala
1/4 teaspoon black pepper powder
2 tablespoons tomato ketchup
2 tablespoons ghee
salt to taste
potato tikis
beaten curds
green chutney
sweet chutney
sev
chopped coriander
tomato wedges for decoration
For the chole
1. Soak the chick peas for at least 6 hours.
2. Add the soda bi-carb and cook in a pressure cooker.
3. Heat the ghee and fry the onions for a few minutes.
4. Add the coriander-cumin seed and chilli powders and fry for 1 minute.
5. Add the boiled chick peas and cook for 5 minutes.
6. Add the amchur powder, garam masala, pepper powder and ketchup and cook for 2 minutes.
1. Place potato tikis on individual serving plates and top with some chole mixture.
2. Spread some curds, green chutney and sweet chutney on top.
3. Sprinkle sev and coriander on top.
4. Decorate with tomato wedges.
5. Serve immediately.
GREEN PEA BHEL
3 teacups steamed green peas
1 teaspoon cumin seeds
2 green chillies, chopped
1 tablespoon oil
salt to taste
1 teacup fresh yoghurt, beaten
1 tablespoon chilli powder
2 teaspoons roasted cumin seed powder
2 tablespoons sweet chutney
1 tablespoon green chutney
1 tablespoon finely chopped coriander
1 tablespoon oil
salt to taste
Method
1. For the peas, heat the oil and fry the cumin seeds until they crackle. Add the green chillies and fry for a few seconds.
2. Add the green peas and salt.
3. To serve, put the green peas on a big flat serving dish.
4. Spread the yoghurt, sprinkle the chilli powder, cumin seed powder, sweet chutney, green chutney, coriander and salt. Serve immediately.
Tips
Variation:
Sprouted Moong Bhel. Use sprouted moong instead of green peas.
Sunday, November 9, 2008
WALNUT BARFI
Preparation Time : 10 mins.
Cooking Time : 3 mins.
Makes 6 pieces.
Ingredients
½ cup walnuts, crushed
2 tablespoons sugar
2 tablespoons milk powder
2 tablespoons milk
a pinch nutmeg (jaiphal) powder
1 teaspoon ghee
Method
1. In a bowl, mix together the sugar, milk powder, milk and nutmeg powder and keep aside.
2. In a microwave safe bowl, mix together the walnuts and ghee and microwave on HIGH for 2 minutes, stirring once after 1 minute.
3. Add the milk mixture, mix well and microwave on HIGH for 1 minute.
4. Remove and spread in a greased 125 mm. (5") tray and allow to set for 1 hour.
5. Cut into diamond shapes and serve.
GAUND KE LADDU
Gaund is an "edible gum" that is extracted from the bark of a tree.It is available in crystal form as pearly yellowish translucent pieces of varying sizes. The bigger crystals are more expensive.
Gaund is a "heaty" food i.e. food that provides heat to our body and is usually had only in the winters. It is deep fried in ghee and then added to the dish it is being used in. I have also discovered that if you dry roast it on a non-stick pan, it puffs up just like popcorn. This is a great way to cut down on those unnecessary calories. These delicious gaund laddus are a traditional winter delicacy that are had with a glass of warm milk for breakfast. I personally prefer them as a dessert after a nice meal.
Preparation Time : 15 mins.
Cooking Time : 30 mins.
Makes 15 laddus.
Ingredients:
1¼ cups whole wheat flour (gehun ka atta)
3 tablespoons gaund (edible gum)
½ cup powdered sugar
½ teaspoon cardamom (elaichi) powder
¼ cup ghee
Other ingredients
ghee for deep frying
Method:
1. Heat the ghee in a pan, add the whole wheat flour and roast it over a slow flame while stirring continuously till the flour turns golden brown. Allow it to cool.
2. Deep fry the gaund in hot ghee, one tablespoon at a time till the pieces puff up. Drain on absorbent paper and keep aside.
3. Add the powdered sugar, fried gaund and cardamom powder to the roasted wheat flour and mix well.
4. Divide the mixture into 15 portions and shape each portion into round laddus using your hands. If you find it difficult to shape the laddus, add a little melted ghee.
5. Store in an air-tight container.
BAKED RASGULLAS
Baking Time : 10 mins.
Cooking Time : Nil.
Preparation Time : 10 mins.
Baking Temperature : 150ºC (300ºF).
Serves 4.
Ingredients
8 rasgullas, cut into halves
1 cup low fat paneer (cottage cheese)
¼ cup low fat milk
2½ tbsp sugar substitute
1 tsp cornflour dissolved in 2 tsp water
A few strands saffron (kesar) dissolved in 1 tsp water
A pinch cardamom (elaichi) powder
Method
1. Soak the rasgullas in water for 1 minute, drain and discard the water.
2. Repeat step 1 for 4 to 5 times till all the sugar syrup has been removed from the rasgullas and keep aside.
3. Mix together the paneer, milk, sugar substitute, cornflour mixture, saffron and cardamom powder and blend to a smooth paste in a mixer. Keep aside.
4. Arrange the rasgullas in a rectangular glass baking dish and pour the paneer mixture on top.
5. Bake it in a pre-heated oven at 150º C (300º F) for 5 minutes.
6. Serve hot.