Chocolate Mousse

Ingredients
3 tbsp cocoa powder
2 tbsp cornflour
8 tbsp sugar
4 cups milk
1 1/2 cups cream
2 tbsp sweetened whipped cream (chilled)
3 tsp gelatine
6 cherries (glaced, blanched, canned, fresh, any)

Method
1. Put 3 tbsp water in a small saucepan. Sprinkle gelatine over it. Do not stir. Keep aside.
2. Mix coco and cornflour in 1/2 cup milk. Boil remaining milk with sugar, for 5 minutes.
3. Add cocoa paste gradually, stirring continuously. Cool for 3-4 minutes. Cool a little.
4. Warm the soaked gelatine over very low flame, stirring. Do not boil. Mix into the milk and stir. 5. Chill till thick but not set.
6. Beat with hand beater till smooth. Gently mix in cream. Pour in individual mousse cups. Set in freezer.
7. Once set transfer to fridge compartment. 15 minutes prior to serving, ice a swirl of whipped cream on each with an icing gun. Sprinkle a pinch of cocoa powder.
8. Top with a cherry. Transfer to freezer.

Sweet Sour Dal

Ingredients
1 cup toor dal
1 tbsp. mint leaves finely chopped
1 tbsp. coriander leaves finely chopped
1 stalk curry leaves
1 tbsp. broken jaggery
3 tbsp. tamarind water
3 green chillies
1" piece ginger
1 tsp. red chilli powder
1/4 tsp. turmeric powder 1/2 tsp. dhania (coriander seed)
powder
1/4 tsp. garam masala
2 pinches asafoetida
salt to taste
1/2 tsp. each cumin &
mustard seeds
2 tbsp. ghee
5 cups rice starch water or water

Method
1. Wash and pressure cook dal in two cups water. Cool, remove, drain and keep aside the top water of dal.
2. Remove two tbsp. Thick dal and keep aside. Beat the remaining dal with a hand whipper, adding the water that was kept aside.
3. Crush the green chilli and ginger together. Make a paste of all the dry powders in 1/4 cup water.Keep aside.
4. Heat ghee in a saucepan and add the seeds. Add ginger garlic and stir. Add asafoetida, mint, masala paste and stir for a minute. Add jaggery, tamarind water and stir. Allow to cook for 2-3 minutes.
5. Add beaten dal. Boil for 6-7 minutes. Check taste for salt and spiciness.
6. Garnish with chopped coriander.
7. To be served with hot steamed rice. Toserve, place one serving of rice on a plate. Top with one tsp. Of thick dal kept aside. Lace with 1/2 tsp. Desi ghee. Serve along with a serving of the dal.

Pineapple Cake

Ingredients
Eggless Sponge Cake (using 1/2 tsp pineapple
instead of vanilla essence)
3-4 slices canned pineapple (or fresh)
8-10 canned or glaced cherries
3-4 tbsp butter icing white
4 tbsp butter icing yellow
2 tbsp whipped cream
1 tbsp powdered sugar

Method
1. Slice the cake horizontally into 2 halves. Keep on a mesh, soft part up. Sprinkle both the parts with the syrup from canned pineapple (about 1 tbsp each half).
2. If you are using fresh pineapple, place the pineapple slices in 2 tbsp water and 1 tbsp sugar. Boil it covered for 5 mins. Cool. Use as for canned.
3. Chop pineapple into tiny pieces. Drain syrup. Whip the sugar and cream over a tray of icecubes, till it forms soft peaks. Do not over beat. Fold in pineapple.
4. Save a tablespoon for decoration. Layer it over the lower half cake. Place other half on top spread the yellow icing all over top and sides. Smoothen out with a knife dipped in hot water.
5. Decorate with white icing, cherries and saved pineapple bits. Chill for 1/2 hour before serving.

Toor Dal

Ingredients:
1 cup toor dal
2 1/2 cups water
1 tsp. red chilli powder
1/2 tsp. coriander seed powder
1/4 tsp. turmeric powder
salt to taste
1/4 tsp. garam masala (optional)
2 pinches asafoetida
1 tsp. chopped tamarind
1 tsp. jaggery crushed
1 tbsp. ghee
1/2 tsp. each cumin and mustard seeds
1 stalk curry leaves
1/2 tomato chopped fine
1 tbsp. chopped coriander

Method
1. Wash and pressure cook dal till done. (Approx. 4 whistles will do). Cool cooker and remove dal. 2. Beat the dal with a hand beater till smooth. Keep aside.
3, Make a thin paste of the dry spice powders and salt and 1/2 cup water.
4. Heat ghee in a saucepan, add the seeds to splutter.add tomatoes and curry leaves. Fry for a minute. Add masala paste. Fry for a minute.Add the chopped tamarind and jaggery. Stir for a minute more. Add dal and stir. Add water. Bring to boil and simmer on low for 7-8 minutes. 5. Garnish withchopped coriander. Serve piping hot with steamed rice and papads

Fudgy Brownie Cookies

Ingredients
100 gms unsweetened chocolate
(chopped)
2 large eggs
1 cup sugar
1/2 cup sweet chocolate chips 3/4 cup flour
1/2 cup butter
1 tsp vanilla essence
1/4 tsp baking powder
1/4 tsp salt

Method
1. Preheat over to 350 F. Sift flour, baking powder & salt together. Melt the butter. Add
unsweetened chocolate to melted butter, stir in sugar vanilla & eggs.
2. Add flour mix & chocolate chips. Blend well. Bake for 20-25 mins & cool. Cut into christmas shapes with cookie cutters.
3. And decorate with coloured frosting(optional).

Chocolate Souffle

Ingredients
125 gms. amul butter
125 gms. chocolate, chopped
100 gms. almonds
4 eggs, separated
125 gms. caster sugar, icing sugar

Method
1. Melt the butter and chocolate in the microwave oven or in the top of a double boiler over simmering water, stirring occasionally.
2. Stir in the almonds.
3. Beat the egg yolks and sugar and stir in the chocolate mixture.
4. Whisk egg whites until stiff and fold into mixture.
5. Spoon the mixture into 12 muffin pan hollows, up to the top.
6. Bake for 15 mins. at 180 C.
7. Set it aside to cool.
8. Dust it with icing sugar.

Mongolian Lamb

Ingredients
500 gms boneless lamb, cut into thin strips
2 tbsp vegetable oil
1 tbsp soy sauce
1 tbsp cornstarch
1/2 tsp grated ginger
salt as per taste
pepper as per taste
1 tsp minced garlic
2 onions, thinly stripped
1 tbsp sesame oil
1 tbsp rice wine

Method
1. Marinate chicken for 2-3 hours
2. Heat oil in a wok
3. Saute onion till transparent
4. Add marinated lamb, stir-fry till cooked (approx 2-3 minutes)
5. Sprinkle some sesame oil and sesame seeds .

Piled Fruit and Ice cream

Ingredients
1 3"x 8"x 3" rectangular bread box
2 sheets butter paper
1 litre pack vanilla icecream
1 cup canned cherries drained
1 cup fresh strawberries cleaned & chopped
2 oranges peeled and segmented
1 cup sponge cake crumbs
1 cup biscuit crumbs
1 tbsp. melted butter
2 tsp. cocoa powder
2 tbsp. sugar powdered
15-20 icecream wafer rectangles
1/2 cup strawberry sauce

Procedure:
Check to see that the icecream block is very firm.
Make strips to line the bottom and sides of bread box. Keep the base strip much longer than box. This way sides of the strips that hang out of the box can help pull out the block later.
Place a single layer of icecream wafers at bottom to cover base. Run cake & biscuit crumbs, butter, cocoa, sugar in mixie for a few seconds. They should just mix well, do not overbeat or it will form a lump. Spread 1/2 mixture on top of biscuit layer. Press down gently and evenly. Mark 4 equal sections along length of horizontal block. Cut one section carefully with a large sharp knife. Place carefully over crumb base. Spread out cherries over icecream layer. Sprinkle some leftover crumbs on them .Place next layer of icecream over it. Spread orange segments and sprinkle some crumb mixture. Place next layer of icecream over it. Spread strawberries and remaining crumbs mixture. Place final layer of icecream over it. Arrange remaining icecream wafers to cover top of icecream. Place one more strip of butter paper over it to cover wafers. Set in freezer for 2-3 hours till well combined.

To serve:
Remove upper layer of butter paper.Place a serving long dish over mouth of box. Invert with a quick motion. Hold side strips down with both hands. Or keep weights to hold them down. Gently pry up the inverted box, holding down strips. Gently remove all butter paper strips. Cut into individual pieces with sharp knife. Take care to cut right through to base. Lift with spatula and place on individual dishes. Pour a little strawberry sauce over it. Serve immediately.

Chicken 65

Ingredients
Boneless Chicken - 1 - 1.5 lb cut
into bite sized pieces
Chilli powder - 2 tsp (or to taste)
Lime Juice - 3 tbsp
Curd - 2 tbsp
Ginger garlic paste - 2 tsp
Salt - to taste
Food coloring - a little
Oil - for deep frying
For garnish:
Curry Leaves
Green Chillies - finely chopped
Red Onions - slit lengthwise
Lime slices

Method
1. Take a bowl and mix all of the mentioned ingredients (except oil) and allow to marinate for 3-4 hrs.
2. Then, heat oil in a pan and deep fry the marinated chicken pieces till golden brown.
3. Pat dry with paper towels (to remove excess oil).
4. Garnish with slightly sauted sliced onions and green chillies, curry leaves and lime slices.
5. An excellent appetizer/starter and side dish for biryanis/pulaos/other rice Varieties.

Capsicum and Paneeer Sabzi

Ingredients
1 cup paneer cut lengthwise
1 cup capsicum cut lengthwise
1/2 cup onions cut lenghtwise
1 cup tomatoes cut lengthwise
pinch of ajinomoto
salt and red chilli powder to taste
1/2 cup coriander leaves

Method:
Saute the onions, add capsicum and tomatoes with ajinomoto, salt and chilli powder. When done add the paneer and coriander leaves. Serve hot with chapattis.

Lichee Sponge Cake

Ingredients
maida (flour) - 1 cup
condensed milk - 1/2 tin (200 g)
baking powder - 1 tsp
cooking soda (soda bicarb) - 3/4 tsp
oil - 1/3 cup
canned lichees - 1/2 cup
water - 1/4 cup
ghee or butter for coating glass bowl

Method
1. First sieve the maida, baking powder, cooking soda together.
2. Now put all the ingredients in a mixie and grind them well.
3. Take a round glass bowl, coat it inside with ghee or butter.
4. Pour batter into glass bowl.
5. Microwave on 60-80% power for 10 mins.
6.Let it stand for a couple of mins before inverting onto a dish.

Kulcha

Ingredients:
3 cups plain flour
1 tbsp. oil
1 tsp. dry yeast
1/4 tsp. baking powder
1 tsp. sugar
1/2 cup warm milk
2 tbsp. curds
salt to taste
more milk for kneading if required

Method:
1.Sprinkle yeast and sugar over warm water.
2. Keep aside for 5 minutes or till frothy.
3. Mix salt and flour, take in a large plate.
4. Make well in centre. Put curds in well.
5. Sprinkle baking powder over curds.
6. Allow to stand for 2-3 minutes.
7. Pour oil, yeast solution, in well and mix gradually.
8. Use milk as required, to make a soft stiff dough.
9. Brush dough will oil. Cover with inverted bowl.
10. Keep aside for 4 hours. Longer if weather is cold.
11.Grease palms well and punch dough till soft and elastic.
12.Cover again and keep aside for 10 minutes.
13. Break of a lump of dough.
14. Roll or pat to a thick round about 6" diam.
15. Roast on hot griddle, or tandoor, till golden spots appear Or shallow fry on griddle.
16. Serve hot with gravied vegetables, dals, etc.

Brinjals In Chilli Garlic Sauce

Ingredients
For sauce:
1-1/2 cups fresh thick tomato puree
2 tbsp. tomato sauce
3 tsp.red Chilli sauce
1 tsp. Chilli oil (refer below)
1/2 tsp. Ginger grated
1 tsp. Garlic crushed
1 tsp. Sugar
salt to taste
3 tbsp. oil 3 long tender brinjals
3 bulbs spring onions with greens
2-3 pinches ajinomoto
1/4 tsp. salt

Method
1. Thoroughly mix all ingredients together, keep aside. Cut brinjals lengthwise in halves, discarding stem. Chop spring onions and greens fine.
2. Heat oil in a flat bottomed nonstick shallow pan. Place brinjals skins up next to each other into hot oil.
3. Allow to fry till light brown. Flip and fry skin side. If pan is small fry a few at a time.
4. Add spring onions in rremaining oil, stirfry for 2-3 minutes. Add sauce and allow to come to a boil.
5. Simmer on low for 3 minutes. Put back fried brinjals gently, and allow sauce to resume boil.
6. Take off fire, garnish with choice herbs or coriander, serve hot.

Note: To make chilli oil Add 5-6 broken dry red chillies to 5 tbsp. very hot oil.
Cool for 2 hours. Strain and bottle. Use as required.

Variation: One can top the dish with mozarella cheese and bake under a grill
to melt.

Coconut Puri

Ingredients
For Dough:
2 cups maida (all-purpose) flour
1 cup wheat flour
2 tbsp oil
1/2 tsp salt
for filling:
1 cup finely grated coconut
1/2 cup gram flour
2 tbsp oil 8-10 sprigs curry leaves
cut into fine pieces
8 green chilies, chopped
1 cm ginger, finely chopped
1/2 tsp chili powder
1/4 tsp mustard seeds
1/4 tsp salt
a pinch of asafoetida

Method
1. Mix maida, wheat flour, salt, oil with enough water to make a firm dough.
2. Heat oil in a pan, season with mustard seeds and asafoetida. When mustard splutters, add green chilies, ginger, curry leaves and fry for few minutes.
3. Then add coconut, gram flour and fry till roasted. Allow it to cool.
4. Also add salt, chili powder, little water and mix well. Make into small balls.
5. Make larger balls of the dough, fill them with the coconut gram flour balls, flatten them and
gently roll them out into small puris. (Be careful that the filling does not come out).
6.Deep fry in hot oil till puffed, golden and serve hot with any chutney.

Masala Buns

Ingredients
3 potatoes, boiled, peeled, mashed
1 large onion finely chopped
1 tsp ginger grated
1 tsp garlic grated
1 tbsp coriander finely chopped
4-5 green chillies finely chopped
1 tsp lemon juice
Salt to taste
1 tbsp oil

For the Stuffing:
Heat oil in a heavy pan. Add ginger, garlic, chillies, stir for a moment. Add onions,
saute till tender and pinkish. Add potatoes, lemon juice, salt, coriander. Mix well and
cook for 2-3 minutes. Cool well before stuffing.

To proceed:
1. Prepare bread dough upto (including) the punching stage.
2. Take a golf ball sized lump of dough. Pat out thickly on palm.
3. Place a tbsp. of stuffing in center. Pull up sides and carefully enclose stuffing.
4. Shape into a round, and slightly flattened like a bun. Use a greased palm to do the same.
5. Place on baking sheet keeping ample space for rising. Cover and keep aside for 30 minutes.
6. Bake in preheated oven at 200C for 15 minutes or till golden.
7. Brush with milk a minute or two before removing from oven. Serve warm with butter and marmalade.

Crispy Okra

Ingredients
1 lb okra (cut into small round pieces)
1/2 cup besan flour
2 red chilli
1 tsp mustard seeds
1 tsp urad dhal
2 tsp curry powder
8-10 tsp vegetable oil
1/4 tsp turmeric poweder
salt to taste

Method
1. Wash okra. Leave it for water to completely drip. Cut it into small round pieces. In case of
frozen Okra, microwave it for 3 minutes to make it soft.
2. Heat 2 tsp oil in a pan. Put mustard seeds, red chillies, urad dhal and allow it to sputter.
3. Add okra to the above seasoning. Cover and cook for about 5 minutes.
4. Add salt, turmeric powder and curry powder and mix well.
5. Sprinkle besan flour evenly and mix. Add 2 tsp of oil from the sides of the pan.
6. Allow to cook for 2-3 minutes. Repeat steps 5 & 6 until the okra is deep fried, crispy.
7. Turn off heat and allow it to reamin for about 3-4 minutes.

Handvoh Flour

Ingredients
1 cup wheat
1 cup jowar
1/2 cup rice
1/2 cup bengalgram dal.

Method
1. Roast the grains lightly in a heavy pan, individually.
2. Mix, cool and grind to a flour.
3. Cool, store in airtight container, in dry area.
4. Add water to knead to a smooth dough when required.
5. Proceed to pat thick chappati, sprinkle finely chopped coriander, onion , chillies, etc. over
it, press in.
6. Make small hole in it with blunt end of hand churner.
7. Roast on hot griddle over low flame till roasted crisp.

Tomato Sandwiches

Ingredients
1 tomato, finely chopped
1 capsicum, finely chopped
1/4 cup grated cheese
salt as per taste
pepper powder as per taste
2 tsp green chutney or 1 green chillies, chopped finely
6 slices of brown bread
butter

Method
1. Mix all the ingredients except bread and butter
2. Make 3 parts of the mixture
3. Apply butter to the bread
4. Put the 3 portions of mixture on the three slices of bread
5. Place the other slices of top of these
6. Grill in a pre-heated oven (sandwich toaster may also be used).
7. Remove when golden brown
8. Serve hot with ketchup or green chutney

Egg Paratha

Ingredients
1/2 kg maida
salt to taste
1 egg for each paratha
1 tsp pepper powder
1 cup ghee or dalda

Method
1. Add maida salt ghee with little water kneed well
2. Roll into a paratha fry both sides with ghee
3. Add one egg to a paratha on top add little salt
4. Smash every thing with a spoon add pepper powder
5. Serve hot with gongura pachadi

Browned Onion Soup

Ingredients
2 onions chopped in thin slices
1 small capsicum finely chopped
1 tsp. spring onion green finely chopped
1/4 tsp. ginger grated
1/4 tsp. garlic grated
1/4 tsp. green chilli sauce
1 tsp. cornflour
2 medium slices plain bread
4 cups water
1 tsp. oil
1/2 tsp. butter
salt to taste
pepper to taste

Method
1. Heat oil in a large deep pan. Add ginger garlic and fry for 1 minute.
2. Add onions, stir fry till dark brown. Add water, bring to a boil, turn to simmer.
3. Make toasts of bread, apply butter. Add sauce, salt, pepper, to soup.
4. Break toasts in quarters, add to soup. Boil till bread softens.
5. Mash bread lightly with back of spoon. Mix cornflour in 1/2 cup water, add to soup.
6. Boil for one minute. Serve hot.

Samosa

Ingredients
2-3 cups of cubed boiled potatoes
1/2 cup of finely chopped onions
few cauliflower florets (optional)
1/2 cup of green peas
1/4 cup of chopped green coriander
2 teaspoon coriander powder
1 teaspoon cumin powder
two-three flour tortillas
add red chili powder and salt according to taste.
oil for frying
Method
1. Take some oil in a pan. Fry the onions to golden brown.
2. Put cumin and coriander powder and fry for another minute.
3. Add the boiled potatoes and green peas. Add salt and chilli powder according to taste. Stir
for 10-15 minutes.
4. Stir in the chopped green coriander leaves and stir for another minute or so. Your filling is
ready.
5. Now cut the flour tortillas lengthwise, put the filling, roll it in the shape of a triangle and seal
the edges with a flour and water paste. Your Samosa is ready.
6. Heat some oil in a deep pan. Fry your Samosas to light golden brown and serve hot with
Mint Chutney or any other Chutney.

Fish and Mushroom

Ingredients
500 gms fish fillets
1 cup button mushrooms, washed and chopped
3 tbsp butter
1/2 cup milk
1 tbsp cornflour
1/4 carrot, shredded
1/4 cup boiled peas
Salt as per taste
1/4 tsp black pepper
1/8 tsp oregano
2 tbsp celery, chopped finely
Method
1. Clean the fillets an cur into serving size
2. Heat 2 butter in a pan, cook the fish fillets till they flake easily
3. Keep warm, heat 1 tbsp butter
4. Add cornstarch and stir for 3 minutes
5. Add milk and stir continuously, to avoid lumps
6. Add salt, oregano and black pepper
7. Add mushrooms, carrot and peas
8. Cook till thickened, pour over cooked fillets
9. Garnish with cerely, serve with bread

Note: If the fillets are cold, warm in the oven and then pour the sauce.

Leguminous Salad

Ingredients
1/2 cup boiled, drained, moong(green gram)
1/2 cup boiled, drained, chickpeas white
1/2 cup boiled, drained, chickpeas brown
1 potato, boiled, drained, chopped
1 onion, chopped finely
1 tomato chopped finely
1 tbsp. coriander leaves finely chopped
1 sprig mint leaves 1 green chilli
1/2" piece ginger
1 flake garlic
1 cup curds (tied and hung for 20 minutes)
1/2 tsp. cumin seeds crushed
1 tbsp. green all purpose chutney (refer recipe)
1 tbsp. tamarind chutney (refer recipe)
salt to taste

Method
1. Put all legumes in a large bowl.
2. Add all chopped vegetables, except coriander.
3. Crush mint, ginger, garlic, chilli in small mixie.
4. Add to legumes, add salt, sugar, toss well. Pile onto large flat plate, refrigerate till required.
5. Beat curds till smooth.
6. Add both chutneys, black salt, cumin, salt, mix well.
7. Before serving, pour curds over legumes in plate.
8. Garnish with chopped coriander.
9. Serve immediately.

Stuffed Rice Roti

Ingredients
rice flour -- 3 cups
onions-finely chopped -- 2 (big ones)
green chillies-finely chopped -- 4
carrot-grated -- 1 tbsp
coriander(cilantro)leaves-chopped finely -- 1/2 cup
cumin seeds-coarsely pound -- 2 tsp
salt to taste
water-for mixing -- 1/2 cup to 1 cup
oil for shallow frying

Method
1. Mix all the ingredients above, except the oil, in a mixing bowl. Add enough water to bind all the ingredients together to form one whole mass.
2. Grease a frying pan(or tava) with a little oil.
3. Take a ball of the mixture(as big as a tennis ball) and place it in the middle of the greased frying pan.
4. Flatten the mixture on the pan with your fingers until it is round and flat. Spread a little oil on it.
5. Cover the frying pan with a covering lid and cook it in med-low flame until it is cooked (color changes).
6. Remove the lid and fry it for a couple of minutes.
7. Turn it and fry it on the other side for a few more minutes.
8. Serve hot with salted butter or Mango Achar or coconut chutney.

Quick Mexican Rice

Ingredients
1 cup basmati rice
1/2 cup thinly shredded cabbage
1/4 cup chopped spring onions
1/4 cup chopped tomatoes
1/4 cup chopped capsicum
1 tbsp tomato sauce
1 tsp soya sauce
1 tsp chilli powder
1 tsp sugar
salt to taste
2 tbsp oil

Method
1. Boil rice till almost done. Drain. Cool. Each grain should separate.
2. Heat a heavy saucepan, fry the capsicum till bright and tender, remove.
3. Add onions in same oil, remove when done, fry cabbage in same oil, remove.
4. Now add the tomatoes and chilli powder, salt, sugar and sauces.
5. Add other vegetables back.
6. Transfer to the rice. Mix gently till the rice gets evenly coated.
7. Bake in a hot oven, covered, for 10-12 mins.
8. Serve hot.

Anjeer Slices

Ingredients
500 gms. dried figs (anjeer) chopped,soaked in just enough water for 2 hours
300 gms. sugar
100 gms. khoya, crumbled finely
100 gms. each almonds & pistachios halved
1/2 tsp. cardamom powder
Icing sugar for dusting
Silver foil (optional)

Method
1. Drain soaked figs, run in mixie for few seconds to crush coarsely.
2. Mix figs, sugar, khoya in nonstick pan.
3. Put to heat on low, stirring continuously, till a soft lump forms.
4. Add cardamom powder, sliced nuts, mix well, take off fire.
5. When cooled enough to handle, make 1" wide cylindrical rolls, 6" long.
6. Dust with icing sugar to handle easily.
7. Cover with silver foil if desired.
8. Place in a tray, refrigerate to cool and harden slightly.
9. Cut into half inch thick slices, with a sharp knife.
10.Arrange in airtight container, using butter paper to separated layers, if necessary.

Tandoori Masala

Ingredients
1 tbsp cumin seeds
1 tbsp coriander seeds
1 tbsp red (cayenne) pepper
few drops of red food -coloring

Method
1. Grind cumin and coriander seeds to a fine powder in a coffee grinder or with a pestle and
mortar.
2. Stir in cayenne and food coloring and mix well.
3. Store in a small airtight jar up to 2 months.

Hummus

Ingredients:
2 cups white chickpeas (soaked in water overnight)
3 tbsp. tahina (soaked Sesame seeds) paste
2 tbsp. lemon juice
1 tsp. garlic grated
salt to taste

Method:
1. Pressure cook peas till tender, drain saving liquid.
2. Cool and blend to a stiff paste, adding drained liquid as required.
3. Blend in tahina paste, lemon juice, salt, garlic, mix well.
4. Press into a mould, drizzle some olive oil.
5. Sprinkle with paprika and bake in preheated oven at 200C for 7-8 minutes.
6. Serve hot or cold with crisp triangles of bread, plain or flavoured butter, and chopped onions.
This is a variation of the traditional hummus.

Potato Croquettes

Ingredients
3 large potatoes, boiled and mashed
1/2 cup grated processed cheese or paneer
1 tsp. Ginger grated
1 tsp. Garlic grated
5-6 mint leaves finely chopped
1 tsp. Coriander finely chopped
1 tbsp. Cornflour
salt to taste
1/2 tsp. Black pepper powder
oil to deep fry
cornflour to dust

Method
1. Take potatoes in a large plate. Add all ingredients, and knead into a soft dough.
2. Divide into 8-10 portions, shape into oblong croquettes. Place in refrigerator for 10-15 min.
3. Heat oil in a deep frying pan.
4. each croquette in cornflour and dust away extra flour.
5. Let into hot oil, and fry on medium flame.
6. When evenly golden, remove and drain excess oil on thick kitchen paper.
7. Serve hot with ketchup or tamarind and green hot chutneys.

Peanut Chutney

Ingredients
2 cups peanuts
1/2 tbsp. red chilli powder
1/2 tbsp. salt
1 tsp. cumin seeds
2 tsp. sugar
2-3 pinches asafoetida

Method
1. Roast the peanuts lightly.
2. Rub the nuts with a wad of cloth when a bit cooled.
3. This will remove the thin covering easily.
4. Blow out the skins, sieve with a large-holed sieve if any skins are leftover.
5. Put all the ingredients, with the nuts, in a dry grinder.
6. Grind very coarsely.
7. Transfer the contents to a mortar and pestle.
8. Pound till the oil shows on fingers on touching.
9. Serve dry with rice or mix into some plain yoghurt to make a thick chutney . This may be served with snacks like vadas or bajjis.
10. Store in a clean dry jar.

Paneer Tikka

Ingredients:
2 cups paneer, cut into 50 mm. (2") cubes
1/2 cup capsicum, cut into 50 mm. (2") pieces
1/2 cup thick curds
1 teaspoon ginger paste
1 teaspoon garlic paste
2 teaspoons chilli powder
1/2 teaspoon kasuri methi (dried fenugreek leaves)
1/2 teaspoon garam masala
2 tablespoons chopped coriander
1 teaspoon chat masala
1 tablespoon oil
salt to taste

Method:
1. Combine the curds, ginger paste, garlic paste, chilli powder, kasuri methi, garam masala, coriander, oil and salt and mix well to prepare a marinade.
2. Add the paneer and capsicum to it and keep aside for 15 minutes.
3. Arrange the marinated paneer and capsicum pieces in a shallow glass dish and microwave on HIGH for 3 minutes.
4. Serve hot, sprinkled with the chat masala.

Low Cal Palak Paneer

Ingredients:
2 bunches spinach, cleaned, shredded
100 gms. paneer made from cows milk
1 flake garlic, crushed
1/2 tsp. ginger grated
2 green chillies finely crushed
1/4 tsp. cumin seeds
1/4 tsp. sugar
1/2 tsp. wheat flour
3-4 pinches turmeric powder
3-4 pinches cinnamon clove powder
3-4 pinches asafetida powder
1 pinch garam masala powder
Salt to taste
Lemon juice to taste

Method:
1. Wash and drain spinach. Boil in minimal water till soft and bright.
2. Drain, cool, grind with flour, ginger, garlic, chillies.
3. Heat a heavy or nonstick pan, add seeds. When roasted add asafetida and ground spinach.
4. Add all other ingredients, except paneer and lemon juice. Stir, cover and simmer for
3-4 minutes.
5. Add paneer and lemon juice, stir gently. Simmer further for 2 minutes.
6. Pour into serving dish. Serve hot with wheat flour phulkas, or steamed brown rice.

Palada Pradhaman

Ingredients:
Milk 4 cup
Water 2 cup
Condensed milk 1 cup
Butter 2 tbsn
Ada ¼ cup
Sugar ½ cup

Method:
1. Put ada in boiling water (2-3 cups) and keep covered for 30 minutes. Drain completely.
2. Heat butter in a pan and fry ada till ada turns pink. Keep aside.
3. Add milk and water to a thick bottom pan.
4. Bring to boil and add ada and reduce the heat to low medium and cook, stirring frequently, till milk is reduced by 2/3rd and ada is done, about 1-1 ½ hours (Colour of the pradaman will be a nice pink colour).
5. Add Condensed milk and keep cooking for 5-10 minutes more.
6. Add sugar and mix well and remove from flame. Serve warm.

Microwave Til Burfi

Ingredients:
1 cup white sesame seed (whole)
1 cup milk powder
1/2 stick unsalted butter
1 can condensed milk

Method:
1. Dry roast the sesame seeds and grind coarsely in a grinder or blender.
2. In a corning dish or glass dish add all the ingredients including the ground sesame seeds.
3. Microwave for 3 minutes.
4. Grease a thali with butter and set aside.
5. Stir the mixture well and put it back in the microwave for another 3 minutes
6. Now keep watching as it tends to bubble and come out.
7. Stop it and keep stirring.
8. It will turn nice and thick.
9. Spread on thali, cool and cut in squares. Enjoy!!
10. This is using a 900 watt microwave, you may need upto 5 minutes each time if the wattage is less. It will stay in the fridge for a month if it is not eaten up by then.

Nyonya Cakes

Ingredients
340 gm wet rice flour or rice flour
225 gm sago flour
1/4 tsp salt
855 ml (11/2 coconut) coconut milk
ingredients b:
425 ml water
450 gm sugar
8 screwpine leaves (if unable to obtain screwpine leaves, use vanilla essence 1 tsp)
red food colouring

Method
1. Mix A till smooth. Set aside. Boil ingredients B till sugar dissolves.
2. Leave the syrup to thicken a bit then strain. Pour the hot boiled syrup gradually into the
flour mixture, stirring all the time till it is well blended.
3. Divide flour mixture into two portions. Set aside one portion (uncoloured) and add red
colouring in another portion.
4. Grease a round or square tin. Place it in a steamer and pour 140 ml of uncoloured batter in the tin.
5. Steam each layer for six or eight minutes. Pour alternatively the red and uncoloured batter
and steam till mixture is used up.

Note:
Stir the mixture each time before pouring into the tin. Test each layer is cooked before
making the next layer. You can use your fingertips to check if the layer is cooked. It can
take more then the required 8 minutes. It is required to leave the cake to cool down
completely before cutting and serving.

Peas Parathas

Ingredients:

For Filling:
1 cup green peas, boiled
3 green chillies
1 tbsp. coriander leaves finely chopped
1” piece ginger, peeled, chopped
1 sprig mint leaves finely chopped
1/2 tsp. dried mango powder (amchoor)
1 tsp. cornflour
salt to taste

For Dough:
2 1/2 cups wheat flour
1 stalk curry leaves
3 green chillies
1 sprig mint leaves
salt to taste

Method:
1. Divide dough into 10 portions, make round balls. Divide filling into same number of
portions, keep aside.
2. Roll one portion of dough into a 4” thick chappati. Place one portion of filling in the centre.
3. Bring edges together over filling, and press down gently to seal.
4. Dust with a little flour, roll gently to form a 6” wide round. Heat a skillet, roast till brown
specks form, drizzle with a little oil.
5. Roast evenly till golden and crisp on both sides.Serve hot with chutney or tomato sauc