Apple Orange Icecream Flan

Ingredients
2 apples peeled, diced
2 oranges, segmented, peeled, deseeded
1 tbsp. cornflour
1 tbsp. butter
1/2 cup sugar
1/2 cup orange juice
1 tsp. lemon juice
1/2 litre vanilla icecream
1/2 cup smooth fresh cream
2 tbsp. brandy (optional)
1 packet china grass

Method
To make fruit filling:
1. Put both apple and orange segments in a pan. Add sugar, butter, heat till sugar is dissolved.
2. Add cornflour dissolved in orange juice, cook till thick. Stir in lemon juice, take off fire.
3. Warm or prepare just before using. Keep aside. Dry crush china grass in a small mixie,
till broken to tiny bits.
4. Soak in 1 cup water, keep aside for 20 minutes. Heat, stirring continuously, till fully dissolved, and starts boiling.
5. Simmer for minutes or till transparent. Cool a little. Beat icecream till smooth, add fresh cream, chinagrass mixture.
6. Beat again till smooth or use an electric hand mixer. Pour in a flan tin. Transfer to freezer
till firmly set, following procedure given a start of method.

Mint and Egg Fried Rice

Ingredients
2 cups of boiled rice (basmati or plain)
1 bunch of mint (pudina) leaves ground
to a paste
2 eggs
fresh chopped coriander
5 green tomatoes cut in long thin pieces
1 big onion cut in long thin pieces
green chilli paste and salt to taste

For Seasoning
mustard
jeera (cumin)
1/2 spoon of ground black pepper
curry leaves
5 to 6 spoons of vegetable oil

Method
1. Heat a pan on medium heat, add oil and mustard seeds.
2. When mustard splutters add cumin, ground pepper, curry leaves and fry them for 1 minute.
3. Add cut onion, fry for a minute, add cut tomato, fry for 2 minutes
4. Add green chilli paste, Mint paste and eggs.
5. Crack the eggs into the pan and beat them until it mixes well with tomato and onion pieces, fry for 2 minutes.
6. Meanwhile boil the rice in a rice cooker.
7. Mix the boiled rice with the above mixture and fry it for 4 to 5 minutes.
8. Garnish the Mint and Egg fried rice with chopped coriander and serve hot.

Note : You can add a little lemon juice if the tomatoes are not sour enough.

Hyderabadi Paneer

Ingredients
250 gms paneer cut into 1 inch piece and fried rich brown colour
1/4 tsp sarson or mustard seeds
8 to 10 curry leaves
2 onions - grated
1/4 tsp haldi
1/2 tsp amchoor
Salt to taste
1/2 cup cream

FOR THE MASALA
1/2 cup roasted peanuts
1 tbsp sabooth dania
2 tbsp sufed til
1 tsp jeera
1 dry red chilli
1 inch piece ginger-chopped
8 flakes of garlic

Method
1. Dry roast saboot dhania, til jeera, red chilli on tawa, on a low flame.
2. Make a paste of the above roasted seeds, peanuts, ginger and garlic with a little water.
3. Heat 4 tbsp of oil. Add mustard seeds let it crackle.
4. Add the grated onions and curry leaves. Stir, fry on medium flame until they turn light golden. Add haldi.
5. Add masala paste. Mix for a few seconds. Stir in 1 and half cup of water. Boil it.
6. Reduce heat. Cook for 5 to 7 minutes on a low flame. Add amchoor, salt, red chilli powder, 1/4 tsp sugar, paneer and cream.
7. Simmer for few minutes. Serve.

Tofu - Neer Dosa

Ingredients
2 cups raw rice
1/2 cup of tofu (any variety soft, firm, extra firm)
salt to taste
1/2 tsp jeera
Method
1. Wash and soak rice for 2 hours.
2. Grind with tofu to a fine paste.
3. Add jeera seeds (optional).
4. Add water to make the batter thinner than the normal dosa batter.
5. Heat tava, apply oil and splash 1 ladle of batter on the tava to form a dosa. (Note that the
batter cannot be spread with the ladle on the tava like other dosas).
6. Cover it and leave it for 2 minutes and turn it over on the tava carefully.
7. Let it stay for a couple of minutes, uncovered.

Sitaphal Rabdi

Ingredients
1 cup sitaphal pulp
2 litres whole milk
3/4 cup sugar
4 almonds
4 green pistachios, unsalted
1/4 tsp. saffron strands
1/4 tsp. cardamom powder
1 tsp. chopped fragrant red rose petals

Method
1. Crush almonds and pasta coarsely, or cut into thin slivers.
2. Boil milk in a clean heavy pan.
3. Simmer for ten minutes, after it starts boiling.
4. Stir occasionally while boiling.
5. Add sugar, stir till dissolved.
6. Take off fire, add saffron, cardamom, almonds, pastas.
7. Cool to room temperature.
8. Add sitaphal pulp, chill for 3-4 hours till very cold.
9. Put in individual serving bowls sprinkle very few chopped petals to garnish.
10. Serve chilled.