Pinni Laddu

• 250 gms. Atta (Wholemeal wheat) 
• 250 gms Desi Ghee ( Pure Ghee) 
• 1/2 tsp. choti Elayichi Powder (cardamom powder) 
• 3 tbsp. milk 
• 250 gms. Powdered sugar 
• 4 tablespoons almonds, pistachios cut into small pieces 
• Cashew nuts whole 20

1. Take a thick bottomed pan and heat all the ghee in it.
2. Add flour, and keep on stirring continuosly. Keep the heat on low.
3. When flour is evenly browned and aromatic, add the sugar and stir for a minute.
4. Remove the pan from the heat.
5. Add the almonds, cardamom powder and pistachios.
6. Spread contents of pan into plate, allow to cool.
7. Shape into equal pingpong ball sized balls and take one cashew and stick it on one side..
8. Let the pinnis cool down completely before storing in airtight boxes.

Motichoor Laddoo

Serves 4

• Gram flour (besan) 2 1/2 cups
• Sugar 1 1/3 cups
• Milk 1/4 cup
• Orange colour as required
• Ghee to deep fry
• Green cardamom seeds 1 tablespoon
• Almonds,blanched and slivered 10
• Pistachios,blanched and slivered 10

1. Cook sugar with three cups of water to make syrup of one thread consistency. 
2. Add milk and when the scum rises to the top, remove it. Add colour as desired and keep the syrup aside. Make a thin batter of besan with three cups of water (pouring consistency). 
3. Add colour as desired. Heat sufficient ghee in a kadai. Hold a perforated spoon over the hot ghee, pour a little batter over it and pass the batter through it fast into the kadai to make boondis. 
4. Fry for about two to three minutes. 
5. Remove the boondis using a slotted spoon, drain thoroughly and put into the syrup. 
6. When the boondis have absorbed all the syrup add cardamom seeds and mix gently. 
7. Divide into twenty-five portions and shape each into a laddoo. 
8. Garnish with slivers of pistachios or almonds. Cool and store. 

These laddoos do not stay for long and therefore should be consumed fast. 

Moong dal ka halwa

Serves 6

• 300 gms Moong dal
• 200 gms Ghee
• 8-10 pieces Pista ( Pistachio )
• 8-10 piece Almond
• 200 gms Khoya
• 2 drops Yellow colour
• 300 gms Sugar
• 6-7 strands Kesar (saffron)

1. Soak dal for 5-6 hours and grind. 
2. Heat ghee in a karahi and cook ground dal to brown colour. Heat till the ghee gets separated. 
3. Add khoya and cook for 5 minutes. Take this mixture off the heat.
4. Take a small pot, put a tea spoon of water with 2-3 drops of yellow colour and 6-7 kesar strands. Mix Well. 
5. Add this to above dal mixture. 
6. Boil sugar with 500 ml water in a separate pan. Add the dal mixture to the boiling water. 
7. Cook for about 10 minutes and heat till all the water is absorbed. 
8. Garnish with chopped almonds and pistachios. Serve Hot. 

Precaution : Be careful that you stir continuously so that the mixture doesn't stick to the pan.

Rabri

Serves 4

• Milk 4 cups
• Sugar 2 tablespoons
• Rose water 1 teaspoon
• Saffron (Kesar) a few strands
• Green cardamom powder 1 teaspoon
• Almonds a few
• Pistachios a few

Blanch the almonds and pistachios, peel and slice them thinly. Bring the milk to the boil then cook slowly on low heat for at least two hours. Stir frequently and let the cream thicken at the edge of the pan.

Malpua

Serves 4

• Milk 1 1/2 litres
• Mawa (khoya),grated 50 grams
• Refined flour (maida) 3 tablespoons
• Green cardamom powder 1/2 teaspoon
• Ghee for shallow frying

For sugar syrup 

• Sugar 2 cups
• Saffron (kesar) a few strands

For garnishing

• Pistachios,chopped 15 - 20

1. Boil milk in a heavy-bottomed pan. Reduce heat and simmer till it is reduced and reaches a coating consistency. 
2. Add grated mawa and mix well. Bring it to room temperature. Reserve two tablespoons of sugar and form one-string sugar syrup with the rest of the sugar and two cups of water. 
3. Dissolve saffron in a teaspoon of hot milk. Add it to the sugar syrup. 
4. Add refined flour, green cardamom powder and the reserved sugar to the reduced milk. 
5. Mix well and make a batter of pouring consistency using a little milk if required. 
6. Heat sufficient ghee in a wide mouthed flat-bottomed kadai. 
7. Pour a ladle full of batter to form a pancake. Cook on slow to medium heat. 
8. Turn it over when it starts to colour slightly. 
9. When both sides are done, drain and immerse in the sugar syrup. 

Garnish with pistachios and serve hot.

Gajar ka Halwa

Serves 4

• 2 cups shredded carrots
• 2 cups milk
• 3 tablespoons unsalted butter
• 1/4 cup sugar
• 1/2 teaspoon cardamom powder
• 6 chopped roasted cashew nuts (To garnish)

1. Roast the cashew nuts and set aside for the garnish.
2. Boil the milk on medium-high heat in a non-stick pan until it is reduced to about to 1 cup. Stir often to ensure the milk does not burn in the bottom of the pan. Set aside.
3. Melt the butter in a frying pan on medium heat.
4. Add the shredded carrots and stir-fry for about seven to eight minutes.
5. Carrots should be tender and slightly changed in color.
6. Add the milk and cook until the milk dries. This will take about eight to ten minutes.
7. Next add the sugar, and cardamom powder and stir-fry for another three to four minutes until the halwa starts to leave the side of frying pan.
8. Garnish with cashew nuts.

Chicken Nuggets

• 1 kg boneless chicken (cut into small and square shapes pieces)
• 2 tbsp white vinegar
• 2 tbsp soy sauce
• 1 tbsp chili sauce
• 1 tsp black pepper powder
• 1 tsp white pepper powder
• 2 cup bread crumbs
• 2 eggs
• 3 tbsp corn flour
• Salt to taste
• Oil for frying

1. Wash chicken pieces, In a large bowl add chicken pieces, soy sauce, white vinegar, black pepper powder, white pepper powder, salt, chili sauce, and corn flour.
2. Mix well all ingredients and marinate for 40-45 hours in refrigerator.
3. In a bowl beat eggs. Heat oil in a pan and chicken nuggets deep in eggs and bread crumbs.
4. Now chicken nuggets frying on a low heat till golden brown and crispy.
5. Remove to absorbent kitchen paper. Garnish by mint leaves and yogurt.
6. Delicious and spicy chicken nuggets is ready to serve.

Serve hot with tomato ketchup, chili sauce, and yogurt.

GULAB JAMUN

• 1 cup Milk Powder
• 1/2 cup all purpose flour 
• 1/2 tsp baking soda 
• 2 tablespoons butter -melted 
• Whole milk just enough to make the dough 

For the Sugar Syrup

• 2 cups Sugar
• 1 cup water 
• Oil for frying 

1. Make the dough by combining the milk powder, Bisquick, butter. Add just enough whole milk to make a medium-hard dough. Divide the dough into 18-20 portions. Make balls by gently rolling each portion between your palms into a smooth ball. Place the balls on a plate. Cover with a damp yet dry kitchen towel.
2. Heat the oil on high and then lower the heat to medium. Slip in the balls into the hot oil from the side of the pan, one by one. They will sink to the bottom of the pan, but do not try to move them. Instead, gently shake the pan to keep the balls from browning on just one side. After about 5 mins, the balls will rise to the surface. The Gulab Jamuns should rise slowly to the top if the temperature is just right. Now they must be gently and constantly agitated to ensure even browning on all sides.
3. If the temperature of the oil is too high then the gulab jamuns will tend to break. So adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly.
4. The balls must be fried very slowly under medium temperatures. This will ensure complete cooking from inside and even browning.

Sugar Syrup

1. The syrup should be made earlier and kept warm. To make the hot sugar syrup add mix the 2 cups of sugar to 1 cup of water. Add 4-5 cardamom pods, slightly crushed and a few strands of "Kesar". Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water. Do not overheat, that will caramelize the sugar.
2. Transfer this hot syrup into a serving dish. Keep warm on stove. Add the fried gulab jamuns directly into the warm syrup. Leave gulab jamun balls in sugar syrup overnight for best results. They can be served warm or at room temperature.

Vanilla Custard

• 8 Eggs 
• 4 cups Milk 
• 1/2 tsp Salt 
• 1 cup Sugar 
• 1 tbsp Vanilla 
• Nutmeg Powder (Jaiphal)

Break the eggs into a big bowl. Beat them using a mixer. Now slowly add sugar, salt and vanilla to it. Continue beating, while add milk to this mixture. Arrange the custard dishes and fill them with the egg-milk mixture. Sprinkle nutmeg powder on the top of each dish. Put the custard dishes in a pre-heated oven at 375 degrees F. Check the custard after 50 minutes. It should be brown in color. Otherwise, keep in the oven for another 10 minutes. Egg Custurd is ready. Serve it hot or cold.

Layered jelly & custard desserts

Serves 6

• 85g pkt strawberry jelly crystals
• 425g can fruit salad, well drained
• 9 Unibic sponge fingers biscuits (savoiardi), chopped
• 600ml carton custard
• Strawberries, to serve

1. Make up the jelly according to packet instructions. Set aside to cool slightly. Divide the fruit among 6 small glasses. Pour the jelly evenly over the fruit. Refrigerate for 3-4 hours or until set.
2. Sprinkle the biscuits evenly over the jelly. Pour over the custard. Refrigerate for 2-3 hours to allow the biscuits to soften.
3. Top with the strawberries, to serve.

PANEER MAKHANI

• 250 gms Paneer
• 200 gms Fresh Cream
• 200 gms Tomato Puree
• 2-3 tblsp Butter
• 2 tblsp Fenugreek leaves (dried kasuri methi)
• 1/2 tsp Red chilli powder
• 1/2 tsp Garam masala powder
• 2-3 Green Chillies
• Salt as per taste

1. Melt the butter in a pan, add slit green chillies, tomato puree, kasuri methi, salt, red chilli powder and simmer for 4-5 minutes.
2. Add the cream and garam masala powder and cook further for 2-3 minutes.
3. Add the paneer pieces and cook for a minute. Serve hot garnished with coriander.

Besan ka Cheela

Makes 6 - 8

• 2 cups besan (bengal gram flour)
• 1/2 cup chopped onions
• 1 tsp chopped green chillies
• 1/2 cup chopped coriander (dhania)
• 1 tsp carom seeds (ajwain)
• 1 tsp freshly ground black pepper powder
• 1/2 tsp chilli powder
• 1 tsp chaat masala
• 1 tsp coriander (dhania) powder
• salt to taste
• oil for cooking 

1. Combine all the ingredients in a bowl and gradually add (approx 1 1/2 cup) water to get smooth and dropping consistency batter.
2. Heat a non-stick tava on a high flame then turn the flame to medium.
3. Add little oil and spread it evenly, pour a spoonfull of batter and rotate the pan clock wise to spread the batter evenly in the pan.
4. Cover it with the lid and allow to cook for 4 to 5 minutes on a medium flame or till it turns to brown in colour and crisp.
5. Open the lid, drizzle some oil and turn it upside down and cook the other side till it turns to brown in colour and crispy.
6. Repeat the same process with the remaining batter.

Serve hot with green chutney or tomato sause.

Lemon grass prawn sticks with sweet chilli sauce

Serves Makes 12

• 400g raw (green) king prawn meat
• 150g white fish fillet
• 1/4 cup coriander leaves, chopped
• 1 tbsp red curry paste
• 1 tbsp oyster sauce
• 6 sticks lemon grass
• Sweet chilli sauce or soy sauce for dipping

1. Combine prawn meat and fish fillet in a food processor and pulse to a coarse paste. 
2. Remove to a bowl and stir in coriander leaves, curry paste and oyster sauce. 
3. Cut base end of lemon grass so sticks measure 22-24 centimetres. 
4. Using wet hands, mould about a heaped tablespoon of prawn mixture firmly around the narrow end of each stick then rest in the fridge for 20 minutes or until ready to cook.
5. Cook prawn sticks on a well-oiled barbecue or chargrill over medium heat, turning occasionally, until just cooked through. 

Serve with sweet chilli sauce or soy sauce for dipping.

Chicken Lollipops

• 50 pieces chicken wings 
• 50 g garlic, peeled and finely chopped 
• 30 g ginger, peeled and finely chopped 
• 50 g fresh parsley leaves, finely chopped 
• 50 g green chilies, finely chopped 
• 50 g curry leaves, finely chopped 
• 1/2 cup all-purpose flour 
• 1/4 cup cornflour salt 
• 1/2 teaspoon red food coloring 
• 1 egg 
• oil, to deep fry 

1. Break each chicken wing into two parts at the joint. 
2. Take each part and pull back the meat from one end of the bone to the other carefully, making sure that you do not pull the meat completely out. 
3. Put all the chicken lollipops in a bowl. 
4. Add ginger and garlic to the chicken. 
5. Mix well. 
6. Add green chillies, parsley and curry leaves to the same. Mix well. 
7. Add half a cup of all purpose flour and quarter cup of cornflour to the same. Mix well. 
8. Break one egg into the bowl. 
9. Add red food color and salt to taste. Mix well. 
10. Keep aside for 1 hour to marinate. 
11. After an hour is up, heat oil in a wok. 
12. Deep fry the chicken lollipops in the hot oil by holding the tip of the bone and placing the meaty section of the lollipop in the oil. 
13. Drain on clean kitchen paper napkins. 

Serve hot.

Mushroom Korma

• Mushrooms - 1/2 Kg.
• Cumin seeds - 1/2 tsp.
• Ginger Paste - 1 tsp.
• Garlic Paste - 1tsp.
• Poppy Seeds or khus khus - 3 tbsp.
• Coriander Seeds - 1 tbsp.
• Cloves - 3
• Cinnamon - 3-4 sticks
• Fennel (saunf) - 1 tsp.
• Cardamom or Badi ilaichi - 2
• Tumeric powder - 1/4 tsp.
• Red Chili Powder - 1 tsp.
• Onion - 1 big
• Tomato - 2 big
• Oil - 1/2 cup
• Salt to taste

1. Wash mushrooms thoroughly. Slice into halves and keep aside.
2. Grind coriander, cumin, fennel, poppy seeds, cloves, cinnamon, cardamom into powder and keep aside.
3. Blend ginger garlic onions and tomatos into a paste.
4. Mix mushrooms with all of the above and red chili powder, tumeric and salt .
5. Heat oli in a deep skillet on medium and add mushrooms. Stir for two minutes.
6. Add about 2 cup water. Simmer the flame and let cook for 20 minutes.
7. Enjoy Mushroom Korma with white rice or chapatiies/ parathas.

Chicken pasanda

Serves 2

• 4 skinless chicken thighs fillets, quartered
• 4 tbsp natural yogurt
• 1 tsp ground cumin
• 2 tsp ground coriander
• 4 cardamom pods , split and seeds crushed
• 1 tsp ground turmeric
• oil , for frying
• 1 onion , finely sliced
• 2cm piece ginger , grated
• 1 green chilli , sliced
• 1 garlic clove , crushed
• 100ml chicken stock
• 2 tbsp ground almonds
• 1 tsp garam masala

1. Put the chicken, yoghurt and spices in a bowl, mix and marinate for at least 1-2 hours.
2. Heat 1 tbsp oil in a pan then cook the onions for about 10 minutes until really softened and golden. 
3. Add the ginger, chilli and garlic and cook for another few minutes until fragrant. 
4. Tip in the chicken and marinade then cook, stirring until the chicken starts to colour. Add the stock, cover then simmer for 30 minutes. 
5. Stir 4-5 tbsp of the cooking liquid into the ground almonds then add everything back to the pan. 
6. Add the garam masala and simmer for 5 minutes. 

Serve with yoghurt and green chilli if you like.

Crispy Corn Kernels

Serves 3 

• 150 Grams American Corn
• 5 Grams Black Pepper
• Pinch Of Testing Powder
• Pinch Of Salt
• 1/2 Tea Spoon White Pepper
• 20 Grams Corn Flour
• 10 Grams Maida
• 25 Ml Oil
• 5 Grams Chopped Ginger
• 20 Grams Chopped Onion
• 1/2 Tea Spoon Chopped Chillies

1. Mix the Corn in Maida, Corn Flor and Seasoning. Sprinkle some water and mix well, make sure the bater sticks to the corn nicely.
2. In a pan deep fry the corn and keep it aside.
3. In another pan heat oil and saute ginger. Add Onions, Chilies, Seasoning and saute again.
4. Add Fried Corn to the pan, toss welll and garnish with Cilentro.

Serve hot.

Kachori with Aloo Ki Sabzi

Serves 4 -6

• Boiled Potatoes - 4-5 small
• Tomatoes -2 medium
• Ghee/oil - 1 1/2 tspn
• Asafetida (Hing Powder) - 1 tspn
• Panchforan - 1 tspn
• Bay Leaf - 1
• Roasted Cumin powder - 1 tspn
• Roasted Coriander powder - 1 1/2 tspn
• Garam Masala powder - 1/4 tspn
• Turmeric powder - 1/2 tspn
• Red Chilly Powder - 1 1/2 tspn
• Amchur Powder (Dry Mango Powder) - 1 tspn
• Salt - to taste
• Chopped Coriander - 1/2 cup

For Kachori:

• All purpose flour 250 gm
• Gram lentil ½ cup (boiled)
• Chaat spice 1 tsp
• Red chilli powder ½ tsp
• Cumin ½ tsp (roasted)
• Carom seed ½ tsp
• Salt ½ tsp
• Oil for frying

1. Peel Potatoes and crush it with your hand. do not cut.
2. Cut tomatoes unevenly into 5-6 pieces.
3. In a vessel boil 1 1/2 cups of water with the tomatoes till done.
4. Keep it aside.
5. In a kadhai (Flat Bottomed Pan) heat oil or ghee.
6. Add bayleaf.
7. Add to it panchforan. Let it crackle.
8. Add asafetida. Mix don't let it burn.
9. Add potatoes. Mix well to coat the potatoes well with hing and panchforan.
10. Add all the dried masalas one by one.
11. First add coriander powder followed by turmeric powder.
12. Then add red chilly powder, cumin powder and salt.
13. Mix well. Add tomatoes with the left over water in which the tomatoes were boiled.
14. Add chopped coriander.
15. Now add 1/2 cup water and let it boil well for 7-8 minutes on very low flame.
16. Sprinkle dry mango powder and garam masala powder.
17. Mix well. Now crush a few potatoes in the vessel itself so as to form a thick gravy.
18. Use the back side of the kalchul to crush the potatoes.

For Kachori: 

1. Take flour in a wide mouthed bowl and knead it with water.
2. Mix red chilli powder, roasted cumin, carom seeds, chaat spice and salt in boiled lentil.
3. Now make balls of kneaded dough and fill lentil in them.
4. Then brush with oil and set aside for 20 minutes.
5. Finally, prepare all kachori’s and deep fry in hot oil.

Delicious kachori with aloo ki sabzi is ready to serve.

Suji Aur Badam Ka Halwa

Servings 4

• Semolina (rawa/suji),roasted 1/2 cup
• Almonds 2 cup
• Pure ghee 6 tablespoons
• Sugar 1 1\2 cup
• Milk 2 cups
• Saffron (kesar) a few threads
• Green cardamom powder 1/2 teaspoon

1. Roast the almonds. Reserve eight to ten for garnishing and coarsely powder the rest. 
2. Heat the ghee in a kadai and roast the semolina till light brown. Add the almond powder and continue to sauté for two or three minutes. 
3. Add the sugar, milk and saffron. 
4. Cook over medium heat, stirring continuously, till the sugar dissolves and the mixture attains the consistency of halwa. 
5. Add the cardamom power and mix well. Remove from heat, decorate with the reserved almonds and serve hot.

Classic Hand Tossed Pizza

• 4 cups flour 
• 1 tablespoon instant dry yeast 
• 1 tablespoon sugar 
• 1 teaspoon salt 
• 9 ounces warm water 
• little oil for greasing 

1. Add the warm water in a mixing bowl, yeast, sugar, flour and then salt. Mix the ingredients for approximately 10 minutes. 
2. Start mixing at low speed until a ball forms, then turn to medium speed. Stop when the dough is smooth, take it and cut it to two balls. It is best if you let the dough stay refrigerated overnight. 
3. Grease the dough with oil, punch it down and store it in an airtight container in the fridge overnight. 
4. Take out the dough 2 hours before you begin to make the hand tossed pizza. 
5. Cover it with a clean towel and let it sit in a warm place to proof until it doubles in size. 
6. Toss the dough in the air repeatedly, which if done correctly will stretch and aerate the dough naturally, thus making the pizza crust much more tender when cooked. Dress the hand tossed pizza crust according to your taste. 

Cooking tip: You should use only the finest quality ingredients for the hand tossed pizza crust, otherwise it won't turn right.

Scotch Eggs

4 servings

• 1 pound bulk minced chicken
• 1 Tablespoon fresh parsley - chopped
• 1 Tablespoon grated onion
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 4 hard-cooked eggs - shelled
• 1/2 cup fine dry breadcrumbs

1. Combine chicken, parsley, onion, cinnamon and nutmeg; mix well. 
2. Divide sausage mixture into 4 portions; shape into patties. 
3. Place one egg atop each patty, shaping the sausage mixture around egg till completely covered. Roll each sausage-covered egg in breadcrumbs. 
4. Bake in a preheated 350 degree F. oven for 15-20 minutes until golden brown.

Vegetable Noodles

• 1 packet hakka noodles
• 4 tbsp olive oil
• 3/4 cup shredded cabbage
• 1 large sized sliced carrots
• 1/2 cup sliced capsicum
• 1/2 cup chopped spring onions
• 5 to 8 tbsp schezuan sauce
• salt to taste

1. Boil 8 cup of water in a large pan, let the water bubble.
2. Add the noodles and boil them for only 2 minutes.
3. The noodles are cooked aldent(aldent: means partially cooking noodles or leaving it slightly "kachcha").
4. Drain the noodles and spread on a flat surface and toss in 1 tsp of oil on the noodles to prevent sticking.
5. Heat oil in a frying pan on a high flame.
6. Add vegetables and stir-fry for 3 minutes on a medium flame.
7. Add the schezuan sauce, salt and noodles, mix well and cook for 2 minutes.
8. Serve hot and garnish with spring onions.

Same procedure can be used for vegetable hakka noodles. In vegetable hakka noodles instead of "schezuan sauce" use "green chilli sauce".

Noodles With Stir-Fried Tofu and Broccoli

• 1/2 cup vegetable broth or reduced-sodium chicken broth
• 1/4 cup dry sherry (see Note) or rice wine
• 3 tablespoons reduced-sodium soy sauce
• 3 tablespoons cornstarch, divided
• 2 tablespoons plus 1 teaspoon sugar
• 1/4 teaspoon crushed red pepper, or more to taste
• 1 14-ounce package extra-firm water-packed tofu, drained
• 1/4 teaspoon salt
• 2 tablespoons canola oil, divided
• 1 tablespoon minced garlic
• 1 tablespoon minced fresh ginger
• 6 cups broccoli florets
• 3 tablespoons water

1. Combine broth, sherry (or rice wine), soy sauce, 1 tablespoon cornstarch, sugar and crushed red pepper in a small bowl. Set aside.
2. Cut tofu into 3/4-inch cubes and pat dry, then sprinkle with salt. Place the remaining 2 tablespoons cornstarch in a large bowl. Add the tofu; toss gently to coat. Heat 1 tablespoon oil in a large nonstick skillet or wok over medium-high heat. Add the tofu; cook, undisturbed, until browned, about 3 minutes. Gently turn and cook, stirring occasionally, until browned all over, 2 to 3 minutes more. Transfer to a plate.
3. Reduce heat to medium. Add the remaining 1 tablespoon oil, garlic and ginger; cook until fragrant, about 30 seconds. Add broccoli and water; cover and cook, stirring once or twice, until tender-crisp, 2 to 4 minutes. Stir the reserved broth mixture and add to the pan. Cook until the sauce has thickened, 1 to 2 minutes. Return the tofu to the pan; toss to combine with the broccoli and sauce.

Paneer Tikka

• 1 Large block of Paneer
• 1 onion
• 1 Capsicum
• 1 Tomato
• Few Mushrooms
• Finely chopped Coriander leaves
• To Marinade:
• 1/2 cup Curd (plain yogurt)
• 1 tsp Garlic paste
• 1 tsp Ginger Paste
• 2 tsp Tandoori powder
• 1 tsp cumin (jeera) powder
• 2 tsp Chaat powder
• Salt to taste
• Red chili Powder to taste

1. Cut Paneer into long 1/2" thick cubes.
2. Cut all vegetables into cubes.
3. Mix all ingredients for marinade and keep aside.
4. Add the left marinade to the vegetables.
5. Brush the marinade to the paneer and refrigerate it for 3 hours.
6. Heat oil in a kadhai and fry marinated paneer till fully done.
7. Also fry other vegetables.
8. In a plate arrange fried vegetables and then paneer.
9. Garnish with coriander and lemon slices
10. Serve tandoori paneer tikka hot with hari chutney.

Tandoori Stuffed Aloo

• Potatoes - 8, large
• Cashewnuts - 1 tbsp, broken
• Chaat Masala - 1/2 tsp
• Clarified butter - 2 tsp (ghee)
• Coriander leaves - 1 tsp, chopped
• Cottage cheese - 4 tsp, grated
• Cumin seeds - 1/2 tsp
• Garam masala - a pinch
• Lemon juice - 1 tsp
• Oil - for frying
• Red chilli powder - 1 tsp
• Raisins - 2 tsp
• Salt to taste

Method:

1. Peel the potatoes and carefully scoop out the centre, making sure to leave a thin but firm and even wall.
2. Shallow fry the potato boats and the scooped out leftovers separately.
3. Take care not to brown the boats, they should only be crisp on the sides.
4. Cool the scooped out portion of the potatoes and mash.
5. Add salt, red chilli powder, garam masala, lemon juice, cashew nuts, raisins, grated cottage cheese and clarified butter. Stuff the mixture into the potato cases.
6. Arrange 4 pieces on one skewer and put some more grated cheese on top.
7. Grill till golden brown in colour.
8. Sprinklle with chopped coriander and chaat masala and serve

Khoya Paneer

• 250 gms. paneer 
• 100 gms of khoya powder
• 1 onion grinded 
• small quantity of ginger grinded
• 1 florlet of garlic grinded 
• 2 green chillies chopped fine
• 1 cup of tomato paste
• 1/2tsp cumin seeds
• 1 tsp. coriender powder 
• 1/2 tsp of tumeric powder
• 1/2 tsp. red chilli powder
• 1/2 tsp. garam masala
• salt to taste
• chopped coriender leaves 

1. Cut the paneer into trinangle shaped cubes and keep it aside( do not fry the paneer).
2. Grind onion, garlic ginger and green chillies in mixy.
3. Heat oil in heavy pan and add cumin seeds, tumeric powder and coriender powder. Stir it .
4. Now add onion,ginger,garlic paste into it and stir until oil separates.
5. Add tomato paste in it and stir it. Add salt,chilli powder in it and stir until oil separates.
6. Add khoya powder in it and mix it very well.
7. Add small quantity of water, boil it.
8. Add triangle shaped paneer cubes in it.
9. Cover it,turn off the gas and add garam masala .
10. Garnish it with chopped coriender leaves before serving.

To make a thick gravy you can add bread crumbs in it.

Pav Bhaji

• Pav Buns - 10
• Onions - 2, finely chopped
• Coriander Powder - 2 tblsp
• Tomatoes - 2 cups, finely chopped
• Cumin Powder - 1 tblsp
• Potato - 2 cups, cooked and mashed
• Chilli Powder - 1 tsp
• Peas - 1/2 cup, cooked
• Pav Bhaji Masala - 1 tblsp
• Green Beans - 1/2 cup, finely chopped
• Coriander Leaves - 1 cup
• Cabbage - 1 cup, shredded
• Lemon Juice - 1 tblsp
• Capsicum - 1/2 cup, chopped
• Ginger - 2 tsp, grated
• Garlic - 1 tsp, crushed
• Green Chillies - 2, finely chopped
• Water - 1/2 cup
• Salt as per taste

Method:

1. Add onions to hot oil and fry till pink.
2. Add garlic and fry for a minute.
3. Add tomatoes, salt, coriander powder, cumin powder and chilli powder.
4. Stir for a minute.
5. Add the other ingredients and cook on low heat for 5 minutes.
6. Cook chopped vegetables except capsicum, covered for 5 minutes on medium heat.
7. Mash well.
8. Add 1/2 cup of water and simmer.
9. Add chopped capsicum.
10. When all the vegetables are well mixed, garnish with coriander and lemon juice.
11. For the pavs, slit the pav buns horizontalls from the middle.
12. Apply butter on the cut surface and fry in hot pan.
13. Remove when it is golden brown.
14. To serve, sprinkle chopped onions, coriander and pav bhaji masala over bhaji.
15. Serve hot with pav buns.

PUNJABI KADHI

• 1 cup Gram flour 
• 1/4 cup Chopped onion 
• 1/4 cup Chopped potato 
• 1 tsp Ajwain.
• 1 tsp Red chili powder. 
• 1 tsp Chopped ginger.
• 1/2 tsp Baking powder. 
• Oil for deep frying 
• Salt As per taste 
• 1 cup Kadhi Curd (yogurt)
• 1/4 cup Gram flour 
• 2 no. Dry red chili whole
• 1 tsp Turmeric powder. 
• A pinch Asafetida 
• 1 tsp Fenugreek seeds.
• 2 tbsp Oil. 
• Salt As per taste

1. Mix all pakora ingredients except oil and add about ½ cup of water. Mix well.
2. Heat oil in a Kadhai and deep fry vegetable and gram flour mixture after making into small balls. Fry till pakoras are golden brown.
3. Beat Curd/Yogurt and mix gram flour in it. Blend thoroughly so as to ensure that there are no lumps. Add turmeric powder, salt and 3 cups of water.
4. Heat oil in a Kadhai. Add fenugreek seeds and dry red chili. Stir fry for half minute. Add Gram flour and Yogurt mixture. Bring it to a boil and simmer on a slow fire for about 15 minutes. Stir occasionally.
5. Add red chili powder and fried pakoras and again simmer the punjabi kadi for about 5 minutes.

Serve punjabi kadhi hot with steamed rice.

ACHARI PANEER

Paneer ( Cottage Cheese), cubed into 1.5" pieces ...use Ricotta cubes, if paneer isn't available - 400 gms

For the Marinade:

• Hung Curd - 3/4 Cup
• Garlic Paste - 2 Tblsp
• Ginger Paste - 1 Tblsp
• Fennel Seeds (saunf) - 2 Tsp
• Mustard Seeds (Rai) - 2 Tsp
• Fenugreek Seeds(Methi Dana) - 1 Tsp
• Onion Seeds (Kalonji) - 1 Tsp
• Cumin Seeds (Zeera) - 2 Tsp
• Turmeric Powder (Haldi) - 1 Tsp
• Red Chilli Powder - 2 Tsp
• Mustard Oil - 2 Tblsp
• Salt - To Taste

For the skewers:

• Capsicum ( bell peppers) - 2
• Onion - 1
• Tomatoes - 2

Onion Rings & Lemon Wedges for the garnish
Mint Chutney, as accompaniment

Method: Pre-Preparation:
1. Coarsely grind the fennel, mustard, fenugreek, onion and cumin seeds with mustard oil.
2. Blend together the yogurt, ginger paste, garlic paste, turmeric powder, red chilli powder, salt and the ground masala.
3. Add the Paneer cubes to this marinade and chill for 30 mins.
4. Cut the Capsicum, onions and tomatoes into dices ( same size as paneer).

Preparation:
1. Arrange the paneer on skewers. Skewer the Capsicum dice, followed by a paneer cube, followed by a onion dice, again followed by a paneer cube, followed by a Tomato dice and a paneer cube. You may repeat this if the skewer is long.
2. Pre-heat the oven,tandoor, microwave, grill.
3. Grill for 20 mins, or till edges turn brown.
4. Remove from skewers and serve hot.

To add in more achari flavor, you can add in 1 Tblsp Pickle masala (green chilli, mango, lemon) to the marinade.

Dahi Ke Kebab

• 1.2 ltrs yoghurt
• 100 gms cottage cheese grated
• 40 gms chopped onion
• 30 gms chopped ginger
• 10 gms chopped fresh coriander
• cornflour to dust
• 30 gms cashewnut powder
• 30 gms chopped raisins 
• 4 gms white pepper powder
• 4 gms cardamom powder
• salt to taste
• oil to grill

1. Hang yoghurt overnight.
2. Saute the onion and ginger in minimum oil till it sweats.
3. Mix the other ingredients.
4. Adjust seasoning and shape into tikkis.
5. Grill them on a medium hot skillet.
6. Garnish and serve with chutney.

CHOLEY BHATURE

Bhature

• 2 cups All purpose flour (Maida) 
• 1 pouch Yeast
• 1 cup Yogurt 
• 2 tbsp Vegetable Oil 
• Salt to taste 

Choley

• 1 small can Garbanzo beans 
• 1/2 tsp Ginger paste 
• 1/2 tsp Garlic powder 
• 1 tsp Cumin seeds
• 2 tbsp Oil 
• 2 tbsp Cilantro 
• 6-7 Mint leaves
• 1/2 tsp Turmeric Powder 
• 1/2 tsp Chilly Powder 
• 2-3 Bay Leaves 
• 2-3 Cloves 
• 1/2 tsp Garam Masala 
• 1 Medium-sized finely chopped onion 
• 1 Big tomato 
• 1 1/2 cup Water 
• Salt to taste

Bhature

1. Take yeast and soak in lukewarm water for 5-10 minutes
2. Take all other ingredients and mix well. To this add the yeast and make a soft dough like for chappatis. If need be add a little water and keep aside for 4-5 hours, the longer kept, the better it is.
3. Roll like puri but this needs to be kept thicker than poori. Fry like poori till both sides are golden brown.

Chole

1. Take 2 tablespoons of oil in a pressue cooker and heat it.
2. Add garlic powder and make it dark brown. Then add cumin seeds fry till they start spluttering.
3. Now add bay leaves and cloves. Add diced onions. Fry then till they are light brown.
4. Now add the rest of ingredients including water except the cilantro and mint leaves.
5. Close the pressure cooker and wait for 3 whistles to come or cook for 5-7 minutes.
6. Garnish choley with thinly sliced long pieces of onion and a piece of lemon split up into 4 pieces.

Chilli potato

Serves 4

• 250g potatoes 
• 1 tbsp cornflour
• 1 tsp soya sauce
• 1 tsp chilli sauce
• 1 tsp schezwan sauce
• A pinch of salt
• 1 tsp garlic 
• 1tsp ginger 
• 1 tsp.spring onions
• 1 capsicum
• 1/4 tsp. white pepper
• oil for cooking 

1. Cut the potatoes into long chips
2. Marinate potato chips with soya chilli schezwan sauce for 1 hour.
3. Heat oil in the pan and deep fry these marinated chips sprinkling cornflour over it; keep aside.
4. Heat 2 tbsp oil, add the chopped garlic.
5. When it is cooked, add the chopped ginger.
6. Add the spring onion and capsicum pieces.
7. Saute for 3 min then add the potato chips.
8. Add 1/4 tsp soya chilli schezwan sauce.
9. Add black pepper and salt
10. Mix well, decorate with spring onion leaves.

Sauteed Chicken Paprika

• 3 tbsp Matzo meal
• 1 tsp Dry mustard
• 4 tsp Peanut oil
• 4 Boneless chicken breast
• 1 small Tomato, chopped and seeded
• 1/4 tsp Salt, if desired
• 1/4 C White wine
• 3/4 C Chicken broth
• 1 tbsp Paprika
• 1/3 C Onions; chopped
• 2 Garlic; minced
• Chopped fresh parsley

1. In a small bowl, blend matzo meal, paprika, dry mustard, salt and pepper; mix well. Coat chicken evenly with mixture, reserving any remaining mixture. 
2. Heat 3 teaspoons of the oil in a large nonstick skillet over medium heat until hot. Add chicken; cook 1 to 2 minutes on each side or until lightly browned. Remove chicken from skillet; keep warm. 
3. In the same skillet, heat remaining 1 teaspoon oil. Add the onion and garlic; cook and stir until onion is tender. 
4. Add broth, wine and reserved matzo mixture; mix well. Return chicken to the skillet. Bring to a boil. Reduce heat; cover and simmer 7-9 minutes or until chicken is fork tender and juices are clear. Stir in tomato and cover and cook an additional 2-3 minutes. 
5. Garnish with parsley.

Golden oriental sesame chicken Ingredients 8 tbsp Honey 4 tbsp Orange juice 2 tbsp soy sauce 1 Envelope Good Seasonings Oriental Sesame Salad Dsg 4 Boneless skinless chicken breasts, about 1 ¼ lbs, cut lengthwise into ¾".wide strips Procedure 1. Mix honey, juice, soy sauce and salad dressing in a large bowl until well-blended. 2. Reserve ¼ cup marinade; refrigerate. 3. Add chicken to bowl; toss to coat. 4. Refrigerate 1 to 4 hours to marinate. 5. Drain; discard marinade. 6. Thread a skewer through each chicken strip. 7. Broil 4 inches from heat or grill over medium coals 8-10 minutes or until cooked through, turning and brushing frequently with reserved marinade. 8. Discard any remaining marinade. 9. Serve with prepared peanut sauce, if desired. 10. Makes 20-24 appetizer

Chicken Kathi Roll

• 4 -5 refined flour rotis (flatbreads)
• 250 g boneless chicken, cut into cubes
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 1 teaspoon green chili paste
• salt
• 2 medium onions, peeled,washed and sliced thinly
• 1 medium carrot, washed,scraped and cut into juliennes
• 2 green chilies, stems removed,washed and chopped finely
• 3 -5 sprigs fresh coriander leaves, cleaned,washed and finely chopped
• 2 tablespoons oil
• 1 teaspoon cumin powder
• 1/2 teaspoon chat masala
• 4 -6 tablespoons green chutney

Directions:

1. Marinate the chicken cubes with ginger, garlic and the green chilli pastes and salt for 30 minutes.
2. Heat oil in a pan.
3. Saute chicken cubes in it till done.
4. Add cumin powder, chaat masala and check to see if the seasoning is right (i. e. to your taste, the way you like it).
5. Mix onion and carrot.
6. Now start making the kathi rolls.
7. For this, put 1 tsp. of oil on a flat bottomed pan (tawa) and lightly heat the rotis.
8. Smear each roti with 1 tbsp.of green chutney.
9. Place 6-8 pieces of cooked chicken, sprinkle chopped green chillies and chopped corriander leaves.
10. Spread a spoonful of onion and carrot mixture on the roti.
11. Sprinkle salt.
12. Roll the roti tightly over the stuffing.
13. Serve.

NOTE: Paneer (cottage cheese) or potato cubes can be used instead of chicken to make vegetarian kathi rotis.

Lemon-Orange Fizz

Serves 2

• 2 cups orange seltzer
• 2 tablespoons frozen lemonade
• 1 tablespoon lemon juice
• 3 ounce lemon or orange vodka, optional
• Lemon wedge
• Sugar
• Ice cubes

1. Combine seltzer, lemonade, lemon juice and vodka, if using. 
2. Rub rim of 2 glasses with lemon wedge and dip in sugar. 
3. Fill glasses with ice and top with the seltzer mixture.

Island Limeade

Serves 4

• 3 cups boiling water
• 1/3-1/2 cup sugar
• 1 1/4 cups freshly squeezed lime juice
• 6 ounces dark rum

1. Combine boiling water and sugar to taste. Stir until the sugar dissolves; chill. 
2. Add the lime juice to make limeade. 
3. Fill 4 tall glasses with ice and divide the rum among the glasses. Top with the limeade. 

Non-alcoholic variation: Omit the rum.

Cherry Smash

Serves 4

• 1 cup pitted fresh or frozen (thawed) cherries
• 1/4 cup fresh mint leaves, plus 4 sprigs for garnish
• 8 teaspoons sugar
• 6 ounces (3/4 cup) dark rum
• 1/4 cup lime juice
• 3 cups cherry-flavored seltzer

1. Divide cherries, mint leaves and sugar among 4 glasses. Mash everything together with the back of a wooden spoon. 
2. Stir in rum and lime juice. Fill glasses with ice and top with seltzer. 
3. Garnish with mint sprigs.

Kiwi-Mint Julep

Serves 2

• 3 tablespoons sugar
• 1/2 cup hot water
• 2 cups ice
• 3 kiwis, peeled
• 2 tablespoons frozen limeade
• 2 tablespoons. chopped mint
• 3 ounces bourbon, optional

1. Dissolve sugar in hot water in a 1-cup measure; let cool slightly.
2. Combine ice, kiwis, limeade, mint, the sugar mixture and bourbon, if using, in a blender; blend until smooth.

Rogan Josh

Serving Size : 4

• 2 1″ chunks fresh ginger ,peeled, coarsley chopped 
• 8 cloves garlic, peeled 
• 2 cups water
• 10 tablespoons vegetable oil 
• 2 pounds boned lamb shoulder or leg -- cut into 1″ cubes 
• 10 whole cardamom pods 
• 2 whole bay leaves 
• 6 whole cloves 
• 10 whole black peppercorns 
• 1 stick cinnamon 
• 2 medium onions, peeled, finely chopped 
• 1 teaspoon coriander seed -- ground 
• 2 teaspoons cumin seeds -- ground 
• 4 teaspoons red paprika 
• 1 teaspoon cayenne pepper, gounnd (adjust to taste) 
• 1 teaspoon salt, to taste 
• 6 tablespoons plain yogurt 
• 1/4 teaspoon garam masala (your favorite) 
• 1 dash fresh ground pepper to taste 

1.  Put the ginger, garlic and 4 tablespoons of water into the container of an electric blender. Blend well into a smooth paste. 
2. Heat oil in a wide, heavy pot over a medium-high flame. Brown meat cubes in several batches and set aside in a bowl. 
3. Put the cardamom, bay leaves, cloves, peppercorns, and cinnamon into the same hot oil. Stir once and wait until cloves swell and the bay leaves begin to take on color. This just takes a few seconds. 
4. Now put in the onions. Stir and fry for 5 minutes or until the onions turn a medium-brown color. 
5. Put in ginger-garlic paste and stir for 30 seconds. Then add the coriander, cumin, paprika, cayenne, and the salt. Stir fry for another 30 seconds. 
6. Add the browned meat cubes and the meat juices. Now put in 1 tablespoon of the yogurt and stir and fry for about 30 seconds until yogurt is well blended. 
7. Add the remaining yogurt, a tablespoon at a time in the same way. Stir and fry for another 3-4 minutes. 
8. Now add 1 1/4 cups water and bring the contents of the pot to a boil, scraping in all the browned spices on the sides and bottom of the pot. 
9. Cover, turn heat to low and simmer for about an hour or until meat is tender. Every 10 minutes give the pot a good stir to prevent burning. 
10. When the meat is tender, take off the lid, turn the fire to medium high and boil off some of the liquid, stirring all the time, until the sauce is thickened. 
11. Sprinkle the garam masala and black pepper over the dish and mix them in just before you serve it. 

Thai Spring Rolls

Yield: Approx. 1 dozen spring rolls

Ingredients:

• 3 cloves garlic, minced
• 1 thumb-size piece galangal OR ginger, grated
• 2 green onions, sliced into matchstick pieces
• 1 red chili, minced, OR 1/2 to 1 tsp. cayenne pepper (omit if you prefer very mild spring rolls)
• 1/2 cup shredded or finely chopped cabbage
• 4-6 shiitake mushrooms, cut into matchstick pieces
• 1/2 cup medium to firm tofu, sliced into matchstick pieces (If non-vegetarian: add 1/2 cup cooked baby shrimp)
• approx. 2 cups bean sprouts
• 1/2 cup fresh coriander, roughly chopped
• 1/2 cup fresh basil, roughly chopped
• 2 Tbsp. oil, plus more for deep-frying
• 1 pkg. spring roll wrappers (thawed if frozen)

STIR-FRY SAUCE:

• 2 Tbsp. regular soy sauce
• 2 Tbsp. fish sauce OR vegetarian stir-fry sauce (I like Lee Kum Kee brand)
• 2 Tbsp. lime juice
• 1/4 tsp. sugar

TO SERVE:

• Thai sweet chili sauce (available in most supermarkets, Asian section)

Preparation:

1. Place 2 Tbsp. oil in a wok or large frying pan over medium to high heat. Add garlic, galangal (or ginger), green onion, and chili. Stir-fry until fragrant (about 1 minute). Stir-frying Tip: Add a little water to the wok/pan when it gets too dry instead of more oil.
2. Add cabbage, mushrooms, and tofu (or shrimp). As you stir-fry, add the sauce. Stir-fry 1-2 minutes, until vegetables have softened.
3. Remove from heat and add bean sprouts, tossing to mix in.
4. Do a taste test for salt, adding 1 Tbsp. more fish or soy sauce if not salty enough.
5. To assemble rolls, place a spring roll wrapper on a clean working surface. Place one heaping Tbsp. of the filling on the wrapper (if using large wrappers, you will need more).Tips: Spread the filling lengthwise along the spring roll wrapper nearer the end closest to you. Also, try not to include too much of the liquid left in the bottom of your wok/pan (a slotted spoon works well for this - drier filling is better.
6. Now sprinkle some of the fresh coriander and basil over the filling.
7. Fold the left and right sides of wrapper over filling, then lift up the wide end nearest you and tuck overtop. Roll to the other end. Secure the roll by dipping your fingers in some water and wetting the end, "pasting" it shut.
8. To fry spring rolls, place some oil (about 1 inch deep) in a wok or deep-sided frying pan over medium-high heat. When bubbles rise, or when the oil begins to form snake-like lines across the bottom of the pan, the oil may be hot enough. To test it, dip one corner of a spring roll into the oil. If it beginsto sizzle and cook, the oil is ready. If not, wait another 30 seconds to one minute and try again.
9. Using tongs, place spring rolls in oil, allowing them to fry about 1 minute on each side. Spring rolls are done when they turn light to medium golden-brown (see photo). Place on paper towels (or a clean dish towel) to drain while you finish frying the rest.

Serve spring rolls while still hot with Thai Sweet Chili Sauce, or your own dipping sauce (see recipe above). ENJOY!

TO MAKE YOUR OWN DIPPING SAUCE: Mix 1/3 cup plum sauce with 3 Tbsp. soy sauce. Add fresh cut red chili or dried crushed chili as desired.

Mango Lime and Chile Paletas

• 2 ripe, medium mangoes, peeled and cored
• juice of 2-3 limes
• sugar (start with less than 1/4 c; how much sugar you use will depend on the sweetness of your mangoes and your own taste)
• 1 dried guajillo chile, seeded and stemmed
• 1 tsp Mexican chile powder
• approx. 1/2 c. water or milk

Combine ingredients in a blender and puree until smooth. Taste, adding sugar and liquid as needed. Pour into a popsicle mold and freeze.

White Chocolate Parfait with Flambéed Cherries

Serves - 10

Flambéed cherries

• 300 gm / 10 oz fresh cherries, drained
• 60 gm / 2 oz sugar
• 2 gm / ½ teaspoon vanilla extract
• 150 gm / 5 oz port wine
• 10 Baked disks of chocolate meringue 2½-inch / 6-cm in diameter
• 110 gm sugar
• 75 gm / 2.5 oz water
• 120 gm / 4 oz egg yolks
• 150 gm / 5 oz white chocolate, chopped
• 375 gm / 12 oz heavy cream

For decoration

• chocolate curls as needed
• pistachios as needed

For the chocolate meringue

• 250 gm / 8 oz egg whites
• 250 gm / 8 oz fine granulated sugar
• 125 gm / 4 oz cocoa powder
• 250 gm / 8 oz confectioners’ sugar

1. Prepare the baked chocolate meringue disks, with the whip attachment; beat the egg whites first at medium speed, then at high speed, until they form soft peaks.

2. Add the granulated sugar, a little at a time, with the machine running. Whip until stiff.

3. Sift the confectioners’ sugar twice with the cocoa powder.

4. Stop the machine. Fold in the cocoa powder and sugar with a spatula..

5. Mark circles of 2½-inch / 6-cm in diameter on a sheet of parchment.

6. Using a pastry bag, pipe the chocolate meringue in a spiral to fill circles.

7. Bake at 100ºC until crisp but not browned.

8. Cool the meringues, then remove them from the parchment. Be careful, because they may be fragile.

9. Prepare the cherries: Pit the cherries and place them and the sugar in a saucepan. Heat gently until liquid begins to cook out of the cherries. Continue to heat until the liquid is almost evaporated. Add the vanilla and the port. Place over high heat and flambé to burn off the alcohol. Continue to cook, lightly covered, over low heat until the juices are thick and syrupy. Drain the cherries and set aside. Reserve the syrup.

10. Set 2¾-inch / 1-cm ring molds on a tray. Place a disk of baked Chocolate Meringue in the base of each.

11. For the parfait, dissolve the sugar in the water and bring to a boil.

12. Whip the egg yolks until light and gradually whip in the hot syrup. Continue whipping until cool.

13. Melt the white chocolate over a hot water bath.

14. Quickly mix the chocolate into the egg yolk sabayon. Do not overmix, or the sabayon may fall.

15. Whip the cream and quickly fold in.

16. Without delay, fill the molds about two-thirds full. Place 6-8 cherries in each one, pushing some of them down into the mix. (Reserve the remaining cherries and syrup to serve with the parfaits.) Fill to the top with parfait mix and level the tops. Freeze for at least 1 hour or until firm.

17. To serve, unmold by lightly warming the mold and lifting off. Top with chocolate curls and pistachios and a few cherries. Spoon some of the cherry syrup and a few more cherries onto the plate.

Cherries packed in syrup may also be used. Morello cherries (griottes) are especially good in this preparation.

Cannoli with Mascarpone Cream

Yeilds - 16 Cannoli

Ingredients

Cannoli Shells

• 1 cup all-purpose flour, plus more for dusting
• 1 1/2 tablespoons granulated sugar
• 1/2 teaspoon unsweetened Dutch-process cocoa powder
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon coarse salt
• 3/8 cup sweet Marsala wine
• 1 1/2 tablespoons vegetable oil
• 1/2 large egg white, lightly beaten
• 2 ounces semisweet chocolate (preferably 61 percent cacao)
• Confectioners' sugar, for dusting

Mascarpone Creme

• 3/4 cup whole milk ricotta cheese (drained overnight w/ cheesecloth & squeezed dry)
• 3/4 cup mascarpone cheese
• 1/4 cup powdered sugar
• 1/2 tsp vanilla or Grand Marnier
• 1/2 tsp ground cinnamon
• pinch of salt

Instructions
Cannoli Shells

1. Combine flour, granulated sugar, cocoa powder, cinnamon, and salt in the bowl of an electric mixer. Add Marsala and oil, and beat on medium speed until dough comes together. Using your hands, knead dough on a lightly floured work surface until smooth and elastic, about 15 minutes. Wrap in plastic, and let rest 30 minutes.
2. Divide dough into 2 pieces. Pass 1 piece of dough through the widest setting of a pasta machine (keep remaining pieces covered) OR roll out into a thin sheet of dough. Continue passing through narrower settings until it is the thickness of a dime. Lay on a floured work surface. Cut out rounds with a 3 1/4-inch cutter. Gather scraps and reroll.
3. Pour enough oil into a large, heavy saucepan to come about 4 inches up sides. Heat over medium heat until a deep-fry thermometer registers 380 degrees.
4. Wrap each round of dough around a 3 3/4-inch-long cannoli form, sealing with a dab of egg white. Working in batches of 3 or 4, fry until golden, about 1 minute. Using a wire skimmer or tongs, transfer to paper towels, and let cool 5 minutes. Carefully slide out forms, and let shells cool. Continue rolling, cutting, and frying the remaining dough.
5. Melt chocolate in a heatproof bowl set over a pan of simmering water. Let set 15 minutes on parchment paper.

Mascarpone Cream

1. Mix filling ingredients together.
2. Cover and refrigerate until ready to use (at least a couple of hours).
3. When ready to serve, use a ziploc bag (cut the corner) or pastry bag with 1/2 inch star tip. Pipe filling into one end of a shell to the center, then into other end. Repeat with remaining shells and filling. Dust with confectioners' sugar, and serve immediately.
4. Let the filling smoosh out of each end of the shells, just a tad.
5. Some people sprinkle powdered sugar on top right before serving or dip the ends into chocolate shavings.

Cannoli cannot be made ahead of time the shells will get soggy. You can however, make the shells and cream in advance then pipe them right before serving. After making the shells store them at room temperature in an air tight container for up to 4 days.