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.

Pumpkin Gingerbread Trifle

• 2 (14-ounce) packages gingerbread mix
• 1 (5.1-ounce) box cook-and-serve vanilla pudding mix
• 1 (30-ounce) can pumpkin pie filling
• 1/2 cup packed brown sugar
• 1/3 teaspoon ground cardamom or cinnamon
• 1 (12-ounce) container frozen whipped topping
• 1/2 cup gingersnaps, optional

1. Bake the gingerbread according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. 
2. Stir the pumpkin pie filling, sugar, and cardamom into the pudding. 
3. Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl. 
4. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping. 
5. Repeat with the remaining gingerbread, pudding, and whipped topping. 
6. Sprinkle of the top with crushed gingersnaps, if desired. Refrigerate overnight. 
7. Trifle can be layered in a punch bowl.

Vanilla Sponge Cake

• Refined Flour - 200 g
• Eggs - 10
• Castor Sugar - 1/4 kg
• Vanilla essence - 2 tsp

1.  Beat eggs and sugar together till the sugar is dissolved 
2.  Sift flour and slowly add it to the eggs - sugar mixture followed by the vanilla essence.
3. Grease a baking mould and pour this mixture into it and bake in a preheated oven at 175 degree Celsius for 30 minutes.
4. Remove from the mould and allow it to cool.

Creamy Layered Fruit Sensation

• 3Tbsp. orange juice
• 1/4tsp. almond extract
• 1/2 kg vanilla sponge cake 
• 2pkg. (1 oz. each) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding
• 2-1/2cups cold fat-free milk
• 1-1/2cups whipped cream
• 2pkg. (12 oz. each) frozen unsweetened mixed berries (raspberries, blueberries, sliced strawberries), thawed, well drained

1. Mix juice and extract. Drizzle over cake cubes in large bowl; toss to coat.
2. 
   
3. Beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in 1 cup whipped cream.
4. 
   
5. Reserve a few berries for garnish. Place half the cake cubes in 2-qt. glass bowl; top with layers of half each of the remaining berries and pudding mixture. Repeat layers. Refrigerate 2 hours. Top with remaining whipped cream and reserved berries just before serving.

Caramel Pastry Cream

• Sugar - 1 1/2 C
• Milk - 2 2/3 C
• Egg yolks - 4 large
• Cornstarch - 1/4 C
• Whipped Cream - 1 1/2 C

Preparation

1. In a 10- to 12-inch nonstick frying pan over medium-high heat, tilt and stir sugar until melted and amber-colored, 8 to 10 minutes. Pour onto a sheet of foil (about 12 by 18 in.) and let cool to room temperature, about 20 minutes. Peel off foil and break caramel into chunks; put in a food processor or blender and whirl into a fine powder.
2. Combine milk and caramel powder in a 1 1/2- to 2-quart pan; stir over medium heat just until caramel is dissolved (it will form lumps, then melt; do not boil), 9 to 10 minutes.
3. In a small bowl, beat egg yolks to blend. Add cornstarch and whisk until smooth. Pour about 1/2 cup of the hot milk mixture into yolks and whisk until blended, then whisk yolk mixture into pan and stir over medium-high heat just until mixture boils and thickens, 3 to 4 minutes.
4. Rub pastry cream through a fine strainer set over a bowl; discard residue. Cover pastry cream and chill about 1 hour, or nest bowl in ice water and stir until cool, about 30 minutes.
5. In a large bowl, with a mixer on high speed, beat the whipping cream until it holds soft peaks. Gently stir the whipped cream into the cool pastry cream.

Chocolate Caramel Trifle with Raspberries

Ingredients

• About 1/2 cup (1/4 lb.) butter, at room temperature
• About 1 1/2 cups all-purpose flour
• 4 ounces semisweet chocolate
• 1 cup sugar
• 2 large eggs
• 1 teaspoon vanilla
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup milk
• 3/4 cup hazelnut- or coffee-flavor liqueur
• 1 1/2 cups fresh raspberries (6 oz.), rinsed and drained
• Caramel Pastry Cream ( refer to the recipe published earlier)

Preparation
1. Butter and flour a 9-inch square baking pan.
2. Coarsely chop 3 ounces of the chocolate and place in a microwave-safe bowl. Heat in a microwave oven on full power (100%), stirring every 30 seconds, until melted and smooth, about 1 1/2 minutes total.
3. In a large bowl, with a mixer on medium-high speed, beat 1/2 cup butter and the sugar until fluffy. Add eggs and vanilla and beat until well blended. Stir in melted chocolate.
4. In another bowl, mix 1 1/2 cups flour, baking soda, and salt. Add flour mixture and milk to butter mixture, stir to combine, then beat until well blended. Scrape batter into prepared pan and spread level.
5. Bake in a 350° regular or convection oven until cake begins to pull from pan sides, 40 to 50 minutes. Let cake cool to room temperature in pan on a rack, about 1 1/2 hours.
6. Run a thin knife between cake and pan sides and invert onto a board to release. Cut cake into 1- to 1 1/2-inch cubes. Layer a third of the cubes in the bottom of a 3- to 3 1/2-quart trifle bowl or other straight-sided glass bowl. Drizzle 1/4 cup liqueur evenly over cake. Spoon a third of the Caramel Pastry Cream over cake and spread level. Repeat to make two more layers each of cake, liqueur, and pastry cream, ending with pastry cream. Cover and chill at least 2 hours or up to 1 day.
7. Finely chop remaining 1 ounce chocolate or scrape into curls. Arrange raspberries on trifle and sprinkle chocolate evenly over berries. Scoop onto dessert plates to serve.

Adaptation: Use a good chocolate cake mix. You can also substitute caramel syrup for the caramelized sugar in the pastry cream. Fast and easy. I serve this trifle in a glass bowl with straight sides. Trifles should be seen and admired, as well as taste good.

Chocolate Marble Cheesecake

Crust
2 tablespoons slivered blanched almonds
Vegetable oil cooking spray
6 chocolate wafers

Filling
15 oz (1 3/4 cup) part-skim ricotta
8 oz lowfat cream cheese, room temperature
1 cup sugar
1/2 cup lowfat sour cream
1 large whole egg
2 egg whites
1/4 teaspoon almond extract (or to taste)
2 tablespoon all-purpose flour
1/4 teaspoon salt
2 tablespoons amaretto (if desired)
3 tablespoons unsweetened cocoa powder
1/2 teaspoon instant-espresso powder
3 tablespoons bittersweet chocolate chips

PREPARATION

For crust
Heat oven to 350˚. Toast almonds on a small baking sheet for 10 minutes, stirring occasionally. Remove from oven; reduce heat to 325˚. Coat an 8" springform pan with cooking spray. Wrap outside of pan in foil to prevent seepage. Process chocolate wafers and almonds in a food processor until fine crumbs. Sprinkle 2 to 3 tbsp crumbs onto bottom of pan (just enough to coat bottom lightly). Shake pan to distribute evenly. Reserve remaining crumbs.

For filling
Puree ricotta in a food processor until smooth, about 1 minute. Add cream cheese, sugar, sour cream, egg, egg whites, almond extract, flour and salt; puree until smooth. Whisk amaretto, if desired (or same amount of hot water), 2 tbsp hot water, cocoa powder and espresso powder in a bowl until well combined. Stir in chocolate chips. Stir 1 cup plain filling into chocolate mixture. Set aside.

Assembly
Pour remaining plain filling into prepared pan. Drizzle chocolate filling in a circular pattern over plain filling. Using a knife, make circular strokes to create swirls in the plain filling. Add 1 inch hot water to a shallow baking pan; place springform pan in baking pan. Bake until cheesecake is firm around the edge and slightly soft in the center, 45 to 55 minutes. Run a knife around inside of pan. Remove foil; let cool on a rack. Chill 6 hours or overnight before removing sides of pan. Press reserved crumbs onto side of cheesecake.

Zesty Salsa

Serves - 6

• 1 (10 ounce) can diced tomatoes and green chilies, undrained
• 1 tablespoon seeded and chopped jalapeno pepper
• 1 tablespoon chopped red onion
• 1 tablespoon minced fresh cilantro
• 1 garlic clove, minced
• 1 tablespoon olive oil
• Dash salt
• Dash pepper
• Tortilla chips

1. In a small bowl, combine the tomatoes, jalapeno, onion, cilantro, garlic, oil, salt and pepper. Refrigerate until serving. Serve with tortilla chips.

Vanilla Crepes

Serves 12

• 1 1/2 cups milk
• 3 egg yolks
• 2 tablespoons vanilla extract
• 1 1/2 cups all-purpose flour
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 5 tablespoons melted butter

1. In a large bowl, mix together the milk, egg yolks and vanilla. Stir in the flour, sugar, salt and melted butter until well blended.
2. Heat a crepe pan over medium heat until hot. Coat with vegetable oil or cooking spray. Pour about 1/4 cup of batter into the pan and tip to spread the batter to the edges. When bubbles form on the top and the edges are dry, flip over and cook until lightly browned on the other side and edges are golden. Repeat with remaining batter.
3. Fill crepes with your favorite fruit, cream, caramel or even ice cream or cheese to serve.

Chocolate Peanut Butter Squares

Makes 36 squares

• 225 g butter
• 480 g confectioners' sugar
• 515 g peanut butter
• 125 g graham cracker crumbs
• 115 g butter
• 170 g semisweet chocolate chips

1. Melt 1 cup butter or margarine over low heat. Remove from heat and stir in confectioners' sugar, peanut butter and graham cracker crumbs. Spread mixture in a jelly roll pan. Pat down evenly.
2. To Make Topping: Melt together 1/2 cup butter or margarine with 1 cup chocolate chips. Spread this mixture over peanut butter mixture. Refrigerate 1/2 hour. Cut into squares.

Italian Dressing

Gives 1/2 cup

• Refined cooking Oil - 1 tbsp less than 1/2 cup
• Lime juice - 1 Tbsp
• White Vinegar - 2 Tbsp
• Garlic, crushed - 2 to 3 flakes (optional)
• Onion, chopped - 2 Tbsp
• Salt - 1/2 tsp
• Sugar - 1/2 tsp
• Mustard powder - 1/2 tsp
• Red Chilli Mustard - 1 tsp
• Dried Oregano - 1 Tbsp
• Bay Leaf, broken into pieces - 1

Place all the ingredients in the mixer and blend patiently for 3 - 4 minutes till thick and creamy. Chill for 2 -4 hours before use.

Macaroni and Peanut Salad

Serves - 4 to 5

• Macaroni - 100gms
• Peanuts with red skin- 3 to 4 Tbsp
• Oil -  1/2 tsp
• Capsicum, cut into 1/4" squares - 1 medium
• Italian Dressing - 1/2 cup
• Cucumber, unpeeled - 1, cut into neat round slices for garnishing

1. Prepare the dressing and chill in the refrigerator.
2. Boil 6 - 7 cups water with 2 tsp salt and 1 Tbsp oil. Add macaroni and cook for 8 -10 minutes, stirring occasionally till soft. Remove from fire and leave macaroni in hot water for 2-3 minutes, till it swells properly. Strain . Put in cold water and strain again.
3. Saute peanuts in 1/2 tsp oil, stirring continously, on low flame for a few minutes. 
4. Mix capsicum, macaroni & peanuts together in a large bowl.
5. Pour the dressing and mix lightly. To garnish, make a border of unpeeled cucumber slices.

Pineapple Cheese Sandwich

Serves - 1
Portion Size - 2

• Cream/ Butter - 10 gm/ 2tsp
• Cheese, processed - 15 gm
• Pineapple - 1/2 ring 
• Salt and Pepper -  to taste
• Mustard pd. - a pinch 
• Bread -  2 slices 
• Lettuce -  small leaf 

1. Blend the cream/ butter., grate the cheese ( reserve 1 tsp for the garnishing). Mix creamed butter with cheese.
2. Chop the pineapple fine. 
3. Add the pineapple to the cheese mixture and add the seasoning.
4. apply this mixture on a slice, cover with the second slice. Cut onto desired shapes.

Serve garnished with thin long strands of lettuce and grated cheese. 

Chicken Walnut Sandwich

Serves - 1
Portion Size - 2

• Chicken - 50 gm
• Walnut - 1 
• Mayonnaise -  20 gm/ 4 tsp 
• Salt -  1/8 tsp
• Salt - 1/8 tsp
• Pepper - a dash
• Bread Slices - 2

1. Boil and shred the chicken. Mix it with chopped walnuts, mayonnaise and seasoning.
2. Spread the mixture on a slice of bread and press the other slice over it.
3. Wrap in a moist muslin and chill.
4. Cut into desired shapes and serve.

Mint and Peanut Sandwiches

Serves - 1
Portion Size - 2

• Mint - 5gm/ a few sprigs
• Coriander leaves - a few
• Fresh grated coconut - 5 gm
• Salt - a pinch
• Green Chilli - 1/2
• Peanuts - 5 gm
• Butter - 10 gm / 2 tsp
• Bread Slices - 2
• Carrots - 10 gm
• Mint - a sprig

1. Clean the mint and coriander leaves.
2. Grind to a paste with the coconut, salt and green chilli.
3. Add the roasted, coarsely ground peanuts.
4. Blend the butter into the mixture.
5. Apply this mixture on a slice, cover with second slice. Press them together and cut into triangles.

Serve garnished with long thin shreds of carrots and a sprig of mint.

Tomato Grilled Sandwiches

 Serves - 1
Portion Size - 2

• Tomato - 60 gm/ 1 medium
• Cheese - 20 gm
• Bread Slices - 2
• Butter - 10 gm/ 1 tsp
• Salt - a pinch 
• Pepper pd. - a pinch
• Mustard pd. - a pinch
• Parsley - a spring 

1. Slice the tomato thinly and grate the cheese 
2. Toast the bread slices to a golden color
3. Soften the  butter. Season and apply on the toast.
4. Arrange the tomato slices and sprinkle the grated cheese on it.
5. Grill till the cheese melts and turns golden brown.

Serve hot garnished with parsley. 

Coconut Chutney

Serves - 4

Chutney

• Fresh Coconut - 1/2 C
• Roasted Channa Dal - 1/4 C
• Green Chilli, chopped - 1 
• Onion, chopped - 1
• Ginger piece - 1/4"
• Garlic - 2 flakes
• Salt - 3/4 tsp
• Sour Curd - 1 C

Tempering ( Baghar)

• Oil - 1 Tbsp
• Rai (mustard seeds) - 1 tsp
• Whole red chilies , dried - 1 to 2
• Curry leaves - a few

1. Mix all ingredients of the chutney. Grind, adding enough curd to get the right consistency. Put in a bowl and keep aside.
2. For the baghar, in a separate pan, heat 1 Tbsp oil.Add mustard seeds.
3. When they splutter, add broken dried red chillies. Remove from fire.
4. Add curry leaves. Add this oil to the chutney. Mix well.

Instant Suji Idli

Serves - 4 to 6

• Coarse Semolina - 2 C
• Soda - bi carbonate - 1 tsp
• Curd - 2 C
• Water - 1 C
• Salt -  1 1/2  tsp

1. Heat 1 Tbsp oil in a kadhai.
2. Add coarse suji (rawa). Stir fry for 2 -3 minutes on medium flame, stirring continuously. Remove from fire.
3. Add salt. Mix well. Allow to cool. Transfer to a pan.
4. Add curd, water & soda - bicarb. Beat well. Keep aside for 10 minutes.
5. Grease the idli stand. Pour 2 - 3 Tbsp mixture in it.
6. To steam, put 1" water in a big pressure cooker or a big pan with a well fitting lid and keep it on fire.
7. Place the idli mould inside the cooker & put the lid, after removing the whistle. keep the gas on full flame.
8. After the water boils and the steam starts coming out, reduce flame.
9. Keep for 15 minutes on medium flame. Remove from fire.
10. When the pressure drops, insert a clean knife to see if the idli is done.
11. If it sticks to the knife, steam for another 3 - 4 minutes.
12. Remove the idlis from the mould with a clean knife, after cooling for 2 minutes.

Serve with coconut chutney and hot sambar.

Green Cottage Cheese Dressing

Gives -  1 cup

• Fresh Cottage Cheese - 1/2 C ( home made paneer made from 1/2 lit. low fat milk - reserve the whey, the greenish liquid)
• Green Chili, deseeded - 1/2
• Milk - 1/4 C
• Coriander leaves, chopped - 3 Tbsp
• Salt - 10 taste

Make paneer from milk. Do not strain the paneer. Churn the paneer along with all the other ingredients in the mixer for 2-3 minutes till smooth. Chill for 2-3 hours before use.

Note: This dressing is very thin when made but becomes thick upon chilling. It should be used within 1-2 days of making. 

Vegetarian Mayonnaise (Eggless)

Gives 350 gms dressing

• Milk -  1 C
• Cornflour ( dissolved in 1/2 C cold milk) -  1 tbsp
• Salad oil / Cooking Oil - 1 Tbsp
• Sugar - 1/2 tsp
• Mustard Powder - 1 tsp
• Vinegar - 1Tbsp
• Lemon Juice - 1 tsp
• Salt - to taste 
• Pepper -  to taste
• Fresh cream -  1/2 C

1. Boil 1 C of milk in a pan. Slow down the fire & add the cornflour mix, Stirring continuously. Stir for 1-2 minutes till a smooth paste is ready.
2. Remove from fire & let it cool.
3. When cool, beat well with a whisk and add 1 tbsp oil gradually.
4. Add salt, pepper, sugar, mustard powder, lemon juice & vinegar. Mix well and chill in the fridge for 1-2 hours before using.
5. Lightly mix fresh cream after chilling the dressing.

Variations

• Garlic Mayonnaise - Crush 2-3 flakes of garlic and add to the prepared mayonnaise.
• Minty Mayonnaise - Add 6-8 crushed mint leaves to the prepared mayonnaise.
• Green Mayonnaise - Parboil & drain 1/2 C spinach leaves. Puree in a mixer and add to the prepared mayonnaise.

Lemon Yogurt Ice Cream

Serves 10

• Full Cream Milk - 1lit 
• Skimmed Milk Powder -  6 Tbsp
• Sugar - 1/2 C
• Gelatin - 1 tsp
• Water- 2 Tbsp
• Curd ( prepared from full cream milk) - 1/2 kg
• Powdered Sugar - 4 Tbsp
• Lemon Yellow edible color - a few drops
• Lemon Essence - 2 tsp

1. Dissolve milk powder in 1/2 C warm milk and keep aside.
2. Strain the milk powder paste into the left over milk/
3. Add sugar. Boil milk, stirring occasionally.
4. Keep on medium flame for 20 minutes after the first boil. Remove from fire.
5. Dissolve gelatin in 2 Tbsp water water on low flame in a heavy bottomed pan.
6. Mix the gelatin Solution with the milk, stirring continuously. Cool. Freeze till firm.
7. When the milk has partially frozen, hang the curd in muslin cloth for 1/2 hour. 
8. Beat curd with sugar and essence till smooth.
9. beat frozen milk. Mix the two. Add color. Mix well.
10. Freeze till firm . 

Cheesy Chicken Triangles

Serves - 4 to 6

• Bread Slices - 6 to 8
• Chicken Breast - 1 
• Processed Cheese, grated - 50 gms
• Mustard paste / Chilli tomato sauce - enough to spread
• Tomato, pulp removed and cut into tiny pieces - 1/2

Sauce ( 1 cup)

• Butter - 2 Tbsp
• Refined Flour ( maida) - 2 Tbsp
• Milk - 1 C
• Cream - 1/4 C
• Salt - as per taste
• Peppercorns, freshly crushed - as per taste
• Capsicum, chopped finely - 1/2

1. Wash the chicken. Boil with 1/2 tsp salt in 1/2 C water till tender or pressure cook with 1/2 C water and 1/2 tsp salt to give 1 whistle. Debone the meat and cut into cubes to get 3/4 C.
2. To prepare the white sauce , melt butter in a heavy bottomed pan. Add flour and stir for a minute. Add Capsicum . Stir for a few seconds. Remove from fire. Add milk, stirring continuously . Return to fire and cook, Stirring continuously till thick. Add salt, pepper to taste. Remove from fire. Add cream. Keep the sauce aside.
3. To the sauce, add boiled chicken, half of the cheese and seasonings.
4. Spread mustard paste or chilli tomato sauce on each slice of bread.
5. Spread the chicken mixture on the bread slices. Grate some cheese. Sprinkle a few tomato pieces. Sprinkle crushed peppercorns.
6. Grill it in hot oven for 7 to 8 minutes or till slightly brown. 

Crunchy Rolls 

18 - 20 pieces

• Cracked wheat ( dalia) - 1 C
• Cottage Cheese, mashed - 150 gms 
• Salt - 1 tsp
• Red Chilli powder - 1/2 tsp
• Green Chillies, chopped- 2 to 3
• Ginger, chopped - 1/2" piece
• Coriander powder - 1tsp
• Garam masala - 1tsp
• Dry mango powder (amchoor) - 1 tsp
• Coriander leaves, chopped - 2 to 3 tbsp
• Lemon juice - 1 tsp
• Oil for frying

1. Soak dalia in water for 1 hour . Strain. Squeeze out excess water by pressing well in the strainer.
2. Mix crumbled paneer and all other ingredients to the dalia. Mix well.
3. Form 1" long rolls and deep fry 1 or 2 pieces at  a time in hot oil till golden brown . 

Serve hot . 

Italian Dill Canapes

Serves - 8 to 10

• Wheat bread - 4 to 5 slices
• Thick curd, hung for 30 minutes in muslin cloth - 1/4 C
• Dried Dill  ( soye) flakes -  1 to 2 tsp / Coriander, chopped - 1 to 2 tsp 
• Cucumber, sliced thinly without peeling - 1 small
• Cheese spread - 2 Tbsp / Cheese cubes , grated - 1 

Italian Spread 

• Onion , chopped - 1/2
• Garlic, chopped - 2 flakes
• Oil - 1 Tbsp
• Vinegar ( white) - 1 tsp
• Oregano - 1/2 tsp
• Red chilli powder - 1/4 tsp
• Salt - 1/2 tsp
• Sugar - 1/4 tsp

1. Blend all ingredients of the paste along with hung curd in a grinder for 3-4 minutes till smooth. Remove from blender and add cheese. Check salt.
2. Toast slices slightly. Cut into 4 squares. Spread 1 tbsp of spread on each piece. Press a cucumber slice, projecting outside, a little away from the center towards the corner with the crust and sprinkle dill /coriander.

Note: Dry fresh soye in the microwave to get green, dried and flaky dill. 

Egg Kebabs

Serves - 4

• Eggs , hard boiled - 4
• Gram flour (besan) - 2 Tbsp
• Onion, choppes finely - 1
• Green chillies, chopped finely -  2 to 3 
• Mint Leaves (poodina), chopped finely - 1 Tbsp 
• Coriander leaves, chopped finely -  1 Tbsp
• Garam Masala - 1/2 tsp
• Lemon juice - a few drops
• Salt - to taste
• Oil -  for shallow frying 

1. Grate the hard boil eggs finely.
2. Add chopped onions, green chilies, poodina, coriander, besan, garam masala, lemon juice & salt. Mix well to make a smooth dough.
3. Shape into small flat kebabs (10 - 12). keep aside.
4. At the time of serving , heat oil in a shallow frying pan. Add 3-4 kebabs at a time . Fry on moderate heat till golden. Remove on absorbent paper.
5. Garnish with onion rings and chopped mint. Sprinkle chat masala.

Serve with mint chutney.

Cheesy Spinach Toast 

Serves 4

• Brown Bread - 4 Slices
• Spinach Leaves, finely cut - 360 gms
• Onion, chopped - 1 small
• Butter - 20 gms
• Salt -  as per taste
• Pepper - 2 pinch
• Tomato Ketchup - 4 tsp
• Cheese, grated - 2 cubes ( 50 gms)
• Tomato, cut into stripes - 1 small

Heat Butter in a pan and add onion to it, Saute till transparent.

Add the chopped spinach, Saute for 2 minutes. Add salt and pepper to taste. Remove from fire . keep aside.

Spread 1 tsp ketchup in each slice.

Spread some spinach mixture on it.

Finely grate 1/2 cube of cheese on it. Garnish with tomato slices.

Grill for 3-4 minutes till the bread gets toasted and the cheese melts slightly. Cut into 2 triangles or serve whole.

Serve hot.

Examples of knives, forks and spoons ..........

Plain Khitchdi

Serves - 1
Portion Size -  1 bowl

• Rice - 60 gms
• Dehusked green gram - 20 gms 
• Water - 2 C
• Salt - 1/4 tsp 
• Ginger, chopped - 1 cm
• Garlic, chopped - 1 clove 
• Asafoetida - 1/6 tsp
• Cumin seeds - 1/2 tsp
• Cloves - 2 
• Black pepper corns -  2 
• Desi ghee - 1 tsp

1. Soak rice and dal together for 15 minutes.
2. Bring water to boil in a covered pan or pressure cooker. Add salt , ginger, garlic, Asafoetida, desi ghee and other whole spices with soaked rice and dal.
3. Cook Khitchdi on low heat till soft and well blended or pressure cook for 5 minutes.
4. Temper it as desired.
5. Serve garnished with coriander leaves.

Lemon Souffle 

Serves - 1 large 

Portion Size - 1 souffle dish 

• Lemon - 3/4 
• Gelatin - 5gms/ 1 Tbsp
• Water - 30 ml/ 2 tbsp
• Egg - 1 
• Lemon Yellow Color -  a drop
• Cream - 100 gms . 2/5 C
• Lemon Essence - 1/2 tsp

To Decorate

• Glaced Cherry - 1

1. Prepare a souffle dish by trying a double fold of a grease - proof paper around it with its fold at the bottom so that it stands about 2 cm above the top of the dish.
2. Grate the rind of lemon and extract the juice of lemon. Soak the gelatin in water.
3. Separate the egg yolk and white and put the yolk into a bowl with the lemon juice, yellow color and sugar.
4. Stand the bowl over a pan of hot water, beat with rotary beater or whisk until very thick and creamy.
5. Whip cream over a bowl of crushed ice and beat egg white stiff. Leave 2 Tbsp cream aside for decoration.
6. Dissolve the gelatin over boiling water.
7. Add to the egg yolk mixture gradually and stir well. Allow to cool a little*. Make quite certain that the gelatin mixture has softened only slightly before you add the cream and egg white.
8. Fold in the whipped cream, stiffened egg white and lemon essence into the egg yolk mixture.
9. Pour into the prepared souffle dish, leave in refrigerator (not freezer) until set.
10. When fully set then gently remove the paper. ( This may be facilitated by dipping a knife in hot water and passing it between the two - folds of paper.)

Serve decorated with whipped cream, grated lemon rind and tiny pieces of glaced cherry.

*If it oversets, i.e. solidifies even a little, keep it over a pan of hot water and stir till it is semi -  liquid again. Mixture cannot be heated once cream is added and never fold whipped cream into hot mixture. It loses its foam.  

Mint and Peanut Raita

Serves - 1
Portion Size - 1 bowl

• Mint leaves with stems - 20 gms 
• ( or leaves ) - 10 gms
• Roasted Peanuts -  10 gms 
• Green Chilli - 1/2 optional 
• Curd - 100 gms 
• Salt  - 1/6 tsp
• Pepper - a pinch
• Cumin seeds, roasted and ground - 1/3 tsp

Wash and grind the mint leaves to a fine paste.

Pound the roasted peanuts, chop the chilli. Beat the curd. Add little water if thick .

Mix the mint, peanuts and chillies to beaten curd.

Season with the salt, pepper and roasted cumin seeds.

Serve Cold.

Vangi Bhat 

Serves - 1
Portion Size - 1 full Plate

• Rice - 80 gms
• Tamarind - 20 gms
• Water - 50ml

For Masala

• Bengal Gram - 10 gms/ 1 Tbsp
• Black Gram - 10 gms/ 1 Tbsp
• Coriander Seeds - 1/2 tsp
• Cumin Seeds - 1/2 tsp
• Pepper Carns - 1/2 tsp
• Mustard - 1/4 tsp
• Turmeric - 1/4 tsp
• Asafoetida - 1/6 tsp
• Chilli pd. - 1/4 tsp
• Curry Leaves, chopped - 1 spring
• Brinjal - 100 gms
• Oil - 1 tsp 
• Salt - 1/6 tsp
• For garnish peanuts/ cashewnuts - 10 gms

Boil the rice . Soak tamarind in water for 1/2 hour and take out the extract .

Roast the masala ingredients and pound coarsely.

Add the turmeric powder, asafoetida, chilli powder, curry leaves.

Dice the brinjal into small pieces.

Heat the oil , fry the brinjal and powdered spices till brown .

Add the tamarind extract and salt and simmer till thick. turn off gas .

Add the rice to the thick paste immediately and mix well.

Serve hot , garnished with fried peanuts/ cashewnuts. 

Indian Masala Mixes

Garam Masala (100gm)

• Coriander Seeds - 40 gms
• Cinnamon - 2 Sticks
• Black Cardamom - 20gms
• Cloves - 10 gms
• Black Pepper - 20 gms
• Cumin Seeds - 20 gms

For variety Bay Leaf , Mace, Nutmeg and Kasuri Methi ( dreid Fenugreek Leaves) may be added.

Pick, dry and finely grind all the ingredients and keep tightly bottled.

Chaat Masala (100 gms)

• Cumin Seeds - 40 gms
• Coriander Seeds - 10gms 
• Garam Masala pd. - 10gms
• Mango pd. - 10 gms
• Black Salt pd. - 25 gms
• Salt - 5 gms

Roast the cumin seeds on a tawa/ griddle or in a karahi/ wok to a golden brown color.

Roast the coriander seeds lighty.

Powder roasted cumin and coriander finely and mix with the other masalas.

Kashmiri Masala (1 kg)

• Asafoetida 30gms
• Black Gram split, powdered - 75gms
• Coriander pd. - 75gms
• Turmeric - 75gms
• Ginger, dry pd. - 75 gms
• Fennel pd. -  75 gms
• Garam Masala - 75 gms
• Red Chillies - 75 gms
• Salt - 75 gms
• Blach Cumin Seeds pd. - 15 gms
• White Cumin Seeds pd. - 30 gms
• Cloves pd. - 25 gms
• Water - 20 ml
• Mustard Oil - 240ml/ 1 C

Soak Asafoetida.

Mix all dry ingredients and mix with the asafoetida water and oil to make dough.

Make small circcular flat tikkis/ discs. Dry in Sun, and store.

Break a small piece and use as powder in green vegetables.

Rasam Powder (100 gms)

• Coriander Seeds- 50gms
• Red Gram Dal - 10 gms
• Pepper Corns - 20 gms
• Whole red chilli - 5 gms
• Asafoetida - 2 gms
• Cumin Seeds - 10 gms

Grind all the ingredients together and store in an airtight container.

Sambar Powder (100 gms)

• Fenugreek Seeds - 5 gms
• Coriander Seeds - 50 gms
• Bengal Gram Dal - 15 gms
• Pepper Corns - 15 gms
• Whole Red Chilli - 10 gms
• Asafoetida - 2 gms
• Fat - 5 gms

Fry or roast the fenugreek seeds to a dark brown color.

Fry all the other ingredients and dry or wet grind as desired.

25 gms grated fresh coconut can also be fried and ground with the masala if desired .

Commom Indian Names

Food Stuff	Hindi Names
CEREALS
Rice Flakes	Chewra
Rice , Puffed	Murmura
Semolina	Suji
Vermicelli	Sewian
Whole wheat flour	Atta
Refined Flour	Maida
Gram Flour	Besan
PULSES
Bengal Gram	Chana
Black Gram	Urad
Cow Pea	Lobia
Green Gram	Moong
Lentil	Masoor
Red Gram	Arhar
VEGETABLES
Amaranth	Chaulai
Ash Gourd	Petha
Beet Root	Chukandar
Bottle Gourd	Lauki
Cluster Beans	Guar-ki-phalli
Colocasia	Arbi
Drumstick	Saijan-ki-phalli
Fenugreek Leaves	Methi sag
Ghosala	Ghia Tori
Jackfruit, tender	Kathal
Lotus Stem	Kanmal Kakri
Mustard Leaves	Sarson-ka-sag
Pumpkin	Kadu
Ridge Gourd	Torai
Snake Gourd	Chachanda
Yam	Zimikand
FRUITS
Apricot	Khubani
Melon (musk)	Kharbooza
Plantain Green	Kela
Raisin	Kishmish
Sapota	Chiku
SPICES/HERBS
Asafoetida	Hing
Bayleaves	Tejpata
Black cumin	Kala Jeera
Black onion seeds	Kalonji
Black pepper	Kali Mirch
Black Salt	Kala Namak
Cardamom	Elaichi
Carom Seeds	Ajwain
Cinnamon	Dalchini
Cloves	Long
Coriander	Dhania
Cumin Seeds	Jeera
Fennel	Saunf
Fenugreek Seeds	Methi
Garlic	Lehson
Ginger	Adrak
Gingelly Seeds	Til
Mace	Javithri
Mango Powder	Amchur
Mustard Seeds	Rai/Sarson
Nutmeg	Jaiphal
Pomegranate Seeds	Anardana
Poppy Seeds	Khus Khus
Red Chilli	Lal Mirch
Saffron	Kesar
Tamarind	Imli
Turmeric	Haldi