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.