Carrot and Dates Halwa

Ingredients:



8-10 medium sized Carrots (grated)

¾ cup Dates (khajur, seeded and chopped)

½ cup Sugar

2 cups Skimmed milk

8-10 Cashewnuts (roughly chopped)

1/2 tsp Green Cardamom Powder

2 tbsps Desi ghee



Method



Heat a kadai. Add grated carrots and sugar and cook for about five minutes.Add milk and continue to cook.Add dates, cashewnuts, green cardamom powder and mix. Cook for ten to fifteen minutes. When dry and cooked add ghee. Mix well.Serve hot.



Serves 4

Ragda Patties

For Ragda:



1 1/2 cup dehydrated white peas, soaked overnight

3 cup water (saved from the boiled peas)

1 tbsp. oil

3 green chillies

1 tbsp. chopped coriander

1 tbsp. chopped mint

1/4 tsp. blacksalt

1/2 tsp. each pepper powder, turmeric, cumin powder and garam masala.



For Patties:



4 potatoes boiled, peeled, mashed

1/4 cup semolina (rawa)

1/2 cup bread crumbs

8-10 green chillies crushed fine

1 tsp. ginger grated

1 tbsp. oil

1/4 tsp. turmeric powder.

Salt to taste

Oil to shallow fry patties.



METHOD:



Method for Ragda:

1-Wash and pressure cook peas in water till well done.

2-Cool 3 tbsp. peas for blend.

3-Blend together cooled peas, green chillies, mint, coriander

4-Heat oil, add paste. Fry for a minute.

5-Add dry masalas, fry further 2-3 minutes.

6-Add peas, water and bring to boil.

7-Simmer for 7-8 minutes till gravy thickens.



Method for Patties:

1-Mix all ingredients well with hand.

2-Knead lightly.

3-With the help of greased hands form 12-14 round flat 1/2"thick 2" patties, (use mould if you want any other shapes, eg. hearts, diamonds, etc.)

4-Roast few at a time on a greased hot griddle.

5-Turn once to roast other side, making them crisp and golden brown. Keep aside.



To Serve:



1-Green chutney, Tamarind chutney, chopped onions and coriander, beat curd, crushed fresh cumin, salt.

2-Place 2 warmed patties in individual bowl, pour a tbsp. or so of hot ragda over it.



2-Sprinkle 1 tsp. tamarind chutney, 1/2 tsp green chutney, 1 tsp. curd. 3-Sprinkle cumin, salt to taste. 4-Garnish with coriander and chopped onion. Serve hot.

BESAN LADOO

Ingredients of besan laddoo :

2 cups gram flour (besan)
1 1/2 cup sugar (grinded)
1 cup ghee
1 tsp each almonds, pistachios, cashew nuts (chopped)

Preparation of besan ke ladoo:

1-In a kadhai mix gram flour and ghee over a low heat.
2-Keep constantly stirring to avoid lumps.
3-When it releases an appetizing smell, it is ready.
4-Remove from the heat and allow it to cool.
5-Add sugar and nuts to the gram flour and mix thoroughly.
6-Now form ping-pong size bals of the mixture.
7-Besan Laddoo are ready to be served.

Pindi Chana

Ingredients:

1 cup chickpeas ( kabuli chana)

1 tea bag or 1 tbsp black tea leaves tied in a cheesecloth

2 1/2-inch ginger, 3/4th of it shredded finely for garnish

2-3 tbsp oil

2 onions chopped

2 tsp garlic, finely crushed

2 green chilies, sliced

3 medium sized tomatoes, chopped

2 tsp ground coriander

1 1/2 tsp ground cumin

1/2 tsp turmeric powder

1/2 - 1tsp red chili powder or as per taste

Salt To Taste

1/2 tsp garam masala finely chopped coriander leaves

How to make pindi chole:

1-Soak Chole (chick pea) in water overnight or for about 6 hr.

2-Cook the chole with salt and enough water in the cooker for about 20 minutes or till fully done. 3-Drain, reserving 1 cup of cooking liquid.

4-Finely chop the remaining ginger. Heat oil and sauté onions till golden, then add garlic and chopped ginger and green chilies. Sauté for

5 minutes. 5-Add tomatoes, coriander, cumin, turmeric and chili powder and sauté over low heat until the oil separates.

6-Add chole, the reserved cooking liquid, salt and half of the coriander leaves. Simmer, uncovered until the liquid has been absorbed.

7-Add a pinch of garam masala and serve pindi chana sprinkled with the remaining garam masala, coriander leaves and shredded ginger.

Chicken Manchurian

Ingredients:

1/2 kg boneless chicken, cut into cubes

1 tbsp of Soya sauce

1/2 tsp Chinese salt

1/4 tsp white pepper

1 tsp white vinegar

For sauce:

1/4 tsp white pepper

1/4 tsp Chinese salt

1/2 cup chicken stock

1 tsp cornflour1 tsp Soya sauce

1 tsp sugar

1 tbsp tomato ketchup

Method:

1-Wash the chicken pieces, drain water and marinate them with salt, pepper, vinegar and Soya sauce and set aside for about half an hour.

2-Heat oil in a pan and fry the marinated chicken until it is tender.

3-Remove and keep aside.

4-In the same pan add Soya sauce, sugar, chicken stock, tomato ketchup, salt and pepper.

5-Bring to a boil, stirring constantly.

6-Add the chicken pieces and let it simmer until it becomes a thick sauce.

7-Transfer to a serving dish and serve hot with Chinese egg fried rice

Vegetable salad

Ingredients:

1 cucumber, peeled and cut into half length wise

1 onion, thinly sliced

1 tin pineapple

1 capsicum, thinly sliced

3 tomatoes, cut into wedges

4 tbsp vinegar

1/2 cup water

1/4 cup light brown sugar

Salt to taste

Method:

1-Mix cucumber, onion and salt well.

2-Cut the pineapple rings into similar sized pieces and put them in a bowl with capsicum slices and tomato wedges.

3-Heat vinegar, water and sugar until the sugar dissolve.

4-Remove from heat and cool.

5-Pour this mixture over the fruits and vegetables.

6-Cover and chill.

Vegetable Sandwich

Ingredients:

1/2 cup cabbage

1/2 tsp white pepper

1/4 tsp Chinese salt

1 egg, whisked

1 carrot

1 spring onion

1 tbsp oil1 capsicum

2 green chillies

2 potatoes

4-6 slices of bread

Black pepper to taste

Salt to taste

Method:

1-Boil, peel and mash potatoes and add salt and black pepper.

2-Heat oil in a pan and stir fry the vegetables.

3-Add seasonings.

4-Mix the stir-fried vegetables and mashed potatoes; make kebabs of the mixture.

5-Dip the kebabs in beaten egg and deep fry until brown.

6-Take a slice of bread, place kebab, onion rings and cucumber pieces and top with the other slice.

7-Cut the sandwiches diagonally and serve.

Fruit and Veggie Raita

Ingredients:

1 1/2 cups thick fresh yoghurt

2 tbsp fresh cream

1 tsp mustard powder

1 tsp cumin seeds

2 tbsp pomegranate seeds

3 tsp grapes1 cucumber, chopped

1 apple, chopped

1/2 cup cubed pineapple

2 tsp fine sugar

Salt to taste

Method:

1-Mix the curd, cream, mustard powder, cumin seeds, sugar and salt and refrigerate for half an hour.

2-Then add the fruits and cucumber and mix well. Serve cold.

Chocolate Sundaes

Ingredients:

4 scoops of vanilla and chocolate ice-cream each

2 ripe bananas, sliced

Fresh cream

Almond sliced

For the sauce:

¼ cup light brown sugar

½ cup golden syrup

3 tbsp coffee powder

1tsp ground cinnamon

5 ounces chocolate, chopped

1/3 cup fresh cream

Method:

1-To make the sauce, put sugar, syrup, coffee and cinnamon in a pan.

2-Bring to a boil, and then cook further for about five minutes, stirring the mixture continuously. 3-Turn off the heat and let the sauce cool.

4-Fill each glass with a scoop of vanilla and another of chocolate ice-cream.

5-Sprinkle the sliced bananas on the ice-cream.

6-Pour the warm sauce onto the bananas, and then top each sundae with a swirl of fresh cream. 7-Sprinkle almond on the cream and serve immediately.

Pina Colada

Ingredients:

1 banana, peeled and sliced

1 slice pineapple

4-1/2 tbsp pineapple juice

1 scoop of strawberry ice cream

1-1/2 tbsp coconut powder

Method:

1-Roughly chop the banana.

2-Cut two small wedges from the pineapple for decoration and put it aside.

3-Cut the remaining pineapple into pieces and put it in the blender with the chopped banana.

4-Add pineapple juice and process until the mixture turns into a smooth paste.

5-Add strawberry ice-cream, coconut powder and a small scoop of finely crushed ice.

6-Process until the mixture gets smooth.

7-Pour the mixture into glasses and decorate each glass with a small wedge of pineapple and a cherry.

8-Serve immediately.

Chicken Pasta Salad

Ingredients:

2 cups boiled pasta, of any small shape
2 tbsp butter, melted
1/2 cup sweet corn
1/2 cup cashew nuts
1 shredded capsicum
3 green onions, thinly sliced
1 cup cooked boneless chicken, diced
1/2 cup sprouted beans, slightly boiled
1/2 cup peas, boiled
1/2 cup vegetable oil
2 tbsp vinegar
1 tbsp soya sauce
1/4 cup white sugar
1 tbsp lemon juice

Method:

1-Pre-heat the oven to 175°c.
2-In a large bowl, mix the pasta, sweet corn and cashew nuts with melted butter until evenly coated.
3-Spread the mixture in a thin layer on a baking sheet.
4-Bake for eight to 10 minutes in the oven, stirring occasionally, until evenly toasted.
5-Remove from heat and let it cool a bit.
6-In a large bowl toss together the noodle mixture, green onions, chicken, sprouted beans and peas.
7-Prepare the dressing by blending oil, vinegar, soya sauce, sugar, and lemon juice.
8-Pour over salad and toss to evenly coat.
9-Serve immediately or chilled.

Paneer Manchurian

Ingredients:

1/2 cup flour
1/2 tsp Chinese salt
2 tbsp cornflour
2 tbsp spring onions, chopped
2 tbsp Soya sauce3 green chillies, chopped
4 tsp ginger-garlic paste
6 garlic cloves, finely chopped
200 gms homemade paneer or cottage cheese
Salt to taste
Oil for frying
Egg white of one egg
Few coriander leaves, chopped

Method:

1-Cut the paneer into square pieces.
2-Marinate the pieces with salt and two teaspoons of ginger-garlic paste and keep aside for 10 minutes.
3-Mix cornflour, flour, egg white, ginger-garlic paste, salt in a bowl and make a batter using little water.
4-Dip the paneer pieces in this batter and fry in hot oil until they turn golden.
5-In another pan heat oil and fry the chopped garlic cloves.
6-Now add Soya sauce, spring onions, fried paneer pieces, green chillies, salt, Chinese salt, one and a half cups of water and let the ingredients simmer.
7-Take three teaspoons of cornflour and half a cup of water and mix well.
8-Add this to the boiling mixture and cook well until the sauce thickens.
9-Add coriander leaves and serve hot.

Masala Machchi

Ingredients:

4 cod fillets weighing 100-120g/3½-4½oz each
1 tbsp lime juicepinch salt

For the batter:
1 tbsp ginger or garlic paste
½ tsp turmeric powder½ tsp
red chilli powder or crushed black pepper
¼ tsp garam masala powder
½ tsp mango powder
½ tsp ajwain seeds (optional)
100g/4½oz chickpea or gram flour
1 tbsp corn flour1 drop orange colour (optional)
120ml/4¼fl oz sparkling water

To fry;
oil in a wok to deep fry
1 tsp chaat masala

For the cucumber and tomato salad:

1 small cucumber thick sliced
2 medium tomatoes, sliced
½ medium red onion, peeled and sliced
10 sprigs of coriander leaves

For the dressing:

sea salt to taste
pinch freshly ground black pepper or red chilli powder
1 tsp lime juice
½ tsp salad oil or olive oil

Method:

1.Marinate the fish with lime juice and salt and keep aside for 20 minutes.
2. Mix all the batter ingredients in a bowl until it's a smooth, runny liquid. with the sparkling water.
3. Wipe the fish with kitchen paper or towel to remove excess moisture.
4. Marinate the fish in the batter for further ten minutes.
5. Heat oil in the wok and fry the fillets over medium heat until crisp.
6. Remove, place on kitchen towel and sprinkle with chaat masala powder.
7. To make the salad mix all the salad ingredients together.
8. Mix the dressing ingredients together, and toss the salad in the dressing.
9. Serve the crisp fried fish on the salad.

Chocolate-peanut-butter-cups

Ingredients:

For the base:

50g/2oz soft dark brown sugar
200g/7oz icing sugar
50g/2oz butter, softened
200g/7oz smooth peanut butter (not wholenut)

For the topping:

200g/7oz milk chocolate
100g/3½oz dark chocolate
gold buttons and edible gold stars to decorate, or other decorations of your choice

Method:

1. For the base, place all the ingredients for the base in the bowl of a food processor. Blend the mixture until the mixture takes on a sandy texture.

2. Place 48 gold petit four cases in sets of miniature tart tins or mini-muffin tins (each indent about 4.5cm/1¾in in diameter).

3. Use one teaspoon of the base mixture to fill the bases of the petit four cases. Press the sandy mixture down into the cases as best you can to form a layer at the bottom of each paper case.

4. Place the milk chocolate and dark chocolate together into a heatproof bowl. Suspend the bowl over a pan of simmering water (the water should not touch the bottom of the bowl). Melt the chocolate gently while stirring.

5. Spoon teaspoonfuls of the melted chocolate onto the top of each of the sandy bases of the petit four cases.

6. Decorate the tops of the chocolate covered peanut butter cups with either a gold button or gold star in the middle of each and transfer them to the fridge. Let them set in the fridge, for about half an hour.

7. To serve, arrange the chocolate peanut butter cups in their cases on a clean plate.

Chocolate-Chestnut Refrigerator Cake

Ingredients:
500 g (2 tins) Sweetened chestnut puree
175 g soft, unsalted butter
300 g dark chocolate, minimum 70%Cocoa solids
3 tablespoons dark rum/orange juice

To serve:

Creme fraicheCrystallised violets

Method:

Beat the puree in a bowl until it's smooth, and then add the butter,beating again to make a well-blended mixture.Melt the chocolate and let it cool slightly, before adding it to thechestnut and butter in the bowl. Beat in the rum, and spoon the chocolate mixture into a 23 x 10cm loaf tin, lined with clingfilm, in two batches, making sure the first layer reaches the corners and sides of the bottom of the tin before your smooth over the rest. Wrap the over-hanging clingfilm over the cake so that it is completely covered, and put it in the fridge to set for at least 4 hours, but a day or so in advance if you want.Don't take the loaf tin out of the fridge until you want to eat it, when you just unmould the cake, cut it into thin slices and serve with crème fraiche or sour cream.Makes 10 - 12 slices.(recipe by nigella lawson)

CHICKEN CHILLI

Ingredients:

Chicken whole (cleaned and cut into pieces)1 Kg
Green chilli10
Red chilli powder1/2 tsp
White pepper powder1/4 tsp
Black pepper powder1/4 tsp
Yogurt (curd)1/2 cup
Turmeric Powder1/4 tsp.
Soya sauce2 tbsp.
Cornflour2 tbsp
Ginger 1/2 inch
Garlic4 cloves
Onion1
Tomato1
Salt to taste
Vegetable oil as required
Green chilli and green coriander leaves for decoration

Method:
1. Cut onion, tomato into small pieces. Add ginger, garlic and make paste.
2. Cut thin slices of green chilli.
3. Mix red chilli powder, salt, turmeric powder, yogurt, 1 tbsp. soya sauce, 1 tbsp cornflour and 2 tbsp oil. Marinate the chicken with this mixture for half an hour.
4. Then apply onion-tomato paste to the chicken and again marinate for half an hour.
5. Heat oil in a pan. Add green chillis, white pepper powder and black pepper powder and fry for 30 secs.
6. Add chicken marinade and fry until half cooked. Stir ocassionally.
7. Mix rest of the cornflour and soya sauce in water and add to the chicken. Add little water (about 2-3 cups) to make thick gravy and bring it to boil.
8. Cover and cook for 8-10 mins on low flame. keep a constant watch. Garnish with green chilli on the sides and sprinkle chopped green coriander all over the chicken. Serve hot.

CHANA MASALA

Ingredients:
Chick peas (kabuli chana)1 cup
Onion1
Tomato1
Green chilli1
Garlic4-5
Gingeran inch
Bay leaves2-3
Red chilli powder1 tsp.
Turmeric Powder1/2 tsp.
Coriander powder1 tsp.
Garam Masala Powder 1 tsp.
Tea 1 tsp.
Vegetable oil3 tbsp.
Salt to taste
Coriander leavesfor garnishing

Method:

1. Soak chick peas in water for overnight.
2. Take a small piece of white cloth. Place some tea leaves in the centre, gather the cloth and seal its mouth so that tea leaves don't fall out. Keep this in the pressure cooker along with chick peas. Pressure cook until tender. Tea adds brown color to the chick peas
3. Cut onion, tomato and green chilli. Grind it in mixie along with ginger and garlic and make paste.
4. Heat oil in a pan and fry bay leaves for 30 secs. Add the paste and fry on medium heat until golden brown (The oil starts separating from the mixture).
5. Add red chilli powder, turmeric powder, coriander powder, garam masala and salt. Mix well. Fry for 2-3 minutes.
6. Add water enough to make thick gravy. Bring the gravy to boil.
7. Add cooked chick peas (along with the water in which it was cooked, remove tea cloth). Stir well and cook over medium heat for 5-7 minutes. Garnish with chopped green coriander leaves and serve hot.

EGG BIRYANI

Ingredients:

2 cups Basmati rice
3-1/2 cups Water
6 Eggs
1Onion (thin-sliced)
1 tsp Ginger paste
1 tsp Garlic paste
2 Green chilli (thin-sliced)
2-3Cloves
6-7 Black pepper
2 Bay leaves
1 Brown cardamom
2 Green cardamom
1 tsp Red chilli powder
1 tsp Coriander powder
1 tsp Garam Masala Powder
3-4 (1/2 inch each) Cinnamon sticks (thin)
1 tsp Cumin seeds
4 tbsp Vegetable oil
Salt to taste
Chopped coriander leaves

Method:

1. Heat oil (3 tbsp.) in a pan. Add cumin seeds, green and brown cardamom, cinnamon sticks, cloves, black pepper and the bay leaves. Fry for a minute. Reduce the heat
2. Add sliced onion, green chilli, ginger garlic paste and fry until light golden brown.
3. Add red chilli powder, coriander powder, garam masala and salt. Mix well.
4. Add rice and water. Stir well. Cover it and cook for 20 miutes on medium heat. Slowly make the rice upside down once, while its getting cooked.
5. Meanwhile keep three eggs for boiling.
6. Take the remaining three eggs and beat in a bowl. Add salt to it and beat again.
7. Heat oil (1 tbsp.) in a pan. Pour the beaten eggs. Continuously stir it and cook until golden brown.
8. Cut the boiled eggs into rings (thin slices). Arrange in the corners of the serving dish plate.
9. Once you are done with the rice, add the scrambled eggs to the rice and slowly mix it taking care that you do not break the rice grains. 10. Put the rice in the centre of the dish plate. Garnish with coriander leaves and serve hot

Chocolate Cloud Cake

Ingredients•

250g dark chocolate, minimum 70% cocoa solids
• 125g unsalted butter, softened
• 6 eggs, 2 whole, 4 separated
• 175g caster sugar

For the cream topping
• 500ml double cream
• 1 tsp vanilla extract
• 0.5 tsp unsweetened cocoa powder, for sprinkling

Method

1. Preheat the oven to 180°C/gas 4.
2. Line the bottom of a 23cm Springform cake tin with baking parchment.
3. Melt the chocolate either in a double boiler or a microwave, and then let the butter melt in the warm chocolate.
4. Beat the 2 whole eggs and 4 egg yolks with 75g caster sugar, then gently add the chocolate mixture and mix well.
5. In another bowl, whisk the 4 egg whites until foamy, then gradually add the 100g of sugar and whisk until the whites are holding their shape but not too stiff. 6. Lighten the chocolate mixture with a dollop of egg whites, and then fold in the rest of the whites.
7. Pour into the prepared tin and bake for about 35-40 minutes or until the cake is risen and cracked and the centre is no longer wobbly. Cool the cake in it's tin on a wire rack; the middle will sink as it cools.
8. When you are ready to eat, place the still tin-bound cake on a cake stand or plate for serving and carefully remove the cake from its tin. Don't worry about cracks or rough edges: it's the crater look we're going for here.
9. Whip the cream until soft and then add the vanilla and continue whisking until the cream is firm but not stiff.
10. Fill the crater of the cake with the whipped cream, easing it out gently towards the edges of the cake, and dust the top lightly with cocoa powder pushed through a tea-strainer.