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.