Escolar Documentos
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Ingredients
4 large tomatoes
¾ teacup shredded cabbage
¾ teacup grated carrots
3 teaspoons cornflour
1 small can (225 grams) baked beans or ½ teacup boiled green peas
1 chopped tomato
1 chopped onion
1 bay leaf
½ teaspoon sugar
2 tablespoons oil
salt to taste
pepper to taste
For grilling
4 tablespoons grated cheese
Method
1. Cut the tomatoes into big pieces, add 5 teacups of water and put to cook. When cooked, blend in a liquidiser
and strain.
2. Heat the oil and fry the onion and bay leaf for ½ minute.
3. Add the cabbage and carrots and fry again for 1 minute. Add the tomato soup.
4. Mix the cornflour in a little cold water and add to the soup.
5. Add the masala bag and salt and boil for 20 minutes.
6. Add the beans, tomato, sugar and pepper and give one boil.
7. Remove the masala bag and pour the soup into a big bowl.
8. Sprinkle the cheese and put below the grill for 5 minutes until the cheese melts.
9. Serve hot with garlic bread
Ingredients
½ teacup shredded cabbage
½ teacup grated carrot
½ teacup small cauliflower florets
½ teacup chopped spring onions with greens
1 tablespoon chopped coriander
2 pinches Ajinomoto powder (optional)
5 teacups clear vegetable stock
2 tablespoons brown vinegar
1 tablespoon soya sauce
1 teaspoon chilli sauce
½ teaspoon black pepper powder
3 tablespoons cornflour
2 tablespoons oil
salt to taste
Method
1. Heat the oil in a wok on a high flame. Add the vegetables and Ajinomoto powder and stir fry over a high
flame for 2 minutes.
2. Add the stock, vinegar, soya sauce, chilli sauce, pepper powder and salt and cook for 2 minutes
3. Mix the cornflour in 1/2 teacup of water and add to the soup. Boil for 1 minute while stirring continuously.
4. Top with coriander and serve hot with chillies in vinegar, soya sauce and chilli sauce.
Method
1. For the dumplings, mix all the ingredients very well and shape into 12 small balls.
2. Steam for 5 to 7 minutes.
3. For the green herb sauce, chop the spinach leaves finely.
4. Add 3 to 4 teaspoons of water and the soda bi-carb and cook on a slow flame until soft.
5. When cooked, blend in a liquidiser. Mix with the white sauce.
6. To proceed, arrange the dumplings in a serving plate, spread the sauce evenly and top with tomato pieces
and parsely. Serve hot.
Other ingredients
2 tablespoons grated cheese
butter or oil for grassing
How to proceed
1. Fill each cannelloni sheet with 1 tablespoon of the spinach stuffing and roll up.
2. Arrange on a greased baking dish, pour the white sauce over the prepared cannelloni and sprinkle grated
cheese on top.
3. Bake in a pre-heated oven at 200 (400) for 15 minutes.
4. Serve hot.
Ingredients
¾ cup paneer (cottage cheese), grated
4 tablespoons mint, finely chopped
3 green chillies, finely chopped
2 to 3 teaspoons cornflour
salt to taste
Other ingredients
oil for deep frying
For serving
1 teaspoon chaat masala
How To Proceed
1. Combine all the ingredients in a bowl and mix well. Divide this mixture into 16 equal portions.
2. Shape each portion into a round and flatten slightly to make tikkis.
3. Deep fry the tikkis in hot oil over a medium flame till they are golden brown.
4. Drain on absorbent paper.
5. Serve hot sprinkled with the chaat masala.
Paneer Tikkas
Ingredients
2 cups paneer (cottage cheese), cut into 50 mm. (2") cubes
½ cup capsicum, cut into 50 mm. (2") pieces
½ cup thick curds
1 teaspoon ginger paste
1 teaspoon garlic paste
2 teaspoons chilli powder
½ teaspoon kasuri methi (dried fenugreek leaves)
½ teaspoon garam masala
2 tablespoons chopped coriander
2 tablespoons oil
salt to taste
For serving
1 teaspoon chaat masala
How To Proceed
1. Combine the curds, ginger paste, garlic paste, chilli powder, kasuri methi, garam masala, coriander, salt and 1
tablespoon of oil and mix well to prepare a marinade.
2. Add the paneer and capsicum to it and keep aside for 8 to 10 minutes.
3. Arrange the paneer and capsicum pieces on toothpicks.
4. Heat 1 tablespoon of oil on a non-stick tava (griddle) and sauté the paneer tikkas on all sides till they brown
lightly (approximately 4 to 5 minutes).
5. Serve hot, sprinkled with the chaat masala
Ingredients
10 fresh bread slices
Other ingredients
a few tablespoons gram flour (besan)
Method
1. Remove the crusts from the bread and roll out the slices.
2. Mix together the cabbage, paneer, coriander and green chillies. Add salt.
3. Divide the stuffing into 10 portions.
4. Put the stuffing in the corner of the bread slice and roll the slice.
5. Seal the edge with a paste made of equal quantity of gram flour and water.
6. Deep fry in oil until golden.
7. Serve hot.
Ingredients
1 recipe puris
1 cup boondi, soaked and drained
How to proceed
1. Spread a little filling in each base.
2. Cover with grated cheese and capsicum slices. Arrange tomato pieces on top.
3. Place under a hot grill for 4 to 5 minutes or until the cheese has melted.
4. Just before serving, cut into parts.
5. Serve hot.
Method
1. Heat the butter in a vessel and fry the garlic for a few seconds.
2. Add the flour and fry again for ½ minute.
3. Add the milk, ½ teacup of water, the table cheese and 3 tablespoons of the cooking cheese.
4. Go on stirring until the mixture becomes thick.
5. Add the chopped green chillies.
6. Toast the bread slices.
7. Spread a little of the chilli mixture on the toasts, sprinkle the balance cooking cheese on top and grill until
golden in colour.
8. Cut into pieces and serve hot.
Sesame Fingers
Ingredients
1 big loaf sliced bread
4 spring onions, finely chopped
100 grams finely chopped carrots (parboiled)
100 grams finely chopped french beans
1 large capsicum, finely chopped
1 small head celery, finely chopped
½ teaspoon Ajinomoto powder (optional)
2 potatoes
2 teaspoons soya sauce
1 teaspoon chilli powder
1 teacup plain flour
1 tablespoon sesame seeds
4 tablespoons refined oil
salt to taste
oil for deep frying
To serve
chilli sauce
Method
1. Boil the potatoes and smash them coarsely.
2. Heat the oil in a wok or frying pan over a high flame. Add the onions, carrots, french beans, capsicum, celery
and Ajinomoto powder and stir fry for 3 to 4 minutes.
3. Add the potatoes, soya sauce, chilli powder and salt and cook for 3 minutes. Cool the mixture.
4. Put a little mixture on each bread slice and press well by hand..
5. Make a paste of the flour in ½ teacup of water. Apply this paste over the vegetables.
6. Sprinkle the sesame seeds over the vegetables.
7. Deep fry the bread slices in oil.
8. Cut each slice into 4 long strips.
9. Serve hot dotted with chilli sauce.
Ingredients
1 loaf French bread
butter for the French bread
1 teacup grated cooking cheese
2 tablespoons milk
tomatoes, sliced
Method
1. Cut the French bread diagonally and apply butter lightly to the bread.
2. Mix the cheese, milk and 1 tablespoon of water and cook on a slow flame until the cheese melts.
3. Arrange the tomato slices on the bread and top with the cheese mixture. Bake in a hot oven at 200 degree C
(400 degree F) for 5 minutes.
4. Serve hot.
Main Course
Ingredients
250 grams mashed paneer
2 tomatoes, finely chopped
2 pinches ajwain
1 onion, finely chopped
½ teaspoon chilli powder
¼ teaspoon turmeric powder
½ teaspoon pav bhaji masala
4 tablespoons oil
salt to taste
Method
1. Heat the oil in a tava on a high flame. Add the ajwain and cook for a few seconds. Add the onion and fry
again for ½ minute.
2. Add the tomatoes and fry again for 1 minute. Add the chilli and turmeric powders and the pav bhaji masala
and fry for 1 minute.
3. Cook for a few minutes. Add the paneer and salt and cook for a while. Garnish with the chopped coriander
and serve hot.
Ingredients
400 grams paneer
4 large tomatoes
1 onion, chopped
¼ teaspoon turmeric powder
½ teaspoon chilli powder
2 pinches sugar
1 tablespoon kasoori methi (dried fenugreek leaves)
4 tablespoons oil
salt to taste
How to proceed
1. Put the tomatoes in hot water for 10 minutes. Take out the skin and grate them.
2. Cut the paneer into equal sized flat peices of approximately 25 mm. by 25 mm.
3. Sandwich the paneer slices with the stuffing.
4. Heat the oil in a tava and lightly fry the stuffed paneer slices on both sides. Remove the paneer.
5. In the same oil, fry the onion until golden. Add the garlic-ginger paste, turmeric and chilli powders and sugar
and fry again for a while.
6. Add the tomatoes, kasuri methi and salt and fry again for a while.
7. Put the paneer pieces back in the gravy on the tava and fry again for a while.
8. Garnish with the cream and coriander.
9. Serve hot.
Ingredients
1 teacup sliced baby corn
1 teacup sliced paneer
1 teacup sliced onion
½ teacup sliced capsicum
1 teacup sliced tomatoes
1 teaspoon roasted cumin seed powder
½ teaspoon chilli powder
2 tablespoons oil
salt to taste
Method
1. Heat the oil and fry the onion . Add the baby corn and capsicum and cook for at least 3 to 4 minutes.
2. Add the tomatoes and fry again.
3. Add the cumin seed powder, chilli powder and salt. Mix well and cook for 1 minute.
4. Add the paneer and cook for 3 minutes.
5. Serve hot.
Vegetable Imperial
A baked dish, royal like its name.
Ingredients
1 teacup boiled spaghetti
1 big potato
2 carrots
100 grams cauliflower
1 big capsicum
a few asparagus pieces
a few mushrooms pieces
4 teacups white sauce
½ teacup fresh cream (optional)
100 grams cooking cheese
4 tablespoons cheese biscuits (cheeselings)
2 tablespoons bread crumbs
salt to taste
pepper to taste
Method
1. Cut all the vegetables into long pieces and boil them; do not boil the capsicum.
2. Mix the white sauce and cream. Add salt and pepper and half the cheese.
3. Add the vegetables, asparagus, mushrooms and spaghetti.
4. Grease a baking dish and put the mixture in it. Crush the cheese biscuits and sprinkle on top. Sprinkle bread
crumbs and the remaining cheese. Dot with butter.
5. Butter in a hot oven at 450°F for 25 minutes or until golden brown.
6. Serve hot.
Kadhi
Ingredients
2 tablespoons Bengal gram flour (besan)
2 cups fresh curds
1 teaspoon green chilli-ginger paste
2 curry leaves
2 teaspoons sugar (approx.)
salt to taste
Method
1. Mix the gram flour, curds and 3 cups of water and beat well so that no lumps remain.
2. Add the green chilli-ginger paste, curry leaves, sugar and salt and put to boil.
3. Simmer for a while whilst stirring occasionally.
4. Prepare the tempering by heating the ghee and frying the cumin and mustard seeds until they crackle. Add
the asafoetida and red chilli.
5. Add the tempering to the kadhi and boil for a few minutes.
6. Sprinkle the coriander on top and serve hot.
Ingredients
400 grams paneer
4 large tomatoes
1 onion, chopped
¼ teaspoon turmeric powder
½ teaspoon chilli powder
2 pinches sugar
1 tablespoon kasoori methi (dried fenugreek leaves)
4 tablespoons oil
salt to taste
How to proceed
1. Put the tomatoes in hot water for 10 minutes. Take out the skin and grate them.
2. Cut the paneer into equal sized flat peices of approximately 25 mm. by 25 mm.
3. Sandwich the paneer slices with the stuffing.
4. Heat the oil in a tava and lightly fry the stuffed paneer slices on both sides. Remove the paneer.
5. In the same oil, fry the onion until golden. Add the garlic-ginger paste, turmeric and chilli powders and sugar
and fry again for a while.
6. Add the tomatoes, kasuri methi and salt and fry again for a while.
7. Put the paneer pieces back in the gravy on the tava and fry again for a while.
8. Garnish with the cream and coriander.
9. Serve hot.
Panchmel ki Subji
Ingredients
¾ cup gavarfali (cluster beans), chopped
¾ cup chawli (long beans), chopped
1 capsicum, chopped
1 cucumber, peeled and diced
2 carrots, peeled and diced
1 teaspoon cumin seeds (jeera)
2 teaspoons ginger-green chilli paste
1 teaspoon chilli powder
¼ teaspoon turmeric powder (haldi)
2 teaspoons coriander (dhania) powder
1 teaspoon amchur (dry mango powder)
2 tablespoons oil
salt to taste
How To Proceed
1. Heat the oil in a non-stick pan, add the cumin seeds and ginger-green chilli paste and sauté for few seconds.
2. Add the gavarfali, chawli, capsicum, cucumber, carrots, chilli powder, turmeric powder, salt and ¼ cup of
water. Cover and cook over a slow flame, till the vegetables are cooked, stirring occassionally.
3. Add the coriander powder and amchur and mix well.
4. Serve hot.
Mooli ki Subji
Ingredients
2 medium white radish (mooli), peeled and chopped with the leaves
a pinch soda bi-carb
½ teaspoon cumin seeds (jeera)
½ teaspoon ajwain (carom seeds)
¼ teaspoon asafoetida (hing)
2 teaspoons ginger-green chilli paste
¼ teaspoon turmeric powder (haldi)
2 teaspoons coriander (dhania) powder
1 teaspoon chilli powder
1 tablespoon kachri powder
2 tablespoons oil
salt to taste
How To Proceed
1. Boil the radish (with the leaves) with soda bi-carb in water till it is cooked (approx. 5 to 7 minutes). Drain
and keep aside.
2. Heat the oil in a pan, add the cumin seeds, ajwain, asafoetida and ginger-green chilli paste and sauté for a few
seconds.
3. Add the cooked radish, turmeric powder, coriander powder, chilli powder, kachri powder and salt. Mix well
and sauté for 4 to 5 minutes.
4. Serve hot.
For serving
melted ghee
1 recipe churma
How to proceed
1. Pour hot panchmel dal over the baatis.
2. Serve hot with churma.
Pithore Kadhi
For the kadhi
2 cups sour curds
2 tablespoons Bengal gram flour (besan)
a pinch turmeric powder (haldi)
1/4 teaspoon fenugreek seeds (methi)
1 teaspoon cumin seeds (jeera)
1 teaspoon mustard seeds (rai)
1 teaspoon green chillies, finely chopped
7 to 8 curry leaves
2 tablespoons ghee
salt to taste
How to procced
1. Add the deep-fried pithore to the hot kadhi and serve hot with with bajra roti or gatte ka pulao.
Ingredients
2 cups spring onions (including greens), chopped
2 cups spinach (palak), chopped
a pinch ajwain (carom seeds)
1 teaspoon chopped garlic
1 to 2 green chillies, finely chopped
¼ cup cheese, grated
1 tablespoon oil
salt to taste
How To Proceed
1. Heat the oil, add the ajwain, garlic and green chilli.
2. Add the spring onions and sauté for 2 to 3 minutes.
3. Add the spinach and salt and cook for 3 to 4 more minutes over a high flame.
4. Reduce the flame and add the cheese and simmer for a few minutes.
5. Serve hot with chapati.
Vegetable Au Gratin
Mixed vegetable baked in white sauce and cheese
Ingredients
2 teacups mixed bolied vegetables ( carrots, french beans, green peas, potatoes)
3 teacups white sauce
100 grams grated cooking cheese
salt to taste
pepper to taste
Method
1. Add salt and pepper to the white sauce and mix well. Add half of the grated cheese and mix well. Now add
the mixed vegetables and mix well.
2. Grease a baking dish and put the mixture in it. Cover with the remaining cheese and dot with butter.
3. Bake in a hot oven at 400°F for 25 minutes or until golden brown.
4. Serve hot.
Rice
Paneer Pulao
Ingredients
1 cup Basmati rice
1 onion, sliced
1 tablespoon ginger, chopped
1 tablespoon garlic, chopped
1 teaspoon green chilli paste
3 tablespoons tomato puree
1 cup paneer cubes
3 tablespoons curds
½ teaspoon garam masala
2 tablespoons chopped coriander
a pinch sugar
1 teaspoon butter
1 teaspoon oil
salt to taste
Method
1. Wash the rice and keep aside.
2. Put 2 cups of water to boil.
3. Heat the butter and oil in a pressure cooker, add the onion, ginger, garlic and green chilli paste and stir for a
few seconds.
4. Then add the tomato puree and paneer cubes and cook for some time.
5. Finally, add the rice, curds, garam masala, coriander, sugar, 2 cups of hot water and salt and pressure cook
for 1 whistle.
6. Allow the steam to escape before opening.
7. Serve hot.
Gatte ka Pulao
Other ingredients
oil for deep frying
Ingredients
1 ½ teacups uncooked rice
100 grams french beans
100 grams carrots
100 grams capsicums
4 sticks celery
1 bunch spring onions
2 tablespoons soya sauce
½ teaspoon Ajinomoto powder
4 teaspoons refined oil
salt to taste
green chillies in vinegar
chilli sauce to serve
Method
1. Boil the rice. Each grain of the cooked rice should be separate.
2. Cut the vegetables into small pieces. Chop the leaves of the spring onions.
3. Heat the oil thoroughly in a vessel and add the vegetables and Ajinomoto powder. Cook on a high flame for
3 to 4 minutes.
4. Add the rice,soya sauce and salt. Mix very well and cook for 2 minutes.
5. Serve hot with chillies in vinegar and chilli sauce.
Parathas
Parathas Stuffed With Vegetables And Cheese
Cook these tasty parathas in front of your guests. They make a meal by themselves with a bowl of curds.
For cooking
ghee
How to proceed
1. Knead the dough and divide into 20 portions.
2. Roll out each portion of the dough into a small thin round with the help of flour.
3. Spread a little filling on one round, cover with the other round and press well.
4. Cook on a hot tawa (griddle) on both sides using a little ghee until pink spots come on top.
5. Repeat for the remaining rounds and stuffing.
6. Serve hot.
For cooking
ghee
How to proceed
1. Put 2 tablespoons of the stuffing in the centre of each dough round.
2. Fold towards the centre from all 4 sides and press to seal.
3. Repeat for the remaining rounds and stuffing.
4. Brush lightly with ghee and cook on a hot tawa (griddle) on both sides using a little ghee until pink spots
come on top.
5. Serve hot.
Ingredients
2 teacups boiled spaghetti
1 chopped onion
1 large tomato
2 tablespoons chopped capsicum
1 tablespoon chopped celery
4 tablespoons tomato ketchup
½ teaspoon chilli sauce
½ teaspoon mustard powder
100 grams (4 oz.) fresh cream
1 ½ teacups sliced mushrooms (optional)
1 teaspoon lemon juice
2 tablespoons butter
salt to taste
grated cheese to serve
Method
1. Put the tomato into hot water for 10 minutes. Remove the skin and chop.
2. Heat the butter and fry the onion till pale in colour.
3. Add the celery and fry again for ½ minute. Add the paste and fry again for ½ minute.
4. Add the tomato pulp and the capsicum and fry for 3 to 4 minutes.
5. Add the spaghetti, tomato ketchup, chilli sauce, mustard powder, three quarters of the cream and salt and
cook for 1 minute.
6. Add the lemon juice and the mushrooms and cook again.
7. Serve hot with the remaining cream and the grated cheese.
Macaroni In A Hurry
A very tasty way of serving this popular pasta
Ingredients
3 teacups boiled macaroni
1 chopped onion
1 chopped capsicum
2 chopped tomatoes
½ teaspoon finely chopped green chilli (optional)
3 tablespoons grated cheese
2 tablespoons butter
1 chopped spring onion
salt to taste
Method
1. Heat the butter and fry the onion for 1 minute.
2. Add the capsicum, tomatoes, green chillies and fry again for 1 minute.
3. Add the macaroni, cheese and salt and sprinkle the spring onion on top.
4. Serve hot.
How to proceed
1. Heat the tomato cream sauce and spoon it onto a plate.
2. Top with the ravioli and garnish with the cheese and chilli flakes.
Gratin Dauphinoise
Ingredients
400 grams boiled potatoes
200 grams fresh cream
10 cloves crushed garlic (optional)
2 teacups grated cheese
salt and pepper to taste
For decoration
1 tomato, cut into thin slices
Method
1. Cut the boiled potatoes into thin slices.
2. Grease a baking tray and arrange some potato slices on it.
3. Spread some cream on top.
4. Mix the garlic and salt and sprinkle on the potato slices.
5. Sprinkle some grated cheese, salt and pepper on top.
6. Repeat this with the remaining ingredients and make more layers. Spread the remaining cheese on the top
layer.
7. Decorate with the tomato slices.
8. Bake in a hot oven at 200 degree C (400 degree F) for 25 minutes or until the potatoes are brown in colour.
9. Serve hot.
Method
1. Spread a little tomato salsa and guacamole or green salsa on each tortilla.
2. Place some bean filling, fold from both the sides and top with some tomato salsa and cheese.
3. Grill for a few minutes until the cheese melts.
4. Serve hot.
Pasta Genovese
Ingredients
3 cups cooked fettuccine
How To Proceed
1. Heat the butter in a pan and sauté the onion slices till they are translucent.
2. Add the mushrooms and salt and sauté for 3 to 4 minutes.
3. Add the pesto, milk and cream and mix well. Bring to a boil while stirring continuously.
4. Toss in the pasta, pepper and cheese and serve immediately.
Ingredients
2 cups cooked pasta (macaroni or fusilli)
1 cup boiled vegetables (carrots, peas, french beans etc.), diced
½ cup capsicum, sliced
½ cup milk
3 cheese slices
1 teaspoon butter
salt to taste
pepper to taste
Method
1. Heat the butter in a pan and saute the capsicum in it for 2 minutes.
2. Add the milk and cheese slices and bring to a boil.
3. Add the vegetables, salt and pepper and mix well.
4. Toss the cooked pasta in the sauce and bring to a boil.
5. Serve hot with toast or garlic bread.
Ingredients
450 grams cabbage
3 onions
100 grams bean sprouts
10 french beans
2 carrots
1 teacup boiled noodles
2 teacups fried noodles
1/2 teaspoon Ajinomoto powder
4 teaspoons refrined oil
1 teaspoon chilli sauce
salt to taste
For the sauce
3/4 teacup brown vinegar
3/4 teacup sugar
1 teacup water
2 tablespoons plain flour (maida)
1 tablespoon soya sauce
4 tablespoons tomato ketchup
Method
1. Slice the onions.
2. Cut all the vegetables ( except bean sprouts) into long thin strips.
3. Place all the ingredients of the sauce in a vessel, mix well and put to boil. Go on cooking and stirring until
the sauce is thick.
4. Heat the oil thoroughly in a vessel and add the vegetables and Ajinomoto powder. Cook on a high flame for
3 to 4 minutes.
5. Add the prepared sauce, boiled noodles, chilli sauce and salt and cook for a few minutes.
6. Add half of the fried noodles and mix well.
7. Serve hot, topped with the rest of the fried noodles.
Mexican Minestrone
Ingredients
½ teacup cucumber, finely chopped
6 teacups brown stock
1 teacup cooked corn kernels
2 tablespoons sliced mushrooms
2 tablespoons chopped onions
2 large tomatoes, peeled and chopped
1 tablespoon chopped coriander
1 teacup chopped spinach
1 tablespoon butter
salt to taste
For serving
2 tablespoons grated cheese
Method
1. Put the tomatoes in hot water for 10 minutes. Take out the skin and chop them.
2. Heat the butter and fry the onions for a few seconds.
3. Add the corn, mushrooms and salt and cook for 2 to 3 minutes.
4. Add the tomatoes, spinach, cucumber and brown stock and boil.
5. Serve hot garnished with the coriander and cheese.
Moyettes
Ingredients
6 bread buns
6 tablespoons grated cheese
refried beans
a little butter
Method
1. Cut off the tops from the buns. Sccop out the centres.
2. Fill the centres with some refried beans.
3. Top with some grated cheese and bake in a hot oven at 200 degree C (400 degree F) for 10 minutes.
4. Take out from the oven and top with the vegetables and salsa.
5. Apply butter lightly on the top and bake for a few minutes until crisp.
6. Serve hot covered with the bun tops.
Sweets
Spicy Pancakes
A delicious and colourful dish.
How to proceed
1. Spread a little white sauce in a greased baking dish.
2. Fill each pancake with a little stuffing, then spread 1 tablespoon of tomato ketchup and close. Repeat with
the remaining pancakes and stuffing.
3. Place the stuffed pancakes in the dish.
4. Spread the remaining white sauce on top and then the balance tomato ketchup. Sprinkle the cheese and
make a border of baked beans. Dot with butter.
5. Bake in a hot oven at 230 degree C (450 degree F) for 20 minutes.
6. Serve hot.
Method
1. For the crust
2. Mix the biscuits, sugar and butter and press the mixture evenly into a 150 mm. (6") diameter loose bottom
tin.
3. Put to chill.
How to proceed
1. Pour the filling over the set crust.
2. Bake in a hot oven at 200 degree C (400 degree F) for 9 minutes.
3. Remove and sprinkle the icing sugar on top.
4. Serve hot.
Mango Cheesecake
For the sponge cake
1 eggless sponge cake
How to proceed
1. Place one layer of the sponge cake on the bottom of a loose bottomed 150 mm. (6") diameter cake tin.
2. Sprinkle the soaking syrup over the sponge.
3. Pour the cheesecake mixture over the sponge and refrigerate till set. Unmould from the tin.
4. Serve chilled garnished with mango slices.
Cream Cheese
Ingredients
1 litre full fat milk
1 teaspoon citric acid crystals
1/2 cup warm water
Method
1. Put the milk to boil in a thick bottomed pan.
2. When it comes to a boil, remove from the flame and keep aside for a few minutes.
3. In another bowl, mix the citric acid crystals with the warm water.
4. Pour this mixture into the hot milk and allow to stand for about 5 minutes till the milk curdles on its own.
Stir gently if required.
5. Strain this mixture using a muslin cloth.
6. Blend the drained milk solids in a food processor till smooth and creamy.
7. Use as required.
Apple Sandesh
Serves 4
Method
1. For the apple mixture, warm the saffron and rub with a little water until it dissolves.
2. Add the lemon juice, sugar, 1 tablespoon of water and the grated apples and cook for 10 minutes.
3. For the sandesh, blend all the ingredients in a mixture and shape into 4 balls.
4. Decorate by putting the apple mixture on top of the sandesh. Serve cold.
Rice Kheer
Ingredients
1 cup cooked rice
2 cups milk
1/3 cup condensed milk
2 tablespoons sugar
½ teaspoon cardamom (elaichi) powder
1 teaspoon ghee
Method
1. Mix together the rice, milk and condensed milk in a broad non-stick pan and simmer on a flame, stirring
continuously, for about 10 minutes.
2. Add the sugar, cardamom powder and ghee and mix well till the sugar has dissolved.
3. Serve hot.
Method
1. Heat the ghee in a heavy bottomed pan add saute the cashewnuts and coconut in it for 7 to 10 minutes over
medium heat, stirring continuously. The mixture should be very lightly browned.
2. Add the sugar with ½ cup of water and cook till the sugar has dissolved (approx. 5 minutes).
3. Add the cardamom and saffron and mix well.
4. Serve warm, garnished with cashewnuts
Apple Rabadi
Ingredients
1 litre full fat milk
4 tablespoons sugar
2 dessert apples
½ teaspoon cardamom powder
3 almonds, blanched and sliced
Method
1. Put the milk in a broad vessel and boil.
2. Add the sugar and cook on a slow flame while stirring continuously, until the mixture reduces to half.
3. Peel the apples and grated them. Add to the milk, give one boil and remove from the heat at once. Sprinkle
almonds and cardamom powder on top.
4. Serve hot.
Quick Rabadi
Ingredients
2 cups milk
2 bread slices
¼ cup condensed milk
2 tablespoons sugar
¼ teaspoons cardamom (elaichi) powder
a few saffron strands
Method
1. Remove the crusts of the bread slices and discard. Grind the bread slices in food processor to make fresh
bread crumbs. Keep aside.
2. Bring the milk to boil in a heavy bottomed pan. Add the fresh bread crumbs, condensed milk and sugar and
cook on a high flame, while stirring continuously (approx. 10 minutes).
3. Remove from the fire, add the cardamom powder, saffron and mix well.
4. Refrigerate for 2 to 3 hours and serve chilled.
Shrikhand
Ingredients
1 kg. thick curds
¾ cup powdered sugar
a few saffron strands
1 tablespoon warm milk
2 teaspoons cardamom (elaichi) powder
Method
1. Hang the curds in a muslin cloth in a cool place for approximately 3 hours until all the liquid (whey) has
drained off.
2. Rub the saffron into the warm milk until it dissolves.
3. Mix together the hung curds, sugar, saffron mixture and cardamom in a bowl and churn using a hand
blender.
4. Serve garnished with slivers of pistachicos and almonds.
For decoration
4 to 5 blanched and chopped pistachios
silver foil
How to proceed
1. Make a covering of the coconut mixture over each paneer ball using hand pressure.
2. Arrange the balls in a plate and cover with silver foil. Chill.
3. Cut each ball into 2 parts. Decorate with pistachios.
4. Serve cold.
Ingredients
2 cups (250 grams) dark chocolate, finely chopped
1 ½ tablespoons golden syrup
1 cup (200 grams) fresh cream
To garnish
2 crushed sweet biscuits
½ cup chopped mixed fruits
Method
1. Combine the chocolate, golden syrup and 1 ½ tablespoons of water in a saucepan and melt over gentle heat
till it is a smooth mixture. Cool slightly.
2. Whip the cream till soft peaks form and fold in the chocolate mixture.
3. Pour this into 4 cups.
4. Refrigerate for 4 to 6 hours or till the mousse has set.
5. Serve chilled garnished with crushed biscuits and chopped fruit.
How To Proceed
1. Combine all the ingredients except the dressing in a salad bowl. Toss well. Chill for at least 2 to 3 hours.
2. Just before serving, toss the dressing in the salad.
3. Serve immediately.
Ingredients
1 teacup bundi
1 teacup pomegranate seeds (anardana)
2 teacups fresh curds
2 pinches roasted cumin seeds powder
2 pinches red chilli powder
salt to taste
Method
1. Add salt to the curds and beat.
2. Add the bundi and pomegranate seeds.
3. Store in the refrigerator.
4. Just before serving, sprinkle the cumin seeds powder and chilli powder.
5. Serve cold.
Ingredients
1 teacup sliced and boiled mixed vegetables
1 chopped onion
1 chopped green chilli
1 teacup white sauce
1 teaspoon butter
salt and pepper to taste
Method
1. Heat the butter and fry the onion for ½ minute.
2. Add the green chilli and fry again for ½ minute.
3. Add the vegetables (french beans, carrots, cauliflower) and cook for 1 minute.
4. Add the white sauce, salt and pepper and mix thoroughly
Other Ingredients
200 grams paneer, chopped
2 teacups chopped mixed boiled vegetables
1 teacup tomato gravy
salt to taste
How to proceed
1. Mix the spinach with the paneer, vegetables (french beans, carrots, cauliflower) and salt and spread in a
baking dish.
2. Pour the tomato gravy on top.
3. If you like, grate a little of the paneer and sprinkle on top.
4. Bake in a hot oven at 200 degree C for 10 minutes.
5. Serve hot.
Spinach Raita
Ingredients
100 grams chopped spinach
1 teacup fresh curds
¼ teaspoon chilli-ginger paste
salt and pepper to taste
Method
1. Steam the spinach.
2. Beat the curds. Add the chilli-ginger paste, salt and pepper and mix well.
3. Add the spinach and mix thoroughly.
4. Put in the refrigerator to cool.
5. Serve cold.
Ingredients
2 ¼ teacups skim milk
2 teaspoons skim milk powder
1 ½ teaspoons fresh curds
4 teaspoons sugar
2 pinches cardamom powder
2 pinches saffron
Method
1. Add the skim milk powder to the prepared milk and mix well.
2. Cool or heat the milk until lukewarm and add the curds, sugar and cardamom powder.
3. Warm the saffron, add 2 teaspoons of the milk mixture and stir until the saffron dissolves.
4. Add the dissolved saffron to the milk and put to set in a closed cupboard.
5. When set, place in the refrigerator.
6. Serve cold.