INDIAN SWEET!!

GUJJIAS

Refined flour 200gms

Desi ghee 40gms

Water 75ml

Oil to fry

FILLING-

Khoya 125gms

Cashew nuts 15gms

Almonds 20gms

Sunflower seeds (charonji) 20gms

Kishmish 30gms

Cardamom powder 10gms

Boora 75gms

Pistachio 10gms

Grated dried coconut (gola) ¼ nos

PREPARATION:

Crush cashew nuts, almond & pistachio. Mash khoya. Keep aside.

FOR DOUGH-

Put flour in a bowl. Melt fat & add to flour. Mix with finger tips. Add in water. Mix & knead lightly to form smooth & soft dough. Cover & rest the dough for 20minutes.

Meanwhile, heat khoya in kadahi, when it melts, reduce until dry. When golden, add in all ingredients except boora. Take off from fire, when cool, mix in boora.

To form gujjias, divide dough into 15 equal pieces. Round them, flatten them. Roll out into neat circles 2.5 inch diameter. Add in a tablespoon of filling in the centre. Grease the edges with water. Now fold to form a semi- circle to semi circle. Press the edges. Give a nice design by pleating the edges. Fry to the gujjias in fat/ oil to a nice golden colour. Remove & drain. Serve hot.  

INDIAN DISH!!

BAKLA KI SABZI

Bakla beans 200gms

Oil 20ml

Mustard seeds ½ tspn

Cumin ½ tspn

Turmeric ¼ tspn

Garam masala powder ¼ tspn

Lime juice 10ml garlic 4cloves red chilli powder ½ tspn

Coriander powder ½ tspn

Asafetida 1gm

Onions 100gms

Tomatoes 100gms

Mango powder (amchoor) ½  tspn

Sugar powder ½ tspn

GARNISH:

Lemon wedge, onion rings

PREPARATION:

Wash & string the beans. Break each into 2 or 3. Peel & slice onions. Slice tomatoes. Peel & fine chop garlic. Heat oil, crackle mustard seeds, hing & cumin. Add in onions, when soft add in beans, tomatoes. Add salt, sprinkle turmeric powder, red chilli powder & coriander powder. Stir for a few seconds. Cover; simmer for about 15minutes over slow fire. Remove the lid. Add in sugar, amchoor & garam masala powder. Stir for a minute off fire add in lime juice. Immediately dish out. Garnish & serve hot with lacchha parantha.

CREPE FLORENTINE!

CREPE FLORENTINE!!

FOR CREPES

Eggs 2nos

Flour 60gms

Milk 50ml

Salt to taste

Nutmeg a pinch

PREPARATION:

Slightly beat eggs. Mix in flour, stirring continuously until thick. Thin out the mixture by mixing in milk. Add salt & nutmeg. Strain the mixture. Pour a ladle on a non-stick pan. Put over medium fire. Turn out & heat for 20 seconds. Remove. Repeat.

STUFFING

French beans 30gms

Carrots 60gms

Fresh mushrooms 30gms

Capsicum 30gms

Cabbage 50gms

Onions 30gms

Celery 20gms

Dried mixed herbs 2gms

Salt to taste

Crushed peppercorns 4nos

Tobasco  8 to 10 drops

Béchamel 30ml

Yellow butter 40gms

Tomato concasse 15gms

PREPARATION:

String  beans. Peel carrots. Slice mushrooms. Julienne the remaining vegetables. Heat 20gms butter over medium fire. Sweat mushrooms for 1 minute. Add in remaining vegetables, salt. Stir for about 5 to 7 minutes. Add in the remaining ingredients. Mix well. Remove from fire. Cool the mixture. Put ¼ of the vegetable on a crepe in the centre. Fold like a pancake.

Heat remaining butter. Place pancake & shallow fry, turning occasionally until crepes are crisp & golden brown. Pour saffron sauce over. Serve with glazed carrots & turnips.

SAFFRON SAUCE

Bechamel sauce 75ml

Saffron ¼ gm

Salt to taste

Fresh cream 30ml

Lukewarm milk 20ml

Processed cheese 50gms

PREPARATION:

Soak saffron in milk. Heat béchamel, add in saffron, salt. Stir. Add in cream. Bring to boil. Add cheese, stir. When cheese melts, remove. Pour over crepes.

INDIAN DISH!!

RASSEDAR KACHHNAAR

Ghee 50gms

Onions 100gms

Ginger 10gms

Garlic 10gms

Tomatoes (deskinned) 125gms

Cumin ½ tspn

Green chillies 4nos

Water 100ml

Hing a pinch

Coriander leaves

Dhania powder 1tspn

Turmeric 1/8tspn

Curd 100gms

Salt to taste

Lemon juice 15ml

Kachhnaar 250gms

Garam masala powder ¼tspn

PREPARATION:

Remove the kachhnaar buds from the twigs. Wash the buds in running water. Boil the buds in salted water for 5minutes. Drain. Slightly chop, keep aside. Fine chop onions, ginger, garlic & green chillies separately. Chop finely tomatoes & coriander leaves as well.

Heat ghee in a kadahi, crackle cumin, add asafetida. Stir for 5 seconds, add in onions, ginger & garlic. Stir until onions are golden browned. Add chilli powder, coriander powder & turmeric. Stir for 5minutes. Add water & boil for about 8 to 10minutes more. Add the chopped kacchnaar & curd & stir for about 6-8 minutes more. Add in chopped chillies, garam masala & coriander leaves. Check salt, finish off by adding lime juice. Serve hot with boiled rice.

DESSERTS!!

HARYALI HALWA

Shelled peas 100gms

Desi ghee (clarified butter) 75gms

Milk 350ml

Khoya 75gms

Green cardamom powder 1tspn

Sugar 60gms

Slivered almonds 20gms

Chopped cashew nuts 25gms

Raisins 20gms

Water 60ml

GARNISH-

Dry fruits 10gms

Silver leaf 1nos

PREPARATION:

Boil peas in water for 5-7minutes. Drain, refresh. Puree in a blender using water. Heat ghee in a kadahi, add in the peas puree. Stir continuously over medium flame until the fat separates from the peas. Now add in milk. Stir for about 15 to 20 minutes. When liquid almost evaporates. Add in khoya & rest of the ingredients. Stir for another 2 minutes. Remove from fire. Transfer to service bowls. Garnish with silver leaf. Serve at room temperature.

DESSERTS!!

GANACHE TARTS

SHORT CRUST PASTE

As for jam tarts

GANACHE

Dark chocolate 100gms

Thick cream 175ml

Vanilla essence 10drops

Eggs 1nos

Castor sugar 30gms

PREPARATION:

Break chocolate into very small pieces. Put in a pan, melt over slow fire. Add cream. Bring to a boil. Reduce for 2-3 minutes. Keep aside. Transfer on to a bowl. Put over a double boiler. Add in sugar, egg & vanilla essence. Cook stirring continuously with a spatula until thick & shinning. Do not overcook. Slightly cool & pour into individual tart shells. Cool, refrigerate. Garnish with piped whipped sweet cream. Serve as a dessert or during teatime.

INTERNATIONAL DISH!!

GRILLED COTTAGE CHEESE ON POTATO CAKE

GRILLED COTTAGE CHEESE

Cottage cheese 250gms

MARINATION

Olive oil 30ml

Chopped garlic ½ tspn

Crushed pepper corns ½

Paprika ¼tspn

Mustard powder 1/8tspn

Salt to taste

Dill leaves ¼tspn

Lime juice 1tbspn

Dry white wine 20ml

SALSA

Dices of mushrooms 10gms

Dices of bell pepper 10gms

Dice of deseeded tomatoes 10gms

Olive oil 10ml

Chopped parsley 1/8tspn

Stuffed olive halved 4nos

Virgin olive oil 5ml

Lime juice 1 tbspn

Castor sugar ¼tspn

Salt to taste

PREPARATION:

Prepare the marinade. Cut the cottage cheese into rectangles 1½inch × 2inch. Apply the marinade & keep in refrigerator for 4 to 5 hours. Prepare salsa & keep aside. Heat grill bars & brown the cottage cheese on both sides until colored.

FOR PLATING THE DISH:

Spread boiled vegetables on the base followed by potato cake & finally topped with the cottage cheese. Arrange the prepared salsa around.

HOT POTATO CAKES

Mashed potatoes 120gms

Egg yolks 1nos

Butter 20gms

Finely chopped onions 20gms

Chopped parsley ¼tspn

Grated nutmeg a pinch

Salt & pepper to taste

Chopped mushrooms 1tspn

Milk 10ml

Flour for dusting

PREPARATION:

Prepare mashed potatoes. Pass through a fine sieve. Keep aside. Melt 10gms butter, saute onions, mushrooms. When dry, add to the mashed potatoes. Combine all the ingredients except flour & butter. Divide the mixture into 2 parts.

Shape into round patties. Dust in flour. Refrigerate for 30minutes.

Melt butter in a non-stick pan. Dust the potato patties with flour, shaking off excess flour. Shallow fry on both sides until nicely browned. Serve hot with main dish.