Firni with dates

Ingredients

1 kg milk
250 grams fresh dates
1/2 tin condensed milk
1 cup sugar
1/2 cup rice flour
1 tsp coconut powder
2 drops vanilla essence
1 tsp poppy seeds
Nuts for garnishing

Method

Deseed the dates and mash them in the blender and keep aside. In a pan mix milk, condensed milk and sugar, cook on low flame. In another bowl, mix rice flour in half a cup of milk to make a smooth paste.

When the milk starts boiling add the rice mixture in it, stir continuously so that the mixture does not stick to the pan. Add the mashed dates and sauté on low flame till it reaches the consistency of halwa. Transfer it in a bowl and garnish with poppy seeds and nuts.

With laddo

Ingredients

1/2 kg fresh dates
1/2 cup milk
1 tsp honey
1 tsp butter melted
1 cup coconut powder
1/2 cup almond roughly chopped

Method

Deseed the dates and mash them adding milk, honey and butter. Make balls of either oval or round shape. Roll them in coconut powder and almond powder. Arrange them in a tray and refrigerate to chill. While making balls you can fix a tooth pick in the centre so that it can be easily picked and eaten. This dish does not require cooking.

Date chutney

Ingredients

250 gms dates
250 gms tamarind
¼ tsp salt
½ tsp red chilli powder
½ tsp chat masala
½ tsp all spice powder

Method

Deseed the dates and save the pulp. Soak tamarind in a glass of warm water for an hour and squeeze the juice. In a non-stick pan mix date pulp, tamarind juice and bring to a boil adding salt, chilli powder, chat masala and all spice powder. When it is thick, remove and leave it to cool and store it in glass jar and serve with fried dishes.

Date pudding

Ingredients

250 gms dates, not too hard or too soft
2 tbsp cashew nuts, roughly chopped
2 tbsp pistachios, roughly chopped
2 tbsp honey
1 tbsp icing sugar

Method

Cut the dates into halves. Remove the seed and make holes in the centre for filling. In a bowl, mix cashew nuts, pistachios, honey and icing sugar. Fill this in the centre of the dates. Arrange in a tray and chill before serving.

Source: The Review      
October 25, 2007       

Dosa

Ingredients
11/2 cups dal mash
11/2 cups rice
Salt to taste
Oil as required
Water to make paste

Method

Soak dal and rice for 10-15 minutes. Make a paste by adding water and salt in a blender, which can drop when you pick with finger. Take a non-stick frying pan, using a deep spoon, spread the paste to form a round shape. Pour oil over it, and when it sets, turn it and remove after a little while.

Spicy potatoes

Ingredients
½ kg potatoes
½ cup oil
Few curry leaves
2 onions cut into slices
4-5 green chillies chopped
½ tsp salt
½ tsp turmeric powder
½ cup water

Method

Boil and mash potatoes. Heat oil in a pan, fry curry leaves for a minute and add onions. Add mashed potatoes along with green chillies, salt, turmeric powder and water. Cover the pan and cook on low heat.

Coconut chutney

Ingredients
1 cup fresh coconut chopped
½ cup grams (roasted and ground)
Few curry leaves
2 cups chicken stock
Salt and pepper to taste

Method

Mix chopped fresh coconut and gram powder in chicken stock. Add seasoning. Heat oil and fry curry leaves, sprinkle bighar on the stock.

To serve

Take one dosa, place some potatoes with chutney and roll it. Transfer the prepared potatoes in a small bowl and chutney in another bowl. Serve in a thali.

Beef rolls

Ingredients
½ kg minced meat
3 eggs, boiled and cubed
4 potatoes, boiled and cubed
1 tsp red chilli powder roughly chopped
1 tsp coriander roughly chopped
¼ tsp turmeric powder
Salt to taste
½ tsp all spice powder
1 tsp pepper
2 tsp ginger/garlic paste
2 green chillies slices
1 onion cubes
2 green onion slices
Few mint leaves
Roll strips available in the market
Oil for frying

Method

Boil minced meat with all the spices and cook on low flame till water dries. Add boiled potatoes, eggs and rest of the ingredients. Allow to cool before filling in the strips shaping them into rolls. Heat oil and deep fry till golden brown.

Fruit chat

Ingredients
1 cup melon
1 apple
3 bananas
½ cup grapes
½ cup pomegranate seeds
3 guavas
Orange and lemon juice to taste
½ packet fresh cream
Chat masala to taste
Sugar as required

Method

Peel the fruits and cut into pieces. Wash and drain grapes and pomegranate seeds. In a serving bowl place all the fruits.

Beat cream with sugar and spread it on the fruits, pour orange and lemon juice. Sprinkle chat masala, salt and pepper. Chill in the refrigerator before serving.

Source: The Review      
August 09, 2007       

 Chicken makhani

Ingredients

700gms whole chicken
For the marinade
30gms salt
2-1/2 tsp red chilli powder
1 cup yoghurt
1 cup vinegar
2tbsp ginger/garlic paste

For the gravy
50gms butter
2tbsp ginger/garlic paste
30gms khoya
30gms cashew nuts, ground
500gms tomatoes, blanched, peeled and chopped
8gms turmeric powder
3gms all spices
2 1/2 tsp red chilli powder
1 cup cream

Method

Make slits on the chicken. Rub marinade all over it and keep aside for at least 15 minutes. Put it on the skewer and grill for 15 minutes. Let it rest for 10 minutes and then grill again for 10 minutes. Cut into small pieces and keep aside.

To prepare the gravy, heat butter in a saucepan and sauté ginger/garlic paste on a slow flame until it begins to turn brown. Add khoya and cashew paste. Stir in remaining ingredients except cream and cook for 20 minutes. Stir in cream on low heat to make thick gravy. Add chicken and cook for 10 minutes.

Coconut chicken

Ingredients

150ml chicken stock
25gms coconut cream
1tbsp oil
800gms boneless chicken thigh, cut into thin, long strips
4 spring onions, sliced thinly
4tbsp butter
Juice and rind of a lemon
1 green chilli chopped

Method

Mix together chicken stock and coconut cream until it dissolves. Heat oil in a wok and sauté chicken until it turns golden in colour. Add green chilli and spring onion and cook for three minutes. Add the remaining ingredients and simmer for five minutes, stirring frequently to ensure that it does not stick to the base of the wok. Serve hot.

Chicken and brinjal

Ingredients

2 brinjals, cubed
4 chicken fillets,
cubed
1 lime, cut into segments
8 black
mushrooms
For the marinade
4tbsp oil
2tbsp lime juice
6tbsp chopped coriander leaves
1 clove garlic, chopped
1tsp red chilli powder
Salt and black pepper to taste

Method

Mix all the ingredients and marinate the chicken and brinjals in it for 30 minutes. Thread vegetables, chicken, lime wedges and mushrooms on skewers. Grill in a grill pan till vegetables are slightly charred and chicken is cooked.

Methi chicken

Ingredients

1-1/2kg chicken cut into karahi pieces

For the marinade
1tsp each, ginger and garlic paste
2tsp yoghurt
1tsp red chilli powder
½ tsp cumin powder
Salt to taste

For the gravy
2 cardamoms
1 cinnamon stick
3 green chillies, chopped
½ tsp black cumin seeds
2 cups chopped fenugreek leaves
1 lemon juice
2 onions chopped
2 tomatoes chopped

Method

Mix all the ingredients and marinate the chicken for 30 minutes. Grill in a pre-heated oven till golden brown. For the gravy, roast cardamom, cinnamon, black cumin seeds and chopped onions till golden brown. Add fenugreek leaves and sauté for four minutes. Add tomatoes and chicken and cook till the aroma of the fenugreek leaves comes out. Put lemon juice, garnish with ginger juliennes and serve.

Source: The Review      
July 26, 2007       

Chocolate mousse

Ingredients
1 tbsp cocoa powder
2 drops vanilla essence
3/4th cup fresh cream
1/4th cup milk
1 tbsp gelatine powder
(dissolved in 1/4th cup of water)
2 tbsp butter
3 eggs
4 oz chocolate
6 tbsp castor sugar

Method
Dissolve the cocoa powder in warm milk. Melt butter in a pan and add essence. Fold it with the milk mixture, dissolved gelatine and whipped cream. Freeze and decorate with chocolate syrup.

Biscuit munch

Ingredients
2 packets sweet biscuits
1 can pineapple
2 cups fresh cream
Chocolate syrup

Method
Crush the biscuits coarsely. Arrange half of them in a flat dish. Place pineapple chunks over this layer with enough juice for the biscuits to soak in. Apply fresh cream over it and generously drizzle chocolate syrup on top. Layer the remaining half of the biscuits on it and, again, place pineapples, cream and then the chocolate syrup. Now chill for two to three hours before serving.

Dry dates delight

Ingredients
6 cups dry dates
1 litre milk
3/4th cup castor sugar
1 cup oil
10-12 cardamoms
½ cup khoya
½ cup pistachios and almonds
for garnishing
2 silver leaves for decoration (if desired)

Method
Soak the dry dates in water overnight. Deseed them and soak them in milk for about one and a half hour. Cook on a low flame, stirring occasionally till the milk dries out. Remove them from stove and cool. Mesh in a blender.

Heat oil in a pan and add cardamoms and fry them till it gives off an aroma. Then add dates mixture and sauté on low flame. Add castor sugar, stirring continuously, and cook till all the water dries out. Remove from the stove. After cooling a little, add khoya and mix lightly. Garnish with pistachios, almonds, and silver leaves.

Jelly jewels

Ingredients
2 packets pineapple jelly
2-3 cups water
Food colours red, green and yellow (a pinch of each)
1 bunch grapes
3-4 pineapple slices
2 sliced peaches
½ cup cream for topping

Method
Divide the jelly powder in three parts. Boil water and add one part jelly crystals, dissolving them. Add green food colour and pour into tall glasses filling about one third of the glass. When set, drop some grapes in these.

Boil and dissolve the second part of the jelly crystals. This time, add yellow food colour and pour over the grapes in the glasses. When this is set, add pineapple chunks over it. Dissolve the third jelly part and add red food colour. Pour over the pineapple chunks in the glasses. When this is set, top it with a swirl of cream and peach slices.

Walnut surprise

Ingredients
1 can of condensed milk
3/4th cup walnut (coarsely chopped)
15 walnut halves for decoration
1 cup biscuits
600 gms fresh cream (whipped and chilled)

Method
Boil the sealed can of condensed milk for four hours in plain water. Make sure the can is completely immersed in water. Cool and refrigerate. (This should preferably be done a day before cooking). Now, open the can and take out the caramelised milk in a bowl and fold in the whipped cream gently.

Also, fold in your coarsely chopped walnuts and refrigerate for at least half an hour. Just before serving, fold in the crushed biscuits. Serve in a bowl with swirls of fresh cream and walnut halves.

Source: The Review      
July 5, 2007       

Mango falooda
Ingredients
1/2 kg mangoes
1/2 litre milk
5 tbsp sugar
2 tbsp custard powder
100 gms fresh cream (optional)


Method
Peel and cut the mangoes into small pieces and squeeze out the pulp from the seeds. Put aside. Boil milk and sugar together. In a separate bowl mix the custard powder in a little cold milk, ensuring no lumps are formed. Slowly, add to the milk mixture, stirring constantly.

Turn the heat to low and cook the custard until thick. Remove from heat and cool. Carefully mix the mangoes and cream in the custard but don’t blend too much, ensuring that the mango pieces should not break. Chill at this point or after pouring into tall serving glasses. Garnish with mango pieces.

Easy mango ice cream
Ingredients
1.5 kg mango pulp
2 tins of condensed milk
2 packets of fresh cream
1.5 litre milk

Method
Put all the ingredients in a food processor and blend thoroughly. Pour in a freezer container, cover and freeze for six hours. After taking it out, mix it again using a hand beater or spoon so that the ice crystals disappear and freeze again. Serve when set.

Classic mango ice cream
Ingredients
1 litre milk
2 1/2 tsp cornflour
1 tsp gelatin
3/4 cup sugar
1 cup fresh cream
1 tsp mango essence
1/2 cup cold milk (additional)
1 cup mango pulp
1/2 cup fresh beaten cream
1/4 cup ground sugar

Method
Boil milk for 10 minutes, stirring occasionally. Mix cornflour in half a cup of cold milk and keep aside. Add sugar to milk and stir. Then, add cornflour paste very slowly, stirring continuously. Boil for five minutes and take it off. Sprinkle gelatin over three tbsp water in a small pan. Allow to soak for five minutes and warm over gentle heat, till dissolved. Do not bring it to a boil.

When the boiled milk cools a little, add gelatin solution and mix well. Cool before freezing in a bowl. When it is set, remove from freezer and beat until it is soft and creamy. Add one cup cream with essence and beat. Now add the mango pulp, half cup beaten cream and ground sugar. Transfer back to container and freeze till well set. Serve when set.

Mango lassi

Ingredients
1 ripe mango
2 cups fresh yoghurt chilled
1/4 tsp cardamom powder
3 tbsp sugar

Method
Peel and seed the mango, keep the pulp aside. In a blender, add all the ingredients and mix till smooth. Serve chilled, add crushed ice if desired.

Mango kulfi
Ingredients
1 can sweetened condensed milk
1 can evaporated milk
1 packet cream
Pulp of 2 mangoes
Pistachio, powdered, optional

Method
In a bowl, mix condensed milk, evaporated milk, cream and mango pulp with a hand beater till smooth. Add powdered pistachio if you like. Freeze in serving cups or kulfi moulds. Serve when set.

Source: The Review      
June 28, 2007       

Almond chicken

Ingredients
1 chicken cut into karahi pieces
½ cup oil
15 almonds blanched and ground
1 cup curd
1 tbsp ginger/garlic paste
5 green chillies chopped
Salt to taste

Method
Heat oil in a pan, add the chicken pieces and fry a little. Add ginger/garlic paste, green chillies, water and salt in the pan and cook on slow flame for 15 minutes. Add curd and almonds, stir well and cook till the gravy is thick. Serve with nan.

Chicken curry

Ingredients
1 chicken cut into karahi pieces
1 onion
7 tbsp oil
1 tbsp ginger/garlic paste
1 stick of cinnamon
4 cloves
2 cardamoms
6 black pepper seeds
Few curry leaves
1 tsp coriander powder
2 tsp chilli powder
1 tsp turmeric powder
1 tsp salt
1 tomato cut into cubes
½ cup curd
½ cup ground almonds
1 cup water

Method
Heat oil and fry the onion till light golden. Add ginger/garlic paste, curry leaves, cinnamon, cardamom, cloves and pepper till light golden. Then add chilli powder, turmeric, coriander powder and water.

Add chicken, tomatoes, salt and sauté with the spices for six minutes. Cover and leave to simmer on low flame till the chicken is tender. Lastly add curd and ground almond. Bring to a boil and serve with nan.

Beef chilli

Ingredients
½ kg boneless beef undercut, thinly sliced
1 tbsp Soya sauce
1 egg
1 tsp cornflour
1 onion, sliced
2-tsp garlic, chopped
2 green chillies
1 spring onion, sliced
½ cup beef stock
2 tbsp vinegar
Salt to taste
White pepper to taste
Sugar to taste
Oil for frying

Method
Marinate beef with half teaspoon Soya sauce, egg, cornflour, salt and pepper for an hour. Heat oil in a wok and deep fry the beef till golden brown. Drain the pieces and keep aside. In another pan, fry onion and garlic. Add green chillies, vinegar, half tsp Soya sauce and stock.

After 10 minutes add the fried beef, salt, pepper and sugar and cook till it is done. Add spring onion and remove from flame. Serve hot.

Fruit fool

Ingredients
2 bananas (blended)
2 chickos, cut into cubes
1 apple, cut into cubes
½ cup grapes
2tbsp lime juice
2 egg whites
½ tsp vanilla essence
2tbsp custard powder
½ litre milk
4 tbsp sugar
Chocolate flakes for garnishing

Method
Make custard and cool. In another bowl, place chicko, apple and grapes and toss them in lime juice. In a separate bowl, whisk egg whites until stiff and gently fold in the custard and vanilla essence until well mixed.

In tall glasses, alternately layer the chopped fruit, banana puree and custard mixture, finishing with custard on top. Chill in the refrigerator for 20 minutes. Decorate with chocolate flakes and serve.

Source: The Review      
June 13, 2007       

Yummy cheese omelette
Ingredients
1/4 tsp black pepper
1 onion
1 tbsp milk
1 tomato, chopped
1 potato, boiled and cubed
1 green chilli, finely chopped
1–2 cheese slices
2 eggs
Salt to taste
Oil for frying
A pinch of red chilli powder




Method
Beat the eggs with salt, black pepper, chilli powder and milk. Keep aside. Heat oil in a pan, fry onions and add vegetables. Fry till tender.

Pour the egg mixture in the pan with vegetables and spread evenly. Sprinkle chopped cheese slices on the omelette and cook for two minutes. Turn over to cook the other side. Fold and serve hot

Omelette with stir-fried noodles

Ingredients
1/4 tsp oregano
1/4 tsp black pepper powder
1 tsp coriander
1 green chilli, sliced
1 tsp garlic, chopped
2 tbsp oil
2 tsp Chinese salt
2 tsp Soya sauce
2 tbsp mushroom, sliced
2 tbsp capsicum, finely chopped
3 eggs
3 tbsp carrot, sliced
3 tbsp cucumber, sliced
180 gms noodles, boiled

Method
Beat eggs in a bowl; add salt, pepper, oregano and coriander and mix. Add a little oil in a frying pan, pour the egg mixture and cook. Remove and keep aside.

In the same pan add some more oil, then add carrot, cucumber, mushroom, Soya sauce and capsicum and fry for a couple of minutes. Now add green chillies, Chinese salt, salt, pepper, ginger, garlic and fry for a minute, add noodles and mix. Remove and place it in a plate. Make a roll of the omelette, cut and arrange on the noodles. Serve hot.

Cheese toast
Ingredients
1/2 tsp chilli powder
1/2 tsp mustard paste
1/2 tsp black pepper powder
2 tsp flour
4 eggs
50 gms butter, softened
350 gms cheddar cheese, grated
Salt to taste
Bread slices

Method
Mix all the ingredients together except the bread. Put the mixture into a blender and make into a thick paste. Cut out the ends of the bread slices and cut into any shape or size desired, provided the size is not too large or small.

Spread the paste on one side of it well and set on a tray and freeze. Do not fry fresh as the mixture needs to solidify somewhat to stick to the slices while frying. Take out from the freezer five minutes before frying. Fry the underside (bread) first in hot oil. Then flip over and fry with the heat turned low. Serve hot. It can be kept in the fridge overnight and fried in the morning at breakfast.

Baked French toast
Ingredients
1/2 cup cream
1 cup sugar
1 tsp nutmeg
1 tsp cinnamon
 loaf of French bread
2 cups milk
2 tsp vanilla
3 tbsp butter
8 eggs

Method
Butter a 9x13 baking dish. Cut French bread slices diagonally and place in the baking pan. In a large bowl, beat together eggs, one and a half cups of milk, cream, nutmeg, vanilla and cinnamon. Pour over bread, cover and refrigerate overnight.

In the morning, heat butter, half a cup of milk and sugar till they form bubbles. Pour over bread and bake at 350 degrees for 35 minutes. Cut pieces and serve hot.

Source: The Review      
May 31, 2007       

Vanilla milkshake

Ingredients
1 teaspoon vanilla essence
2 cups milk, chilled
2 cups vanilla ice cream
Whipped cream for dressing
Crushed ice

Method
Put the vanilla ice cream, essence, milk and about half cup crushed ice in a blender. Mix well but don’t over blend. Pour into tall glasses, add some more crushed ice if desired and garnish with a little whipped cream. You can use other flavours of ice cream in place of vanilla and have as many flavours as you like.

Chocolate cooler

Ingredients
1/2 cup water
1/2 cup yoghurt
1 tbsp cocoa powder
1½ litre milk
4 scoops chocolate ice cream
Sugar to taste
Chocolate for garnishing

Method
Pour half a cup of milk in a pan and cook on medium flame. Add cocoa powder while stirring and mix well, then remove from heat and cool.

Pour the cooled cocoa milk into a jug and whisk in the remaining milk, yoghurt and water. Pour the mixture into glasses and top each one with a scoop of ice cream. Cut small pieces or flakes of any hard milk chocolate and garnish. Ice can also be added but before adding the chocolate ice cream and pieces. Decorate with mint leaves and chocolate pieces. Serve immediately.

Mango tango

Ingredients
1 tsp salt
2 raw mangoes (kairi), 250gms approx
4 glasses of water
4 pinches black salt
5 tbsp ground sugar

Method
Wash and roast whole mangoes in a pan. When the skin gets a little charred and its pulp soft, remove from heat. Cool, remove skin and seed, and mash the pulp well.

In a blender add all the ingredients and mix well till the pulp is well blended. Chill and serve in tall glasses with ice cubes.

Pineapple slush

Ingredients
1/4 tsp pineapple essence
1/2 tsp salt
1/2 cup sugar
1 small pineapple can
1 cup pineapple jelly
2 glasses water
10-12 crushed ice cubes
Few drops of yellow food colour (optional)

Method
Mix pineapple pieces with syrup, sugar, salt, essence, food colour and water in a blender. Add half the jelly and mix for a couple of seconds. Chill this if you want a very cold

drink or pour the mixture in the glasses, add jelly chunks and crushed ice and decorate with a piece of pineapple fixed on the rim of the glass. The mixture makes about four glasses.

Papaya chiller

Ingredients
1 pinch pepper powder
1 cup fresh ripe papaya, chopped
2 tsp sugar
2 cups water
Ice cubes

Method
Just before serving, blend chilled papaya and water well and pour in glasses, add ice cubes and serve immediately.

Tropical delight

Ingredients
1 cup orange squash
2 cups pineapple juice
Juice of 1 lime

Method
Fill the glass with ice cubes. Pour orange squash and few drops of lime juice and finally pineapple juice. Garnish with lime peel.

Watermelon and mint magic

Ingredients
1/4 tsp fresh mint leaves, finely chopped
1 tsp lime juice
2 cups water
2 cups liquefied watermelon pulp
4 tsp sugar
4 thin slices of watermelon for garnish
Crushed ice

Method
Mix in pulp, sugar, water and lime juice in a blender. Add mint leaves and stir. Pour into glasses, serve with crushed ice and garnish with a thin slice of watermelon.

Source: The Review      
May 10, 2007       

Pineapple with lemon custard

Ingredients
1 pineapple tin
½ litre milk
1 tsp cardamom powder
2 tbsp lemon-flavoured custard powder
Sugar to taste




Method
Make custard with custard powder and milk. Add sugar and cardamom. Drain and chop pineapples and serve with chilled custard.

Kheer with oranges

Ingredients
½ litre milk
4-5 tbsp sweetened condensed milk
Sugar to taste
2 tbsp rice
½ tsp nutmeg powder
5 sweet oranges



Method
Simmer milk with rice till thick. When rice is cooked, add condensed milk and sugar to taste. Cool completely. Arrange segments of oranges in six glasses and pour kheer over them. Garnish with nutmeg and chill before serving.

Ice bis cream

Ingredients
1 pkt orange jelly
1 pkt lemon jelly
½ litre vanilla ice cream
1 cup any seasonal fruits
½ pkt salty biscuits
½ pkt sweet biscuits

Method
Crush and spread biscuits in a transparent dish. Prepare jellies, cool and mix in vanilla ice cream. Liquidise properly. Pour half the mixture on the biscuits and then put any chopped fruit on it. Add the remaining ice cream mixture and freeze. Decorate with jelly crystals.

Orange soufflé

Ingredients
1 pkt orange jelly
1 cup orange juice
¾ cup water to dissolve jelly
1 tin unsweetened condensed milk
4 oz cream
1 tsp sugar
¼ cup orange pulp

Method
Dissolve jelly in warm water, cool and add juice in it. Beat milk and add jelly mixture while stirring continuously. Add cream, sugar and orange pulp. Allow it to set in a refrigerator. Decorate with orange slices and serve.

Source: The Review      
April 26, 2007       

Dilpasand korma

Ingredients
1/2 kg mutton
1/2 cup coconut paste
1/2 tsp cumin seeds
1/2 tsp turmeric powder
1 cinnamon stick
1 pinch nutmeg powder
1 tsp red chilli powder

1 tbsp garlic-ginger paste
1 cup onions, finely chopped
1 tsp roasted coriander powder
2 tbsp poppy seed paste
3 bay leaves
4 green cardamoms
4 tbsp oil
6 cloves
Salt to taste

Method
Dry roast the cloves, cardamom, nutmeg powder, cumin seeds, cinnamon stick and grind into a fine paste. In a pan or a pressure cooker, heat oil and add bay leaves and chopped onions to it. Once the onions are golden-brown, add the ginger-garlic paste, mutton pieces and fry for a while. Now add grounded masala paste, turmeric powder, red chilli powder and some water. Sprinkle salt, cover the pan and cook for a while. Once the mutton is tender, add the poppy seed paste, coconut paste and coriander powder. Add more water if the gravy is too dry, and cook on low heat for another 10 minutes. Serve hot.

Shahi chicken korma

Ingredients
1/2 cup oil
1 cardamom
1 tsp chilli powder
1 kg chicken pieces
1 tsp coriander powder
1 pinch nutmeg (jaifal)
2 tbsp garlic-ginger paste
4 green cardamoms
5 tbsp yoghurt
5 onions, medium-sized
8 cloves
10 whole black peppers
Salt to taste
A few drops of khewra essence

Method
Slice the onions finely and fry on low flame till they are golden-brown. Remove the fried onion from the oil and keep aside. Now add all the spices, except nutmeg and yoghurt, in the oil and add a little water to prevent burning. Mix well. Add the chicken pieces and fry for a couple of minutes on high flame.

Add about a cup of water, or as much as needed, and cover. Now crush the fried onions and mix with yoghurt, and add to the chicken. Mix well, cover and cook at medium flame till the chicken is done. Add a little water if the gravy is too dry. Just before taking off the heat, add a pinch of nutmeg and a few drops of khewra essence. Garnish with finely cut ginger and coriander leaves. Serve hot with naan.

With shrimps
Ingredients
1 tbsp oil
1 cinnamon stick
1 tsp chilli powder
1 tsp all spice powder
1 tbsp garlic-ginger, crushed
1 tsp Kashmiri chilli powder
2 tbsp tomato puree
3 cups water
3 tbsp yoghurt
4 cardamom pods
4 tbsp fresh cream
15 large shrimps, peeled
and de-veined
Salt to taste

Method
Wash and drain shrimps, and if using frozen shrimps, drain them, too. Mix yoghurt, Kashmiri chilli powder, all spice powder, tomato puree, cream, chilli powder and water in a large bowl. Add salt to taste and put aside.

Heat oil in a pan and add garlic, ginger, cinnamon and cardamoms. Sauté on low heat for a while and add the spice mixture. Bring to a boil stirring once in a while. Add shrimps and cook till pink and firm, stirring constantly and until the sauce starts to thicken. Serve hot with naan or rice.

Shahi mutton
Ingredients
1/2 tsp Kashmiri chilli
1 tsp salt
1 cinnamon stick
1kg mutton, cubed
1 tsp ground cardamom
1 1/4 cups cream
2 tbsp ginger, chopped and peeled
2 tsp cumin seeds
2/3 cup vegetable oil
3 onions, chopped
5 tbsp almonds, blanched
6 tbsp water
6 whole cloves
8 cloves garlic, peeled

Method
In a blender or food processor, combine garlic, water, almonds and ginger and make a smooth paste. Keep aside.

In a pan or a pressure cooker heat oil and add cardamom, whole cloves and cinnamon stick. Stir and then add chopped onions and cook till they are light brown. Lower flame and add the paste. Fry, stirring for a couple of minutes, add the meat and fry five to 10 minutes. Now add about two cups of water, cumin seeds, Kashmiri pepper and salt. Mix well, cover and cook at medium heat till the meat is tender. About half way through the cooking, lower the flame and add cream. Mix well, cover and cook till the meat is tender and the oil comes on top.

A few drops of korma essence can be added to enhance the flavour. Serve hot with naan or rice.

Source: The Review      
April 19, 2007       

Chicken rolls

Ingredients
1/2 kg boneless chicken
1 lemon
1 tomato, chopped
1 tbsp tikka masala
1-2 parathas
2 tsp ginger and garlic paste
-3 green onions, chopped

2-3 green chillies, chopped
Cheddar cheese
For green chutney
Grind a few coriander and mint leaves with green chillies and salt to taste.

Method
Marinate chicken in ginger-garlic paste, lime and tikka masala for two to three hours. Boil till it becomes tender and smoke it with a coal. Add chopped green onions, green chillies, tomato pieces and green chutney for paratha filling.

Half-cook the paratha and roll in the prepared mixture. Sprinkle grated cheddar cheese and bake till golden brown.

With white sauce and corns
Ingredients
1/4 cup cheddar cheese
1/2 tin sweet corns
1/2 cup chicken stock
1 tsp flour
1 tbsp oil
1 tsp black pepper
1 kg chicken
1 capsicum, chopped
1-2 lemon
2 tbsp green masala
Salt to taste

Method
Boil chicken in green masala and a little salt, leaving half a cup of chicken stock. Heat oil and add flour and chicken stock stirring continuously. Add corns, chopped capsicum and chicken. Add grated cheddar cheese and allow it to simmer for a while. Add salt, pepper and lime to taste.

Chicken steak
Ingredients
1 tsp black pepper
1 tsp mustard powder
1½ tbsp honey
1-2 lemons
2 tbsp Soya sauce
2-3 salad leaves
2-3 tbsp white vinegar
3-4 tbsp oil
3-4 small onions
6-7 pieces chicken steak
Salt to taste

Method
Marinate chicken steak in vinegar, Soya sauce, mustard powder, black pepper and salt for three to four hours. Heat oil in a pan and fry the steak on low flame.

Heat oil, fry onions, salt, honey and lemon juice. Pour the sauce over steaks and serve with salad leaves.

Chicken nuggets
Ingredients
1/2 kg boneless chicken
1 egg
1 tsp sugar
1 tbsp flour
1 tbsp cornflour
1 tsp black pepper
1 tsp white pepper
Salt to taste
Oil for frying


Method
Mix all the ingredients and roll in breadcrumbs. Deep fry and serve with French fries.

Source: The Review      
April 5, 2007       

Ingredients:

Bring water to a boil and cook carrot strips until slightly tender. Add pineapple pieces and cook for one minute. Stir in sugar, vinegar and Soya sauce. Cover and simmer for two minutes.

Heat oil in a separate pan, and gently fry capsicum strips for a minute, add spring onions, chopped or powdered ginger and fry for a further two minutes.

Add fried mixture to carrot mixture in a saucepan. Blend cornflour to a smooth paste with a little cold water and stir into the mixture. Bring it to a boil, stirring continuously until the sauce thickens. Simmer for two minutes. Season with salt and pepper. The sauce can be served with grilled/fried fish, chicken and meat balls.

Source: The Review      
March 22, 2007       

Ingredients:

1/2 cup flour
1/2 tsp Chinese salt
2 tbsp cornflour
2 tbsp spring onions, chopped
2 tbsp Soya sauce
3 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:

Cut the paneer into square pieces. Marinate the pieces with salt and two teaspoons of ginger-garlic paste and keep aside for 10 minutes. Mix cornflour, flour, egg white, ginger-garlic paste, salt in a bowl and make a batter using little water. Dip the paneer pieces in this batter and fry in hot oil until they turn golden.

In another pan heat oil and fry the chopped garlic cloves. 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. Take three teaspoons of cornflour and half a cup of water and mix well. Add this to the boiling mixture and cook well until the sauce thickens. Add coriander leaves and serve hot.

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 cornflour
1 tsp Soya sauce
1 tsp sugar
1 tbsp tomato ketchup

Method:

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

Heat oil in a pan and fry the marinated chicken until it is tender. Remove and keep aside. In the same pan add Soya sauce, sugar, chicken stock, tomato ketchup, salt and pepper. Bring to a boil, stirring constantly. Add the chicken pieces and let it simmer until it becomes a thick sauce. Transfer to a serving dish and serve hot with Chinese egg fried rice

Ingredients:

1/2 kg fish fillets
1/2 tsp Chinese salt
1 egg, beaten
2 tbsp cornflour
2 tbsp lemon juice
2 tbsp ginger-garlic paste
2 tbsp tomato sauce/puree
3 green chillies, chopped
4 tsp Soya sauce
4 garlic cloves, finely chopped
4 tbsp flour
A pinch of black pepper powder
Salt to taste
Oil for frying
Few sprigs of coriander leaves, chopped

Method:

Clean and wash the fish fillets. Drain. Apply salt, pepper powder, lemon juice to the fish pieces and marinate for 10 minutes. Mix cornflour, flour, beaten egg, salt and ginger-garlic paste with little water and make a batter. Apply this batter well to the fish pieces and fry in hot oil until golden brown. Keep aside.

Heat oil in another pan and fry chopped garlic and green chillies. Also add tomato sauce, Soya sauce and fried fish pieces. Stir well to coat the pieces with the Soya sauce mixture. Now add a cup of water and simmer until all the water is evaporated. Sprinkle Chinese salt, chopped coriander leaves and serve hot.

Ingredients:

1/2 cup onion pieces
1/2 cup capsicum pieces
1/2 tsp chilli paste
1 tsp green chillies
1 tsp ginger-garlic paste
2 tbsp Soya sauce
2 cups cauliflower pieces
Salt
Chinese salt
Oil for frying

Method:

Partially boil cauliflower and capsicum, then drain. Sprinkle some cornflour on cauliflower and deep fry in hot oil. Heat oil and add ginger-garlic paste and fry. Then add onion, chillies and capsicum and fry for two minutes. Add chilli paste, Soya sauce, salt, pepper and Chinese salt and let it simmer for a minute or so. Now add the cauliflower, stir fry and remove. Garnish with coriander leaves.

Source: The Review      
February 22, 2007       

Chicken with pineapple

Ingredients
1/2 cup pineapple juice
1/2 cup pineapple pieces
1/2 cup cornflour
1 cup chicken stock
1 tsp Chinese salt
2 tsp sugar

2 capsicums, sliced
2-3 tbsp oil
250gms chicken, cubed
Salt and pepper to taste

Method
Marinate chicken with salt, pepper and Chinese salt. Heat oil in a pan, fry capsicums, remove and keep aside. In the same oil, fry chicken.

For sauce
Mix cornflour with one cup of water, add pineapple juice and sugar and boil. While boiling, mix chicken

stock and continue to boil till it becomes thick. In a bowl transfer the chicken and capsicum slices, add the sauce and garnish with pineapple pieces.

With lemon pieces
Ingredients
1 cup oil
1 chicken, cut into12 pieces
3 lemons, cut into 12 pieces
3 small onions, cut into 12 pieces
4 green chillies
Salt and pepper to taste

Method
Heat oil in a wok and fry chicken till water evaporates and the colour changes. Add lemon pieces along with the other ingredients. Stir and cover the pan. Cook on low heat till the lemon and chicken are tender. Transfer in a bowl and garnish with ginger slices.

Sour and spicy chicken
Ingredients
1 kg chicken
1 kg tomatoes
1 cup oil
2 tsp ginger and garlic paste
2 tsp cumin powder
4 tsp green chillies paste
Salt to taste

Method
Cut the chicken into karahi pieces and the tomatoes into cubes. Heat oil in a deep frying pan and add tomatoes to make a purée. Add chicken and cook on low heat. When chicken is mixed well in the purée, add the remaining spices and make a gravy. Serve hot with nan and salad.


With rainbow vegetables
Ingredients
1/2 kg boneless chicken, cubed
1/2 cup beans seeds
1/2 cup peas
1/2 cup capsicum, cubed
1/2 cup potatoes, cubed
1/2 cup tomatoes, cubed
1/2 cup spinach, cut lengthwise
1/2 tsp of cardamom seeds
1 cup oil
1 tsp garlic paste
2 tsp red chilli powder
2 tsp coriander seeds, roughly ground
A pinch of turmeric powder
A handful of coriander leaves
Paste of 2 onions
Salt to taste

Method
Fry chicken and onion paste in oil, add all the vegetables and stir-fry adding spices and a cup of water. Cover the pan and cook. Add spinach in the end and cook for five more minutes. Garnish with coriander leaves. Serve hot with rice.

Source: The Review      
January 25, 2007       

Spicy mutton leg roast

Ingredients

1/2 cup cooking oil
1/2 mace (javitri) powder
1 tbsp green chilli paste
1 tsp all spice powder
1 lamb leg
2 tbsp raw papaya paste
2 tbsp ginger paste
2 tbsp garlic paste
2 tbsp onion paste
2 tsp red chilli powder
Salt to taste
Juice of two large lemons
Chat masala for garnishing

Method

Prick the leg all over with a fork. Make a paste of all the ingredients except oil, and marinade the leg in it. Set aside for at least two hours. Place the meat on a baking tray with four cups of water. Bake in an oven at 350ºF for one and a half hours turning the leg two or three times to ensure it cooks evenly. Rub oil all over the leg and grill till well done. Garnish with onion rings and sliced tomato. Sprinkle some chat masala and serve hot.

Baked mutton leg

Ingredients

1 mutton leg
1 tbsp vinegar
1 tbsp green chillies paste
1 tsp Kashmiri chilli powder
2 eggs, boiled
2 tsp black pepper
2 capsicums, finely cut into rings
2 tbsp ginger paste
2 tbsp raw papaya paste
2 tsp all spice powder
2 tsp red chilli powder
4 large onions, finely chopped
4 tbsps cooking oil
6 small potatoes, finely chopped
Salt to taste

Method

Prick the meat all over with a fork. Make a paste of all the ingredients except eggs, onion, capsicums and potatoes. Rub the paste all over the leg and leave it to marinate in the refrigerator for six hours. Oil a baking dish and put the leg with the marinated mixture. Spread the vegetables evenly on the dish.

Bake at medium heat for about an hour in a pre-heated oven. Add half a cup of water if it starts to burn. To serve, place in a serving dish with the vegetables and marinade. Garnish with slices of boiled eggs.

Raan dumpukht

Ingredients

1/4 cup grated cheese
1 leg of lamb/mutton
1 tsp black cumin
1 tsp all spice powder
1 tsp red chilli powder
2 tbsp garlic paste
2 tbsp ginger paste
2 tbsp oil for frying
2 tsp coriander leaves
2 tsp green chillies, chopped
2 tsp coriander leaves
2 tsp mint leaves
2 tbsp raisins, chopped
2 tbsp, almonds, blanched and
chopped
2 capsicums, cut into rings
2 onions, cut into rings
3 tbsp vinegar
4 medium onions, finely chopped
100 gm butter
Salt to taste
Juice of a large lemon

Method

Remove the thigh bone from the leg piece. Marinade the meat in a mixture of red chilli powder, salt, ginger and garlic paste and half of the vinegar. Refrigerate for a few hours. Mix chopped onions, raisins, almonds, green chillies, coriander and mint leaves. Add grated cheese and black cumin. Stuff the leg with this mixture.

Sew the open end of the leg with a needle and thread. Prick the leg with a fork. Arrange the leg in a big baking tray that has been oiled. Pour over the remaining vinegar and melted butter, also sprinkle all spice powder over it. Cover with aluminium foil.

Roast in a pre-heated oven for one and a half hours at 350ºF. Heat oil in a pan and fry onion and capsicum rings lightly. To serve, garnish with onion and capsicum rings. Squeeze lemon juice on top.

Source: The Review      
December 28, 2006       

Spicy baked fish

Ingredients:

1/2 tsp chilli powder
1/3 kg fish, skinned
3/4 cup yoghurt
1 tbsp lemon juice
1 tbsp garlic, crushed
1 tsp coriander, ground
2 tsp all spice powder
Salt and pepper to taste
Lemon wedges
Mint leaves for garnish, chopped

Method:

Rinse fish, set aside in a strainer to dry and place in a shallow non-metal dish. Sprinkle salt and pepper. Mix together yoghurt, coriander, chilli powder, garlic paste and lemon juice. Rub it well on the fish, cover and refrigerate for a couple of hours. Oil a baking dish and put the marinated fish in it. Place in a pre-heated oven and cook for about 15 minutes on medium heat. Check to see if the fish is done, if it is not then leave for five more minutes. Serve hot, garnished with lemon wedges and chopped mint leaves.

Source: The Review      
December 14, 2006       

 Chocolate fruit sundae

Ingredients
1 apple, cubed
1 tbsp icing sugar
1/2 cup grapes
2 bananas, sliced
2/3 cup fresh cream
2-1/2 cup chocolate ice cream
2-1/2 cup vanilla ice cream
Chocolate cake
Almonds and chestnuts, crushed
Milk chocolate, broken in small pieces

Method
Whip icing sugar and cream until the mixture is thick and forms a shape. Place a spoonful of bananas, apples and grapes in four sundae glasses. Add a layer of ice cream, chocolate cake, whipped cream, almonds, chestnuts and chocolate pieces; continue till the glasses are full. Put in the freezer for 10 minutes, serve with chocolate sauce.
 

Banana shortcake

Ingredients
5 cups vanilla ice cream
6 shortcakes
6 bananas, sliced
Chocolate sauce

Method
Using a knife, trim the edges of the shortcake and level the base. Place one-third of the ice cream and banana on top; spread them evenly to make a levelled base. Add another layer of shortcake, ice cream and bananas. Chill in the freezer and top with chocolate sauce.
 

Fruit trifle

Ingredients
1 tin of mixed fruit
1-1/4 cup fresh cream
2 cup vanilla custard
4 tbsp orange juice
4 ounces apple jam
6 ounces sponge cake, cubed
Almonds, toasted and sliced
For vanilla custard
1/2 litre milk
2 tbsp custard powder
4 tbsp sugar

Method
For vanilla custard, take two tablespoons of custard powder in a bowl and mix in some milk. Mix sugar in the remaining milk. Bring to a boil while stirring continuously. Add custard mix to the milk.

Spread half of the cake pieces on the bottom of a serving bowl. Dilute the jam with orange juice and spread the mixture evenly on cake cubes. Spread a layer of mixed fruits on the cake. Pour half of the custard over the fruits and cake. Repeat the layers of moistened cake, jam, fruits and custard. Cover and chill for at least two hours.

Before serving, spread whipped cream evenly on top. Top with toasted, sliced almonds and mixed fruits.

Source: The Review      
October 19, 2006       

Chicken wings

Ingredients
1/2 kg chicken wings
1/2 tsp black pepper
1 tsp salt
1 tsp white pepper
1 tsp garlic paste
1 tbsp Soya sauce
1 ½ tbsp hot peri peri sauce
2 tbsp lemon juice
2 tbsp cornflour

For hot peri peri sauce
1 tsp salt
1 tsp garlic paste
1/2 cup oil
1/2 cup white vinegar
2 tbsp lemon juice
2 tbsp red chilli powder
4-5 whole red chillies
6 Kashmiri chillies

For the sauce
Soak Kashmiri chillies, whole red chillies and red chilli powder in one cup of water overnight. Place all the ingredients in a blender and blend well for about five minutes. Refrigerate in an airtight container.

Method
Marinate chicken wings with all the above ingredients for two to three hours. Deep fry for 15-20 minutes.



Fried prawns

Ingredients
1/2 kg prawns
1 tsp black pepper
1 tbsp flour
1 egg
1 ½ tsp red chilli powder
2 tbsp cornflour
Salt to taste
Pinch of baking powder

Method
Soak prawns in salt for an hour to remove the smell. Make a paste of all the ingredients and add prawns to it. Marinate the prawns for a while and then deep fry. Serve with tomato ketchup.


Mayo rolls

Ingredients
1/2 kg cucumber, grated
1/2 tsp mustard powder
1 medium bottle mayonnaise
2 dozen dinner rolls
8 oz hunter beef
8 oz butter
Salt and pepper to taste

Method
Make a paste of all the ingredients and thickly spread on the halved dinner rolls. Put in refrigerator. Before serving leave them at room temperature for five to ten minutes.

Source: The Review      
October 05, 2006       

Baked

Ingredients
1/2 tsp paprika
1 tbsp oil
1 tbsp brown sugar
2 tbsp lemon juice
3 tbsp poppy seed
4 tbsp butter, melted
4 tbsp chicken tikka masala
8 chicken pieces
Salt and white pepper to taste


Method
Arrange the chicken pieces in a baking tray. In a bowl, mix together butter, chicken tikka masala, lemon juice, sugar, paprika, salt and white pepper. Brush the mixture over the upper surface of the chicken pieces and bake in a preheated oven at 400°f for 15 minutes. Remove the tray from the oven and carefully turn the chicken pieces over. Coat the upper surface of the chicken with the remaining mixture, sprinkle poppy seeds and return to the oven for a further 15 minutes till it becomes tender. Serve with French fries.

Chicken rolls
Ingredients
1 cup coriander leaves
1 garlic clove, crushed
1 tbsp lemon juice
2 tbsp almonds
4 chicken breast halves, boneless
4 green chillies, chopped
Salt and white pepper to taste

Method
Flatten the chicken breast with a rolling pin. Put coriander, green chillies, lemon juice and almonds in a food processor and blend well. Then add garlic, salt and white pepper. Spread the coriander mixture over chicken breasts and roll up from one end to enclose the filling. Wrap the chicken roll tightly in foil so it holds its shape, seal the ends well. Place the chicken rolls in a steamer and cook for 10 minutes, or until tender. Slice the rolls and serve with tomato ketchup.

With minced filling
Ingredients
Butter for greasing
6 chicken breast halves,boneless

Minced filling
1 tsp red chilli powder
1 egg
2 spring onion, very finely chopped
2 tbsp coriander leaves, chopped
2 tbsp bread crumbs
8 tbsp mutton, minced
Salt and white pepper to taste

Method
Grease six pieces of foil large enough to enclose each chicken piece and lightly grease the baking tray. Place all the filling ingredients into a mixing bowl and blend together thoroughly with a spoon. Cut a pocket in each chicken piece with a sharp knife and fill with minced filling. Wrap each chicken piece in foil and place the pieces on a greased baking tray. Bake in a preheated oven at 400°f for 30 minutes. Carefully remove the foil from around the chicken pieces. Slice them very finely and serve with French fries.

Special tikka

Ingredients
1/2 cup yoghurt
1/2 onion, chopped
1 tbsp ginger/garlic paste
1 chicken, cut into 8 pieces
1 tsp salt
1 tbsp oil
2 tbsp lime juice
2 tbsp coriander seeds
2 tsp turmeric powder
2 tsp all spices
3 red chillies, dried

Method
Grind together chillies, coriander seeds, turmeric, all spices, ginger/garlic paste, onion, lime juice and salt. On a slow flame heat a frying pan and add the spice mixture. Stir for about two minutes and cool. In a bowl, mix well yoghurt, oil and the spice mixture to make marinade.

Make three cuts in each chicken piece. Marinate the chicken for at least four hours. Wrap the pieces in foil, sealing well so that the juices don’t escape. Cook the chicken pieces over a very hot barbecue grill for about 15 minutes. Remove the foil with tongs and grill the chicken for five minutes and serve.

Source: The Review      
August 31, 2006       

Chocolate chip cake

Ingredients

1 oz cocoa powder
1 tsp baking powder
3 oz flour
4 eggs
4 oz sugar
For icing
1 packet cream
2 tbsp cocoa powder
4 tbsp castor sugar
Chocolate chips

Method

Beat eggs and sugar for 10 minutes. Gently fold in the sieved flour, baking powder and cocoa powder. Grease pan with butter and pour the mixture in it. Bake in a pre-heated oven for 20-25 minutes at 180°c.

For icing

Beat cream and add castor sugar and melted cocoa powder. Cut the cake in half when cool horizontally, and spread the cream on one half. Sprinkle chocolate chips and cover the cake with the other half. Cream the side and top of the cake. Decorate with whipped cream and remaining chocolate chips.

Black forest cake

Ingredients

1 tsp baking powder
1 oz cocoa powder
2 oz butter
2½ oz flour
3 eggs
4 oz sugar

For icing

1 tin cherry
1 tin pineapple (optional)
1 packet cream
1 bar of bitter chocolate
4 tbsp icing sugar

Method

Melt butter and allow it to cool. Sieve flour, cocoa powder and baking powder. Beat eggs and sugar till thick and creamy. Fold half the flour in the mixture and the remaining flour with melted butter. Grease pan and pour the mixture in it. Bake for 25-30 minutes in a pre-heated oven at 180°c.

Beat cream with icing sugar until thick and fluffy. Cut the cake into half horizontally, pour cherry syrup on it and then spread the cream. Place a few cherries and pineapple pieces. Cover the cake and decorate with cream and grated chocolate.

Marble cake

Ingredients

1cup sugar
1 tbsp drinking chocolate
1 tsp vanilla essence
2 cups flour
2 tsp baking powder
3 tsp milk
3 eggs
3/4 cup oil

Method

Beat oil, sugar and egg, and add vanilla essence to the mixture. Sieve flour and baking powder (thrice) and add to the mixture. Add milk as well. Separate 1/3 quantity of the mixture and add drinking chocolate to it. Grease the pan and sprinkle flour. Pour the mixture alternately to form different layers. Bake in a pre-heated oven for 40 to 45 minutes.

Chocolate brownies

Ingredients

1/2 cup oil
1/2 cup cocoa powder
1/4 cup walnuts
1cup flour
2 eggs
2 tsp baking powder
3 tsp milk
3/4 cup sugar

Method

Sieve flour, cocoa powder and baking powder and add walnuts. Beat oil, sugar and eggs till light and fluffy. Gradually fold in the mixture in the flour. Grease pan and sprinkle cocoa powder. Pour the mixture evenly and bake in a pre-heated oven for 20-25 minutes at moderate temperature.

Source: The Review      
August 17, 2006       

 Plum chutney

Ingredients

1kg fresh plums, cut into wedges
1 tsp cardamom, ground
2 tsp mustard seeds
2 cloves garlic, crushed
2 tsp ginger, freshly grated
75 gms butter
300 gms onion, sliced
400 gms apples, peeled and chopped
400 gms brown sugar
430 gms vinegar

Method

Heat butter in a saucepan and add ginger and garlic. Cook for about a minute and stir in cardamom powder and mustard seeds. Add onion slices and cook until they become soft. Add plum wedges, apple pieces and the rest of the ingredients.

Cook on high flame until the sugar is dissolved then lower the flame and let the mixture simmer till it thickens to a jam-like consistency. Cool and pour into sterilised containers with lid.

With besan

Ingredients

1/2 tsp mustard seeds
1/4 tsp turmeric powder
1 tbsp oil
1 cup chickpea flour or besan
1 tbsp ginger, finely chopped
3 cups water
8 green chillies, finely chopped
Salt to taste
For garnishing
Coriander leaves, chopped

Method

Mix together water, salt, turmeric powder and chickpea flour to form a smooth paste. Heat oil and cook mustard seeds. Add green chillies, ginger and chickpea mixture and keep stirring on low heat for three minutes or till it thickens. Garnish with coriander leaves. Serve hot with chapattis.

Coconut green chutney

Ingredients

2 gms cumin powder
5 gms sugar
10 gms garlic, finely chopped
15 gms green chillies
25 ml lemon juice
25 gms mint leaves, finely chopped
30 gms onion, finely chopped
100 gms coconut, grated
100 ml water
125 gms coriander leaves, finely chopped
Salt to taste

Method

Blend all the ingredients in a food processor to form a smooth paste and store in an air-tight container.

With fresh chilli

Ingredients

1/2 cup green chillies
1/2 cup mint leaves, chopped
1 tbsp lemon juice
2 tbsp ginger, chopped
Salt to taste

Method

Wash and dry the chillies. Cut off the stalks and chop roughly. Blend all the ingredients together for 15 minutes before serving.

Garlic and onion

Ingredients

2 gms all spices
5 gms butter
20 gms brown sugar
80 gms vinegar
500 gms onion, finely chopped
500 gms garlic, finely chopped
Salt and pepper to taste

Method

In a pan, combine butter, onion, garlic and all the spices. Cook until the onion turns brown. Add brown sugar. Cover the pan and cook on low flame for 45 minutes, stirring occasionally.

Add vinegar and cook for another five minutes. Add salt and pepper. Remove the pan from the flame and allow it to cool. Store in an air-tight sterilised jar and refrigerate.

Source: The Review      
August 3, 2006       

Afghani qorma

Ingredients

1 kg beef or mutton
1 inch ginger, thinly sliced
2 cups oil
2 tsp ginger paste
2 tsp garlic paste
2 tsp black pepper powder
2 tsp coriander powder
4 onions, blended
3 green chillies, sliced
Salt to taste

Method

Wash and drain the beef. Heat oil in a pan, add onion paste and stir for four to five minutes. Add beef with ginger garlic paste, salt, pepper and coriander powder. Cook the ingredients on low heat till oil separates from the gravy. Transfer to a bowl and garnish with ginger slices and green chillies.

Saffron qorma

Ingredients

1 tsp saffron, soaked in 1/2 cup milk
1 tsp red chilli powder
1/4 tsp turmeric powder
2 tsp ginger/garlic paste
2 potatoes, cubed
2 cups oil
4 medium sized onions, sliced
4-5 cloves
4-5 cardamoms
250 gms yoghurt
500 gms mutton
Salt to taste

For garnishing

Ginger slices
Coriander leaves
Green chillies

Method

Marinate the mutton with yoghurt and saffron. Heat oil in a wok and fry the potato cubes. In the same oil fry the onions. Crush the fried onions and keep aside.

Mix all the remaining ingredients with mutton and cook on low heat till the oil separates. Add crushed onions and mix. Garnish with the above mentioned ingredients and serve.

Hyderabadi gosht

Ingredients

1 kg mutton
1 cup oil
1 tsp cumin seeds
1 tsp garlic paste
2 tsp coriander powder
2 tsp red chilli powder
3-4 onion slices
4 cloves
4 cardamoms
10 black peppers
Salt to taste
A pinch of turmeric powder
Ginger slices for garnishing

Method

Heat oil in a pan, add all the spices and cook for a while and then add the meat. Cover the pan and cook on low heat. When tender, add onion and tomato slices and mix well. Cook for three to four minutes and serve.

Spicy liver

Ingredients

1/2 tsp red chilli powder
1/2 tsp black peppers, roughly ground
1/2 tsp cumin powder
1/2 cup fresh coriander leaves
1 cup oil
1 tsp ginger and garlic paste
1 tsp lemon juice
4 green chillies
250 gms mutton liver
Salt to taste

Method

Heat oil in a pan, fry liver with ginger/garlic paste and add the spices along with lemon juice. Remove from heat as oil separates from the gravy, otherwise the meat will become hard. Garnish with green chillies and coriander leaves.

Source: The Review      
July 20, 2006       

 Beef burger

Ingredients
1 egg
1/2 cup mayonnaise
2 potatoes, boiled
200 gms meat, minced
Cucumber slices
Onion rings
Oil for frying
Salad leaves
Salt and pepper to taste

Method
Boil the meat with salt and pepper; mix mashed potatoes and egg in it. Make kebabs and fry them from both sides until well done. Cut the bun in half and spread mayonnaise, place kebab, onion rings, a cucumber slice and salad leaf on the bun, cover it with the other half. Serve with ketchup.


Egg sandwich

Ingredients
1 tsp pepper
1 tsp chat masala
4 eggs
4 bread slices
Salt to taste
Butter as required
Tomato slices

Method
Mash boiled eggs and add salt, pepper and chat masala with some melted butter. Knead into soft dough. On a buttered slice of bread, place tomato slices and spread the mixture and cover with the other slice.



Open bun


Ingredients
1 cup boneless chicken
1 tsp tikka masala
1 tsp garlic paste
1 tsp oil
1 tsp Worcestershire sauce
2 long buns
Salt to taste

Method
Boil chicken with salt, tikka masala, oil, garlic paste and Worcestershire sauce. Cut the bun into half, spread ketchup, chicken pieces, onion slices and salad leaf. Top with the other half and serve.



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 oil
1 capsicum
2 green chillies
2 potatoes
4-6 slices of bread
Black pepper to taste
Salt to taste

Method
Boil, peel and mash potatoes and add salt and black pepper. Heat oil in a pan and stir fry the vegetables. Add seasonings. Mix the stir-fried vegetables and mashed potatoes; make kebabs of the mixture. Dip the kebabs in beaten egg and deep fry until brown.

Take a slice of bread, place kebab, onion rings and cucumber pieces and top with the other slice. Cut the sandwiches diagonally and serve.


Open sandwich

Ingredients
1/2 tsp white pepper
1/4 tsp Chinese salt
1 tsp soya sauce
4-6 bread slices
250 gms chicken
Coriander leaves
Salt to taste
Toothpicks

Method
Take a bread slice and cut into four pieces, keep aside. In a pan, cook chicken, soya sauce, Chinese salt, white pepper, salt and water till the chicken is tender. Spread mayonnaise on the slice of bread and place chicken, coriander leaves; cover with the other slice. Insert toothpick to hold the two slices together.

Source: The Review      
July 6, 2006       

 Strawberry jam

Ingredients
1/2 kg sugar
1/2 kg strawberries
1 cup water
2 tbsp lemon juice

Method
Peel and slice strawberries. Blend the slices with sugar, water and lemon juice in a food processor. Transfer the mixture to a pan, bring to a boil while stirring constantly until a setting point is reached. Cool and store in a sterilised jar.
 

Pudding
Ingredients
1/2 litre milk
1 cup pureed strawberries
1 cup fresh cream
2 eggs
2 drops vanilla essence
4 tbsp sugar
Few cherries to garnish

Method
Boil milk with sugar and beaten eggs on slow heat till it thickens like custard. Leave it to cool. Spread the puree in a dish and put a layer of custard over it. Garnish with fresh cream and cherries. Leave to set in freezer.


Soufflé
Ingredients
1 cup water
1 tbsp orange juice
2 tsp finely shredded lime rind
3 tbsp lime juice
125 gms sugar
250 gms fresh strawberries

Method
Blend strawberries in a food processor. Boil water and sugar in a saucepan till sugar is dissolved. Remove and cool the syrup. In a serving bowl, stir the puree, lime rind, lime and orange juice. Add the syrup to this mixture and refrigerate. Serve when chilled.


Strawberry drink
Ingredients
3/4 cup sugar
3 cups strawberries
4 tbsp lime juice

Method
Blend all the ingredients until smooth. Pour in tall glasses and garnish with lime slices.

Source: The Review      
June 15, 2006       

Saffron kulfi

Ingredients

1 litre milk
1 tin condensed milk
100 gms khoya
1 tbsp flour
1/2 tsp saffron strands or powder
10-12 almonds, chopped and blanched

Method
Mix together milk, condensed milk, flour and khoya. Bring to boil, stirring constantly.
Reduce heat and cook for 10 minutes, or more until it thickens slightly, stirring constantly. Remove from fire and cool. Add almonds and saffron dissolved in one teaspoon of water. Fill into kulfi moulds and freeze overnight. Serve with falooda.
 

Rose flavoured kulfi

Instant kulfi

Kulfi with strawberry sauce

Source: The Review      
May 25, 2006       

Beetroot and orange salad

Ingredients
1 beetroot, cooked, peeled and drained
1-1/2 cup boiled rice
4 oranges
Salt to taste
Black pepper to taste

Dressing

1/2 tsp orange rind, finely grated
1 garlic clove, crushed
1 tbsp mustard powder
2 tsp honey
4 tbsp yoghurt

Method

Slice the top and bottom off each orange. Remove the skin and pith. Holding the orange over a bowl, carefully slice the segments. Collect the juice in the bowl and leave to chill. Place the segments in a separate bowl. Dice the beetroot into small cubes, mix with the orange segments and leave to chill.

In a bowl mix rice with orange juice and season with salt and pepper. In a salad plate spoon over rice and top with the beetroot and orange mixture. Mix all the dressing ingredients together and spoon over the salad or serve separately in a bowl.
 

Spinach and orange salad

Sweet and sour fruit and vegetable salad

Source: The Review      
May 18, 2006       

 Chocolate pudding

Ingredients
1 tin condensed milk
1½ cup milk
2 tbsp walnuts
2 tbsp cocoa powder
3 oz butter
4 oz cream
Crudely crushed butterpuff biscuits

Method
Mix condensed milk, cocoa powder, butter and milk. Boil till the mixture becomes thick. Cool and add lightly crushed biscuits and walnuts. Leave some for decoration. Pour the mixture in a dish and decorate with cream and remaining biscuits and walnuts.



Chocolate mousse

Ingredients
1 tbsp cocoa powder
1/2 tsp vanilla essence
1/2 cup fresh cream
1/4 cup milk
1 tbsp gelatin powder (dissolved in 1/4 cup of water)
2 tbsp butter
3 eggs
4 oz chocolate
6 tbsp castor sugar

Method
Melt butter in a pan; add chocolate, milk and cocoa powder. Stir till it becomes thick. Beat eggs with castor sugar till stiff, add essence. Fold it with the chocolate mixture, dissolved gelatin and whipped cream. Freeze and decorate with chocolate chips.



Chocolate-coated bananas

Ingredients
1/2 cup cream
2 bars milk chocolate
6 bananas
Milk as needed

Method
Slice bananas into halves lengthwise. Melt chocolate in milk on a low flame. Cool sauce and dip banana pieces in it. Chill to set and serve with cream.



Flakes with ice-cream

Ingredients
1/2 litre vanilla ice-cream
1 small pineapple tin
2 cups cornflakes
2 tbsp butter
200gms chocolate

Method
Melt butter in a pan and add chocolate. Stir till it turns into a paste. Chill and add cornflakes. Cover it tightly with a plastic wrapper. While serving pour the chocolate mixture over vanilla ice-cream and pine- apple pieces.



Cold cake

Ingredients
1/2 tsp vanilla essence
1 packet Marie biscuit
2 eggs
4 tbsp butter
4 tbsp cocoa powder
8 oz sugar

Method
Mix all the ingredients except the biscuits. Cook over low flame till a smooth paste is formed. Cool the mixture and add crushed biscuits. Mix well and pour in a greased cake pan. Chill and cut into square pieces.

Source: The Review      
May 4, 2006       

Prawns in coconut sauce

Ingredients
1/2 kg prawns, shelled
1/2 tsp white pepper powder
1/2 tsp coriander powder
1/2 cup oil
2 cups coconut milk

2 green chillies, sliced lengthwise
2 bay leaves
3 cloves
5 black pepper seeds
5 mint leaves
1 tsp salt, or to taste
Coriander for garnishing

Method
In a pan, heat oil and add cloves, black pepper seeds, bay leaves and fry for a minute or so. Add green chillies, salt, mint leaves, coriander powder, white pepper powder, prawns and stir for few minutes on medium heat. Now add coconut milk and cook on low heat for 20 minutes. When the sauce thickens, remove from flame and garnish with coriander leaves. Serve hot with rice or parathas.

Prawns and vegetable stir-fry

Ingredients
1 tsp chilli powder
2 garlic cloves, finely chopped
3 cups mixed vegetables, cut Chinese style for stir-fry
3 tbsp cooking oil

To marinate the prawns
1/2 kg prawns
1/2 tsp salt
1 tbsp lemon juice

To make sauce
1 tbsp cooking oil
1 tsp sugar
1 pinch Chinese salt
1 tbsp tomato ketchup
4 tbsp soya sauce
Salt to taste
1/4 cup water

Method
Clean and de-vein the prawns. Wash thoroughly and drain excess water. Take the prawns in a mixing bowl, add salt and lemon juice, mix well and put aside for 10 minutes.

In a small mixing bowl, add all the ingredients for the sauce and mix well. Put aside. Now, heat oil in a wok on a high flame. Add the chopped garlic and mixed vegetables. Fry on high flame for a couple of minutes or until the vegetables are slightly cooked.

In another wok, heat a little oil and fry the prawns for five minutes. Add the sauce and pepper powder and cook for five more minutes. Add all the fried vegetables, mix and fry on high flame for a couple of minutes more. Serve hot.

Hot and sour prawns with macaroni

Ingredients
1/2 kg large prawns
1/2 tsp roasted cumin seed powder
1/2 tsp black pepper powder
1/2 tsp salt
1 cup coconut milk
1 cup macaroni, boiled
1 tbsp sugar
1 tbsp lime juice
1 tsp garlic/ginger paste
1 tbsp oil
2 tsp tamarind pulp
2 tbsp soya sauce
3 green chillies, de-seeded and finely sliced
3 tbsp fried onion paste

Method
Shell and de-vein the prawns. Heat oil in a deep pan, add garlic/ginger paste, cumin seed powder, fried onion paste and coconut milk, and stir over medium heat till it starts to boil. Add the prawns and let them simmer for five minutes. Add the tamarind pulp, soya sauce, sugar, chillies, black pepper powder, salt, lime juice and macaroni.

Source: The Review      
April 20, 2006       

Sour brinjal

Ingredients

1 tsp red chilli, roughly chopped
1 onion, sliced
1/2 tsp mustard seeds
1/2 tsp coriander seeds
1/2 cup tamarind juice
2 large brinjals
2 tsp cumin seeds
2 tomatoes, pureed
A pinch of turmeric powder
Salt to taste
Oil as required

Method

Cut the brinjal in round pieces. Heat oil in a pan and fry mustard seeds, cumin seeds and coriander seeds. Add brinjal and onions to it and stir fry. Add the remaining ingredients. Mix well and serve.

Spicy gourd

Ingredients

1 tsp red chilli powder
1 tsp coriander seeds, roughly chopped
1 tsp garlic paste
1 tsp cumin seeds
1/4 tsp turmeric powder
1/4 cup tamarind juice
2 onions, sliced
500 grams gourd (karelas)
Salt to taste

Method

Peel and slice the gourd. Sprinkle salt and put aside for an hour. Wash the vegetable with water. If you want to remove its bitterness boil in water for five minutes and drain. Heat oil in a pan, fry onions, garlic paste and cumin seeds. Add the other ingredients along with the gourd. Cover the pan and cook till tender.

Roasted okra

Ingredients

1 tsp red chilli powder
1 tsp garlic paste
1/2 cup oil
1/2 tsp turmeric powder
2 potatoes, optional
100 gms curd
250 gms okra (ladyfinger)
Salt to taste

Method

Wash and dry the okra. Cut into round pieces. Heat oil and fry the okra with potatoes for 10–12 minutes. Mix all the spices in the curd. Add the paste to the vegetables and mix well.

Stuffed capsicum

Ingredients

1 tbsp tomato puree
1 tsp red chilli powder
1 tsp coriander powder
1 tsp ginger/garlic paste
1/4 tsp turmeric powder
2 onions, chopped
4 green chillies, chopped
250 gms capsicum
250 gms minced meat
Salt to taste
Oil as required
Cumin seeds, roughly chopped

Method

Heat oil in a pan, add meat and stir for two minutes. Add all the ingredients and stir till oil separates from the gravy. Cut the capsicum from top in such a way that its upper part can be used as its lid.

Remove the pulp from inside and stuff the capsicum with minced meat. Cover it with the lid and tie a thread from top to bottom to secure the filling.

Heat oil in a pan and put the capsicum one by one in it. Cover the pan with a lid. Cook for five to 10 minutes and serve.

Source: The Review      
April 13, 2006       

Mixed vegetables pickle
Ingredients
20 gms red chilli powder
20 gms cumin seeds
20 gms mustard seeds
25 gms all spices
60 gms ginger/garlic paste
100 gms onion paste
200 gms sugar
200 ml vinegar
300 gms turnip, thinly sliced
300 gms carrots, thinly sliced
350 ml mustard oil
500 gms cauliflower florets
Salt to taste

Method
Dry the cauliflower, turnip and carrots in the sun for two days. Dissolve sugar in vinegar and keep aside. Heat oil in a wok, add onion and ginger/garlic paste and stir in the dry spices along with salt and vegetables. Cover and cook for five minutes. Add vinegar and mix well. Remove from heat and allow it to cool. Transfer into a sterilised glass jar and cover with a cloth. Keep in the sun for five days.

Eggplant pickle
Ingredients
1tsp mustard seeds, ground
1tsp sugar
1/2 tsp turmeric powder
2 green chillies, slit open
2 cloves garlic, crushed
3 ginger slices
50 ml vinegar
100 gms capsicum, cubed and seedless
150 gms onion, cubed
250 ml oil
450 gms eggplant, cubed
Salt to taste

Method
Heat oil and fry the eggplant until brown. Remove, drain and set aside. In the same oil, lightly fry capsicum and onion. Take out of the pan and set aside. Remove all the oil and add ginger, garlic, mustard, turmeric and green chillies to the pan. Cook for two to three minutes. Add eggplant, capsicum and onion and cook for further five minutes. Stir in sugar and remove from fire. Cool and refrigerate in an airtight sterilised container.

Chinese pickle
Ingredients
2 kg cabbage, shredded
5 gms Chinese salt
15 gms sugar
25 gms salt
50 gms spring onion, chopped
50 gms onion, minced
75 gms vinegar
100 gms garlic, minced
300 gms chilli sauce
400 gms apple, sliced

Method
Sprinkle salt on cabbage and keep aside for 30 minutes. Wash well. Mix apple, garlic, spring onion, minced onion, chilli sauce and vinegar. Keep for a day and season after two days with salt, sugar and Chinese salt.

Apple pickle

Ingredients
10 gms red chilli powder
400 gms green apple
10 gms sugar
1/2 cup vinegar
1/2 tsp turmeric powder
1 tbsp cumin powder
1 tbsp coriander seeds, roasted and ground
1 tsp mustard seeds, ground
Salt to taste

For tempering:
1tsp cumin seeds
1tsp mustard seeds
1tsp ginger/garlic paste
1/2 tsp onion seeds (kalonji)
1/2 tsp fenugreek seeds
1/2 cup oil

Method
Wash and wipe-dry the apple. Cut it horizontally into half inch long slices. Add sugar, vinegar, salt, turmeric, chilli, cumin, coriander and mustard powder. Keep aside.

To prepare tempering, heat oil in a wok and fry mustard and cumin seeds. Add onion seeds and fenugreek seeds. Add ginger and garlic paste and after a few seconds, remove from heat and let it cool. Pour the mixture over the apple. Transfer it to a clean, dry airtight bottle. n

Source: The Review      
April 6, 2006       

Italian cheese omelette

Ingredients
1 onion
1 tbsp milk
1 tomato, chopped
1 potato, boiled and cut into cubes
1/2 tsp black pepper
1/2 tsp red chilli powder
2 eggs

2–3 green chillies
1–2 cheese slices
Salt to taste
Oil for frying

Method
Heat oil in a pan, fry onions and add vegetables. Fry till tender. Beat eggs and add salt, pepper and milk. Pour the egg mixture in a pan containing vegetables and spread evenly. Sprinkle chopped cheese slices on the omelette and cook for two minutes. Turn over to cook the other side. Fold and serve hot.

Chinese omelette

Ingredients
2 eggs
1 capsicum
1 tbsp soya sauce
1 tsp black pepper
Green onions, chopped
Salt to taste
Oil for frying

Method
Beat eggs and add salt, pepper, soya sauce, green onions and capsicum. Heat oil in a frying-pan, add the egg mixture and cook slowly. As the omelette cooks, turn over to cook the other side. Fold and serve hot.

Fluffy omelette
Ingredients
1 egg
1 tbsp milk
1/2 cup chicken, boiled and shredded
1/2 tsp black pepper
1 tbsp oil
Salt to taste



Method
Separate the white from the yolk. Add milk, salt and pepper to the egg yolk. Beat until thick, then add shredded chicken and mix it. Beat the egg white until stiff. Fold the egg yolk mixture into the egg white until well-blended. Heat oil in a pan and pour the mixture. Cook over low heat until it turns slightly brown. When puffed, place on the top grill of the oven at moderate temperature. Bake until the top is firm to touch. Remove from oven. Fold and serve hot.

Vegetable omelette

Ingredients
2 eggs
1 tsp black pepper
1½ capsicum, chopped
1–2 green onions, chopped
2–3 green chillies, chopped
Coriander leaves, chopped
Salt to taste
Oil for frying

Method
Beat eggs, add vegetables, salt and pepper and mix well. Heat oil in a frying-pan, add the egg mixture and cook slowly. Lift with spatula and turn over to cook the other side. Fold and serve hot. n

Source: The Review      
March 30, 2006       

Strawberry juice

Ingredients
1 tsp tukh-malanga
2 cups water
1 cup strawberry juice
Ice cubes, optional

Method
Soak tukh-malanga in water for 30 minutes, till it doubles in size. Mix strawberry juice and ice cubes. Pour in a glass and serve.

Jaggery sherbet

Ingredients
A medium piece of jaggery
1 glass of water
1/2 tsp lemon juice
Ice cubes, as required

Method
Soak the jaggery in water. When it is dissolved, sieve and mix in lemon juice and ice cubes, and serve.

Peach and banana shake

Ingredients
2 peaches
1 banana
1/2 litre water
1/4 tbsp lemon juice
1 tsp sugar
Ice cubes, as required

Method
Mix all the ingredients and blend in the food processor for three to four minutes. Add ice cubes and blend again.

Falsa sherbet

Ingredients
1 cup falsa
1/4 cup sugar
A pinch of black salt
Ice cubes, as required

Method
Wash falsas and soak in water for half an hour to soften the fruit. Discard the seeds and blend with all the ingredients. Serve with ice cubes.

Lemon sherbet

Ingredients
1/2 kg lemons
1/2 kg sugar
1/2 litre water
1 tsp vinegar

Method
Wash and cut lemons into two pieces. Squeeze juice from the lemons and store it. Boil sugar and water to make syrup. Cool the syrup and mix lemon juice and vinegar in it. Store the mixture in a bottle. When serving mix three fourths glass of water with one fourth glass of syrup and add ice cubes.

Milk with rainbow grass

Ingredients
1 kg milk
1 cup sugar
1 tsp poppy seeds
1/4 tsp jaifal powder
1/2 cup almonds, roughly chopped
1/2 cup pistachios, roughly chopped
A pinch of saffron
1 tsp tukh-malanga, soaked in half cup of water
A pinch of green colour
A pinch of red colour
5 gms rainbow china grass

Method
Boil milk with all the ingredients except tukh-malanga and china grass. Let it cool. In the meantime, cook china grass with half a glass of water and four tablespoons sugar. When it dissolves pour the grass in two different bowls. In one bowl mix the red colour and in another bowl mix green. Cool and cut in strips. Mix it in the milk. Pour in serving glasses and serve with ice cubes.

Source: The Review      
March 16, 2006       

Muli ke parathay

Ingredients

1 medium sized muli (radish)
3 cups wheat flour
2 tbsp oil
2 tsp salt
1/2 tsp coriander powder
1/2 tsp red chilli powder
1/2 tsp crushed cumin seeds
1/2 tsp onion seeds
1/2 tsp turmeric powder
1 green chilli, chopped
1 tbsp fresh mint, chopped

Method

Wash and grate the radish and season with salt. Put aside for sometime, preferably in a plastic sieve. Then press the radish to remove excess water. Heat oil in a wok, cook radish with spices, green chillies, mint and about half a teaspoon of salt, after a while remove from stove and let it cool.

Using water and two to three teaspoons of oil, knead dough for the paratha, adding about a teaspoon of salt. Roll it on a floured board about the size of your hand, put about two tablespoons of the radish mixture in the centre and gently pick up the sides and press together the ends to form a ball, covering the filling completely. Roll them out carefully to form round parathay and fry over a highly heated tawwa, using small quantities of oil.

Vegetable and cheese paratha

Ingredients

3 cups wheat flour
1/2 tsp all spice powder
1/2 tsp turmeric powder
1/2 tsp chilli powder
Oil
Water

For stuffing

4 tbsp cottage cheese, grated or chopped
1 cup carrots, cauliflower and peas, chopped finely and combined
1 onion, finely chopped
1 tbsp coriander, finely chopped
2 small green chillies, finely chopped
1/2 tsp all spice powder
1/2 tsp chilli powder
1/2 tsp oregano (ajwain)
Salt to taste

Method

Knead the flour with oil, salt, all spice powder, chilli powder and turmeric powder, using water to make dough. Mix all the ingredients for the stuffing. Make two small balls of the dough and roll them into the shape of puris. Place the stuffing on one puri, cover with another puri and press the edges together well. Roll out to the size of a paratha very gently so that the filling does not come out. If this is difficult, then roll out two thin rotis and spread the stuffing evenly and thinly over one roti and cover it with the other, pressing the edges together. Cook on a tawwa, using as much oil as desired, on normal flame.

Roghani paratha

Ingredients

4 cups wheat flour
1 cup oil
1 tsp salt
1 tsp crushed red chillies
2 tbsp mint leaves, chopped
2 medium-sized onions, finely chopped
2 green chillies, finely chopped
1 tsp cumin seeds
1 tsp oregano (ajwain)
1 tsp onion seeds
1 tsp mustard seeds
1 tbsp masala of any pickle available at home
1 tbsp garlic, finely chopped
Water

Method

Mix well all the ingredients in the flour except oil and water. You can use more pickle masala to enhance the taste. Add the oil and mix well, now add a little water at a time and knead the flour. Add as little water as possible to form a dough that just sticks together, not as soft and wet as the dough for the regular roti. Form a large ball and roll out to make a thick roti, cook it on medium heat using a few teaspoons of oil to fry it.

Source: The Review      
March 9, 2006       

Jalebi

Ingredients

1/2 kg sugar
2 cups water
1/2 tsp yellow colour
125 gms gram flour
2 tbsp self-raising flour
1/4 tsp baking soda
Oil for frying

Method

Prepare the syrup by boiling water, sugar and yellow colour. Let it simmer for some time. In a bowl, mix flour, gram flour, baking soda, yellow colour and water to make a thick paste. Heat oil in a pan. Place the batter in a cone made of polythene bag, and make circles of the batter in the frying pan. When crisp, remove and dip in the sugar syrup.

Laddoo

Ingredients

125 gms gram flour
3-4 cups castor sugar
1/2 tsp cardamom powder
1 cup oil
1 tbsp almond powder
1 tbsp pistachio powder


Method

Sieve flour. Heat oil in a pan and add gram flour. Stir continuously using wooden spoon till it starts giving aroma. Turn off heat and transfer the mixture to a tray. Mix sugar, cardamom powder, almonds and pistachio powder. Make small round balls and roll in coconut powder.

Cocoa barfi

Ingredients

2 cups milk
1 cup sugar
1/2 cup cocoa powder
2 tsp butter
4-5 drops chocolate essence
50 gms khoya
1/2 cup fresh cream

Method

Dissolve cocoa powder in half a cup of milk, making sure there are no lumps. Melt butter in a pan and cook khoya in it. Add milk with cocoa powder and stir till the mixture is thick and dry. Remove from fire and transfer to a tray. Decorate with fresh cream; put in refrigerator for 10 minutes to set.

Barfi

Ingredients

2 cups khoya
1 cup sugar
4 tsp rose-water
1/2 tsp cardamom powder
1/2 cup coconut powder
1/2 cup butter

Method

Heat butter in a pan, add khoya and cook on low flame. Stir continuously, adding rose-water, sugar and cardamom powder until it is dry and comes together as a single mass. Place on a greased tray and flatten the top. Sprinkle coconut powder and cut into pieces.

Source: The Review      
March 2, 2006       

Chilli paneer

Ingredients
200 gm cheese
1 inch ginger, sliced into thin long pieces
1 large onion, sliced
1 carrot, sliced thinly
1/2 capsicum, cut into long slices
1½ tbsp cornflour
1½ tsp flour
1 tsp vinegar
2 tsp soya sauce
1 tbsp chilli sauce
2 tsp tomato sauce
3 garlic pods
1 tsp black pepper
1/4 tsp sugar
Oil for frying
Salt to taste

Method

Mix the flour, cornflour and half teaspoon salt with enough water to make a thin paste. Cut cheese into small square pieces. Dip them in the paste. In a non-stick pan, fry at medium heat until the pieces are golden brown. Heat oil and fry ginger, garlic and onions. Add carrot, capsicum, salt, sugar, black pepper, chilli sauce, tomato sauce, soya sauce, vinegar and a little water. Cook for a minute. Add the fried cheese, mix well and serve hot.

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

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

Mashed potato pancakes

Ingredients

2 cups flour, sifted
1 tsp salt
1 tbsp baking powder
3 potatoes, peeled, boiled and mashed
1 onion, chopped
2 eggs
1 cup milk
1/4 cup light corn syrup
1 tsp ground nutmeg
Oil for frying

Method

In a bowl, mix together flour, salt, and baking powder. Add mashed potatoes and onion until thoroughly mixed. In another bowl whisk the eggs and milk, and stir into the potato mixture. Add corn syrup and nutmeg and mix. Heat a large non-stick frying pan. Coat with oil and spoon the potato mixture, spreading evenly to form palm-sized kebabs. Fry until brown on both sides. Add oil each time before frying. Serve hot.

Source: The Review      
February 23, 2006       

Dum ka murgh

Ingredients
1 kg chicken cut into karahi pieces
50 ml yoghurt
1 tsp cumin seed
1 tsp lemon juice
1 tsp all spices
1 tsp ginger/garlic paste
1 tsp red chilli
1 tsp green masala paste (coriander leaves, mint leaves and green chillies paste)
2 tsp onion seeds (kalonji)
2 tsp chopped fried onions
2 boiled eggs
50 gms peas
250 gms tomatoes, chopped
2 medium size potatoes, boiled
1 tsp salt
2 tomatoes, sliced for garnishing
2 tsp chopped coriander, for garnishing
2 green chillies, for garnishing

Method

Marinate chicken with yoghurt, lemon juice, red chilli, all spices, onion seeds, ginger/garlic paste, fried onion, salt and green masala paste for 30 minutes. Add the remaining ingredients and roast in the oven, moving regularly till chicken is cooked. Garnish with tomatoes, coriander and green chillies and serve with nans.

Chicken masala roast

Ingredients

1 chicken, cut into karahi pieces
1 lemon, halved
8 small onions, peeled
4 cloves of garlic, crushed
1 tbsp ginger, grated
1 tbsp honey
3 tbsp oil
1 tsp red chilli powder
2 tsp cumin seeds
1 tsp coriander seeds
½ tsp all spices powder
250 ml yoghurt

Method

Pre-heat the oven at 180°c. Place chicken, lemon and onions in a baking dish. Mix together all the remaining ingredients and pour over the chicken. Cover with foil and roast for an hour. Remove foil 15 minutes before taking out the dish from the oven.

Rice parcels

Ingredients

8 pancakes
1 egg white, lightly beaten
Soya sauce, for dipping
For pancakes
4 oz flour
½ tsp salt
1 beaten egg
8 oz water
Yellow food colour
For rice
2 tbps oil
1 tsp cumin seeds
225 gms cooked rice
1 tbsp rice vinegar
1 tsp Soya sauce
1 tsp chilli sauce
2 spring onions, chopped
1-1/2 cup frozen peas
1 cup chicken pieces, cooked
Handful of coriander, chopped
1 tsp salt
1/2 tsp white pepper

Method

To prepare rice, heat oil in a wok and fry cumin seeds. Add vinegar, Soya sauce and chilli sauce. Toss in rice, spring onion, peas, coriander, chicken, salt and pepper.

To prepare pancakes, sift the flour and salt into a bowl. Whisk the egg. Make a well in the centre of the flour and pour in the beaten egg and half the amount of water and beat well to make a smooth paste. Add the remaining water and stir. Add colour. Leave the batter to rest for about one hour before using. Heat a non-stick frying pan and add a few drops of oil.

Pour in a little batter and tilt the frying pan quickly so that the batter covers the base of the pan. Fry for two minutes. Invert the frying pan on a greased plate. Turn the pancake upside down. Place a heaped tablespoon of the rice filling on each pancake and join the edges together. Tie with a string and brush with egg white. Place on a greased baking tray and bake in a pre-heated oven at 200°c for 20 minutes or until the pancakes are golden.

Stuffed chicken

Ingredients
2 kg chicken breast
1 tbsp chopped coriander
1 tbsp onion
1 tbsp garlic
1 tsp salt
2 tsp white pepper

Method

Put aside six pieces of chicken breast. Mince the remaining chicken with the rest of the ingredients. Make pockets in the chicken breast and stuff with the filling. Grill in a pre-heated oven till golden brown.

Source: The Review      
February 16, 2006       

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 grapes
1 cucumber, chopped
1 apple, chopped
1/2 cup cubed pineapple
2 tsp fine sugar
Salt to taste

Method
Mix the curd, cream, mustard powder, cumin seeds, sugar and salt and refrigerate for half an hour. Then add the fruits and cucumber and mix well. Serve cold.
 

Vegetable raita
Ingredients:
2 cups yoghurt
1 beetroot, boiled and cut into cubes
2 cucumbers,cubed
1 capsicum, cubed and seeded
2 tomatoes, chopped
1 cup potatoes, cubed and boiled
3 tbsp roughly chopped peanuts
2 tbsp chopped coriander
2 tbsp cashew seeds, chopped
1 tsp chopped green chillies
2 tbsp freshly grated or flaked coconut
1 tsp sugar
Salt to taste

For baghar
1 tsp cumin seeds
1/4 tsp crushed red chillies
2 tsp oil

Method
Beat the yoghurt and add all the remaining ingredients. Prepare the baghar by heating the oil and frying the cumin seeds until they begin to crackle, then add the crushed red chillies and after a few seconds pour over the raita.


Pineapple raita
Ingredients
1 cup cubed pineapples
2 cups fresh yoghurt
2 tbsp milk
2 tbsp sugar
1/2 cup fresh cream
1/2 tsp pepper
1/2 tsp salt

Method
Put the yoghurt on a piece of cloth and hang it for half an hour to drain out the water. Place it in a bowl and beat well. Add sugar, salt, pepper, milk and fresh cream. Put in the refrigerator. Add the pineapple to the mixture before serving.


Apple raita
Ingredients
1 apple
3 cups fresh yoghurt
1 tsp sugar
1 tsp black pepper powder
1/2 tsp salt

Method
Peel and cut the apple in small pieces. Beat yoghurt till smooth and add the apple in it. Add sugar, pepper and salt. Mix well and put in refrigerator for an hour before serving.

Source: The Review      
February 9, 2006       

Minced meat tart

Ingredients
1 kg frozen short crust pastry

For the filling

1 kg lean minced meat
200 gms chopped coriander
200 gms onions
200 gms breadcrumbs
50 gms tomato paste
Black pepper and salt to taste
1 Egg for brushing

Method

Line a nine-inch, loose-bottomed pie dish with short crust pastry. Mix all the ingredients for the filling and spoon them in the pie dish. Cover the dish with remaining pastry sheets. Brush with egg and bake in a pre-heated oven at 240° C for 45 minutes or until the crust is golden brown. When done serve hot with salad.

Meat in mustard curry

Ingredients
20 gms oil
2 bay leaves
1 tsp coriander seeds
1 tbsp ginger/garlic paste
200 gms chopped onion
1 tbsp chopped green chillies
400 gms mutton cubes
100 gms mustard, ground
1 tsp red chilli powder
½ tsp turmeric powder
1 tbsp chopped coriander leaves
Salt to taste
Water as required

Method

Sauté bay leaves and coriander seeds in a saucepan. Add ginger/garlic paste, onions and green chillies. Sauté for four minutes and add mutton and salt. Cook for ten minutes. Add water and the remaining ingredients. Cook till meat is tender. Serve hot.

Liver curry

Ingredients
250 gms mutton liver
250 gms finely chopped onions
5-6 tbsp butter
1 tsp ginger/garlic paste
½ tsp red chilli powder
1 tsp cashew nut paste
1 tsp onion seeds
1 tsp grated coconut
3 tsp yoghurt
½ tsp onion seeds

Method

Heat half the butter in a saucepan and sauté onion till golden brown. Add mutton liver and sauté well and keep aside. In another pan, heat remaining butter and crackle onion seeds. Add ginger/garlic paste, cashew nut paste, grated coconut, chilli powder and yoghurt. Sauté till oil separates. Add liver mixture, mix well and serve hot.

Muthi kebab

Ingredients

500 gms minced beef
100 gms almond paste
2 tsp raw papaya paste
4 tsp roasted and powdered gram pulse
4 tsp crushed fried onions
2 tsp ginger/garlic paste
1 tsp red chilli powder
1 tsp all spice powder
2 tsp yoghurt
1 tsp chopped mint
1 tsp coriander
1 tsp green chillies
½ tsp crushed black pepper
2 tsp butter
Salt to taste

Method

Mix all the ingredients, except butter and keep aside for two hours. Put the mixture in a pan and make a well in the centre. Place a smoking piece of charcoal in a small bowl of butter and place it in the well and cover the pan with a tight lid. Leave for three minutes then discard the charcoal piece. Make oblong kebabs by taking small portions of the mixture. Bake them in a preheated oven till golden brown. n

Source: The Review      
February 2, 2006       

Chinese prawns
Ingredients
½ kg prawns
2 tbsp Worcestershire sauce
½ tsp Chinese salt
1 tsp salt
½ tsp white pepper

For batter
2 cups cornflour
3 tbsp flour
¼ tsp baking soda
4 -5 eggs
Oil for frying

Method
Peel and remove the red veins from the prawns. Marinate the prawns in salt, Chinese salt, pepper and Worcestershire sauce. Make batter by mixing eggs, cornflour, flour and baking powder, salt and pepper with water. Dip the prawns in the batter and fry till crispy.


Baked fish with fries

Ingredients
2 whole fish
½ cup lemon juice
1 tbsp vinegar
2 tsp garlic paste
1 tsp salt
2 tbsp red chilli powder
¼ tsp turmeric powder
1 tsp cumin powder

Method
Make cuts on both sides of the fish and marinate with salt and lemon juice for two hours. In a bowl mix vinegar, garlic paste, chilli powder, turmeric powder and cumin powder. Dip marinated fish in the mixture and transfer in a baking dish and bake for half an hour. Remove from the oven and serve with fries, cucumber slices and onion rings.


Prawns with green masala
Ingredients
½ kg prawns peeled
½ cup oil
1 tsp garlic paste
1 tsp green chillies paste
½ tsp cardomon powder
½ tsp cumin powder
2 tbsp fresh cream
½ cup yoghurt
2 onions paste

Method
Heat oil in a pan, fry onion paste and prawns, add green chillies paste along with other ingredients and cook on low heat. Mix fresh cream and yoghurt. Transfer in a bowl and sprinkle lemon juice and fresh coriander leaves.


Fish with white sauce
Ingredients
½ kg fish
½ cup lemon juice
1 tsp salt
Oil for frying

For white sauce
4 tbsp butter
½ cup flour
2 cups milk
½ tsp Chinese salt
1 tsp white pepper
½ tsp sugar

Method
Marinate the fish in salt and lemon juice for half an hour. Heat oil in a pan and fry the fish on both sides and remove. For white sauce heat oil in another pan, add flour and roast on low heat, pour milk and stir for two minutes. Add Chinese salt, pepper and sugar and put the sauce on the fish and serve.n

Source: The Review      
January 26, 2006       

 Seekh kebabs
Ingredients
1 kg minced meat
2 tbsp oil
2 medium onions, chopped
1 tbsp ginger paste
1 tbsp garlic paste
1 tbsp red chilli powder
1 tbsp mint leaves, chopped
1 tbsp coriander leaves, chopped
1 tbsp all spice powder
1 tbsp raw papaya paste
1 egg
1 tbsp gram flour
Salt to taste

Method
Roast the gram flour on low flame till it emits an aroma. Place the minced meat and all the ingredients (except the oil) into a food processor and blend well. With wet hands, mould portions of the minced meat around an iron skewer. Press gently but firmly. Cook over a charcoal fire or you can use a hot grill. While cooking, rotate the skewer from time to time and brush a little oil on it, if it appears too dry. Remove from the skewer and serve hot with naan.

Source: The Review      
January 12, 2006       

Mutton chops

Ingredients
10 to 14 pieces of mutton chops
1 1/2 cup yoghurt
1 tsp salt
1 1/2 tsp red chillies
1 tsp coriander powder
1 tsp all spice powder
1 tsp green chillies (chopped)
2 tsp tomato paste
1 tbsp ginger/garlic paste
1 tsp meat tenderizer powder/ raw papaya paste
Juice of two lemons
½ cup oil
½ tsp black pepper powder

Method
Mix all the ingredients in yoghurt except black pepper powder. Marinate the chops in this mixture for at least five hours. In a deep pan, heat oil and one by one put the chops in the pan. Avoid putting in the mixture as much as possible. Fry chops for about five to ten minutes and then add the marinate mixture. Cover and cook on medium heat for about 15 minutes, turning the chops a few times. When almost cooked, uncover and fry them till they are golden brown in colour. Sprinkle some black pepper powder and serve hot.


Baked mutton leg

Ingredients
1 mutton leg (cut in six pieces)
5 large onions (finely chopped)
6 small potatoes (finely chopped)
2 capsicums (finely cut into rings)
3 tbsp ginger paste
4 tbsps papaya paste
2 tsp all spice powder
2 tsp red chilli powder
2 tsp green chillies paste
1 tsp Kashmiri chilli powder
4 tbsp cornflour
2 eggs, boiled
4 tbsps cooking oil
2 tsp black pepper
Salt to taste

Method
Mix all the ingredients together except eggs, onion, capsicums and potatoes. Before putting this mixture over the meat, pierce it with a fork or a knife, so that the mixture can penetrate. Set it aside, preferably in the refrigerator, for six hours. In a baking dish, put the leg pieces one by one and pour the mixture in which the meat was marinated over them. Make sure that there is a uniform layer of marinate mixture under and around the meat. The vegetables should also be spread evenly on the dish.

In a preheated oven, bake at medium heat for about 45 minutes to an hour. To serve, place in a serving dish and place the vegetables and marinate mixture all around. Garnish with slices of boiled eggs.


Mutton jalfrazi

Ingredients
1 kg mutton, cut into cubes
1 stick cinnamon
2-3 cloves
1-2 cardamoms
4 green chillies, chopped
2 large onions, cut into cubes
2 large tomatoes, cubed
2 capsicums, cubed
1 tsp red chilli powder
1/2 tsp turmeric powder
1/2 tsp cumin powder
1/2 tsp coriander powder
1 cup yoghurt
2 tbsp garlic, chopped
2 tbsp ginger, chopped
4 tbsp oil
3 tbsp chopped coriander leaves
Salt to taste

Method
Grind cinnamon, one clove and a cardamom together. Mix with some salt and rub this on the meat. Set aside for 15 minutes. Cook the meat in a pressure cooker till soft. Drain and set aside.

In a cooking pot put one tbsp oil, fry green chillies, half of sliced onion, ginger and garlic. When the onion turns translucent, take it out and blend to a smooth paste with the yoghurt and remaining cinnamon, clove and cardamom.

Heat the remaining oil and fry the onion, capsicum and tomato cubes. Remove and keep aside. Add the blended paste to the oil and fry till the oil starts leaving the sides of the mixture. Add chilli powder, salt, coriander, cumin and turmeric powder and fry for a minute.

Now add the cooked meat and mix well. Add a little water if it is too dry and cook for five minutes so that all the flavours blend together. Mix the fried onions, capsicums and tomatoes and take them off the heat soon so that vegetables don't become too soft. Garnish with chopped coriander leaves to serve.

Source: The Review      
January 5, 2006       

KHOYA PACK

Ingredients
250 gms khoya
250 gms jaggery
250 gms white flour roughly grind
500 gms oil
2 tbsp coconut powder
1 tbsp poppy seeds
1 tbsp seasame seeds
2 tbsp almond powder
2 tbsp pistachio powder
2 tbsp cashew nuts, roughly chopped

Method
Heat half of the oil in a pan. Add flour and roast on low heat till it changes its colour. Add khoya and stir for two to three minutes. Remove from heat. In another pan, heat remaining oil, add jaggery and stir till it melts and leaves edges.

Mix flour and khoya mixture with jaggery. Transfer the mixture to a greased tray and mix all the nuts. When set cut into desirable pieces. Store in a jar.



BADAM KI MITHAI

Ingredients
125 gms almonds
250 gms oil
¼ tsp nut and mace powder
250 gms sugar
4 eggs


Method
Boil almonds in water, peel and grind. Beat eggs with an egg beater. Heat oil in a pan. Add sugar, beaten eggs, almonds, nuts and mace powder and keep stirring. When oil separates, pour the mixture over a greased tray and flatten the top. When cool cut into square pieces.



DRY APRICOT DELIGH

Ingredients
250 gms dry apricots
1 litre milk
2 tsp custard powder
1 cup sugar
½ cup fresh cream
½ cup almond and pistachio powder

Method
Soak apricots overnight. In the morning remove the seeds. Blend half of the milk with apricots. Boil the remaining milk with sugar and custard powder. Let it cool and mix apricot mixture. Pour into a bowl and garnish with fresh cream and nuts.

EGG RABRI

Ingredients
1 litre milk
1 cup sugar
2 eggs beaten
¼ tsp saffron
1 tsp custard powder
½ cup fresh cream
2-3 drops of vanilla essence

Method
Boil milk with sugar, saffron and custard powder. Add eggs and stir continuously with wooden spoon on low heat. When it becomes thick remove from the stove, mix fresh cream and vanilla essence. Pour into large glasses and serve with straws.

Source: The Review      
December 29, 2005       

Walnut and date cake

Ingredients
800 gms dates, pitted and chopped
800 gms walnuts, coarsely chopped
1 cup white sugar
1 tbsp baking powder

1 1/4 cups flour
4 egg yolks
4 egg whites

Method
Preheat oven to 300ºF (150ºC). Grease and flour a 10-inch rectangular pan. In a large bowl, combine dates, walnuts, sugar, baking powder and flour. Stir in egg yolks with a wooden spoon. In a large bowl, beat egg whites until stiff. Fold the whites into the fruit/nut mixture until all the ingredients are mixed well. Bake in a preheated oven for 90 minutes. Let it cool in the pan for 10 minutes, then turn out onto a wire rack and leave to cool.
 

Source: The Review      
December 22, 2005       

Coconut tarts

Ingredients
Biscuit  
4 oz butter
6 oz flour
2 oz castor sugar
1 egg yolk  
Filling  
2 oz butter
1 oz flour
6 oz castor sugar
2 oz coconut
1/2 tsp baking powder
1 tsp vanilla essence
2 eggs  

Method  
Beat butter, egg yolk and sugar together, making it fluffy. Add flour and baking powder. Knead well and put in the refrigerator to chill. Cut into small pieces like biscuits, press in the centre and bake for 20 minutes.

Beat all the filling ingredients together. Place a small amount on the biscuits and bake again for 20 minutes.

Enjoy the delicious coconut tarts!
Sadia Jaffer
 

Carrot and zucchini muffins

Ingredients
1\2 cup wholemeal plain flour
1\2 cup plain flour
2 teaspoons baking powder
2 tablespoons soft brown sugar
1\4 cup grated carrot (about 1\2 small)
1\4 cup grated zucchini (about 1\2 small)
1 tablespoon poppy seeds
60 gm polyunsaturated margarine, melted
2 eggs whites, lightly beaten
1\3 cup low-fat milk

Method
Preheat oven to moderately hot (210 degrees celsius, 190 degrees Celsius gas). Brush the bottoms only of six cups in a 12 cup muffin tin with margarine or oil. Sift flours and baking powder in a bowl. Add brown sugar, carrot, zucchini and poppy seeds. Mix well.

Combine margarine, egg white and low fat milk. Mix well. Add milk mixture all at once to dry ingredients. Using a wooden spoon, stir until ingredients are just combined; do not over beat.

Pour the mixture into the muffin tin, filling until cups are two thirds full. Bake for twenty minutes or until the muffins are puffed and golden. Cool muffins in a tin for five minutes, then remove and cool on wire racks.

Note:
Store these muffins in an air tight container or freeze immediately after cooling. To freeze, completely cool muffins then wrap securely in plastic wrap, or put in plastic bag. Freeze immediately and use within four weeks.
Filza Naveed
 

Walnut halwa

Ingredients
1 1/2 cup walnut roughly
chopped
1/2 cup almond, pistachios and cashew nuts roughly chopped
1 1/2 litre milk
1 cup khoya
1 cup sugar
Ghee as required
1/2 tsp cardamom powder
A pinch of saffron

Method
Boil milk with sugar and saffron. Let it cool. Meanwhile, melt ghee in a pan, add khoya and cardamon powder and stir continuously until smooth. After 10-15 minutes pour boiled milk and walnuts. Sauté till it becomes a little consistent and leaves the side of the pan. Garnish with the remaining ingredients.
Azra Ashraf

Source: Young World      
December 17, 2005       

Tomato soup

Ingredients

1 kg tomatoes
2 sticks cinnamon
2-3 cardamoms
4 slices of bread (cut into cubes)
2 tbsp cornflour (dissolved in water)
1 cup chicken stock
1 tsp Chinese salt
1 tsp chilli sauce
1 tsp Soya sauce
2 tsp oil
Salt and pepper to taste

Method
Boil tomatoes with a cup of water along with cinnamon and cardamoms. Boil until soft. Blend in a food processor. Transfer the mixture in a pan and add seasoning, cornflour and chicken stock. Bring to a boil until it becomes thick. Fry bread pieces in oil. Serve hot with fried bread.

250 gms chicken ( boneless)
250 gms fish(boneless)
½ cup cabbage (cubes)
¼ cup carrots (cubes)
¼ cup capsicums (cubes)
¼ cup cauliflower (slices)
¼ cup spring onions(cubes)
1 egg
1 tsp sugar
2 tsp tomato ketchup
1 tsp vinegar
½ cup cornflour (dissolved in water)
½ lemon juice
Salt, pepper, Soya sauce and chilli sauce as per taste

Source: The Review      
December 15, 2005       

Chapli kabab:

Ingredients

1/2 kg mince
1 tsp salt
2 tbsp ginger-garlic paste

2 tsp red chilli powder
1 tsp cumin seeds
1 tsp all spice powder
1 tbsp anar dana
1 tbsp coriander seeds
4 tbsp tomatoes thinly chopped
4 tbsp spring onions thinly chopped
2 eggs
1 tbsp cornflour
Oil for frying

Method

Marinate minced meat in a bowl with all the spices for at least two hours. Add tomatoes, green onions, eggs, cornflour and mix well. Now take approximately one and a half tablespoon of the minced mixture in your hand. Place it in the centre of the palm. Roll it to form a smooth ball. Flatten the ball by pressing firmly between your palms. These kebabs are a little bigger in size than the usual ones. Heat oil in a frying pan and fry well. Serve the spicy chapli kababs with lemon, onion rings and salad.

Pizza sandwiches:

Source: The Review      
December 8, 2005