ANJEER ( FIG ) BASUNDI

                          

                                

INGREDIENTS 

===========

Milk.                             4 cups

Chopped figs.             1 1/2 cups

Sugar.                          4 teaspoons

Fresh cream.              1/2 cup

A pinch of salt

Dry fruits of your choice for garnishing .

METHOD

========

1 . Heat milk in a thick bottom pan . Add sugar and bring to boil . Keep stirring continuously .

2 . Add fresh cream and salt . Mix well and stir on low flame till it blends well .

3 . Add the chopped anjeer ( figs ) and mix well till it thickens .

4 . Allow to cool and then refrigerate for 1 hour .

5 . Garnish with dry fruits .

TIP : - If the consistency does not become thick , then stir in the cornflour and mix till

           it blends well .

           

APPLE HALWA

                                         

                                    

INGREDIENTS

============

Fresh red apples.                  3

Sugar.                                    1 1/2  cups

Ghee.                                     3 teaspoons

Dry fruits of your choice for garnishing

A pinch of saffron strands 

METHOD

=======

1 . Wash the apples and peel their skins . Grind the apples to pulp .

2 . In a pan add ghee , Apple pulp and fry on medium flame for 10 - 15 minutes , till water

     evaporates and it becomes thick .

3 . Add sugar and saffron strands  and mix well .

4 . After it is cooked , transfer it to a serving bowl and garnish it with dry fruits .

PLAIN CUP CAKE

                      

                                  

INGREDIENTS

============

Butter.                      125 grams

Self raising flour.     125 grams

Eggs.                         2

Caster sugar.           125 grams

Vanilla essence.       1 tablespoon

Milk.                          3 tablespoons

METHOD

=======

1 . Preheat oven to 180 degrees

2 . Combine flour and butter until the mixture is crumbly .

3 . Add the eggs in on time while mixing in between . Next add in the sugar and mix well .

     Then add vanilla essence and mix well .

4 . Add milk to make the mixture  creamy .

5 . Put the mixture in patty cases in a cup cake tray and bake for 10 - 15 minutes , until

     they are golden brown . Skewer them at 10 minutes to check if they are ready .

SUGAR COOKIES

          

                                          

INGREDIENTS

============

All purpose flour.                    4 cups

Baking powder.                      2 teaspoons

Salt.                                         1 teaspoon

Softened butter.                    3/4 cup

Granulated sugar.                 1 1/2 cups

Eggs.                                      2

Vanilla extract.                     1 1/2  teaspoons

METHOD

========

1 . Preheat oven to 350 degrees

2 . Sift flour , baking powder ,salt together and set aside .

3 . In a large bowl , beat the softened butter with sugar until fluffy . Add eggs and vanilla , 

     beat well .

4 . Stir in dry ingredients  , a third at a time . Until all are incorporated for a smooth still     

    dough .

5 . Using waxed paper , lightly dusted with confectioners sugar , roll out a portion of the 

     dough into a 1/4 inch thick rectangle . Press cookie cutter of desired shapes into the 

     dough . Trim away excess dough .

6 . Gently lift cut out cookies from waxed paper and place on greased cookie sheets . Repeat

      rolling and cutting until all the dough is used.

7 . Bake at 350 degrees for 10 minutes or until cookies are firm and light golden brown .

     Remove from cookie sheet and allow to cool completely before decorating .

BAKED BEANS IN INDIAN CURRY

                                

                                              

INGREDIENTS 

===========

Baked beans.                              1 can

Tomato purée.                            8 - 9 tablespoons 

Finely chopped onions.             1

Green chillies.                            4 - 5

Garlic.                                         2 - 3 pods

Ginger.                                       1/2 inch

Cinnamon.                                1 inch

Bay leaf.                                    1

Cloves                                       2 - 3

Saunf.                                       1 teaspoon

Saunf powder.                          1 teaspoon 

Red chilli powder.                    1 teaspoon 

Turmeric.                                  1/2 teaspoon 

Jeera.                                        1 teaspoon 

Jeera powder.                          1 teaspoon 

Oil.                                             3 tablespoons 

Coriander/ cilantro.                 A bunch

Salt to taste

METHOD

========

1 . In a pan add oil , jeera , bay leaf and 1/2 inch cinnamon . Add chopped onions , garlic and 

     green chillies . 

2 . Meanwhile , grind 1/2 inch cinnamon , saunf and cloves . Add the ground powder to the 

     pan .

3 . Add tomato purée and a bit of cilantro . Add red chilli powder and turmeric powder .

4 . Sauté till the tomato purée changes colour and the raw smell of the tomatoes disappear.

5 . Add the baked beans with its liquid . Cover and let it cook for 10 minutes on low

    flame .  Add jeera powder ,  saunf powder and cook on low flame .

6 . Add water if it gets too thick . But make sure to cook the beans on low heat for about 

    15 - 20 minutes . In the last 5 minutes , add the remaining cilantro and salt .

7 . Serve with rotis or rice .

METHI MUTTER MALAI

                        

                                                  

INGREDIENTS 

===========

Fenugreek leaves / methi.                                     2 cups

Boiled green peas.                                                 1/4 cup

Fresh tomato pulp.                                                1/2 cup

Chopped onions ( optional ).                                1/2 cup

Salt to taste

Oil.                                                                         3 tablespoons 

Cumin seeds / jeera.                                           1/2 teaspoon 

Milk.                                                                      1 1/4 cup

Fresh cream.                                                        2 tablespoon 

A pinch of sugar

TO BE GROUND INTO A SMOOTH PASTE ( USING LITTLE WATER )

=====================================================

Roughly chopped onions ( optional ).               1/4  cup

Green chillies.                                                     5 - 6

Ginger.                                                                 1 piece

Garlic ( optional ).                                               2 cloves

Broken cashew nut.                                          1 tablespoon 

Poppy seeds ( khus khus ).                              2 teaspoon 

FOR DRY MASALA ( TO BE LIGHTLY ROASTED AND POWDERED )

=====================================================

Cinnamon.                                                        1 small piece

Cardamoms.                                                     2

Black peppercorns.                                         4

Cumin seeds.                                                   1 teaspoon

METHOD

========

1 . Blanch and wash the fenugreek leaves , sprinkle 1/2 teaspoon salt and keep aside for 15 

     minutes  . Squeeze out the excess water .

2 . Heat 2 tablespoons of oil in a kadai and add cumin seeds . When the cumin seeds crackle

     add the fenugreek leaves and sauté on medium flame for 2 - 3 minutes . Remove the 

     fenugreek  and keep aside .

3 . Add the remaining 1 tablespoon of oil in the same kadai , add onions and sauté on 

     medium flame for 1 - 2 minutes or till they turn translucent .

4 . Add the grounded paste and sauté on medium flame , while stirring occasionally. Add

     tomato pulp and dry masala powder . Mix well and cook for 1 - 2 minutes on medium 

     flame .

5 . Add the boiled green peas , sautéed fenugreek , milk , sugar , salt , fresh cream and add

     approximately 2 tablespoons of water and cook for 2 - 3 minutes , while stirring 

     occasionally .

6 . Serve hot with any kind of roti or rice .

MARGARITA

                                                 

                                               

INGREDIENTS 

===========

White tequila.                         3 measures. ( 1 1/2 oz  is 1 measure )

Triple sec or Cointreau.          1 measure

Lime juice.                             2 measures

Lime wedges

Coarse salt

Cracked ice cubes

METHOD

=======

1. Rub the rim of a chilled cocktail glass with a lime wedge , then dip in a saucer

    of coarse salt to frost .

2. Put the cracked ice into a cocktail shaker . Pour tequila , triple sec , lime juice

    and shake vigorously until well frosted .

3. Strain into the glass and dress with a lime wedge .

MARTINI

                                     

                                                           

INGREDIENTS

==========

Gin.                     3 measures

Dry vermouth.      1 teaspoon

Cracked ice cubes

Green cocktail olive to decorate

METHOD

=======

1. Pour the gin and vermouth over cracked ice in a mixing glass and stir well

    to mix .

2. Strain into a chilled cocktail glass and dress with the cocktail olive .

VEG NUGGETS

                                          

                               

INGREDIENTS 

===========

Potatoes ( boiled & mashed ).                3 medium size

Carrots / cabbage.                               1 cup

Green peas.                                        1/2 cup

Capsicum.                                          2 tablespoon 

Sweet corn.                                        2 tablespoon 

Chopped green chillies.                       4 - 5

Chopped coriander.                            2 tablespoon 

Corn flour.                                         2 tablespoons 

Bread crumbs.                                  1 cup

Salt to taste

Oil to fry

METHOD

=======

1. In a bowl , add mashed potatoes , chopped carrots , cabbage , capsicum , 

    green peas   , sweet corn , green chillies , coriander and salt . Mix well .

2 . Make a thin batter of corn flour and water . ( 2 tablespoon of corn flour +

    3 tablespoons of water  ) .

3 . Make small balls of the veg mixture or roll them into any shape or size you

     desire .

4 . Dip the nuggets in the corn flour batter and roll them evenly on the bread crumbs .

5 . Deep fry till golden brown .                        

LEMON GARLIC CHUTNEY

                           

                                 

INGREDIENTS 

==========

Chopped garlic.                  1 1/2 tablespoon

Lemon juice.                      3 tablespoons 

Chopped onion.                 1 1/2 tablespoon

Mint leaves.                       1/4 cup

Coriander leaves.               1/4 cup

Green chilli.                       2 - 3

Water.                              4 - 5 teaspoons 

Salt to taste

METHOD

======

1 . Blanch mint and coriander leaves . Thoroughly wash the leaves and

     squeeze out excess water .

2 . Blend all the ingredients on medium speed in a blender until the mixture 

     has a smooth consistency.

MAYO MUSTARD DIP

                               

                               

INGREDIENTS 

==========

Mayonnaise.              1 cup

Crushed mustard.      2 - 3 teaspoon 

Mustard sauce.         1 teaspoon

METHOD

======

Mix all the ingredients in a bowl and your Mayo mustard dip is ready .

THAI CHILLI SAUCE

                        

                            

INGREDIENTS 

===========

Garlic.                                3 cloves

Red jalapeño pepper.          2

Brown sugar.                     1 tablespoon

Water.                               1/4 cup 

Vinegar.                            1/4 cup

Corn flour.                         1 tablespoon mixed with 2 teaspoons of water

Salt to taste

METHOD

=======

1 . Blend all ingredients except for corn flour into a paste .

2 . Boil and simmer the paste over medium flame till it thickens a bit .

3 . Add the mixture of corn flour and water to the sauce and simmer

     for a minute .

4 . Can be served with all kinds of nuggets , rolls , etc ......

POTATO CHEESE NUGGETS

                                    

                              

INGREDIENTS 

==========

Large Potatoes - boiled , peeled and mashed.             2 

Processed cheese.                                                   1 cup

Bread crumbs.                                                         1 cup

Red chilli flakes.                                                       1 teaspoon

Salt to taste

Oil to fry

METHOD

=======

1. Add mashed potatoes and a bit of salt to a bowl and mix well .

    Make sure there are no lumps of potatoes .

2 . Make small balls of the potato mixture . Try giving them a bullet shape

     with a hallow center .

3 . Fill the hallow center with a teaspoon of processed cheese . 

4 . Now roll it properly into bullet shapes otherwise the cheese will ooz out .

5 . In a plate mix the bread crumbs and chilli flakes . Roll the nuggets on the bread

     crumbs evenly .

6 . Deep fry till golden brown .

7 . The nuggets can be served with tomato ketchup , Thai chilli sauce , 

      lemon garlic chutney ......

GARLIC BREAD

                                               

                                     

     

Ingredients

Active dry yeast.                                    2 1/2 teaspoons

Warm water                                           1 1/4 cups

Bread flour or all-purpose flour               3 cups

Sugar.                                                     2 teaspoons

Salt.                                                        1 teaspoon

Olive oil.                                                  1 teaspoon

METHOD 

1 . Combine yeast, water, 1 teaspoon of sugar and 1 cup of flour in mixing bowl. Allow to rest for 10 minutes until the yeast starts bubbling and giving off a "yeasty" smell.

2 . Add the remaining flour, sugar and salt and mix until the flour is incorporated. Add the olive oil and knead for 10 minutes, until the dough is smooth and satiny.

3.  Place the dough in an oiled bowl, coating the dough all around with the oil. Cover with plastic wrap  and place in a warm spot until the dough has doubled in volume -- 45 minutes to an hour or more, depending on temperature.

4 . Punch down the dough, roll into desired loaf shape, cover with plastic again and allow to rise until doubled in volume.

5 . Preheat oven to 425 degrees. Turn down to 400 when you put the bread in. Bake 20-30 minutes, depending on shape of loaves.

6.  Bread is finished when it makes a hollow sound when you thump on the bottom with your thumb.

This is how it will look .........

                                

   

HOW TO TURN THE ITALIAN LOAF INTO GARLIC BREAD 

===================================

INGREDIENTS 

Italian bread.                                                                             1 loaf

Unsalted butter.                                                                         6 tablespoons

Garlic finely chopped or pressed through the garlic press.         2 cloves

Freshly chopped parsley leaves.                                                2 tablespoons

Salt.                                                                                          1/2 teaspoon

METHOD

1. Heat oven to 400 degree .

2. Slice the loaf into 1 inch thick slices without cutting through the bread .

3. Melt butter in a small saucepan over medium heat . Add garlic and cook , stirring often , until         fragrant  .

4. Let it cool for 2 minutes 

5. Add the chopped parsley and salt to it .

6. Brush the butter mixture between the slices and wrap the loaf in foil .

7. Bake until warm for 10 - 15 minutes 

8 . Open foil and bake for 5 minutes until lightly toasted on top 

9 . Serve hot with a dip of your choice .

CHILLI POTATO SALAD

    

                             

INGREDIENTS 

===========

Baby potatoes.                      15 - 20

Oil.                                       1 tablespoon

Green chillies.                        3

Fresh coriander leaves.           A few sprigs

Lemon juice.                          2 tablespoons

Sugar.                                   1 teaspoon

Salt to taste

Green peppercorns.               10 - 12

Red chilli flakes.                     2 teaspoons

Tomato ketchup.                    1 tablespoon 

METHOD

=======

1 . Pre heat the oven to 180 degrees .

2. Scrub and wash the baby potatoes well , prick with fork , apply oil .

    Roast potatoes in the pre heated oven at 180 degrees for 30 - 40 minutes or till done .

3 . Remove stems , wash , deseed and chop green chillies . Clean , wash and finely chop coriander leaves .

4 . Cut potatoes in halves when done with skin still on .

5 . In a bowl take lemon juice ,sugar , salt , red chilli flakes , green chillies , green peppercorns and tomato ketchup . Mix well

6 . Add potatoes and toss .

7 . Garnish with chopped coriander .

METHI , CAPSICUM , GREEN PEAS RICE

     

                                            

                                   

INGREDIENTS 

===========

Cooked Rice.                           1 1/2 cup

Blanched Methi leaves.             1 1/2 cup

Capsicum.                               1 medium sized

Shelled green peas.                  1 cup

Grated fresh coconut.               3/4 cup

Mustard.                                  1/2 teaspoon

Green chilli.                              4 - 5

Fresh coriander.                        1/4 cup

Split Black gram.                      1/2 teaspoon

Spilt Bengal gram.                    1/2 teaspoon

Mustard for seasoning

Turmeric powder.                     1/4 teaspoon 

Oil for seasoning 

METHOD

======

1 . Prepare rice separately .

2 . Boil green peas n capsicum adding a little salt to it .

3 . Heat a little oil in a pan , add the blanched and clean methi leaves to it . Sauté the methi leaves in the oil till you feel that it has lost its bitterness .

4 . Grind coconut , mustard and green chilies to make a fine paste . ( Don't add water while grinding ).

5 . Add the boiled capsicum and green peas to the methi leaves and sauté it for a few minutes . Add the grinded paste to the vegetables . Add turmeric powder to it .

6 . Cook on slow flame till the water evaporates . Add fresh chopped coriander to it and mix well .

7 . Separately make a mustard , black gram and Bengal gram seasoning .

8 . Add the cooked rice to the methi mixture once it is done . Mix well by adding salt and the seasoning .

9 . Can be served with a raitha or eaten plain .