| BARFI PARATHA WITH ROSE AND RABDI |
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| INGREDIENTS |
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Whole Wheat Flour (atta) |
2 cups + for dusting |
Kesri Barfi, Grated |
150 Grams |
Dried Rose Petals |
2 Tablespoons |
Rabdi (Readymade) |
250 Grams |
Ghee |
To Shallow Fry |
Pistachios, Blanched and Slivered |
6-8 |
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| METHOD |
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- Take whole wheat flour in a bowl. Add sufficient water and knead into medium soft dough. Cover with a damp cloth and rest for fifteen minutes.
Divide into eight portions.
- Crush rose petals and add half of it to the barfi and mix well. Add a little rabdi and mix.
- Divide the dough into eight portions. Roll out each portion into a puri, place a portion of stuffing in the centre, gather the edges and roll into a ball.
Further roll out into a paratha.
- Heat a tawa, place the paratha on it and roast on medium heat. Flip over and drizzle a little ghee all round. Flip again and drizzle some
more ghee and roast till both sides are equally light brown.
- Place the paratha in a plate, put a little rabdi in the centre, sprinkle pistachios and some crushed rose petals and serve hot.
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| BURNT GARLIC AND ZUCCHINI SOUP |
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| INGREDIENTS |
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Garlic, Thinly Sliced |
25 Cloves |
Zucchini, Trimmed and Diced |
2 Medium |
Olive Oil |
4 Tablespoons |
Onion, Finely Chopped |
1 Small |
Potatoes, Thinly Sliced |
2 Medium |
Chicken Stock |
8 Cups |
Salt |
to Taste |
Black pepper powder |
to Taste |
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| METHOD |
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- Heat olive oil in a large heavy-based pan, add three-fourth of garlic and cook over medium heat for about ten minutes or until it turns light brown.
Add onion and cook for another five to six minutes till the garlic is lightly burnt and onion is golden brown.
- Add potatoes and continue to cook stirring all the while.
- Add chicken stock (or water), salt and black pepper powder to taste. Once it comes to a boil, lower the heat and let it simmer for half an hour.
- Take off heat and let cool slightly. Puree in a blender until smooth.
- Heat the puree and when it comes to a boil, add the zucchini pieces and cook for twenty to twenty five minutes till the zucchini is cooked and tender.
Correct the consistency by adding stock or water, if needed.
- Toast the remaining one-fourth garlic in oven till golden in colour and crisp. Garnish the soup with this and serve piping hot.
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| CHILLI LEMON STEWED VEGETABLES WITH NOODLES |
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| INGREDIENTS |
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Cauliflower florets, sliced finely |
7-8 |
Fresh button mushrooms, sliced |
7-8 |
Corn niblets |
¼ cup |
Spinach |
5-6 leaves |
Green capsicum, ½ inch pieces |
1 small |
Red capsicum, ½ inch pieces |
½ medium |
Yellow capsicum, ½ inch pieces |
½ medium |
Bean sprouts |
¼ cup |
Tomatoes, 1 inch pieces |
2 medium |
Noodles, boiled |
¼ cup |
Olive oil |
2 teaspoons |
Lemon grass, chopped |
2 stalks |
Green chillies, sliced |
2 |
Vegetable stock |
4 cups |
Salt |
to taste |
Black peppercorns, crushed |
5-6 |
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| METHOD |
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- Heat olive oil in a deep pan, add cauliflower and mushrooms and saute. Add lemon grass and mix. Add green chillies and continue to saute.
- Add noodles, vegetable stock, salt and crushed black peppercorns and stir. Let it come to a boil.
- Add corn, hand torn spinach leaves and three colored capsicums and continue to cook. Add half the bean sprouts and mix.
- Place tomato pieces in a serving bowl and pour the stewed vegetables with noodles over.
- Serve piping hot garnished with the remaining bean sprouts.
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| CHOCOLATE AND BEANCURD MOUSSE |
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| INGREDIENTS |
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Dark Cooking Chocolate, Grated |
300 Grams |
Silken Beancurd (Tofu) |
200 Grams |
Cream |
1 Cup |
Whipped Cream |
¾ Cup |
Sugar Free |
14 Measures |
Cocoa Powder |
for Garnish |
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| METHOD |
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- Melt dark chocolate in the microwave oven for one minute. Puree beancurd with half a cup of water. Whisk the chocolate till smooth, add cream and whisk
again. Add the beancurd puree and mix.
- Add whipped cream and Sugar Free and mix well.
- Transfer into individual bowls. Sprinkle a little cocoa powder through a sieve. Chill in the refrigerator and serve.
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| METHOD |
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- Heat olive oil in a deep pan, add cauliflower and mushrooms and saute. Add lemon grass and mix. Add green chillies and continue to saute.
- Add noodles, vegetable stock, salt and crushed black peppercorns and stir. Let it come to a boil.
- Add corn, hand torn spinach leaves and three colored capsicums and continue to cook. Add half the bean sprouts and mix.
- Place tomato pieces in a serving bowl and pour the stewed vegetables with noodles over.
- Serve piping hot garnished with the remaining bean sprouts.
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| DAL PAKWAN |
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| INGREDIENTS |
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For dal |
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Split Bengal gram (chana dal) |
1 cup |
Salt |
to taste |
Turmeric powder |
¼ teaspoon |
Red chilli powder |
½ teaspoon |
Garam masala powder |
¼ teaspoon |
Dry mango powder (amchur) |
¼ teaspoon |
Oil |
3 tablespoons |
Cumin seeds |
1 teaspoon |
Green chillies, slit |
4-5 |
Curry leaves |
8-10 |
Onion, chopped |
1 medium |
Fresh coriander leaves, chopped |
½ cup |
For pakwan |
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Refined flour (maida) |
1 cup |
Whole wheat flour (atta) |
2 tablespoon |
Semolina (sooji/rawa) |
1 tablespoon |
Cumin seeds |
½ teaspoon |
Black peppercorns, crushed |
10-12 |
Oil |
4 tablespoons + to deep fry |
Salt |
to taste |
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| METHOD |
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- Soak chana dal in three cups of water for about one hour. Drain and boil with three cups of water, salt and turmeric powder till just done.
- Heat a pan, add the boiled dal and half a cup of water if the dal is too dry. Stir and add half the red chilli powder, half the
garam masala powder, dry mango powder and adjust salt. Stir gently and cook on low heat.
- Heat oil in another pan and add cumin seeds. When they begin to change colour, add green chillies, curry leaves, remaining garam masala powder,
remaining red chilli powder. Stir and add it to the dal. Mix well and take it off the heat.
- To make pakwan sift refined flour and wheat flour into a large bowl.
- Add semolina,cumin seeds, crushed black peppercorns, four tablespoons of oil and salt. Add sufficient water and knead into a semi-soft dough.
- Divide the dough into eight portions and roll each portion into a chapati of four-inch diameter. Prick lightly with a fork.
- Heat sufficient oil in a kadai and deep-fry pakwan on low heat till golden and crisp. Drain on absorbent paper.
- Garnish the dal with chopped onion and chopped coriander leaves and serve it hot with pakwan.
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| GAJAR AUR KISHMISH KA SALAD |
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| INGREDIENTS |
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Carrots |
4-5 large |
Raisins |
½ cup |
Walnut kernels, crushed |
6-8 |
Lemon juice |
2 tablespoons |
Black salt |
¼ teaspoon |
Salt |
to taste |
Green chilli, finely chopped |
1 |
Black peppercorns, crushed |
3-4 |
Cumin seeds |
1 teaspoon |
Honey |
1 tablespoon |
Fresh mint leaves |
6-8 |
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| METHOD |
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- Thickly grate carrots. Wash raisins, drain and squeeze out the excess water and add to the grated carrots. Add walnuts and mix.
- Combine lemon juice, black salt, salt, green chilli, crushed peppercorns and honey. Add a few mint leaves broken with hand.
- Just before serving add the dressing to the grated carrots and toss. Serve garnished with the remaining mint leaves.
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| MIXED MITHAI KULFI |
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| INGREDIENTS |
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Milk |
4 cups |
Malai peda |
7-8 |
Kalakand |
7-8 pieces |
Kaju katli |
7-8 pieces |
Gulab jamuns |
8-10 |
Sugar |
6-8 |
Saffron |
½ cup |
Roasted almonds, roughly chopped |
a few strands |
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| METHOD |
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- Heat milk in a thick-bottomed vessel and bring to a boil. Reduce heat and simmer for ten to fifteen minutes.
- Take malai peda, kalakand, kaju katli and gulab jamuns in a mixer. Add a little milk and puree. Transfer into a deep bowl.
- Add the thickened milk and mix. Pour the mixture into kulfi moulds. Sprinkle saffron strands and almond pieces on each.
- Screw the lids on the cones and keep them in the freezer to set.
- Once set unmould and serve immediately.
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| NALLI GOSHT |
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| INGREDIENTS |
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Lamb leg pieces (nalli) |
800 grams |
Ginger |
1½ inch piece |
Garlic |
10 cloves |
Oil |
½ cup |
Green cardamoms |
2 |
Black cardamom |
1 |
Cloves |
5-6 |
Cinnamon |
1 inch stick |
Black peppercorns |
5-6 |
Bay leaves |
2 |
Onions, sliced |
3 large |
Red chilli powder |
1 tablespoon |
Coriander powder |
1 tablespoon |
Tomato puree |
½ cup |
Yogurt |
2 |
Cloves |
1 cup |
Salt |
to taste |
Garam masala powder |
1 teaspoon |
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| METHOD |
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- Grind ginger and garlic to a fine paste.
- Heat oil in a thick-bottomed pan. Add green cardamoms, black cardamom, cloves, cinnamon, black peppercorns, bay leaves and onions. Saute until onions are
light brown in colour.
- Add ginger-garlic paste, red chilli powder, coriander powder and cook for one minute.
- Add lamb pieces. Stir and cook for three minutes on medium heat. Add three cups of water and bring it to a boil. Simmer and cook, covered, until lamb
pieces are almost cooked.
- Whisk tomato puree and yogurt together and add to the cooked nalli. Add salt and garam masala powder and cook, covered,
for ten minutes.
- Serve hot with hot chapatis.
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| QUICK KOPRA PAK |
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| INGREDIENTS |
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Fresh coconut, scraped |
3 cups |
Pure ghee |
2-3 tablespoons + for greasing |
Sugar |
¾ cup |
Badam pista barfi, grated |
200 grams |
Milk |
1½ cups |
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| METHOD |
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- Heat ghee in a pan, add coconut and stir-fry for two to three minutes.
- Add sugar and stir till sugar melts. Add grated barfi and continue to stir and cook.
- Grease a tray.
- Add milk and mix and cook till most of the moisture dries up. Transfer the mixture onto the greased tray and spread evenly. Smoothen the top.
Sprinkle a little fresh coconut on top and keep the tray in the refrigerator to set.
- Cut into squares and serve.
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| STEAMED GINGER CHICKEN WITH ASIAN GREENS |
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| INGREDIENTS |
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Boneless chicken legs,
1½ inch pieces |
4 |
Lemon juice |
1 tablespoon |
Ginger, grated |
2 inch piece |
Salt |
to taste |
Black pepper powder |
½ teaspoon |
Cabbage |
4-5 leaves |
Sesame oil |
2 teaspoons |
Broccoli, florets, blanched |
½ medium |
Pak choy, roughly cut |
4 |
Garlic, chopped |
10 cloves |
Soy sauce |
1 tablespoon |
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| METHOD |
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- Take chicken pieces in a bowl. Add lemon juice, ginger, salt and black pepper powder and mix. Set aside to marinate for fifteen minutes.
- Heat water in a steamer. Place a few cabbage leaves in a slotted pan. Place the marinated chicken pieces over them. Keep the slotted pan in the steamer,
cover and steam till the chicken is cooked.
- Heat oil in a pan. Add broccoli florets, pak choy and saute for two minutes. Sprinkle a little water. Add garlic, soy sauce and a little more water.
Cook till the vegetables soften slightly.
- If you want you can grill a few pieces of steamed chicken over a griller.
- Transfer the greens into a serving plate. Place the chicken pieces over them and serve hot.
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