SPECIAL SALAD

SALAD THAT S DIFFERENT.............
VERY very healthy....a MUST TRY ONE

SERVES - 4
INGREDIENTS
Red Capsicum - 1 small

Green Capsicum - 1 small
Yellow Capsicum - 1 small
Tomato - 1 big
Onion - 1 big
Cucumber - 1/2
Pudina leaves - 5 to 6 leaves
Chat masala powder - 3 tbsp
Pomegranate - 2 to 3 tbsp
American sweet corn - 4 to 5 tbsp
Green chillies - 3  small pieces
Pepper powder - 3 tsp
salt as per taste

METHOD

>Cut the all the vegetables into very small cubes even green chillies.
>In a bowl mix all these chopped vegetables,fruits and mix chat masala,salt and pepper.

Serve as required.

TOMATO ONION GRAVY

This is the gravy that can be served with jeera rice,roti and plain rice tooooooooo.

Ingredients                             
Tomatoes-3 (cut into half)                                   
Onion - 2 (cut into half)
Green chillies - 2 small pieces  
Coconut pieces - 5 to 6 tbsp(dry or wet)
Kasturi meethi - few leaves 
Ginger - 1/4 inch
Garlic - 4 cloves
Oil - 2 tsp
Coriander leaves - few  
Jeera powder - 2 tbsp
Red chilli powder - 2 tbsp
Salt as per taste 

 Method
1.Grind tomatoes,onions,ginger,garlic,coconut,green chillies with a little water ,till a little thick.
2.In a bowl pour the above paste and add red chill powder,jeera powder,gram masalsa and salt,oil and mix well.
3.Also add kasturi meethi (before using directly soak kasturi meethi in warm water). 
4.Put in microwave for 3 mins and cook.
SERVE WITH CORIANDER LEAVES. 

Garlic and Onion Tomato Sauce

Serving Size : 2 Preparation Time :0:25
28 ounces plum tomatoes -- pureed
1/2 teaspoon ground thyme
1 teaspoon fresh basil -- minced
1 garlic clove -- minced
1 small onion
black pepper -- to taste
4 teaspoons olive oil
* Use plum tomatoes canned in tomato puree if available.

Chop onion; peel garlic and mince.
In heavy skillet, place the olive oil and heat over medium heat.
Add onion and garlic; stir occasionally and cook for 5-6 minutes until onion is tender.
Drain tomatoes through a sieve placed over a bowl.
Add thyme, basil and tomatoes to skillet. Use large spoon to crush tomatoes.
Scrape the puree from the sieve and add to the skillet.
Do not use the remaining tomato juice for this recipe. Bring the mixture to a simmer over medium heat, stirring often.
Continue to crush tomatoes with wooden spoon.
Simmer for about 10-15 minutes; sauce will thicken.
Remove from heat, add fresh ground black pepper to taste, salt also if you wish.
Serve this sauce with baked souffles, and pasta, or refrigerate and use as needed by reheating slowly.
Yield: about 2 cups

Baby Corn Hara Masala

Preparation Time: 10 min.
Cooking Time: 6 min.
Serves 2. 
 
Ingredients1 cup baby corn, cut into 4 lengthwise
1 tsp lemon juice
1 tsp sugar
2 tbsp oil
salt to taste

To be ground into a paste
 
1 cup chopped coriander (dhania)
12 mm. (1/2") piece ginger (adrak)
2 cloves garlic (lehsun)
1 green chilli
1 onion, chopped
1 tsp cumin seeds (jeera)

For the garnish
1 tbsp sliced tomatoes
4 lemon wedges

Vegetable Salad Recipe

Ingredients:
 
10-12 Salad leaves
1 small cabbage (shredded)
1 Onion (Thinly sliced into rings)
1 Cucumber (Sliced into rings)
2-3 Carrots (peeled and thinly sliced)
1 Radish (peeled and thinly sliced)
1 banana (cut into rings)
1 Guava sliced
1 apple thinly sliced
1 tomato (thinly sliced into rings)
2tsp lemon juice
Salt to taste
Chaat masala to taste

Method:
 
1. Take big plate and arrange salad leaves.
2. Add shredded cabbage, onions, carrot, cucumber, and radish.
3. Now arrange tomato, banana, apples, and guavas.
4. Sprinkle salt and chaat masala.
5. Pour lemon juice.

Vegetable Sandwich Recipe

Ingredients :
                                                                     
Sliced bread - 1 loaf
Butter - 100 gms
Mint chutney - 3 tbsp
Cucumber - 1
Carrots - 2
Tomatoes - 2
Green chillies - 6
Onions - 2
Chopped coriander leaves - 2 tbsp
Salt, Pepper powder - As required.

Method :

1. Remove outer skin and cut the vegetables into thin slices.
2. Mince green chillies and coriander leaves.
3. Trim brown edge crusts of the bread slices with knife or scissors.
4. Apply butter on one side of bread slices.
5. Take one buttered bread slices. Spread little chutney on top of butter.
6. Arrange sliced cucumber and carrots on that.
7. Put one more buttered slice as second layer on top of vegetables. (Butter applied side should face up).
8. Now arrange onions and tomatoes slices with minced chillies and coriander leaves.
9. Sprinkle salt, pepper with a squeeze of lime on the vegetables.
10. Top with third slice of bread (buttered side facing down)
11. Press well and cut into four square pieces with sharp knife.
12. Dot with tomato ketchup and serve immediately.

HANDWA

CHATPATA ROLL

INGREDIENTS:

200 grams wheat flour
100 grams chana dal flour
3 tbsp. Oil
salt
oil for frying.

For the Stuffing:
200 grams zucchini or bottle gourd (dudhi)
10 grams parched rice (poha) 2-tbsp. chana dal flour
2-tsp. Sugar 1-tsp. lemon juice
3-tsp. peanut granules
2-tbsp. green chili paste
1-tsp. garam masala
 1½-cup coriander leaves
salt as per taste

PREPARATION:

Shift wheat flour and chana dal flour. Add salt and oil and make the firm dough. Leave for � hour.

Grate zucchini or bottle gourd. Add a little salt and keep for � hour. Squeeze out the water from it. Stir fry in a little oil for 5 minutes. Mix sugar, lemon juice and parched rice and stir. Add groundnut granules, green chili paste, garam masala, salt, coriander leaves and mix well. Divide this stuffing into equal parts.

Make 20-22 balls from the dough. Roll out one ball at a time into a puri and fill with the stuffing. Round up and fry in the warm oil. When all the balls are fried serve warm with the chutney or sauce.

MICRO VEGETABLE IDLI

Vegetable savoury cakes popular throughout South India.
Preparation Time : 12-15 hours
Cooking Time : 10 minutes
Servings : 4
INGREDIENTS

Parboiled rice (ukda chawal)  - 1 cup

Split black gram skinless (dhuli urad dal)  - 1/2 cup

Salt  - to taste

Carrot, grated  -1 medium

French beans, chopped - 4-5 

Cauliflower, grated  -2-3 florets

Green capsicum, seeded and chopped  - 1/2 medium

Oil  - 2 tablespoons

Black peppercorns, crushed  - 15-20 

Fresh coriander leaves, chopped  - 2 tablespoons



METHOD

Wash and soak the rice and urad dal separately for at least four hours. Drain and grind dal to a fine paste and rice to a coarse paste using very little water. Mix both the pastes and add sufficient water to make a batter of dropping consistency. Add salt and allow it to ferment for four to five hours or overnight, covered, in a warm place. Add the vegetables to the fermented batter. Mix well. Lightly grease the idli moulds with oil. Pour a spoonful of batter into each mould. Garnish with crushed black peppercorns and coriander leaves. Keep a cupful of water along with the idli stand in the microwave oven, cover and cook on Microwave HIGH (100%) for four minutes. Allow standing time of five minutes before serving.

BREAD SALAD

Bread and vegetables toss in mustard dressings

Preparation Time : 20-25 mins
Servings : 4


INGREDIENTS

Bread , 1 inch cubes - 3 thick slices

Oil - 1 tablespoon

Garlic, crushed - 2 cloves

Lettuce leaves - 1 bunch

Cheese - 100 grams

Tomato , deseeded and cubed - 1 large

Green capsicum , deseeded and cubed -  1 medium

FOR THE DRESSING

Mustard paste - 1 teaspoon

Salad oil -2 tablespoons

Black peppercorns - 1/4 teaspoon

Salt



METHOD

Heat oil in a pan and add garlic. Add the bread cubes and sauté till bread pieces are a little crisp and browned at the edges. Remove and keep aside. Wash and tear the lettuce leaves and keep them in a big bowl. Add bread pieces with the garlic and toss lightly. Make cheese shavings using a peeler and add to the bowl or else grate the cheese. Mix in cubed tomato and capsicum. Mix together mustard paste, salad oil, salt and freshly crushed peppercorns and whisk till well blended. Add dressing to the salad and toss lightly. Serve immediately.

LAUKI KHEER

Traditional Indian pudding!Preparation Time : 20- 25 minutes
Cooking Time : 25-30 minutes
Servings : 4
INGREDIENTS

Bottle gourd (lauki/doodhi)  - 500 grams
Ghee  - 3 tablespoons
Cashewnuts - 15
Milk  -1 litre
Sugar -1/2 cup
Green cardamom powder  - 1/2 teaspoon
Kewra water  - 1 teaspoon

METHOD

Peel bottle gourd, cut into half, remove seeds, wash and then grate. Boil in water until soft, strain and then squeeze to remove excess water. Heat ghee in a kadai, add cashewnuts and sauté till lightly browned. Drain and keep aside. Add boiled bottle gourd to the same ghee, cook for few minutes and keep aside. Bring milk to a boil, then simmer till it is reduced to three-fourths and add the cooked pumpkin. Stir to mix well. Add sugar. Cook till sugar dissolves and kheer is semi-thick. Mix in green cardamom powder and kewra water. Pour into individual serving bowls, garnish with browned cashewnuts and serve hot or cold.

HOT FUDGE PUDDING

A lip smacking hot dessert for monsoon.
Servings : 4


INGREDIENTS

Refined flour (maida)  - 1 1/4 cups
Salt  - 1/4 teaspoon
Soda bicarbonate - 1/2 teaspoon
Powdered sugar  - 3/4 cup
Dark chocolate, grated  - 1 cup
Butter  - 2 tablespoons
Vanilla essence  - 1 teaspoon
Vinegar  - 2 tablespoons
Milk  - 1/3 cup
Walnut kernels, chopped  - 1 cup
Demerara sugar  - 1 cup

METHOD


Preheat oven to 180C/350F. Grease and flour an eight-inch round cake tin. Sift flour, salt, soda bicarbonate and powdered sugar into a bowl. Place half cup grated chocolate in another bowl. Add butter and melt in the microwave for one minute. Whisk it well, add vanilla essence, vinegar and half the milk and mix. Add this mixture to the flour mixture and mix. Add the remaining milk and mix. Add most of the walnuts and mix. Transfer the batter into the baking dish. Spread the brown sugar on the surface. Spread the remaining walnuts over it. Boil one and a half cups of water. Add it to the remaining chocolate and mix till the chocolate melts. Pour this over the batter in the baking dish. Place the dish in the preheated oven and bake for forty to forty five minutes. Serve hot

RED CHILLI GARLIC CHUTNEY

Hot chilli garlic chutney used as topping in chaats.
Preparation Time : 35-40 minutes

Servings : 4
                                                             
INGREDIENTS



Whole dry red chillies, seeded - 10
Garlic - 12 cloves
Lemon juice - 2 teaspoons
Sea salt - to taste
Roasted cumin powder - 1 teaspoon



METHOD

Soak red chillies in one and a half cups of water for half an hour. Drain. Grind the red chillies and garlic cloves with lemon juice to a fine paste. Add a little water if necessary. Add sea salt, cumin powder and mix well. Use as a topping on bhel puri or any chaat.

TAMATAR CHUTNEY

Indian version of tomato salsa.
Preparation Time : 15-20 minutes
Cooking Time : 25-30 minutes

INGREDIENTS

Tomatoes  - 5-6 large
Green chillies - 4-5 large
Cumin seeds  - 1/2 teaspoon
Garam masala powder  - 1/4 teaspoon
Fresh coriander leaves - 1 1/2 tablespoons
Salt  - to taste


METHOD
Roast the tomatoes and the green chillies separately on open flame (preferably over live coal or alternatively on gas flame) till nicely done. Allow it to cool slightly. Peel off the outer skins of both tomatoes and green chillies. De-seed the chillies and chop. Chop the tomatoes. Roast cumin seeds on a griddle and powder it coarsely. Mix tomatoes, green chillies with rest of the ingredients and grind coarsely.

Recipe Tip :


Use the large variety of green chillies which are used for stuffed chilli dishes.

CHINESE BHEL

A fusion snack in which a dash of desi style is added to a chinese dish to create a tasty, tangy snack.
Preparation Time : 30-40 minutes
Cooking Time : 5-6 minutes
Servings : 4
INGREDIENTS

Noodles , eggless - 200 grams
Oil  - to deep fry
Spring onions, sliced - 2-3
Bean sprouts  - 1/2 cup
Peanuts, roasted and crushed - 1/4 cup
Sichuan sauce  - 1 tablespoon
Tomato ketchup  - 1 tablespoon
Spring onion greens, sliced - for garnish


METHOD


Boil noodles in six to eight cups of salted water to which one tablespoon of oil has been added and cook till almost done. Drain, refresh in cold water, drain again and spread on a large plate to cool. Heat sufficient oil in a wok and deep-fry noodles till crisp and golden brown in colour. Drain and place on absorbent paper. When cool lightly crush the fried noodles and set aside. In a large bowl combine fried noodles, spring onions, bean sprouts and peanuts and toss to mix well. Add Sichuan sauce and tomato ketchup and toss the mixture again. Transfer this mixture into individual plates and serve garnished with spring onion greens.

ROASTED PEPPER CHUTNEY

An unusual chutney of roasted red capsicums and tomatoes cooked with cider vinegar.
Preparation Time : 30-35 minutes
Cooking Time : 15-20 minutesINGREDIENTS
Red capsicums - 4 medium
Tomatoes  - 2 medium
Salt  - to taste
Oil  - 2 teaspoon
Garlic, chopped  - 5-6 cloves
Brown sugar  - 2 tablespoons
Red chilli flakes - 2 teaspoons
Cider vinegar  - 3 tablespoons


METHOD


Preheat oven to 180°C. Quarter red capsicums and tomatoes and place them on a baking tray. Sprinkle salt and oil and roast them in the preheated oven for twenty to twenty five minutes. Peel the outer skin and chop. Alternatively you can roast the capsicums and tomatoes directly on gas flame till the outer skin gets charred. Dip in cold water immediately, peel the charred skin off and chop them.Heat a pan. Put the capsicums and tomatoes in it and cook. Add salt and mix. Add chopped garlic (or garlic paste) and mix. Add brown sugar and mix. Cook till the sugar dissolves and blends with the capsicums and tomatoes. Add red chilli flakes and mix. Add apple (cider) vinegar and cook till you get a chutney consistency. Cool and store.

Recipe Tip :

You can make this chutney using green capsicums too. In which case you could use green tomatoes instead of red. Instead of apple (cider) vinegar you can use malt vinegar too.

CARROT AND CORIANDER SOUP

A carrot and coriander combination together makes the soup delicious.
Preparation Time : 2 minutes
Cooking Time : 15minutes
Servings : 4


INGREDIENTS

Carrots, chopped  - 650 grams
Fresh coriander leaves  - 1 medium bunch
Butter  - 2 tablespoons
Bay leaves - 2
Black peppercorns - 1 teaspoon
Onion , chopped  - 1 medium
Garlic, chopped  - 6-8 cloves
White pepper powder - 1/2 teaspoon
Salt  - to taste

 METHOD

Chop fresh coriander leaves finely and reserve the stems.Heat butter in a deep pan, add bay leaves, black peppercorns, onion, garlic and sauté for two minutes. Add carrots, coriander stems and five cups of water and bring to a boil. When the carrots are completely cooked, remove them and put in a blender to make a fine puree. Boil and reduce the stock slightly and strain. Take the puree in a deep pan and add strained stock to reach the desired consistency. Bring to a boil again. Add white pepper powder dissolved in a little water. Add salt to taste. Stir in finely chopped fresh coriander leaves. Serve piping hot.

TOMATO SOUP

A red delicious tomato soup.

Preparation Time : 10 minutes
Cooking Time : 15-20 minutes
Servings : 4
INGREDIENTS

Tomatoes  - 10-12 medium
Garlic - 4 cloves
Carrot - 1/2 medium
Celery  - 2 inch stalk
Onion  - 1 medium
Basil leaves - a few
Sugar - 1 teaspoon
Oil - 1/2 teaspoon
Butter - 1 tablespoon
Bay leaf - 1
Peppercorns - 4-6
Salt to taste
Peppercorns, crushed - 1/2 teaspoon

METHOD

Wash and cut tomatoes into quarters. Peel, wash and chop garlic. Peel, wash and cut carrots into roundels. Wash and finely chop celery. Peel, wash and slice onion. Wash basil leaves and cut into thin strips. Heat oil and butter in a pan, add bay leaf, peppercorn, sliced onions and sauté until translucent. Add the chopped garlic and celery, stir-fry briefly. Add carrot roundels and tomatoes, stir-fry for a minute and add three cups of water. Bring it to a boil. Cook for ten to fifteen minutes covered with a lid. Strain the blended mixture through a strainer. Reserve the liquid. Remove peppercorns and bay leaf from the residue and allow it to cool. Blend in a mixer to get a smooth puree. Pass it through a sieve or strainer. Add the reserved liquid to the pureed tomatoes and adjust the consistency. Put it back on heat. Add salt, freshly crushed peppercorns and let it simmer for a couple of minutes. Just before serving, add the basil leaves.

BAKED BEANS WRAP

Baked beans stuffed in rotis- a must try recipe.
Preparation Time : 10-15 minutes
Cooking Time : 15-20 minutes
Servings : 4


INGREDIENTS

Whole wheat rotis - 4
Baked beans - 1 1/2 cups
Onions - 2 medium
Oil - 1 tablespoon
Green capsicum, chopped - 1 medium
Garlic, thinly sliced = 5-6 cloves
Fresh coriander leaves, chopped  - 3 tablespoons
Tomato ketchup as required
Red chilli sauce as required
Iceberg lettuce leaves, shredded a few(optional)
Cheese, grated 4 tablespoons

METHOD


Finely chop one onion and slice the other. Heat oil in a pan, add chopped onion, green capsicum and garlic and sauté. Add baked beans to the pan and sauté. Add coriander leaves and mix. Place chapattis on the work top. Spread a little tomato ketchup and red chilli sauce on each of them. Place some of this mixture on one side of each of the rotis. Sprinkle sliced onion, lettuce and grated cheese over the baked beans and roll the roti. You can cut each roll into diagonal pieces and serve or wrap each roll in aluminium foil and serve.

Spicy Spinach with a Lacy Paratha recipe

Ingredients
• 1 kg Spinach
• 500 g Raw Banana
• 200 g Onion
• 400 g Tomatoes (Grind)
• 100 g Ginger Garlic paste
• 3-4 pc Green Chili
• 2 Spring Onion
• 100 g Khowa
• 100 ml Fresh Cream
• 75 g Makhana (Anneslia Spinosa)
• Olive Oil (for Deep frying )
• 100 g Butter
• Salt to taste
• 1 tsp Cumin Seeds
• 2 Pinch Heeng
• 3 Bay leaves
• 3 to 4 Cloves
• 1 tsp Powder Turmeric
• 1/4 Magnut
• 8 to 10 Black pepper
• 2 Black Cardamom
• 1 tsp Mango Powder
• 1 tsp Coriander Powder
• 1/2 tsp Garam Masala
• 2 Table spoon Sugar

Method

Boil spinach, drain and refresh with cold water. Grind finely in a mixer. Finely chop chillies and onions.
Slice bananas into paper thin flakes. Heat oil in a kadhai and deep fry banana flakes till golden and crisp. Remove flakes onto paper towels to drain off extra oil. Repeat the procedure with “Makhana”. Heat butter in a pan, fry the clove, cardamom, bay leaf and black pepper. Remove the spices and sauté finely chopped chilli and onion till it has browned. Add ginger-garlic paste and cook for 2 minutes. Add tomato puree, khoya, salt, turmeric, coriander powder, sugar. Add ground spinach and simmer for 5 minutes.

Garnish: Pour cooked spinach over garam masala. Garnish with fresh cream, banana crisps and makhana

Schezuan Sauce recipe

Schezuan Sauce 

For the paste, boil the dry red chillies and garlic and simmer for 8 to 10 minutes. Take off the heat and cool.
Drain out the water. Grind into a smooth paste in a blender using a little water. Keep it aside.
Heat the oil in a wok or a frying pan and saute the garlic, green chillies, ginger, onions and celery for 1 minute.
Add the paste and saute again for 1 minute.
Add the vegetable stock and mix well. Add the cornflour mixture, vinegar, sugar, Aginomoto and salt. Bring to a boil and keep aside.
Use as required.

How to make Schezuan Fried Rice

Schezuan rice recipe

Ingredients
  
2 cups Chinese Rice(normal rice also)
1 tsp garlic, chopped
2 tsp chopped celery
1 cup mixed vegetables, sliced
2 tbsp Schezuan Sauce
1/2 cup bean sprouts
1 tbsp oil
salt to taste

 Method  

• Heat the oil, add the garlic and sauté till it turns golden in colour.  
• Add the celery and vegetables and sauté for 2 to 3 minutes.  
• Add the Schezuan sauce and cook for another minute. 
• Add the rice, bean sprouts and salt and mix well.  
• Toss for a few seconds till all the ingredients are mixed.
  Serve hot with tomato ketchup. :)

Peas Pulao

Peas Pulao recipe

Ingredients
  
2 cups Basmati rice
1 cup peas
1 chopped onion
2 green chillies
2 teaspoons ginger/garlic paste
3 cups water
1 teaspoon aniseed
2 sticks cinnamon
5 cloves
2 bay leaves
4 cardamoms
7 tablespoons ghee

METHOD 

> coriander leaves, salt to taste.
> Soak rice in water for half an hour.
> Heat oil in a pan for about 2 minutes
> Add aniseed, bay leaves, cinnamon sticks, cardamoms & cloves.
    stir for a few seconds.
> Add onion, green chilly, ginger & garlic paste & peas.
> Stir and fry for about 2 minutes.
> Add rice.
> Fry till rice turns opaque(approximately 3 minutes).
> Add salt & water.
> Stir once & cook.

Decorate with coriander leaves and serve.

A Easy try For Cakes

VANILLA CAKE RECIPE (BASIC CAKE)

 Vanilla cake with full icing of cream and fruits

Ingredients

Maida - 200g
Amulya powder - 2 packets(small)
Cooking butter - 200g
Powdererd sugar - 2 cups
Baking powder - 1/2 tsp
Soda - 1/2 tbsp
Vanilla essence - 1 tbsp
 Milk - 1 cup
Curd - 1 cup

Method

1.Take out 1 tbsp of cooking butter and keep aside, also take out 1 tbsp of maida from the over all maida........these will be later used for greasing  the cake tray.
2.Sift maida (flour) ,baking powder,soda.
3.Mix butter,sugar,amulya powder,curd,vanilla essence and the above mixture together.
4.Then to the above mix milk to make a less thick batter which should be easy to pour and mix this properly for there should be no lumps.
5.Use a churner(beater) to throughly blend the cake batter.
6.Grease the cake plate with the butter and then spread the maida(flour) evenly,
  pour it into this and place into the oven or a hot cooker(BATIYA COOKER)
   for 50 mins.
7.Check the cake. Insert a skewer or knife in the centre. If it comes out clean, remove cake from the oven and after a few seconds, demould it and leave to cool.
(if not yet done then keep cooking and check after 10 mins).
8.Icing can be done as above or just eat it is.........enjoy  :)

Tropical Fruit Ghevar Cake recipe

Ingredients:
235 ml: Vanaspati Ghee
1 kg: Ice cubes
2 kg: Maida
1 litre: Amul Milk
3 litres: Water (room temperature)
2 large cans: Fortune Refined Oil
3 tbsp: Honey
500 ml: Red Wine
2 boxes: Fresh Figs
500 gm: Custard cream
1 kg: Whipped cream
2 nos. Muskmelons
100 ml: Liquid Glucose
250 gm: Amul Dark Cooking Chocolate (chopped)
2 boxes: Strawberries
1 bunch: Fennel leaves


Method:
1. Spoon vanaspati into a paraat, place on gas and melt it.
2. Remove from flame and add 5-6 ice cubes and start creaming the mixture with the palm of your hand. Gradually use all the ice in creaming till the mixture becomes a soft ball.
3. Now Sieve in maida, and gradually add milk and water alternatively. Keep whisking the mixture till a batter of pouring consistency is achieved.
4. Heat 1 can of oil in a jalebi kadhai (on a high pressure burner).
5. When oil is hot, place the largest ring mould in the centre of the kadhai and pour the batter in a thin even stream in the centre of the mould. The batter will spread to the edges and the oil will foam.
6. Once the foam subsides, pour a second batch of batter over the first one. Control the temperature of the oil by adjusting flame at regular intervals.
7. Once the ghevar sets, gently remove the ring mould and check the colour and texture. It should be golden brown and firm.
8. If done, remove the ghevar slowly and carefully using the large perforated spoon. Drain on brown paper and keep aside to cool.
9. Repeat the process with medium and small ring moulds.
10. While ghevars are cooling, combine honey and red wine in a frying pan, heat and reduce till slightly thick. Cut figs into quarters lengthwise and lightly stew in the wine. Remove, drain and keep aside. Reserve the poaching liquid and refrigerate to chill
11. Mix custard cream with 1 cup whipped cream and keep aside.
12. Scoop melon balls using scooper and keep aside.
13. Heat liquid glucose with 2 tbsp water and mix to form a glaze, keep it aside .
14. Melt the chocolate using a double boiler. Dip half the strawberries in the chocolate and leave aside to set. Break off tiny sprigs of fennel and keep aside.
15. When ghevars have cooled, carefully place each one on it’s corresponding cake stand base.
16. Using the bamboo skewer, gently and carefully score out a hole in the centre of each ghevar.
17. Fill whipped cream into a piping bag and pipe out all over the largest ghevar. Arrange poached figs over it and drizzle each piece with some chilled poaching liquid.
18. Fill custard-whipped cream mixture into a piping bag and pipe out all over the medium ghevar. Arrange melon balls on it. Brush each melon ball with prepared glaze.
19. Pipe out whipped cream over the smallest ghevar and alternately placed chocolate-covered and plain strawberries. Brush plain strawberries with glaze.
20. Garnish each ghevar with fennel sprigs.
21. Screw on medium base to the largest base and top with smallest base. Tropical Fruit Ghevar is ready to serve.

Cakes Veg

Rasgulla Cake recipe

Ingredients:


2 cups: Refined flour
1 tsp: Baking powder
¾ tbsp: Soda bicarb
1 cup: Amul curd
A few drops of Vanilla essence
¾ cup: Milk
¾ cup: White butter
¾ cup: Caster sugar
6 tbsp: Cocoa powder
500 gm: Chhena
2 nos. Star anise
3 cups: Sugar
400 ml: Non-dairy cream
3 nos. Tangerines
3 nos. Sweet limes
1 nos. Butter paper

Method:

1. Preheat oven to 170*C. Grease a cake tin and line it with butter paper.
2. Sift flour, baking powder, soda bicarb and cocoa powder together. Heat the milk till it is lukewarm.
3. Whisk the curd, caster sugar, butter and vanilla essence together till smooth and frothy.
4. Fold in the flour mixture alternating with milk. Mix quickly but gently to a smooth batter.
5. Pour into the cake tin and bake on the centre rack for 20 minutes.
6. Meanwhile in a saucepan mix 3 cups of sugar with ½ cup milk, 2 cups water and star anise. Place on flame and stir till sugar dissolves. Bring the mixture to a boil.
7. While the sugar syrup is cooking, grate/crumble the chhena, mix in 1 tsp flour and knead till very smooth and light. Shape into small balls.
8. Check the cake. Insert a skewer or knife in the centre. If it comes out clean, remove cake from the oven and after a few seconds, demould it and leave to cool.
9. Check the sugar syrup. Clarify it by spooning off the grey layer. If syrup has come to a boil, gently add the chhena balls and poach them till done. To test whether rasgullas are cooked, drop one in a deep bowl full of water. If it sinks to the bottom, the rasgulla is cooked.
10. If rasgullas are done, remove and cool.
11. Whip the non-dairy cream till soft peak stage. Cut the cake into three horizontal layers. Cut rasgullas in half. Peel and cut tangerines and sweet limes into segments.
12. Arrange one layer of the cake on a presentation plate. Arrange the rasgullas and place one more layer on top.
13. Fill half the whipped cream into a piping bag with a large star nozzle. Cover the cake with the remaining cream. Arrange the tangerines and sweet limes as shown. Pipe stars onto the cake using the piping bag and chill till set.

Starters

Baby corn finger chips

Baby Corn Finger Chips Recipe 

Preparation Time 20 Minutes
 
Cooking Time 15 Minutes
Serves Serves 4



Ingredients:

• 10 Baby Corns
• 1 tsp Ginger-Garlic Paste
• 1 tsp Green Chilli Paste
• ½ tsp Pepper
• 1/2 tsp Mustard Powder
• ½ cup Bread Crumbs
• 1 tsp Soy Sauce

How to make Baby Corn Finger Chips:

• Mix together ginger-garlic paste, green chili paste, pepper and mustard powder and soy sauce.
• Marinate baby corns in the above mixture for 30 minutes.
• Deep fry in hot oil.
• Serve hot.

A huge varieties of STUFF .........YUMMY

Why GO VEGETARIAN ????????