DAI - BAO (DOUGH FOR STEAMED BUNS)

Ingredients:
Plain flour - 2 1/2 cups
Baking powder -  3 level tsp
Salt - 1 tsp
Castor sugar - 3 tbsp
White vinegar - 1/2 tsp
Vegetable oil - 2 tsp
Water

Method:

• Sift flour, baking powder and salt in a bowl. Stir in sugar and oil, rub well with finger tips.
• Add few spoons water and 1/2 tsp vinegar, mix together and knead to a soft dough.
• Shape into a round ball, cover with a damp cloth. Keep aside for 30 minutes.
• Knead again, divide the dough into 10 portions and mould each portion into a smooth ball.
• roll out each ball, on a very lightly floured board, into a circle about 10 cm  in a diameter.
• Place a tsp of filling in centre of each circle and bring edges together, folding and pleating to make a neat joint. Make a bun and twist top of the bun and seal it.
• Place the buns on a butter paper and lightly brush with sesame oil.
• Now place them in a steamer. Steam for 20 minutes. Serve warm.
• if you make the buns and refrigerate overnight then reheat by steaming for 2-3 minutes, before serving.

MA YUNG BAO ( STEAMED SWEET BEAN BUNS)

Ingredients:
 Bun dough (dai-bao) - 1
Red beans - 4 tbsp
Sugar - 2 tbsp
vanilla essence - 1/2 tsp
Oil - 2 tbsp for brushing
Water - 1 cup

Method:

• Soak red beans overnight.
• Place red beans and water in a pan, cook over high heat until soft. Drain and mash well.
• make a smooth paste, add essence and sugar, mix well.
• Divide dough into 10 equal parts and roll each into a circle, about 8 cm in diameter.
• Put a teaspoon of a bean paste in the centre of each circle,mould and make round buns with palm of your hand, brush them with oil.
• Brush oil in a steamer. Place the buns and steam over boiling water for 20 minutes.

FISH KURMA

Ingredients:
Fish - 1 kg
Onions - 4-5
Ginger garlic paste - 1 tbsp
Green chillies - 6
Cloves - 2
Cardamom- 2
Coriander seeds - 2 tsp
Cinnamon stick -3
Curd - 1 cup
Salt to taste
Chilli powder -  1 tbsp
Coriander leaves -  small bunch
Oil - 3 tbsp

Method:

• Clean and cut fish into big pieces.
• Mix curd, salt, chilli powder, turmeric and ginger garlic paste in a bowl.
• Marinate fish pieces with curd mixture and keep aside for 15 minutes.
• Grind half of the onions, coriander seeds, cinnamon, cardamom and cloves to smooth paste.
• finely chop remaining onions and green chillies.
• Heat oil in broad vessel; add onions and green chillies and fry them until light brown. Add fish pieces and cook for few minutes.
• Then add ground masala and enough water. Close the lid and cook till done but pieces are firm.
• Lastly add coriander leaves.

చేప కుర్మా 

కావలిసిన వస్తువులు:

చేప  -1 కిలో 

ఉల్లిపాయలు - 4-5

పచ్చిమిర్చి - 6

అల్లం వెల్లులి ముద్ద  - 1 tbsp 

లవంగాలు  -2

ఏలకులు  -2

దాల్చిన చెక్క - 3

ధనియాలు - 2 tsp 

పెరుగు - 1 కప్ 

పసుపు -  1 tsp 

ఉప్పు 

కారం - 1 tbsp 

నూనె - 50 గ్రా 

కొత్తిమీర -చిన్న కట్ట 

తయారీ:

• చేప కడిగి పెద్ద ముక్కలుగా కోసుకోవాలి. 
• పెరుగు, అల్లం వెల్లులి, ఉప్పు, పసుపు, కారం కలిపి చేప ముక్కలకు పట్టించి 15 ని లు నాననివ్వాలి. 
• సగం ఉల్లిపాయలు, ధనియాలు, లవంగాలు, దాల్చిన చెక్క, ఏలకులు  కలిపి మెత్తగా రుబ్బుకోవాలి. 
• మిగిలిన ఉల్లిపాయలు, పచ్చిమిర్చి కోసి పక్కన పెట్టుకోవాలి. 
• వెడల్పు చట్టి లేదా బాణలిలో నూనె వేడి చేసి అందులో ఉల్లిపాయ ముక్కలు, పచ్చిమిర్చి వేసి బాగా వేగిన తరువాత చేప ముక్కలు వేసి కొద్దిగా వేగిన తరువాత నూరిన మసాలా ముద్ద , సరి పడా నీళ్లు పోసి మగ్గనివ్వాలి. 
• చివరికి కొత్తిమీర చల్లి దించుకోవాలి. 

TOMATO COCONUT CHUTNEY

Ingredients:
Tomatoes - 250 gms
Roasted channa dal - 1 tbsp
Coconut - 1/4
Salt to taste
chilli powder - 1 1/2 tsp
Turmeric - 1/4 tsp
Small onion - 100 gms
sugar - 1/2 tsp
Coriander leaves -  small bunch
Oil - 2 tsp
Lemon juice - 1/2

Talimpu:
Red chillies - 2
Urad dal - 1/4 tsp
Cumin seeds  -1/4 tsp
Mustard seeds - 1/4 tsp
Asafoetida - pinch
Curry leaves - few

Method:

• Grind tomatoes, grated coconut, channa dal, salt, turmeric, chilli powder to make smooth paste by adding enough water.
• Boil onions in salted water until soft. Drain the excess water.
• Heat the oil; add all talimpu ingredients and allow them to splutter.
• Add boiled onion and fry lightly, then stir in tomato coconut mixture till it thickens. 
• Lasted add sugar and finely chopped coriander leaves.
• Switch off the flame; then add lemon juice to taste.

EASY EASTER BRIOCHE

Ingredients:
Maida - 250 gms
Butter - 100 gms
Caster sugar - 2 tbsp
Pinch of salt
fast action yeast - 7 gm
Eggs - 3 + 1 extra beaten egg yolk, to glaze
Sugar  cubes - 3 (lightly crushed)

Method:

• Add butter to the flour and mix until it looks like breadcrumbs.
• Then add sugar, pinch of salt and the yeast.
• Add the 3 eggs and mix to a soft dough, then knead it for 2-3 minutes.
• Butter a loaf tin. Tip the dough onto a floured work surface.
• With floured hands, knead the dough to make a ball, then put in the loaf tin, smooth side up.
• Cover with cling film and leave to rise in a warm place until doubled in size (about 2 hours)
• brush the top of broiche with the egg yolk and sprinkle the crushed sugar on top.
• Bake for 20-25 minutes at 200 C in conventional until golden and the loaf sounds hollow when tapped.
• Transfer to wire rack and let it cool.

CHINESE FISH FINGERS

Ingredients:
Boneless fish - 1/2 kg
Salt - 2 tsp
Pepper - 1/2 tsp
Vinegar - 1 tbsp
Sugar - 1 tbsp
Ginger - 1 tsp
Egg white - 1
Cornflour - 3 tbsp
Oil - 1 cup

For Batter:
Flour - 1 cup
Corn flour -  2 tbsp
Eggs - 4 or 1/2 cup water
Salt - 1 tsp
Baking powder - 1 tsp

Method:

• Clean and cut the fish into strips 3" long and 1/2 " wide.
• Mix all the ingredients except the oil in a bowl. Place fish fingers in a bowl and cover with the mixture. Marinate for 20 minutes.
• Sift flour, corn flour, salt and baking powder in a bowl.
• Mix well with beaten eggs or water. Make a smooth batter.
• Heat oil, dip the fish fingers into the batter, coat well and fry till both sides are golden brown.
• Serve hot with tomato sauce.

Vegetarian version:

• Take 500 gms of paneer and cut them into size of fingers. Remaining is same as above.

SWEET AND SOUR SAUCE

Ingredients:
Sugar - 6 tbsp
Vinegar -4 tbsp
Soy sauce - 1 tbsp
Five spice powder - 1 tsp
Gourmet powder - 1/2 tsp
 Dry chilli powder - 1 tsp
Sherry or cooking wine 0 1 tbsp
Black pepper powder - 1/2 tsp
Salt - 2 tsp
Tomato sauce - 8 tbsp
Water - 1 1/2 cups
Corn flour - 2 tbsp + 5 tbsp water mix together
Sesame oil - 3 tbsp

Method:

• Mix all the ingredients except cornflour mixture. Put in a pan over medium heat and bring to a boil.
• Add cornflour mixture. Stir well and cook until thickened.
• Remove from fire and use.

OVERSTUFFED ITALIAN BREAD PIZZA

Ingredients:
large loaf Italian bread - 1 (cut in half horizontally and crosswise)
(about 1/2 pound)
Prepared marinara spaghetti sauce - 1/2 cup
Shredded mozzarella cheese - 200 gms
Pepperoni - 16 slices
Roasted red peppers - 1/4 cup (drained, cut into strips)
Oil cured black olives - 8 (halved and pitted)
Parmesan cheese - 2 tbsp 
Olive oil - 1 tsp
Leaf oregano - 1/2 tsp (crumbled)

Method:

• place the bread on a broiler rack. Broil the bread 4" from the source of the heat for 2 minutes on each side or until the bread is crisp.
• Spread the cut sides of the bread with marinara sauce. Sprinkle the bread with the mozzarella cheese and top with the pepperoni, red peppers, olives, parmesan cheese,oil and oregano, dividing the ingredients equally among the bread slices.
• Broil the pizzas for 2 minutes or until the cheese is melted and bubbly.

CRAB SALAD

Ingredients:
Cooked crabs - 2 (medium sized)
Rice vinegar - 2 tbsp
Light soy sauce - 3 tsp
Egg yolk - 1
Dashi - 2 tbsp
Mirin - 1 tbsp
Sugar - 1 tsp

Method:

• Dress the crabs as follows: Separate the claws and legs from the body of the crab. Crack their shells, pick out the meat and set aside. Remove the under shell from the body. 
• Pull out the stomach which lies just behind the mouth. Discard the brownish/ grey gills which lie flat against the inner sides of the body. All the other meat is edible.
• Place the crab meat in a bowl.Mix rice vinegar with 2 tbsp soy sauce.
• Sprinkle over the crab meat. Marinate for at least 30 minutes.
• Place the egg yolk into the top of a double boiler.
• Add the dashi, mirin, one tsp soy sauce and sugar. Mix thoroughly.
• Place double boiler over a medium heat and cook gently until mixture thickens, stirring all the time.
• Remove  from the heat and leave until cool.
• Drain the crab meat and arrange attractively on a serving platter under the crab shell.
• Serve the sauce in individual dipping bowls. 

RED PLUM SOUP

Ingredients:
Red plums - 700 gms
Fruity red wine - 350 ml
Vanilla essence - 1 tsp
Cinnamon stick - 1
Sugar - 50 gms
Soured cream or plain yogurt to garnish

Method:

• Stone plums and cut into quarters.
• In deep 2.5 litre microwave safe bowl, combine plums, wine, vanilla, cinnamon stick and sugar.
• Cook covered, on high for 8-10 minutes, until plums are tender, stirring twice. discard cinnamon stick.
• In blender,process plum mixture until smooth. If you like, serve soup to remove plum skins.
• Cover soup and refrigerate until chilled.
• garnish each serving with soured cream or yogurt. 

BASIC TWO EGG BUTTER CAKE

Ingredients:
Sifted cake flour - 2 cups
Baking powder - 2 1/2 tsp
Salt - 1/2 tsp
Eggs - 2 (separated)
Butter  -1/2 cup
Sugar -  1 cup
Vanilla  - 1 tsp
Milk - 3/4 cup

Method:

• Sift cake flour, baking powder, and salt onto waxed paper.
• Beat egg whites until they form soft peaks in a small bowl, then, with same beater, in a large bowl, cream butter, slowly adding sugar and beating until fluffy.
• Beat in egg yolks and vanilla. Add flour mixture. 1/3 at a time, alternatively with milk, beating just until blended.
• Fold in beaten whites. 
• Pour into greased,wax paper- lined 8*1 1/2" layer pans or 9*9*2 pan.
• Bake in moderate oven (350 degrees) 30 minutes for layers or 40 minutes for square.
• When cake is done, top will spring back when lightly pressed with finger.
• Cool in pan 5 minutes, turn out on racks to cool.
• Fill and frost as desired.

ITALIAN FISH SOUP (CACCIUCCO)

Ingredients:
Extra virgin oil  -1/2 cup plus oil for drizzling
Garlic cloves - 3 (very thinly sliced)
Red pepper flakes - 1 tsp
Tomato paste - 1 tbsp
dry white wine -1/2 cup
Mussels - 16 (scrubbed and debearded if necessary)
Rock shrimp - 200 gms
Bay scallops or halves sea scallops  - 100 gms
Lobster broth  - 1  1/2 cups
Fresh oregano - 1 tbsp (minced)
Kosher salt and freshly ground pepper to taste
Fresh flat leaf parsley leaves for garnish

Method:

• Heat the 1/2 cup olive oil in a heavy, 8 cup saucepan over medium high heat.
• Add the garlic and fry, tossing frequently, until it turns golden brown.
• Be careful not to burn it. Stir in the pepper flakes, tomato paste and wine.
• Add the mussels, shrimp, and scallops.
• Cover and cook for 2 minutes. Remove the lid, add the lobster broth, and cook over medium high heat until the liquid begins to thicken, about 5 minutes.
• Discard any mussels that do not open. 
• Add the oregano, salt and pepper.
• Ladle into individual shallow soup bowls.
• garnish with parsley, drizzle with olive oil, and serve immediately.

HOW TO MAKE PANCAKE BATTER

Ingredients:
flour - 100 gms
Milk or milk and water - 225 ml
Pinch of salt
Egg - 1
Oil for frying

Method:

• Sieve flour into a bowl and add salt.
• Make a well in the center and stir in beaten egg and half the milk, mixed together.
• Beat lightly with wooden spoon for few minutes.
• Add the remaining milk, mix until batter is smooth.
• Cover bowl and allow to stand in a cool place for one hour before using, if possible.
• Melt fat or oil in a thick frying pan and, when very hot, pour off excess fat.
• Pour about 2 tbsp of the batter or just enough to cover the bottom of the pan and cook over medium heat until set.
• Turn and cook other side until a golden brown.
• Repeat until the rest of batter is used.

SWEETCORN AND BUTTERED FRIED EGGS

Ingredients:
Butter - 70 gms
Flour  - 1 tbsp
Milk - 115 ml
Sweetcorn - 1 can
Grated cheese - 100 gms
Eggs - 8
Salt and pepper to taste

Method:

• Melt 1 tbsp butter and stir in the flour. Cook for one minute over a low heat and stir in the milk.
• Bring to the boil and cook gently for 2 minutes.
• Add the cooked sweetcorn and cheese to the sauce and keep hot, season well.
• Fry the eggs in remaining butter.
• To serve, place the sweetcorn mixture in the bottom of a hot dish, the fried eggs on top, and serve with jacket potatoes.

SALSA DI PROSCIUTTO (HAM AND BUTTER SAUCE)

Ingredients:
Prosciutto - 4 oz sliced
(Italian raw ham)
Olive oil - 1 tbsp
Unsalted butter - 50 gms

Method:

• Cut the ham into 1/4" squares.
• Heat the oil and the butter in a saucepan, add the prosciutto and over gentle heat cook for 4-5 minutes, stirring now and then.
• The ham should not brown.
• Pour this delicious sauce over hot pasta or boiled rice, stir and sprinkle generously with grated Parmesan cheese.

MATAR PYAZ

Ingredients:
Shelled green peas - 2 cups
Onion - 1 (sliced)
Green chillies - 3
Coriander powder - 1 1/2 tsp
Pepper powder - 1/4 tsp
Salt to taste
Sugar  -1/4 tsp
Oil - 1 tbsp

Method:

• Heat the oil in the pressure cooker; add onions and 1/4th cup of water.
• Close the lid and cook in low flame for 10 minutes. Switch off the flame and let the lid open naturally. The onions should be soft and pulpy.
• Add the spice powders and sugar and cook stirring over medium flame for a couple of minutes.
• Add green peas, chillies, salt and 1/2 cup of water and cook till peas are tender.
• Serve with roti or rice.

GORGONZOLA CREAM SAUCE

Ingredients:
Gorgonzola or other blue cheese - 60 gms (crumbled)
Mascarpone cheese - 120 gms
Light cream - 120 ml
Salt and pepper to taste

Method:

• Mix all the ingredients, along with salt and pepper to taste, in a one liter saucepan.
• Cook over low heat until the cheeses are melted together into the cream.

HOW TO MAKE FRESH CHESTNUT PASTA

Ingredients:
All purpose flour - 125 gms
Chestnut flour - 125 gms
Eggs - 2
Olive oil - 1 tsp
Salt  -1 tsp

Method:

• Combine all the ingredients in the bowl of a stand type mixer fitted with dough hook.
• Mix together and knead until the dough is smooth, about 10 minutes.
• Roll out and cut using a pasta rolling machine.
• to cook fresh pasta, bring 4 litres of salted water to a boil, add the pasta, and cook for 3-5 minutes, until the pasta is floating.
• Strain and serve. It matches well with Gorgonzola cream sauce.

MUSTARD FISH CURRY

Ingredients:
Fish - 600 gms (cut into large pieces)
Turmeric - 1 tsp
Salt to taste
Mustard oil to deep fry
Yellow mustard seeds - 1/4 cup (soaked)
Mustard oil- 2 tbsp
Onion seeds - 1/4 tsp
Green chillies -4 (slit)
Water -  1 cup
Yogurt - 2 tbsp (beaten)

Method:

• Wash the fish and pat dry; rub with salt and 1/2 tsp turmeric and keep aside for 10 minutes.
• Heat the oil in kadai and deep fry the fish pieces until light brown and keep aside.
• Drain the water from mustard seeds and grind to make smooth paste.
• Heat oil in a pan; add onion seeds and 2 green chillies; fry.
• Add the mustard paste, turmeric and stir for a half minute.
• Add the water and salt and bring to a boil; reduce the heat, add the fish and cook for 10 minutes; stir in yogurt and heat gently without boiling.
• Transfer the curry to serving dish and garnish with green chillies.
• Serve hot with rice.

PLOUGHMAN'S MELTS

Ingredients:
Celery stick - 1/2 (thinly sliced)
Apple - 1/2 (peel left on, sliced)
Spring onions - 2 (finely sliced)
Juice of 1/2 lemon
Chutney -3 tbsp (your choice of chutney)
Mini ciabatta rolls - 2 (halved)
Cheddar or stilton - 100 gms

Method:

• Heat the grill to high. Toss the celery, apple and spring onions together with a little lemon juice to stop the apples browning, then set aside.
• Put the bread onto a baking tray then lightly toast under the grill, cut side up, until just crisp.
• Spread with a little of the chutney, then top each with a couple of spoonfuls of the apple salad, and crumble over the cheese.
• Grill for another few minutes, until the cheese is beginning to bubble and te edges of the bread are golden.
• Serve hot with a leafy salad on the side.

BUTTERMILK KHICHIDI

Ingredients:
Rice -  2 cups
Buttermilk - 4 cups
Baby potato - 100 gms
Oil for frying the potatoes
Mustard seeds  - 1 tsp
Curry leaves - few
Salt to taste
Oil - 2 tbsp
Peanuts - 1 tbsp (to garnish)

Method:

• Peel the potatoes. Sprinkle salt and keep aside.
• Heat the oil and deep fry the potatoes till they are golden brown.
• Heat toil in pressure cooker; add mustard and curry leaves and allow them to crackle.
• Add the washed rice and saute for 2 minutes.
• Mix in the buttermilk; close the lid and cook until done.
• Once the lid open; add salt and fried potatoes. Mix gently.
• Garnish with roasted peanuts and serve with papad and pickle.

COCONUT CAKE

Ingredients:
Refined flour - 150 gms
Margarine / Butter - 300 gms
Castor sugar - 260 gms
Urad dal - 25 gms
Desiccated coconut - 75 gms
Baking powder  - 8 gms
Cardamom powder - 5 gms
Vanilla essence - few drops

Method:

• Soak dal .for 2 hours, drain and grind to make a fine paste, Allow to ferment for 6-8 hours or overnight
• Blend margarine and castor sugar until fluffy.
• Add urad dal paste and continue blending.
• Sieve refine flour and baking powder together and add to the mixture.
• Blend for a while, add essence and cardamom powder.
• Fold in the desiccated coconut carefully.
• Transfer mixture into a greased tin and bake at 150 c until done.

HERBY COUSCOUS WITH ROASTED VEG AND EGG

Ingredients:
Couscous  - 75 gms
Olive oil -  2 tbsp
Butternut squash - 500 gms (peeled and diced)
Red onion - 1 (chopped)
Red pepper - 1 (deseeded and chopped)
Courgette - 1 (diced)
Garlic clove -1 (finely sliced)
Large eggs - 6
Fresh parsley - 3 tbsp (chopped)
Salt and pepper as per taste

Method:

• Preheat the oven to 180 C. In a bowl, mix the couscous with one tbsp of olive oil, salt and pepper.
• Pour 300 ml of boiling water over the couscous, stir, then cover for 10 minutes.
• Place the remaining oil in a large roasting tin, add the butternut squash, onion and peppers and roast for 10 minutes.
• Stir in the courgette and garlic and roast for a further 10 minutes or until the vegetables are tender.
• Season the eggs,beat together and pour into the roasting tin.
• Bake for 15 minutes or until the egg has set and is golden.
• Remove the tray from the oven, stir the egg and vegetables, then stir in the couscous and parsley and mix well.
• Serve warm or cold.

FISH KUJIT

Ingredients:
Pomfret -1
Large onion -1 (thinly sliced)
green chillies - 6 (thinly sliced)
Ginger - 1" thinly sliced
Tomatoes - 2 (thinly sliced)
Coconut milk - 1/2 cup
Garlic cloves - 6
Cumin seeds - 1 tsp
Coriander powder - 1 1/2 tsp
Turmeric -1/2 tsp
peppercorns - 6
Vinegar - 2 tbsp
Oil - 2 tbsp
 Salt to taste

Method:

• Grind garlic cloves,cumin seeds, coriander powder, turmeric and peppercorns together to make powder.
• In a wok, heat oil and fry the ginger, chillies and onions until they turn golden brown.
• Add the tomatoes and cook till they leaves water.
• Now, add the ground masala. Fry for a few minutes and then add water.
• Cook the masala for a while until the aromas are well blended.
• Now pour in the coconut milk and mix well. Add salt to taste.
• Finally, add the fish. Cook for a few minutes and bring it to a boil.
• When the curry comes to a boil, add two tbsp of vinegar and stir well.

SWEET POTATO SOUP WITH COCONUT

Ingredients:
Sweet potatoes - 750 gms (grated)
Thai curry paste - 1-2 tsp
Onion - 1 (chopped)
Vegetable oil - 1 tbsp
Vegetable stock - 1 litre
Creamed coconut - 1/2 sachet
Handful of coriander leaves (roughly chopped)

Method:

• Heat the oil in a large pan, then cook the onion for 4-5 mins, until soft. Stir in the curry paste and cook for one minute more until fragrant.
• Add the sweet potato and stock, then bring to the boil and simmer for 5 minutes, until the potatoes are tender.
• Remove the soup from the heat, stir in the coconut and seasoning, then cool briefly before whizzing with a stick blender until smooth.
• Sprinkle with the coriander.

ALMOND BUTTER CAKE

Ingredients:
Butter  -250 gms
Almond essence - 1 tsp
Castor sugar - 220 gms
Eggs - 4
Self raising flour - 150 gms
Plain flour - 75 gms
Almond meal - 90 gms

Method:

• Grease deep 19 cm square cake pan, line base with baking paper.
• Beat butter, essence and sugar in medium bowl, with electric mixter until light and fluffy.
• Add eggs, one at a time, beating until just combined between additions (mixture may curdle).
• Fold in sifted flours and almond meal in 2 batches (mixture will be stiff); spread mixture into prepared pan.
• Bake in moderate oven 30 minutes.
• Reduce temperature to moderately slow, bake about 30 minutes.
• Stand cake in pan 5 minutes; turn onto wire rack to cool. 

PINEAPPLE MOUSE

Ingredients:

Tinned pineapple in juice - 500 gms
Pineapple jelly - 1 pkt
Condensed milk - 1 tin
Whipping cream - 3 cups
Pistachios - 3 tbsp (crushed to garnish)

Method:

• dissolve the pineapple jelly as per the instructions on the packet using 2 cups hot water; allow it to cool.
• Put the pineapple along with the juice and condensed milk in a blender; blend till smooth.
• Pour the pineapple mixture into a serving dish and stir in the jelly; fold in the cream, chill for about one hour or till set.
• Garnish with pistachios.

COLD COFFEE

Ingredients:

Milkmaid – ½ tin

Milk – 3 cups

Instant coffee powder – 3 tsp

Ice cubes – 10

Method:

• Blend all the ingredients in an electric blender. 
• Serve immediately while still frothy.
• Sprinkle grated chocolate or chocolate powder on top, if desired. 

ALOO KA RAITA

Ingredients:

Fresh curd – 2 cups

Potatoes – 3

Pepper powder  -1/2 tsp

Chilli powder – ½ tsp

Salt to taste          

Cumin seeds  - ½ tsp

Bland oil – 1 tbsp

Coriander leaves – 1 tbsp

Method:

• Beat the curd till smooth and blended. Wash the potatoes, boil, peel and cut them into medium dice. Wash and chop the coriander leaves. 
• Heat the oil and fry the cumin seeds; allow them to splutter.
• Add the potatoes, salt, pepper and chilli powder; stir for 4-5 minutes.
•  Remove from the heat and allow to cool for a few minutes, then add to the curd. Stir lightly to mix.
• Garnish with the coriander leaves and serve at room temperature.

STEWED APRICOTS

Ingredients:

Dried apricots – 250 gms

Sugar – optional, depending on the sweetness of the apricots

Method:

• Wash the apricots carefully to remove any grit, etc, that may be sticking to them. Put them in a pan with optional sugar and boiling water to cover. Leave to soak for 20-30 minutes.
• Bring the apricots slowly to the boil. This may be enough to make them tender, otherwise simmer for a couple of minutes. Cool and chill.
• Serve with or without cream

SHALGAM KI SUBZI

 Ingredients:

Shalgam (turnips) – 500 gms

Large onions – 2

Curd – 1 ½ - 2 cups

Cloves – 6

Green cardamom – 6

Black cardamom – 2

Cinnamon – 3 cm

Turmeric – ½ tsp

Chilli powder – 1 tsp

Cumin powder – ½ tsp

Coriander powder – 1 tsp

Salt to taste

Oil – 2 tbsp

Method:

• Wash and peel the turnips, rinse again and cut into small pieces. Finely slice the onions.  Beat the curd till smooth.
• Heat the oil in the pressure cooker; add all the whole spices and fry for a minute till fragrant.
• Add the onions and 1/4^th cup of water; close the lid and cook on low pressure for 10-15 minutes. Remove from heat and let the pressure goes down. 
• The onions should be soft and pulpy. Sprinkle in the spice powders, turn up the heat and stir fry for a minute or so till well integrated.
• Stir in the turnips along with the curd, salt. Close the lid and cook for 2 whistles until tender.

MASALA FRIED FISH

Ingredients:

Fish fillet – 500 gms

Red chilli powder – 1 tsp

Salt to taste

Turmeric – ½ tsp

Limes – 1-2

Oil -2-3 tbsp

Method:

• Cut the fish into 1cm pieces. Wash thoroughly and drain. Apply salt, turmeric and chilli powder to fish pieces. Set aside for 20 minutes. Cut the lime into quarters.
• Heat the oil in the frying pan, burning it if using mustard oil. Lower the heat and add the fish pieces in a single layer, being careful not to overfill the pan.
•  Cook over medium heat till the under surface is beginning to brown, then turn and cook the other side till brown. 
• Serve with quarters of lime to squeeze over the fish.

ARBI WITH KASOORI METHI

Ingredients:

Arbi – 500 gms

Ghee – 2 tbsp

Besan – 1 tbsp

Kasoori methi – 1 tsp

Turmeric – ½ tsp

Salt to taste

Chilli powder – 1 tsp

Method:

• Boil the arbi till cooked but not soggy or overcooked. Peel and cut into round pieces.
• Heat the ghee in pan; add the besan and fry over low fame till a fine aroma comes. 
• Gently mix in 2 tbsp of water and add the spices.
• Cook over a low flame for one minute. Mix in the cooked arbi pieces and continue to cook another 2 minutes on a low flame. 
• Add the kasoori methi and mix gently. Serve hot with paranthas or puris.

GRILLED CHEESY FRENCH FRIES

Ingredients:

Big size potatoes – 300 gms

Cheese – ½ cup (grated)

Salt to taste

Pepper – 2 tsp (freshly ground)

Oil – ½ cup

For garnishing:

Fresh garlic with green leaves - 2 tsp  

Method:

• ·   Peel the potatoes and cut into thin strips. 
•     Take a bowl of water and add salt to taste. Put the potato strips in salted water and leave them for 10 minutes. Drain out all the water.   
•     Rub the potato pieces with 1 tbsp of oil.
•     Grease an oven proof dish and place in it the potato strips and grill over moderate heat till the potatoes are light golden brown, adding a little oil from time to time. Mix in the pepper and the cheese.
•     Grill further till the cheese melts. Serve hot, garnished with chopped garlic with leaves.