CHEESY BALL FLOATS

INGREDIENTS:

2 cups (480 ml) orange juice
2 tbsp sugar,
1 tbsp (5gms) Fauji Cornflour,
1/2 tsp (2 gms) chat masala,
1/2 tsp (2 gms) chilli powder,
salt to tast,
1 tsp (5 gm) of butter.

METHOD OF PREPARATION: For the cheese balls

100 gms paneer
100 gms green peas, half crushed in a mixer
2 tbsp (30 gms) coriander leaves, chopped,
1 tbsp coconut, grated,
1tsp (5 gms ) green chilli and ginger paste
1 tsp (5 gms) cashewnut pieces
1/2 tsp (2 ml) lemon juice
1/4 tsp (1 gm) garam masala powder salt to taste
2 tsp (30 ml) oil, oil for deep frying

METHOD OF PREPARATION:

Heat two tsp oil in a kadai. add the crushed green peas and fry for a minute.
Remove from heat.
Add all the remaining ingredients and mix well.
Mash the paneer with your palm to a smooth ball.
Divide into samall portions and roll into small puris.
Put a little of the green pea filling over each puri and roll it to cover the filling completely.
Roll them into smooth balls.
Deep fry these balls in hot oil till light brown and done. Keep aside.
Mix orange juice and corn flour to a smooth mixture.
Heat butter in a kadai.
Add the orange juice and all the seasoning and stir well.
When it comes to a boil, add the fried paneer balls and remove from heat.
Serve Hot.

WAFFLES:

INGREDIENTS:

225g (8 oz) plain flour
2 level tsp baking powder
a pinch of salt
2 large eggs
2 tbsp powdered sugar
4 tbsp melted butter or margarine
1 teacup milk (approx.)

METHOD OF PREPARATION:

Sieve the flour with salt and baking powder.
Separate the eggs.
Add the sugar, butter, egg yolks and milk to the flour. Mix well until like a very thick paste.
Beat the egg whites stiffly. Add to the mixture and mix well.
Pour a little mixture as required into the waffle iron. Bake on a moderate temperature.
Serve hot with any of the following:Honey and butterGolden syrup and butterMaple syrup and butterIce-cream and strawberry jamButter and grated cheese.

Note: Waffles can be prepared without eggs. When you omit eggs, use 2 1/2 tsp of baking powder instead of two and further keep aside the batter for 2-3 hours before use.

CARROT AND PANEER TOAST:

INGREDIENTS:

3 brown bread slices.
1 teacup grated carrot
50 gms grated paneer
1 tbspn finely chopped tomatoes
1/4th teaspoon chopped green chilli
1 teaspoon chopped coriander
1 teaspoon butter salt to taste

METHOD OF PREPARATION:

1. Toast the bread slices
2. Mix the carrot , paneer, tomato, green chilli, coriander, butter and salt.
3. Divide into 3
4. Place one portion of the mixture on each toast.
5. Heat in an oven for a few minutes.
6. Serve Hot.

Sautéed chicken breast with chilli, tomato and herb stew

Ingredients

• 2 tbsp olive oil

• 1 chicken breast, cut in half lengthways (use the remaining chicken breast half in another recipe)

• salt and freshly ground black pepper

• ½ onion, peeled, sliced

• 1 garlic clove, peeled, crushed with the blade of a knife

• ½ red chilli, chopped

• 2 ripe tomatoes, chopped

• ½ lime, juice only

• 2 tbsp chopped fresh coriander

• 2 tbsp chopped fresh parsley

To serve

• 1 tbsp chopped fresh chives

• lemon wedges

Preparation method

1. Heat one tablespoon of the oil in a frying pan over a medium heat. Add the chicken, season, to taste, with salt and freshly ground black pepper. Fry for 2-3 minutes on each side, or until pale golden-brown on both sides. Remove the chicken from the pan and set aside.

2. Heat the remaining oil in the frying pan the chicken was cooked in and fry the onion, garlic and chilli for 2-3 minutes, or until softened. Add the tomatoes and cook for a further 2-3 minutes or until the tomatoes begin to break down.

3. Return the seared chicken to the tomato stew and cook for 8-10 minutes, or until the chicken is cooked through. (The chicken is cooked through when the juices run clear when pierced in the thickest part with a skewer.)

4. To serve, stir in the lime juice and herbs and spoon onto a serving plate. Sprinkle over the chives and garnish with the lemon wedges.

Chargrilled jerk snapper

Ingredients

• ½ tsp jerk seasoning

• 1 red snapper fillet

• 1 tbsp olive oil

For the okra rice

• ¼ onion, peeled, chopped

• ½ red chilli, chopped

• handful okra, chopped

• 150g/5½oz basmati rice

• 350ml/12fl oz chicken stock

• salt and freshly ground black pepper

To serve

• sprig fresh parsley

• pinch jerk seasoning

Preparation method

1. Sprinkle the jerk seasoning onto a plate and dredge the snapper in it until it is completely covered. Heat the oil in a frying pan and fry the snapper, skin-side down, for 2-3 minutes. Turn the fillet over carefully and cook for a fruther 2-3 minutes, or until golden-brown and cooked through.

2. For the okra rice, heat the oil in a frying pan, and fry the onion and chilli for 2-3 minutes, or until softened. Add the okra and the rice and stir well to coat in the oil.

3. Pour in the stock, bring to the boil, then reduce the heat until the mixture is simmering. Simmer for 8-10 minutes, or until the rice is tender. Season, to taste, with salt and freshly ground black pepper.

4. To serve, spoon the rice onto a serving plate, top with the snapper fillet and garnish with the parsley sprig and a sprinkling of jerk seasoning.

Courgette and herb risotto

Ingredients

• 900ml-1.2litres/1½ -2 pints chicken or vegetable stock

• 60g/2oz butter

• 1 onion, chopped

• 600g/1lb 5oz courgettes

• 1 tbsp extra virgin olive oil

• 225g/8oz risotto rice (such as Arborio, Carnaroli or Vialone Nano)

• 150ml/5fl oz white wine

• small bunch fresh parsley

• small bunch fresh basil leaves

• small bunch fresh chives

• small bunch fresh tarragon

• small bunch fresh mint

• salt and freshly ground black pepper

• 30g/1oz parmesan, freshly grated

Preparation method

1. Place the stock into a large pan over a medium heat and bring to the boil, then turn the heat down as low as it will go, to keep the stock hot but without letting it reduce too much.

2. Heat 30g/1oz of the butter in a wide pan over a low to moderate heat. When the butter is foaming, add the onion.

3. Using a grater, coarsely grate one-third of the courgettes. Add the grated courgettes to the pan with the onion and fry gently, without browning, until both are tender.

4. Melt 15g/½oz of the butter with the olive oil in a frying pan over a high heat. Chop the remaining courgettes into 1cm/¼in cubes. Add the chopped courgettes to the pan with the butter and olive oil and saute over a medium to high heat, until they're tender and beginning to turn brown. Remove from the pan and keep warm.

5. Add the rice to the pan with the onion and grated courgettes and stir for 30-60 seconds to mix well. The rice should become translucent.

6. Pour in the white wine. Simmer until the wine is absorbed.

7. Chop the herbs finely. You should aim for about two tablespoons each of chopped fresh parsley, basil, chives and mint and half a tablespoon of chopped fresh tarragon.

8. Season the risotto with salt and pepper. When the wine is all absorbed, add a ladleful of the hot stock and keep stirring, until that has been absorbed. Keep adding the stock in the same way, stirring as frequently as you can, until the rice is cooked al dente (that is, tender but still with a slight resistance to the bite). This will take 20 minutes or more. If you run out of stock before that, just add boiling hot water. At this point, the risotto should still be fairly wet, and moist, but not swimming about in a lake of liquid.

9. When the rice is cooked, stir the sauteed courgettes and most of the chopped herbs (keeping aside a sprinkling for serving the final dish) into the risotto and cook for a further 1-2 minutes to heat through.

10. Finally, stir in the last of the butter and the parmesan. Season, to taste, with salt and freshly ground black pepper and serve, sprinkled with the reserved chopped herbs.

Mushroom And Peas Masalah

Mushroom and peas masala is a simple gravy I make to go as a side dish for chapathis or idlis and dosas. The flavor builds up slowly as the ingredients are added by one slowly and gets cooked. To add some thickness to the gravy I usually add some ground small onions along with a few spices. A very spicy and tasty gravy ideal for weekend meals.

INGREDIENTS:
1. Onion, medium size, 1.
2. Roma tomatoes, 2.
3. Button mushrooms, 1 small packet.
4. Fresh or frozen peas, ½ cup.
5. Curry leaves, a few.
6. Cilantro, for garnishing.
7. Salt, as per taste.
8. Garam masala, ½ teaspoon.
9. Turmeric powder, ¼ teaspoon.
10. Chili powder, 1-1/2 teaspoons.
11. Coriander powder, 2 teaspoons.
12. Fennel seeds, ¼ teaspoon.

To grind:
1. Small onions, 2.
2. Ginger, a small piece.
3. Garlic 3 cloves.

PREPARATION:
Grind the required ingredients into a smooth paste and keep aside. Dice the onion and tomatoes into small pieces. The mushrooms can be thinly sliced or quartered. Heat a pan with a tablespoon of oil. Add the fennel seeds and fry for a few seconds. Then add the diced onions and curry leaves and sauté for a few minutes until the onions are translucent. Add the turmeric powder and diced tomatoes and keep sautéing until everything is blended. Add the ground paste now and keep frying until oil oozes out from the mixture. (Note that the ground paste must completely lose its raw flavor at this point). At this stage, add the chili powder, coriander powder, and garam masala along with the salt and keep frying everything under medium flame for 2 minutes until the spices lose their raw smell. Another teaspoon of oil can be added to fry the spices more quickly. Add the sliced mushrooms and peas and add enough water to cover everything, and let it simmer for 10 minutes until the mushrooms and peas are cooked. Garnish with chopped cilantro and serve with rice, chapathis, idlis, or dosas.

Lamb tagine

Ingredients

• 3 tbsp vegetable oil

• 800g /1lb 12oz cubed lamb shoulder

• 1 onion, sliced

• 2 garlic cloves, crushed

• 1 tsp ground cinnamon

• 1 tsp ground cumin

• 1 tsp ground ginger

• 1 tsp turmeric

• 1 tsp chilli flakes

• 450ml/15fl oz lamb stock

• 400g/1 lb dried apricots

• 1 x 400g/14oz can chopped tomatoes

• salt and freshly ground black pepper

• 1 x 400g/14oz can chickpeas, drained

To serve

• 2 tbsp chopped fresh parsley

• 2 tbsp chopped fresh mint

• handful flaked almonds

• 400g/14oz couscous, cooked according to packet instructions

• 6 tbsp Greek-style yoghurt

Preparation method

1. Heat the oil in a large tagine or casserole. Fry the lamb, in batches, for 3-4 minutes or until browned all over. Remove the lamb and set aside.

2. Fry the onion in the tagine for 4-5 minutes, or until softened.

3. Add the garlic and spices, and cook for a further 3-4 minutes. Return the cooked lamb cubes to the tagine, then add the stock, dried apricots and chopped tomatoes.

4. Season with salt and freshly ground black pepper and bring the mixture to the boil. Reduce the heat, cover with the tagine lid and simmer for 45 minutes, checking occasionally, until the lamb is tender and the sauce has thickened. (Add a little more stock if the mixture starts to dry out.)

5. Stir in the chickpeas and cook for a further 15 minutes.

6. To serve, sprinkle over the parsley, mint and flaked almonds. Serve the couscous and Greek-style yoghurt alongside.

Pasta with purple sprouting broccoli

Ingredients

• 1kg/2¼lb purple sprouting broccoli

• 1 medium sized fresh red chilli (not too hot)

• 2 cloves garlic, peeled

• 1 small tin of anchovy fillets in olive oil, drained

• good quality olive oil

• 350g/12oz pasta fusilli, oriecchiette, penne rigate or conchiglie are the most suitable shapes

• parmesan or hard pecorino cheese to grate

• salt and pepper

Preparation method

1. Put a large pan of water on to boil with a little salt.

2. Trim the outer leaves and woody stalks from the broccoli, you will lose at least half the vegetables by this process. Wash the good bits and chop into 1cm/½in sections. Cut the chilli in half lengthways and scrape out the seeds and the attached pith. Chop the chilli flesh, the garlic and the anchovies finely. In another large pan warm 4tbsp/60ml/2fl oz of olive oil over a medium flame and add the chilli, garlic and anchovies. Sweat these for a minute or so and add the broccoli, season with a little salt and pepper, then continue to cook gently whilst the pasta boils.

3. Drop the pasta in the boiling water and stir immediately. Cook until just tender with a little bit of resistance to the bite (al dente). This could take anything between 7 and 12 minutes depending on the type of pasta you choose (orecchiette is the slowest and incidentally the absolutely authentic type for this dish).

4. Grate 4tbsp of the cheese and reserve. After the pasta has been cooking for 5 minutes transfer a small ladle of the cooking water to the broccoli. Keeping over a high heat, add another 2 tbsp/30ml/1fl oz of oil and add the cheese. Toss and serve immediately.

Chicken and bamboo shoots in red curry

Ingredients

For the tamarind paste (for use in the curry)

• 30-55g/1-2oz dried tamarind pulp, from a block

• hot water, to cover

For the red curry paste

• 10-12 dried, hot red chillies (of the long, cayenne variety)

• 140g/5oz shallots, chopped

• 5 garlic cloves, peeled and chopped

• 3 thin slices peeled fresh galangal, or fresh ginger

• 1 tbsp fresh lemongrass that has been thinly sliced, crossways

• 6-8 fresh coriander roots, washed well and coarsely chopped (use coriander leaves if unavailable)

• 1 thin slice of fresh kaffir lime rind, about 4cm x 0.5cm/1½in x ¼in, or dried rind, soaked in water for 30 minutes (substitute ordinary lime rind, without the white pith, if unavailable)

• ½ tsp freshly ground white pepper

• ¼ tsp shrimp paste, or 2 anchovies from a can, chopped

• ½ tsp ground cumin

• ½ tsp ground coriander

• 2 tbsp bright red paprika

For the curry

• 450g/1lb boned and skinned chicken breasts

• 2 tbsp vegetable or groundnut oil

• 400ml/14fl oz can of coconut milk, left undisturbed for three hours or more

• 5 tbsp red curry paste

• 140g/5oz sliced bamboo shoots from a can, drained and rinsed

• 4 fresh kaffir lime leaves or 1 tsp lemon zest

• 2 tbsp fish sauce, or to taste

• 1 tsp thick tamarind paste or lemon juice

• 1 tsp palm sugar or brown sugar

• 15-20 fresh Thai (holy) basil leaves or ordinary basil leaves

Preparation method

1. If using tamarind paste, a couple of hours before you want to make the curry (or preferably the night before), place the tamarind pulp into a small bowl. Add hot or boiling water to cover (if the pulp is very dry, use boiling water). Soak the tamarind until it's very soft and pliable, for a few hours or preferably overnight.

2. To obtain the pulp, remove the tamarind seeds and any tough fibres with your fingers. Discard. Place the pulp into a sieve set over a bowl and press the pulp through the sieve.

3. For the curry paste, soak the chillies in five tablespoons of hot water for 1-2 hours. (You could also put them in a microwave oven for 2-3 minutes and then let them soak for about an hour.)

4. Put the soaked chillies, together with their soaking liquid, into the bowl of a food processor, along with all the remaining paste ingredients in the order listed. Blend until you have a smooth paste. You may need to add a bit more water. This recipe will make about ten tablespoons of paste, so freeze or refrigerate what you don't use.

5. For the curry, cut the chicken breasts crossways into 3mm/1/8in thick slices.

6. Heat the oil in a wide, preferably non-stick, pan set over a medium-high heat.

7. Carefully open the can of coconut milk without disturbing it too much. Remove four tablespoons of the thick coconut cream that will have settled at the top and place in a small bowl. Stir the remaining contents of the can well and set aside.

8. When the pan is hot, add the coconut cream and stir. Add the curry paste and stir again. Stir fry for 3-4 minutes or until the oil separates and the paste is lightly browned.

9. Reduce the heat to low and add the chicken, bamboo shoots, reserved coconut milk, lime leaves (or lemon zest), fish sauce, tamarind paste (or lemon juice) and the palm sugar (or brown sugar).

10. Stir together well and bring to a simmer. The chicken should turn white and cook through by the time the first bubbles begin to appear. Simmer on a low heat for a further minute or two.

11. Just before serving, sprinkle the basil leaves over the curry, stir gently and remove from the heat. Serve with jasmine rice.

Thai green chicken curry

Ingredients:

For the green curry paste

• 1 tbsp coriander seeds

• 1 tbsp white peppercorns

• 1 tbsp cumin seeds

• 50g/1¾oz green bird's eye chillies, chopped

• 50g/1¾oz long green chillies, chopped

• 2 red chillies, chopped

• 1 whole garlic bulb, peeled

• 3 stalks lemongrass

• 3 turmeric roots, peeled (available from Asian grocers)

• 1 small bunch fresh coriander roots

• 3 galangal roots, peeled (available from Asian grocers)

• 8 red shallots, peeled, chopped

• 1 kaffir lime, zest only

• 30g/1¼oz dried shrimp paste

• 1-2 tbsp vegetable oil

• 800ml/1 pint 9fl oz coconut milk

For the chicken

• 1 whole chicken, jointed into breasts, thighs and drumsticks, skinned, bones remov

• 8 apple aubergines (available from Asian grocers)

• 1 packet pea aubergines (available from Asian grocers)

• 30g/1¼oz fresh root ginger, peeled, grated

• small handful kaffir lime leaves

• 1 tsp palm sugar

• 1 tbsp fish sauce

• small bunch Thai basil leaves (available from Asian grocers)

For the rice

• 225g/9oz Thai jasmine rice

• knob of butter

To serve

• Thai basil leaves

• 1 red chilli, sliced into rings

Preparation method

1. For the green curry paste, pound the coriander, peppercorns and cumin seeds in a large pestle and mortar to a fine powder. Transfer to a food processor or blender and add the remaining green curry paste ingredients except the oil and coconut milk. Blend the mixture until it forms a smooth paste.

2. Heat the oil in a large pan or wok and add 4 tbsp of the curry paste. Cook over a medium heat, stirring continuously until the mixture begins to smell fragrant. Stir in 2-3 tbsp coconut milk and cook for 5 minutes. Stir in remaining coconut milk.

3. For the chicken, chop the chicken into bite size pieces and add to the pan with the apple and pea aubergines. Simmer for 10 minutes, then stir in the ginger and kaffir leaves. Cook for a further 5 minutes, then season with the palm sugar, fish sauce and the Thai basil leaves.

4. Meanwhile for the rice, measure the rice into a jug then tip into a pan. Add double the volume of water and bring to the boil. Stir in the butter and cover with a tight-fitting lid. Reduce the heat and cook for 15-20 minutes, or until all the water has been absorbed. Set aside, covered, for 10 minutes.

5. Garnish the curry with Thai basil leaves and red chillies and serve with the rice.

Fruit scones

Ingredients

• 275g/10oz rice flour

• 50g/2oz tapioca flour

• 4 tsp gluten-free baking powder

• 2 tsp xanthan gum

• 1 tsp salt

• 4 tbsp caster sugar

• 110g/4oz butter

• 110g/4oz sultanas

• 2 eggs, preferably free-range

• 125ml-175ml/4-6fl oz natural yoghurt

• 1 egg, beaten, for egg wash

Preparation method

1. Preheat the oven to 250C/475F/Gas 9.

2. Sift all the dry ingredients into a large bowl and mix well. Rub in the butter. Add the sultanas and gently mix together.

3. Lightly whisk the eggs and natural yoghurt together.

4. Make a well in the centre of the dry ingredients and add the egg and yoghurt mixture. Mix to soft dough, adding a little more natural yoghurt if necessary.

5. Turn onto a rice-floured board and knead lightly, just enough to shape into a round. Roll out to about 2.5cm/1in thick and cut out rounds using a 5.5cm/2¼in cutter. Place on a rice-floured baking sheet and brush with a little egg wash.

6. Bake for approximately 10 minutes until golden brown on top. Leave to cool on a wire rack.

7. Serve split in half with butter and homemade raspberry jam.

Rich scones

Ingredients

• 225g/8oz self-raising flour, plus extra for dusting

• 55g/2oz butter, diced, plus extra for greasing

• pinch of salt

• 55g/2oz ground almonds

• 25g/1oz caster sugar

• 100ml/3½ fl oz milk

• 1 free-range egg, beaten

• 2 tbsp natural yoghurt

To serve

• clotted cream

• fresh ripe strawberries

Preparation method

1. Preheat the oven to 225C/425F/Gas 7. Lightly butter a baking tray.

2. Place the flour and butter in a large mixing bowl. Add a pinch of salt. Using your fingertips, rub the butter into the flour until it resembles fine breadcrumbs. Stir in the ground almonds and sugar.

3. In a bowl, mix together the milk, egg and yoghurt.

4. Make a well in the centre of the dry ingredients and pour in two-thirds of the wet ingredients. If it's too dry, add the rest of the wet ingredients to get the desired consistency. Quickly bring together the ingredients to form a soft dough.

5. Transfer the dough to a lightly floured surface and roll out to form a rough circular shape about 2.5cm/1in thick. Cut into wedges and place onto the prepared baking tray (use some flour to stop the knife from sticking, if necessary). Sprinkle the scones with flour.

6. Bake in the oven for 10-12 minutes until the scones are risen and golden.

7. Serve with a bowl of thick clotted cream and ripe strawberries.

American pancakes

Ingredients

• 250g/9oz plain flour

• 2 tsp baking powder

• 1 tsp sea salt

• 3 tbsp sugar

• 250ml/9fl oz milk

• 2 eggs, lightly beaten

• 50g/2oz unsalted butter, melted, plus extra for cooking

For the maple butter syrup

• 80ml/3fl oz maple syrup

• 25g/1oz unsalted butter

Preparation method

1. Sift the flour, baking powder, salt and sugar into a bowl.

2. Mix the milk, eggs and the melted butter in a large jug, then add the flour mixture and mix quickly to make a batter - don't worry about any lumps.

3. Heat a cast iron frying pan or flat-surfaced griddle until medium-hot, grease lightly with the extra butter and pour in the batter in batches to make rounds 8-10cm/3-4in in diameter.

4. Cook for 1-2 minutes or until bubbles form on top of the pancakes and the underside is golden, then flip each one over and cook for one minute.

5. Keep the pancakes warm in the oven while you cook the remaining batches.

6. Heat the maple syrup and butter together in a small pan or in the microwave.

7. Stack the pancakes on warmed plates and pour over the buttery syrup.

8. To make cottage cheese pancakes, make the batter as above then stir in eight tablespoons of cottage cheese and cook as above. Serve with fresh berries, cherry or blackcurrant jam and crème fraîche, sour cream or thick yoghurt.

Homemade instant pancake mix with blueberry syrup

Ingredients

For the dry pancake mix

• 600g/1lb 5oz plain flour

• 3 tbsp baking powder

• 2 tsp bicarbonate of soda

• 1 tsp salt

• 40g/2½oz caster sugar

To make the pancakes (amounts per 150g/5¼oz dry mixture)

• 1 free-range egg, lightly beaten

• 250ml/9fl oz milk

• 1 tbsp melted butter

For the blueberry syrup

• 125ml/4½fl oz maple syrup

• 200g/7oz blueberries

Preparation method

1. For the dry pancake mix, place all the dry ingredients into a bowl and mix well. Transfer to an airtight container, seal and store until needed.

2. To make the pancakes, add the appropriate quantity of egg, milk and melted butter per 150g/5¼oz of the dry mixture (a filled American cup measure will give you the requisite amount per batch, so you may like to use one and dispense with any weighing). Mix well to form a smooth batter.

3. Heat a flat griddle or non-stick frying pan without adding oil.

4. Spoon drops of 1½-2 tablespoons of the batter onto the hot griddle and when bubbles appear on the surface of the little pancakes, flip them over and cook until golden-brown on both sides. It should take about a minute per side.

5. Meanwhile, for the blueberry syrup, place the maple syrup and blueberries into a pan and bring to the boil. Reduce the heat and simmer for 2-3 minutes, until the blueberries have broken down slightly.

6. To serve, pour the blueberry syrup into a jug and take to the breakfast table with the pancakes. If you have any of the syrup left over, you will notice that it sets into a kind of glossy jam. This will keep for a few days decanted into a jar and put in the fridge, and is glorious dolloped into yoghurt or spread on bread.

Tomato and Cheese Macaroni

Ingredients:

• 7 ounces of uncooked macaroni (about 2 c.)
• 1 medium green pepper, chopped
• 4 green onions, sliced
• 2 tablespoons of vegetable oil
• One 16 ounce can of whole tomatoes
• One 8 ounce can of tomato sauce
• 1/4 teaspoon of pepper
• 3 cups of shredded process American cheese

Preparation:

Heat oven to 350ºF. Cook macaroni as directed. Pour hot macaroni into un-greased 2-quart casserole. Cook and stir green pepper and onions in oil. Stir in tomatoes with liquid, tomato sauce, and pepper. Break up tomatoes with fork. Heat until tomatoes are hot, pour on macaroni. Stir cheese into macaroni mixture. Bake uncovered 30 minutes. Sprinkle with Parmesan cheese.

Maple Coffee Ice Cream

Ingredients:

• 1 c Maple syrup
• 2 Eggs
• 1 c Coffee
• 1/4 ts Salt
• 1 c Evaporated milk

Preparation:

Combine coffee, syrup, and salt. Cook over hot water 5 minutes. Remove from fire. Pour over slightly beaten eggs, stirring constantly. Cook until mixture coats a spoon. Cool. Pour into ice-cream freezer or into tray of mechanical refrigerator. Partially freeze. Carefully fold in stiffly whipped evaporated milk. Continue freezing until firm. 8 servings.

Peking Duck Pizza Recipe

Ingredients:
* 1 pound boneless duck breast -- skin on
* 2 tablespoons hoisin sauce
* 10 small won-ton wrappers -- cut 1/2 inch strips
* 1 cup olive oil -- for frying
* 2 pizza crusts (9 inch size)
* cornmeal (to dust pan)
* 1/4 cup hoisin sauce
* 1 1/2 cup mozzarella cheese -- shredded
* 8 scallions -- white part only, slivered
* 2 cups mushrooms (white, oyster & shitake)
Directions:
Bake duck which has been coated with hoisin sauce and chill. Cut into 1/8 inch slices. Fry won ton strips in hot olive oil (375 degrees) until brown and crisp. Drain and set aside. Sauté mushrooms in one tablespoon olive oil and set aside. Make or use purchased pizza dough (two 9 inch rounds).
Spread 1 to 2 teaspoons of hoisin sauce over the dough. Cover with the mozzarella, slivered green onions and sliced duck. Spread the sautéed mushrooms over duck.
Bake (preferably on a pizza stone) at 500 degrees for 9 to 10 minutes or until cheese is bubbly. Slice the pizza and then top with the won tons and drizzle on more hoisin sauce in a spider web pattern.

Toffee apple and pear crumble

Ingredients

• 4 large Cox's Orange Pippin apples, peeled, core removed, cut into pieces

• 4 pears, peeled, core removed, quartered

• 225g/8oz unsalted butter, chilled, cut into pieces

• 125g/4½oz dark brown soft sugar

• 1 orange, zest and juice

• handful dried dates, halved

• handful dried figs, halved

• 100g/3½oz spelt flour

• 100g/3½oz oats, preferably organic

• 100g/3½oz demerara sugar

To serve

• custard, cream or vanilla ice-cream

Preparation method

1. Preheat the oven to 180C/350F/Gas 4.

2. Place the apples, pears, half the butter, dark brown soft sugar, orange zest and juice into a large saucepan, and heat gently for 5 minutes, then add the dates and figs and cook for a further 10 minutes, or until the fruit is tender, but not too soft.

3. In a large bowl, rub the remaining butter into the flour using your fingertips, then stir in the oats and demerara sugar to make the topping mixture.

4. Tip the softened apples and pears into an ovenproof dish and scatter over the crumble topping mixture.

5. Bake for 25-30 minutes, or until the top is golden-brown. Divide into each of four to six serving bowls and serve with custard, cream or ice-cream.

Lemon mousse

Ingredients

• 4 medium free-range eggs, separated

• 250g/8oz caster sugar

• 3 lemons, zest and juice only

• 5 tbsp cold water

• 15g/½oz powdered gelatine

• 300ml/½ pint double cream

• small handful blanched toasted almonds, finely chopped

• 4 medium free-range eggs, separated

• 250g/8oz caster sugar

• 3 lemons, zest and juice only

• 5 tbsp cold water

• 15g/½oz powdered gelatine

• 300ml/½ pint double cream

• small handful blanched toasted almonds, finely chopped

Preparation method

1. Using an electric whisk, whisk together the egg yolks, sugar, lemon zest and juice until the sugar has dissolved and the mixture has thickened a little. (If you do not have an electric whisk, whisk by hand in a glass bowl set over a pan of hot water. When the mixture has thickened, remove the bowl from the pan and whisk until cool.)

2. Place the cold water into a heavy-based saucepan, sprinkle in the gelatine and place over a gentle heat, without stirring, until the gelatine has melted. Remove from the heat and leave to cool slightly.

3. In a separate bowl, lightly whip the cream until soft peaks form when the whisk is removed. Stir the melted gelatine into the cream and fold into the egg yolk mixture.

4. Whisk the egg whites in a separate bowl with an electric hand-whisk until soft peaks form when the whisk isremoved.

5. Place the bowl with the egg yolks inside a bigger bowl filled with ice-cold water. Gently fold the whipped egg whites into the egg yolk mixture with a metal spoon. Stir the mixture until it begins to thicken, then pour into a glass bowl and refrigerate for one hour, or until set.

6. Sprinkle the toasted chopped almonds over the top of the mousse and serve.

Lemon curd ice cream

Ingredients

• 290ml/½ pint double cream

• 1 jar (340g/12oz) lemon curd

• ½ lemon, juice and zest

Preparation method

1. Whisk the cream until floppy, then whisk in the lemon curd along with the lemon juice and zest.

2. Spread in a serving dish and freeze for at least four hours.

The ultimate fish pie

Ingredients

For the potato topping

• 1.5kg/3lb 5oz potatoes

• salt and white pepper

• butter, to taste

• 100g/3½oz grated gruyère cheese

For the poaching broth

• 1 litre/1 pint 15fl oz fish stock

• 4 tbsp dry vermouth

• 1 onion, roughly chopped

• 1 small bulb of fennel, cored and chopped

• 1 small carrot, chopped

• 1 small stick of celery, chopped

• 1 bay leaf

• pinch saffron

For the fish

• 750g/1lb 10oz white fish (such as haddock, hake, sea bass or halibut)

• 250g/9oz smoked haddock

• 200g/7oz salmon

• 120g/4oz raw prawns

For the parsley sauce

• 75g/2½oz unsalted butter

• 75g/2½oz plain flour

• 150ml/5fl oz full-fat milk

• large handful parsley, finely chopped

• 150ml/5fl oz double cream

• salt and white pepper

To assemble the pie

• butter, to grease the dish

• 125g/4½oz leaf spinach

• 4 hard-boiled eggs

• 25g/1oz ciabatta crumbs

• 25g/1oz grated parmesan cheese

Preparation method

1. For the potato topping, place the potatoes in a large pan of boiling salted water and cook for 15-20 minutes, or until tender.

2. Drain the potatoes well and mash them with a potato masher or ricer along with salt, white pepper and butter, to taste.

3. Stir in the gruyère and set aside the potatoes, keeping them warm.

4. For the poaching broth, place the fish stock, vermouth, onion, fennel, carrot, celery, bay leaf and saffron in a large pan and bring to the boil.

5. Reduce the heat and simmer for five minutes.

6. For the fish, place the white fish, smoked haddock, salmon and prawns into the broth and poach for three minutes. Using a slotted spoon, gently remove the fish from the pan and set aside.

7. Pour the broth through a sieve into a clean pan, discarding the vegetables and herbs. Bring the broth back to the boil and simmer until reduced by half.

8. For the parsley sauce, heat the butter and flour together in a pan over a low heat, stirring to make a paste.

9. Add the reduced broth a ladleful at a time and keep whisking until smooth. Add the milk and the parsley, bring to the boil, then reduce the heat and simmer for ten minutes.

10. Preheat the oven to 180C/350F/Gas 4.

11. To finish the sauce, add the double cream to the pan and season, to taste, with salt and white pepper.

12. To assemble the pie, butter a casserole dish generously and flake the set-aside fish, discarding any skin and bones. Lay the fish in the casserole dish and pour about half of the parsley sauce on top (reserve the remainder of the sauce to use as a pouring sauce on the finished pie).

13. Bring a large pan of salted water to the boil and add the spinach to the pan. Blanch for a minute until the spinach has wilted. Drain well.

14. Slice the hard-boiled eggs and lay on top of the fish, followed by the blanched spinach.

15. Cover with the mashed potatoes.

16. In a small bowl, mix together the ciabatta crumbs and the parmesan. Sprinkle the cheese breadcrumbs on top of the pie.

17. Place in the preheated oven and bake for about 20-25 minutes, or until the top is golden-brown. Reheat the parsley sauce and serve the pie hot with the remaining parsley sauce poured over.

Luxury fish pie

Ingredients

• 900g/2lb baking potatoes, peeled and cut into chunks

• 150ml/¼ pint single cream

• 55g/2oz butter, plus extra for greasing

• salt and white pepper

• pinch freshly grated nutmeg

• 225g/8oz skinless, boneless haddock fillet

• 450g/1lb salmon, cut from the tail piece, skinless and boneless

• squeeze lemon juice

• 4 hard-boiled eggs, shells removed, quartered

For the parsley sauce

• 85g/3oz butter

• large bunch of parsley, leaves only, finely chopped

• 30g/1oz plain flour

• 570ml/1 pint milk

• splash of single cream, to taste

Preparation method

1. Cook the potatoes in boiling salted water until soft.

2. Drain well and mash. Add the cream and butter, then season with salt and pepper and nutmeg. Mix well until smooth and creamy. Taste, adding more seasoning if required, then set to one side.

3. For the parsley sauce, heat the butter in a heavy-based pan over a very low heat then stir in the parsley. Cook for about ten minutes.

4. Add the flour and stir well. Cook, stirring regularly, for about three minutes. Do not let the mixture brown.

5. In another pan, bring the milk to the boil. Pour this into the "roux" (the butter and flour mixture) a little at a time, whisking or beating after each addition until completely smooth. Whisk in single cream, to taste. Bring the sauce to the boil, then reduce the heat and simmer over a low heat for 5-6 minutes.

6. While the sauce is cooking, pre-heat the oven to 200C/400F/Gas 6 and generously butter a deep ovenproof dish.

7. Cut the haddock and salmon into serving piece, lay in the dish, season lightly and squeeze over a little lemon juice.

8. Pour the hot parsley sauce over the top, place the quartered eggs evenly over the sauce and spoon over the mashed potatoes.

9. Bake for 35-40 minutes, until the top is crisp and brown. Serve at once.

Chocolate brownies with marshmallow sauce

Ingredients

For the brownies

• 4 free-range eggs

• 225g/8oz caster sugar

• 225g/8oz unsalted butter, melted

• 75g/3oz plain flour

• 75g/30z cocoa powder

• 225g/8oz dark chocolate (minimum 70 per cent cocoa-solids), melted

• 100g/3½oz skinned hazelnuts, chopped

• butter, for greasing

For the marshmallow sauce

• 300ml/½ pint double cream

• 50g/2oz caster sugar

• 1 vanilla pod, seeds scraped out

• 100g/3 ½oz pink marshmallows

Preparation method

1. Preheat the oven to 180C/355F/Gas 4.

2. Place the eggs and sugar into a bowl and beat until pale and creamy.

3. Add the melted butter and stir well.

4. Sift the flour and cocoa into the egg mixture, then add the melted chocolate and the hazelnuts and stir well.

5. Pour the mixture into a greased 20cm/8in ovenproof dish and transfer to the oven to bake for 30-35 minutes, or until the surface is set but a skewer comes out with a little of the mixture clinging to it. Remove from the oven and allow to cool.

6. For the marshmallow sauce, place the cream, sugar and vanilla seeds into a saucepan over a low heat and slowly bring to the boil. Simmer for about five minutes to thicken the liquid, then remove from the heat.

7. Add the marshmallows to the cream mixture and stir well to melt.

8. To serve, cut out portions of brownie and place onto plates. Pour the sauce over.

White chocolate brownies with peanut butter frosting

Ingredients

For the brownies

• 225g/8oz caster sugar

• 4 free-range eggs

• 225g/8oz butter, melted, plus extra for greasing

• 150g/5½oz plain flour, sifted

• 225g/8oz white chocolate, chopped

• 100g/3½oz macadamia nuts, chopped

For the frosting

• 75g/2¾oz butter

• 175g/6oz icing sugar

• 1 vanilla pod, split, seeds scraped out with a knife (the pod can be reserved for another recipe)

• 125g/4½oz crunchy peanut butter

• 50-75ml/2-4fl oz milk (optional)

Preparation method

1. Preheat the oven to 180C/350F/Gas 4. Grease a 20cm/8in square cake tin with butter.

2. For the brownies, in a bowl, beat together the sugar and eggs until pale and fluffy. Beat in the melted butter a little at a time, making sure each addition of butter is fully incorporated before adding the next.

3. Add the flour and carefully fold it into the mixture using a metal spoon.

4. Add the chopped white chocolate and macadamia nuts and carefully fold them into the mixture.

5. Spoon the brownie batter into the prepared cake tin and shake gently until level. Transfer the tin to the oven and bake for 30-35 minutes, or until a skewer inserted into the centre of the brownies comes out clean. Set aside to cool.

6. Meanwhile, for the frosting, in a mixing bowl, whisk together the butter, icing sugar and vanilla seeds using an electric whisk until smooth and well combined.

7. Add the peanut butter and whisk until the mixture is smooth and well combined. (Add a little milk, if using, to loosen the mixture, as necessary).

8. Once the white chocolate brownies have cooled, spread over the peanut butter frosting in an even layer. Cut the brownies into squares, carefully remove them from the tin and serve on a large serving plate.

Ginger, pecan and rum chocolate brownies

Ingredients

• 250g/9oz plain chocolate, minimum 70 per cent cocoa solids, broken into pieces

• 250g/9oz butter

• 5 free-range eggs

• 350g/12oz dark muscovado sugar

• 1-2 tbsp rum (optional)

• 150g/5½oz plain flour, sifted

• 125g/4½oz pecan nuts, roughly chopped

• 4 x 2.5cm/1in pieces stem ginger (from a jar), chopped

• icing sugar, sifted, for dusting (optional)

Preparation method

1. Preheat the oven to 180C/350F/Gas 4. Line a 30cm x 20cm/12in x 8in, deep-sided cake tin with greaseproof paper.

2. Bring a little water to the boil in a pan, then reduce the heat until the water is simmering. Suspend a heatproof bowl over the water (do not allow the base of the bowl to touch the water). Add the chocolate pieces and butter to the bowl and stir until melted and glossy. Remove from the heat and set aside to cool slightly.

3. In a separate bowl, beat together the eggs and sugar using an electric whisk until pale, fluffy and thick.

4. Add the melted chocolate mixture and rum, if using, then whisk again until smooth and well combined.

5. Carefully fold in the flour, using a metal spoon. Add the pecan nuts and stem ginger and fold into the mixture, then pour the brownie batter into the prepared cake tin.

6. Transfer the brownies to the oven and bake for 20-25 minutes, or until the top is firm to the touch but a skewer inserted into the centre of the brownies comes out slightly sticky. Remove from the oven and set aside to cool slightly in the tin.

7. When the brownies have cooled slightly, cut them into 18-20 squares or triangles and carefully remove from the tin. Pile onto a plate and dust with icing sugar, if using.

Chinese Garlic Chicken

Ingredients

• 4 boneless, skinless chicken breast halves (about 1 lb.)
• 1 egg white
• 1 Tablespoon cornstarch
• 1 Tablespoon dry white wine or sherry
• 4 green onions
• 1 teaspoon minced gingerroot
• 3 teaspoons minced fresh garlic (about 6 medium cloves
  
  )
• 2 Tablespoons vegetable oil
• 4 monkey tails (optional)
• Hot cooked rice

Sauce

• 1 teaspoon crushed chili paste (or more, to taste)
• 2 teaspoons sugar
• 1 teaspoon cornstarch
• 2 teaspoons rice vinegar
• 1 Tablespoon water
• 2 Tablespoons dry white wine or sherry
• 2 Tablespoons soy sauce

Directions

Place chicken breasts in freezer for 1 to 2 hours or until very firm but not frozen solid. Slice crosswise into thin shreds. In small bowl, lightly beat egg white, then mix in 1 TBS cornstach and 1 TBS wine, stirring until cornstarch is dissolved. Add chicken and mix well to coat all pieces. Let stand at room temperature 30 minutes. Meanwhile, slice green onions on the diagonal into very thin slices. Mince gingerroot and garlic. Combine Sauce ingredients, mixing well. Heat wok or frying pan, add oil, and stir-fry chicken until no longer pink. Remove chicken with a slotted spoon. Add onions, ginger and garlic to wok and stirfry about 30 seconds, until ginger and garlic are fragrant but not brown. Return chicken to wok, restir sauce ingredients and add to wok. Cook, stirring constantly, until mixture is well combined, hot and bubbly and thickens slightly. Turn off heat and splash with about 1 tsp of dark sesame oil. Serve over rice.

KUTTUKI PURI RECIPE

Ingredients:

2 cup kuttu ka atta
4 potato (alu)
1/2 tsp salt (namak)
1/2 tsp black pepper powder (kali mirch)
clarified butter (ghee) for frying

How to make kuttu ki puri:

• Boil and mash potato.
• Now mix salt, atta, kali mirch and alu and knead into dough.
• Make small balls of the dough and roll each into small puris.
• Heat ghee in a pan.
• Fry each puri in ghee.
• When cooked on one side turn it and cook on the other side also until it turns light brown.
• Serve them hot.

APPLE RAISIN CAKE RECIPE

Ingredients:

3 cup Flour (no sifted)
2 cup Sugar
1 cup Mayonnaise
1/3 cup Milk
2 Egg
2 tsp Baking Soda
1 1/2 tsp ground Cinnamon
1/2 tsp ground Nutmeg
1/2 tsp Salt
1/4 tsp ground Cloves
3 cup Apples (chopped and peeled)
1 cup Raisins (seedless)
1/2 cup Walnuts (chopped coarsely)
2 cup sweetened whipped Cream with Cinnamon (for frosting and filling)

How to make apple raisin cake:

• Flour and grease 2 baking pans.
• Mix flour, sugar, mayonnaise, milk, eggs, baking soda, cinnamon, nutmeg, salt and cloves with a mixer for about 2 minutes.
• Scrap bowl frequently.
• Combine in apples, raisins and walnuts.
• Stir well.
• Spoon batter into pans.
• Bake it at 350 degrees for 45 minutes.
• Let it cool in pans for about 10 minutes.
• Remove from pan.
• Let cool completely.
• Frost and fill with the whipped cream.

APPLE MAPLE SYRUP PIE RECIPE

Ingredients:

1 Pie Crust
4 peeled and sliced Apples
1 cup pure Maple Syrup
1 tblsp Cornstarch
1 tblsp Margarine

How to make apple maple syrup pie:

• Blend maple syrup with the cornstarch in a blender.
• Shift blended mixture to a pan.
• Add margarine.
• Cook it over medium heat.
• Stir well till the mixture becomes thick.
• Place apples in the pie crust.
• Pour the maple syrup mixture over the apples.
• Bake it in a preheated oven at 350 degrees F for 40-45 minutes.

BLACK FOREST PIE RECIPE

Ingredients:

1 Pastry Shell (baked)
4 oz unsweetened Baking Chocolate
14 oz sweetened Condensed Milk
1 tsp Almond Extract
1 1/2 cup Whipping Cream (whipped)
21 oz can Cherry Pie Filling
Almonds (Toasted)

How to make black forest pie:

• Melt chocolate with sweetened condensed milk over low heat in pan.
• Remove from heat.
• Combine almond extract and stir well.
• Pour it into a bowl and let it cool completely.
• Beat it till it becomes smooth.
• Mix whipped cream.
• Place it into prepared pastry shell.
• Let it chill about 4 hours so that it is set.
• Serve it with the cherry pie filling.
• Garnish with toasted almonds

BLACK FOREST PIE RECIPE

Ingredients:

1 Pastry Shell (baked)
4 oz unsweetened Baking Chocolate
14 oz sweetened Condensed Milk
1 tsp Almond Extract
1 1/2 cup Whipping Cream (whipped)
21 oz can Cherry Pie Filling
Almonds (Toasted)

How to make black forest pie:

• Melt chocolate with sweetened condensed milk over low heat in pan.
• Remove from heat.
• Combine almond extract and stir well.
• Pour it into a bowl and let it cool completely.
• Beat it till it becomes smooth.
• Mix whipped cream.
• Place it into prepared pastry shell.
• Let it chill about 4 hours so that it is set.
• Serve it with the cherry pie filling.
• Garnish with toasted almonds

Coconut chilli chutney

Coconut chilli chutney ingredients:

1. Fresh coconut grated – 1 cup
2. Chilli powder – 1 tsp or to taste
3. Cumin seeds – ½ tsp
4. Garlic flakes -3
5. Salt – to taste

Chilly chutney preparation:

Add all ingredients in a mixer jar.

Grind it to a fine paste with little amount of water.

Transfer into serving bowl.

Serve with Idly,Dosa, etc...

Chilli chutney

Chilli chutney preparation:

Add all ingredients in a mixer jar.

Grind to a fine paste without adding any water.

Transfer into serving bowl.

Serve with idly, dosa, upma. With in 5 mins chilli chutney is ready.

Easy to prepare.

Channa dal chutney

Channa dal chutney ingredients:

1. Channa dal – ½ cup
2. Fresh coconut pieces – ¼ cup
3. Green chillies – 3 or to taste
4. Ginger – ½ inch
5. Salt – to taste
6. Oil – 1 tsp

For seasoning:

1. Mustard seeds – ¼ tsp
2. Urad dal – ¼ tsp
3. Curry leaves – 4
4. Oil – 1 tsp

Chutney preparation:

Take a pan and heat with 1 tsp of oil.

Add the channa dal, green chillies and ginger.

Fry till they turn into golden yellow colour.

Remove from heat.

Allow it to cool.

Add the fried ingredients, coconut pieces and salt in a mixer grinder.

Grind to a fine paste.

Transfer into serving bowl.

In the same pan add 1 tsp of oil and heat.

Add mustard seeds and urad dal.

When they start to crackle add curry leaves.

Add this to the chutney and mix well and adjust salt.

Serve with idly, dosa, upma, etc…

FINGER CHIPS OR FRENCH FRIES

Finger chips ingredients:

1. Potatoes - ½ kg
2. Salt - to taste
3. Oil - for frying

Finger chips preparation:

Peel the skin and cut them into even sized finger like pieces.

Put them into salt water.

Then wash twice.

Spread over a towel to remove excess of water.

Then deep fry in oil till they turn into golden brown colour.

Then remove form oil. Drain the excess of oil and sprinkle with salt.

Now french fries are ready.

Serve hot with tomato ketchup or sauce.

DOSA

Dosa ingredients:

1. Par boiled rice -3 cups
2. Urad dal - 1 cup
3. Fenugreek or methi seeds -1 tsp

Preparation:

Soak the rice and dal separately for 8 hours. Fenugreek to be added with dal.

Grind dal and par boiled rice smoothly(separetely).

Add salt and mix the batters thoroughly (preferably in hand) and keep the mixed batter for 10 hours for fermentation.


Mix the fluffed batter gently with little amount of water to make batter flow gently.

Now heat the pan (tawa) and spread a ladle full of batter into circular motion to make thin dosa.

Sprinkle cooking oil or ghee.

Cook both sides until turn golden brown.

Coconut chutney and sambar is very good combination for dosa.

Hara Bhara Kabab Recipe

Ingredients:

2 potato (alu)
1 cup pea seeds (matar)
a piece ginger (adrak)
2 green chilly (hari mirch)
few coriander leaves (dhania patti)
1 tsp cumin seeds (jeera)
1/4 tsp black pepper powder (kali mirch)
1/2 tsp salt (namak)
oil for frying

How to make hara bhara kebab :

• Boil, peel and grate potato.
• Boil peas and strain.
• Make a fine paste of ginger and green chilies.
• Finely chop coriander.
• Heat 1 tbsp oil in a pan and crackle cumin seeds.
• Now fry peas, ginger, green chilies paste, coriander, salt, and black pepper powder.
• Mix properly and remove it from the gas.
• Add this to the potatoes mixture and make kababs of long shape.
• Heat oil in a pan and deep fry all kababs in it until they turn golden brown.
• Serve them hot.

ALMOND BISCOTTI RECIPE

Ingredients:

3 cup Flour
3 tblsp Brandy
1/2 cup Butter (melted)
1 cup Almonds (chopped)
1 tsp Vanilla
1 tsp Almond Extract
1/2 tblsp Baking Powder
1/4 tsp Salt
1 cup Sugar
3 Eggs (large)

How to make almond biscotti:

• Mix sugar and butter.
• Combine in brandy, almond extracts, vanilla, nuts and eggs.
• Mix them well.
• Stir in flour, baking powder and salt.
• Shape it into loaves.
• Place loaves on cookie sheet.
• Bake it for 25 to 30 minutes.
• Take out of the oven.
• Let them cool slightly.
• Reduce into 1/2” diagonal slices and return again to cookie sheet.
• Bake it in a preheated oven at 350 F till both sides are brownish and toasted, it will take about 20 to 25 minutes.
• Let them cool completely.
• Store them in an airtight container.

KACCHE KELE KI CHAAT RECIPE

4 raw banana (katche kele)
4 tblsp each of chilly sauce and meethi chutney
1 tsp chat masala
oil for frying
1 tsp chopped coriander

How to make kachhe kele ki chaat:

• Peel banana and cut fine slices of it like that of chips.
• Dip them in cold water for at least 30 minutes.
• Heat oil in a pan and deep fry all the banana slices until they turn golden brown. Keep them aside.
• Now mix chilly and meethi chutney with the chips well and place them in a serving dish.
• Garnish with coriander and sev.
• Sprinkle some chat masala on the top .
  

CHUM CHUM RECIPE

Ingredients:

1 cup water
2 -3 drops lemon colour
1/4 tsp green cardamom powder
a few strands saffron
250 gms cottage cheese (paneer)
2 tblsp refined flour (maida)
100 gms condensed milk (unsweetened)
1 cup sugar

How to make chum chum :

• Melt sugar in water and heat up to make a thin syrup.
• Knead the paneer with flour and shape into oval shaped fingers, mix in them to the sugar syrup and boil for eight minutes.
• Take off from heat up and mix in lemon color to the syrup.
• Cool for a while and take off the chum-chums from the syrup.
• Mix in saffron and cardamom powder to sugarless, creamy, condensed milk.
• Spread this on each piece and serve.

SWEET AND SOUR FISH RECIPE

15 pieces boneless Fish
21/2 tbsp Corn Flour / Corn Starch
11/2 tbsp Soya Sauce
11/2 tbsp Vinegar
3/4 cup Chicken Stock
3tbsp Spring Onions (chopped)
2 tbsp Tomato Sauce
1 tsp Ginger Paste
Salt to taste
Pepper Powder to taste
11/2 tbsp Sugar
A pinch ajinomoto
Oil to fry
2 tbsp oil

Preparation of sweet sour fish :

• Take 1tbsp soya sauce, 1 tbsp corn flour, salt & pepper in a bowl and form a mixture.
• Cover fish pieces with the above mixture evenly.
• Heat oil in a wok / kadhai and deep fry the fish pieces till golden brown.
• Now heat 2 tbsp oil in a separate pan and add ginger paste, onions, pepper, salt and ajinomoto. Sauté for a minute.
• Add chicken broth, remaining soya sauce and corn flour, sugar and vinegar and bring to boil.
• Dissolve corn flour in a 1/2 cup water and add to the curry stirring constantly to avoid lumps.
• Add fried fish pieces. Simmer for a minute or two.
• Serve the sweet and sour fish hot with steamed / boiled rice.

CHINESE CHILI CHICKEN RECIPE

500 -600 gms Boneless Chicken
2 tbsp Soya Sauce
1 Egg
2 tbsp Corn Flour/Corn Starch
5-6 Chopped Green Chilies
2 Green Onion Chopped
1 tsp Garlic Paste
Salt to taste
1/2 tsp White Pepper Powder
1 tsp Sugar
A pinch of ajinomoto
2 cups chicken Broth/ Water
1 tbsp Oil
Oil to fry

Preparation:

• Cut the boneless chicken pieces into1 " cubes.
• Take 1tbsp. Soya sauce, 1tbsp. corn flour, salt, egg in a bowl and marinate chicken pieces in the the mixture for about 10-15 minutes.
• Heat oil and deep fry the marinated chicken pieces till golden brown.
• Now in a separate wok / kadhai heat 1 tbsp. oil and add garlic paste and green chilies and sauté for few seconds.
• Add 2 cups of chicken broth or water. Bring to boil and add sugar, pepper powder, salt , ajinomoto and remaining Soya sauce.
• Add fried chicken pieces to it and cook for few minutes.
• Dissolve the remaining corn flour in 1/2 cup water and add to the curry stirring constantly to avoid lumps.
• Cook for 2-3 minutes.
• Serve chinese chili chicken hot garnished with chopped green onion tops.
• Chinese chili chicken goes well with steamed / boiled rice.

CHINESE FRIED RICE RECIPE

2 cups Rice
3 tbsp Oil
100 gms Beans Finely Chopped
2 Carrot Finely Chopped
1 Onion Sliced
100 gms Cabbage Finely Chopped
2 Spring Onions Finely Chopped
2-3 Green Chilies cut lenghtwise
1 tsp Ginger Chopped Finely
1 tsp Garlic Finely Chopped
2 tbsp Soya Sauce
Salt & pepper to taste

How to make chinese fried rice:

• Pick, wash and soak the rice in enough water for 10-15 minutes and drain.
• Boil water, add rice and little salt.
• Cook uncovered on low heat till rice is tender.
• Take care not to overcook the rice. Each grain of rice should be separate.
• When rice is done, drain and add soom cold water and drain again using a large seive and set aside.
• Heat oil in a kadhai / large pan and stir fry all the chopped vegetables.
• Cook for 3-4 minutes.
• Take care that vegetables are not overdone, they should be crisp.
• Mix salt and pepper to taste.
• Add the cooked rice and mix well. Now mix the soya sauce to it.
• Cook the chinese fried rice for 2-3 minutes and serve hot.