Ingredients

1 litre milk
4 slices milk bread, crusts removed
1/2 cup sugar
1 tbsp. sugar, powdered
1 tsp. icing sugar
1/4 tsp. cardamom powder
10-12 strands saffron, crushed, soaked in 1 tsp. hot milk
10-12 almonds, slivered
10-12 pistachios, slivered

Method
Spread bread slices on a plate, sprinkle powdered sugar, 1 tsp. milk.

Crumble, mix, gently make small marble-like balls.

Dust with icing sugar, to keep separate.

Place in refrigerator for 20 minutes or till required.

Put milk to boil, simmer for 15 minutes.

Add all ingredients, except bread balls.

Boil for 2 minutes. Keep hot to serve.

Just before serving add bread balls, serve hot.

Making time: 25 minutes
Makes: 4-5 servings

1/2 cup ghee
2 tsp cumin seeds
1 cup grated onions
15-20 cashew nuts-soaked for 1/2 hour and ground to a paste
2 tbsp poppy seeds-soaked 1/2 hour and ground to a paste
1/4 cup milk
2 tbsp nariyal ka burada (dessicated coconut)
1/2 tsp turmeric
1/2 tsp chilli powder
1/2 tsp garam masala
1 tbsp powdered coriander seeds)
1 tbsp salt
2-3 green chillies-slit
1/4 cup khoya-mashed into a paste with water
1 1/2 cups mixed vegetables of your choice-blanched
1/4 cup thick cream-to garnish
2 tbsp chopped coriander leaves-for garnish

Method

Heat the ghee in a heavy based pan, and add the cumin. When the seeds splutter, add onions and sauté till a light brown. Now add the ground paste and sauté till the fat separates.

Increase the heat, add the vegetables, and turn around to mix. Add the turmeric, chilli powder, garam masala, dhania, salt and the green chillies, and stir-fry to mix well.

Add 1 1/2 cups water and the khoya, bring to a boil, and then simmer, uncovered for 3-4 minutes.

Serve hot garnished with the cream and coriander leaves.

Ingredients

For Kofta:
2 Medium Potatoes
3-4 slices of Bread
Salt to taste
1 tsp Garam Masala
1 tsp lemon juice
Chopped corriander
Chopped green chillies
For Gravy :
1/2 cup tomato puree
1 chopped onion,
2 cloves garlic chopped,
2 green chillies chopped,
Small piece of ginger chopped,
Salt,
Turmeric powder,
Chilli powder,
Garam masala to taste
Cream of milk 2-3 tsp,
Chopped corriander leaves
Some oil.

To make Kofta:

Boil the potatoes and mash it. Wet the bread with water for a while press the excess water out and mix it with the mashed potatoes. Mix all the above ingredients with it i.e. salt, garam masala, lemon juice etc. Then make it to oval or round shape and fry it. Keep it aside.

To make gravy:

Heat some oil in the pan. Add chopped onion, garlic, green chillies and ginger to it. Fry it until brown. Then add tomato puree to that mixture. Add all masala. i.e. salt, turmeric powder, chilli powder, dhania powder, garam masala etc. Then stir it for a while. Add some water to it 1/2 cup . Allow it to boil.

Then only 5 minutes before serving warm the gravy and add cream of milk and Kofta to it decorate it with corriander leaves. Serve it Hot.

Type of Dish
Frozen or Chilled, Desserts, Cool Beverages

Main Ingredients

Milk , Sugar (Cheeni) ,cocoa

Ingredients
500 ml. chilled whole milk
1 tbsp. cocoa
1 tsp. instant coffee powder
3 tbsp. sugar
3 tbsp. hot water
2 icecubes

Method

Mix cocoa, coffee, sugar thoroughly.

Add hot water and beat well with a spoon or spatula.

The mixture should be fully dissolved and frothy.

Add 2 crushed icecubes, beat well.

Add milk, mix well, chill in fridge till desired.

Just before serving,either frappe in a shaker or blend in mixie till frothy.

Pour into tall chilled glasses, serve very chilled.

Making time:15 minutes
Makes: 3 servings
Shelflife: Best fresh
Before frothing, refrigerated one day.

Ingredients

Paneer - 250 gms (cut into cubes of 1" each)
Grated Paneer or Cheese - 1/2 tbsp.
Garlic Cloves - 8-10
1 Onion
Ginger - 1" piece
Bay Leaf - 1
Cinnamon - 1" stick
Cloves - 2
Cardamom - 2
Red Chilli Powder - 1 tsp
Turmeric Powder - 1/4 tsp
Salt - to taste
Garam Masala - 1/2 tsp
Malai or Cream - 2 tbsp
Butter - 1/2 tbsp
Coriander (chopped) - 1/2 tbsp
Tomato Puree - 3 tbsp
Sugar - 1/4 tsp
Kasoori Methi - 1 tsp
Ghee to deep fry paneer

Method

Deep fry paneer in hot ghee till light golden. Keep aside.

Grind the onions, ginger and garlic to a paste.

Heat 1/2 tbsp. of ghee (use the one in which paneer was fried) in a heavy saucepan.

Add clove, bayleaf, cardamom and cinnamon. Fry for 3-4 seconds.
Add the paste and fry till golden.

Add the dry masala, sugar and tomato puree. Fry for 2 minutes.

Add 2 cups of water. Simmer on low flames for 7-8 minutes.

Add the malai, butter, methi, paneer pieces and cook for 2 minutes till paneer softens.
Transfer to serving dish.

Garnish with chopped coriander and grated paneer.
Serve hot with parathas or naans.

Making time : 25 minutes
Serves : 4

• When cooking veggies such as beans and potatoes avoid squeezing in lemon (vinegar, tomatoes, wine or any other acidic substance) till the end. They cook faster.
• Methi saag has a bitter tang - to get rid of it, wash and rub lightly with salt and haldi a few hours before cooking. Wash off before cooking.
• Freeze tomato puree in cubes and use when required to hasten your curry cooking.
  

Sub-article Title : Potatoes' peel deal

Don't skin the spuds next time you use them. Potato skin is rich in potassium and antioxidants. So add some skin into your dal or soup to enrich it; or cut skin into strips and bake with a sprinkling of your favourite dried herb and a little olive oil - it makes for a tasty and unusual savoury snack.

[Source - India Today]

375-400 gms white meat tuna drained in veg oil
50 gms Red fish fillet
5 pcs Scallop
70 gms Cuttlefish
10 pcs Small prawn
1 tablespoon Fish sauce
1 teaspoon Sugar
30 gms Baby corn
30 gms Green pea, grinded
3-4 pcs Mushroom
20 gms Green pepper corn
10 gms Basil leaves
½ liter Vegetable stock (boil any vegetable and take the water)
50 gms Red Thai curry paste
2 pcs Red chillies, thinly sliced
20 gms "Cekur" roots
2 pcs Eggplant - cut into 4 pieces
30 gms Small eggplant
Use cooking oil as per your habits.

Method

1. Heat the oil and sauté the curry paste until fragrant.
2. Add in fresh vegetables first, mix well and add the seafood.
3. Add in the vegetable stock into the wok and simmer for 3-5 minutes.
4. Add in fish sauce, tuna fish and mix well.
5. Garnish with red chili, basil leaves before serving.

375-400 gms white meat tuna drained in veg oil
250 gms Vermicelli (to soak)
30 gms Shitake mushroom
7-8 pcs Small prawn
50 gms Minced chicken meat
50 gms Cuttlefish
1 tablespoon Groundnut (fried)
1 tablespoon Chilli sauce
2 pcs Shallots, peeled and thinly sliced
1 stalk Celery, chopped
1 bunch Spring onion, peeled and chopped
1 tablespoon Chilli powder
3 tablespoons Lemon juice
3 tablespoons Fish sauce
1 teaspoon Sugar
1 teaspoon Salt
Others Coriander leaves, chopped red chilli, thinly sliced

Method

1. Cook the vermicelli, cuttlefish, prawn, chicken meat, mushroom and set aside
2. In a big bowl, mix chilli sauce and chilli sauce.
3. Add in cooked vermicelli, cuttlefish, prawn, chicken meat and mushroom and mix well.
4. Add white meat tuna, shallots, celery, spring onion, groundnut and mix well.
5. Add in fish sauce, lemon juice, sugar and salt. Stir and mix thoroughly.
6. Garnish with coriander leaves and red chilli before serving.

200 gms While meat tuna, drained in spring water
175 gms Cuttlefish shoyu, drained in spring water
10 pcs Prawn
50 gms Red fish fillet
70 gms Scallop
3 tablespoons Lemon juice
3 tablespoons Fish sauce
1 teaspoon Sugar
1 tablespoon Chilli sauce
50 gms Shallots, peeled and sliced thinly
50 gms Spring onions, chopped
50 gms Carrots, sliced thinly
50 gms Celery, chopped
2 pcs Tomato, grated
1 pc Red chilli, thinly sliced
Others Coriander leaves, chopped

Method

1. Cook prawn, red fish fillet and scallops, drained in a pot. Add cuttlefish and set aside.
2. In a big bowl, ad in shallots, spring onions, carrot, celery and tomato and mix well.
3. Add in cooked prawn, red fish fillet, cuttlefish and scallops.
4. Add tuna, lemon juice, fish sauce, sugar and chilli sauce. Mix well.
5. Garnish with coriander leaves and red chilli before serving.

200 gms White meat tuna in extra vergin olive oil
50 gms Chicken meat, cubed
30 gms Green pea
2 pcs Tomato, cubed
3 cloves Garlic, finely chopped
½ teaspoon Sugar
½ teaspoon Salt
1 teaspoon Ground pepper
½ teaspoon Light soya sauce
1 tablespoon Butter
2 pcs Eggs, beaten
1 bowl White rice
1 pcs Prawn (roasted with lemongrass)
1 tablespoon Tomato sauce
20 gms Cashew nuts, deep fried
50 gms Cucumber, thinly sliced
20 gms Red chilli, thinly sliced
1 tablespoon Fish sauce
4-5 pcs Prawn chips
1 pc Lemon, sliced round
Others Cooking oil

Methods

1. Heat oil, add in butter, sauté garlic until fragrant.
2. Add chicken, stir-fry until cooked.
3. Add rice and fry for a while. Add sugar, salt, ground pepper, fish sauce and tomato sauce and mix well.
4. Add tuna, prawn, tomato, cashew nuts, green pea and eggs and mix thoroughly.
5. Garnish with lemon, cucumber and prawn chips.
6. Serve with chilli and light soya sauce.

400 gms White meat tuna in drained in spring water
50 gms Lemongrass, finely sliced
2 pcs Shallots, peeled and thinly sliced
20 gms Spring onion, chopped
10 pcs Bird's eye chillies, finely sliced
2 teaspoons Lemon juice
2 teaspoons Fish sauce
1 bunch Coriander leaves, chopped
2 pcs Red chillies, thinly sliced
½ teaspoon Sugar
20 gms Mint leaves

Method

1. Mix shallots, spring onion, lemongrass, bird's eye chillies in a bowl.
2. Add in tuna, lemon juice, fish sauce and sugar and mix well.
3. Garnish with coriander leaves, red chilli and mint leaves before serving.