Easy Recipe: 2015

Lasooni Kheer

Lasooni Kheer

Preparation Time: 1 Hour

Ingredients
500 gm garlic, peeled
2 ltr milk
50 gm sugar
A pinch of cadamom powder
50 gm ghee
A few drops of vinegar
Some rausubs for garnish

Method

Wash the peeled garlic. Chop them coarsely. Heat the garlic in water,
adding 5 drops of vinegar (vinegar should only be added for the first boil).
Once the water comes to a boil, remove from heat and discard the water.
Repeat the proces 10 times to remove the garlic flavour.
Strain the garlic and keep aside.
Boil and reduce the milk to three- fourth of the original quantity.
Add the boiled and strained garlic,
cardamom powder and sugar.
Cook for a few minutes and finish with ghee.
Garnish with raisins tossed in ghee.
Serve chilled

Serves 4

Mango Malai

Mango Malai

Preparation Time: 20 minutes

Ingredients
200 gm fresh mangoes
100 gm non fat plain yoghurt
2 tbsp sugar
2 tsp lemon juice
A pinch of salt
A pinch of nutmeg

Method

Put mangoes, yoghurt, sugar, lemon juice, nutmeg and salt into blender and process until smooth.
Spoon int 4 martini glasses.
If desired, garnish with pistachio biscotti and mint leaf, or pour mango pulp over the top.

Serves 4

Mango Pie

Mango Pie
Preparation Time: 30 minuts

Ingredients
4 pie crusts
300 gm mango pulp
3 gm gelatin
300 gm sour cream
200 gm cream cheese
300 gm boiling water
100 gm sugar

Method

Dissolve gelatin in boiling water.
Blend cream cheese, sugar and gelatin mixture;
fold in sour cream and blend. Add mango pulp and stir.

Pour the mixture into the pie crusts and regrigerate (do not freeze)
for 3-4 hours
Garnish it with dark chocolate and half a strawberry.
Slice it and serve.

Make 4 pies

Mango Malai

Mango Malai

Preparation Time: 20 minuts

Ingredients
200 gm fresh mangoes
100 gm non fat plain yoghurt
2 tbsp sugar
2 tsp lemon juice
A pinch of salt
A pinch of nutmeg

Method

Put mangoes, yoghurt, sugar, lemon juice, nutmeg and salt into blender and process until smooth.
Spoon int 4 martini glasses.
If desired, garnish with pistachio biscotti and mint leaf, or pour mango pulp over the top.

Serves 4

Um Ali

Um Ali

Preparation Time: 30 minutes

Ingredients
350 gm cooked puff pastry
1 ltr fresh milk
3 gm cinnamon
100 gm sultanas
50 gm almonds, sliced
300 gm whipped cream
250 gm sugar

Method
Boil milk in a large pot. Add sugar to it.
Mix the cinnamon powder, sultanas and almond flakes into the milk.
Bring the milk to a boil again.
Break the baked puff pastry into small pieces.
Arrange it in a baking mould.
Pour the hot milk on the broken puff pastry.
Pipe the whipped cream on top of the puff pastry to cover the surface of the mould completely.
Bake for 15 minutes at 210 degree C.
When the cream turns brown on top, remove it from the oven and serve hot.

Serves 4

Pudina Chingri

Pudina Chingri
Prawns prepared with mint leaves

Preparation Time: 20 minutes

Ingredients
16 whole prawns, De-veined and cleaned
75 gm onion paste
25 gm ginger paste
25 gm green chilly paste
75 gm coconut paste
5 gm turmeric
25 gm mint leaves paste
25 gm mint leaves, chopped
salt to taste
75 ml mustard oil

Method
Apply little salt and turmeric to the prawns.
Heat oil in a kadai, saute the prawns lightly and remove.
In the same oil, add onion paste and ginger paste. Mix in the remaining ingredients, except chopped mint.
When the is cooked, add the sauteed prawns, cook on low heat.
Check for the seasoning and adjust. Add the chopped mint and mix.
Serve hot with boiled rice.

Serves 4

Chicken And Bottle Gourd Roulade

Chicken And Bottle Gourd Roulade

Preparation Time: 1 Hour

Ingredients
1 bottle gourd, tender and one foot long
For the roulade
400 gm chicken mince
2 boiled egg whites, chopped finely
8 black olives
1 tbsp parsley, chopped
75 ml fresh cream
2 uncooked eggs
4 tbsp fresh breadcrumbs
salt as required
white pepper powder to taste
2 tbsp carrots, finely chopped
2 tbsp leeks, finely chopped
for the sauce
4 fresh tomatoes
half onion
6 cloves garlic
2 sprigs fresh thyme
4 black olives, chopped
3 tsp olive oil
salt to taste.black pepper powder to taste

Method
For the roulade

Peel the bottle gourd, scoop out the seeds inside, marinate with salt and keep aside.
Mix all the ingredient for the chicken roulade. Stuff the bottle gourd with this mixture.
Wrap the gourd in an aluminium foil.
Place it in a flat baking tray. Fill water about 2 inches high.
Cook it in an oven at 200 degree C for 30- 35 minutes till the chicken is cooked well, all through inside.

For the sauce
Blanch, peel, De- seed and finely chop the tomatoes.
Peel and chop onion and garlic.
In a frying pan please heat olive oil, and saute garlic and onions till transparent.
Add the chopped tomatoes; stir till the tomatoes are cooked.
Add fresh thyme and olives. Adjust seasoning.

To serve
Remove roulade from oven and peel off the foil. Cut the roulade into half inch slices and serve hot with sauce.
It goes well with buttered and cooked seasonal vegetables of your choice and mashed potatoes.

Serves 6

Almond Tea Cake

Almond Tea Cake

Preparation Time: 1 Hours 30 Minutes

Ingredients
250 gm sugar
75 gm butter, softened
6 eggs
1 and half tsp vanilla essence
325 gm almond powder
750 gm whole wheat flour
3 tsp baking powder
125 gm skimmed milk powder
Half tsp salt
375 gm plain yogurt

Method

Grease a cake tin and dust it with flour and keep aside.
Beat sugar, butter, eggs and vanilla in a large mixing bowl on medium speed for about 2 minutes, scraping bowl occasionally.
Blend in the almond powder gently.
Combine flour, baking powder, skimmed milk powder and salt; blend into egg mixture alternate with yogurt.

pour batter into the greased tin and bake in preheated over at 180 degree C for about 1 hour, until toothpick inserted near centre comes out clean.
Cool in the tin for about 15 minutes, and then remove and keep. Slice and Serve.

Serves 10

Amla Pickle

Amla Pickle

Preparation Time: 15 Minutes (5-6 Hours seasoning time)

Ingredients
500 gm amla
150 gm salt
2 tsp cumin seeds
2 tsp fennel seeds (saunf)
1-2 tsp fenugreek seeds
1-2 tsp red chilli powder
1-2 tsp turmeric powder
125 ml mustard oil

Method

Boil the amla in some water for 5 minutes.
Remove from water.
Apply 100 gm salt. Keep aside for 5-6 hours to allow the water to drain out.
Deseed the amlas and cut into half or leave them whole.
Heat oil. Shut off the gas. Add cumin fennel seeds, fenugreek seeds, red chilli powder, turmeric and remaining salt.
Add the drained amlas. Cook for 1-2 minutes. Cool.
The pickle is ready for use the next day
Consume within 2 weeks.

Serves 8

Grilled Fish with Herb Butter

Preparation Time: 1 Hours

Ingredients

720 gm Betki fish fillet

white peeper to taste

salt to taste

60 ml olive oil

120 ml lemon juice

160 gm Broccoli, cut into florets

160 gm carrots, sliced thick

240 gm baby potatoes

For the herb butter

150 gm softened butter

25 ml white wine

30 ml lemon juice

30 gm onions, finely chopped fine

1 tsp thyme, finely chopped

1 tsp rosemary, finely chopped

1 tsp basil, finely chopped

1 tsp parsley, finely chopped

Method

For herb butter

Reduce the white wine and lemon juice with Cool.

Mix the chopped onions with herbs and softened butter.

Mix well, roll in butter paper and refrigerate.

For the fish

Clean and cut the fish fillet into uniform half inch thick pieces.

Marinate with salt, pepper, half the olive oil and lime juice for half and hour.

Steam the vegetables and roast the baby potatoes, add salt and toss in butter.

Heat olive oil in a non-stick pan.

Cook the fish over medium-high heat on both sides.

Arrange on a plate and serve with vegetables and warmed herb butter.

Serves 4

Cajun Fish Fingers

Cajun Fish Fingers

Preparation Time: 12 Minutes

Ingredients

For the Cajun seasoning
500 gm betki/ seer fillet
Juice of 3 limes
1 onion, grated
6 garlic cloves,chopped
Half tsp cumin powder
Half tsp cinnamon powder
Half tsp chilly powder
1 tsp olive oil
Half tsp clove powder
salt to taste

Method

Mix all the ingredients except the fish together to prepare the Cajun seasoning.
Keep aside.
Wash the fish properly and cut into fingers. Mix the Cajun seasoning, salt and fish fingers.
Put it on a greased microwave proof plate.
Microwave for 10 minutes at high power.

Serve hot along with wafers.

Serves 4

White Chocomint Frappe

White Chocomint Frappe

Preparation Time: 3- 4 Minutes

Ingredients

60 ml white rum
20 ml Chocolate liqueur
10 ml creme de menthe
60 ml full cream milk
20 ml mojito mint liquor
crushed ice as desired

Garnish
Chocolate flakes and a mint sprig

Method
Put all ingredients in a blender and blend for one minute.
Pour into a martini glass.
Garnish with chocolate flakes and mint sprig.

Glass: Classic Martini glass.

Frozen Blue Moon

Frozen Blue Moon

Preparation Time: 3- 4 Minutes

Ingredients
60 ml tequila
15 ml Cointreau
20 ml blue Curacao liquor
10 ml fresh lemon juice
20 ml Mandarin liquor
60 ml fresh orange juice
crushed ice as desired

Garnish
Salt rim on glass

Method
Blend all the ingredients in a blender using short bursts for one minute.
Pour into a salt rimmed margarita glass
Glass: Margarita glass

Mixed Oriental Seafood Grill

Mixed Oriental Seafood Grill

Preparation Time: 1 hour and 15 minutes

Ingredients

1 sand lobster
1 jumbo prawn
1 fish slice
3 whole squids
3 mussles, cut in half
20 ml olive oil
10 gm mustard
15 gm garlic,chopped
15 ml lemon juice
salt to taste
5 gm cumin powder
20 gm mixed bell peppers
20 gm tomatoes, deseded

Method

Cut the peppers and tomatoes into small dices and keep aside.

Marinate the seafood with mustard, 5 gm of the garlic, lemon juice, salt and cumin powder. Keep aside for 1 hour.

Cook the seafood on a hot grill until almost done. (Alternatively it can be also cooked on a hot tawa or a thick bottomed pan).

In a pan, heat the oil and saute garlic.
Then add the peppers and tomatoes and cook for a while.

Add the seafood to the pan. Cover and cook on a low heat for a couple of minutes.
Serve along with saffron rice

Serves 1

Hearty Cookie

Hearty Cookie

Preparation Time: 20 min

Ingredients

225 gm brown sugar
150 ml olive oil
100 ml skimmed milk
200 gm oats
220 gm whole wheat flour, sifted
5 gm baking soda
3 gm salt
5 gm lemon zest
1 vanilla stick, grated
90 gm dried apricots, chopped
2 gm baking powder
50 gm cashew nut, chopped
75 gm cornflakes

Method

Pre- heat oven to 180 degree C.
Dust a baking tray with flour.
Soak the oats in milk.
Mix all the remaining ingredients, except the corn flakes, together thoroughly.
Add soaked oats to the mixture and mix well.
Divide the mixture into 100 gm pieces.
roll the mixture over cornflakes to coat evenly.
Arrange the cookies on the dusted tray.
Bake for 15 minutes.
Remove from oven and cool on wire rack.

Serves 4

Strawberry Kulfi

Preparation Time: 20 min ( 3 Hours for freezing)

Ingredients

2 lit skimmed milk
4 tbs skimmed milk powder
1 tbs cornflour
30 sachets artificial sweetener
10 fresh strawberries, chopped a pinch of elaichi powder

Method

Boil milk in kadai, preferably non stick. Reduce heat, keep stirring and cook till it reduces to half its original quantity.
Add 15 sachets of artificial sweetener to milk.
Mix 4 tbsp of milk powder with a little cold water. Add to the boiling milk. Keep stirring for another 5 minutes.
Dissolve corn flour in little water and add to boiling milk. Stir for another 2 minutes. Remove from fire.
In a separate frying pan, cook chopped strawberries with remaining artificial sweetener till it attains thick syrupy consistency.
Cool and add to the milk mixture.
Pour the mixture in kulfi moulds and freeze for at least 3 hours.

Serves 6 (1 per person)

Chocolate Mayonnaise Gateau

Preparation Time: 1 Hour

Ingredients

For the cake

150 gm dark chocolate

125 gm butter

450 gm powdered sugar

50 gm cocoa

275 gm floor

1 heaped tsp baking powder

225 gm mayonnaise

1 tsp vanilla essence

225 ml water

For the Icing

280 gm sugar

365 gm chocolate chopped

For the topping

1 tin cherries

5 tbsp melted apple jam

1 tbsp of water

Method

Grease, line and flour a 10 inch round or square pan.

Sift the flour, cocoa and banking powder into a large bowl.

Put the chocolate, butter, sugar, water, and vanilla into a bowl and microwave till melted or heat in a pan over low heat till melted. Cool to room temperature.

Make a well in the centre of the dry ingredients. Put in the mayonnaise and pour in the chocolate mixture.Gently beat the ingredients together till you have a smooth mixture.

Pour into pan and bake at 180 degree C for 40- 50 minutes.

Cool in the pan for 30 minutes. Invert onto the serving tray and peel off the butter paper.

Cool for an hour. Wrap in cling film and store in the refrigerator.

For the Icing

Boil sugar in 220ml water.

Add chopped chocolate; bring to a boil till the chocolate melts, stirring all the time ( thick, thread stage on a thermometer 110 degree C)

Take off fire and strain. Pour half onto a marble slab and work on it (using a palette knife make left right motions) for 5 min till thick.

Pour it back into the pot and stir well. Then pour it onto the cold cake. Spread around the sides and set.

For the topping

Cover the entire surface of the cake with canned cherries.

glaze with a mixture of melted apple jam and water to give the cake a good shine.

Serves 12 - 15

Sugar Free Mango Cake


Mango Cake

Preparation Time: 30 minutes

Ingredients

250 gm mango

250 gm low fat double cream

100 gm sugar substitute

1 sheet sugar free sponge cake

50 gm mango puree

Method

whip the double cream, add sugar substitute and set aside.

Cut the mangoes into small dices.

Use sponge and arrange cream and mangoes into two layers.

Finish with mango puree.

Chill in the freezer till it is set.

Serve cold.

Tok Dal

Dal Recipe

Preparation time : 20 minutes

Ingredients 250gm matar dak or masoor dal

2 bay leaves A pinch of mustard seeds

2 dried red Chillies

200 gm raw Mangoes

10 gm onion seeds ( kalonji) salt to taste

A pinch of sugar.

Method

Deseed the raw mangoes and cut them into horizontal slices with the peel intact. Boil them and keep aside. Wash dal. Heat 200ml water in a kadai, add salt and boil, then add the washed dal and boil. In another kadai, add 3 tsp of oil and heat. Add the bay leaves, dried red chillies, mustard seeds and kalonji. When the spices crackle add the boiled dal, along with the boiled raw mangoes. Let it simmer for sometime. Add a pinch of sugar. Check seasoning. Serve hot with plain rice.

Jeedi Pappu Koora

Preparation time : 25 minutes

Ingredients

200 gm cashew fruit, diced
200 gm tender cashew nut , boiled
250 gm onions
10 green chilies
50 gm coriander
10 gm ginger garlic paste
10 gm mustard
10 gm cumin seeds
20 gm tamarind extract
10 gm jaggery
Salt to taste
10 gm chilli powder
50 ml oil

Method

Make a paste of onions, green chillies and coriander. Add ginger garlic paste to it. Heat oil in a kadai. Add mustard, half the cumin and crackle.

Add the paste and cook till raw flavour disappears and the paste starts leaving oil.

Add the tamarind extract, jaggery and dices of cashew fruit.

Add the chilli powder and adjust the seasoning. Stir the boiled, tender cashew nut into the gravy. Roast the remaining cumin seeds and powder them. Finally stir into the gravy.

Serve hot.