Easy Recipe

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