Ingredients
For the orange pudding:
30 gm butter, softened
60 gm powdered sugar(icing sugar)
1 tsp orange zest
30 gm flour
3 Tbsp orange juice
1 egg, separated (1 yolk + 1 egg white whisked till forms peaks)
140 ml milk
For the sauce:
50 gm butter
50 gm sugar
Juice of 1 orange
2 Tbsp honey
1/4 tsp kafir limes, shredded
Method
For the pudding:
Preheat the oven at 250 degrees C.
In a bowl add butter and sugar. Mix till well combined.
Ingredients
750 gm baby eggplant
200 ml refined oil
1 Tbsp sesame oil (til ka tel in Hindi)
2 Tbsp cashew nuts
2 Tbsp poppy seeds
4 Tbsp coconut, grated
4 red chillies, whole
1 Tbsp peanuts, roasted
1 Tbsp curry leaves
2 onions, chopped
1 Tbsp ginger-garlic paste
2 tomatoes, chopped
Salt to taste
1 tsp turmeric powder
2 tsp red chilli powder
1 tsp coriander powder
1 tsp garam masala powder
3/4 cup tamarind pulp
2 Tbsp fresh coriander, chopped
Ingredients
6 Tbsp oil
1 1/2 cup okra cleaned
1 1/2 large onions, grated
4 large tomatoes, grated
1 Tbsp ginger and garlic paste
3 tsp salt or to taste
2 heaped tsp coriander powder
2 heaped tsp garam masala
1 tsp cayenne/red chilli powder
2 sticks cinnamon
2 large black cardamom
12 cloves
3/4 th kg boneless meat
Method
Put oil in pan and add onions. Cook onions till translucent. Add the cinnamon, cloves, bay leaf and cardamom.
Stir in meat and then salt.
Ingredients
1 cup refined flour
1 cup semolina
1/2 tsp thymol seeds
1 tsp salt
1/4 cup clarified oil
Cold water – to mix
Oil – for deep frying
Method
Mix the thymol seeds, salt, semolina and flour together and rub the clarified butter in lightly so that the mixture resembles breadcrumbs.
Knead into a stiff dough with cold water.
Cover dough and set to rest in a cool place for at least 15 minutes.
Roll out the dough into a 1/4 or 1/8 cm in thick sheet.
Prick with a fork all over the surface.
Ingredients
For the base:
20 (125 gm) biscuits (digestive, arrowroot or ginger)
1/4 cup (60 gm) butter
1 Tbsp sugar, powdered
For the filling:
1 cup (240 gm) mango pulp
1 cup (240 gm) sugar
Pinch of salt
4 egg yolks
3 Tbsp (24 gm) gelatin
2 cups (480 gm) cream, chilled
2 cups (500 gm) mascarpone cheese or hung curd/dahi (made from about 1 kg)
Mango slices for decoration
A 10″ spring form/loose based cake tin lined with butter paper
Method
ngredients
20-25 plums
6-8 Tbsp condensed milk
Ice
Method
Wash the plums and put them in the mixie.
Add condensed milk and ice and blend.
Pour it into a glass or jug through a sieve.
Serve cool with crushed ice.
Ingredients
3 medium cucumbers, peeled, seeded and cut in chunks
Sea salt to season (you can use normal salt too)
Juice of 1 lemon
Pinch of sugar
8-9 large Spanish olives
1 1/2 Tbsp olive oil
Cracked black pepper to season
Mint leaves for garnish
6-8 cherry tomatoes
Method
Put the chunks of cucumber in a bowl with sea salt, pinch of sugar and lime juice.
In a blender add the pitted black olives, olive oil and cracked black pepper.
Blend this into a nice puree.
Ingredients
15-20 prawns or shrimps
For gravy:
1/2 cup grated coconut
1 marble sized ball of tamarind
1 tsp turmeric powder
2-3 dry red chillies or Kashmiri red chillies
Pepper to taste
1/2 tsp coriander seeds
1/2 chopped onion
1 raw mango
1 tsp oil
For marination:
1 Tbsp turmeric powder
1/2 Tbsp chilli powder
1 tsp salt
Method
For marination:
De-shell the prawns.
Remove the thick black thread present in the middle of the prawn’s back.
Ingredients
150 gm prawn
2 gm red chilli powder
2 gm turmeric
10 ml coconut oil
15 gm curry leaves
15 gm onion (chopped)
3 gm cumin seeds
15 gm coconut (grated)
4 gm ginger & garlic paste
As per taste, salt & tamarind/lemon juice
Method
Cut prawns into small pieces. Marinate prawns with turmeric, chilli powder, salt, ginger & garlic paste.
Put oil in the wok, add cumin seeds, then chopped onion, grated coconut and curry leaves.
Then add the marinated prawns and tamarind juice.
Ingredients:
1/2 cup Toor Dal or moong dal or masoor dal
2 green chillies (finely chopped)
2 cups water
1/2 tsp Jeera seeds (cumin seeds)
A pinch of hing (Asafoetida)
2/3 tsp haldi powder (turmeric)
1/2 tablespoon oil
Salt to taste
Procedure:
Wash the dal thoroughly with water and soak for about 20 minutes.
Now use a pressure cooker to boil the dal. Add a pinch of hing so that the flavour blends well with the dal as it boils.
Ingredients
7-8 pieces, khoya barfi
Kneaded dough (atta)
A pinch, elaichi powder
Ghee, to cook the paranthas
Method
Mash the barfi and mix in it the elaichi powder.
Roll out the atta like a roti, just thicker.
In the middle place 1 Tbsp barfi mixture.
Fold the roti from all the sides making it look like a dumpling.
Roll it into a flat round and cook from both sides on the griddle / tawa till little brown spots appear.
Once that is achieved, smear desi ghee and cook till golden color is achieved on both sides.
Ingredients
6 eggs
3 green chillies, chopped
2 potatoes, cut into fingers, rubbed with some salt
4-5 Tbsp oil, to fry potatoes
1 Tbsp coriander leaves, chopped
2-3 Tbsp sauteed onions (onions boiled, chopped and sauteed in little butter)
Black pepper powder, a pinch
Salt, to taste
1 cheese slice, torn into little pieces
1 Tbsp oil, to cook the omelet
Method
Peel and cut the potatoes and rub them with some salt.
In a pan add 4-5 tbsp oil and toss the potatoes till cooked.
Ingredients
1 cup dhuli moong (husked green gram)-soaked in water for 3-4 hours
1 cup hung yogurt
2 Tbsp ghee
1 tsp cumin seeds
1 tsp salt
1 tsp chilli powder
1/2 tsp garam masala
1 tsp garlic paste
Ghee to pan fry
Method
Drain the dal and keep aside.
Heat the 2 tbsp ghee in a kadahi, and add the cumin.
When they splutter add the dal and the salt and saute over medium heat till tender but whole. Takes about 5 minutes.
Remove from heat and let cool.
Ingredients
300 gm shredded spinach
15 gm chopped onion
5 gm crushed garlic
3 gm fresh chopped chilly
Oil to fry
Salt to taste
Method
Fry the spinach and put it on a oil absorbent paper.
Heat the wok, throw in the garlic and add onion, chilly and spinach along with seasoning.
Toss all the vegetables together in the wok for 30 seconds which will impart a smoky flavor and blend the ingredients together.
Serve hot on the plate.
Ingredients
1 pound: dry navy or soldier beans
1/3cup: molasses
1/3 cup: apple cider vinegar
1 teaspoon: dry mustard
1/2 cup: dark brown sugar, firmly packed
1/4 teaspoon: freshly ground black pepper
1 large: white onion, quartered
1/4 pound: salt pork or slab bacon, cut into 1 1/2-inch chunks
Directions
Ingredients
2 1/2 cups vermicelli / seviyaan, boiled with a pinch of salt and 2-3 drops of oil
1 big onion. chopped finely
1 boiled potato, chopped
10-15 curry leaves
1/2 cup roasted peanuts
1 tsp black mustard seeds / rai
2 cloves garlic, chopped
1 tsp ginger, chopped
Salt, to taste
1 tsp oil
Method
In a wok/ kadhai add oil, mustard seeds and curry leaves. Once they splutter, add ginger and garlic. Saute for a minute.
Add chopped onions and cook till pink.
Ingredients
350 gm boneless chicken breast – cooked
1 cup cheese – cubed
1/4 tsp powdered black pepper
1 tsp salt
1/2 cup mayonnaise sauce
For garnishing:
Celery or parsley- chopped
Lettuce or cabbage leaves for decoration and plating
Method
Cut chicken into cubes.
Mix together chicken, cheese, salt and pepper.
Add enough mayonnaise and mix well.
Garnish, chill and serve.
Ingredients
4 Tbsp mustard oil
4-5 pods garlic
2 tsp ginger, chopped
2 green chillies
3 bay leaves (tej patta)
1 tsp panch poran
1 cup potatoes, chopped
4 baby brinjals, halved or quartered
1 cup cauliflower, chopped
1 cup pumpkin, chopped
A pinch of salt
A pinch of sugar
1/4 tsp turmeric
1/4 tsp dhania powder
1/4 tsp zeera powder
1 green chilly, slit
Coriander leaves for garnish
Method
Heat the mustard all to remove its bitterness.
Ingredients
For the salad:
2-3 iceberg lettuce, teared
3-4 rocket leaves, teared
2-3 romaine leaves, teared
1/2 carrot, sliced into ribbons
1/2 cucumber, sliced into ribbons
4-5 cherry tomatoes
1 spring onions, cut into chunks
5-6 black olives
5-6 green olives
Dressing:
2 Tbsp white wine vinegar
2 Tbsp olive oil
Mustard powder, a pinch
Salt, to taste
Pepper, to taste
Method
Wash all the vegetables nicely.
In a bowl mix together all the salad ingredients.
Ingredients
1 Tbsp olive oil
4-5 Madras onions (baby onions)
1/2 green capsicum, diced
1/2 red bell pepper, diced
1/2 yellow bell pepper, diced
1/2 cup corn kernels
1 1/2 cup cooked barley
1 Tbsp red chilli flakes
1 Tbsp roasted cumin
1 clove garlic, minced
Salt and pepper, to taste
1/2 Tbsp parsley, chopped
1/2 Tbsp thyme, chopped
1/2 Tbsp rosemary, chopped
1 Tbsp red wine vinegar
Method
In a pan add olive oil.
Ingredients
250 gm flour
125 gm butter
75 gm icing sugar
2 egg yolks
2-3 drops vanilla essence
1/2 kg seasonal fruit
250 ml whipped cream flavored with 1 Tbsp castor sugar
1/4 Tbsp vanilla essence
Method
Sift flour and make a well in the center.
Add butter, icing sugar, yolks and vanilla essence to the well.Work together to form a smooth paste.
Set in a cool place for 1/2 an hour.
Roll out into two 8″ rounds about 1/4 ” thick.
Slide onto a baking sheet and chill for fifteen minutes.
Ingredients
1/2 cup kala khatta syrup + for drizzling
Ice cubes as required
3 Tbsp thick sugar syrup
Black salt to taste
Black pepper powder to taste
Juice of 1/2 lemon
Fresh mint sprigs for garnishing
Method
Place ice cubes in a blender jar.
Add sugar syrup, kala khatta syrup, black salt and pepper powder.
Blend well till the ice cubes are crushed and the mixture becomes slushy.
Transfer the mixture into a bowl and freeze for an hour.
Scoop out the sorbet and place into individual martini glasses.
Ingredients
250 gm paneer, cut into small cubes
3 large onions, chopped not too finely
2 Tbsp oil
1 green chilli slit length wise
1 tsp zeera
2 Tbsp chopped ginger
1 tsp garam masala
1 Tbsp sookha dhaniya powder
Red chilli powder, to taste
Salt, to taste
Chopped coriander leaves, to garnish
Method
In a kadhai / wok add oil and zeera. Let it flutter. Add the green chilli.
Add chopped ginger and onions. Saute till onions are translucent.
Ingredients
For the base:
2 Tbsp oil
1 Tbsp fresh turmeric chopped (you can use powdered turmeric also)
1 Tbsp fresh galangal chopped (a young ginger root with a distinct flavor)
1 Tbsp fresh lemongrass
1/2 tsp green chillies finely chopped
1/2 tsp fresh red chillies finely chopped
500 ml evaporated milk
1/2 tsp salt
A pinch of sugar
For the veggies:
1/2 cup string beans diced
1/2 cup broccoli medium florets
Ingredients
1 bowl guar, chopped (beans)
2 Tbsp oil
1 tsp mustard seeds
1/2 tsp asafoetida
2 onions, chopped (approximately half a bowl)
1/2 tsp turmeric powder
1 tsp chili powder
1 tsp coriander powder
1 tsp salt
100 ml water (2 cups)
1 tsp garam masala
1 tsp white jaggery
1 green chili (slit vertically through the middle)
2 tsp crushed peanut powder
Groundnut chutney (shengdaane ki chutney)
Roti
Method