Ingredients Spinach1 kg Garlic, chopped3 cloves Onion, chopped2 Ginger garlic paste1 tsp Oil2 tbsp Red chili powder1 tbsp All spice powder¼ tsp Cream2 tbsp Yogurt ½ cup Tomatoes, blended2 Salt1 tsp Milk¼ cup Cottage cheese, cubed8 oz Method Wash spinach well and cook in its own water with a pinch of baking soda, till wilted, puree. Heat oil. Sauté onion and garlic, add in ginger garlic paste, curd, tomatoes, salt, red chili powder, all spice powder, add in spinach puree and lastly mix in cottage cheese, stir gently so they don’t break up and then stir the cream in and serve.
Ingredients Flour½ kg Cheddar cheese grated500 gm Unsalted butter100 gm Baking powder¼ tsp Salt to taste Oil to deep fry Method Sieve the flour and baking powder together and mix well. Mix the butter, a little at a time, with the flour to form a crumbly mixture. Add the cheese and mix well. Add water, a little at a time, to make a stiff dough. Divide the dough into 6-7 equal portions and roll on a floured surface into a circle about 1/4 inch thick. Use a pizza cutter to cut the circle into thick strips in one direction and then in the other direction so that you end up with small diamond shapes. Heat enough oil to deep fry and fry the cheeselings till golden. Drain on paper towels and store in air tight tin or box when cold.
Ingredients Fish fillets½ kg Oil1 tbsp Oil to shallow fry For Green Chutney Coriander leaves1 bunch Mint leaves½ bunch Garlic cloves5 – 6 Desiccated coconut4 tbsp Green chilies10-15 Cumin seeds1 tsp Sugar1 tsp Salt1 tsp Lemon (Juice)2 lemons Method Grind the green chutney by putting all ingredients in a blender with very little water, it should not be very runny. Add 1 tbsp oil to the chutney to make it moist. Liberally apply chutney to the fish. Put fish in butter paper, foil or banana leaves. Steam over hot water till fish is done. Fish can also be put in banana leaves and enclosed with a piece of thread and then baked or shallow fried or steamed. If using banana leaves, then soften them first by holding them over a low flame. Serve the fish in the leaves or foil parcels.
Ingredients Basmati Rice2 cups Onions sliced2 Yogurt1 cup Chicken boneless, cubed2 cup Mixed vegetables 2 cups Bay leaves2 Cumin seeds½ tsp Green chilies chopped4 Black pepper powder1 tsp Red chili powder½ tsp Cardamoms2 Cloves4 Cinnamon1 inch piece All spice powder1 tsp Ginger paste½ tsp Garlic paste½ tsp Fresh mint leaves1 tsp Coriander leaves chopped1 tsp Salt to taste Oil1 cup Method Wash and soak the rice for half an hour. Cut all the vegetables into small thin pieces and fry each one separately in oil. Heat oil in a pan, add onions, yogurt, chicken bone less, red chili powder, ginger paste, garlic paste, salt, black pepper powder, cumin seeds, bay leaves, turmeric powder, gram masala powder, cloves, cardamom, cinnamon, chopped green chilies. Cook for 6-8 minutes stir well. Add all vegetables and cook till chicken and vegetables are tender. Add salt in water and boil. Add the rice to this hot water. Strain with ¾th done. Now its time to arrange rice and vegetable and chicken mixture layers. You should have two layers of rice and one layer of vegetable mixture. Top it off sprinkle fresh chopped mint leaves and fresh chopped coriander leaves. Indian pulao mix is ready to serve. Before serving mix the rice well and serve hot with raita and chutney.
Ingredients Chocolate8 oz Cold water3 tbsp Gelatin2 tbsp Eggs4 Egg yolks2 Caster sugar3 oz Cream½ cup Whipped cream to decorate Grated chocolate to decorate Method Melt chocolate and let cool slightly. Dissolve gelatin in the water and once it is spongy, place pan on low flame and heat till gelatin dissolves. Combine eggs, egg yolks and sugar and put in a large bowl over a pan of simmering water. Whisk till mixture is thick and mousse-like. Add in the dissolved gelatin. Fold in the cream and mix all well and pour in a serving bowl and chill till set. Decorate with extra cream piped on top and top with chocolate curls.
