Recepies

Breakfast
Snacks
Lunch
Dinner
Desserts

Breakfast

CARROT AND PANEER TOAST:

PREPARATION TIME : 10 min.
COOKING TIME : 5 min.
SERVING : 3 servings/people.

INGREDIENTS:

3 brown bread slices.
1 teacup grated carrot
50 gms grated paneer
1 tbspn finely chopped tomatoes
1/4th teaspoon chopped green chilli
1 teaspoon chopped coriander
1 teaspoon butter salt to taste

METHOD OF PREPARATION:

1. Toast the bread slices
2. Mix the carrot , paneer, tomato, green chilli, coriander, butter and salt.
3. Divide into 3
4. Place one portion of the mixture on each toast.
5. Heat in an oven for a few minutes.
6. Serve Hot.

WAFFLES:

PREPARATION TIME : 15 min.
COOKING TIME : 20 min.
SERVING : 6

INGREDIENTS:

225g (8 oz) plain flour
2 level tsp baking powder
a pinch of salt
2 large eggs
2 tbsp powdered sugar
4 tbsp melted butter or margarine
1 teacup milk (approx.)

METHOD OF PREPARATION:

Sieve the flour with salt and baking powder.
Separate the eggs.
Add the sugar, butter, egg yolks and milk to the flour. Mix well until like a very thick paste.
Beat the egg whites stiffly. Add to the mixture and mix well.
Pour a little mixture as required into the waffle iron. Bake on a moderate temperature.
Serve hot with any of the following:Honey and butterGolden syrup and butterMaple syrup and butterIce-cream and strawberry jamButter and grated cheese.

Note: Waffles can be prepared without eggs. When you omit eggs, use 2 1/2 tsp of baking powder instead of two and further keep aside the batter for 2-3 hours before use.


Snacks

CHEESY BALL FLOATS:

PREPARATION TIME : 15 min.
COOKING TIME : 45 min.
SERVING : 4 servings/people.

INGREDIENTS:

2 cups (480 ml) orange juice
2 tbsp sugar,
1 tbsp (5gms) Fauji Cornflour,
1/2 tsp (2 gms) chat masala,
1/2 tsp (2 gms) chilli powder,
salt to tast,
1 tsp (5 gm) of butter.

METHOD OF PREPARATION: For the cheese balls

100 gms paneer
100 gms green peas, half crushed in a mixer
2 tbsp (30 gms) coriander leaves, chopped,
1 tbsp coconut, grated,
1tsp (5 gms ) green chilli and ginger paste
1 tsp (5 gms) cashewnut pieces
1/2 tsp (2 ml) lemon juice
1/4 tsp (1 gm) garam masala powder salt to taste
2 tsp (30 ml) oil, oil for deep frying

METHOD OF PREPARATION:

Heat two tsp oil in a kadai. add the crushed green peas and fry for a minute.
Remove from heat.
Add all the remaining ingredients and mix well.
Mash the paneer with your palm to a smooth ball.
Divide into samall portions and roll into small puris.
Put a little of the green pea filling over each puri and roll it to cover the filling completely.
Roll them into smooth balls.
Deep fry these balls in hot oil till light brown and done. Keep aside.
Mix orange juice and corn flour to a smooth mixture.
Heat butter in a kadai.
Add the orange juice and all the seasoning and stir well.
When it comes to a boil, add the fried paneer balls and remove from heat.
Serve Hot.


POTATO CHIP COOKIES:

PREPARATION TIME : 10 min.
TOTAL TIME : 25 min.
SERVING : 36 servings/people

INGREDIENTS:

1 cup shortening
1 cup white sugar
1 cup brown sugar
2 eggs
2 cups flour
1 teaspoon salt
1 teaspoon baking soda
2 cups crushed potato chips
1 cup chopped nuts
1 teaspoon vanilla

METHOD OF PREPARATION:

Cream shortening and sugars.
Add eggs and mix well.
Add dry ingredients, chips, nuts and vanilla. Mix well.
Drop by teaspoonfuls onto a greased cookie sheet.
Bake at 325 degrees F. for 10 minutes.

Lunch

PANEER KORMA :

PREPARATION TIME : 10 min.
COOKING TIME : 20 min.
SERVING : 6 servings/people.( A lightly spiced nourishing vegetable).

INGREDIENTS:

350 grams (12 oz.) paneer
2 tomatoes
2 onions
1 teaspoon chilli powder
100 grams fresh cream
1/4 teaspoon turmeric powder
2 cardamoms
3 tablespoons ghee salt to taste chopped coriander for garnishing

METHOD OF PREPARATION:

1. Cut the paneer into small pieces
2. Grate the onions.
3. Put the tomatoes in hot water. After 10 minutes, take off the skin and chop.
4. Heat the ghee in a vessel, fry the onions and cardamoms for at least 3 minutes.
5. Add the tomatoes and cook for at least 3 minutes. Add the chilli and turmeric powders and fry for a few minutes.
6. Add the paneer pieces, cream and salt. * Garnish with chopped coriander and serve.


STUFFED CHICKEN BREASTS WITH RICE:

PREPARATION TIME :45 min.
COOKING TIME 45 min.
SERVING : 4 servings/people.

INGREDIENTS:

230g rice
800g chicken breasts
2tsp mustard paste
6tbsp salad dressing
2tbsp fresh mixed herbs chopped (rosemary, tarragon and chives)
salt and pepper to tasta
a little butter

METHOD OF PREPARATION:

Cook the rice in boiling water for 20 minutes and then leave to stand for 15 minutes.Slit the chicken breasts and then mix the salt ,pepper and mustard paste well. Apply it to the chicken breasts and keep aside to marinate for an hour.Grease a baking tray and bake the chicken breasts for 25 minutes or till done.Heat the salad dressing and stir in the mixted herbs.Pour the dressing over and serve hot.

Dinner

CORN AND VEGETABLE PULAV:

PREPARATION TIME : 20 min.
COOKING TIME : 40 min.
SERVING : 6 servings/people. (A moderately spiced pullav)

INGREDIENTS:

1 teacup cooked corn
1 1/2 teacups uncooked rice
1 teacup boiled carrots and french beans
1 chopped onion
3 sliced onions
2 tablespoons cashewnuts
2 bay leaves
2 sticks cinnamon
2 cloves
2 tablespoons ghee ghee for deep frying
1 tablespoon chopped coriander for garnishing salt to taste
Following to be ground to paste : 1 1/2 onions
2 teaspoons turmeric powder
1 teaspoon coriander seeds
4 peppercorns
3 cloves garlic
4 cardamoms
2 teaspoons chilli powder

METHOD OF PREPARATION:

1. Boil the rice. Each grain of the cooked rice should be separate.
2. Deep fry the cashewnuts in ghee to a golden color and keep aside.
3. Deep fry the sliced onions in ghee until golden brown.
4. Heat 2 tablespoons of ghee in a vessel and fry the chopped onion for a little time.
5. Add the bay leaves, cinnamon, cloves and fry again
6. Add the paste and fry again.
7. Add the rice, corn, vegetables, half of the fried onions and salt.
8. Mix well and cook for a few minutes. * Serve hot garnished with the chopped coriander, fried cashewnuts and the remaining fried onions.


MALAI KOFTA:

PREPARATION TIME : 25 min.
COOKING TIME : 30 min.
SERVING : 8 servings/people.(A lightly spiced nourishing vegetable).

INGREDIENTS:

350 grams (12 oz.) paneer
2 tomatoes
2 onions
1 teaspoon chilli powder
100 grams fresh cream
1/4 teaspoon turmeric powder
2 cardamoms
3 tablespoons ghee salt to taste chopped coriander for garnishing

METHOD OF PREPARATION:

1. Cut the paneer into small pieces
2. Grate the onions.
3. Put the tomatoes in hot water. After 10 minutes, take off the skin and chop.
4. Heat the ghee in a vessel, fry the onions and cardamoms for at least 3 minutes.
5. Add the tomatoes and cook for at least 3 minutes. Add the chilli and turmeric powders and fry for a few minutes.
6. Add the paneer pieces, cream and salt. * Garnish with chopped coriander and serve.

Desserts

CARROT HALWA:

PREPARATION TIME : 10 min.
COOKING TIME : 10 min.
SERVING : 4 servings/people.

INGREDIENTS:

2 teacups grated carrots.
1/2 teacup milk
6 tablespoons of sugar
4 tablespoons of fresh khoya
2 tablespoons of ghee
a pinch of cardamom powder
2 tablespoons fresh cream

METHOD OF PREPARATION:

1. Put the ghee in a bowl and microwave for high for 15 seconds.
2. Add the carrot and stir well.
3. Microwave on high for 2 minutes.
4. Mix the milk, sugar and khoya and add to the carrot. Microwave on high for 7-8 minutes and stirring in between every 2 1/2 to 3 minutes.
5. Sprinkle the cardamom powder on top. Dot with fresh cream and microwave on high for 30 seconds.
6. Serve hot.

CHOCOLATE PIE:

PREPARATION TIME : 20 min.
TOTAL TIME : 30 min.
SERVING : 6 servings/people.(1 (9-inch) prebaked pie shell).

INGREDIENTS:

FILLING 3 egg yolks
1 cup sugar
3 tablespoons flour
3 tablespoons cocoa
2 cups warm milk
1/4 cup or 1/2 stick butter
1 teaspoon vanilla MERINGUE 3 egg whites
6 tablespoons sugar

METHOD OF PREPARATION:

Separate 3 eggs. Reserve the whites. In a medium bowl with an electric mixer,
beat yolks well.
Mix sugar, flour and cocoa together in another small bowl and
add to beaten egg yolks.
Add two cups of warm milk.
Beat, mix well and put in the top of a double boiler.
Add butter and cook over medium heat, stirring constantly until custard thickens.
Cool and add vanilla.
Pour into baked pie crust. To make meringue, beat egg whites, gradually adding 2 tablespoons of sugar for
each egg white.
Spread over pie and bake in a 350-degree oven for 4 minutes
or until meringue browns. Serve warm or chilled.