A day menu from drink to dessert.

 

Ingredients andquantities:

2 tbsp butter

3 slices brown bread – kept whole

2 slices brown bread – cut diagonally

Make smooth paste:

1 cup cottage cheese

1 small onion

3 tbsp chopped fresh mint

1 green chilli – chopped

2 boiled eggs (only white portion)

3 tbsp boiled corn niblets

To taste salt and pepper

3 tbsp milk

Mix 2 tbsps of cheesen a tbsp of milk and keep aside.

Method

Lightly toast the bread. Apply butter on one side. Keep aside. Apply the prepared smooth paste on the slices. Stack the whole slices as base. Arrange the cut ones as cottage top.

Let flow spoons of cheese-milk mixture. Decorate with grated carrot, boiled peas, green spring onions.

HEALTH PACKED MOONG WRAPS.

Ingredients and quantities:

1/4 cup moongdal (washed) – soaked.

Salt to taste

2 tbsp onion paste

1 tsp ginger paste

1 tbsp butter

To taste salt and pepper

Stuffing options:

If garnishing: Chopped fresh coriander, cabbage and grated carrots.

If stuffing: Blend well to make a paste of all the garnishing ingredients.

METHOD

Blend to get dal paste. Mix onion– ginger paste and salt to taste. Smear non sticktava and make small pancakes with spoonfuls of paste. Garnish or stuff as shown as per your choice. Serve hot with tomato ketchup.

10 DEGREES DIP

10 degrees dip

Ingredients and quantities:

200 ml fresh cream

4 tbsps fresh curds

1 tbsp honey

A few drops of apple cider vinegar

Salt, crushed pepper, chilli flakes and oregano to taste

1 cup grated carrot and cucumber.

Method

Whip a mixture of above. Decorate and serve chilled.

BLACK SESAME SEEDS LADDOOS

Ingredients and quantities:

250 gms each jaggery and black sesame seeds

4 tbsp pure ghee

Method

In a non-stick pan roast sesame seeds. Remove and melt ghee. Add and melt jaggery. Add the roasted seeds and quickly mix well and remove from fire. Grease palms and make small laddoos when the mixture cools down a bit. It tastes divine and seeds are a good source of energy due to the high and healthy fat content like polyunsaturated fatty acids and Omega-6.

CHICKPEA CHANDRAKALA

Ingredients and quantities:

2 cups ghee to fry

Optional:

2 string chashni with 1 cup sugar in 3 tbsps water (for added sweetness)

Knead and keep in fridgefor an hour:

100 gms plain flour mixed with 1 tsp baking powder

2 tsps ghee for moin

A pin of salt to enhance the flavours

Mix together:

Half cup boiled chick peas and jaggery powder

1 tsp green elaichi powder

3 tbsp each powders of almonds and cashewnuts

Method

Take small dough balls and roll out into puris. Hold them in your palms. Wet the edges with water (or a tsp of maidasoked in 2 tsp of water). Fill a sizable amount of mixture. Roll into a semicircular, seal the edges twisting the top edges or with a forked spoon. Deep fry in ghee till golden brown. Remains fresh for a week

LOW GLYCAEMIC INDEX ROLLS

Ingredients and quantities:

Grind to coarse paste:

1 cup each soaked kidney beans and black chanas

1/2 cup onion slices,

2 green chillies,

1 inch piece ginge,

2 tbsp chopped fresh coriander,

2 slices of brown bread and salt to taste.

Oil to fry

Method

Shape the mixture into desired shapes and deep fry. Despite the fact it is a fried snack. It is healthy because the ingredients have low glycaemic index.

SWEET AND SOUR CHEESE PAV BIRYANI.

Ingredients and quantities:

4 pavs – coarsely ground and kept aside.

2 tbsp toasted in butter and coarsely ground.

2 cups fine slices of onions – half deep fried to decorate (optional) and half for the biryani.

1/2 cup grated cheese,

2 tbsp grated fresh paneer

4 tbsp finely chopped coriander and one green chilly.

Fine pieces of one boiled potato

To sprinkle:

Juice of one lemon and 1 tsp honey – mixed together

2 tbsps each fine sev and fresh paneer for final plating the dish

Method

Mix together all the ingredients and sprinkle lemon juice, honey mixture and decorate and serve.

FIVE SPICE ALU AAMBI PANEER.

Ingredients and quantities:

5- 7 1 inch cubes of ­paneer

2 baby potatoes boiled-cut into two

1 small raw mango-cut into long thin pieces

2 tbsp of Masala-lemon pickle

2 tbsp together five spice seeds: fennel (sonf) kalongi (onion seeds) fenugreek seeds (methidana), mustard (rai) cummin seeds (jeera)

1 tbsp oil and chaatmasala (optional)

Method

Temper five spices in hol oil in a shallow non-stick pan. Add lemon pickle masala, raw mango, paneer, potatoes. Turn low heat so that paneer and potatoes turn little crusty and raw mango softens. Remove from fire, sprinkle chaatmasala, enclose in the aluminium foil and serve as a side- dish.

CLASSIC GADBAD IN A GLASS.

Ingredients and quantities:

1 cup each cooked: Vanilla custard cooked with almonds and cashewnuts and strawberry jelly

Mix together:

200 ml fresh cream and small bites of fresh fruits: strawberry, banana, black and green grapes, orange segments and pomegranate. (Avoid cheeku, papaya and melon – these mar the taste of the assemblage.)

5 chocolate biscuits – coarsely crushed

Five pieces of fruit cake – crumbled

Method

To serve keep goblets in the freezer for half an hour. Remove and fill each with a lowest layer of jelly, layer with cream and fruit mixture, top it with nutty custard layer.

Add a layer of cake. Then fresh segments of orange, pomegranate, and finish with a final topping of chocolate biscuits. Serve chilled.

PARCHED BENGAL GRAM CHUTNEY.

Ingredients and quantities:

1 cup of bengal gram

2 cups of water

3/4 cup of chopped raw mango

4 green chillies – finely chopped

1/2 cup curry leaves

1 tsp each mustard seeds and oil

1/4 tsp turmeric powder and salt to taste

METHOD

Powder parched Bengal gram. Mix thoroughly with water, keep aside. Crackle mustard seeds, red chillies, haldi powder, green chillies and curry leaves in one tsp. of Oil. Add Bengal gram batter, raw mango pulp to it. Stir it constantly for 5 minutes, add salt to it. This unsual chutney goes well with poori and sabzi and lasts for a month.

STEAMED DUMPLINGS IN GREEN POND.

 

Ingredients and quantities:

1 tbsp oil

For Dumplings:

1/4 cup moongdal (split) – soaked

1 tbsp green chilli chopped fine

2 tbsp onion paste

1 tsp ginger paste

2 tbsp finely chopped coriander

1 tsp garammasala powder – North Indian

Salt to taste

GREEN POND: make paste of the following :

1 bunchspinach leaves – washed, blanched

Salt to taste

1/2 tsp turmeric powder

1 green chilli

1 inch piece ginger chopped

Garnishing:

1 tbsp roasted onion slices

White Lotus :

(Spring onions bulbs) – Immersed in cold water for 1 hr to open up the layers.

METHOD

Blend the soaked dal to a fine paste in a mixer without adding much water. Drop spoonfuls of dumpling ingredients to make idlis at microwave high for 8 minutes. Saute chopped onion in a spoon of butter/ghee in a non- stick pan. Add green pond paste. Cook the spinach till it is medium flowing consistency. Keep aside. Arrange the dumplings in a dish. Pour the green gravy over. Sprinkle onion slices. Prick in lotus flowers to serve hot.

TOMATO BASIL SUMMER DRINK.

Ingredients and quantities

2 each Onion – grated and large tomatoes – chopped

6 –7 Fresh basil leaves – thinly sliced

1 Tbsp each of Boiled rice and butter

1/2 tsp sugar and salt and pepper to taste

METHOD

Saute onions in butter in a pan. Cook until soft. Add tomatoes, basil, salt,sugar, pepper and boil. Reduce by 1/4 content. Puree the mixture along with boiled rice. Pour into wide glasses. Drop ice cubes, basil. Serve chilled