PRAWN, CORN AND POTATO CAKES

Ingredients-

3 large potatoes, boiled
1/2 cup corn, chopped roughly
1/2 cup prawn, cooked and chopped roughly
4 tbsp spring onion, chopped
1 cup bread crumbs
1 egg
oil for frying
salt to taste
pepper to taste

Method-

* In a bowl mix the potatoes, prawn, corn and spring onion.
* Add seasoning and mix well with hand.
* Add 1 egg and mix well.
* Add 2-3 tbsp breadcrumbs and mix well.
* Make cakes of desired shape and size.
* Coat in breadcrumbs and rest for 5 min.
* Heat oil in a pan and deep fry the cakes.
* Serve hot with any salsa or chutney. Enjoy!!!!!!!!

LEMONGRASS PRAWNS

Ingredients-

6 large prawns
2 stalks lemongrass
1 tbsp lemon juice
salt to taste
pepper to taste
2 tbsp oil

Method-

* Chop the lemon grass very finely.
* Marinate the prawns in lemongrass, lemon juice, salt and pepper.
* Heat oil in a pan.
* Add the prawns and let them cook.
* 3 min on each side.
* Serve as it is or with greens on a salad.

INSTANT GOOSEBERRY PICKLE

Ingredients-

500 gms gooseberries
1 tsp methi/fenugreek seeds
1 tsp jeera/cumin seeds
2 tbsp jaggery
1 tsp hing/asofetida
2 tbsp lemon juice
4 tbsp mustard oil
1 dried whole red chilli, broken into pieces
4 tsp salt

Method-

* Boil the goose berries in water for about 10-15 min.
* In a pan heat the mustard oil.
* Add the fenugreek, chilli and cumin seeds.
* Let them splutter.
* Add the asofetida and let it cook for 2 min.
* Add the jaggery and let it melt completely.
* Add the gooseberries and mix well, so that they coat with the spices.
* Add the lemon juice and mix well.
* Add the salt and mix.
* The pickle is ready.

CHIKOO HALWA----MUD APPLE PUDDING

Ingredients-

500 ml milk
1 cup condensed milk
6 chikoo, reed with some milk (smooth puree using about 3-4 tbsp milk)
1 tbsp ghee
3 tbsp sugar
4 tbsp chopped nuts for garnish (cahsew and almonds)
1 tbsp raisins
1/4 tsp cardamom pwd

Method-
* In a pan put milk and heat, not boil.
* Add the condensed milk and bring to a boil and let it reduce a little.
* Add the chikoo puree and mix well.
* Add the sugar and ghee.
* Keep stirring the mixture for 7-8 min.
* When it starts leaving the sides of the pan it is ready.
* Take it off the fire and add the nuts and raisins.
* Also add the cardamom owd and mix well.
* Can be served hot or cold. Enjoy!!!!

TAMATAR WALE BAINGAN---AUBERGINE WITH TOMATOES

Ingredients-

1 large aubergine or about 10 small ones
1 large tomato, finely chopped
1 tbsp oil and oil for frying
1 tsp kalonji or nigella seeds
1 tsp ginger, chopped
1 tsp cumin pwd
1/2 tsp turmeric pwd
salt to taste

Method-

* If using small aubergines, slit them till the stem.
* Or dice the large aubergine.
* Deep fry the aubergine till lightly golden.
* In a pan heat the oil.
* Add the kalonji seeds and let them splutter.
* Add the ginger and saute well for 3 min.
* Ad the tomatoes and saute well for 5 min.
* Add the spices and mix well.
* Add half cup water and cook weel for about 6 min.
* Add the aubergine and coat well in the spice mix.
* Season with salt.
* Serve hot with chapati.

TOMATO GRATIN

Ingredients-

2 large tomatooe
1 tbsp dijon mustard
salt to taste
pepper to taste
red chilli pwd to taste
3 tablespoons melted butter
1/4 cup bread crumbs
1/4 cup grated Parmesan cheese


Method-

* Cut tomatoes in half.
* Spread cut side with mustard and sprinkle with a little salt, pepper, and chilli pwd to taste.
* Combine melted butter, bread crumbs, and Parmesan cheese.
* Spoon crumb mixture over the top of each tomato half.
* Place under the salamander and gratinate until crumbs are browned and tomatoes are tender.
* Serve hot and Enjoy !!!!!!!!!!

PESTO ROASTED TOMATOES

Ingredients-

1 cup cherry tomatoes
2 tbsp pesto
3 tbsp olive oil
Salt to taste
Pepper to taste
Parchment paper or kitchen foil

Method-

* In a bowl mix the pesto and olive oil.
* Season with salt and pepper.
* Wash and dry the tomatoes and make small cuts on the bottom.
* Mix with the pesto.
* Make a small bowl with the foil.
* Put the tomatoes in the foil.
* Bake in a pre-heated oven at 120 C for about 7-10 min.
* Serve hot. Can be used in a salad or with meats.

SPROUT SALAD WITH TANDOORI CHICKEN AND BOILED EGG

Ingredients-

1/2 cup sprouts, any (i used green moong dal)

1 small head iceberg lettuce

2 tbsp yoghurt

salt to taste

pepper to taste

1 boiled egg

1 piece tandoori chicken

Method-

* Wash the lettuce leaves in ice cold water so that they become crisp.

* In a bowl mix the salt and pepper in the yoghurt.

* Add the sprouts and the lettuce, and mix well with a light hand.

* Arrange on a plate.

* Shred the chicken piece and arrange on the salad.

* Shell the egg and either half or quarter, and arrange on the salad.

* Serve chilled. Enjoy !!!!!!!

ICE CREAM SUNDAE SAUCE

Ingredients-

200 gms condensed milk
1 cup good chocolate
3 tbsp peanut butter (smooth or crunchy)
3 tbsp roasted peanuts, crushed

Method-

* In a heavy bottomed pan, put the condensed milk, chocolate and the peanut butter.
* Let it melt on a slow flame.
* When it is smooth, add 4 tbsp warm water.
* Pour over ice cream and garnish with crushed peanuts.
* Serve immediately and enjoy !!!!!!!!!!

CRAB SCRAMBLED EGGS

This is a gourmet scrambled eggs. As the saying goes "breakfast like a king, lunch like a prince and dinner like a pauper", so here's to a breakfast fit for a king. And since you are at it, then why just have simple toast. Try this with the buttery goodness of fresh croissants.

Ingredients-

3 eggs
1/2 cup crab meat
3 tbsp cream
1 tbsp butter
2 tbsp spring onion, chopped
salt to taste

Method-

* In a pan melt the butter.
* Saute the spring onions.
* Ad the crab meat and saute for 3 min.
* Add the cream and mix well.
* After 3 min add the eggs and mix well.
* Season with salt. Enjoy with toast!!!!!!!!!!!!!

GARLIC DRESSED PRAWNS

Ingredients-

1 tbsp garlic, very finely chopped or paste
1/2 tbsp ginger, chopped or paste
1 small fresh red chilli, de-seeded and chopped
1 tbsp fish sauce
1 tbsp sesame oil
3 tbsp groundnut oil
4 tbsp lemon juice
Salt to taste
250 prawns, de-shelled and boiled

Method-

* In a bowl mix all the ingredients except the prawns.
* add the prawns and mix well.
* Let it soak in dressing for 10 min.
* Serve chilled. Enjoy !!!!!!!!!!

FARFALLE WITH SPICY SAUSAGES

Ingredients-

1 (500 gms) pack uncooked farfalle pasta
500 gms spicy sausages, cut into 1/2 inch slices
1/2 cup olive oil, divided
4 cloves garlic, chopped
1/2 onion, diced
1 small zucchini, chopped
6 tomatoes, chopped
1 green bell pepper, chopped
1 small bunch fresh basil
1 cup chicken stock
1/2 tsp red chilli flakes
1/2 cup Parmesan cheese, grated

Method-

* Boil farfalle until al dente; drain.
* Place sausage in a large pan over medium heat and cook until evenly brown; set aside.
* Heat 1/4 cup oil in a pan.
* Stir in garlic and onion, and cook until tender.
* Mix in zucchini, tomatoes, bell pepper and basil.
* Season with red chilli flakes.
* Add chicken stock.
* Stir in remaining oil. Continue cooking 10 minutes.
* Mix pasta, sausage and cheese into pan.
* Continue cooking 5 minute.
* Serve hot. Enjoy !!!!!!!!!

COCONUT AND PRAWN PENNE

Ingredients-

3 tbsp Oil
2 tbsp onion, chopped
1 tsp garlic, chopped
6 large prawns
1/2 cup chicken stock
1 tbsp basil, chopped
1 cup coconut milk
Salt to taste
Pepper to taste
1 cup penne, raw
2 tbsp cheese, grated
3 tbsp coconut, grated and dry roasted

Method-

* Boil pasta till al-dante stage, drain and keep aside.
* Heat oil in a pan.
* Add prawn, onion, garlic, basil and .
* Saute lightly, add 2 tbsp coconut, chicken stock and coconut milk.
* Cook on medium high heat until warmed thoroughly and starts to thicken slightly.
* Season with salt and pepper and serve over pasta.
* Top with cheese and remaining coconut.
* Serve hot. Enjoy!!!!!!

PAPAYA PARFAIT

Since i hate papaya, this is a recipe to use it so that it will also taste gud n u wont hate papaya.

Ingredients-

1 1/2 lbs papaya, peeled, halved and seeded
2/3 cup sugar
3 tbsp water
6 egg yolks
1 1/2 cups whipping cream
2 tablespoons port wine
whipped cream for garnish
chocolate for garnish

Method-

* Finely cube enough papaya to measure 1/2 cup and set aside.
* Dice the rest of the papaya.
* Puree the papaya.
* In a saucepan over low heat cook the sugar and water until sugar dissolves.
* Increase heat to high and boil for about 5 min. Remove from heat.
* In a large bowl beat egg yolks and then add syrup in a thin stream, beating until mixture is cooled, and triples in volume. It'll take about 5 min.
* Fold in papaya puree.
* In a seperate bowl beat cream (1 1/4 cups) to firm peaks and then fold in diced papaya.
* Divide mixture among 8 pafait or wine glasses.
* Refrigerate for one hour.
* Top with whipped cream and grated chocolate. Enjoy !!!!!!!!!!!!!

BEER GLAZED PRAWNS

Ingredients-

1kg large prawns, slit lengthwise from head to tail
3 tbsp olive oil
3 tbsp butter
1 tbsp garlic, chopped
1 pint beer
3 tbsp chopped coriander
Salt to taste
Pepper to taste

Method-

* Heat a non-stick pan and add half olive oil.
* Place half of the prawns in the pan meat side down.
* When they are brown add half of the butterand half of the garlic.
* Turn the prawns on the other side and let them cook.
* Deglace with half of the beer.
* Reduce it a little and season.
* Do the same with the rest of the prawns.
* When all the prawns are done, take out in a serving platter.
* Sprinkle with chopped coriander.
* Serve hot. Enjoy !!!!!

ORANGE KHEER

Ingredients-

1/4 cup condensed milk
1 ltr milk
2 cups orange juice
1 cup orange segments, seeds removed
3 tbsp sugar
1 tbsp semolina
1/4 tsp cardamom pwd

Method-

* In a pan reduce the orange juice with the sugar and the semolina.
* In another pan boil the milk.
* Add the condensed milk and keep stirring.
* Add the reduced orange juice mixture to the milk mixture.
* Mix well and add the orange segments.
* Keep stirring till it reaches desdired consistency.
* Take it off the fire.
* Add the cardamom pwd and mix well.
* Enjoy !!!!!! Hot or cold.

LAMB BOLOGNAISE AND PENNE BAKE

Ingredients-

2 tbsp olive oil
1 onion, chopped
2 tsp garlic chopped
1 tsp rosemary
1 tsp chilli flakes
500 gms lamb mince
1 cup red wine
1 tomato, pureed
3 tbsp tomato ketchup
250 gms penne
1 cup cheddar cheese, grated
Butter, for greasing

Method-

* Boil the penne til al dante.
* Heat oil in a heavy bottomed pan.
* Saute the onion and garlic till translucent.
* Add the mince and cook till it changes colour.
* Add the rosemary and chilli flakes and mix well.
* Add the tomato puree and cook well.
* Add the tomato ketchup and cook well.
* Add wine and cook till it reduces.
* Add water and cook covered for about 8-10 min.
* Grease a baking dish with butter.
* Put a layer of pasta. Top it with bolognaise. Cover with cheese.
* Make another layer like this.
* Bake in a preheated oven at 180 C for 8-10min or till the cheese has melted.
* Enjoy !!!!!!!!!!!

GOOEY CHOCOLATE CUPS

Ingredients-

125 gms chocolate
125 gms butter
2 eggs
150 gms sugar
4 tbsp flour
1 tsp vanilla essence

Method-

* Melt the butter and chocolate over a double boiler.
* In a bowl mix the eggs and sugar.
* Add the flour and mix well.
* Add the chocolate mixture.
* Add the vanilla essence.
* Grease cups.
* Fill the cups half with the mixture.
* Micro for 2 min and then rest for 2 min.
* Then micro again for 1 1/2 min.
* Can be served with a scoop of vanilla ice cream.
* Enjoy !!!!

GRILLED PRAWN AND APPLE SALAD

Ingredients-

3 tbsp honey
3 tbsp olive oil
1 tbsp chopped fresh basil
1 tbsp strawberry jam
1/4 tsp chilli flakes
1 clove garlic, chopped
2 tbsp red wine vinegar
1 tbsp lemon juice
2 tbsp sugar
Pinch of salt
2 Grany smith apples, cored and cut into thin wedges.
250 gms medium prawns, peeled and deveined

Method-

* Whisk together the honey, olive oil, basil, strawberry jam, chilli flakes, garlic, red wine vinegar, lemon juice and sugar in a small bowl.
* Marinade the shrimp and apples and refrigerate for 30 minutes.
* Grill the shrimp and apples.
* Discard the remaining marinade.
* Grill for about 5 minutes per side of prawn.
* Serve with any greens drizzled with olive oil and seasoned.

PEANUT, COCONUT AND POTATO CAKES

Ingredients-

3 large potatoes, boiled and mashed
1/2 fresh coconut, grated
1/4 cup roasted peanuts, crushed
2 tsp coriander, chopped
1/2 tsp mustard seeds
1 tsp oil and for frying
1 cup breadcrumbs
salt to taste
pepper to taste

Method-

* Heat the oil in a pan.
* Splutter the mustard seeds.
* Add the coconut and roas them till they start to brown.
* Mix in the coriander and season with salt.
* Add about 3 tbsp breadcrumbs to the potato and mix well.
* Season the potatoes with salt and pepper.
* Make small balls.
* Stuff each potato ball with a spoonful of the coconut mixture.
* Seal the potato balls nicely and flatten them to form cakes.
* Shallow fry the cakes or grill them on a non-stick pan.
* Serve hot with a dip of your choice. Enjoy !!!!!!

TANGY PINEAPPLE AND POTATO CAKES

Ingredients-

3 large potatoes, boiled and grated
1 cup bread crumbs
1 egg yolk
3 tbsp fresh pineapple, chopped
2 tbsp fresh coriander, chopped
1/4 tsp green chilli, chopped
1 tsp pepper pwd
Salt to taste
Oil for frying

Method-

* In a bowl, mix the pineapple, coriander, chilli, salt and pepper.
* In another bowl, mix potatoes, egg yolk, salt, pepper and about 3 tbsp bread crumbs.
* Make medium sized balls with the potato mixture.
* Stuff each potato ball with a tsp of pineapple mix.
* Form into cakes.
* Crumb each stuffed cake with breadcrumbs.
* Deep fry the cakes
* The cakes can even be baked in the oven.
* Serve hot with spicy salsa. Enjoy !!!!!

FENNEL AND YOGHURT CHICKEN CURRY

Ingredients-

500 gms chicken
1 tsp fennel seeds
1 tsp fennel pwd
1 1/2 cup yoghurt
1 onion, chopped
2 tbsp oil
2 tsp ginger-garlic paste
1/2 tsp turmeric pwd
1/2 tsp chilli pwd
1/2 tsp cumin pwd
3 tbsp fresh coriander, chopped
Salt to taste

Method-

* Heat the oil in a kadhai.
* Add the fennel seeds and let them splutter.
* Add the onion and saute till very light brown.
* Add the ginger-garlic paste and saute well.
* Add all the pwd spices and saute well.
* Add 2 tbsp water and cook the spice mix for 3 min more.
* Add the chicken and coat in the spice mix.
* Cook the chicken for about5 min.
* Add the yoghurt and salt.
* Mix well and cook covered till chicken is done.
* Check seasoning.
* Garnish with chopped coriander.
* Serve with hot rice. Enjoy !!!!!!

CHEESE AND SPRING ONION CHOUX PASTE COOKIES

Ingredients-

125 ml water
125 ml milk
100 gms butter
Pinch of salt
Pinch of sugar
150 gms flour
4 eggs
1 cup grated cheddar cheese
1/2 cup spring onion, chopped
1 tsp garlic, chopped

Method-
* In a pan put milk and water.
* Boil milk and water with butter, salt and sugar, until butter is melted.
* Take it off the fire and add the flour until it is a smooth paste.
* Put it back on fire and cook for 1 min.
* Transfer to a bowl and add eggs 1 by 1 until it is very smooth.
* Then mix in the cheese, onion, and garlic.
* Pipe into desired shapes into medium hot oil.
* Fry till golden brown.
* Remove from oil and drain on kitchen towel.
* Sprinkle with red chilli pwd.
* Serve hot. Enjoy !!!!!!!

MANGO AND THYME GRANITA

It is scorching times in Delhi with the temp. at a hot 45 C. And also mango is in season. so i made this amazing recipe using fresh ripe mangoes. N moreover my 8 months old daughter loves it. She loves all things sweet and cold. So this is for my daughter, Sahiraa.


Ingredients-

1-1/2 ripe mangos, peeled and roughly cut (about 2-2 1/2 cups)
1 tsp lime zest
2 cups water
3/4 cup granulated sugar
1 Tbs. fresh lime juice
1 tsp fresh thyme

Method-

* In a food pro­cessor, combine the mango, lime zest and thyme.
* Process until completely smooth, 1 to 2 min.
* Transfer the purée to a medium bowl and add the water, sugar, and lime juice.
* Stir with a large spoon or whisk until the sugar has thoroughly dissolved.
* Pour the purée into a shallowbaking pan.
* Put the pan in the freezer and stir every 30 minutes, being sure to scrape the ice crystals off the sides and into the ­middle of the pan, until the mixture is too frozen to stir, about 3 hours, depending on how cold your freezer is (some granitas can freeze in as ­little as 1 hour).
* Use a large dinner fork to stir and scrape.
* Cover the pan with plastic and freeze over­night.
* When ready to serve the granita, place a fork at the top of the dish and pull it toward you in rows, moving from left to right and rotating the pan as well.
* Scrape up the shaved ice and fill your chilled glasses or bowls.
* Enjoy !!!!!!

GUAVA CHUTNEY

Ingredients-

250 grams Guava
1 cup Vinegar
2 cup water
1 level tsp red chili pepper
2 big cardamoms
1 1/4 cup sugar
2 tsp salt
2 tsp ginger, juliennes
2 cloves garlic
1 tsp raisins
10 blanched almonds

Method-
* Peel the guavas, cut each into four pieces and remove the seeds.
* Cut into thin slices and cook with ginger, garlic and water.
* Add sugar, crushed cardamoms, vinegar, chilli powder, raisins and almonds and cook till thick.
* Cool and put in a jar and close tightly.