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.