Fruit ice cream

Ingredients

• 2 (14 ounce) cans sweetened condensed milk
• 5 cups milk
• 2 cups heavy cream
• 2 tablespoons vanilla extract
• 1/2 teaspoon salt
• 3 cups chopped strawberries

Directions

1. Combine condensed milk, milk, cream, vanilla, salt and fruit in freezer canister of ice cream maker. Freeze according to manufacturer's directions. 

    

   Nutritional Information

   Amount Per Serving  Calories: 156 | Total Fat: 8.4g | Cholesterol: 32mg

 

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Bombay bhel puri

Ingredients

4 cups puffed rice (kurmura)
1 cup Sev
20 Papadi
1/2 cup chopped onions
1/2 cup boiled potatoes, chopped
2 tsp fresh garlic chutney
8 tbsp khajur imli ki chutney
4 tbsp Green Chutney
1 tsp black salt (sanchal)
1/2 tbsp lemon juice
salt to taste

For the garnish8 Papadis, crushed
1 tbsp finely chopped raw mango (optional)
4 tbsp Sev
2 tbsp chopped coriander (dhania)

Method

1. Combine all the ingredients in a large bowl and toss gently till all the ingredients are well mixed.
2. Divide into 4 equal portions and garnish each portion with the papadis, raw mango, sev and coriander.
3. Serve immediately.

Tips

1. Nylon sev is a very thin variety of deep fried besan sev used as a topping for chaats. It is readily available at most provision stores.

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Pani puri

Ingredients:

To make puri:
1 cup Semolina (Rava / Suji)
3 tblsp Fine Wheat Flour (Maida)
1/4 tsp Baking Soda
1/2 tsp Salt
Oil to deep fry

To make pani:
1/2 cup Tamarind (Imli) Pulp
2 cups Water
2 tblsp roasted Cumin Seed (Jeera) Powder
2 tblsp un-roasted Cumin Seed (Jeera)
1/2 cup Coriander Leaves
3 Green Chilly (Hari Mirch)
1 cup Mint Leaves (Pudina Leaves)
1 tblsp Black Salt (kala namak )
1 tblsp Boondi
2 tblsp crushed Jaggary (Gur)

To make stuffing:
2 medium boiled potatoes
1/2 cup boiled dried yellow peas/ small chickpeas
salt to taste
Green chutney
Red Tamarind Chutney

How to make pani puri:

• To Make Puri:
• Mix sooji, maida, baking soda and salt in a wide mouth vessel. Now add warm water little by little to knead a stiff dough. The stiffness should be same as for the puris. Cover it with a damp muslin cloth and keep it aside for 30 mins.
• Now make small equal lemon sized balls of the dough. Do remember to keep them covered with damp muslin cloth while making more balls.
• Now with the help of some dry maida, roll out thin rotis. Make them round with the help of a round cookie cutter or lid of any container.
• Points to remember before frying :
  1. Always ensure that the oil is hot before frying otherwise the puris will soak in excess oil and will not puff. Put a small testing puri. If it comes up fast then the oil is rightly hot.
  2. Also the oil should not be smoking hot or the puris will get burnt and dark.
• Heat oil in a deep bottom pan or kadai and put 3 - 4 puris in the kadai and fry them with the help of a slotted spoon.
• While frying, press them in the center allow them to puff up. We want a pocket in each and every puri.
• Now flip them over and let them cook. Take them out on a kitchen towel when they are light brown and crisp. Don't let them get dark in color.
• Let them cool. Later store in an airtight container.
• To Make Pani:
• Grind in a hand blender coriander, mint leaves and green chillies to make a fine paste.
• Mix all the ingredients of the pani along with the green paste. Dissolve the gur properly. Adjust the spices and tanginess according to taste.
• Strain through a wire strainer to remove any rough bits. Keep in the refrigerator for 2 -3 hrs before serving.
• To Make The Stuffing : In a bowl mix yellow peas, roughly mashed potatoes and salt. Keep aside.
• To Serve: Make a small hole on a puri by tapping slowly on the crisp side. Fill some stuffing in the centre along with some green chutney, tamarind chutney and some chilled pani prepared earlier. Stir the pani before using to mix all the masalas.
• Enjoy homemade pani puri or golgappa or puchkas....

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Veg cheese burger

Ingredients:
4 - burger buns
100 g - french beans (finely chopped)
1 - carrot (finely chopped)
4 - potatoes (cut into cubes)
handful - green peas
1 tbsp - ginger garlic paste
2 tsp - red chilli powder (or as per taste)
11/2 tsp - coriander powder
11/2 tsp - mango powder
handful - fresh coriander leaves (finely chopped)
salt to taste
4 - bread slices
2 tbsp - corn flour
sufficient oil for shallow frying

Other Ingredients:
50 g - butter
1 - onion (cut into thin rings)
1 - tomato (cut into thin roundels)
4 cubes - cheese (grated)

Method

1. Boil the French beans, carrots, green peas and the potatoes in sufficient water in a heavy bottomed vessel till done.
2. Drain out the excess water from the vegetables.
3. Cool completely. Dry grind the bread slices.
4. In a bowl mix together the boiled vegetables, ground bread, corn flour, ginger-garlic paste, powdered masalas, coriander leaves and salt. Mix well.
5. Make round medium sized patties.
6. Shallow fry the patties on a medium flame till golden on both sides.

To Serve:

1. Cut the bun into 2 halves.
2. Apply butter on the inner sides of each bun.
3. Place an onion ring on one half.
4. Place a vegetable pattie on it.
5. Top it with a tomato slice and some grated cheese.
6. Place the other half of the bun on it and brush it with a little butter.
7. Place the bun in a pre-heated oven at 140 degree C for 4 to 5 minutes.
8. Repeat with remaining buns.
9. Serve hot with potato chips and tomato ketchup.

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Cheese pizza

Cooking time: 10 – 15 mins

Ingredients
4 medium pizza bases
For topping
200 gms onion (chopped)
200 gms tomatoes (chopped)
125 gms capsicum (chopped)
100 gms mushroom (sliced)
250 gms pizza cheese (shredded)
3 tbsp tomato sauce
Salt & black pepper powder (to taste)

Method
1. Preheat the oven on convection mode at 250 degree Celsius.
2. Spread tomato sauce on each pizza base
3. For topping, mix all chopped vegetables and seasoning. Microwave the chopped vegetables in a microwave safe bowl for 30 secs. at 100% power.
4. Apply tomato sauce on each pizza base. Now spread the vegetable topping on each pizza base along with the sliced mushrooms.
5. Sprinkle grated pizza cheese at the top of each pizza.
6. Bake on non-stick tawa on the high rack at 250 degree Celsius for 10 – 15 mins (till the cheese melts).
7. Cut into pieces and serve with sauce

Tips: You can also add non-veg. toppings e.g. Shredded chicken, bacon, ham etc

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Healthy pizza

Ingredients

•	FOR BASE
•	Whole wheat flour (atta)	1 1/2 cups
•	Soya flour	2 tablespoons
•	Active dry yeast	1 1/2 teaspoons
•	Sugar	1 teaspoon
•	Salt	1 teaspoon
•	Olive oil	1 tablespoon
•	Wheat bran	2 tablespoons
•	FOR SAUCE
•	Olive oil	2 tablespoons
•	Onion ,chopped	1 small
•	Garlic,chopped	4-5 cloves
•	Tomatoes,finely chopped	4 medium
•	Fresh basil leaves,torn	a few
•	Salt	to taste
•	Whole dry red chillies,crushed	1 teaspoon
•	FOR TOPPING
•	Onion ,sliced	1 medium
•	Button mushrooms,sliced	10-12
•	Tomatoes,cut into thick strips	2 medium
•	Green capsicum,cut into thick strips	1 medium
•	Low fat Mozzarella cheese,grated	1/2 cup
•	Olive oil	1 teaspoon
•	Dry oregano	1/4 teaspoon

Method
Mix yeast with sugar and one teaspoon warm water and set aside until frothy. Add frothy yeast to a mixture of whole wheat flour and soy flour. Add salt, olive oil and wheat bran. Add water and knead into a soft dough. Leave the dough covered with a damp cloth in a warm place for about forty five minutes or until dough is about double in volume. Divide pizza dough into four, roll out each portion into medium thick eight-inch discs. Prick with a fork all over. Preheat oven to 220C. For sauce, heat olive oil in a pan, add chopped onion and garlic, stir-fry briefly and add chopped tomatoes. Add one cup of water and bring it to a boil. Stir in basil leaves, salt and crushed dried red chillies. Simmer for about five minutes on medium heat or till it reaches a thick dropping consistency. Spread prepared pizza sauce on rolled pizza base, top it with sliced onion, sliced mushrooms, tomato and green capsicum strips. Finally sprinkle grated low-fat mozzarella cheese to evenly cover the pizza top. Brush with olive oil. Place it on greased ovenproof tray and bake in the preheated oven at 220C for about twenty minutes or until the pizza base is crisp and the cheese melts and starts bubbling. Remove from oven, sprinkle with dried oregano, cut into six or eight pieces and serve hot.

Chef's Tip
The pizza base can be baked in advance separately and then bake it again with the topping on to it at the time of consumption.

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Chicken and spinach pizza

Ingredients

•	Pizza breads (8 inch)	2
•	Chicken mince	300 grams
•	Fresh spinach leaves (palak),chopped	1 medium bunch
•	Olive oil	2 tablespoons
•	Onion ,chopped	1 large
•	Garlic,chopped	4-5 cloves
•	Dry mixed herbs	1/4 teaspoon
•	Red chilli flakes	1 teaspoon
•	Salt	to taste
•	Tomato puree	1/4 cup
•	Topping
•	Mozzarella cheese,grated	2 cups
•	Red chilli flakes	2 teaspoons
•	Dry oregano	1 teaspoon
•	Olive oil	4 teaspoons

Method
Preheat oven to 220C. For sauce, heat olive oil in a pan, add onion and garlic, sauté briefly. Add dry mixed herbs, red chilli flakes and chicken mince and sauté on medium heat for two to three minutes. Add tomatoes and salt, sauté for a minute, cover and cook on low heat till done. Add spinach and continue to cook for another two minutes. Add tomato puree, stir, adjust seasoning and simmer for two to three minutes till it reaches a thick dropping consistency. Remove from heat and set aside Spread prepared pizza sauce on the pizza breads, top with grated mozzarella cheese, sprinkle red chilli flakes and dry oregano, drizzle olive oil on top and place them on a greased ovenproof tray and bake in the preheated oven till the cheese melts and starts bubbling. Remove from oven, cut into six or eight pieces each and serve hot.

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Lacha paratha

Ingredients

•	Refined flour (maida)	2 cups
•	Salt	to taste
•	Egg	1
•	Milk	3 tablespoons
•	Sugar	1 tablespoon
•	Baking powder	1/4 teaspoon
•	Soda bicarbonate	1 1/2 teaspoons
•	Butter	2 tablespoons + to shallow fry

Method
Sieve maida and salt into a mixing bowl. Beat egg. Warm milk in a pan and dissolve sugar in it. Add egg, baking powder and soda bicarbonate and set aside to ferment for ten minutes. Add this mixture to sieved maida and mix thoroughly. Add sufficient water and knead lightly to make a soft dough. Divide into four portions and shape into balls. Roll out each into a flat disc. Place on a well greased surface and stretch evenly on all sides until the disc is very thin and approximately six to seven inches in diameter. Brush the entire surface of each disc with melted butter and dust with flour, then pleat together ensuring there are many folds. Roll up in a spiral movement. Compress with palm and set aside for five minutes. Roll out lightly into discs of six-inch diameter. Heat a tawa. Place the parantha on the hot tawa and cook on medium heat on both sides. Pour a little butter all around and shallow fry till both sides are golden brown. Serve immediately.

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Gobhi matar

Ingredients

•	Spinach	2 large bunches
•	Cottage cheese (paneer)	200 grams
•	Green chillies	2-3
•	Garlic	8-10 cloves
•	Oil	3 tablespoons
•	Cumin seeds	1/2 teaspoon
•	Salt	to taste
•	Lemon juice	1 tablespoon
•	Fresh cream	4 tablespoons

Method
Remove stems, wash spinach thoroughly in running water. Blanch in salted boiling water for two minutes. Refresh in chilled water. Squeeze out excess water. Remove stems, wash and roughly chop green chillies. Grind spinach into a fine paste along with green chillies. Dice paneer into one inch by one inch by half inch pieces. Peel, wash and chop garlic. Heat oil in a pan. Add cumin seeds. When they begin to change colour, add chopped garlic and sauté for half a minute. Add the spinach puree and stir. Check seasoning. Add water if required. When the gravy comes to a boil, add the paneer and mix well. Stir in lemon juice. Finally add fresh cream. Serve hot.

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Palak paneer

Ingredients

•	Spinach	2 large bunches
•	Cottage cheese (paneer)	200 grams
•	Green chillies	2-3
•	Garlic	8-10 cloves
•	Oil	3 tablespoons
•	Cumin seeds	1/2 teaspoon
•	Salt	to taste
•	Lemon juice	1 tablespoon
•	Fresh cream	4 tablespoons

Method
Remove stems, wash spinach thoroughly in running water. Blanch in salted boiling water for two minutes. Refresh in chilled water. Squeeze out excess water. Remove stems, wash and roughly chop green chillies. Grind spinach into a fine paste along with green chillies. Dice paneer into one inch by one inch by half inch pieces. Peel, wash and chop garlic. Heat oil in a pan. Add cumin seeds. When they begin to change colour, add chopped garlic and sauté for half a minute. Add the spinach puree and stir. Check seasoning. Add water if required. When the gravy comes to a boil, add the paneer and mix well. Stir in lemon juice. Finally add fresh cream. Serve hot.

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