Kalakand

Cooking Time: 40-50 minutes
Servings: 4

Preparation Time: 10-15 minutes
 Category: Veg

Ingredients

•	Milk	2 litres
•	Alum,crushed	1/4 teaspoon
•	Sugar	4 tablespoons
•	Ghee	1/2 tablespoon
•	FOR DECORATION
•	Pistachios,thinly sliced	15-20
•	Silver warq

Method
Boil the milk in a large, thick-bottomed kadai till it thickens slightly. Add the alum (phitkari) to the thickened milk and stir continuously till the milk becomes grainy. Cook till most of the moisture evaporates and a solid mass remains. Add the sugar and mix well. Cook for five or ten minutes longer till the mixture thickens again. Grease an aluminium tray with ghee. Pour the milk mixture into the tray and level the surface. Sprinkle the sliced pistachios on top. Leave to set for a few hours in a cool, dry place. When completely set, decorate with silver varq and cut into squares or diamonds

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Kaju Coconut Sheera

Cooking Time: 15-20 mintues
Servings: 4

Preparation Time: 5-10 minutes

 Category: Veg

Ingredients

•	Cashewnuts,finely chopped	1 cup
•	Scraped coconut	3 cups
•	Ghee	3 tablespoons
•	Green cardamom powder	1/4 teaspoon
•	Jaggery (gur)	1 cup

Method
Lightly roast cashewnuts in a non stick pan. Transfer them into a mixer jar and set aside to cool.

Heat ghee in the same pan. Add coconut and sauté on low heat for 10 minutes.

Coarsely grind the cashewnuts and add to the coconut. Sauté for 3-4 minutes.

Add green cardamom powder and mix. Add jaggery and mix well. Cook till jaggery melts.

Transfer into a serving bowl and serve hot.

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Black forest cake recipe

Black Forest Cake

Ingredients:

1 2/3 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups buttermilk
1/2 cup kirsch
1/2 cup butter
3 1/2 cups confectioners' sugar
1 pinch salt
1 teaspoon strong brewed coffee
2 (14 ounce) cans pitted Bing cherries, drained
2 cups heavy whipping cream
1/2 teaspoon vanilla extract
1 Tablespoon kirsch
1 (1 ounce) square semisweet chocolate

Directions:
1. Preheat oven to 350 degrees F. Line the bottoms of two 8 inch round pans with parchment paper circles.
2. Sift together flour, cocoa, baking soda and 1 teaspoon salt. Set aside.
3. Cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Beat in flour mixture, alternating with buttermilk, until combined.
4. Pour into 2 round 8 inch pans.
5. Bake at 350 degrees F for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely. Remove paper from the cakes.
6. Cut each layer in half, horizontally, making 4 layers total. Sprinkle layers with the 1/2 cup kirsh.
7. In a medium bowl, cream the butter until light and fluffy. Add confectioners sugar, pinch of salt, and coffee; beat until smooth. If the consistency is too thick, add a couple teaspoons of cherry juice or milk.
8. Spread first layer of cake with 1/3 of the filling. Top with 1/3 of the cherries. Repeat with the remaining layers.
9. In a separate bowl, whip the cream to stiff peaks. Beat in 1/2 teaspoon vanilla and 1 tablespoon kirsh.
10. Frost top and sides of cake. Sprinkle with chocolate curls made by using a potato peeler on semisweet baking chocolate.

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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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