FRUIT SMOOTHIES
Ingredients For Garnishing Method Slice
peaches & peel & chop apple into pieces. Place all
ingredients except ice cubes in a blender. Puree until smooth. Add
crushed ice and churn once again in a blender. Pour into a glass and
sprinkle nutmeg on top. Serve chilled garnished with mint leaves.
BREAD BARS Ingredients Method Mix
well potatoes, peas, paneer, green chillies, salt and garam masala.
Take bread cubes and scoop them.
Fill the above mixture in the bread cubes.
Make a batter of gram flour by adding water, thyme and salt.
Dip the stuffed bread cubes in the batter and fry them till
golden on all sides. Serve hot with green chutney or ketchup.
CHANNA - BHATURA Ingredients Method
Mix
flour, semolina, wheat flour, curd, salt, baking powder, thyme &
enough warm water and knead into a soft dough using mustard oil.
Cover & leave the dough for 4-5 hours then make balls,
roll them with both hands and deep fry till golden in colour.
Serve hot with channas. Ingredients Method Soak channas overnight. In a pressure cooker put channas, water, tea bag and cook channas till tender. Heat oil in a karahi fry garlic, ginger for a while then add all the masalas and boiled channas. Stir well & simmer over low flame until well mixed. Garnish with onion , tomato slices & green chillies. Serve hot with bhaturas.
BOMBAY
SPECIAL Ingredients Ingredients
for Bhaji For
garnishing Method
Add
1 cup of water and pressure cook all vegetables till tender. Open
the pressure cooker and mash vegetables gently.
Melt 2 tbsp of butter in a karahi fry onions, ginger - garlic
paste, green chillies till brown in colour.
Add tomatoes, salt, red chilli powder, turmeric powder &
garam masala. Cook for 5 mins. Then add this masala to boiled
vegetables. Cook for 5 minutes on low flame. Garnish with chaat masala, onion , green chillies &
corriander leaves. Serve hot with pao. Method
for the pao Melt butter on a griddle divide pao into two and fry them by pressing them a little. Serve hot with Bhaji.
PANEER BALLS Ingredients Method
Mash
and knead the paneer very well. Soak the bread slices in water for a
little while. Squeeze out all water and mix with paneer. Add green
chillies, salt and pepper mix well
and make small balls. Deep fry in hot oil till golden brown
in colour. Serve hot with ketchup.
VEG-NOODLES
Ingredients Method for boiling Noodles Boil
noodles in plenty of salt water with 1tsp of oil till tender. Drain
in a sieve, pour cold water and keep aside. Heat oil in a pan fry onions and garlic for a while. Add salt, pepper, cabbage and capsicum and keep stirring for few minutes (do not to overcook the vegetables). Finally add boiled noodles, soya sauce & chilli sauce. Mix well and serve hot.
CRISPY
CHAAT
Ingredients Ingredients
for masala For
garnishing Method
Add
salt to maida & rub ghee into it. Knead it into tough dough.
Make balls & roll it on a flat board. Cut it into small rounds,
prick & deep fry
till light brown in colour. When all are done, keep them aside to
cool. Method
for masala
Beat curd, add milk & sugar. Mix red chilli powder, salt,
pepper & cumin powder . Place crispy rounds and pakoris on a
plate. Pour curd over it and serve garnished with tamarind chutney,
mint chutney & corriander leaves.
ALMOND
ECLAIRS Ingredients Method
Combine powdered milk, coffee
powder, cocoa powder, castor sugar & almonds in a bowl. Add just
enough milk & knead into a dough. Place it in a greased tray to
set. Cut into squares and wrap in a refrigerator until required.
ORANGE
& BANANA PUDDING Ingredients Method Prepare jelly according to the instruction on the pack. When set cut into small segments and put in a bowl. Beat cream and sugar until stiff . Pour it over jelly. Top with orange segments and banana. Sprinkle cinnamon powder on top & serve immediately. |
