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West Delhi Plus
THURSDAY, OCTOBER 26,
2000
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RECIPE CORNER |
| Anju Khattar is a freelance recipe consultan based in
Inderpuri. Her extensive travels abroad have helped her to Indianise
recipes of various lands. Her jhatpat cooking columns are extremely
popular in different magazine. Mother of two, Anju believes in
artful presentation of
food.
"Food not only has to taste good but should also look
good," she says. West Delhi Plus will now regularly
update its readers on what's latest in cooking through its
Recipe Corner column. |
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Sweet treats for Diwali
Sick of traditional Khoya ki mithai? Try some of
these fast to cook, easy to prepare
different sweets this Diwali. |
Date Candies
Ingredients
250 gms Dates
2 tsp
Green cardamom seeds (crushed)
3 tsp Coloured
aniseeds
1 tsp Silver-coated
aniseeds
2 tsp Dessicated
coconut
2 tsp Sweet
betel-nuts (crushed)
2 tsp
Honey
Method
Wash and dry dates. Heat honey in a
pan, add dates, cardamom seeds and dessicated coconut. Mix well and
cook for 5 minutes on low flame.
Remove from flame, cool & add coloured and silver-coated
aniseeds & betel-nuts. Mix well with hand so tat they stick to
dates. Transfer into a glass bowl and serve. |
| Crispy Puff Cubes
Ingredients
2 cup
Rice puffs
1/2 cup Milkmaid
3 tsp Cocoa
powder
1/2 cup Roasted peanuts
8 tsp Milk
powder
1 tsp
Vanilla essence
Method
Mix all the ingredients well &
knead into a thick dough. Place the mixture on to a greased tray.
Flatten the mixture with wet knife and leave it to set in a
refrigerator. When partially set cut into small square pieces and
place them on a serving plate. Store in a refrigerator till
required. |
| Delicious Orange
Bowls
Ingredients
4
Oranges (sweet)
3 cups Yoghurt
1 1/2 tbsp Castor sugar
1/2 tsp Cardamom
powder
1/2 tsp Saffron
(dissolved in a little warm water)
1 tsp Rosewater
For garnishing
6-8 piece Cherries
(tinned)
Method
Cut each orange into 2 equal portions
with a knife. Scoop oranges and keep orange peel in cold water. Pour
yoghurt in a muslin cloth tie &hang for 2-3 hours to drain off
the excess water. When done add sugar, cardamom powder, saffron,
rose water and orange segments to it.
Mix well. Remove orange peels from
water. Pat-dry with a clean cloth. Fill in the yoghurt mixture.
garnish with cherries and serve chilled. |
| Fun Stix
Ingredients
1 cup
Oil (refined)
11/4 cup
Sugar
4
Egg
2 cups
Flour
1/2 cup
Milk
2 tsp
Baking Powder
1 tsp
Vanilla essence
1/2 cup Mixed
fruit jam
1/2 cup
Dessicated coconut
2 tbsp
Cashewnuts powder
2 tbsp
Almonds powder
Method
Beat egg whites in a blender, add yolk.
Beat again for 5 minutes. Then add sugar, refined oil and vanilla
essence. Blend for 5-6 minutes. Pour the mixture into a big
container. Sieve flour and baking powder together. Add it to the egg
mixture slowly by cut and fold method. Add milk. Mix well. Pour the
cake mixture in a greased baking tin and bake for 50-55 minutes or
till done in a preheated oven at moderate temperature. (180*C)
Finally, cool & cut the sponge cake into (fingers) stix. Soften
the jam over low heat & apply it all over the cake stix. Mix
dessicated coconut, almonds & cashewnuts powder, roll these stix
over the coconut powder and serve. |
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