Recipe : MANGO PUDDING

MANGO PUDDING

Ingredients

• 100 ml mango pulp
• 50 gms gelatin leaves
  
• 450 ml cold water
  
• 170 gms white sugar
  
• 270 ml milk
  
• 240 ml fresh cream
  
• Strawberry, kiwi fruit, mango, mint Waves and piping cream, for garnishing
  

Method

• Soak gelatin leaves in water until soft.
  
• Now heat the same water till the leaves dissolve completely.
  
• Remove from heat and mix in remaining ingredients well.
  
• Pour it out in individual serving bowls and refrigerate till set.
  
• Garnish and serve cold.

ORIENTAL ASPARAGUS

ORIENTAL ASPARAGUS

Ingredients

• 1 lb asparagus spurs
• 2 tsp water
• 114 cup seasoned rice vinegar
• 2 tsp soy sauce
• 2 tsp chopped ginger
• 1 tsp dark sesame oil
• 2 tsp freshly squeezed lemon juice
• Zest of 1 lemon, divided

Method

• Remove tough ends and scales from asparagus.
  
• Place the stalks in glass pie plate and add water.
  
• Cover with a paper towel and microwave on high (100 per cent) power 3 minutes or until just tender.
  
• Plunge asparagus into cold water and drain well.
  
• Place remaining ingredients in zip-top plastic food bag, reserving 1 tsp lemon zest for garnishing.
  
• Seal, then shake well to allow it to blend well.
  
• Add asparagus and reseal bag.
  
• Refrigerate overnight or at least for two hours.
  
• Drain marinade and discard.
  
• Serve cold.

Recipe : MUTTON NILGIRI

MUTTON NILGIRI

Ingredients

• 30 ml oil
• 1 small onion, finely chopped
• 2 cloves garlic, finely chopped
• 15 gms capsicum, finely chopped
• 10 gms each, mint and coriander leaves
• 10 gms; spinach, washed and shredded
• 15 gms, cashew nut paste
• 5 gms cumin powder
• 200 gms mutton, cubed and boiled until tender
  
• fresh cream, for garnishing
  

Method

• Heat oil in a deep pan and saute onion until golden.
  
• Add garlic, capsicum, mint, coriander and spinach.
  
• After two minutes, add cashew nut paste, cumin powder and mutton.
  
• Saute for five minutes.
  
• Garnish with cream and serve with chapattis.

Recipe : DAL VADA

DAL VADA

Ingredients

• 200 gms chana dal, soaked for 4 hours and ground to a paste
• 1 tsp chill powder
• 1/2 tsp coriander powder
• 1/2 tsp turmeric powder
• 1 tsp fennel powder
• oil for frying
• 100 gms chopped onion
• 2 green chillies, chopped
• Curry leaves,
• few sprigs
• 1 banana flower, mashed
• Salt, to taste

Method

• Mix all the ingredients, except chana dal paste and oil.
  
• Add chana dal paste now and mix again.
  
• Heat oil in a wok on medium-high heat and deep-fry lemon-size portions of the thick batter in batches till golden brown and cooked through.
• Serve hot with coconut chutney.

CHICKEN SALAD

CHICKEN SALAD

Ingredients

• 100 gms chicken breast
• 100 gms potato
• 50 gms sun-dried tomato, julienned
• 120 gms Romain lettuce
• 15 ml Caesar dressing
• 20 gms croutons
• 50 gms Parmesan cheese shavings
• Salt and pepper, to taste
• 1 tsp crushed garlic

Method

• Marinate chicken with garlic, salt and pepper.
  
• Grill till cooked through and slightly browned.
  
• Cut into juliennes Bake potatoes for about 45 minutes.
  
• Peel and cut into cubes.
  
• Arrange lettuce on a platter, top with chicken, tomatoes and potatoes.
  
• Sprinkle with cheese and serve with the dressing and croutons.

SPICY PASTA

SPICY PASTA

Ingredients

• 2 cups pasta
• 1 onion, finely chopped
• 1 tomato, finely chopped
• 4 green chillies, finely chopped
• 1 tsp tomato paste
• 1 tsp red chilli powder
• 1/2 tip turmeric powder
• 3 tsp oil
• Salt, to taste

Method

• Dry roast pasta in a pan till crispy.
  
• Add five cups of water and salt.
  
• Pressure-cook it till soft.
  
• Keep aside.
  
• Heat oil in a saucepan and saute onion till light brown.
  
• Add remaining ingredients and cook for two minutes.
  
• Add cooked pasta and cook for a further five minutes.
  
• Serve hot with crispy toasts.

Recipe : GRILLED JHINGA [ Prawns ]

GRILLED JHINGA

Ingredients

• 600 gms Jumbo prawns, cleaned
• 2 tsp mustard oil
• 1 heaped tsp ginger-garlic paste
• 1/2 tip turmeric powder
• 1 cup yoghurt
• Salt and white pepper, to taste
• Fresh lemon juice, as desired
• Butter, for basting
• Asserted salad leaves, sliced onions, lemon wedges and mint chutney, to serve

Method

• Mix together ginger-garlic paste, mustard oil, salt, turmeric and white pepper in a bowl big enough to hold the prawns.
• Add lemon juice and mix well and gradually add yoghurt to the mixture at short intervals, mixing continuously.
• Add prawns and let it marinate for three hours in the refrigerator.
• Grill in a preheated oven at 250-450 F for 10-15 minutes or until golden, basting with butter at regular intervals.
• Serve with remaining ingredients.

Recipe : CRISPY LEMON CHICKEN

CRISPY LEMON CHICKEN

Ingredients

• 100 gms chicken breast, sliced into three pieces
• 100 gms cornflour, plus 1 tsp
• 1/2 tsp salt
• 1/2 tsp white pepper
• Oil for frying
• 1 egg
• 1/2 cup lemon juice
• 1/2 tsp yellow food colour
• 1/2 cup sugar
• 1 tsp crushed almonds
• 3 slices lemon
• 1 cup water

Method

• Heat oil in a pan.
• Mix chicken with egg, salt and pepper.
• Coat with cornflour and deep-fry in hot oil till golden brown and cooked through.
• Cut into shreds and place it in a bowl.
• Heat water and add sugar, lemon juice and food colour.
• Add 1 tsp corn flour to thicken the sauce.
• Pour it over the chicken, garnish with almonds and lemon slices.
  
• Serve.

Shahi dal (Bengal gram curry)

Ingredients

1 cup chana dal (Bengal gram)
3 tsp chopped onion
1 tsp lemon juice
3 tsp clarified butter
2 pc cinnamon sticks
2 pc cloves
1 pc bay leaf
¼ tsp cumin
½ tsp red chilli powder
1 tsp turmeric powder
salt to taste


Method

Cook dal with salt and turmeric powder and keep aside
In other pan add clarified butter and add cinnamon stick, cloves, bay leaf, cumin until they crackle
Add chopped onion and fry till light brown
Add dal and let it boil for 10-15 minutes
Garnish with coriander and add lemon juice for that khatta (sour) taste

Try this out…its really good one