Chocolate Ice Cream

Ingredients:
5 tbsp - cocoa
1 can (large) - condensed milk
1/2 pint (250ml) - milk

Method

1. Mix together the milk and condensed milk.
2. Dissolve the cocoa in a little hot water.
3. When fully dissolved, stir it into the milk/condensed milk mixture.
4. Transfer the whole mixture into an ice cream maker and freeze.
5. Ice cream is ready. 

Servings : Ice
Time Taken : 15-30 mins

Nachos with salsa

Ingredients:
16 - tortillas
1/2 cup - baked beans

For salsa:
1 medium - onion (chopped)
3 large - tomatoes, chopped)
1/2 - yellow capsicum (chopped)
1 small - jalapeno( chopped)
2-3 - green chillies (chopped)
2 tbsp - fresh coriander (chopped)
1 tbsp - lemon juice
Salt to taste
Cheese sauce
1 tbsp - oil
5-6 cloves - garlic crushed
1/2 cup - white sauce
1/4 cup - milk
1 cup - Mozzarella cheese, grated

Method

1. Mix ingredients for salsa sauce.
2. Set aside in a bowl.
3. For cheese sauce, heat oil in a pan.
4. Add crushed garlic and saute.
5. Add white sauce and milk to dilute.
6. Mix well and add grated processed or mozzarella cheese. Stir.
7. Spread the corn chips on a serving plate.
8. Spread a layer of baked beans.
9. Pour cheese sauce and top it with salsa sauce.
10. Serve the remaining salsa sauce separately in a bow.

Servings : 5
Time Taken : 30-45 mins

Murg Malai Kebabs

Ingredients:
500 gms - chicken, boneless ands cut into pieces
oil for basting

For the First Marinade:

1 tbsp - ginger paste
1 tbsp - garlic paste
2 tbsp - vinegar

For the Second Marinade:

125 gms - hung curd
50 gms - processed cheese, grated
1½ tsp - coriander powder
1½ tsp - chilli powder
1½ tsp - fennel seeds (saunf) powder
1½ tsp - cardamom powder
1½ tsp - cinnamon powder
1½ tsp - mace powder
1½ tsp - nutmeg powder
1 tbsp - fresh coriander leaves
60 ml - cream
1½ tsp - saffron (dissolved in 2 tbsp - warm water)
salt to taste

Method

1. Marinate the chicken in the first marinade ingredients.
2. Refrigerate for 2 hours, then remove from the fridge and drain.
3. Mix together the ingredients of the second marinade and marinate the chicken in the mixture.
4. Again, refrigerate for 2 hours.
5. Now skewer the chicken pieces on a skewer and cook in a tandoor.
6. Baste with oil at regular intervals.

Healthy recipes for your family

Mini falafels

• 400g tinned chickpeas, rinsed and drained.
• 1 small onion, finely chopped.
• 1 clove garlic, peeled and chopped.
• 1 tsp ground cumin.
• 1 tbsp fresh coriander chopped.
• 1 tsp ground coriander.                                                                           
• 2 to 4 tbsp flour.
• 1to 2 tbsp olive oil.
• Place the chickpeas in a food processor with the onion, garlic, cumin and both types of coriander.
• Blend until you have a smooth puree. Let the mixture rest for at least 30 minutes.
• Take walnut-size portions (bigger for adults) and shape them into small, flat rounds 1cm thick.
• Roll the falafels lightly in the flour and chill for 15 to 30 minutes.
• Brush with a little olive oil, and bake in the oven for 10 to 15 minutes until sizzling.
• Serve with mint and cucumber yoghurt dip, cooked pasta shapes and slices of cucumber and red pepper.

Methi Murg

Chicken flavoured with fenugreek

Ingredients :

1.Chicken, cut into 6 pieces each 1kg/2small
2. Yogurt (dahi)  1cup/200gm
3. Salt to taste
4. Refined oil
5. Green cardamoms (choti elaichi)  5
6. Cinnamon (dalchini), 1" stick   1
7. Cloves (laung)   8
8. Onions, chopped  1.5 cups / 180gm
9.Garlic, chopped  2 tbsp / 36gm
10. Ginger, chopped   2 tbsp / 36 gm
11. Green chillies, slit   5
12. Red chilli powder   1 tbsp / 2gm
13. Tomatoes, chopped  240 gm
14. Fenugreek ( methi ), dry leaves  1 tbsp / 5 gm
      or Fresh leaves                           1/4 cup
15. Ginger , julienned   4 tsp / 24 gm
16. Green coriender ( hara dhaniya ),
       chopped                                    1 tbsp / 4gm
17. Dough to seal casserole


Method : 

a. Whisk the yoghurt and salt together; rub into the chicken and marinate for half an hour .
b. Meanwhile, heat the oil in a wok ( kadhai ); crackle green cardamoms, cinnamon stick and cloves. Add onions and saute till golden brown . Stir in garlic, ginger, and green chillies. Add red chilli powder and tomatoes ; cook till the oil rises to the surface.
c. Add chicken with the marinade and 1 cup water. Bring to the boil, cover and slimmer till the oil is visible on the sides once again and the chicken is tender.
d. Remove to an ovenproof casserole, sprinkle with fenugreek, ginger and green coriender. Cover tightly and seal with dough. Place in a preheates oven at 180 degree F for 15 minutes.
e. Open casserole and serve simmenring hot with any Indian bread.

Baingan Ka Bharta Recipe

Baingan Ka Bharta

The following are the instructions on how to cook delicious Indian food: Baingan Ka Bharta

Ingredients:

1. 1 large eggplant
2. 2-3 tbsp oil
3. 1 tsp ginger, finely chopped
4. 2 onions, finely chopped
5. 2 tomatoes, finely chopped or preferably grated
6. juice of 1/2 lime
7. 1/4 c frozen peas, defrosted
8. salt to taste
9. 1 tsp cumin powder
10. 1/2 tsp red chilli powder
11. 1 tbsp coriander powder
12. 1 tsp garam masala
13. 2 tbsp coriander leaves for garnish


Method of Preparation:

On a medium flame, roast the eggplant till charred completely, turning occasionally. You may also char the eggplant under a hot grill.

Place in a bowl; cover with cling film allowing the eggplant to sweat. Remove the charred skin. Sweating helps to remove the skin easily. Run the eggplant under water to remove any bits of charred skin. Mash the eggplant into a pulp.

In a wok or heavy skillet, heat oil. Add the onions, and cook until they become brown. Add the chopped ginger, coriander, cumin and red chilli powders. Add the tomatoes and fry till oil leaves the sides of the pan.

Add the eggplant pulp, peas, lime juice and salt to taste. Stir.

Cover and cook on low heat till peas are cooked.

Garnish with garam masala and coriander leaves. Serve with any Indian bread.

Baked Crispy Mushrooms Recipe

Baked Crispy Mushrooms

The following are the instructions on how to cook delicious Indian food: Baked Crispy Mushrooms

Ingredients:

1. 10 large mushrooms
2. 1 1/2 tsps Worcestershire sauce or Soya sauce
3. 12 slices bread, cubed
4. 225 gms bacon
5. 60 gms butter
6. 175 gms cheese, cubed
7. ¼ tsp nutmeg powder
8. Pepper and salt to taste
9. 10 cashew nuts
10. 3 green chillies, chopped fine


Method of Preparation:

Pre- heat the oven. Wipe the mushrooms and remove the stalks carefully. Invert each mushroom cap and arrange them lightly on a greased baking dish. Sprinkle salt, pepper and Worcestershire sauce. Remove the bacon rind and cut into thin strips. Fry till crisp. Melt butter in a pan. Add the mushroom stalks, bread cubes and cashew nuts. Fry for a few minutes, add the fried bacon, nutmeg, pepper, green chillies and salt. Lastly add cheese and fry for a minute. Remove. Carefully remove the cashew nuts in stuff one in, and spoon a heap of the mixture on, each mushroom. Bake for 25 minutes.

Malai Kofta Recipe

Malai Kofta Recipe

Ingredients:

Gravy:
125 gms. cream
75 gms. khoya or paneer
150 ml. milk
50 gms. cashewnuts
3 tsp. white pepper powder.
2 1/2 tsp. sugar
2 tsp. grated ginger
1/4 tsp. nutmeg powder
1/2 tsp. turmeric powder
1 tsp. garlic crushed
1" cinnamon
6 cloves
6 cardamoms
salt to taste
3 tbsp. ghee
Kofta:
50 gms. khoya
50 gms. paneer
5 medium potatoes
20 gms. cashewnuts
20 gms. raisins
4-5 green chillies chopped fine
1/2 tsp. ginger grated
1 tsp. coriander chopped
1/2 tsp. cumin seeds
salt to taste
Garnish:
1 tbsp. grated cheese or paneer
1 tbsp. chopped coriander

Method:

Koftas
Boil the potatoes, peel and smash them.
Mix together all the ingredients except raisins and cashews.
Take a ping-pong ball sized dough in hand.
Flatten. Place 2-3 cashews and raisins in the centre and shape into a ball.
Repeat for remaining dough. Keep aside.

Gravy:

Roast the cinnamon, cardamom, nutmeg and cloves together.
Dry grind and keep aside. Wet grind all the other ingredients, except ghee, to a paste.
Heat ghee in a skillet, add powdered spices and fry for 2-3 seconds.
Add paste and fry further for 5-7 minutes stirring well.
Add 2 cups water and simmer on low for 15 minutes.
Warm the koftas either in the oven or on the tava.
Optional: You can deep fry the koftas also.
To serve place warm koftas in a casserole.
Either pour boiling hot gravy on the koftas or pour and bake in hot oven of 5 minutes.
Garnish with grated cheese and chopped coriander.
Serve hot with naan or parathas.

Making time: 45 minutes.
Makes: 10 koftas with gravy.

Lamb kebab Recipe

Lamb kebab Recipe

Ingredients:

• 2 lb Lamb (cut into 1 inch cubes)
• 3 Green Chilles (chopped)

For Marinade
• 1/4 cup Lemon Juice
• 1 cup Curd
• Salt to taste
• 1 inch piece Ginger (finely chopped)
• 10 Garlic flakes (finely chopped)
• 2-3 tbsp Coriander Powder
• 1 tbsp Turmeric Powder

How to make Lamb kebab:

• Mix all the ingredients of the marinade into a bowl.
• Mix it thoroughly and marinate the lamb cubes and remaining ingredients for about 5 hours.
• Skewer the pieces and grill over fire till they turn reddish brown.
• Lamb kebab is ready.

Green Gram Sprout And Fruit Chat Recipe

Green Gram Sprout And Fruit Chat Recipe

Ingredients:

• An assortment of fruits like pine apple (1 quarter), 1/2 apple, orange,
2-3 pomegranates, 5-6 grapes.
• Green Gram Sprouts (1 small cup)
• Sliced Cucumber (1 small cup)
• Chat Masala (1/2 tsp)
• Pepper Powder (1/2 tsp)
• Sugar (optional) (1/2 tsp)
• Kala Namak (black salt) 1/2 tsp
• Juice of 1/2 lemon
• Fresh Cream (optional) 1 small cup


How to make Green Gram Sprout And Fruit Chat:

• Wash and cut the fruits into small pieces. The trick is to peel pomegranate pearls from the membrane, and slice the orange flakes too.
• In a serving bowl, arrange all the chopped fruits, cucumber pieces and sprout after mixing well.
• Now add to it chaat masala, kaala namak, pepper powder and lemon juice. Mix well.
• For enhancing the taste add fresh cream

Rasgulla Recipe

Rasgulla Recipe

Rasgulla is a very popular Bengali Sweet dish. Here is Rasgulla recipe.

Ingredients:

* Milk - 1/2 litre
* Refined flour (maida) - 2 tsp
* Citric acid dissolved in water or lemon juice - 1/4 tsp dissolved in
1/2 cup water or lemon juice 2-3 tbsp.
* Sugar- 1 cup
* Water- 1 cup
* Rose essence or cardamom powder - 2-3 drops or 1/4 tsp

Method:

* Heat milk in a pan and bring it to boil. Remove from heat.
* Add citric acid or lemon juice.
* Stir slowly and gently until white curd forms on the surface and separates from whey.
* On straining this milk, the curd that is obtained is called "chenna". Wash chenna well under cold running water and twist the cloth that was used for straining to extract water.
* Knead chenna to make a smooth dough. Add flour and knead again.
* Make small balls of equal size (6-7) of the dough and keep aside.
* Next make sugar syrup. Mix sugar and water in a saucepan and bring it to boil.
* Add chenna balls to the syrup and cook for 15 minutes with lid partially covered. Chenna dumplings will puff up.
* On cooling, add rose essence.
* Refrigerate and serve chilled.

Chinese Lemon Chicken Recipe

Chinese Lemon Chicken Recipe

Ingredients:

• 2 tbsp Dry sherry
• 4 Green (spring) onions, chopped
• 1 Piece of root ginger, shredded
• 500gm Chicken, cut into 1 inch strips
• 2 Celery sticks, sliced
• 125gm Button mushrooms, quartered
• 1 Green pepper, cored, seeded and sliced
• 2 tbsp Light soy sauce
• Shredded rind of 2 lemons
• A few Lemon slices, for garnish
• 2 tbsp Oil, for stir-frying


How to make Chinese Lemon Chicken:


• Put the sherry, spring onions and ginger in a bowl.
• Add chicken and toss well to coat. Leave to marinate in the bowl for 15 minutes.
• Heat the oil in a wok or frying pan.
• Add celery, mushrooms and the green pepper. Stir-fry for one minute.
• Add the chicken and marinade and cook for 3 minutes.
• Stir in the soy sauce and lemon rind. Cook for one minute.
• Garnish with lemon slices and serve hot.
• Chinese Lemon Chicken is ready.

Sweet and Sour Chicken on Vermicelli

Sweet and Sour Chicken on Vermicelli

Ingredients (for 4 persons)

* 150 gms. Rice vermicelli
* Vegetable for deep fry
* 300gms boneless chickens cut into bite size pcs
* 1 table spoon Chinese rice wine
* 1 table spoon light soya sauce
* 3 table spoon corn flour
* One egg
* 3 carrots cut into square size
* 1 medium size onion cut into bit
size pcs
* 1 capsicum cut into bit size pcs
* 2 table spoon vegetable oil
* 1 table spoon sesame oil

For the sauce

400ml chicken stock, 2 tbs suger, 100gms tomato ketchup, ½ table spoon light soya sauce, 4 tbs Chinese rice wine, 4 tbs vinegar, salt and black pepper, 2 tbs corn flower, 3 tbs water

Preparation :

Fill a saucepan a quarter full of oil and heat to 180 0C. Separate vermicelli into small portion. Deep-fry the vermicelli in several batches in the saucepan. They puff up in a few seconds, take them out promptly. Drain on absorbent kitchen towel.

Marinate the chicken in the rice wine and soya sauce for 20 minues. Mix 2 tbs of cornflower, egg, one tbs of water together in a bowl and coat the chicken with the mixture and deep-fry them until golden brown.

Cook the carrot in boiling water for 15 min. then set aside. Heat one tbs of vegetable oil and sesame oil in the saucepan until very hot. Stir-fry onion, capsicum and carrot, then add the chicken stock; sugar, tomato ketchup, soya sauce and rice wine and bring to the boil.

Combine the cornflower with the water and stir well into the sauce. Add chicken and vinegar. Lastly scoop the sweet and sour chicken on to the noodles and serve immediately.