BADAM KHEER

required:1/2 cup almonds,milk-3 cups,granulated white sugar-less than1/2 cup,rose water-1 tsp,ghee or clarified butter-2 tsp,saffron strands-few
method
blanch the almonds in hot water and drain.peel and grind them into a fine pd.again grind this powder into a paste along with half a cup of milk.take a heavy bottomed pan and add ghee.add the badam paste and cook for some time on medium flame until the paste is cooked and glossy. add the remaining milk and cook.when the milk forms a layer and appears to be boiled add the sugar and saffron.work on this so that there are no lumps.add the rose water.turn off.

MUSHROOM AND CURRY LEAVES PULAO

required:basmathi rice-1&1/2 cups,curry leaves-2 handfuls,cardamom-2,cloves-6,cinnamom-1" piece,shahjeera-1/2 tsp,bayleaf-1,oil-1&1/4 tbsp,button mushrooms-1/2 kg diced into quarters,onion-1/2 big-sliced thin and halved,green chillies-3,ginger&garlic paste-2 tsp,mace-1,salt-according to taste ,garam masala-1/4 th tsp,water-2 cups,star anise-1
method
fry the curry leaves in a pan with very little oil until crisp.later grind the leaves into a pd.cook the basmathi rice with water and after it cools down it should be fluffed.in the same pan,heat the remaining oil and add onions,green chillies,mace,cardamom,cloves,bayleaf,cinnamon,shahjeera,star anise and fry until the onion is light brown on medium flame.now add the ginger&garlic paste and fry until the raw smell disappears.tip in the mushrooms and fry on high heat until the water from the mushrooms evaporates completely and the mushroom is soft.add the rice,salt and curry leaf pd,garam masala and mix well

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BEETROOT SALAD WITH FETA CHESSE

required:olive oil-2 tsp,beetroots-2 small,coriander leaves-few chopped,lemon juice-3 tsp,black pepper pd-2 pinches,salt-a pinch,feta cheese-few thin slices,garlic clove-1 chopped

MY CLICKS

method
peel the beets and cut them into round,even slices.take a pan and add the olive oil.when the oil is warm add the beets,garlic and cover for a min.open the cover and tip in pepper pd,salt and mix.wait until the beets are soft and also crunchy.turn off add lime juice[reserve some],coriander and mix well.arrange them in a plate and top with feta cheese.then pour little lime juice on the feta.feta can be replaced by paneer

POUND CAKE

required:eggs-4,sugar,butter,maida or all purpose flour,baking pd-2 tsp,vanilla essence-1 tsp,cardamom pd-1/2 tsp
method
crack the eggs in a bowl and measure the weight.also weigh flour,sugar and butter seperately.all the four ingredients should be of equal weight.pass the flour and baking pd through a sieve and keep them aside.cream the sugar with butter.then add eggs and nicely mix without any lumps.add the flour little by little to this to make a smooth batter.take an aluminium tin and apply melted butter on all sides.dust the tin with flour and then pour the cake batter into it.tap the tin for the batter to settle down.preheat the oven at 350F and then bake for 45 min in the same temperature.check with a tooth pick in the middle after 40-42 min and if it comes out clean the cake is ready.

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CHICKEN SEEKH KABAB

required:minced chicken-1/2 kg,roasted chanadal pd-2 handfuls,salt-according to taste,red chilli pd-1&1/4 th tsp,green chillies-2 or 3 finely chopped,ginger&garlic paste-1 tsp,coriander leaves-finely chopped,lime juice-1/2 lemon,garam masala-1/2 tsp,oil or butter-to fry-1 tbsp
method
soak 8"skewers for 30 min in water.grind the chanadal and add to the chicken mince.mix all the other ingredients along with this. put the chicken on the skewers.use a wet hand if required to evenly spread the chicken across the skewer.put them on a heated pan with oil and keep turning the skewers at regular intervals to cook.

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WATERMELON AND FETA CHEESE SALAD

required:seedless watermelon diced-3 cups,feta cheese diced-few cubes-1/4 th cup,lemon juice-3 tsp,

mint leaves-3 finely chopped,chaat masala-to sprinkle about 1 tsp

method

mix everything well with lightly and serve

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SWISS CHARD STIR FRY

required:swiss chard or bachali kura-1 big bunch,garlic cloves-3 roughly chopped,oil-1 tbsp,salt-according to taste,red chilli pd-1/2 tsp,cumin seeds-1/4 th tsp
method
heat the oil and tip in cumin seeds,garlic.tip in the roughly chopped leaves along with red chilli pd and stirfry.when the leaves are little soft add salt to finish it

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EGG DROP SOUP

required:low sodium chicken broth-3 cups or use chicken stock cubes dissolved in water,eggs-3,spring onions-green chopped,ajinamoto-2 pinches,salt-according to taste,white pepper pd-3 pinches
method
crack and beat the eggs well.heat the stock water and when it comes to a boil, add the eggs and stir.immediately tip in salt,pepper pd,ajinamoto and spring onions.turn off while the eggs are still soft.

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GRAPE,WALNUT AND CHEESE APPETIZER

required:red or green or black grapes,string or feta cheese- small cubes,walnut halves 
method
wash the grapes nicely and wipe them dry.take the cocktail picks and insert them through the walnuts,cheese and grapes as shown.

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PRAWN PASTA

required:butter-1 tbsp,cream-8 tsp or half and half-3/4 th cup,3 handfuls-medium sized prawns,garlic cloves-7 or 8 roughly chopped,white pepper pd-1tsp,processed cheese grated-8 tsp,salt-3 pinches,tricolour farfalle pasta-500 g,mixed herbs-optional,water-3/4 th cup
method
cook the pasta according to the instructions on the pack or until aldente.add little salt and olive oil to the water while cooking the pasta.take a wide pan and melt the butter.tip in the garlic and prawns together and fry until the prawns slightly change colour.add water and cook the prawns until soft.now add the cream,pepper pd,cheese and cooked pasta.mix well on medium flame.adjust the salt and also tip in mixed herbs.add milk to this to make it more creamier or substitute cream with milk

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BHINDI JAIPURI

required:ladies finger or okra thinly sliced diagonally-1/4 th kg,cumin pd-1/4 th tsp,salt-according to taste,cornflour-for dusting,chickpea flour-1tsp,riceflour- 2tsp,turmeric pd-2 pinches,red chilli pd-1 tsp,lemon juice-1 tsp

MY CLICKS

method

put the ladies finger on a plate.sprinkle cornflour and nicely dust them.now add chickpea flour,riceflour,cumin pd,salt,red chilli pd,turmeric pd and mix well.mix all this with a wet hand.put these pieces of ladies finger seperately into the hot oil while not crowding the pan.wait until they are golden brown and then remove with a slotted spoon.

PINEAPPLE AND MOZARELLA SALAD

required:pineapple diced-2 cups,iceburg lettuce few leaves chopped or torn,limejuice-3 tsp,honey-3 to 4 tsp,salt-according to taste,black pepper pd-1/4 th tsp,mozarella cheese cubes-1/2 cup or grated mozarella
method
mix honey with salt,pepper pd,lime juice.now mix pineapple,mozarella,lettuce leaves.pour the limejuice mix on this and mix very lightly.serve immediately

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CORIANDER PRAWNS

required:green chillies-6,ginger&garlic paste-1 tbsp,turmeric pd-a pinch,prawns-medium sized-3 handfuls,onion-1 big finely chopped,garam masala pd-1/2 tsp,salt-according to taste,coriander-1 big bunch with stems,cloves-2,cardamom-2,cinnamon-1/2" piece,oil-3 tbsp
method
heat a pan with oil and tip in cardamom,cloves,cinnamon.immediately tip in green chillies,onion,turmeric pd,salt and fry until the onions are light brown.now add the ginger&garlic paste and saute until oil appears on the surface.now add the prawns and keep covered for a minute.open the lid and saute until the prawns are almost cooked.meanwhile wash,chop and grind the coriander to a smooth paste.now add the paste to the prawns and mix well.lastly add garam masala and turn off after a min.

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PERSIMMON AND BANANA MILKSHAKE

required:caramel brulee coffee creamer-1/2 cup,persimmon-1 peeled and diced,ripened banana-1 chilled milk-2&1/2  cups

method

blend everything together until smooth

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DONDAKAYI OR IVYGOURD PACHADI

required:skinned peanuts -2 tsp toasted,macadamia nuts-a handful toasted,cumin seeds-1 tsp,ivy gourd or dondakaya-1/4 th kg,garlic cloves-2,green chillies covered and fried in little oil-6 or 7,tamarind paste-2 tsp,salt-according to taste,turmeric pd-a pinch
for tempering:oil-1 tbsp,mustard seeds-1/2 tsp,dry red chilli-1 broken,uraddal-1 tsp,chanadal-1 tsp,curry leaves-1 sprig

MY CLICKS

method
cut ivygourd in small pieces or put them in a food processor with salt,turmeric pd.grind green chillies,cumin seeds,garlic,tamarind,macadamia nuts,peanuts.mix this well with ivygourd.tempering is optional.

OATMEAL BAKED

required:bananas-3,egg-1,old fashioned oats-2 cups,baking pd-little more than 1/4 th tsp,vanila essence-1/4 th tsp,salt-1/4 th tsp,frozen blueberries-a handful,milk-1 cup
method
mash bananas nicely.add egg,baking pd,vanilla essence,salt,milk to the bananas and nicely mix.then add the oats and stir.pour all this into a greased baking pan and lastly add the frozen blueberries
do not mix after adding the bluberries.now bake in a preheated oven at 375 for 44 min in an oven or until the top is lightly golden

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RAW BANANA MASALA VADA

required:garam masala pd-1/4 th tsp,ginger&garlic paste-less than 1/4 th tsp,red chilli pd-1/2  tsp,rice powder-1 tbsp for binding,salt-according to taste,mint leaves-few chopped,curry leaves-few chopped,cumin seeds-1/4 th tsp,onions-finely chopped-a handful.oil-to deep fry
method
cut the bananas in half and boil the them immersed in water until the skin is black.drain and remove the skin.mash the bananas well and mix with ginger&garlic paste,red chilli pd,salt,rice powder,mint leaves,curry leaves,cumin seeds,onions,garam masala.work on the mixture to bind it well.make shapes and deep fry

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PANEER AND CHEESE BULLETS

required:paneer grated-1 cup,mozarella cheese grated-1/2 cup,salt-according to taste,pepper pd-1 tsp,bread crumbs-1 tbsp,maida-2 tbsp,water-to sprinkle lightly and mix
method
cheese already has salt so little salt has to be used.mix all the above to make like chapathi dough.again roll in bread crumbs and deep fry.

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IVYGOURD OR DONDAKAYA ULLIKARAM

required:oil-3 tbsp,onion-1 big roughly chopped,dry red chillies-6,garlic cloves-4 peeled,salt-according to taste,coriander seeds-1&1/2 tsp,cumin seeds-1 tsp,dondakaya-3/4 kg,turmeric pd-1/4 th tsp
method
heat a pan with little oil and fry the onion until light brown.now tip in dry red chillies,coriander seeds,cumin seeds,turmeric pd and fry some more until golden brown.remove this to a mixie jar and 
let it cool down.grind this to a smooth paste with garlic cloves.
pour the remaining oil into the pan and heat.tip in the ivygourd,salt.cover for sometime.open and fry until the vegetable becomes brown and soft.now add the onion paste to this and fry for more time.

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CABBAGE, CHANADAL VADA

required:chana dal-2 cups,dry red chillies-18,curry leaves-2 sprigs finely chopped,cumin seeds-1 &1/2 tsp,salt-according to taste,cabbage-2 cups finely chopped or put in a food processor to coarsely chop,oil-to deep fry
method
soak the chanadal for 2-2&1/2 hours.drain and grind chanadal in a mixie very coarsely with dry red chillies,cumin seeds.mix everything well and add cabbage,salt.make vadas and deep fry on medium flame after the oil is hot.fry on both sides.

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