Oatmeal Bars

Ingredients:

• Oatmeal 2 cups
• Honey 1/2 cup
• Cashew nuts,chopped 1/4 cup
• Raisins 2 tablespoons
• Butter 2 tablespoons
• Cinnamon powder 1/2 teaspoon
• Powdered sugar 1 tablespoon
• Milk 2 cup
• Custard powder 1 tablespoon
• Chocolate sauce to decorate
• Strawberry crush to decorate

Method:

1. Preheat oven to 180C.
2. Take oatmeal, honey ,cashew nuts, raisins, butter, cinnamon powder and  powdered sugar in  a bowl and mix well.
3. Put this mixture into a mould and press lightly.
4. Place the mould in the preheated oven and bake for 10-15 mintues.
5. Pour milk into a non -stick pan.
6. Add custard powder and whisk well.
7. Cook this on medium heat till the custard thickens.
8. Take it off heat and set aside.
9. When the oatmeal bars are baked remove from the oven.
10. Pour a little custard in the center of serving plates.
11. Demould  the bars and place one on each plate.
12. Decorate with chocolate sauce and strawberry crush and serve immediately.

Green Juice

Ingredients:

• Khus syrup 8 tablespoons
• Salt a pinch
• Lemon juice 2 tablespoons
• Ice cubes, crushed as required
• Lemonade 4 glasses 
• Lemon 4 slices
• Tinned cherries , to garnish

Method:

1. Mix together khus syrup, and lemon juice.
2. Add crushed ice and lemonade and stir well.
3. Garnish with a slice of lemon and cherries.
4. Serve chilled in stemmed glasses.

 

Pineapple Chicken

Ingredients:

• Pineapple, cubed cooked with sugar 1/2 measures
• Boneless chicken breasts, cubed 2
• Salt to taste
• Cornflour/ corn starch 3 tablespoon
• Soy sauce 2 teaspoon
• Oil 1 tablespoon
• Garlic, chopped 5 clove
• Ginger, chopped 1/2 inch piece
• Spring onion, 3/4 inch  pieces 2
• Red capsicum, 1 1/2 inch strips 1 medium
• Green capsicum, cut into 1/2 cm wide long stripes 1 medium
• Crushed red chillies 2 1/2 teaspoon
• Chicken stock 1/2 cup
• Spring onion greens, chopped 1 tablespoon

                                                                     

                          
Method:

1. Place the chicken pieces in a bowl, add salt, two tablespoons corn flour and one  teaspoon soy sauce.
2. Mix well. Heat the oil in a non stick pan.
3. Add the chicken pieces and saute till light brown.
4. Add the garlic and ginger. Toss well.
5. Add the spring onions, red capsicum, green capsicum, salt and pineapple pieces.
6. Mix well and cook for two minutes.
7. Add the remaining soy sauce, crushed red chillies, chicken stock and remaining  cornflour dissolved in quarter cup of water.
8. Stir to mix and simmer for one to one two minutes. 
9. Serve hot garnished with spring with spring onion greens.

Egg Biryani

Ingredients:

• Eggs, boiled peeled and slashed 5
• Basmati rice, parboiled 1 1/2 cups
• Ghee 3 tablespoons
• Green cardamoms 5-6
• Cinnamon 1 inch stick
• Black peppercorns 15-20
• Cloves 4-5
• Bay leaves 2
• Onions, finely sliced 2 medium
• Tomatoes, finely chopped 2 medium
• Ginger - garlic paste 1 tablespoon
• Red chilli powder 1 teaspoon
• Turmeric powder 1/4 teaspoon
• Ginger, cut into thin strips 2 inch piece
• Green chillies, slit 3
• Salt to taste
• Yogurt 1/2 cup
• Deep fried onions 1 cup
• Fresh mint leaves, chopped 50-60 for garnishing
• Fresh coriander leaves, finely chopped 2 tablespoons
• Juice of 1 lemon
• Green cardamom powder a pinch
• Garam masala powder 1 teaspoon

for the omelette

• Eggs 2
• Red chilli powder 1/4 teaspoon
• Oil 1 teaspoon
• Turmeric powder 1/4 teaspoon
• Salt a pinch                        
  
  

                                                                   

Method:

1. Heat 2 tbsps ghee in a non stick handi.
2. Add green cardamoms, cinnamon, black peppercorns, cloves and bay leaves and saute till fragrant.
3. Add onions and saute till golden. Add tomatoes, ginger-garlic paste and saute till the tomatoes are puply.
4. Add red chilli powder, turmeric powder,ginger green chillies and salt and saute.
5. Add yogurt,half the fried onion,25-30 mint leaves,1tbsp coriander leaves, lemon juice and eggs.
6. Add 1/2 cup water and mix well.
7. For the omelette, heat oil in a non stick pan.
8. Break eggs in a bowl, add red chilli powder, turmeric powder, salt and whisk well.
9. Pour into the pan, rotate it to spread the mixture evenly and cook till done.
10. Spread a layer of rice over the eggs curry in the handi, place the omelette over it, sprinkle remaining coriander leaves and mint leaves over it.
11. Spread the remaining deep fried onion and rice over it.
12. Sprinkle green cardamom powder and drizzle the remaining ghee all around.
13. Cover and cook on high heat for 5 mintues.
14. Lower the heat and cook for 4-5 mintues.
15. Transfer into a serving bowl,garnish with mint leaves and serve hot.

 

Masala Vadai

Ingredients:

• Split Bengal gram (chana dal), soaked 3/4 cup
• Split pigeon pea (toor dal /arhar dal), soaked 1/4 cup
• Dried red chillies , soaked 2-3
• Onion 1 medium
• Green chillies 2
• Ginger 1/2 inch piece
• fresh coriander leaves 2 tablespoons
• Curry leaves 6-8
• Asafoetida a pinch
• Salt to taste
• Oil for deep - frying                     

Method:

• Grind the red chillies in a mixer jar. Add tuvar dal and chana dal and grind without adding any water.
• Add 1 tablespoon water and grind to a coarse paste. Transfer the paste into a bowl.
• Chop onion, green chillies, ginger, coriander leaves and curry leaves finely and add to the dal mixture.
• Add asafoetida, salt and mix well. Heat sufficient oil in a kadai.
• Grease a piece of banana leaf.
• Place some of the dal mixture on it and spread it to a round vada.
• Slide the vadas into the hot oil and deep fry till and turn golden and they turn golden and crisp.
• Drain on absorbent paper. Serve hot with coconut chutney.

                             

                                    

Dahi Ke Kebab

Ingredients:

1.2 ltrs  Yoghurt
100 grms Cottage
Cheese grated
40 gms chopped onion
30 gms chopped ginger
10 gms chopped fresh coriander
Cornflour to dust
30 gms cashewnut powder
30 gms chopped raisins
4 gms white pepper powder
4 gms cardamom powder
Sali to taste
Oil to grill

Method:

Hang yoghurt overnight.
Saute the onion and ginger in minimum oil till it sweats.
Mix the other ingredients.
Adjust seasoning and shape into tikkis.
Grill them on a medium hot skillet.
Garnish and serve with chutney.

Motichoor Laddoo

Serves :4

Ingredients:

• Gram flour (besan) 2 1/2 cups
• Sugar 1 1/3 cups
• Milk 1/4 cup
• Orange colour as required
• Ghee to deep fry
• Green cardamom seeds 1 tablespoon
• Almonds, blanched and slivered  10
• Pistachios, blanched and slivered 10

Method:

• Cook sugar with three cups of water to make syrup of one thread consistency.
• Add milk and when the scum rises to the top , remove it.
• Add colour as desired and keep the syrup aside.
• Make a thin batter of besan with three cups of water (pouring consistency)
• Add colour as desired. Heat sufficient ghee in a kadai.
• Hold a perforated spoon over the hot ghee , pour a little batter over it and pass the batter through it fast into the kadai to make boondis.
• Fry for about two to three minutes.
• Remove the boondis using a slotted spoon , drain thoroughly and put into the syrup.
• When the boondis have absorbed all the syrup add cardamom seeds and mix gently.
• Divide into twenty -five portions and shape each into a laddoo.
• Garnish with slivers of pistachios or almonds. Cool  and store.
• These laddoos do not stay for long and therefore should be consumed fast.

                                                   

Chocolate Peanut Butter Squares

Makes 36 squares

Ingredients

• 225g butter
• 480g confectioners' sugar
• 515g peanut butter
• 125g graham cracker crumbs
• 115g butter
• 170g semisweet chocolate chips                                 

Method

•  Melt 1 cup butter or margarine over low heat.
• Remove from heat and stir in confectioners'sugar ,  peanut butter and graham cracker crumbs.
• Spread mixture in a jelly roll pan. Pat down evenly.

 To make Topping:

• Melt together 1/2 cup butter or margarine with 1 cup chocolate chips.
• Spread this mixture over peanut butter mixture.
• Refrigerate 1/2 hour.
• Cut into squares.

Pineapple Milk Maid Pudding

 Ingredients:

1 can (14 oz.) condensed milk
1 3/4 cans water (use the condensed milk can)
3 tsp gelatin (10g)
3 tbsp corn flour
2 tbsp sugar
1 Pineapple medium size
Raisins
1 tsp vanilla
Colouring (yellow is preferred)
                                                                             

Method :

• Slice the pineapple into small pieces.

• Cook the pineapple pieces under a low flame adding 2 tablespoons of sugar and a bit of water. (No need to add water if you have fresh pineapple. Water will ooze out of the pineapple while cooking).

• Cook till the color changes from the fresh pineapple color to a bit more faded color. Keep it aside and let it cool.

• Dissolve gelatin in a small amount of warm water and keep aside.

• Dissolve corn flour in water until all the flour is dissolved and keep aside.

• Mix condensed milk and water and keep on the fire under moderate heat. Cook stirring until it boils. Add vanilla, pineapple, colouring and raisins (spare some pineapple and raisins for garnish) and continue stirring.

• Add cornflour and continue stirring, when the mixture thickens switch off the fire and add gelatin.

• Pour the mixture to a dish and garnish with some pineapple and raisins.

• Refrigerate until it is well set and serve. (5-6 hours)

Variations:

• you can add cashews, cherries, almonds or anything you think would match this taste.

• It is not necessary to cook the pineapple you can add fresh pineapple as well.

• You can use two colours and make it as layers with one pineapple layer in the middle. Have to wait till one layer is set to add the other layer.