DAL CURRY

Integrents:

175 (6oz) toor dal
1 cloves of garlic finely chopped
1 onion chopped
2 green chilies
2 tomatoes, peeled and chopped
½ tsp turmeric
salt to taste
¼ tsp chili powder
½ tsp mustard seeds
½ tsp cumin seeds
2 tbsp olive oil
2-3 tbsp fresh coriander

Method:

Rinse dal with the water.
Bring 850 ml (1½ pt) water to the boil, add the dal and simmer for about 15 min, until you can crush the dal with the back of a wooden spoon. Set aside, covered.
Heat he oil, add the mustard seeds. Sizzle for a few seconds until the seeds have popped.
Add the cumin seeds, onion, and half coriander leaves and fry, stirring, until the onion is golden.
Add the tomato, turmeric, garlic and chili, stirring well and mashing the tomato with the spices to make a paste.
Add the dal with a little of its cooking water. Stir well, heat through and add salt to taste. Garnish with the remaining fresh coriander.

CHANNA MASALA

Integrents:

1 can chick or garbanzo beans
1 onion
1 tsp chopped ginger
1 tsp cumin powder
½ chili powder
¼ tsp turmeric
½ tsp coriander powder
salt to taste
3 green chilies, finely chopped
2 curry leaves
3 tbsp vegetable oil

Method:

Heat the oil in a large, heavy-bottom pan. Add the chopped onions and fry for 5 minutes or until golden brown.
Add ginger, chilies, curry leaves, cumin, chili powder, coriander and salt, and mix together.
Stir-fry for 5 minutes.
Add chick peas (chana) and cook over medium heat for 12-15 minutes.
Then transfer to serving plates, garnish with fresh cilantro and ginger - julienne. Serve hot.

Gulab Jamun

Ingredients:

• 1 kg Khoya
• Ghee for frying
• ¼ tsp Baking powder
• 250 gms Cottage Cheese
• 300 gms All purpose flour
• Sugar Syrup made with 2 kg Sugar

Method:

1. Make a mixture of khoya, all purpose flour, cottage cheese and baking powder.
2. Kneed into dough and make small equal sized balls.
3. Fry in the ghee until brown.
4. Dip in the sugar syrup and serve hot.

Pistachio, Saffron and Cardamom Kulfi

Ingredients:

• 180 ml Cream
• 75 gms Castor Sugar
• 750 ml Evaporated milk
• 6 Cardamom pods, bruised
• ¼ tsp crushed Saffron threads
• 50 gms Shelled Pistachios, toasted, finely chopped

Method:

1. Combine milk, cream, cardamom pods and saffron in large heavy based pan and boil.
2. Simmer, uncovered, for about 10 minutes or until reduced to 3 cups, stirring often. Add sugar, stir until dissolves.
3. Cook kulfi mixture, in pan, to room temperature. Strain into a large bowl. Discard cardamom pods. Stir in nuts.
4. Divide the kulfi mixture among six moulds. Cover with foil, freeze for 3 hours or until firm. Just before serving, turn kulfi onto serving plates.
5. Accompany with fresh fruits or more toasted nuts, if desired.

Khush Rang Paneer

Ingredients:

• 50 gms Ghee
• 50 ml Cream
• 50 gms Cashewnuts
• ½ tsp Curry powder
• ½ tsp Caraway seeds
• 1 tsp Onion, julienned
• 50 gm Onions,browned
• ½ tsp Turmeric Powder
• ½ tsp Red Chilli powder
• 150 gms Onions, chopped
• 150 gms Cashewnuts, fried
• ½ tspWhite Pepper powder
• A pinch of Turmeric Powder
• 1 tsp Tomato, desseded and julienned
• 1 tsp Capsicum, deseeded & julienned
• 600 gms Cottage Cheese, cut into finger sized batons
• 100 ml Tomatoes parboiled, pureed, cooked & strained to a thick consistency


For the garnish

• 2 tsps Fresh Cream
• 2 Green Chillies, slit
• ½ tsp Ginger, chopped
• 1 tsp Coriander leaves, chopped

Method:

1. Soak cottage cheese batons in water with a little turmeric powder to colour.
2. Make a paste of fried cashewnuts with browned onions.
3. Heat ghee in pan, add caraway seeds, then add chopped onions and saute till brown. Add a pinch of turmeric, capsicum and onion julienness and saute a little.
4. Now add cashewnuts, browned onions, cashewnut paste, a little water, red chilli powder, coriander paste curry powder, white pepper powder and saute. Add tomato puree, tomato juliennes and roast a little.
5. Add cottage cheese batons and stir.
6. Finish with cream. Check and adjust the seasoning.
7. Remove into a portion bowl and garnish with chopped ginger, slit green chillies, coriander leaves and cream.

Angoori Rasmalai

Ingredients:

• 2 kg Cow milk
• 600 gms Sugar
• Dry fruits for garnishing


For Rabri:

• 2 kg Buffalo Milk

Method:

1. Boil the milk; add citric acid powder and simmer.
2. When the milk curdles, take the pan off the flame and separate the whey from the curdled residue.
3. Hang it in a muslin cloth and let it drip. Make cottage cheese from it.
4. Make small balls and dip into sugar syrup.
5. Put sugar syrup coated balls into the rabri.
6. Garnish with dry fruits.


For Rabri:

7. Heat the buffalo milk till it thickens and add sugar to it.

Pithore

Ingredients:
1 kg Curd
150 gms Ghee
400 gms Gram flour
Salt according to taste
1 tsp Ginger, chopped
½ tsp Turmeric powder
½ tsp Red Chilli powder
25 gms Ginger-Garlic paste
2-3 sprigs Coriander leaves
½ tsp Green Chillies, chopped
Method:
Add gram flour, curd, ginger-garlic paste, red chilli powder, turmeric powder, salt, chopped coriander leaves, chopped green chillies and chopped ginger in a bowl.
Add 750 ml water and mix to make a batter of pouring consistency.
Heat ghee and pour in the batter saute till it leaves the surface. The mixture should not stick to the hands.
Pour out the mixture in a geased tray and set into a uniform layer.
Let it set for 1-2 hours and then cut with a knife into 1 inch diamond shaped cubes.

Papdi Chaat

Ingredients:
½ tsp Salt
25 gm Ghee
2 tsps Green Peas
½ tsp Cumin seeds
25 gm Sweet Curd
½ tsp Chaat Masala
½ tsp Garam Masala
½ tsp Cumin powder
A pinch of Black Salt
½ tsp Ginger Chutney
100 gm Refined Flour
A pinch of Asafoetida
½ tsp Ginger, julienned
½ tsp red Chilli Powder
100 gm Potatoes, boiled
A pinch of Coriander powder
Method:
Mix the flour with ghee and salt and sufficient water to make tight dough.
To make the papdis, roll the flour into a thin sheet, cut into small roundels of 1 inch diameter and deep-fry till light brown.
Mix boiled potatoes and green peas. Put in all the powdered masala. Make a base of this mixture on a plate.
Put the roundels of deep fried papdi on top of the potato green pea mixture.
Top with some ginger chutney and yogurt and sprinkle cumin powder and ginger juliennes.
Check for seasoning and serve cold.

Christmas Cake

Ingredients:
75 gms Raisins
75 gms Sultanas
75 gms Currants
2 tsp Mixed Spice
250 ml Apple Juice
120 ml Skimmed Milk
120 ml Sunflower Oil
3 tbsp Brandy or Rum
2 tbsp Pumpkin Seeds
50 gms Cut Mixed Peel
Apricot Jam, for brushing
225 gms Self-raising Flour
25 gms toasted Hazelnuts
75 gms Baked Glace Cherries
Finely Grated Rind of 1 Lemon
2 pieces Stem Ginger in Syrup, chopped

Method:
Place the sultanas, raisins, currants, halved cherries and mixed peel in a bowl and tir in the apple juice. Cover and leave to soak overnight.
Preheat the oven to 150 degrees C/300 degrees F/Gas 2.
Lightly grease and line a 7 in (15 cm) square cake tin.
Add the bazelnuts, pumpkin seeds, ginger and lemon rind to the fruit. Stir in the milk, oil, sifted flour and spice, and the brandy or rum.
Spoon into the prepared tin and bake for 1½ hours, or until golden brown and firm to the touch. Turn out and cool on a wire rack.
Brush with sieved apricot jam and decorate with glace fruits, if desired.

Bitter Gourd with Mango curry

Ingredients:
5 Green Chillies
200 gms raw Mango
1½ tbsp Coconut Oil
300 gms Bitter Gourd
1 tsp Garlic, chopped
1 tsp Ginger, julienned
½ tsp Turmeric powder
½ tsp Red Chilli powder
½ tsp Coriander powder
100 gm Small Onions (Shallots)
1 Coconut, ground to a pasteFor the Tempering
1 tsp Coconut Oil
2 dry Red Chillies
1 sprig Curry leaves
½ tsp Mustard seeds
1 tsp Small Onions (shallots), chopped

Method:
Wash and pat-dry the bitter ground. Cut lengthwise, deseed and cut into 1-inch pieces. Slice and boil till cooked.
Peel raw mango and cut into small slices.
Heat oil, add shallots, ginger and green chillies and saute for 2-3 minutes.
Add turmeric powder, coriander powder and red chilli powder. Cook for few minutes.
Add coconut paste and a little water. Put in raw mango slices and cook till alone.
Add cooked bitter ground, season and simmer.
Temper with mustard seeds, red chillies, shallots and curry leaves. Add to the curry just before taking off the heat.
Serve with rice.