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Sanjeev Kapoor's FOOD FOOD Recipes

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Page 1: FoodFood Recipes

Created by Vishakha Madane Top

4/13/2011 Page 1 of 39

Page 2: FoodFood Recipes

Created by Vishakha Madane Top

4/13/2011 Page 2 of 39

Recipe Page No.Pot Mushroom Rice - Foodfood 3Paneer Ke Tinke - Foodfood 4Maa Chole Di Dal - Foodfood 5Melon And Mango Smoothie - Foodfood 6Dal Lucknowi - Foodfood 7Noodles And Vegetables In Coconut Sauce - Foodfood 8Papad Paneer Rolls - Foodfood 9Murgh Missi Roti - Foodfood 10Cheesy Macaroni - Foodfood 11Moong Dal Puri - Foodfood 12Tiramisu - Foodfood 13Taftan - Foodfood 14Tamatar Ki Chutney - Foodfood 15Black Grape Sherbet - Foodfood 16Virgin Pina Colada - Foodfood 17Mozzarella Pops - Foodfood 18Oodles Of Noodles - Foodfood 19Shanghai Stewed Noodles - Foodfood 20Dal Maharani - Foodfood Achari Gobhi - Foodfood 21Babycorn Satay - Foodfood 22Tandoori Subz Shaslik - Foodfood 23Kokum And Anar Slush - Foodfood 24Tiranga Paneer Tikka - Foodfood 25Bhakarwadi Chaat - Foodfood 26Strawberry Panna Cotta - Foodfood 27Dahi Papad Ki Sabzi - Foodfood 28Jal Jeera - Foodfood 29Dimer Biryani - Teenpatti - Foodfood 30Gajar Ka Murabba - Teenpatti - Foodfood 31Eggless Chocolate Brownies - Teenpatti - Foodfood 32Vegetable Sizzler With Paneer Tikki 33Masale Bhaat - Teenpatti - Foodfood 34Dry Vegetable Manchurian - Teenpatti - Foodfood 35Citrus Ice Cream - Teenpatti - Foodfood 36Burani - Foodfood 37

Chocolate Dipped Strawberries-Teenpatti-Foodfood 38

Page 3: FoodFood Recipes

Created by Vishakha Madane Top

4/13/2011 Page 3 of 39

POT MUSHROOM RICE - FOODFOOD

Mushroom flavored rice served in claypot

Preparation Time :1 hour

Cooking Time :20-25 minutes

Servings :4

INGREDIENTS

Oyster mushrooms 3-4

Fresh button mushrooms, sliced 10-12

Rice, soaked 1 cup

Star anise 1

Cornflour/ corn starch 2 tablespoons

Oil 4 tablespoons

Spring onions, chopped 2

Garlic, chopped 2-3 cloves

Ginger, grated 1 inch piece

Soy sauce 2 tablespoons

Vegetable stock 2 cups

Salt to taste

White pepper powder 1/2 teaspoon

MSG 1/4 teaspoon

Spring onions with greens, chopped 2

METHOD

Boil the rice in three cups of water with the star anise until just cooked. Drain well, transfer to a clay pot and keep warm.Soak the oyster mushrooms in hot water for fifteen minutes, drain and chop roughly. Mix the cornflour and half a cup of water. Set aside. Preheat the oven to 200ºC/400ºF. Heat the oil in a wok; add the spring onions, garlic and ginger and stir-fry for half a minute. Add the oyster mushrooms, soy sauce, button mushrooms, vegetable stock, salt white pepper powder, MSG and mix well and bring the mixture to a boil. Add the cornflour mixture to the mushrooms. Cook for a minute or until the sauce thickens, stirring continuously. Pour the sauce over the rice, add the spring onions, cover with a lid and cook in the preheated oven for twelve to fifteen minutes. Uncover the pot, stir the contents well, garnish with the spring onion greens and serve hot.

Page 4: FoodFood Recipes

Created by Vishakha Madane Top

4/13/2011 Page 4 of 39

PANEER KE TINKE - FOODFOOD

Cottage cheese and cubes of bell pepper marinated in a paste of yogurt and spices, skewered and grilled.

Preparation Time :1-2 hours

Cooking Time :15-20 minutes

Servings :4

INGREDIENTS

Cottage cheese (paneer), cut into 1 inch pieces 300 grams

Oil 3 teaspoons

Skimmed milk yogurt, drained 3/4 cup

Gram flour (besan), roasted 2 tablespoons

Salt to taste

Turmeric powder 1/2 teaspoon

Garam masala powder 1/2 teaspoon

Black peppercorns, crushed 3-4

Cumin powder, roasted 1 teaspoon

Saffron (kesar) a few strands

Dried fenugreek leaves (kasoori methi), roasted and crushed 1/2 teaspoon

Lemon juice 5 teaspoons

Coriander and mint chutney as required

Onion , cut into 1 inch pieces ,layers seperated 1 medium

Green capsicum, seeded and 1 inch piece 1 medium

Red capsicum, seeded and 1 inch piece 1 medium

Satay sticks 6

METHOD

Take hung yogurt, roasted gram flour, salt, turmeric powder, garam masala powder, crushed peppercorns, roasted cumin powder, saffron, kasuri methi, lemon juice, one tablespoon mint and coriander chutney in a deep bowl and mix well. Add the onion, green and red capsicum pieces and mix well and set aside to marinate for ten to fifteen minutes. Apply the marinade to the paneer pieces on all sides. Arrange ingredients on satay sticks in the following order: onion, paneer, green capsicum, red capsicum, onion, paneer, red capsicum and green capsicum. Prepare the remaining satay sticks similarly. Heat an electric griller or a non stick pan. Brush with oil. Place the prepared satay sticks on them and cook, turning them a few times so that they get cooked equally on all sides. Serve hot with mint and coriander chutney.

Page 5: FoodFood Recipes

Created by Vishakha Madane Top

4/13/2011 Page 5 of 39

MAA CHOLE DI DAL - FOODFOOD

Urad and chana dal cooked in spicy masala

Preparation Time :1-2 hours

Cooking Time :30-40 minutes

Servings :4

INGREDIENTS

Split green gram with skin (chilkewali moong dal), soaked 1/2 cup

Split Bengal gram (chana dal), soaked 1/2 cup

Salt to taste

Turmeric powder 1/4 teaspoon

Ginger, chopped 1 inch piece

Green chillies, chopped 3

Pure ghee 2-3 tablespoons

Butter 1 tablespoon

Cumin seeds 1 teaspoon

Onion , chopped 1

Tomato, chopped 2

Red chilli powder 1/2 teaspoon

Fresh coriander leaves, chopped 2 tablespoons

METHOD

Place the soaked dals in a pressure cooker with four cups of water, half of the ginger, half the green chillies, salt and turmeric powder. Cover with the lid and cook under pressure for eight to ten whistles or till the dals are tender. Heat the ghee and butter in a non-stick frying pan. Add the cumin seeds, remaining ginger and chillies. When the seeds begin to change colour, add the onion and sauté till the onion turns a light brown. Add the tomatoes and sauté till the tomatoes soften. Add the chilli powder and sauté till the ghee separates. Add the tempering to the dal and mix well. Place the pan with the dals on medium heat and simmer for five minutes or till the masala blends well with the dals. Serve hot.

Page 6: FoodFood Recipes

Created by Vishakha Madane Top

4/13/2011 Page 6 of 39

MELON AND MANGO SMOOTHIE - FOODFOOD

Refreshing drink of mango and melon

Preparation Time :1-2 hours

Cooking Time :15-20 minutes

Servings :4

INGREDIENTS

Ripe musk melon 1 medium

Alphonso mangoes 2

Strawberry crush 2 tablespoons

Crushed ice 1 cup

METHOD

Cut the melon into wedges, peel and remove seeds. Chop half a wedge into half-inch cubes. Chop the remaining melon into one-inch cubes. Place in a freezer for three hours.Peel the mangoes and chop one slice into half-inch cubes. Chop the remaining mango into one-inch cubes. Place in a freezer for three hours. When mango is not in season, you can use mango pulp. Place the larger cubes of melon and mango in a blender with the strawberry crush and one cup of crushed ice. Blend till smooth and frothy. If it is too thick add a little chilled water and blend. Pour into individual glasses and serve, topped with the smaller cubes of melon and mango.

Page 7: FoodFood Recipes

Created by Vishakha Madane Top

4/13/2011 Page 7 of 39

DAL LUCKNOWI - FOODFOOD

Dal delicatedly spiced and enriched with milk

Preparation Time :20 minutes

Cooking Time :30 minutes

Servings :4

INGREDIENTS

Split pigeon pea (toor dal/arhar dal), soaked 1 cup

Salt to taste

Green chillies, chopped 2

Turmeric powder 1/2 teaspoon

Oil 2 tablespoons

Asafoetida pinch

Cumin seeds 1 teaspoon

Dried red chillies, broken 4

Garlic, chopped 4 cloves

Milk 1 cup

Fresh coriander leaves, chopped 2 tablespoons

METHOD

Pressure cook the dal with salt, green chillies, turmeric powder and two cups of water till pressure is released twice (two whistles). Heat the oil in a non stick pan. Add the asafoetida, cumin seeds, red chillies and garlic and sauté till fragrant. Add to the boiling dal and mix well. Add one cup of water and milk and continue to simmer for two to three minutes. Adjust salt, garnish with fresh coriander and serve hot.

Page 8: FoodFood Recipes

Created by Vishakha Madane Top

4/13/2011 Page 8 of 39

NOODLES AND VEGETABLES IN COCONUT SAUCE -FOODFOODStir-fried noodles cooked in vegetables and coconut sauce

Preparation Time :15-20 minutes

Cooking Time :10-15 minutes

Servings :4

INGREDIENTS

Egg noodles, boiled 150 grams

Carrots, thickly sliced 2 medium

Zucchini, thickly sliced 1 medium

Broccoli, cut into florets 1/2 Head

Chinese cabbage ,thickly shredded 1/2

Coconut milk 1 cup

Oil 2 tablespoons

Lemon grass stalk, sliced 1

Red curry paste 1 tablespoon

Onion , thickly sliced 1 medium

Garlic, sliced 7-8 cloves

Vegetable stock 2 cups

White pepper powder to taste

Salt to taste

Light soy sauce 2 tablespoons

METHOD

Heat the oil in a large wok, add the lemon grass and red curry paste and stir-fry for a few seconds. Add the onion and garlic and cook over medium heat, stirring occasionally, until the onion softens. Add the carrots, zucchini, broccoli and vegetable stock and mix well. Add the noodles, Chinese cabbage, pepper powder, salt and soy sauce and stir. Add coconut milk, mix and cook and bring the mixture to a boil. Serve hot.

Recipe Tip :Add the onion and garlic and cook over medium heat, stirring occasionally, until the onion softens. Add the carrots, zucchini, broccoli and vegetable stock and mix well. Add the noodles, Chinese cabbage, pepper powder, salt and soy sauce and stir. Add coconut milk, mix and cook and bring the mixture to a boil. Serve hot.

Page 9: FoodFood Recipes

Created by Vishakha Madane Top

4/13/2011 Page 9 of 39

PAPAD PANEER ROLLS - FOODFOOD

Paneer mixture wrapped in papad

Preparation Time :10-15 minutes

Cooking Time :10-15 minutes

Servings :4

INGREDIENTS

Pepper papad 8 medium

Cottage cheese (paneer), cut into ½ inch cubes 150 grams

Ginger, chopped 1/2 inch piece

Green chilli, chopped 1-2

Salt to taste

Red chilli powder 1/2 teaspoon

Cumin powder, roasted 1/2 teaspoon

Chaat masala 1 teaspoon

Fresh coriander leaves, chopped 2 tablespoons

METHOD

Cut each papad into half. Mix together cottage cheese, ginger, green chillies, salt, red chilli powder, roasted cumin powder, chaat masala and coriander leaves. Roast the papad halves directly over an open flame or on a hot tawa and shape immediately into a cone. Arrange the cones in individual small glasses and stuff them with the cottage cheese mixture. Serve immediately.

Page 10: FoodFood Recipes

Created by Vishakha Madane Top

4/13/2011 Page 10 of 39

MURGH MISSI ROTI - FOODFOOD

Non-Vegetarian version of Punjab's most famous flatbread

Preparation Time :10-15 minutes

Cooking Time :10-15 minutes

Servings :4

INGREDIENTS

Chicken mince 1 1/2 cups

Whole wheat flour (atta) 1 cup

Gram flour (besan) 1 cup

Salt to taste

Turmeric powder 1 teaspoon

Chaat masala 1 teaspoon

Dried pomegranate seeds (anardana) 1 tablespoon

Onion , finely chopped 1 medium

Green chillies, chopped 4

Fresh coriander leaves, chopped 2 tablespoons

Egg 1

Oil 1 tablespoon + for shallow frying

METHOD

Mix the whole wheat flour, gram flour, salt, turmeric powder, chaat masala and crushed dried pomegranate seeds in a deep bowl. Add onion, green chillies, coriander leaves, minced chicken, egg, one tablespoon oil and enough water and knead into a soft dough.You do not need to rest the dough before making the rotis. Divide the dough into equal portions. Roll each ball in some flour and pat or roll out into a thick roti. Heat a tawa. Place on the hot tawa and cook over a medium heat on both sides. Drizzle some oil around the roti and when one side turns golden brown, flip it over and drizzle some more oil, cooking the other side till golden brown. Serve immediately.

Page 11: FoodFood Recipes

Created by Vishakha Madane Top

4/13/2011 Page 11 of 39

CHEESY MACARONI - FOODFOOD

Macaroni tossed in cheesy sauce

Preparation Time :5-10 minutes

Cooking Time :10-15 minutes

Servings :4

INGREDIENTS

Processed cheese, grated 1 cup

Macaroni, boiled 300 grams

Butter 6 tablespoons

Refined flour (maida) 2 tablespoons

Milk 2 cups

Salt to taste

White pepper powder to taste

Fresh bread crumbs 2 tablespoons

Black peppercorns, crushed 1/2 teaspoon

METHOD

Preheat an oven to 200ºC/400ºF. Heat two tablespoons of butter in a non stick pan. You can also use a combination of butter and olive oil. Add the flour and sauté lightly, making sure that it does not change colour. Gradually add some milk, stirring continuously, so that no lumps are formed. Add salt and white pepper powder and mix well. Add half the grated cheese and continue to stir. After adding the cheese, the sauce will thicken further, so add more milk to adjust the consistency. Add the macaroni and toss to mix. Transfer the mixture into a seven-inch square baking dish. Sprinkle breadcrumbs over the top and dot with the remaining butter. Sprinkle the remaining cheese and crushed peppercorns. Bake till the cheese melts and turns golden. Serve hot.

Page 12: FoodFood Recipes

Created by Vishakha Madane Top

4/13/2011 Page 12 of 39

MOONG DAL PURI - FOODFOOD

Puffed up balls of fried dough with a little bit of yogurt and a pickle on side

Preparation Time :30-35 minutes

Cooking Time :10-15 minutes

Servings :4

INGREDIENTS

Split green gram skinless (dhuli moong dal) , soaked 1/2 cup

Whole wheat flour (atta) 1 1/2 cups

Ginger paste 1 teaspoon

Red chilli powder 1 teaspoon

Coriander powder 1/2 teaspoon

Cumin powder 1/4 teaspoon

Garam masala powder 1/4 teaspoon

Salt to taste

Oil for deep-frying

Oil 1 tablespoon

METHOD

Drain and coarsely grind the moong dal. You can also use dhuli urad dal. Heat two tablespoons oil in a non stick pan. Add ginger paste and sauté for half a minute on medium heat. Add red chilli powder, coriander powder, cumin powder and garam masala powder and sauté for half a minute. Add salt and ground moong dal and sauté for three to four minutes. Set aside to cool. Take whole wheat flour in a deep bowl. Add salt, one tablespoon oil and sufficient water and knead into a soft dough. Cover with a damp cloth and rest the dough for fifteen minutes. Divide both the dough and the stuffing into eight portions each. Take one portion of dough in your palm, spread it slightly, place a portion of stuffing and gather in the edges and roll into a ball. Roll out into a puri of three inch diameter. Similarly make the rest of the puris. Heat sufficient oil in a kadai and deep fry the puris, one by one, till lightly browned. Drain on absorbent paper. Serve hot.

Page 13: FoodFood Recipes

Created by Vishakha Madane Top

4/13/2011 Page 13 of 39

TIRAMISU - FOODFOOD

Cake soaked in coffee and smothered with chocolate

Preparation Time :5-10 minutes

Cooking Time :10-15 minutes

Servings :4

INGREDIENTS

Chocolate sponge cake 8 inches

Mascarpone cheese 3/4 cup

Instant coffee powder 2 tablespoons + 2 teaspoons

Thick cream 1 cup

Egg yolks 3

Sugar 1/4 cup

Powdered sugar 1/2 cup

METHOD

Slice the cake horizontally into two pieces. Cut into small rounds to fit into individual bowls.Mix two tablespoons of instant coffee powder in half a cup of warm water and drizzle over the chocolate sponge pieces kept in the bowls. You can also use marsala wine or cherry brandy. Whip the egg yolks with sugar and one tablespoon of water in a double boiler, or in a heatproof bowl over a pan of simmering water, till the mixture forms thick ribbons. Set aside to cool. Whip the cream with powdered sugar till stiff and set aside. Place the Mascarpone cheese in a bowl and whisk till smooth. Add the egg custard and continue to whisk. Add the whipped cream and whisk till all the ingredients blend well. Pour this mixture over the chocolate cake in the individual bowls and level the top. Put the remaining instant coffee powder in a sieve and sprinkle over the cheese-cream mixture. Place the bowls in the refrigerator for one to one and a half hours or till set. Serve chilled.

Page 14: FoodFood Recipes

Created by Vishakha Madane Top

4/13/2011 Page 14 of 39

TAFTAN - FOODFOOD

This is an aristocratic naan with a royal pedigree. Flakier and lighter than its ubiquitous relative.

Preparation Time :1-2 hours

Cooking Time :20-30 minutes

Servings :4

INGREDIENTS

Refined flour (maida) 1 3/4 cups

Salt 1 teaspoon

Sugar 3 teaspoons

Yeast, Dissolved in water 1 tablespoon

Yogurt 2 tablespoons

Ghee 3 tablespoons

Milk 1 cup

Oil 1 tablespoon

Onion seeds (kalonji) 1 tablespoon

METHOD

Preheat the oven to 200°C/400°F. Sift the refined flour into a bowl and add salt. Add the sugar, yeast and yogurt and mix well. Add two tablespoons ghee and knead well into a smooth dough by adding milk. Set aside the dough for fermentation.Brush oil on the dough and divide it into equal portions and roll each portion into a ball. Roll out each ball of dough to a round shape that is thicker at the edges. Using only your finger tips press lightly to make groves all around. Place the taftan on a baking tray and sprinkle onion seeds on it. Cook in the preheated oven or in a hot tandoor for fifteen to twenty minutes, basting with the remaining ghee once halfway through the cooking. Serve hot.

Page 15: FoodFood Recipes

Created by Vishakha Madane Top

4/13/2011 Page 15 of 39

TAMATAR KI CHUTNEY - FOODFOOD

Delicious tangy chutney made with tomatoes and spices

Preparation Time :5-10 minutes

Cooking Time :5-10 minutes

Servings :4

INGREDIENTS

Tomatoes, finely chopped 7-8

Pure ghee 1 tablespoon

Asafoetida a pinch

Cumin seeds 1/2 teaspoon

Curry leaves 10

Turmeric powder 1/4 teaspoon

Coriander powder 1 teaspoon

Cumin powder 1/2 teaspoon

Red chilli powder 1/2 teaspoon

Salt to taste

Sugar 1 teaspoon

Green chillies, broken 2

Fresh coriander leaves, chopped 2 tablespoons

Garam masala powder 1/2 teaspoon

METHOD

Heat the ghee in a non stick pan. Add the asafoetida, cumin seeds, curry leaves, turmeric powder, coriander powder, cumin powder and red chilli powder and sauté for a minute on medium heat.Add the tomatoes and sauté for about two minutes. Add the salt, sugar, green chillies and half a cup of water and mix well. Reduce heat to low once the mixture comes to a boil and cook for ten to fifteen minutes. Add coriander leaves and garam masala powder and mix well. Serve hot.

Page 16: FoodFood Recipes

Created by Vishakha Madane Top

4/13/2011 Page 16 of 39

BLACK GRAPE SHERBET - FOODFOOD

This exotic drink of luscious black grapes tinged with earthy spices, is the perfect thirst-quencher on a hot summer's day

Preparation Time :5-10 minutes

Cooking Time :5-10 minutes

Servings :4

INGREDIENTS

Black grape juice 4 cups

Cumin seeds 3/4 teaspoon

Fennel seeds (saunf) 1 teaspoon

Carom seeds (ajwain) 1/2 teaspoon

Black salt (kala namak) 3 teaspoons

Crushed ice as required

Tamarind pulp 1 1/2 tablespoons

Mint leaves to serve

METHOD

Dry-roast the cumin seeds, fennel seeds and carom seeds and grind with black salt to a fine powder.Place the crushed ice and tamarind pulp in a mixer. Pour the grape juice and add the powdered spices. Blend all the ingredients together. Place mint leaves in individual glasses. Pour the grape sherbet in the glasses and serve chilled.

Page 17: FoodFood Recipes

Created by Vishakha Madane Top

4/13/2011 Page 17 of 39

VIRGIN PINA COLADA - FOODFOOD

Sip of this silk, smooth blend of tropical flavours transports one instantly to hot sandy beaches fringed with cool green coconut palms

Preparation Time :5-10 minutes

Cooking Time :5-10 minutes

Servings :4

INGREDIENTS

Pineapple juice 1 3/4 cup

Low fat coconut milk ,thick 8 tablespoons

Tender coconut flesh (malai), shredded 8 tablespoons

Vanilla ice cream 2 cup

Crushed ice as required

Pineapple, chopped 8 tablespoons

Tinned cherries, drained 16-20

METHOD

Blend the pineapple juice, coconut milk and coconut in a blender. Add the vanilla ice cream and ice and blend again till smooth. Put half the pineapple into individual Collins glasses and pour the mixture into the glasses. Serve immediately, decorated with the remaining pineapple and cherries.

Page 18: FoodFood Recipes

Created by Vishakha Madane Top

4/13/2011 Page 18 of 39

MOZZARELLA POPS - FOODFOOD

Mouth-melting, cheesy, delicious mozzarella pops flavoured with herbs and paprika

Preparation Time :15 minutes

Cooking Time :10-15 minutes

Servings :4

INGREDIENTS

Mozzarella cheese, cut into thick strips 400 grams

Refined flour (maida) 1/2 cup

Cornflour/ corn starch 1/2 cup

Salt to taste

Black pepper powder 1 teaspoon

Dried mixed herbs 2 teaspoons

Paprika 1 teaspoon

Brown bread crumbs 1 cup

Oil for deep-frying

METHOD

Mix the refined flour, cornflour, salt, pepper powder, mixed herbs, paprika and sufficient water in a bowl and whisk well to make a thick batter.Dip the mozzarella strips in the batter and then coat it with the bread crumbs and keep it in the refrigerator of fifteen to twenty minutes. Heat sufficient oil in a kadai. Deep fry the mozzarella strips till golden. Drain on absorbent paper and serve hot.

Recipe Tip :Chef’s tip: To make fresh bread crumbs; tear fresh brown bread slices into halves and grind in a mixer for two to three minutes.

Page 19: FoodFood Recipes

Created by Vishakha Madane Top

4/13/2011 Page 19 of 39

OODLES OF NOODLES - FOODFOOD

Noodles tossed with vegetables to make a delicious dish.

Preparation Time :12-15 minutes

Cooking Time :5-7 minutes

Servings :4

INGREDIENTS

Noodles, boiled 200 grams

Spring onions 2

French beans, blanched 4-5

Red capsicum 1 small

Yellow capsicum 1 small

Oil 1 tablespoon

Corn kernels, boiled 1/2 cup

Soy sauce 2 teaspoons

Tomato ketchup 2 tablespoons

Sweet chilli sauce 2 teaspoons

Salt to taste

Spring onion greens 2 stalks

Bean sprouts 1/4 cup

METHOD

Diagonally slice spring onions and French beans. Cut the red and yellow capsicums into strips. Heat oil in a non-stick pan, add spring onions and sauté for a minute. Add French beans and sauté for a minute on high heat. Add corn kernels, boiled noodles, red and yellow capsicums, soy sauce, tomato ketchup, sweet chilli sauce and salt. Toss and mix. Chop spring onion greens and add along with bean sprouts. Toss and mix well. Serve hot.

Page 20: FoodFood Recipes

Created by Vishakha Madane Top

4/13/2011 Page 20 of 39

SHANGHAI STEWED NOODLES - FOODFOOD

Perfect meal in a bowl, crunchy vegetables served as a counterpoint to the soupy soft noodles.

Preparation Time :10-15 minutes

Cooking Time :10-15 minutes

Servings :4

INGREDIENTS

Noodles 200 grams

Vegetable stock 5 cups

Oil 1 tablespoon

Onion , sliced 1 medium

Garlic, crushed 6-8 cloves

Spring onions with greens, sliced 1

Fresh button mushrooms, sliced 2

Carrot, halved and sliced 1/2 medium

Green capsicum, cut into 1 inch pieces 1/2 medium

Salt to taste

White pepper powder 1/2 teaspoon

Cabbage, cut into 1 inch pieces 1/4 small

Cornflour/ corn starch 1 1/2 tablespoon

Chilli oil 2 tablespoons

METHOD

Place the noodles in a deep non stick pan, add the vegetable stock and bring to a boil. Cook over a high heat for two minutes. Lower heat and simmer for four to five minutes, or until the noodles are almost cooked. Strain the noodles and reserve the stock.Heat the oil in a non stick wok; add the onion, garlic, spring onion with greens, mushrooms, carrot and capsicum and stir-fry for a few minutes. Add salt, pepper powder and cabbage and toss. Add the noodles to the vegetables. Stir fry for a minute and add the reserved vegetable stock. Stir well. Mix the cornflour with half a cup of water. Stir the cornflour mixture into the noodles. Cook, stirring frequently, over moderate heat for a couple of minutes or until the sauce thickens. Drizzle the chilli oil and serve hot.

Page 21: FoodFood Recipes

Created by Vishakha Madane Top

4/13/2011 Page 21 of 39

DAL MAHARANI - FOODFOOD

Urad dal and rajma preparation enriched with fresh cream.

Preparation Time :8-10 hours

Cooking Time :40-60 minutes

Servings :4

INGREDIENTS

Whole black gram (sabut urad), soaked overnight 1/2 cup

Red kidney beans (rajma), soaked overnight 2 tablespoons

Salt to taste

Onions 2 medium

Garlic 10 large cloves

Ginger 1 1/2 inch piece

Pure ghee 1 tablespoon

Butter 2 tablespoons

Cumin seeds 1 teaspoon

Tomato 1 medium

Red chilli powder 1 teaspoon

Garam masala powder 1 teaspoon

Cream 1/4 cup + for garnishing

Fresh coriander leaves 1 sprig

METHOD

Pressure-cook urad dal and rajma in about 4-5 cups of water with a little salt till 8 whistles are given out. Drain and reserve the cooking liquid. Chop onions and garlic. Cut the ginger into thin strips. Heat ghee and butter in a deep non-stick pan. Add cumin seeds and sauté for a few seconds. Add onions, garlic and ginger. Sauté for 2 minutes or till lightly browned. Puree tomatoes. Add red chilli powder and tomato puree to the onions. Mix well and cook till fat separates. Add cooked dals and 1½ cups of cooking liquid. Mix well. Add garam masala powder. Mix well and cook on low heat for 15-20 minutes, stirring frequently. Add cream and stir to mix. Serve hot garnished with a swirl of cream and a coriander sprig.

Page 22: FoodFood Recipes

Created by Vishakha Madane Top

4/13/2011 Page 22 of 39

ACHARI GOBHI - FOODFOOD

Spicy cauliflower dish cooked in achari masala

Preparation Time :10-15 minutes

Cooking Time :10-15 minutes

Servings :4

INGREDIENTS

Cauliflower 1 medium

Onion 1 medium

Mustard oil, filtered 1 1/2 tablespoons

Mustard seeds 1/2 teaspoon

Cumin seeds 1/2 teaspoon

Fenugreek seeds (methi dana) 1/4 teaspoon

Fennel seeds (saunf) 1/2 teaspoon

Cumin seeds, crushed 1 teaspoon

Onion seeds (kalonji) 1/4 teaspoon

Asafoetida 1/4 teaspoon

Turmeric powder 1/2 teaspoon

Salt to taste

Green chillies 3

Ginger paste 1 teaspoon

Garlic paste 1 teaspoon

Yogurt 3/4 cup

Fresh coriander leaves 1-2 sprigs

METHOD

Chop onions. Heat mustard oil in a non-stick pan up to its smoking point. Cool slightly. Meanwhile, separate the cauliflower into big florets. Heat oil again, add mustard seeds, cumin seeds, fenugreek seeds, fennel seeds, crushed cumin seeds, onion seeds and asafoetida and sauté till the seeds splutter. Add onion and sauté till translucent. Add cauliflower florets, turmeric powder and salt. Chop green chillies and add. Sprinkle some water and toss to mix well. Cover and cook on medium heat for a minute. Add ginger paste, garlic paste and yogurt. Mix well. Cover and cook till the cauliflower is done. Serve hot, garnished with coriander sprigs.

Page 23: FoodFood Recipes

Created by Vishakha Madane Top

4/13/2011 Page 23 of 39

BABYCORN SATAY - FOODFOOD

Peanuts crushed into a thick sauce and served with barbecued babycorn

Preparation Time :15 - 20 minutes

Cooking Time :10-15 minutes

Servings :4

INGREDIENTS

Babycorns, blanched 12

Oil 2 tablespoons

Onion , quartered and layers separated 1 medium

Cucumber, cut into 1 inch cubes 1 medium

For marinade

Garlic paste 1 teaspoon

Ginger paste 1 teaspoon

Brown sugar 1 teaspoon

Salt to taste

Soy sauce 1 tablespoon

Honey 1/2 teaspoon

Lemon juice 1 teaspoon

FOR PEANUT SAUCE

Peanut paste 6 tablespoons

Oil 1 tablespoon

Onion , chopped 1 small

Garlic, chopped 4 cloves

Ginger, chopped 1/2 inch piece

Soy sauce 1/2 tablespoon

Brown sugar 1 teaspoon

Honey 1 tablespoon

Lemon juice 1 tablespoon

Fresh red chilli, seeded and chopped 1

Salt to taste

METHOD

To make the marinade, mix together the garlic paste, ginger paste, brown sugar, salt, soy sauce, honey and lemon juice in a bowl. Add the babycorn and set aside to marinate for fifteen minutes.For the peanut sauce, heat the oil in a non stick pan; add the onion and sauté for two minutes. Add the garlic and ginger and continue to sauté for half a minute. Add the peanut paste, soy sauce, four tablespoons of water, brown sugar, honey, some of the excess marinade, lemon juice, fresh red chilli and salt. Stir to mix. To make the satay, heat the oil in non stick grill pan. Thread the marinated babycorns onto the satay sticks and place on the grill pan. Pour remaining of the excess marinade over the babycorns. Turn the satay sticks to cook the babycorns evenly. Thread the onion and cucumber pieces on toothpicks for garnishing. Serve the babycorn satay with the sauce and vegetable sticks.

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4/13/2011 Page 24 of 39

TANDOORI SUBZ SHASLIK - FOODFOOD

A pairing of sweet pineapple with piquant capsicum cooked on grill

Preparation Time :5-10 minutes

Cooking Time :10-15 minutes

Servings :4

INGREDIENTS

Onions 2 medium

Tomatoes, seeded 2 medium

Green capsicums 2 medium

Pineapples, sliced 200 grams

Red chilli powder 2 teaspoons

Chaat masala, for sprinkling 1 teaspoon

Salt to taste

Garam masala powder 2 teaspoons

Dried fenugreek leaves (kasoori methi), powdered 1 1/2 teaspoons

Vinegar 2 tablespoons

Oil 1 tablespoons

Satay sticks

METHOD

Soak the satay sticks in water. Cut onions into quarters and separate the layers. Cut tomatoes, capsicums and pineapple slices into 1½ inch pieces. Put all the vegetables and fruit in a large bowl. Add red chilli powder, chaat masala, salt, garam masala powder, kasoori methi and vinegar and mix well. Heat oil in a non stick grill pan. Thread the capsicums, tomatoes, pineapple and onions one after the other onto satay sticks and arrange them on the grill pan. Cook on medium heat, turning a few times so that the vegetables are cooked evenly from all sides. Serve hot sprinkled with chaat masala.

Page 25: FoodFood Recipes

Created by Vishakha Madane Top

4/13/2011 Page 25 of 39

KOKUM AND ANAR SLUSH - FOODFOOD

Icy sour-sweet deep magenta concoction, sprinkled with ruby red pomegranates

Preparation Time :5-10 minutes

Servings :4

INGREDIENTS

Kokum syrup 1 1/3 cups

Pomegranate Kernels (anar) 4 tablespoons

Sugar 8 tablespoons

Black salt (kala namak) 2 teaspoons

Roasted cumin powder 2 teaspoons

Crushed ice 4 cups

METHOD

Blend together kokum sherbet, pomegranate kernels, sugar, black salt and roasted cumin powder for 2 minutes.Add crushed ice and blend again until slushy. Pour into individual glasses and serve chilled.

Page 26: FoodFood Recipes

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4/13/2011 Page 26 of 39

TIRANGA PANEER TIKKA - FOODFOOD

Spicy paneer tikkas layered in tricolour

Preparation Time :20-30 minutes

Cooking Time :10-15 minutes

Servings :4

INGREDIENTS

Cottage cheese (paneer) 450 grams

Salt to taste

Red chilli powder 1/2 teaspoon

Gram flour (besan) 2 tablespoons

Yogurt 1 cup

Garlic paste 1/2 tablespoon

Ginger paste 1/2 tablespoon

Fresh coriander leaves 4-5 sprigs

Lemon juice 1 1/2 tablespoons

Green mint and coriander chutney 4 tablespoons

Oil 1 tablespoon

Butter, melted for basting

METHOD

Grate 100 grams of paneer and cut the rest into 1½ inch cubes. Slice each cube into three layers without cutting through. Mix grated paneer, salt and red chilli powder in a bowl. Whisk together besan, yogurt, salt, garlic paste and ginger paste in a bowl till smooth. Chop the coriander leaves, add and mix well. Add lemon juice and mix well. Spread grated paneer stuffing on the bottom layer and mint and coriander chutney on the upper layer of each paneer cube. Heat oil in a non-stick pan. Coat the paneer cubes with the besan mixture and place them on the pan in batches of 3-4. Cook, turning them once in a while, till all the 6 sides are evenly done. Serve hot basted with butter.

Page 27: FoodFood Recipes

Created by Vishakha Madane Top

4/13/2011 Page 27 of 39

BHAKARWADI CHAAT - FOODFOOD

Bite sized rolls stuffed with tasty filling, topped with chilled yoghurt and sweet and spicy chutneys.

Preparation Time :20-30 minutes

Cooking Time :5-10 minutes

Servings :4

INGREDIENTS

Mini Bhakarwadi, for garnish 1 cup + for garnishing

Onion 1 large

Potatoes, boiled 2 medium

Yogurt, Whisked and chilled 1 cup

Salt to taste

Bean sprouts 1/2 cup

Green chutney 5 tablespoons

Sweet tamarind chutney 3 tablespoons

Chaat masala 1 teaspoon

Roasted cumin powder 1 teaspoon

Red chilli powder 1/4 teaspoon

Nylon sev 1/4 cup

METHOD

Finely chop onion. Take bhakarwadi in a large bowl. Cut boiled potato into small cubes and add. Add ½ cup chilled yogurt and salt and mix well. Transfer bhakarwadi mixture into a serving dish. Sprinkle ¼ cup bean sprouts and onions. Drizzle 2½ tbsps green chutney and 1½ tbsps tamarind chutney and remaining yogurt. Sprinkle chaat masala, roasted cumin powder and red chilli powder. Drizzle remaining tamarind chutney and green chutney. Sprinkle remaining bean sprouts and nylon sev. Serve immediately, garnished with some bhakarwadis.

Page 28: FoodFood Recipes

Created by Vishakha Madane Top

4/13/2011 Page 28 of 39

STRAWBERRY PANNA COTTA - FOODFOOD

Whipped cream dessert decorated with few slices of fresh strawberries

Preparation Time :2-3 hours

Cooking Time :20-30 minutes

Servings :4

INGREDIENTS

Strawberry crush 1/2 cup

Fresh strawberries, chopped 3

Cream 2 cups

Milk 1 cup

Sugar 1/4 cup

Unflavoured gelatine 1 tablespoon

METHOD

Boil the cream and milk with sugar in a deep non stick pan. Set aside to cool down to room temperature.Mix the gelatine in four tablespoons of hot water and stir it into the milk. Transfer the cream-milk mixture into a bowl, add the strawberry crush and mix well. Put the chopped strawberries into eight ramekins or moulds and pour the milk-cream mixture into it. Place them in a refrigerator for three to four hours to set. Serve chilled.

Page 29: FoodFood Recipes

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4/13/2011 Page 29 of 39

DAHI PAPAD KI SABZI - FOODFOOD

Moong papads cooked in a spicy yogurt gravy make a delicious curry

Preparation Time :10-15 minutes

Cooking Time :20-30 minutes

Servings :4

INGREDIENTS

Skimmed milk yogurt 1 1/2 cups

Bikaneri moong papads 2

Gram flour (besan) 3/4 tablespoon

Salt to taste

Turmeric powder 1/2 teaspoon

Red chilli powder 3/4 teaspoon

Oil 1 1/2 tablespoons

Cumin seeds 1 teaspoon

Asafoetida 1/2 teaspoon

Dried red chillies, broken 2

Coriander powder 1 1/2 teaspoons

Ginger, chopped 1 teaspoon

Boondi 1/4 cup

Garam masala powder 1/2 teaspoon

Fresh coriander leaves, chopped 1 tablespoon

METHOD

In a large bowl, combine the yogurt, gram flour, salt, turmeric powder and red chilli powder. Add two cups of water and blend well. Strain and set aside.Heat the oil in a non stick kadai. Add the cumin seeds, asafoetida and red chillies. When the seeds change colour, add the coriander powder and sauté for one minute. Add the ginger and sauté for another minute. Add the yogurt mixture and adjust the seasoning. Stir continuously till it boils. Reduce heat and let it simmer for two minutes. Add water if required. Heat a non-stick tawa and roast the papad on both sides. Roughly break into two inch pieces. Add the papad and boondi into the simmering yogurt mixture. Boil for two to three minutes and add the garam masala powder. Remove from heat and garnish with coriander leaves. Serve hot.

Page 30: FoodFood Recipes

Created by Vishakha Madane Top

4/13/2011 Page 30 of 39

JAL JEERA - FOODFOOD

Cumin seeds and amchur give this drink a lovely tangy flavour – an ideal appetizer

Preparation Time :10-15 minutes

Servings :4

INGREDIENTS

Cumin seeds, roasted 2 tablespoons

Black salt (kala namak) 1 teaspoon

Amchur powder 1 tablespoon

Fresh mint leaves 2 tablespoons

Fresh coriander leaves 1/2 teaspoon

Lemon juice 2 tablespoons

Ice cubes as required

Soda 1/2 litre

Lemon slices for garnishing

METHOD

Pound the cumin seeds, black salt and amchur in a mortar with pestle.Grind the mint leaves and coriander leaves with sufficient water into a smooth paste. Add the lemon juice and pounded masala and mix well. Put ice cubes in two tall glasses. Divide the concentrate equally and top up with soda. Mix well. Serve immediately, garnished with a slice of lemon.

Page 31: FoodFood Recipes

Created by Vishakha Madane Top

4/13/2011 Page 31 of 39

DIMER BIRYANI - TEENPATTI - FOODFOOD

Rich rice non vegetarian preparation from cuisine of Hyderabad

Servings :4

INGREDIENTS

Hard boiled eggs, peeled 6

Basmati rice, soaked and drained 1 1/2 cups

Ghee 3 tablespoons

Cloves 6-7

Green cardamoms 6-7

Cinnamon 2 small stick

Onions 2 medium

Potatoes, boiled and peeled 2 medium

Turmeric powder 1/4 teaspoon

Red chilli powder 1/4 teaspoon

Salt to taste

Tomatoes 2 medium

Ginger-garlic paste 1 1/2 tablespoons

Green chillies 4

Yogurt 4 tablespoons

Coconut milk 1/2 cup

Deep fried onions 3/4 cup

Fresh mint leaves +a sprig for garnish 1/4 cup

METHOD

Heat 1½ tbsps ghee in a non-stick pan. Add cloves, green cardamoms and cinnamon and sauté on medium heat. Cut onions into cubes and add. Sauté on medium heat. Cut potato into big cubes and set aside. Heat 1½ tbsps ghee in a non stick kadai. Add turmeric powder, red chilli powder and hard boiled eggs. Toss lightly, add salt. Cover and cook on low heat. Cut tomatoes into cubes. Add ginger-garlic paste to the onions and sauté for ½ minute. Add tomatoes and salt and let them cook. When the eggs are lightly browned remove them into a bowl. Add potatoes to the kadai and cover and cook till lightly browned. Add whole green chillies to the onion-tomato mixture and mix. Add rice, yogurt, coconut milk and mix. Add ½ cup fried onions and mint leaves and mix. Halve eggs horizontally and add. Add potatoes, 2¾ cups water and mix gently and let it boil on high heat. Cover, reduce heat and cook till the rice is cooked. Serve hot garnished with the remaining fried onions and a mint sprig.

Page 32: FoodFood Recipes

Created by Vishakha Madane Top

4/13/2011 Page 32 of 39

GAJAR KA MURABBA - TEENPATTI - FOODFOOD

Pickled sweetened carrots enriched with saffron

Preparation Time :30 minutes

Cooking Time :10-15 minutes

Servings :4

INGREDIENTS

Carrots 1 kilogram

Sugar 1 kilogram

Lemon juice 2 tablespoons

Saffron (kesar) pinch

Green cardamom seeds, crushed 1 teaspoon

METHOD

Cut carrots into 1 inch fingers, halve them and remove the white core. Place them in a deep non-stick pan, add enough water to cover them and cook.Cook sugar with 2 cups water in another deep non-stick pan to make a syrup. Add lemon juice and when the scrum rises to the top, remove and discard. Cook the syrup till it reaches one-thread consistency. Strain the carrots when they are half cooked. (You can use the cooking liquour in soups etc.) Add carrots to the syrup and cook on medium heat. Add saffron, crushed cardamom seeds and cook till carrot is soft. Cool and store in sterilised jar.

Page 33: FoodFood Recipes

Created by Vishakha Madane Top

4/13/2011 Page 33 of 39

EGGLESS CHOCOLATE BROWNIES - TEENPATTI -FOODFOODAn eggless version of the classical chocolate brownie.

Preparation Time :15-20 minutes

Cooking Time :25-30 minutes

Servings :4

INGREDIENTS

Dark chocolate, grated 100 grams

Butter 130 grams

Castor sugar (caster sugar) 1 cup

Vanilla essence 1 teaspoon

Refined flour (maida) 1 1/3 cups

Baking powder 2 teaspoons

Milk 1/2 cup

Walnut kernels, chopped 1/2 cup

METHOD

F. Heat sufficient water in a deep non-stick pan. Place the chocolate in a bowl, add butter and place the bowl over the hot water in the pan and let the chocolate melt. Remove the bowl from the pan, add sugar and mix well. Add vanilla essence and mix. Sift refined flourC/ 350 Preheat oven to 180 and baking powder into the bowl and mix. Add the milk, little by little, mixing continuously. Add walnuts and mix. Pour the batter into a silicon cake mould and place it in the preheated oven. Bake for 25-30 minutes. Cool, cut into slices and serve. (You can also glaze it with a little melted chocolate if you so wish.)

Page 34: FoodFood Recipes

Created by Vishakha Madane Top

4/13/2011 Page 34 of 39

VEGETABLE SIZZLER WITH PANEER TIKKI

Paneer tikki served with vegetables on a sizzler plate, topped with spicy sauce with hint of honey.

Cooking Time :12- 15 minutes

Servings :4

INGREDIENTS

Cottage cheese (paneer) 150 grams

Butter 4 tablespoons

Onion 1 small

Button mushrooms 2 medium

Corn kernels 1/2 cup

White sauce 1/2 cup

Salt to taste

Black pepper powder 1/2 teaspoon

Potato, mashed 1/2 tablespoon

Fresh coriander leaves, chopped 1 tablespoon

Oil to fry

Garlic, finely chopped 3-4 cloves

Tomato concasse 1 cup

Whole dry red chillies, crushed 1 teaspoon

Honey 1 teaspoon

Green capsicum, cut into batons 1 small

Broccoli, separated into florets 4-5 florets

Zucchini, cut into batons 1/2 medium

Red capsicum, cut into batons 1/2 medium

Carrot, cut into batons 1 medium

Lettuce 3-4 leaves

Red cabbage, shredded 1/2 cup

METHOD

Heat one tablespoon of butter in a pan, add onion, mushrooms, American corn and stir. Cook for a minute. Put the sizzler plate for heating. Add white sauce to vegetables. Add paneer and cook for a minute. Season with salt and pepper powder. Remove from heat. Put in a bowl and add mashed potatoes and mix properly. Add chopped coriander leaves and mix. Shape into tikkis. Heat a pan and shallow fry till crisp and golden brown on both sides. Remove and set aside. Heat another tablespoon of butter in another pan. Add garlic and tomato concasse. Stir and add some water, salt and crushed red chillies. Cook for a minute. Add honey and remove from heat. In another pan heat another tablespoon of butter. Add broccoli, carrot, zucchini and capsicums and sauté for a minute. Take the hot sizzler plate. Place it over the base. Put remaining butter on the plate. Arrange lettuce leaves and red cabbage. Keep the paneer tikki in the centre, with sautéed vegetables on the side. Pour the sauce on it. Sprinkle herbs on top.

Page 35: FoodFood Recipes

Created by Vishakha Madane Top

4/13/2011 Page 35 of 39

MASALE BHAAT - TEENPATTI - FOODFOOD

A Maharshtrian rice preparation. Rice cooked with assortedvegetables

Preparation Time :30 minutes

Cooking Time :25-30 minutes

Servings :4

INGREDIENTS

Basmati rice, soaked 1 1/2 cup

Small brinjals 3-4 small

Tendli 15-20

Coriander seeds 2 teaspoons

Cumin seeds 2 teaspoons

Dry coconut (khopra), grated 1/2 cup

dry red chilies 4-5

Oil 2 tablespoons

Bay leaf 2

Green cardamoms 5-6

Cloves 7-8

Turmeric powder 1 teaspoon

Salt to taste

Goda masala 1 teaspoon

Cashewnuts , fried 12

Scraped coconut 2 tablespoons

Fresh coriander leaves, chopped 2 tablespoons

METHOD

Quarter the brinjals lengthways and keep them dipped in salted water. Quarter the tendlis lengthways.Heat a non-stick pan. Add coriander seeds and cumin seeds and dry roast till fragrant. Transfer them into a mixer jar. Add dried coconut to the pan and roast till it is lightly browned. Transfer this into the mixer jar. Add red chillies and a little water and grind to a paste. Heat oil in a deep non-stick pan. Add bay leaves, green cardamoms and cloves and sauté for ½ minute. Add brinjals, tendlis and turmeric powder and mix well. Add the ground paste and sauté for 2-3 minutes. Add rice and mix lightly. Add 3 cups hot water and salt and mix. Add goda masala and mix. Add half the fried cashewnuts. Cover and cook till the rice is done. Serve garnished with scraped coconut, coriander leaves and the remaining fried cashewnuts.

Page 36: FoodFood Recipes

Created by Vishakha Madane Top

4/13/2011 Page 36 of 39

DRY VEGETABLE MANCHURIAN - TEENPATTI -FOODFOODDeep fried vegetable balls tossed in soy and chilli sauce

Preparation Time :10-15 minutes

Cooking Time :10-15 minutes

Servings :4

INGREDIENTS

Cabbage, grated 1 medium

Cauliflower, grated 1/4 small

Carrot, grated 1 medium

Green chillies, finely chopped 3

Garlic, finely chopped 15 cloves

Ginger, finely chopped 1 1/2 inch piece

Salt to taste

Refined flour (maida) 1/4 cup

Dark soy sauce 4 teaspoons

Oil 1 tablespoon + to deep fry

Celery, chopped 2 inch stalk

Cornflour/ corn starch 1 teaspoon

Vegetable stock 1 cup

Black pepper powder 1/2 teaspoon

Vinegar 1 teaspoon

Sugar 1/2 teaspoon

Spring onion greens, finely chopped 2 stalks

METHOD

Heat sufficient oil in a kadai. Mix together cabbage, carrot, cauliflower, ⅓ of the green chillies, ⅓ of the garlic, ⅔ of the ginger, salt, refined flour and 2 tsps soy sauce well. Shape into small balls, roll in cornflour and deep fry till golden and crisp. Meanwhile heat 1 tbsp oil in a non-stick pan. Add remaining ginger, garlic and green chillies, celery, remaining soy sauce and sauté. Dissolve cornflour in 2 tbsps water. Add vegetable stock to the pan and simmer for 1-2 minutes. Add cornflour mixture, pepper powder, vinegar and sugar and mix well. Drain the vegetable balls and add to the sauce. Mix well. Switch off the heat. Add half the spring onion greens and mix. Transfer into a serving dish and serve hot garnished with remaining spring onion greens.

Page 37: FoodFood Recipes

Created by Vishakha Madane Top

4/13/2011 Page 37 of 39

CITRUS ICE CREAM - TEENPATTI - FOODFOOD

Citrus fruit juices churned into a chilled ice cream ideal for a summer

Preparation Time :10-15 minutes

Cooking Time :20-30 minutes

Servings :4

INGREDIENTS

Vanilla ice cream 750 grams

Hung yogurt 1/2 cup

Lemon zest, grated 1/4 teaspoon

LEMON SQUASH 2 tablespoons

Lemon juice 1 teaspoon

Edible lemon yellow colour

METHOD

Blend together hung yogurt and lemon zest. Add lemon squash, lemon juice and vanilla ice cream and blend again. Add 2-3 drops of edible lemon yellow colour and blend once more. Take a plastic container with a tight fitting lid. Pour the mixture into it, level out the surface, close lid and keep it in the freezer till set. Serve in scoops.

Page 38: FoodFood Recipes

Created by Vishakha Madane Top

4/13/2011 Page 38 of 39

BURANI - FOODFOOD

Spicy yogurt based raita

Preparation Time :10-15 minutes

Servings :4

INGREDIENTS

Yogurt 2 cups

Garlic, ground 20-25 cloves

Black salt (kala namak) 1 teaspoon

Salt to taste

Red chilli powder 1/2 teaspoon

Milk 1/4 cup

METHOD

Whisk together garlic, black salt, salt, chilli powder and yogurt in a deep bowl till well blended.Add the milk and mix. Spread a muslin cloth over another deep bowl, pour the raita over the cloth, gather the edges and squeeze to get a smooth raita. Chill and serve with biryani.

Page 39: FoodFood Recipes

Created by Vishakha Madane Top

4/13/2011 Page 39 of 39

CHOCOLATE DIPPED STRAWBERRIES-TEENPATTI-FOODFOODSrawberries dipped in chocolate sauce

Preparation Time :5-10 minutes

Cooking Time :10-15 minutes

Servings :4

INGREDIENTS

Strawberries 16-20

Dark chocolate, grated 1 cup

White chocolate, grated 1 cup

METHOD

Heat sufficient water in 2 deep non-stick pans. Put dark chocolate in a glass bowl and keep over one pan and the white chocolate in another glass bowl and keep over the second pan. Let them melt, stirring continuously. When they have melted take them off the pan and whisk till smooth. Keep a silicon sheet on a tray. Hold a few strawberries at the top, dip in dark chocolate and hold upside down for 5 seconds and then keep on the silicon sheet. Similarly dip a few strawberries in white chocolate, hold upside down for 5 seconds and then keep on the silicon sheet. Take 2 small square pieces of butter paper and shape into 2 icing cones. Put some melted dark chocolate in one and some melted white chocolate in the other. Fold the open ends of the cones and squeeze out thin lines on the strawberries – dark chocolate lines on strawberries dipped in white chocolate and white chocolate lines on strawberries dipped in dark chocolate. Chill and serve.