CHESTNUT AND CHOCOLATE ICECREAM

INGREDIENTS:
CHESTNUT ICECREAM:
3 eggs
1 tablespoon sugar
250g chestnut spread
300ml whipped cream

CHOCOLATE ICECREAM:
185g dark cooking chocolate
2 eggs
2 tablespoon sugar
300ml whipped cream

RASPBERRY SAUCE:
375g frozen or fresh raspberries
1/4 cup sugar

METHOD:
Beat eggs and sugar in small bowl of electric mixer until thick and creamy.
Add chestnut spread, beat until well combined.
Fold whipped cream into chestnut mixture.
Pour mixture into cake tin and freeze.
When frozen, break up mixture with folk, place in bowl of electric mixer and beat until smooth.
Line base and sides of loaf tin with aluminum foil to come 5cm over edge of tin.
Pour half the chestnut icecream over base of tin , freeze.
Return remaining icecream to cake tin, freeze.
When chestnut layer in the loaf tin is firm , pour half the Chocolate icecream on top of the chestnut layer and freeze.
Repeat layers and freeze.
Serve with raspberry sauce.

CHOCOLATE ICECREAM:
Melt chocolate over hot water, cool.
Beat eggs and sugar until thick and creamy, add chocolate and beat until combined.
Fold whipped cream into chocolate mixture.
Pour mixture into cake tin and freeze.
When frozen, break up mixture with folk and beat on mixer until smooth.

RASPBERRY SAUCE:
Thaw berries, combine with sugar.
Push mixture through sieve, discard seeds.
Refrigerate sauce until required.

APRICOT ICECREAM

INGREDIENTS:
250g dried apricots
5cm piece lemon rind
1 tablespoon lemon juice
4 egg yolks
2/3 cup caster sugar
2 x 300ml thickened cream

METHOD:
Place apricots and lemon rind in pan, cover with cold water, bring to boil, simmer covered 15 minutes or until tender, drain, discard lemon rind.
Make apricot puree in food processor or push through sieve, add lemon juice.
Combine egg yolks and sugar in bowl, beat until thick.
Warm cream in pan, whisk in egg mixture, whisk constantly over heat until slightly thickened, do not boil.
Remove from heat, fold in apricot puree.
Pour mixture into loaf tin, cover with aluminum foil, freeze, when partly frozen, beat well with mixer, then refreeze.

(Remember to keep icecream covered while freezing to help prevent crystals forming.)

LEMON SORBET

INGREDIENTS:
1/2 cup sugar
1/2 cup water
1/2 cup lemon juice
1 egg white

METHOD:
Combine water and sugar in small pan, stir over heat until sugar is dissolved, bring to boil, reduce heat, simmer uncovered 10 minutes, cool.
Combine lemon juice and sugar syrup, pour into shallow tray, freeze until firm.
Place mixture in chilled bowl, beat until smooth with wooden spoon.
Fold in stiffly beaten egg white, return to tray, freeze until firm.

(keep sorbet covered while in the freezer)

MINTED ICECREAM

INGREDIENTS:
1/3 cup sugar
1/2 cup water
1 cup fresh mint leaves
1 tablespoon lemon juice
2 egg yolks
1/4 cup sugar, extra
300ml jar thickened cream

METHOD:
Place sugar and water in pan, stir over low heat until sugar is dissolved.
Bring to boil, boil rapidly 1 minute.
Remove from heat, add chopped mint leaves, stand 20 minutes.
Strain leaves pressing firmly to extract juices, discard leaves.
Add lemon juice to syrup, mix well.
Combine egg yolks and extra sugar in pan, stir over low heat until slightly thickened, do not boil, cool.
Beat cream until soft peaks form, gently fold in cold egg yolk mixture and syrup.
Pour into mold or loaf tin, cover with aluminum foil, freeze overnight or until set

(Remember to keep icecream covered while freezing to help prevent crystals forming.)

TWO-BERRY ICECREAM

INGREDIENTS:
250g frozen or fresh raspberries
250g frozen or fresh strawberries
4 egg yolks
1 cup sugar
2 x 300ml jar thickened cream
1 tablespoon lemon juice

METHOD:
Thaw berries to room temperature.
Push berries through sieve, discard seeds.
Beat half the egg yolks and half the sugar in small basin of electric mixer until thick and creamy.
Heat half the cream in pan to just below boiling point, add egg yolk mixture to pan , whisk over low heat until thickened. Do not boil. Remove from heat, cool slightly, add raspberry puree.
Pour mixture into 1 liter mold, cover with aluminum foil, freeze.
Push strawberries through sieve, discard seeds.
Beat remaining egg yolks and sugar until thick and creamy, as above.
Heat remaining cream in pan to just below boiling point, add egg yolk mixture to pan , whisk over low heat until thickened. Do not boil. Remove from heat, cool few minutes, stir in lemon juice and strawberry puree.
Pour mixture over frozen raspberry mixture, cover with foil, freeze.
Turn on to plate, decorate with strawberries if desired.

Remember to keep them covered while freezing to help prevent crystals forming.

WALNUT COFFEE CAKE

INGREDIENTS:
125g butter
125g walnuts
1 teaspoon vanilla
3/4 cup caster sugar
1 egg
1/2 cup sour cream
3/4 cup plain flour
2 tablespoons self-raising flour
1 tablespoon caster sugar, extra
1/2 teaspoon cinnamon

METHOD:
Beat butter, vanilla, sugar and egg until light and fluffy, stir in sour cream, then sifted flours in two batches.
Spread half the mixture over base of loaf tin (base measures 9cm x 22cm) which has base lined with greased greaseproof paper, sprinkle evenly with half the combined chopped walnuts, extra sugar and cinnamon.
Spread remaining cake mixture on top, sprinkle with remaining walnut mixture.
Bake in moderate hot oven 45 minutes.
Stand few minutes before turning onto wire rack to cool.

PRAWN TEMPURA WITH CHILLI GARLIC SAUCE ( in my style)

INGREDIENTS:
1kg uncooked king prawns
1 cup plain flour
1 teaspoon baking soda
2 tablespoons soya sauce
2 egg
salt and pepper as taste
oil for deep frying
cold water as required

CHILLI GARLIC SAUCE:
5 tablespoons chilli garlic sauce
2 teaspoons lemon juice
1 pinch oregano
2 pinches thyme
1 pinch dried rosemary leaves
1 pinch ajinomoto (chinese salt)

METHOD:
Shell and devein prawns, leaving tails intact.
Combine prawns and soya sauce in bowl. Stand 10 minutes.
Combine plain flour, baking soda, eggs, salt, pepper and cold water, mix well and make a smooth batter. Allow batter to stand for few minutes.
Heat oil in a wok.
Dip prawns into the mixture until coated then deep fry in very hot oil until lightly golden.
Put onto kitchen towels to drain excess oil then serve with chilli garlic sauce.

CHILLI GARLIC SAUCE:
Combine all ingredients in bowl, mix well.

TOMATO AND CHEESE PATTIES

INGREDIENTS:
1kg old potatoes
15g butter
2 tablespoon chopped parsley
salt, pepper as taste
4 small tomatoes
1 tablespoon chopped fresh basil
125g mozzarella cheese
flour
2 eggs
breadcrumbs
oil for deep frying

METHOD:
Boil or steam potatoes until tender. Drain, mash well with butter, parsley, salt and pepper.
Slice tomatoes ( you'll need 16 slices), sprinkle salt, pepper and basil over tomato slices.
Slice mozzarella cheese ( you'll need 8 cheese slices).
Place 1 slice of mozzarella cheese in between 2 slices of tomatoes.
Mould warm potato around to seal the tomato and cheese completely, shape into patties.
Coat lightly with flour, dip in lightly beaten eggs, then breadcrumbs.
Repeat the egg and breadcrumbs process.
Deep fry in hot oil until golden brown.

“Prawns Biryani”

To Marinate Prawns:

• 1 cup yogurt
• Juice of 1 lime/ lemon
• 1/2 tsp turmeric powder
• 2 tbsps garlic paste
• 1 tbsp ginger paste
• Salt to taste

To Fry:

• 4 large onions sliced thinly (divided into 3 equal portions)
• 3 large tomatoes chopped finely

For Dry Spices Mix:

• 4 tbsp coriander seeds
• 2 tbsp cumin seeds
• 1 tbsp saunf/ aniseed/ fennel seeds
• 1 tbsp khus khus/ poppy seeds
• 2″ piece of cinnamon
• 5 cloves
• 5 pods green cardamom
• 10-12 black peppercorns
• 2 dry red chillies

For Wet Spices:

• 2 green chillies
• 1/2 cup fresh coriander leaves
• 1/2 cup fresh mint leaves

To Garnish:

• 1 tbsp saffron strands
• 3 tbsps warm milk
• 3-4 tbsps fresh chopped coriander
• 4-5 tbsps cooking oil

Preparation:

• Wash the rice. Soak it in warm water for 30 minutes.
• Cook the rice till amost done. Drain remaining water (if any) and keep aside.
• Marinate the prawns in the ingredients mentioned under “To marinate prawns”.
• Heat a griddle or flat pan on a medium flame and gently roast all ingredients mentioned under “For dry masala/ spice mix” till they start to become slightly darker and give off a faint aroma.
• Peel the cardamom pods and remove seeds. Throw skins away. Now grind all the roasted ingredients to a fine powder in a clean, dry coffee grinder.
• Grind the ingredients mentioned under “For wet masala”, to a smooth paste in a food processor.
• Heat the cooking oil in a deep pan till hot and then fry 1 of the 3 portions of sliced onions till crispy and golden. When done, drain and remove from the oil and keep aside on paper towels to garnish biryani later.
• In the same oil, add the remaining sliced onions and fry till soft. Now add the tomatoes and fry till soft.
• Add all the dry and wet masala ingredients prepared earlier and fry till the oil begins to separate from the whole mix.
• Now add the prawns and all the marinade to this spice mix. Stir and allow to cook till the prawns are done. Do not overcook as the prawns will get rubbery in texture. Season with salt if required. Remove from fire.
• Soak the saffron strands in 2-3 tbsps of warm milk.
• Take a large, deep baking dish/ ovenproof dish (it MUST have its own cover) and grease lightly with cooking oil. Layer the rice and prawn as follows: rice – prawn – rice. End with a layer of rice.
• Pour the saffron infused milk all over the top of the last layer of rice.
• Garnish with the crispy fried onions, chopped corainder leaves. Cover the dish and seal tightly.
• Bake in a hot oven for 30 minutes.
• Serve hot with a raita and green salad of your choice.

POTATOES WITH EGGPLANT

(This recipe is originally of Manjula’s but I have editted a bit according to my taste.)

Ingredients:

* 3 medium purple eggplant (baingan), un-peeled, cut into 1/2″ cubes
* 2 medium russet potatoes (aloo), peeled and cut into 1/2? cubes
* 4 tbsp Tomato puree
* 2 tablespoons chopped cilantro (hara dhania)
* 1 tablespoon oil
* 5-6 curry leaves
* 1 teaspoon cumin seed
* 1 chopped green chili adjust to taste
* 1 teaspoon ginger paste (adrak)
* 1 tablespoon coriander powder (dhania powder)
* 1/2 teaspoon turmeric (haldi)
* 1/2 teaspoon paprika (degi mirch)
* 1 teaspoon salt, adjust to taste
* 2 tablespoons water
* Oil to fry


Method:

1. Heat the oil in a frying pan over medium high heat.
2. Frying pan should have at least 1 1/2 inch of oil. To check if the oil is ready, put one piece of potato in the oil. The potato should sizzle right away. If vegetables are fried in low heat they will be very oily.
3. Fry the potatoes till they are cooked through, turn the potatoes few times while frying. Take out potatoes with a slotted spoon (this allows excess oil to drip back into the frying pan) and place on a paper towel.
4. Test the oil again with a piece of eggplant. Fry the eggplant pieces same way.
5. In a small bowl, mix the shredded ginger, green pepper, coriander powder, paprika, turmeric, and 2 tablespoons of water to make a paste.
6. Heat the 1-tablespoon of oil in a pan. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready.
7. Add cumin seeds and curry patta after seeds crack add the spice mixture and stir-fry for a minute until you see the oil start to separate from the spice mixture.
8. Add tomatoes puree stir-fry for a minute.
9. Add fried potatoes and eggplant mix it gently, let it simmer for three to four minute on medium low heat.
10. Subzi should be not very dry if needed add one cup of water.
11. Turn off the heat and add chopped cilantro mix it well.
12. Serve with roti or naan.

MACHHLI AUR PYAZ

PUNJABI FRIED FISH

Ingredients:

8 fish fillet
200 gms gram flour
1 tbsp garlic paste
1 tbsp ginger paste
1 tsp ajwain
1 tbsp crushed coriander seeds
1 tbsp red chili powder
1 tbsp lemon juice
1 egg
100 gms curd
oil for deep frying
Salt To Taste

Method :

1. Clean and wash fish fillet.
2. Apply salt, lime juice, ginger paste, garlic paste and red chilli powder.
Keep aside for 20 minutes.
3. Make a batter of gram flour, curd, egg, ajwain, crushed coriander seeds ,salt and water.
Keep marinated fish pieces dipped in this batter for 15 minutes.
4.Heat oil in a wok (kadai) and deep fry the fish till golden brown and crisp.
5.Serve punjabi fish hot , sprinkled with chaat masala and lemon wedges.

HONEY OAT BARS

INGREDIENTS:

Oats 2 cup
Raisins 1 cup
Flour 1/2 cup
Sugar 1/2 cup
Coconut 1/2 cup (crushed)
Baking powder 1/2 teaspoon
Butter 5 ounce
Honey 1 tablespoon

METHOD:

1.Mix oats, raisins, flour, sugar, coconut, baking powder,butter and honey in bowl with hands.
2. Now put this mixture in a slightly greased baking tray, spread and press well.
3. In a preheated oven bake till golden brown, now cut with the knife in bar shape and keep aside till it cools.

SMOKED MUTTON

INGREDIENTS:

Mutton half Kg
Onion 3 (chopped)
Onion 4-5 (cut into thick onion sliced)
Tomatoes 5
yogurt 750 gms
Ginger Garlic paste 2 tbsp
Red chilli pwdr 2 tsp
Coriander pwdr 2 tsp
Turmeric pwdr half tsp
Black cardamom 2
Bay leaves 2
Cinnamon 2 sticks
Cloves 3-4
Salt to taste
Coals 3-4

Method:

1. Chop 3 onions and cut 4-5 onions in thick slices and separate their layers and put aside.
2. Beat the yogurt in a bowl add the thick onion slices in it and keep aside.
3. Fry chopped onion in a deep pan until golden then add the meat and stirr a bit.
4. Add salt, red chilli powder, coriander powder, turmeric powder, and whole garam masala and also add a glass of water and cook until meat is tender.
5. While cooking, add chopped tomatoes in it.
6. When the water dries, stirr well.
7. When the 1/3rd of meat is tendered, add the yogurt and onion mixture.
8. Cook and dry the yogurt water.
9. Cook on low flame until the oil is separated. Turn off the flame then.
10. Give smoke to the curry with the help of coals.

Chicken Balti

Ingredients:

2 tablespoon vegetable oil or ghee (clarified butter)
1 red and 1 green sweet (bell) pepper - cut into half-inch squares (well, sort of)
1 medium onion cut into biggish pieces
red and green chillies - deseeded and veined then coarsely chopped.
(The quantity and variety if chillies is up to you. But, as a guide, I would use 3 red and 3 green fleshy chillies for a medium heat. You can always add some chilli powder half way through the cooking if it’s not hot enough)
1 teaspoon whole cumin seeds
4 chicken breasts, skinned and cut into bite-sized pieces
1 teaspoon good paprika
1 teaspoon turmeric
half teaspoon ground cinnamon
A whole batch of Basic Curry Sauce
1 teaspoon concentrated tomato puree
salt to taste
1 teaspoon garam masala

Method:

1. Heat a little of the oil in a wok or balti pan over a high heat.
2. Add the peppers and stir fry until they go a little brown at the edges. Remove the peppers from the wok and set aside
3. Put a little more oil into the wok, heat through, then add some of the chicken pieces and stir fry until they are sealed and have turned white. Remove the chicken from the wok and set aside. You will need to stir fry the chicken in 2 or 3 batches otherwise it will just stew
4. Add the rest of the oil to the wok and heat through on a medium heat.
5. Add the onion pieces, chopped chillies and cumin seeds and stir fry until the onion is translucent but not brown.
6. Add the paprika, turmeric and cinnamon on stir fry for 30 seconds
7. Return the chicken pieces to the wok along with the Basic Curry sauce, tomato puree and salt.
8. Bring to a simmer then cook on a low heat for 30 minutes or until the chicken is cooked. Add a little hot water if the sauce gets too thick.
9. 10 minutes from the end, stir the peppers and garam masala into the sauce.
10. Serve in heated individual balti pots. Garnish with chopped fresh coriander (cilantro)

CHICKEN HANDI

Ingredients for Chicken:

Chicken - 1 Kg
Lime juice - 2 Tbsp
Curd - 1/2 cup
Ginger garlic paste - 2 tsp
Chili powder - 1 1/2 tsp
Garam masala - 1 tsp
Salt - 1 1/2 tsp
Oil - 2 Tbsp

For Gravy:

Tomato pureee - 1/2 cup
Onions - 150 gms
Ginger - 2 cm
Chilli powder - 1 tsp
Green chillies - 2-3
Ghee or Oil - 5 Tbsp
Cloves, cinnamon, cardamoms - 2 each
Kasoori methi - 2 tsp
Salt - to taste
Cream - 2 Tbsp

Method for Chicken:

* Wash and clean the chicken.
* Mix with rest of the ingredients and keep aside for 2 hrs.
* Place in a thick bottomed vessel (handi) or a non stick pan and cook covered till chicken is tender.
* Open the cover and cook stirring till all the liquid is evaporated and chicken pieces are well browned (add some more oil if needed).

Method For Gravy:

* Grate onions. Mince ginger. Slit green chillies.
* Heat 4 Tbsp of oil or gee. Add cloves, cinnamon and cardamoms.
* Add onions and fry till brown. Add ginger and fry for 1 minute.
* Add chili powder and green chillies.
* Add tomato puree and salt. Simmer for 5 minutes.
* Stir in the cream. Add chicken pieces and simmer for 2-3 minutes.
* Heat the remaining ghee, add Kasoori methi and pour over the chicken.
* Serve with rotis or naan.

RAINBOW COLESLAW

INGREDIENTS:

1/4 green cabbage

1/4 red cabbage

1 onion

2 sticks celery

450g can crushed pineapple

MUSTARD DRESSING:

3/4 cup mayonnaise

1/3 cup french dressing

1+1/2 teaspoons mustard

3 tablespoons parsley

salt, pepper

METHOD:

Wash cabbage, shred finely, grate onion.

Combine cabbage, onion, chopped celery and drained pineapple.

Refrigerate, covered.

Mix dressing through the salad before serving.

MUSTARD DRESSING:

Combine all ingredients, mix well.

LAYERED GARDEN SALAD

INGREDIENTS:

1/2 lettuce

250g (2 cups) frozen peas

2 hard boiled eggs

250g mushrooms

125g tasty cheese

1 cup mayonnaise

2 tablespoons sour cream

2 teaspoons mustard

1 tablespoon lemon juice

6 shallots

1 tomato

4 rashers chicken

2 tablespoons parsley, chopped

METHOD:

Shred lettuce coarsely, place in salad bowl.

Sprinkle uncooked frozen peas over lettuce, push eggs through sieve, combine with finely sliced mushrooms spread over peas, top with grated cheese.

Combine mayonnaise, sour cream, mustard, lemon juice and shallots, pour over cheese.

Cover, refrigerate several hours or overnight.

Chop chicken finely, fry in pan until crisp, drain.

Top with tomato wedges, chicken and parsley just before serving.

FISH SALAD

INGREDIENTS:

4 fish fillets

1 onion

1 green pepper

1 lemon

2 tablespoons chopped parsley

1/3 cup olive oil

salt, pepper

METHOD:

Remove skin from fish, poach or steam fish until tender, cool.

Place fish in dish, top with peeled and thinly sliced onion and thinly sliced pepper.

Thinly slice half the lemon, add to dish with juice from remaining lemon half.

Sprinkle with parsley, add oil, season with salt and pepper, cover, refrigerate several hours or overnight.

Serve as a main course salad for two, or a side dish for four.

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