Mishti Doi

Serving: 4-5

Preparation time: 15 minutes

Cooking time: 20 minutes

 

Ingredients

 

Skimmed Milk 2 Cups

Jaggery grated 3 table spoons

Skimmed milk Yougurt 2 teaspoons

Artificial Sweetner 4-5 measures

 

Method:

Bring milk and jaggery to a boil in a pan; reduce the heat and let

it simmer for another 10 minutes or until it becomes sightly think.

Remove the pan from heat and add the sweetner, leave it aside

for a while until it cools down a little. The milk should be slightly

warm when you add in the yogurt. Pour the milk mixture in a serving

dish and leave it aside for it to set in a warm place. Place the

set mishti doi in the fridge after it has set. Serve cold.

 

Serving suggestion: Serving Sweet Curd/ Mishti doi

with 2 sweetmeats( Roshogolla) is a brilliant way

of ending a lovely meal.

 

 

 

Tandoori Chicken Salad

Preparation time: 20 minutes +

Over night standing

Total cooking time: 15 minutes

Serves: 4

 

Ingredients:

4 chicken breast fillets

2-3 tablespoon tandoori paste

200g plain yogurt

1 tablespoon lime juice

½ cup coriander leaves chopped

½ cup silvered almonds, toasted

Snow pea sprouts to serve.

Cucumber yogurt dressing

1 cucumber grated

200g plain yogurt

1 tablespoon chopped mint leaves

2 teaspoon lemon juice

Salt to taste

 

Cut the chicken fillets into thick strips , put it in a bowl

and add the tandoori paste, yogurt, lime juice. Toss it

well and put it in the fridge. Leave it in there overnight

for it to marinate well.

 To make the dressing in a bowl mix yogurt, mintleaves,

lime juice and salt together and keep in the fridge until needed.

Heat a large non stick frying pan add the chicken

in batches and cook it until it is cooked thoroughly

frequently turning it. Cool and  leave it in a large bowl

not add coriander leaves and almonds and toss until well

combined. Serve on a bed of sprouted snow peas with

the dressing separately.

To finish the dressing add the cucumber to the

yogurt and mint mixture and mix well.

Serve it hot.

 

 

Succulent Chicken and Pasta Salad

Preparation time: 30 minutes

Total cooking time: 25 minutes

Serves 4

 

250g (8oz) Chicken Breast fillet

1 ½ cups (375ml/12 fl oz) chicken stock

350g fusilli pasta

155g fresh asparagus

Cut into short lengths

150g gruyere cheese, grated

2 spring onion, finely sliced

 

Dressing:

¼ cup (60ml/2 fl oz) olive oil

¼ cup (60ml/2 fl oz) lemon juice

½ teaspoon sugar

Salt to taste

 

Preparation:

Put the Chicken stock and the chicken breast fillet in a pan.

Bring it to a boil and reduce the heat let the chicken breast

poach gently, turning regularly, for about 8 minutes, or until

tender. Remove from heat let it cool and thinly slice the chicken.

While you put in the chicken to poach in another pan

of boiling salt water cook the pasta for about 10-12 minutes

or until tender. Drain and cool. After the pasta is drained and

 kept aside take that pan once again boil some salted water

now cook the asparagus for not more than 2 minutes. As soon

as you take the asparagus out of the boiling hot water put it in

ice water and drain again so the green color of the asparagus

stays intact. Now put the chicken, pasta, asparagus and the

cheese in a large salad bowl.

To make the dressing, whisk the ingredients together.

Season with salt and pepper, add to the salad and toss it well.

Sprinkle the finely sliced spring onions over the salad before serving.

 

 

 

 

 

 

 

 

 

 

Warm Chicken Salad

Preparation time: 20 minutes

+2 hours of marinating

Total cooking time: 15 minutes

Serves : 4

 

2 Whole chicken cut into 4 equal portions(8 pieces)

½ cup oil

½ cup Soy Sauce

2 table spoon honey

2 table spoons dry sherry

1 tablespoon fresh grated ginger

150g (3 ½ oz) Rocket leaves

 

Dressing:

¼ cup olive oil

Rind of 1 orange, shredded and blanched*

¼ cup fresh orange juice

1 tablespoon balsamic vinegar

 

Method: Wash and pat dry the chicken. In a bowl whisk in

Soy sauce, oil, honey, Sherry and grated ginger and mix

it up well. Add the chicken and toss to coat well. Cover and

marinate it for 2 hours turning occasionally and if not in a

rush then the chicken can be left this in the fridge over

night to marinate.

Preheat the grill to moderately hot. Drain the chicken and

place it on a baking tray, reserving the marinate. Grill got

about 12-15 minutes, or until tender, turning only once.

To prepare the dressing, put all the ingredients in a

bowl and whisk it up well, season with salt and pepper.

Arrange the rocket leaves on individual plates with the

chicken and drizzle the dressing over it immediately and serve.

 

*To blanch the orange rind bring a small pan of water to boil, add

the orange rind and simmer it for 1 minute and drain.

 

 

 

 

 

 

 

 

 

Cabbage and Mint salad

Preparation time: 10 minutes

Serves: 1

 

Ingredients

85g (3 oz) white cabbage

1, shallot finely chopped

½ small fresh green chilli, finely chopped

15ml (1 tablespoon) thick fresh yogurt

2.5ml mint sauce

 

Method:

Grate the cabbage with the large side of a cheese grater

and put it in a mixing bowl. Add all the ingredients except

the chilli in the cabbage and mix well. Place the salad in a

small plate, cover with chilli just before serving.

 

Serving suggestion:

This fresh salad goes very with meat or chicken roast

or curry dishes.

 

 

 

 

Low cal choco-chip cookies

Cooking time: 8 minutes

Preparation time: 15 minutes

Serving size: 6 (3 cookies each)

 

Ingredients

Low fat butter 1/3 cup

Egg 1

Vanilla Essence 1 teaspoon

Jaggery grated 1/3 cup

Flour ¾ cup

Baking Soda 1/2 teaspoon

Salt ¼ teaspoon

Chocolate chip/chunks ½ cup

Artificial sweetner 12 measures

 

 

 

Method:

Preheat the oven to 180 degrees. Cream the butter till

light and fluffy. Add the egg white and vanilla essence and 

 beat again. Add the grated jaggery and sweetner till mixed well.

Sift the flour, salt and baking soda and fold it into the creamed

mixture. Lightly fold in the choco chips or chunks. Drop teaspoonfuls

of dough onto an un-greased baking sheet. Bake for 8-10

minutes till brown. Remove from oven and cool it on a wire rack.

 

 

 

 

 

 

 

Garlic pepper prawn

Garlic 5-8 cloves

Prawn 6-8 (big)

Pepper pwd 2tsp

Juice of one lime

Oil 2tbs

2 cold cubes of butter

Method

Chop garlic and add to the hot pan that has the oil and

butter, fry it for a minute and add the pepper pwd.

Next add the prawns to the pan and season it with the salt.

when the prawn is done turn the heat off add the lime juice

toss the prwans so it get covered in the lime juice. Serve it hot.

serving suggestion: Serve it as a appetizer and accompany
it with sweet chilli sause.

A cool drink for to beat the summer heat..

Aam ka Panna

Raw Mangoes 2 large

Cumin pwd 2 tsp

Pepper corn crushed 1tsp                          

black salt to taste

Heeng small pinch

sugar 1/4 cup

Method

Wash and boil the mangoes, let them cool. Peel, mash

and strain the pulp. Add cumin pwd,crushed peppercorn,

blacksalt,heeng and sugar. Mix well this the sugar dissolves.

Take 4 tall glasses and pour equal amount of the aam

mixture and top it up with chilled water. Stir well and serve.

This can be server as soon as your guest come in from the hot

sun. It cools down the body and mind.

Some course meal ideas.  

Vegetarian Luncheon

1)Lentil Soup/Tomato soup

Vegetable pulao/Palak paneer/Raita served with pickle and papad

Butterscotch Spong fruit flan

2)Cream of Spinach

Vegetable cutlet with tomato sause and salad or pea pulao, suffed capsicum, pakora kadhi, penut chutney

Carrot Kheer or Apricot sponge flan.

Non-Vegetarian Luncheon

1)Cream of chicken soup

Moghlai Biriyani, chillie onion raita , pickle and papad

phirnee

2)Melon

Meat and potato cutlet, cabbage salad

and green chutney

caramal cuatard

Low cost Balances Menus

1) Boiled rice

sag(green leafy vege)with dal

Baingan bhagar

curd

2)Tandoori chapaties

sprouted gram koshambir

sarason ka saag

Dahi ki chutney

3)Besan Roti

mixed vegetable curry

groundnutchutny

curd

____________________________________________________________________________

Weight and volume equivalents

Apple(medium)1  150g

Apple(large)1  200g

Baking pwd level 1tsp 4 gms

Buttermilk 1 cup 160ml

Onion(large)1 135g

onion(medium)1 64g

onion(small)1 30g

Coconut grated 1 215g

Garlic 1 pod 20g

Green chilli 1 4g

Green chilli 5 10g

Oil 1tsp 5ml

Oil 1tbs 10ml

Oil 1 cup 150ml

Now for some Recpies

Appetizer

A Kabab from Yugoslavia, with Distinctive taste.

KEBALE

Ingredients(Serves 6-8)

• 24 Cocktail sausages
• 750g cooked ham, cut into cubes

Glaze

• 2/3 cup fresh fruit chutney
• 1/3 cup mild mustard
• 1/3 malt vinegar
• 1tbsp honey
• salt and freshly ground pepper

Preperation

Parboil the sausages. Pierce the sausages and ham

cubes alternatively in skewers.

Glaze: Blend all the ingredients in a bowl until smooth,

add a little water, if necessary for spreadable consistancy.

With a brush, evenly spread out the glaze all over the meat.

Grill over  hot coal or put it in an oven , turning and

 brushing with the glaze frequently for 8-10 minutes.

Serve hot.

Soup

Spinach Soup

Ingredients

Spinach 4 bundles

Onion 1 medium sized

Garlic 5 cloves

Bay leaf 1

Peppercorns 6-8

Vegetable stock or hot water 3 cups

cumin pwd 1/2 tsp

salt to taste

pepper pwd 1/2 tsp

skimmed milk 1 cup

Preperation

Clean the spinach leaves wach and chop it up roughly.

Peel both onion and garlic. Heat oil in a pan, add bay leaf,

pepper corn and chopped garlic briefly fry and then add

the onion and keep frying it together until the onion turns

translucent. Then add the spinach and continue cooking

for 3-4 minutes. Cool the mixture and remove the bay

leaf from it. Blend the fried spinach to a smooth paste.

Bring the vegetable stock/ hot water to a boil add the

spinach puree and cumin pwd with the salt and pepper.

Mix it well and let ti simmer for a few minutes. Add the

skimmed milk and simmer for further 2 minutes. Serve hot.

Main Course

Tarragon Chicken

Boneless skinless chicken breast 2

salt and freasly ground pepper

20g butter

2 shallots finely chopped

200ml chicken stock

75ml creme fraiche

10ml/2 tsp chopped fresh tarragon

1/2 glass of sparkling wine

30g cold butter

fresh herb sprigs to garnish.

Preparation

Season the chicken with salt and pepper.

Melt butter in pan, add shallots and chicken until brown all over.

Add the stock , cover and reduce the heat and simmer for

15 minutes, until the chicken is cooked and tender.

Remove the chicken , place it on a plate and keep it warm.

Add creme fraiche to the juice that is left in the pan from

the chicken, boil it rapidly over high heat to reduce it to

half. add tarragon and sparkling wine and cook for

further 15 minutes. stirring occassionly. Stir in the cold butter

and put the sause over the chicken breasts. Serve, garnish

with fresh herb sprigs.

Serving suggestion: Serve with sauteed mushrooms

and broccoli florets or other green vegetables.

Variation: Use turkey breast steak in place of chicken.

Tarragon can be replace with coriander for both chicken and turkey.

 

Some thing sweet and simple.

Float...

1lt Fizzy cola drink

2 cups of vanilla ice cream

Take 2 tall glasses and put 2 spoon ful scoops of ice cream

and then pour the cola drink carefully over the icecream

and enjoy...keep the left over ice cream and the cola 

bottle handy as this sin ful sweety u can never get enough of...

Hope you have enjoyed the 4 course meal that has been

ut together. Happy cooking.

Will come back with more mouth watering recpies.