Ingredients
4 scoop each vanilla and chocolate ice cream
2 ripe banana, sliced
Fresh cream
Almond sliced
For the sauce
¼ cup light brown sugar
½ cup golden syrup
3 tbsp coffee powder
1tsp ground cinnamon
5 ounces chocolate, chopped
1/3 cup fresh cream
Method
To make the sauce, place the sugar, syrup, coffee and cinnamon in a pan. Bring to a boil, and then cook for about five minutes, stirring the mixture constantly. Turn off the heat and stir in the chocolate, stir in the cream and let the sauce cool. Fill glasses with one scoop of vanilla and another of chocolate ice cream. Sprinkle the sliced bananas on the ice cream. Pour the warm sauce onto the bananas, and then top each sundae with a swirl of fresh cream. Sprinkle almond on the cream and serve immediately.
Ingredients
200 gms cottage cheese, grated
3 carrots, grated
2 onions, grated
1/2 cup cabbage, finely chopped
1 tbsp cornflour
1/2 tbsp butter
1 tsp black pepper powder
Salt to taste
2 tbsp cornflakes
6 slices of white bread
Method
- Heat butter and then add onion. Stir and fry for a minute. Add carrots, cabbage, salt, pepper, cornflour, stir well and keep aside.
- Before serving: spread the mixture on each slice of bread. Crush the cornflakes and sprinkle over the mixture. Top with grated cheese.
- Bake in hot oven for five minutes before serving, or until the bread becomes crispy. Cut into triangles and serve hot with ketchup.
Ingredients
1/2 cup boiled chick peas
1 cup sprouted green gram
1 tomato chopped
1 onion chopped
1 tsp coriander leaves, finely chopped
1 green chilli, finely chopped
Salt to taste
Lemon juice to taste
1/2 cup papri, broken into pieces
Method
Boil sprouts in water till soft and drain well. Add all ingredients, except the papri, and toss well. Add papri on top while serving, as it will become soft when added beforehand. Serve cold.
Ingredients
4 sqrs Baking Chocolate
1 cup Butter
2 1/4 cups Granulated sugar
1 1/2 cups Buttermilk or sour milk
3 cups Sifted cake flour
1 tsp Baking soda
1/2 tsp Baking powder
1/2 tsp Salt
5 Large Eggs, separated
1 tsp Vanilla
Method
- Preheat oven, grease and flour pans.
- Melt the baking chocolate over simmering water, and add to the butter and sugar creamed together well. Add buttermilk
and flour which has been sifted with the baking soda, baking
powder, and salt, alternately, then add the well-beaten egg
yolks, and the egg whites, stiffly whipped, and lastly the
vanilla. Pour into prepared cake pans, Bake.
Ingredients
1 cup All-purpose flour
1/3 cup Unsweetened cocoa
1/4 cup Nonfat dry milk powder
1/4 tsp Baking soda
1/4 tsp Salt
1 large Very ripe banana
1 cup Sugar
2 large Egg whites
1/4 cup Buttermilk
1 tsp Vanilla extract
Method
- Preheat oven to 350. Coat baking pan with vegetable cooking spray.
- Combine flour, cocoa, milk powder, baking soda and salt
in bowl. Puree banana, sugar, egg whites, buttermilk and vanilla in food processor until smooth. Add dry ingredients and pulse just until blended. Pour into prepared pan. Bake until toothpick inserted in center comes out clean. Cool on wire rack.
- Cut into 2 inch squares.
Ingredients
- 1 kg. lamb meat with bone, cut into large pieces.
- 5 cloves
- 1 large cinnamon stick
- 2 tsp. salt
- 1tbsp. ginger paste
- 1 tbsp. garlic paste
- 8 cups water
- 3 cups good quality saila rice
- 3/4 cup cooking oil
- 1 large onion skinned and thinly sliced
- 1 inch piece cinnamon stick
- 6 cloves
- 8-10 green cardamoms
- 1\2 cup pine nuts
- 1 tsp. cumin
- 3-4 carrots, peeled and grated
- 1\2 cup green raisins
Method
1. Wash meat thoroughly under cold water tap. Place the meat, cinnamon, cloves, salt, water, garlic and ginger in a large heavy based sauce pan. Bring to boil and skim off any scum that rises to the top. Reduce the heat, cover and allow to boil gently for 40 to 45 minutes until the meat is tender.
2. Meanwhile, put the rice in a sieve and wash it thoroughly under running cold tap until the water runs clear. Soak in plenty of water for 11\2 hours. Drain in a sieve and let it stand for a minute or two.
3. Fry the nuts, raisins and carrots separately in 2 tablespoons of oil in a small frying pan. keep aside.
4. Heat oil in a large heavy based pan, add the onion and while stirring frequently fry for 3-5 minutes. Add cinnamon stick, cloves, green cardamoms, cumin, meat and 6 cups of stock, add water if necessary to make 6 cups. Bring to boil and add the rice to it. Carefully stir once. Cover and reduce the heat to medium and cook for 7-10 minutes. Gently stir the rice. (Do not stir to hard otherwise the rice will break.) Put a layer of carrot, raisins and pine nuts on the top of the rice. Cover with a tight fitting lid, reduce the heat to very low and allow to cook for another 7 - 10 minutes until rice is tender.
5. Fluff up the rice with a fork, then transfer it into to a heated serving dish.
6. Serve with Raita.
This is an easy way to make rice more exciting. Typically, Basmati rice would be the best, the aroma is unbeatable, but use whatever white rice is available.
Ingredients
-1 cup Basmati rice
-12oz package frozen peas
-1 medium onion, chopped
-4 cloves
-1 small stick cinnamon
-1 clove garlic(minced): optional
-2 to 3 bay leaves
-2 tbsp oil (more if you like)
Method
- Heat oil in a deep pan and fry onions till slightly brown.
- Add cloves, cinnamon, bay leaves and garlic and stir.
- Add rice and stir for 2 to 3 mins. The rice should be coated with the oil.
- Add 2 cups water and allow thw pot to come to a boil.
- Add peas.Stir, lower heat and simmer covered until the rice is cooked. Let it stand uncovered until extra water evaporates.
- Serve with Raita.
Ingredients
- 2 cup rice
- 1/2 kg chicken
- 3 tbsp dahi
- 1 tsp red chilli pdr.
- 1/2 tsp haldi
- 1 tsp dhania pdr
- 1/2 tsp black pepper pdr.
- 1 tsp garam masala pdr.
- 3-4 med. onion
- 2-3 tomatoes
- 1 tbsp ginger ,garlic paste
- 1/2 tsp zeera
- cinnnamon stick 1
- .6-7 whole black pepper
- 1-2 black cardamom
- 3-4 cloves
- 2-3 aloo bukhara
- 1/2 cup ,corriander
mint,green chilli
- 2 drops of kewra
- 1 pinch zafran
- salt to taste
Method
1.wash & soak rice for few hours
2.heat the pot,fry finely chopped onion till golden brown
3.add ginger ,garlic paste & zeera
4.add chickenand fry it constantly for 5 min.
5.add dhania ,haldi, salt,black pepper&red chilli pdr
6.add dahi and fry for 5 min.
7.now add tomatoes
8.add enough water till chicken is cooked & tender
9.now boil the rice with cinnamon stick,cloves,whole black pepper &black zeera
10.when chicken is cooked,add aloo bukhara ,mint, corriander,green chilli &garam masala
11.stir the chicken for 5- 7 mins.
12.finally add kewra
13.soak the zafran in 2 tbsp of milk
14.now take a pot , place 1layer of rice than 1 layer of chicken
15.repeat till done
16.finally add zafran and fried onion
17.cover the vessel & cook 10 -15 on low flame
Ingredients
-125 g brown or green lentils
-4 tablespoons vegetable oil
-2 onions; quartered and sliced
-2 cloves garlic; sliced
-1 2.5 cm cube ginger root; finely chopped
-1 teaspoon ground turmeric
-1/2 teaspoon chilli powder
-1 teaspoon ground coriander
-2 teaspoons ground cumin
-3 tomatoes; skinned and chopped
-1 aubergine; cut in 1 cm pieces
-1.75 litres boiling vegetable stock
-1 green or red pepper; seeded and diced
-3 hard boiled eggs; shelled
-350 g basmati rice; soaked for 30 minutes
-125 g green beans; topped, tailed, halved
-250 g cauliflower florets
-125 g mushrooms; sliced
-60 g unsalted cashews
- coriander sprigs; to garnish
Method
- Rinse the lentils under cold running water and drain.
- Heat the ghee or oil in a saucepan, add the onions and fry gently for 2 minutes.
- Stir in the garlic, ginger and spices and fry gently for 1 minute, stirring frequently.
- Stir in the lentils, tomatoes, aubergine and 600 ml of the stock. Cover and simmer gently for 20 minutes. Add the red or green pepper and cook for a further 10 minutes or until the lentils are tender and all the liquid has been absorbed.
- Drain the rice and put in another pan with the remaining stock. Bring to the boil, add the green beans, cauliflower and mushrooms, then cover and cook gently for 15 minutes or until the rice and vegetables are tender.
- Remove from the and leave to stand for 10 minutes, covered. Add the lentil mixture and the cashews to the cooked rice and mix lightly. - Pile on to a warm serving platter and garnish with wedges of hard-boiled egg and coriander sprigs. Serve hot.
Ingredients
- 1 small Onion, sliced
- 1 tsp. Garlic, minced
- 1 cup basmati rice
- 1 1/2 cups Chicken broth
- 1\4 cup cooking oil
- 1/2 teaspoon Saffron
- 1 1/2 teaspoons Parsley, chopped
Method
1.Wash the rice and soak in plenty of water for about 11\2 hours.
2. Heat the oil in a heavy based saucepan. Add the onion and garlic and cook until just soft.
3.Toss in the rice and cook for 3 minutes, stirring frequently. Add the broth, saffron, and parsley.
4.Cover and reduce the heat to low. Cook for 15-18 minutes or until the liquid is absorbed.
5.Fluff with a fork before serving.
6.Serve with Raita.
