Chocolates!!

Mint Maniac

Dark Fantasy

Dark Fantasy

Hazelnut Hotties!!

                                                                  Strawberry Fills

Chocolate Bomb!

Ingredients:
Butter-67 gms
Marie biscuits-20(powdered)
Drinking Chocolate-2 tbsp
Condensed Milk-1 tbsp
Vanilla Essence-1 tsp
Nuts,Chocolate chips,Pepper mints

Procedure

1. Soften the butter completely and mix it thoroughly with the powdered biscuits
2. Add drinking chocolate,condensed milk and vanilla essence to get a soft greasy dough
3. Grease your hands with oil and make small balls.Almonds,raisins,cashews and other nuts can be added with it.
4. Garnish with pepper mints,choco chips.
5. Refrigerate it.

Spinach and Mushroom Noodles

Ingredients:
Noodles-200 gms
Spinach-1 cup
Mushroom-2 cups

Tomato Sauce-1 tbsp
Soya sauce-1 tbsp
Red chilli sauce-1 tbsp
Green chilli sauce-1 tbsp
Salt and pepper to taste
Ajinomoto(MSG)-pinch
Sesame oil/any vegetable oil-1 tbsp
Garlic cloves-3(chopped)


Procedure:

1. Boil the noodles for 3 minutes.Add 1 tsp of oil while boiling to prevent it from sticking.
2. Heat sesame oil in a pan and roast garlic till brown
3. Add the spinach and mushroom and boil for a minute
4. Now add the sauces and salt and stir fry at a high flame for 2-3 minutes
5. Add the boiled noodles and mix.

Vegetable Momos

Ingredients:
Spinach-1 cup(chopped)
Carrot-1  cup(grated)
Cabbage-1 cup(chopped)
Mushroom-1 cup(chopped)
Spring onions-1 cup(chopped)
Oil-4 tsp
Ginger Garlic-2 tsp
Maida-1 1/2 cup
Water
Salt and pepper for seasoning
Soya sauce-2 tsp

Procedure:
Filling
Heat 2 tsp of oil.Add ginger garlic paste and saute.
Add all the chopped vegetables and saute for 10 minutes.Do not add water.
Add salt,pepper and soya sauce and mix.
Dough
Add 2 tsp of oil into maida n knead a soft dough with water.
Make small puris,place the filling at the centre,seal and twist it(image).
Steam it in the cooker for 10 minutes.
Serve with chilli sauce.

Mysore Pak

Ingredients:
Gram Flour-1 cup
Sugar-2 cups

Ghee-3 cups
Water-1 cup
Procedure

1. To make the sugar syrup-Heat sugar with water,stir it and bring it to string consistency.
2. Sieve the gram flour.Roast the gram flour for around 3 mins.Keep stirring.Make sure it doesn't get brown.
3. Melt the ghee and then add  into the gramflour,keep stirring the mixture while adding the ghee to prevent formation of lumps
4. Now mix the sugar syrup with gram flour mixture and heat it over low flame until the it start leaving the sides of the pan and gets frothy.Keep stirring throughout the process.It will take around 20-30mins to get a frothy mixture.
5. Transfer onto a greased tray and cut into pieces when hot.

Stuffed Aloo Curry

Ingredients:
Potatoes-5(medium sized,peeled and cut into halves)
Peas-1 cup(half boiled)
Fresh Cream-200ml

Ginger-garlic paste-2 tsp(optional)
Tomato Puree-11/2 cup
Milk-1 cup
Kitchen King Masala-3 tbsp
Cumin Powder-1 tbsp
Coriander Powder-1 tbsp
Green chillies-2
Salt and red chilly powder to taste
Oil for frying
Cloves-3
Elachi-5
Cinnamon stick-2
Bay Leaves-3
Cumin-2 tsp
Almonds-5(blanched and finely chopped)
Raisins-10(finely chopped)
Procedure

1. Parboil the potatoes.Scoop out the pulp  leaving thick shells
2. Boil the pulp and the shells again separately.
3. Drain the water completely and deep fry them separately.
4. Mash the pulp completely,add the almonds,chillies and the dry powders and make a mixture.
5. Fill the potatoes cups with this mixture.
6. Heat 1 tbsp of oil in a pan.
7. Roast cumin,cloves,elaichi,bay leaves and cinnamon sticks.
8. Add ginger-garlic paste and turmeric powder in a medium flame for 2 mins.
9. Add the tomato puree and peas.Allow it to cook for about 10 mins until the oil separates from the gravy.
10. Now add the cream and milk.
11. Add all the dry powders and the stuffed potatoes.
12. Garnish with finely chopped coriander.

Palak Pattha Chat

Ingredients:
Spinach-10(leaves only)
Yogurt-2 cups
Pudina Chutney-1 cup
Tamarind Chutney-1 cup
Onion-1(finely chopped)
Sweet corn-1 cup
Carrot-1(shredded)
Potato-1 medium sized(boiled and mashed)
Gram Flour-1 1/2 cup
Rice Flour-2 tsp
Sev-1 cup
Oil for frying
Water
Spices Required:
Chat masala
Coriander powder
Cumin powder
Red Chilli Powder
Salt
Procedure:

1. Pudina Chutney-grind 1/2 cup of pudina leaves,1 cup of coriander leaves,salt,a pinch of sugar,green chillies into a fine paste.Add 1 teaspoon of lemon juice.
2. Tamarind Chutney-add 1/4 cup of jaggery into 1/4 of thick tamarind pulp and dilute the mixture with 1 cup of water .Heat on medium flame until the jaggery dissolves and mixture turns into semi liquid paste.
3. Make a batter of gram flour,rice flour,salt,chilli powder, water.Add 2-3 tsp of hot oil to get crispy fritters.
4. Dip the palak leaves into the batter and deep fry.
5. Make a mixture of potato,chilli powder,coriander powder,cumin powder and salt.A pinch of garam masala can also be added
6. Add salt and chat masala to the yogurt.
7. On a plate,first place the fried palak leaves,add the aloo mixture on these leaves,yogurt,tamarind chutney and pudina chutney,onions,shredded carrots,sweet corns.Finally garnish with sev.

Samosa

For Filling:1/2 kg-potatoes(boiled and mashed)
1 cup-peas(boiled)
1 tsp-chilli powder
1 1/2 tsp-garam masala
1 tsp-coriander powder
1/2 tsp-raw mango(amchur) powder
salt to taste
For the dough:
1 cup-flour(maida)
1/8 cup-oil or ghee (heated)
1 tsp-cumin seeds
salt to taste
water to knead the dough
Procedure:
For the dough:

1. Mix  all the ingredients except water.
2. Add little water at a time and make a soft dough.
3. Keep it aside for 30 mins.

For the filling:

1. Boil the potatoes and peas with salt.
2. Mash the potatoes thoroughly,mix in the peas and all the spices.
3. Separate the dough into small rolls and roll it into cirles of 4"-5" diameter.
4. Cut each of these into semicircles.
5. Fold these semicircles into cones,add in the filling and seal the sides by using a drop of water.
6. Heat oil in a pan and deep fry these samosas.

Spinach and Ricotta Ravioli

Ingredients
For pasta dough:
1/2 cup-flour(maida)
1/2 cup-semolina(chiroti rave)
2 tsp-olive oil
salt and pepper to taste
water
For filling:
1 bunch(100 gms)-spinach(leaves only)
1 tbsp-ricotta cheese
2 tsp-parmesan(grated)
1/2 tsp-nutmeg powder
salt,pepper and dried herbs
For sauce:
3 tsp-pine nuts(roasted)
1 cup-fresh cream
1 tsp-finely chopped garlic
2 tsp-olive oil
maida
2 cubes-cheddar cheese(grated)
grated mozzarella(for garnishing)
salt,pepper and mixed herbs(oregano,basil,thyme,rosemary)
Procedure:

1. For the dough mix all the ingredients,add the water carefully.The dough should be elastic and soft.Add a little of flour if the dough becomes very watery.Keep it aside for 1/2 hr.
2. For the filling blanch the spinach leaves,drain the water and mash it thoroughly.Mix this spinach with the other ingredients for the filling.

For the sauce-

1. Roast the pinenuts-Take a non stick pan and roast these pine nuts on a medium flame until light brown and.Do not add oil as the pine nuts have sufficient amount of oil content and get roasted very fast.Move the pan continuously to keep them from burning until you the nice aroma.ove 
2. Heat a pan.add in the olive oil and roast the garlic.Next add the cream,cheese,spices and cook.
3. Divide the dough into 2 halves.Use a rolling pin and  make small chapatis of around 1-2mm thickness.A pasta machine can be used for this too.
4. Take each chapati and moisten the edges,keep the filling at the centre and fold the chapati to cover it on the dough ,seal the edges.Cook these dumplings in hot water.Add a little of oil to prevent them from sticking .
5. Dumplings reach the surface of the vessel after they are completely cooked.Drain the water and mix these dumplings in the cream sauce.
6. Maida can be used to thicken the sauce and grated mozzarella for garnishing the ravioli. 

Pesto Pasta

Ingredients:

3/4 cup-Pine nuts

2 cups-Basil(fresh)

3 cloves-Garlic

1/4 cup-Grated Parmesan

2 tsp-Olive oil

Salt,Oregano and Pepper

1 cup-Pasta

Method-

1. Cook the pasta in salted boiling water.
2. Add a spoon of oil to prevent it from sticking.
3. Once the pasta is done drain the hot water .
4. Grind all the other ingredients into a fine paste.
5. Heat a tsp of olive oil in a pan and mix the ground paste with the pasta
6. Garnish with grated parmesan and serve

Olive Cream Sauce Pasta

Ingredients :
2 cups-Pasta
11/2 cup-Fresh Cream
1 cube-Cheddar Cheese(grated)
1/2 cup-Oives(sliced)
2-Garlic cloves(finely chopped)
2 tsp-Olive oil
Salt and Pepper-to taste
2 tsp-Mixed herbs(oregano,thyme,rosemary,basil)
Method:

1. Cook the pasta in salted boiling water.
2. Add a spoon of oil to it to prevent it from sticking.
3. Once the pasta is done drain the hot water and refresh in cold water. 
4. In a pan heat  olive oil and roast the garlic for 2 minutes over low flame.
5. Now add the cream grated cheese and the spices and cook under medium flame.
6. Next add olives and finally the cooked pasta.
7. Add the  pasta stock if the dish becomes a little dry.

Vegetable Manchurian

Ingredients:
For Vegetable Dumplings:
1 cup-Cabbage(shredded)
3/4 cup-Carrot(grated)
1/2 cup-Spring onions(finely chopped)
11/2 tsp-Green Chilly Sauce
1 tsp-MSG(optional)
2 tsp-garlic paste
1 tbsp-Flour(Maida)
1 tbsp-Cornflour/Rice flour
salt and pepper to taste
Water-for kneading the dough
Oil for frying
For Sauce:
2 tsp-oil
1/2 Cup -Capsicum(sliced)
2 tbsp-tomato ketchup

1 tbsp-green chilly sauce

2 tsp-red chilly sauce

1/2 tsp-soya sauce

1 cup-water 

Spring onions for garnishing
Method :

1. Knead all the ingredients and make small dumpling and fry till golden brown.
2. Heat oil in pan.
3. Add the capsicum and fry.
4. Add the sauces fry for about 5 mins.
5. Add the water and boil for 5-6 mins.
6. Now add in the fried dumplings and stir it for a while.
7. Make a watery paste of a tsp of maida and water and add into the gravy to make it thicker.
8. Finally garnish with spring onions.
9. The sauce can also be prepared using ready made manchurian sauces available at the store.

Golden Fried Baby corns

Ingredients :
1 packet-Baby corns
5 tbsp-Flour/Maida
2 tbsp-Gram flour/Besan
1 tbsp-Rice flour
2 tsp-Ginger garlic paste
Salt and pepper to taste
Oil-for frying
Method :

1. For the batter add the maida,gram flour,rice flour,ginger garlic paste,salt, pepper,a little of hot oil and make a water.The rice flour makes the baby corns crispy and light.
2. Slit the babycorns into halfs.
3. Marinate these baby corns in the batter for around 15-20 mins and then deep fry until golden brown.

Fruit Fantasy

Ingredients:
2 cups-whipped cream(with sugar)
2 tsp-butter(melted)
8-10 slices sponge cake(edges removed)
1 cup-Marie biscuit(powdered)
1/2 packet-Weikfield vanilla custard powder
1 packet-Weikfiled  Strawberry jelly(any flavour can be used)
1 tin-Delmonte canned  mixed fruits
1 tsp-cinnamon powder

Method:

1. Mix the powdered biscuits with melted butter.
2. Prepare the custard as instructed in the packet and allow it to set in the fridge
3. Prepare the jelly as instructed in the packet and allow it to set in the fridge
4. Take a big fruit bowl,preferably glass and add a layer of powdered biscuit mixture
5. Next make a layer of custard and then a layer of cake slices.
6. Moisten the cake slices with the canned fruits syrup.
7. Now make a layer of whipped cream
8. Next add in some of the mixed fruits and then a layer of jelly.
9. Again add in powdered biscuits and repeat the same process
10. Finally add in the whipped cream and garnish it with fruits and sprinkle cinnamon powder.

Chilly Paneer

Ingredients:
200 gms -Paneer
1 capsicum(diced/sliced)
2 tbsp-flour(maida)/cornflour
1tsp garlic(finely chopped)
1/2 tsp ginger(grated)
1 tsp-chillies(chopped-optional)
1/2 cup-onion(finely chopped)
2 tbsp-tomato ketchup
1 tbsp-green chilly sauce
2 tsp-red chilly sauce
1/2 tsp-soya sauce
1 cup-water
pinch of ajinomoto(monosodium glumate-optional)
oil-for frying
coriander (chopped)
Method:

1. Cut paneer into small cubes,mix it with maida ,deep fry until golden brown n crisp.
2. For the sauce-Take a pan,add about 2 teaspoons of oil and saute the onions until they turn transparent .Chillies can also be added at this stage to make the dish more spicy.
3. Next add the ginger and garlic and saute until brown.
4. Saute the capsicum with this mixture.
5. Now add in all the sauces and dilute it with water
6. After that add a little of ajinomoto and finally add in the fried paneer.
7. Make sure the fried paneer is always added in the end to keep it crisp
8. Garnish with coriander leaves