Vegetable and Paneer Jalfarezi

Ingredients:

1.5 medium carrots

20 French beans

1.5 onions

1 red bell pepper

1 green bell pepper

1 yellow bell pepper

2 Roma tomatoes

paneer (400 grams)

2 broken red chillies

1 tsp cumin seeds

1tbsp garam masala

1 tbsp corriander powder

1 tsp tumeric

1/2 tsp red chilli powder

2 tbsp oil

1 tbsp butter

salt to taste

ginger julienne

Protocol:

Cut the vegetables and paneer into long slices.

Boil the carrots and blanch the beans.

Heat oil in the pan and add cumin seed and broken red chillies to the oil. Wait till they crackle.

Add onions and bell peppers and saute for 5-10 minutes till onions turn a golden brown color.

Add the carrots and beans. Saute some more, adding turmeric, and red chilli powder.

Now clear an island in the middle of the pan, and place butter in it allowing butter to melt. Add paneer pieces to the melted butter and lightly fry till the paneer takes on a light golden color.

Add sliced tomatoes, and stir paneer with vegetables, adding garam masala, corriander powder and salt. Saute till tomatoes are cooked.

Garnish with ginger julienne and serve with rice or rotis.

Cinnamon Carrot and Pineapple bread

Ingredients:

3 eggs

2 cups sugar

1 cup vegetable oil

2 cups carrots, shredded

1 can of crushed pineapple (undrained)

2 tsp vanilla extract

2 tsp cinnamon

1 tsp salt

1.5 tsp chopped ginger

3 cups all-purpose flour

2 tsp baking soda

Protocol:

Beat eggs, sugar and oil together in a large mixing bowl.

Add carrots, pineapple, vanilla extract and ginger and mix well.

Add dry ingredients and whisk together.

Pour batter into greased loaf tins and bake for 1 hour at 325 oF,

Remove from oven and cool for 10 minutes before removing from tins.

Lemon Icebox Pie

Ingredients:

fresh lemon juice (1/2 cup)

sweetened condensed milk (28 oz)

4 large egg yolks

1 tsp lemon zest

1 9" graham cracker pie crust

Protocol:

Whisk together egg yolks, condensed milk, lemon juice and lemon zest in a non-stick saucepan.

Heat over medium heat stirring till the mixture is hot to touch and smooth. Do not let this come to a boil.

Pour mixture into the pie crust, making a slight dome in the center.

Chill uncovered for 2-3 hours. Cover and chill over night.

Serve with whipped cream

Spinach Tofu Stir Fry

Ingredients:

3 scallions (finely chopped)

garlic (6 cloves)

ginger (1 tsp)

frozen spinach (6oz)

tofu cubes 10 cubes

1 tbsp chilli sauce

2 tbsp sesame oil

1 tbsp soy sauce

Protocol:

Heat 1 tbsp oil in a saucepan till it is smoking (30 seconds or so).

Place the tofu in this saucepan and toss till it is lightly browned. Set aside.

Heat the rest of the oil in a separate saucepan. Add scallions, garlic and ginger. Heat till they are lightly browned. Add in chilli sauce, spinach and tofu. Saute briefly, adding soy sauce.

Serve hot over rice.

Kovakkai poriyal

Ingredients:

25-30 ivy gourds (kovakkai in tamil)

2.5 tbsp sambhar powder

1 tbsp oil

1 tsp minced ginger

1/2 an onion (finely chopped)

1/2 tsp cumin seeds

1 tsp chilli powder

1/2 tsp turmeric

salt to taste

Protocol:

Cut ivy gourd vertically into 4 parts. Place on a plate and toss with sambhar powder to lightly coat the gourd. Set aside for 30 minutes. Heat oil in a saucepan over medium heat and add cumin seads, once the seeds start sputtering add ginger and onions and saute for 1-2 minutes till onions turn golden brown. Add ivy gourd coated with sambhar powder, chilli powder, turmeric and salt. Cook over medium heat, stirring to mix the masalas with the gourd. Serve hot with rotis or rice.

Tip: When picking ivy gourd, you want to go for the shorter thinner ones. The larger squat ones tend to have a harder peel and be red on the inside.

Schezuan Green beans

Ingredients:

1 lb green beans

1 tbsp olive oil

1 scallion finely chopped

1 tbsp sesame oil

1 tbsp minced garlic

1 tbsp minced ginger

1 tbsp chilli sauce

3 tbsp soy sauce

1 tsp vinegar

1 tsp cornstarch

2 tbsp water

Protocol:

Break the ends of green beans.

Heat olive oil in saucepan and add green beans. Toss quickly to coat with oil and cook till green beans are tender but don't let them lose crunch. Make sure that some caramelization (apperance of brown spots occur)

Remove from heat and set aside.

In another saucepan heat sesame oil, till it is smoking hot, add ginger, garlic and scallion. Lightly cook. Add chilli sauce vinegar and soy sauce to this mixture, mixing gently. Once all the flavors are melded, mix together corn starch and water and add to the mixture.

Now add green beans to the sauce and toss till all green beans are well coated with the sauce. Remove from heat and serve with white rice.

Dum Aaloo

Ingredients:

2 lbs potatoes cut in half or use baby potatoes

2 tbsp oil

1" piece cinnamon

6 cloves

1 bay leaf

1/2 tsp asofoetida

2 tsp minced ginger

1 cup yoghurt

1 cup cold water

1 tbsp paprika

1.5 tsp chilli powder

1 tsp fennel seed powder (or aniseed powder)

2 tsp coriander powder

salt to taste

Garnish: cilantro and julienne ginger

Protocol:

Boil and peel potatoes.

Coat potatoes with 1tbsp oil and place on a foil lined baking sheet.

Bake at 400 oF for 30 minutes. The potatoes should now feel crusty and have more color to them.

Use a small kitchen knives and make 5-6 deep stab holes in each potatoes, to allow the gravy to soak into the potato.

Whisk together yogurt and water, till they make a smooth, creamy mixture with no lumps.

In a saucepan or a wok, heat remaining oil till. When hot, place cinnamon, bay leaf and cloves. After 1 minute, add asofoetida powder to this. Then lower heat on the wok. Add 2 tsp ginger till it mildly sizzles.

Add the yogurt water mixture to this and stir continuously.

Now add paprika and chilli powder. Stir for another 2 minutes.

Add fennel powder and corriander powder continue stirring and add salt to taste.

Gently add in the potatoes, making sure that the potatoes retain their shape for the most part.

Cover the wok and continue to cook on low heat for 30-40 minutes. Remember to stir at regular intervals to prevent separation of oil and yogurt. When the yogurt mixture is more or less reduced to 1/8th to 1/6th of the original volume, remove potatoes from heat.

Garnish with cilantro and julienne ginger and serve hot with rotis or naan.

Disclaimer: Traditional dum aaloo is not baked it is deep fried before further cooking. I like this recipe, mostly because it doesn't require too much oil!!!

Double Chocolate Bombe

Ingredients:

Chocolate mousse ( made according to previous recipe)

White chocolate mousse ( made according to previous recipe)

1/2 cup roasted pecan pieces

1/4 cup butter (softened)

1/4 cup vegetable shortening

1.5 tsp vanilla extract

3 large eggs separated

1 cup all purpose flour

1/2 tsp baking soda

1/2 cup butter milk

Ganache:

1 (8 oz) packet semi-sweet baking chocolate squares

1/4 cup cream

Protocol:

Grind pecans into a fine powder.

Beat butter and shortening at medium speed with an electric mixer, until creamy, gradually add sugar, beating well. Add vanilla, beat until blended.

Now add egg yolks, one at a time, beating after each additions

Combine flour, soda, and pecans; add to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition.

Beat egg whites until stiff peaks form; fold into batter. Pour into a well-greased and floured 15- x 10-inch jellyroll pan.

Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan, and cool on wire rack.

Line a 3-quart mixing bowl (8 1/2 inches across) with plastic wrap.

Cut cake lengthwise into 2-inch strips; line prepared bowl with cake strips, reserving remainder. Spread Chocolate Mousse over cake in bowl; cover and chill 1 hour.

Pour White Chocolate Mousse into bowl over chocolate layer; cover and chill 1 hour. Cover with remaining strips. Cover and chill at least 8 hours.

Invert bombe onto a cake plate, and spread with ganache. Garnish, if desired.

To make Ganache: Cook chocolate and cream on low heat, stirring until chocolate is melted.

White Chocolate Mousse

Ingredients:

1/2 cup whipping cream

3 (1 oz) white chocolate baking squares

2 tbsp light corn syrup

2 tbsp butter

1 tbsp powdered sugar

1/4 tsp vanilla extract

Protocol:

Cook 2 tablespoons cream, white chocolate, corn syrup and butter in a heavy saucepan over low heat stirring until smooth. Cool

Beat remaining cream, sugar and vanilla at high speed till stiff peaks form. Fold into white chocolate mixture. Cover and refrigerate.

Chocolate Mousse

Ingredients:

1 cup whipping cream

1 (80z) packet semi-sweet chocolate baking squares

1/4 cup light corn syrup

1/4 cup butter

2 tbsp powdered sugar

1/2 tsp vanilla extract

Protocol:

Cook 1/4 cup whipping cream, chocolate, butter and corn syrup in a heavy saucepan over low heat, stirring continuously until chocolate melts.

In a large bowl beat together remaining cream, sugar and vanilla extract with an electric beater till stiff peaks form. Fold into chocolate mixture.

Cover and chill for 1 hour.

Ambrosia

Ingredients:

1 8oz container cool whip

1.75 cup shredded coconut

1 8 oz can Mandarin oranges

1 8 oz can pineapple chunks

1 80z can tropic fruit medley can

3.5 cups marshmallows

1/2 tsp cinnamon powder

Protocol:

In a large bowl, combine all ingredients. Mix together and chill for 1 hour.

Strawberry Pie

Ingredients:

1 9" pie Graham cracker pie crust (pre-baked)

1 quart strawberries (remove all leaves, and of course wash)

1 cup sugar

3 tbsp corn starch

3/4 cup water

Protocol:

Arrange half the strawberries in the baked pie crust.

Mash remaining strawberries and combine with sugar in a saucepan.

Heat strawberries and sugar till the mixture begins to boil, stirring frequently.

Whisk cornstarch and water in separate bowl.

Gradually stir in cornstarch mixture into strawberry-sugar mixture.

Reduce heat and simmer until mixture thickens.

Pour mixture over berries in the pastry shell and chill for several hours.

Serve with whipped cream or ice cream.

Yogurt Panna Cotta with Berries

Ingredients:

2 tbsp water

2 tbsp fresh lemon juice

2.5 tsps unflavored gelatin

2.25 cups plain whole-milk organic yoghurt

1.75 cups whipping cream

0.75 cups sugar

1 6oz box raspberries

1 6oz box black berries

1 6oz box boysenberries

Protocol:

Combine water and lemon juice in a small bowl, sprinkle gelatin over it and stir to blend. Let it stand for about 15 minutes till the gelatin softens.
Whisk yogurt and 3/4 cup cream in a large bowl.
Combine remaining cream and sugar in a saucepan and heat, stirring constantly till sugar dissolves.
Now add gelatin mixture to the hot cream and sugar mixture and stir till gelatin dissolves.
Add cream-gelatin mixture to the yogurt mixture and whisk to blend.
Pour mixture into 6-8 individual plastic cups/wine glasses. Refrigerate till set (6-8 hours)
Top with a mixture of berries.

Tip: If you are using plastic glasses make sure the mixture isn't too hot that the plastic melts.

Pecan Pie

Ingredients:

3 large eggs

1 cup sugar

1/2 tsp salt

2 tbsp melted butter

1 cup light corn syrup

1 1/4 cup pecans

1 tsp vanilla essence

1 unbaked 9" pie shell

Protocol:

Pre-heat oven to 375 oF

Beat eggs, vanilla, sugar and salt

Add butter and syrup and mix in pecans

Bake 40-45 min in pie shell.

Tip: I like to use an Oreo crumble crust to give it that extra kick.

Butter Chicken

• Ingredients:
• 1.75 pounds skinless, boneless chicken breast halves - cubed
• 1 tablespoon lemon juice
• 1 tablespoon chili powder
• salt to taste
• 1 cup yogurt
• salt to taste
• 2 tablespoons garlic paste
• 1/2 tablespoon garam masala
• 2 tablespoons melted butter
• 1 tablespoon chili powder
• 2 tablespoons ginger paste
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 tablespoon garam masala
• 1 tablespoon ginger paste
• 1 tablespoon chopped garlic
• 1 tablespoon chopped green chile pepper
• 2 cups tomato puree
• 1 tablespoon chili powder
• salt to taste
• 1 cup water
• 1 tablespoon honey
• 1/2 teaspoon dried fenugreek leaves
• 1 cup heavy cream

Protocol

To Marinate: Place chicken in a nonporous glass dish or bowl with lemon juice, 1 tablespoon chili powder and salt. Toss to coat; cover dish and refrigerate to marinate for 1 hour.

Drain yogurt in a cloth for 15 to 20 minutes. Place in a medium bowl; mix in salt, garlic paste, garam masala, butter, chili powder, ginger paste, lemon juice and oil. Pour yogurt mixture over chicken, replace cover and refrigerate to marinate for another 3 to 4 hours.

Preheat oven to 400 degrees F (200 degrees C).
Place chicken on skewers. Place skewers in a 9x13 inch baking dish and bake in preheated oven for 20 minutes, or until almost cooked through.

To Make Sauce: Melt butter in a medium saucepan over medium heat. Stir in garam masala. When masala begins to crackle, mix in ginger paste, chopped garlic and green chile peppers. Saute until tender, then stir in tomato puree, chili powder, salt and water. Bring to a boil; reduce heat to low and simmer, stirring in honey and fenugreek.

Place chicken in sauce mixture. Continue cooking for another 5 minutes, or until chicken is no longer pink inside. Stir in fresh cream.

Gobi Manchurian

Ingredients

1 cauliflower (cut into delicate florets)

1 medium-sized onion (finely cut)

3 green serrano chillies (cut length-wise)

2 tbsp crushed garlic

2 tbsp oil

4 tbsp kethcup

4 tbsp chilli sauce

4 tbsp soy sauce

2 tbsp vinegar

4 tsp corn starch

10 tbsp all purpose flour

4 tbsp corn starch

6 green onion stalks (cut into 1 inch pieces)

1/2 tsp salt

1/2 tsp black pepper

oil for deep frying

Protocol:

For the sauce:

heat 2 tbs oil in a saucepan and add onions and green chillies. Sauté till onions start turning a golden-brown color and the oil starts separating from the mixture. Now add ketchup, chilli sauce, soy sauce and vinegar and heat till mixture is well cooked and the pungent aroma of vinear beins to fade. The oil will separate from the paste once more. Add 1/2 cup water and cook for two minutes. Then add 4 tsp corn starch to thicken the sauce. Turn stove off and set sauce aside.

Batter: Mix the all purpose flour, corn starch, salt and pepper and add 2.5 cups of water mixing the flour into a smooth but thin batter.

Now heat the oil for deep frying in a wok. Once hot, batter cauliflower florets with prepared batter, making sure that the florets are well-battered even in between individual florets. Fry battered florets and drain on a paper towel. Once you are done frying, heat the sauce for a minute or so. Add florets to the sauce and mix so each floret is covered in a layer of sauce. garnish with green onions. Serve hot with fried rice or noodles.