Masala Chaey

Masala Chaey

Preparation Time: 20 minutes

Serves:  3-4

Ingredients:

1.    Water 1½ cups

2.    Dried tea leaves (or tea

           powder) :     2 tsp.

3.    Whole milk : 1 cup

4.    Masala chai powder:  ½ tsp.

5.    Sugar : 2 tsp.

For the masala

1.    Cinnamon:  2 sticks

2.    Ginger powder : 1 tsp.

3.    Cloves:  3-4 nos.

4.    Cardamoms : 4-5 nos.

5.    Fennel (aniseed):  ½ tsp.

6.    Peppercorn 1 no.

7.    Powder all the above

           ingredients & mix .Store in

          an airtight container.

Method:

1. Heat the milk for a minute.

2. Boil the water and the sugar.

3. Add the tea leaves and the masala powder.

4. When the concoction starts boiling, remove it from the fire.

5. Pour out the milk into a cup.

6. Place a strainer on the cup and pour about 1/3 cup of the tea concoction into

the strainer.

7. Remove strainer and stir the tea well.

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Makhni Daal

Makhni Daal

Preparation Time: 30 – 35 minutes

Serves: 4-5

Ingredients:

Black spilt gram/Urad dal (whole):  1/2 cup

Red Kidney beans:   2 tbsps.

Cumin seeds :  1 tsp.

Chopped garlic:   6 cloves.

Chopped ginger :  2 inch.

All spice powder :  1 tsp.

Fresh cream :  ½ cup

Red chili powder : 1 tsp.

Butter:   3 tbsps.

Chopped tomato :  2 nos.

Chopped onion : 1 no.

Oil :  1 tbsp.

Salt :  As per taste

Method:

1. Pick, wash and soak whole black urad and kidney beans overnight in three cups of

water.

2. Peel and chop the onion, ginger and garlic finely. Wash and chop the

tomatoes.

3. Cook the soaked dal and kidney beans  in three cups of water with salt, red chili

powder and half the chopped ginger till dal and kidney beans are cooked and soft.

4. Heat oil and butter in a thick-bottomed pan. Add cumin seeds, when it crackles

add chopped onions and fry till golden brown.

5. Add chopped ginger, garlic and chopped tomatoes. Sauté till tomatoes are well

mashed and fat starts to leave the masala. Add boiled dal and kidney beans to this.

Adjust seasoning.

6. Add all spice  powder and simmer on very low heat for fifteen minutes.

7. Add fresh cream and let it simmer for another five minutes.

8. Serve hot with Naan .

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Fry Daal Moong

Fry Daal Moong

Preparation Time: 20 Min

Serves:  4-5

Ingredients:

Moong dal : ¾ cup

Masoor dal : ¼ cup

Onion : 1 nos.

Ginger garlic paste:  1 tbsp.

Tomato : 2 nos.

Cumin seeds:  ½ tsp.

Haldi/ turmeric powder : ½ tsp.

Red chili powder:  ½ tsp.

Garam Masala/ all spice powder:  ½ tsp.

Green coriander leaves:  a few

Pure ghee/ oil : 3 tbsp.

Salt To taste.

Method: 

1. Chop onion and tomatoes finely.

2. Wash both the dals together and pressure cook for three minutes with three

and half cup water and a little haldi.

3. In a pan heat Ghee, add jeera, when jeera changes colour add chopped onion.

Cook till light golden brown. Add red chili powder and ginger garlic paste. Sauté

well.

4. Add tomatoes and reduce heat. Cover and cook till done.

5. Add boiled dals and salt, bring to required consistency and add green dhania

leaves and garam masala powder. The dal is done.

6. Before serving, heat little ghee put Garam Masala Powder and pour over the

3. In a pan heat Ghee, add jeera, when jeera changes colour add chopped onion.

Cook till light golden brown. Add red chili powder and ginger garlic paste. Sauté

well.

4. Add tomatoes and reduce heat. Cover and cook till done.

5. Add boiled dals and salt, bring to required consistency and add green dhania

leaves and garam masala powder. The dal is done.

6. Before serving, heat little ghee put Garam Masala Powder and pour over the

dal.

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Fish in Pickle

Fish in Pickle

Preparation Time:  30 min

Serves:  4-5

Ingredients:

1.    Fish(boneless) : 1kg.

2.    Garlic : 125 gms.

3.    Ginger : 125 gms.

4.    Mustard seeds : 60 gms.

5.    Turmeric powder:  1tbsp.

6.    Sugar:  1cup

7.    Vinegar:  400 gms.

8.    Red chilly(whole):  60 gms.

9.    Cumin seeds:  35 gms.

10. Salt : 2 tbsp.

11. Peanut oil:  ½ kg.

12. Chili powder : 1 tbsp. 

Method:

1. Cut fish into 1 inch pieces.

2. Apply salt and chili powder and leave for 1 hour.

3. Heat oil to smoking and deep fry the fish.

4. Grind ginger, garlic, red chili, cumin seed and mustard seeds to a paste.

5. Heat the oil again and fry the ground masala.

6. Add the fried fish, vinegar and sugar, cook till oil floats on top.

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Cold Coffee with Ice-cream

Cold Coffee with Ice-cream

Preparation time: 30 minutes

Serves: 4-5

Ingredients:

1.    Instant coffee : 4 tbsps.

2.    Hot water : 2 tbsps.

3.    Sugar : 2 tbsps.

4.    Milk : 2 cups.

5.    Ice cubes:  As required

6.    Vanilla ice cream : As required

Directions:

1. Dissolve the coffee and sugar in hot water.

2. Then add the milk and enough ice cubes to make three glasses.

3. Serve in tall glasses topped with ice cream.

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Cocktail Milk Shake

Cocktail Milk Shake

Preparation Time: 15 minutes

Serves: 4-5

Ingredients:

1.    Cocktail fruit(canned):  1 cup

2.    Milk:  ½ cup

3.    Vanilla ice cream : 300 ml

Method:

1. Set aside a few pieces of cocktail fruit.

2. Blend the remaining fruit in a blender.

3. Add the ice cream and milk and blend till the ice cream is very soft.

4. Pour into glasses and garnish with cocktail fruit pieces.

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Chocolate Milk Shake

Chocolate Milk Shake

Preparation Time: 10 minutes

Serves: 3-4

Ingredients:

1.    Cold Milk : 4 cups

2.    Sweet cocoa powder : 5 tsp.

3.    Chocolate ice cream:  2 cups.

Directions:

1. Blend the milk and cocoa powder for 20 seconds in a mixer .

2. Then add the chocolate ice cream and whip for 30 seconds.

3. Serve chilled.

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Chocolate Biscuits

Chocolate Biscuits

Preparation Time: 25 min

Serves : 5-6

Ingredients:

1.    Flour :  2 cups

2.    Castor sugar : ½ cup

3.    Condensed milk :, ½ cup

4.    Chocolate powder : ½ cup

5.    Almonds :  ½ cup

6.    Baking powder : 1tsp.

7.    Butter:  ½ cup

Method:

1.  Sieve/sift the flour and baking powder, then add the chocolate powder & butter and

    rub with your fingers.

2. Now add the castor sugar and chopped almonds and then gently fold in the

    condensed milk and roll into small balls.

3. Place them on a greased baking tray and bake in a moderate oven at 190 º C for 20

    Minutes..

4. Once done, cool and store in air-tight containers.

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Carrot Chutney

Carrot Chutney

Ingredients:

1.    Carrots : 500 gms.

2.    Garlic(chopped) : 2 flakes

3.    Ginger(chopped):  10 gms.

4.    Methi Seeds”:  ½ tsp.

5.    Mustard Seeds : 1 tsp.

6.    Brown Sugar:  60 gms.

7.    Vinegar : ½ cup

8.    Raisins:   A few

9.    Cumin Seeds : 1 tsp.

10. Black Pepper :1 tsp.

11. Chili Powder:  1 tsp.

12. Oil:  2 tbsps.

13. Salt To taste

Method:

1. Peel carrots and grate them.

2. Heat oil and add mustard seed, methi  seed, and cumin seed till it crackles.

3. Then add ginger ,black pepper and garlic and fry for a minutes.

4. Add all the other ingredients.

5. Cook till carrots are tender and oil comes out.

6. Cool and bottle.

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Basic Sponge Cake

Basic Sponge Cake

Preparation Time : 30-40 min

Serves: 5-6

Ingredients:

1.    Condensed milk:  ½ tin.

2.    Soda water : 100 ml.

3.    Unsalted butter : 60 gms.

4.    Maida : 125 gms.

5.    Sugar:  1 tbsp.

6.    Soda-bicarb:  ¾ tsp.

7.    Baking powder:  ¾ tsp.

8.    Vanilla essence:  1 tsp.

Method:

1. Sift maida with soda-bicarb and baking powder.

2. First mix the sugar & butter well, then add the condensed milk and beat well.

3. Add the soda water, mix well & add the essence.

4. Then gradually add the maida beating well after each addition.

5. Beat well for 3-4 minutes till the mixture is smooth & light.

6. Bake in a greased and dusted tin for about 30-40 minutes at 150 degrees.

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