HONEY GOBHI

Preparation time: 10-15 minutes

Cooking time: 20 minutes

Serves: 3-4

Ingredients:

1/2 kg cauliflower ( gobhi)
2 tbsp all purpose flour (maida)
2 tbsp cornflour
1 tbsp chick pea flour (besan)
1 tbsp chilly sauce 
2 tbsp Tomato sauce
1/2 tsp green chilies  chopped.
1tbsp  honey or to taste.
1 tsp soya sauce
1 tsp white sesame seeds
 4 -5 flakes garlic  crushed (optional)
1/4 tsp pepper or to taste

1/2 tbsp cornflour mixed with 2 tbsp of water

salt to taste

oil for frying

Method:

1. Cut cauliflower into small flowerettes and discard the lower portion. Drop the flowerettes in salted boiling water and boil for 3-5 minutes. Drain out the water and pat dry cauliflower on a kitchen towel. 
2. Mix cornflour, all purpose flour,chick pea flour and salt in a bowl. Add enough water to make a batter of  thick pouring consistency, such that it coats the cauliflower.
3.  Dip each piece of cauliflower in the batter and deep fry till golden brown in color. Drain out on a tissue paper and keep aside.
4.  Heat little oil, fry green chilies and garlic. 
5. Reduce heat and add salt ,pepper,soya sauce, tomato sauce ,chilly sauce and honey. Add cornflour mixed in water and cook for 2 minutes. Now add fried cauliflower and mix well.
6. Cook for a few seconds till the sauce coats the cauliflower.
7. Sprinkle white sesame seeds and coriander leaves or spring onions and serve hot.

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CHEESE POPCORN

Ingredients:

100 gms cottage cheese

1 tbsp All purpose flour (maida)

1 tbsp corn flour

1/2 tsp salt or to taste

1/4 tsp black pepper or as per taste

1 egg (optional)

1/4 tsp chaat masala (optional)

3 tbsp corn flakes crumbled

2 tbsp bread crumbs

oil for frying

Method:

1. Mix cornflakes and bread crumbs and keep them aside
2. Cut the cheese in to cubes
3. Make a batter of  all purpose flour,cornflour,salt and black pepper of coating consistency by adding approximately 1/2  cup of water.
4. Coat the cheese cubes with the batter then coat the cheese with egg beaten with salt and black pepper and roll them in the crumbled cornflakes and bread crumbs mixture taking one at a time.
5. Deep fry in hot oil and drain out on a tissue paper when it becomes golden brown in colour.
6. Sprinkle chaat masala and serve hot with a dip or sauce of your choice. 

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CHOP SUEY

Ingredients:

For Noodles:

1 pack or 150 gms (wai wai or ching's secret haka veg) noodles

1 tsp all purpose flour(maida)

oil for frying

1 tsp salt

10 cups water

For the sauce:

1/2 carrot sliced

8 french beans sliced 

1/2 cup capsicum ( red ,green and yellow all mixed together)

1 onion diced

3/4 cup cabbage shredded

 1/4 cup zucchini diced

1 tbsp mushrooms diced
2 floweretts of broccoli
1 tbsp corn kernels or 2-3 baby corns sliced
2 cups water
2 tbsp oil
1/2 tsp white pepper
4 tbsp tomato ketchup
1 tsp or salt to taste
1 tsp white vinegar
1 tsp soya sauce
3 tbsp corn flour

Method:

1. Take 10 cups of water,one tsp salt and 1 tsp of oil in a big vessel and bring it to a boil.
2. Now add the noodles and cook for exactly 3 minutes and drain the noodles if you are using the above said noodles and if are using some other noodles then boil as per instructions or till the noodles are perfectly cooked neither under cooked nor over cooked.
3. Sprinkle flour on the noodles, it will absorb any water present in the noodles.
4. Divide the noodles in three equal portions and fry one portion at a time and make three nest like bunches.Fry from both the sides by turning side while frying. When it becomes crisp from both the sides drain it out and keep it a side in an air tight container.
5. Put carrot,beans,mushrooms,broccoli and corn kernels in boiling water with 1/2 tsp of salt and drain out after one minute.
6. Heat 2 tbsp of of oil in a pan add all the vegetables,salt and pepper in it and stir for two minutes.
7. Add vinegar,soya sauce,tomato sauce and cook for one minute and add 2 cups of water.
8. When the water starts boiling add the cornflour dissolved in 1/2 cup water stirring continuously. Cook for 2 minutes and keep a side.
9. At the time of serving spread one bunch of noodles in a serving dish and pour the prepared sauce with vegetables on it , sprinkle some Chinese seasoning and serve hot.   

Note:

1. You can select vegetables as per availability.

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MARBLED EGGS

Ingredients:

2 eggs

2 tbsp beetroot paste

1 tsp white vinegar

1 tbsp plain mayonnaise

1/4 tsp salt

Method:

1. Put the eggs in a pot and cover with water. Bring to a rolling boil and continue to boil for 7 minutes. Turn off the heat and let the eggs sit in the water for about 5 minutes. Remove the eggs from the water and let cool until they are easy to work with and not burn your hand. About 30 minutes.
2. Now that your eggs have cooled down, lightly tap the eggs against a hard surface like your counter tops or with a spoon until there are cracks all over the egg. Make sure you don’t over do it, you want to make sure that the shell stays intact.
3. Mix 1.5 tbsp of beetroot paste,vinegar and salt in water and keep the eggs with cracked shells in the mixture for one hour. Make it sure that the eggs are completely under water. 
4. After one hour remove the shells an cut the marbelled eggs into halves length wise and scoop out the egg yolks in a bowl.
5. Now mix rest of the beetroot paste,mayonnaise,salt to taste and egg yolks and make a smooth paste.
6. Put the paste in a piping bag and fill the cavities of marbelled eggs.
7. Garnish it by sprinkling black pepper on it.

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GREEN TEA

Ingredients:
1 tsp organic india tulsi green tea
1 cup water
1/2 to 1 tsp honey as per taste
1/2 tsp lemon juice (optional)

Method:

1. Heat one cup of water in a sauce pan.
2. Switch off the gas after the first bubble appears, do not boil the water.
3. Add 1 tsp of  green tea or a tea bag and honey and cover it for 2-3 minutes so that the aroma of tea is brewed in the water.
4. Now strain the tea in a cup and add lemon juice.
5. you can also add 2-3 mint leaves in it if you want to have a flavour of mint in it.

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COTTAGE CHEESE IN GARLIC SAUCE

Ingredients:

For garlic sauce

15 cloves garlic or 2 tsp garlic paste

1 tbsp oil

2 tbsp tomato sauce

1 tbsp cornflour mixed with 3 tbsp water

a pinch of sugar

other ingredients:

150 gms cottage cheese

2 tbsp cornflour

2 tbsp all purpose flour (maida)

1 tbsp chick pea flour (besan) 

1/4 tsp pepper

4 tbsp water

salt to taste

oil for frying

Method:

1. Peel and grind garlic cloves to make a smooth paste.
2. Heat oil and fry the garlic for 2 minutes.
3. Add water, tomato sauce,pepper,salt,sugar and soya sauce.
4. Bring it to a boil and cook for two minutes.
5. Add cornflour mixed with water stirring continuously and when the sauce become thick remove it from fire and keep a side.
6. Cut cheese into cubes.
7. Make a thick batter by mixing cornflour,all purpose flour,chickpea flour ,salt, pepper and water.
8. Coat cheese cubes with the batter and deep fry them.
9. Heat sauce and add the fried cheese cubes to the sauce and cook for 1-2 minutes.
10. Garnish it with green onions and serve it hot with fried rice.

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AALU PATTIES

Ingredients:

For dough of the crust:
3 cups all purpose flour
1 cup water
1 tsp salt
1 tbsp white vinegar
1 cup vegetable shortening and 1/4 cup butter mixed together
1 egg yolk beaten Optional for the glaze)

For filling:
1 medium sized onion finely chopped
4 medium sized boiled potatoes 
1 tsp cumin seeds
1 pinch asafoetida (hing) 
1 tsp coriander powder
1 tsp sabzi masala or garam masala
1 deseeded green chili
2 tbsp chopped coriander leaves
1 tbsp oil
salt to taste

Method:
For the crust:

1. Mix the salt in with 2 cups of flour in a mixing bowl. Make a hole in the center. Pour in water and vinegar. Mix lightly using your hands. Generously dust surface area. Knead until dough is firm and slightly sticky to make a soft dough. Roll the dough into a ball. Wrap it up in plastic wrap. Place the dough in refrigerator 30 minutes.
2. Mix together shortening, butter and rest of the flour. (1 cup.) It will form a soft paste that is easy to spread.
3. Spread the shortening mix generously.Take the chilled dough and roll it into a rectangle 1/4 inch thick. Leaving a one inch margin around the edge, spread the butter mix over 2/3 of the dough. Fold the dough into thirds like you were folding a letter, starting with the portion of dough with no butter. Refrigerate for 30 minutes to allow the dough to relax, and so the butter doesn't get displaced when rolling out again.
4. Roll out the dough again to a rectangle which 3 times longer than large. Take one end of the dough and fold it two-thirds of the dough's length toward the other end. Now, take the other end and fold it the opposite way. You should now have three layers of dough. Refrigerate for 30 minutes. Roll out again, but move the rolling pin along the folded sides (i.e. turn the dough 90 degrees). Repeat process up to 5 times.
5. Refrigerate dough overnight.

For the filling:

1. Heat one and a half tablespoons of ghee in a kadai. Add cumin seeds and asafoetida. 
2. When the cumin seeds begin to change colour, add chopped onions, salt and continue to saute.
3.  When onions are lightly browned add  green chilies ,coriander powder and  sabzi msala . Mix and sauté for a minute,now add mashed boiled potatoes and cook for 5 minutes. 
4.   Remove from heat. Set aside to cool. Add chopped coriander leaves to it and mix.

Assembling:

1. Preheat oven at 400 F or 180 C. Place a pan of water on the bottom rack of the oven. 
2. Roll the dough to about 1/2 inch thickness. Cut the dough into 2 1/2 inch rectangles. Place a tablespoonful of stuffing on one side of the dough. Fold and lightly press ends together. 
3. Place the patties on a baking sheet or in a greased baking tray. Brush the tops and edges of the patties with egg yolk before placing in the oven if you want to have the shine on the surface of the patties. 
4. Bake until golden brown, around 45 minutes.
   
   

Note:

1. If you don't get vegetable shortening you can use vegetable ghee instead or you can use lard in place of mixture of vegetable shortening and butter.
2. The filling can be replaced with any other filling of your choice.

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SWEET AND SOUR VEGETABLES

Ingredients:

1/2 cup tomato puree

4-5 cloves of garlic finely chopped

1" long ginger ground to paste

1 carrot parboiled and cubed

8-10 french beans parboiled and chopped into 1" long pieces

4-5 flowerettes of cauliflower or broccoli parboiled

1/4 cup of zucchini cubed

1 small capsicum cut into cubes

2 small onions cut into cubes

4-5 mushrooms parboiled and sliced or cubed 

1/4 cup baby corn washed and parboiled (optional)

1/4 cup canned fruit (optional)

1/2 tsp white pepper

1/4 cup tomato ketchup
2-3 tbsp vinegar
2 tsp sugar
2 tsp soya sauce
2 tbsp cornflour
3 tbsp oil

Method:

1. Heat oil in a pan.
2. Stir fry chopped garlic, ginger paste,onions an cauliflower or broccoli for 2 minutes and then add all the other vegetables.
3. Add salt and white pepper.
4. Stir fry vegetables for 2 minutes
5. Add tomato puree and one cup water.
6. Add tomato ketchup, vinegar,sugar and soya sauce.
7. Boil for 2 minutes and add cornflour mixed with 1 cup of water, stirring continuously for 3-5 minutes or till the corn flour is cooked.
8. Add canned fruit.
9. Serve hot with fried rice or steamed rice or with fried noodles in chop-suey. 

Note:

1.  You can add or leave any vegetables as per availability of vegetables.

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RED RADISH SALAD

Ingredients:

1 cup red raddish thinly sliced

5-6 slices of orange pealed

1 spring onion for garnishing

1/4 tsp black salt or as per taste

For dressing:
1 tbsp olive oil
1 tsp lemon juice
1 tsp honey or powdered sugar
1/4 tsp black salt or as per taste

Method:

1. Mix all the ingredients of salad in a bowl and garnish with spring onion.
2. If you are using salad dressing then do not add black salt as the salt is in the dressing itself.
3. To make the dressing shake or mix all the ingredients of dressing and pour it on the salad. 

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RED CHUTTNEY FOR MOMOS

Preparation time: 5 minutes
Serves: 6-8

Ingredients

100 gm garlic cloves
25 dried red chillies
1 tbsp sugar
1 cup malt vinegar
2 tbsp vegetable oil
salt to taste

Method:

1. Peel garlic cloves
2. Soak red chillies in vinegar for one hour
3. Now put all ingredients in a blender to make a smooth paste.
4. The red hot chuttney is ready to serve with Momos.

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