BURGER

Ingredients:

1 burger bun
1 cheese slice
2 Mccain burger patties
1 tbsp mayonnaise or fresh cream
1 tsp tomato ketchup or 1 tsp each of tomato ketchup and pizza pasta sauce
2 slices of tomato
2 slices of onion
1 salad leaf
oil for frying
butter for toasting buns

Method:

1. Deep fry the burger patty in hot oil.  Keep aside.
2. Mix mayonnaise and sauces.if you like you can mix some shreaded carrot and cabbage in this miture. Keep aside.
3. Slice the burger into two roundels.
4. Apply some butter and toast each burger slice from both sides.
5. Apply mayonnaise sauce mixture on the lower slice then place a burger patty over it.
6. Now place a cheese slice then a cutlet then onion and tomato slices and salad leaf.
7. Finally cover it with the top slice and seal with the help of a toothpick.

 

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FRUIT SAUCES FOR DESSERTS

Strawberry sauce:
Ingredients: 


1 cup strawberries
1/2 to 1 cup sugar (as per taste and the natural sweetness of strawberries)
1 lemon

Method:

1. Wash and roughly chop the strawberries.(If you don't like the chunks of strawberry in the sauce then you can puree them.)
2. Take a non-stick pan and put the strawberries in it. Switch on the gas and cook the strawberries.
3. When the strawberries become soft crush them with the help of a potato masher.
4. Add sugar and start cooking on medium to high flame stirring continuously till you get the desired consistency, it will take 10-15 minutes.
5. Add lemon juice and switch off the gas.
6. Store it in a sterilized glass container when it is completely cool.
7. You can serve it in a no. of ways like on bread ,cakes ,pan cakes,cheese cakes,waffles,tarts,shakes and with ice- cream.

Same way you can make Kiwi sauce.

Orange sauce

1 cup freshly squeezed orange juice (from 2 or 3 oranges)
Zest from 1 orange
1/4 to 1/2 cup sugar

Method:

1. Mix the orange juice, zest and sugar in a small saucepan. 
2. Simmer the juice mixture over medium heat, stirring occasionally, for about 15 minutes, until a thick, syrupy sauce has formed. (At this point, you should still be able to pour the sauce, but if you like, continue reducing the sauce to make it even thicker.). If you like you can stir in a tablespoon full of butter and simmer for another 2 or 3 minutes. Remove from the heat and leave to cool. But that is optional.
3. Remove from the heat and leave to cool. Serve the orange sauce chilled or at room temperature.

Pomegranate sauce: 

4 cups pomegranate juice
1/2 cup sugar
1 tablespoon freshly squeezed lemon juice

  Method:

1. Place the pomegranate juice, sugar and lemon juice in a saucepan set over medium heat. 
2. Cook, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 1/2 cups, approximately 50 minutes. It should be the consistency of syrup. Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.
3. If you like you can add salt to taste in this sauce.

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KISHMISH AUR METHE KI CHUTTNEY / RAISIN FENUGREEK SEEDS CHUTTNEY

Preparation time: 10 mins
Cooking time: 30 mins

Ingredients:

250 gms raisins (kishmish)
2 tsp fenugreek seeds(methe) whole or powder
1 tbsp sugar (optional)
1 tsp degi mirch powder
1 tsp garam masala or sabzi masala
1 tsp dhania powder
salt to taste

Method:

1. Remove stem of raisins  then wash and soak them over night.
2. If you are using whole fenugreek seeds then soak them as well.
3. Next day drain out excess water from both and coarsely grind them in a mixer grinder.
4. Transfer the ground paste in a pan add sugar and cook on low flame till all the water evaporates and you reach desired consistency.
5. Add rest of the ingredients and cook further for 2-3 minutes.
6. Switch off the gas and let it cool then store the chuttney in an air tight container.
7. Enjoy it with roti sabzi or with parantha or poori. 

Notes:

1. You can use fenugreek powder in place of  fenugreek seeds in that case you need to soak rasins only and add fenugreek seeds powder along with all the spices.
2. If you taste the chuttney immediately it may give a bitter taste due to fenugreek powder but after some time it will settle.

 
 

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KHICHDI KE PAKODE

Preparation time: 15 minutes
Cooking time: 15 minutes
Serves: 6

Ingredients:
1 cup split moong dal
1 cup rice
1 onion finely chopped
1 big or 2 small potatoes grated
1-2 green chilies finely chopped
1" ginger grated
1/2 tsp garam masala or sabzi masala
1/2 tsp dhania powder
1/4 tsp degi mirch powder
a pinch of asafoetida
a pinch of baking soda 
salt to taste
oil for deep frying

Method (vidhi):

1. Mix rice an dal in a bowl , wash them and soak them for 3-4 hours.
2. Drain out excess water and coarsely grind the soaked mixture.
3. Take out the mixture in the bowl and mix rest of the ingredients except oil.
4. Heat oil in a kadahi and carefully drop spoon full of batter at a time in hot oil then drop more at a distance in the same lot.   
5. Lower the heat and let the pakodas cook over medium heat.Turn the side and cook from the other side as well till they become brown in color. 
6. Remove them from oil with a slotted spoon on a napkin and serve hot along with tamarind chuttney, green chuttney or with ketchup.

 

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TUTI FRUTI ICE CREAM

Ingredients: 

vanilla ice cream
strawberry ice cream or any other ice cream of your choice
canned fruits
orange syrup
wafer

Method:

1. Spread orange sauce or orange jam along the sides of 2 individual glasses.
2. Put one scoop each of vanilla ice cream in both the glasses then put a layer of chopped canned fruits, then one scoop of strawberry ice cream again a layer of chopped canned fruits and then a scoop of vanilla ice cream and final layer of chopped canned fruits.
3. Garnish it with a canned cherry and a wafer. 
4. Serve chilled.

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ICE CREAM SODA

Place two scoops vanilla ice cream in a glass and top with chilled soda of your choice. I have used orange soda (MARINDA).

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DAAL KA PARANTHA

Preparation time: 10 minutes
Cooking time: 20 minutes
serves: 4

Ingredients:

2 cups wheat flour
1-1.5 cup left over dal* (depending upon the consistency of dal)
1 small onion finely chopped
1 green chili finely chopped
1 tsp dry fenugreek leaves or 1 tbsp chopped coriander leaves
salt to taste
1/2 tsp sabzi masala or garam masala
oil for shallow frying

Method (vidhi):

1. Take All the ingredients in a bowl except for oil and dal and mix well.
2. Now add dal little by little and knead a soft dough as you knead for chapati.
3. Keep it under cover for 10-15 minutes.
4. Heat tava and take a medium size ball dust it with some dry flour and roll it with the help of a rolling pin.
5. Spread 1/2 tsp oil in the center and gather the edges in the center..
6. Again dust it with some flour and roll it with the help of a rolling pin.
7. Place it on a hot griddle pan (tava)and turn the side after 1 minute.
8. Cook from the other side for 2-3 minutes or till you see spots.
9. Now spread some oil on first side and turn the side spread some oil on the other side as well.
10. Cook pressing with a spatula from both sides till well cooked from both sides.
11. Serve hot with butter and pickle or green chuttney.

Note:
1*. I used left over moong daal.  any left over daal can be used like channa dal, mah chole ki dal , sabut moong dal or daal makhni etc.

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KADHI PAKODI

Preparation time: 15 minutes
Cooking time 2 hours
Serves: 6-8

Ingredients:

For kadhi
1/2 tsp cumin seeds
1 tsp mustard seeds (rai)
1/4 tsp carom seeds
1/2 tsp fenugreek seeds
1/8 tsp asafoitida powder

2 tbsp pure ghee or clarified butter
8-10 kari leaves teared with hand
1 onion finely chopped
1" ginger finely chopped or grated
1-2 green chilies finely chopped
1 ltr. salted buttermilk or lassi or masala chaas or 2 cup sour curd
4 tbsp  chick pea flour (besan)
1/2 tsp turmeric powder
1/2 tsp degi mirch powder
salt to taste
1 tsp sabzi masala or kitchen king masala
1 tsp dhania powder
1/4 tsp green cardamom powder
1/4 tsp black pepper powder
1-2 tsp dry fenugreek leaves

For pakodi:
1 potato grated
1 onion thinly sliced
1 green chili finely chopped
1 cup chick pea flour
a pinch of baking powder
1/4 tsp turmeric powder
1/4 tsp degi mirch powder
1/2 tsp (coriander seed) dhania powder
1/2 tsp. sabzi masala
salt to taste
oil for deep frying

Method:

1. Mix buttermilk with chick pea flour and blend it with a hand blender so that there are no lumps in the batter.
2. Heat clarified butter in a pressure cooker and add asafotida powder,cumin seeds,carom seeds, mustard seeds, fenugreek seeds, kari leaves, onion,ginger,green chily and cook till the onions turn pink in color.
3. Now add the chick pea mixture, 1 ltr. water and turmeric powder and cook for approximately one hour  (Simmer the gas after first boil and stir occasionally).
4. Mean while heat oil in a pan and mix rest of the ingredients listed in pakodi list.
5. Make a thick batter using the required water and make pakodis by dropping a tsp full of batter in hot oil. 
6. Fry till they become brown in color from both the sides . Take them out on an absorbent paper and keep aside.
7. Check the kadhi and adjust the consistency using some water if required or if you like a bit thick kadhi then cook for some more time till you get required consistency.
8. Add the fried pakodies and all the spices.
9. Cook further for 5-10 minutes and serve hot with plain rice or jeera rice.

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EGGLESS BLACK FOREST CAKE

Preparation time : 1 hour
Cooking time : 40 minutes
Serves: 10-12

Ingredients:

1 cup all purpose flour (maida)
3 tbsp coco powder
3/4 cup powdered sugar
1.5 cup sofit chocolate flavored soya milk
3/4 cup refined oil or unsalted butter, at room temperature
1 tsp  vanilla essence
1 tsp baking powder
1/2 tsp baking soda
1 tsp vinegar
2 tbsp powdered sugar dissolved in 3-4 tbsp water or syrup of cherries
3 cup sweetened non dairy whipped cream
1 can cherries to decorate
chocolate shavings to sprinkle on the cake.



Method:

1. Pre-heat the oven at 180 C.
2. Sift the flour,coco powder,baking soda and baking powder together in a bowl.
3. In another bowl, mix butter/oil and powdered sugar  using a whisk or blender.
4. Add soya milk and vanilla essence to the creamed mixture and mix until well combined.
5. Add the all purpose flour  mix in to the above mixture and use cut and fold method to make a batter or thick consistency without any lumps.
6. FInally, add vinegar and fold in gently.
7. Pour the mixture into a greased pan and lightly tap on the kitchen counter to remove any air bubbles.
8. Keep the pan in the oven first for 10 minutes at 180 C and then at 150 C for 30 minutes.
9. Ckeck with the help of a knife if it comes clean then it is done,now remove it from oven and let it get cool.
10. Cut the cake into three slices using a sharp knife.
11. Take the bottom layer and spread the cherry syrup all over then spread a layer of whipping cream.
12. Now place some de-seeded cherries and cover this layer with another slice of cake.
13. Repeat step 11 and 12 .
14. Now after placing the final layer cover the whole cake with whipped cream.
15. Decorate the cake with whipped cream using a pipping bag and a star nossel.
16. Place some cherries on the top and cover the center with chocolate shavings.

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NO BAKE WOOD LOG BISCUIT CAKE

Ingredients:

20 Marie biscuits
¾ cup butter, softened to room temperature
2 tbsp milk
¼ cup icing sugar (or powdered sugar)
2 tbsp unsweetened cocoa powder
2-3 drops of vanilla extract (optional)

Method:

1. Place the softened butter in a bowl and add the icing sugar,milk and cocoa powder along with vanilla extract (if using).
2. Mix thoroughly until you get a soft mixture like frosting.
3. Take about 1 tsp of the chocolate frosting and spread over the Marie biscuit.
4. Take the second biscuit and repeat the same process until you have a long biscuit stack with chocolate frosting in between.
5. Smear the remaining chocolate frosting all over the biscuit tower generously.
6. Refrigerate this biscuit tower for approximately 2 hours or overnight.
7. Take it out and lay down on a cutting board.
8. Use a fork to create lines over the chocolate log to resemble the lines on a wooden log.
9. Cut slightly diagonally to get your log cookies, the biscuits would be soft by then.
10. Serve immediately or keep chilled until ready to serve.

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