Recipe of Bhindi Chaat

Ingredients:

Oil to fry
500 grams – Bhindi ( cut into thin long slices)
100 grams – Onion ( cut lengthwise into thin slices)
100 grams – green bell pepper ( cut lengthwise into thin slices)
100 grams – tomato chopped
2 tsp red chili powder
¾ tsp garam masala powder
4 tsp chaat masala
2 tsp ginger chopped
20 grams chopped coriander leaves
4 tsp lemon juice
salt to taste
tamarind and mint chutney to serve with

Method:

Heat oil in pan and fry bhindi till crisp. Keep on tissue paper to let it absorb the extra oil. Put bhindi in a bowl and mix all the ingredients and add garnish with the chutneys. You can have it as chaat or it can also be eaten with rice or roti.

Recipe of Amritsari Machchi

Ingredients:

For Amritsari Masala roast and grind the following:
1 Tbsp coriander seeds
1 tsp Cumin
1 tsp fenugreek
½ tsp black pepper
½ tsp Ajwain (carom seeds)

For Fish:
4 tsp ginger-garlic paste
1 tsp red chili powder
Salt to taste
2 tsp lemon juice
500 grams bone less fish, cut into square pieces
50 grams rice flour
100 grams besan
2 tbsp red chili paste (mix red chili in water to make paste)
½ tsp carom seeds
1 tsp chopped ginger
1 tsp chopped coriander leaves
1 tsp black salt
1 tsp green chili chopped
Oil to fry

Method:

Marinate fish by applying half of ginger-garlic paste, red chili powder, salt and lemon juice.
Add rest of the ginger-garlic paste, amritsari masala and rest of the ingredients.
Wrap the fish pieces in the mixture and fry. Serve hot with lemon.  

Recipe of Saaboodana Vada

Ingredients: 

Saaboodana – 1 cup (soaked throughout the night)
Boiled potatoes – 2 (mashed)
Peanuts – ½ cup, roasted and grinded
Cumin – 1 tsp
Green Chilies – 3 (chopped)
Lemon juice – 1 tsp
Coriander – chopped ¼ cup
Rice flour – 1 tsp
oil to fry

Method: 

1. Mix all the ingredients except rice flour and oil.
2. Rub flour in your hand and then give shape of small round patties to the mixture.
3. Heat oil and then fry.
4. Serve hot with mint chutney. 

Cupcakes

Ingredients:

125 grams self-raising flour
125 grams caster sugar
125 grams soft unsalted butter
2 large eggs
½ teaspoon vanilla extract
2 tablespoons milk
1 packet instant royal icing*
food colouring (for preference colour pastes)
cake decorations (wafer roses, sugar flowers, sprinkles, or your favourite sweets/candies)

Method:

Preheat the oven to 200ºC/400ºF and line the tin with the muffin cases.
It couldn't be simpler to make cup cakes: just put all the ingredients except for the milk in the processor and then blitz till smooth. 

Pulse while adding milk, to make for a soft, dropping consistency, down the funnel. Or using a bowl and wooden spoon, cream the butter and sugar, beat in the eggs one at a time with a little of the flour. 

Then add the vanilla extract and fold in the rest of the flour, adding the milk to get the dropping consistency as before. 

I know it looks as if you'll never make this scant mixture fit 12 bun cases, but you will. I promise you this mixture is exactly right to make the 12 cup cakes, so just spoon and scrape the stuff in, trying to fill each case equally, judging by eye only of course. 

Put in the oven and bake for 15-20 minutes or until the cup cakes are cooked and golden on top. As soon as bearable, take the cup cakes in their cases out of the tin and let cool, right way up, on a wire rack.

Once they're cool, make up a big, uncoloured batch of royal icing, and then remove a few spoonfuls at a time to small bowls. 

Using a bamboo skewer, add small dots of colours from the paste-tubs, stirring with a teaspoon and then adding more colouring, very slowly, very cautiously (pastel works best here, whatever your everyday aesthetic) until you get the colour you want. 

Use teaspoons to coat the cupcakes with icing and leave each a moment to dry only slightly, on the surface, before sticking on a rose, daisy or whole stash of decorations.

Recipe of Fruit salad

Ingredients:

Raspberries – 2 cups
Bananas – 2
Rasins – ½ cup (soaked overnight)
½ of whole pineapple
2 tablespoons of coconut

Method:

Mix all ingredients gently to avoid mushing. Serve at room temperature.

Recipe of Lettuce Wraps

Ingredients:

Dice small: Tomatoes, cucumbers, onion.
A little smashed garlic
Extra Virgin Olive oil
Lemon Juice 1 Spoon
Lettuce leaves
Fresh Basil or any herbs of your choice
few olives
grated firm tofu

Method:

Toss all the ingredients. Roll them in lettuce leaves and it is ready to eat. 

Recipe of Apple Kheer (Seb ki Kheer)

Ingredients:
Apple - 1 kg
Milk - 6 cups
Sugar - 1 cup
Saffron - 2 tsp (dissolved in 2 tbsp warm milk)
Almonds, cashew, pistachios - crushed

Method:

Bring milk to a boil in a thick bottom pan and simmer till it thickens. Thickly grate apples without peeling. Heat a pan, add the grated apples and cook on medium heat. Add sugar and stew till sugar melts and continue to cook till most of the moisture evaporates. Add some of the reduced milk and cook. As the mixture thickens add the remaining milk and cook till the kheer thickens some more. Add green cardamom powder, almonds and pistachios and continue to cook till the kheer thickens to the desired consistency. Cool and then chill before serving. 

Recipe of Peanuts Kulfi

Ingredients:

Peanuts (groundnuts) – 50 grams
Milk – 1 litre
Sugar – 120 grams
Kewra Essence – Few drops
¼ spoon cardamom powder

Method:

Boil milk in a heavy bottom utensil. Roast peanuts and grind them to fine powder. When the milk begins to boil add the peanuts powder and cook for 30-35 minutes on low flame. Remove from fire and add kewra essence and cardamom powder. Let it cool. Now put in kulfi moulds and set it in freezer. 

Method:

Recipe of Palak Pizza

Ingredients:

Pizza Base – 2 (you can also make pizza base at home)
Chopped Palak – 3 cups
Chopped Onion – 2 tbsp
Fresh Cream or white sauce – 1 tbsp
Paneer cubes – 2 tbsp
Chopped green chilies – 1 spoon
Oil/ Butter – 1 tbsp
Salt and pepper to taste

Garnishing: Grated paneer, thin slices of green and/ or red chilies

Method: 

For base: Boil palak. Heat oil and add onion and green chilies, fry till golden. Add boiled palak, salt and pepper and cook for a minute. Add cream and paneer.

Assembling Pizza: Keep the pizza base in greased baking tray. Spread the palak mixture and then sprinkle grated paneer and chili slices. Cook in a pre-heated oven for 10 minutes at 200 degrees centigrade. (You can also cook the pizza on gas oven). 

Recipe of Pasta

Ingredients:

Pasta 

Crushed garlic

Tomato puree

Bell peppers

Onion

Grated cheese

Vinegar

Method: 

Heat olive oil in a pan. Put crushed garlic and fry. Puree tomato and add to fried garlic. Add mixed herbs and chili flakes.

For paste:   Take fresh red chili flakes – 250 grams, 1 red bell pepper, 1 pod garlic. Grind in mixer. Add 2 spoons of plain vinegar. You can store it in fridge also for future use.

Add 2 spoons of the paste to the tomato and herb mixture. Add salt. Add chicken and/ or mushroom. Once done add grated cheese or 2 spoons of cheese spread.

Boil pasta (add oil and salt in the water); drain and add to the above mixture. Add onion leeks, bell pepper, and capsicum. Mix well and serve hot.