Chocolate Truffles

Ingredients
1 cup sugar
3/4 cup powdered chocolate
1/2 cup whipping cream
1/4 cup unsalted butter

Method
Put all ingredients in a solid sauce-pan, mix while bringing slowly to the boil.
Boil gently. After two minutes you will have a wonderful icing for cakes, and a sauce for
ice cream. After six minutes (or a little longer if you want your truffles harder) take sauce-pan
off heat and allow the mixture to cool slightly.
At this point you can add dark rum or any other liqueur if you wish.
Cool in the refrigerator for about one hour.
Form into balls about the size of large marbles and roll them in powdered chocolate.
Cool to room temperature, or chill.

Chilli Garlic Sauce

Ingredients
500 gms. long red chillies
2 medium bulb garlic
200 gms. salt
300 ml. vinegar
1 tbsp. oil
1-1/2 tbsp. cornflour

Method
Peel garlic, destalk chillies.
Grind together till fine.
Add vinegar to help the grinding process.
Add salt. Keep aside.
Heat oil in a deep pan, add cornflour.
Stir fry flour for a few seconds.
Add paste, mix continuously.
Stir frequently, simmer till thick.
Bottle in sterile jars, preserve.

Tomato Juice

Ingredients
4 juicy ripe tomatoes
1/2 tsp chat masala
1 tsp salt
3/4 tsp pepper powder
1 tbsp sugar

Method
Quarter the tomatoes. Remove seeds with a small spoon. Keep aside.
In a blender, blend together all ingredients with 2 glasses chilled water. Or crushed ice.
Strain with a not-too-fine strainer.
Pour into glasses and add some of the seeds back.
Stir and serve chilled.
Garnish with a small tiny spring of mint.

Classic Sugar Cookies

Ingredients
1 cup granulated sugar
3/4 cup butter or margarine softened
1/2 teaspoon salt
1 egg
1 teaspoon grated lemon rind
1 teaspoon vanilla extract
2 1/4 cups allpurpose flour
1 teaspoon baking powder
additional granulated sugar.

Method
Preheat oven to 350 degree F.
In large bowl, cream sugar, butter and salt.
Beat in egg, lemon rind, and vanilla until light and fluffy.
Sift together flour and baking powder.
Gradually stir into creamed ingredients.
On floured board using floured rolling pin, roll dough until 1/8 inch thick. Cut into
fancy shapes.
Place on ungreased baking sheets.
Sprinkle generously with additional sugar.
Bake 9-12 minutes or until lightly browned around the edges.
Cool on racks and store in airtight containers.

Milk Poli

Ingredients
Rava 2 cups
Salt 1 pinch
Ghee 4 teaspoons
Milk 4 cups
Sugar 1- 1 1/2 cups Cardamom
Saffron To taste

Method
Knead the above ingredients into a firm dough
Roll out into thin poories
Deep fry in ghee and store in airtight container.
Boil milk on slow flame. When reduced add sugar and continue to boil slowly.
Remove the milk from flame. Add the poli one by one and let it soak well.
Store poli's separately as well-soaked poli's tend to stick together.
Serve chilled.

Green Tomato Pickle

Ingredients
250 gms. firm green tomatoes
1 large hard apple, peeled, cored, diced
1 large onion finely chopped
1 tsp. fresh mint leaves finely chopped
10-12 long hot green chillies, chopped
1/4 cup white vinegar
1/4tsp. cinnamon-clove powder
2 tbsp. sugar
1/2 tsp. salt
1 tbsp. oil

Method
Heat oil in a heavy pan, add onions, stir.
Add 1 tbsp. Vinegar, simmer till onions are transparent.
Add tomatoes, apples, cook till mixture is mushy.
Add all other ingredients, allow sugar to dissolve.
Simmer till thick, and there is no water residue.
Pour into sterile jar, cool and seal.

Crunchy Healthy Salad

Ingredients
1 cucumber finely chopped
1 tomato finely chopped
1 onion finely chopped
1 carrot finely grated
1 small boiled potato finely chopped (optional)
1 slice raw mango finely chopped
1 tbsp. coriander leaves finely chopped
1 green chilli finely chopped
1/2 cup puffed wheat
1/4 cup puffed makhanas
1 tbsp. white vinegar
1/2 tsp. sugar powdered
1/4 lemon juice extracted
1/2 tsp. cumin seeds powdered
Salt to taste

Method
Break makhanas to pieces, keep aside.
Mix all ingredients, except makhanas and wheat.
Chill till required.
Toss in makhana pieces and puffed wheat.
Serve immediately to keep the crunch intact.

Banana Cake

Ingredients
maida - 2 cups
eggs - 2
butter - 1/2 cup
sugar - 1 1/4 cups
buttermilk - 1/4 cup
green bananas - 3
baking soda - 1 tsp
baking powder - 3/4 tsp
vanilla essence - 1 tsp
salt - 1/4 tsp
nuts (optional) - 1/2 cup.

Method
First sieve the maida,baking powder and baking soda.
Add salt to this and keep it aside.
Now put all the other ingredients in the mixie one by one, starting with the butter, sugar.
When the butter and sugar get creamy, add the eggs, buttermilk, vanilla essence and the
bananas(chopped).
Run the mixie until you get a smooth mixture with no lumps.
Now add it to the sieved maida in a vessel.
Fold the mixture and the maida well.
Now pour the batter into a greased and powdered cake tin (8"x8") and sprinkle the
chopped nuts on top.
Bake for 35 minutes at 200 oC. ( the time may differ in different ovens.)
Cool and cut.

Simple Dosa

Ingredients
1 cup rice
1/4 cup urad dal
3, 4 tsps of upma rava/bombay rava
3, 4 fenugreek seeds
2 tsps sugar
1 tsp bengal gram dal
water for grinding
salt to taste

Method
Soak 1 cup rice & 1/4th cup urad dal in cold water in the morning, till evening.
Also soak upma rava, bengal gram dal, fenugreek seeds in another vessel from morning
till evening.
Then grind all the soaked ingredients with sugar adding water little by little. The
consistency should be semi-liquid. It shouldn't be too watery.
Add salt according to the desired taste.
Keep it covered & leave it to ferment overnight.
Now your Dosa dough is ready to go onto your pan.
Take a flat pan. Apply little oil to it. Let the pan become hot, but not smoky.
Take a round server & carefully spread the dough over on the pan evenly. Spread out a
thin dosa. The diameter of the dosa depends on how large or how small you want your
dosa.
Then add a little oil to it & let it roast a bit then turn over to the other side & let it roast too,
till the dosa turns golden brown, in colour.
Serve the dosas hot with Coconut Chutney/any spicy Tiffin Powder.

Chocolate Brunch Waffles

Ingredients
2 1/4 cups all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
3/4 teaspoon salt
1 cup (6 oz.) semi-sweet chocolate morsels
3/4 cup (1 1/2 sticks) butter
1 1/2 cups milk
3 eggs, lightly beaten
1 tablespoon vanilla extract
1 toppings (whipped cream, chocolate shavings, fresh fruit)

Method
Combine flour, sugar, baking powder and salt in large bowl.
Microwave morsels and butter in medium, microwave-safe bowl on High (100%) power for
1 minute,STIR.
Morsels may retain some of their original shape.
If necessary, microwave at additional 10- to 15-second intervals, stirring until melted.
Cool to room temperature. Stir in milk, eggs and vanilla extract.
Add chocolate mixture to flour mixture; stir (batter will be thick).
Cook in Belgian waffle maker according to manufacturer's directions.
Serve warm with your choice of toppings.
* Can also be cooked in standard waffle maker (makes about 20 standard-size
waffle squares).

Paneer Makhani

Ingredients
Paneer - 200 gms
Tomato Puree - 4 tbsp
Tomato Ketchup - 4 tbsp
Half & Half Cream - 6 tbsp
Sugar - 1 tsp (opt)
Capsicum - 1 med (cubed deseeded)
Ginger -1" grated
Butter -1 tsp
Salt - to taste
Pepper - 1/4 tsp
Water - 1/4 cup

Method

Heat butter for 20 seconds. Add tomato puree, stir, add tomato sauce, mix well.
Add water, stir then add capsicum, cook for two minutes add paneer, salt, pepper, sugar & ginger.
Cook for two minutes.
Add cream and stir cook for a minute.
Serve hot with Naan or Tandoori Roti's.

Pungent Sauce

Ingredients

1 red chilli finely chopped
10 flakes garlic finely chopped
1 tbsp. ginger grated
1 stalk celery finely chopped
1 stalk mint leaves finely chopped
1 spring onion with greens
1 tbsp. cornflour
1 stalk choice of herb (basil, thyme, rosemary)
1-1/2 cups water
1 tsp. soya sauce
1/4 tsp. crushed black pepper
1/2 tsp. sugar
salt to taste
1 tsp. oil

Method

Dissolve cornflour in 1/2 cup water. Keep aside. Chop herb very fine, keep aside. Heat
oil, add ginger, garlic, chillies, stirfry.
Add chopped onions, celery, stir. Add remaining 1 cup water. Bring to a boil. Add sugar,
salt, soya sauce, mint, herb, pepper.
Add cornflour, stir and cook till sauce becomes transparent. Serve hot, with steamed rice,
snacks, bhajias, and even soups.

Appam Batter

Ingredients
1-1/2 cups raw rice1-1/2 cups parboiled rice
2-3 tbsp. urad dal.
1 cup coconut milk
1/2 tsp. soda bicarb
1 tsp salt

Method
Soak for 4 hours in water, wash well
Grind to a fine thick paste, keep overnight.
Morning add coconut milk, soda bicarb, and salt
Beat well.
The batter for Appam is ready
Apply a little oil on a non-stick or heavy griddle.
Pour a ladleful of batter on hot griddle.
Hold handle and rotate and tilt griddle quickly such that its full base is covered with batter.
Do not spread with spoon. A thin dosalike pancake must be the result.

Rice Idli Batter

Ingredients

• 2 cups rice semolina
• 1 cup urad dal (soaked for 3 hours, then ground to a very fine thick paste and kept overnight).
  

Method
Soak semolina for 2 hours.
Wash well by draining top water 2-3 time till it is white.
Mix into the ground dal batter, beat till very light and fluffy, after adding salt.
Do not keep the batter too thin.
Proceed as for idlis in idli steamer.