Sablé Cookie Ring

Ingredients

All-purpose flour – 100 g

Butter, softened – 60 g

Icing sugar – 35 g

Cornflour – 10 g

Vanilla essence – ½ tsp

Salt – a small pinch

Almond powder – 15 g, optional

Chilled milk – 1–2 tsp, only if needed

For Decoration

Icing sugar – for dusting

Finely chopped pistachios – 1–2 tbsp

Thin almond slices – 1 tbsp

Edible rose petals – a few

Small edible flowers – as required

Silver sugar pearls – optional

Method

Cream the softened butter and icing sugar until smooth and pale. Do not over-whip.

Add vanilla essence and mix.

Add flour, cornflour, almond powder and salt. Mix gently until a soft dough forms. Add chilled milk only if needed.

Flatten the dough into a disc, wrap and refrigerate for 20–30 minutes.

Roll the chilled dough to approximately 4–5 mm thickness.

Cut out large rounds and remove the centre to create rings.

Place on a lined baking tray and chill for another 10–15 minutes.

Bake at 170°C for 12–15 minutes, or until the edges are lightly golden.

Cool completely before handling.

Dust with icing sugar and decorate lightly with pistachios, almonds, rose petals and edible flowers.

Assembly

Place the decorated Sablé cookie ring on the serving plate.

Place the vermicelli cup in the centre.

Fill with chilled Cardamom Shrikhand.

Finish with pistachios, almonds and saffron.

 

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Paneer Pakoras

INGREDIENTS

For Marinating Paneer

200 gm  paneer cut into 3/ 1/2" long pieces

1 tsp red chilli pdr

1tsp garam masala pdr 

½ tsp salt or to taste

• 
  

For Batter

¼ cup maida

¼ cup Cornflour

1tsp ginger-garlic paste

1 tsp red chili pdr

1 tsp salt or to taste

½ cup Water or as needed

For Coating and Frying

1½ cups breadcrumbs

Oil for Deep frying OR fry in Airfryer

 

PREPARATIONS

Cut paneer into fingers like shape. Add in red chilli powder, salt, garam masala powder and mix well. Set aside.

Take plain flour, cornstarch, ginger garlic paste, chilli powder, salt and water in a bowl and make it into a thick batter. Set aside.

Take breadcrumbs in a bowl and set aside.

Now to assemble the paneer. Take each paneer piece, dip it into the batter, roll it in the breadcrumbs really well. Place this in a plate and chill in the fridge for 30 mins.

Heat oil for deep frying, drop the paneer pieces one by one till golden brown and crispy.

Strain using a slotted spoon and keep it on some paper towel to remove excess oil.

Serve hot with ketchup or mint chutney.

 

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Mango almond pudding

 Ingredients

For almond milk (500ml)

• Almonds - ¾ cup/ 110 grams
• Water - 2½ cups

Other ingredients

• Cornflour - 35 gm / 4½ tbsp
• Cinnamon stick - 1
• Vanilla essence - few drops
• Sugar - 100 grams / ½ cup

For mango sauce

• Mango, large - 1
• Sugar - 50 grams / ¼ cup
• Water - 1½ cups
• Lemon, small - 1 no
• Mint sprigs - for garnish

Method of preparation

1. First, prepare the almond milk. Boil the almonds for two to three minutes to soften them well. Drain the water using a strainer, and then run tap water over the boiled almonds to bring down their temperature. Now, place the almonds in a grinder. Add water to it and them grind well. When the mixture has been well ground, strain the mixture through a fine mesh bag (or a muslin cloth). Squeeze out the almond milk completely. Keep the ground almond bits aside to use in other recipes.
2. Set aside some of the almond milk (one large ladleful). To it, mix some cornflour. Mix them well. (Custard powder can also be used instead of cornflour.)
3. Pour the remaining almond milk into a saucepan and bring it to a boil. As the milk is warming up, add cinnamon, vanilla essence and sugar. Mix them well. Once the sugar is dissolved and the milk starts to boil, lower the heat.
4. Then, slowly add the almond milk and cornflour mixture into the saucepan. Take it off the flame as it starts to thicken and keep stirring continuously. Bring the saucepan back on the low flame if required, stirring all the time. Cook this blend until it reaches a very thick and gooey consistency.
5. Remove the cinnamon stick, and transfer the mixture into the molds. When the mixture cools down completely, transfer it to a refrigerator and keep it for around two hours.
6. Next, prepare the mango sauce. Peel one large ripe mango and put it in a blender with sugar. Then, heat up a pan and pour in the blended mango. Add a dash of water, stir and mix well. Take it off the heat and then pass the sauce through a strainer. Squeeze in a small lemon and stir it in. The mango sauce is ready. Keep it in the freezer to cool it down.
7. To serve, bring the pudding out of the freezer and take it out of the mold. Plate it with the mango sauce on top, garnished with mint sprig. Enjoy chilled.                                                                 

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Cauliflower Paneer in Gravy

 INGREDIENTS AND PREPARATIONS

1 medium cauliflower, cut into florets, soak in hot water with salt for 3-4 minutes, strain well, wash, drain, add to the mixer jar along with 1/4 tsp salt, 1 green chili , 1 " ginger and 1/2 cup curd, blend well. 

 

ADD  2 tbsp cornflour/ maida, if need be add another tbsp, 1/4 tsp baking soda, thick , blend well, spread on a greased plate ( if  you feel a bit watery, add 1-2 tsp cornflour to get the thick batter consistency)

 

in a pan add 2 glasses water, keep a small bowl upside down in the center, peel a big onion and roughly chop into 4 put around the bowl in water, along with 4 small tomatoes whole, 2 green and 2 red chilies, 10 garlic cloves, ginger 1 tsp cut into long pieces 

 

 Over the bowl n the center, place the greased plate on which the cauliflower mixture is spread, cover and steam for 10 minutes in high flame, to test for done, insert a knife, it should come clean

 

take out the onion, tomatoes, garlic, ginger and chilies, remove tomato skin, once cool grind to a smooth paste, keep the water in which the vegetables were boiled.

 

heat pan add 2 tbsp oil, once hot, add 1 bay leaf, cinnamon 1", cloves 2, cardamom 1, 1 tsp saunf, once saunf fried, keep flame low, add the ground paste, add 1 tsp Kashmir chili pdr, 1 tsp red chili pdr, 1/4 tsp turmeric pdr, jeera n pepper pdr, garam masala & coriander pdr 1 tsp each, salt 1 tsp, mix well, keep in sim, cook covered for 2 minutes, add cooked water, 1/2 cup water in the mixer jar, mix well, cook covered for 5 minutes, cut cauliflower paneer into pieces, add paneer, stir light, cover and cook for 2 minutes in low flame, add crushed kasturi methi.

 

Serve hot with roti, dosa, bread toast, rice. Healthy cauliflower paneer. 

 

TIP

Soaking cauliflower florets in hot water, helps to remove dirt, small insects hiding between florets, 

 

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Aloo-Tofu Tikki

 

Ingredients

2 medium potatoes

200gtofu

1 medium onion (chopped)

1 tsp grated ginger

1 tsp grated garlic

1/2 tsp chilli powder

1/4 tsp turmeric pdr

1/2 tsp cumin pdr

1/2 tsp chaat masala

1 tsp pink salt

1/8 tsp cinnamon pdr

1 tbsp nutritional yeast

1 1/2 tbsp. cornflour

2 tbsp fresh chopped coriander

1 1/2 tbsp oil

 

 

Preparations

Peel two medium potatoes and boil until soft

Squeeze excess water out of the tofu block.

Crumble the tofu using your hands or a fork.

Once the potatoes have slightly cooled, mash them using your hands.

Add the chopped onions, grated ginger, grated garlic, chilli powder, ground turmeric, ground cumin, chaat masala, pink salt, ground cinnamon, nutritional yeast, cornflour, coriander and mix with your hands until well combined.

Take a piece of the mixture and form into tikkis.

Heat the oil over medium heat.

Carefully place the tikkis into the pan and cook for 4-5 minutes, until crispy.

Flip the tikkis and cook the other side for 4-5 minutes.

Once the tikkis are cooked place them on a plate lined with kitchen tissues to absorb all the excess oil.

Enjoy with green chutney or ketchup!

 

 

 

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Spinach - Paneer Tikki

  

Ingredients

3 tsp oil
3 green chillies
1 inch ginger paste
1 bunch palak / spinach, chopped
3 potato, boiled & mashed
½ cup paneer / cottage cheese, grated

½ cup bread crumbs
1 tsp coriander powder
¼ tsp cumin powder
½ tsp garam masala
½ tsp aamchur / dry mango powder
2 tbsp coriander, finely chopped

½ tsp salt
2 tbsp corn flour
1 tbsp maida
¼ tsp chilli flakes
¼ tsp salt
½ cup water
1 cup bread crumbs

 

Method

In a large kadai, heat oil and sauté chillies and ginger paste, then add a bunch of palak, cooking until it wilts and shrinks.

Cool the palak mixture, blend into a smooth paste, then mix with mashed potatoes, paneer, and breadcrumbs in a large bowl.

 Combine the palak mixture with spices, herbs, and breadcrumbs to form a non-sticky dough, then prepare a smooth maida paste by mixing corn flour, maida, chilli flakes, and salt with water.

Shape veg mixture into cylinders, coat with maida paste & breadcrumbs (double coat). Deep fry or bake at 180°C for 15 min. Serve crispy palak cutlet with tomato sauce.

 

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High Protein Healthy bhel

 Ingredients

High-protein Soy noodles – 60 g

tofu  120 gm

Oil spray

Salt to taste

Black pepper pdr to taste

Cornflour – 1 tsp

Sesame seeds – 1 tsp

¼ cup purple cabbage (shredded)

¼ cup carrots, thinly sliced

¼ cup capsicum

¼ cup red bell pepper

For the sauce

1 tbsp Schezwan chutney

1 1/2 tbsp soy sauce

1-2 tbsp ketchup

 

Preparations 

Cook the noodles: Boil noodles in salted water until cooked. Drain completely and pat dry.

Crisp the noodles: Spread noodles, spray lightly with oil, toss, and air fry at 180°C for eight to 10 minutes until crisp.

Prepare tofu: Crumble tofu, add salt, pepper and cornflour. Toss well, spray lightly with oil and air fry at 180°C for 10 to 12 minutes until crisp.

Sauté vegetables: In a pan, add sesame seeds and all chopped veggies. Sauté on high flame for two to three minutes (keep crunchy).

Prepare sauce: Mix Schezwan chutney, soy sauce and ketchup.

Combine: Add crispy tofu, crushed noodles and veggies into the pan. Pour the sauce and toss well.

Serve: Serve immediately while crunchy and enjoy.

 

 

 

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Rhubarb and custard trifle

You’ll need two large, roughly 30cm x 40cm oven trays and a 20cm trifle bowl. You can make the custard ahead of time, even the day before, up to the point when you add the whipped cream.

Prep 10 min
Cook 1 hr
Cool 30 min+
Serves 8

1.2kg forced pink rhubarb, topped, tailed and cut on an angle into 4cm pieces
200g caster sugar
3 oranges, zest of 1 finely grated, then all 3 juiced, to get 150ml
3 large egg yolks
1 tbsp vanilla paste
10g cornflour (1⅓ tbsp)
1 big pinch fine sea salt
120ml whole milk
600ml double cream
30 trifle sponge fingers
30g flaked almonds, toasted

Heat the oven to 200C (180C fan)/390F/gas 6. Put the rhubarb in an oven tray, add 150g sugar and all the orange zest and juice, then toss. Arrange the rhubarb into a single layer (you may need a second tray), cover tightly with foil and bake for 20 minutes. Carefully lift off the foil and check the rhubarb with the tip of a sharp knife: the rhubarb shouldn’t resist the knife at all, but it should keep its shape. If not, cover and bake again, checking for doneness every five minutes.

Once the rhubarb is cooked, take the tray out of the oven and leave to cool. After about half an hour, once it has cooled, drain off the liquid into a jug and set aside. Store both the rhubarb and juice separately, covered, in the fridge.

In the meantime, make the custard. Mix the egg yolks, vanilla paste, cornflour, the remaining 50g sugar and salt in a medium to large heatproof bowl. In a saucepan, heat the milk and 240ml of the cream, stirring regularly until small bubbles start to appear. Very slowly, pour this into the egg yolk mix in the heatproof bowl, whisking all the time. When properly mixed in, pour the lot back into the pan, and heat on a low to medium heat, whisking all the while, until the custard thickens. Take off the heat and pour into a heatproof bowl; cover the surface of the custard with a circle of nonstick baking paper, to prevent a skin from forming, and leave to cool completely.

Whisk the remaining 360ml cream to soft peaks, fold 120g of it into the cooled custard, then transfer to a container, cover and chill until needed.

To assemble, pack 15 sponges tightly in a single layer on their sides (rather than on their backs) in the base of the trifle dish. Drizzle over around 150ml of the rhubarb juice, then add half the rhubarb, followed by half the custard. Repeat the layers again (sponge, juice, rhubarb, custard), then finish with the remaining whipped cream. Sprinkle the toasted almonds on top and keep in the fridge until ready to serve.

 

 

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Spinach Cheese Balls

  

Ingredients

100 gm Spinach  

Salt as per taste

1/2 tsp Garlic 

1 tsp Cornflour

50 gm Bread Crumbs  

Cheese as per taste

1 medium Onion  

Oil as per requirement

Italian spice mix or oregano - as per taste

 

Preparations

First blanch the 100g spinach, then squeeze out the water, mix with 1/2 spoon garlic and 1 spoon cornflour. Add a little salt to taste and breadcrumbs. Mix and keep aside. 

 

In a bowl, grate cheese cubes or mash them. Add little Italian spice mix or oregano with one small onion and mix. Now dab some oil on your palm and make small dough with the spinach mix. Add cheese mix in the center and a make a ball.

 

You can make 5-6 small balls with this mix and then  deep fry them.

Let it cool and enjoy the cheese melting in your mouth as you take a bite.

 

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Spinach-corn cutlets

 Ingredients and Prep

spinach washed and chopped 2 cups

boiled and crushed sweet corn 1 cup

Boiled potato 1 big / 2 small, peeled and mashed

salt to taste

ginger-green chili paste 1 tsp

garam masala 1/2 tsp

chaat masala 1/2 tsp

breadcrumbs 2-3 tbsp

cornflour 2-3 tbsp

oil for shallow frying

 

In a big bowl, add spinach, corn, potatoes, all the spices mix well.

add breadcrumbs mix well, add cornflour 2 tbsp first, mix well

the mixture should be able to hold, for you to flatten as a cutlet, if not add more cornflour

heat 2-3 tbsp oil in a pan , once hot, reduce heat to medium, shallow fry the cutlets, flipping till brown and crisp on both sides.

serve hot with green chutney / tomato chutney as desired

 

 

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Cheesy Potato balls

Ingredients and Prep

Boiled and peeled potatoes 2-3

Mash well add cornflour 2-3 tsp, salt, chili pdr, mix well. If need be add little more cornflour so that it holds as a dough.

Take a small dough, flatten it, put a small piece of mozzarella cheese, close well

Make a slurry with maid 1 tsp + cornflour 1 tsp, salt and chili pdr

Dip the balls in  slurry well, roll in breadcrumbs well

Deep fry in oil/  fry in Air-fryer  or in paniyaram pan using little oil in each hole till crisp.

You may add herbs of your choice while mashing potatoes.

 

 

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