Dhaba Style Matar Mushroom Curry

Dhaba Style Matar Mushroom Curry

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INGREDIENTS

250 gms Button Mushrooms
1 cup green peas
1 cup chopped Onions
¾ cup fresh tomato puree, two medium tomatoes
1 tbsp garlic paste
¾ ths tbsp ginger paste
2 small green chillies, chopped
1 tsp coriander pwd
½ tsp turmeric pwd
½ tsp red chilli pwd
3-4 cardamom
1 inch cinnamon stick
2 tbsp vegetable oil
1 tbsp melted ghee
Salt to taste
Some chopped fresh coriander to garnish
1 -2 tbsp of fresh cream (optional, add an extra spoon if you like)

INSTRUCTIONS

• Heat a tbsp of vegetable oil in a thick bottom pan, wok or skillet, add and green chillies and chopped onion, retaining 2 tbsp onions for later. Fry till golden, then add the ginger and garlic paste and fry for a minute on medium heat.
• Add a little salt, turmeric and chilli pwd and fry for another 3-5 minutes and remove from heat. Allow to cool and then make into a paste in your electric grinder.
• In the same wok, add the chopped mushrooms and put over a heat and cook until the liquid from the mushrooms have dried up. This will also help retain all the caramelised flavour from the wok into the mushrooms
• Now heat the remaining oil and ghee together in a wok, you may use the same wok too. Add the cinnamon stick and cardamom and fry until they pop, then add the remaining onions and fry until golden.
• Add the spice paste and the tomato puree and stir well. Then add the coriander pwd and fry together on medium heat until oil oozes out along the corners.
• Then add 2 cups of water and bring to a full boil, then add the green peas and simmer cook until the peas our soft and the gravy has thickened. Then stir in the cooked mushrooms and mix well, check for salt and add to taste.
• Finally stir in the cream and garnish with fresh coriander and serve warm with your choice of bread.

Source: http://foodpunch.com/matar-mushroom- recipe/
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Cheesy Grilled Club Sandwich

Cheesy Grilled Club Sandwich

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INGREDIENTS

12pieces white sandwich bread
2red potatoes, boiled, peeled, and cut into thin slices
1medium cucumber, peeled and thinly sliced
2small tomatoes, sliced
1raw beet, peeled and thinly sliced (optional)
8pieces Amul cheese (if you can’t find, substitute with slices of white cheddar or white American)
1/3cup coriander chutney
3 to 4tablespoons chaat masala
Butter, for spreading, as required
Ketchup, for serving

INSTRUCTIONS

• Spread a thin and even layer of butter on one side of each slice of bread.
• Take four bread slices, butter the other side (so that both sides are buttered), and spread one side with thin layer of the chutney. Divide the potato slices among the four pieces of bread, placing on top of the chutney layer. Take 1 to
• Tablespoons of chaat masala and sprinkle the four slices with potatoes to taste.
• Distribute cucumber slices evenly across each piece of bread with a potato layer and sprinkle lightly with chaat masala. Repeat with beet slices, if using, and chaat masala. (Now you have: chutney, potato, chaat masala, cucumber, chaat masala, beet, chaat masala.)
• Place another slice of bread, butter side up, on the potato-cucumber- beet layer. Top each slice with two pieces of cheese. Sprinkle with chaat masala, before distributing tomato slices to each sandwich. Layer the tomatoes on top of cheese and sprinkle with remaining masala.
• Take last four remaining slices of buttered bread and spread the other side with butter, too. Then put a layer of chutney one side and place the bread chutney side down on the sandwiches. Place sandwich in sandwich press (both outside pieces of bread should be buttered at this point). Then grill until the bread is golden and the cheese somewhat melty.
• Remove from grill and cut in half, ideally diagonally, and serve with remaining chutney on the side for dipping, as well as ketchup.

Source: http://food52.com/recipes/40749-indian- club-sandwich
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Badam Kesar Kulfi

Badam Kesar Kulfi

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INGREDIENTS

200 ml full cream ( I used Amul brand)
500 ml boiled milk
4 tbsp milk powder
3 tbsp almond powder (take 12 almonds grind them into a processor until powdered)
1 t/s fresh cardamom powder
12 to 14 almonds crushed
1 tbsp kesar (saffron) essence
a pinch of salt
8 tbsp organic sugar/ sugar/brown sugar
few rose petals Or dried rose petals

INSTRUCTIONS

• Combine milk and full cream into a broad bottomed saucepan. Place on low heat.
• Once it starts bubbling Or reaches boiling point. Add crushed almonds, cardamom powder, almond powder, milk powder and organic sugar. Keep stirring continuously else it might stick to the bottom.
• Add rose petals and salt. Stir again nicely.
• Cook for 2 t0 3 mins more Or until mixture is creamy and slightly thicker.
• Allow the mixture to cool. Pour into kulfi molds Or desired molds. Freeze them upto 3 hours Or until firm.
• Unmold the kulfi and serve with rose syrup, falooda and roasted almonds.

Notes

• You can add cashews, walnuts any kind of nuts you like.
• You can use milkmaid instead of sugar.
• Also evaporated milk can be used to make it creamier and richer.

SOURCE: http://www.flavorsofmumbai.com/almond-kulfi/
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Chocolate Semi Freddo

Chocolate Semi Freddo

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INGREDIENTS

1 ⁄ 2  cup heavy cream
1 tablespoon instant coffee, powdered
2 tablespoons cocoa, preferably Dutch cocoa
4 tablespoons sugar, superfine

INSTRUCTIONS

• Pour cream into a bowl and beat with a whisk or an egg beater, adding coffee, cocoa, and sugar while beating, until cream is softly peaked but not stiff.
• With a tablespoon stir in rum.
• Refrigerate or freeze until ready to serve. If frozen, let it soften a little before serving.

ADAPTED FROM: http://www.food.com/recipe/cream-with- coffee-and- chocolate-eggless-semifreddo- 382472
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Simple Vanilla Ice Cream

Simple Vanilla Ice Cream

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INGREDIENTS

½ a 397g can sweetened condensed milk
600ml pot double cream
1 tsp vanilla extract

INSTRUCTIONS

• Put the condensed milk, cream and vanilla into a large bowl. Beat with an electric whisk until thick and quite stiff, a bit like clotted cream. Scrape into a freezer container or a large loaf tin, cover with cling film and freeze until solid.

SOURCE: http://www.bbcgoodfood.com/recipes/741636/nochurn-ice- cream
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Icy Melon Granita

Icy Melon Granita

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INGREDIENTS

250g caster sugar
2 ripe melons
juice of 1½ lemons, or to taste

INSTRUCTIONS

• Bring 250ml water up to the boil then pull it off the heat and add the sugar. Stir until the sugar has dissolved then set aside to cool.
• It’s important to capture every bit of juice from the melons. Halve the melons and scoop out the seeds. Scoop the flesh out with a tablespoon into a bowl. Set a sieve over the bowl and put all the juice that’s collected into the sieve, along with the seeds and the fibres round them. Press the seeds lightly to extract more juice.
• Whizz the melon flesh and all the juice you’ve collected in a food processor. Push it through a sieve. Combine the purée with the sugar syrup and the juice of one of the lemons. Taste. You’ll probably need the juice of the other half lemon, but you don’t want to spoil the delicate taste of the melon so don’t go too far – add, stir and taste as you go.
• Put into a shallow container and place in the freezer. Fork through the mixture every so often to create icy shards.
• Serve just as it is, in little glasses.

ADAPTED FROM: http://www.telegraph.co.uk/foodanddrink/recipes/11811509/Melon-granita.html
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Peach Sorbet

Peach Sorbet

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INGREDIENTS

6 fresh peaches
1/2 cup of sugar
Juice from half a lemon
Healthy pinch of salt

METHOD

• Peel and slice the peaches. Freeze until they are firm.
• In a food processor, add frozen peaches, sugar, salt, and lemon juice and blend until creamy.
• Serve immediately as soft serve or transfer to a loaf pan and freeze (up to three days).

SOURCE: http://www.servedfromscratch.com/4-ingredient- peach-sorbet/
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