Lemon Peach Pudding

Ingredients:


1 Tin Peach
1 packet Lemon Jelly
2 cup Cream
2 tblsp Sugar
1 Lemon

How to make lemon peach pudding:

* Dissolve the lemon jelly in 2 cups of boiled water
* Powder the sugar and sequeeze out the lemon juice.
* Take out the peaches and cut into small pieces.
* In a bowl spread few peaches and then spread some jelly and let it set in the fridge.
* Keep the rest of the jelly in the fridge to set.
* Beat the cream smooth.
* Mix lemon juice, sugar, 1 cup cream, jelly and few peach pieces.
* Now take the bowl out of the refrigerator and spread this mixture on the jelly.
* Place it in the fridge again to set.
* When it is fully set garnish with cream and peach pieces.

Indian Chickpeas


Here is one of our favorite "vegetarian dish". We always include it
to our menu for an indian dinner.



250 gr of chickpeas (1 cup)
2 Tbsp vegetable oil
1 oinon chopped
2 cm cinnamon stick
4 cloves
2 garlic cloves, squashed
2 cm fresh ginger, chopped
1 green chili pepper, finely chopped
2 tsp ground coriander
3/4 cup of chopped tomatoes (from a can)
1 tsp garam massala
1 Tbsp cilantro, chopped
-------------------
Soak chickpeas overnight, rince, cook in water until tender. Drain,
KEEP THE COOKING LIQUID!

In a frying pan heat the oil, fry oinon until golden. Add cinnamon
and cloves, cook a few seconds. Add garlic, ginger, chili pepper,
ground coriander and cook 5 minutes, stirring.
Add tomatoes, with the juice and cook until all liquid
has evaporated.

Add the chickpeas to the pan, mixe well, cook 5 minutes.
Pour the cooking liquid of the chickpeas and simmer for 25 minutes,
until all the liquid is gone.

Sprinkle with the garam massala and cilantro.

Can be served hot of cold.
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Cauliflower Manchurian recipe

Ingredients for preparation :
1 small Cauliflower, cut into flowerets
2 tbsp garlic paste
2 tbsp ginger paste
2 tsp red chilli powder
1/2 tsp turmeric powder
2 tbsp green chilli paste
1/2 bunch coriander leaves, chopped finely
A pinch of saffron (or red coloring), dissolved in milk
2-3 green onions (scallions), chopped finely (If you cannot
find green onions, you can substitute with white,
ordinary onions)
1 1/2 teaspoon of garlic, chopped
2 tsp soya sauce
1 1/2 tablespoon of cornflour , dissolved in water
1 tablespoon chapati atta(wheat flour)
1/2 cup rice flour
1/2 tsp baking powder
1/2 cup of cornflour
Juice of 1/2 lemon
Salt to taste
Oil for deep frying the cauliflower
2 tablespoon oil for sauce

Methodd
In a large bowl,combine the chapati atta , rice flour,
1/2 cup cornflour,baking powder, salt, soy sauce,
1 tablespoon garlic/ginger paste, 1 tsp chilli powder,
turmeric powder and 1 tablespoon green chilli paste.
Mix well with water, till you get the consistency of
thin batter.
Dip the cauliflower flowerets in this batter and
deep fry in oil, drain and set aside.
In a open pan, add some oil and when it smokes
add the remaining garlic and ginger paste.
The minute it starts turning brown, add the chopped
onions and fry only till they start becoming
translucent.
Now add the chopped garlic and green chilli paste
and fry for a minute.
Add the soy souce and stir for a minute.
Bring down the heat and then add the cornflour-water
paste and the red coloring.
The mixture will start to thicken......keep on stirring
on low heat and when the mixture turns thick enough,
add the chopped corainder leaves and stir for 20 seconds.
The leaves should not lose thier color.
Take this mixture from the heat and pour it onto the
fried caulilower.
If you desire, you can add the cauliflower when the
mixture is in the pan itself in the last stage.
But this will turn the cauliflower soggy..
It all depends on how you like to eat the
Cauliflower manchurian...soft or crispy...

Samosa Recipe


Ingredients
4 large white potatoes, boiled, peeled and mashed
1/2 cup boiled and drained green peas
1 1/2 tsp cumin seeds
1 tsp amchoor(mango powder)
1 tsp red chilli powder
1/2 tsp saunf(fennel)powder
1/2 tsp garam masala powder
1 tablespoon chopped cashewnuts
Salt to taste
3 cups maida(all purpose flour)
1/2 cup maida, for rolling out
1 tablespoon heated ghee or oil
Oil for deep frying the samosas
1 tablespoon ghee(clarified butter) for the stuffing
1 small bowl of cold water

Method
Heat the ghee for the stuffing and add the cumin seeds and
cashewnuts.
When the seeds splutter add the dry powders and fry for 10
seconds.
Add the mashed potatoes and green peas and mix well.
Mix in salt to taste.
Fry on a low flame for about 10 minutes.
Set aside.
Prepare the cover for the samosa by combining
the maida, hot ghee or oil and salt to taste.
Add enough water and knead the dough.
Set aside for about 10 minutes.
Divide the dough into round portions.
Take each portion and coat it with some maida so that
it does not stick to your hands.
Roll it into a not too thin perfect round.
With a pizza cutter, make 2 semi circles with the round.
Take one half circle. Dip your index finger into the cold water
and apply it to the straight edge of the semi circle.
Now hold the semicircle in your hand.
Fold the straight edge , bringing together the watered edges.
Seal the watered edges.
You should now have a small triangular maida pocket.
Stuff it with the potato mixture and now water-seal the
upper edges.
Repeat for the rest of the dough.
Deep fry in oil till golden brown and serve
with mint chutney.
Do not overheat the oil, since this will cook only the
outer maida covering and the inner layer will remain
ncooked even if the samosa has turned dark brown
on the outside.


Samosa Recipes -popular Indian snacks

Chicken Tika Masala


INGREDIENTS

  • 1 cup yogurt
  • 1 tablespoon lemon juice
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 2 teaspoons cayenne pepper
  • 2 teaspoons freshly ground black pepper
  • 1 tablespoon minced fresh ginger
  • 4 teaspoons salt, or to taste
  • 3 boneless skinless chicken breasts, cut into bite-size pieces
  • 4 long skewers
  • 1 tablespoon butter
  • 1 clove garlic, minced
  • 1 jalapeno pepper, finely chopped
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 3 teaspoons salt, or to taste
  • 1 (8 ounce) can tomato sauce
  • 1 cup heavy cream
  • 1/4 cup chopped fresh cilantro

Dal Makhani


Ingredients
1 1/2 cups toor dal, washed and drained
2 tomatoes, medium sized, cut into large pieces
A pinch of turmeric powder
2 tsp coriander leaves, chopped

For seasoning:
1 small onion, chopped
A pinch of hing
1 tsp red chilli powder
1/2 tsp turmeric powder
1 tsp dhania powder
4-5 green chillies, chopped
1 sprig curry leaves
1 tsp cumin seeds
1 tsp mustard seeds
1/2 stick butter
Salt to taste

Method
Boil the dal and tomatoes with a pinch of turmeric powder
and 1 cup water till the dal is soft.
Add salt to taste.
Set aside.
In a saucepan, prepare the seasoning by heating the butter.
Add the cumin and mustard.
When the cumin is slightly fried, add all the other seasoning
ingredients except the red chilli, turmeric and dhania.
Fry till the onion starts turning color.
Now add the powders and fry for a minute.
Remove from heat and add the boiled dal/tomato to this.
Add the chopped coriander leaves.
Mix well.
Adjust the salt if necessary.
Add 1 cup of water.
Bring it to a boil and remove.
Serve hot with rotis or plain rice.