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RECIPES
Pink Bubble Gum Mocktail

1 bottle of 7up or lemonade

Method

  • Blend ice cream, strawberry crush and 7 up together.
  • Pour in a tall glass and garnish with mint leaves and strawberry.
Orange Sunshine Mocktail

Ingredients

  • 8 tbsp tang
  • 1 cup vanilla ice cream
  • 1 bottle soda
  • 8-10 cubes ice
  • (can use different flavors of tang)

Method

  • Churn all the ingredients and serve immediately.
  • Mix tang, soda and ice and churn. Top with ice cream.
Corn Cheese Balls (Starter)

Ingredients

  • 100 gms boiled & semi crushed corn
  • 100 gms paneer crumbled
  • 4 cheese cubes cut into small pieces
  • ½ tsp salt
  • ½ tsp sugar
  • ½ tsp lime juice
  • 2 tsp green chillies minced
  • ¼ cup green dhania finely cut
  • 1/3 cup maida
  • 6 tbsp corn flour
  • 2 tbsp milk
  • ¼ tsp baking powder

Method

  • Mix all the ingredients (except milk) gently.
  • Add milk & mix again.
  • Make small round balls & keep in the freezer for about 15 mins.
  • Dip each ball in cold milk and then in breadcrumbs & keep in freezer for 15 mins.
  • Deep fry in hot oil till golden brown in colour.
  • Remove the balls on absorbent paper & serve hot.
Paprika Potatoes (Starter)

Ingredients

  • 1 tbsp mustard sauce
  • 1 tbsp chili flakes
  • 1 tsp mixed herbs
  • 1 tbsp chili garlic sauce
  • 2 tbsp coriander leaves
  • ½ tsp garlic paste
  • 1 tbsp corn flour
  • Salt to taste

For Rolling

  • Some bread crumbs

Method

  • Mix all the ingredients of the sauce.
  • Marinate the potatoes in the sauce for 1 hour.
  • Roll in bread crumbs and fry in oil till crispy.
  • Pierce tooth picks in each potato and serve hot.
Peas Mint Dip

Ingredients

  • 1 cup thick curd (drain the water)
  • 3 tbsp grated cheese
  • ¼ cup boiled peas
  • 2-3 tbsp mint leaves
  • ½ tsp garlic paste
  • ¼ tsp ginger chili paste
  • 2 tbsp green capsico sauce
  • Salt to taste (very little)

Method

  • Churn together all the ingredients.
  • Serve chilled along with the paprika potatoes.
Paneer Makkhanwala / Veg / Mushrooms

Ingredients

  • 1 tbsp oil
  • 50+25 gms amul butter
  • ½ tsp each of ginger & garlic paste
  • ¼ cup grounded onion
  • ¼ tsp kalonji
  • 4 tbsp cashew nuts
  • 1 tbsp poppy seeds (make a smooth paste)
  • 1 tsp salt
  • 1 tsp chili powder
  • 1½ tsp garam masala
  • 1 cup water
  • 250 gms paneer
  • 1 tbsp kasoori methi
  • 1/8 tsp tandoori red colour
  • 1½ cup tomato puree
  • ¼ tsp sugar (optional)
  • ¼ cup boiling hot milk

Method

  • Melt oil and butter in a kadai, lightly fry ginger + garlic paste, fry onions a little, add kalonji.
  • Add cashew & poppy seeds paste, fry till little brown, add salt, chili powder, garam masala, kasoori methi, color, tomato puree and boil for 5 mins. – Add 1 cup boiling hot water & boil for 2 mins.
  • Add ¼ cup boiling hot milk, bring it to one boil and take it off the gas.
  • While serving, boil the gravy, cut the paneer pieces into cubes and add to the gravy. Bring it to one boil & take it off the gas.
  • Transfer into a serving dish, top it with 25 gms of butter blobs and green dhania.
Dark Chocolate Mousse

Ingredients

  • 300 ml fresh cream whipped till soft peaks
  • 300 gms dark chocolate chopped
  • ¼ cup water
  • 3 tbsp liquid glucose
  • ½ tbsp gelatin soaked or ½ tsp carrageen

For Decoration

  • Chocolate chips or chocolate flakes

Method

  • Place a large mixing bowl on double boiler (water should not be very hot).
  • Pour water, liquid glucose and stir until glucose melts.
  • Add the chopped chocolate and whisk until chocolate melts.
  • Remove from heat.
  • Meanwhile melt gelatin in microwave and add to the chocolate mixture.
  • Keep aside until it reaches room temperature (can use ice water to cool).
  • Add whipped cream and fold.
  • Set in bowl and refrigerate.
  • Decorate with chocolate chips or flakes.
Chocolate Sauce

Ingredients

  • 100 gms sugar
  • ½ cup water
  • 1 tbsp corn flour
  • 3 tbsp cocoa powder
  • 50 gms dark chocolate chopped
  • 25 gms butter
  • (can use different flavors of tang)

Method

  • Boil water and sugar.
  • Make a paste of corn flour and cocoa powder with extra ½ cup water.
  • Add the paste to the boiling water. Allow it to simmer for 2-3 mins. while stirring continuously.
  • Remove from heat, add butter and dark chocolate.
  • Whisk quickly and strain if needed.
Qabooli

Ingredients

  • 50 gms chana dal soaked and boiled
  • 150 gms cooked rice
  • 2 plums chopped
  • 10 gms almonds blanched and cut into pieces
  • 5 gms raisins
  • 5 gms mint
  • 2 green chilies slit
  • 5 gms ginger garlic paste
  • 5 gms garam malasa
  • 5 gms red chili powder
  • 20 gms curd
  • 20 gms birasta
  • 50 gms chopped onion
  • 2 drops of kewra and cardamom essence
  • 10 gms ghee
  • 5 gms ginger juliennes

Method

  • Heat ghee, add onions and fry till golden.
  • Add ginger garlic paste, chana dal, curd, red chili, green chili, mint and stir fry.
  • Add garam masala, plum, almonds and raisins (kishmish) and layer with boiled rice, essences.
  • Garnish with birasta, ginger and almonds.