SPICED PUMPKIN SOUP Red Pumpkin - 500 grams Potatoes – 150 grams Vegetable Stock – 1 liter Onions – 2 (chopped) Garlic – 1 tablespoon (chopped) Curry powder – 2 tablespoons Red chilli powder – 1 tablespoon Black pepper corns – 1 teaspoon Bay leaves – 4 Cumin seeds ( whole) – 2 teaspoons Butter – 50 grams Cream – ½ cup Salt to taste Method -Peel the potatoes and pumpkin and dice them into cubes. -Heat butter in a pan. Add the cumin seeds , black pepper and bay leaves. Stir till they crackle. -Add the chopped onions and garlic to it. Cook for two minutes. -Add the curry powder, chilli powder, potatoes and pumpkin to it. -Mix a little stock with it. Cover and cook till the pumpkin and potatoes are properly done. -Remove from heat and cool. Blend the mixture to a fine paste. -Add the remaining stock to it. Cook again till a smooth creamy consistency is obtained. -Add cream and salt to the mixture, stir well and serve hot. BANANA FRITTERS 6 to 8 over ripe Bananas 4 Tablespoons Flour or as required 1 Cup Milk 2 Eggs A few Slices of Lemon and fresh fruit Sugar to taste A Pinch of Baking Powder 2 Tablespoons Oil Method -Mash the bananas well and stir in the milk. -Beat the eggs slightly and add to the mixture. -Blend well and add sugar to taste. -Add a little flour at a time and blend well until the mixture forms a moderately thick batter. -Cover and keep aside for half an hour. -Heat oil in a pan; pour in one tablespoon of the batter for each fritter. -Brown on both sides and serve hot, garnished with fresh fruit and lemon wedges. RICE AND CHEESE DYNAMITES 250 grams boiled Basmati Rice 25 grams Onions chopped 25 grams Coriander chopped 2-3 Green chillies chopped 50 grams Processed Cheddar Cheese 30 grams All purpose Flour 50 grams Bread crumbs Refined Oil for deep frying Salt to taste Method -Place the boiled rice in a bowl. Add the onion, coriander, chillies and salt. Mix together well and form dough. -Divide the dough into small balls. Stuff some processed cheese into each of the rice balls and roll back into shape. Keep aside. -Prepare a thick batter using the flour and a little salt. Coat each ball with the batter, mix and gently roll it in the bread crumbs. -Heat oil well in a wok and slide in the rice balls and deep fry them to a golden brown. -Serve them hot and crisp. SHRIMP CHEESE SANDWICH Bread (whole wheat or mixed grain) 8 Slices Prawns (small to medium sized) 250 grams Olive oil - 3 Tablespoons Salt - to taste White Pepper - to taste Cheese Spread - 100 grams Cream - 2 Tablespoons Finely chopped parsley - 2 Tablespoons Iceberg Lettuce – 1 METHOD -Heat olive oil in a large non-stick frying pan. -Add cleaned and de-veined prawns to it. -Toss for two minutes on a high flame. Add salt and white pepper. -Spread the prawns on a large flat platter to cool. -Mix cheese spread and parsley in a bowl with a fork. -Add prawns to the cheese mixture. -Cut bread slices into a shape of your choice. -Put a slice of lettuce on the bread slice and spread one tablespoon of cheese- prawn mixture on it. -Garnish with olives and /or sliced red pepper. SAUTEED ASPARAGUS Asparagus (fresh) 250 Grams Salt 2 Teaspoons Butter 1 Tablespoon Black Pepper (freshly powdered) ¼ Teaspoon Method -Snap each ear of asparagus and keep the top portion aside.(Discard lower portion ) -Bring enough water to boil, adding 1 teaspoon of salt to it. -When the water comes to a boil, add the asparagus, and keeping the heat on high, let it come to a boil again. -Drain the water and rinse the asparagus in cold water and leave in a colander to drain. -Just before serving, place the asparagus, butter, salt, and pepper in a pan and heat through. -Serve hot. GINGER MUTTON 400 Grams Mutton, sliced into thin slices 150 Grams Ginger, cut into thin strips 100 Grams Spring onions, cut into long pieces 3 Table spoons Oyster sauce 2 Teaspoons Cornflour 1 ½ Teaspoon White Wine 6 Flakes Garlic chopped Salt to taste 3 Tablespoons Oil METHOD -Mix 2 tablespoons oil , 1 ½ teaspoons wine ,salt and cornflour and marinate the mutton slices in this paste for 1 hour. -Heat the remaining oil in a pressure pan. -Add ginger strips and garlic and fry on high heat. -Add the oyster sauce and cook for 5 minutes. -Stir in the seasoned mutton slices. -Cover and cook till the mutton is tender. -Add spring onions and cook , mixing well. -Remove from heat and serve hot with vegetables. PICNIC EGGS 10 Eggs Hard boiled 1 Cup Bread crumbs 125 grams Bacon 2 Onions chopped 2 Eggs stiffly beaten 2 Cheese cubes A handful of coriander leaves , chopped 6 to 7 Green chillies , chopped fine Salt to taste 1 Teaspoon Butter Oil for frying METHOD -Shell the hard boiled eggs and cut them into two vertical halves. -Scoop out the yolk from each egg and mash well. -Add grated cheese ,butter, salt to the egg yolks and keep aside. -Heat oil and lightly fry the onions till brown and remove from oil. -To the same oil add bacon and fry till done. -Cut the bacon fine. -Mix coriander leaves ,green chilies , fried onions and bacon well. -Stuff one half of the boiled egg shell with the onion bacon mixture and the other half with the yolk mixture. -Put the two halves together or tie with a string. -Dip the prepared eggs in beaten eggs , roll them in bread crumbs and deep fry in hot oil till golden brown. -Serve hot. QUICK ORANGE SOUFFLE 2 Packets Orange Jelly 200 ml Fresh Cream 1Large Cup Vanilla Ice cream 6 Tablespoons Icing Sugar 4 Oranges 20 Almonds sliced METHOD -Make the jelly as per the instructions on the packet. -Peel and clean the oranges and break the segments into pieces reserving a few whole peeled segments for decoration. -When the jelly is set ,break up the jelly well with a fork. -Add fresh cream, vanilla ice cream and pieces of orange to it and mix well. -Transfer this mix to a glass bowl. -Sprinkle icing sugar over it and pat it with your palm -Garnish with whole segments of orange and sliced almonds. -Refrigerate for two to three hours and serve chilled. LOTUS STEM CUTLETS 2 Cups Lotus stems boiled and mashed 1 Cup Potatoes boiled and mashed ¼ cup green peas boiled and mashed 4 Slices Bread 2 Tablespoons chopped onions 2 Tablespoons cornflour 2 Teaspoons Coriander leaves 1 Teaspoon Garam masala powder 1 Teaspoon Red chilli powder Salt to taste Oil for frying Method -Soak the bread slices in a little water and squeeze out the water. -Mix all the ingredients except the cornflour and mix well. -Divide the mixture into small portions and shape them into cutlets. -Roll in cornflour and deep fry till done. -Serve hot with tomato sauce. WATERMELON WITH HONEY 1 Watermelon (medium size) 4 Tablespoons Honey ¼ Cup Roasted Almond Flakes Juice of 1Lemon 1Tablespoon Sherry wine Method -Peel and cut the melon into cubes discarding the seeds. -Mix together honey, lime juice, and sherry. -Fold in the melon cubes. -Chill for two hours. -Spoon into a glass dish and sprinkle with almonds. -Serve chilled.
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