Puri

Deep fried Indian flatbread. Cuisine: North Indian Course: Breakfast Main Ingredients: Aata Dietary: Vegetarian Difficulty: Easy Prep Time: 15 mins Cook Time: 15 mins Serves: 2

Puri is the most common Indian bread which is popular in every household in India. In Bengali it is known as Luchi though they are not totally similar. Puri is made with whole wheat flour and does not essential require oil while kneading. While Luchi is made of Plain flour and require oil to make it pliable. Puri is mostly North Indian fare and is had with Subzis for breakfast.

Ingredients

1 cup whole wheat flour 1 tsp ajwain (carom seeds) 1 tsp salt ½ cup warm water for kneading Oil for deep frying

Steps

In a large bowl mix the whole wheat flour, salt and carom seeds. Slowly add the warm water and mix to form a dough. Knead it for 5 minutes. Cover it with a wet muslin cloth and let it rest for 10-15 minutes. Knead again for 5 minutes. Divide into 6-8 small balls. Roll out with the help of little oil. In a wok heat the oil till smoking point. Fry the puris and make sure as soon as you add it to the smoking hot oil, with a spoon dip the puri it it fluffs up. Let the other side also be fried golden brown. Do the same for all the other ones. Serve hot source:www.indianrecipes.lv/

Greek Lamb with Yogurt Mint Sauce

Recipe courtesy of Ina Garten 2010, Barefoot Contessa How Easy Is That?, All Rights Reserved SHOW: Barefoot Contessa EPISODE: Herb Story Total Time: 2 hr 49 min Prep: 30 min Inactive: 2 hr 10 min Cook: 9 min Yield: 4 to 6 servings Level: Easy

Ingredients

4 large garlic cloves 3 tablespoons chopped fresh rosemary leaves 1 1/2 teaspoons dried oregano Kosher salt and freshly ground black pepper 1/2 cup freshly squeezed lemon juice (4 lemons) 1/2 cup good olive oil 1/2 cup dry red wine 2 racks of lamb, frenched and cut into 8 chops each Yogurt Mint Sauce, recipe follows Yogurt Mint Sauce: 6 scallions, white and green parts, chopped 1/2 cup chopped fresh mint leaves 2 tablespoons minced fresh dill Pinch crushed red pepper flakes 1 tablespoon good olive oil 1 tablespoon freshly squeezed lemon juice 7 ounces Greek-style yogurt (recommended: Fage Total) 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper

Directions

Place the garlic, rosemary, oregano, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper in the bowl of a food processor fitted with the steel blade and pulse until the herbs are finely minced. Add the lemon juice, olive oil, and red wine and combine. Place the chops in a glass or ceramic dish just large enough to hold them in a single layer. Pour the marinade over the chops, turning to coat both sides. Cover with plastic wrap and refrigerate for at least 2 hours but preferably overnight. When ready to cook, prepare a grill with one layer of hot coals or turn a gas grill to medium-high heat. Remove the lamb from the marinade, sprinkle generously with salt and pepper, and grill for 4 to 5 minutes on each side. Remove to a platter, cover tightly with aluminum foil, and set aside to rest for 10 minutes. Serve hot with the cold Yogurt Mint Sauce. Yogurt Mint Sauce: Place the scallions, mint, dill, red pepper flakes, olive oil, and lemon juice in the bowl of a food processor fitted with the steel blade and puree until it's a coarse paste. Add the yogurt, salt, and pepper and pulse until combined. Transfer to a bowl, cover, and refrigerate for a few hours to allow the flavors to develop. source : http://www.foodnetwork.com/

French toast

By: Rachel Allen From: Rachel Allen's Everyday Kitchen

Method

1.

For the cinnamon mascarpone: In a bowl, whisk together the mascarpone, maple syrup and ground cinnamon until well combined. Cover with cling film and leave in the fridge while you make the French toast. 2. For the French toast: In a separate bowl, whisk the eggs together with the cream, cinnamon, vanilla extract and a pinch of salt. Make sure the egg is completely whisked so you don’t have any separate yolks or white. 3. Set a frying pan over a medium heat and add half the butter. When the butter has melted and is foaming, swirl it around the pan then dip two slices of bread in the egg mixture, making sure each piece is completely covered, then carefully place them in the frying pan. Fry for 2–3 minutes on each side or until golden brown. Place on separate plates, then melt the remaining butter, dip the last two slices of bread in the egg mixture and fry in the same way. 4. Dust the French toast with icing sugar, drizzle with plenty of maple syrup and serve with the cinnamon mascarpone and perhaps some sliced apple or banana.

Ingredients

For the cinnamon mascarpone: 150 g mascarpone 1 tbsp maple syrup ½ tsp cinnamon For the French toast: 4 eggs 2 tbsp double cream ½ tsp cinnamon ½ vanilla extract 25 g butter 4 slices white bread, slightly stale if possible icing sugar, to serve maple syrup, optional, to serve bananas, optional, to serve apples, optional, to serve source: http://uktv.co.uk

Kung Pao Chicken

Today, I am sharing with you a popular Chinese recipe that is well-loved by umpteen in the Suprasegmental States and all over the world-the famous Asian Kung Pao Poulet Kung Pao is a cooking skillfulness originated from the Sichuan domain of Prc; the unquestionable Sichuan Kung Pao Yellow or Gong Bao Ji Ding calls for the staple Sichuan flavorer for the numbing sort, nevertheless, the type common part of Sichuan has since been adapted to some regional variations. For examples: in Malaya, Kung Pao volaille is served without peanuts, but sometimes cashew nuts are utilized; in Siam, search sauce and sweetish soy sauce are utilised to sapidity a connatural containerful. However, the Kung Pao crybaby we get in 90% of so-called Island restaurants in the Fused States is the hard Americanized version that appears adhesive, oily, and delicacy. You gift also grow all kinds of vegetables in the activity much as carrots, thing chestnuts, celery, marrow, and flatbottom crucifer. I reliable to protect my Kung Pao Poulet instruction as veritable as allegeable, but touch available to smell land the abstraction of dried chilies as you salutation. I craved to get the arcanum foodstuff of Kung Pao poulet, which is vinegar in the sauce. It gives that subtle yet characteristic take to sound the Kung Pao taste.

Pete's Scratch Pancakes

Total Time:20 mins Prep Time:15 mins Cook Time:5 mins Bill Hilbrich's Note: "It was the Fall of 1987 when Pete Nyhus walked into our office, just to visit. We started talking about breakfast, and he reached into a wastepaper basket and pulled out a scrap of teletype paper. He wrote out this recipe, and my family has never used pre-mix since". Ingredients: Ingredients: 2 cups flour 1 3/4 cups milk 2 tablespoons baking powder 2 eggs, beat them separately before adding to mixture 1/4 cup butter, melted (1/8 of a pound) 3 tablespoons sugar 1 teaspoon salt Directions: 1 Mix the dry items first. 2 Combine the eggs and melted butter to the milk and slowly stir in the flour. 3 Let sit at least 10 minutes while heating the pan. 4 These will be high, but light and fluffy -- .

Baked ricotta with roast tomatoes and bacon

Ingredients Nutrition
3 desiree potatoes (about 350g), peeled, halved
250g prosciutto slices
2 eggs
1kg fresh ricotta, drained
1/3 cup (25g) grated parmesan
1/4 cup chopped mixed herbs (such as flat-leaf parsley, basil, chives and oregano)
250g vine-ripened cherry tomatoes
Grilled bacon rashers or bacon curls (see note) and grilled bread, to serve
1 cup wild rocket leaves
Extra virgin olive oil and balsamic vinegar, to drizzle

Method Notes
Step 1
Preheat the oven to 180°C. Line a 10cm x 30cm loaf pan with baking paper.
Step 2
Place potatoes in a pan of cold salted water. Bring to a simmer over medium heat and cook for 8-10 minutes until just tender, then drain. When cool enough to handle, grate coarsely into a large bowl.
Step 3
Finely chop prosciutto in a food processor, then add to the potato. Process the eggs and ricotta in the food processor until smooth. Add to the potato mixture with the parmesan and herbs, and season well with salt and pepper. Fill the loaf pan with the mixture and bake for 20 minutes or until firm. Allow to cool for 10 minutes.
Step 4
While the ricotta is cooling, place the tomatoes on a baking tray and drizzle with olive oil. Roast in the oven for 5 minutes or until just starting to split.
Step 5
Turn out ricotta and slice thickly. Serve with tomatoes, bacon and rocket, and drizzle with a little olive oil and vinegar.

Apricot, cranberry and pistachio quinoa porridge

Ingredients Nutrition
1 1/2 cups quinoa, rinsed, drained (see note)
1 1/2 cups milk
1/2 cup dried apricots, chopped
1/3 cup dried cranberries
1 1/2 tablespoons brown sugar
1/3 cup pistachio kernels, coarsely chopped
Honey, to serve
Step 1
Combine quinoa and 4 cups cold water in a saucepan over medium-high heat. Bring to the boil. Reduce heat to medium-low. Cook, covered, for 10 minutes.
Step 2
Stir in milk, apricot and cranberries. Cook, covered, for 10 minutes or until quinoa is tender. Stir in sugar.
Step 3
Spoon porridge into bowls. Sprinkle with pistachios. Drizzle with honey. Serve.

To Die for Crock Pot Roast

Amazing flavor, and so simple! No salt needed here. In fact, you may wish to use half the ranch dressing mix to cut back on the saltiness. Found this Crock-Pot pot roast recipe on of a website called http://www.worldfoodrecipes123.blogspot.com. It's all the rage there, so I thought I'd try it.

Ingredients:



Servings:
8
Units: US | Metric
1 (4 -5 lb) beef roast, any kind
1 (1 1/4 ounce) package brown gravy mix, dry
1 (1 1/4 ounce) package dried Italian salad dressing mix
1 (1 1/4 ounce) package ranch dressing mix, dry
1/2 cup water

Directions:

1
Place beef roast in crock pot.
2
Mix the dried mixes together in a bowl and sprinkle over the roast.
3
Pour the water around the roast.
4
Cook on low for 7-9 hours.

Ultra-Thin-Crust Pizza with Onions, Mushrooms, and Ricotta

When I first encountered a recipe for a thin-crust pizza using a flour tortilla as a base I was indignant. “That’s not a pizza! That’s a quesadilla!” But I soon got over my ire. This approach is actually rather brilliant, a great example of borrowing from one cuisine to expand another. The recipe for this thin-crust pizza is inspired by one I found in Everyday Food magazine. The trick is to keep the toppings thin and light, otherwise the crust will end up being soggy. It really helps to use a pizza stone; the pizza will cook up faster and crisper. I’ve included directions for both using a stone and not.
Ultra-Thin-Crust Pizza with Onions, Mushrooms, and Ricotta Recipe
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INGREDIENTS
Olive oil
1 small red onion, halved and thinly sliced
Pinch of sugar
1 teaspoon balsamic vinegar
2 large flour tortillas (sandwich wraps)
1 cup shredded Asiago cheese (about 2 ounces)
2/3 cup ricotta cheese
6 button or cremini mushrooms, trimmed and thinly sliced
Kosher salt and freshly ground black pepper
Equipment needed:
It really helps to have a baking stone and a pizza peel. If not, you'll use a rimmed baking sheet with some parchment paper.

Cheese Pizza

Kids will love this easy cheese pizza that uses bottled pizza sauce and two kinds of cheese. The homemade pizza crust makes it special.

Ingredients

Basic Pizza Dough
2 teaspoons olive oil
1 cup fat-free bottled pizza sauce
2 cups (8 ounces) shredded part-skim mozzarella cheese
1/2 cup (2 ounces) grated fresh Parmesan cheese

Preparation

Position one oven rack in the middle setting. Position another rack in the lowest setting, and place a rimless baking sheet on the bottom rack. Preheat oven to 500°.

Remove plastic wrap from Basic Pizza Dough; discard plastic. Brush olive oil over dough. Remove preheated baking sheet from oven, and close oven door. Slide dough onto preheated baking sheet, using a spatula as a guide. Bake on lowest oven rack at 500° for 8 minutes. Remove from oven.

Spread sauce in an even layer over crust, leaving a 1/4-inch border. Top with mozzarella and Parmesan cheeses. Bake on middle rack an additional 10 minutes or until crust is golden brown and cheese melts. Cut into 12 wedges.

Greek-Style Pizza

Ingredients

2 teaspoons olive oil
1 (6-ounce) bag prewashed baby spinach
1 (10-ounce) Italian cheese-flavored thin pizza crust (such as Boboli)
3/4 cup tomato sauce
1/2 cup crumbled feta cheese
1/2 teaspoon freshly ground pepper
1 (2 1/4-ounce) can sliced ripe black olives, drained

Preparation

Preheat oven to 425°. Heat oil in a large nonstick skillet over medium-high heat. Add spinach; sauté 3 minutes or until lightly wilted. Place pizza crust on a baking sheet. Spread sauce over pizza crust, leaving a 1/2-inch border; top with baby spinach, feta cheese, pepper, and olives. Bake at 425° for 15 minutes or until thoroughly heated.

Basil and Tomato Pizza

Pizza often gets lumped in with junk food, but the right slice can be filled with antioxidants, fiber, and calcium. Try our 13 light pizzas that include classic pies as well as barbecue chicken, vegetarian, and white pizza recipes.

Basil and Tomato Pizza

Using premade whole-wheat dough adds fiber and cuts prep time in half. Plus tomatoes are low-cal and rich in cancer-fighting lycopene.

Ingredients: Whole-wheat refrigerated crust, flour, cornmeal, garlic, part-skim mozzarella, Parmesan, prosciutto, tomatoes, basil, crushed red pepper

Ingredients

1 (14-ounce) whole-wheat refrigerated pizza crust dough
All-purpose flour and cornmeal, as needed
2 large garlic cloves, sliced
1/2 cup preshredded part-skim mozzarella cheese (3 ounces)
1/4 cup grated Parmesan cheese
1 1/2 ounces prosciutto
3/4 pound assorted tomatoes, halved
1/2 cup fresh basil leaves
1/8 teaspoon crushed red pepper

Preparation

1. Preheat oven to 550°. Place dough on a lightly floured surface; roll into a 13-inch round. Sprinkle a baking sheet with cornmeal, and place dough on top; top with remaining ingredients.

2. Bake on bottom rack until cheese is melted and crust is crisp (about 8 minutes). Slice into 8 pieces; serve.

Apple and Brie Fondue

Ingredients:
2 lbs. brie cheese
5 apples, peeled and cut into slices
Method:
Remove rind from cheese and cut into cubes. Place cheese in fondue dish. Heat until cheese has melted but not liguidy. Serve apple slices to dip into cheese. You can use teared pieces of italian bread also.

Double Ka Meetha – Bread Pudding

Ingredients:
1 loaf bread (small)
1 lt milk
500 gms sugar
250 gms double cream
250 gms clarified butter
100 gms chopped and roasted cashewnuts
100 gms almonds (soaked and chopped fine)
10 gm saffron
5 cardamom powdered
Method:
Cut each bread slice into four pieces. Fry them in clarified butter till golden brown. Make a sugar syrup by adding half a litre of water to the sugar and boil it for 15 minutes. Add the powdered cardamom and the saffron dissolved in milk to the sugar syrup. Boil milk until it is thickened. Arrange the fried bread pieces on a flat tray and sprinkle the chopped nuts on them. Pour the sugar syrup, double cream and milk alternately over the bread pieces while they are still hot. Refrigerate and serve as dessert.

Badam Kheer

Ingredients
Almonds (Badam) 1 cup
Milk 4-6 cups
Sugar same amount as almond paste (about 1 cup)
Saffron ½ t.spoon
Kesari powder (color) a small pinch (optional)
Method
Soak saffron in little cold milk, and keep it aside. Soak almonds in hot water for 1 hour. Peel skin and grind the almond into a fine paste with 1 cup of milk instead of water. Measure the amount of almond paste, and keep the same amount ofsugar aside. Cook the almond paste for 5-10 while stirring it constantly, till the flavour comes out. Now add sugar and keep stirring. Add the remaining milk, and boil for 10-15 minutes. Add the soaked saffron and serve it cold.

Lemon Parfait

Ingredients:
150 ml granulated sugar
3 egg yolks
300 ml whipping cream
50 ml lemon juice
zest of one lemon
Method:
Beat the egg yolks into the sugar until you have a very fluffy mixture. Whip the whipping cream. Add the lemon juice and the lemon zest to the egg-andsugar batter. Stir. Fold in the whipped cream, working so as not to deflate the volume. Pour the mixture into a bowl or baking tin. Leave it in the deep-freeze for at least 12 hours to solidify.

Trout Mousse

Ingredients:
500 g trout (or othersalmon type fish)
100 g boiled potatoes
150 ml freshly pressed lemon juice
3 tbsp cognac
2 tbsp molten butter
2 avocados
cayenne pepper
black pepper, salt
Method:
Cook any salmon type fish, e.g. trout, in the microwave oven: 1 minute at high for every 100 gram. Remove skin, bones, tail and head, and let the meat cool. About 300 gram of meat should remain. Purée the trout meat together with cooked potatoes, freshly pressed lemon juice, cognac and molten butter in a food processor. Add the flesh of 1 1/2 peeled avocado, a very generous pinch of cayenne pepper and pinches of salt and black pepper. Purée for another 15-30 seconds. Transfer the mousse to a suitable bowl and let it cool for at least a few hours in the refrigerator.

French Chocolate Pastry

1 package refrigerated crescent rolls
6 tbsp. semisweet chocolate chips
powdered sugar (enough to sprinkle lightly on each pastry)
method
Preheat the oven to 400°F. Remove the dough according to directions on package. Smooth out perforations (dotted lines) in dough with your fingers and cut dough into 6 rectangles. In the center of each rectangle, place 1 tbsp. of chocolate chips. Bring each of the 4 corners of the rectangle to the middle and seal to make an envelope. Place pastries on an ungreased cookie sheet and bake 10 to 15 minutes or until golden. Remove and place pastries on a cooling rack. Sprinkle tops lightly with powdered sugar. Serve while pastries are slightly warm.

Almond Badam Cake

Ingredients :
1 cup almonds
2 cups sugar
¼ cup ghee
Method :
Soak almonds in warm water and remove skin
Grind all the almonds together (without water) and make a paste.
You can also add very little water.
To this paste add the sugar and heat this mixture in a heavy non-stick pan.
Keep stirring and keep adding ghee when you feel that the mixture needs a little moisture.
After about 15 minutes, the mixture becomes small in quantity, transfer to a greased dish, spread the mixture and cut into desired shape.

Toll House Pan Cookie

Ingredients
2 /14 cup all-purpose flour
1 measuring teaspoon baking soda
1 measuring teaspoon salt
1 cup butter softened
¾ cup sugar
¾ cup firmly packed brown sugar
1 measuring teaspoon vanilla extract
2 eggs
One 12-oz pkg. (2 cups) Nestle Semi-Sweet Real Chocolate Morsels
1 cup chopped nuts (optional)
Method
Preheat oven to 375 F. In small bowl, combine flour, baking soda and salt; set aside. In large bowl, combine butter, sugar, bron sugar and vanilla extract; beat until creamy. Beat in eggs. Gradually add flour mixture; mix well. Stir in chocolate morsels and nuts. Drop by rounded measuring teaspoonfuls onto ungreased cookie sheets.

Chocolate Chiffon Cake

3/4 cup sifted cake and pastry flour
1/4 cup unsweetened cocoa powder
2/3 cup granulated sugar
2 tsp baking powder
1/2 tsp salt
1/4 cup canola oil
1/4 cup water
1 tsp vanilla
2 egg yolks
4 egg whites
1/4 tsp cream of tartar
Line bottom only of 8-inch cake pan with waxed paper cut to fit. Or, alternatively, have 10-inch tube pan ready.
In medium bowl, combine flour, cocoa powder, 1/3 cup sugar, baking powder, and salt; mix well. Pour in oil, water, vanilla, and egg yolks. Beat for 1 minute or until very smooth. Wash beaters.
In large bowl, and with clean beaters, beat egg whites and cream of tartar until soft peaks form. Add remaining sugar and beat until stiff peaks form.
Pour egg yolk mixture evenly over stiffly beaten egg whites. Fold in until blended and evenly colored.
Pour into prepared pan. With knife, cut through batter to remove air bubbles. Smooth top.
Bake in 350 degree oven for 40 minutes or until tester inserted in center comes out clean.
Cool on wire rack. (Or, if tube pan is used, invert pan and allow to hang upside down on its own rack or funnel.) Loosen around edge of cake; invert onto cake plate. Remove waxed paper.

Ras Malai

Ingredients
4 Measuring cup milk for chenna (2% milk)
3 measuring cup milk for Ras
4 – 4 1/2 tbsp. sugar for Ras
1 cup sugar
3 cups of water
safforn
cardomom
pista
almonds
lemon juice
Method
First keep the 3 cups of milk for ras to boil until it reamins 1 3/4 cup. Bring 4 cups of milk to boil. Now to curdle the milk add lemonjuice to it stirring continously. Then drain it in athin muslin cloth or handkerchief. Hold it covered with cloth in the running water. Drain the excess water by pressing the cloth there must not be water remaining. In a pressure cooker take 3 cups of water and 1 cup of sugar. Take the chenna out of the cloth in a dish, mash it and make around 15 small size of balls out of it Toss that balls in the pressure cooker and bring two whistle. In the mean time see the milk for ras may be ready. Add the sugar for ras to it and add cardomon, pista, almond and safforn to it. Let it cool aside. As the pressure cooker is warm now open it take out the balls of chenna with the spoon ina dish and let the water drain by pressing it little and let it cook. When the milk is cool add chenna balls to it. Refrigerate it. And it is ready to serve.

Corn, Cheddar, and Sun-Dried Tomato Muffins

This is our version of a gussied-up corn muffin. We serve them at brunch as a savory alternative to all of the sweets. They are also great spread with pesto or served alongside either the Chiapas Tortilla Soup or Cuban Black Bean Soup.
1/2 cups cake flour (not self-rising)
1 cup yellow cornmeal
1/2 Tbs baking powder
1 1/2 Tbs sugar
1/2 tsp salt
1/2 tsp freshly ground black pepper
6 oz (1 1/2 cups) grated sharp white cheddar cheese
3/4 cup chopped rehydrated sun-dried tomatoes
1/2 cup thinly sliced scallions
1 1/2 cups warmed whole milk
6 oz (1 1/2 sticks) unsalted butter, melted and cooled
1/3 cup vegetable oil
1 egg
method:
Preheat the oven to 400 F. Butter a 12-cup muffin tin.
Combine the flour, cornmeal, baking powder, sugar, salt, and pepper in a large mixing bowl; mix well. Add the cheese, sun-dried tomatoes, and scallions and toss well.
Whisk together the warm milk, melted butter, oil, and egg in a separate bowl.
Add the wet ingredients to the dry and mix together just until a soft dough forms. (Be careful not to overmix the dough.) Fill the prepared muffin cups to the rim with batter. Bake until the tops start to brown slightly, 20 to 25 minutes.
Cool for 2 to 3 minutes, then turn out onto a wire rack to cool. Serve warm or at room temperature.
Remove to a rack and let cool to room temperature. Cover and refrigerate for at least 2 hours or up to 2 days.

Fat-Free Whipped Cream

Ingredients:
2 Tbs water
1 tsp unflavored gelatin
1/2 cup nonfat powdered milk
1 tsp vanilla extract
1 cup ice water
1/2 tsp liquid sugar substitute
Method:
In a small skillet, add the water; sprinkle gelatin on top. After the gelatin has soaked in, stir over low heat until clear; cool. In a large mixing bowl, combine the milk, vanilla, ice water, and sugar substitute; mix well. Add the gelatin mixture and whip until fluffy with a wire whisk or electric beaters. Refrigerate until ready to use.

Corn Cakes with Raspberry Butter

1/2 cup flour
1/2 cup yellow cornmeal
2 tablespoons granulated sugar (optional)
1/2 teaspoon baking powder
1/4 teaspoon salt 1 large egg
1/2 cup milk
2 tablespoons butter, melted

Preheat oven to 400 degrees F. Spray or grease a cookie sheet. In bowl mix flour, meal, sugar, baking powder, salt and milk. Mix well. Add beaten egg and melted butter. Drop onto greased cookie sheet by spoonful. Bake 15 or 18 minutes until cakes are done. Serve hot with Raspberry Butter.
Raspberry Butter
1/2 cup unsalted butter
1 tablespoon seedless raspberry jam
With electric mixer, whip butter with raspberry jam. Makes 1/2 cup Raspberry Butter.

Fruity Chaat

Ingredients:
Pinapple slices 5 nos.
Oranges 5 nos.
Papaya(cubed) 200 gms.
Apples(peeled cored &
cubed) 3 nos.
Green seedless grapes 1 cup
Sweetlime 3 nos.
Paneer (cubed) 150 gms.
Black seedless grapes ¼ cup
Cherries(sliced) 5 nos.
Chat masala 2 tsps.
Black salt A pinch
Sugar and salt to taste
Lemon juice(optional) 1tbsp.

Method:
Cut the pineapple into fine cubes. Clean and segment the oranges and sweetlimes. Remove the seeds and the
skin of the segments. Mix chat masala powder, black salt, sugar and lemon juice(optional)well. Add all the fruits and paneer, except the cherries and black grapes, mix well. Chill till serving time. Serve garnished with cherries and black grapes.

Indian Coconut Burfi

Ingredients
250 gms. finely grated coconut
250 gms. sugar
150 ml. water
ghee for greasing plate
Method
Prepare syrup with sugar and water to 2 1/2 thread consistency. Use method as shown in introduction. Warm coconut in heavy saucepan, pour in the syrup. Stir well and cook till soft lump forms. Spread in a greased plate. Cool. Sprinkle cardamom powder (optional). Cut into squares, store in airtight container.

Gulab Jamoon – syrupy sweet balls

Ingredients
500 gms. khoya
125 gms. plain flour
1/4 tsp. baking soda
1/4 cup milk
1/4 tsp. cardomom powder
1 pinch saffron strands
250 gms. sugar
ghee to deep fry

Method
Crumble the khoya. Sieve in the flour and soda together.Mix in the cardomom powder and crushed saffron.Mix well to form a soft dough. Use as much milk as required for kneading.Make balls of even size. Makes about 25-30.Heat the ghee very well. Take off fire and cool a little. Let in some of the jamoons.When they rise up put back on fire and fry till medium brown.Remove from ghee and put in the syrup. Soak for 10 minutes. Drain and transfer to a glass bowl.Repeat for all the balls. When done pour the remaining syrup over the jamoons.Microwave lightly or warn over boiling water before serving.
To make the syrup:
Take the sugar in a heavy pan and add water to just cover the sugar.Boil and add a tbsp. of milk to separate the dirt. Strain and boil again.The syrup is done when , while dropping from a spoon it falls in a thin single thread.