MUSHROOM SOUP

MUSHROOM SOUP

INGREDIENTS
Mushrooms 1 can(450gms) drained and washed under running water.
Onion 1 medium , chopped
Vegetable stock 900ml(you may use 2 vegetable stock cubes instead)
Cornflour 1 tbsp
White pepper powder 1/2 tsp
Salt      To taste
Cream   1/4cup
Butter  2tbsp

METHOD
1.Puree the mushrooms in a mixer. reserve some sliced ones for garnish
2.Melt butter in a pan. Add chopped onions, saute till translucent. Add pureed mushrooms.Cook for 10 minutes.
3.Add stock. Simmer on low heat for 20 minutes.
4.Mix cornflour with 1/2 cup of water. Pour into the soup and cook for another 2 minutes.
5.Mix cream just before serving and garnish with sliced mushrooms. 

TOMATO AND MINT SHORBA

TOMATO AND MINT SHORBA

INGREDIENTS
Tomato 1kg, quartered
Mint      1 cup, chopped
Carrot   1, peeled and coarsely chopped
Fennel Seeds 1tsp
Pepper corns  6
Green chilly 3
Bay leaves 3
Garlic 2 cloves, bruised
Water 1 ltr(approx)
Salt to taste
Mint leaves to garnish

METHOD
1. Boil all ingredients on low heat for approximately 30 minutes
2. Mash with a ladle and strain
3. Boil once again till you get the desired consistency
4. Correct seasoning and garnish with a few mint leaves.

PASSION FRUIT SAUCE

PASSION FRUIT SAUCE


INGREDIENTS
Passion fruit 6
Sugar 150ml
Water 50ml

METHOD
Bring all the ingredients to a quick simmer and chill.

CRISPY FEUILLETINE

CRISPY FEUILLETINE


INGREDIENTS
Gavote cigarette cookie  200g
Melted butter 70g
Ground cinnamon 5g

METHOD
Crush cigarette cookies with a rolling pin.
Pour the melted butter over them and mix with cinnamon. Spread on a pan or parchment paper to 1cm thick. Freeze for 10 minutes.
Cut with appropriate cutter according to the size of the cake.

COCKTAIL FRUIT COULIS

COCKTAIL FRUIT COULIS

INGREDIENTS
Strawberry  300g
Raspberry 200g
Red currants 200g
Sugar 100g

METHOD
Blend all the ingredients, and pass through thin sieve.
Serve with seasonal berries.

RASMALAI

RASMALAI

INGREDIENTS
Milk 1lt
Sugar 75g
Small split cardamoms 4
Small rasgullas without their syrup 300g
Saffron soaked 1g
Flaked almonds/chopped pistachios nuts 2tbsp
Silver leaf paper(optional)

METHOD
Warm milk and cardamoms in a saucepan.Ensure the milk doesn't scorch. Reduce it about 1/3 over gentle flame, and add sugar.
Continue, simmering for 10 minutes. Drop in the rasgullas. Allow them to heat over gentle flame before transferring them into the serving bowl.
When cool, chill overnight. Decorate with nuts, saffron and silver paper.

KULFI FALOODA

KULFI FALOODA

INGREDIENTS
Milk double cream -1
Sugar grains 150g
Green cardamon crushed 5g
Almond, blanched sliced 20g
Pistachios, blanched sliced 20g
Falooda, cooked 200g
Saffron 1g

METHOD
Boil milk in a heavy-based pan, and simmer over medium heat, stir from time to time
to avoid scorching.
Simmer till about half the volume of milk is left. The milk will take about 30-40 minutes to thicken. Add saffron and simmer it for another minute or two. Add cardamom and turn off the heat.
When cool, add the nuts, saving a few for garnishing. Mix well and pour into moulds.Freeze at the lowest possible temperature.
To serve, take the mould out of the freezer and prise the kulfi out with the help of a knife, into individual serving bowls.
Garnish with falooda and nuts and serve immediately. 

MURGH(CHICKEN) JHALFREZI

MURGH(CHICKEN) JHALFREZI


INGREDIENTS
Chicken breast, boneless and diced 1.5 kg
Onion diced 150g
Tomato diced 150g
Capsicum diced 150g
Coriander powder 50g
Chilli powder 40g
Salt 50g
Cooking oil 100ml
Ginger-garlic paste 50g
Garam masala powder 10g
Fresh coriander, chopped 100g
Vinegar natural 50 ml
Cumin seeds 20g

METHOD
Put oil in a pan and add cumin and saute till it crackles
Add ginger-garlic paste. Saute it till turns golden and add onion, chicken and saute on high flame.
When the chicken is cooked, add capsicum, tomatoes and other spices. Add vinegar and stir-fry.Season it. Garnish with fresh coriander and serve hot.


  

GOSHT KHADA MASALA

GOSHT KHADA MASALA

INGREDIENTS
Lamb 1.5kg
Onion sliced 250g
Garam masala whole 10g
yoghurt whisked 200g
Kashmiri mirch paste 200g
Coriander powder 50g
Cherry tomatoes whole 50g
Button onions, whole peeled 50g
Cooking oil, refined 200ml
Salt 30g
Chopped coriander for garnishing

METHOD
Take a heavy-bottomed pan and add the whole spices. When they crackle add sliced onions and saute them until light brown.
Add lamb, red chilli paste, coriander powder and cook.
When lamb is half done, add yoghurt and cook till soft. Add cherry tomatoes and button onions.
Garnish with chopped coriander and serve.

MURGH(CHICKEN) MAKHANI

MURGH(CHICKEN) MAKHANI


INGREDIENTS
Chicken tikka cooked 1kg
Makhni gravy 500ml
Kashmiri red chilli 50g
Sugar grains 100g
Kasoori methi powder 50g
Fresh cream 150ml
Butter 100g
Salt 20g
Ginger julienne 50 gm
Green chilli julienne 50 g

METHOD
Put makhni gravy in a pan and add chicken tikka and the rest of the spices except kasoori methi.
After a few minutes add butter and cook till the gravy becomes thick.
add methi and fresh cream.Season it and serve hot.

SALMON KA TIKKA

SALMON KA TIKKA

INGREDIENTS
Pink salmon, cleaned and diced -1
Fresh cream 100g
Honey 100g
Mustard oil 100g
Dill,chopped 50g
White pepper powder 50g
Salt powder 20g
Lemon juice
Garam masala powder 10g
Ginger-garlic paste 50g
Fennel powder 20g

METHOD
Marinate salmon in ginger-garlic paste, salt, white pepper and lemon juice.
In another pan mix all remaining ingredients together and add salmon to it. Cook in moderate tandoor or oven for 10 minutes. Serve hot.

STUFFED MUSHROOM

STUFFED MUSHROOM

INGREDIENTS
Mushrooms 500g
Paneer, mashed 100g
Cheddar cheese,grated 50g
Gram flour(besan) batter 250g
Ginger-garlic paste 50g
Cooking oil 500g
Salt 100g
Ginger,chopped 10g
Green Chilli, chopped 10g

METHOD
Clean mushrooms,remove the stems and put them aside.
Mix all ingredients together,except gram flour batter, to make the stuffing.
Put this stuffing into the mushrooms
Heat the oil in a wok. Dip mushrooms in the gram flour batter and fry till golden brown.
Serve hot with tamarind chutney.

CHICKEN CHAT

CHICKEN CHAT


INGREDIENTS
Chicken tikka shredded 500g
Green bell pepper, julienne 50g
Red bell pepper, julienne 50g
White onions, julienne 30g
Chat masala powder 15g
Olive oil 50ml
Salt 15g
Lemon juice50ml
Tamarind chutney,coked 50ml

METHOD
1.Mix ingredients well in a bowl and season.
2.Chill in the fridge
3.Serve cold as salad or an appetizer. 

MELTED CHOCOLATE AND BANANA CROISSANT

MELTED CHOCOLATE AND BANANA CROISSANT
(Serve 1)

INGREDIENTS
1croissant
25g milk chocolate, grated, or chocolate spread
Half small banana, sliced.

METHODS
1. Preheat the oven to 150C, gas mark 2. Split the croissant lengthways without cutting it completely in half.
2.Sprinkle the grated chocolate inside the croissant, reserving a little for the top, or cover the inside with chocolate spread.Arrange the banana on top of the chocolate and press the top half of the croissant down. Sprinkle grated chocolate (if using) over the top.
3.Place the croissant on a baking sheet and cook for 10-15 minutes until the chocolate has just melted and the croissant is warmed through.

POTATO SALAD WITH BLUE CHEESE DRESSING

POTATO SALAD WITH BLUE CHEESE DRESSING
A  high calcium  version of a popular side dish, this is perfect as an accompaniment and also great for a picnic or buffet lunch
(Serve 4 )




INGREDIENTS
550g new potatoes, sliced in half
5 tbsp natural fromage frais
3 tbsp semi-skimmed milk
125g stilton or other blue cheese,crumbled or chopped into small pieces
2 tbsp fresh chives, chopped

METHOD
1.Place potatoes in a pan of boiling salted water and boil for 15-20 minutes, until cooked through.
2.Whisk together the formage frais and milk, then stir in the cheese.
3.Drain the potatoes well and place in a serving dish.Cover with the blue cheese dressing and sprinkle with chives. Stir well to ensure the potatoes are coated with the dressing, then serve.

STIR-FRIED CHICKEN WITH MANGETOUT AND OKRA

STIR-FRIED CHICKEN WITH MANGETOUT AND OKRA
Okra provides magnesium, calcium and vitamin E and is best steamed before using in stir-fries, so allow time for this while you are chopping the other ingredients.


(Serve 2)

INGREDIENTS
100g okra, topped and tailed
1-2 tbsp rapeseed oil
2 chicken breasts, skinned, boned and cut into very fine strips
2 spring onions, finely sliced
2.5cm piece fresh root ginger, finely grated
100g mangetout, topped and tailed
1 orange pepper, finely sliced
1 tbsp reduced-sodium soy sauce
1 tbsp dry sherry

METHOD
1. Steam the okra for 5 minutes
Meanwhile, heat 1 tbsp oil in a wok or large frying pan until hot and stir-fry the chicken for 2-3 minutes until white and cooked. Remove the chicken from the pan.
2. Add a little more oil to the pan if necessary, and quickly stir-fry the remaining ingredients- except the soy sauce and sherry - for 2 minutes.
3. Return the chicken to the pan and stir with the soy sauce and sherry. Serve at once with rice or noodles.

AVOCADO WITH WARM SHREDDED CHICKEN AND WALNUT SALAD

AVOCADO WITH WARM SHREDDED CHICKEN AND WALNUT SALAD
A light but filling meal that will delight your taste buds. the flavors of the avocados and walnut combine perfectly with the chicken, and this is ideal for lunch or supper.


(serve 4)

INGREDIENTS
4 avocados, peeled, stoned and sliced
2tbsp lemon juice

For the salad
2tbsp extra virgin olive oil
3 x 150g skinless and boneless chicken breasts,finely shredded
100g canned red pimento, drained and finely sliced
Salt and pepper to taste
2 tsp french mustard
1 tsp caster sugar
50g chopped walnuts, to garnish

METHOD
1. Put the avocado slices into a bowl with the lemon juice and mix gently.
2. Heat the olive oil in a wok or a non-stick frying pan(a wok is better), and stir-fry the shredded chicken
    for  3-4 minutes or until it is cooked through.
3.Add the pimento slices and stir-fry for further minute.
4. Remove from the heat, then drain the lemon juice from the avocados, and stir it into the chicken. Mix in  the seasoning, mustard and sugar.
5. Arrange the avocado slices onto 4 serving plates, add the chicken salad and serve garnished with the walnuts.

ROASTED VEGETABLES WITH TOFU

ROASTED VEGETABLES WITH TOFU
This dish is incredibly versatile - you can use almost any vegetables you like. the tofu adds a protein boost.While the preparation time is 10 minutes, cooking takes about 35 minutes.


(serve2)

INGREDIENTS
200g tofu, cubed
1 small red onion, peeled and sliced lengthwise
1 red pepper, cut into large chunks
1 courgette, cut into 1cm slices
2 baby aubergines, cut in half
1 small carrot, peeled and cut into thin strips
2tbsp olive oil
Few sprigs fresh thyme
Salt and black pepper, to taste

METHODS
Preheat the oven to 200C, gas mark 6. Place the tofu and vegetables in a large roasting tin and drizzle over the olive oil. Add the thyme and season well.
Roast for 35-40 minutes or until the vegetables are just brown at the edges and are tender.

CREAMY GUACAMOLE

CREAMY GUACAMOLE
Serve with ready-made tortilla chips and crisp vegetable sticks
(serve 4)

INGREDIENTS
4 ripe avocados
3 plum tomatoes,skinned, deseeded and diced
juice of 1 lime
1 clove garlic, peeled and finely chopped
6tbsp greek yoghurt
1 large red chilli, deseeded and chopped(optional)
2tbsp fresh coriander,chopped
Salt and pepper, to taste

METHOD
1. Cut the avocados in half and remove the stones.Using a spoon, scoop the flesh into a bowl and mash thoroughly
2. Add the tomatoes, lime juice, garlic, yoghurt, red chilli(if using), coriander and seasoning. Cover the bowl with clingfilm to prevent discolouring, making sure there are no gaps. Chill for 1-2 hours.
3, Uncover the mix lightly once more before serving.

SWEETCORN SALSA

SWEETCORN SALSA
This chunky salsa makes a good snack for dipping. Peppers and sweetcorn are both good sources of vitamin C. Preparation time is 10 minutes, cooking takes another 10 minutes.

(Serve 2-3)

INGREDIENTS
1fresh corn on the cob, trimmed
Half small red pepper, very finely chopped
2spring onions, finely sliced
1dessertspoon olive oil
Half tsp paprika
1tbsp fresh coriander, chopped
Black pepper to taste

METHOD
1. Cook the corn in boiling water for about 10 minutes, or until just tender and then set aside to cool. Strip the corn from the cob and place in a mixing bowl.
2. Add the remaining ingredients and mix well together. For a finer consistency, use a hand blender or food processor to chop the ingredients a little more, being careful not to over-process. The salsa should still be chunky and textured. Season to taste before serving.

BAKED TOMATO AND OLIVE SALAD

BAKED TOMATO AND OLIVE SALAD
Here, tomatoes are mixed with olives, for an ideal appetizer or accompaniment to grilled fish.

(Serve 4)
INGREDIENTS
8 large tomatoes, sliced
12 black olives, halved
Paprika and garlic salt, to taste
1tbsp olive oil
2spring onions, trimmed and finely sliced.

METHOD
1.Preheat the oven to 200C, gas mark 6. Lightly grease an oven-proof dish.
2.Layer the tomatoes and the olives into the dish and season with the paprika and garlic salt.
3.Drizzle the olive oil over the tomatoes and olives and bake in the middle of the oven for about 15 minutes, until the tomatoes are soft but not mushy.
4.Garnish with the spring onions and serve warm.

ROASTED PARMESAN POTATO WEDGES

ROASTED PARMESAN POTATO WEDGES
(Serve 4)

INGREDIENTS
4 potatoes
2tsp oil
half cup parmesan cheese, grated
1tsp dried basil
1tsp seasoned salt
1/4th tsp onion powder
1/4th tsp garlic powder
1/4th tsp pepper

METHOD
Cut each potato lengthwise in half and then each half into three
wedges. In a large bowl, Drizzle oil over the potatoes and toss well to coat evenly.
Combine remaining ingredients and sprinkle over the potatoes and toss well to coat.
Arrange potatoes in a single layer on a baking tray coated with non-stick cooking spray.
Bake at 350degreeC for 45-50minutes or until golden brown and tender.

BLUE MONDAY

BLUE MONDAY
(serve 1)

INGREDIENTS
1tot lemon juice
1tots litchi juice
2drops blue food coloring
Soda water, lemon juice, caster, sugar, a slice of lemon and crushed ice, as desired

METHOD
Brush the rim of a glass with lemon juice and dip it in a caster sugar. Put a little crushed ice in the bottom of the glass and add blue food coloring, lemon and litchi juices and top with soda water. Stir gently. Garnish with lemon slice and serve.

BEETROOT COCKTAIL

BEETROOT COCKTAIL
(Serve 2)

INGREDIENTS
200gms beetroots, peeled
400gms carrots, peeled
4 apples
2tbsp ginseng
Ice cubes, as desired
Carambola and a sprig of lemon balm, for garnishing

METHODS
Cut beetroot, carrot and apple into a small cubes and then run it all in a juice extractor.
Chill. Garnish with carambola, lemon balm and serve with ice.

FROZEN SUMMER PUNCH

FROZEN SUMMER PUNCH
(Serve 2)

INGREDIENTS
250gms frozen strawberries
2cups frozen pawpaw cubes
250ml orange juice

METHOD
Whiz all the ingredients together in a blender .
Pour into tall glasses and serve.

MANGO DRINK WITH GINSENG

MANGO DRINK WITH GINSENG
(SERVE 1)

INGREDIENTS
10ml mango juice
5ml honey-flavored yoghurt
1tsp ginseng
10ml crushed ice
Mango pieces and halved  strawberries, for garnish


METHODS
Combine all the ingredients in a blender and allow to run until drink is smooth and creamy.
Garnish with mango pieces and strawberries.

TACOS SALAD

TACOS SALAD
(Serve 4)

INGREDIENTS
150gms romaine lettuce
100gms sweet corn in grain
50gms guacamole
50gms halloumi cheese, shredded
100gms mince beef
4 corn tortilla
100gms Pico e Gallo(chopped tomatoes, onions, coriander,corn oil, white vinegar, salt and pepper)

METHODS
Cut corn tortilla in quarters and deep-fry. Season lettuce on a plate; place all the ingredients in order of preference on top of the lettuce , except halloumi cheese.
Then sprinkle deep-fried tortilla chips around and garnish with halloumi cheese.

MEDITERRANEAN LEMON CHICKEN SOUP

MEDITERRANEAN LEMON CHICKEN SOUP
Chicken simmered in chicken stock and mediterranean spices with squeezed lemon,served hot.
(serve1)

INGREDIENTS
50g chicken stock
20g carrot
15g chicken
2.5ml lemon juice
10g red pepper/capsicum
1.5g garlic
15ml skimmed milk
2g corn flour
2.5g fresh basil
salt,to taste

METHOD
1. Heat the pan, add 250ml of water and chicken stock and let it boil.
2.Cut the chicken, carrot, red capsicum and basil in to an even julienne. Add to the soup; cook until the   carrot is tender.
3. Add salt and skimmed milk.
4. Bring to a boil; add corn flour for thickening and then add lemon juice.
5. Pour the soup into a soup bowl.
6. Serve with garnish.

CHERRY CHEESECAKE SQUARES

CHERRY CHEESECAKE SQUARES
(Make 36 squares)

INGREDIENTS
2cups graham cracker crumbs
1 cup sugar
Half stick unsalted butter, melted
3(8-ounce) packages cream cheese, softened
2 eggs
1tsp vanilla extract
1(21-ounce) can cherry pie fillingdmontgomery

METHOD
1. In a medium-size bowl, stir together graham cracker crumbs, 1/4 cup sugar and melted butter. Press mixture into bottom of a 9-by-13-inch baking pan. Bake in a preheated, 325-degree oven for 10 minutes. Let cool.
2. In a bowl, beat cream cheese, remaining 3/4 cup sugar, eggs and vanilla until smooth with a mixer.
Spread over crust.
3. Return pan to 325-degree oven for 35 minutes, or until centre is almost set. Cool. Top with cherry pie filling. Refrigerate for 1 hour. Cut into 36 squares.

CHICKEN AND PASTA

CHICKEN AND PASTA
Cook up a hearty meal with chicken and pasta without many embellishments.
(serve 4)

INGREDIENTS
1(15and a half-ounce) jar pasta sauce
1(16-ounce) jar barbecue sauce
1 and a half pounds boneless chicken breasts
1 pound pasta or egg noodles

METHOD
1. In a large pot, stir together pasta and barbecue sauce.Add chicken. Cover pot and heat on medium, stirring often, for 40 to 45 minutes, or until chicken is cooking through.
2. Meanwhile, cook pasta or noodles according to package directions. Drain and serve with cooked chicken.