EGGPLANT IN GARLIC SAUCE (VEG)

INGREDIENTS Olive oil: 2 tbsp Garlic cloves, chopped: 6 Ginger, chopped: 1″ Spring onions, chopped: 2 Eggplant, cut into large strips: 350 gm Soy sauce: 2 tbsp Tomato ketchup: 2 tsp Sugar: 1 tsp Red chili sauce: 1 tbsp Veg stock: 1/2 cup Corn flour slurry: 2 tbsp Salt to taste   METHOD Heat a … Continue Reading

JAPANESE WASABI AUBERGINES (VEG)

INGREDIENTS: Aubergine, sliced into thin long strips: 1 big sized Olive oil: 1 tbsp Salt to taste Black pepper powder: 1/2 tsp Tomatoes, parboiled: 2 Potato, boiled: 2 Butter: 2 tsp Wasabi paste: 1 tsp Egg: 1 Bread crumbs: 1/2 cup Oil to deep fry: 1 cup ACCOMPANIMENT SWEET CHILI SAUCE Lemon juice: 2 tsp … Continue Reading

POTATO BALLS IN HONEY CHILI SAUCE (VEG)

INGREDIENTS: Potatoes, boiled & mashed: 2 Flour: 2 tbsp Cornflour: 1 tsp Salt to taste Chaat masala: 1 tsp Olive oil: 4 tbsp Garlic, chopped: 2 Red chili flakes: 1 tsp Honey: 4 tbsp   METHOD Take a bowl, add potatoes, flour, cornflour, salt & 1/2 tsp chaat masala. Mix well & make small roundels. … Continue Reading

GULAB JAMUN

INGREDIENTS: Sugar: 1/2 cup Milk: 3 tbsp Semolina: 1 tbsp Mawa, grated: 200 gm Flour: 2 tbsp Green cardamom powder: 1 tsp Clarified butter for deep frying: 1 cup   METHOD Heat a wok, add sugar & 1/4 cup water. Make a single thread consistency, adding 1 tsp milk. Remove & allow to cool at … Continue Reading

CREAM OF ASPARAGUS & ALMOND SOUP (VEG)

INGREDIENTS: Asparagus: 300 gm Salt to taste Almonds: 10-12 Butter: 2 tbsp Onion, chopped: 1 Flour: 2 tbsp Veg stock: 2 1/2 cups Black pepper powder: 1/2 tsp Low fat milk: 2 cups Fresh cream: 2 tbsp   METHOD Trim the edges of asparagus, discarding the woody part. Cut the remaining into short lengths, keeping … Continue Reading

THANDAI

INGREDIENTS: Sugar: 1 1/2 cups Water: 1 1/2 liters Almonds: 1 tbsp Milk: 1 cup Melon seeds: 1 tbsp Poppy seeds: 1 tbsp Aniseed: 1/2 tbsp Rose water: 1/2 tsp Black peppercorns, whole: 1 tbsp Rose petals (dry/fresh): 1/4 cup Cardamom powder: 1/2 tsp   METHOD Soak sugar in 1/2 liter of water & keep … Continue Reading

GOLDEN EGGPLANT IN CHILI CASHEW SAUCE (VEG)

INGREDIENTS: Eggplant cubes: 200 gm Olive oil: 250 ml Ginger, chopped: 1 tsp Garlic, chopped: 1 tsp Red chili paste: 1 tsp Veg stock: 1/2 cup Cashew nuts, coarsely crushed: 1 tbsp Spring onions, chopped: 1 Red chili flakes: 1 tsp Soy sauce: 1/2 tsp Sugar: a pinch White vinegar: 1 tsp White pepper powder: … Continue Reading

GRILLED FRUITS WITH ICECREAM

INGREDIENTS: Orange juice: 1/2 cup Apple juice: 1/2 cup Honey: 1 tsp Clove: 3 Cinnamon: 1 ” stick Papaya slices: 1/4 cup Black grapes: 1/4 cup Orange segments of 1 Plums, chopped: 2 Apple, cubed: 1 Pineapple, cubed: 1/4 cup Kiwi, cut into roundels: 1 Mint leaves: a few Vanilla ice cream: 500 gm   … Continue Reading

LETTUCE SAUCE (VEG)

INGREDIENTS: Olive oil: 1 tbsp Garlic, chopped: 2 Onion, sliced: 1 Tomato, chopped: 1 Basil leaves, hand torn: 4 Lettuce leaves, hand torn: a bundle Cream: 1 tbsp Parmesan cheese: 1 tsp Milk: 1 tbsp Veg stock: 1 cup Salt to taste Black pepper powder: 1/4 tsp   METHOD Heat a pan, add olive oil … Continue Reading

CHOCO TARTLETS

INGREDIENTS: Egg yolks: 3 Caster sugar: 55 gm Custard powder: 2 tbsp Cream: 185 ml Water: 125 ml Dark chocolate, finely chopped: 150 gm Puff pastry sheets: 2 Flour, to dust: 1 tbsp   METHOD Heat a saucepan, whisk egg yolks, sugar & custard powder. Then add cream, water & whisk further. Pace the pan … Continue Reading