Saturday, November 27, 2010

Apricot-Walnut Ice-Cream


      2 Cups Dry Apricots
½ Cup Walnuts
¼ Cup Orange Juice
1ltr Vanilla Ice-Cream


1.      Soak the dry apricots for 3hrs.

2.      Remove the seeds.

3.      Slightly boil the apricots in the same water in which they were soaked.

4.      Puree the apricots in a food processor leaving it a little grainy. Let it cool.

5.      In a bowl line the apricots and add the orange juice.

6.      Mix it and sprinkle walnuts. Leave some walnuts for decoration.

7.      Top it with vanilla ice-cream and sprinkle the remaining walnuts.

8.      Enjoy your apricot-walnut ice-cream.

Friday, November 26, 2010

Spinach Pulao


3 Bunches Palak
4-5 Cups Cooked Rice
½ Bunch Celery
1 Kg Mutton Pieces
3 Tspn Butter
2 Tspn Garlic Paste
2 Tspn Ginger Paste
½ Tspn Jeera
½ Tspn Rye
6-7 Curry Patta
3-4 Green Chillies
½ Cup Kothmir
1 Cup Spring Onions
1 Tspn Black Pepper
½ Cup Grated Cheese


  1. In a vessel, boil the mutton with ginger-garlic paste and black pepper.

  1. Wash and cut the palak, spring onions and kothmir coarsely.

  1. Fry the pieces of cooked mutton with little butter and celery and keep aside.

  1. Heat the remaining butter in a pan and fry the green chillies and garlic paste.

  1. Add rye, curry patta, jeera and fry well.

  1. Add the palak, half quantity of spring onions and kothmir.

  1. Layer half the rice in a pan, then add the mutton+palak and top with rice layer again.

  1. Keep on dim and let it cook.

  1. While serving add spring onions and grated cheese on top.

Bread Pattice (Low-Fat Pattice)


1/3rd Cabbage

1-2 Carrots
1 Capsicums
500 Gms Chicken (Boiled and Shredded)
½ Cup Sweet Corn (Boiled)
2-3 Green Chillies (Finely Chopped)
2 Eggs for Frying
2 Tbspns Milk
½ Tspn Red Chilli Powder
1 Pack of Bread Slices
Oil for Frying

    For the White Sauce:
     2 Tbspns Corn Flour
     ½ Cup Milk
     3-4Tspns Butter
     Salt and Pepper to Taste.


  1. Wash and cut the carrots, capsicum and cabbage into small pieces.

  1. Steam these cut vegetables in 4-5tbsps of water for 7-10mins.

  1. For the white sauce, heat butter in a pan on slow flame and fry the cornflour in it.

  1. Add Milk to it slowly, seeing to it that it does not make lumps.

  1. Cook a while till the sauce thickens to a smooth paste.

  1. Add salt and pepper. The white sauce is ready.

  1. Add the white sauce to the vegetables along with the sweet corn, chicken and the green chillies.

  1. Make an egg batter with eggs, salt and red chilli powder.

  1. Take the bread slices and cut into circles with the brim of a steel glass.

  1. Take a slice and add the chicken vegetable white sauce mix and top with another layer of bread circle.

  1. Dip in egg batter and deep fry in oil.

  1. Serve hot with ketchup or chutney.

Hint: Alternatively, you can use Paneer instead of Chicken.

Thursday, November 25, 2010

Egg Ni Curry


6 Hard Boiled Eggs

6 Tbsp Vegetable Oil/Cooking oil
3 Medium Onions
3 Medium Sized Tomatoes
1 Medium Sized Capsicum
2-3 Green Chillies
2 Tspn Garlic Paste
2 Tspn Ginger Paste
2 Tspn Coriander Powder
1 Tspn Cumin Powder
½ Tspn Turmeric Powder
½ Tspn Red Chilli Powder
Salt to Taste
Chopped Fresh Coriander Leaves to Garnish
2 Potatoes cut in 1” cubes (optional)


  1. Heat 3tblspn cooking oil in a deep pan and when hot add 2 cut onions (medium pieces).

  1. Fry the onions till golden brown. Turn off the heat.

  1. Remove the onions from the pan and put them in the grinder or food processor.

  1. Grind the cooked onions, tomatoes and green chillies into a smooth paste. Try not to add water while grinding, if possible.

  1. Cut the remaining 1onion and capsicum into small pieces and keep aside.

  1. Heat the remaining oil in the same pan and add the cut onion and capsicum. Fry till it is golden brown.

  1. Add the paste (onion, tomato and green chilli paste) you made to it and fry for 2-3mins.

  1. Add the ginger and garlic pastes, all dry spices. Mix all and fry till the oil separates from the masala.

  1. Now add 2 cups of warm water to this masala and bring to a boil on medium flame.

  1. If adding potatoes to the curry add them now and cook till half done.

  1. Half slit the boiled eggs and add them gently to the gravy.

  1. Simmer and cook for 10mins or till the gravy is reduced to about ¾ of the original quantity.

  1. Potatoes should be cooked by now.

  1. Turn off the flame and garnish with chopped coriander leaves.

  1. Serve hot with rice or naan.

Colourful Pudding

20 - 25 grapes
2 chikoos
2 peaches
4 strawberries
1 apple
1 slice pineapple
10 pistas cut into slices
2 cups Fresh curd
1 ltr vanilla ice-cream
3/4th cup Condensed milk
Sugar to taste

1.      Take the fresh curd and drain the water by hanging it over night or 4-5 hrs.
2.      Beat the hung curd with vanilla ice-cream, condensed milk and sugar.
3.      Refrigerate this mixture for 2-3 hrs.
4.      Cut the fruits in small pieces.
5.      In a bowl layer all the cut  fruits and fold in the curd which will be very creamy.
6.      Decorate the pudding with pistas and a few cut pieces of any fruit.
7.      Enjoy your colourful pudding.

Hint: you can use all  the fruits available at home. 

Wednesday, November 24, 2010

Shahi Paneer


200 Gms Paneer

2 Medium Onions
1" Ginger
3-4 Garlic Pieces
2 Green Chillies
1/2 Tsp White Pepper Powder
1 Tsp Red Chilli Powder
3/4 Tsp Turmeric Powder
1 Tsp Garam Masala Powder
3-4 Tbsp Cream
1/4 Cup Dry Fruits (Cashew Nuts, Raisins, Makhane)
1/2 Cup Milk
8-10 Tbsp Vegetable Oil
Salt to Taste


  1. Cut paneer into small cubes.

  1. Put paneer pieces in water and keep it aside.

  1. Heat oil in a kadhai. Saute the dry fruits in one tablespoon of oil.

  1. Grind onion, ginger, garlic, green chilli in a blender and make a fine paste.

  1. Fry the mixture in the remaining oil until golden brown and oil starts separating.

  1. Add salt, red chilli powder, white pepper, turmeric powder, garam masala. Saute for 1-2 minutes.

  1. Add milk to make the gravy. Bring the gravy to boil. Reduce the heat and cook until the gravy becomes thick.

  1. Put a portion of the dry fruits in the gravy while it is being cooked. Keep the rest of dry fruits for decorating.

  1. Finally add paneer cubes and 1 tbsp cream. Heat for 5 minutes.

  1. Garnish shahi paneer with cream and dry fruits and coriander leaves.