Chinese Chicken Pattice

Ingredients

400 Gms Boneless Chicken (Boiled)

5 Potatoes (Boiled and Mashed)

5-6 Carrots (Grated)

1 Capsicum (Grated)

1 Pack Noodlesh

¼ Kgs Peas

2-3 Green Chillies

½ Cup Rava

2-3 Eggs

Oil for Frying

Salt to Taste

Method

1.      Boil the peas. Cut the green chillies into tiny bits.

2.      Boil the noodles separately, drain the water and wash in running water to prevent sticking.

3.      Mix the mashed potatoes, green chillies, boiled peas, carrots, capsicum, boiled noodles and the chicken and add salt to taste.

4.      Roll into kebabs and coat with rava.

5.      Break the eggs in bowl by slightly hitting them in centre with a butter knife.

6.      Dip the rava coated kebabs in this egg batter and fry it in oil.

7.      Serve hot with ketchup or green chutney.

Hint: You can mix chopped spring onions too.

Ras Malai

Ingredients

1 Cup Milk Powder

1 Egg

1 Tbspn Maida

1 Tspn Baking Powder

1 Tspn Ghee

5 Cups Milk

2 Cups Sugar

½ Tspn Elaichi Powder

6-7 Pistachios

6-7 Almonds

A pinch saffron

Method

1.      In a vessel mix milk and sugar and boil it for 10 mins.

2.      Add elaichi powder and saffron. Let it boil on a slow flame.

3.      Mix milk powder, maida and baking powder well. Add one lightly beaten egg and ghee and knead it into a dough.

4.      Make 20-22 small balls of it. Put these balls into the boiling milk. Cook  for 10-12mins.

5.      Remove from heat.

6.      Garnish it with finely chopped almonds and pistachios. Serve it cool.

Chicken In Silky Almond Sauce

   Ingredients

         4 Chicken Breast Pieces (Boneless)

1 Cup Almonds

4-5 Tbspn Butter

1½ Tspn Coriander Powder

1/3rd Tspn Garam Masala

1 Onion (Chopped)

5-6 Garlic Cloves (Chopped)

2 Green Chillies

½ Cup Sweet Corn (Boiled)

½ Cup White Sauce

¼ Cup Tomato Puree

2 Tbsp Tomato Ketchup

½ Green Capsicum (Cut in Cube Shape)

½ Yellow Capsicums (Cut in Cube Shape)

½ Red Capsicum (Cut in Cube Shape)

¼ Tspn  Nutmeg Powder

½ Tspn Black Pepper Powder

Salt to Taste

Chopped Fresh Coriander Leaves to Garnish 

Method

1. Keep the almonds in water for about 15mins. Take out and peel.

2. Heat butter in a pan. Add all the three kinds of capsicum.

3. After capsicum is slightly done, add the onions and garlic and sauté.

4. In a food processor add the almonds, all dry masalas and green chillies and make a paste of it putting little water.

5. Add the chicken to the onions and continue to sauté.

6. When the chicken is lightly coloured, add white sauce and mix.

7. Add the almond paste and mix. Put little water if needed and let it cook till chicken is done.

8. Add the tomato puree and ketchup, mix and Cook for a minute.

9. Add the sweet corn and mix.

10. Add salt and sprinkle nutmeg powder and black pepper powder.

11. Sprinkle little coriander on top before serving.

12. Enjoy with naan or paratha.

Baked Potatoes

Ingredients

8 Potatoes

½ Cup Onions (Chopped)

1 Tspn Garlic (Chopped)

½ Cup Sweet Corn

1 Tspn Coriander (Chopped)

1 Tspn Celery (Chopped)

60 Gms Butter

½ Cup Milk

1½ Tbspn Fresh Cream

30 Gms. Grated Cheese

½ Tsp Black Pepper Powder

Pinch of Paprika Powder

2 Tbsp Oil

Salt to Taste

Method

1.      Wash the potatoes with the skin and wrap in silver foil.

2.      Preheat the oven to 200 degrees. Keep the potatoes in the preheated oven for 30-40 minutes or till cooked.

3.      Remove a small bit of paper and skin from the top. Make a hole in the potato by scooping out some potato from the centre.

4.      Heat butter in a kadai. Add chopped onions, chopped garlic and chopped celery. Saute till golden brown. Add corn and sauté for 3-4 minutes.

5.      Add wheat flour and stir. Add cold milk and stir continuously.

6.      Add salt, black pepper powder and paprika powder.

7.      Add coriander and finally add the fresh cream. Stir well and allow it to cool.

8.      Once it is luke warm, put this mixture in the hollow potatoes and top it with grated cheese.

9.      Bake in the oven till cheese is golden brown.

Apricot-Walnut Ice-Cream

    Ingredients

      2 Cups Dry Apricots

½ Cup Walnuts

¼ Cup Orange Juice

1ltr Vanilla Ice-Cream

Method:

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.

Spinach Pulao

     Ingredients

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

Method

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

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

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

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

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

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

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

8. Keep on dim and let it cook.

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

Bread Pattice (Low-Fat Pattice)

Ingredients

  

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.

Method

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

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

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

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

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

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

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

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

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

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

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

12. Serve hot with ketchup or chutney.

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