Teesra Prawn Cocktail

10 tiger prawns, blanched
6-7 tbsp of eggless mayonnaise
2 tbsp of tomato sauce
3 tsp of fresh parsley, finely chopped
few drops of chilli sauce
2 tbsp olive oil
1 iceberg lettuce
2 tomatoes, sliced round
1 boiled egg, cut into 4 slices
6-8 black olives, chopped
salt and pepper to taste

Method:In a bowl mix the mayonnaise, tomato sauce, chilli sauce, salt, pepper and 1 tsp of parsley together.

Chop only six prawns into small pieces and add to mixture.

Marinate four prawns with olive oil, salt, pepper and 1/2 tsp of parsley.

Chop or tear the lettuce leaves into smaller pieces.
Place a small hand full of leaves at the base of a martini glass.

Top it with three spoons of the cocktail sauce.

Place four tomato slices around the sides and sprinkle some black olives and parsley.

Complete the garnish with a slice of boiled egg and a marinated prawn.

Repeat the process for the other glasses and serve chilled.

Courtesy: Chef Aditya Bal, 

Butterscotch cookies

1/4 cup Butter
1/2 tsp Vanilla Extract
1 cup brown sugar
1 Egg
1/3 cup Walnuts (chopped)
3/4 cup Maida
1 tsp Baking Powder
1/4 tsp Salt

For Frosting:
1/4-cup Brown Sugar
2 tbsp Butter
2 tbsp Milk
1 cup Confectioners Sugar

Preheat oven.
Grease baking pan.
In a medium bowl, cream brown sugar and butter together until smooth.
Beat in the vanilla and egg.

Mix the baking powder, flour, walnuts and salt,stir into the sugar mixture.
Smear onto the pan.
Now, bake it for half an hour in the preheated oven.

Chill it completely before frosting.
Add together all the ingredients of frosting except confectioner’s sugar in a small saucepan over low heat,Gradually add the confectioners’ sugar

courtesy: Anonymous

Sikkim Momos

2 Cups maida
1/2 Cabbage, grated
1/2 tbsp Salt
For Chutney:
5 Garlic flakes, chopped
5 Red Chillies, chopped
Little amount of vinegar
A pinch of baking powder

Add maida and baking powder along with water.
Make dough out of it.
Leave the dough overnight.

Roll out medium sized chapattis from dough.
Cut into two halves from the middle like samosas.

Fill the momos with grated cabbage and salt to taste.
Steam these momos in an idli utensil.

Steam for about 10 minutes.
You can also deep fry them.

To prepare chutney, churn garlic, red chilli and vinegar in a mixer.
Serve the momos with chutney.

courtesy: Anonymous