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Ingredients:
500 gm lamb-minced
4 pieces bread
1/4 cup milk
3 tbsp chopped onion
2 tsp fresh parsley-chopped
1/2 tsp chopped garlic
2 tbsp olive oil
1 eggplant
1 green zucchini
2 tbsp diced tomatoes
1 tsp tomato paste
1 tsp basil paste
1/2 cup water
Method:
Put bread, milk, pepper, salt, black pepper, onion, parsley, garlic and lamb in a bowl
Mix well. Divide into equal barrel shaped portions. Apply little basil paste on them.
Now shallow fry them in a pan.
Add diced tomato, onion, parsley, tomato paste and water to make a gravy. Keep aside
Peel the eggplant and zucchini. Cut into long strips.
Sprinkle them with a little salt and sear in a pan till it turns colour.
To serve, wrap the kofte in the eggplant and zucchini.
Garnish with remaining gravy, parsley and olive oil.
Courtesy: Chef Niru Gupta
Ingredients:
200 gm mushrooms-button, wiped clean
2 tbsp oil
1/2 cup onions-chopped fine
3 tbsp garlic-chopped fine-ground with 2-3 whole red peppers
spring onion leaves chopped fine for garnish
Mix together for sauce
2 tbsp corn flour-blended with water
1.5 salt
1/4 cup vinegar
1 tsp soya sauce
1 tbsp sugar
3/4 cup water
Method:
Heat the oil in a wok and add the onions, stir over high heat till a little soft.
Add the garlic paste and red peppers and stir-fry till fat separates.
Add the mushrooms and stir-fry over high heat, till well mixed.
Add a cup of water, bring to a boil and add the sauce mixture and bring to a boil, stirring all the time.
Lower the heat and simmer for a minute or so and serve hot garnished with the greens.
Courtesy: Chef Niru Gupta
Ingredients:
For a 1 kg cake
3-4 large apples
4 eggs
2 cups sugar
1 cup walnuts
1 cup of oil
2 cups flour
4 tsp baking powder
5 tsp cinnamon powder
Method:
Peel and chop the apples into small pieces and keep aside.
In a deep bowl beat the eggs with sugar and keep aside
Mix baking powder and 4 tsp of cinnamon powder with the flour.
Gradually mix the powdered mixture into the beaten eggs.
Mix in oil, apples and walnuts with it.
Pour the mixture into the baking dish.
Sprinkle the rest of the cinnamon powder on top.
Bake for one hour or till done. Serve.
(The cake can be kept for 6-7 days in a cool place.)
Courtesy: Sonia Khosla
Ingredients:
Oven Temp: 375 F-180 C
1/4 cup butter
1 tsp butter
1/2 cup sugar
1 egg
1 tsp Vanilla essence
1 cup maida
1/2 tsp baking powder
1/4 tsp salt
1/2 cup chocolate chips (you get them in packets, or you can chop semi-sweet chocolate into tiny chips)
Method:
Mix the butter, sugar and egg. Add vanilla.
Mix the flour, baking powder and salt together.
Add this to the butter mixture and mix well.
Add the chocolate chips and mix well.
Shape dough into rounds and place on an ungreased baking tray at least 1" apart.
Press with the base of a glass or any flat tool.
Bake in a pre-heated oven for about 15 minutes.
Serve or cool and store in an airtight jar.
Courtesy: Chef Niru Gupta
Ingredients:
6 to 8 chicken breasts-sliced
1 green bell pepper-sliced
1/2 red pepper-sliced
1/2 cup sliced onion
1/2 sliced zucchini
2 cloves garlic-chopped
2 tbsp olive oil
salt
pepper
Method:
In a saute pan or heavy skillet add olive oil and saute onions, garlic and peppers for a couple of minutes.
Next add chicken and zucchini and continue to cook for 2 to 3 minutes, stir often.
Add salt and pepper to taste and cook an additional 3 minutes or till chicken is done.
Serve on top of tortillas or roll them before serving.
Courtesy: Chef Niru Gupta,
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