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Ingredients:
250 gm flour
1 tsp heaped castor sugar
75 gm melted cooled butter
3 eggs-separated
400 ml milk
grated rind of any citrus fruit
1 tsp vanilla essence or rum
2 tsp melted butter for cooking
Topping :
2 tsp castor sugar
1/2 tsp cinnamon powder
4 apples- peeled, cored and each cut into 8 pieces
2 tsp honey
1 tsp rum
ice cream/cream
mint sprigs
Method:
Mix flour and 1 tsp sugar.
Stir in the butter, egg yolks, milk, rind and flavoring.
Set aside for 15 minutes.
Whip whites until stiff.
Whisk in remaining sugar and fold into batter.
Brush hot waffle iron with butter in a frying pan.
Cook waffle mixture for 3-4 minutes on each side before turning out
and dusting with cinnamon sugar.
For apple topping
Saute apple segments in hot butter for 5 minutes on a fast flame.
Caramelize with honey on the heat and finish with rum.
Spoon onto waffles and serve hot with ice cream
or cream topped with a sprig of mint.
Ingredients:
4 Eggs
4 tbsp Sugar, heaped
2 Cups milk
3 tsp Sugar for caramelising
A few drops vanilla
Method:
Heat the sugar for caramelising in a baking dish for few seconds over low heat,
till it melts and gets burnt.
Turn the dish quickly and carefully to ensure that the caramel spreads equally over the bottom and sides of the dish, set aside.
Beat the eggs well and combine milk, sugar and vanilla essence to it.
The sugar should dissolve fully.
Now strain it to the caramelised dish.
Cover the mouth of the dish with butter paper and place it in the pressure cooker for about 10 minutes.
Let it cool and serve.
Courtesy: Niru Gupta
Ingredients:
1/2 kg chicken mince [or mutton mince]
1 tbsp ginger, coarsely grounded
1 tbsp garlic, coarsely grounded
2 onion, chopped finely
3-4 green chillies, sliced finely
1-2 eggs
salt to taste
1 tsp crushed red chillies
1 tsp crushed black pepper
1 tbsp zeera (cumin seeds, roasted and crushed)
1 tbsp coriander seeds ,roasted and crushed
1-1/2 tbsp anar dana (dry pomegranate seeds)
3 tbsp maize flour or gram flour
2 medium tomatoes, chopped finely
2 tbsp green coriander, chopped
oil for shallow frying
Method:
In a bowl mix all ingredients except oil and tomatoes.
Marinate for 30 minutes.
Add tomatoes just before frying.
Make big flat kebabs.
Shallow fry the kebabs till golden.
Serve with tandoori roti or naan.
Courtesy: Divya Burman
Ingredients:
2 tbsp flour
8 fish fillets
1 tbsp lemon juice
1 tsp salt
marinate fish in lemon, salt and flour
For batter:
1/2 cup flour
1 tbsp oil
1/2 cup water
1 egg white
1 tsp salt
flour for dusting
oil for deep frying
chopped celery/parsley for garnishing
For Sauce:
2 cups milk
2 tbsp Flour
1 tbsp butter/oil
1 tsp salt
1/4 tsp powdered black pepper
1 cup grated cheese
Method:
Mix the flour, salt and oil for the batter.
Now add the water in gradually, to avoid lumps.
Mix well and keep aside.
Wash the fish and wipe dry.
Dust with plain flour, patting off excess flour.
Heat the oil for frying and while it is heating beat the egg white stiff and fold into the batter.
When the oil is ready, dip the fish into the batter,
shake off the excess and fry to a very light golden on both sides.
Place it on an absorbent paper to drain off the excess fat.
Immediately before serving, fry the fish once again in hot oil,
drain and arrange in a serving dish.
Pour some of the hot cheese sauce over it
garnish with chopped celery.
For Cheese Sauce:
In a pan, melt butter,Add flour to it and make smooth paste
Cook till the mixture turns bubbly,Gradually add the milk
Stir and cook till smooth and thick
Add pepper and salt, Now mix grated cheese and again cook
Cook till cheese melts,Cheese Sauce is ready
Courtesy: Chef Niru Gupta
Ingredients:
350 gm whole mushrooms
1 tbsp butter
1 tbsp shredded spring onions
2 tsp chopped garlic
3 shredded green chillies
1 tbsp thick tomato puree
1 tbsp cream
2 tbsp shredded garden herbs
Method:
Heat butter.
Add spring onions, garlic and chillies.
After a few seconds, add mushrooms to the pan.
Cook for 2 minutes.
Stir in tomato puree and cream.
Season well and finish with herbs.
Serve hot.
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