Jalapeno Cheese Rolls
Bread 4 Slices
Jalapenos ½ Cup
Red bell pepper ¼ Cup
Yellow bell pepper ¼ Cup
Any Cheese 4 to 5 Slices
Mix herbs ½ tsp
Chopped Onion ¼ Cup
All purpose flour/maida ½ Cup
Oil 1 tbsp
Salt ¼ tsp and for frying
Bread crumbs ¾ Cup
Take few slices of bread and run it through the mixer. (Remove the edges of the bread and blend them in mixer).
- Now put a pan on the gas and once hot, add the breadcrumbs to it, and dry roast till the moisture in the crumbs disappears.
- Once the crumbs feel light, take off the flame and remove in a bowl, and let them come down to room temperature.
- In a pan add some oil and once hot, add onions, red capsicum, yellow capsicum, salt as per taste and mixed Italian herbs. Cook for a minute.
- After a minute, add the chopped jalapenos, and cook for 1 ½ minutes.
- After 1 ½ minutes or once the ingredients are dry and the moisture in it has evaporated, remove it in a bowl and let it come down to room temperature.
- While the stuffing is cooling down, prepare the slurry by adding water in the all purpose flour, and mix and remove in a plate.
- Take the slices of bread (with the edges cut).
- Take a rolling pin and roll it on top of the bread till the time the bread becomes flat.
- Keep the bread in horizontal direction and place the cheese slices in the center, along with ½ tsp of the veggie stuffing.
- Take one end of the bread and start rolling it very tightly over the cheese and the veggie stuffing.
- Apply the slurry on the other end of the bread and close it tightly.
- Take some more slurry and apply it to the two ends and press to lock it.
- Take the rolls and roll them in the slurry and then roll in the bread crumbs.
- Once ready, then deep fry till they are golden brown from all sides.
- Serve hot with ketchup.
Cottage Cheese Croquettes
2 grams black pepper
2 grams black salt
80 grams bread crumb
20 grams corn flour
100 ml refined oil
20 grams jalapeno
5 grams jeera powder
20 grams maida
200 grams cottage cheese
10 grams parsley
2 grams salt
For thousand island dressing:
20 ml mayonnaise
10 ml tomato ketchup
5 grams minced garlic
5 grams celery
2 grams black pepper
- Roast the cottage cheese in oven to evaporate moisture from it.
- Mash it and add salt, pepper, jalapeno, roasted jeera powder, corn flour and maida.
- Mix and mash it nicely.
- Make equal size croquettes.
- Apply the corn flour and maida batter and roll on the bread crumb.
- Deep fry and serve hot with thousand island dressing.
Shahi Paneer Korma
200 gm paneer
1/4 teaspoon black pepper
1 inch cinnamon stick
2 teaspoon ginger paste
1 medium green chilli
3 tablespoon low fat cream
2 tablespoon ghee
Salt as required
Water as required
1 leaf bay leaf
1/2 teaspoon caraway seeds
1/2 teaspoon coriander powder
3 green cardamom
mace powder as required
2 teaspoon garlic paste
6 tablespoon yoghurt (curd)
1 teaspoon rose water
2 pinches saffron
25 soaked almonds
3/4 cup chopped onions
- Put a pan on low flame and add roughly chopped onions in it along with 1/4 cup of water. Let the onions cook for about sometime, if water dries up you can add some more water. Simmer till the onions soften and start peeling the almonds, and keep them aside.
- Add peeled almonds with a little water in a grinder jar and grind them to a smooth paste, until the lumps are completely gone.
- To the same blender, add the cooked onions along with the remaining stock and grind to a fine paste, and keep this onion paste aside. Add full fat yoghurt in a bowl and whisk until smooth.
- Heat 2 tablespoons of ghee in a pan over medium flame and add caraway seeds, cinnamon stick, cardamoms, cloves, bay leaf and a little amount of mace powder.
- Stir the whole spices for a couple of minutes and then add the ground onion paste along with ginger-garlic paste. Saute all the ingredients until aromatic.
- Now, add the ground almond paste and saute again for 2 minutes on low flame. Then, add chopped green chili, black pepper and coriander powder, and saute on low flame.
- Add the beaten yoghurt (in batches) to the mixture, and stir briskly on low flame.
- Once you mix all the ingredients, you will get thick white gravy. (Note: You can add some water to get the proper consistency of gravy.)
- Add salt to the gravy as per your taste and bring it to a gentle simmer for a couple of minutes.
- Add the chopped paneer cubes and low fat cream to the gravy, and stir well for a couple of minutes.
- Switch off the burner once done and add a teaspoon of rose water in the dish, stir gently.
- Garnish with crushed saffron strands and serve hot with Parantha or Naan.
2 cup soaked cauliflower
1/4 cup coconut milk
2 cloves garlic
2 green chillies
1 leaves bay leaf
1/2 teaspoon black pepper
1 teaspoon refined oil
1/4 cup cashews
1 inch ginger
1/2 teaspoon garam masala powder
Powdered green cardamom as required
Salt as required
For Garnishing: 2 teaspoon kasoori methi powder
- Add cashews in a blender jar and grind until it is powdered. Add a little amount of water and mix properly to form a paste.
- Take a pan and heat oil in it. Add cloves and bay leaf and saute for a while.
- Add onion, green chilli, ginger and garlic to the blender jar and grind them.
- Take the mixture, add little amount of water and mix properly to form a paste. Then add this chilli paste to the pan and mix all the ingredients properly.
- Wash the cauliflower florets and drain out the excess water. Add them to the pan and combine with rest of the ingredients.
- Add garam masala powder, cardamom powder and black pepper powder along with a cup of water.
- Cook the florets for about 10 minutes until they turn tender.
- Now, add the cashew paste and salt as required. Cover it with a lid and let it simmer for about 2-3 minutes.
- Add coconut milk and a little amount of water to get the desired consistent mixture.
- Let it simmer again for about 5 minutes. Garnish with kasoori methi and 1 chopped green chilli.
- Serve hot with cooked rice or butter rotis.
Eggless Gulkand Cupcakes
200 gm all purpose flour or plain refined flour
1 tsp baking powder
1 tsp baking soda
100 gm milk powder
100 gm sugar
100 gm melted butter
1 1/4 cup milk
1 tsp cardamom powder
50 gm gulkand
For the frosting:
150 gm unsalted butter at room temperature
120 gm powdered / breakfast sugar or icing sugar
2 Tbsp toned milk
4 tsp rose water
Fresh rose petal for garnish
- Preheat the oven to 180 degrees.
- Line muffin tray with muffin cases.
- Sift flour, milk powder, baking powder & baking soda all together.
- In a separate bowl whisk butter & sugar until fluffy, approximately for 5 minutes.
- Fold the sifted flour mixture into the butter sugar adding a little at a time & using a whisk until well incorporated and ensuring there are no lumps.
- Add the cardamom powder, mix well and pour the batter into the muffin cases. Fill the cups 3/4th.
- Bake for 25 minutes or till a skewer or tooth pick comes out clean.
- Cool on wire rack or wooden board.
- Allow them to cool completely before frosting.
- Scoop the center of the cupcake and fill with gulkand.
For the Frosting
- Whisk the butter until fluffy with a hand blender.
- Add rose water and sugar a little at a time, and continue to whisk until it’s well incorporated and it reaches piping consistency.
- Pipe on top of the muffins by filling the butter icing into a piping bag with desired nozzle.
- Garnish with a fresh rose petal on top.
Kesar (Saffron) Kaju Katli
1 tsp saffron
100 gm broken cashew nuts
6 Tbsp sugar
1/2 tsp green cardamom powder
2 sheets silver varq
- Grind cashew nuts into a fine powder.
- Heat sufficient water in a non-stick pan.
- Add sugar and saffron, mix and cook till syrup thickens.
- Add cardamom powder and mix well.
- Add cashew nut powder and mix well, cook for about 3 minutes.
- Spread the mixture onto a thali and let it cool to room temperature.
- Transfer mixture onto a worktop and knead a little.
- Spread the mixture into a burfi tray
- Garnish with silver varq and let it set.
- Cut into diamond cut shapes and serve.
4 slices Large white bread (edges trimmed off)
Ghee (clarified butter) for deep-frying
2 tbsp sugar
1/2 cup milk
Rabri (made of 1/2 kg milk)
1 tsp gulab jal (rose water)
1/2 cup malai (clotted cream) or thick cream
Vark (silver leaves, optional)
2 tbsp almonds (slivered), blanched
2 tbsp pistachios (slivered), blanched
Few rose petals (optional)
Few kesar strands (saffron)
- Cut the bread slices into half, lengthwise, and deep fry in hot ghee, till crisp.
- Dissolve the sugar in the milk and bring to a boil, and keep aside till cool enough to handle.
- Dip the bread in the milk and sugar solution, and arrange the pieces in a serving dish, in one layer.
- Mix the rose water in the `rabri’ and spoon it over the bread slices, to cover all of them.
- Spoon the malai or cream over the center of each slice.
- Garnish the vark over this, in case you are using it.
- Garnish with almonds, pistachios, rose petals and the saffron strands.
- Serve hot or chilled.
Almond Coconut Barfi
1cup grated coconut
1 cup sugar
1/2 cup blanched and ground almonds
1/3 cup ghee
- Take a non stick deep bottomed pan and add almond and coconut mixture into it.
- Over a medium flame, keep on stirring the mixture so as to avoid burning.
- After a thick mass is observed, add sugar and mix it well into the mass by folding it back and forth.
- Reduce the flame and let it cook until the consistency of the mixture nears solidification. The resultant will be a doughy-like mixture
- Grease the baking sheet and transfer the doughy mixture onto it.
- Grease your hands with ghee and even out the surface of the dough using your hands.
- Set the mixture to cool and cut it into square shaped pieces.
- Once completely cooled, serve it and enjoy.