SLIGHT TWIST & ARTISTRY
BIRD’S NEST INGREDIENTS: For Nest:
1 cup pressed rice (poha) – moist and soft 3 potatoes – boiled and mashed 3 green chillies, chopped fine 1 tbsp fresh chopped coriander
tsp each amchur powder and chaat masala 1/ lime juice
2 salt to taste
For coating: vermicelli
cup grated paneer 1 tbsp cornflour or maida salt to taste
Make soft dough of nest ingredients. Shape into small discs with a slight centre depression.
Coat and deep fry. Make balls with egg ingredients and fry.
Place an egg on each nest and serve with salad.
ADDOES WITH DIPS INGREDIENTS:
4 big addoes - parboiled and cut into rounds cornflour to coat salt to taste Dips: sweet tamarind chutney mixed with fresh cream coriander chutney, mixed well with beaten curd
Dry the parboil addoe slices. Coat with cornflour and fry.
Serve artistically with dips. It’s an excellent and healthy snack. Ideal with drinks or tea.
BAKED MALPUA INGREDIENTS:
1 cup plain flour 2 pieces barfi or kala kand water just enough to form a thick batter butter to coat the tray 1 string sugar syrup with 100 gm sugar and 50 ml water
Preheat oven to 250 deg. Brush the mould base and pour the batter.
Dip in sugar syrup. Decorate with nuts and crushed sweets and serve.
ORANGE POSSET WITH CHOCO CREAM SPIRALS INGREDIENTS:
200 ml fresh cream (reserve a small portion for decoration) 2 tbsp orange juice 1 tsp rind of orange refined sugar to taste a drop of yellow food color (optional)
reserved cream 1 tbsp chocolate syrup
Chill and whisk the cream till thick. Fold in remaining ingredients. Pour in bowls. In a butter paper cone add cream n choco (don’t mix)
Pipe out spirals, decorate with orange segments, and serve chilled.
CRUNCHY OAT TIKKIS WITH SEASONED CHICKPEAS INGREDIENTS: For tikkis:
1 cup oats 3 boiled and mashed potatoes coriander, green chillies – chopped fine and to taste amchur and chaat masala - to taste (optional) salt to taste
3 tbsp cornflour mixed in small amount of water
For Seasoned chickpeas:
Boiled chickpeas with khada masala (cinnamon, jeera, clove, bay leaf and cardamom), salt, red chilli powder and chopped coriander and lightly mashed
VEGITAL COINS INGREDIENTS:
6 slices of white bread cut into rounds chopped vegetables of your choice 2 drops soy sauce 1 tsp each red chilli paste and tomato ketchup coarsely and freshly ground black pepper 1 tbsp sesame oil thin juliennes paneer salt to taste
Deep fry slices to golden brown. In hot sesame oil, sauté all the vegetables along with the sauces. Sprinkle salt and pepper. Vegetables should have crunch.
Place a generous amount of cooked veggies on fried bread. Decorate with paneer and serve.
NUTS VEGGIES AND BOWS – A SALAD INGREDIENTS:
1oo gm Italian pasta bow shaped – boiled, drained cooled and coated with butter finely chopped vegetables: carrot, cauliflower, cabbage parboiled green peas 1 tbsp sesame oil a small dollop of butter – to coat boiled pasta 1 tsp each red and green chilli paste tomato sauce a few drops of soy sauce salt just a pinch (because soy sauce has enormous salt ) fresh cream to finish
Toss all vegetables in hot sesame oil. Add pasta and the rest of the ingredients.
Plate. Pour cream and serve hot or at room temperature.
SORGHUM TIKLI CHAAT INGREDIENTS:
3 parts sorghum flour 1 part wheat flour carom seeds (optional) to make it more digestive oil for moin oil for deep frying salt to taste
well beaten curd meethi and khatti chutneys salt, black salt, red chilli powder, roasted, jeera powder and hing
Mix together all the dry ingredients. Add moin and mix with fingers to get a crumbling texture. Add water to knead pliable dough with all the ingredients.
Roll into a big chapatti. Cut out very small tiklis ( bindis) with decorative cutter. Deep fry.
Serve dipped in seasoned curd.
ANYTIME DELIGHT: CRUNCHY LASOON POORI INGREDIENTS:
equal amounts of flours wheat, chickpea, jowar, bajra, besan carom seeds to taste generous amount of crushed garlic kachi ghani sarson oil for moin a pinch turmeric powder red chilli powder to taste oil for deep frying salt to taste