SLIGHT TWIST & ARTISTRY

Woman's Era - - Con­tents - By Bindu Sax­ena

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

METHOD

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

METHOD

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

METHOD

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)

For spi­ral:

re­served cream 1 tbsp choco­late syrup

METHOD

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

For coat­ing:

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

METHOD

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

METHOD

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

For chaat:

well beaten curd meethi and khatti chut­neys salt, black salt, red chilli pow­der, roasted, jeera pow­der and hing

METHOD

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

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