Malai Kofta

Ing :-
Paneer - 100 gms
Khoya - 100 gms
Cashew - 100 gms
Raisins - 50 gms
Cheese - 1/2 cup grated
Potatoes - 2 boiled peeled and mashed
Mishri - 1 spoon
Cornflour - 1 tbsp
Bread - 2 slices
Salt as per taste

For Gravy :-
Milk - 150 ml
Fresh Cream - 200 ml
Onion - 1 finely chopped
Tomatoes - 3
Ginger Garlic Paste - 1 tbsp
Red Chilly Pwd - 1 tsp
Turmeric Pwd - 1 tsp
Nutmeg Pwd - 1 pinch
Cinnamon - 1 pinch
Cloves - 4
Cardamom - 6 crushed
Oil/Ghee - For deep frying
Cumin seeds - 1 tsp
Poppy seeds - 3 tsp
Magaj - 1 tbsp
Green corriander - 1 tbsp finely chopped
Grated cheese - 1 tbsp
Salt as per taste

Method :-
For Koftas :-
Mash potatoes add khoya, paneer, cheese, bread,cornflour and salt. Make balls,place two raisins and mishri in each ball. Deep fry till golden brown.

For Gravy :-
Boil tomatoes, peel and make puree.
Soak poppy seeds, cashews and magaj in milk for 4-5 hrs.
Heat ghee add cuminseed and onion, fry it till turns pink in colour.
Add ginger garlic paste fry it for two minutes.
Add nutmeg pwd, clove,cinnamon pwd, crushed cardamom,red chilli pwd ,turmeric, salt and fry it till oil comes out. add tomatoes puree, fry it for 7-10 mnts in low flame.
grind cashew,poppyseed,magaj into fine paste.
add this paste in tomato gravy.stir it for 5-8 mnts in low flame.
add milk and raisins cook it till gravy becomes thick.
add koftas and cream,cover it for 1 mnts. garnish it with chopped corriander and grated cheese.

Pasta With Veggies

Ing :-
1. Boiled pasta - 400 gms (with oil and salt)
2. Apple - 01 finely chopped
3. Pine apple - 04 rings finely chopped
4. American corn - 1/2 cup boiled
5. Capsicum - 02 (01 yellow and 01 red)
6. French beans - 1/2 cup finely chopped and par boiled
7. Carrot - 01 cup finely chopped and par boiled
8. Butter - 100 gms
9. Tomatoes - 1/2 kgs blanched and peeled
10. Ginger-garlic paste - 2 tbsp
11. Marzoram/ - 1 tbsp
Basil leaves/
Azwain leaves
12. Onion - 2 medium size finely chopped
13. Maida - 2 tbsp for white sauce
14. Milk - 1 cup
15. English mustard - 2 tsp
16 Green chilly paste - 1 tsp
17. Salt and pepper to taste

Method
To make white sauce:-
Saute maida in butter, add milk, salt and pepper.
To make tomato sauce :-
Heat 50 gms butter, put ginger-garlic and chilly paste. Fry it for 7-8 mts on low flame then put pureed tomato, salt and pepper, 1/2 tsp sugar and let it boil till it thickens for appx 20 mts. Put all the veggies.
Add pasta in white sauce with apple and pine apple and cool it.
To assemble :-
Put a layer of pasta with fruit, sprinkle some mustard sauce, now put 2nd layer of vegetables with tomato sauce, put a layer of pasta with mustard sauce, put grated cheese on top of it and bake it for 15-20 mts at 180 degree celcius.

Cold Snack : Paneer on Cucumber

Ing :-
1. Paneer grated - 150 gms
2. Capsicum - 01 finely chopped
3. Marie Biscuit - 03 grounded
4. Soaked and peeled almond broken into halves
5. Cucumber sliced
6. Water melon cubes

Method
1. Mix paneer, capsicum and marie biscuit, salt and pepper. Make small balls.
2. Take sliced cucumber, keep melon cubes on it and place one paneer ball on it and before serving put almond on top of it.

Stuffed Mushroom

Ing :-
1. Paneer - 150 gms
2. Onion - 01 finely chopped
3. Green chilly - 02 finely chopped
4. Corriender leaves - 01 tbsp finely chopped
5. Semolina(Suji) - 03-04 tbsp
6. Egg - 01
7. Cornflour - 02 tsp
8. Butter - 01 tbsp

Method
1. Wash mushroom pat dry on a kitchen towel, remove the stem so that it becomes hollow.
2. Grate paneer, finely chop the stem and add with chopped onion.
3. Put 01 tbsp butter in a non stick pan and fry the onion and paneer mixture for 10 mts. Put salt and pepper and fill the mushroom with this mixture. Dip it in the beaten egg, role it in to mixture of cornflour and suji and deep fry it.
4. Make green chutney of corriender leaves and serve with it.

Cauliflower Souffle

Ing :-
1. Medium sized cauliflower - 01
2. Juice of lemon - 01
3. Grated paneer - 04 tbsp
4. Eggs separated - 04
5. Hung curd - 04 tbsp
6. Salt and pepper - to taste
7. Grated cheese - 1/2 cup

Method
1. Remove florets from main stem. Put stem in hot boiling water and add salt, leave for 15 mts after switching of the gas burner.
2. Drain and grate stem or put them in a blender and mince. Now add juice of one lemon.
3. In a bowl beat egg yolks, paneer, cheese , salt and pepper untill thik and creamy.
4. If desire add cream.
5. Mix this mixture with minced cauliflower and transfer into a well greased round dish.
6. Beat egg whites separately in a dry glass bowl with a half tsp sugar and pour over the mixture.
7. Bake in a pre heated oven for 25-30 mts on 150 degree celcius.
4.

Dill Soup

Serves 6
Ing :-
Dill-1/2 cup
Fresh coconut - 3 tbsp
Moong Dal - 3 tbsp
Milk - 2 1/2 cup
Salt and pepper to taste.
Juice of 1 lemon.

Method :-
1. Boil dill, fresh coconut, moong dal etc in a pressure cooker. After 1st whistle reduce heat and boil for another 10-15 minutes.
2. when the pressure cools or rather it is absolutely cold run it in mixer and liquidise, strain the soup.
3. Put it again on the gas stove add milk , when it boils put off the gas and add salt and pepper.
4. Before serving add a few drops of lemon juice. Add lemon juice before hand in the soup bowls or cups.

Tomato and strawberry soup

Ing :-
Tomato - 1/2 kg
Maint leaves few
Dhani few
Ginger - 1" piece
Srawberry Crush - 3tpsp Appx 100 gms (Fresh)
Malt vinegar - 2tbsp
Red Chilly pwd - a pinch
Salt as required
Worcesterstire sauce - 1 1/2 tsp
Pepper pwd - 1/4 tsp
Sinnamon pwd - 1/4 tsp
Cardamom - 3

P.S. - Select ripe red tomatoes only. If tomatoes are little sour reduce vinegar to 1 tbsp.

Method :-
1. Take half tomato and blanched it.
2. Wash and chop half tomato into big pieces.
3. Peel outer skin and chop ginger.
4. Grind tomatoes, ginger, mint, cinamon and cardamon in a mixie.
5. Strain through a fine strainer to remove skin seeds etc.
6. Add salt, vinegar, sauce, chilly pwd, strawberry crush to that.
7. Blend again in mixie.
8. Float chopped corriender leaves on top.
9. Refregerate and serve chilled and add pepper before serving.