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.

HOME MADE WINES

TIPS
1 All containers, laddles, sievers are of plastic or wooden. No metals to be used or say
touched to wine while preparation. e g bangles,ring

2 Always use fresh and good quality fruit.

3 Have patience


GINGER N FRUIT WINE

Water 1.5 ltr
Ginger 50 gms
Raisins 250 gms
Banana 500 gms [over ripped]
Sugar 500 gms
citric acid 3 gms or 3 pinches
Vit B complex 3 tab
Yeast dry 20 gms
Vit c 3 tab


METHOD

Boil water with banana for 20 min, mash & strain with plastic sieve.
Take half a bowl of boiled warm water add yeast dissolve it & keep aside.
Boil 1.5 ltr water add sugar to dissolve. Add raisins again boil it for 10 min
Grind ginger
Mash raisins into the sugar water. Add mash banana pulp followed by citric acid,
ginger paste, yeast, vit B&C.
keep in a plastic jar for fermentation.
Stir it in every morning for 1 week by plastic or wooden laddle.
Strain it on 8th day by plastic sieve.
keep it in the plastic container for one month in warm place. Dont touch it.
After that strain it with the help of thick sponge sheet.
Pour it in bottles. Ready to serve.

LEMON PIE ON A CHOCOLATE CRUST

For the chocolate crust :-

(a) 1-1/2 cornflakes
(b) 2 tbsp Raisins
(c) 2 tbsp Almonds
(d) 1 cup Chocolate chopped


For the lemon filling :-

(e) 1 cup Fresh cream
(f) 5 gms China grass
(g) 1/2 cup Water
(h) 1 tsp Lemon rind
(i) 2 tbsp Lemon juice
(j) 1/2 tsp Vanila essence
(k) 1/2 cup Condensed milk
A few drops of lemon yellow colour.

For the garnish :-

(l) 1/2 cup whipped cream
Few lemon slices and mint leaves.

To prepare the chocolate crust :-

Lightly toast the cornflakes and crush .
Add the almonds and raisins and set aside.
Melt the chocolate in a pan over a low flame till it resembles a sauce.
Add this to the toasted cornflakes mixture and mix well.
Pour in a flan dish and refrigerate.

To prepare the lemon filling :-

Wisk the cream in a bowl till soft peaks form. Set aside.
Combine the china grass (Agar Agar) and water in a pan and heat over a low flame till
smooth.
In a bowl mix together it lemon rind, lemon juice, vanila essence, condensed milk and lemon
yellow colour and mix well.
Slowly add warm china grass (Agar Agar) solution mixing well so that it does not form
lumps.
Fold the fresh cream lightly into this mixture.
Pour the lemon filling on to the set chocolate crust and refrigerate for atleast 2 hours.
Garnish with swirls of whipped cream, lemon slices and mint leaves.