Bhindi salad

Slit small bende into 4 lengthwise.


Make a paste with cornflour, salt, turmeric and little water.

Heat oil and deep fry bende dipped in the batter till crisp.

Add chopped onions mixed with salt and vinegar and toss with crispy fried bhindi.

Kalli ghee rice and date chutney

Ingredients:

2 cups basmati rice, soaked for 15 minutes and strained

3 cups water

1/2 cup coconut milk

1 onion

3 c's

Ghee

Salt

Method:

Heat ghee and add the 3 c's, remove from fire when spluttered. Add sliced onions and fry till golden and crisp and remove from flame.

Add the rice and roast till rice grains almost crisp. Boil water and coconut milk and while boiling add to the rice, add salt, 3 c's and cook till done.

Garnish with browned onions.

For the chutney:

Ingredients:

1 cup browned onions
1 cup dates deseeded
4 to 5 short chillies
3 long chillies
Salt

Grind to paste

TJ's Wheat halwa

Ingredients:;

1 cup wheat flour
1 cup sugar
2 cups water
1/4 cup ghee

Method:

Heat ghee is heavy bottomed pan and add wheat flour, fry on low flame, don't allow to burn.

Add sugar and water, keep stirring till the mixture solidifies into a ball.

Podi yetti chutney

Ingredients:

100 gms dried shrimp

1 coconut grated

7 to 8 byadgi/ kashmiri chillies

3 to 4 short chillies

1 tsp jeera

1 small ball of tamarind

Salt to taste


Method:

Buy cleaned shrimp from supermarket instead of fish market, you dont have to spend time on cleaning.

Dry roast the shrimps until they turn crisp and change color slightly. Sieve it for the pwd to drain.

Dry roast coconut on low flame till golden brown.

Grind all other ingredients to a paste and mix with fried coconut and shrimp.

You can store this for months in freezer.

Chicken Delite

Ingredients:

1 chicken medium pieces
Chilli pwd
Tomato sauce
Soya sauce
3 big onions sliced
Ghee/ Oil
Cinnamon/ cardamom/ cloves (3 c's)

Method:

Marinate chicken in chilli pwd and the sauces overnight in the firdge if possible or else more than an hour at least.

Heat oil or ghee and add the 3 c's, when spluttered add add sliced onions. When almost brown add the marinated chicken and keep cooking on open flame. Lower the flame after a few minutes and keep stirring the chicken.

When cooked, add a little sugar for the glaze and vinegar for the zest.

Mango cheese cake

Ingredients 

• Crust,½ centimeter cubes  

 • Digestive biscuits  8 - 10 

• Butter  2 tablespoons 

• FILLING  

 • Skimmed milk  1 cup

 • Condensed milk  1/2 cup

 • Cornflour/ corn starch  1 tablespoon

 • Carrageenan (vegetarian gelatin)  1 tablespoon / or normal gelatin

 • Cottage cheese (paneer)  2 cups

 • Skimmed milk yogurt  1 1/2 cups

 • Mango pulp 2 cups

 • Mango essence  1 teaspoon

 • Sugar,powdered  1/2 cup

 • Topping  

 • Mango jelly  1 tablespoon

 • Mango,sliced 1

  Method : Crush biscuits to a coarse powder and put it into a bowl. Add butter and mix. Put this mixture at the base of a spring form pan (loose bottom pan) lined with greaseproof paper. Press the mixture lightly and place it in the refrigerator to set. Heat milk in a pan. Add condensed milk and mix. Dissolve cornflour in a little milk and add it to the hot milk. Cook stirring continuously till the mixture thickens. Set aside. Mix carrageenan or gelatin in a little water and heat in the microwave for one minute. Remove from the microwave and set aside. Take hung yogurt in a bowl. Add paneer and mix with a whisk. Add mango pulp and mix again. Add mango essence and the milk mixture. Mix again. Add powdered sugar and blend with a hand blender. Add the dissolved carrageenan or gelatin and blend again. Pour this mixture into the prepared tin over the biscuit layer. Refrigerate for two to three hours. Dissolve mango jelly in a quarter cup of water, bring it to a boil and cool. Put a layer of mango jelly on the set cheesecake. Chill until the jelly is set. Remove from the spring form pan and cut into eight wedges with a sharp knife dipped in hot water. Serve chilled with sliced mango fan.

Chef's Tip - Spring form pan is similar to a round shallow cake tin but with a removable base.

Charley's date n walnut cake

BUTTER    125 GMS

DATES  250 GMS - AFTER REMOVING THE STONES, CUT FINE

WALNUT - 250 GMS    

MAIDA   -  1 -3/4 CUP

SUGAR  -  1 - 1/4 CUP

EGGS   -  2

SODA BICARB  -  1 -1/4 TSP

MILK   -  1 -1/2 CUPS

VANILLA ESSENCE - 1 TSP.

METHOD:

KEEP THE MILK ON FIRE, ADD DATES AND SODA BICARB,  STIR AND MIX WELL.  NEXT ADD SUGAR, STIR TILL IT MELTS.

REMOVE FROM FIRE AND ALLOW IT TO COOL FOR 2 HRS.

SEPARATE EGG WHITE AND YOKE  -  BEAT THE WHITE.   MIX BUTTER & EGG YOKE WELL. ADD MAIDA LITTLE BY LITTLE, MIX WELL.  ADD THE DATE MIXTURE,  WALNUTS, WHITE OF EGGS AND VANILLA ESSENCE.  FOLD TILL ALL ARE WELL MIXED.  BAKE AS USUAL.