ROASTED TOMATO SOUP

Ingredients

Tomatoes, roughly chopped 6 medium Carrots, roughly chopped 2 medium Mascarpone cheese 4 tablespoons Onion , sliced 1 medium Oil 1 tablespoon Garlic, sliced 4 cloves Salt to taste Black peppercorns 4-6 Vegetable stock 2 cups Rice flour 1 tablespoon Basil leaves 5-6 Extra-virgin olive oil 1 tablespoon

Method

Roast the onion slices on a grill over open flame. Cut two tomatoes into large chunks and remove the pulp and seeds. Roast the tomato chunks on the grill over open flame. Heat oil in a pan, add garlic and sauté. Chop the remaining tomatoes along with the pulp roughly. When the garlic turns golden, add chopped tomatoes and cook on high heat. Add salt, black peppercorns and mix. Turn the onion and tomato pieces on the grill so that they get roasted on the other side too. Add vegetable stock to the pan along with the roasted onion and tomato pieces. Mix rice flour with a little water so that there are no lumps and add to the pan. Cover and cook till the tomatoes are completely done. Strain. Cool slightly and pour into a mixer. Add half the basil leaves and blend into a puree. Add the strained liquid and mix. Bring to a boil again. Pour into a soup bowl. Shape the mascarpone cheese between two tablespoons. Pour extra virgin olive oil over the soup. Place the mascarpone cheese, garnish with remaining basil leaves and serve piping hot.

PUMPKIN AND TOMATO SOUP

Creamy, nourishing soup…excellent way to present pumpkin! Preparation Time : 10-15 minutes Cooking Time : 10-15 minutes

Ingredients

Red pumpkin (bhopla/kaddu), peeled and sliced 900 grams Tomatoes, cut into roundels 5-6 medium Olive oil 2 tablespoons Onion , quartered 2 small Garlic, peeled 5-6 cloves Salt to taste White pepper powder 1/2 teaspoon Fresh cream 1/2 cup

Method

Heat olive oil in a pan. Add pumpkin, onion and garlic. Stir and sauté for a couple of minutes. Add salt and stir. Once the vegetables are well roasted puree them in a blender along with tomatoes and sufficient water to make a smooth puree. Transfer the puree into a pan and heat. Add white pepper powder and mix. Cook for eight to ten minutes. Pass the mixture through a soup strainer and reheat the soup. Add cream and serve piping hot.

CHEESY MACARONI

Macaroni in cheesy white sauce

Preparation Time : 30 minutes

Cooking Time : 15-25 minutes

Ingredients

Macaroni 300 grams

Processed cheese, grated 1 cup

Butter 2 tablespoons

Refined flour (maida) 2 tablespoons

Milk 2 cups

Salt to taste

White pepper powder to taste

Fresh parsley, chopped 1 tablespoon

Method

Boil macaroni in sufficient water till al dente. Drain and refresh under running water. Drain and set aside. Heat butter in a pan. Add maida and saute lightly, taking care that it does not change color. Add milk, gradually, stirring continuously so that there are no lumps formed. Add grated cheese and keep stirring. After adding cheese the sauce will thicken further, so add more milk to adjust the consistency. Add salt, white pepper powder and mix. Heat some butter in another pan. Add macaroni. Toss. Strain the sauce into this pan and mix gently. Add some more cheese. At this stage if you want to bake you can do so till the cheese at the top becomes a light golden. Or serve it just like that. Garnish with parsley and serve hot.

MUSHROOM CAPPUCCIO SOUP

A tasty mushroom soup with some milk and vegetable stock. Preparation Time : 10 minutes Cooking Time : 10-15 minutes

Ingredients

Mushrooms 15 large Butter 1 tablespoon Bay leaf 1 Onion , chopped 1 small Garlic, chopped 4-6 cloves Vegetable stock 4 cups Salt to taste White pepper powder 1/4 teaspoon Cream 3/4 cup Milk, chilled 2 cups Cinnamon powder 1 teaspoon

Method

Clean, wash and thickly slice mushrooms. Melt butter in a heavy bottom pan, add bay leaf, onion and garlic and sauté for two to three minutes or till onion becomes translucent. Add mushrooms and sauté for a minute. Add one cup of vegetable stock and cook for five more minutes. Remove from heat and cool. Remove bay leaf. Make puree of the cooked mushrooms. Add the remaining vegetable stock to it. Return to heat and bring it to a boil, add salt and white pepper powder and simmer the soup for two to three minutes. Add the cream and remove from heat. Place soup in individual cups. In a chilled bowl take the chilled milk and beat it with a fork. This will develop froth in it which can be collected with a ladle and placed on the hot mushroom soup giving it a cappuccino affect. Sprinkle cinnamon powder and serve.

Lamb trotter soup

Preparation Time : 18 minutes

Cooking Time : 6 hours 15 minutes

Ingredients

Lamb trotters (paya)	8-12
Turmeric powder	1/2 teaspoon
Salt	to taste
Tomato	1 medium
Sambhar onions	10
Ginger	1 inch piece
Garlic	4-6 cloves
Green chillies	2
Fresh coriander leaves	1/2 bunch
Curry leaves	10-12 leaves
Coconut, scraped	1/2 cup
Star anise	2
Bay leaves	2
Cinnamon	1 inch stick
Asafoetida	1/4 teaspoon
Sesame oil (til oil)	4 tablespoons
Lemon juice	1 tablespoon
Masala powder
Whole dry red chillies	4
Fennel seeds (saunf)	1 tablespoon
Cumin seeds	1 teaspoon
Coriander seeds	1 tablespoon
Black peppercorns	1/2 teaspoon

Method

Scrub, clean and wash trotters thoroughly and drain. Boil the trotters in sufficient water with one fourth teaspoon turmeric powder, salt. Blanch the trotters over rapid heat for five minutes, remove and wash. This will remove the dirt from the trotters. Peel and wash sambar onions. Wash and roughly chop tomatoes. Peel and chop ginger and garlic together roughly. Remove stems, wash and slit green chillies. Clean, wash and finely chop coriander and curry leaves. Grind scraped coconut in one-cup warm water, squeeze and extract thick coconut milk and reserve. Dry roast masala items and pound to a coarse powder Heat oil in a vessel add star anise, bay leaves, cinnamon and fry till the flavor is released. Add the trotters and sauté till light brown. Add ginger, garlic, sambar onions, green chillies and curry leaves. Keep stirring. Sprinkle the masala powder, remaining turmeric powder and asafoetida and continue cooking. Add the chopped tomatoes, chopped fresh coriander, salt and about two liters water. Bring to a boil, reduce heat and simmer for at least four to six hours. The soup quantity should have reduced by half by now. Remove the trotters carefully and keep aside. Strain the soup, pressing the residue to extract all the flavors. Reheat the soup, add coconut milk, check seasoning and serve piping hot poured over the trotters with a lemon wedge.

CREAM OF BROCCOLI AND BURNT GARLIC SOUP

Ingredients

Broccoli, cut into florets 1 medium Garlic, halved horizontally 10-12 cloves Olive oil 2 teaspoons Onion , chopped 1 medium Bay leaf 1 Potato, peeled and chopped finely 1 medium Vegetable stock 3 cups Salt to taste Black pepper powder to taste Milk 1 cup Red capsicum, chopped 1 small

Method

Heat one teaspoon olive oil in a pan, add garlic and sauté till the garlic is burnt. Add onion and bay leaf and continue to sauté for a minute.Add potato, vegetable stock, salt and pepper powder. When the mixture comes to a boil, cover and cook till the potatoes are done. Remove the bay leaf and add broccoli florets. Stir and bring it to a boil again. Simmer for two minutes. Using a hand blender, blend the mixture to a smooth puree. Alternatively you can take it off the heat and blend in a blender till smooth. Add milk and bring it to a boil. Heat remaining olive oil in another pan, add red capsicum and sauté for a minute. Serve the soup piping hot in individual soup bowls, garnished with the red capsicum.

Annam Payasam Recipe (Dessert)

Cooking Time: 40 mts


Ingredients:

1/2 cup raw rice washed and drained

1/2 cup grated jaggery

1 cup water

1/2 lt low fat milk

pinch of salt

1/4 tsp cardamom pwd

1 tbsp ghee

10-12 cashewnuts

1 tbsp raisins

Method:-

Heat a pan, add a tbsp of ghee and toast the cashewnuts and raisins till golden brown. Remove from pan, keep aside. Heat a vessel, add grated jaggery. Let the jaggery melt over slow flame till its sticky on touch. Don’t over cook it, it should basically completely melt. Strain the jaggery and cool.In a separate vessel, bring milk and water to a boil. Lower heat and add the rice to the milk. Cook until the rice is soft and the mixture turns thick. Remove from heat and cool. Once cool, add the jaggery syrup to the cooled cooked milk and combine well. Add the cardamom pwd, salt and toasted cashews and raisins. Serve warm or refrigerate until chilled. It tastes good both warm and chilled.

Kitchen Notes - Do not add the jaggery syrup while the rice is being cooked. Ensure the flame is off and the cooked rice is slightly cool when adding the jaggery syrup. For a rich taste, use whole milk

Pulao ( South indian recipe)

Ingredients:

2 cups raw rice (cook such that each grain is separate, spread to cool)

1/2 tsp turmeric/haldi/pasupu

15-20 fresh curry leaves

salt to taste

large lemon sized tamarind (soak in a cup of hot water and extract pulp)

1 tsp jaggery or brown sugar

1 tbsp channa dal (split bengal gram)

1 tbsp urad dal/minappapu/split black gram

1 tsp teaspoon mustard seeds

1 tsp cumin seeds

3-4 medium dry red chilli

4-5 green chillis slit length wise

1 1/2 tsps finely chopped ginger

1/4 tsp hing/asafoetida/inguva

1 1/2 tbsp roasted sesame seeds pwd

2 fistfuls roasted peanuts

3 tbsps oil

Method:-

Sprinkle turmeric pwd, salt, a tbsp of oil and few fresh curry leaves to the cooked and cooled rice and keep aside.
Heat the remaining oil in a cooking vessel, add the mustard seeds and let them splutter. Add dry red chillis, cumin seeds, channa dal, urad dal and fry for a minute till light brown. Next add the slit green chillis, ginger, asafoetida and few curry leaves and fry for a few seconds.
Add the tamarind extract and jaggery and cook till the raw smell of tamarind disappears, approx 5-7 mts. It will be a like a thick but flowing paste. Remove from heat.
Add the cooked tamarind mix and combine well such that its spread all over the rice. Adjust salt. Finally sprinkle the roasted sesame seeds pwd and roasted peanuts and combine well. Let it sit for at least 3-4 hours for the flavors to set in.
Serve with appadam/chips, majjiga mirapakaayalu (sun dried chillis) and yogurt. Makes a complete meal.

Cream soda

Total Time: Under 5 mins

Active Time: Under 5 mins



Ingredient:-

1/2 cup Blackberry Syrup

1/4 cup cold heavy cream

1 cup cold soda water

Method:-

In a tall glass, add blackberry syrup, followed by cream. Top with cold soda water, stir gently with a straw, and enjoy.

Tomato dolmas

Ingredients

* 8 vine-ripened tomatoes

* 1 tbs olive oil

* 1 brown onion, halved, thinly sliced

* 2 tbs pine nuts

* 150g (3/4 cup) long-grain rice

* 310ml (1 1/4) cup water

* 1 tsp ground cumin

* 1/2 tsp ground allspice

* Salt & freshly ground black pepper

* 500ml (2 cups) chicken stock

Method

1. Preheat oven to 180°C. Use a sharp knife to slice the top off each tomato. Reserve tops. Use a teaspoon to scoop out seeds and flesh, leaving a 1cm border. Place tomato shells in a shallow roasting pan. Strain tomato pulp through a fine sieve and discard the juice. Coarsely chop tomato pulp and set aside.
2. Heat the oil in a large saucepan over medium heat. Add the onion and pine nuts and cook, stirring occasionally, for 6 minutes or until onion softens and pine nuts are golden brown. Add the rice and water, and bring to the boil. Reduce heat to low and cook, covered, for 12 minutes or until rice is tender.
3. Add the cumin, allspice and reserved tomato pulp, and stir until combined. Season with salt and pepper.
4. Spoon the rice mixture among tomato shells and top with the reserved tops. Pour over stock and cover tightly with foil. Bake in preheated oven for 45-50 minutes or until tomato is tender and filling is hot. Remove from oven.
5. Transfer to a platter to serve.

Amaretto Brownies Recipe

Prep Time: 15 minutes

Cook Time: 20 minutes

Ingredients:

* Brownies:
* 1-1/2 cups all-purpose flour
* 1/2 teaspoon salt
* 4 (1 ounce) squares unsweetened chocolate
* 1 cup shortening
* 2 cups granulated sugar
* 4 eggs, beaten
* 2 Tablespoons amaretto liqueur
* Amaretto Icing:
* 1/4 cup (4 Tablespoons or 1/2 stick) butter
* 2 Tablespoons half-and-half
* Dash salt
* 1 (1 ounce) square unsweetened chocolate
* 2 cups sifted powdered sugar
* 2 Tablespoons amaretto (almond-flavored) liqueur
* 1/4 cup sliced almonds

Preparation:

For the Brownies:

Preheat oven to 400 F. Line a 9 x 13-inch baking pan with nonstick foil.

Whisk together salt and flour in a large bowl. Set aside.

Place chocolate squares and shortening in the top of a double-boiler. (May be done carefully in the microwave, if you wish.) Stir constantly while heating until combined. Stir in sugar and remove from heat. Let cool for 5 minutes.

When chocolate is cool, whisk in eggs, flour mixture, and amaretto until well-combined. Pour into prepared pan and bake for 20 minutes. Cool brownies to room temperature before frosting.

For the Amaretto Icing:

Melt butter and chocolate in the top of a double-boiler or microwave, stirring to combine. Whisk in half-and-half, then add powdered sugar, salt, and amaretto. Blend well.

Frost cooled brownies with the icing and sprinkle with sliced almonds. Let icing set, then cut to serve.

Yield: 36 to 48 brownies, depending on cut size

Chocolate cake

Ingredient:-

1 1/2 cups crushed chocolate sandwich cookies (about 15)
2 tablespoons butter or margarine, melted
1 (12-ounce) package NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels, divided use
2 (8-ounce) packages cream cheese, softened
1/2 cup granulated sugar

1 tablespoon vanilla extract
2 large eggs
2 tablespoons all-purpose flour
3/4 cup NESTLÉ® CARNATION® Evaporated Milk
1/2 cup sour cream

Method:-

1. Preheat oven to 350°F (175°C).
2. Combine cookie crumbs with butter in medium bowl until moistened; press onto bottom of ungreased 9-inch springform pan. Sprinkle with 1 cup morsels.
3. Beat cream cheese, sugar and vanilla extract in large mixer bowl until smooth. Beat in eggs and flour. Gradually beat in evaporated milk and sour cream. Pour over crust. Sprinkle with remaining morsels.
4. Bake for 25 minutes. Cover loosely with aluminum foil. Bake for additional 30 to 40 minutes or until edge is set but center still moves slightly. Place in refrigerator immediately; refrigerate for 2 hours or until form. Remove side of springform pan.

Makes 14 servings.

Note: Cheesecake may be baked in 13 x 9-inch pan. Prepare as above. Bake in preheated 300°F (150°C). oven for 20 minutes. Cover loosely with aluminum foil. Bake for additional 20 to 30 minutes.

Apple pie recipes

Ingredient:-

2−1/2 cups plus 1 tablespoon flour

1 teaspoon salt

1 teaspoon sugar

1 cup butter, chilled and cubed

1/2 cup iced water

1/2 cup white cheddar cheese, grated

1/2 cup yellow cheddar cheese, grated

7 to 8 Granny Smith apples, cored and coarsely chopped

1 teaspoon cinnamon

2 tablespoons brown sugar

4 tablespoons butter, cubed

Method:-

Combine 2−1/2 cups flour, salt and sugar in a food processor. Add chilled butter; pulse until mixture reaches a coarse meal consistency. While processing, drizzle in ice water until a dough ball forms. Pour into a bowl; toss with cheeses. Pour onto plastic wrap; form dough into a ball. Wrap tightly and chill 1 hour. For a top crust, double the recipe. Toss apples with cinnamon, brown sugar and 1 Tbsp. flour until evenly coated. Pour mixture into pie crust; top with butter. If desired, place top crust on top of apples; crimp edges to seal. Slice air vents into the top crust. Bake at 350 degrees for about 45 minutes. Cover edges of crust with foil if they begin to brown too quickly. Allow to cool slightly before serving.

Kheer (Pudding)

Ingredient

1 stick Butter

2 handfuls Very ne vermicelli

4 cups Milk

1 pint Whipping cream

1 handful Raisins

3 tablespoons Sugar

4 Almonds (optional) peeled and thinly sliced

Method

1. Melt butter in a 4 qt. pot.
2. Break vermicelli into 3″ pieces. Over low heat stir vermicelli into butter
until it turns light brown.
3. Pour in the milk and stir over medium heat until it boils.

4. Put in the raisins, almonds and sugar.
5. Continue to cook under low heat for 10 minutes.
6. Add whipping cream and continue to cook for a couple of minutes.
7. Remove from heat and, when cool, chill in the refrigerator before serving

Tip

You can also use Suger free

Paneer recipes

Ingredients:

50 gms Ghee
50 ml Cream
50 gms Cashewnuts
½ tsp Curry powder
½ tsp Caraway seeds
1 tsp Onion, julienned
50 gm Onions,browned
½ tsp Turmeric Powder
½ tsp Red Chilli powder
150 gms Onions, chopped
150 gms Cashewnuts, fried
½ tspWhite Pepper powder
A pinch of Turmeric Powder
1 tsp Tomato, desseded and julienned
1 tsp Capsicum, deseeded & julienned
600 gms Cottage Cheese, cut into finger sized batons
100 ml Tomatoes parboiled, pureed, cooked & strained to a thick consistency

For the garnish

2 tsps Fresh Cream
2 Green Chillies, slit
½ tsp Ginger, chopped
1 tsp Coriander leaves, chopped

Method:-


Soak cottage cheese batons in water with a little turmeric powder to colour.
Make a paste of fried cashewnuts with browned onions.
Heat ghee in pan, add caraway seeds, then add chopped onions and saute till brown. Add a pinch of turmeric, capsicum and onion julienness and saute a little.
Now add cashewnuts, browned onions, cashewnut paste, a little water, red chilli powder, coriander paste curry powder, white pepper powder and saute. Add tomato puree, tomato juliennes and roast a little. Add cottage cheese batons and stir.
Finish with cream. Check and adjust the seasoning.
Remove into a portion bowl and garnish with chopped ginger, slit green chillies, coriander leaves and cream.

Papdi Chaat

Ingredients:

½ tsp Salt

25 gm Ghee

2 tsps Green Peas

½ tsp Cumin seeds

25 gm Sweet Curd

½ tsp Chaat Masala

½ tsp Garam Masala

½ tsp Cumin powder

A pinch of Black Salt

½ tsp Ginger Chutney

100 gm Refined Flour

A pinch of Asafoetida

½ tsp Ginger, julienned

½ tsp red Chilli Powder

100 gm Potatoes, boiled

A pinch of Coriander powder

Method:-

1. Mix the flour with ghee and salt and sufficient water to make tight dough.

2. To make the papdis, roll the flour into a thin sheet, cut into small roundels of 1 inch diameter and deep-fry till light brown.

3. Mix boiled potatoes and green peas. Put in all the powdered masala. Make a base of this mixture on a plate.

4. Put the roundels of deep fried papdi on top of the potato green pea mixture.

5. Top with some ginger chutney and yogurt and sprinkle cumin powder and ginger juliennes.

6. Check for seasoning and serve cold.

Green Chutney

INGREDIENTS :

1 Cup Coriander Leaves, Cleaned and Chopped

4 - 5 Green Chilies

1 tsp Amchoor (Dry Mango) Powder

Juice of ½ Lemon

Salt to taste

METHOD :

Green ChutneyGrind all the ingredients together to a paste and store.