Coffee bread ‘n Crème

Ingredients

Water – 5 tbsp

Cocoa powder – 2 tsp

Coffee powder – 2 tsp

Cream – ¾ cup

Sugar – 5 tbsp

Bread slices – 3 nos.

Nuts & Raisins – for garnishing

Plum – 1 no.

Method

Heat water with coffee powder, cocoa powder, 2 tbsp of sugar. Mix well. Keep it aside. Add in the bread slices into the mixture. Let it to absorb the watery mixture. In a bowl, mix the cream with 3 tbsp of sugar. In a tumbler, add in some of the coffee bread mixture. Then on top add in the cream sugar mixture. Again top it with the soggy coffee bread mixture. Top it with the cream and garnish on top with the sliced almonds, raisins and plum in the middle.

Chicken Salad

Ingredients

Chicken boiled with salt and a little water sliced length wise into thin pieces – ½ cup

Cabbage sliced length wise into thin pieces – ½ cup

Onion sliced into thin pieces – 1 no.

Capsicum sliced length wise into thin pieces – 1 no.

Olive oil – 2 tbsp

Salt to taste

Lemon juice – 2 tbsp

Method

Mix all the above ingredients well and put in fridge to set and taste good. Serve cold when needed.

Peas ‘n Cream

Ingredients

Frozen Green Peas – ½ cup

Cream – ½ cup

Salt to taste

Method

Cook the green peas with a little water till it gets done. Drain away the excess water. In a blender, put green peas, salt and cream. Blend till they turn into a smooth paste. Your dip is ready. You can have it with bread, chapatti as you like it.

Chocolate Delight

Ingredients

Cadberry dairy milk chocolate – 3 nos. from shop

Cream – ½ cup

Butter – 25 gm

Milk maid – ½ a tin

Cocoa powder – 2 tsp

Nuts/cashew &almonds – for garnishing

Method

Melt the chocolate and butter in a bowl which is in turn kept on top of a vessel containing water that which is kept on a fire burner(stove). When the butter, chocolate is melted, take it out of flame. Add in the cream, milk maid and cocoa powder. Mix well, stirring everything together. You get your chocolate dip which is ready to serve with bread as a spread or a dip or on top of cakes as the Chocó cream topping. Sprinkle the nuts as a garnish on top of the dip. 

Potato Paratha (Aloo Paratha)

Ingredients

Potatos – 2 big nos.

Red chilli powder – ¼ tsp

Wheat flour –1 cup

Salt to taste

Water – as required to make the dough

Milk – 3 tbsp

Oil - to dab on to the cooked parathas

Method

Cook the potatoes with a little water till it gets done, drain away excess water. Make dough with wheat flour, the mashed potatoes, red chilli powder, salt, milk and a little water. Make round dough out of it. Make small round pieces out of the dough. Make parathas out of this dough. Dab with little oil while making parathas. Parathas are ready to eat. So dig into the yummy Aloo Parathas with relish.

Peas Paratha

Ingredients

Frozen Green Peas – ¼ cup

Red chilli powder – ¼ tsp

Green chilli – 1 no.

Wheat flour – ½ cup

Salt to taste

Water – as required to make the dough

Milk – 3 tbsp

Oil - to dab on to the cooked parathas

Method

Cook the green peas with a little water till it gets done, drain away excess water. Blend in a blender, the cooked peas, green chilli and salt. You get a fine paste. Make dough with wheat flour, the paste of green peas, red chilli powder, milk and a little water. Make round dough out of it. Make small round pieces out of the dough. Make parathas out of this dough. Dab with little oil while making parathas. Parathas are ready to eat.

Chicken Lollipops

Ingredients

Chicken legs & thigh – 4 nos.

Maida/flour – 1 cup

Bread crumbs – 5 slices of bread

Egg – 1 no.

Water – as required

Pepper powder – ½ tsp

Turmeric powder – ¼ tsp

Salt to taste

Olive oil – to deep fry

Method

Marinate the chicken pieces with turmeric powder, pepper powder and salt for half an hour. In a bowl, make a thick consistency batter with maida/flour, egg, little water and salt. In another bowl add the crumbled bread crumbs. Dip in the marinated chicken pieces in the batter coating on all sides. Then coat the chicken in the on all sides with the bread crumbs. Deep fry the chicken till they turn golden brown in color and completely cooked and done. Serve hot.

Fruits ‘n Chocó Cream

Ingredients

Ripe Banana – 2 nos.

Ripe Mango – 1 no.

Sugar syrup – ½ a cup

Cocoa powder – 2 tsp

Dairy milk Chocolate – 2 nos from shop

Cream – ½ cup

Nuts and Raisins – for garnishing

Method

Cut the mango, bananas into cubes. Keep it aside. Melt the chocolate in a bowl which is in turn kept on top of a vessel containing water that which is kept on a fire burner(stove). When the chocolate is melted, take it out of flame. Mix well the melted chocolate with cream, sugary syrup and cocoa powder. Mix well till they combine well together. In a tumbler, add in the banana cubes, and then top it with the mango cubes. Then pour in the choco cream mixture on top of it. Garnish it with the sliced nuts and raisins. It’s now ready to serve.

Ghee Rice ‘n Coconut milk

Ingredients

Basmati rice – ¾ cup

Coconut milk – 1 cup

Cardamom – 5 nos.

Cloves – 6 nos.

Cinnamon – 1 piece

Water – 2 cup

Onion – 1 big no.

Cashew Nuts and raisins – to garnish

Method

Cook the rice with coconut milk, cloves, cardamom, cinnamon along with 2 cup of water. When the rice gets done keep it aside. In a pan roast the nuts and raisins in ghee till they turn golden in color. Keep it aside. In the same pan add a little more ghee and sauté the onion till they turn golden brown in color. Mix in the cooked rice into the pan, add the nuts, raisins and mix well along with the golden onion. Cook for the few minutes till everything mixes well together. Your coconut ghee rice is ready to serve.

Potato with Peas Varattiyathu (Sauteed Potato with Peas)

Ingredients

Frozen green peas – ½ cup

Potatos – 3 nos.

Jeera/ cumin seeds – ½ tsp

Red chilli powder – ½ tsp

Turmeric powder – ¼ tsp

Olive oil – 2 tbsp

Salt to taste

Method

Boil the potatoes in a cooker with enough amount of water, till they gets cooked and done. In a pan, heat oil, add in the cumin/jeera seeds. Then add the cooked peas and potatoes and mix well. Add the red chilli and turmeric powder and salt. Mix till they are cooked and fully done. It’s now ready to serve. It can be had with chapatti or roti.

Paneer Makkani

Ingredients

Paneer – a packet full cut into cubes

Tomatoes – 3 large

Butter – 1 tbsp

Tomato ketchup – 3 tbsp

Ginger garlic paste – 2 tsp

Jeera/cumin  seeds – ¾ tsp

Coriander powder – 1 tsp

Red chilli powder – 1 tsp

Garam masala – ½ tsp

Cashew nut paste – 10 nos.

Cream – 3 tbsp

Water – ½ cup- to combine in well with the gravy.

Olive oil – 1 tbsp

Salt to taste

Method

Heat oil and butter in a pan, add jeera and ginger garlic paste. Boil tomatoes with water for 5 min. Take it out of water and puree the tomato in a blender. Add it to the pan containing jeera or cumin seeds and ginger garlic paste. Cook till it gets done. Add in the red chilli, coriander, salt and garam masala powder. Mix well. Add in the tomato ketchup and cashew paste. Mix till the oil starts to separate out. Add in the cut paneer pieces. Add a little water to let it cook well. When cooked and done, add in the cream while keeping the pan on low heat. Mix well. Remove from heat and serve hot by garnishing with coriander leaves.

Chicken Stew

Ingredients

Chicken – 450 gm

Small onions – 15 nos.

Green chilli – 2 nos.

Ginger garlic paste – 2 tsp

Coconut milk – of ½ a coconut

Pepper powder – ½ tsp

Red chilli powder – ½ tsp

Turmeric powder – ½ tsp

Olive oil – 3 tbsp

Curry leaves for garnishing

Salt to taste

Method

Marinate the chicken pieces with turmeric, pepper powder, salt and 1 tbsp oil for half an hour. Heat oil in a pan, add the ginger garlic paste, onions and green chilli and curry leaves. Mix well till they turn golden brown in color. Add in the marinated chicken. Mix well. Grind the coconut with little water and take out 1^st milk, again grind the coconut with water and take the 2^nd milk. Add the 2^nd milk to the pan containing the chicken. Add in the masalas of red chilli and pepper powder. Close the lid and leave it to simmer on low heat. When the gravy thickens and the chicken gets done, add salt and pour in the 1^st milk. Mix well and remove from heat. Serve hot with chapatti, roti or rice.