Carrot Soup

Ingredients:


4 medium sized carrot cut into small pieces
1 small tomato
1/2 tsp red chilli sauce
2 tsp cornflour
Salt to taste
Pepper powder
2 tsp butter


Method:

Cook the carrot and tomato till tender. Cool and grind it to a fine paste.

Heat butter, add the carrot tomato paste into it. Add required water, salt, pepper, red chilli sauce and cook for a minute. Add cornflour paste and cook for another minute till slightly thick.

Palak Soup

Ingredients:


1 medium bunch spinach leaves
2 tsp butter
2 cloves
2 cardamoms
1/2 tsp ginger paste
A bit of cinnamon
1 tsp cumin seeds
Salt as per taste
Pepper powder
2 tsp corn flour

Method:

Sprinkle some water over spinach and cook for five minutes. Cool and grind it to a fine paste.

Heat butter and add cloves, ginger, cinnamon, cumin and cardamom and some water. Allow it to boil for five minutes and then strain the water. Mix this water, palak paste and cornflour paste and cook for 2 minutes. Add salt and pepper as per taste and serve hot with toasted bread pieces.

Healthy Palak  soup ready to serve

Tomato Soup

Ingredients:


2 medium sized tomatoes
2 tbsp butter
1 piece of cinnamon
2 cloves
Pepper powder
Salt to taste
1 tsp soya sauce
2 tsp cornflour


Method:

Heat butter, add cinnamon and cloves. Then add chopped tomatoes and cook till soft. Cool and grind to fine paste removing cinnamon and cloves before grinding.

Heat the paste with about 1 1/2 cups of water and add salt, pepper powder, soya sauce and finally add cornflour paste (mix cornflour with little water).

Heat for five to ten minutes. Add fried bread pieces just before serving.

Hot and tasty tomato soup ready ... 

CHOCOLATE CHIP CHEESECAKE RECIPE

Ingredients:

For the Base: 

 2 cups Graham Cracker Crumbs (crushed)  ¼ cup Butter (melted)  1 tsp Vanilla Extract  ½ tsp Cinnamon Powder (Dalchini)  3 tbsp Cocoa  Nonstick Spray




For the Cheesecake Layer: 



  950 g Cream Cheese  1 cup Sugar  1 tsp Vanilla  ½ cup Sour Cream  4 Eggs  1½ cups mini Chocolate Chips




Method:
   

Preheat the oven to 300°F.

Take graham crackers, along with butter, cinnamon, vanilla extract and cocoa in a bowl and mix well. Spray nonstick spray in a springform pan and put in graham cracker crumb mixture. Press the mixture to make a base. Beat cream cheese with an electric beater in a large bowl, until creamy. Stir in sugar, vanilla extract and sour cream. Blend. Mix in eggs one by one. Beat after each addition. Add chocolate chips and mix well. Transfer the mixture to the pan. Bake in the preheated oven at 300°F for 75 minnutes, or until a toothpick inserted in the center comes out clean.

CHOCOLATE CREAM PIE

Ingredients:




 ¾ cup White Sugar  1/3 cup All Purpose Flour  2 cups Milk  30 gm unsweetened Chocolate (chopped)  Additional little Chocolate (grated)  3 Egg Yolks  2 tbsp Butter  1 tsp Vanilla Extract  19” Pie Shell (baked)




Method:

  

Take sugar with flour, milk, and chocolate in a saucepan and stir it continuously on medium flame until its     bubbling. Then cook it stirring constantly for 2 min.

	Put egg yolks with little chocolate mixture in a bowl and beat quickly to ignore the egg yolks from getting cooked.
	Add it to the remaining chocolate mixture and cook it for 90 sec. Then take it from heat and mix in butter with vanilla extract.
	Fill the pie shell with the mixture and refrigerate until it is well set.
	Add on grated chocolate and serve it.

Butter Chicken

Ingredients: 



chicken - 1 kg
butter - 250 gms
ginger paste - 1/2 tbspn
garlic paste - 1/2 tbspn
onion - 1/2 kg
tomato - 1/2 kg 
cashew - 10 gms
chilly pdr - 3 tsp
dhaniya pdr - 2 tsp
turmeric pdr - 3/4 tsp
garam masala pdr - 3/4 tsp
spices - 2 each (cinnomon, clove, cardamom)
jeera - 1/2 tsp
methi - 1/4 tsp
cream - 1/4 cup
oil - 1/2 cup
salt to taste.






Method:

1. Dry roast jeera and methi, powder it.
2. Cook chicken, adding ginger, garlic paste and turmeric pdr.
3. Melt butter saute, onion and cashew till soft.
4. Allow it to cool and grind to a smooth paste.
5. In the remaining butter, add spices saute and in low heat, add all powders except the dry roasted.
6. Then add the ground onion paste and tomato puree.
7. After 5 mins, add the chicken.
8. When the gravy thickens, put the dry roasted powder.
9. Cook again for few secs, garnih with a tbspn of cream.
10. serve hot with indian breads (roti, nan, kulcha, paratha).

Butter Badushah

Ingredients:

1.5 cups of all purpose flour

1/4 cup unsalted butter at room temperature

2 tbsp beaten curd

1 tsp sugar

1.5 tbsp oil

1/2 tsp cooking soda

1/2 cup sugar

Cardamom powder for flavour

3/4 cup water

Bit of lemon juice

Water as required

Oil to fry

Method:

Mix the butter, oil, sugar, curd and soda well. Slowly add in the flour and keep mixing it well. Finally add water as required to get a soft dough. Keep aside for 10 minutes and prepare the sugar syrup by that time.

Heat the sugar and water to get a single string consistency. Add in the lemon juice and cardamom powder and keep aside. Make small balls of the dough and flatten them slightly. To make the corners decorative, have a look at the videos at Sharmis blog or Raks kitchen. 

Heat oil in medium flame. Put a small piece of the flour to check the heat. If it pops up immediately, put in a few pieces of the badushah and switch off the stove. Dont disturb it and let it cook in the oil. When the bubbles settle down, switch on the stove again and cook on medium flame till golden brown. Drain excess oil in a tissue paper and dip in the sugar syrup. Let it stay soaked for 2-3 minutes and then transfer to a greased plate. Repeat for rest of the dough.

Although it takes a reasonable time to prepare these, the end results are just fantastic. Garnish with cardamom powder or saffron strands.

POTATO ROTI

Ingredients:

Maida - 2 cups
Potatoes - 2 ( medium sized )
Melted butter or ghee 1 Tbl.sps
Luke warm milk - 1/2 cup
Salt - 3/4 tsp
Sugar - 1/2 tsp
Cooking soda - a pinch


Method :

Pressure cook potatoes, peel and mash thoroughly when it is still warm.

Mix salt,sugar and butter to the flour.

Add mashed potatoes and blend thoroughly.

Sprinkle milk and knead to smooth dough,
( if necessary add more milk to knead )

Make medium sized balls and roll like chappathis.

Fry on a hot tawa without using oil.

Apply little oil if necessary after removing from fire.

Line chappathi box with thin muslin cloth and keep these rotis in that to keep soft.


Yeild: 10 to 12 rotis.


Caloric value:

1 roti = 98 calories.