FRESH ORANGE MOUSSE

orange 6
sugar 4tbsp
corn starch 2tbsp
orange color 2drops
gelatine 1 sachet
milk 100ml
fresh cream 200g

slice the orange 3/4" from the top and scoop out the orange segments with the help of a tea spoon
extract juice from the orange
mix gelatine and orange juice in a bowl and add hot water until the gelatine has dissolved completely.
allow it to cool
boil milk with corn starch until thick.cool it
add the orange mixture to the milk and mix well.
place in the refrigerator till half set
whip cream until fluffy and add to the orange mixture
add orange color if desired and put back into orange shell
refrigerate for 6-8hrs or till set

FRESH ORANGE MOUSSE

orange 6
sugar 4tbsp
corn starch 2tbsp
orange color 2drops
gelatine 1 sachet
milk 100ml
fresh cream 200g

slice the orange 3/4" from the top and scoop out the orange segments with the help of a tea spoon
extract juice from the orange
mix gelatine and orange juice in a bowl and add hot water until the gelatine has dissolved completely.
allow it to cool
boil milk with corn starch until thick.cool it
add the orange mixture to the milk and mix well.
place in the refrigerator till half set
whip cream until fluffy and add to the orange mixture
add orange color if desired and put back into orange shell
refrigerate for 6-8hrs or till set

SWEET NUTS

1egg white
1tsp wter
5cups mixed nuts(walnuts, almonds,cashews, pistachios)halves
1/2cup sugar
1/2 tsp ground cinnamon
1/4tsp salt

beat egg whites and water at high speed of an electrical mixer until foamy
add nuts stirring to coat well
combine sugar, cinnamon and salt
sprinkle over nuts, stirring to coat well
spread in a single layer on a lightly greased baking sheet
bake at 225 degrees for one hour, stirring occasionally
cool completely on baking sheet
store in an airtight container

PAAL KOZHUKATTAI(TAMIL)

pacharisi 1 aazhakku
coconut 1
jaggery 1/2kg
cardamom 50g
milk 1/2 liter

soak the rice and grind it to a thick paste
grind coconut and cardamom seperately and keep.
put jaggery in water till it sinks well in it,heat it in stove and allow to dissolve and drain
put this jaggery in a heavy bottomed vessel and add 1/2l water and allow to boil
now squeeze the rice paste through a holed spoon over the boiling jaggery mixture.
the small balls along with the jaggery mixture will thicken
add the coconut and cardamom paste over it.
pour 1/2 liter milk onto it and after it boils remove from fire

MITHI SEVAI(PUNJABI)

mithi sevai
(punjabi)

200g sevai
150g sugar
400ml water
1/2tsp cardamom powder
4tbsp ghee
dry fruits

heat the ghee in a kadai
lower the heat and add the vermicelli
fry over a low flame stirring from time to time till the vermicelli attains a golden brown color
add the water to allow it to boil and the vermicelli to cook in the water
when most of the water has been absorbed, add the sugar and stir gently
continue to cook over a low flame till the sugar has mixed well
serve with fried potatoes garnished with dry fruits

to make the fried potatoes just peel and cut the potatoes and deep fry in oil till golden brown

LOLI(PUNJABI)

loli
(punjabi)

250g wheat flour
125g sugar
100ml water
3tbsp ghee
ghee or oil for shallow frying
melt the sugar and add the water to make a syrup
knead the flour with this sugar syrup and the ghee to form a thick and hard dough
divide it into large portions
take a fist size lump of dough and roll into a 5" diameter circle with the help of a rolling pin dusting with flour, if required
the dough will be rolled out to about 1/2" in thickness
make light criss cross insertions with a knife on the surface of the rolled out dough
heat a tava(griddle) and shallow fry the loli on a very low flame adding ghee from time to time and cooking the loli on both sides till it is crisp cooked well inside and on both sides
to get the best taste this loli is cooked on a very low flame though it is time consuming
serve hot or cold with pickle

KARAMANI ADAI

200g pacharisiyai kalaindhu,ularthu kollungal
ularndha arisiyai mixieyil potu mavaga araithu kollungal
indha mavai vanaliyil potu varuthu eduthu kollungal
25g karupu karamaniyai venneeril oora vayungal.2mani neram kara mani oora vendum
1/2moodi thengayai thuruvi kollavum
innoru moodi thengayai pallu pallaga narukki vaithu kollavum
2tumbler neerai oru vanaliyil vitu kodhika vidavum
poditha 200g vellathai thoovi karaikkavum
idhodu oora vaitha karamani, thengai thuruval,thengai pall ivatrai serkavum
mavaga araithu vaithirundha arisiyai thoovi mella kilarungal
katti thatti kollamal, urundayaga aagamal, midhamana sootil kilari vidavum
neer vatru padhamaga vandha piragu indha kalavayay vadai thatuvadhu pola vaazhai ilail thatti idli vega vaipadhu pol vega vaithu eduthu kollungal

WAFFLES- BELGIAN CUISINE

waffles
(belgium)

1cup flour
1cup milk
2eggs
1tsp vanilla essence
1/2cup sugar
4tbsp melted butter.

make a smooth batter with flour,milk, eggs, vanilla essence and sugar. keep aside for one hour.
heat a waffle iron.grease well with melted butter. pour a ladleful of the prepared batter.the batter will spread and take the shape of waffle iron.
cook for about 3-4mins till golden.
take them to serve.
served best with melted butter sprinkled icing sugar and/or honey.

QUICK TOSS ITALIAN NOODLES

1pkt chinese noodles
2-3 tbsp olive oil
1tsp garlic(chopped)
1tbsp onion(chopped)
1/2cup tomato puree
2tomatoes(chopped)
1tsp mixed herbs
10-12 mushrooms sliced
4tbsp american corn
1tsp chilli flakes
2tbsp sliced black olives
2tbsp sliced green olives
1/2cup grated cheese
2tbsp vinegar
2tbsp pesto sauce

for garnishing:
2tbsp sliced nuts

boil the noodles in plenty of water to which a tsp of oil and some salt has been added.remove once the noodles are just done and refresh with cold water.

to prepare the pesto sauce:

heat oil in a pan, add in the garlic and onion and saute for few seconds. add in the tomato and puree and herbs and mix well.add in the vinegar and half the olives and mushrooms and corn.cook for another six minutes and remove.
toss the noodles seperately in olive oil and addition of some more herbs can be done.finally mix in the noodles and the sauce and serve hot in a pasta plate and garnish with sliced olives and cheese.

chef's variation:

try a similar dish with a combination of assorted vegetables and sauce made with tuna fish and cheese.
broccoli and baby carrots can also be a part of the plate.
garnish for the color combination.

VELLAI(WHITE) KOZHUKATTAI

vellai kozhukattai
ulutham paruppu 100g
pacharisi 300g
pepper 1 tbsp
jeeragam 1tbsp
salt, oil as needed
green chilli 6
ginger and curry leaves a little

clean and sun dry the rice and get it powdered and sift it and keep
soak the urad dal in water for some time and grind it like for making idlis.
add the powdered rice to this dhal batter
add salt to it and leave it covered for 30 minutes
then add the ginger, green chilli, curry leaves(all finely chopped) and keep.
further add pepper, jeeragam and mix well.
heat oil in a kadai nad pour the batter with a small spoon, turn it over and allow to fry till golden brown

SEMIA IDLIS

semia idli

cashew-50g
mustard 1tsp
urad dal 1tsp
jeera a little
asafoetida a small pc
sevai 250g
ravai 1 aalaaku
curd 1/4padi
salt, green chillies. ginger, curry leaves

roast cashews,mustard,urad dal,jeera,asafoetida till reddened
roadt sevai and rava till golden
mix salt, green chilli, ginger, curry leaves with curd and add all the roasted items
leave to soak for 1hours
then pour it in idli holes and steam them
serve with coconut chutney

BLINI-RUSSIAN

1cup flour
7g yeast
1/2cup milk
a pinch of sugar
salt to taste
make a smooth batter with all the above ingredients using water. keep aside for 30mins to let the batter rise.
heat a pan.add a ladleful of batter and fry on both sides like a pancake.
serve hot best with sour cream and caviar or smoked salmon

NOODLES-PAD THAI(THAI STYLE)

pad thai
(thai style noodles)

1pkt rice noodles
1tbsp chopped garlic
1cup prawns, shelled and deveined
1egg beaten
2tbsp cubed paneer or tofu
2tbsp roasted peanuts
1tsp sugar
1tbsp soya sauce
2tbsp fish sauce
2tbsp tamarind juice

soak the rice noodles in water for 15-20mins. drain and keep aside.
heat oil in a large wok. add the beaten eggs. scramble and remove. in the same oil add garlic.fry till golden.
add the prawns,cook till it turns pink.set aside.
in the same wok, add the noodles, tofu or paneer,peanuts, sugar, soya sauce, fish sauce, tamarind juice.cook for 4-5mins.
return the prawn and egg mixture to the noodles, mix well.serve hot

NOODLES- LASKA(MALAY)

laska(malaysian style noodles)
1cuo rice noodles(cooked)
1tsp samba oelek
(indonesian chilli paste)
if unavailable use red chilli and garlic chutney
6-8 medium sized prawns
1tsp curry powder
1tsp yello curry paste
4-6kaffir lime leaves or normal lime leaves
2tbsp oil
2cups coconut milk, fresh or ready made

heat oil in a pan.add the yellow curry paste and the curry powder
mix well,add coconut milk,lime leaves and prawns
bring to a boil.
in a large bowl place the boiled noodles,
pour over the prepared mixture. add sambal oelek on top and serve

ROTI UPMA

rotti-4-5pcs
mustard 1/2tsp
ulutham parupppu-1/2tsp
red chilli-3
onion-2
salt-1/2tsp

tear the rotis into small pieces.
hear oil in a kadai and temper the mustard, dhal(paruppu),chilli.
add finely chopped onions and salt and saute
add 2spoons of water.
when the onion is cooked add the roti pieces and mix

MIXED VEGETABLE TORTAS(SWISS)

2boiled and mashed potatoes
1/4cup grated carrots
1tsp garlic(chopped)
1tbsp oil
1/4cup cabbage(chopped)
1/2green capsicum(chopped)
1tbsp spring onion greens(chopped)
2 eggs
salt and pepper to taste

sauce:
1 cup tomato ketchup
2tbsp sring onions(chopped)
1tsp celery(chopped)
1dash tabasco sauce

mix all the sauce ingredients to get the sauce.

for tortas:

in a bowl mix together the boil and mashed potatoes.
saute the garlic, carrots, cabbage and capsicum in the oil for 3-4mins and add salt and pepper to taste.
remove and mix with the potatoes
add in some flour if required and the eggs
heat 1tsp oil in a tava or non stick pan and spoon over 2tbsp of the mixture to cook on both sides for 3-4mins until nicley browned.
remove and serve hot with the sauce.

RAAGI ADAI + POOSANI THUVAYAL(PUMPKIN SIDE DISH)

RAAGI ADAI

raagi flour 2cup
tamarind extract as needed
green chilli 5 or 6
asafoetida a little

boil tamarind extract and add asafoetida and salt.
finely chop chillies and add to the extract
add the ragi flour without forming lumps and mix well.
make flat dosas with this batter and cook on tawa on both sides.
optionally can add chopped onions to the ragi batter.

POOSANI THUVAYAL(PUMKIN SIDE DISH)

pumpkin 1 pc,
urad dhal 1/4 cup
long chilli 4 or 5
salt, oil as needed
asafoetida, tamarind a little

cut the pumpkin slice into small pcs and saute till it is dehydrated,
roast the urad dal and chilli till golden brown.
when cool add salt and tamarind extract and asafoetida and pumpkin pcs and saute well and grind coarsely.

tip:
pumpkin helps to reduce body fat
ragi prevents fate deposition

CROISSANTS(FRANCE)

2cups plain flour1tsp salt
1tbsp sugar1cup milk
15g fresh yeast1cup butter
1 egg beaten

mix the flour, sugar and salt into a large bowl.
make a well in the center.
heat the milk to luke warm temperature.
pour into the well along with the yeast
work to a smooth and elastic dough.
the process will take about five minutes.
cover it with a cloth and let it rise for about an hour.
when the dough is well risen, incorporate all the butter in the dough.
cover with a plastic wrap, and chill it in the refrigerator for about 30minutes.
take out the dough and roll it into a very large(approx 2ftx1 1/2ft) rectangle.
take a triangula template
cut out triangular shapes from the entire rolled out dough.
roll each triangle(dough) up starting with the wide size first to form a crescent. this creates the croissants.
place the croissants on a baking sheet.
lightly brush with the beaten egg.
let it rise for about 30minutes,till double in size.
bake it in a 200cent.
preheated oven for about 15-20minutes or till golden, brush melted butter on top. best served hot with butter and jam.

PARUPPU KEERAI ADAI

arisi 2 alakku
ulutham paruppu 1/2alakku
kadali paruppu 1/2alakku
vatral 10
thengai 1/2moodi
uppu, malli ilai, karuveppilai
paruppu keerai 1kattu
peria vengayam 2

mudhalil arisi, paruppugalai nangu kalaindhu 1 mani neram oora vaikkavum
pin adhudan thengai, vatral serthu kora korapaga araikavum
araitha mavil podiyaga arindha vengayam,parupu keerai, karu vepilai, malli elai, uppu serthu nangu kalakavum
pin thosai kallil ennai ootri satru kanamana thosaigalaga ootri edukavum
ellu milagai podi thottu saapidalam

COTTAGE CHEESE ROLLS WITH MEXICAN SALSA

wrappers:
10-12 flour tortillas

spread:
1/2cup mayonnaise
2tbsp cream cheese
1/2tsp paprika
1/2tsp mixed herbs
1tbsp red chilli sauce

filling
1/2 cup shredded cabbage
1/2boiled mashes kidney beans
1/4 juliennes of red,green,yellow capsicums

mexican salsa:
2tbsp olive oil1tsp garlic(chopped)
1small onion(chopped)
3tomatoes(chopped)
1/2cup tomato puree
1/2tsp mixed herbs
1tsp paprika
2tbsp sliced olives
2tbsp vinegar

prepare the filling,
shred the cabbage,
boil and mash the beans,
cut the peppersprepare the salsa,
heat oil add in the garlic, onion, tomatoes, puree,herbs,paprika,vinegar,salt and pepper to taste
simmer for 4-5mins add in the sliced olives,
check for salt and removeto assemble the wrap,
take each tortilla wrapper and spread the mix of mayonnaise and cream cheese over it and then sprinkle the lettuce and the beans and pepperfinally spoon over some salsa and roll it up
serve some salsa seperately as well

chef's variation:poached prawns in hot garlic sauce can be an ideal choice as wellsprouts and paneer can also be used