CLEAR SOUP

Ingredients

2-3 juicy large carrots
1-3 pieces bottle gourd
1-2 leaves cabbage
1 tbsp. cream
1 small blob butter
Salt, pepper to taste
2-3 tbsp. cream whipped smooth
1 small sprig mint

Method

Grate 1 tbsp carrot finely, keep aside.
Finely chop cabbage, keep aside.
Pressure cook remaining carrots with bottle gourd till very soft.
Cool and blend in mixie. Strain.
Heat butter, add the pulp and bring to just about boil.
Add the grated carrot and cabbage and salt.
Take in serving bowl.
Add a swirl of whipped cream.
Sprinkle freshly ground pepper and chopped mint before serving.

PANEER CHUNKIES

Ingredients

Toss together:
1 cup paneer cubes (Cottage Cheese)(1/2"x1/2")
1/4 tsp. each garlic & ginger pastes
1/2 tsp. pepper powder
1/2 tsp. lemon juice.
salt to taste

Mix to a paste:

2 tbsp. corn flour
2 tbsp. plain flour
3 tbsp. water
salt to taste
oil to deep fry

Method

Marinate tossed paneer for 15 minutes.
Dip each cube in the batter.
Deep fry in hot oil till golden.
Serve hot with hot or cold soups.

FRUIT ICECREAM MEDLEY

Ingredients

2 scoops basic vanilla icecream
1/2 cup mixed chop fruit
(orange, strawberry, banana, grapes, chickoo, kiwi, etc)
2 tbsp. fresh fruit sauce
1 icecream wafer for topping
1 tbsp. tiny cubes of leftover cake (optional)
2-3 tbsp. orange juice sweetened and chillled

Pic Shown May not be actual one

Method

Use a balloon glass (with/without stem) for best result.

Toss the chopped fruit and cake together.

Place at bottom of glass. Pour the orange juice over it.

Place the icecream scoops over the fruit.

Pour sauce over scoops.

Cut wafer into 4 small triangles.

Poke into top of scoop to form a fan shape.

SKEWED PANEER

Ingredients

Serves 4
300 gms Paneer (½ inch cubes)
2 medium sized Onions (½ inch squares)
2 medium sized Tomatoes (½ inch squares)
2 medium sized Green capsicums (½ inch squares)
2 cups Gram flour (besan)
Salt to taste
1 tbsp Red chilli powder
1 tsp Chaat masala
1 tsp Garam masala powder
1 tbsp Ginger paste
1 tbsp Garlic paste
1/2 cup Yogurt
Oil to deep fry

Method

Skewer onto toothpicks paneer and vegetables in this order: onion, paneer, tomato, capsicum, paneer and capsicum.

Repeat the same on the remaining skewers.

Mix gram flour, salt, red chilli powder, chaat masala, garam masala powder, ginger paste and garlic paste in a bowl.

Add half a cup of water and mix.

Add yogurt and mix again.

Use more water to correct the consistency.

Heat sufficient oil in a kadai.

Dip skewed paneer in batter and deep fry in medium hot oil till golden in colour and crisp.

Remove and place on an absorbent paper.

Serve hot with chutney or tomato sauce