VEGETABLE JAMBALAYA

INGREDIENTS 

Oil                           - 1 tsp

Green pepper          - 1 tsp

Onion chopped       - 1

Celery rib chopped - 1

Garlic cloves            - 3

Water                       - 2 cups

Diced tomatoes       - 1 cup

Tomato sauce          - 3 tsp

Italian seasoning      - 1/2 tsp

Salt to taste

Fennel seeds             - 1/8 tsp

Uncooked rice          - 1 cup

Butter beans             - 1 cup

Red beans                 - 1 cup

DIRECTIONS

1.  In a oven, heat oil, add green pepper, onion ,celery, cook and stir.

2.  Add garlic and cooked well.

3.  Add the water, tomatoes, sauce and seasonings.

4.  Bring to a boil, stir in rice.  Reduce heat and simmer for 18 min .

5.  Stir in beans and add all other ingredients.

6.  Add salt to taste and serve with hot.

EGG TARTS

INGREDIENTS

White bread slice - 12
Butter                    - 1 tsp
Onion sliced          - 1
Maple syrup          - 1 tsp
Baby spinach        - 4
Tomato chopped  - 1/4
Eggs                      - 12
Salt                        - 1/8 tsp

DIRECTIONS

1.  Preheat oven to 375.  Cut out 125x5 in- squares of parchment.  Press a parchment

    square into each cup of a 12 cup muffin pan or spray with oil.

2.  Cut the crusts off bread slices,  use a rolling pin to flatten slices, then press slices

    into prepared cups to make shells, spray tops with cooking spray.

3.  Toast in center of oven, 5 to 7 min.

4.  Melt butter in a non stick frying pan over medium, add onion, cook, until soft and

    brown, to 15 min.

5.  Stir in maple syrup and spinach.  Cook until it wilts to 2 min.  Spoon some spinach

     mixture into each bread shell, sprinkle tomato over it and crack an egg on top.

     spread salt.

6.  Bake in centre of a oven until egg whites are set but yolks are runny to 18 min.

BAKED CHICKEN BUNS

INGREDIENTS

Cooking spray

Boneless chicken        - 2 cup

Green onion chopped - 1/4 cup

Hoisin sauce               - 1 1/2 tsp

Oyster sauce                - 1 1/2 tsp

Rice vinegar                - 2 tsp

Beaten eggs                 -  1

Sesame                        - 1 tsp

Frozen white roll dough pieces - 9

DIRECTIONS

1.  Heat pan, coat with cooking spray, add chicken cook 4 min on each side.

2.  Cool, shred meat with 2 forks, place in a bowl, add green onion, sauces,

     vinegar, mix well.

3.  Roll each dough pieces into a 4 inch circle on a floured surface.

4.  Spoon about 2 tsp chicken mixture into center of each dough circle.

     Gather edges of dough over filling, pinch to seal.

5.  Place the dough, seam sides down, on a baking sheet coated with cooking

     spray.  

6.  Lightly coat filled dough with cooking spray, cover and let rise 20 mins.

7.  Preheat oven to 375 degree. Uncover filled dough.

8.  Gently brush with eggs, discard remaining eggs, sprinkle with sesame seeds.

9.  Bake at 375 degree for 15 min , serve warm.

PANCAKE

INGREDIENTS

Besan flour - 1/2 cup
Egg              - 1
Milk             - 1/4 cup
Oil                - 3 tsp
Salt to taste
Water reqd

DIRECTIONS

1.  Mix flour, egg, oil, salt and milk to form a smooth paste.

2.  Add the rest of the milk and some water to make a batter

    that falls smoothly off the spoon in a thick stream.

3.  Let it rest for 15 min.

4.  Put a heavy based frying pan over high heat and add

     one tsp of oil.

5.  Once the oil is hot lower the heat, turn the oil around in the pan

     and drain excess oil leaving the pan only brushed with oil.
6.  Turn up the heat again, and pour enough batter for 1 pancake in
     the pan and spread it out.
7.  Lower the heat, cook on one side till light brown then turn over
    and brown the other side.
8.  Serve with sweet honey. and butter

• 
  

SPARKLING CUPCAKES

INGREDIENTS

Purpose flour           - 1 1/2 cup

Baking powder        - 1 1/2 cup

Salt                           - 1/4 tsp

Eggs                         - 2

Sugar                       - 2/3 tsp

Vanilla extract         - 2 tsp

Milk                          - 1/2 cup

Confectioners sugar - 1 1/2 cup

Champagne              - 2 tsp

Sanding sugar or tiny pastel candies for decorating

DIRECTIONS

1.  Preheat the oven to 350 degrees.  Line 2 mini muffins tins with mini cupcake liners.

2.  Whisk the flour, baking powder, salt together in a bowl.

3.  In another bowl, beat the eggs and sugar with an electric mixer until light and

     foamy about 2 mins, while beating, gradually pour in the butter and then vanilla.

4.  While mixing, add half the dry ingredients, then add milk and follow the rest of the

     dry ingredients.  Take care not to over mix the batter.  Divide the batter evenly in 

     the prepared tins.

5.  Bake until a tester inserted in the center of the cakes comes out clean for 15 mins.

6.  Cool cupcakes on a rack in the tin.

7.  To make the icing, whisk together the confectioners sugar and prosecco until 

    smooth and sugar dissolve.  Dip the tops of each cake in the glaze, sprinkle with

    sugar or top with tiny candies and return to the rack to set about 25 mins.

CINCINNATI CHILI FRIES

INGREDIENTS

Frozen fries, deep fried - 2 cup

Skyline heated chili      - 1 cup

Cheddar cheese            - 1 cup

Chopped onion             - 1/2 cup

DIRECTIONS

1.  Place the fries in a bowl.

2.  Top with the skyline chili and cheese.

3.  Garnish with onion

MANGO SALSA

INGREDIENTS

Chopped mango  - 1 cup

Chopped onion    - 1 cup

Chopped pepper  - 1 

Orange juiced      - 1

Lime juiced          - 1

Chopped cilantro - 2 tsps

DIRECTIONS

1. Mix all of the ingredients together in a bowl.

2.  Cover with foil and refrigerate for 30 mins.

CORNBREAD

INGREDIENTS

Yogurt               - 1 cup

Corn meal         - 1 1/2 cup

Purpose flour    - 1 cup

Baking powder - 2 tsp

Salt                    - 1 tsp

Eggs                  - 2

Butter                - 4 tsp

Oil                     - 2 tsp

DIRECTIONS

1.  Preheat the oven to 400 dg.  Mix the corn meal, flour, baking powder and salt

     in a large bowl.

2.  Whisk together the eggs, yogurt, butter and oil stir into the mixture.

3.  Scrape the batter into a greased baking dish and bake for 25 mins.
4.  Slice after cool completely.

STRAWBERRY FLOAT

INGREDIENTS

Strawberry crush  - 2 1/2tsp

Lemon juice          - 1 tsp

Vanilla ice cream - 1 scoop

Soft drinks            - 3/4 cup

(lemon flavour)

DIRECTIONS

1.  Pour the crushed strawberry in a tall glass.

2.  Add lemon juice, vanilla ice cream and soft 

     drinks on the top.

3.  Serve with cool.

CAPPUCCINO

INGREDIENTS

Water               - 1 cup

Ground coffee - 1/4 cup

Milk                 - 1 cup

Sugar               - needed

DIRECTIONS

1.  Pour the water on the stove, fill the filter basket that fits over the water with the

     coffee, tamping down gently.

2.  In medium heat, remove from heat as soon as the intense boiling has stopped about 2 min

3.  It is complete when all the water has boiled through the filter into the top part of the pot.

4.  Place the milk and heat not to bubble on the sides.

5.  Hold the handle of a small whisk between the palms of both hand.  Put it in the hot milk

     and twirl rapidly back and forth until foam appears on the top about 20 sec.

6.  Pour the coffee in the cup and add sugar.

ALOO TIKKI

INGREDIENTS

Boiled potato     - 4

Coriander seeds - 1/2 tsp

Pepper                - 1/2 tsp

Cumin                - 1/2 tsp

Peas(boiled)       - 1/2 cup

Ginger paste      - 2 tsp

Oil                      - 1/2 cup

Onion                 - 1

Flour                  - 1/4 cup

Green chilli        - 1 tsp

Chilli powder     - 1/2 tsp

Coriander leaves

Salt to taste

DIRECTIONS

1.  Dry roast coriander seeds, pepper and cumin in a pan.

2.  Powder the dry roasted spices into mortar and pestle.

3.  In a bowl, mash potatoes, another bowl, mash peas and combine

     both and mix well.

4.  Add ginger paste to it.

5.  In a pan, saute one onion with oil and add them into aloo tikki mixture.

6.  Add salt and spice, green chilli, coriander leaves, red chilli powder into it.

7.  Add 1/2 tsp oil for some moisture.

8.  Take a portion of aloo tikki mixture and make a ball out of it, gently

     flatten them into a round shape and freeze for 30 mins.

9.  Sprinkle some flour onto them.

10. In a pan, fry it, and garnish it.

BREAD DAHI VADA

INGREDIENTS

Bread slices      - 10

Curd                 - 1 cup

Chilli powder   - 1/2 tsp

Lemon juice     - 1/2 tsp

Mint leaves      - few
Cumin powder - 1 pinch
Anardana         - 1 tsp
Salt and pepper to taste

DIRECTIONS

1.  Remove the sides of bread

2.  Soak it in water and lemon and squeeze.

3.  Mix with mashed paneer in soaked bread.

4.  Add salt and amchur. 

5.  Make small balls, flatten and deep fry.

6.  Soak in warm water for 10 min after removing oil.

7.  Beat the curd.

8.  Add salt and chilli powder, pour over the vadas and

     decorate with mind, cumin and anardana.

ROSE PETAL SORBET

INGREDIENTS

Water          - 450 ml

Sugar          - 225 gm

Lime           - 2

Lime juice  - 2

Rose petals - 1 cup

Glycerine    - 2 tsp

MERINGUE

Egg white - 2
Castor sugar - 100 gm

DIRECTIONS

1.  Dissolve sugar in water with rind, boil for 5 mins

2.  Add rose petals, and leave in a cool place overnight.

3.  After drain, add glycerine followed by lemon juice, freeze.

4.  Stir regularly to prevent crystals forming.

5.  Serve with meringue.

To make the meringue

1.  Whip whites until stiff.

2.  Gradually whisk in sugar.

3.  Pipe on to a greased tray and bake for 1 hr.

4.  Serve with the sorbet.

• 
  

HONEY CAULIFLOWER

INGREDIENTS

Cauliflower    - 2 cup

Cornflour       - 1/2 cup

Pepper            - 1 tsp

Egg                 - 1
Water              - needed
oil                    - 1 cup
Sesame seeds - 1 tsp
Melted butter - 1/4 cup
Honey             - 1/2 cup
Lemon juice   - 1 tsp
Salt to taste

DIRECTIONS

1.  Mix cornflour, salt, pepper, egg and enough water to make batter.

2.  Hear oil, dip cauliflower into the batter and fry.

3.  Mix honey, butter and lemon juice.

4.  Serve hot with sesame seeds.

BABY CORN FRIED RICE

INGREDIENTS

Cooked rice   - 2 cups
Mushrooms   - 2 cups
Okra               - 1 cup
Baby corn      - 1 cup
Cabbage         - 1/2 cup
Onion             - 1 cup
Tomato          - 1/2 cup
Bay leaf         - few
Green chilli   - 2 tsp
Oyster sauce - 1 tsp
Soy sauce     - 1 tsp
Butter or oil  - 2 tsp
Coriander leaves

DIRECTIONS

1.  In a pan, heat oil, put the bay leaf and onions and saute.

2.  Add tomato, green chilli, baby corn, okra, mushrooms, 

     cabbage and saute for sometimes till okra is cooked.

3.  Add both sauces and stir well.

4.  Add rice and salt to taste.

5.  After mixed add honey and coriander leaves.

RAVA DOSA

INGREDIENTS

Semolina             - 1 cup

Rice flour            - 1/2 cup

Oil                        - 1 tsp

Soda bicarb         - 1/8 tsp

Butter milk          - 2 1/2 cups

Coriander leaves - few

Green chillies      - 2 tsp

Salt to taste

DIRECTIONS

1.  Blend all the ingredients together.  Add more butter milk.

2.  The batter should be thin, add salt to taste and keep for 30 mins.

3.  Heat griddle to very hot, sprinkle some water till it sizzles and

     quickly pour 1 spoon of batter on it.

4.  Spread by rotating the griddle.Put some oil over dosa and trail

     some around it.

5.  Roll the dosa in three fold cylinder.

6.  Serve hot with coconut chutney.

BREAKFAST BURRITO

INGREDIENTS

Taco flour tortillas - 5

Egg                         - 15

Cheddar cheese     - 5 tsp

Onion chopped      - 1 cup

Red bell pepper     - 1

Vegetables

Salt to taste

Pepper to taste

DIRECTIONS

1.  In a bowl, whisk egg with salt and pepper

2.  To make 1 burrito, heat pan, spray vegetable.

3.  Add equivalent of 3 egg to pan, soft scramble eggs,

     taking 45 sec.

4.  Add 2 tsp chopped bacon and 1 tsp of cheese to the egg and

     stir well to combine , melting the cheese.

5.  Spoon hot egg mixture into the center of a warmed tortilla roll

     burrito style.

6.  Serve it with onion and red bell pepper.

FALOODA ICE CREAM

INGREDIENTS

Falooda sev         - 1/3 cup

Boiled milk         - 1 cup

Rose essence       - few

Basil seeds          - 3 tsp

Sugar syrup         - 4 tsp

Food colour         - few

Strawberry jelly   - 4 tsp

Mixed fruits         - 1/4 cup

Vanilla ice cream - 4 scoops

Chopped nuts       - 1 tsp

DIRECTIONS

1.  Make sugar syrup.

2.  Add yellow food colour and set aside.

3.  Make strawberry jelly.

4.  Boil the sev in milk and cook, after drain the water, add rose

     essence, mix well and set aside.

5.  Cut all the fruits into small pieces.

6.  In a glass, add 2 tsp of sugar syrup in the bottom, then 2 tsp of

     soaked basil seeds, add some fruits, nuts and sev.

7.  Add strawberry jelly, then 2 scoops of ice creams on it.

8.  Decorate with cherry.

( you can use any type fruits in any model of layer as optional, and

  also use raisins or cashew or other nuts for more taste and attraction)

OATMEAL YOGURT AND FRUIT BREAKFAST MEDLEY

INGREDIENTS

Oats                        - 2 tsp

Apple juice             - 1/4 cup

Cinnamon powder - 1/4 tsp

Yogurt                    - 3 tsp

Chopped fruits      - 5 tsp

Crushed nuts         - 1 tsp

Raisins                   - 1 tsp

Honey                    - 1 tsp

DIRECTIONS

1.  Add oats and juice in microwave for 3 min.

2.  Add cinnamon powder in it.

3.  Put in fridge to cool.

4.  Place the ingredients in a glass as layers.

5.  Make sure that oats go at bottom.

6.  In a tall glass, spoon the oats and flatten it a little to
    level it off.
7.  Layer up raisins along with some fruits.
8.  Add some yogurt and more fruits.
9.  Add nuts and raisins.
10.  Drizzle the honey and chill in the fridge.

PANEER STEAK

INGREDIENTS

Cottage cheese       - 1 cup

Bread soft portion - 1

Coriander leaves   - few

Green chilli            - 1 tsp

Oil                          - 1 tsp

Tomato slices        - 2

Cheese slices         - 2

Salt to taste

DIRECTIONS

1.  Mash the paneer.  Break the bread into small pieces.

2.  Mix paneer, salt, green chillies and bread.

3.  Form into round shape and fry it in pan.

4.  Place on a baking sheet, cover with cheese slices and tomato on top

     and coriander leaves for about 5 mins.

AAM SHRIKHAND WITH MANGO SALAD

INGREDIENTS

Hung yogurt            - 2 cups

Saffron                     - 1/2 tsp

Condensed milk     - 2 tin

Sugar                       - 1/2 cup

Cardamom powder - 2 tsp

Fresh cream            - 1/4 cup

Lemon juice             - 2 tsp

Mint                           - 20gm

Chaat masala          - 2 tsp

Pistachio                   - 80 gm

DIRECTIONS

1.  Mix hung curd with saffron, condensed milk, chopped mangoes, sugar, cardamom

     powder and cream, leave to chill.

2.  Prepare mango salad by mixing diced mango with lemon juice, mint and chaat masala.
3.  Serve shrikhand with mango salad. 

4.  Garnish with and pistachios. 

QUICK STICKY BUNS

INGREDIENTS

Unsalted butter    - 1 1/2 tsp

Banana sliced      - 1 

Pecans, chopped  - 1/2 cup 

dark brown sugar - 3 tsp 

Tube refrigerated buttermilk biscuits - 17.5 ounce 

DIRECTIONS

1. Heat oven to 375° F.
2. Drop a piece of butter in the bottom of each of 10 compartments of a muffin tin. Arrange the banana slices on top. Sprinkle the pecans and brown sugar over the bananas. Top each compartment with a biscuit. Bake until golden brown, 8 to 10 minutes. Remove from oven.
3. Place a baking sheet on top of the muffin tin while the buns are still hot. Carefully flip the tin over, tapping the bottom to release the buns. Transfer to a platter. 
4. Serve warm.

PEANUT BUTTER BALLS

INGREDIENTS

Natural peanut butter            - 1 cup

Pure maple syrup                  - 4 tsp

Coconut flour                         - 2 tsp

Gluten-free rice crisp cereal - 6 tsp

Dark chocolate chips             - 3/4 cup

Coconut oil                              - 1/2 tsp

Salt to taste

DIRECTIONS

1. Stir the jar of peanut butter well before using. In a large bowl, mix together the peanut butter and maple syrup vigorously, for 30-60 seconds, until it thickens up. It will go from runny to thick during this time.
2. Stir in the coconut flour until combined, it sit for a couple minutes to firm up as the coconut flour will continue to absorb moisture with time. Add a touch more coconut flour if necessary. Or if it's too dry, add a touch more syrup.
3. Add salt to taste and stir in the cereal.
4. Shape into small balls.
5. In a small pot, add the chocolate chips and coconut oil and heat over low heat, stirring frequently. Once half the chips have melted, remove from heat and stir until completely smooth.
6. With a fork, dip the balls into the melted chocolate. Tap off excess chocolate on the side of the pot and place the ball on a plate or cutting board lined with parchment. Repeat for the rest. Save any leftover melted chocolate for later.
7. Place balls in the freezer for around 6-8 minutes until mostly firm.
8. Dip a fork into the leftover melted chocolate and drizzle it on top of the balls to create a design.
9. Freeze the balls for another 10-15 minutes.

ROCKY ROAD HEDGEHOG

INGREDIENTS

Dark chocolate              - 200gm

Butter                             - 125 gm

Icing sugar mixture      - 1/4 cup

Beaten egg                      - 1

Mini marshmallows      - 1/2 cup

Cherries chopped           - 1/2 cup

Shredded coconut          - 1/4 cup

Butternut snap cookies - 1/4 cup

DIRECTIONS

1.  Place chocolate, butter and icing sugar in a saucepan over medium low heat.

2.  Cook, stir for 10 min, then melted.Remove the heat and transfer to a bowl for 5 min.

3.  Add egg to this, stir to combine.

4.  Add cookies, marshmallows. cherries and coconut.

5.  Using the back of a fork, press mixture to a pan, cover it.

6.  Freeze it for 4 hrs

7.  Cut in to pieces.

LITTLE CHOCOLATE ICE-CREAM BALLS

INGREDIENTS

Corn flour                           - 1/2 cup

Vanilla ice cream               - 1 cup

White chocolate melts       - 1/2 cup

Hundreds and thousands - 1/4 cup

DIRECTIONS

1.  Fill a small jug with hot water, place the corn flour in a bowl.

2.  Dip a melon baller in the hot water and use a tea towel to quickly dry.

    Use the melon baller to scoop out a ball of ice cream.

3.  Place the ball in the cornflour and toss to coat.  Roll the ball until smooth.

4.  Place the ball on a baking tray.  Cover with plastic wrap and place in the freezer.

5.  Repeat with the remaining cornflour and ice cream to make balls, freeze for 2 hrs.

6.  Heat the chocolate in microwave bowl.

7.  Sprinkle with hundreds and thousands to the ice cream balls.

8.  Repeat it and place in an airtight container for 30 min freezing.