FIVE SPICE SIZZLER

FIVE SPICE SIZZLER

Preparation Time:- 1 Hr
Cooking Time:- 45 Mins

Ingredients:-

For Five Spice Powder - 
1 pc star Anise
2 inches of Cinnamon Stick
10 gms Fennel
3-4 Cloves
6-7 dry Chillies

For the Rice -
1/2 cup Rice (Boiled)
1 tbsp Onion (Chopped)
1/2 cup Purple Cabbage (Chopped)
2 tbsp Spring Onion (Chopped)
1 tbsp Olive Oil
1/2 tsp Lemon Juice
Coriander (Chopped)
Salt to taste

For Paneer Curry -
1 cup Diced Paneer
1 tbsp Onion (Chopped)
2 tbsp Purple Cabbage (Chopped)
2 tbsp Spring Onion (Chopped)
1/4 cup Diced Carrot
1/2 tsp Soya Sauce
Corn flour slurry (to thicken the curry)

For Vegetable Balls -
1 cup Cabbage, Boiled Peas, Carrot (finely chopped)
2-3 boiled and mashed Potato
1/4 inch ginger (grated)
1 slice of wheat bread
Black Pepper
Salt to taste

For Vegetables -
1/2 cup French beans (boiled or steamed)
1/2 cup Carrot (boiled or steamed)
150 gms Broccoli
Black Pepper
Butter
Salt to taste


PROCEDURE

For the Five Spice Powder-
Roast all the ingredients for 5 min then grind them into a fine powder.

For the Rice-
Saute onion and cabbage in the oil, then add the remaining ingredients and the five spice powder.

For the Curry-
Saute onion cabbage and carrot in the oil, then add the remaining ingredients and the five spice powder.

For Vegetable Balls-
Mix all the ingredients. Make balls. Coat each ball with bread crumbs and then deep fry.

For the Vegetables-
Saute all the vegetables in butter and sprinkle salt and black pepper. You can add lemon juice too.


PRESENTATION

Heat Sizzler plate. Put cabbage leaves on the plate. Put all the above prepared items,also put
some french fries. Lastly put few butter cubes (previously kept in iced water) beneath the cabbage
leaves along with few drops oficed water this will make the sizzler sizzzzzleee...Once the sizzling
starts, keep the plate on the sizzler tray and serve...

gulabjamun pudding

Gulabjamun Pudding

Preparation time-1 hr
Cooking time-30 mins

Ingredients:-

For Gulabjamun-

100gms Mava or Khoya (Homemade Mava preferably)
25gms grated Paneer (Homemade preferably)
20gms refined flour (Maida)
1tsp Baking Powder
100gms Sugar
Water-as per requirement
Ghee for Frying

For Chocolate Custard-

50gms dark Chocolate (Grated)
20gms Corn Starch
1 cup Milk
20gms Sugar

For Pineapple Custard-

20gms Corn Starch
30gms sugar
Few drops of Pineapple Essence
Few drops of food Grade Yellow colour

Procedure:-

For Gulabjamun-

Mix Mava, Paneer, Maida, Baking powder evenly and make a dough.
Use milk to make the dough soft.
Make small balls out of the dough.
Fry in Ghee on low flame till it becomes golden brown in colour
Take another pan put sugar in it and add little water so that the sugar dissolves in it.
Cook it till the Syrup becomes a little thick.
Add Cardamom powder to this syrup.
Put  the fried gulabjamuns in this syrup and allow to soak it for 1 to 2 hrs.

For Chocolate Custard-

Mix all the ingredients and microwave on high power for 1 and a half min.
Allow it to cool if it becomes thick on cooling add a little milk to it.

For Pineapple Custard-

Same as chocolate custard


Presentation:-

Take a small sized glass.
At first make a layer of Chocolate Custard then a layer of Pineapple Custard.
Put two small scoops of vanilla ice cream.
Cut gulabjamun into two halves and put both the halves on it.
Decorate with few Choco Chips.

NOTE- You can use fresh fruits or tinned fruits and add to this pudding.

SAGO PIZZA...

Sago Pizza

Preparation time:- 4-5 hrs

Cooking time:- 15-20 min

Ingredients

For the Base:-

150gms sago (sabudana)(soaked)

2-3 medium sized Potatoes(boiled and mashed)

1/4cup Chopped Coriander

1tbsp chopped Green Chillies

1tbsp chopped Parsley 

Grated Mozarella Cheese

Salt to taste

For the Topping:-

1 Onion (finely chopped)

1 Tomato (finely chopped)

1 Capsicum(finely chopped)

1/2cup Tomato Puree

20 gms Butter

10 gms whole Wheat flour (to thicken the topping)

A pinch of Sugar

Salt to taste

Seasonings:- Oregano, Chilly Flakes, Mixed Herbs

Procedure:-

For the Base--

Mix all the ingredients (except the cheese) and make a Dough.
Make balls out of it (table tennis ball sized).

Use a little Oil and roll the balls into small sized thick Rotis.
Raise the corners of the rotis which prevents the spilling of the topping.
Roast the rotis on the tawa (griddle) using oil or butter.
Cover the rotis with a lid and then roast.

For the Topping:-

Saute Onion, Tomato and Capsicum in butter.
Add Tomato puree to it.
Add the rest of the ingredients.

Final Presentation:

Put the topping on each roti then put the grated cheese.
Roast it again on the tawa using butter or olive oil ,till the cheese melts.

Sprinkle oregano and chilly flakes on the pizza and serve it.

Paneer Wrap

                              Paneer Wrap

Preparation Time: 3-4 Hrs
Cooking Time: 15-20 Mins


Ingredients:

1 cup whole Wheat flour
1/4 cup Corn (maize) flour
1/4 cup refined Wheat flour (Maida)
2 tsp cooking oil
Salt to taste


For the Batter:

1 cup parboiled rice (Soaked overnight)
1 cup urad (split white gram) soaked for 2-3 hrs
Salt to taste


For the Filling:

1 cup diced cottage Cheese (Paneer)
1/2 cup red and yellow capsicum (Diced)
1/4 cup chopped onions
1/2 tsp lemon juice
Seasoning -  Oregano, Chilli Flakes, Black Pepper
Salt to taste


Procedure:

For the Wrap:
Mix the ingredients and make a soft dough.
Make thin rotis out of it and roast it on a tava (Griddle)

For the Batter:
Grind the ingredients in a mixer grinder.
Allow it to ferment for 2-3 Hrs.
Add chopped green Chillies and chopped Coriander

For Filling:
Saute Onions and Capscium in Olive Oil.
Add diced Paneer, Lemon juice and Seasonings.


Final Procedure:

In a flat pan add one ladle (big spoon) of the batter and spread it, on it put a roti.
Take it out of the pan and put the Filling.
Wrap it and roast it using Olive Oil / Butter / any Cooking Oil.
Serve it with Cheesy red dip.


NOTE: One can use any batter which can be readily prepared e.g Besan / Semolina (Suji) etc.

Beet Root Soup

                           Beet Root Soup

Preparation Time:10_20min s
Cooking Time: 10 mins

Ingredients:

1 Big sized Beet Root
3-4 medium sized Tomatoes
1 small sized Potato
1 medium sized Onion
2-3 Cloves
1/2 inch cinnamon stick
Salt to taste

For Tempering:-

Cumin Seeds
Finely chopped Onions
1 tbsp boiled Corn
1 tsp Ghee or Butter
Rock salt to taste
Black Pepper
1/2 tsp Sugar

Procedure:-

For Soup
Take all the ingredients in a pressure cooker and cook for 15-20 mins.
Blend the mixture and sieve it.

Tempering:-
Take Ghee or Butter in a pan.
Add Cumin Seeds and saute Onions.
Add boiled Corn and then remaining ingredients.
Add this tempering to the sieved pulp i.e the Soup.
Serve with fresh Cream or fried diced Bread and Mint leaves

Spinacheeze Idli(cheese filled)

Spinacheeze Idli

Preparation Time: 6-7 Hrs
Cooking Time: 20-30 Mins

Ingredients for idli's batter:

3 cups rice ( parboiled ) (soaked overnite)
1 cup urad (split white gram) (soaked for 2-3 Hrs)
2 cups blanched and pureed spinach
1 cup grated processed cheese
Salt to taste

Ingredients for Coconut Curry:

1 medium fresh Coconut
50g roasted bengal gram (chana ke dal/daliya)
1 cup milk
1 tea spoon Mustard Seeds
Few Curry leaves
1tbs chopped Green Chillies
1tbs Oil
Salt to taste


Procedure:

For Idlis:
Make a batter of Rice and Urad in a mixer grinder.
Allow it to ferment for 7-8 hrs.
Add Spinach Puree.
Grease idli's mould put one tsp spoon in the mould.
Put half tsp of Cheese on the batter.
Put 1 tsp of batter covering the cheese.
Steam for 15-20 mins.

For Coconut Curry:
Grind Coconut and Roasted bengal gram in a mixer ginder.
Take a pan, to it add Oil.
Add Mustard seeds and allow it to splutter.
Add Curry leaves and chopped Chillies.
Add Coconut and gram's pasted.
Gently add little milk to it.
Add salt.
Cook it till it leaves the sides of the pan.

Beet Root Croquette

Preparation Time: 20 Mins

Cooking Time:      10 Mins

Ingredients for Beet Root Croquette:

1 boiled big sized Beet Root

4 to 5 medium sized Potato

2 slices of Wheat Bread

¼ cup of French Beans (chopped)

½ cup of Onions (finely chopped)

¼ cup of Coriander leaves

1tbs of Cooking Oil

Procedure:

Saute onions and French beans.

Take a big bowl and mix all the above ingredients well.

Make cylindrical shape and roll it in Corn Flour and then roll it on bread crumbs

Deep fry till its golden brown and serve it with the dip.

Ingredients for the Dip:

1tbs of Cheese spread

½ tbs of Mustard Sauce

½ tbs of Mayonnaise

3-4 drops of Tabasco sauce