ASPARAGUS SOUP

Ingredients: 900gms Fresh Asparagus, 4 tbsp Butter or Olive Oil, 1 1/2 Cups Sliced Leeks or Spring Onions (Scallions), 3tbsp Corn Flour, 6 1/2 Cups of Water, 1/2Cup Cram or Plain Curds/Yogurt, 1 tbsp Chervil ( A French Herb) Chopped, Salt and Ground Black Pepper to Taste.

Preparations:

1. Get the top 2 1/2 inches off the Asparagus spears and blanch in boiling water for 5 - 6 minutes until just tender. Drain thoroughly.

2. Cut each tip into 2 - 3 pieces and set aside.

3. Trim the ends of the stalks, removing any brown or woody parts. Chop the stalks into 1/2 inch pieces.

4. Heat Butter or Oil in a heavy pan. Add the sliced leeks or spring Onions and cook over low heat, stirring occasionally, for 5 - 8 minutes, until softened, but not browned.

5. Stir in the chopped asparagus stalks, cover and cook for a further 6 - 8 minutes, until the stalks are tender.

6. Add the flour and stir well to blend. Cook for 3 - 4 minutes, uncovered, stirring occasionally.

7. Add the water. Bring to the boil, stirring frequently, then reduce the heat and simmer for 30 minutes.

8. Season to taste with Salt and Pepper.

9. Process the soup in a food processor.

10. Strain, stir in the asparagus tips, most of the Cream/Yogurt and herbs.

Servings: Garnish with Cream or Yogurt.

SMASHING PAV BHAJI

Ingrediants: 12 Pav buns, 2 Onions, 3 tsp Dhania Powder, 5 Tomatoes, 2 tsp Jeera Powder, 3 Potatoes, 2 tsp Chilli powder, 1 cup Peas, 4 tsp Pav Bhajji masala, 1/2 cup Carrot, Salt to taste, 1/2 cup Beans, 1/2 cup Coriander for garnish, 1/2 cup Cabbage, 2 tsp Lemon Juice, 1/2 cup Capsicum, 1 cup Cauliflower, 1 piece Ginger, Garlic optional, 2 Green chillies finely chopped.

Preparation:

Heat a pan with oil & add the onions. Fry till translucent. Add tomatoes,salt,add all the powders and fry till the oil floats on top.
Steam all the other vegetables seperately & add them to the onion mixture.
Add a cup of water & let it cook to boiling consistency. Then With the help of a potato masher keep mashing the mixture till it cooks nicely.
When all the vegetables are cooked thoroughly garnish with coriander & lemon juice and serve with Pav.
For the pavs: Slit open the pavs from the middle. Apply butter in the inside & place them on a pre-heated frying pan.When they get golden brown from the inside take them off.

Serve Pav with hot bhaji.

CALZONE

Ingredients:
For the pastry: 1¼ cups refined flour (maida), 10 grams fresh yeast, Salt to taste, 50 grams butter.

For the filling: 2 tablespoons olive oil, 4 garlic cloves chopped, 2 medium onions chopped, 1 medium green capsicum seeded and chopped, 10 fresh button mushrooms chopped, ½ cup tomato concasse, ½ teaspoon red chilli flakes, ½ teaspoon dried mixed herbs, 1 jalapeno pepper chopped, Salt to taste, 3-4 black peppercorns crushed.
Preparations:
1. Mix yeast with one tablespoon of lukewarm water and set aside for about ten minutes or till it froths.
2. Sift refined flour and salt into a bowl. Make a well in the center and pour in the yeast mixture.
3. Add butter and sufficient water to knead the mixture into a soft and smooth dough.
4. Cover the dough with a damp cloth and set aside in a warm place for about thirty minutes or till it doubles in volume.
5. Preheat oven to 200°C. Grease a baking tray.
6. Knock back the dough lightly, divide into four equal portions and roll out each portion into rounds of one-inch thickness. Set them aside for about twenty minutes in a warm place.
7. Heat olive oil in a pan, add garlic and sauté for a minute. Add onion and continue to sauté till it turns translucent.
8. Add capsicum and mushrooms and sauté for a minute. Stir in tomato concasse and cook till well blended.
9. Add red chilli flakes, dried mixed herbs, jalapeno, salt and crushed black peppercorns. Mix well. Set aside to cool.
10. Divide the mixture into four portions and spread each portion over each of the rolled bases. Fold into half moon shape. Press the edges together and place on the greased tray.
11. Place the tray in the preheated oven and bake for about forty-five minutes.
12. Brush with melted butter and serve hot.

STUFFED OMELETTE

Ingredients:
Eggs 8, Salt to taste, Black pepper powder to taste, Oil 4 tablespoons, Fresh button mushrooms finely chopped 8, Onions finely chopped 2 medium, Tomatoes finely chopped 2 medium, Green capsicums seeded finely chopped 2 medium, Cheese grated 8 tablespoons.
Preparations:
1. Beat four eggs in a bowl along with salt and black pepper powder to taste.
2. Heat two tablespoons of oil in a non-stick pan and sauté half the mushrooms, onions, tomatoes and capsicums for two to three minutes.
3. Add beaten eggs and let it settle. Sprinkle half of the grated cheese.
4. Fold in the edges to resemble a cone, then fold the narrow end over.
5. Serve immediately. Repeat the same with the remaining four eggs.

GREEK ROLL

Ingredients:
Tortilla wraps 4, Onions cut into roundels 2 medium, Hung yogurt 1 cup, Fresh coriander leaves Chopped 2 tablespoons, Fresh mint leaves chopped 2 tablespoons, Salt to taste, Black peppercorns crushed 7-8, Lemon juice 1 tablespoon, Cucumbers sliced 2 medium, Tomatoes sliced 2 medium, Green olives sliced 6-8, Jalapeno chopped 1.
Preparations:
1. Heat a pan and put the onion roundels in it and roast till lightly browned. Sprinkle salt over them.
2. Take hung yogurt in a bowl and add coriander leaves and mint leaves along with salt, crushed black peppercorns, lemon juice and mix well.
3. Heat a tawa and lightly heat the tortillas on both the sides.
4. Keep the heated tortillas on an aluminium foil. Spread the yogurt mixture. Place cucumber and tomato slices, olives, jalapeno and caramelized onions over and roll.
5. Fold in the foil and serve hot.

VEGETABLE MANCHOW SOUP

Ingredients:

Chinese mushroom (dried) 2-3, Mushrooms 2-3, Cabbage ¼ small sized, Tofu (bean curd) 50 gms, Capsicum 1 medium sized, Green chillies 2, Bamboo shoots 2 slices, Carrot 1 medium sized, Ginger ½ inch piece, Garlic 2-3 cloves, Spring onion 1, Noodles 1 cup, Oil 2 tbsps + to deep fry, Cornstarch 3tbsps, Red chilli sauce ½ tbsp, Soy sauce 2 tbsps, White pepper powder ½ tsp, Ajinomoto ¼ tsp, Salt to taste, Vegetable stock 4-5 cups, Vinegar 1 tbsp.

Preprations:
1. Wash and soak Chinese mushrooms in hot water for fifteen minutes. Drain, wash thoroughly and finely chop.
2. Wash and finely chop mushrooms, cabbage and tofu. Wash, halve, de-seed and finely chop capsicum. Remove stems, wash and finely chop green chillies.
3. Boil the bamboo shoot slices in one cup of water for three to four minutes. Drain completely, cool and chop finely.
4. Peel, wash and finely chop carrot, ginger and garlic. Trim, wash and finely chop spring onion and reserve some chopped spring onion greens for garnish .
5. Blanch noodles in hot water, remove and drain well. Heat sufficient oil in a wok and deep-fry the boiled noodles for two to three minutes or until light brown and crisp. Remove and drain onto an absorbent kitchen towel. Blend cornstarch in half cup of water and keep aside.
6. Heat two-tablespoon oil in a pan, add chopped ginger, garlic, green chilli and stir-fry briefly. Add chopped spring onion and cook for a couple of minutes.
7. Add chopped mushrooms, cabbage, bamboo shoots, tofu, capsicum, carrot and cook on medium heat, stirring continuously for two minutes.
8. Add chilli sauce, soy sauce, pepper powder, Ajinomoto, salt to taste and stir well to mix. Stir in the vegetable stock and bring to a boil. Reduce heat and simmer for two to three minutes.
9. Stir in the blended cornstarch and cook for two minutes or until the soup thickens, stirring continuously.
10. Stir in vinegar and serve piping hot, garnished with crispy fried noodles and spring onion greens.

GAZPACHO

A no-cook Spanish soup traditionally served chilled.

Ingredients: White bread 2-3 slices, Garlic coarsely chopped 3-4 cloves, Tomatoes quartered 6 medium, Cucumber seeded roughly chopped 1 medium, Green capsicum seeded roughly chopped 1 medium, Salt to taste, Wine vinegar 2 tablespoons, Olive oil ½ cup.

Garnishing : Onion chopped 1 small, Green capsicum seeded chopped 1 small, White bread ½ inch pieces 1 slice.

Preprations:
1. Soak white bread slices in half cup of water for five minutes and squeeze out extra water.
2. Put the bread in the blender. Add garlic, tomatoes, cucumber and chilled water and blend.
3. Add green capsicum and salt. Blend again.
4. For sourness add wine vinegar or malt vinegar or lemon juice. Add olive oil and continue to blend.
5. Strain the soup into a bowl. Chill again.
6. You can garnish with onion, green capsicum and bread pieces and serve chilled.

POTATO AND CARROT FINGERS TOSSED IN TOMATO KETCHUP

Ingredients: Potatoes, finger sized batons 2 large, Carrots, finger sized batons 2, large Oil 1 tablespoon + to deep fry, Onion, finely chopped 1, medium Garlic, finely chopped 2-3 cloves, Tomato ketchup 4 tablespoons, Cheese, grated ½ cup.
Preprations:

1. Heat sufficient oil in a kadai and deep fry potato fingers till cooked and lightly golden. Drain and place on an absorbent paper.

2. In the same oil deep fry carrot fingers for three to four minutes. Drain and place on an absorbent paper.

3. Heat one tablespoon of oil in a pan. Add onion and garlic and sauté till lightly browned. Add the potato and carrot fingers and mix. Add tomato ketchup and mix. Sprinkle cheese on top and serve immediately.

ALOO PARANTHA

Ingredients: Whole wheat flour (atta) 2 cups, Potatoes (boiled) 2 medium sized, Pomegranate seeds 1 tsp, red chilli powder 1 tsp, Green chilli (chopped) 1, Salt to taste, Butter or oil 4 tbsps.

Preprations:

1.Sieve flour with half a teaspoon of salt. Mix with three-fourth cup of water gradually and knead to make a smooth dough. Cover with a damp cloth and keep aside for fifteen minutes.

2.Grate the potatoes. Grind pomegranate seeds to a coarse powder.

3.Mix potatoes, pomegranate seeds, red chilli powder, green chilli and salt.

4.Divide it into four equal portions.

5. Divide dough into eight equal portions and make pedas. Cover with a wet cloth and keep aside for five minutes.

6.Take a peda and flatten it by pressing. Place potato mixture on it and again make it into a peda. Seal the edges completely so that potato stuffing does not come out.

7. Flatten these pedas, sprinkle a little flour and roll them with a rolling pin to approximately six-inch diameter. This is now called a parantha.

8. Heat a tawa, place parantha on it and cook on moderate heat for three minutes. Turn it and pour half a tablespoon of oil or butter, spread it on parantha and shallow fry over low heat. Turn it and again pour half a tablespoon of oil or butter on other side. Cook on low heat till golden brown.

Serve hot with fresh yogurt or mango pickle.

Paneer 65

Marinated & deep fried Paneer bhajias.

Ingredients: 800 gms OR 2 LB Paneer, Oil for frying, For the marinade: 1 1/2 tbsp. Kashmiri degi mirch paste, 1/2 p. coriander powder, 1/2 tsp. garam masala powder, 3/4 tsp. black pepper powder, 1/8 cup lemon juice, Salt according to taste, For the batter: 3/4 cup gram flour, 2 tsp. coriander powder, 1/2 tsp. black pepper powder, 2 tsp. Kashmiri deghi mirch paste, 1/4 tsp. fennel seeds, 1/4 tsp. aniseed powder, 1/4 tsp. all spice powder, 2 tsp. chopped ginger,1 tsp. finely chopped green chilies, A handful of chopped coriander leaves.

Preprations:

1.Cut paneer into cubes and keep it aside.

2.Mix all the marinade ingredients and marinate paneer in this paste for 1 hour.

3.Mix all ingredients for the batter. Add enough water so as to make a thick paste.

4.Heat oil in a kadhai. Dip the paneer cubes in the prepared batter and deep fry in hot oil golden crisp OR till done.

Serve hot with tomato ketchup OR mint chutney

CRISPY WAFFLES WITH SALTED CARAMEL COULIS

The perfect finish to a cozy bistro dinner. If desired, top each waffle with a dollop of softly whipped cream.

Ingredients (Salted caramel coulis): 1/2 cup sugar, 1/4 cup water, 1/2 cup heavy whipping cream, 3 1/2 tablespoons unsalted butter, 1/2 teaspoon fleur de sel or coarse kosher salt
Ingredients (Waffles): 1 3/4 cups all purpose flour, 2 tablespoons sugar, 1 1/2 teaspoons baking powder, 1/2 teaspoon salt, 1 3/4 cups whole milk, 2 large eggs, 6 tablespoons (3/4 stick) unsalted butter, melted, slightly cooled, Peanut oil, Powdered sugar

Preparation For salted caramel coulis: Combine sugar and 1/4 cup water in heavy medium saucepan. Stir over medium-low heat until sugar dissolves. Increase heat and boil without stirring until syrup is deep amber color, occasionally brushing down sides with wet pastry brush and swirling pan, about 10 minutes. Add heavy whipping cream (mixture will bubble vigorously). Stir over low heat until any caramel bits dissolve. Remove from heat. Stir in unsalted butter and fleur de sel or coarse salt. Transfer caramel to small pitcher or bowl. Cool. DO AHEAD: Can be made 1 day ahead. Cover and chill. Stir over low heat just until warm enough to pour before using.

Preparation For waffles:Whisk flour, sugar, baking powder, and 1/2 teaspoon salt in large bowl to blend. Whisk whole milk, 2 large eggs, and melted butter in medium bowl to blend. Add milk mixture to dry ingredients in large bowl and whisk until batter is smooth. DO AHEAD: Can be made 1 hour ahead. Let batter stand at room temperature.
Heat waffle iron according to manufacturer's instructions (medium-high heat). Brush grids lightly with peanut oil. Pour enough batter onto each waffle grid to cover generously (about heaping 1/2 cup batter for 4 1/2x3 1/2-inch grid); spread evenly with offset spatula. Close waffle iron and cook until waffles are golden brown and crisp on both sides, 5 to 6 minutes.
Cut each waffle in half, forming either rectangles or triangles. Divide waffles among 4 plates. Dust with powdered sugar and drizzle with salted caramel coulis. Serve waffles, passing remaining salted caramel coulis separately.

Servings: Make 4 Servings

GIANT CHOCOLATE - TOFFEE COOKIES

Terrific with cappuccino or ice-cold milk.

Ingredients:1/2 cup all purpose flour, 1 teaspoon baking powder, 1/4 teaspoon salt, 1 pound bittersweet (not unsweetened) or semisweet chocolate (chopped), 1/4 cup (1/2 stick) unsalted butter , 1 3/4 cups (packed) brown sugar, 4 large eggs, 1 tablespoon vanilla extract, 5 1.4-ounce chocolate-covered English toffee bars (such as Heath), coarsely chopped , 1 cup walnuts, (toasted, chopped) Combine flour, baking powder and salt in small bowl; whisk to blend.

1.Stir chocolate and butter in top of double boiler set over simmering water until melted and smooth. Remove from over water. Cool mixture to lukewarm.
2.Using electric mixer, beat sugar and eggs in bowl until thick, about 5 minutes. Beat in chocolate mixture and vanilla. Stir in flour mixture, then toffee and nuts. Chill batter until firm, about 45 minutes.
3.Preheat oven to 350°F. Line 2 large baking sheets with parchment or waxed paper. Drop batter by 1/4 cupfuls onto sheets, spacing 2 1/2 inches apart. Bake just until tops are dry and cracked but cookies are still soft to touch, about 15 minutes.

4.Cool on sheets. (Can be made 2 days ahead. Store airtight at room temperature.)

Servings: Makes about 18

MUTTER AUR PHUDINE KI TIKKI

Green peas make great tikkis when combined with potatoes and a handful of mint leaves.

Preparation Time: 5 minutes.

Cooking Time: 10 minutes.

Ingredients: 1 cup boiled green peas, ½ cup boiled and mashed potatoes, 2 tbsp mint leaves (phudina), Salt to taste, 1½ tsp garam masala, 2 green chillies- finely chopped, Oil for deep-frying

1.Combine all the ingredients and blend in a mixer to a coarse mixture (Add a little water if required).

2.Divide the mixture into 8 to 10 equal portions and shape each portion into a round tikki.

3.Heat the oil in a kadhai on a medium flame and deep-fry the tikkis till they are golden brown in colour from all sides. Drain on an absorbent paper and serve hot.

Serve 8 - 10 Tikkis

CARAMEL RICE PUDDING

This all-time favorite comfort food lends itself to a little flavor variety. Try chopped dried apricots, sweetened dried cherries or dried cranberries in place of the raisins.

Prep: 5 min

Cook: Low 3 to 4 hr

Ingredients: 3 cups cooked white rice, 1/2 cup raisins, 1 teaspoon vanilla, 1 can (14 ounces) sweetened condensed milk, 1 can (12 ounces) evaporated milk, 1 tablespoon sugar, 1 teaspoon ground cinnamon

1. Spray inside of 2- to 3 1/2-quart slow cooker with cooking spray.

2. Mix all ingredients except sugar and cinnamon in cooker.

3. Cover and cook on low heat setting 3 to 4 hours or until liquid is absorbed. Stir pudding.

4. Sprinkle pudding with sugar and cinnamon. Serve warm.

Makes 8 servings

Nutritional Info per 1 Serving: 385 calories (70 calories from fat); 8 g fat (5 g saturated); 30 mg cholesterol; 140 mg sodium; 68 g carbohydrate (1 g dietary fiber); 11 g protein

BAKED BEANS

Sprinkle beans with Betty Crocker® Bac~Os® bacon flavor bits just before serving for that great smoky flavor that goes so well with baked beans.

Prep: 10 min

Cook: Low 4 to 5 hr OR High 2 hr to 2 hr 30 min

Ingrediants:3 cans (28 ounces each) vegetarian baked beans, drained 1 medium onion, chopped (1/2 cup) 2/3 cup barbecue sauce 1/2 cup packed brown sugar 2 tablespoons ground mustard

1. Mix all ingredients in 3 1/2- to 6-quart slow cooker.

2. Cover and cook on low heat setting 4 to 5 hours (or high heat setting 2 hours to 2 hours 30 minutes) or until desired consistency.

Makes 12 servings

Nutritional Info per 1 Serving: Calories 220 (Calories from Fat 10); Fat 1g (Saturated 0g); Cholesterol 0mg; Sodium 1140mg; Carbohydrate 48g (Dietary Fiber 9g); Protein 13g