Mango Ice Cream

Ingredients:
Chilled condensed milk 1 tin
Fresh cream whipped 12 ounces
Mango puree 1 ½ cup

Directions:
1. Beat cream till thickens.

2. Mix with mango puree and condensed milk. Chill overnight till firm.

Classic Cheese Pizza

Ingredients:
1 ounce Fresh Yeast or 1½ ounce Dried Yeast
1 pint Sugar
14 ounces All-Purpose Flour (Maida)
1 tsp. Salt
Corn Meal
3/4 pints Tomato & Garlic Sauce
1 pound Mozzarella Cheese (cut into ¼” dice)
6 tbsp. Parmesan Cheese (freshly grated)
1/2 pint Luke Warm Water
1/4 pint Olive Oil (Zaitoon Ka Tail)

Directions:
Crumble the fresh yeast or sprinkle the dried yeast and a pinch of sugar into 3 tablespoons of lukewarm water. Be sure that the water is lukewarm (110 – 115 F.) – neither too hot nor too cold to the touch)

Let it stand for 2 to 3 minutes, then stir the yeast and sugar into the water until completely dissolved. Put the cup in a warm, draught-free place for 3 to 5 minutes, until the yeast bubbles up and the mixture almost doubles in volume.

If the yeast does not bubble, start over again with fresh yeast. Sift the flour and salt into a large, warmed bowl.

Make a well in the centre of the flour and pour in the yeast mixture, 3/8 pint of lukewarm water and 3 tablespoons of the olive oil. Mix the dough with a fork or your fingers.

When you can gather it into a rough ball, place the dough on a floured board and knead it for about 15 minutes, until smooth, shiny and elastic. Dust the dough lightly with flour, put in a large clean bowl and cover. Place the bowl in a warm, draught-free spot for about 1½ hours, until the dough has doubled in bulk.

Now preheat the oven to 450 F. Punch the dough down with your fists and break off about one quarter of it to make the first of the 4 pizzas.

Knead the small piece on a floured board or a table for a minute or so, working in a little flour if the dough seems sticky. Flatten the ball into a circle about 1 inch thick with the palm of your hand.

Hold the circle in your hands and stretch the dough by turning the circle and pulling your hands apart gently at the same time.When the circle is about 7 or 8 inches across, spread it out on the floured board again and pat it smooth, pressing together any tears in the dough.

Then roll the dough with a rolling pin, from the centre to the far edge, turning it clockwise after each roll, until you have a circle of pastry about 10 inches across and about 1/8 inch thick.

Crimp or flute the edge of the circle with your thumbs until it forms a little rim. Dust a large baking sheet lightly with corn meal and gently place the pizza dough on top of it.

Knead, stretch and roll the rest of the dough into 3 more pizzas. Pour 6 tablespoons of the tomato & garlic sauce on each pizza and spread it with a pastry brush or the back of a spoon.

To make a cheese pizza, sprinkle the sauce with 6 tablespoons of mozzarella cheese and 2 tablespoons of grated parmesan cheese .

Dribble 2 tablespoons of olive oil over the pizza and bake it on the lowest shelf or the floor of the oven.

Reduce the oven temperature to 400 F after 5 minutes and cook for about 10 minutes in all, until the crust is lightly browned and the filling bubbling hot.

Tomato Soup

Tomato soup is a soup made from tomatoes. It may be served hot or cold, and can be made in many styles. “Classic Tomato Soup” in the United States is smooth in texture, but there are recipes which include chunks (or small pieces) of tomato, cream and/or chicken stock.

Ingredients:

1/4 cup Milk
6 Tomatoes
2 tbsp Butter
2 green Chillies
3-4 Garlic flakes
1 tbsp Corn flour
Coriander leaves
1 tsp cream for garnishing
1 tbsp Oil
1 Onion
Black Pepper powder to taste
Salt (To taste)

Directions:
1. Heat oil in a pan. Fry chopped onions and crushed garlic in heated oil until golden. Add chopped tomatoes. Cook on a moderate heat until tomatoes are soft.
2. Let the tomatoes cool and grind the mixture along with the chillies to get a puree. Sieve the blended mixture if required.
3. Heat butter in a pan, add the cornflour. Fry for a minute and add the milk and let it boil for about 5-6 minutes on a low heat.
4. Add the puree, salt and pepper powder and allow to boil for 5-6 minutes. Add water if required. Add the chopped coriander leaves.
5. Serve very hot garnished with a dash of cream.

Hot And Sour Soup

Winters are here and who doesn’t like soups? Its the season to have soup!!!, lets try this simple yet tempting hot and sour soup!

Ingredients:
Chicken Breast 1/2 cup (cut in strips)
Water 5 cups
Cabbage (shredded) 1/2 cup
Carrot julienne 1/2 cup
Spring Onion shredded 1/2 cup
Green chillies 6 nos
Egg 1
Salt & white pepper to taste
Chinese salt 1/4 tsp
Sugar 1 tsp
Soya Sauce 1tbsp
Ketchup 1 tsp
Chili Sauce 1tsp
Vinegar 1/4 cup
Corn flour 2 tbsp (dissolved in 1/2 cup water)
Chicken Cubes 2

Direction:
1. Marinate chicken pieces with salt and white pepper for 10-15 minutes. Then put the chicken in water and boil till is half cooked.
2. Now add all the shredded vegetables and chopped green chilles. Cook till chicken is all tender.
3. Add Soya sauce, ketchup, chilli sauce and chicken cubes. Now put corn flour pate in it and keep on stirring.
4. Add one beaten egg by using strainer so that a thin, wire like egg drops. delicious Hot & Sour Soup is ready.
5. In addition to the above, you can also use prawn and bean sprout.

Banana & Strawberry Smoothie

Ingredients:
2 ripe bananas, peel and sliced
10-12 frozen strawberries, sliced
1\2 tsp. vanilla extract
3 cups milk, chilled
3 1\2 cups vanilla ice cream

Directions:
1. Place bananas, strawberries and 1 cup milk into a blender and blend until smooth.

2. Add vanilla ice cream and vanilla extract, with the motor running, add remaining milk and blend, until it is thoroughly mixed.

3. Pour the shake into the glasses with a straw. Serve immediately.

Christmas Fruit Cake

Ingredients:
Refined flour (maida) 1 1/2 cups
Baking powder 1 1/2 teaspoons
Cinnamon powder 1 teaspoon
Lemon rind 1/4 teaspoon
Almonds, blanched and chopped 10 – 12
Tutti frutti, chopped 3 tablespoons
Glazed cherries, chopped 12 – 15
Walnuts, shelled ,chopped1/4 cup
Mixed peels, chopped 4 tablespoons
Cashewnuts, chopped 8 – 10
Raisins 25 – 30
Currants 15 – 20
Rum 1/2 cup
Eggs 6
Vanilla essence a few drops
Butter 1 1/2 cups
Brown sugar, soft 1 1/2 cups
Honey 1 tablespoon
Oil for greasing

Direction:
1. Sieve flour with cinnamon powder and baking powder. Add lemon rind to it and mix. Keep it aside.
2. Soak chopped almonds, tutti frutti, glace cherries, walnuts, mixed peels, cashewnuts, raisins and currants in rum.
3. Preheat oven to 180C. Grease a cake tin.
4. Break eggs and beat them with vanilla essence. Cream butter with one and a quarter cups of brown sugar till it is soft and light in colour. Add honey and mix. Make caramel with the remaining brown sugar and a little water. It should be blackish in colour.
5. Mix the beaten eggs with the creamed butter and sugar and mix gently. Add the flour mixture and mix with a light hand. Strain the caramel into the soaked fruits and mix well.
6. Add it to the cake batter and mix gently. Pour the batter into the prepared cake tin.
7. Bake at 180C for thirty minutes. Reduce the temperature to 160C and bake further for forty-five minutes.
8. When done take it out of the oven and leave it on a rack to cool. Cut into slices and serve.

Cabbage Salad

Ingredients:
1/2 tsp. of Sugar
1/2 cup of Cilantro (Hara Dhania) (chopped)
1/2 cup of Roasted Peanuts (Moum Phali) (crushed)
1 Green Chilli (Hari Mirch) (chopped)
2 cups of Carrots (shredded)
2 cups of Cabbage (Phool Gobhi) (thinly shredded)
Salt (to taste)
Lemon Juice (Nimbu Arkh) (to taste)
1/4 cup of Peanut Oil (Moum Phali Tail)

Directions:
1. Combine and mix together well the cabbage, carrots, green chilli, peanuts, cilantro, sugar and peanut oil.
2. Before serving, add salt and lemon juice to taste.

Black Forest Cups

Ingredients:
300 gms sugar
300 gms butter
50 gms fresh cream
6 eggs
250 gms flour
250 gms chocolate powder
1½ tsp baking powder
Pinch of salt

For Topping:
150 gms whipped cream
12 cherries
25 gms grated chocolate
12 cup cake moulds, lined with butter paper.

Directions:
1. Mix the butter and sugar then gradually add the eggs one by one to make a smooth batter.

2. Now mix in the fresh cream and blend well. Sieve flour and chocolate powder together with the salt and baking powder.

3. Now gently fold the dry ingredients into the batter, pour the mixture into moulds and bake for 15-20 minutes at 170 centigrade.

4. Once baked, remove from mould and leave to cool.

5. Garnish with a swirl of whipped cream and a cherry. Sprinkle with grated chocolate and serve.

Chocolate Walnut Muffins

Ingredients:
4 Eggs
110 gms Plain Flour
1 tsp Vanilla Essence
200 gms Castor Sugar
1/4 tsp Almond Essence
140 gms Plain Chocolate
170 gms Unsalted Butter
115 gms Chopped Walnuts
55 gms Dark Brown sugar
1 tbsp Unsweetened Cocoa powder

Directions:
1. Preheat the oven to 180° C. Grease a 12-cup muffin pan or use paper cases.

2. Melt the butter with the chocolate in the top of a double boiler or in a heat proof bowl set over a pan of hot water. Transfer to a large mixing bowl.

3. Stir both the sugars into the chocolate mixture. Mix in the eggs, one at a time, then add the vanilla and almond essences. Sift over the flour and cocoa. Fold in and stir in the walnuts.

4. Fill the prepared cups almost to the top and bake for 30-35 minutes, until a skewer in the centre barely comes out clean.

5. Let it stand for 5 minutes before turning out onto a rack to cool completely.

Peanut Butter Cookies

Directions:
1. Preheat oven to 350 degrees F.

2. Measure all ingredients into a large bowl. Beat at medium speed until well mixed.

3. Shape dough into one and a half inch balls. Place 3 inches apart on cookie sheets.

4. Dip a fork into flour and press deeply across top of each cookie; repeat in opposite direction.

5. Bake for 15 minutes or until cookies are lightly browned. Cool on wire racks.