Chocolate Hazelnut Mousse

Chocolate Hazelnut Mousse

Ingredients

For The Hazelnut Praline

1/2 cup coarsely chopped hazelnut

1/4 cup castor sugar

Other Ingredients

1 cup chopped dark chocolate

1/4 cup milk

3/4 cup chocolate hazelnut spread (nutella), 

readily available

1/4 tsp vanilla essence

1 tbsp powdered sugar

1 1/2 cups whipped cream

For The Garnish

whipped cream

4 chocolate bytes

Directions

1. For the hazelnut praline

¤ Melt the sugar in non-stick pan on a medium flame till it turns light brown in colour

¤ Add the hazelnuts and mix well to make a praline

¤ Pour the prepared mixture on the greased rolling board or butter paper and roll it with greased rolling pin so as to get a thin layer.

¤ Once set, crush the praline coarsely with a rolling pin and keep aside

2.How to proceed

¤ Combine the chocolate and milk in a microwave safe bowl and microwave on high for 30 seconds. Remove from the microwave and mix well until no lumps remain.

¤ Strain the mixture using a sieve and keep aside.

¤ Add the chocolate hazelnut spread and vanilla essence and mix well.

¤ Add the sugar and whipped cream and fold gently.

¤ Add the prepared hazelnut praline and fold gently.

¤ Pour equal quantities of the mixture into 4 individual bowls/glasses and refrigerate for atleast 3 to 4 hours or till the mousse sets

¤ Garnish with whipped cream and a chocolate byte and serve chilled.

3.Handy tip:

¤ Instead of hazelnuts, you can use equal proportion of walnuts .

¤ You can also use milk chocolate instead of dark chocolate.

¤ While making hazelnut praline, at step no 4 do not touch the praline with your hands at this point as it is really hot and can cause serious burns.

¤ You can also melt the chocolate-milk mixture on a double boiler.

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Cooking and Recipes : Mango & Lime Custard Tart

Mango & Lime Custard Tart

There is nothing like a nicely chilled Mango and Lime Custard Tart after a summer lunch. Even better is a lighter version of the tart leaving you feeling satisfied (without the guilt). 

Ingredients: 

Crust: 

3/4 c baking flour, 

1/2 c wholewheat flour, 

1/4 c organic raw sugar, 

4 tbsp white butter, 

4 tbsp cold water. 

Lime custard: 

3 egg yolks, 

1/3 c organic raw sugar, 

2 tbsp organic wholegrain thickener (we used one from FabIndia) 1 c skimmed milk, 

1 tsp butter, 

1 tsp lime zest

Topping: 2 mangoes, sliced

Method: 

1. Mix the two flours and sugar. Add the cold butter and mix until grainy. Mix in the cold water to form a dough. Flatten the dough with your hands in the tart pan and leave it in the freezer for 30 minutes.

2.  While the crust is setting, warm the milk, add butter and lime zest to it. Leave aside to infuse. 

3. Beat the eggs, sugar and thickener till fluffy. Slowly add half the milk mixture into the egg mixture while beating.

 4. Put the remaining milk in a non-stick pan and stir in the egg mixture. Stir well on medium heat till the lime custard thickens. Remove from pan and leave to cool. 

5. Line the crust with butter paper and place red beans as a weight on top. Bake the crust for 15 minutes at 180 degree C. Remove the butter paper and bake for another 30 minutes till the crust is golden brown. 

6. Once the crust is ready, leave to cool, then add the lime custard and bake at 150 degree C for 25 minutes.

7 When the tart is ready and cooled, place fresh mango slices on the custard layer and refrigerate for a minimum of 30 minutes.

Nutritional Info per serving: 233 Kcal, 8.2 g fat, 4.6 g sat fat, 31.9 g carb, 0.7 g fibre, 4.1 g pro, 48 mg sodium

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Cooking and Recipes : Aam Panna

Aam Panna 

Ingredients: 4 raw mangoes, 1 c organic sugar or 1/4 tsp stevia, 1/2 tsp small cardamom, a pinch of saffron, 3 glasses water

Method: 

1. Squeeze out a little juice from the mouth of the mango first, else the drink will be bitter. 

2. Boil the mangoes in 3 glasses of water. 

3. Remove the skin and seeds and strain the pulp in the leftover water from the mangoes. 

4. Add the sugar, cardamom powder and saffron.5. Mix and serve chilled or on ice.

Note: In case you do not want to use saffron and cardamom, you may use roasted and ground cumin powder and salt.

Nutritional info per serving: 270Kcal, 2g pro, 40g carb, 4g fibre, 100 mg sodium, 1g fat, 0g sat fat

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Cooking and Recipes : Kaalen

Kaalen

Ingredients: 1 c of cubed raw mangoor,  1/2 c raw mango and 1/2 c of cubed bottle gourd/raw papaya/white pumpkin, 1/2 c water, 1tbsp coconut oil/canola oil, 1 tsp mustard seeds, a pinch of fenugreek seeds, a handful curry leaves, 3 dry red chillies, 3-4 shallots, sliced, 3 1/2 c yoghurt, whipped. For the coconut paste: 1 c grated coconut, 1/2 tsp cumin seeds, 1/2 tsp chili powder, a pinch of turmeric powder

Method: 1. Steam the mango and vegetables with green chillies, water and salt, in a vessel, till the water has evaporated or until cooked. 2. Heat oil in a pan, add mustard seeds, fenugreek seeds, curry leaves, red chillies and shallots. Lower the flame and add the coconut paste and stir gently. Don't brown the paste. 3. Add the cooked mango, veggies and yoghurt. 4. Keep stirring on a low flame till the curry thickens for about 3 minutes. 5. Serve with steamed rice. 

Note: When reheating this dish, do so on a low flame and not for too long,otherwise it will curdle.

Nutritional info per serving: 285Kcal, 14g pro, 28g carb, 4g fibre, 162mg sodium, 14g fat, 11.25g sat fat

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Cooking and Recipes : Fish Tenga

Fish Tenga

Ingredients: 

4 pieces Rohu fish, 

4-5 tomatoes, sliced, 

1/2 bottle gourd, 

finely chopped, 

2 tbsp lemon juice, 

freshly squeezed, 

1 1/2 tbsp mustard oil, 

2 green chillies, slit, 

1 tsp turmeric, 

1/4 tsp mustard seeds, 

1 c water, 

Salt to taste, 

fresh coriander. 

Method: 

1. Wash and lightly fry the fish pieces in 1 tablespoon mustard oil, turmeric and salt. Set aside. 

2. Heat the remaining oil, add the mustard.seeds and when they start to sputter add the finely chopped bottle gourd. Stir for some time, add the tomatoes and fry till tomatoes are done. 

3. Sprinkle salt and turmeric and add water according to required consistency. 

4. Add the fish and cover with a lid. Let it cook on a low flame and bring to boil. 

5. Add the lemon juice and sliced green chilles and cook for 5-10 minutes. 

Nutritional info per serving: 210Kcal, 11g pro, 18g carb, 4g fibre, 600mg sodium, 13g fat, 2g sat fat

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Cooking and Recipes : Shukto

Shukto

Ingredients: 100g medium-sized potatoes, 100g sweet potatoes, 100g white radish, 100g drumsticks, 100g plantains, 100g broad beans, 100g small bitter gourd, 100g brinjal, unpeeled, 2 tbsp mustard oil, 12 small matar dal bori(nuggets), 2 tsp ginger paste, 1 tsp black mustard paste, 1/2 tsp carom seed paste, 2 1/2 c water, Salt to taste, 2 bay leaves, 1/2 tsp ghee (optional), 2 tbsp milk, Roasted panch phoron (fenugreek, kalonji, cumin seed, radhuni or celery seed and fennel) 

Method: 

1. Peel and cut lengthwise into 1 1/2 -inch pieces  of the potatoes, sweet potatoes, white radish, drumsticks, plantains, broad beans, small bitter gourd and brinjal. 

2. Heat the mustard oil to smoke in wok. Reduce heat and fry the bori. Remove from pan and keep aside. 

3. Saute the two kinds of potatoes, the drumsticks and bitter gourd in the same oil for 3 minutes over medium heat. 

4. Add the rest of the vegetables and pour over the ginger paste, black mustard paste and carom seed paste mixed in the water and strained through a fine muslin strainer. 

5 .Add salt to taste, cover and cook until the vegetables are done. 

6. Add the boris, bay leaves and the ghee, cook for another 2 minutes. 

7. Add the milk, cover and remove from heat. 

8. Serve at room temperature, after sprinkling roasted panch phoron powder on it. 

Nutritional info per serving: 180Kcal, 6.5g pro, 25g carb, 8g fibre, 215mg sodium, 7g fat, 1g sat fat.

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Cooking and Recipes : Surati Kadhi

Surati Kadhi

Ingredients:  250gms yoghurt; 2 tbsp besan; 1/2 tsp canola oil; 1/2 tsp ghee (optional); 1 tsp cumin powder; 1 tsp green chilli; 1 tsp ginger paste; 2 tbsp sugar; Fresh curry leaves, 1 glass water.

Method: 1. Beat the curd and besan to a creamy consistency by gradually adding water. 2. Add all the ingredients, except cumin and oil. 3. Bring it to a boil, stirring constantly and let simmer for 15 minutes.4. Heat the oil, add the cumin and stir fry for a few seconds and add to the dish.5.Garnish with fresh coriander leaves and serve with rice. 

Nutritional info per serving: 115Kcal, 6g pro, 18g carb, 2g fibre, 62mg sodium, 3.3g fat, 1g sat fat

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Cooking and Recipes : Chinese Beans

Chinese Beans

Preparation Time: 15 minutes

Cooking Time: 25 minutes

Serves: 4

Ingredients: 250gm French beans, ends cut off and cut in half, 1tbsp sesame (til) oil, 2tbsp cashew nuts unsalted, 1tbsp soya sauce, 1tbsp chilli sauce, 1tbsp vinegar ,2 cloves of garlic, finely chopped, 1 large onion, sliced, 1tsp til (sesame seeds), Sugar, a pinch, Salt, to taste

Method:

1. Steam beans for 15 minutes until almost cooked.

2. Mix chilli sauce, soya sauce and vinegar; keep aside.

3. Heat oil in a kadhai. Fry the onion and garlic until aromatic.

4. Add beans and cashewnuts; toss. Pour in the mixed sauces and stir to coat well. Season.

5. Add sugar and sesame seeds; Stir-fry for 7 minutes. Serve.

Each serving: 74.1 Calories, 2.3gm protein, 4.5 gm carbohydrates, 5.2gm total fat (0.3 gm saturated), 0gm fibre, 0 cholesterol, 506.3mg sodium.

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Cooking and Recipes : Sweet And Sour Cauliflower

Sweet And Sour Cauliflower

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Serves: 4

Ingredients: 1 large cauliflower, stalks removed and florets cut into bite-sized pieces, par boiled, 1 packet Chinese sweet and sour meal powder, 1tbsp cornflour Oil, for deep frying.

Method:

1. Mix cornflour and meal powder. Add 2tbsp water to make a smooth, thick paste. Add cauliflower; coat well.

2. Heat oil in a kadhai. Drop a piece of cauliflower into the oil . it should sizzle. Once it is hot, add the batter-coated cauliflower and cook over medium heat until golden and cooked through.

3. Serve hot with chilli sauce(Can swap cauliflower for mushrooms.)

Each serving: 199 Calories, 5.6gm protein, 23.7gm carbohydrates, 10.3gm total fat (0gm saturated), 6.5gm fibre, 0 cholesterol, 912.5mg sodium.

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Cooking and Recipes : Salt And Pepper Prawns

Salt And Pepper Prawns

Preparation Time: 15 minutes

Cooking Time: 15 minutes

Serves: 4

Ingredients: 12 medium prawns, shelled and de-veined, 3tbsp flour (maida), 1tsp salt, 1 1.2 tsp kali mirch (pepper) powder ,1tsp five spice powder (available at large supermarkets),2 cloves of garlic, finely chopped, 1 fresh red chilli, deseeded and finely chopped Oil, for deep frying.

Method:

1. Mix salt, pepper & five spice powder. 

2. Dredge the prawns in flour and dust off any excess.

3. Heat oil in a large kadhai. Drop a prawn into the oil to check whether it is hot. It should sizzle.

4. Deep-fry the prawns until cooked and golden. Remove and keep on kitchen paper to soak up any excess oil.

5. Heat 1tbsp of the oil used to deep-fry in a kadhai. Add chilli, garlic; stir-fry.

6. Once aromatic, add prawns; stir. Add 1tbsp of powder mixture and stir well. Check seasoning, add more if required. Serve it hot, garnished with chopped spring onion greens.

Each serving: 197.2 Calories,16.3gm protein,. 6.7gm carbohydrates, 11gm total fat (0gm saturated), 0gm fibre, 0 cholesterol, 1218.3mg sodium.

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Cooking and Recipes : Momos

Momos

Preparation Time: 30 minutes

Cooking Time: 30 minutes

Serves: 6 to 8

For the filling: 

Ingredients: 250gm chicken mince (you could substitute with pork mince or use a 50:50 combination mixture of pork and chicken) 50gm cabbage, finely chopped 2 spring onions, finely chopped 3 cloves of garlic, finely chopped 1tbsp grated fresh ginger, 2tbsp chilli sauce Salt, to taste.

For the dough: 300gm flour (maida).Enough water to make a dough

Method:

1. Mix all the ingredients for the filling together and refrigerate until the dough is ready. (Usually the filling is not precooked; if you cook it, drain any excess liquid. Also, if using pork mince, cook the filling thoroughly before stuffing.)

2. Knead the flour with water to make a stiff dough. Wrap in a damp cloth for 15 minutes. (It is important that the dough does not get dry.) Roll out dough into thin rounds (5cm in diameter). 

3. Add 1tsp of the filling in the centre of each disc; seal edges with a little water.

4. Boil 8 cups of water in a large vessel and add a batch of the momos. Cook over medium-low heat. Once done, add more water and repeat step until momos are cooked. Serve hot with chilli sauce.

Each serving: 173.7 Calories,10.5gm protein, 29.1gm carbohydrates, 0.8gm total fat (0.2gm saturated), 1.2gm fibre, 20 cholesterol, 36.3mg sodium.

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Cooking and Recipes : Stir-Fry Chicken Manchurian

Stir-Fry Chicken Manchurian

Ingredients: 

250gm boneless and skinless chicken, cut into cubes, 2 cups cubed red, yellow and green capsicum, seeds removed, 2 medium onions, cut into cubes, 1 packet Chinese Manchurian meal powder, 3tbsp vegetable oil

Method:

1. Marinate the chicken with the meal powder, adding 1tbsp water to help coat.Cover with cling film and keep in the refrigerator for about 2 hours.

2. Heat 1tbsp oil in a non-stick kadhai, add onions and capsicum; fry until soft. Remove and keep aside.

3. Heat 2tbsp oil in the same kadhai, add chicken and cook over medium-low heat. Keep stirring so the chicken does not stick to the pan. (If it does, add 1tbsp water.) When almost cooked, add onions and capsicum; stir-fry until the chicken is cooked through. Serve hot.

Each serving: 221.4 Calories, 14.3gm protein, 13gm carbohydrates, 2.1gm total fat (0.4gm saturated), 1.5gm fibre, 40 cholesterol, 911.5mg sodium.

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Cooking and Recipes : Corn and Cottage Cheese Tacos

Corn and Cottage Cheese Tacos

Ingredients

    12 Tacos
   
For the stuffing
        1/4 cup chopped onions
        1 cup boiled sweet and white corn kernels
        1/2 cup paneer (cottagte cheese), cut into cubes
        1/4 cup chopped yellow capsicum
        1/4 cup chopped tomatoes
        2 tsp chopped green chillies
        2 tbsp oil
        salt to taste
   
For the Green Sauce
        1 small sized capsicum, deseeded and cut into cubes
        1/2 cup milk
        1 tbsp butter
        2 tbsp plain flour (maida)
        salt and freshly ground black pepper (kalimirch) powder to taste
   
For the Topping
        6 olives, cut into half
        1/2 cup shredded lettuce leaves


Directions

1. For the stuffing
        ¤ Heat the oil in a pan, add the onions and sauté for a few seconds.
        ¤ Add the corn, paneer, capsicum, tomatoes, coriander and salt and mix well. Keep aside.
   
2. For the Green Sauce
        ¤ Put the capsicum in boiling water. After a few minutes, remove and blend with the milk in a mixer.
        ¤ Heat the butter in a pan and fry the flour for ½ minutes. Add the blended milk and go on stirring until the sauce thickens.
        ¤ Add salt and pepper. Keep aside.
   
3. How to proceed
        ¤ Just before serving, sprinkle some green sauce and put some stuffing in each taco.
        ¤ Top with olives and lettuce and serve immediately.

Tacos stuffed with corn and paneer and topped with an interesting green sauce, this dish is guaranteed to delight the diners.

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Cooking and Recipes : French Onion Soup

French Onion Soup

Ingredients

    1 cup onion rings

    2 tbsp butter

    5 tbsp grated processed cheese (preferably cooking cheese)

    1 tsp prepared mustard

    2 bread slices

    salt to taste

Directions

    1. Heat the butter and fry the onions on a very slow flame until brown colour.

    

    2. Add 6 teacups of water, 3 tablespoons of the grated cheese, the mustard and salt and boil for a few minutes.

    

    3. Toast the bread slices, butter lightly and sprinkle a little cheese on top. Cut each toast into 3 pieces.

    

    4. Pour the soup into individual soup bowls, put 1 toast piece in each bowl and sprinkle the balance cheese on top of the toast pieces.

    

    5. Put below the grill until the cheese starts sizzling.

    

    6. Serve hot.

The popular soup cooked in the Parisians tradition.

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Cooking and Recipes : Butter Bean and Vegetable Soup

Butter Bean and Vegetable Soup

Ingredients

    1 cup soaked and cooked vaal

    1/2 cup blanched carrot cubes

    1/2 cup shredded cabbage

    3/4 cup finely chopped tomatoes

    1/2 cup onion cubes

    2 tbsp roughly chopped celery

    2 tbsp olive oil

    2 bayleaves

    2 tsp finely chopped garlic (lehsun)

    salt and freshly ground black pepper (kalimirch) powder to taste

    2 tbsp tomato puree

    2 tbsp grated processed cheese

    

For Serving

        garlic (lehsun) bread

Directions

    1. Heat the olive oil in a deep kadhai, add the bay leaves and garlic and sauté on a medium flame for a few seconds.

    2. Add the onion cubes and sauté on a medium flame for 1 minute.

    3. Add the celery and sauté on a medium flame for 1 minute.

    4. Add the cabbage, tomatoes, carrots, 4 cups of hot water and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.

    5. Add the beans, tomato purée, pepper and cheese, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.

    6. Serve hot with garlic bread.

White butter beans called cannelini (in florence) are the traditional base for soups. These beans are cooked and used to quickly assemble flavorful and wholesome soups. You can choose any combination of vegetables. This is a soup with the look of summer and is delightful when had with a loaf of garlic or crusty bread.

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Cooking and Recipes : Corn and Chick Pea Burger

Corn and Chick Pea Burger

Ingredients

    For the Cutlets

        1 cup boiled sweet corn kernels (makai ke dane)

        1 cup soaked and cooked kabuli chana (white chick peas)

        1 tbsp oil

        1/4 cup chopped onions

        1 bread slice, crumbled

        2 tbsp besan (bengal gram flour)

        1/4 cup quick cooking rolled oats

        2 tsp chilli powder

        salt and freshly ground black pepper powder to taste

        1/2 cup plain flour (maida) dissolved in 3/4 cup water

        bread crumbs for rolling

        oil for deep-frying

    For the Green Mayonnaise Spread

        1/2 cup roughly chopped coriander (dhania)

        1 tsp roughly chopped green chillies

        1 tbsp roughly chopped onions

        1 tsp lemon juice

        1/2 cup mayonnaise

        1 tsp dried mixed herbs

    Other Ingredients

        4 burger buns

        4 tsp melted butter

        4 lettuce leaves

        8 sliced onions

        8 tomatoes slices

        12 cucumber slices

        salt and freshly ground black pepper powder to taste

    Accompaniments

        spicy potato wedges

Directions

   

1. For the Green mayonnaise

        ¤ Combine the coriander, green chillies, onions and lemon juice and blend in a mixer to a coarse paste using ½ tbsp of water.

        ¤ Transfer the paste into a deep bowl, add the mayonnaise and mixed herbs and mix well.

        ¤ Keep refrigerated for at least an hour.

    

2. For the Cutlets

        ¤ Heat the oil in a non-stick pan and add the onions and sweet corn and sauté on a medium flame for 1 minute.

        ¤ Add the kabuli chana, bread, besan, oats, chilli powder, salt and pepper, mix well and sauté on a medium flame for 2 to 3 minutes. Keep aside to cool.

        ¤ Add 2 tbsp of water and blend in a mixer to a coarse mixture.

        ¤ Transfer the mixture into a bowl, divide it into 4 equal portions and shape each portion into a circle of 75 mm. (3") diameter and 1 cm thickness.

        ¤ Dip each cutlet in the maida mixture and roll in the bread crumbs till it is evenly coated from all the sides.

        ¤ Heat the oil in a kadhai and deep-fry each cutlet till it turns golden brown in colour from both the sides. Drain on absorbent paper and keep aside.

3. How to proceed

        ¤ Cut each burger bun horizontally into two. Apply ½ tsp of butter on the insides of each half of the burger bun and toast them lightly on a tava (griddle). Keep aside.

        ¤ Apply 1½ tbsp of the green mayonnaise spread on the buttered side of all the bun halves.

        ¤ Place a lower half of the bun on a clean, dry surface with the buttered-spread side facing up.

        ¤ Place a lettuce leaf, 2 onion slices, 2 tomato slices and 3 cucumber slices and sprinkle a little salt and pepper over it.

        ¤ Place a cutlet and cover with an upper half of the bun with the buttered–spread side facing down and press it lightly.

        ¤ Repeat with the remaining ingredients to make 3 more burgers.

        ¤ Serve immediately with spicy potato wedges.

The cutlet in this burger features an unusual duo: sweet corn and kabuli chana. Another unique aspect of this cutlet is that it uses a combination of oats and bread slices as a binding agent. Fresh coriander combined with a bouquet of dried herbs along with lemon juice energises the refreshing green mayonnaise spread. Top it with scrumptious veggies like lettuce, cucumber, onions and tomatoes and serve with spicy potato wedges, for a filling and delicious meal..

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Cooking and Recipes : Drumstick Pickle

Drumstick Pickle

Ingredients

    15 to 20 drumsticks, cut into 75 mm (3") long pieces

    1 cup mustard (rai / sarson) oil

    1 tbsp chilli powder

    2 tsp turmeric powder (haldi)

    1 tbsp mustard seeds ( rai / sarson)

    1 tsp fenugreek (methi) seeds

    salt to taste

Directions

    1. Wash and steam the drumstick pieces in a steamer. Drain and keep aside.

    2. Heat the oil in a kadhai till its smoking point and keep aside.

    3. When slightly cool, add the chilli powder, turmeric powder and mustard seed, mix well and sauté on a slow flame for 1 to 2 minutes.

    4. Remove from the flame add the salt and drumstick pieces and mix well.

    5. Store at room temperature for 5 days and use as required.

Now,this is as exotic as it gets. The pungent flavour of drumstick blends very well with the hot spices, resulting in an aromatic and flavourfull pickle that will leave you licking your fingers.

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Grilled Chicken with Cucumber-Melon Salsa

Grilled Chicken with Cucumber-Melon Salsa

Ingredients

2/3 cup (1/2-inch) cubed honeydew melon 

2/3 cup (1/2-inch) cubed cantaloupe

1/3 cup diced peeled English cucumber 

1/3 cup diced red onion

2 1/2 tablespoons chopped fresh mint

3/4 teaspoon grated lime rind

2 tablespoons fresh lime juice 

4 teaspoons extra-virgin olive oil

1 1/2 teaspoons minced jalapeño pepper

3/4 teaspoon light agave nectar

1/2 teaspoon kosher salt, divided

1/2 teaspoon freshly ground black pepper, divided

4 (6-ounce) skinless, boneless chicken breast halves 

Cooking spray

Mint sprigs (optional)

Preparation

1. Prepare grill to medium-high heat.

2. Combine first 10 ingredients; stir in 1/8 teaspoon salt and 1/4 teaspoon black pepper, tossing well to combine.

3. Sprinkle chicken evenly with remaining 3/8 teaspoon salt and 1/4 teaspoon black pepper. Coat chicken with cooking spray. Place chicken on a grill rack coated with cooking spray; grill 5 minutes on each side or until done. Serve with salsa; garnish with mint sprigs, if desired.

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