Corn Cheese Canapes.

Ingredients:

1 can Corn Kernels (225 gm)

1/4 cup grated Cheddar Cheese

1/4 cup Paneer/Cottage Cheese

1 Onion finely chopped

1 Green Chilly finely chopped

2 tbsp Coriander finely chopped

2 tbsp Corn Starch

2 tbsp Butter

1 cup Milk

1 cup Yogurt

Salt to Taste

Canapes

Method:

• Heat the butter in a sauce pan and add the onions, green chilly, corn starch, milk, yogurt, cheese and salt and mix well.
• Remove from heat and add the mashed panner/cottage cheese and the corn kernels to the mixture and return to heat and then cook until the mixture thickens and the corn starch is completely cooked.
• Now take the canapes and fill them with generous portions of this mixture.
• Places the canapes in a baking tray and then bake them in an oven over medium heat until the top layer of the canapes is just golden.
• Remove from the oven and let them cool for 5 minutes.
• Serve them with tomato ketchup or any salsa dip!

Tip:

1. Mix the corn starch in the milk so as to avoid any lumps.
2. If you are using fresh corn kernels then boil them in slightly salted water for about 10-12 minutes.

Minestrone Soup.

This is a very popular soup that is made with very finely chopped vegetables and a few strands of spaghetti but none the less tastes wonderful and is most importantly very quick and utterly simple to make! Lets roll then...

Ingredients:

4 Carrots peeled and finely chopped

2 small Turnips peeled and finely chopped

2 Potatoes peeled and finely chopped

3 stems of Celery finely chopped

4 big Tomatoes pureed

1 small Leek finely chopped

1 cup Cabbage finely chopped

3 cups Water

25 gm Butter

2 cloves of Garlic

25 gm Spaghetti

Salt to Taste

Pepper to Taste

1 cup Cream Cheese

Method:

• Take a thick bottomed pan and heat the butter.
• Then add the carrots, potatoes, celery, turnips and garlic and cook until translucent.
• Then add the water and bring to a boil and cook covered for another 15 minutes over medium heat or until the vegetables are cooked through.
• Then add the tomato puree, cabbage, leeks and spaghetti and again bring to a boil and then cook uncovered for another 15 minutes over low heat.
• Add the seasonings.
• Add the cream cheese and serve hot!

Tip:

1. Blanch the tomatoes for a minute or so in boiling water and remove their skin before pureeing. This will improve the taste and texture of your soup.
2. You can use spring onions if you do not have leeks and if you do not have those... well just add onions :)
3. For those on a diet... needless to say... avoid the cheese darlings!

Happy Eating!

Peach Ice-Cream!

I bet this one is as simple as it can ever get!

Ingredients:

1 can Condensed Milk (400 gm.)

1 can Milk Powder (400 gm.)

2 cans Nestle Cream (340 gm)

1 can Sliced Peaches (800 gm)

Roasted Almonds (Peeled and Sliced)

Method:

• Mix the Condensed Milk and Cream in a bowl and keep aside to chill.
• Drain the slices of Peach off the syrup and then churn them in a mixer. Do not make a puree but let it remain a bit chunkier.
• Now mix all the ingredients and let them set in a freezer. Do not forget to cover the bowl or else you will have a frosty ice cream!

Mango Ice-Cream!

With summers almost here already and with the fresh mangoes of the new season now available in the markets... y not treat ourselves tonight?? :)

Ingredients:

1 ltr Milk

1/8 cup Milk Powder

1/3 cup Sugar

1/2 tsp Cornflour Powder

1/2 tsp Custard Powder

1 cup Fresh Mango Pulp

Method:

• Boil the milk and reduce it to half its quantity and then add the sugar to it.
• Then add the custard powder and stir continuously for a minute and then bring it to a boil.
•  Then add the cornflour, stir well and remove from the heat.
• When cooled, add the milk powder and the mango pulp and then whisk the mixture until it forms soft peaks.
• Then cover it with a foil or a cling wrap and let it set in the freezer for half an hour or so. Do not let it set completely.
• After half and hour or so, when the ice cream has started to set, take it out and again whisk the mixture until it forms soft peaks.
• Now let it set in the freezer and again cover it with a foil.
• After 2-3 hours of rest in the freezer, your delicious home made mango ice cream will be ready to serve! 

Tip:

• Use fully raw mango pulp as it would be more sweet .
• Mix the custard powder and the corn flour separately into two tsp of milk and then add them to the mixture so as to avoid any lumps.
• Use an electric whisk if you can as the whisking process can tend to be quite tedious.
• Always cover your ice cream while refrigerating it as that would avoid the ice crystals from forming and make your ice cream soft and smooth.

Mango And Yogurt Cooler...

A delicious delight for all those who absolutely adore mangoes but do not appreciate its pulp being diluted by something as liquid as milk! Well here is what i did...

Ingredients:

250 gm Yogurt

50 ml Water

Pulp of 2 Mangoes

Crushed Ice

Sugar to Taste

Pinch of Cardamom Powder

Method:

• Take a mixer jar and add all the ingredients to it and blend until a smooth paste is obtained.
• Serve chilled in long glasses or stemmed glasses with a slice of mango to go on top!
• Voila! You are good to go.

You can make 6 to 8 glasses out of these proportions.

Tip:

• Use Alphonso mango if available.
• You can make this drink with mango flavored yogurt too!
• Dont add too much cardamom or it will spoil the taste of your mango! 

The Buttermilk Drink...

Summers have finally arrived!

Ingredients:

400 ml Milk

2 ltrs. Buttermilk

1 cup Sugar

3 cups of chopped Pineapple

Method:

• Take a blender jar and mix all the ingredients until there are no pieces of pineapple visible in the jar.
• Chill the mixture in a freezer.
• Serve them in long glasses with a garnish of Pistachios if you like.

You can make 10-12 glasses with these proportions.

Tip:

You can squeeze a lemon on top while serving it! Just try it!

Moong Masoor Khichadi

Fall ill a lot and dnt like the regular "Khichadi" anymore?

Or just bored out of it?

Well heres smthing new and simple along wid being quick for you to savour!

 

Ingredients:

1 cup whole green Moong

1 cup whole Masoor

1 cup Rice

5-6 cloves of Garlic

1 1/2 tsp Jeera/Cumin

1 tsp Red Chilli Powder

1/2 tsp Turmeric Powder

1/2 tsp Cumin Coriander Powder

1 tsp Mustard Seeds

Salt to Taste

Oil for Tempering

Method:

• Mix all the ingredients with 3 cups water except for the mustard, cumin and oil and bring 2 whistles and let it simmer for about 10-15 minutes.
• Let the pressure drop on itself and then add 1/2 cup water and mash everything togther to bring it to the consistency of a khichadi.
• Prepare a tempering with the remaining ingredients and pour over the mixture.
• Sprinkle some coriander over it, mix well and serve hot!