Cauliflower soup
Ingredients
Cauliflower-one small chopped
Potato-one large diced
Onion chopped-one
Oil-1 tbsp
Garlic crushed-2 cloves
Ginger grated-1 tbsp
Turmeric powder-Quarter tsp
Cumin seeds-1 tsp
Mustard seeds- Half tsp
Coriander powder-2 tsp
Vegetable stock-4 cups
Yogurt- 1 cup
Salt and pepper-to taste
Coriander leaves-to garnish
Method
Put the potato, cauliflower and onion into a large heavy pan with the oil and 3 tbsp water. Heat until hot and bubbling, then stir well, cover the pan and turn the heat down. Continue cooking for about 10 minutes. Add the garlic, ginger and spices. Stir well, and cook for another 2 minutes. Pour in the stock and season well. Bring to boil, then cover and simmer for about 20 minutes. Puree in a food processor and return to the pan. Stir in the yogurt, adjust the seasoning, and serve garnished with coriander.
Crispy chicken
Ingredients
Chicken drumsticks-4
For the marinade
Ginger garlic paste-1 tbsp
Salt-to taste
Kashmiri chilli powder-1 tsp
Cumin powder-1 tsp
Coriander powder-2 tsp
Cinnamon powder-1 tsp
Maida-1 tbsp
Other ingredients
Eggs-2
Breadcrumbs-1 cup
Oil-for frying
Method
Wash chicken; pat dry on a cloth napkin. Prick all over with a fork. Mix all the marinade ingredients and add the chicken. Leave to marinate for 4 hours. Then steam the chicken legs for 5 minutes. Beat the eggs lightly. Add quarter tsp salt and quarter tsp chilly powder. Beat it. Spread bread crumbs on a plate. Dip each chicken leg in the egg and roll it in the breadcrumbs. Deep fry. Serve hot.
Caramelised basmati rice
Ingredients
Basmati rice-1 cup
Water-2 cups
Vegetable oil-3 tbsp
Granulated sugar-1 tbsp
Cardamom-4
Cloves-4
Cinnamon-2 sticks
Bay leaf-1
Salt-to taste
Method
Wash the rice and soak in water for 15 minutes. Drain it. In a large pan heat vegetable oil over medium heat. When the oil is hot, sprinkle the granulated sugar over the surface and wait until it has caramelised. Do not stir. Reduce the heat and add the spices and bay leaf. Let it sizzle for about 15 seconds, and then add the rice and salt. Fry gently, stirring for 2-3 minutes. Pour in the water and bring to boil. Let it boil steadily for 2 minutes and then reduce the heat to very low. Cover the pan and cook for 8-10 minutes. Remove the rice from the heat and let it stand for 6-8 minutes. Gently fluff up the rice with a fork and transfer to the serving plate
Chinese fruit bowl
Ingredients
Pineapple cut into wedges-2 cups
Bananas, sliced diagonally-2 medium
Oranges, peeled and sectioned-3
Strawberries washed and halved-1 cup
Lemon juice-one lemon
Powdered sugar-4 tbsp
Canned ginger, finely chopped-2 tbsp
Method
In a large bowl, gently toss all the fruits along with powdered sugar, lemon juice and ginger. Cover and refrigerate until well chilled.
