Thai red Curry Paste

Ingredients

• 10 whole dry kashmiri red chilles , soaked in warm water for 15 minutes and drained
• 3/4 cup roughly chopped onions
• 1/4 cup finely chopped lemon grass (hare chai ki patti)
• 2 tbsp coriander (dhania) seeds
• 1 tbsp cumin seeds (jeera)
• 1 tbsp roughly chopped ginger (adrak)
• 1 tbsp finely chopped coriander (dhania)
• 2 tsp roughly chopped garlic (lehsun)
• 2 tsp grated lemon rind
• 1/2 tsp white pepper powder
• salt to taste

Method

1. Combine all the ingredients in a mixer and blend it into a smooth paste using ¼ cup of water.
2. Use as required or store refrigerated.

Instant Muskmelon Laddu

Ingredients:

• 1 cup grated muskmelon
• 1 tbsp ghee
• 2 tbsp orange powder(Tang or Rasna)
• 4 tbsp condensed milk milkmaid
• 3 tbsp Coconut Powder

Method:

1. In pan heat the ghee and add muskmelons, saute for 7 to 8 min.
2. Add orange powder, coconut powder mix well stir continuously.
3. Now add the condense milk and simmer for 7 to 8 minutes or  till all the moisture evaporates while stirring continuously.
4. When all moisture evaporates, keep aside for cool and then make it small bolls.
5. Roll balls in coconut power.
6. Enjoy delicious muskmelon laddu.

Soya Peas Pulao

Ingredients:

• 1 cup brown rice
• 1/4 cup soya chunks (nuggets)
• 1/4 cup green peas
• 1/2 tsp cumin seeds (jeera)
• 1 stick of cinnamon (dalchini)
• 2 cloves (laung / lavang)
• 1 bayleaf (tejpatta)
• 1 cardamom (elaichi)
• 1/2 cup chopped onions
• 1/4 tsp turmeric powder (haldi)
• 1/4 tsp garam masala
• 1 tsp coriander (dhania) powder
• 1/2 cup chopped tomatoes
• 1 tsp oil
• salt to taste
• To Be Ground Into A Chilli-garlic Paste
• 3 garlic (lehsun) cloves
• 3 whole red chillies

Method

1. Clean, wash and soak the rice for 10 minutes. Drain and keep aside.
2. Add soya nuggets and salt with 1 cup of water and pressure cook for 2 whistles. Drain and keep aside.
3. Heat the oil in a pressure cooker and add the cumin seeds, cinnamon, cloves, bay leaf and cardamom.
4. When the seeds crackle, add the onions and prepared chilli-garlic paste and saute till the onions turn golden brown.
5. Add the turmeric powder, garam masala, coriander powder, tomatoes, rice, green peas, cooked soya nuggets and salt and saute for another 2 minutes.
6. Add 2 cups of hot water and pressure cook for 2 whistles.
7. Serve hot.

Eggless Mava Cake

Ingredients :

• 1 cup plain flour (maida)
• 1/2 cup milk pwoder
• 1/2 cup khova(mava)
• 1 tsp baking powder
• 1/2 tsp soda bi-carb
• 1/2 cup condensed milk
• 1/2 cup melted butter
• 1/2 cup sugar Powder
• 1/2 tsp cardamom pwoder
• 1/2 tsp saffron(kesar) 
• 3 tbsp milk

Method :

1. Sieve the plain flour and baking powder, baking soda, Milk Powder, sugar in an bowl and keep aside.
2. In big bowl, add the condensed milk, butter,  mix well and beat for 5 min using beater.
3. Now in bowl, add maida mixture, mava and mix well, using beater beat for 5 to 7 min.
4. The mixture should be of pouring consistency, if required add little milk.
5. Grease a cake mold with ghee/butter and sprinkle some flour over it and put cake mixture in to it.
6. Take thick bottom aluminium or stainless still vessel, Preheat the cooker on high flame for 2 minutes.
7. In cooker, add 2 glass of water . 
8. Put stand in cooker and cake mold on it , cover with the lid, without the whistle and let it cook on slow flame for 40 minutes.
9. After 10 min open the lid and check if the cake is cooked by inserting a knife in it. If the knife comes out clear, than the cake is cooked, if it comes out sticky, let it cook for some more time.
10.                                          OR
11. Bake in a pre-heated oven at 180ºc (360ºf) for 20 to 25 minutes.
12. The cake is ready when it leaves the sides of the tin.
13. Invert the tin over a rack and tap sharply to unmould the cake.
14. Keep aside to cool and use as required.

Decoration:

1. Use whipped cream , Chocolate chips, Butterscotch Syrup and decorate your cake.

Note :

• For Good Result, Sieving the flour 3 to 4 times along with the other ingredients induces aeration.
• Also for good result follow Baking measurement. 

Cheese Vegetable Rosti

Ingredients

• 2 cups parboiled , peeled and thickly grated potatoes 
• 1/2 cup Grated carrot
• 1/2 cup thin julian cut capsicum 
• salt to taste
• 3 tsp finely chopped green chillies
• 3 tbsp butter
• 1/2 cup finely chopped onions
• 1/2 cup grated processed cheese + Mozzarella cheese 

Method

1. Combine the potatoes carrot, capsicum , salt and 2½ tsp green of chillies, mix gently with the help of two forks. Keep aside.
2. Heat the butter in a broad non-stick pan, add the onions and sauté on a medium flame for 2 to 3 minutes.
3. Add the remaining ½ tsp of green chillies and cook on a medium flame for 1 minute.
4. Sprinkle the cheese evenly on all the onions and spread the prepared potato mixture evenly over it.
5. Cover with a lid and cook on a medium flame for 5 minutes
6. Turn the rosti upside down and cook on a another side for more 3 to 4 minutes.
7. Serve immediately with Ketchup.