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Chocolate Brownie
Ingredients :
- 6 tbsp: Cocoa.
- 2 no: Eggs.
- 50 gm: Chopped walnuts.
- 150 gm: Flour.
- 100 ml: Milk.
- 200 gm: Sugar.
- 100 gm: Butter.
Preparation :
- Melt the butter, sugar, cocoa and milk together.
- Add remaining ingredients.
- Stir to mix.
- Bake in a square baking tin at 180 degree C for 25 minutes.
- Cool and cut into squares.
Chocolate Fondue
Ingredients :
- 2 cups sugar.
- 3/4 cup unsweetened cocoa.
- 2 tablespoons cornstarch.
- 1/4 teaspoon salt.
- 4 cups cold skim milk.
- 3 tablespoons margarine.
- 1 teaspoon vanilla extract.
- 1/4 teaspoon butter extract 1/2 cup sugar.
Preparation :
- Mix sugar, cocoa, cornstarch, and salt together in saucepan. Add skim milk, stirring well.
- Cook over medium heat to a boil. Lower heat, and simmer 20 minutes.
- Add margarine, vanilla, and butter extract. Use angel food cake cut into squares, marshmallows, or fresh fruit for dipping.
Frankies
Ingredients :
- 2 cups: Flour.
- 1 tsp: Dry yeast.
- 1 tsp: Oil.
- 1 tsp: Sugar.
- Salt to taste or 1 tsp.
- Lukewarm water to knead doughv Filling: Vegetarian or non-vegetarian (as per your choice).
- Oil to deep fry.
Preparation :
- Dissolve sugar in 1 cup lukewarm water.
- Sprinkle dry yeast over it and leave in a draught - free place to froth.
- Now, sieve the flour, add salt and rub in the 1 tsp oil.
- Knead into a soft dough till the dough feels firm and elastic and no longer sticky.
- Place dough in a deep vessel, well dusted with flour, and cover vessel with cling film or a thick damp cloth. Keep in a draught-free place to rise.
- Shape dough into small balls. Roll into flat rounds.
- Place filling in the center, lengthwise and cover to seal from all sides, using water to pinch and seal. Deep fry till brown and serve.
Chicken Pesto
Ingredients :
- 1 lb. boneless chicken, cubed.
- 1 lb. box multi-colored pasta.
- 3 red peppers.
- 2 tomatoes.
- 3 cloves garlic.
- Broccoli (or vegs of your choosing).
- Olive oil.
- Pesto.
- Fresh curly parsley.
- Salt and pepper.
- Parmesan cheese.
Preparation :
- Start water for pasta. In skillet, brown garlic over a low heat in a generous amount of olive oil. Add chicken - cook over medium heat. When done, set aside covered to keep hot.
- While chicken is cooking, cut red peppers into large strips. Put peppers under broiler; burn skin on each side. Then, remove from broiler and put peppers into a small sealed plastic (i.e. ziploc) or paper bag (to steam themselves). Set aside ~10 minutes; after which, remove skins, cut into cubes and toss with olive oil.
While peppers are steaming in bag :
- Put pasta into boiling water - add salt to taste.
- Steam vegs (don't overcook, they should remain a bit crunchy).
- Cut up tomatoes into cubes.
When pasta is done, rinse under very hot water (don't want it to cool off). Add chicken with its oil,
mix together. Then mix in vegs, cubed roasted peppers and tomatoes. Next add pesto, herbs and pepper to taste, mix.
Optional: toss with parmesan cheese.
Serve with warm Italian bread.
Dahi ke Kabab
Ingredients :
- 1-1/2 cups: Hung yogurt.
- 1/4 cup: Besan (chick pea flour) - dry roasted over low heat till slightly darker.
- 1 tbsp: Finely chopped coriander leaves.
- 2 tbsp: Finely chopped onions.
- 1 tsp: Finely chopped green chillies.
- 1 tsp: Roasted and powdered cumin seeds.
- 1 tsp: Salt.
- Oil / Ghee - for frying.
Preparation :
- Mix all the ingredients except the ghee, and chill for an hour.
- Shape the mixture into flat rounds (like tikkis) and pan fry over medium heat till brown on both sides. The kababs are quite soft, so you have to handle them carefully.
- Serve hot with green chutney.
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