Ingredients1 litre fresh cream
1/2 litre water
300 g fresh strawberries
200 g sugar
21.5 cm diameter round white sponge cake
For Sponge Cake :250 g flour
250 g sugar
9 eggs
1 teaspoon baking powder
For Garnishing :A handful of strawberries, sliced
A handful of cashew nuts , chopped
100 ml beaten cream
MethodFor Sponge Cake :1, Sieve flour and baking together and keep aside.
2, Beat the eggs thick, light and fluffy. Then gradually add the sugar, a little by little , beating all the time.
3, When the mixture is very thick, lightly fold in the flour.
4, Pour the mixture into a lined baking tray and bake in a pre - heated oven at 200 * C for 15 -20 minutes.
5, Remove from the oven and cool on a wire rack.
For Strawberry Cake :1, Boil sugar and water together to make a thin sugar syrup.
2, Cut the sponge cake horizontally into three or four slices.
3, On the first layer put a little syrup , then a layer of fresh cream and a few sliced strawberries.
4, Repeat the layers, finishing with the cream layer.
5, Garnish with strawberries , chopped nuts and piped cream. Chill in refrigerate . Serve chilled.
PaneerParathaIngredientsFor Paratha: 400 g flour
1 teaspoon salt
Water for kneading
120 g butter
For the filling :200 g paneer, grated
20 g ginger, julienned
20 g coriander leaves , chopped
5 g chilli powder
1 teaspoon ajwain
4 green chillies , chopped
Salt to taste
MethodMix paneer, coriander leaves , green chillies , salt, ajwain, red chilli powder and ginger well. Mash well and knead to a smooth mixture. Divide the mixture into six portions.
Mix flour and salt well . Add enough water to mix to a soft dough. Divide the dough into six equal parts. Stuff paneer mixture into the dough and roll it to a round paratha. Bake in a hot tawa till done, applying butter on it. Bake till brown and crisp. Serve hot with kebabs.
Kebab - E -BaharYou need500 g minced meat
1 bowl curd hanged in a muslin cloth
2 tablespoon chilli powder
1 1/2 teaspoon ginger - garlic paste
1/4 teaspoon raw papaya ground to a paste
1 tablespoon coriander - cumin powder
4 green chillies, ground to a paste
1 1/2 teaspoon garammasala powder
Salt to taste
Oil
MethodMix all the ingredients except oil, well. Keep aside marinate for four hours. Grease the skewers.
Take a handful of the minced meat mixture at a time and fix it onto the skewers and shape into kebabs. Grill till done, basting with oil every now and then. Similarly prepare the remaining kebabs. When done , gently slide them off onto a serving plate. Serve with onion rings and lemon wedges.
PalakPuriIngredients250 g flour
100 g palak ( spinach leaves ), chopped and grind to a fine paste
Salt to taste
Water as required
Oil for frying
MethodSift flour and salt together. Add palak paste to the flour and mix well. Add enough water and bind to a soft dough.Keep in an airtight container for half an hour. Divide the dough into small portions. Roll each portion into a small disc ( puri ). Heat oil in a kadai and deep fry till done .
MattarwaleAlooYou need400 g baby potatoes, boiled and peeled
400 g green peas, shelled
2 large onions, chopped
2 large tomatoes, pureed
1 cup curd
1 tablespoon coriander leaves
1 small tomato, sliced
4 red chillies
3 green chillies
2 teaspoon coriander - cumin powder ( dhania - jeera powder )
1 1/2 teaspoon ginger- garlic paste
1 bay leaf
3/4 teaspoon garammasala powder
1/2 teaspoon turmeric powder
Salt to taste
1 tablespoon cooking oil
Method1, Grind the chopped onions, red chillies and green chillies to a fine paste.
2, Mix the green peas, 1/2 cup curd , salt , turmeric powder, coriander - cumin powder well and pressure cook for 4 - 6 minutes or till done .
3, Heat oil in a kadai / pan and ginger - garlic paste. Fry on a low heat for 2 minutes.
4, Add ground onion paste and fry till the oil floats on the top. Add tomato puree and saute for 10 minutes.
5, Add baby potatoes and remaining ingredients and mix well. When the gravy starts thickening add the cooked peas. Adjust the seasoning. Cover and cook for 10 minutes on a low heat.
6, Finally, add garammasala powder and stir well. Garnish with chopped coriander leaves and tomato slices. Serve with palakpuri / parathas.
Naan & Lachha Paratha225 g wheat flour
150 ml water
1 level teaspoon salt
2 tablespoon melted ghee or oil
Ghee or oil for shallow frying
Method1, Sieve flour and salt together. Rub in two tablespoon oil or ghee. Gradually add water, a little at a time. Knead to a smooth and pliable dough.
2, Divide the dough into six portions. Shape each portion into 36 cm long rope. Moving your hand clockwise, spoon a little ghee or oil before placing each round. Hold one end of the rope in hand make a coil.Flatten each coil with fingers.Roll out each coil lightly into a round disc, 13 cm in diameter.
3,Heat atawaover low heat. Place theparathaover it and drizzle one or two teaspoon ghee or oil around the edges. Shallow fry theparathatill brown on both sides. Similarly prepare the remainingparathas.
Ingredients
1/2 litre water
300 g fresh strawberries
200 g sugar
21.5 cm diameter round white sponge cake
For Sponge Cake :
250 g sugar
9 eggs
1 teaspoon baking powder
For Garnishing :
A handful of cashew nuts , chopped
100 ml beaten cream
Method
For Sponge Cake :
2, Beat the eggs thick, light and fluffy. Then gradually add the sugar, a little by little , beating all the time.
3, When the mixture is very thick, lightly fold in the flour.
5, Remove from the oven and cool on a wire rack.
For Strawberry Cake :
2, Cut the sponge cake horizontally into three or four slices.
3, On the first layer put a little syrup , then a layer of fresh cream and a few sliced strawberries.
4, Repeat the layers, finishing with the cream layer.
PaneerParatha
Ingredients
For Paratha:
400 g flour
1 teaspoon salt
Water for kneading
120 g butter
For the filling :
20 g ginger, julienned
20 g coriander leaves , chopped
5 g chilli powder
1 teaspoon ajwain
4 green chillies , chopped
Salt to taste
Method
Mix flour and salt well . Add enough water to mix to a soft dough. Divide the dough into six equal parts. Stuff paneer mixture into the dough and roll it to a round paratha. Bake in a hot tawa till done, applying butter on it. Bake till brown and crisp. Serve hot with kebabs.
Kebab - E -Bahar
You need
1 bowl curd hanged in a muslin cloth
2 tablespoon chilli powder
1 1/2 teaspoon ginger - garlic paste
1/4 teaspoon raw papaya ground to a paste
1 tablespoon coriander - cumin powder
4 green chillies, ground to a paste
1 1/2 teaspoon garammasala powder
Salt to taste
Oil
Method
Take a handful of the minced meat mixture at a time and fix it onto the skewers and shape into kebabs. Grill till done, basting with oil every now and then. Similarly prepare the remaining kebabs. When done , gently slide them off onto a serving plate. Serve with onion rings and lemon wedges.
PalakPuri
Ingredients
100 g palak ( spinach leaves ), chopped and grind to a fine paste
Salt to taste
Water as required
Oil for frying
Method
MattarwaleAloo
You need
400 g green peas, shelled
2 large onions, chopped
2 large tomatoes, pureed
1 cup curd
1 tablespoon coriander leaves
1 small tomato, sliced
4 red chillies
2 teaspoon coriander - cumin powder ( dhania - jeera powder )
1 1/2 teaspoon ginger- garlic paste
1 bay leaf
3/4 teaspoon garammasala powder
1/2 teaspoon turmeric powder
Salt to taste
1 tablespoon cooking oil
Method
2, Mix the green peas, 1/2 cup curd , salt , turmeric powder, coriander - cumin powder well and pressure cook for 4 - 6 minutes or till done .
4, Add ground onion paste and fry till the oil floats on the top. Add tomato puree and saute for 10 minutes.
5, Add baby potatoes and remaining ingredients and mix well. When the gravy starts thickening add the cooked peas. Adjust the seasoning. Cover and cook for 10 minutes on a low heat.
6, Finally, add garammasala powder and stir well. Garnish with chopped coriander leaves and tomato slices. Serve with palakpuri / parathas.
Naan & Lachha Paratha
PunjabiLachhaParatha
You need
150 ml water
1 level teaspoon salt
2 tablespoon melted ghee or oil
Ghee or oil for shallow frying
Method
2, Divide the dough into six portions. Shape each portion into 36 cm long rope. Moving your hand clockwise, spoon a little ghee or oil before placing each round. Hold one end of the rope in hand make a coil.Flatten each coil with fingers.Roll out each coil lightly into a round disc, 13 cm in diameter.