VERMICELLI ZARDA

VERMICELLI ZARDA

Ingredients

250g or 4 oz vermicelli

200g or 1 cup sugar

250g or 1 cup milk

½ cup ghee, levelled

3 white cardamoms

¼ cup khoya

Yellow/orange food colour

Almond/pistachio

Method

Heat ghee in a pot and brown the vermicelli then quickly add the milk. When the milk dries up, add sugar and when the sugar dissolves add khoya, cardamom, food colour, almond, pistachio and leave on very low heat; you can also place a tawa on low heat and place the pot on it for about 10 minutes till the vermicelli is soft and well-cooked

VERMICELLI KHEER

VERMICELLI KHEER

Ingredients:

1 kg milk

3-4 tbsp vermicelli

2 tbsp sagodana

½ cup sugar

½ tsp cardamom

2 tbsp pistachio/almond sliced

Kewra or rose essence

4 tbsp condensed milk

Method:

Boil milk with sagodana till tender. Add vermicelli and when the mixture thickens add cardamom, pistachio/almond and rose essence/extract.

Transfer to a deep serving bowl and garnish with silver foil (warq). Serve cold.

SHAHI SHEER KHURMA

SHAHI SHEER KHURMA

Ingredients:

1 kg milk

½ cup vermicelli

1 tbsp ghee

3 green cardamoms

4 dry dates

3 tbsp sliced pistachio,

3 tbsp sliced almond

½ tsp saffron

¾ cup sugar, levelled

1 tbsp khoya

Method:

Heat ghee and add cardamom. When it crackles, add vermicelli and fry till brown. Make sure the flame is not very high as the vermicelli can easily get burnt. Add milk with sliced dry dates and cook till the dates are tender. Add sugar and when the sugar dissolves add saffron, almonds and pistachio. Serve in bowls

SAFRON VERMICELLI

SAFRON VERMICELLI

Ingredients

250g vermicelli

½kg sugar made into syrup with 1½ cup water

1 cup ghee

1kg fresh milk

8 small cardamoms, crushed or ground

1/8 tsp yellow food colour

1 tbsp kewra

Saffron

Sliced almond/pistachio

Method

Fry the vermicelli in ghee till it is dark golden, quickly add milk and cook on high flame for 3-4 min till the milk dries. Now add the prepared syrup with colour, saffron and cardamom. When the sugar syrup dries up remove from heat. To serve garnish with sliced almonds/pistachios

SPICY CHICKEN BITES

SPICY CHICKEN BITES

Ingredients:

3 pounds boneless, skinless chicken breasts

1/8 teaspoon salt

1/8 teaspoon garlic powder

2 tablespoons red pepper

1/2 teaspoon black pepper

1 cup flour

Vegetable oil for frying

Method:

Wash chicken breasts and pat dry. Cut into 1-inch strips. Sprinkle chicken strips with salt and garlic powder, turning pieces so all sides are seasoned. Continue seasoning with with red and black peppers. Refrigerate for 1 hour to bring out the flavor of seasonings.

Dust chicken with flour, then deep fry in vegetable oil at 370°, for 3 to 4 minutes. Drain on paper towels; serve with your favorite dipping sauce. Serves 6 to 8.

PINEAPPLE DESSERT

PINEAPPLE DESSERT

Ingredients

200 gms biscuits/ plain cake/chocolate cake crumbs (as per preference)

500 gms fresh cream

250 gms icing sugar

300 gms cream cheese (unsalted)

3 egg whites

1 ½ tbsp gelatine (dissolved in water)

Topping

Whipped cream

Pineapple slices

Crushed pineapple

Method

Take a round dish, about one inch deep, and spread a thick layer of crushed biscuit/cake crumbs at the base. Press down firmly. Take a bowl and mix the cream cheese and sugar together. Blend them well then add the fresh cream to it as well. Separately, beat the egg whites and add the dissolved gelatine to it; beat till the mixture becomes foamy and forms into soft peaks. Gradually add the cream cheese and sugar mixture, blending gently until smooth. Pour this mixture over the bed of crumbs. Top with fresh pineapple slices, swirls of whipped cream, and crushed pineapple. Refrigerate and serve chilled.

MOZZARELLA CHICKEN

Mozzarella Chicken

Ingredients:

4 whole chicken breasts (boneless)

4 eggs

Italian breadcrumbs

3/4 lb. butter

1/2 lb. Mozzarella cheese

1/2 lb. fresh mushrooms (optional)

Method:

1. Slice chicken breasts into serving size pieces. Place chicken in slightly beaten egg for 1 hour and refrigerate.

2. If using mushrooms, sauté and set aside.

3. Roll chicken pieces in breadcrumbs and fry in butter until brown (about 10 minutes).

4. Place chicken in 9 x 13 dish and place mushrooms on top (if using).

5. Bake for 10 to 15 minutes in a preheated 325 degree oven.

6. Remove from oven, place Mozarella cheese cheese on top.

7. Place chicken back in oven until cheese melts.

GREEN COCONUT CHATNI

GREEN COCONUT CHATNI

Ingredients:

½ bunch fresh mint

1 bunch fresh coriander

10 - 12 small green chilies

1 coconut, freshly grated

1 tbsp sugar

2 tbsp tamarind pulp

6 - 8 tbsp garlic cloves

Salt to taste

Method:

Wash all greens and grind them with grated coconut, sugar, tamarind pulp and garlic cloves to form a thick paste. Add as much water as required. Add salt at the end according to taste. Garnish with mint.

Variation

If fresh coconut is not available, substituted with 1 packet of coconut cream powder mixed with 1 cup water. The chutney will have a better texture if a grinding stone is used to grind it