An Evening of Celebration

Polio Children Charity Event on 23rd Oct 09










I, Thank all those of you who made it happen.
No matter how Small or Big a role you played, Without your kind Help and Support it would not have happened.

The Funds raised will go on and make a big difference in all the lives of the “Challenged Polio Children”

Thank You,

Wishing You a Happy & Prosperous Diwali

Wishing all his Followers

"A Happy & A Prosperous Diwali."

~Chef Attalia~

Cookies - Chocolate in 30 Mins

Coconut (Fresh grated) - 1 Cup
Chocolate Powder - ½ Cup
Khoya – ½ Cup
Condensed Milk - ½ Cup
Ghee - 4 tbsp
Cardamom Powder - ½ tsp
Nuts for garnish

Method:
In a heavy bottomed pan add Ghee, Grated Coconut, Condensed Milk, Khoya and fold well. Keep stirring continuously until the mixture leaves the sides of the pan. One the Ghee begins to separate from the mixture, add Cardamom and transfer the Paste to a greased plate. Garnish with Nuts. Once Cooled cut Square Shapes and serve.
Can be stored in a airtight container.

Chef’s Tip: You could add Chocolate Buttons.

Cookies~Cashew Nuts in 30 Mins

Cashew Nuts (Soaked) - 1 Cup
Condensed Milk - ½ Cup
Milk - ½ Cup
Ghee - 4 tbsp
Cardamom Powder - ¼ tsp
Saffron - a Pinch
Golden Raisins - 1 tbsp

Method:
In a blender, blend the Cashews into a thick paste adding very little milk. On Med Fire, In a heavy bottomed Pan Add Ghee and add the Cashew Paste. Add Condensed Milk and fold gently. Keep stirring continuously until the mixture leaves the sides of the pan. One the Ghee begins to separate from the mixture, add Cardamom and transfer the Paste to a greased plate. Garnish with Golden Raisins and Saffron strands.

Chef’s Tip: You could add Sugar Glazed Cherries.
You make this with Almonds, or Nuts of your Choice.

Ice Cream~Deep Fried

Batter Mix - 1 Bowl
Ice Cream - 1 Bowl
Melted Jam - 1 ½ tbsp
Raisins - 1 tbsp (Optional)
Syrup - for Decor
Chocolate - Melted
Icing Sugar for Dusting

Method:
Scoop the ice cream and raisins and dip it the Batter mix and deep fry in hot oil for a minute until Golden. Remove and drain. Pour the melted Chocolate on it and dust with icing sugar.

Chef’s Tip: You could use Filo Pastry instead of batter. For Filo Pastry, Scoop Ice Cream onto the Filo pastry and roll, making sure it is packed tightly, fold over the ends to seal. Brush the rolls with the maple syrup then place in the freezer for 1 hour until frozen and deep fry in hot oil for a minute until Golden. Remove and drain. Pour the melted Chocolate & Jam on it and dust with icing sugar.

Alternatively, you could add fresh fruit with the Ice Cream, for added flavours and touch of Class …. (Mango Slices, Strawberries, Peach, Banana’s, Etc)

Lauki Ki Kheer

Bottle Gourd - 1 Med
Milk - 300ml
Jaggery - 2 tbsp
Sugar to taste
Raisin a few
Cardamoms Powder - ½ tsp
Pumpkin Seeds - 2 tsp (Or Melon Seeds)

Method:
Place the Milk and Gourd (Peeled and Grated) in a saucepan and bring to boil. Reduce heat and simmer for 15mins until Gourd is soft and translucent. There should be some liquid left in the saucepan. Add Jaggery (Grated) at this stage and stir, which will thicken the Milk.
Take off the heat, add the Cardamom powder, Raisins, Mix well. Garnish it with the Melon Seeds.

Chefs Tip: You could add some Raisins too. (soaked few minutes before adding)
Lauki = Bottle Gourd / Kadu

Chef's: Did You Know ...

Kiwifruit~is the most Nutrient-rich of the top 26 fruits consumed in the world today.
Kiwifruit has the highest density of any fruit for vitamin C and Magnesium.

If you've been taking Aspirin daily to improve Heart health, a much tastier way to get the same effects is by eating 3 Kiwifruits per day to thin Blood, reduce Clotting and lower the Fat content in the Blood.

Desi Bread Jalebi's ~ 10 Mins

Bread - 4 Slices
Sugar - ½ cup
Water - ½ cup
Cardamom Powder - ¼ tsp
Oil
A Drop of Lemon Juice
Zaffron - 8-10 strands (Or Food Colour)

Method:
Cut the bread into rings using cookie cutter or a round small bowl. Keep them aside
In a sauce Pan, Add Water, Zaffron, Lemon Juice and Sugar and boil for about 5mins until Sugar is Dissolved. Remove from heat, add Cardamom powder.
Heat Oil and deep fry the Bread rings on a low flame until Crisp.
Take out and dip them in the ready sugar syrup. Keep them in syrup for a minute and remove.
Serve them hot.

Chef's Tip: You can add any flavouring that suits your buds.

Pe'ra ~ Penda

Milk Powder - 300 g / 1cup
Milk - 240 m /1 cup
Sugar - 75g Ghee - 100g or Butter
Cardamom powder – ¼ tsp
Pistachios to decorate

Method:
Bring Milk to a boil, add Sugar and Ghee. Stir to dissolve. Keep the mix gently bubbling for 6-7 minutes on low fire. add milk powder to avoid lumps, Mix well and stir for 2-3 minutes. Add cardamom powder and stir well. The mix should have come away from the side of the pan and become a solid lump by now. Add a touch more Ghee if Req’d.Leave to cool for 5 minutes.
Take small balls, roll slowly in hand and flatten on something like a cutting board. Put half of Pistachio on the top. Leave to cool and set.

Chef’s Tip: Kashmiri Pe'ra/ Kesar pada - Add a pinch of Saffron while milk is boiling for Kesar Peda. You could use Jagger or Palm Sugar instead of Normal Sugar.
Be creative, use a Print maker to stamp / impress a print ie: Leaf or a design.
preferred: Jaggery or Palm Sugar

Watermelon Mousse

Watermelon De-Seeded and Pureed – 2 ¼ Cups
Gelatine (Un-flavoured) – 1 envelope
Sugar – 1 Cup
Lemon Juice – 1 tbsp
Double Cream – 1 Cup

Method:
De-Seed the Watermelon, and place in Electric Blender and blend to puree. (You need approx 2 1/4 cups).
Soak & soften the Gelatine in 1/4 of a cup of cold watermelon puree.
Heat the Pureed Watermelon in a medium saucepan over low heat to boiling point. Add softened Gelatine and stir until completely dissolved.
Remove from heat; add Sugar and Lemon juice.
Chill, stirring occasionally, until the mixture mounds slightly when dropped from a spoon.
Whip cream and fold in. Turn into a four-cup mould and Freeze.
Un-mould and garnish with Lemon Slices, Melon Balls and Mint Sprigs.
(Makes six servings)

Chef’s Tip: You could use Condensed Milk instead of Double cream. Be creative.

Pasta with Paneer in Spice

Pasta – 1 Pack
Olive Oil – ½ Cup
Sesame Seeds - 2 tbsp
Salt - To taste (Preferred Sharp)
Garlic -1 tbsp puree
Ginger - 2 tbsp puree
Lemon Juice - 2 tbsp
Paneer - 1 Pack (Finely Diced)
Coriander - Handful Diced
Green Chillies – 3 pods finely diced.
Tomato Fresh - 2 plums finely diced.
Turmeric - A pinch of.

Method:
In a large pot of boiling water to boil, and when ready, add Pasta, a drop of Oil, a pinch of Salt and cook for 10-15 mins, ensuring that the pasta is partially cooked and remove and place under sieve and run cold water immediately.
In a pan, add Oil, and Paneer and stir fry until semi Golden cubes and remove from heat. In a large frying pan, add Olive Oil, Sesame Seeds, Turmeric, Ginger & Garlic and stir fry for 6mins, add Pasta, Salt and stir well, and at this stage add Paneer and mix well. Finally, add the rest of the ingredients and mix well. Remove from heat.
Enjoy.

Chef’s Tips: You could add Corn, Garden Peas, or any Meats of your choice.