Chef's: Did you Know ...

Apricots ~ Fresh Apricots are healthy because they contain lots of Beta Carotene, the plant form of Vitamin A, and which is a good anti-Oxidant. They are also high in Fibre and low in Calories, and make a good snack too. Weight for weight, dried Apricots are an even healthier option as the drying process increases the concentration of the Beta Carotene and Fibre and also the levels of Potassium and Iron.

Khubani Ki Chutney ~ Apricots Chutney

Dried apricots-1cup (1packet in local grocery stores)
Sugar-1/4 cup approximately
Water-to soak apricots

Chunky Chat Masala
Method: Wash & soak the apricots in water for 5-6hrs or overnight.

De-seed the apricots & crush them with fingers or hand blender in the water. Put it in a pan & add sugar according to taste, as apricots are already sweet. Cook over medium heat till the apricots r fully cooked. The color changes from light brown to bark brown. Sprinkle The Chat Masala and Serve.

Chef's Tip: When you break the seeds you get a small nut that can be chopped & garnished over the Chutney before serving.

Chef's: Did you Know ...

Pomegranate ~ is rich in Vitamin C and B. It contains Pantothenic Acid, Potassium and Antioxidant Polyphenols. It is rich in Hydrolyzable Tannins called Punicalgins, which absorb into the human body after consumption of Pomegranate extracts that increases the Antioxidant capacity.

Preliminary research and studies have shown that juice of Pomegranate has been found to be effective in reducing Heart Disease risk factors, by controlling the bad Cholestrol and Systolic Blood Pressure.

Parallel studies have shown that the juice of this Fruit is effective against Prostate Cancer and Osteoarthritis.

Chef's: Did you Know ...

Courgettes - Good source of: Manganese (0.20mg), and Vitamin B6 (0.25mg), Excellent source of: Vitamin C (19.21mg), Calories:18, Protein: 1g, Carbohydrate: 4g, Total Fat: 0g, Fiber 1g

Ratatouille ~ Gluten Free

Vegetable Oil ~ 5 tbsp
Onions (Finely Chopped) ~ 250g
Garlic (Crushed) ~ 1 Cloves
Ginger ~ 1 inch
Aubergines (Cubed) ~ 125g
Courgettes ~ (Chopped) ~ 250g
Green Peppers ~ 250g
Red Peppers ~ 250g
Tomatoes (Fresh Ripe) ~ 250g
Tomato Puree ~ 1tbsp
Oregano
Salt
Method: Stir fry the onions in half the quantity of oil for 5 minutes. Add the garlic, saute for a minute then add the peppers to the pan and gently saute for a few minutes. Add the aubergine to the pan, add the rest of oil and saute for a further 5 minutes. Add the courgettes and cook for further 5 min, stirring occasionally. Coarsely chop the tomatoes and add them to the pan. Cook for another 5 min. Add oregano and salt to taste and serve. Serves 6-8.

Chef’s Tip: I like some coriander to finish the Dish and Cook some Macoroni with the Dish.

Chef's: Did you Know ...

Berries: Goji & Blueberries – help reduce Blood pressure and an increase of “Good” HDL Cholesterol. Most Berries have anti Cancer properties and help ward of Alzheimer’s disease.

Chilli Paneer ...

Paneer (Diced in Cubes) ~ 2 cups
Capsicum (Julienne’s) ~ 2
Ginger (Puree) – 1tbsp
Garlic (Puree ~ 1tsp
Sesame Seeds ~ 1tbsp
Onion (Diced in Cubes) ~ 1 large
Soy Sauce (Light) ~ 2tbsp
Tomato Puree ~ 1tbsp
Mint Sauce ~ ½tsp
Green Chillies (Finely Diced) ~ 3
Coriander Leaves (Chopped) ~ ½ cup
Black Bean Sauce ~ ½ cup
Cornflour ~ 1½ tbsp (Optional)
Lemon Juice ~ 2tbsp
White Vinegar ~ 1tsp
Olive Oil ~ ½ cup
Salt to taste
Water ~ ½ cup
Method: Take a bowl and mix the Cornflour and ½ teaspoon Salt with enough water to make a thin paste. Add Paneer in the paste. In a non-stick Pan, add Olive Oil, and stir fry the Paneer, until light Golden, add Salt, Sesame Seeds, Ginger, Garlic, Mint Sauce, Tomato Puree, Soya Sauce, Black Bean Sauce, Lemon Juice, Vinegar and a little water, now Add Capsicum, Onions and Green Chillies and cook for a minute. Before serving garnish it with Coriander.

Chef’s Tip: Use Different Colours of Capsicum and cut them in long thin slices Some like Carrots cut in Juliennes (thin long strips). Add more Chillies to Taste.
Julienne’s = Thin Long slice Cuts

Custard ~ Home Made

Cream (Double) ~ 2 1/3 cups
Egg Yolks ~ 6 (large)
Sugar granulated ~ ½ cup
Corn Starch ~ 2 tsp
Vanilla Extract ~ 2tsp (Optional)
Method: In a large bowl use a balloon whisk to beat the Egg Yolks, Sugar and Corn Starch. In a large saucepan heat the cream until it is just about to simmer. At this stage, carefully pour the hot cream, a little at a time, into the Egg mixture and whisk vigorously. Once mixed, immediately pour the mixture back into the saucepan. Heat to simmering and whisk constantly until the mixture is thick and creamy. Remove from the heat, add vanilla extract, and stir thoroughly. Serve warm.

Chef’s Tip: If you prefer your Custard cold, pour into bowl and cover the surface with plastic wrap to prevent a skin from forming. Store in the refrigerator.

Chef's: Did You Know ...

Milk, Cheese & Yogurt ~ Dairy Foods are excellent sources of Protein but they also contain valuable Calcium. Choose skim or low fat dairy to keep Bones & Teeth strong, prevent Osteoporosis & enhance weight loss.

Lasagna ~ Chicken

Lasagna Noodles – 9 sheets uncooked
Onion chopped – 1 cup
Parmesan Cheese grsted – ½ cup
Sour cream – ½ cup
Mayonnaise – ¼ cup
Garlic Salt – ½ tsp
Cheddar cheese shredded – 4 cups
Chicken chopped cooked – 4 breasts
Condensed Cream of Chicken Soup – 1 can
Condensed cream of mushroom soup – 1 can
Method: Preheat oven to 350 degrees F (175 degrees C). A large pot of lightly salted water to a boil, Add noodles and cook for 8 to 10 mins or until al dente; drain. In a medium bowl, combine chicken soup, mushroom soup, onion, Parmesan cheese, sour cream, mayonnaise and garlic salt. In a 1 inch deep baking dish, layer 1/3 of the noodles, soup mixture, chicken and cheese; repeat 3 times, ending with cheese. Bake in preheated oven for 1 hour and enoy.

Chef's Tip: You could use Vegetables, Fish or Lamb of your choice.
I personally spice this dish with fresh Green Chillies & a dash of fresh Lemon Juice.

Chef's: Did You Know ...

Lemon Grass ~ A good source of antioxidants, and higher than some of many fruit and vegetables. High in Phytonutrients including Vitamins, Minerals and Bioactive components. Help support the immune system through their Phytonutrients. Aid digestion via speeding up food movement from the stomach (gastric emptying). Promotes heart health by enabling high flavour, low fat, low salt cooking. The natural antimicrobial properties of many herbs and spices reduce the risk of bacteria in food. Further benefits Lemon grass was shown to inhibit growth of human colon cancer cells and work in animal models has also shown inhibitory effects on cancer initiation and progression. Lemon Grass – Phytonutrient Rich Lemon Grass contains Phytonutrients with antioxidant activity including: Citral, Geranial, Myrcene, and Limonene

Chicken (Masala) Roast

Whole Chicken - 5lbs
Ginger (Fresh) – 3tbsp (Pureed)
Garlic (Fresh) – 1 ½ tbsp (Pureed)
Butter – 5tbsp
Cayenne pepper – ½ tsp
Salt - 1tsp
Lemon Juice– 4tbsp
Rice Vinegar – 1tsp (Optional)
Ajwain seeds – ½ tsp
Olive Oil – ½ cup
Method: Preheat oven to 375. In a large bowl mix all the ingredients and add oil and mix well into a paste. (Except Chicken & Butter)
Rinse chicken under cool water and pat dry. Place on roasting rack in pan. Rub paste in and under the chicken skin and inside the cavity. Bake for 1 hour then (carefully!) flip the chicken over on the rack. Return to the oven for approximately 1 additional hour or until juices run clear and leg moves freely when wiggled. Paste it with Butter and let it rest.
Chef’s Tip: When ready place on a bed of freshly baked Roast Potatoes or Veg of your Taste or cook a sauce.

Paime - Steamed Pudding

Coconut gated - 1
Cornmeal - 1lb
Black pepper - 1tsp
Salt - 2tsp
Dried Fruit - 4oz
Banana leaves (or Foil)
Pumpkin - 1lb
Butter - 2oz
Sugar - 1 1/2cups
water - ½pt
String for tying
Method: Grate Coconut and Pumpkin, Add all other ingredients, Stir in enough water to make a dough of dropping consistency (Approx 3 cups). Wipe banana leaves and heat them to make them pliable. Cut into Sq pieces about 6″ by 6″ and Place about 2 tbsp. mixture on each leaf and Roll up, fold over & tie.
Use a steamer or boiling water and boil for about 20-30 minutes. Test one to see if it has set, if not, cook for a longer period of time, depending on size of Paime. (Pai me)
Yield: 12 Paimes
Chef's Tip: Use Dried fruit of your choice, or rainins will do, add a pinch of Cinnamon powder if you like. Serve hot with Syrup or whipped Ice Cream .

X'mas with a difference

Raan Masale’dar ~ Whole Leg of Lamb in a Spicy Sauce
Lamb Leg, Cleaned of Fat - 8lbs

Sauce
Almonds, blanched – 2oz
Green chillies, chopped - 4
Yoghurt, plain – 20fl
Mint leaves – 4tbsp
Cayenne Pepper – ½tsp
Salt – 3 ½ tsp
Vegetable Oil – 10tbsp
Whole Cloves – ½tsp
Cardamom pods - 12
Cinnamon Stick, 2" long – 1pc
Peppercorns, Black - 10Garlic peeled & Pureed - 8Cloves
Onions, coarsely chopped - ½ lb
Ginger Peeled & Pureed – 4inch Pcs
Ginger – Finely cut in thin long slices – 1Pc
Cumin Seeds (ground) - 2tbsp
Coriander Seeds (ground) – 2tsp

Garnish:
Sultana raisins – 4tbsp (Optional)
Almonds, blanched, slivered – ½ oz (Optional)
Coriander Fresh Leaves - 2 handfuls
Lemon Fresh Juice – 2 Lemons
Method: Make many slits in the leg and place the cleaned Leg of Lamb in a Oven proof dish. In a blender, add Yoghurt, Ginger, Garlic, Mint leaves, Green chillies, Salt and whiz to get a paste. Apply this paste generously on the leg, ensuring you fill the slits too. This Leg should be well coated on all sides. Cover with plastic cling film and refrigerate for 24 hours. Remove the Tray with the Lamb out of the refrigerator and let it rest in room temp. Preheat the Oven Gas mark 6 (400F), and in the meantime, heat some oil in a frying pan, add Coves, Cinnamon, Cardamoms Peppercorns in hot oil and cook for a minute or so, and pour over the lamb marinated leg and cover the leg in oven foil. Bake, covered, for 1hr 30mins. Remove the foil and and drench in sauces again and cook uncovered, for further 45mins. Baste 3-4 times with the sauce during this period. Scatter, or arrange in a pattern, with the Garnish, ie: Sultanas, etc, and bake for 5-6 mins. Remove the baking dish from the oven and let it rest in a warm place for 15 minutes. Take the leg out of the pan and set it on a warm platter, or a bed of Roast Potates, Shallots and roast tomatoes. Spoon off all the excess fat from the top of the sauce. Use a slotted spoon and fish out all the whole spice in the sauce. Discard the spices. Pour the sauce over and around the Leg.

Chef’s Tip: You could add some of this sauce to make gravy if you preferred.
Yield: 8-10 servings.

Shrimps in Garlic Butter

Shrimp (large raw), peeled and de-veined – 2lbs
Butter – 2/3 Cup
Shallots finely diced - 1 ½tsps
Chives finely diced 1 1/2tsps
Garlic finely diced - 2 cloves
Parsley – 2tbsp
Salt – ½tsp
Pepper (Fresh) - Several grinds
A dash of Lemon Juice
Wash & dry Shrimps. Combine remaining ingredients in a small saucepan; heat slowly until butter is melted. Place Shrimps in butter mixture and turn to coat well. Allow it to rest for 15-30 mins.
Thread shrimp on skewers or place in a fine wire grill basket. Cook over medium coals 8 to 10 minutes, turning and basting often with garlic butter sauce. Heat any remaining sauce and serve with shrimp. Serve over rice.

Chef’s Tip: You could add some Veg (Beans) if required.

Chef's: Did You Know ...

Tomatoes – Good source of Vitamins C, A & K and helps cut the risk of cancer. (In Salad)
Also, High in Antioxidants such as Lycopene.

Tofu Roll ~ Herb

Fresh Tofu – 800g
Sugar – 5g
Lemon Grass – 50g
Chilli Sauce – 10g (Optinal)
Oyster Sauce – 50g
Oil – For frying
Tempura Batter
Breadcrumbs – 150g
Coriander (Fresh) – 25g
Galangal (Fresh) – 30g
Coconut Milk Powder – 100g
Sweet Chilli Sauce – 1 Small Bottle
Garlic (Fresh) finely chopped – 5 cloves
Ginger (Fresh) finely chopped – 10g
Lime Leaf (Kaffir) finely chopped – 10g
Method: Squeeze out any water from the fresh Tofu, add Ginger, Garlic, Lemon Grass, Oyster Sauce, Chilli Sauce, Sugar & Coconut Milk Powder and mix well and refrigerate for one hour.
Meanwhile reduce the sweet sauce chilli sauce to a soft ball consistency and set aside. Divide the Tofu mixture into 20 pieces and stuff all the courgettes with the Sweet Chilli mixture. Dip in the Tempura Batter and roll in the bread crumbs and fry in hot Oil until Golden. Enjoy

Chef's Tip: You could use a sauce of your choice, instead of Sweet Chilli Sauce. Instead of Oyster sauce you could use Black Bean Sauce. You could make this Dish with Chicken breat too. (Like a Kiev)

Chef's: Did You Know ...

Casava: Also known as Yuca & Mogo, is High & Rich in Fibre, Protein, Potassium, Calcium & Phosphorous.

Kuldip's Ice Sorbet

Fruit (Fresh or Frozen) 450gm (ie: Strawberries / Cranberries / Etc)
Sugar - 260g
Water - 400ml
Juice – Same of the Fruit used 150ml
Method: Boil the Water, Sugar & Strawberries together until they reach a low boil. Cover and cook for 15 minutes. Remove from the heat. Blend until smooth. Pass through a fine sieve to remove the seeds and bits of skin, using a rubber spatula to press as much pulp through as possible. Cover and refrigerate until it is completely cool. Add Strawberry juice.
Freeze using a domestic ice cream maker until it has a semi-solid consistency. This could take up to 20 minutes. Transfer to a freezer-proof container and freeze until it is solid.
Remove from freezer and allow to thaw for about 15 minutes before serving. Enjoy!

Chef’s Tip: Or like me if you don’t have a Ice Cream Maker, then, simply place in a covered, freezer-proof container and place in the freezer, stirring every two hours to break up the ice crystals.
Yield: 8 Servings

Chef's: Did You Know ...

Cauliflower – Good source for Folate, Vitamin C, & Glucosinolates, which helps fight Cancer.