Paras Consultants

Dragon Fruit Shake
Dragon fruit is low in calories and offers numerous nutrients, including Vitamin C, phosphorus, calcium, plus fiber and antioxidants.
Cooking Time: 2 minutes
Preparation Time: 10 minutes
Servings: 1
Ingredients
*Dragon fruit sliced 1
*Crushed ice 250 ml ( 1 cup )
*Condensed milk 01tablespoon
Method
Combine dragonfruit, ice and condensed milk in a blender and blend for 20 seconds or until ice has dissolved.
Serve in a tall glass.

BLUEBERRY-RUM MILKSHAKE
Cooking Time: o minutes
Preparation Time: 30 minutes
Servings : 2
Ingredients
*Ripe Blueberries 250 ml
*Caster Sugar 50 grams
*Dark Rum 60 ml
*Vanilla Pod, Seeds Scraped 1/2
*Whole Milk 60 ml
*Vanilla Icecream 330 ml
Method
Combine the blueberries, caster sugar, rum and vanilla pod seeds in a bowl and leave to sit at room temperature for10 minutes. Lightly mash the mixture with a fork and leave to sit 10 minutes longer.
Put the milk and the blueberry mixture in a blender and blend until smooth.add the icecream and blend until smooth. divide between 2 tall glasses and serve with a straw.
Garnish
With a few blueberries.

Chocolate Mousse
Cooking Time: 0-5 minutes
Preparation Time: 50-60 minutes
Servings: 4
Ingredients
•Dark chocolate 1/2 cup
•Egg whites 3
•Sugar 2 tablespoons
•Rich cream 2 cups
•Sweetened whipped cream for garnish
•Chocolate chips a few
Method
Melt chocolate in a bowl kept over a deep pan of boiling water. Beat egg whites in a bowl until stiff. Add sugar and beat again. Once the chocolate has melted whisk it till smooth. Place ice cubes in a bowl, add a little chilled water. Place the cream in a bowl and keep the bowl over the ice and whisk till stiff. Add the egg whites to the chocolate and mix in a cut and fold method. Add cream and mix with a light hand. Pour the mousse into individual shot glasses and chill in the refrigerator for 1 hour. Decorate with a swirl of whipped cream and chocolate chips and serve chilled.

Paneer koftas
Cooking Time: 10-15 minutes
Preparation Time: 20-25 minutes
Servings:2
Ingredients
•Paneer (cottage cheese),mashed 250 grams
•Onion ,finely chopped 2 medium
•Salt to taste
•Raisins 6
•Tomato 1 medium
•Oil 1 tablespoon + for deep-frying
•Ginger-garlic paste 2 tablespoons
•Kashmiri red chilli powder 1/2 teaspoon
•Coriander powder 1 tablespoon
•Milk 1 cup
•Cream 1/2 cup
Method
Mix together cottage cheese, half of the onion, salt and raisins in a bowl. Grind remaining onions and tomato to a fine paste. Divide into small portions and roll into balls.

Heat oil in a kadai. Deep fry the balls on medium heat till golden brown.Heat one tablespoon oil in a non stick pan. Add onion-tomato puree and sauté for five to six minutes. Add ginger-garlic paste and sauté for two minutes more.

Add chilli powder, turmeric powder, coriander powder and salt and mix well. Cook for one minute. Add milk and simmer for two to three minutes. Add dry fruit paste and mix well. Add fresh cream. Check the seasonings. Add the fried balls and mix.Cover with a lid and cook for three to four minutes.

Serve hot.

Enchiladas
Cooking Time: 15-20 minutes
Preparation Time: 15-20 minutes
Servings: 4
Ingredients
•Tortillas 3
•Arrabiata sauce 3 tablespoons
•Extra virgin olive oil 2 tablespoons
•Mozzarella cheese 50 grams
Green chilli sauce
•Bhavnagri green chillies ,roasted 15-20
•Tomato,roasted 1
•Pickled jalapenos 3-4
•Olive oil 2 tablespoons
•Garlic 8-10 cloves
•Onion ,chopped 1 medium
•Salt to taste
Method
Preheat oven to 200° C. Spread 1 tbsp arrabiata sauce on each tortilla and roll each of them loosely. Place them in a baking dish.

Drizzle extra virgin olive oil over them. Grate some mozzarella cheese over them, then tear off some cheese and put them over the tortillas. Bake them in the preheated oven for 15 minutes.

Cut off the stems of roasted bhavnagri chillies and put them into a mixer jar. Add roasted tomato, jalapenos and grind coarsely with a little water. Transfer into a bowl.

Heat 2 tbsps extra virgin olive oil in a non stick pan. Add garlic and onion and saute till soft. Add the ground roasted chilli mixture and salt and mix well. Pour the salsa over the enchiladas and bake in the hot oven till the cheese melts. Serve hot.

Hariyali Paneer Makhani
Cooking Time: 10-15 minutes
Preparation Time: 10-15 minutes
Servings: 4
Ingredients
•Paneer (cottage cheese) 250 grams
•Lemon juice 1 tablespoon
•Green chilli paste 1 teaspoon
•Salt to taste
FOR GREEN MAKHANI GRAVY
•Tomatoes 6 medium
•Oil 1 tablespoon
•Green garlic,chopped 4 stalks
•Green capsicum,deseeded & chopped 1 medium
•Spring onions with greens,chopped 4 stalks
•White butter 4 tablespoons
•Bay leaf 1
•Cloves 5
•Green cardamom 3
•Cinnamon 1 inch stick
•Green garlic,chopped 6-8 bulbs
•Ginger paste 1 tablespoon
•Mawa (khoya) 3 tablespoons
•Garam masala powder 1 teaspoon
•Honey 2 tablespoons
•Salt to taste
•Fresh cream 1/2 cup
•Kasoori methi 1/2 teaspoon
Method
Place green tomatoes in a pan, add a little water and boil. Cover and cook for fifteen to twenty minutes. Strain and blend the tomatoes to a puree. Set aside in a bowl. Reserve the cooking liquid.

Marinate paneer pieces with lemon juice, green chilli paste and salt for fifteen minutes. Heat oil in a pan, add green garlic greens, capsicum, spring onion greens and sauté. Cool and blend to a puree. Set aside in a bowl.

Heat white butter in a pan. Add bay leaf, cloves, cardamoms, cinnamon and sauté. Add chopped green garlic bulbs, ginger paste and sauté.

Add khoya and green tomato puree and sauté. Strain reserved cooking liquid and add to gravy. Add capsicum puree and mix.

Add garam masala powder, honey, salt and mix. Add marinated paneer pieces and mix. Add fresh cream and stir gently. Sprinkle kasuri methi and remove from heat. Mix gently and serve hot.

Apple Soup With Yogurt And Brown Spices
Cooking Time: 5-10 minutes
Preparation Time: 10-15 minutes
Servings: 4
Ingredients
•Green apples 2 medium
•Red apples 2 medium
•Yogurt 500 grams
•Cinnamon 2 inch stick
•Cumin seeds,coarsely powdered 1 teaspoon
•Coriander seeds,coarsely powdered 1 teaspoon
•Extra virgin olive oil 1 tablespoon
•Onion ,chopped 1 medium
•Ginger,chopped 1 teaspoon
•Garlic,chopped 1 teaspoon
•Turmeric powder 1/2 teaspoon
•Butter 50 grams
•Vegetable stock 500 millilitre
•Crushed black peppercorns to taste
Method
Chop green and red apples. Heat extra virgin olive oil in a non stick pan on a high heat. Add cinnamon and sauté for 1 minute. Add onion and sauté for a minute. Add ginger and garlic and sauté till fragrant. Add turmeric powder, cumin powder, coriander powder and butter and sauté.

Keep aside a little chopped green apple for garnishing and add the rest along with red apple to the pan and mix on high heat. Add vegetable stock and mix well. Cover and cook for 5-7 minutes on a low heat. Pour the soup into a bowl and discard cinnamon sticks. When it cools slightly, blend it with a hand blender. Pour it back into the pan and cook on low heat till it comes to a boil. Add yogurt, salt and crushed black peppercorns and mix well. Put the soup in a bowl and garnish it with reserved green apples and serve hot.

Aloo Palak Methi
Cooking Time: 10-15 minutes
Preparation Time: 5-10 minutes
Servings: 4
Ingredients
•Potatoes,boiled, peeled and diced 2 medium
•Spinach leaves (palak) 1/2 medium bunch
•Fenugreek leaves (methi),chopped 1 medium bunch
•Oil 2 tablespoons
•Cumin seeds 1 teaspoon
•Onions,finely chopped 2 medium
•Ginger,chopped 1 inch piece
•Garlic,chopped 1 tablespoon
•Salt to taste
•Green chillies,chopped 1 teaspoon
•Turmeric powder a pinch
•Red chilli powder 1 teaspoon
•Spinach puree 1/4 cup
•Yogurt 3 tablespoon + for garnishing
Method
Chop spinach leaves.
Heat oil in a non-stick pan. Add cumin seeds and onions. Sauté till onions are soft.Add ginger and garlic. Mix well. Add chopped spinach and fenugreek leaves. Mix well.

Add salt, green chillies, turmeric powder and red chilli powder. Mix well and cook for 1-2 minutes.Add spinach puree and mix well. Add 1/4 cup of water and potatoes. Mix well and cook for 2-3 minutes.

Whisk yogurt and add to pan. Mix well and cook till done.
Serve garnished with yogurt.

Christmas Cookies
Cooking Time: 10-15 minutes
Preparation Time: 1-2 hours
Servings: 4
Ingredients
•Refined flour (maida) 2 cups
•Salt a pinch
•Baking powder 1/2 teaspoon
•Butter 1/2 cup
•Sugar 3/4 cup
•Egg 1
•Vanilla essence 1 teaspoon
•Mixed fruit jam to garnish
•For icing
•Butter 1/2 cup
•Icing sugar 1 cup
•Vanilla essence 1/2 teaspoon
Method
Preheat the oven to 170°C. Grease a baking tray. In a bowl mix together refined flour, salt and baking powder and set aside. In another bowl beat together butter and sugar until light and fluffy. Add egg and vanilla essence and beat until well combined. Add the flour mixture and mix to make a smooth dough. Cover and refrigerate for an hour. Remove the dough from the refrigerator and roll to a thickness of a quarter inch. Cut the cookies into desired shapes with cookie cutters. Place them on the baking tray keeping a little distance between each. Bake the cookies for ten minutes or until browned around the edges. Take the tray out of the oven and set aside to cool. To make the icing sieve icing sugar. Cream the butter till soft in a bowl. Add icing sugar a little at a time and beat. Add vanilla essence and continue beating till light and fluffy. Decorate the cookies with the icing and glaze them with jam.

Christmas Punch
A fruit punch made with mixed fruit juice topped with lemonade
Cooking Time: 0 minutes
Preparation Time: 10-15 minutes
Servings: 4
Ingredients
•Orange juice 4 cups
•Strawberry juice 6 cups
•Lemonade 2 cups
•Cloves 8
•Allspice,ground 1 teaspoon
•Nutmeg a pinch
•Cinnamon 3 inch stick
•Brown sugar 1/2 cup
Method
1.Put all the spices in a muslin cloth and boil them along with one cup of water and brown sugar for five minutes and till all sugar has dissolved. 2.Cool it, mix all the juices, lemonade and the spiced water. Chill and serve.

Christmas Waffles
waffle grid tastes awesome with chocolate, fruits and maple syrup.
Cooking Time: 20-30 minutes
Preparation Time: 10-15 minutes
Servings: 4
Ingredients
•Refined flour (maida) 2 1/2 cups
•Salt 1/4 teaspoon
•Sugar 1 tablespoon
•Fresh yeast 10 grams
•Milk warm 2 cups
•Eggs seperated 4
•Vanilla essence 1 teaspoon
•Butter,melted 1/2 cup
Method
Sift together flour, salt and sugar. Take warm milk in a glass bowl and sprinkle yeast. Stir to dissolve. Beat egg yolks and add to yeast mixture along with vanilla essence. Add flour mixture to liquid ingredients. Melt butter. When the melted butter has cooled slightly, add and stir to combine thoroughly. Beat egg whites until stiff and carefully fold into the batter. Let mixture stand in a warm place about forty-five minutes or until mixture doubles in size. Heat the waffle grid and pour about half cup batter into the bottom half of each slot. Close lid and cook until golden (or till almost all the steam stops flowing out of the grid) which will take about three to four minutes. Serve hot with maple syrup.

TIPS:
Cream and cottage cheese being highly perishable should be put in closed plastic containers inside the refrigerator and should be placed near the ice box.

Coconut milk when kept overnight in the fridge forms a white layer on top. This layer can be used as fat instead of oil while cooking mutton or chicken.

Circular and oval dishes are best cookware for microwave, as those with corners can create pockets of microwave energy that will burn the food.

The best method to heat leftover rice is to put the leftover rice in a sieve, cover and steam it over simmering water for about 10 minutes.

Stuck with excess boiled potatoes? Store them, preferably unpeeled, in airtight containers and freeze them.

Squashed or imperfect fruit (apples, chickoos, bananas) can be crushed, with a little sugar, and frozen. They make excellent toppings for vanilla ice cream.

Sprinkle a cake with a little flour when it comes initially from the oven to help keep the icing from running off.

Sometimes some water remains in long grained rice even when placed in a colander. To hasten the process of drying up the water, place a slice of bread on the rice and cover. The bread absorbs the moisture and the rice will be nice and separated.

Skim any froth off the jam just before filling the jars. If you try to do it earlier you may skim away a lot of the jam.

Set home made ice cream in individual freezer proof glasses or small containers for easy serving when entertaining.

Blueberry Muffin
Cooking Time: 15-20 minutes
Preparation Time: 10-15 minutes
Servings: 4
Ingredients
•Blueberry jam 4 tablespoons
•Refined flour (maida) 1 1/2 cups
•Eggs 2
•Sugar 1/4 cup
•Vanilla essence 1 teaspoon
•Salt 1/4 teaspoon
•Baking powder 2 teaspoons
•Butter 4 tablespoons
•Milk 3/4 cup
•Lemon rind 1 teaspoon
Method
Preheat oven to 180ºC. Break eggs into a bowl and whisk adding sugar till light and frothy. Add vanilla essence and mix. Sift refined flour, salt and baking powder into another bowl. Melt butter. Add the egg mixture to the flour mixture and mix gently. Add melted butter and mix. Add milk and mix. Add lemon rind and mix. Add blueberry jam and mix lightly. Pour the batter into the muffin moulds and bake in the preheated oven for ten to fifteen minutes or till they rise properly. Remove them from the moulds when slightly cool and serve warm.

Fruit Custard
Cooking Time: 10-15 minutes
Preparation Time: 5-10 minutes
Servings: 1
Ingredients
•Vanilla Custard powder 1 tablespoon
•Milk 1 cup
•Sugar 1 tablespoon
•Banana(elaichi) 1
•Chikoo,peeled 1/2
Method
Peel the banana and chickoo and slice them thinly. Mix custard powder in half a cup of milk. Heat remaining milk in a pan and add the custard powder mixture and cook, stirring, till it begins to thicken. Add sugar and stir till it dissolves. Add the fruits and cook for two to three minutes. Whisk the mixture with a hand blender so that the fruits are completely mashed.

Banana Chocolate Pancake
Pancakes enriched with a delicious filling of banana and served with chocolate sauce
Cooking Time: 20-30 minutes
Preparation Time: 10-15 minutes
Servings: 4
Ingredients
•Refined flour (maida) 1 cup
•Baking powder 1/2 teaspoon
•Eggs 2
•Milk 1 1/2 cups
•Oil to fry
•Bananas 2
•Butter 3 tablespoons
•Sugar 1 tablespoon
•Cinnamon powder 1/2 teaspoon
•Raisins 2 tablespoons
•Desiccated coconut 2 tablespoons
•Chocolate sauce 4 tablespoons
•Vanilla ice cream 4 scoops
Method
Take maida and baking powder in a bowl. Break eggs, one by one, into it and mix. Add milk and mix well taking care that no lumps are formed. The mixture should have batter like consistency. Peel bananas and slice. Heat one tablespoon of butter in a pan, add banana slices and sauté for three to four minutes or till the slices start turning a light brown. Add sugar, cinnamon powder and raisins. Mix. Heat half a tablespoon of butter in another pan. Rotate the pan so that the butter spreads all over. Drain excess. Pour a ladleful of batter and again rotate the pan to spread the batter evenly. Cook on one side, flip and cook on the other side. Repeat for making the remaining pancakes. Place a pancake on a serving plate. Keep some stuffing on one side. Sprinkle desiccated coconut and fold the pancake. Spread some chocolate sauce on top. Serve with a scoop of vanilla ice cream.

Bajre Ki Roti With Raw Banana Stuffing
Cooking Time: 15-20 minutes
Preparation Time: 30-40 minutes
Servings: 4

Ingredients
•FOR COVERING
•Millet flour (bajre ka atta) 1 cup
•Refined flour (maida) 1/4 cup
•Salt to taste
•Oil 1 teaspoon + to shallow fry
•Sesame seeds (til),roasted as required
•Stuffing
•Rajeri banana 4 medium
•Salt to taste
•Green chilli paste 2 teaspoons
•Sugar 1 teaspoon
•Lemon juice 2 teaspoons
•Fresh coriander leaves,chopped 1 tablespoon
Method
Steam the bananas without peeling. Take bananas out of the steamer, peel and mash while still hot. Add salt, green chilli paste, sugar, lemon juice, coriander leaves and mix well till smooth. Set aside. Take the bajra flour in a bowl. Add refined flour and salt and mix. Add one tablespoon of oil and sufficient water and knead into a soft dough. Divide into eight even sized pedas. Sprinkle some refined flour the worktop, place a peda over and gently spread it out with your fingers taking care that the outer edges are thinner than the centre. Place a portion of the stuffing in the centre and gather the edges and roll into a peda again. Press the peda lightly over roasted sesame seeds on one side. Roll in refined flour and place it on the floured worktop. Gently spread the peda once again to as thin a roti as you can. You need not use a rolling pin to do this. Heat a tawa and place the roti over it. When one side is lightly roasted, turn over and roast the other side. Drizzle some oil all around and continue to roast till both sides are light golden. (why using word roasted here to cook roti, normally you write cook till brown specks occur and turn; drizzle oil and shallow fry etc;). Serve hot.

Badam Katli
Traditional Indian sweet made from almonds
Cooking Time: 20-30 minutes
Preparation Time: 20-30 minutes
Servings: 4
Ingredients
•Almonds 250 grams
•Sugar 3/4 cup
•Milk 1 tablespoon
•Liquid glucose 1 1/4 teaspoons
•Silver warq 1-2 sheets
Method
Blanch the almonds in two cups of boiling water for five minutes. Drain and peel. Spread the almonds on an absorbent towel to dry. Once completely dried, dry roast the almonds in a non stick pan for about seven minutes or till fragrant and light brown. Cool and powder. Cook sugar with three fourth cup of water in another non stick pan, stirring continuously till the sugar dissolves. Add milk and when the scum rises to the top, remove it with a ladle and discard. Cook the syrup till it reaches multi-thread or hard ball consistency. Take the pan off the heat and add the liquid glucose and almond powder and mix well. Continue to mix till the mixture is smooth and pliable. Transfer the mixture onto a flat surface and spread to cool a bit. Grease your palms with ghee and knead. Spread it out as thinly as possible in an aluminium tray. Cut into diamonds or squares and serve.

Apple Torte With Breadcrumbs
a flavorful apple and bread dessert
Cooking Time: 20-30 minutes
Preparation Time: 15-20 minutes
Servings: 4
Ingredients
•Apple cored and cut into wedges 4 large
•Fresh bread crumbs 3 cup
•Oil 1 teaspoon
•Lemon rind 1 teaspoon
•White wine 1/2 cup
•Sugar 2 tablespoon
•Butter 4 tablespoon
•Powdered sugar 1/2 cup
•Milk 1/4 cup
•Almonds,crushed 15-20
Method
Preheat the oven to 180°C. Heat the oil in a non stick pan. Add the apples and sauté for two minutes. Add the lemon rind and white wine and mix. Add the sugar and cook till the apples are soft. Place one and a half cups of fresh breadcrumbs in a bowl. Add two tablespoons butter and quarter cup powdered sugar and mix. Add the milk and mix to make a dough. Grease an ovenproof pie dish and spread this mixture evenly and as thinly as possible. Place the pie dish in the preheated oven and bake till the pie turns a light brown. Take the remaining breadcrumbs in a bowl, add the remaining butter and the remaining powdered sugar and mix. Add most of the almonds and mix. Remove the pie case from the oven and spread the apple mixture evenly. Top it with the breadcrumb mixture so that the apples are completely covered. Spread the remaining almonds over the top and keep the pie dish in the oven once again. Reduce the temperature to 170°C and bake for ten to fifteen minutes. Cut into wedges and serve hot.

American Chopsuey
ITS NON VEG TYPE
Cooking Time: 15-20 minutes
Preparation Time: 15-20 minutes
Servings: 4
Ingredients
•Noodles 300 grams
•Salt to taste
•Oil 6 tablespoons + to deep fry
•Cornflour/ corn starch 2 tablespoons
•Ginger,chopped 1 inch piece
•Garlic 3-4 cloves
•Onion ,sliced 1 medium
•Boneless chicken,cut into thin strips 400 grams
•Carrot,cut into thin strips 1 medium
•French beans,cut into thin strips 4-5
•Cabbage,shredded 1/4 medium
•Spinach,shredded 6-8 leaves
•White pepper powder 1/2 teaspoon
•MSG 1/4 teaspoon
•Sugar 1 teaspoon
•Tomato sauce 4 tablespoons
•Vinegar 1 tablespoon
•Chicken stock 1 cup
•Bean sprouts 1 cup
•Tofu,cut into thin strips 100 grams
•Eggs 4
Method
Heat sufficient water, add little salt and one tablespoon of oil and bring to a boil. Add noodles and boil on high heat until almost cooked. Remove, drain and cool. Divide the cooked noodles into four equal portions, form into a nest and deep fry in hot oil till light brown and crisp. Remove and drain on an absorbent kitchen towel. Blend cornstarch in quarter-cup water and set aside. Heat two tablespoons of oil in a wok, add chopped ginger, garlic and stir-fry briefly. Add sliced onion and sauté for a minute or until it turns translucent. Add chicken and stir-fry on high heat for two minutes or until the moisture evaporates. Add carrot, beans, cabbage, spinach and stir-fry for two minutes or until the vegetables are just cooked but still retain the crispness. Add pepper powder, MSG, salt and sugar. Stir in the tomato sauce and the vinegar. Pour in the stock, bring to a boil, reduce heat and stir in the blended cornstarch. Simmer for two minutes or until it thickens to a sauce consistency. Add bean sprouts and tofu and stir well. Meanwhile using the remaining oil, prepare fried eggs in a non-stick fry pan. Arrange a portion of the fried noodles on a plate, pour a portion of the prepared sauce and top with a fried egg. Serve hot immediately.

Almond Cookies
Crisp and delicious – these cookies are simply irresistible
Cooking Time: 20-30 minutes
Preparation Time: 10-15 minutes
Servings: 4
Ingredients
•Almonds 36
•Refined flour (maida) 1 3/4 cups
•Baking powder 1 teaspoon
•Soda bicarbonate 1/2 teaspoon
•Salt 1/4 teaspoon
•Butter 1/2 cup
•Sugar 3/4 cup
•Eggs 2 large
•Almond essence 1/2 teaspoon
•Vanilla essence 1 teaspoon
Method
Preheat oven to 350F. Grease cookie sheets (baking trays). Blanch almonds in two cups of hot water for ten minutes. Drain and peel. Combine flour, baking powder, baking soda and salt in a bowl. Sieve the mixture. Cream butter and sugar in mixing bowl until light. Add one egg and beat until light and fluffy. Beat in almond and vanilla essences. Gradually add dry ingredients and knead lightly to make a dough. Beat the remaining egg lightly. Divide the dough into one and a quarter inch diameter balls. Arrange them two inches apart on prepared cookie sheets. Flatten each slightly with the palm of the hand and brush lightly with the beaten egg. Gently press an almond in the center of each cookie. Bake in the preheated oven for ten to twelve minutes at 350F or until golden brown. Cool on racks and serve.

Chocolate Mousse

Cooking Time: 5-10 minutes
Preparation Time: 1-2 hours
Servings: 4
Ingredients
•Cooking chocolate,grated 3 cups
•Plastic cups 4 medium
•Fresh cream 1/2 cup
•Whipped cream 2 cups
•For garnishing
•Dark chocolate,shaved or grated 2 tablespoons
•Cocoa powder 1 teaspoon
Method
To make the cups give a small cut on one side of the rim of 8 plastic cups and keep them in the freezer to chill. Melt one cup grated cooking chocolate and whisk it well and pour some into each cup. Swirl them so that the chocolate coats the cups entirely. Pour out excess and keep the cups in the refrigerator to set. Once set take them out of the refrigerator and peel the plastic cup off from the cut given on the rim. To make mousse, melt the remaining chocolate in a bowl kept over a deep non stick pan of boiling water. When it melts take the bowl off the pan and whisk well. Add fresh cream and whisk Add 1 cup whipped cream and mix again. Put the mixture into each of the chocolate cups. Put the remaining whipped cream into an icing bag fitted with a star nozzle and pipe out rosettes on top of the mousse in each cup and keep them in the refrigerator to set. Serve chilled.

Bean Curd With French Beans And Hoisin Sauce
I prefer serving this dish with steamed rice.
Cooking Time: 10-15 minutes
Preparation Time: 5-10 minutes
Servings: 4
Ingredients
•Firm beancurd (tofu) 200 grams
•French beans,halved 250 grams
•Hoisin sauce 3 tablespoons
•Sesame oil (til oil) 1 tablespoon
•Ginger,sliced 1 inch piece
•Garlic,chopped 10 cloves
•Onion ,sliced 1 medium
•Red chilli sauce 1 tablespoon
•Soy sauce 1 tablespoon
•Salt to taste
Method
Cut the bean curd into half-inch thick fingers. Heat the sesame oil in a pan. Add the ginger and garlic and sauté for two minutes. Add the onion and sauté for another two minutes. Add the hoisin sauce and red chilli sauce and mix. Add the French beans and mix again. Add the bean curd, soy sauce and salt and toss gently till heated through. Serve hot.

Middle East Wraps
Cooking Time: 15-20 minutes
Preparation Time: 30-40 minutes
Servings: 4
Ingredients
•Rotis 4
•Tahini 1 1/2 teaspoons
•Yogurt 1/2 cup
•Salt to taste
•Fresh mint leaves,hand torn 5-6
•Onion ,quartered 1 medium
•Zucchini,sliced 1/2 medium
•Carrot,sliced 1 medium
•Green capsicum,thick strips 1 medium
•Olive oil 3 tablespoons
•Lemon juice 2 teaspoons
•Mixed herbs 1 teaspoon
•Red chilli flakes 1 teaspoon
•Fresh parsley,chopped a few sprigs
Method
Tahina adds that Middle Eastern touch to these delicious wraps Grill the vegetables on a hot grill till the grill marks are seen on the pieces. Remove and set aside. Divide into four portions. Take one roti, apply the tahina mixture, arrange one portion of vegetables, sprinkle parsley and roll. Serve immediately

A favourite of the Singaporeans – bean curd and small onions cooked with spices and sauces makes a wonderful dish
Sizzling Singapore Chilli Bean Curd
Cooking Time: 15-20 minutes
Preparation Time: 5-10 minutes
Servings: 4
Ingredients
•Tofu 250 grams
•Oil 3 tablespoons
•Small onions 8
•Ginger,chopped 1 inch piece
•Garlic,chopped 5-6 cloves
•Fresh red chillies 4
•Soy sauce 2 tablespoons
•Vegetable stock 2 cups
•Hot and sweet sauce 2 tablespoons
•Vinegar 1 tablespoon
•Salt to taste
•Eggs 2
Method
Cut the bean curd into one inch square pieces. Heat oil in a wok. Halve the small onions and add to the heated oil. Add chopped ginger, garlic and stir-fry. Add the bean curd pieces and toss on high heat. Slice the fresh red chillies at a slant. Keep aside some for garnish and add the rest to the bean curd mixture. Add soy sauce and mix. Add hot and sweet sauce, vegetable stock, vinegar and salt and cook on high heat. Keep a serving plate ready. Beat the eggs and add to the cooking mixture stirring all the time. Remove from heat and transfer onto the serving plate. Garnish with sliced fresh red chillies and serve hot.

Fattoush
Middle Eastern salad with crispy croutons
Cooking Time: 10-15 minutes
Preparation Time: 30-40 minutes
Servings: 4

Ingredients
•Green capsicums,seeded and cubed 1 medium
•Tomato,1 inch cubes 1 medium
•Cucumber,1 inch cubes 1 medium
•Onion ,1 inch pieces 1 medium
•Bread ,1 inch cubes 2-3 slices
•Olive oil 1 tablespoon
•Iceberg lettuce ,torn 1 small bunch
•Black olives 5-6
•Green olives 5-6
•Fresh parsley 1-2 sprigs
•FOR THE DRESSING
•Olive oil 3 tablespoons
•Vinegar 1 tablespoon
•Lemon juice 1 tablespoon
•Salt to taste
•Black peppercorns,crushed 1/2 teaspoon
•Fresh parsley,chopped 1 tablespoon
•Dry mint leaves 1 teaspoon
Method
Heat olive oil in a pan, add bread pieces and sauté on medium heat to make croutons. To make the dressing take olive oil in a bowl, add vinegar, lemon juice, salt, crushed peppercorns, parsley, dried mint and whisk well. Tear iceberg lettuce into a bowl. Add all the vegetables and onion. Add black and green olives. Tear parsley and add. Toss well. Just before serving pour the dressing over, add the croutons and toss. Serve immediately.

Falafel
ITS VEG.
Cooking Time: 10-15 minutes
Preparation Time: 10-12 hours
Servings: 4

Ingredients
•Chickpeas (kabuli chana),soaked overnight 1 cup
•Garlic,chopped 2-3 cloves
•Spring onion greens,chopped 4-5
•Fresh parsley 2 tablespoons
•Fresh coriander leaves 2 tablespoons
•Salt to taste
•Soda bicarbonate a pinch
•Black pepper powder 1/4 teaspoon
•Cumin powder 1/2 teaspoon
•Red chilli powder 1/2 teaspoon
•Bread crumbs 1/4 cup
•Oil for deep-frying
Method
Drain and put the chickpeas in a mixer jar. Add garlic and spring onions with greens and grind without adding any water. Transfer into a bowl.
Chop parsley and coriander leaves and add. Add salt, soda bicarbonate, pepper powder, cumin powder and red chilli powder and mix well.
Add breadcrumbs and mix well.
Heat sufficient oil in a kadai. Shape the mixture into cylinders and flatten slightly. Gently slide them into the hot oil and deep fry on medium heat till golden.
You can also place small quantities of the mixture in a tbsp moistened with water and shape with the help of another moistened tbsp to make smooth oval falafels and deep fry them.
Drain on absorbent paper. You can serve them by themselves with tahina dip. Or serve them with pita bread.

Khasta Kachori
Cooking Time: 20-30 minutes
Preparation Time: 2-4 hours
Servings: 4

Ingredients
•Refined flour (maida) 2 cups
•Salt to taste
•Soda bicarbonate 1/4 teaspoon
•Ghee 2 tablespoons
•Split black gram skinless (dhuli urad dal),soaked 1/3 cup
•Oil 2 tablespoons + for deep-frying
•Ginger,finely chopped 1 inch piece
•Green chillies,finely chopped 2-3
•Asafoetida a pinch
•Coriander powder 1 teaspoon
•Cumin powder 1/2 teaspoon
•Red chilli powder 1 teaspoon
•Fennel seed (saunf) powder 1/4 teaspoon
•Sugar 1/2 teaspoon
Method
Sift the flour, salt and soda bicarbonate together. Add two tablespoons of ghee and rub between your palms to get bread crumb texture. Knead into a soft dough with half a cup of water. Cover with a moist cloth and set aside. Drain and coarsely grind the black grams using a little water. Heat two tablespoons oil in a kadai. Add ginger, green chillies, asafetida, coriander powder, cumin powder, red chilli powder and fennel powder and stir well. Add the ground black grams and cook till all the moisture has evaporated. Add sugar and salt and mix well. Remove from the heat and set aside to cool. Divide into twelve portions. Divide the flour dough into twelve equal balls. Flatten each ball between your palms so that they are thinner around the edges and thicker in the centre. Place a portion of stuffing in the centre and bring the edges together to form a ball. Flatten slightly. Heat sufficient oil in a kadai and deep fry the kachoris on low heat till golden brown and crisp. Drain onto an absorbent paper. Serve with tamarind chutney.