Middle East Spread - Egg And Meatball Soup

Non-Vegetarian:
Egg And Meatball Soup(Shawrbat Bayd Bil-Kufta):
Ingredients:
200g minced meat; 1/2 cup vermicelli; 2 eggs; 2 onions; 1 tbsp lime juice; 100ml chicken stock; 1/2 tsp cinnamon powder; 10-12 almonds; 1 tbsp coriander leaves(chopped); 2 tbsp vegetable oil; 1 tsp red chilli powder(optional); salt to taste;
For Garnishing:
1 tsp parsley(chopped);

Method:
Mix the minced meat and the salt, one egg, one chopped onion, chopped coriander and chilli powder and 1 tsp oil.Mix well and shape into small balls.Keep aside.Heat the rest of the oil in a pan and add one sliced onion and fry till a light golden brown.Add the chicken stock, almonds, cinnamon, and about 50ml water and bring to the boil and add the meatballs and the vermicelli.Continue to cook over a medium flame for another 5-6 minutes till the meatballs are cooked.Just before removing soup from fire, in a bowl beat the remaining egg and mix in the lime juice and add to the meatball soup.Cook for 30 seconds and put off the flame.Garnish with chopped parsley and serve hot.

Middle East Spread - Zucchini With Tomatoes

6.Zucchini With Tomatoes:
Ingredients:
500 g zucchini, 3 tomatoes, 2 tbsp vegetable oil, a pinch of turmeric powder, 1 tsp cumin powder.

Method:
Peel and cut the zucchini into small pieces.Chop the tomatoes.Heat oil in a pan and add the zucchini and the rest of the ingredients.Continue to cook over a medium flame till most of the water is evaporated.Serve with rice.

Middle East Spread - Imam Bayildi

Imam Bayildi(Swooning Imam):
Ingredients:
4 long medium sized brinjals,2 medium oinions(finbely sliced), 4 large cloves of garlic(finely minced),2 large tomatoes(blanched,peeled and chopped), 2 tbsp parsley chopped, 1 tbsp lime juice, 1/2 cup olive oil, 1 tsp sugar or to taste,Sprigs of parsley,lime slices, 1/2 cup hot water, 2 cups cold water with 1 tsp salt, salt and pepper to season.

Method:
Peel the brinjal at 1/2" intervals.Remove stems and cut a deep slit lengthwise ensuring that the two halves do not separate.Place in a bowl of cold salted water for 1/2 hour.Drain out the excess moisture.In a pan heat 1/2 the oil, add onions and sautee till transparent.Add garlic and saute for another 2-3 minutes.Remove from fire and set aside.In a bowl, place chopped tomatoes, parsley and the sauteed onions and garlic and mix well.Season well with salt and pepper.Set aside.Place the remaining oil in a pan and fry the brinjals lightly on both sides,remove with a slotted spoon and let cool.Stuff each brinjal with the tomato, onion, garlic, parsley mixture.Place hot water in a pan, add lime juice and sugar and mix well.Place the brinjals,cover and cook over a low flame for 20-30 minutes or until the brinjals are tender.Leave to cool at room temperature.Serve as a starter on plates garnished with lime slices and sprigs of parsley.

Middle East Spread - Jajik (Cucumber Salad)

Jajik(Cucumber Salad):
Ingredients:
2 cucumbers, 1 cup whipped yoghurt, 1 tbso olive oil, 1 tsp pepper powder, salt to taste
For Garnishing:
1 tbsp mint leaves(choppe).

Method:
Peel and cut the cucumber into cubes.Season with salt and pepper.Mix in the curd and the olive oil.Garnish with mint leaves.

Middle East Spread - Okra With Tomatoes

Okra With Tomatoes:
Ingredients:
250g okra,2-3 tomatoes, 1 tsp black pepper, 1 tbsp lemon juice, 3-4 tbsp oil,1 large onion, salt to taste.

Method:
Trim the okra cutting both the ends.If the okra pods are of a small size,leave them as one piece otherwise make two pieces from one.Peel and slice the onion.Heat oil in a pan and fry the onion till golden brown.Add the okra and fry for another 2-3 minutes.Reduce the flame and add chopped tomatoes and 1 cup water and season with salt and pepper.Continue to cook covering with a lid for another 5 minutes until the okra is tender.Mix in the lemon juice and serve hot with steamed rice.

Middle East Spread - Eggplant Spread

Eggplant Spread(Baba Ghannouj):
Ingredients:
1 large round eggplant(aubergine), 2-3 cloves of garlic, 1 tbsp lemon juice,olive oil, 1 tsp red chilli powder(optional), salt to taste.
For Garnishing:
Parsley(chopped), Slices of red bell pepper.

Method:
Peel and grind the garlic to a paste.Cook the eggplant in an oven or on a fork over the flame of a gas stove.When it is well cooked through and the skin is blackened,remove the black peel and mash the eggplant.Mix in the garlic paste and the lemon juice.Serve in a bowl with little olive oil on top and garnished with chopped parsley and red pepper slices.

Middle East Spread - Falafel

Vegetarian:
1.Falafel:
Ingredients:
250g chickpeas, 5-6 bread pieces, 1 tsp cumin powder, 1 tsp lemon juice, oil for frying, salt to taste.

Method:
Soak the chickpeas overnight.Cook in a pressure cooker till the chickpeas are tender.Pound or blend the chickpeas to a puree.Soak the bread in water for a minute and squeeze out the water and add to the chickpeas together with the rest of the ingredients.Knead well for a few minutes.Let the mixture rest for 1-2 hours, and then roll between the palms into small rolls.Heat oil and deep-fry these a few at a time till golden brown.

The Wedding Belle Beauty Tips

The Wedding Belle Beauty Tips
Detox with apple cider vinegar. Add a tablespoon of organic apple cider vinegar in a glass of warm honey and drink up to three times a day. It helps detox your body, clears up complexion, helps you slim down and reduce water retention.
Cut down on salt, caffeine and alcohol the night before to reduce chances of water retention on the face.
Try not to schedule facial any time a week before your wedding day as your skin might react to the facial and can be prone to break out.
The night before your big day, stop drinking water after 8pm to avoid any chances of water retention that might make your face and eyes puffy.
If a big zit appears on your face before your wedding day, it’s best to visit a dermatologist for a jab to effectively bring the pimple down. This surely beats any other remedy that could worsen it.
To curb pre-wedding anxiety and insomnia, try doing some gentle stretches before you sleep. Forward bends are known to be calming and take deep breaths if you’re still having problem getting some shuteye.
Remember to take small light meals regularly on your big day and drink enough water to keep your energy high.
When touching up your makeup, use loose powder to cut down shine. Two-way cake tends to reflect too much light during photo-taking, making your face appear too ‘white’.

Your Kid's Favourite Dishes

1.Submarines
Ingredients:
4 plain hot dog rolls, 1 carrot, 1 beet root, 2 tbsp lemon juice, butter, 4 lettuce leaves, 4 cheese slices, salt and pepper to taste.

Method:
Peel and grate the carrot and beetroot.Put it into a mixing bowl.Add the salt, pepper and lemon juice.Mix well.Cut each hot dog roll into half horizontally and place the lower half onto serving plates.Spread some butter on each hot dog half.Top with a lettuce leaf and slice of cheese.Spread the carrot and beetroot mixture on top.Cover with the other hot dog halves.Cut the submarines,hold them together with toothpicks and then cut them.You can also do fun decorations with slices of cucumbers and cherries..etc.

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2.Custard Coconut Halwa:
Ingredients:
8 1/2 tbsp custard powder, strawberry flavour, 2 cups fresh grated coconut, 3/4 cup sugar, 2 tbsp raisins, 2 tbsp almonds(sliced), a pinch of salt, 1 tbsp ghee, 3 cups hot water.

Method:
Place coconut in the mixer and extract coconut milk with hot water.Strain through a muslin cloth.To this, add the sugar, salt, custard powder and place pan on high heat.When the mixture boils, keep stirring on a medium flame for about 5 minutes.Add the ghee and about half the nuts and raisins and pour halwa in an ungreased tray.Sprinkle remaining nuts and raisins.Cool and cut into pieces and serve.

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3.Walnut Raisin Trufles:
Ingredients:
1 can(400g)condensed milk, 3 tbsp cocoa powder, 2 tbsp butter,1 cup biscuit crumbs, 1 cup walnuts, chopped raisins.

Method:
Open the can of condensed milk.Pour the condensed milk into a saucepan.Add the cocoa powder and butter.Heat the mixture till it boils and keep stirring for about 3 minutes.Remove from the heat and allow it to cool.Add the biscuit crumbs, walnuts and raisins and mix well.Roll the mixture into 20 walnut-sized balls and arrange on a serving dish.Refrigerate for an hour.Serve cold.To make the biscuit crumbs, put the biscuits in a plastic bag,Seal the top and crush the biscuits with a rolling pin.

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4.Fun Trifle
Ingredients:
1 sponge cake, 3 bananas,1 apple, strawberry jam, fruit juice for the custard, 2 1/2 cups milk,4 tbsp custard powder, 4 tbsp sugar.

Method:
Mix custard powder in 1/2 cup of milk.Boil the rest of the milk with the sugar in a saucepan and add the custard powder mixture.Stir with a whisk till it becomes thick, remove from fire and allow to cool.Cut the sponge cake horizontally into 2 slices.Apply strawberry jam and sandwich both sides.Cut into 25mm(1")pieces.Peel and cut the bananas and apple on a chopping board and keep aside.Arrange 1 layer of sponge cake pieces on the bottom of a glass bowl.Spread all the fruit on the cake and then pour half the custard on top.Put another layer of sponge cake and top with the remaining custard.Serve chilled.Make sure the custard is completely cold before you start making the trifle.

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5.Rose Falooda:
Ingredients:
2 tbsp sabza, 3 glasses cold milk, 6 tsp rose syrup, 4 ice cubes, 4 scoops vanilla ice-cream.

Method:
Soak the sabza in 1 glass of water for 10 minutes.Drain all the excess water out of the sabza.Divide the soaked sabza equally into 4 glasses.In a bowl, mix the cold milk, ice cubes and rose syrup.Pour into the glasses over the sabza.Top each with a scoop of vanilla ice-cream.Serve immediately.

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6.Coupe Surprise:
Ingredients:
2 tbsp mixed fruit jam, 2 scoops of vanilla ice cream, 2 scoops of strawberry ice-cream, 2 scoops of butterscotch ice-cream, 6 cookies, 2 chocolate bars, 1 cup mixed fruit.
For Garnishing:
Broken cashew nuts.

Method:
In a large glass bowl smeared inside with mixed fruit jam, add vanilla, strawberry and butter scotch ice cream.Sprinkle cut mixed fruits of your choice on the ice-cream.Insert jam cookies and chocolate on sides.Garnish with broken cashew nuts.

Microwave Cooking

Quick Fixes In The Microwave:
Baked Potato:
Pierce a medium sized potato with a fork and place it on the microwave glass and cook for 3-4 minutes.After the cook time is done,if they're still hard,cover the potatoes and keep aside for 5-10minutes,because the heat retained,will still continue to cook the potatoes.As the Microwave cooks from the inside out and the rays continue to cook even after it turns off.Top the potato with your favourite toppings-cheese, a dollop of sour cream and maybe even some salsa.

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PopCorn:
Place half a cup of popping corn in a glass dish covered with a lid and microwave on HIGH for 3 minutes with 2 tbsps of butter and salt.

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Roasted Nuts:
For crisp nuts,microwave half a cup of cashew nuts or almonds on HIGH for 1 minute and 30 seconds.

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Zero Fat Potato Wafers:
Slice the potatoes thin,soak them in ice cold water.Pat the potato slices dry using a kitchen towel,sprinkle some salt and pepper and microwave on HIGH for 2-3 minutes.

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Cooking Custard:
Mix well 1 cup milk,2 tbsp of sugar and 2 tbsp of custard powder thoroughly and cook on HIGH for 2 minutes and serve cooled.

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Cooking Vegetables:
In a micro-safe dish put about 250g of vegetables with salt to taste and about 2 cups of water and cook on HIGH for 16 minutes.

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Warming Chapattis:
Wrap the chapattis in a napkin or in a paper towl and heat on HIGH mode for 2-3 minutes.

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To Crisp Biscuits And Chips:
Place the biscuits,nuts or chips on a plate and heat on HIGH for 1 minute and allow it to stand for 5 minutes.

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Rice:
In a microwave rice can be cooked quite well if right proportion of water is added.For 1 cup of rice add 2 1/4 cup water and for softer rice add 2 1/2 cups water and cook on high for 16-17 minutes and let it stand for 5 minutes.

Microwave Cooking - Quick Cheese Fondue:

Quick Fixes In The Microwave:

This is a simple wine free fondue recipe that is tasty.It is ideal for entertaining and makes a quick meal at the end of a working day.Select fresh vegetables like broccoli, baby potatoes, mushrooms and fresh French bread to dunk in this creamy condue.Enjoy it with your family and friends.

Ingredients: Serves 4
1 cup milk, 3/4 cup cheese spread, 1/4 cup onions chopped, 1 tbsp cornflour, 1 tsp butter, 1/2 tsp freshly ground pepper, salt to taste, 1 tbsp chopped fresh herbs like parsley,dill,etc.
To Serve:
2 cups parboiled vegetables, 1/2 tsp paprika or chilli powder, 1 tsp chopped parsley, 2 tbsp butter, salt to taste.

Method:

Dissolve the cornflour in 2 tbsp of cold milk.Keep aside.Combine the butter and onion in a microwave-safe bowl and microwave on high for 1 minute.Add the milk,cheese spread,cornflour solution and salt.Mix well and microwave on high for 3 minutes, stirring once in between.Sprinkle the salt and pepper and mix well.Transfer into a fondue pot and serve immediately sprinkled with the herbs.

Snacks - Stuffed Pizzas

Ingredients:
3 pizza base,400g cottage cheese,100g beans,100g carrot,100g capsicum,1 cup peas(shelled),50g broccoli(optional),2 tbsp coriander leaves(chopped),1 tsp mint leaves(chopped),3 tbsp tomato puree,3 pods garlic,1 tsp curry powder,6-7 tbsp oil,salt to taste.

Method:
Thread the beans and scrape the carrots,Cut the beans,carrots,mushrooms,broccoli and the capsicums into very tiny pieces.Peel and chop the garlic into very tiny pieces.Heat 3 tbsp oil and add the garlic and fry for one minute till golden brown.Lower the flame and add the chopped vegetables and cook over a low flame covering with a lid till the vegetables are tender.Mix in the crumbled cottage cheese,curry powder,salt to taste,the tomato puree and the coriander and mint leaves.Continue to cook for another 2-3 minutes and then remove from fire.Cut the pizza base into halves.Spread the prepared mixture on one of the pizza halves,cover with the other half and grill in an oven,brushing with oil from time to time.Grill till golden brown and serve hot with ketchup or salad of your choice.

Snacks - Mushroom Cutlets

Ingredients: Serves:4-6
200g mushrooms(chopped finely),3 big potatoes(boiled and mashed),4 green chillies(chopped), 1inch ginger(chopped),2 big onions(chopped),1/2 cup boiled peas,1 tsp garam masala powder,1/2 tsp amchur,1 tsp red chilli powder,1 1/2 tsp salt or to taste,3 bread slices,2 tbsp oil.

Method:
Heat oil.Add chillies,ginger and onion.Cook till onions turn transparent.Add mushrooms.Cook for about 5 minutes,till they turn dry and brown.Mix in the peas,garam masala powder,amchur,red chilli powder and salt.Remove from fire.Add mashed potatoes and crumbled bread.Check the spices and salt.Shape into oval cutlets and shallow fry in oil in a pan till well browned on both sides.Serve hot with ketchup or chutney.

Snacks - Unusual Porridge

Ingredients:
2 cups uncooked porridge(dalia),50g french beans,50g carrot,a small bunch curry leaves,1/2 tsp mustard seeds,1/2 cup oil,1/2 tsp turmeric powder,1 tsp cumin seeds powder(roasted),2-3 green chillies(cut into small pieces),salt to taste.

Method:
Thread the beans and cut into small pieces.Scrape the carrots and cut into small pieces.Heat 1 tbsp oil abd cook the beans and carrots with salt to taste till tender.Remove and keep aside.Cook the porridge with 3 cups of water in a pressure cooker for 5-6 minutes till just well cooked.Remove and keep aside.Heat the rest of the oil and add the mustard seeds and curry leaves and allow them to splutter.Lower the flame and add the cooked vegetables.Mix in the porridge and the spices and the green chillies,and stir gently.Cook over a low flame stirring once or twice.Cook for about 5-6 minutes and serve hot.

Snacks - Minty Mushroom Rolls

Ingredients:Serves:8-10
4 boiled potatoes(mashed or grated),2 slices of bread(sides removed and crumbled to get fresh crumbs)1/2 tsp garam masala, 1/2 tsp red chilli powder,salt to taste,oil for frying,bread crumbs to coat.

For the Filling:1 tbsp butter,150g mushrooms(chopped-1 1/2 cups),1/4 cup finely chopped mint leaves,1 large onion(chopped -1/2 cup),salt and pepper to taste.

Method:
Boil potatoes.Mash well while still hot or grate them if they have turned cold.To the mashed potatoes,add bread,garam masala,red chilli powder and salt to taste.Keep aside.To prepare the filling,heat butter in a pan.Add onions and cook till soft.Add mushrooms.Saute for 3-4 minutes and let them turn dry.Add mint,salt and pepper to taste.Mix well.Remove from heat.Divide the potato mixture into 8 balls.Flatten each potato ball to a diameter of about 3 inch.Place 1 tbsp of mushroom and mint filling on it.Press.Cover the filling by lifting the sides of the potato.Shape into a roll.Flatten the sides of the roll.Roll over bread crumbs to coat.Heat oil in a pan and fry till golden brown.Serve with tomato ketchup or Coriander Chutney.

Snacks - Cheese And Corn Ramekins

Ingredients:
350g sweetcorn kernels(drained),100 g cheddar cheese(grated),4 tbsp whisked yoghurt,2 tsp paprika or red chilli powder to taste,4 tbsp finely minced parsley.

Method:
In a bowl mix together corn,3/4 of the grated cheese,yoghurt,paprika and parsley.Place in 6 small ramekins or 6 small souffle dishes.Sprinkle the remaining cheese equally on them.Cook in the microwave oven for 4-6 minutes on high or until the cheese on top melts.Stand for 3-4 minutes.Serve immediately with brown bread or toast.

Finishing Touches For Breads

1.One of the nice things about making bread is that you can add different finishes, giving it an exciting, or even a personal touch.For example, cut deeply into the dough to make a dramatic pattern diamonds, stripes or even a half-sun image, with its rays spreading out.Sprinkle some sesame or poppy seeds or broken grains into the cuts.

2.Seeds and grains of all kinds can be mixed into the flour of a wholemeal or brown loaf as well.Add green pumpkin seeds,sunflower seeds and whole grains of wheat,soaked in water first to soften them slightly.

3.Breads look beautifully shiny when they are glazed with either beaten egg, or egg beaten with milk or water at the second rise stage.You can also glaze a loaf just before putting it in oven, but be very gently when you brush on the glaze, as a well risen loaf can easily deflate.

4.Give wholemeal bread a sheen, too, by touching with milk and water.

5.Broken wheat, sesame seeds and bran add texture and flavour to a loaf.Cumin seeds give a definite taste with cheese.

6.Bread knead should not be wasted.Make fresh breadcrumbs in a food processor to use in stuffing in pastry and cakes or to coat foods before deep-frying.For toasted crumbs,toast thin slices of stale bread,put into a plastic bag and roll with a rolling pin or whizz in a food processor.

7.Slices of stale white bread can be used for bread and butter pudding and summer pudding.Or cut into cubes and deep-fry to make them ready to be used for soup.

Whole Wheat Bread

Ingredients:
2 cups milk,2 tbsp butter, 1 tbsp dry yeast, 3 tbsp honey, 1/2 cup broken wheat or germinated wheat or sprouted wheat, 6 1/2 cups wheat flour, 1/2 cup lukewarm water, 1/2 tbsp salt,2 tsp butter for greasing.

Method:
Boil milk.Add butter, salt and honey.Keep aside till warm.Sprinkle yeast on warm water.Cover the vessel and leave aside for 10 min.In a vessel mix 3 cups flour,half the broken wheat.Make a well in the flour and pour the yeast water slowly.Mix gently.Add the remaining wheat flour and broken wheat.Add the milk and mix properly.Remove onto a flour board and knead gently for 10-15 minutes.A little flour can be added,if needed.Oil a big vessel.Place the dough inside and cover with a warm wet cloth.Then place the lid back and leave aside for 1 1/2 hours till the dough doubles its hieght.Punch the dough down, cover and keep aside for 45 min.Remove and knead for 5-10 minutes.Smoothen the dough and place in a buttered bread tin.Keep the tin in a warm place.The dough will rise again.It is then ready to be baked.Bake in an oven at 375 degree F for 30 minutes.Keep inside till browned.Remove and cool completely on a wire rack.Slice after it cools.

Pita Bread(Desert Cuisine)

Ingredients:
2 tsp dry yeast, 1 cup warm water, 3 cups flour, 1 tsp salt.

Method:
Dissolve the yeast in 1 cup warm water.Sift together the flour and salt and mix the yeast and water.Work the mixture into a dough and knead for several minutes.Cover the dough with a damp cloth and let rise in a warm place for 3 hours.Preheat the oven.Divide the dough into 6 equal portions and roll into balls.With either your hand or a rolling pin, pat and press each ball of dough into a 5" circle about 1/2" thick.Place on a baking sheet and bake for 10 minutes,or until the pita are very light golden brown.

Nut Bread

Ingredients:
2 cups whole wheat flour(atta),1 cup refined flour(maida),2 cups yoghurt, 1/2 cup sugar, 1/2 cup broken walnuts, 1 tsp baking powder, 1 tsp soda bicarbonate.

Method:
Mix all the dry ingredients together.Dissolve the soda bicarbonate in 1 cup of yoghurt, and the baking powder in the other.Mix both with the dry ingredients.Put the mixture into a loaf tin and bake in a moderate oven till done.

Easy Jam And Jelly Recipes

Jellies are versatile and easy to make as well as serve.They look extremely attractive if you use decorative moulds.Although most people think of jellies as a kid's sweet dish,they make great adult desserts as well.They can also be made into very tasty salads.Jellies with chopped fruits and a sprinkle of nuts or fresh minced herbs or flowers make ideal summer desserts.They are good for both young and old alike,since the gelatin used in them helps to strengthen bones.So try out these great jelly recipes.

1.Lime And Melon Jelly:
Ingredients:
80g lime jelly crystals, 200g melon peeled and finely chopped, 1 tbsp finely chopped mint leaves, 1 ice-tray, cold water,few drops of green food colouring, 3 1/2 tea cups boiling hot water.

Method:
Place the lime jelly crystals in a bowl, break up the lumps if any with a fork, pour in some of the boiling hot water and whisk to dissolve the crystals into a smooth paste.Add remaining hot water whisking all the while so that all the crystals are dissolved and cool.Place fruit in another bowl and pour 1/2 cup cooled lime jelly over them to coat well.Wet a mould in ice-cold water,sprinkle the bottom with some chopped mint leaves and pour enough jelly liquid to come up to 1/2" of the mould.Place in the freezer to set.Once lightly set,cover it with a layer of fruit covered in jelly and then put it back in the freezer to set.Do this until all the jelly and fruit are used up.Before adding the last layer of jelly, sprinkle with the remaining mint leaves.Place in the freezer to set well and then remove to the fridge.To de-mould, dip the bottom of the mould in hot water to loosen the jelly.Place yet another platter or serving dish over it, turn it over so that the back is facing you and give it a few hard knocks to ease the jelly out.To make the coloured ice cubes,place cold water in a bowl, add food colouring and mix well,pour into an ice-tray and freeze.Remove to decorate the lime and melon jelly.Serve immediately.

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2.Jewelled Fruit Jelly:
Ingredients:
5 g gelatin, 30g sugar, 150ml water,70g watermelon, 70g papaya, 70g grapes, approx 1 tsp powdered sugar.

Method:
Soak gelatin in 1 tbsp of water and set aside for 5-10 mins. Add the remaining water and melt the gelatin in a thick saucepan over low heat, stirring continuously.After the gelatin has melted, add the sugar and stir till it dissolves.Strain the syrup and cool.Chop 15 g of each fruit.Place in a small glass bowl and pour the syrup over it.Refrigerate for at least 1/2 hour till set.Puree each of the remaining fruits separately.Add a little powdered sugar to taste.Unmould the jelly onto a plate(place the bowl in warm water for a few seconds before unmoulding).Refrigerate.Pour each fruit puree decoratively around the fruit jelly.

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3.Simple Orange Marmalade:
Ingredients:
4 large oranges,2 large limes, 1 1/2 cups water, 1/8 tsp baking soda, 5 cups sugar, 3 tbsp liqud fruit pectin.

Method:
Score the oranges into four sections.Remove the peel and scrape off the bitter white portion with a sharp knife.Cut the peel into thin strips.Boil the peels with baking soda for 3-4 minutes.Lower heat, cover and simmer for 10-15 minutes. Peel and discard seeds from orange segments,break into small pieces.Add fruit and juice to the peels and bring it to a boil.Cover and simmer for 10 minutes.Measure 3 cups and set aside.In a large pot bring the 3 cups of fruit and peels with the sugar to a aboil, stirring constantly until the sugar dissolves.Quickly stir in the pectin, then return to a boil for 2 minutes.Remove from fire and skim.Ladle into sterilised jars,covering with lids.Boil the jars in a pan of water for 5-7 minutes.Remove,cool and keep for 2 weeks before using.

Ways To Prepare Tasty Butter At Home

1.Peanut Butter

Ingredients:
100g unsalted white butter, 1/2 tsp salt, 1/2 tsp black pepper powder, 1/2 cup raw peanuts.

Method:
Roast peanuts in a dry pan.Rub and remove the skin of peanuts.Grind to make a fine powder.Put butter in a bowl.Add peanut powder,salt and black pepper and beat well till smooth.Pour in a mould and refrigerate till set.Serve with salted biscuits, crisp toasts and pies.

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2.Garlic Butter:
Ingredients:
50g garlic, 200 g butter(plain), 1 1/2 tbsp black pepper powder, 1 1/2 tsp salt.

Method:
Peel and grate the garlic flakes.Beat the butter lightly.Add grated garlic, black pepper powder and a pinch of salt.Give the mixture a sausage-like shape.Refrigerate it for at least 1 1/2 hours.Remove from the fridge and cut it in round circles and serve.

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3.Sesame And Pomegranate Powder Butter:
Ingredients:
2 tbsp white sesame seeds, 2 tbsp pomegranate powder, 150g plain butter, a pinch of salt.

Method:
Roast the sesame seeds and grind it coarsely.Beat the butter lightly and add roasted sesame seeds powder and pomegranate powder and mix well.Keep in a tray.Refrigerate it for 1 hour and cut it in any shape. Serve with paranthas.

4.Sweet Butter
Ingredients:
150g unsalted butter, 100g powdered sugar, 6 green cardamoms(powdered), 8 threads saffron, 3-4 drop pineapple essence(optional), 4 tbsp fresh cream.
For Garnishing:
Silver balls.

Method:
Soak the saffron with 1 tsp warm milk.Mix butter cream and sugar and beat well.Then mix cardamom and saffron with butter.Mix well and keep it in fridge.Add essence if desired.Use as required.

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5.Mint And Green Chilli Butter:
Ingredients:
50g unsalted butter, 4 green chillies(paste), 4 tsp mint leaves(chopped finely), 1 tsp salt, 1/2 tsp black pepper, 1 tsp fresh coriander leaves(paste).

Method:
Mix all the spices in butter and beat well.Churn if needed.Then set in fridge.Use as required.

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6.Tutti Frutti Butter:
Ingredients:
150g unsalted butter, 80g powdered sugar, 4 tbsp tutti frutti or coloured candy, 1/3 tsp mixed fruit essence, 3-4 drops pink colour, 3-4 drops orande colour,2 tbsp almond flakes, 2 tbsp fresh cream.
For Garnishing:
Mixed Fruits.

Method:
Mix butter,cream, essence and sugar and divide it into 3 parts.Make 2 portions orange and pink.Mix tutti-frutti and almond flakes in each portion.Mix well.Take a rectangular container and spread the orange coloured butter, then white, then pink.Keep in fridge.Serve with bread and fruits.

Iced Tea

Ingredients:
250ml water,2 tsp tea leaves,Ice cubes,Sugar,lemon,a sprig of mint.

Method:
Boil water and put 2 tsp of tea into the teapot for each cup to get a strong brew.Pour in boiling water.Cover the teapot and wait for atleast 5 minutes.Fill 3/4 of a large glass tumbler with ice cubes and pour the tea into it.Add sugar syrup and sliced lemon to taste,but no milk.You can add a sprig of mint.

Beverage - Fruity Iced Tea:

Ingredients:nbsp; Serves:4 glasses
1 glass orange juice,2 tea bags,2 glasses water,4 tbsp sugar,16 ice cubes.

For Garnishing:Mint leaves,4 orange slices.

Method:
Put 1 glass of water,the sugar and tea bags in a saucepan and bring to a boil.Cool and remove the tea bags.When the tea is completely cold,add the orange juice and one more glass of water.Put 4 ice cubes in each glass and pour the tea mixture over it.Garnish with a slice of orange and mint leaves.Serve immediately.You can also use apple juice or pineapple juice instead of the orange juice.

Beverage - Lemon Tea

Ingredients:
250ml water,1 tsp tea leaves,1 tsp lemon grass(chopped),1 tbsp honey,1 tbsp lemon juice,3 cardamoms,2 cloves.

Method:
Boil in water over a low flame for about 7-8 minutes.Strain and drink to enjoy the lemon flavour.The drink will soothe your itchy throat.

Beverage - Thai Tea

Ingredients:

250ml water,2 lemon leaves,1 inch piece of galangal(Thai ginger),1 tsp honey,4 basil leaves,1 tsp tea leaves.

Method:
Boil all the in water over a low flame till it is reduced to 1/2.Strain.Drink 3-4 times a day,making sure it is piping hot.

Coconut Chutney

Ingredients: Yield:1 cup

1/4 cup(40g)groundnuts,1 cup grated coconut,1/3 cup beaten curd,3 green chillies,1 tsp salt,1/2 tsp sugar,2 tbsp water. For Tempering: 1 tbsp vegetable oil,1/2 tsp mustard seeds,1/2 tsp split skinned black gram,6 small curry leaves.

Method:

Put groundnuts on a griddle on medium heat.Stir constantly till groundnuts start crackling(about 5 minutes).Remove from griddle.Allow to cool.Remove skins by rubbing groundnuts.Mix groundnuts and all the other ingredients except water.Grind into a paste gradually adding water.

To make tempering:Heat oil in a small pan on medium heat for about 1 minute.Add mustard seeds.When crackling,add black gram.Stir for a few seconds.Add curry leaves.Stir fry till gram is light golden brown.Pour over chutney.Stir.Serve with Dosas and Uttapams.

Mint Chutney

Ingredients:

1 bunch mint leaves,1 large onion,2 tsp pomegranate seeds or a small raw mango,4-5 green chillies,salt to taste.

Method:

Clean and wash the mint leaves.Grind all the ingredients for the mint chutney to a fine paste.Refrigerate till serving time.

Coriander Chutney

Coriander Chutney:

Ingredients:

1/2 coconut(grated),150g coriander leaves with stalks chopped,2 medium onions peeled and chopped,4-5 green chillies(minced),salt to taste,1/2tsp sugar(optional),1/2 tsp pepper powder,1/2 cup whipped yoghurt.

Method:

Place all the ingredients in a blender,except the yoghurt.Blend until smooth.Check seasoning,stir in yoghurt until well blended and chill.Serve.

Chutneys - Fig Chutney

Fig Chutney:

Ingredients:

500g figs,15-20 almonds,3 tbsp oil,4-5 cloves garlic,2 medium oinions,2 tbsp malt vinegar,1 tsp red chilli powder,salt to taste,4 tbsp sugar,3 green chillies,1 tsp green cardamom powder,2 tbsp white vinegar,1 tbsp melon seeds.

Method:

Blanch the figs and the almonds.Peel the almonds and slice them.Peel,wash and chop onions.Peel and chop garlic.Remove stems,wash and finely chop green chillies.Heat 2 tbsp of oil in a pan,add chopped garlic and saute briefly.Add chopped onion and saute.Add malt vinegar,red chilli powder, salt and 3 tbsp of sugar.Add a little water and mix well.Take off the heat.Cool.Grind together figs, green chillies,half the almonds,green cardamom powder and the cooked ingredients.Add 1 tbsp of white vinegar and water to dilute the paste.Heat the remaining oil in a pan but take care it is not too hot.Add melon seeds and the remaining sliced almonds.Add the ground chutney and mix well.Add the remaining sugar for glaze and white vinegar for sourness.Serve garnished with the remaing chopped almonds.

Pickle - Indian Plum Relish

Ingredients:

250g Indian Plum(topa kool),1 tsp mustard oil,2-3 whole dry red chillies,1/8 tsp mustard seeds,3-4 tbsp sugar,3-4 cups water,salt to taste.

Method:

Remove stem from the Indian Plum.Press to de-seed.Wash,drain and keep aside.Heat oil in a pan.When smoking,add red chillies and mustard seeds,saute for a minute.Add Kool(Indian Plum),stir fry for 4-5 minutes,sprinkle with salt.Add water and sugar,bring to boil,lower heat and simmer for 15-20minutes.Add more sugar if you want a sweeter version.

Pickle - Methamba

Ingredients:

10 medium raw mangoes,salt to taste,6-8 cloves,3 inch stick cinnamon,1 cup oil,2 tsps mustard seeds split,1/4 tsp asafoetida(hing),1/2 tsp fenugreek seeds(hing),5-6 red chillies whole,1 1/2 cups grated jaggery.

Method:

Peel the raw mangoes and remove seed.Cut into 1 inch pieces,apply salt and set aside for 24 hours.Remove the water collected and wash the pieces.Drain in a bowl.Roast and powder the cloves and cinnamon coarsely.Heat the oil and temper with split mustard seeds,asafoetida,fenugreek seeds,whole red chillies.Add the mango pieces and jaggery,add a little water if required and cook till the jaggery coats the mango pieces.Remove from heat and sprinkle cloves and cinnamon powder.Check for salt.Store in an airtight container.

Pickle - Avakai:

Ingredients:

1 kg raw mangoes,250g chilli powder,200g mustard seeds(roasted and powdered),100g garlic flakes(peeled),50g turmeric powder,2 tbsp fenugreek seeds,a handful of raw red bengal gram(chana-not kabuli chana),250g salt,400 ml sesame oil.

Method:

Wash ,dry and stone the mangoes.Cut them into 2.5cm pieces.Put the mango pieces in a dry jar.Add salt,raw chana,turmeric,garlic,chiili powder,fenugreek seeds and mustard powder to the mango pieces.Mix well with a dry spoon.Heat oil on a low flame without letting it smoke and remove from heat.When cool,pour the oil over the seasoned mango pieces in the jar.Close the jar and cover with a dry muslin cloth.After a week open the jar and keep it in the sun for a week.Can be eaten after a fortnight.Avakai stays fresh for almost 2 years.

Tamarind-Ginger Pickle

Ingredients:

1 1/2 lemon sized balls of tamarind,6 inch piece ginger,10 green chillies,1 tsp fenugreek seeds(methi seeds),1/4 tsp asafoetida,salt to taste,10 tbsp sesame oil,1/4 tsp turmeric powder,1/2 tsp mustard seeds,2 red chillies whole,1 tsp jaggery.

Method:

Soak the tamarind in 2 cups warm water,remove the pulp,strain and keep aside.Wash,scrape and spread the ginger on an absorbent sheet to dry.Wash and chop the green chillies into 1/2 cm pieces.Roast the fenugreek seeds on a hot griddle to golden brown,powder and mix with the asafoetida and salt.Heat 4 tbsp of oil,add ginger and green chillies,saute for about 2 minutes and add the turmeric powder.Stir well and cook for a few minutes and remove.Heat the remaining oil,temper with mustard seeds,red chillies and pour the tamarind pulp.Bring it to a boil,add the powdered fenugreek mix and the jaggery.Simmer till it reduces by half and thickens well.Mix the chilli-ginger mixture,cook for a few minutes more,stirring continuously.Cool and store in a sterilized bottle.This pickle has a short shelf life of about 6-7 days only.Store in the refrigerator to prolong shelf life.

Orange Raisin Muffins

Ingredients:
1 cup plain flour(maida), 1/4 tsp soda bi-carbonate, 1/2 cup butter, 1 tbsp orange squash, 1 tsp orange rind(grated,optional), 1/3 cup castor sugar, 1/2 cup condensed milk, 1/4 cup raisins, 1/3 cup cream.

Method:
Sieve the flour with soda bi-carb.Keep aside.Cream the butter,orange squash, orange rind and sugar till smooth and creamy.Add the condensed milk,raisins, cream and fllour and mix well.Spoon the mixture into 6 greased and dusted muffin moulds.Bake in a pre-heated oven at 180 degree C for 15-20 minutes or until a knife or skewer inserted in a muffin comes out clean.Cool slightly and un-mould.

Tiffin Time - Singapore Rice Noodles

Ingredients:

To be mixed together:
1 1/2 cups cooked rice noodles, 1/2 cup bean sprouts, 1 cup spring onions greens(chopped), 1/4 tsp cumin powder, 1/4 tsp coriander powder,a pinch turmeric powder, 1 tbsp sesame oil,salt to taste.
Other Ingredients:
1/2 cup spring onions whites(sliced), 1 tsp garlic(chopped), 1/4 cup carrots(cut into thin strips), 1/4 cup french beans(cut into thin strips), 1/4 cup red pepper(sliced), 1/4 cup capsicum(sliced), 1 tsp oil, salt to taste.

Method:
Heat the oil in a wok and saute the spring onion whites and garlic for a few seconds.Add the carrots,french beans,red cabbage and red pepper, capsicum and salt and saute till the vegetables soften.Sprinkle some water if required.Add the rice noodles mixture and toss well over a high flame.

Tips For School Lunches

1.Start with the lunch box:

Even small children have distinct preferences about what they carry.It can be the cartoon favourite of the season or the colour they like most.Some children would eat anything you put in her favourite coloured Lunch Box unquestioningly.Take your little one with you to select his own lunch box.

2.Get kids to participate:

Keep lots of healthy food in the house,and let your child include whatever he likes best in his lunch box.

3.What will it be?

Are you planning a snack or a meal?If its a mid morning meal and your little one has breakfast at home before leaving, you can pack a small sandwich or a cookie for his meal.But if its a lunch meal, then, you need to pack more substantial meal.Seek your child's help in planning that meal.Ask her what she would prefer to eat and work with that.If she wants to eat a paratha, ask her if she would like some vegetable or curds with that.Add a fruit or cookie or a milkshake of her choice to that.The goal is to pack a protein, a grain, and a fruit or vegetable.Dessert should not be an everyday item, and milk or juice with no additives is the ideal drink.Some kids do not like messy foods and prefer finger foods.Others cant eat dry stuff.

4.Presentation:

Presentation is also important when selecting and preparing foods.Kids like fun shapes,colors, and textures.You can make a sandwich more appealing by decorating the wrapping with a sticker or by cutting the sandwich with a cookie cutter.Cut the veggies using cookie cutters so that your child will learn while he's eating...cut out his/her name in carrots,capsicum or any other firm vegetables.

5.Dont Overpack:

Too much food can be,well,just too much.If your child tends to eat half a sandwich,then just send half a sandwich.That way she wont feel pressured to eat more than she needs.

6.Find Out What Other Parents Are Sending To School:

Peer pressure is a big issue,try to coordinate lunches with parents of your child's friends.This stops competition,and its fun for the kids to discover they have identical meals.

7.Include A Few Surprises:

Think of the lunch you pack as your child's one connection to home during the day.Let her find a new pencil, key chain, or a few stickers-something totally unexpected.Personal notes and non-edible treats are big hits,because they remind kids that parents are thinking of them during school day.You can also include labesl on food as your child is learning to read.

Sumptous Brunch - Vegetarian Croquettes

Vegetarian Croquettes:
Ingredients:
500g potato(boiled and mashed), 4 tbsp milk, 3 tbsp flour, 1/2 ysp baking powder,2-3 green chillies, coriander(chopped), oil for frying the croquettes,salt to taste.

Method:
Mix all the ingredients together.Oil your palms and divide the mixture into small portions.Shape each portion into elongated rolls and deep-fry in oil till they are golden brown.Serve with ketchup or salad.

Sumptous Brunch - Pasta With Spinach,Tomato And Basil

Pasta With Spinach,Tomato And Basil:

Ingredients:
400g Penne or any other pasta shape, 3 tbsp olive oil,1 tbsp butter,4 large cloves garlic(minced), 1 small onion(finely chopped), 5-6 large tomatoes(cut into thin wedges), 6 tbsp fresh basil leaves(chopped), 3 tbsp lime juice,2 tsp lime peel(grated),6 cups fresh ypung spinach leaves,1/4 cup tomato puree, 1/2 tsp sugar,1 tsp hot chilli flakes or to taste,4 tbsp grated cheese,salt and pepper to season.

Method:
Cook Penne in a lot of salted water until al dente.Drain, retaining 1 cup cooking liquid.Toss Penne in 1/2 tsp olive oil and set aside to keep warm.Heat the remaining oil in a pan, stir in onions and saute until transparent.Add garlic and saute for another 2-3 minutes.Add tomatoes,tomato puree, sugar, 4 tbsp basil and chilli flakes, saute for another 4-5 minutes.Stir in lime juice and lime peel, season well with slat and pepper and saute for 3-4 minutes.Stir in spinach, stir-fry for 2 minutes.Add the pasta and 1 cup of cooking liquid, mix well and cook for 2-3 minutes, add the butter and toss well. Once the butter melts, sprinkle with the remaining basil and 2 tbsp grated cheese.Toss well.Remove and serve immediately on individual plates, sprinkle the remaining grated cheese.

Sumptous Brunch - Minty Mushroom And Baby Corn Au Gratin

Minty Mushroom And Baby Corn Au Gratin:
Ingredients:
100g baby corns(fresh or tinned-sliced into 1/4" thick pieces), 125g (12-15) small sized mushrooms(fresh or tinned-cut the stem into slices and the top into 2 pieces horizontally), 1 onion finely sliced, 1 tbsp butter.
Minty White Sauce:
2 tbsp butter, 2 tbsp plain flour(maida), 2 cups milk, 1 tsp salt, 1/4 tsp pepper, 1/4 tsp paprika, 2 tsp finely chopped mint leaves.

Method:
Cut baby corns into medium thick slices.For fresh baby corns, boil 2 cups water with 1 tsp salt.Add baby corns and boil for about 2 minutes,after the first boil.Remove corns with a slotted spoon.If you are using tinned baby corns, there is no need to boil them.For fresh mushrooms,add 2 tsp lemon juice and 1 tsp salt to the above water and boil again.Add mushrooms and boil for 2-3 minutes on medium flame.Drain.There is no need to boil tinned mushrooms.Melt 1 tbsp butter in a small pan and add onions and fry till brown.Remove from butter and keep aside.Saute mushrooms in the same pan for 3 minutes in 1/2 tbsp butter till light brown.Remove from pan and keep aside.In the same pan toss baby corns for a minute with 1/2 tsp butter,till brown specs appear.To prepare minty white sauce,melt 2 tbsp butter in the same pan.Add flour and coom on low flame for 1-2 minutes.Remove from fire.Gradually add milk,stirring continuously with a ladle.Add mint leaves.Return to fire.Cook till thick.Add salt and pepper.Remove from fire.To assemble,grease an oven proof dish.Spread some white sauce first then a few onions.Spread baby corns and mushrooms over it.Cover with minty white sauce.Sprinkle some onions.Bake at 200 degree C for 25 minutes ot till light brown.Garnish with a sprig of mint and serve hot.

Sumptous Brunch - Baked Pudding

Baked Pudding:
Ingredients:
600 ml milk, 70 g rice, 4-5 tbsp sugar or to taste, 1/2 tsp nutmeg powder,1 tsp cinnamon powder.

For Garnishing:
Fresh Fruits of your choice.

Method:
Soak the rice in water for 20 minutes.Heat the milk and remove half a cup.Mix the nutmeg and cinnamon powder in this half cup milk and return to the remaining milk.Add the soaked rice and cook over a low heat till the rice is half cooked.Mix in the sugar and stir till the sugar melts.Transfer the pudding to a baking dish and bake at 180 degree C for 45 minutes or until the rice is cooked and soft and the pudding is thick and set.Cool and garnish with fresh fruits and serve at room temperature or cold.

Sumptous Brunches - Watermelon,Lettuce And Red Spinach Salad

Watermelon,Lettuce And Red Spinach Salad:
Ingredients:
500g peeled and diced watermelon(pips removed), 2 small pearl onions finely sliced, 1 head lettuce(leaves separated,washed,dried and torn into small pieces), 250g young red spinach leaves(washed and dried), 1/2 cup crumbled smoked bandel cheese or any other soft cheese, 4 spring onions cut into 2" pieces and finely sliced, 2 tbsp balsamic vinegar, 1-2 tbsp extra virgin olive oil,salt and pepper to season, ice-cubes and iced water .

Method:
In a bowl, place sliced onion and spring onions.Cover with ice-cold water and a few ice-cubes.Let it soak for 15-20 minutes.Drain and pat dry.In a bowl,place watermelon pieces,sprinkle with 1 tbsp balsamic vinegar;toss and set aside to chill.In a bowl,whisk together remaining vinegar;olive oil, and season well with salt and pepper.In a salad bowl,place red spinach leaves, sliced onions, spring onions and lettuce.Pour the dressing over them and toss well.Scatter the watermelon over the top and garnish with crumbled cheese.Chill for 1/2 -1 hour before serving.

Sumptous Brunches - Stacked Corn Pancakes

Stacked Corn Pancakes:

Ingredients:
Pancake Batter(8 Pancakes)
1 1/2 cups plain flour(maida), 2 1/4-2 1/2 cups milk,1 tsp salt,1/2 tsp pepper, 1/4 tsp baking powder.
Filling
2 small onions(cut into rings, 1 large capsicum(halved and cut into semi circles to get thin strips), 1 cup cooked corn kernels, 100-200g pizza cheese, 2 tbsp butter, red chilli powder or crushed chilli flakes.

Method:
Sift flour and salt.Mix all the other ingredients.Beat well with a beater.Add enough milk to get a pouring consistency.Heat a small non-stick frying pan(not too hot). Smear 1/2 tsp oil on it in the center.Remove from fire and pour 1/3 cup batter.Tilt the pan to spread the batter to get a slightly thick pancake.Return to fire.Turn the pancake when the underside is cooked,remove from pan.Make 8 such pancakes.Cook onions in butter till light brown.Add red chillies.Add the capsicum.Cook on slow fire for 1/2 minute.Add corn.Add salt,pepper to taste.Remove from fire.To assemble,place a pancake on a plate.Spread some filling on it.Grate some of the cheese nicely on it all over.Place another pancake and then filling and top the filling with some cheese.End with a pancake.Grate lots of cheese on the top.Garnish with 3 capsicum and 3 tomato rings.Cut into wedges with a sharp pizza cutter,keeping the pieces joined in place.Keep aside till serving time.At serving time microwave for a few seconds or heat in an oven till cheese melts.Serve.

Brunching

Enjoyed at leisure,anywhere between mid-morning and late afternoon, brunch combines the best of both breakfast and lunch.

Food Connoisseurs rate it as the most coveted meal of the week.For what can be more tempting than waking up late on sunday and tucking into a hearty meal,be it of puris and paranthas,idlis and dosas, Spanish omelettes or scrambled eggs, pancakes or cold cuts? If brunches have become such a huge hit on holidays,it is because of our hectic lifestyle where lingering over meals is a near-forgotten luxury.But a weekend brunch has no fixed menu or fixed timing making it that much more tempting,specially if you are recovering from a wild saturday night."A brunch is always very eclectic,combining heavier breakfast itmes and light lunch items," says Pradip Khosla, Executive chef of Taj Bengal.

The brunch in many households has replaced the traditional five-course meal which used to be a must every Sunday.What have also become popular are sunday occasion brunches such as the Easter Brunch In the West which includes loads of Easter goodies or even the Holi Brunch in India where the favourites are both continental and South Indian snacks such as idli,dosa,vada, in addition to chola bhatura, samosa, thandai and lassi.According to executive chef Shawn Kenworthy of The Park Hotel,Calcutta, brunch is supposed to be washed down with gallons of champagne.One way of making a brunch both healthy and nutritious is to have a fruit platter,plenty of fresh juices and even a chaat.If family and friends are being invited,the brunch can also include croissants, waffles, meat, Danish pastry and eggs.A brunch mainly is an extension of a breakfast with a few delectable add-ons.Most Nutritionists believe in serving a healthy brunch where fruit-based desserts,stir-fried vegetables and Mediterranean dishes such as hummus(chick pea paste) and shawarma(shredded chicken wrapped in pita bread)apart from wholewheat bread and salads make it easy on the stomach.They feel organic food and spa cuisine comprising grilled food,salads, fruity desserts and drinks are fast becoming the staple of brunch.

According to food historians,brunch is a 19th century culinary tradition originating in Britain.Coined in 1895 by Guy Beringer in a visionary article titled Brunch: A Plea, the meal came to glory in the US during the 1930s.Taking over from England's early Sunday dinner which was a post-church ordeal of heavy meats and savoury pies, the brunch was served around noon and usually started with tea or coffee,marmalade and other breakfast fixtures before moving onto heavier fare.

In the rough and tumble of our present day lives, there seems to be a "brunch boom" as both hotels and homes come up with their own versions of a brunch,from a glorified continental breakfast to a veritable feast.Endowed with all the elements of a standard breakfast as well as a savoury lunch,a brunch is a great way to indulge the self-and feel good about life on a Sunday.

Mouth-watering Sweet Dishes - Mango Rabri

Mango Rabri:
Ingredients:
6 cups milk, 1 cup sugar, 1 cup alphonso mango pulp.

Method:
Put milk in a pan,boil and then simmer for 1 1/2 hours or till it acquires a granular consistency.Remove, add sugar and stir until dissolved.Add the mango pulp when the rabri has cooled down.Transfer to a serving dish and serve chilled.

Cheese Cake

Cheese Cake:
Ingredients:
For the biscuit base:
7 crushed biscuits, 1 tbsp softened butter.
For the cheese cake:
2 1/2 cups thick curd, 1 cup cream, 3 tsp gelatin,10 heaped tsp powdered sugar, a few drops pineapple essence, a few drops edible yellow colour.

Method:
Hang curd in a clean cloth for half an hour.Mix the cream cheese (after the whey has drained out)with the powdered sugar till smooth and keep aside.Mix biscuit crumbs with butter and press into a high pie dish.Bake for 10 min at 180 degree C.Cool and keep aside.Mix gelatin with 2 1/2 tbsp of water and put on very low heat, stirring continuously.Do not bring to the boil.Remove from fire and cool to room temperature.Add the melted gelatin to the curd mixture,stirring continuously.Mix cream, essence and colour and heat well.Add more powdered sugar according to taste.Chill in the freezer till slightly thick.pour over the set biscuit base in the pie dish.Keep in the freezer till well set.Serve chilled decorated with glace cherries and mint leaves.

Mouth-watering Sweet Dishes - Mysore Pak

Mysore Pak:

Ingredients:
2 cups(400g) sugar, 1 cup gram flour, 1/2 cup water, 2 cups ghee(melted).

Method:
Heat 1 tbsp ghee in a thick bottomed pan.Add gram flour and roast it till a nice aroma emanates.Remove from heat and set aside.In the same pan gently warm sugar and water,and bring it to a boil, to obtain a syrup of one string consistency.Remove from heat, add the roasted gram flour and mix well.Return the pan to heat and keep stirring on a low heat and put in spoonfuls of melted ghee.When this mixture begins to bubble and the ghee separates, quickly spread in a thick layer on a perforated plate set on a fitting container to drain out the excess ghee.While still hot,cut into cubes.Alternatively, put spoonfuls of the mixture into small cake moulds and set on a plate at an angle to drain out the excess ghee.The moulds have to be filled to the brim and levelled off to obtain neat pieces.When cold, separate out the Mysore pak pieces.Makes about 2.5 cm square 20 pieces or 10 small cup cake sized shapes. .

Mouth-watering Sweet Dishes - Walnut Fudge

Walnut Fudge:
Ingredients:
1 tin condensed milk, 1 cup(240ml) milk, 3 tbsp cocoa powder, 12 walnuts(halved), 12 small cookie moulds, 1 tbsp butter(melted).

Method:
Mix condensed milk, butter, milk and cocoa powder well.Pour the mixture into well greased moulds.Press the walnut halves into the cookie mixture and bake in a moderately hot oven at 200 degree C for 15 minutes or till done.When cool, unmould the cookies.Store in an airtight container.

Mouth-watering Sweet Dishes - Butter Cookies

Butter Cookies:
Ingredients:
250g flour,160g sugar, a few drops vanilla essence, a few drops red colour, 200g butter.

Method:
Cream butter and sugar till light and fluffy.Add vanilla essence and red colour.Mix well.Gently fold in the flour.Put the mixture into a piping bag with a large star nozzle.Pipe out stars on a greased baking tray and bake in a moderately hot oven at 150 degree C for 20 minutes or till done.Store in an airtight container.You can top each star with a cherry by pressing it in gently before baking.Makes about 30 cookies.

Mouth-watering Sweet Dishes - Kesari Rajbhog

Kesari Rajbhog:

Ingredients:
250g Cottage cheese(from cow's milk), 1 tsp refined flour(maida), 1 tsp semolina(rawa), 12-15 pistachio nuts, 6-8 almonds, 3 tbsp milk solids(khoya-grated), 2 tbsp rose syrup, 1/2 tsp green cardamom powder, 4-5 cups sugar, 3-4 strands saffron.

Method:
Take fresh cottage cheese,knead it well till smooth.Add refined flour and semolina and knead it gently.Divide into 12-14 equal portions.Soak pistachio nuts and almonds in 1 cup hot water for 5 minutes.Drain,peel and chop them roughly.Combine grated milk solids with green cardamom powder and rose syrup.Knead it into a dough.Mix in the roughly chopped pistachio nuts, almonds and divide into 12-14 equal portions.Stuff a portion of khoya into each portion of cottage cheese and form them into marble-sized balls. Combine sugar with 1/2 litre water.Bring it to a boil and make thin sugar syrup.Remove scum, if any and pass it through a muslin cloth.Bring sugar syrup to a boil in a wide-mouthed pan and add saffron.Gently slide in stuffed cottage cheese balls and cook for 4-5 minutes on high heat.Sprinkle about a quarter cup hot water and continue to cook on high heat for another 5 minutes or till they are almost double in size.Remove and keep in sufficient quantity of sugar syrup.Refrigerate and serve chilled.

Side Dish - Chilli Tomato Cheese Dip

Chilli Tomato Cheese Dip:
Ingredients:
4-5 tomatoes, 4-5 beans, 1/2 cup grated cheese, 1 tbsp sugar, 1 tbsp chilli sauce, 2 tsp corn flour, 1 tsp salt.

Method:
Quarter the tomatoes and grind in a grinder till the puree is smooth.Chop onion and beans.Mix corn flour with a little water to make a smooth paste.Cook tomatoes, beans and onion for 10-15 min.Add salt,sugar, chilli sauce and stir well.Lower the flame and stir in the corn flour mixture.Cook the mixture till it thickens,stirring all the time.Remove from heat and keep aside till the sauce is cool.Add grated cheese and mix well.Serve with fried bread slices.

Side Dish - Carrot Raita(Carrot In Yoghurt)

Carrot Raita(Carrot In Yoghurt):
Ingredients:
1 tbsp oil, 1/2 tsp mustard seeds, 1/2 tp chilli powder, 3 large carrots(grated), 2 tbsp fresh lemon juice.

Method:
Heat oil in a frying pan, add mustard seeds, saute 1 minute.Add chilli, carrot and lemon juice, saute for a minute, remove from heat.Serve at room temperature.

Side Dish - Canapes

Canapes:
Ingredients:
6 canapes, 1/2 cucumber(peeled and chopped), 1 onion(chopped), 2 medium sized tomatoes(chopped), 1 tbsp peanuts(roasted), 2 tsp lime juice, 1/2 tsp chaat masala, salt and pepper to taste.

Method:
Combine all the ingredients except canapes in a bowl.Mix well and fill in canapes and serve immediately.

Side Dish - Yoghurt With Cucunber And Mint

Yoghurt With Cucunber And Mint:
Ingredients:
2 cups(500ml)plain yoghurt, 1 cucumber(finely chopped), 4 spring onions(finely chopped), 1 fresh red chilli(finely chopped and seeds removed), 1 tsp grated lemon rind.

Method:
Combine all ingredients in a bowl,refrigerate and serve chilled as a side dish.