INDULGE

D E C E M B E R

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INDULGE

ENTERTAIN YOUR GUESTS THIS FESTIVE SEASON WITH FRESH HOME COOKED VEGETARIAN RECIPES Be inspired with these flavourful photos. More than 30 Recipes including: Mocktails~Salads~Party Pass Arounds~Snacks~10 Ways With Potatoes ~ Desserts

www.minalsjumeirahspice.com

I N D U L G E

Welcome to INDULGE

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Hi, I'm Minal Kotecha born in Uganda, brought up in England and now living in Dubai. I am the Editor of INDULGE and also have a website www.minalsjumeirahspice.com with Vegetarian eggless Recipes and Blogging great choices of restaurants around Dubai for vegetarian cuisine.

The recipes in Indulge are no regular recipes, but a compilation of an unusual yet exhilarating journey!

The contributors of the following recipes met at the Middle East’s biggest food reality show; Foodshala season 6. From the grueling and long auditions to the challenging and surprising cook off rounds, each and every step through the competition brought us contestants closer than ever. The show for us was more of a learning experience and bonding time rather than a battle against our rivals & hence the beginning of a lovely friendship; a special bond of “Foodshala Friends!”

Lets begin with a welcome mocktail drink toast 'Frost Bite' this will surely be popular with both adults and children.

FROST BITE HOLIDAY MOCKTAIL Ingredients: Ice 15- 20 fresh Blueberries 4-5 fresh mint leaves 1 lime squeezed 250ml pineapple juice 250ml white mixed fruit cocktail juice Ice cold Sprite to top the glass

1. In a cocktail shaker add ice, lime juice and pineapple juice, white mix fruit cocktail juice, mint and blueberries. Using the back of a spoon, crush a couple of the blueberries.

2. Shake all ingredients well and pour into glasses of your choice filled with ice.

3. Top with Sprite and garnish with fresh mint and blueberries CHEERS!

Minal Kotecha

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MEET THE CONTRIBUTORS...

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MINAL KOTECHA FB: MINALS JUMEIRAH SPICE YOUTUBE: MINALS JUMEIRAH SPICE WWW.MINALSJUMEIRAHSPICE.COM INSTAGRAM:@MJSDUBAI RAHEELA RASHEED PRIYA CHOITHANI FB @MYHAPPYKITCHEN123 YOUTUBE:MY HAPPYKITCHEN INSTAGRAM:@MY_HAPPYKITCHEN1

PRATEEK MENGHANI FB: MYLITTLEDESSERTTABLE INSTAGRAM:@MY_LITTLE_DESSERT_TABLE WWW.MYLITTLEDESSERTTABLE.WEEBLY.COM/

SUMITA SHARMA INSTAGRAM:@SUMITA_SSHARMA

DUSHYANT JAVA FACEBOOK.COM/DUSHYANTJAVA/ INSTAGRAM:@DUSH_JAVA

SUNITA KEWAL INSTAGRAM:@SUNITA.KEWAL

HAMIDA ABID FACEBOOK.COM/FUDZANIABLOG/ WWW.FUDZANIA.COM INSTAGRAM:@FUDZANIA

DHARMIL GANDHI

VARSHA WADHWA WWW.SWEETTEMPTATIONS.CO.IN INSTAGRAM:@VARSHAWADHWA

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MOCKTAILS

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Melon Orange Colada Ingredients: 1 cup Melon cut pieces 1/2 cup orange juice 4-5 ice cubes. coconut cream to your taste 1/4 tsp cinnamon powder, 2 scoops vanilla ice cream 1/4 tsp orange emulsion (optional) 1 bottle Fanta Umbrella for garnish orange segments Jar for serving

Method: 1 First scoop melon with melon ball scooper In a blender add ice cubes, melon, orange juice, vanilla

Grapefruit Punch

ice cream, coconut cream, cinnamon, orange emulsion and blend.

This drink is sure to give you a spicy fruit punch to

2 While serving add the above mixture and top with

your taste buds, and you will crave for more after

Fanta stir and serve

downing the first glass!

Garnish with umbrella and orange slices serve chilled

Ingredients: 1/2 cup Grapefruit juice

Varsha Wadhwa

1 tsp Chaat masala 1 can Lemon flavoured soda 1 lemon sliced 2 tbsp Lemon juice 5-6 mint leaves Ice as required

Method: 1. Add the mint leaves to a shaker and muddle for 20-30 seconds.

2. Pour the grapefruit juice and lemon juice into the shaker along with some ice and shake well 3. Pour into two glasses and top with ice.

4. Slowly pour the lemon flavoured soda and garnish with lemon slices serve immediately.

Prateek Menghani

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Quinoa Salad Ingredients:

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Sanskari Rice

1 cup of raw Quinoa 1-1 1/2 cups Diced yellow, orange, green and red bell peppers 1/2 bunch Any red salad leaves chopped 10 diced seeded red grapes 1/4 cup dried cranberry 5 - 7 Dried dates roasted on a pan, thereby making them crunchy.

1/4 cup Toasted walnuts on a pan glazed with honey 1/2 cucumber diced 3 tbsp Fresh Parsley chopped Feta cheese diced (optional for dairy free people) 1/2 tsp cumin powder 4 tbsp Extra virgin Olive oil 1 tbsp Honey Salt to taste.

Ingredients: 1 Cup basmati rice Long grain 2 Cups water 4 Tbsp desi ghee 1-2 elaichi/green cardamom 1" broken cinnamon 2 laung/cloves 3-4 powdered black pepper 1 Tsp jeera 1 chopped green chili 1 sliced big onion 1-2 chopped cloves of garlic 8-10 broken cashews 1/2 cup sweet corn

Method: 1 Cook the Quinoa according to the packet instructions.

2 A ready made cube of veg stock can be added to the boiling water or you can use the homemade stock too! also a little olive oil

1/2 cup mutter 1/2 cup paneer cubes Salt to taste Chopped coriander to garnish

can be added to boiling water to make good non sticky Quinoa.Let the quinoa boil, once its done, leave it to simmer by adding a lid to the pot, add more water if necessary!

3 Once it's on simmer for 5 min, open the lid, fluff it out with a fork and leave it open for the trapped steam to release, add a little oil and mix On another pan, dry roast dry dates thereby making them hard.

Transfer to a small bowl and on the same pan, dry roast walnuts to make them crunchy and drizzle some honey to caramelize them, hmmm yummy!!

4 Once everything is ready, in a big salad bowl transfer the room temperature or cold cooked Quinoa, add diced bell pepper, diced dry roasted dates, crushed walnuts, parseley, red salad leaves,

Method 1 Wash rice 5-6 times or till water runs clear. Soak for 15 minutes, drain water and keep aside for 10 min.

2 Heat 2 Tbsp ghee in a pan, roast dalchini, elaichi and laung, black pepper, cinnamon stick, jeera and let them splutter.

3 Add 2 Cups water, rice, mutter, salt, sweet corns and take 2 whistles.

4 Take 2 tbsp ghee Fry cashews, green chilli, sliced onion and paneer cubes till golden brown. Keep aside 5 Now Garnish Rice with chopped coriander, cashews, paneer tadka.

cucumber, grapes and dried cranberry! Everything except feta!

5 Then in a bowl take about 4-5 Tbsp extra virgin olive oil, add cumin powder, salt and honey to it! Drizzle on the salad, check flavour and add more if u like! top with diced Feta and enjoy!

Raheela Rasheed

Serve in Nariyal/coconut shell

Sumita Sharma

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The Story On Avacodos The party season is here! Indulgence in sweets and other fattening and high calorie food cannot be really avoided. With a good workout, what if you get the best of yummilicious healthy recipes that you and

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GUACOMOLE

This pepperoni is a pizza that was created in 1899 which Quen Marghereta was visiting Naples to get away from a cholera epidemic that was ravaging northern Italy.

Usually this pizza is made with basil, mozzarella cheese and tomatoes in imitation of the colors of the Italian flag.

your friends can gorge on, the best part, guilt free

Guilt Free Snack/Dip/Salads: Its 2 - 3 hours past lunch and you are out of ideas what to snack on, there is a party tonight and you don't want to eat

AVOCADO CHUNKY SALAD

something too filling but you are sooo hungry. Should I reach out for that cookie or a small piece of brownie or that packet of crisps waiting to be opened since long! anyway it's the party season, hmmm...what can I eat that can be made in ten minutes, is fresh and healthy!

Well well well, there is a BIG ANSWER from Raheela for all you people out there in the same situation. AVOCADOS!!!

TEX MEX SALAD Make a dip, eat it as a side, or a salad! but this power packed fruit, ( most people think its a vegetable, just google it!!) gives you a delicious meal that you could never imagine!

Avocados are the darling of the produce section. They’re the go-to ingredient for anything. And they're also turning up in everything from salads and wraps to smoothies.

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GUACOMOLE Serves 3-4 Ingredients: 2 nice ripe avocadoes 4 spring onions or Scallions 1 big green seedless lime or any lemon, cut into half( use half first, then adjust the taste accordingly) sea salt or any regular salt as per your

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AVOCADO CHUNKY SALAD

Serves 4 - 5 Ingredients: 2 medium Ripe Avocados ( ripe and soft when you bite but hard enough not to get mushy on pressing) chunked

taste green bell pepper diced or any other green chilli chopped or Jalapeno or serrano pepper diced half a bunch or 3-4 tbsp chopped fresh cilantro or coriander Small pomogranate seeded

1/2 cucumber diced in chunks 1 or 2 green chilies chopped finely 3-4 spring onions from a bunch chopped 1/2 a tomato diced small chunks. canned sweet corn, about a quarter can ready to

Method:

eat sweet corn, you can add more according to your

Cut the avocado around the seed in centre into two halves. Either

taste.

peel with hand or scoop it with a spoon (easier way).

1/2 cup Lettuce washed and chopped

Then add salt about half tsp and juice of half a lime. Mash the

1 cup fresh red spinach or rocket leaves chopped

avocado, make sure you don't turn it into a paste, then add both green

2 tbsp fresh cilantro or coriander leaves chopped

and white part of spring onions or scallions, diced bell pepper or any other chilli or pepper, cilantro or coriander and half of the pomogranate seeds.

Raheela Rasheed

TEX MEX SALAD

On a diet? I can feel your pain , it's not an experience worth remembering but this avocado dressing recipe is definitely worth the space in your memory . It doubles as a dip for nachos too.

2 tbsp yellow, orange and red bell peppers, each diced in small chunks.

1 - 2 tbsp Bean sprouts 1 - 2 Tbsp (optional) 2-3 tbsp dried cranberries 3 tbsp Walnuts crushed ( toasted or regular) Sea salt or any regular salt as per your taste juice of 1 lime but use half first, check the taste and add more.

A pinch of sugar (white sugar) ready made baked nachos

Ingredients:

Method :

1 can of kidney beans

Cut all the vegetables and herbs as per instructions

2 cucumbers, cubed

(chopped, chunky). Add lemon and salt and a pinch

10-15 cherry tomatoes cut in half

sugar to the salad and mix well. Adjust the

1 can of corn

seasoning or any ingredient as per your taste. ...and

2 bell peppers, cubed

Voila!! You get a bowl of beautiful colors, Super

1/4 cup of Roasted nuts

healthy!! Super tasty!! what more can u ask for in a

Nachos

salad. Seriously!!!

For the dressing : 1 half avocado 1/2 bunch of parsley 2 tbsp. of olive oil Salt Pepper Cayenne paprika 2 tbsp. Lemon juice 5-6 pistachios Method: 1. Blend all the ingredients for the dressing 2. Mix the dressing with the vegetables and mix well.

3. Serve cold with nachos.

Prateek Menghani

Once the salad is ready, transfer it into a big serving bowl and place nachos all around the serving bowl. it looks interesting plus you don have to serve nachos separately!

Raheela Rasheed

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THE OLIVE FOOD MAGAZINE

Flaky~ Crispy~ Savory KACHORI Makes approx 30

Method:

Ingredients for the dough/pastry:

1. Begin with making the filling, boil the soaked dal in water until it

150g plain flour

softens and then drain. Boil the peas and then drain water.

70g chapati atta/flour 40g coarse soji/semolina

2. Heat oil in a pan and add cumin and mustard seeds, add the dal,

1 tsp salt

peas, and all ingredients for the filling, give it a good stir. Add a little

2 tbsp oil

water to the mixture so it is not too dry, simmer for a few minutes.

2 tbsp ghee

Allow to cool then roll the dal filling into balls and refrigerate for 30

cold water to bind dough

minutes.

Ingredients for filling/puran:

3. Next, make the dough. Mix together all the dry ingredients. Take 1/3

250g Moong daal, soaked for 3-4 hours

of the mixture and in a pan dry roast until nutty and fragrant. Add back

150g Green peas frozen

into the rest of the flour. Rub in the ghee and oil until the mixture

2 tbsp oil

resembles breadcrumbs and bind with cold water to form a soft dough.

1 tsp mustard seeds

Place in fridge wrapped in cling film for approx an hour.

1 tsp cumin seeds 2 tsp salt (or to your taste)

4. Begin to make the Kachori by taking portion of the dough and

1/2 tsp turmeric powder

rolling the dough into a circle until around 4-5 inches in diameter.

4-5 tsp green chili paste

Place a ball of the dal filling in the centre and pull the dough around it,

2 tsp ginger paste

pinching the dough closed and until fully covered. Roll the ball gently

1 green mango diced small

between your palms ensuring there are no holes. Repeat for the rest.

2 tbsp sugar 2 tbsp lemon juice or amchoor powder to your taste

5. Refrigerate for around 20 minutes and then deep fry till golden

2 tsp cinnamon powder/garam masala to your choice

crispy brown colour.

2-3 tbsp fresh coriander, very finely chopped

Kachori should be served hot with Amli chutney but also taste yummy

50g gathia/peanuts crushed (optional)

cold the next morning with chai... brings back childhood memories!

Minal Kotecha

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Turkish Purse Salad Mediterranean Veg Open Sandwich Ingredients: 2 Slices of bread (White, brown or wholemeal- the way you like it ) 1/2 cup Hummus (Home-made or ready bought) 1/4 cup Tahina paste 1/4 cup Curd 2-3 tbsp Olive Oil 2-3 tbsp Sumac Powder Salt & Pepper to taste Ingredients:

8-10 Mint leaves

For Dough: 2 cups maida

1 - Lemon squeezed

1/2 tsp salt

Water- as required

1/2 tsp baking powder

Vegetables- (Roughly chopped- any of your choice

Water as needed

like carrots, cucumber, bell peppers, olives etc.)

For Filling:

Feta cheese- as desired

1/2 cup carrots - finely chopped 1/2 cup brocoli - finely chopped

Method:

1 Tbsp butter & 1 tbsp olive oil

To make the sauce, combine tahina paste, curd,

1/2 cup onion - finely chopped

olive oil, sumac powder, salt & Pepper and mix well.

1 tsp garlic & ginger grated

Add chopped mint leaves and lemon juice and mix

1/2 cup sweet corns

well. Add water finally to adjust the consistency of

1/2 cup spinach boiled & squeezed

the sauce as required.

1/4 tsp black pepper

Toast the bread slices evenly on either side. Spread

1/2 Tbsp vinegar

enough hummus on both slices evenly.

1/2 cup dried tomatoes chopped

Chop the desired vegetables. Spread evenly on the

Salt as per taste

slices of bread.

Now drizzle the sauce prepared and top with cubes

Method:

of feta cheese. Sprinkle salt and pepper as per taste

Mix the maida, salt and baking powder and knead to a

and serve.

stiff dough with water.

Heat olive oil and add the onion, ginger and garlic sauté then add the all veges. Turn around over high heat till glossy.

Take it off the heat and mix in the Dry tomato, salt, vinegar and black pepper.

Roll the dough thin (translucent) like rumali round roti, wet edges and place 3-4 tbsp filling in the center.

Bring edges together to cover the filling. Twist to seal like potli and fill the rest in the same way.

Steam for about 20 minutes. After steam polish all purses with butter & oil mixture & baked or tandoor little golden and serve with lettuce salad, green onion leaf & top of cherry tomato. Enjoy with mustard sauce or any dip!

Sumita Sharma

Dushyant Java

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Spinach & Beetroot Puri Ingredients for Spinach Dough 1 cup wheat flour 1 bunch of Spinach 2 green chillies Salt as per taste

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Method 1 Boil water and add the spinach in the boiling water let it boil for a minute of two and remove it and add it to chilled water this helps the spinach to retain its green color. Remove the spinach from the water and in a mixer grinder add the blanched spinach and the green chillies and make a puree. Do not add any water to make the puree.

2 Spoons cow ghee Ingredients for Beetroot Dough 1 cup wheat flour 1 medium size beetroot 2 red chillies Salt as per taste 2 spoons cow ghee

½ cup ghee and rice flour paste Oil for frying

2 In a bowl add wheat flour salt and ghee now add the puree and knead the dough for 3 to 4 minutes without adding any water. The dough should not be very hard or very soft. It should be medium. Cover and put it aside Boil beetroot and once it cools down, in a mixer grinder add the boil beetroot pieces and the red chillies and make a puree. Do not add any water to make the puree. In a bowl add wheat flour salt and ghee now add the puree and knead the dough for 3 to 4 minutes without adding any water.

The dough should not be very hard or very soft. It should

FUSION COOKING FULL OF COLOUR AND FLAVOUR

be medium. Cover and put it aside Now in a small bowl prepare a paste adding 3 table spoon ghee and 2 table spoon rice flour. Keep it aside.

3 Heat oil on a slow flame for frying the puris Take both the doughs and make a cylindrical shape and cut them into 6 equal parts. Make batches of 3 parts (you can mix two parts spinach and 1 part beetroot & 2 parts beetroot 1 part spinach) you will have total of 4 sets. Take one set and roll in shape of a medium size roti and keep the remaining sets covered with a cloth. Now assemble the first roti and apply the ghee and rice paste on top of it now take the 2nd roti and put it on top of the 1st roti again apply the paste over the 2nd roti and put the 3rd roti and apply the paste on the 3rd roti now roll them in a manner that they form a cylindrical shape make sure it is rolled tightly. Cut the end and now cut 1/4” size small pieces. Gently press them and roll them lightly in the shape of a Puri.

4 Fry them on slow flame on both the sides. Your healthy spinach and beetroot puri’s are ready.

Sunita Kewal

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Eggplant Terrine Ingredients: 1 kg Eggplant 500g Zucchini 1 kg Tomato 250g Grated Cheese 100g Olive oil Salt – to taste Pepper – to taste Basil and Rocket Leaves – for garnish

Method: 1. Cut the eggplant lengthwise and pan sear.

2. Cut the zucchini lengthwise.

Tabouleh A Refreshing Parsley Salad

3. Cut the tomato in wedges and deseed.

4. Line up a cooking tray with wax paper and set let layers of eggplant, zucchini, tomato and grated cheese. Continue until

⁰

the tray is full. Bake in the oven at 175 C for 25 minutes.

5. Let cool down and unmold – cut to desired shape – heat in the oven and serve Garnish with basil and rocket leaves.

Ingredients: 1 bunch Parsley (chopped) 1/2 bunch Fresh Mint (chopped) 2 Tomatoes (diced) 1 1/2 Onion (finely chopped) 125g Bulgur (cracked wheat) 2-3 tbsp Olive oil 10g Dry Mint 2 Lemons squeezed

Dharmil Gandhi "THE LOVELY EGGPLANT TERRINE OFFERS A BEAUTIFUL PRESENTATION AND A PERFECT MARRIAGE OF FLAVOURS''

Salt – to taste Pepper – to taste

Method: 1. Put chopped onion in a bowl and rub with salt and pepper until juicy.

2. Add parsley, fresh mint, tomato, onion, cracked wheat and dry mint.

3. Mix lemon juice and olive oil and pour over the tabouleh

Dharmil Gandhi

"THIS IS A RATHER HEALTHY OPTION FOR THOSE ON A STRICT DIET"

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Paneer Satay Serving size: 3 to 4 persons

Ingredients: Oil for frying 350g Fresh Paneer 2-3 tbsp Maida 2 tsp Corn flour 1 tsp Ginger finally chopped 1 1/2 tsp Garlic finally chopped 2-3 tbsp Szechwan sauce OR Chili paste 1 tsp Soy sauce 1 tsp Ketchup 1/2 tsp Peanut paste 1 tbsp Peanuts 1/2 tsp Sesame seeds 200ml Water

Dry Ingredients: Salt to taste 1/2 tsp Black paper ground

Method: Step 1: Take a bowl add Maida (plain flour), corn flour, salt

Garnishing: Coriander leaves Spring Onion Cherry Tomatoes

PANEER SATAY IS THE FUSION DISH OF THAI & INDIAN, IT HAS ALL ITS FLAVOURS & TASTE OF SWEET & SOUR. CRISPY OUTER LAYER AND SOFT FROM INSIDE VERY GOOD OPTION FOR FESTIVE SEASON. YOU MAY TAKE YOUR CHOICE OF VEGGIES INSTEAD OF PANEER SUCH AS, BROCCOLI, MUSHROOMS, CAPSICUM OR CAULIFLOWER

to taste, black paper pwd.

¼ tsp, water to make

thick paste.

Coat paneer pieces with the above mixture and deep fry it in hot oil for 2 minutes, keep aside.

Step 2: Take a pan, add some oil, chopped garlic, chopped ginger sauté it for a minute.

Add Szechwan sauce, soy sauce, ketchup (or tomato paste) mix all the things well and sauté it for another one minute.

Add peanut paste (optional) and some crushed peanuts, sesame seeds, salt and sauté again for a minute.

Add some water and corn flour in the pan, mix all the things well till it becomes nice and thick sauce, switch off the flame.

At last either serve sauce and paneer satay sticks separately OR coat the sauce onto satay stick and serve.

Garnish with sesame seeds, crushed peanuts and cherry tomatoes.

Serve & Enjoy Hot….

Priya Choithani

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10 WAYS WITH POTATOES...

The party season is here folks! The fears around gaining more calories are yet to be unleashed. What if you could eat your favorite food without counting or fearing calories! Well the answer lies in one of the world's favorite yet feared vegetable .....'MR. POTATO'!!

Potatoes are one of the most common and important food sources on the planet, and they contain a wealth of health benefits that make them all the more essential as a staple dietary item for much of the world’s population.

Here are a list of very creative and healthy recipes by our own FoodShala folks, just for you! This party season, sit back, relax, stop worrying about calories, indulge and enjoy the Party!!!

Lets begin with...

PAAN MUKHWAS KUNAFA WHEELS Ingredients: 100 grams – potatoes (boiled & mashed) 50 grams – sweet potato (boiled & mashed) 1 packet kunafa

½ inch ginger.

1 tsp -garlic paste.

1 tsp chaat masala.

1/2 cup Corn flour 2 tbsp Paan masala/mukhwas 50gm Spinach puree 1/2 cup Coriander leaves 2 Green chilies 1 tbsp Cashew nut chopped 50 gm Dessicated coconut 100gm Melted butter Salt to taste.

Method: 1 Break kunafa evenly add melted butter, spinach puree and desiccated coconut mix well till all combined.

2 Take a bowl add mashed potatoes ,sweet potato, green chilli, coriander leaves chopped,, chaat masala ,salt ,garam masala combine and mix well.

In another bowl make a filling of paan masala or mukhwas crumble to this add cashew nut pieces.

3 With your hands make round size balls stuff in centre paan filling and flatten shape like wheels.

Make a cornflour dip with water dip the potato wheels in it and roll in kunafa ,coconut ,spinach puree mix evenly and freeze.

Deep fry just before serving in hot oil and serve with green mint chutney.

1/2 tsp Garam masala Oil for frying

Varsha Wadhwa

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Spicy Corn Aloo

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Ingredients:

½ kg Boiled and peeled ½ cup (canned or boiled) Ginger garlic paste – ½ teaspoon Baby potatoes – Corn kernels –

Want to snack on something which can be made easily and yet taste delicious. Get set to make this super easy snack …..

Salt – to taste Red chilli powder – 1 and half teaspoon Turmeric powder –

¼ teaspoon

Cumin powder – 1 teaspoon Coriander powder – 1 teaspoon Lemon juice – 2 tablespoons Coriander leaves – for garnish Oil – As required

Method: 1 Heat about 1 tablespoon oil in a wok or pan. Add in the ginger garlic paste, baby potatoes and all the dry ingredients. Sauté over medium high flame.

2 Add the lemon juice and a tablespoon of water and keep sauteing for a couple of minutes.

3 Add the corn kernels and some coriander leaves and toss well. Garnish with some more coriander leaves and serve hot.

Hamida Abid

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MELTING POTATO BITES Total serving 8

Ingredients: 4 Boiled Potatoes 1 Cup Thick Yogurt 1/2 Tsp Grated Ginger 2 Tbsp Fresh Green Chili & coriander (Finely Chopped) 4 Tbsp GramFlour 3 Tbsp Cornflour 15 kaju paste 1 Cup Oil - for frying

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These babies will get gobbled up as soon as you put them on the plate!

Recipe: Grate Boiled Potato in a large bowl and keep aside.

Add yogurt, flour, ginger, chilies, kaju paste, spices and mix evenly.

Now knead the mixture into a smooth pliable dough (you may use extra flour, if feel extra soft.

Form equal equal size balls Now pat them evenly(both sides) in cornflour, place all balls on a plate and refrigerate for atleast 1520minutes.

Heat a pan with oil & start frying and let it fry for 2-

Spices: 1 Tsp Salt - As per taste 1 Tsp Red Chili Powder 2 Tsp Dry Mango Powder 1 Tsp Garam Masala 1 Tsp Cumin Powder

3 minutes (slightly brown).

Turn all the balls Once, your balls are evenly brown on both side, transfer them to a serving dish.

Serve Hot along with imlii & green chutney and with creamy salad!

1 Tsp Coriander Powder

Sumita Sharma

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MMCC - Makai~ Moong~ Chips~Chat Ingredients for Chat:

Ingredients for Layering the Chat:

1 1/2 cups Makai /sweetcorn kernals

1/2 cup each of Red, Green & Tamarind Chutneys

1 cup Moong Bean sprouts

Onions chopped finely

2-3 Potatoes cut into thin chips

Sev for sprinkling on top (optional)

Oil for deep frying chips

8-10 pieces Baby corn fried

Garam masala,

20 approx fried almonds and cashewnuts

Salt, Chilli powder as per taste

Chopped coriander

Vaghar: oil, cumin, curry leaves, chopped coriander

Method: Ingredients for Masala Yogurt:

1. Fry the potato chips, toss in salt and chilli powder.

1 1/2 cup plain yogurt

2. Prepare Green masala by mixing all ingredients in a grinder.

5-6 curry leaves

3. Heat oil in a pan and add cumin, curry leaves, bean sprouts,

1 tsp cumin powder

sweetcorn, cook for 5 mins. Add the chips, garam masala, green

1 tbsp oil

masala and toss together.

1 tbsp chopped coriander

4. Prepare masala yogurt. Heat oil add curry leaves, and stir into

salt and sugar to taste

yogurt. Add cumin powder, coriander, salt and sugar to your taste.

5. Serve the chat in small individual bowls:

ngredients for Green Masala:

I

Layer of bean sprouts, sweetcorn and chips. Then spoon over the

1/4 cup peanuts

masala yogurt, then the chutneys, red, green, tamarind.

1 tbs oil

Next goes the coriander, onions, almonds, cashewnuts, baby corn

5 chillies

and sev.

1/2 cup desiccated coconut

Serve with refreshing mocktails!

ginger, coriander, salt, sugar, lemon juice

Minal Kotecha

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ALOO CHEESE OVERLOAD

Method: 1. Boil the potatoes with a pinch of salt in a pressure cooker for 2 whistles until semi cooked. Remove and keep aside to cool down.

2. In a heavy bottom pan, add butter and keep on medium heat. Let the butter melt completely and add the all-purpose flour & mix well.

Once mixed, add milk and cooking cream. Mix well and add salt, pepper & mixed herbs as per taste. Boil until the sauce thickens. Keep aside.

3. Take the boiled potatoes, and slice from both ends to

Ingredients:

make the potato flat.

4-6 Small potatoes

Scoop out the potatoes from the centre keeping the sides

50gm Ricotta cheese

and skin of the potato intact. Place the scooped potatoes

100ml Milk

in a mixing bowl and add ricotta cheese, salt, pepper,

200ml Cooking cream

mixed herbs & freshly chopped garlic with its leaves. Mix

All Purpose Flour- 2 tablespoons +

½ cup mixed with

well.

water

4. In a small bowl mix the all-purpose flour with water

3 tbsp Butter

and make a medium thickness paste.

Salt and pepper to taste

Roll the boiled potatoes in the above paste and finally roll

Mix dry herbs- 1+1+1 tablespoon

in crushed Doritos to create an outer coating on the

Fresh garlic buds (With leaves intact)

potatoes.

Nacho cheese flavoured Doritos chips- crushed

5. Preheat an oven at 200 degrees Celsius for 10-15 mins.

200gm Sharp cheddar cheese- (grated)

In a greased baking dish (Or cupcake dish), place these potatoes upright. Fill these potatoes with the ricotta cheese filling generously. Top the potatoes with cheddar

The ultimate carb lover’s delight

cheese and pop the dish in the oven for 20-30 mins or until the cheese has melted well and the potatoes are evenly cooked.

6. Take a deep bottom dish and pour the warm sauce on its base. Place the baked potatoes on top. Chop a few leaves of garlic and garnish. Serve hot!

Dushyant Java

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POTATO & DILL SALAD A delicious creamy potato salad loaded with fresh dill and flavour Ingredients: 3 parboiled potatoes skinned and diced ( after boiling, medium done when chewed and not mushy from outside, retains the shape) Half bunch fresh dill chopped

Potato Rosti with Avocado & Red Onion Salsa

2 Tbsp beaten yogurt Salt to taste 1 1/2 tsp Pepper

Rosti Ingredients: 2 large Potatoes 1/2 Red onion

Method: 1 In a bowl, add chopped dill, (you can add more than the given amount as per your taste) and beaten yoghurt (it can be strained for sometime as well to remove some whey, giving it more hung curd consistency) 2 Add salt and pepper and finally the diced parboiled potatoes. Mix everything carefully to ensure potatoes do not break or become mushy.

Check the flavour and add salt/pepper according to your taste.

Spring Onion – 2 to 3 nos white bulb & 1 part of the green 1-2 cloves Garlic Salt – to taste Pepper – to taste 3 tbsp Vegetable Oil Salsa Ingredients : 1 Tomatoe deseeded and roughly chopped 1 Green chilli deseeded and finely chopped 1 Red onion halved and thinly sliced Coriander – 4-5 sprigs – finely chopped 2 Hass avocados peeled and roughly diced 2 Lemon

Sit back, relax and enjoy this salad, it is a good side dish accompanied with baked pita for more crunch!

For those who are allergic to dairy or like dairy free

1 tbsp Olive oil Salt – to taste Pepper – to taste

food, don't add yogurt. Parboiled beetroot can be added to this as well without yogurt off course!

Raheela Rasheed

Method: 1. Make the salsa by mixing all the ingredients in a bowl, season well and set aside.

2. Peel the potatoes and half boil, then coarsely grate the potatoes and squeeze out the excess liquid.

3. Peel the red onion, spring onion and garlic and chop in brunoise.

4. Combine the potatoes, red onion, spring onion and garlic in a large bowl and season with salt and pepper.

Use a round mould to shape into patties.

5. Heat the oil in a pan and fry the rostis over medium – low flame till golden brown on both sides turning carefully.

6. Serve the rosti topped with the salsa.

Dharmil Gandhi

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PAGE 18

Potato Churros with Charred Peppers & Tomato Cheese Sauce Who doesn't love some crispy Churros rolled in cinnamon sugar served with chocolate sauce!

You don't have a sweet tooth... this Potato Churros recipe is definitely going to satisfying your cravings and even if you like the traditional sweet ones give this savoury take a try and I am sure you will love them !

Method: For the Churros 1 Peel the boiled potato and chop it into chunks and put it in a oven at 180 degree Celsius just until the excess moisture dries out about 8-10 minutes 2 Mash the potatoes while still hot and mix in all the spices followed by the flour ( add flour little at a time until it comes together You might need extra flour ) 3 Mix the ingredients for the spice coating and keep aside Heat the oil in a pan for frying .

4 Transfer the potato mixture into a piping bag fitted with a Ingredients: For the potato churros 2 boiled potatoes

¼ cup of all purpose flour ½ tsp Cayenne pepper ½ tsp Dried Oregano Salt & pepper to taste Oil for frying

open star piping tip 5 Once the oil is hot pipe the potato mixture directly into the oil and cut it using a knife once you have piped out it to a desired length .

6 Fry them until beautiful and brown in colour and take them out on a piece of kitchen paper towel Coat them generously with the spice coating

Spice coating :

½ tbsp garlic powder ½ tbsp cayenne pepper

Sauce 1 Char the pepper and tomato on direct flame , once they are evenly charred throughout put them into a bowl and

Ingredients: For Charred peppers and tomato cheese sauce 1 green bell pepper 1 tomato 1 onion , chopped 2 cloves of garlic chopped 1 tbsp of butter 1 tbsp of oil 2 tbsp of all purpose flour 125 gm of cheddar cheese 1/2 cup of milk 1/2 tsp cayenne pepper 1/4 tsp of black pepper

cover with. Plastic wrap to trap the steam 2 Rub the skin off the pepper and tomato and chop them .

3 Saute the garlic and onion in butter and oil once the onions turn pink add in the flour and cook for about a minute 4 Add in the milk until thickened 5 Once it is thick reduce the flame and add cheese to it in batches and mix well add the spices next and mix well 6 Check for salt ( you may not need extra salt as the cheese is already salted ) 7 Add the chopped tomatoes and pepper and mix well Turn of the flame Serve hot with potato churros

1/2 tsp of chilli powder

Prateek Menghani

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PAGE 19

KATORI CHAT (NAUGHTY) Ingredients:

Appetizer or Snack for a party Method for Katori

Potato grates – 1 potato Maida – 1 spoon

1. Grate the potato (Using Biggest side) and

½ spoon Chat Masala – ¼ spoon

wash them thoroughly and remove them in

Salt as per taste

and mix together. Take two small strainers

Corn Flour –

a plate now add flour, corn flour and salt

one slightly bigger than the other.

Base Dip: Coriander

½ bunch

2. Heat sufficient oil in a kadai. Layer the

Garlic – 1 clove

bigger strainer with one portion of grated

Green chili – 1 piece

potato. Place the other

Lemon – 1 piece

strainer over the potato layer and press

Salt as per taste

lightly. Gently lower both the strainers

Chat filling

together in the hot oil and

Boiled Moong – 2 spoons

deep fry it until golden. Drain it on a kitchen

Boiled Chana – 2 spoons

towel and set aside.

Coriander – 2 spoons Tamarind & dates

3. Sprinkle Chat Masala when the katoris

pulp – 1 spoon

are just removed from the oil. Make the

Barik Sev – 1 spoon

desired amount of katoris.

Spicy Peanuts – 1 spoon Method for Base Dip:

1. Wash the coriander thoroughly and roughly chop it. Use a mixer grinder to grind all the ingredients. Add coriander, green chili, garlic, lemon juice and salt. Grind it to a smooth paste. Make sure it has a thick consistency.

Chat Filling:

Once the katoris are cool take the Katori and start adding all the chat ingredients and serve it with your base dip

Sunita Kewal

PAGE 20

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Potato Croquets Made With Love MOUTHWATERING APPETIZER, SNACK, OR SIDE DISH! Serving size: 3 to 4 persons

Ingredients:

Method:

3-4 Boiled potatoes medium sized peeled & mashed

1 Mix all the ingredients together

2-3 tbsp bread crumbs 2 tbs corn flour

2 Add bread crumbs and corn flour.

1/2 Onion chopped finely 2 tsp Capsicum chopped finely

3 Make the shape of potato croquets with your

2 tsp Cabbage chopped finely

hands your choice of round or oval.

2 tsp Carrot chopped finely 2 tsp Beans chopped finely

4 Again coat it with some corn flour and bread

2 tsp Boiled peas and mashed

crumbs.

2 tsp Paneer (cottage cheese) grated

If you wish you may add a piece of cheese as well

1 tsp each Ginger, Garlic & Green Chilli paste

while making the shape of croquets but it’s totally

1 tsp Green chilli chopped

optional.

Coriander leaves chopped

Deep fry the croquets & serve hot.

Dry ingredients: Salt to taste

Serve it hot with some Ketchup and Mayonnaise

1/2 tsp Red chilli powder 1/4 tsp Black paper powder

Priya Choithani

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Serve hot with Naan or Rice

PAGE 21

Paneer Lababdar

Methi Malai Paneer

Ingredients:

Ingredients:

150g Paneer cubes (cottage cheese)

250g Paneer cubes

50g chopped onion

Fenugreek leaves/Methi – half a bunch (blanched

50g chopped tomatoes

and squeezed to remove excess water)

1-2 tbsp tomato puree

2 tbsp Oil/Ghee

1 tsp ginger paste

1 medium Onion – (roughly sliced)

1 tsp garlic paste

10-12 Cashew nuts

1/2 tsp cumin seeds

2-3 Green chilli

1-2 tsp kashmiri chilli powder

1/2 tsp Ginger Garlic paste

1/2 tsp turmeric powder

1/2 cup Milk powder/Khoya

1/2 tsp garam masala

1/2 tsp Jeera whole

1 tsp dhanya powder

1 cup Milk

1/4 tsp cumin powder

Salt – As per taste

1/4 tsp kasoori methi

1/4 tsp Garam masala powder

25g butter

1/4 tsp Sugar (optional)

50g fresh cream 2 -3 tbsp oil

Method:

Salt to taste

1. Boil together the onions and cashews, grind them

Garnish:

into a fine paste along with the ginger garlic paste

Chopped coriander

and green chilies.

Shredded ginger

2. in a kadhai or deep pan, heat oil or ghee, add whole jeera and the prepared paste. Sauté well on

Method

medium flame to avoid the paste getting stick to the

1. Heat oil in a pan. Saute jeera and chopped onion

pan.

in the pan until brown. Add chopped tomatoes and

3. Add the milk powder/khoya and mix well. Add

stir well. Pour some tomato puree over it for color.

milk and stir well so that no lumps are formed.

2. Simmer for 5 minutes and then add all the masala

4. Season the gravy with salt and garam masala

ingredients and the paneer, butter, cream and cook

powder. Add the fenugreek/methi leaves and with

for further 5-10 minutes

the spoon or spatula stir it well in the gravy. Adjust

3. Before serving garnish Paneer Lababdar with

the consistency of the gravy with some water.

shredded ginger, chopped coriander

5. Add in the paneer cubes and cook for few minutes until gravy thickens and paneer cubes are

Minal Kotecha

cooked. Sprinkle some sugar(optional) to get rid of the bitterness in methi.

Hamida Abid

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PAGE 22

LET'S MOVE ONTO LUSCIOUS DESSERTS

Strawberry Stuffed Cake Pops

Method: 1. Crumble the cake into a bowl and mix in the ganache 1 tbsp. at a time until dough like consistency is formed.

2. Wash and hull the strawberries and

Ingredients: 1 cup of chocolate cake 3-4 tbsp. of chocolate ganache

pat them dry.

3. Take a ball of the cake mixture and flatten it out and wrap around the strawberry

5-6 Small strawberries

Refrigerate for 20 min

400 grams of white chocolate

4. Melt the white chocolate and dip the

Freeze dried strawberries for garnishing

lollipop sticks into the chocolate and then insert it into the strawberry cake pop and refrigerate until set 5. Dip the cake pop into the chocolate and let it set in the refrigerator 6. Decorate with sprinkles or freeze dried strawberries like I did here

Prateek Menghani

THESE CAKE POPS ARE SURE TO BRING A SMILE ON TO ANYONE'S FACE. JUST LOOK HOW CUTE THEY ARE, THESE ARE NOT YOUR AVERAGE CAKE POPS THESE ARE STRAWBERRY STUFFED CAKE POP ON A WHOLE NEW LEVEL OF FLAVOUR AND TEXTURE

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PAGE 23

THE OLIVE FOOD MAGAZINE

Traditional Dates makes a delicious sweet!

Dates & Coconut Rice Krispies Balls

PAGE 10

Ingredients: 4-5 tbsp Ghee 200g Milk cooking chocolate 250g Dates chopped 1 tsp vanilla 500 ml (2 cups) Rice Krispies cereal 1 cup each of almonds, walnuts, pistachios toasted and chopped or in blender if you prefer smaller 1 cup Desiccated coconut

Method: 1 Melt ghee in heavy-bottomed pot over medium heat.

Add dates, stirring constantly until the dates soften then add the chocolate and continue stirring until it melts.

2 Remove from heat, stir in vanilla, Rice Krispies and nuts until blended.

3 Allow to cool for approx. 15 minutes.

4 Place coconut in shallow dish. With your hands shape date mixture into balls and roll into the coconut.

5 Place in a dish as a sweet dish or you can serve individual Date & Coconut Balls with a drizzle of chocolate sauce on top.

Minal Kotecha

THE OLIVE FOOD MAGAZINE

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Chocoholics!

FUDGE BROWNIE ICE CREAM

Chocoholics!

PAGE 24 PAGE 8

Brownie Ingredients: (1 cup = 240 ml)

¾ cup baking flour ¼ teaspoon Baking soda 1 teaspoon Baking powder a pinch Salt

tablespoons butter Italian cooks3rely chiefly onUnsalted the quality of the

½

1 cups Chocolate chips ingredients rather than on elaborate preparation.

5 STEPS TO MAKING ½ cup unsweetened apple sauce Ingredients and dishes vary by region.

Many dishes NAUGHTY CHOCOLATE ALMONDS ½ cup sugar that were once regional, however, have proliferated 2 tablespoons hot country.

Water with variations throughout the FUN WITH KIDS! 1 teaspoon vanilla extract Ingredients: 50g Dark Chocolate 50g Milk chocolate 75g Almonds

Sauce & Chocolate sauce (shop bought) Cheese and Fudge wine are a major part of the cuisine, with many variations and Denominazione di origine Brownie Method: controllata (DOC) (regulated appellation) laws.

Coffee.

50g Rice Crispies

1 Preheat the oven to 180 degree C. Lightly spray with cooking spray 6x6 inch baking pan.Set it with parchment paper with sides up. So it will be easy to lift up. Again spray the parchment paper. Keep it

Method:

aside.

1 Melt both chocolates in microwave for 2 minutes

2 Take baking flour, baking powder, baking soda and salt in a bowl.

stir well and keep on the side.

Mix it well and keep it aside.

2 Dry roast almonds in a pan and allow to cool

3 Take butter and chocolate in a bowl. Melt in the microwave for

down.

30-50 seconds.

3 Add to the melted chocolate

4 Then whisk it, till it gets smooth.

and stir in rice crispies too mix well

5 Take apple sauce and sugar in large enough bowl. Whisk it till

4 Pour mixture in a square mould and level out.

sugar dissolves. Then add hot water and vanilla extract. Mix it well.

5 Top with a tiny almond pieces and freeze for 7-10

Then add melted chocolate. Whisk do not over beat.

mins or until set and then cut and wrap your

6 Then add dry ingredients. And mix it with spatula till combined.

chocolates in foil paper, clear paper or fancy box

7 Pour the batter into prepared pan. Even it out with butter knife

and add ribbon.

and tap the pan on counter top few times to get rid of air bubbles.

8 Bake it into preheated oven for 25-30 minutes. Check it by

Great fun for adults & kids and to give as handmade

inserting a toothpick in the center if it comes out clean its cooked.

chocolate gifts.

9 Let the brownie cool completely & refrigerate for 1 hour before cutting.

Varsha Wadhwa

Then remove brownie out of the pan with the help of parchment paper.

10 Cut nto pieces or as per your desire size.

To serve: Place brownies in dessert glasses and drizzle brownies with hot fudge sauce. Scoop vanilla ice cream among the glasses.

Drizzle with more hot fudge sauce or chocolate sauce.

Top each glass off again with brownies and then again drizzle with hot fudge sauce.

Finish with whipped cream & chocolate chunks and ENJOY!

Sumita Sharma

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PAGE 25

THE OLIVE FOOD MAGAZINE

PAGE 22

Cinnamon Shortbread & Creamy Clementine Pots Cinnamon Shortbread Serves 4

Creamy Clementine Pots

Ingredients:

Ingredients:

250g Butter

Zest from 2 clementines

200g Caster sugar

50 ml Clementine juice

150g Plain flour

2-4 drops of Vanilla essence

100g Cornflour

300ml Double cream

2-3 tsp Cinnamon powder

75g remaining castor sugar from above recipe

1-2 tsp Granulated sugar Method: Method:

1. Whisk the cream, gradually add the clementine

1. Beat butter and 125g sugar with a whisk, add the

juice, vanilla essence , zest, and castor sugar until

flours slowly.

light and airy.

2. Form a dough with your hands.

2. Divide into small pots and chill.

3.Roll out between two sheets of baking paper approx

3. Before serving garnish with zest and serve with

1cm thickness.

Cinnamon Shortbread.

4. Prick with a fork and chill 30-40 minutes 5. Bake in a pre-heated oven 180 degrees

Minal Kotecha

Sprinkle granulated sugar all over before baking for 20 minutes.

THESE DELECTABLE LITTLE POTS ARE SURE TO WIN OVER ANY CROWD.

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PAGE 26 Ingredients:

Tipsy Christmas Tree

1 cup all-purpose flour 2 tablespoon cornflour 1 cup thick yogurt

¾ cup sugar ½ teaspoon baking soda 1 teaspoon baking powder

½ cup refined oil/ canola oil 1+1 teaspoon vanilla essence

½ teaspoon salt Shot of Rum* (Can use any Rum- *Optional) Water- if required 1 Cup Heavy Cream Half cup powdered sugar Half cup grated pistachios

Method: 1 Preheat oven to 180C for 15 minutes.

Line and grease an 8" cake tin or a Donut pan as I used!

2 Cream the sugar and yogurt until the sugar is completely dissolved. Add vegetable oil and vanilla essence and mix well.

3 In another bowl sift all dry ingredients and give it a quick mix. Now, slowly add sifted flour fold into the wet ingredients. Fold the dry ingredients in the wet ones with a stand mixer or an egg beater until smooth. Do not over mix. Add water if required.

4 Bake in preheated oven at 180-degree C for 2025 for cake tin or 10-15 minutes for the donut pan or until a toothpick comes out clean.

5 Take it out of the oven and then it Transfer onto cooling rack after 10 mins.

6 In the meantime, whip the heavy cream with a stand mixture or egg beater keeping in mind that all the tools used were kept in the freezer for 10-15 mins to completely cool down. (This includes the bowl and prods of the mixture/beater). The heavy cream should also be very cold.

7 Whip the heavy cream until soft peaks are obtained (You may wish to add half a shot of rum in this). Add sugar and vanilla essence at this point and beat the mixture until the cream turns its desired thickness (Do not over beat the mixture as this may lead to the formation of butter) 8 Once the cake is cooled, stack it up like the photo.

Decorate as desired with whipping cream.

Top with grated pistachios and serve!

Dushyant Java

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PAGE 27

Deconstructed Rasmalai Cheesecake

THE

PERFECT

INSPIRED

FUSION

Gajar Halwa Cheesecake

DESSERTS

FOR

THE

FOR

PARTIES

Rabri ingredients:

Ingredients:

500ml double fat milk

Gajar Halwa – Prepared

20ml condensed milk

200ml Whipping Cream

¼ tsp cardamom pwd.

1/4 cup Sweetened condensed milk

saffron few strands

1 tsp Gelatin/Agar Agar (dissolved in 2 tablespoon warm

1 tsp chopped pistachio

water)

Method:

1/4 tsp Cardamom powder

Boil the milk on slow flame till it reduces its quantity to half, add

2 pieces Cream Cheese cubes

condensed milk and mix it well. At last add cardamom, saffron

1 cup Digestive Biscuits

strands soaked in water and chopped pistachio. Mix all the

2 tbsp Butter (melted)

ingredients nicely.

Sliced nuts – As required

Biscuit Cake Base:

Method:

5 Digestive or gram cracker biscuits 5 pcs.

1 In a chilled bowl, add the whipping cream and

2 tsp unsalted butter

condensed milk and whip until soft peaks are formed.

1 drop Rose essence(optional)

Crush the biscuits, add melted butter, rose essence and mix well.

2 Add in the cardamom powder, cream cheese cubes and

Keep aside.

the gelatin/agar agar (dissolved) and whip further until stiff peaks are formed.

Cheese: 100g Mascarpone cheese

3 Refrigerate for few minutes.

50 -80g Condense milk as per your taste 2 drops vanilla essence

4 Add melted butter to the crushed digestive biscuits and

Method:

mix well.

Beat all the above ingredients till it turns smooth paste form, keep

In a mould/glass dessert bowl, layer the crushed digestive

aside in fridge.

biscuits and press gently with the back of a spoon. Layer the whip cream and cheese mixture over the biscuits layer.

Garnishing: Pistachio, 2 pieces Rasmalai/Rasgulla, Saffron, Tutti fruity. Asemble as per photo above. Create lines with the biscuit

Set aside in refrigerator for at least two hours. Before

cake base. Cut the rasgulla and place on top of the biscuit line.

serving layer the top with the Gajar Halwa and garnish

Place the cheese mixture in a leaf shape next to the biscuit line

with sliced nuts …..

too as shown in the photo. Garnish & place the rabri in a shot glass next to it.

Priya Choithani

Hamida Abid

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Swirl back in time with the Jalebi ... been relished for centuries.

PAGE 28

Ingredients: 1 cup Maida / Plain Flour a pinch of Rangkat Hydro 1/2 tsp Baking Powder Kesar /saffron - a few strands 2 cups Sugar Pistachio Flakes Oil for Frying

Method:

Most popular sweet of the Indian cuisine, Jalebi

1 In a saucepan add 2 cups of sugar, about

¾a

cup of water and heat this on medium flame. Stir occasionally until the syrup gets a

Sinfully sweet and delicious, spiral shaped Indian funnel cake is an addictive festive sweet.

In India, as in West Asia, it is known by various names: jilbi, jilipi, jilapi, zelapi.

roaring boil, and the sugar is all dissolved.

2 Add few strands of kesar to the syrup. Cook for a minute in low-med flame. The syrup is now ready.

3 In a bowl take about

⅓ cup of water and then

add the rangkat hydro and then add the flour.

Form a thick paste kind of batter. Add 2 more tbsp water if required, but don’t make it very flowy. Once it is formed into a batter, mix this in a rotating motion for about 5 minutes.

Heat oil in a frying pan, keep it medium hot.

4 Add

½ tsp baking powder to the batter, mix

well and then transfer the batter to a disposable piping. Be sure to cut small. Before making jalebis, make sure the syrup is warm neither hot nor cold. You need at least 2 inches of syrup in your pan for the steam to go in and make sure the syrup is enough to soak the jalebis.

5 Make jalebis in the oil rotating in circular motion. Cook the jalebis in medium flame until golden.

6 Remove the jalebi and soak it in the syrup for few seconds. Hot and crispy Jalebis are ready.

Garnish them with pistachio flakes and few strands of Kesar.

Sunita Kewal

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PAGE 29

Well by now you must be so hungry! What are you waiting for? Christmas?

Ho! Ho! Ho! Since it's just round the corner, try all these magical recipes. Indulge in these sinful delicacies, some with that extra hour in the gym the next day...and some guilt free and happy to embrace the upcoming year with more healthy food, habits and a positive smiling attitude!

Until then, we (Food Shala Friends take your leave with a new year resolution to bring more healthy and sinful creations only for you...to INDULGE!