Spinach Malfatti

In this dish very little oil is used. If you want to fry the dumplings, you can do it. But, it will be very oily as dumplings have the tendency to absorb oil. Instead I have baked it. Try it out.

Ingredients

For the spinach dumplings

3 cups finely chopped spinach (palak) leaves

3/4 cup crumbled paneer (cottage cheese)

2 pinches nutmeg (jaiphal) powder

1/2 teaspoon chopped green chilli

2 tablespoons plain flour (maida)

2 pinches baking powder

salt to taste

For the tomato sauce

1 1/2 cups tomato pulp

1 tablespoon garlic, chopped

2 spring onions, chopped

1 tablespoon chilli flakes (paprika)

1 teaspoon chilli powder

2 tablespoons tomato purée

4 tablespoons milk

2 tablespoons olive oil or oil

salt to taste

For the topping

1/4 cup grated cheese or paneer

Method

For the spinach dumplings

Steam the spinach leaves for 5 minutes and squeeze out the water. Keep the water aside for use in the tomato sauce.

Mix all the ingredients and shape into small balls.

Steam for 5 minutes. Keep aside.

For the tomato sauce

Heat the olive oil, add the garlic and spring onions and sauté for 1 minute.

Add the tomato pulp and cook till the sauce thickens.

Add the chilli flakes, chilli powder, tomato purée, salt and ½ cup of water and bring to a boil (use the drained spinach liquid instead of water).

Add the cream. Mix well and keep aside.

How to proceed

Place the dumplings in a baking dish.

Pour the tomato sauce on top and sprinkle the grated cheese on top.

Bake in a pre-heated oven at 200º C (400º F) for 15 minutes.

Serve hot.

Pudina Paratha/ Mint Flatbread

2 cups wheat flour

1/2 cup milk

1/2 tsp salt

Mint powder

oil

Mix the wheat flour and salt, add milk and water if needed to make a soft dough.

Keep it aside for 10 minutes.

Divide into equal parts about 6, and roll into balls.

Flatten the ball with the rolling pin, apply oil and sprinkle mint pwd.

Roll into a cylinderical shape.

Press and roll to make the shape longer.

Starting from the short end roll into a sperical shape like a peda or a circle.

Press sprinkle some flour and roll it about 6 inches in size.

Cook on a tawa, apply oil or ghee till golden brown on bothe sides.

Serve with any vegetable, raita and pickle for a very satisfying meal.

Mint Leaves Powder/Drying Herbs

The microwave can be your best friend in the kitchen. Drying herbs in the microwave is a very simple process. This works for any kind of leaves or herb. The pretty color it retains when dried in a microwave is one of the greatest advantages.

Take about a cup of pudina or mint leaves, spread them on a microwave safe plate.

Start with 30 second increments and keep checking to see if the leaves are dry.

Once dry they should crumble easily to a fine powder.

Remember to keep checking every 30 secs until done.

ALMOND BISCOTTI WITH CAPPUCCINO

The name biscotti is derived from 'bis' meaning twice in Italian and 'cotto' meaning baked or cooked. Our recipe is a quick version of the traditional one where the sticky dough is first shaped into a 12 inch (30 cm) log and baked until firm. After a short cooling period, the log is sliced into diagonal slices and baked again to draw out the moisture thus producing crisp, dry textured cookies that have a long shelf life.

Serve the biscotti with a hot cup of cappucino for a deliciously simple finish to the Italian fare.

Ingredients

1 cup plain flour (maida)

¼ cup sliced almonds

½ teaspoon baking powder

1 teaspoon vanilla essence

¼ cup castor sugar or powdered sugar

1 teaspoon lemon rind

¼ cup softened butter

1½ tablespoons cold milk

Method

1.Sift the flour and baking powder into a bowl. Add the vanilla essence, castor sugar and lemon rind.

2.Rub the butter into the flour mixture till the mixture resembles bread crumbs.

3.Add the cold milk and almonds. Gently knead it into a dough.

4.Refrigerate for 15 to 20 minutes.

5.Roll into a 12 mm. ( ½") thick sheet.

6.Cut into 3" x 5" rectangles. Re-roll the scraps to get more rectangles.

7.Place them on a baking tray and bake in a pre-heated oven at 160°C (320°F) for 20 to 25 minutes. Remove and cool on a wire rack.

8.Serve with cappuccino.

PANEER AND CORN CURRY

A richly coloured, flavoured and textured Punjabi curry.


Serves 4.
Ingredients

1 cup paneer (cottage cheese), cut into 1-inch cubes
1 cup sweet corn kernels, boiled
½ cup onions, puréed
1 bay leaf
25 mm. (1") dalchini (cinnamon)
2 laung (cloves)
1 teaspoon chilli powder
4 tomatoes, blanched, peeled and puréed
½ cup curds, beaten
2 tablespoons cream
1 teaspoon sugar
½ teaspoon garam masala
2 tablespoons oil
salt to taste
For the paste
1 tablespoon broken cashewnuts
1 tablespoon khus-khus (poppy seeds)
2 cloves garlic
12 mm. (½") piece ginger
3 tablespoons warm milk
For the garnish
chopped coriander
Method
1. Soak the cashewnuts and poppy seeds in warm milk for 25 mins.
2. Add the garlic and ginger and grind to a smooth paste. Keep aside.
3. Heat the oil in a pan, add the onions, bay leaf, cinnamon and cloves and sauté till the onions turn golden brown.
4. Add the chilli powder, ground paste and tomatoes and simmer for 3 to 4 minutes.
5. Add the curds, cream, sugar, garam masala and salt and simmer till the gravy thickens and the oil separates from the masala.
6. Add some water to thin down the gravy if required. Add the paneer and corn and mix well.
7.Serve hot garnished with coriander

AFFOGATO

Surprise your guests by serving hot coffee cover chilled ice-cream, which is simply divine to taste.

Preparation Time : a few mins.

Cooking Time : 5 mins.

Serves 1.

Ingredients

1 scoop vanilla ice-cream

1 teaspoon instant coffee powder

1 teaspoon brandy

½ teaspoon sugar

For the garnish

½ teaspoon cinnamon (dalchini) powder

Method

1.Place the ice-cream in a coffee cup or mug.

2.Boil the water in a pan, add the coffee and sugar and mix well.

3.Add the brandy and pour over the vanilla ice-cream.

4.Serve immediately, garnished with the cinnamon powder.

BANANA COFFEE FRAPPE

Banana and coffee blend beautifully together to make this thick and creamy frappé.

Preparation Time : 5 mins.

Cooking Time : Nil.

Serves 1.

Ingredients

1 large scoop vanilla ice-cream

1 teaspoon instant coffee powder

½ banana, chopped

1 tablespoon rum (optional)

4 to 6 cubes ice

Method

1.Combine all the ingredients together and blend in a blender till it is a smooth frothy mixture.

2.Serve immediately.

IRISH COFFEE

Whether planning a quiet affair or a lavish celebration, the warm coffee laced with whisky and topped with sweetened whipped cream will certainly make your guests feel special.

Cooking Time : 5 mins.

Preparation Time : 5 mins.

Serves 2.

Ingredients

1½ teaspoons instant coffee powder

1 cup water

1 teaspoon brown sugar

2 tablespoons whisky

To serve

2 tablespoons whipped cream

Method

1. Mix together the coffee powder, water and brown sugar and bring to a boil.

2. Pour 1 tablespoon whisky in an Irish coffee cup and top with ½ the coffee mixture.

3. Repeat to make another cup.

4.Serve immediately topped with the cream. Drink the coffee through the cream (do not stir after adding the cream).