Paneer Tikka Pulao

For the paneer tikkas
1½ cups paneer, cut into 50 mm. (2") cubes
½ cup capsicum, cut into 50 mm. (2") pieces
½ cup onions, cut into thick wedges
½ cup thick curds
½ tsp Bengal gram flour (besan)
1 tsp ginger paste
1 tsp garlic paste
2 tsp chilli powder
½ tsp kasuri methi (dried fenugreek leaves)
½ tsp garam masala
2 tbsp chopped coriander
2 tbsp mustard oil
salt to taste
For the rice
1½ cups long grained rice
½ tsp cumin seeds (jeera)
2 cloves (laung)
1 bay leaf (tejpatta)
25 mm. (1") stick cinnamon (dalchini)
1 tbsp oil
salt to taste
Other ingredients
2 tbsp oil
For the garnish
a sprig of mint


For the paneer tikkas
1.Combine the curds, gram flour, ginger paste, garlic paste, chilli powder, kasuri methi, garam masala, coriander, salt and 1 tablespoon of mustard oil and mix well to prepare a marinade.
2.Add the paneer, onions and capsicum to it and keep aside for 10 to 15 minutes.
3.Arrange the paneer, onions and capsicum on 4 skewer sticks.
4.Heat 1 tablespoon of oil on a non-stick tava (griddle) and sauté the paneer tikkas till they are lightly browned on all sides (approx. 4 to 5 minutes). Remove from the skewer and keep aside.
For the rice
1.Clean, wash and soak the rice for approx.15 minutes. Drain and keep aside.
2.Heat the oil in a heavy bottom pan, add the cumin seeds, cloves, bay leaf and cinnamon and stir.
3.When the cumin seeds crackle, add the rice and salt and sauté for 2 minutes.
4.Add 3 cups of hot water. Cover and cook over a low flame for 10 to 15 minutes till the rice is cooked. Separate each grain of rice very lightly with a fork and keep aside.
How to proceed
1.Heat the oil in a non-stick pan.
2.Add the paneer tikkas and rice and mix together very lightly. Cook till the rice is hot.
3.Garnish with the sprig of mint and serve immediately.

Chocolate Marble Cheesecake

You Need
CHOCOLATE CRUMB CRUST(recipe follows)
3 packages (8 oz. each) cream cheese, softened
1 cup sugar, divided
1/2 cup dairy sour cream
2-1/2 teaspoons vanilla extract, divided
3 tablespoons all-purpose flour
3 eggs
1/4 cup HERSHEY'S Cocoa
1 tablespoon vegetable oil

For Crumb Crust
1-1/4 cups vanilla wafer crumbs (about 40 wafers)
1/3 cup powdered sugar
1/3 cup HERSHEY'S Cocoa
1/3 cup (1/2 stick) melted butter or margarine

1. Prepare CHOCOLATE CRUMB CRUST. Increase oven temperature to 450°F.

2. Beat cream cheese, 3/4 cup sugar, sour cream and 2 teaspoons vanilla in large bowl on medium speed of mixer until smooth. Gradually add flour, beating just until blended. Add eggs, one at a time, beating well after each addition.

3. Combine cocoa and remaining 1/4 cup sugar in medium bowl. Add oil, remaining 1/2 teaspoon vanilla and 1-1/2 cups of cream cheese mixture; stir well. Spoon plain and chocolate batters alternately over prepared crust, ending with spoonfuls of chocolate on top; gently swirl with knife for marbled effect.

4. Bake 10 minutes. Without opening oven door, reduce oven temperature to 250°F; continue baking 30 minutes. Turn off oven; without opening oven door, leave cheesecake in oven 30 minutes.

5. Remove from oven. Immediately loosen cheesecake from side of pan with knife; cool to room temperature. Refrigerate several hours or overnight; remove side of pan. Cover; refrigerate leftover cheesecake. 10 to 12 servings.


CHOCOLATE CRUMB CRUST: Heat oven to 350°F. Combine crumbs,sugar and cocoa; stir in butter. Press mixture onto bottom and 1/2 inch up side of 9-inch springform pan. Bake 8 minutes; cool completely.

Coconut Macaroons

You Need
2.5 cups sweetened shredded coconut
3 egg whites
a pinch of salt
1 tspn vanilla extract
1 tbsp sugar

Preheat oven to 350F.
Mix egg whites,salt,sugar,vanilla and beat till soft peaks form.
Fold in coconut.
Drop a tbsp full on greased cookie sheet.
Bake for 20 mins or till brown on peaks and bottom.

My Tip :- Top with chocolate fudge.

arbi pulusu

You Need
5-6 arbis
3 red chillies
1 tsp methi,cumin and mustard seeds
1 tbsp kasoori methi
1 tbsp curry leaves
1 tbsp GGP
1 cup finely chopped onions
1 cup tamarind pulp
1 tsp jaggery
2 tbsp poppy seeds
2 tbsp coconut.
a pinch hing
2 green chilies finely chopped
1 tsp turmeric and chilli powder
2 tbsp coriander powder

Boil Arbi Cut Arbi into medium size peices after peeling them.
Soak poopy and coconut for 10 mins and grind into fine paste.
Add 2 tbsp oil to pan.
Add 3 red chilli, mustard, methi, methi seeds, and onions.
Add salt, hing, green chilli, curry leaves.
Add turmeric, ginger garlic paste.
Add tamarind pulp to it ( add little first and taste to add as much as u like ).
Add some water, coriander powder, chilli powder, coconut and poppy seed paste.
Cover and cook for 10 minutes When froth disappears pulusu is ready.
Add jaggery.
Add Arbi peices and add little water to cover Arbi. Arbi will thicken the sauce later. If you are eating it after 1 hour, you can leave it a little less thick. Taste sauce and add salt,sugar to your taste. This is important to get the best taste.

My tip : Eating it after 30 minutes makes it taste better.

Gobi Manchurian

1 medium Gobhi (Cauliflower)
3/4 cup Flour (Maida)
1 tbsp Corn Flour
Salt to taste
1 Chopped green chili
11/2 tbsp Garlic Paste
11/2 tbsp Ginger Paste
1 cup finely Chopped Onions
Finely Chopped Coriander Leaves
1/4th tsp Ajinomoto
2 tbsp Soya Sauce
2-3 tbsp Tomato Ketchup
2 tbsp Oil


Make a paste of maida, corn flour and salt using water.
Take a tsp. of ginger and garlic paste, add it to the paste.
Dip the gobi florets in the paste and deep fry till golden brown. Keep aside.
Heat oil in another pan and add the left ginger & garlic paste, chopped onions and green chili to it.
Now, mix aginomoto, soya sauce and tomato sauce to it.
Add fried Gobi kept aside and mix well. Garnish it with coriander leaves. Serve the gobi manchurian hot.
My Tip - I serve the Gobi on the side from the sauce as guests can choose to have it dry or dipped in the sauce.

Coconut Laddu

You Need
1 can condensed milk / milkmaid
2.5 cups dessicated coconut
1 tbsp elaichi (cardamom powder)
finely chopped pistachios (optional)


Mix condensed milk,2 cups coconut powder, elaichi and pistachios in a pan.
Heat on medium till the mix leaves pan.
Let cool.
Form balls and roll these into the remaining half cup coconut powder.

Tomato Egg-Drop Soup

You Need
3-4 Tomatoes chopped
2 stems spring onions finely chopped (optional)
1/2 tsp GGP
1 tbsp oil
4 cups water
1 tbsp soy sauce
1 tsp corn flour mixed with 2 tbsp water
1 egg beaten
salt to taste

Heat oil in a pan and add GGP and spring onions to flavor the oil.
Add water and tomatoes to boil.
Add soy sauce and salt.
Very slowly pour in the beaten egg.
Add the corn flour mix and stir.
Serve immediately.