Sweet egg roll

Ingredient

4 eggs

20g sugar

salt

200g sliced smoked salmon

50g flour

40g cornflour

1 teaspoon baking powder

200g cream cheese

1-3 teaspoons Wasabi horseradish - measure this to your personal taste.

Some like it really spicy others prefer it mild.

250g Quark/Curds - Freya and Paul have a great recipe to make your own curds here.

4 tablespoons dill - finely chopped

2 teaspoons mustard

a handful of breadcrumbs

Method:

Pre-heat oven to 200 degrees Celsius. Line a baking tray (40 x 35 cm) with baking paper.
In a bowl whisk eggs, sugar and 1 teaspoon salt with an electric blender/whisk until the mixture is thick and creamy. This will take about 7 to 8 minutes. Sieve the flour, cornflour and baking powder into the mixture and with a spatula or a hand whisk incorporate into the batter. Blend in 2 tablespoons dill.
Pour the batter into the baking tray, spreading it evenly across the tray. Bake in the oven for 6 to 8 minutes. Take out and allow to cool a little.
Place a kitchen towel on the counter and sprinkle with a few breadcrumbs. Tip the egg biscuit base onto the towel so that the baking paper is on top. Rub the baking paper with a wet cloth. This trick helps to remove the baking paper more easily from the biscuit base.
In a separate bowl mix the cream cheese, Washable horseradish, mustard and quark together. Add a bit of salt and the rest of the dill. Spread the cream cheese mixture onto the egg biscuit base, smoothing it with a rubber spatula. Place the sliced salmon on top.
Using the tea towel gently roll the entire base. Wrap firmly in some plastic wrap and cool in the refrigerator for at least an hour.
Cut in thick slices and serve with some hone mustard sauce.

Notes:

The sugar is to balance the sharp flavors of the Wasabi and mustard.
The batter will become light and fluffy when you mix it using a hand whisk.
Moistening the baking tray with some water and then place the baking paper on the baking tray. This fixes the baking paper on the tray and avoids it from sliding back and forth.

Egg Roll

Ingredients:

2 eggs

1/2 cupful of tiny chopped corriander and fenugreek leaves

2 green chillies chopped fine OR green chillie paste . ( the fresh cut ones taste better)

1/2 tsp. ginger / garlic paste

1/4 teaspoon black / white crushed pepper corns or powdered pepper.

salt to taste

grated cheese ( optional )

2 thick left over chappaties or paranthas .
butter or oil for greasing.

Method:


Mix the ingridents in a bowl with a egg whisker or a fork . ( do not use a blender please )

Heat a frying and smear some oil or butter and pour in about 2 tbsps ( or half the amount of the mixed ingredients )
Swirl the frying pan to spread the mixture and let it get a bit set on ONE SIDE ONLY...
Next place one chappatti or parantha and press it down to seal the egg mixture on to it ( so that any runny mixture oozzes out and gets cooked.
spread some more butter or oil on the roti or parantha and flip over and let it get done till it turns a bit crispy.

Fold it in half and serve onto a dish with some Hot and Sweet tomatoe Ketchup. Easy instant egg roll ready.
Make similiar roll with the rest of the mixture and paranthas.

Optional : you can add some left over shredded chicken or boiled veggies to the roll to make a wholesome and healthy meal .

enjoy!

Shahi Tukra

Ingredients:

Milk - 1 litre

Bread slices - 4-6

Condensed Milk - 2-3 tbsps

Heavy cream - 1/4th of a cup

Sugar - 1/2 cup

Jaggery - 1/2 cup

Ghee - 4 tbsps

Cardamon powder - 2 tsps

Saffron - 1 tsp

Vanilla essence - 1/2 tsp

Raisins - to garnish

Almonds - to garnish

Cashews - to garnish

Method:

* Combine milk, condensed milk, sugar and jaggery. Bring it to boil and reduce heat to medium.
* Keep simmering until the milk gets thickened. This might take close to 30 minutes.
* In the mean time, tava roast the bread slices with ghee on both sides. Take care not to burn.
* Reserve a table spoon of ghee and use the rest to fry the almonds, raisins and cashews.
* Add cardomon to the milk mixture and let it cool.
* Layer the bread at the bottom of a flat pan. Pour some milk to immerse it completely.
* Repeat the process until all the bread and milk are used up.
* Garnish with the roasted almonds mixture
* Cool in refrigerator for atleast 30 minutes before serving.

Butter Chicken

Ingredients:

Tandoori Chicken 1 whole

Butter 50 gms

Cream 1 cup

Tomato puree 3 cups

Garam Masala Powder 2 tsp.

Red chilli powder 1 tsp.

Coriander powder 1/2 tsp.

Ginger paste 1 tsp.

Garlic paste 1 tsp.

Green chilli paste 1 tsp.

Salt to taste

Chopped green coriander leaves for garnishing

Method:

Take 1 whole tandoori chicken and cut it into pieces.
Heat half of the butter in a frying pan. Add ginger garlic and green chilli paste and saute for 1 minute. Add chicken pieces and fry until brown from all the sides. Remove and keep aside. Add the remaining butter and reheat. Add tomato puree, red chilli powder, garam masala powder, coriander powder and salt. Stir well.
Add little water just enough to make a thick gravy and bring it to boil on high. Reduce the heat and add chicken pieces.
Stir gently to coat all the chicken pieces with tomato gravy.

Add 1/2 cup cream and simmer for 10 minutes.

Garnish with coriander leaves and rest of the cream and serve hot.

RAJMA Chawal

Ingredients:

1 1/2 cup kidney beans (rajma)

1 teaspoon salt (adjust to taste)

2 large tomatoes

1 tablespoon ginger

1 green chili

3 tablespoon oil

Generous pinch of asafetida (hing)

1 teaspoon cumin seeds (jeera)

2 tablespoon coriander powder (dhania)

1/2 teaspoon turmeric (haldi)

1/2 teaspoon red chili powder (adjust to taste)

1/2 teaspoon black pepper

1 teaspoon paprika

1 medium chopped tomato for garnishing

Method

1. Wash and soak the kidney beans in about six cups of water for at least 6 hours (kidney beans will be double in volume after soaking).
2. Cut the tomatoes in small pieces, green chili slice lengthwise and take out the seeds (if you prefer mild). Next blend tomatoes, green chili, and ginger and make a paste.
3. Heat the oil in pressure cooker. Test the heat by adding one cumin seed. If the seed cracks right away, the oil is ready. Add asafetida and cumin seeds, as the cumin seeds crack add tomato paste, coriander, turmeric, chili powder, black pepper, and paprika.
4. Stir-fry for 2 to 3 minutes until the oil is separating from the mixture.
5. Add kidney beans, salt, and three cups of water close the cooker. Cook on medium high heat.
6. As pressure cooker starts steaming turn the heat down to medium and cook for about 12 minutes.
7. Close the heat and wait until steam has stopped before opening the pressure cooker.
8. Kidney beans should be soft and tender. Lightly mash the kidney beans while mixing. Adjust salt, and pepper to your taste.
9. Garnish with chopped tomatoes.


Ingredients:

1 cup Basmati rice or long grain rice

2 cups water

1/2 teaspoon salt

1 teaspoon oil

Method:

1. Wash rice gently changing water several times until the water appears clear.
2. For fluffier rice, the rice should be soaked for at least 15 minutes prior to cooking.
3. Cooked rice expands to about 3 times its original size, so be sure to use the proper size pan.
4. Drain the rice and put into the saucepan. Add the water, oil, and salt, bring to a boil and turn the heat to low, and cover the pan.
5. Cook rice for about 15 minutes, or until the rice is tender and the water has evaporated.
6. Turn off the heat and fluff the rice with a fork.

Chaat Papdi

Ingredients:

½ tsp Salt

25 gm Ghee

2 tsps Green Peas

½ tsp Cumin seeds

25 gm Sweet Curd

½ tsp Chaat Masala

½ tsp Garam Masala

½ tsp Cumin powder

A pinch of Black Salt

½ tsp Ginger Chutney

100 gm Refined Flour

A pinch of Asafoetida

½ tsp Ginger, julienned

½ tsp red Chilli Powder

100 gm Potatoes, boiled

A pinch of Coriander powder

Method:-


1. Mix the flour with ghee and salt and sufficient water to make tight dough.

2. To make the papdis, roll the flour into a thin sheet, cut into small roundels of 1 inch diameter and deep-fry till light brown.

3. Mix boiled potatoes and green peas. Put in all the powdered masala. Make a base of this mixture on a plate.

4. Put the roundels of deep fried papdi on top of the potato green pea mixture.

5. Top with some ginger chutney and yogurt and sprinkle cumin powder and ginger juliennes.

6. Check for seasoning and serve cold.