Corn Methi Kebab

Ingredients:

 

• 1 cup boiled and coarsely crushed sweet corn kernels
• 1/2 cup chopped fenugreek (methi) leaves
• 1/2 cup boiled , peeled and mashed potatoes
• 2 tbsp chopped coriander (dhania)
• 1 tsp finely chopped green chillies
• 2 tbsp rice flour (chawal ka atta)
• salt to taste
• 1 tsp oil for cooking

• Combine all the ingredients in a bowl and mix well.

• Divide the mixture into 8 equal portions and shape each portion into 50 mm. (2") diameter round flat tikkis.

• Cook each tikki on a non-stick tava (griddle) using 1/8 tsp of oil till they turn golden brown in colour for both the sides.

• Serve hot.  

 

Aloo Paneer Chat

Ingredients

• 2 1/2 cups paneer , cut into 25 mm. (1") cubes
• 2 cups baby potatoes , boiled , peeled and cut into halves
• 1 tsp oil
• 1 tbsp finely chopped green chillies
• 1 tsp ginger-garlic (adrak-lehsun) paste
• 1/2 cup boiled green peas
• 2 tbsp chaat masala
• 1 tsp lemon juice
• salt to taste
• oil for deep-frying

 

 

 

 

1. Heat the oil in a kadhai and deep-fry the paneer and potatoes separately in small batches, till they turn golden brown in colour from all sides. Drain on absorbent paper and keep aside.
2. Heat 1 tsp of oil in another kadhai, add the green chillies and ginger-garlic paste, mix well and sauté on a medium flame for a few seconds.
3. Add the green peas, paneer, potatoes, chaat masala, lemon juice, and salt, toss well and cook on a medium flame for another 2 minutes. Serve immediately garnished with coriander.

 

Almond friands

Ingredients:

• 150g/5oz butter
• 75g/3oz flaked almonds
• 50g/2oz plain flour
• 175g/6oz icing sugar, plus extra,
• to dust
• 5 egg whites

• Preheat the oven to 210°C/425°F/Gas mark 7. Lightly grease ten 125ml/4fl oz friand tins.

• Melt the butter in a small saucepan over a medium heat, then cook for 3–4 minutes until the butter turns a deep golden colour. Strain to remove any residue. Remove from the heat and set aside to cool until
just lukewarm.

• Put the flaked almonds in a blender or food processor, and chop until finely ground. Transfer to a b owl, and sift in the flour and icing sugar.

• Put the egg whites in a separate bowl, and lightly whisk with a fork until just combined. Add the lukewarm butter to the flour mixture along with the egg whites. Mix gently with a metal spoon until all the ingredients
are well combined.

• Spoon some mixture into each friand tin to fill to three-quarters of the way up the side. Put the tins on a baking tray, and bake in the centre of the oven for 10 minutes. Reduce the oven temperature to 180°C/350°F/ Gas mark 4, and bake for another 5 minutes. Remove and leave in the tins for 5 minutes before turning out onto a wire rack to cool completely. Dust with icing sugar before serving.

Pear cream pie

Ingredients:

• For the shortcrust pastry
• 300g/11oz plain flour
• pinch of salt
• 175g/6oz butter, cubed
• 50ml/2fl oz iced water

For the filling

• 700g11⁄2lb pears
• 100g/4oz sugar
• 500ml/18fl oz double cream
• 1⁄4 teaspoon freshly ground pepper
• 1 egg yolk, lightly beaten

• To make the shortcrust pastry, sift the flour and the salt together into alarge mixing bowl. Add the cubes of butter. Rub the butter and flour together with your fingertips until the mixture has a coarse texture.

• Stirring lightly with a knife, sprinkle water over the dough until it just begins to cohere. Gather the dough together into a ball, pressing it together with your hands. Wrap in cling film and chill for 30 minutes.

• Preheat the oven to 180°C/350°F/Gas mark 4.

• Roll out the dough to a thickness of 3mm/1⁄8in and use two-thirds of it to line a 23cm/9in pie dish.

• To make the filling, peel, core and slice the pears. Mix the pear sliceswith the sugar and cream, and add the pepper. Fill the pie with this mixture, and cover with the remaining dough. Glaze with the egg yolk, and cut a small slit in the top so the steam can escape during cooking.

• Bake in the oven for about 50 minutes or until the top is browned. Serve warm or cold.

Cherry clafoutis

Ingredients:

• 25g/1oz butter, melted
• 400g/1lb fresh cherries, pitted
• 50g/2oz plain flour
• 75g/3oz caster sugar
• 4 eggs, lightly beaten
• 250ml/9fl oz milk
• icing sugar, to dust

• Preheat the oven to 180°C/350°F/Gas mark 4. Brush a 23cm/9in glass or ceramic pie plate with melted butter.

• Spread the cherries on the bottom of the pie plate in a single layer.

• Sift the flour into a bowl, add the sugar and make a well in the centre. Gradually add the combined eggs, milk and butter, whisking until smooth and free of lumps.

• Pour the batter over the cherries, and bake for 30–35 minutes. Remove from the oven and dust generously with icing sugar. Serve immediately.

Raspberry buns

Ingredients:

• 175g/6oz plain white flour
• pinch of salt
• 50g/2oz butter
• 50g/2oz caster sugar, plus extra,
• to dust
• 1 teaspoon baking powder
• 1 egg
• 2 teaspoons milk
• 1 tablespoon raspberry jam
• melted butter for brushing

• Preheat the oven to 200°C/400°F/Gas mark 6. Grease a baking tray.

• Sift the flour and salt into a bowl. Rub the butter into the flour, then add the sugar and baking powder. Whisk the egg and add the milk. Mix with the dry ingredients to form a stiffish dough. Divide the dough into
10 equal portions, and roll into balls.

• Lay the balls of dough on the greased baking tray, and make a hole in the top of each using your thumb. Fill with a small quantity of raspberry jam, and pinch the dough together again. Flatten the buns slightly, brush
with melted butter and dust with sugar. Bake for about 15 minutes until the tops of the buns crack open slightly to reveal the jam.

Citrus tart

Ingredients:

• For the pastry
• 175g/6oz plain flour
• 75g/3oz butter
• 3 tablespoons caster sugar
• 3 egg yolks

For the filling

• finely grated zest of 1 lemon
• juice of 3 lemons
• juice of 1 orange
• 2 eggs plus 1 egg yolk
• 350ml/12fl oz double cream
• 175g/6oz caster sugar

• To make the pastry, sift the flour into a mixing bowl, make a well in the centre and put the butter, sugar and egg yolks in it. Work with the fingertips of one hand until these are blended, then gradually work in
the flour. Continue mixing until the pastry forms a smooth ball. Wrap in cling film and chill for 30 minutes.

• Preheat the oven to 190°C/375°F/Gas mark 5. Grease a 28cm/11in flan dish.

• Roll out the pastry and use to line the tin. Prick the base of the pastry with a fork, and line with foil. Fill with baking beans and bake blind for 15–20 minutes until just brown. Remove from the oven to cool, and reduce the oven temperature to 160°C/325°F/Gas mark 3.

• To make the filling, put the lemon zest in a large bowl with the lemon and orange juice. Add the eggs and yolk, cream and sugar. Whisk the mixture together until the sugar has dissolved and the top is fluffy. Pour the filling into the pastry case and bake in the centre of the oven for 30–35 minutes until the filling is set. Serve warm or cold.