Contributor: Jayshree Zaveri (Pune, India)

# Almond Soup

# Minty Aloo

# Panch Ratna Paratha

# Chhupa Rustom

# Chocolate Brownie

Almond Soup

Ingredients :

Posted since : 17-06-2008 

• Cauliflower - 250 gms

• Almonds - 12 to 15

• Milk - ¼ cup

• Butter - 1 tbsp

• Salt, pepper, oregano - as per the taste

• Parsley - for decoration

Method :

• Fry cauliflower in butter and add 3-4 cups water and pressure cook it till tender. Let it cool and blend in mixer.

• Remove skin of almond and grind with milk and make a smooth paste.

• Add this paste to cauliflower mixer and cook till thick.

• Add salt, pepper and oregano as per the taste and decorate with parsley.

• Serve hot.

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Minty Aloo

Ingredients :

Posted since : 17-06-2008

• Baby potatoes boiled, peeled - ¼ kg

• Mint leaves, finely chopped - ¼ cup

• Oil - 3 tbsp

• Cumin Seeds - ½ tsp

• Chat masala - ¼ tsp

• Red chili powder - ¼ tsp

• Lemon Juice - ½ tbsp

• Salt - to taste

Method :

• Heat the oil. Add cumin seeds and let them splutter.

• Add potatoes; fry for a second. Add salt, chili powder, chat masala, lemon juice and mint leaves.

• Mix well and serve as a starter.

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Panch Ratna Paratha

Ingredients :

Posted since : 17-06-2008

• Wheat flour - ½ cup

• Bajri flour - ½ cup

• Gram Flour - ½ cup

• Rice Flour - ½ cup

• Refined Flour - ½ cup

• Grated Carrot - ¼ cup

• Grated Bottle Gourd - ¼ cup

• Grated Radish - ¼ cup

• Grated Potato - ¼ cup

• Grated Beet Root - 1 cup

• Chili Paste - 2 tbsp

• Salt - to taste

• Turmeric Powder - 1 tsp

• Red Chili Powder - 1 tsp

• Chat Masala Powder - 1 tsp

• Oil - 3 tbsp

• Curd - ½ cup

• Lemon Juice - 1 tbsp

• Sugar - 1 tsp

Method :

• Mix all the ingredients together.

• Make soft dough using enough water. divide into equal portions and then roll giving light pressure and roast on non stick pan using ghee.

• Serve hot with curd or raita or chutney or tomato sauce.

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Chhupa Rustom

Ingredients :

Posted since :  07-03-2008

For green layer:

• Green peas, half crushed - 1 cup

• Ginger-chili paste - 1 tbsp

• Garam masala - 1 tsp

• Salt to taste

• Coriander leaves, chopped - ½  cup

• Oil - 1tbsp

• Pinch of Cooking Soda and Asofoetida

For red layer:

• Tomato, medium, scooped from inside - 4

• For white layer:

• Potatoes, boiled, smashed- 1 cup

• Cornflour - 1 tbsp

• Salt – to taste

• For brown layer:

• Gram flour - 1cup

• Rice flour - 2 tbsp

• Salt – to taste

• Pinch of Turmeric Powder

• Red Chili Powder - 1 tsp

• Salt - to taste

Method :

• For Green layer :

• In a pan heat oil, add asafoetida and soda and green peas fry for a minute and then add salt, garam masala and coriander.

• Crush it coarsely after it cools, and keep aside.

• For Red layer :

• Wash the tomatoes properly and slice the top lightly.

• Stuff green peas mixture in tomato. Make sure they are tight and sealed properly.

• For White layer :

• Mix the ingredients mentioned for the white layer and cover tomato balls with it.

• For Brown layer :

• Mix everything mentioned for the brown layer, with enough water, and make a thick batter.

• Dip the balls in it and fry till golden brown.

• Cut it from centre and serve with green chutney and tomato ketchup.

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Chocolate Brownie

Ingredients :

Posted since : 23-12-2008

• Mithai Mate - 1/4 tin

• Maida - 1 cup

• Cocoa powder - 3 tbsp

• Powder sugar - 50 gms

• Butter - 100 gms

• Melted Dark Chocolate - 50 gms

• Milk - 1/3 cup

• Baking Powder - 1/4 tsp

• Soda - 1/4 tsp

• Curd - 2 tbsp

• Chopped Walnut - 1 cup

Method :

• Sieve maida, soda and baking powder.

• Beat sugar, butter and mithai mate till light.

• Add maida mixture, curd and milk.

• Add melted dark chocolate, 3/4 walnut and keep 1/4 for decoration.

• Mix well and bake in preheat oven on 180 degree for 25 minutes

• One can make sizzling brownie - on sizzler plate; place brownie and vanilla
  ice cream and pour hot chocolate sauce over it and gallop before sizzling
  noise stops.

• It taste yummy with vanilla ice cream.

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