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Recipes
Shami Kebab
By Vineetha Sush, Ruchi
A melt in mouth kebab made from minced lamb and lentils
- For Kheema paste
- Lamb (minced) – 500gm
- Chana Dal – 125 gm/ 8 tbs
- Potatoes – 2 small ( diced)
- Ginger- garlic paste – 2 tsp
- Cinnamon stick - 3” stick
- Cloves – 3
- Cardamom – 2 nos
- Fennel – 1 tsp (optional )
- Cumin seeds – 1 tsp
- Peppercorn – 1 tsp
- Coriander powder – 1 tsp
- Garam masala – 1 tsp
- Red chilly powder – 1 tsp
- Water – 1 cup
- Salt
- Other Ingredients
- Onion – 2 medium
- Cumin powder – 1 tsp
- Garam masala – ½ tsp
- Coriander leaves – few sprigs (finely chopped )
- Mint leaves – few sprigs ( finely chopped )
- Lime juice – 2 tbs
- Egg – 1 large
- Oil – for shallow frying
Rasmalai
By Vineetha Sush, Ruchi
Indian dessert made from cottage cheese served with flavoured reduced milk
- Ingredients (for making Paneer)
- Milk – 6 cups
- Lime juice – 3 tbsp.
- For making Malai
- Water – 5 cup
- Sugar – cup
- Paneer patties
- For Ras
- Milk – 5 cups
- Sugar – 1 cup or as required
- Cardamom crushed – ¼ tsp.
- Saffron strand – few
- Nuts- Almonds and Pistachios
Coffee and walnut cake with chocolate buttercream frosting
By Vineetha Sush, Ruchi
Sift flour, baking powder, salt and keep it aside
- Plain flour – 150 gm ( 1 1/3 cup)
- Baking powder – 1 ½ tsp
- Salt - pinch
- Butter – 175 gm ( ¾ cup)
- Sugar – 175 gm ( roughly ¾ cup) + 2 tbs
- Coffee powder – 1 ½ tbs
- Boiling water – 50 ml ( ¼ cup)
- Walnut – 75 gm ( 50 +25 )
- Eggs – 3 large
- For Chocolate Buttercream Icing
- Butter - 100 gm - (approximately 1/2 cup )
- Icing sugar - 200 gm ( 1 1/2 cup )
- Double cream - 50 ml
- Meringue powder - 1tsp
- Coffee liqueur / Vanilla extract - 1tsp
- salt - pinch
- Dark chocolate - 40 gm (melted )
Cornflake Cookiies
By Vineetha Sush, Ruchi
Melt in mouth cookies with a crunch outside
- Plain flour/ Maida - 150 gm/ 1 1/4 cup(roughly)
- Corn flour - 15 gm / 2 tbs (roughly )
- Baking powder -1/4 tsp
- Unsalted Butter - 100 gm / 1/2 cup (roughly)
- Sugar - 100 gm /1/2cup
- Egg - 1 large
- Vanilla extract - 1/4 tsp
- Corn flakes ( crushed ) - 40 gms/ 1 1/2 cup
Mango Shrikhand / Amrakhand
By Vineetha Sush, Ruchi
A delcious yogurt dessert with Mango pulp
- Thick yogurt / Curd – 3 cup
- Mango Pulp – 1 ½ cup
- Cardamom powder – ½ tsp
- Saffron Milk – 2 tbs ( Add ¼ tsp of Saffron strands to 2 tbs of warm milk for 15-30 mins )
- Crushed Nuts / Pistachios/ Almonds - 2 tbs
- Sugar – 1/4 cup or as required
Banoffee pie
By Vineetha Sush, Ruchi
A classic dessert for all toffee lovers
- Digestive biscuits - 10 biscuits
- Butter - 35 gm( melted )
- Banana - 2
- Caramelised condensed milk - 1/2 tin( I used nestle caramel)/ Sweetened condensed milk - 2 tins( see the notes )
- Whipping cream-1 /2 cup
- Icing sugar - According to your sweetness
- Grated Chocolate
Semiya payasam
By Vineetha Sush, Ruchi
An Indian dessert which futs fir all occassion
- Vermicilli - 1 cup
- Milk -4-5 cups
- Cardamom powder -1/4 tsp
- Vanilla extract - 1/2 tsp
- Sugar -1 cup
- Ghee - 1 tbs
- Sultanas - 1 tbs
- Cashewnuts -1 tbs
- Salt - pinch
Chilly paneer
By Vineetha Sush, Ruchi
Indian cottage cheese prepared in Indo- chinese style
- For marinade and frying
- Paneer/ Indian cottage cheese - 250 gm
- Plain flour - 4 tbs
- Cornflour - 2 tbs
- Ginger garlic paste - 1 1/2 tsp
- Salt
- Pepper - 1/2 tsp
- Water - 1/4-1/2 cup
- Oil for shallow frying
- For sauce
- Onion - 2 medium ( cubed )
- Capsicum/ pepper - 1
- Green chillies - 2( cut diagnoly )
- Minced ginger - 1 tsp
- Minced garlic - 1tsp
- Tomato sauce/ tomato ketchup - 3 tbs
- Soya sauce - 2 tbs
- Chilly garlic sauce - 2 tbs
- Salt
- Cornflour - 1 tbs
- Water - 3 tbs
Mango cheese cake
By Vineetha Sush, Ruchi
Ultimate cheeese cake for all mango lovers !
- For crust
- Digestive biscuits - 250 gm
- Butter - 75 gm
- For filling
- Cream cheese - 200 gm ( I used one tub of philadelphia full fat cream cheese)
- Mango pulp - 1 cup( I used tinned kesar mango pulp)
- Double cream - 1 cup
- Sugar - 1/2 cup
- Gelatin - 10 gm ( 1 sachet )
- Water - 3-4 tbs
- For mango glaze
- Mango pulp - 1/2 cup
- Gelatin - 5 gm (1/2 of sachet )
- Hot water - 1/4 cup
Mango cheese cake
By Vineetha Sush, Ruchi
Ultimate cheeese cake for all mango lovers !
- For crust
- Digestive biscuits - 250 gm
- Butter - 75 gm
- For filling
- Cream cheese - 200 gm ( I used one tub of philadelphia full fat cream cheese)
- Mango pulp - 1 cup( I used tinned kesar mango pulp)
- Double cream - 1 cup
- Sugar - 1/2 cup
- Gelatin - 10 gm ( 1 sachet )
- Water - 3-4 tbs
- For mango glaze
- Mango pulp - 1/2 cup
- Gelatin - 5 gm (1/2 of sachet )
- Hot water - 1/4 cup