Bean Sprout kimchi

Bean Sprouts 3 cups
Soy sauce ½ tsp
Rice vinegar 2tsp
Sesame oil 1tsp
Sugar 1 tsp
Salt 1/2tsp
Cayenne or red pepper ½ tsp
Toasted sesame seeds
3 cups water
In a large pan bring water to heat over a high flame. Add the bean sprouts and cook on medium flame for 2-3 min until they remain crisp. Then drain the bean sprout in a colander and run over with cold water. In a large bowl mix the remaining ingredients and stir in with the bean sprouts. Toss well and sprinkle with some sesame seeds.

Glass noodle salad

1 packet of glass noodles
Carrot 2 medium carrots julienne
Onion 1 medium finely chopped
Green onion 4 julienne
Garlic paste ½ tbsp
Ginger paste ½ tbsp
Capsicum I medium julienne
Mushrooms 5 medium chopped
Boneless chicken 350 grams cut in strip0s
Soy sauce 1 tbsp
Rice Vinegar 2tbsp
Salt to taste
Red chili flakes 2 tsp
Oil 2-3 tbsp

Heat water in a pan, add the noodles when the water is hot and boil for 8-9 min. strain the noodles and run over with cold water add some oil to avoid getting them sticky. In a separate pan add oil with onion and when transparent add garlic and ginger. Then add the chicken and carrot. Cook constantly stirring and add the salt, soy sauce, vinegar and red chilies. Add the mushroom, capsicum and at the end combine the green onions. Take off heat and combine with noodles. Serve hot or cold.

Beef and squid Bulgogi:

500 grams beef
350 grams squid
Tomato paste ½ cup
Soy sauce ¼ cup
Sesame oil 2tsp
Sugar 1tsp
Garlic 6-7 cloves crushed
Onion ½ medium sized finely chopped
Green onion 2 finely chopped
Salt 1and ½ tsp
Black pepper to taste
Red chili flakes to taste
White vinegar 1-2 tsp
Oil 3 tbsp
Fish sauce 1 tsp
Whole red chilies 5 or so

In a large bowl combine the meat with the soy sauce, sesame oil, garlic, salt and red pepper. Let this marinate for at least two to two and a half hours. Then in a large wok or pan add oil , onion and the meat. Let this cook on medium flame for 2 min and then add the tomato paste. Stir the tomato paste in and then add the squid, sugar, fish sauce and vinegar. After the meat and squid is cook through add the green onion. Serve hot.

Tandori Lamb Chops

Ingredients:

Lamb chops 6 small
Plain yogurt 2tbsp
Tomato puree 1 tbsp
Ground Coriander 2 tsp
Crushed ginger 1 tsp
Crushed garlic 1 tsp
Chili Powder 1 tsp
Red food color few drops
Salt to taste
lemon Juice 3 tbsp
Oil 1 tbsp

Salad Garnish
Lettuce leaves
Lime wedges
1 small onion
Fresh Coriander

Method:
Rinse chops and dry well. Remove any excess fat. In a bowl mix together the yogurt, tomato puree, ground coriander, ginger and garlic, chili powder, food color, salt, oil and lemon juice. Rub the spice mixture onto the lamb chops and marinate for 3 hours.
Preheat oven to 240C. Place marinated chops on an oven proof tray. Using a brush apply the 1tsp oil on the chops and cook for 15 minutes then lower heat to 180C and cook further for 15 minutes. Serve on a bed of greens along with slice onions and lemon wedges.

Potatoes Stuffed with Cottage Cheese

Ingredients:
Potatoes 4
Cottage cheese 1 cup
Tomato puree 2 tsp
Ground Cumin 1/2 tsp
Ground coriander 1/2 tsp
Chili powder 1/2 tsp
Oil 1 tbsp
Curry Leaves 3
Onion Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Salt to taste

Method:
Pre heat oven to 180C. Wash potatoes and dry well. Make a slit in the middle of the potatoes and dry well, then prick with a fork a few times and wrap in a foil. Bake in a oven for 1 hour until tender. Put the cottage cheese in a heat proof dish.
In a bowl mix the tomato puree, ground cumin, ground coriander, chili powder and salt.
Heat oil in a pan add the curry leaves, onion seeds and mustard seeds. Fry till fragrant then add the tomato mixture and turn the heat lower, now add water and mix well and cook for a further minute. Pour over the cottage cheese and mix well. Check to see if potatoes are tender by inserting a knife through it. Press gently to open a slit part of the potatoes and fill with spicy cottage cheese mixture. Serve over bed of mixed green along with the lemon wedge and garnish with fresh coriander.

Coconut cookies

Ingredients:

1/4 cup Butter softened
1/2 cup Granulated sugar
1 Egg
1/4 tsp Lemon juice
1/4 cup Milk
Salt pinch
2 cups All purpose flour
1-1/2 teaspoons Baking powder
2 cups Shredded coconut

Method:
Preheat oven to 350 then grease cookie sheets. Cream together butter, sugar and egg then stir in lime juice, milk and salt then mix well. Combine flour and baking powder then add to butter mixture and stir in coconut. Drop by teaspoonfuls onto baking sheets leaving space for spreading then bake 20 minutes.

Masalay Daar Chaat

Ingredients:
Chickpeas 1 cup
Tamarind paste 4 tbsp
Boil water 1/2 cup
Oil 2 tbsp
Cumin Seeds 1/2 tsp
Onion finely chopped 1
Garlic cloves 2
Ginger 1 inch piece
Green chilies 2
Kashmiri Chilies 3
Ground Cumin 1tsp
Ground Coriander 1tsp
Turmeric powder 1/4tsp
Salt to taste
Tomatoes 200 gms
All spice powder 1/2 tsp
Curry Leaves 8
Sugar 1 tsp

Method:
Soak tamarind in boiling water for 15 minutes. Strain the tamarind to remove any seeds or stones. Heat oil in a pan and add the curry leaves and whole red chilies along with the cumin seeds and fry for 1 minute. Add the onions, garlic, and ginger and fry for 2 minutes. Now add the chopped green chilies and fry for 5 minutes. Stir in the coriander, turmeric, cumin, and salt and fry for 3 to 4 minutes. Add the chopped tomatoes and simmer for 5 minutes.
Add chickpeas along with the all spice, tamarind and add 1 tsp sugar to balance flavor. Cover and simmer for 5 to 7 minutes. Garnish with papri and chopped coriander, onions and green chilies & serve.

Khatay Aloo

Ingredients:

Potatoes 4 (Boiled & cut in cubes)
Kashmiri Red chilies 3 (Soaked in hot water)
Tamarind 4 tbsp
Salt to taste
Coriander powder 1/2 tsp
Cumin Powder 1 tsp
Crushed Garlic Cloves 2
Turmeric 1/4 tsp
All spice powder 1/4 tsp
Oil As required
Onion Seeds a pinch

Method:
Soak tamarind in 1/4 cup of water and strain well. Grind chilies with 1/4 cup water to make a paste. Heat oil in a pan and add the onion seeds and sauté for a minute and add the red chili paste, then add the cumin, coriander, turmeric and salt and cook it for 3 to 4 minutes then add the sugar and tamarind water and cook for 3 minutes on lower heat. Then add the potatoes cook for 2 minutes and add all spice powder. Now serve it with papri and fresh coriander.

Chinese chicken pakoras

Ingredients:

Chicken boneless 500 gms
Soya sauce 1 1/2 tbsps
Hot sauce 1 tsp
Vinegar 1 1/2 tsp
Salt to taste
Black pepper to taste
Oil for frying
Tempura batter mix 1 packet
Egg 1
Water or cold soda as required (follow instructions on the back of the packet)
Cabbage 1/2 cut lengthwise
Carrot 1 cut lengthwise
Green onion 2 chopped

Method:
Marinate chicken with Soya sauce, salt, pepper, vinegar and hot sauce. Follow instructions on the packet and make a batter out of the tempura mix. Add the marinated chicken and vegetables. Heat oil in a pan drop pakoras of chicken and vegetables and fry till crisp and golden brown. drain on a paper towel and serve with chili dipping sauce.

Rose Cookies

Rose water thins
Butter 225 gms
Caster Sugar 225 gms
Egg 1
300 gms flour
1 tbsp cream
1 tsp baking powder
1 tbsp rose water
Caster sugar for sprinkling

Mix the butter along with the sugar, egg, rose water and cream, gradually stir in the flour till it forms a dough. Combine well. Roll into a log and keep wrapped in Clingfilm for at least 1 1/2 hrs.
Preheat oven to 150 C. Cut thin slices place on an greased baking sheet lined with parchment paper and bake for 10 minutes just until the edges are golden...carefully Remove off the parchment paper and cool completely on a wire rack. Store in an airtight container.

Paneer with Mushroom and Peas v

8 oz paneer cubed
3 tbsps vegetable oil
1 onion, finely chopped
A few fresh mint leaves chopped
1/2 bundle coriander chopped
3 green chilies
3 garlic cloves
1 inch piece of ginger sliced finely
Salt to taste
1 tsp turmeric powder
1 tsp chili powder
6 curry leaves
1/2 tsp All spice powder
225 gms small button mushrooms
2 cups frozen peas
3/4 cup yogurt whisked with 1 tsp cornstarch

Heat oil in a karahi and fry the paneer cubes till golden brown. Remove and drain any excess oil.

Grind the onion, mint, coriander, chilies, garlic and ginger until you hav a fairly smooth paste. Remove into a bowl and stir in the chili powder and turmeric powder.

Leave only 1 tbsp oil in the karahi, add the curry leaves and fry for a minute or until fragrant then add the paste and salt to taste fry for 8 to 10 minutes or until the oil separates.
Add the mushrooms, thawed peas and paneer and mix well. Cool the mixture and gradually fold in the yogurt. Simmer for about 5 mins until the vegetables are tender and the flavors are well mixed. Add the all spice and garnish with mint and serve.

Chicken Tikka Boti

Boneless chicken 500 gms
1tsp ginger paste
1tsp garlic paste
1tsp red chili powder
1/2 tsp turmeric powder
1/4 tsp cumin powder
Crushed black pepper to taste
Salt to taste
Oil as required
2/3 cup yogurt
4 tbsp lemon juice
1 tbsp fresh coriander chopped

To garnish
Mixed salad leaves
Lemon wedges
Onion
And fresh coriander

In a bowl whisk the yogurt. In a bigger bowl mix the chicken, turmeric, red chili and cumin powders along with the salt and ginger garlic together along with 1 tbsp oil. Add the yogurt and lemon juice and mix well to combine. Stir in the chopped coriander. Leave to marinate for 2 hours.
Place in a preheated oven or then grill over the stove top in a well greased grill pan until chicken is cooked through and charred on edges. Serve over greens along with onions, lemon and sprinkle with fresh coriander.

Cucumber Raita

1 cup Yogurt
1/2 Cucumber finely chopped
2 tbsp Mint
1/4 tsp Salt
1/4 tsp Sugar
Red chili powder to garnish

Whisk yogurt along with sugar and salt until smooth. Add the mint and cucumber and fold in to combine well. Garnish with chili powder.

Chick Pea Curry

Chickpeas 1 can or 250 gms dried (soaked over night and boiled)
2 Onions chopped
1 tsp Ground ginger
1 tsp Ground garlic
6 Tomatoes skinned and deseeded
1/2 tsp Cumin seeds
4 Curry leaves
Salt to taste
1/3 cup Oil
1 tsp Turmeric powder
1/2 tsp Red chili powder
1/2 tsp Garam masala powder
1 tsp Coriander powder
1/2 tsp Black pepper
3/4 tsp Dry mango powder

In a food processor grind onions along with ginger and garlic. Puree tomatoes separately.

Heat oil in a pan add the curry leaves and cumin seeds and sauté for a minute then add the onion mixture and sauté for 8 to 10 minutes now add the chick peas and sauté for a few minutes. Add the turmeric, garam masala and coriander powders along with the salt and pepper sauté for a minute and add the tomato puree and sauté for a few minutes. Add about 1 1/2 cups of water and cook for a few minutes. Add fresh green chilies, dry mango powder and coriander, stir well but gently. Cover and allow to sit for 2 minutes and serve hot.

Corn curry

4 corn cobs
oil for frying
1/2 tsp cumin seeds
1 large onion, finely chopped
2 garlic cloves, crushed
1 inch piece ginger grated
1/4 red chili powder
1/2 onion seeds
1/2 tsp ground turmeric
salt to taste
1/2 tsp sugar or jiggery
1 cup yogurt
1/2 five-spice powder
6-8 curry leaves

Cut each cob in half using a sharp knife.
Heat oil in a frying pan and fry the corn pieces until golden brown all over. Remove and drain any excess oil.
Grind the onion, ginger and garlic to a paste using a mortar and pestle or blender. Remove and mix in the spices, and curry leaves along with the sugar.
Add 2 tbsp oil to a pan and fry the onion mixture until all the spices have blended well and oil separates. Remove from heat and gradually fold in the yogurt. Mix well until you have a smooth sauce. Add the corn and mix well to coat the cobs. Reheat on a low flame. And cook for about 10 minutes until corn is tender. Serve hot topped with some fresh green chilies and lemon slices.

Deep fried bananas

1 cup self rising flour
1/3 cup rice flour
1/2 tsp salt
1 cup cold water
Zest of 1 lemon
6 bananas
Oil for deep frying
Caster sugar 3 tbsps

Sift flour, rice flour and salt together in a bowl. Add water enough to make a coating batter. Mix well and stir in the lemon zest.
Heat oil until hot.
Peel the bananas slice in half and dip in batter and coat 3 or 4 times. Deep fry in hot oil until golden and crisp. Drain excess oil and dust generously with caster sugar and serve with lemon wedges.

Karahi potatoes

1 tbsp oil
1 tsp cumin seeds
4 curry leaves
1 tsp crushed red chilies
Pinch of onion seeds
Pinch of mustard seeds
1/2 tsp fennel seeds
3 garlic cloves, slices
1 inch piece of ginger grated
2 onions, thinly sliced
6 potatoes, thinly sliced
1 tbsp fresh coriander
Salt to taste
1 fresh red chili sliced
1 fresh green chili sliced

Heat oil in a wok. Lower heat and add the cumin seeds, curry leaves, dried red chilies, onion seeds, mustard seeds and fennel seeds along with the ginger and garlic. Fry for a minute.
Add the onions and fry for 5 minutes or until golden. Add the potatoes, fresh coriander, salt and green and red chili. Cook over low heat for 10 minutes with the lid tightly closed until potatoes are tender. Garnish with fresh coriander and serve hot.

Red velvet cupcakes

INGREDIENTS:
Butter 125 gm
Flour 2 1/2 cups
Sugar 1 1/4 cups
Eggs 2
Red food coloring 3 tbsp
Vanilla extract 1 tsp
Butter milk 1 cup
White vinegar 1 tsp
Bi carbonate of soda 1 tsp
Cocoa powder 2 tbsp

METHOD:
Preheat oven to 180 C
Beat butter and sugar until light and fluffy. Add one egg at and time and beat well after every addition.
In a separate bowl sieve the flour and cocoa powder together. Add the vanilla extract and red food coloring beat well to combine. Add one third of the flour mixture fold in and add a third of the buttermilk. Alternate additions until all the flour and butter milk in used up. In a small bowl whisk the vinegar with the bi crab of soda and add to the mixture. Combine well but do not over beat. Pour mixture into prepared baking tray and bake in a preheated oven for 10-15 minute until skewer inserted comes out clean. Cool in baking tray for 5 minutes then place on a wire rack and cool completely. Top with cream cheese icing and serve.



Cream cheese icing
INGREDIENTS:
Cream cheese 175 gm
Butter 125 gm
Icing sugar 350 gm
Vanilla extract 1 tsp

METHOD:
Beat the butter and cream cheese till light and fluffy add half the icing sugar and vanilla and beat again for a few minutes then add the remaining icing sugar and beat well until creamy. 

Double Chocolate Mousse

INGREDIENTS:
3 eggs plus 1 egg white
1 tsp cornstarch (corn flour)
4 tbsp fine sugar
1 1/4 cup milk
2 1/2 tsp gelatin powder
3 tbsp water
1 1/4 cups nestle creations cream
110 gms semi sweet chocolate
100 gms white chocolate

METHOD:
Separate the eggs, place 2 egg whites in one bowl and 2 egg whites into another bowl. place the egg yolks and sugar in a large mixing bowl and beat until well combined. place milk in a pan and heat gently, stirring until almost boiling. pour the milk into the egg yolk beating constantly. Set the bowl over a water bath stirring constantly until the mixture has thickened enough to coat the back of a wooden spoon. Sprinkle the gelatin over the water in a small heatproof bowl and allow it to become spongy. place over a pan of hot water and stir until dissolved. Stir into the hot custard until dissolved. Whip the cream until just holding its form. fold in the egg custard and divide the mixture into 2 bowls. melt the semi sweet and white chocolate in 2 separate bowls over a water bath and fold into the custard. whisk egg whites until peaks form. fold into either chocolate mixture. pour the dark chocolate mixture into a prepared bowl or wine glasses and keep into the freezer for 10-15 minutes till set then pour over the white chocolate mixture and place back into the fridge. serve after at least 2 hours of chilling topped with chocolate curls.

Bounty Cake

INGREDIENTS:
Rich chocolate butter cake 2
Desiccated coconut 7 tbsps
Nestle creations cream 700 mls
Icing sugar 1 ½ cups
Freshly grated coconut ¼ cup
Condensed milk 5-6 tbsps

METHOD:
Whip the nestle creations cream along with the icing sugar and coconut until peaks form. In a pan combine the fresh coconut along with condensed milk and cook for 2 to 3 minutes.Spread a layer of the sweetened coconut then top with whipped cream and sandwich the second cake on top and spread cream all over the cake. Finish with sprinkling desiccated coconut on top and grated chocolate. Chill for 2 hours before serving.

Chocolate Fondue

INGREDIENTS:
Chocolate 2 cups or 16 oz
Nestle creations Cream 1 cup
Cayenne pepper pinch
Nutmeg pinch
Cinnamon pinch

METHOD:
Heat cream over a water bath then add the cayenne, cinnamon and nutmeg and stir well. Then add the chopped chocolate and stir together till chocolate has melted.Serve with strawberries, pretzels, small buns, marshmallows, bananas and butter biscuits.

Rich Chocolate Pudding

75 gms granulated white sugar
1 1/2 tbsps cornstarch (corn flour)
15 gms unsweetened cocoa powder
350 mls milk
1/4 cup nestle creations dessert cream
2 egg yolks
2 oz semisweet chocolate, finely chopped
1 tsps pure vanilla extract
1/2 tbsp unsalted butter, room temperature (cut into small pieces)

METHOD
In a large stainless steel (heatproof) bowl whisk together the sugar, cornstarch, cocoa powder, and salt. Then whisk in 1/4 cup of the milk until you have a thick paste. Add the egg yolks, one at a time, whisking to blend into the cocoa paste mixture. Set aside while you heat the milk and cream. Have a fine medium-sized strainer and bowl ready near the stove as you will need to strain the pudding after it is cooked.
pour in the remaining milk with the cream. Bring this mixture just to a boil and then remove from heat.Gradually pour the milk into the egg mixture, whisking constantly, until the mixture is smooth. Transfer the pudding mixture to a clean large, heavy bottomed saucepan and place over medium-low heat..Add the finely chopped chocolate, vanilla extract, and butter, stirring gently with a rubber spatula until the mixture is smooth. Pour into 2-4 bowls or short glasses. Can serve warm or if chilling, press plastic wrap onto the surface of the warm puddings to prevent a skin from forming.

Mississippi mud pie

4 tbsp butter,
9 ounces chocolate cookies or 1 1/2 cups cookie crumbs,
1/2 teaspoon salt
6 tablespoons butter
3 ounces bittersweet chocolate
3 eggs
1 cup sugar
3 tablespoon corn syrup
1 teaspoon vanilla
250 ml nestle creations cream
1/4 cup powdered sugar
16-20 whole pecans, toasted

Preheat oven to 350 F. Combine chocolate cookies and salt in food processor and grind to crumbs. Melt the butter and then drizzle it into the food processor, pulsing occasionally until clumpy and combined. Press crumbs into pie pan. Bake 7-10 minutes until just firm but not darkened in color.
Combine butter and chocolate in a saucepan and melt over moderate heat until combined, stirring occasionally alternately, Remove from heat and let the mixture cool slightly, then beat in the eggs until combined. Beat in the sugar, then the corn syrup and vanilla. Pour into pie crust and place in the oven. Bake 35-40 minutes, until the filling is set and cackled on the top. Watch that the pie crust edges don't burn. Let the pie cool completely to room temperature. In the meantime, Whip the cream to stuff peaks, then beat in the sugar taste to see if it needs more sugar. Spread whipped cream over pie, decorate with pecans.

Hot fudge sauce

3/4 cup heavy cream
1/4 cup unsalted butter, sliced
Pinch of salt
1/2 cup sugar
2 tablespoons light corn syrup
2 tablespoons water
9 ounces
semi-sweet chocolate, finely chopped
1 teaspoon pure vanilla extract

In a medium saucepan, over medium heat, cook the sugar, corn syrup, and water, stirring, until the sugar is dissolved. Increase heat to high and bring the mixture to a full rolling boil. Cook until a dark amber color, about 1 to 2 minutes, without stirring. Remove the pan from the heat and carefully pour the cream mixture into the sugar mixture. Put the chocolate in a large heatproof bowl. Pour the hot cream/sugar mixture over the chocolate. Add the vanilla and whisk until smooth. Serve the hot fudge sauce warm.

Cookies and cream cake

Dark chocolate cake 1
Nestle creations cream 1 packet
Oreo cookies 300 gms
Icing sugar 1/2 cup
Grated chocolate for garnish
Vanilla essence 1 tsp

Beat the nestle creations cream along with vanilla essence and icing sugar until peaks form. Crush 100 gms of the oreo cookies, and chop 100 gms roughly and the remaining 100 gms cut into halves using a sharp knife. Spread the whipped cream over one of the cakes then make a layer of chopped oreos on top and sandwich the second cake on top. Mix the crushed oreos into the remaining whipped cream and spread all over the cake. Pipe roses of the whipped cream on top and finish with the oreo halves on each rosette. Chill for 2 hrs before serving.

Brownie Trifle

Brownies 2
Grated chocolate 1/2 cup
Chocolate bars 1
Nestle creation cream 250 mls whipped
Mint to garnish
Strawberries 5 sliced

For the toffee sauce
Brown sugar 3 tbsp
Butter 2 tbsp
Nestle creations dessert cream 300 mls

To make the toffee sauce melt the sugar add the butter and sit through whisk in the cream and cook till heated through do not boil. in a dessert bowl place the cut brownie pieces at the base add the chopped strawberries on top then pour over the toffee sauce then layer the bananas on top, finish with a layer of whipped nestle creations cream and top with chopped chocolate and grated chocolate along with a mint leaf and serve.

Creamy Fruit Cake

Vanilla butter cake 1
Nestle creation Dessert cream 400 mls
Icing sugar 1/2 cup
Mixed fruit cocktail 1 tin
Vanilla Essence 1 tsp

For Vanilla Butter Cake:
Sugar 8oz
Butter 8oz
Eggs 4
Flour 8oz
Vanilla Essence 1 tsp
Baking Powder 1 tsp
Soda Bi-Carbonate 1/2 tsp
Milk 1/4 cup

Beat the nestle creations cream along with the 1 cup icing sugar until peaks form. Soak the sponge with 4-5 tbsps syrup from the can. spread the nestle creation cream on the cake then top with mixed fruit pieces and sandwich the second cake on top and spread with whipped nestle creations cream on all sides evenly. pipe roses of whipped with an icing bag and finish with fruit pieces and cherries and. cool for 2 hrs in the fridge before serving.

Creamy Mixed Fruit Chaat

Strawberries 1/2 cup
Apples 1 cut into cubes
Bananas 1 cubes into cubes
Orange segments of 2 oranges
Lemon 1
Red chili powder ¼ tsp
Chart Masala 1/2tsp
Nestle creations cream 75 mls
Fruit cocktail syrup 1/2 cup.
Fruit cocktail 1 can

In a bowl place all the cut fruit drizzle with lemon juice, chaat masala and chili powder. Pour over the juice toss well and then stir in the cream and combine well. Chill for an hour before serving.

Crunchy Chocolate Cake

8 oz Butter
1 cup Roasted almonds
4 oz Nestle creations cream
2 Eggs
8 oz Cooking chocolate
1/2 tsp Vanilla
2 oz Caster sugar
8 oz Marie biscuits

Melt butter along with the cooking chocolate on a water bath till smooth.
Beat eggs and sugar along with vanilla essence seperately pour in melted chocolate and butter and beat well using a hand beater for 2 minutes. Then fold in the cream, add the crushed roasted almonds and biscuits and combine well. Set in a spring form tin and Refrigerate till firm. Top with whipped cream and serve!

::: Chocolate Banana Tart :::

Chocolate Banana Tart

Ready short crust pie shell 8 inches
Bananas 8
Lemon juice ½ tsp
Nestle creations cream 300 mls
Cooking Chocolate 300 gms
Caster sugar ½ cup
Golden syrup 2 tbsp
Grated chocolate as required
Whipped nestle creations cream to garnish

Strawberry Chantilly

Strawberries fresh 250 gms
Pound cake 1
Nestle creations cream 400 mls
Icing sugar ½ cup
Vanilla essence ½ tsp

Beat the nestle creations cream along with icing sugar and vanilla essence until peaks form.
Layer the pound cake at the base of a dessert bowl top with shopped strawberries then the whipped cream, add another layer of cake top again with strawberries and then finish off with the whipped nestle creation cream. Garnish with mint and serve.

Strawberry Cream Cake

Vanilla flavored butter or sponge cake 2
Nestle creation cream 750 mls
Icing sugar 1 cup
Strawberries 300 gms chopped
vanilla essence 1 tsp
Meringues 10

Beat nestle creations cream along with icing sugar and vanilla essence until peaks form. soak sponge with sugar syrup or strawberry syrup if using canned strawberries.
spread the whipped nestle creation cream on the cake then layer the strawberries and drizzle with condensed milk then add a layer of broken meringues and sandwich the second cake on top. cover the cake with the whipped nestle creation cream and garnish with strawberries and meringue on top. chill for 2 to 3 hours before serving.

Pina colada cupcakes

Vanilla cupcakes 12
Desiccated coconut 4 tbsps
Nestle creations cream 400 mls
Icing sugar 1 cup
Pineapple canned
Glace cherries for garnish.

Make a hole in the center of the cupcake. Fill with pineapples.
To make the cream beat the nestle creations along with coconut and icing sugar and 2 tbsp pineapple syrup until peaks form. Spread over the cupcake to hide the pineapples. Sprinkle desiccated coconut and garnish with glace cherries and serve.

Pineapple cream cake

Vanilla sponge or butter cake 2
Nestle creation cream 750 mls
Icing sugar 1 cup
Pineapple 1 tin
Glace cherries 12 for garnish
Desiccated coconut 4 tbsps

Beat the nestle creations cream along with the 1 cup icing sugar until peaks form. fold in the desiccated coconut. Soak the sponge with 4-5 tbsps pineapple syrup from the can. spread the nestle creation cream on the cake then top with pineapple chunks and sandwich the second cake on top and spread with whipped nestle creations cream on all sides evenly. pipe roses of whipped with an icing bag and finish with pineapple chunks and cherries and sprinkle with desiccated coconut. cool for 2 hrs in the fridge before serving.

Fish Mousse on Bread

Ingredients
200 grams fish fillet
4 bread slices
1 cup water
1 tbsp garlic paste
½ tsp black pepper
3 tbsp cream cheese
3 tbsp mustard paste
4 tbsp mayonnaise
Salad leaves for garnishing
Coriander and mint as required
Salt to taste

Method
• In a cooking pot, boil 200 grams fish fillet in a cup of water, 1 tbsp garlic paste and salt to taste.
• Chop in a chopper machine after 5 to 6 minutes. Also add ½ tsp black pepper, 3 tbsp cream cheese, 4 tbsp mayonnaise, 1 tbsp mustard paste, some coriander and mint leaves and chop to prepare a paste.
• Fill the prepared paste in a piping bag.
• Spread mayonnaise on 4 bread slices and toast them slightly.
• Chop off corners of bread slices and cut each slice into 4 pieces.
• Coat each piece with the mixture, garnish with salad leaves and mustard paste. Tempting Fish Mousse on Bred is ready.

Chicken Pateela Tikka

Ingredients
½ kg chicken leg pieces
Juice of a lemon
1 cup water
125 grams yogurt
1 tbsp turmeric powder
2 tbsp red chili powder
2 tbsp ginger garlic paste
4 tbsp oil
Coriander as required
Salt to taste

Method
• Mark chicken leg pieces with a knife as you do for chicken tikka.
• In a bowl, add 125 grams yogurt, 2 tbsp red chili powder, 1 tbsp turmeric powder, 2 tbsp ginger garlic paste, salt to taste, coriander as required and juice of a lemon. Mix together to form a paste.
• Marinate chicken pieces in the prepared mixture.
• In a cooking pot, heat 4 tbsp oil and add marinated chicken pieces to it. Also add a cup of water and allow simmering in a covered pot for 10 to 15 minutes.
• Increase the flame to let excess water evaporate. Delicious Chicken Pateela Tikka is ready.

Baked Puff Fish

Ingredients
300 grams fish fillet
Juice of a lemon
1 egg
1 cpasicum
1 small onion
½ kg puff pastry
4 to 5 green chilies
½ cup mayonnaise
1 tsp black pepper
1 tbsp garlic paste
Salt to taste

Method
• Marinate 300 grams fish fillet with 1 tbsp garlic paste, juice of a lemon, 1 tsp black pepper and salt to taste.
• Chop a capsicum, a small onion and 4 to5 green chilies in julienne shape.
• Roll ½ kg puff pastry with a rolling pin and place vegetables and fish on it. Pack the fish and vegetable with puff pastry.
• Brush with a beaten egg and bake in a pre heated oven at 180 c for 20 to 25 minutes.
• Take out of the oven and serve delicious Baked Puff Fish.

Mince Mountain with Cheese

Ingredients
300 grams mince meat
1 small onion
1 tomato
1 capsicum
4 to 5 green chilies
½ packet egg noodles
½ packet mozzarella cheese
2 tbsp tomato paste
2 tbsp ginger garlic paste
3 to 4 tbsp oil
Salt to taste

Method
• Boil ½ packet egg noodles and keep aside. Chop together 1 small onion, 1 tomato, 1 capsicum, 4 to 5 green chilies and 2 tbsp ginger garlic paste.
• In a pan, heat 3 to 4 tbsp oil and sauté 300 grams mince meat in it.
• When mince meat water has dried up and its color has changed, add prepared paste, 2 tbsp tomato paste and salt to taste. Stir together on low flame for 4 to 5 minutes.
• Then place noodles on a tray and mince meat on top of it. Sprinkle ½ packet mozzarella cheese on top.
• Bake in a pre heated oven on 200 c for 8 to 10 minutes. Your Mince Mountain with Cheese is ready when top layer has turned golden brown.

Vegetable Korma

Ingredients
2 potatoes
½ cauliflower
2 onions
250 grams yogurt
½ cup peas
½ cup clarified butter
2 tbsp kewra
2 tbsp red chili powder
Whole hot spices as required
Salt to taste

Method
In a pan, heat ½ cup clarified butter and sauté 2 chopped onions in it until they turn golden brown. Crush ¼ fried onion with your hand and keep aside. Now add 250 grams yogurt, 2 tbsp red chili powder, salt to taste, 2 tbsp kewra and whole hot spices as required to the remaining fried onion in the pan. Allow cooking in covered pan. In a separate cooking pot, boil 2 potatoes, ½ cauliflower and ½ cup peas and add to the prepared gravy. Sprinkle fried crushed onion on top and allow simmering for 2 to 3 minutes. Delicious Vegetable Korma is ready.

Banana Fish Kebab

Ingredients
300 grams fish fillet
1 egg
Juice of a lemon
2 bananas
3 to 4 green chilies
½ cup plain flour
Few coriander leaves
Few mint leaves
1 tsp red chili flakes
1 tsp crushed cumin
2 tbsp corn flour
3 to 4 tbsp oil
Salt to taste

Method
In a chopper machine, add 300 grams fish fillet, 2 bananas, 3 to 4 green chilies, few coriander and mint leaves, 1 tsp red chili flakes, 1 tsp crushed cumin, juice of a lemon, salt to taste, 2 tbsp corn flour and a beaten egg. Chop together and form the chopped mixture into shape of kebabs. Coat kebabs with plain flour and shallow fry in 3 to 4 tbsp heated oil. Delicious Fish and Banana Kebabs are ready to serve.

Cauliflower and Potato Curry

Ingredients
½ cauliflower
250 grams yogurt
1 onion
2 potatoes
4 green chilies
Few coriander leaves
1 cup water
¼ cup oil
1 tsp ground cumin
1 tsp coriander powder
1 tbsp turmeric powder
2 tbsp red chili powder
Salt to taste

Method
Boil ½ cauliflower and 2 potatoes and keep aside. In a pan, heat ¼ cup oil and sauté a chopped onion in it until it turns golden brown. Then add 250 grams yogurt, 4 green chilies, few coriander leaves, 2 tbsp red chili powder, 1 tbsp turmeric powder, 1 tsp cumin powder, 1 tsp coriander powder, salt to taste and a cup of water. Allow it to cook on low flame for about 10 to 15 minutes. When oil forms a separate layer, add boiled potatoes and cauliflower and stir together on high flame. Your delicious Cauliflower and Potato Curry is ready.

Coconut Pudding

Ingredients
½ liter coconut milk
6 eggs
½ cup grated coconut
Few drops of vanilla essence
½ cup sugar
1 tbsp butter

Method
In a bowl, beat 6 eggs and keep aside. Also add ½ cup sugar and ½ liter coconut milk and beat until sugar has completely dissolved. Then add 2 to 3 tbsp grated coconut. Grease a pudding mould with 1 tbsp butter and sprinkle remaining grated coconut on it. Pour the prepared mixture in it and bake on 200 c for 15 to 20 minutes. Take out of the oven when its color is a nice golden brown. Tempting Coconut Pudding is ready to serve.

Chicken Zerda

Ingredients
200 grams rice
2 chicken breasts
1 cup sugar
125 grams whole dried milk
¼ cup clarified butter
50 grams almonds, pistachios
2 tbsp kewra
Water as required

Method
Boil 2 chicken breasts, cut into small cubes and keep side. Boil 200 grams rice, drain away excess water and keep aside. In a pan, add, ¼ cup clarified butter, 1 cup sugar, 2 tbsp kewra and 50 grams almonds and pistachios and cook for 2 to 3 minutes. Also add some water and cook until sugar has completely dissolved. Then add boiled rice and boiled chicken and stir for a couple of minutes. Allow simmering in covered pan for 4 to 5 minutes. Delicious Chicken Zerda is ready to serve.

Machli Ki Tikki

Ingredients
½ kg fish fillet
1 capsicum
1 egg
1 small onion
2 boiled potatoes
4 green chilies
½ cup flour
¼ bunch mint
¼ bunch coriander
1 tbsp crushed coriander
1 tbsp crushed cumin
2 tbsp tamarind paste
2 tbsp ginger garlic paste
3-4 tbsp oil
Salt to taste

Method
• Firstly in a chopper machine, add ½ kg fish fillet, 1 egg, 2 boiled potatoes, ¼ bunch coriander, 1 capsicum, 1 small onion, 4 green chilies, ¼ bunch mints, 1 tbsp crushed coriander, 1 tbsp crushed cumin, 2 tbsp tamarind paste and 2 tbsp ginger garlic paste in it and chop them together properly.
• Take the mixture out in a bowl and form them into kebabs.
• Then coat kebabs in ½ cup dry flour and shallow fry them in a pan with pre heated 3- 4 tbsp oil. Delicious Machli Ki Tikki is ready to serve

Green chicken Fry

Ingredients
Half chicken
Half keri
1 capsicum
1 lemon juice
2 eggs
4-5 green chilies
4 cloves of garlic
¼ bunch coriander
¼ bunch mint
1 medium garlic piece
1 tbsp red chili flakes
4 tbsp flour
4 tbsp cornflour
4 tbsp oil
Oil for frying
Salt to taste

Method
Firstly cut chicken into four pieces.
• In a chopper, add 1 capsicum, 4-5 green chilies, ¼ bunch coriander, 4 cloves of garlic, 1 medium piece ginger, ¼ bunch mints and half keri and chop it properly.
• Take it out in a bowl, and include chicken in it. Also add 1 medium lemon juice, 2 eggs, 4 tbsp flour, 4 tbsp cornflour, salt to taste and 1 tbsp red chili flakes to marinate chicken properly.
• When it is properly marinated, fry it in pre heated oil as required. Delicious Green Chicken Fry is ready to serve.

Egg Kofta

Ingredients
300 grams mutton mince
250 grams yogurt
2 medium onions
2 tomatoes
3 boiled eggs
6 green chilies
¼ bunch coriander
¼ cup oil
1 – ½ glass water
1 tsp hot spices powder
1 tbsp cumin powder
1 tbsp coriander powder
2 tbsp red chili powder
Salt to taste

Method
• Firstly in a chopper, add 300 grams mince, 1 onion, 3 green chilies, ¼ bunch half corianders, salt to taste, 2 boiled eggs and chop them together properly.
• Then take it out and form small koftas and keep it aside.
• Finely slice 1 onion and fry ¼ cup oil until they are golden brown.
• Then add 250 grams yogurt, remaining 3 green chilies, remaining coriander, 1 eg, 2 tbsp red chili powder, 1 tbsp cumin powder, 1 tsp hot spices powder and salt to taste in it.
• Also add 1 – ½ glass water and cover the pan with its lid and let it cook on low flame.
• After 4 – 5 minutes, remove the lid and add koftas and cover the lid again and leave it to cook for 15 – 20 minutes.
• If gravy quantity is more then stir it for a while. Delicious Egg Kofta is ready.