Potato Latkes

Self cooking photograph

potatoes	2 large, peeled & shredded
onion	1 large, peeled & shredded
eggs	2 beaten
crackers crumbs	1/4 cup
salt	to taste
black pepper	1/4tsp
red chilli	1tsp, crushed
oil	1tbsp
sour cream	1/2 cup
Method:
Combine potatoes and onion in large bowl.
Add eggs, cracker crumbs, red chilli, salt and pepper, mix well.
Heat 1 tablespoon oil in large skillet over medium heat until hot.
Drop potato mixture into skillet one by one.
Flatten potato mixture into patties.
Cook each side until golden brown.
Serve hot with sour cream and apple sauce on the side.
Good for 15 latkes.
Cracker Crumbs:
Crush any plain crackers into crumbs.
If you don't have cracker crumbs or crackers to crush into crumbs, substitute is small breadcrumbs.

Matar Paneer (Peas with Cottage Cheese)

Self cooking photograph

fresh peas	500g
paneer cubes	300g
green bell pepper	1, diced (optional)
garlic paste	1tsp
ginger paste	1sp
onion	1, thinly sliced
red chilli powder	1tsp (adjust to taste)
garam masala	1/2tsp
turmeric powder	1/4tsp
salt	to taste
fresh coriander	1tsp, chopped
oil	5tbsp
Method:
Heat oil in a pan and fry paneer cubes until golden brown on all sides.
Take out fried paneer and keep it aside on kitchen paper.
In the same oil, add onions, red bell pepper, garlic paste and ginger paste.
Stir for 5 minutes or until onions are soft and transparent.
Stir in the red chilli powder, garam masala, turmeric powder, salt and cook for 2 minutes.
Add peas and stir around, pour in the water.
Cook and cover on a low flame for 10 minutes or until peas are tender.
Add fried paneer to the peas gravy, simmer and stir gently for another 3 minutes.
Garnish with coriander and serve hot.
Serve 4 persons.

Achar Gosht (Spice Pickled Meat) - My Family Style

Self cooking photograph

chicken/ mutton	1kg
garlic paste	1tbsp
ginger paste	1tbsp
tomato puree	350g
yogurt	350g
red chilli powder	1tbsp (adjust to taste)
turmeric powder	1/4tsp
coriander whole	1tbsp
mustard seeds	1tsp
fenugreek powder	1/2tsp
cumin powder	1tbsp
nigella seeds	1tsp
fennel seeds	1tbsp
mace powder	1tsp
cardamom powder	1tsp
aniseed powder	1tsp
cinnamon sticks	2
salt	to taste
green chillies	5-6, slitted
lemon juice	2tbsp
oil	1/2cup
Method:
Heat oil, add meat and fry for 2 minutes.
Add garlic paste and ginger paste and another 2minutes.
Add red chilli powder, turmeric powder, coriander, mustard seeds, fenugreek powder, cumin, nigella seeds, fennel, mace powder, cardamon powder, aniseed powder, cinnamon and salt.
Mix well and saute for 3 minutes, then add yogurt and tomato puree.
Cover and cook on low heat until meat is tender. Add 1 cup of water if mutton, no need in chicken.
Add green chillies and lemon juice, cover and cook on low flame until oil separates from gravy.
Serve hot with naan or chapati.
Note: Green chillies can also be stuffed with 1tbsp chaat masala and 2tbsp lemon juice.

Serve 8 persons.

Orange Scones with Berries

pastry flour	3cups
granulated sugar	1/2cup
baking powder	2tsp
baking soda	1tsp
butter	1cup, cold
rolled oats	2cups
zest of orange	1
buttermilk	1cup(method below)
sugar	2tbsp, to sprinkle
salt	1/4tsp
cashew nuts	10g, chopped (optional)
dried berries	50g (any berries)
icing sugar	4tbsp/ 60g
fresh orange juice	1tbsp
Method:
Preheat the oven to 350F degrees.
Combine the flour, sugar, baking powder, baking soda and butter to make a dough.
Stir in the oats, salt, zest, buttermilk, cashew nuts and cranberries. Blend well.
Pat the dough into an 8 inch round and cut into triangle shape.
Sprinkle the tops with sugar and transfer to baking sheets.
Leave some room between each scone.
Bake for 17 minutes or until the bottoms are golden brown.
Allow scones to cool for 15 to 20 minutes.
Whisk together the icing sugar and orange juice, drizzle over the scones.
Good for a dozen scones.
Butter Milk:
Pour 1 cup of milk in a bowl.
Add 1 tbsp of white vinegar and stir until the vinegar combines well with the milk.
Allow to set for 10 minutes.
Add the required amount of the buttermilk to recipe.
Store any leftover buttermilk in an airtight container.

Tomato Sauce with Fusilli Pasta

Self cooking photograph

Tomato Sauce:

tomatoes	1 pound, chopped
onion	1/2 medium, chopped
carrot	1 small, chopped
garlic clove	1, chopped
parsley	2tbsp
basil	2tbsp
salt	to taste
blackpepper	1tsp, ground
olive oil	2tbsp
Method:
Heat oil, add onion, carrot, parsley and stir on medium heat for 30 seconds.
Cover and cook for 15 minutes on low heat or until carrots are cooked.
Grind tomatoes in a grinder to make a puree.
Now add garlic, tomato puree, basil and cook for another 1min.
Add salt and blackpepper and mix.
Cook it on a low heat for 15 minutes.
Almost 2-1/2 cups of sauce is ready.
Pasta Fusilli:
fusilli pasta	1cup
pasta sauce	1cup
carrot	1 half, diced & boiled
green olives	2tbsp, sliced
mozzarella cheese	50g, grated
salt	to taste
red chilli whole	1tsp, chopped
Method:
Boil water and cook fusilli pasta with salt for 6 minutes. Drain water and transfer into a deep bowl.
(Bowl should be safe for oven)
Add carrots, green olives, salt and chopped red chilli and mix.
Now add pasta sauce and half of grated cheese, toss it until well combined.
Spread remaining cheese on the top as a layer.
Preheat oven to 200 C and baked pasta for 20 minutes or until cheese turns to golden color.
Serve hot.

Banana Kiwi Colada

Self cooking photograph

cheers! drink one more colada ;)

kiwi	3, peeled
banana	2
pineapple juice	100ml
coconut milk	100ml
ice cubes	3
Method:
Place kiwi, bananas and pineapple juice in a blender and blend until smooth.
Add coconut milk and ice cubes.
Mix well until frothy.
Serve cold.

Pan Seared Scallop with Orange Sauce

Orange Sauce:
orange juice	1cup
soy sauce	2tbsp
orange zest	1tsp, grated
butter	1tbsp
Method:
Bring the orange juice, soy sauce and orange zest to a boil in a saucepan.
Reduce heat to medium-low and simmer until the sauce has reduced to half.
Swirl in the butter and serve warm.
Scallops:
whole scallops	3pcs
orange sauce	20ml
orange segments	4
spring onion	3pcs, chopped
unsalted butter	1tbsp
asparagus	3-4 boiled
salt	to taste
black pepper	to taste
Method:
Sear scallop in a pan with butter, salt and pepper until golden.
Quick saute the spring onion and remove.
Heat the orange sauce in another pan and add orange segments
Place the scallops and spring onions on the plate.
Pour orange sauce on the top and place asparagus.
Serve hot.

Peach Strawberry Colada (Virgin)

Cheers to summer!
Certainly you need to cool yourselves off with this easy fruity drink.
A perfect drink for hot weather. Peaches and strawberries are always refreshing.

peaches	1cup
strawberry	1/2cup
sugar	1/2tsp (if required)
coconut milk	100ml
ice cubes	3
Method:
Blend all ingredients well until frothy.
Serve cold.

Chicken Green Gravy (Chicken Hara)

Self cooking photograph
chicken 1kg, 14pcs garlic paste 1tbsp ginger paste 1tbsp coriander powder 1tsp cumin powder 1tsp fenugreek powder 1tsp salt to taste yogurt 2 cup mint leaves 1/2 bunch fresh coriander 1/2 bunch green chillies 20, chopped (adjust to taste) lemon juice 2tbsp ginger julienne 1tbsp oil 1/2cup Method: In a blender add yogurt, mint leaves, fresh coriander, green chillies and blend it to make a smooth paste. Heat oil in a wok, saute garlic paste and ginger paste for 30 seconds. Add chicken and fry for 5 minutes. Add coriander powder, cumin powder, fenugreek powder, salt and fry for another 5 minutes. Now add the blended paste and mix well.   Cover and cook on a low heat until chicken is tender. Remove the cover and add ginger julienne and cook for another 5 minutes. Pour lemon juice, cover the lid and remove from heat. Serve hot with chapati or naan. Serves 6.