ICE CREAM BALL

Ingredients

2 Cup Vanilla Ice Cream or any of your favorite flavour
2 Tbs Sugar
2 Tsp Cinnamon powder
2 Tbs Cornflakes
2 Tbs Honey

Method

Take a waxed lined paper and put 1 scoop of ice cream on it, make a ball. Do this process with whole ice cream.
Crumbled corn flakes, then mix with cinnamon powder,sugar, Keep in the refrigerator

Put all ice cream balls in the freezer until firm, After that take out those balls from paper and roll them ball in the crumbles cornflakes mixture, in that way the mixture stick with the ball properly, after you can serve with 2 tea spoon honey on it.

MALAI KOFTA CURRY

Ingredientas

For the koftas

1 Cup Green peas
1 Cup Cauliflower, finely chopped
1 Cup French beans, finely chopped
1 Cup Carrots, finely chopped
2 1/2 Potatoes, boiled and mashed
2 Tbs Bread crumbs
2 Tbs Corn flour
1 Tsp Garam masala
1 Tsp Red chilli powder
1 1/2 teaspoons lemon juice
Oil for deep frying
Salt to taste
For Paste
Make two part from this paste

15 Cloves garlic
50 mm. (1") piece ginger
10 Green chillies

For the gravy

2 Big Tomatoes
2 Onions
4 cloves
2 small sticks cinnamon Or can be powder of cinnamon
1 Tbs Cornflour
1 Tsp sugar
1 Tsp Garam masala
1 Tsp Red chilli powder
2 Tbs Butter
Salt to taste

For the baking

1 Tbs Fresh cream
1/2 Tbs grated cheese

For the koftas


.Boil the peas.
.team the cauliflower, french beans and carrots in a pressure cooker without adding water.
.Add the vegetables and peas to the potatoes and make a dough. Add 1 tablespoon of bread crumbs and and corn flour.
.Add one part of the paste, garam masala, chilli powder, lemon juice and salt and form into kofta balls.
.Roll the koftas into the remaining bread crumbs and deep fry in oil to a golden brown colour. Keep aside.

For the gravy


.Put the tomatoes in hot water for 10 minutes. Remove and blend into a puree.
.Blend the onions in a liquidiser with very little water.
.Heat the butter, add the onions and stir fry for 5 minutes till light brown.
.Then add the cloves, cinnamon and paste and fry again for 2 minutes.
.Add the tomato puree and cook for 2 minutes.
.Add 1 teacup of water and boil for 3 to 4 minutes.
.add the cornflour and sugar.
.Cook again and add the garam masala, chilli powder, salt, cook for 5 minutes.

How to proceed


.Arrange the koftas in an ovenproof dish. Pour the gravy and fresh cream over the koftas.
.Sprinkle the grated cheese on top and bake or grill for 10 to 15 minutes in a hot oven at 200 degree C (400 degree F ) until the cheese melts.

CRESCENT STYLE SAMOSA

Ingredients

1 Can (14-1/2 ounces) diced new potatoes, drained
1 Tbs olive oil
1/4 Cup chopped green chilies
1 Garlic clove, minced
1 Cup frozen peas, thawed
1-1/2 Tsp lemon juice
1 Tsp curry powder
Dash pepper
2 Tubes (8 ounces each) refrigerated reduced-fat crescent rolls

SAUCE:

3/4 Cup reduced-fat plain yogurt
2 Tbs minced fresh cilantro
1 Garlic clove, minced
1/2 Tsp ground cumin
Dash pepper

Method

In a large nonstick skillet, saute potatoes in oil until lightly browned. Add chilies and garlic; saute 2 minutes longer. Stir in the peas, lemon juice, curry powder and pepper. Transfer to a large bowl and coarsely mash.
Separate crescent dough into 16 triangles. Place 1 tablespoon potato mixture on the wide end of each triangle; roll up from wide end. Place point side down 2 in. apart on ungreased baking sheets; curve ends to form crescent shapes

ALMOND VEGETABLE STIR-FRY

Ingredients

1 Tsp cornstarch
1 Tsp sugar
3 Tbs cold water
2 Tbs reduced-sodium soy sauce
1 Tsp sesame oil
4 Cups fresh broccoli florets
2 Tbs canola oil
1 large sweet red pepper, cut into 1-inch sqaures
1 Small onion, cut into thin wedges
2 Garlic cloves, minced
1 Tbs minced fresh gingerroot
1/4 Cup slivered almonds, toasted

Method

In a small bowl, combine the cornstarch and sugar. Stir in the water, soy sauce and sesame oil until smooth; set aside.
In a large nonstick wok or skillet, stir-fry broccoli in hot oil for 3 minutes. Add the pepper, onion, garlic and ginger; stir-fry for 2 minutes. Reduce heat; stir the soy sauce mixture. Stir into vegetables along with nuts. Cook and stir for 2 minutes or until thickened.
Serve Hot