CREAM OF POTATO SOUP

Try this rich potato soup, sprinkled with grated cheese, for a refreshing change.
Cooking Time : 40 mins.Preparation Time : 10 mins.Serves 6.

Ingredients

450 grams medium sized potatoes
1 onion
2 tablespoons butter
1 bay leaf
3 teacups milk
1/2 teacup fresh cream
salt and peeper to taste

Method
1.
Slice the potatoes and onion finely.
2.
Melt the butter in a vessel, add the vegetables. cover and cook on a slow flame for at least 5 minutes.
3.
Add the bay leaf, 1 1/2 teacups of water and the milk. Simmer for 20 to 30 minutes.
4.
Take out the bay leaf. Blend the mixture in a liquidiser and strain the soup.
5.
Reheat the soup and add the cream, salt and pepper.
6.
Serve hot.

CREAMY VEGETABLE SOUP

This is a colourful soup.
Cooking Time : 15 min.Preparation Time : 10 min.Serves 6.

Ingredients
2 teacups mixed vegetables (french beans, carrots, green peas)
1 onion, chopped
1 1/2 tablespoonsplain flour(maida) or cornflour
3 teacups milk
2 tablespoons butter

To serve
grated cheese

Method
1.
Heat the butter and fry the onion for 1 minute.
2.
Add the vegetables and fry again for 2 to 3 minutes.
3.
Add 3 teacups of water and cook until the vegetables are soft.
4.
Mix the flour and milk and add to the vegetables. Cook for at least 3 to 4 minutes.
5.
Serve hot with grated cheese.

CABBAGE SOUP

A hearty soup- at the same time inexpensive.

Cooking Time : 50 mins.Preparation Time : 20 mins.Serves 6.

For the stock
225 grams cabbage
225 grams white pumpkin
2 onion
2 potatoes

For the topping
1 finely chopped onion
1 finely chopped carrot
1/2 teacup finely chopped cabbage
11/2 teacups white sauce
1 tablespoon butter
salt and peeper to taste

For the stock
1.
Cut all the vegetables into big pieces. Add 7 teacups of water and cook in a pressure cooker.
2.
When cooked, pass through a sieve.
How to proceed
1.
Heat the butter in a vessel and fry the vegetables for the topping for at least 3 to 4 minutes.
2.
Add the stock and cook for at least 20 minutes.
3.
Add the white sauce, salt and pepper.
4.
Serve hot.

MEVA BATI

A richer version of gulab jamun filled with dry fruits. A great dessert for a buffet presentation.

Preparation Time : 15 mins.Cooking Time : 45 mins.Makes 24 pieces.

For the gulab jamuns

2 cups (250 grams) hariali mava (khoya), grated

5 tablespoonsplain flour
1/4 teaspoon cardamom powder or whole cardamom seeds

For the filling

1/4 cup chopped pistachios

1/4 cup grated almonds
1 tablespoon sugar
a few saffron strands
1/4 teaspoon cardamom powder

For the sugar syrup

3 cups sugar
a few strands saffron(optional)

A small quantity of ghee for deep frying

For the sugar syrup

1.
In a large pan, dissolve the sugar in 1 1/2 cups of hot water and bring to a boil.
2.
Simmer over a slow flame till the syrup is of 1 string consistency.
3.
Remove any impurities which float on top of the syrup by using a slotted spoon.
4.
Add the saffron if desired and keep the syrup warm.

For the gulab jamuns
1.
In a bowl, combine all the ingredients, mix well and knead into a firm dough without using any water.
2.
Divide the dough into 13 equal portions.
3.
Mix one portion of the dough into the ingredients for the filling mixture and divide the filling into 12 equal portions.
4.
Press out each dough portion into a circle of 50 mm. (2") and place one portion of the filling mixture in the centre.
5.
Seal the filling mixture in the gulab jamun by bringing the sides together in the centre and roll gently to ensure there are no crakcs on the suface. 6.
Repeat to make 11 more gulab jamuns.
7.
Deep fry in ghee over a slow flame till they are golden brown (approx. 10 to 12 minutes).
8.
Drain and transfer into the warm sugar syrup. Soak for at least 30 minutes.
9.
Drain after 10 minutes.
10.
Cut each meva bati into 2 equal halves and place on a serving plate.

COCONUT PAK

A traditional coconut sweet which is a popular favourite.
Cooking Time : 15 mins.Preparation Time : 20 mins.Makes 20 pieces.

Ingredients

2 cups grated fresh coconut
2 cups sugar
1 teaspoon lemon juice
a few saffron strands
1 teaspoon whole milk
1/4 teaspoon cadamom(small ellachi)powder
2 teaspoons ghee

For the garnish

5 pistachios, blanched, peeled and cut into small pieces


Method

1.
Warm the milk in a small bowl, add the saffron and rub in until the saffron dissolves.
2.
Dissolve the sugar with 1 cup of water and bring it to a boil. Add the lemon juice.
3.
Remove the floating dirt using a slotted spoon and strain the syrup if necessary.
4.
Boil the syrup again until it is of 2 string consistency.
5.
Add the coconut, ghee, prepared saffron and cardamom powder. Remove from the fire while stirring continuously.
6.
Spread the mixture on a thali (flat metal plate) and allow to cool.
7.
Decorate with the pistachios. Cut into desired shape.

MYSORE PAK

This delicious fudge from South India has a granular texture. Do not be alarmed by the amount of ghee mentioned in the recipe as most of it is drained out at the end of the cooking process.

Cooking Time : 20 mins.Preparation Time : 10 mins.Makes 12 pieces.

Ingredients
1/3 cup (50 grams) bengal gram flour
1/3 cup (50 grams) plain flour
1/2 cup melted ghee
3/4 cup (150 grams) sugar
For pouring into the flour mixture 3 cups melted ghee, hot

Method

1.In a bowl, combine the gram flour, plain flour and melted ghee and mix well. Keep aside.
2.In a kadhai, dissolve the sugar in 1/4 cup of water and bring to a boil. Simmer till the syrup is of 1 string consistency.
3.Add the gram flour mixture and mix well, stirring continuously in one direction, over a medium flame.
4.Pour the hot ghee a little at a time (approximately 1/4 cup) from a height so that it trickles in a thin stream in the centre of the Mysore pak mixture.
5.Stir continuously in a circular motion on a low flame. When the ghee is absorbed, the Mysore pak mixture will increase in volume(expand).
6.Stir in one direction (clockwise or anti-clockwise) only. When the mixture settles down a little, pour more hot ghee again and stir in the same manner.
7.Repeat steps 4 and 5 till the entire quantity of 3 cups of ghee has been poured and absorbed by the Mysore pak mixture.
8.Sprinkle 1/2 teaspoon of cold water on the Mysore pak. If it is ready, the Mysore pak will sizzle indicating that it is ready to be poured out.
9.Pour the mixture into a tray or thali approximately 100 mm. (4") in diameter. The sides of the thali should be at least 50 mm. (2") high.
10.Allow it to set and harden for about 5 minutes. Then, crack a small hole and drain out all the excess ghee. Approximately 2 to 2 1/2 cups will get drained out.
11.Cut into squares and if you want to store it useair tight container.

AMRIT PEDA

Mava pedas stuffed with pistachios. Preparation Time : 15 mins.
Cooking Time : 15 mins.Makes 8 pedas.

Ingredients

1 cup grated mava(khoya)

1/4 cup powdered sugar
1/4 teaspoon cardamom powder

1/4 cup pistachios, blanched, peeled and chopped

a few saffron strands

For the garnish

2 to 3 slivered pistachios

Method

1.
Combine the khoya and powdered sugar in a heavy bottomed pan and cook on a slow flame, while stirring continuously till the sugar has dissolved and the moisture has evaporated (approximately 5 to 10 minutes).
2.
Remove from the fire, add the cardamom powder and mix well. Allow it to cool completely.
3.
Divide the mixture into two portions, 2/3 and 1/3.
4.
In the 1/3 mixture, add the pistachios and mix well.
5.
In the 2/3 mixture, add the saffron strands and mix well.
6.
Divide the pistachios mixture into 8 equal portions. Shape into even sized rounds.
7.
Divide the saffron mixture into 8 equal portions and shape into even sized rounds.
8.
Stuff each saffron round with the pistachio round and seal the edges completely.
9.
Make designs on the peda using a toothpick.
10.
Garnish with slivered pistachios.