Mayonnaise

Ingredients

• Eggs – 2 yolks
• Lemon Juice  - 1.5 tbsp
• Dijon Mustard – 1 tsp
• Whole grain mustard paste – 1 tsp 
• Vegetable oil – 300ml
• Salt  - as per taste 
• Pepper –as per taste 
• Powder sugar – Half tsp 

Method 

1. Put the egg yolks in to the bowl; add lemon juice, Dijon mustard, whole grain mustard paste, salt, sugar, pepper. 
2. Then whisk vigorously to fully combine in to creamy consistency.
3. The most important part starts now.  Add oil slowly, little by little and keep whisking the mixture. Please ensure that the ingredients mixes with oil well before fresh oil is added
4. Once all the oil has been poured and whisked, the mixture will thicken and will resist further beating / whisking.  Then you know your mayonnaise is ready to be served.

Note:  You can refrigerate this mayonnaise and it must be consumed within 3 days.

Chocolate Ice cream

Ingredients
• Dark chocolate – 1 cup (grated)
• Full Cream Milk  – 2 ½ cups
• Corn flour – 1tbsp 
• Sugar – 1/3 cup
• Fresh cream – ½ cup 
• Vanilla essence – few drops

Method 
1. Take some chocolates and grate that. Keep that aside.
2. Take a non stick pan, half cup of milk into it and heat it. . Keep the heating at medium temperature, add grated chocolate. Now keep stirring till the mixture becomes smooth.
3. Boil the remaining milk with sugar in another non stick pan.
4. Mix corn flour in 3 tbsp of water, add to the milk and simmer for it for 2-3 mins. Now, add chocolate mixture and mix well. After sometime, remove the pan from the oven and let it cool completely. 
5. Take the fresh cream, vanilla essence and pour it into the above mixture. Now mix it well. 
6. Pour the entire mixture into a container and let it settle. Blend in a blender to make it smooth
7. You can now use the same container or transfer into a separate the container for freezing.  Cover the container and put it inside the freezer.  Take it out when it is set and serve.

Tomato Soup

Ingredients
• Tomatoes – 10 
• Garlic – 5 cloves 
• Carrot – 2 medium 
• Celery – 2 stick 
• Onion – 1
• Basil – Few leaves 
• Sugar – 1 tsp 
• Oil – ½ tsp
• Butter – 1tbsp
• Bay leaf – 1 
• Pepper corns – 4-6
• Salt – as per taste 
• Pepper corns crushed -  ½ tsp 
• Cream – 2 tsp 

Method 

1. Wash tomatoes and cut each  into 4 pieces. Peel & chop garlic. Now peel, wash and cut carrots into thin slices. Finely chop celery, slice onion, cut basil leaves into thin strips.
2. Pour some oil and butter onto a pan and heat. Add bay leaf, peppercorn, sliced onions and sauté until translucent 
3. Now add  chopped garlic and celery, stir fry. Add slices of carrot and tomatoes, fry for a minute and add 3 cups of water. Bring it to a boil. Cover with a lid and then cool for ten to fifteen minutes. One can use pressure cooker also.
4. Strain the blended mixture through a strainer. Keep the liquid aside. Remove peppercorns and bay leaf from the residue and allow it to cool .
5. Now, blend in a mixer to get a smoother puree. Pass it through a sieve or strainer. Add the separately kept liquid to the pureed tomatoes and adjust the consistency. 
6. Put it back on heat . Add salt ,freshly crushed peppercorns to taste. Simmer it for a couple of minutes. Just before serving,  add  basil leaves , cream and bread croutons.

Pasta in white sauce

Pasta is food full of protein and keeps one full for long time. This easy recipe can help you make pasta easily. This you can give your kids in school Tiffin. Also you can have a healthy lunch or dinner with minimum effort of cooking.  

Ingredients :

• Pasta – ¾ cup 
• Carrot – fine chopped 
• Peas (frozen) – 1/3 cup 
• Green bell pepper – Fine chopped
• Butter – ½ tbsp 
• For white sauce
• Butter – 1 ½ tbsp
• Cheese – 2 tbsp 
• All purpose flour – 1tbsp
• Milk – 1 ¼ cup, boiled and cooled
• Pepper powder – ½ tsp 
• Oregano – ¼ tsp
• Chili flakes – ½ tsp as per taste 
• Salt – as per taste 

Method 

1. Boil the pasta and keep aside 
2. Heat ½ tbsp butter in a pan and sauté the chopped vegetables. Keep the vegetables aside in a  plate .
3. Add 1 ½ tbsp butter in the same pan and add flour .Whisk very well.
4. Add boiled milk and mix well, whisk properly  in low flame to avoid lumps.
5. Once the sauce starts to thicken ,add salt ,pepper powder ,chili flakes grated cheese and dried herbs. Mix well.
6. Cook further in low flame till the sauce thickens and turns smooth.
7. Add sautéed veggies and mix well. Add boiled pasta and mix well .
8. Serve Pasta in white sauce..

Note:

Make sure that there are no lumps in white sauce 

Fresh Buns for the perfect Breakfast

Good Morning everyone! The morning can be awesome if you can bake fresh buns and have it in your breakfast with milk, jelly or jam, butter and other assortments. Here is the easy recipe  to try it at home.

Ingredients :
• Flour – 4  cups 
• Dry yeast – 4  teaspoons 
• Milk – 1 cup
• Water – ¾ cup
• Butter or oil -1/2 cup 
• Sugar -1/3 cup 
• Salt -1/2 teaspoon
• Sesame seeds – 2 tablespoons

Method:
1. Mix 3 cups flour and 4 teaspoons of yeast in a large bowl.
2. In a separate bowl, mix milk , water ,oil ,sugar and salt and then put it in microwave and heat till it is lukewarm .
3. Add all at once to flour mixture and beat till it is smooth.
4. Mix remaining flour  to the above to  make a soft dough .  Mix well until dough is soft and slightly sticky
5. Now ,  let the dough rest in  a large greased bowl and cover with a fresh cloth. Let it rest for about 30-45 minutes .  It will double up in size.
6. Shape dough into 12 -15 small balls and place on greased baking sheet to rise until doubled in size .(Approx one hour)
7. Now sprinkle the sesame seeds on the balls. 
8. Bake in preheated 350 degree oven 15 minutes.

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Nimki

Durgapuja is just a few days away. Without ‘kucho nimki’ or ’Namakpare’, plates of sweets during Bijoya Dashami looks incomplete. So those who are still thinking of making some Nimki do it fast and store it before the actual Puja celebration starts.

Ingredients:

• Maida (Refined Flour) – 1 cup
• Salt  - ½ tsp or as per taste 
• Oil – 2 tsp 
• Water – 1/3 cup or as required

Method:

1. In a large mixing bowl sieve the Maida (flour). Add salt, ajwain and oil in the flour. Mix everything into flour.
2. Add little water at a time and start kneading the dough.
3. Once kneaded keep the dough aside to rest for 10 mins.
4. Make balls of equal size from the dough
5. Take a Maida dough ball on rolling board and roll into round 6-7 inch wide roti.
6. Cut different shapes using a knife - diamond, parallelogram, rectangular   or square shape.
7. Heat oil in a kadai. Check if oil is hot enough by adding a small piece of Maida dough.
8. Once the oil is ready add the roti slices to oil and deep fry it till it turns golden in colour.
9. Once fried, take the nimki out and place it on kitchen paper towel for soaking extra oil.
10. Your nimki is ready.

Pancakes

These are those thick, spongy American pancakes that are often eaten with warm maple syrup, chocolate sauce or Ice cream. My son loves them with the maple syrup.
Ingredients  :
1. Plain Flour -100 gm 
2. Eggs – 2 large 
3. Milk – 300ml
4. Sugar   - as per taste 
5. Baking Soda – 1 tsp 
6. Vanilla Essence – 1/4 tsp

Method   :
Put the  flour, eggs, milk, sugar, baking soda  and vanilla essence into a bowl. Then whisk to a smooth   batter. Set aside for 30 mins to rest,  if you have a time, or start cooking straight away.   Set  a medium frying pan or crepe pan over a medium heat and carefully wipe it with some oiled kitchen paper. When hot, cook your pancakes for 1 min on each side until golden. Keeping them warm in a low oven as you go serve with maple syrup, chocolate sauce, fruits or ice cream.

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Hummus

Hummus ,that creamy dip that hails from the Middle East, has a reputation as a clean healthy food . Chick peas ,hummus main ingredient, give you protein ,good for your carbs , and fibre. Like other members of the legume family, they routinely top lists of the healthiest foods . I serve this dip with French fries, kebabs or pita bread. My son is quite obsessed with its taste. There was an incident when my son finished the entire bowl of hummus before the pita bread  were served on the dining table.

Ingredients :
1. Chick peas -1 can or Boiled Chick peas -250 g
2. Tahini -1/4 cup (Sesame Paste)
3. Garlic -1-2 cloves 
4. Olive Oil -2 table Spoons 
5. Lemon Juice -2 table spoon 

Method :
1. Combine all the ingredients and grind them (Smoothly or coarsely as prefer)
2. Add little water if the mixture is bit hard while grinding .
3. Sprinkle paprika on top with little touch of olive oil.

Tip :
You can adjust the proportions of the ingredients to taste, depending on how strong you want the flavour to be and how thick you like your hummus. Start  with less liquid than you think you might need. You can always add more as you blend it ,but if you add too much, you have got a sauce, not a dip .

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Cucumber Cup

There is a famous saying in India- "Dilli Dilwalo ki". Having spent more than a decade in the national capital, we  moved to Copenhagen. As they say, Delhi is for everyone, people from all parts of the country. It doesn’t have neither the weather nor the  culture of its own because it is a combination of all.     It is sizzling hot in summer, touching 45ºC while in winters it can be very foggy, chilly with mercury dipping to 2º C. The summers were a killer, one wouldn't feel the urge to eat, but who can stop a party animal like me. So, summers were mostly about a get together at home with least time being spent in the kitchen, for obvious reasons, but there always used to be a craving for something cool and healthy. This helped me discover my cool cool corn pomegranate cucumber cup recipe. Couldn't make it to India this time during the summers, but the European summer was around 30’s particularly for a week to ten days, but  nothing compared to the higher 40’s in Delhi. Few friends came over last week and I presented my Delhi summer speciality – the healthy appetizer or snacks. They liked it and hope you like it too.....

Servings : 3-4 persons per cucumber

Ingredients :
1. Cucumber – 1
2. Pomegranate  -2 Spoons
3. Corn – 4 spoons ( I used frozen corn )
4. Salad Dressing or Curd -1/2 Cup 
5. Salt – as per taste 

Method :

1. Wash and peel the cucumber. Cut it in to 1.5 inch long pieces. Using a small spoon or melon baller, scoop out the insides of the pieces to make a hollow cups of about 1 inch deep.
2. Sprinkle salt and cayenne pepper or paprika( mildly hot pepper )instead of cayenne on the pieces.
3. Take a bowl and mix pomegranate, corn & salad dressing. I used frozen corn. Those who are using fresh corn, should boil the corn in water till it is soft.
4. Instead of salad dressing, one can use curd also. Add chat masala and a pinch of sugar to the thick curd and mix it well to make the curd-sauce ready.
5. Place a dollop of the mixture inside the cucumber cups. It is ready to serve.
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