Butterfly Prawns

Ingredients:

• 12 Large prawns
• 1 tbsp Chinese wine or dry sherry
• 1 Clove garlic, crushed
• 2 tbsp Light soy sauce
• 1 Egg, beaten
• Breadcrumbs for coating
• Peanut oil for deep frying
• 1/2 tsp Finely grated fresh ginger
• 1/2 Cup corn flour
• Salt to taste

How to make Butterfly Prawns:

• Shell the prawns and remove the tails.
• From the interior curve, cut the meat leaving the thin layer on the back.
• Mix soy sauce, garlic, wine, salt & ginger.
• Dip prawns into corn flour.
• Now dip the prawns into the beaten egg.
• Use breadcrumbs for coating.
• Fry the prawns properly until they become crispy

Mushroom Soup

Ingredients:

• 400 gm Mushrooms
• 4 Cups chicken stock
• 3 Cloves garlic, crushed
• 60 gm Butter
• 1 Cup cream
• 1/4 Cup flour
• Salt and Pepper as needed

How to make Mushroom Soup:

• Wash and chop the mushrooms.
• Melt butter in a saucepan and add garlic and mushrooms in it.
• Cook them for about 5 minutes
• Add flour, stir for about 1 minute.
• Add chicken stock, salt and pepper, cover it and simmer for about 10 minutes.
• Blend it, then combine cream with it and serve.

Aloo Ki Sabzi

Ingredients:

• 4 Potatoes (boiled and peeled)
• 2 tsp Turmeric Powder
• 1/2 tsp Red Chilli Powder
• 1 tsp Cumin Seeds
• Salt to taste
• 1-1/2 tbsp Oil

For the puree:

• 2 Onions
• 4 Cloves garlic
• 2 Green chilies
• 2 Tomatoes
• 1 Piece very small ginger

How to make Aloo Ki Sabzi:

• Cut the potatoes into small chunks and slightly mash them. Keep it aside.
• Blend all the ingredients of puree to form a smooth paste, keep it aside.
• Heat oil over medium heat in a non stick heavy base skillet and add cumin seeds.
• Allow spluttering and then add turmeric powder, red chili powder, salt and wait for 10 seconds.
• Now mix the puree and saute for 2-3 minutes until the raw smell is gone and oil appears on the sides of the skillet.
• Add potatoes and 2 cups of water.
• Simmer it for about 15 minutes.
• Aloo curry is ready to serve with rice or roti.

Avial

Ingredients:

• 3/4 kg Vegetables (drumsticks, brinjals, yam, string beans, raw banana, ash gourd, ridge gourd)
• 1 tbsp Tamarind paste
• 1/2 tsp Turmeric powder
• 1/2 tsp Red chilli powder
• 6 to 8 Green chillies
• 1 Cup grated coconut
• 2 tbsp Oil
• 5 to 6 Curry leaves

How to make Avial:

• Wash, peel and cube the vegetables.
• Slightly cook drum sticks with salt.
• Grind the coconut to form a fine paste.
• Boil water in a skillet and add cubed vegetables.
• Mix red chilli and turmeric powder with it.
• Cook the vegetables properly.
• Add green chillies, salt, tamarind extract and coconut paste. Stir it.
• Now cook over low heat for about 15 minutes.
• Take a small pan and heat oil.
• Add the curry leaves to it.
• Fry until the leaves change color.
• Now pour over the cooked vegetables.

Chiroti

Ingredients:

• 1 Cup maida
• 1 Cup fine Semolina
• 1/2 Cup rice flour
• 1-1/2 Cup Ghee
• Salt to taste
• Oil for frying

For Badam Milk:

• 40 Badam
• 1 Litre, half cream milk
• Few strands of Saffron
• Sugar to taste

How to make Chiroti:

• Soak the badam in warm water for 30 minutes.
• Peel and grind to make a fine paste.
• Bring the half cream milk to boil, add badam paste, sugar and saffron to it and simmer, keep aside.
• Take a bowl and combine maida, semolina, 1/2cup ghee and salt in it.
• Make soft dough, set aside for about 30 minutes.
• Make 10 small balls from it and roll to chapatti’s size.
• Combine ghee and the rice flour to make a fine paste.
• Spread this paste on each of the chapattis and manage one above the other and roll it like a Swiss roll.
• Slice the roll into 2 inch size pieces and press lightly on swiss roll and flatten to make a small poori.
• Take a pan and heat oil in it.
• Deep fry the pooris, sprinkle sugar on it.
• Phenori is ready to serve with Badam milk.

Matzo Brei

Ingredients:

• Salt and Pepper to taste
• 1 Sheet of Matzo
• 1 tsp Vegetable Oil
• 1 Egg

How to make Matzo Brei:

• Break the matzo into small pieces in a bowl. Add hot water so as to immerse the pieces and then cover the bowl for a minute. Squeeze out the water.
• Beat the egg in a small bowl and add salt, pepper and matzo to it. Mix well.
• Heat the oil in a frying pan on medium flame. Now pour the mixture into the pan and swirl it so that the mixture evenly spreads.
• Cook until one side is brown then turn over and cook for a while and turn off the flame.
• Transfer the Matzo Brei to a plate; sprinkle the top with powdered sugar.
• Matzo Brei is ready. Serve hot.

Pear Honey

Ingredients:

• 8 cups Pears (peeled, cored and diced)
• 8 cups Sugar
• 1 cup Unsweetened Pineapple Juice

How to make Pear Honey:

• Combine all the ingredients in a pot and bring it to a boil.
• Now lower the flame and cook until the pears are almost translucent and golden.
• Put off the flame and strain the mixture.
• Spoon into air-tight sterilized jar and keep at room temperature.