Goli Baje

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Ingredients

1     cup               maida 

1     cup               curds

1     teaspoon      baking soda

1     inch              ginger

2                          chillis 

1/2  tbsp.             jeera

5-6                      curry leaves

Method

• Add all the ingredients in a bowl and mix it well for 5 minutes and leave the batter for 3 hours. Add salt to taste.
• Heat oil in a deep frying pan.
• Once the pan is hot take a small amount from the batter drop it in the oil. Repeat the same to drop 5-6 golibajes at a time in the oil and wet your fingers each time to get a nice round shape.You will observe that goli baje will bloat and start floating in the oil. 

Best Served Hot with Mint Chutney.

Enjoy!

Gajar ka Halwa

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Ingredients

8-10 medium carrots grated

3/4 cups dates chopped

1 tablespoon olive oil

1/2 cup sugar

2 cups milk

1/2 cup khoya

4-5 cashew nuts finely chopped

1/2 teaspoon green cardamom powder

10-12 almonds, blanched

Method

• Heat the olive oil in a pan. Add the grated carrots and sugar and cook for about five minutes.
• Add the milk and continue to cook for six to eight minutes.
• Add the khoya, dates, cashew nuts and green cardamom powder and mix. Cook for ten to fifteen minutes or till almost dry.

Best served hot garnished with almond silvers.

Pineapple Mousse

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Ingredients

6         sliced               Pineapple
2         teaspoons         Unflavoured gelatine
200     grams               Condensed milk
250     grams               Cream
3         teaspoons         Lemon juice
Few    drops                Yellow food color
Few    drops                Pineapple essence
1         tablespoon       Powdered sugar

Method

• Mix the gelatine with half cup water in a small pan. Heat on low heat, stirring continuously, till it dissolves.
• Pour the condensed milk in a bowl and mix till light creamy. In another bowl, mix the lemon juice with half cup of pineapple syrup from the tin.
• Chop five slices of pineapple. Add the pineapple syrup and pineapple to the condensed milk.
• Pour the gelatine solution into the condensed milk mixture stirring continuously. Freeze the mixture for half an hour till its thick.
• Remove from the freezer  and beat till smooth. Add two hundred grams of cream and reserve the remaining cream for decoration.
• Add the pineapple essence and yellow colour, beat well and put it back in the freezer for fifteen to twenty minutes.
• Remove from the freezer and beat again till smooth. Pour into a serving dish and freeze for one hour or till set.
• Whip the reserved cream with powdered sugar.
• Remove the mousse from the freezer. Transfer the whipped cream in a piping bag fitted with a star nozzle and makes rosettes on the surface of the mousse.

Best served cold.

Crispy Chicken Fingers

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Ingredients

500   grams breast chicken

1/2    teaspoon turmeric powder

1       tablespoon chili powder

1       lemon

11/2    teaspoon soya sauce

3       eggs

300   grams bread crumbs

100   grams all purpose flour
100   grams cornflakes (plain)

Method

• Cut the chicken into strips.
• Add turmeric powder, chili powder, lemon juice, soya sauce, 1 egg. Add a pinch of salt, mix all the ingredients with the chicken.
• Keep it at rest for 30 minutes.
• Crush the corn flakes into fine powder, then mix with bread crumbs and keep it aside.
• Take the marinated chicken and roll it in the flour and 2 eggs, then dip it in the mixture and coat it with the breadcrumbs mixture.
• Heat oil in a deep frying pan and fry the coated chicken till it turns golden brown.
• Garnish with capsicum juliennes.

Best served Hot with Tomato Ketchup or any sauce.