Cool Treats
Cooking Without Fire
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Bet this sultry summer, you wish you didn’t have to turn on the cooking range or grill to cook. So here goes, our mouth watering recipes that will keep you cool and your friends and family smacking their lips on a full three course meal, complete with snacks, main course and dessert. Snacks
1 lbs tofu cut into neat squares 1 each big tomato, cucumber and beetroot shredded Salt to taste Chutney 1 tbsp green chili paste 1 tbsp garlic paste 1 tbsp mint leaves paste 3 oz coriander leaves Salt to taste Frosting 4 oz cream cheese 4 oz each of grated cheese and cream Grind together all the chutney ingredients to a paste. Beat cream cheese till fluffy, add grated cheese and cream and make into a spreading consistency. Cut paneer lengthwise into two pieces, then into small squares. Sandwich the tofu pieces with chutney on a plate. Spread frosting on top decorate with shredded veggies and serve cold.
2 oz each of peaches, strawberries 1 apple 1 banana 4 tbsps pineapple juice 2 oz castor sugar 1 tsp ginger juice 2 tbsps lime juice 1 tsp of chat masala Black salt Salt and chili powder to taste Cut all fruits into small pieces, mix in pineapple, lime and ginger juice, add spices and serve with toothpicks.
½ lbs. moong (green gram) sprouts 2 tbsps each of finely chopped tomatoes and raw mangoes 2 tbsps chopped onion 1 green chili minced 2 tbsps chopped coriander leaves 1 tbsp dry mango powder ½ tsp each of black salt and chat masala Chili garlic and sweet chutney Mix green grams with veggies, spices and chutney. Serve decorated with finely chopped coriander leaves. Sweet Chutney 1 oz thick tamarind 2 tablespoons grated jaggery 6 dates pitted and sliced thinly ½ teaspoon black salt ½ teaspoon roasted and ground cumin seeds Mix ingredients in grinder at high speed and serve. Garlic Chili Chutney 6 red chilies deseeded and chopped finely 12 cloves garlic 2 tablespoons vinegar Salt to taste Mix ingredients in grinder at high speed and serve. Sandwiches
10 slices of bread 2 large tomatoes onions and cucumbers sliced 3 oz. grated cheese 1 teaspoon mustard Salt and pepper to taste Mix salt and pepper with cheese, spread on bread slices, sandwich with veggies in between. Cut into triangles and serve with ketchup and potato chips. Cream Cheese Sandwich 10 slices of bread 2 tbsp butter 6 thin cheese slices 1 teaspoon mustard 3 oz. cream cheese 1 oz. grated cheese Salt and pepper to taste Mix all the above ingredients and spread on the bread slices. Roll. Secure with toothpicks and serve with potato chips and salad. Green Chutney and 3 oz. tofu grated 1 oz. green chutney 1 tomato 1 cucumber 1 onion Salt and pepper to taste Mix tofu with chutney salt and pepper. Butter slices of bread. Spread chutney and sandwich with tomato onion cucumber. Cut into neat triangles. Dips Till Seed Dip 2 oz sesame seeds 2 oz grated coconut 4 green chilies 2 tbsps coriander leaves 1 tbsps tamarind pulp Salt to taste Mix all the above ingredients in grinder at a high speed and serve. Tomato Dip 3 oz tomatoes, chopped finely 2 red chilies 1 oz grated coconut 1 oz powdered cashew nuts 2 tbsps chopped coriander leaves ¼ tsp grated ginger ½ tsp toasted and powdered cumin seeds Salt to taste Grind ingredients in grinder at a high speed and serve. Chili Dip 3 oz thick green chilies 2 tbsps roasted black sesame seeds 1 oz coriander leaves 1 tablespoon vinegar 1 pinch mono sodium glutamate Grind ingredients in grinder at high speed and serve. Vegetables Creamy Vegetables ¼ lbs grated cheese 100 oz capsicums and tomatoes 4 oz cream 2 tbsps chopped coriander leaves 2 green chilies, minced Salt and pepper to taste Mix together the vegetables add salt, cream and pepper put in a serving dish decorate with coriander leaves and serve chilled with brown bread. Mayonnaise with Vegetables ¼ lbs each of grated carrot and cabbage 1 oz each of cucumber, capsicum and tomato cut into strips ¼ lbs mayonnaise 2 oz cream 2 oz pineapple pieces 1 oz cherry pieces Salt and pepper to taste
Crunchy Cabbage ½ lbs cabbage cut into two inch pieces 2 red chilies 2 tbsps honey 4 tbsps olive oil 2 oz mix toasted sesame seeds, Salt and vinegar to taste Pound the chilies coarsely, mix with cabbage along with oil, vinegar, salt and pepper. Set in refrigerator for 1 hour. Decorate with nuts and raisins and serve with brown bread. Desserts Fruit Surprise 15 plain sweet cookies 2 oz cream 1 oz powdered sugar 1 teaspoon lime juice 2 cups chilled milk 2 tbsps cocoa powder 1 cup chocolate sauce ½ lbs finely chopped mixed fresh fruits 12 roasted cashew nuts Mix cream with sugar and lime juice, blend together cocoa and milk dip the biscuits one by one in milk and place in a serving dish , make layers of biscuits, fruits and chocolate sauce, start and finish with a layer of biscuits, cover with cream and decorate with cashew nuts. Chocolate Paan
Anise or fennel seeds Gulkand Chocolate paste Chocolate sauce Chunks of dark chocolate Powder of almonds, pistachio and cashew nuts Crystallized cherries, chopped finely Special sweet supari (betel nuts) Cardamom powder Coconut powder Grated coconut Apply chocolate paste on the paan. Mix nuts, spices, sweet betel nut, coconut and chunks of chocolate and stuff mixture into the leaf, make into a paan and stick a clove in the center so it does not open, dip in chocolate sauce and serve at once. Ambrosia 1 small brick vanilla ice cream 4 tinned peach halves 2 oz cream 1 oz chopped walnuts 2 oz chopped candied cherries Take 4 plates and divide ice cream equally on them. On each ice cream in the middle place a peach half hollowed side up. Fill centre of the peach with 1 tblsp.cream. On top of each cream-filled peach sprinkle one tablespoon of cherries and walnuts. Cashew Nut Chocolate Rolls 3 oz. ground cashew nuts 3 oz. ground cream cheese 1 oz. grated chocolate ½ lbs. sugar ½ teaspoon cardamom seeds Dry coconut powder. Mix together all the above ingredients with the exception of coconut and form into small rolls. Roll in dry coconut and serve. Mocktails
1 oz peach puree ½ liter milk 1 oz vanilla ice cream 2 drops almond essence Mix together all ingredients in blender for a minute and serve in tall glasses. Rose Shake ¼ liter chilled water ¼ liter chilled milk 2 oz sugar 2 oz rose syrup Pinch of cardamom powder Rose petals 2 oz strawberry ice cream Mix together all the above ingredients in a blender. When the ice cream is half melted, put in a tall glass containing cracked ice. Decorate with rose petals. Pomegranate Cooler ¼ liter pomegranate juice 2 tablespoons pineapple squash 1 oz castor sugar 2 bottles chilled soda 1 bottle chilled lemonade 3 oz cream Mix together pomegranate juice, squash, soda and lemonade. Beat cream with sugar; pour lemonade in glasses over cracked ice. |
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