MUSHROOM CHOWDER

Ingredients:
500 gm Button Mushrooms
1 1/2 Onion
2 Potatoes
2 cup Stock (Chicken or Veg)
3 tbsp Butter
1 tsp any Herbs of your choice (optional)
1 cup Cream
Salt to taste
Pepper powder to taste

Recipe:
Chop onions and mushrooms. Dice potatoes in 1 inch cube.
Melt butter in a pan and saute onions until translucent.
Add Mushrooms and cook for 2 minutes, stirring in between.
Add potatoes stir for 2 minutes then add stock and bring to a boil. Add herbs, salt and pepper.
Cover and cook in low heat until potatoes are of mashing quality.
Take half of the soup, with all the potatoes in a blender and give a couple of pulse.
Add again to the soup in pan, mix well.
Add cream and stir. Check the seasoning and serve.

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DHANIYA PANEER KORMA

Ingredients:
500 gms Cottage Cheese cubes
1/2 cup Fresh Coriander Leaves
1 cup Curd
1-2 cloves of Garlic
1/2 inch Ginger
1 inch Green Chilli
2 Bay Leaves
5 Peppercorns
5 Green Cardamom
5 Cloves
1 big Black Cardamom
1/2 inch Cinnamon
1 tbsp All Purpose Flour
1/2 tsp Turmeric
1/2 tsp Dry Ginger Powder
1/2 tsp Cumin Powder
1/2 tsp Garam Masala
3 tbsp Oil
Salt to taste

Recipe:
In a Bowl take curd. Add turmeric powder, dry ginger powder, cumin powder, salt and flour and mix well.
Grind garlic, ginger and green chilli with 1/2 cup water. Grind 1/4 cup of coriander leaves with 1/2 cup water.
Add these two mixtures to curd paste and mix well.
Heat oil in wok or pan at low and add bay leaves, peppercorns, black and green cardamoms, cloves cinnamon and saute.
Add the curd mixture to wok and cook to a boil or until done.
Finely chop the remaining 1/4 cup coriander leaves and add to curd mix.
Add cottage cheese cubes and mix gently. Adjust salt and mix well. Turn off the heat, add garam masala and mix well.
Transfer in a serving bowl, sprinkle a pinch of garam masala and garnish with some coriander leaves and serve.


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BAIGAN BHAJA

Ingredients:
1 large Eggplant
1/4 tsp Turmeric Powder
1/2 tsp Chilli Powder
1/2 tsp Chaat Masala
Salt to taste
Oil to fry

Recipe:
Cut the eggplant in discs of 1/2 inch width.
Put them in a bowl and sprinkle turmeric, chilli and 1/2 tsp salt and massage well so that every disc have seasoning, keep aside.
Heat enough oil to deep fry in a wok or deep frying pan.
Deep fry the eggplant disc till they are crisp. Flip them for making crisp from both sides.
Drain out on a paper towel to soak excess oil.
Sprinkle chaat masala and serve.


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CREAMY COLESAW

Ingredients:
1 cup Cabbage, shredded
1/4 cup Carrots, shredded
1/2 chilly, finely sliced
1/2 cup Yogurt
1 tbsp Mayonnaise
2 tbsp Dijon Mustard
1 tsp Sugar
Salt to taste
Pepper to taste

Recipe:
Mix yogurt, mayonnaise, mustard, sugar, salt and pepper.
Mix cabbage, chilly and carrot in a big bowl and pour dressing over it.
Mix well and refrigerate for 1 1/2 hour before serving.

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SHEPHERD'S PIE

Ingredients:

1 large Potato chopped in big pieces (1-2 cm)

2 cup Chicken mince

1 cup Chicken Stock

1 tbsp Sour Cream

1/4 cup Milk

2 tbsp All Purpose Flour

1 Egg optional

2 tsp Olive oil

1 Leek thinly sliced

1 medium Onion chopped
1/2 Tomato chopped

1 1/2 cup Carrots Chopped

1 cup Peas

2 Garlic cloves minced

1 tsp Sage chopped

1 tsp fresh Thyme
2 tbsp Breadcrumbs (optional)

Salt to taste

1/2 tsp Pepper

Recipe:

Preheat oven at 350F(180C).

Boil potatoes until done.

Take 1 tbsp oil in a pan and saute chicken mince. Keep aside.

Put 1 tbsp oil in the same pan, heat and add onions and leeks saute for 1 minute. Add carrots and cook for 5 minutes.

Add garlic and stir for 1 more minute.

Add flour, thyme and sage. Stir constantly until flour turn light brown (abt 2 minutes). 

Add stock and bring to simmer.Stir constantly until the sauce thickens.

Add mince, peas, tomatoes, salt and pepper.

Transfer the mixture to a casserole or deep baking dish.

Mash the potatoes with salt and pepper, add milk to make a smooth creamy paste. Beat Eggs and add to potato. Add sour cream and mix well.

Spread potato paste over the chicken mince mixture and bake for 20-30 minutes until the top is brown.
Now sprinkle breadcrumbs over it and again bake till some golden patches over it (it will give some crunch on the top).

Shepherd's pie is ready to serve

You can lamb mince or turkey mince in place of chicken 

you can substitute herbs of your choice

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CHICKEN PANCAKE ROLLS

Ingredients:
1 1/3 cup All Purpose Flour
2 Eggs
2 cup Milk
1 cup Sour Cream
1/4 cup Mayonnaise
500 gm Chicken Slices (you can have smoked ham/salmon / turkey)
2 tbsp Herbs of your choice
5 Olives (optional)
Salt
Butter for greasing pan

Recipe:
Lightly beat eggs. Sift flour and 1/2 tsp salt in a big bowl. Add eggs to it and mix. Add half of the milk gradually and stir until batter is smooth and creamy then add remaining milk (ensure that there is no lumps). Set aside for half an hour.

In a bowl mix sour cream, mayonnaise, chopped herbs, finely chopped olives and salt 1/4 tsp.

 

Heat a pan over moderate heat. Brush the pan with butter.
Add some batter, about 1/4 cup, and tilt the pan to cover the base (if there is an excess of batter, transfer it back to bowl and if there is less then add some more).
Cook until the top of the pancake dry. Turn over and cook for a minute. Place it in a plate.

 

Make pancakes using the remaining batter.
On a work top spread 2-3 layers of the plastic wrap/cling.
Place 2 pancake slightly overlapping in the end. Lightly press the overlapping area.

Spread the sour cream mix, top with chicken slices and then spread 1/2 - 1 tsp of sour cream mix just to stick chicken slices.

Using the cling roll the pancake just like you do for pinwheel.

Wrap tightly. Make rolls of the all the pancakes. Add keep in fridge for 20 minutes.
When serving slice them before plating.

  

You can also mix and match slices of your choice

 

I have used smoked ham and sliced chicken by berg

 

You will easily get twin pack from any supermarket or can buy slices of choice from deli section.

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POTATO SALAD

Ingredients:
2 cup Potatoes, cubed
1 cup Celery, sliced
1 1/2 tbsp Herbs (Thyme, chives, coriander, mint whatever you like)
5-6 Green Olives, finely chopped (optional)
1 Green Chilli, finely chopped
2 tbsp Mayonnaise
4 tbsp Sour Cream
Salt to taste
1/2 tsp Pepper Powder

Recipe:
Take celery in a big bowl. Add herbs, olives and green chillies.

 In a big sauce pan boil water with 1 tsp salt.
Add potatoes in boiling water and let it boil for 10 minutes or till tender (not mushy soft).
Drain them and let it cool.

To the celery add mayonnaise, sour cream, salt and pepper and mix well.

Add potatoes and mix well.

With a cling wrap, cover the bowl and keep in fridge for at least 2-3 hours before serving.

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