Dum Aloo

Ingredients:

• 1 1/2 cups red gravy
• 200 grams medium potatoes
• Oil
• 1/4 tsp turmeric powder
• 2 tbsp cream
• Salt to taste

 Method:

• Peel the potatoes and prick them. Soak them in water with salt and turmeric powder for half an hour. Deep fry in ghee until they are cooked. Big potatoes can be cut with the cutter into small round shaped pieces.
• Mix them to the red gravy. Add cream and granish with finely chopped coriander leaves.

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Red Gravy for punjabi dishes

Ingredients:

• 2 tbsp oil
• 20 grams ginger
• 5 red kashmiri chillies (dried)
• 10 garlic cloves
• 3 small pieces of cinnamon
• 3 cloves
• 1/4 tsp coriander seeds
• 100 grams onions (paste)
• 2 tsp garam masala
• 1tsp coriander powder
• 1/4 tsp turmeric powder
• 50 grams butter
• 100 grams cashew nuts, magatari seeds, poppy seeds (khus khus) - (paste of all three)
• 100 grams tomato ketchup
• 1 tsp salt

 Method:

• Mix ginger, garlic, chillies, cinnamon, cloves and cumin seeds. Grind all these into a fine paste. Heat 2 table spoons of oil.
• Fry this paste for 5 minutes. Add the onion paste and fry again for 2 minutes. Add the remaining masala and fry again for a few minutes till the masala is brown in colour.
• Add 50 grams of butter. Mix cashew nuts, poppy seeds (khus khus) and magatari seeds and grind them to a fine paste. Fry the paste for 2 to 3 minutes. Add tomato ketchup and water. Cook for another 10 minutes.

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Chocolate Ice-cream Pie

Ingredients:

• 32 mint creme–filled chocolate sandwich cookies
• 1/4 cup plus 2 Tbsp chocolate ice cream topping
• 8 cups (1/2 gal) mint chocolate chip ice cream

 Method:

• Coat a 9 inch pie plate with nonstick spray. at the same time ready a small ice-cream scoop.
• Pulse 16 cookies in food processor until fine crumbs. Add 1/4 cup topping, process until crumbs are moistened. Press on bottom and sides of pie plate. Freeze 30 minutes until firm.
•  Cut 8 cookies in half. Scoop half the ice cream into crust to cover, placing scoops close together. Scatter with cookie halves, press them slightly into ice cream. Freeze 1 hour or until firm.
• Cut rest of cookies in halves or quarters. Top pie with scoops of remaining ice cream, then cookie pieces.
• Spoon 2 Tbsp topping into a qt-size ziptop bag. Cut tip off 1 corner and pipe over pie. Freeze 3 hours or until firm.

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Chocolate Mousse dessert

 Ingredients:

• 2 4/5 ounces box of chocolate mousse mix
• 2/3 cup milk
• 20 chocolate graham sticks or wafers, crushed
• 8 ounces tub cool whip

Method:

• Blend mousse according to package directions
• Using individual serving cups or glasses. Fill 1/2 full with mousse. Put layer of crushed cookies then another layer of mousse.
• Top with whip cream, sprinkle with crushed cookies.

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Mutter Paneer Punjabi Dish

Ingredients:

• Paneer-250 gm(cubed into medium pieces )
• Mutter/Green peas-200 gm(3/4th cooked)
• Tomato-2 big
• Big onion-2 small
• Ginger-garlic paste-1 tbsp
• Cumin seeds-a pinch
• Cumin powder-1/4 tsp
• Coriander powder-2 tsp
• Chilly powder-1/2 tsp
• Kasuri methi leaves-1/4 tsp
• Turmeric powder-1/4 tsp
• Fresh cream-1 tbsp
• Cashew nuts-5
• Salt -to taste
• Water-1 cup
• Oil-2 tbsp
• Coriander leaves

Method:

• Heat a pan. Put 1 tbsp of oil, add chopped cashew nuts into it. Roast them in low flame. Then add onion, ginger-garlic paste, salt and turmeric powder.
• Saute them till it become light brown in colour.Then add chopped tomato. Cook well by closing the pan.
• When cool, take a blender and pour the mixture to a jar and make a very fine paste.
• Again heat 1 tbsp of oil. Splutter cumin seeds, then pour the tomato onion paste to this.
• Add one cup of water, green chilly and salt.Then add cumin powder, coriander powder and chilly powder.
• Let it boil for 15 minutes. Now add kasuri methi (Fenugreek) leaves (make fine powder and add ) and boil for another 10 minutes in low flame.
• Now add  3/4th cooked green peas(mutter). Close the pan and cook for 5 minutes. Then add cubed paneer pieces and coriander leaves. Close the kadai and cook. Cook till done.
• By that time u can see the oil clears. Finally add 1 tbsp of fresh cream and mix well .Check the salt. Switch off the fire and close the kadai for few more minutes before serving. Serve with best combination

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Pineapple Tarte

Ingredients:
      For tarte shells:

• 1 cup maida
• 3 tbsp salted butter
• 1/4 cup castor sugar

      For the Filling:

• 3/4 cup chopped pineapple
• 3 tsp freshly grated coconut
• 3 tbsp raisins
• 2 tbsp butter
• 2 tbsp brown sugar
  

      For the Ice-cream:

• 2 tbsp peanut butter
• 1/2 cup vanilla ice cream
• 2 tbsp nuggets
• 2 tbsp grated cheese

Method:

• To prepare tarte shells: Make a soft dough of castor sugar, butter and flour. Divide into equal portion.
• Heat butter in a pan and add pineapple, raisins and coconut. Add brown sugar and cook for 5 minutes. Fill the tarte shells with the pineapple filling.
• Sprinkle some grated cheese on top and bake for another 5 minutes.
• Mix peanut butter, nuggets and ice-cream and freeze well.

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Mango Dessert

Ingredients:

• 2 ripe mangoes
• A glass of milk
• 2 tbs of sugar
• 1 tsp cinnamon powder
• A few mint leaves
• 1 cup cream 

Methods:

• Peel and dice mangoes into small pieces.
• Boil milk and add cream, sugar, cinnamon powder, mango pieces and a few mint leaves.
• Mash the mangoes to release some mango flovour in the milk. Cook for some time and refrigerate it.

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