Tricolour pudding

Ingredients:

For green bottom layer- 1/2cup grated peeled apple,1/4cup sugar, 4tsp cake crumbs,2tbsps khus syrup

For white chocolate phirni layer: 2tsp rice powder, 2cups milk, 4tsp sugar, 4tsp grated chocolate, few drops of vanilla essence.

For orange- carrot jelly layer-1/2 cup orange juice,1/4 cup blanched grated carrots2tbsps sugar,1/4tsp agar-agar powder To Garnish -cashew nut and pudina leaves .

Method-

For green bottom layer– In a pan cook grated apple with sugar on low heat for 5 minutes, add khus syrup, cake crumbs and cook till dry. keep aside .

For white chocolate phirni layer- Combine rice powder and ½ cup milk in a bowl. Boil remaining milk and add paste. Add sugar and cook till it thickness. Melt grated white chocolate in micro wave and mix to phirni mixture. Add vanilla essence and mix well.

For orange- Carrot jelly layer-In a pan cook orange juice, blanched grated carrots and sugar. Cook for 2-3 minutes. Soak agar-agar powder in ¼ cup water and add to pan .cook for 1 minute more. cool a little and top over white layer and keep to set in freeze.

How to assemble -Pour a portion of apple-khus ,crumbled cake mixture in individual shot glasses, in each, add a portion of white chocolate phirni, Top each glass with a portion carrot orange jelly mixture. Chill. Garnish with cashew nut and pudina leaves before serving.

Tricolour cheese-bell peppers stuffed pasta shells

Ingredients- 1cup pasta sauce-3jumbo shells of three colours(orange-white and green ) 2garlic cloves, minced,1 medium sweet onion, diced,2 tsp extra virgin olive oil,2tbsps fresh basil leaves, chopped finely,1/2cup finely chopped three colours bell peppers 1 cup grated cottage cheese,1sp processed cheese, salt, or to taste, Freshly ground black pepper, to taste,1 tbsp fresh lemon juice,1/2 tsp red pepper flakes (optional),Parmesan cheese-(optional) 

Method -Cook shells in a pot of boiling water until al dente, about 8-11 minutes. Be careful not to overcook. Drain shells and set aside to cool. Grease a casserole dish. I used 3shells but you’ll need to cook more than that as some shells will break during the cooking process. Cook shells in a pot of boiling water until al dente, about 8-11 minutes. Be careful not to overcook. Drain shells and set aside to cool. Preheat oven to 400F. In a large pan sauté the garlic and onion in the oil for about 5 minutes. Add chopped three colours bell peppers .Season with salt and pepper. Add in the chopped basil, and sauté for another 2minutes.Add grated cheese. Stir in processed cheese ,salt, pepper, lemon, all to taste. Over medium heat, cook for about 2-3minutes or until most of the water cooks off. Spoon about ¾ cup of pasta sauce into the casserole dish and spread around. Add about 2 tbsp of cheese mixture into each stuffed shell and place shells on top of pasta sauce. Arrange first orange, then white in the last green. Cover shells with the remaining pasta sauce and cheese. Cover dish with tin foil and poke several air holes. Bake at 400F for about 10 minutes or until heated throughout. Sprinkle red chilli flakes and parmesan cheese .Garnish with basil leaves Can serve with a basic green salad and garlic bread.

Grilled paneer stuffed shells

Ingredients -Cottage cheese (paneer) -150 grams,Green chillies finely chopped-1Oil1 tsp + for shallow frying,(Yellow capsicum finely chopped, Red capsicum finely chopped, Green capsicum finely chopped)-1/4tsp Salt and red chilli powder to taste.1tsp tomato ketchup Grated cheese, red chilli flakes ,chaat masala and lemon juice to taste for topping 

To garnish –green and yellow capsicum leaf and tomato flower ,fruit sauce

Method - Cut cottage cheese into shells shapes with cutter. Scoop out a little from the centre of these paneer shells to stuff .Crumble the scooped cottage cheese and set aside. Heat 1tsp oil in a non-stick pan. Add green chillies and sauté for half a minute. Add yellow capsicum, red capsicum, green capsicum and mix well. Add scooped cottage cheese, tomato ketchup, Salt, and red chilli powder to taste. Keep stuffing aside. Heat sufficient oil in a non-stick griller pan. Keep the shells on grill pan and cook for 4-5 minutes. Stuff the shells with the filling .Top with Grated cheese, red chilli flakes, Chaat masala and lemon juice to taste. Garnish with green and yellow capsicum leaf and tomato flower. Serve with fruit sauce. 

PANEER –Dhania soup

Recipe name- PANEER –Dhania soup  

Ingredients-2 tsp butter
1tsp cumin seeds, 1/4chopped carrot
2-3 cups whey
salt and black pepper powder and to taste
2 tbsp finely chopped coriander leaves with soft stems ,1/2 cup paneer cubes cut into diamond shapes,1tsp corn flour

To Garnish- chopped coriander leaves and black pepper powder

Method - Make paneer at home, to curdle milk for paneer, add citric acid or lime juice to heated milk. Strain the curdled milk through a muslin cloth and squeeze out all the whey. Cut the paneer in cubes or in diamond shape .Save the water from paneer. Take the buter in the pan . Heat the butter l and add the cumin seeds.put the chopped carrot and fry for few min. add the paneer stock, add salt, black pepper powder and stir again. Mix corn flour in 4tbsps water and mix well.Add this mixture to soup and stir constantly. When you see the bubbles  add paneer cubes and boil for few min.Add coriander stems and cook for 30 seconds. Remove from heat. Garnish with chopped coriander leaves and serve hot.

Tip - Good paneer can be made from milk which contains 5 % more fat than normal milk. therefore,buffalo milk is more suitable for preparing paneer..U can use French beans, corn kernels also  to soup .

Makhmali kebab Tukri

Ingredients -1 cup Hung Curd, 1tbsps processed cheese, ¼ cup grated soft paneer, ½ cup finely Chopped Green, Red & Yellow Capsicum, 1 - 2 tbsp Finely Chopped, Coriander Leaves, 1 tsp Cardamom Powder, ½ tsp or 1tsp Chat Masala, Salt and white Pepper Powder to taste, 2-tsp Rice Flour, Oil for deep Frying

For Garnish: Cucumber flower, Tomato leaves, Lemon slice Pudina leaves To serve with -Green Chutney with pomegranates seeds 

FOR MAKING slurry -1 Tbsp. refined Flour, 1.5 Tbsp. Corn flour, ¼ tsp. salt, 2 .5 to 2.5 Tbsp. Water

To coat -1cup dried bread crumbs mixed with seasoning and 2tbsps dried pudina powder 

Method -In a bowl combine all the ingredients except oil and rice flour Mix till all the ingredients come together to form a thick dough. Use your hands to shape this paste into oval, flattened patties. Dust these patties with a little rice flour. Keep them in refrigerator for 30 minutes. Make slurry with all slurry ingredients. Dip the rolls in slurry with one hand and coat in coating breadcrumbs- pudina mixture well. Heat oil and deep fry, till the outside becomes golden brown and crisp. Cut into slices. Serve hot Makhmali kebab Tukri.