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INDIAN DESSERT RECIPES-ALMOND CREAM WITH CHOW CHOW RECIPE

INGREDIENTS: 1 lb canned chow chow or mixed fruit salad, 2 cups water, and 1 oz unflavored gelatin, 2 cups milk, 1 tsp almond essence, granulated sugar to taste.

METHOD

Chop the larger pieces of chow chow in half or drain the mixed fruit salad. Place 4 tablespoons of the water in a cup and stand it in a saucepan of hot water. Shower the gelatin into the cup and heat, stirring until the gelatin has dissolved. Cool.
Heat the remaining water with milk, sugar to taste and almond essence. Stir until the sugar has dissolved. Stir in the gelatin. Pour into a shallow lightly oiled cake tin and cool until set. Cut the almond cream into triangular bite-sized pieces. Place these in a serving bowl with the fruit and combine very gently. Serve very cold.Note: Chow Chow is Chinese preserved fruit, which can be bought in shops specializing in Chinese groceries.

CHINESE FOOD RECIPES-CHOWCHOW RECIPE

INGREDIENTS:2cups noodles boiled in salted water and drained, 2 medium size tomato (chopped), 2 onion (chopped), 1 tbsp of coriander leaves,1 cup shelled peas, 1/2-cup oil, 2 tsp Soya sauce, 2 cups shredded cabbage, salt to taste.For the sizzler base:4-5 cabbage leaves, 2 tsp of butter

METHOD:

Heat three tbsp of oil in a pan and stir fry the vegetables- first the onion till they are translucent and then add rest of the vegetables.Add salt to taste. Mix the noodles, vegetables and soya sauce. Garnish with coriander leaves and serve on a bed of shredded cabbage.

For the sizzler tray:

Place the cabbage leaves on the sizzler tray and place in a hot oven. Allow the tray to heat and the and the cabbage to get slightly charred. Place the hot noodles and drop a tsp of butter and allow the plate to sizzle.

INDIAN-SNACKS-RECIPES-GOLD COIN

INGREDIENTS-100 gm carrot, 100gm beans,100gm green peas,100gm cashew nut,50 gm refined floor,5 gm cumin seeds,oil for frying, bread slice.

.METHOD-Cut the vegetables and boil in water. Drain out the excess water. Heat the oil in a pan Put the refined flour and cumin seeds into it. Then add the boiled vegetables to it and remove from fire. Mix everything. Take a bread and cut in round shape. Place the mixture on the bread slices and fry. Serve hot with tomato sauce.

INDIAN-SNACKS-POTATO KEFTEDES

INGREDIENTS-2-3 whole egg (beaten) ,3-4 tsp feta cheese (grated) ,4 oz flour ,1 pinch mint, oil for frying,1-2 pinch parsley ,1-2 pinch pepper ,2.20 lb potatoes ,2-3 pinch salt , Preferred Measurements:, Imperial Metric

METHOD-Boil the potatoes in salted water until tender. Strain and mash the potatoes.Add the eggs, feta, salt, pepper, mint and parsley.Mix well and form into small balls.Roll the balls in the flour and fry in hot oil.Turn and continue frying until browned.Drain well and serve hot.

FOOD-RECIPES-FANTIPASTI MISTO

INGREDIENTS-1 capsicum yellow,1 capsicum green,1 capsicum red,1 midium sized zucchini,1 medium sized egg plant,5 stalks of asparagus,2 tbsp olive oil,1 tsp of garlic (chopped)1 tsp of dry oregano,salt and pepper to taste

METHOD-Cut the three coloured capsicum into large sized chunks.Cut the zucchini and egg plants into long vertical strips.Cut off the stony stalks from the asparagus and cut the asparagus into 3 pices.Apply a little oil on thecapsicum, zucchini and egg plant and place them on a roasting tray.Put it in the oven at 180 degree centigrate for 20 min. Take the tray out. Peel off the dry skin formed on the capsicum and keep it aside.While the vegetables are roasting in the oven blanch the asparagus in boiling water, making sure that it retains its color.Mix well the olive oil, chopped garlic, oregano salt and pepper and arrange a platter with the roasted vegetables and the asparagus in a presentable manner. Pour in the olive oil mixture over the vegetables. The dish can be garnish with fresh basil and can be had with freshly baked crusty bread.