The art of vegetarian cooking

With the summer around the corner a range of sherbets are available on order. Choose from Thandai, Kesar, Khus, Gulab, Bela and Badam.

Please message me in case you would like to have one

Chocolate chunk cookies

Ingredients

2 1/4 cup maida
1 tsp baking power
2 tsp corn flour
1 tsp salt
3/4 cup butter melted
3/4 cup brown sugar
1/4 cup normal sugar
1 ripe banana
2tsp vanilla extract
1 1/4 cup semi sweet chocolate chunks

Method

Melt the butter and let it cool.Churn the butter with the both the sugar well.Now add the banana and mix well.
Mix the dry ingredients well .And fold them well with the wet ingredients .Fold in the small chunks of chocolate .Keep the mix in the fridge to cool well.
Preheat the oven at 165* c or 325 f. Line the tray with a parchment papet.Using an ice_cream scoop take equal amount of dough and place them on the tray 1"apart.Bake the cookies to 12_ 13 min.Store in aaor tight container.

Urad dal ki kachori sabji

Ingredients

1/2 cupurad dal
1 cup maida
1/2 cup sooji
2 dry red chillies
1/2 tbsp saunf
1/2 tsp ajwain
1/2 tbsp chilli ginger paste
Salt to taste
2 tbsp oil
Oil to fry
1/2kg boiled potatoes
1/2 tbsp tamerind paste
1/2 tbsp pepper powder
1/ 2tsp turmeric powder
1/2tsp garam masala
1/2 tbsp dhaniya powder
Salt to taste
A pinch of hing and a bay leaf

Method

Grind the urad dal chillies saunf ajwain to powder.Mix the maida sooji oil salt and the dal mix to form a dough with water and set aside
Peel the boiled potatoes and dice them to equal pcs.In a pan add some oil and heat it.Add the ginger chilli paste and jeera and rai to it.Add hing powder and 1bayleaf to it.Asthe jeera turns red add the tamerind paste to it.Then add all the spices and potatoes to it . Cook for a min and add some water to make some gravy.Cook for another min and garnish with coriander leaves.
Divide the dough into small pcs and roll them to make small puries.Deep fry the puries. Serve them hot with the sabji.

CALZONE

Ingredients
For the dough
2 tsp dry yeast
1 1/2 all purpose flour
1 tsp sugar
1/2 tsp salt
1tbsp oil
1/2 cup Luke warm water

For the filling
2 tbsp oil
1 onion finely chopped
1capsicum
1 cup Corn kernels
2 tsp vinegar or lemon juice
4 tbsp finely chopped parsley or coriander
1/2 tsp salt
1/4 pepper
1/2chilli flakes
1/2 mixed herbs
6 tbsp grated cheese

Method
For the dough
Dissolve the yeast and sugar in warm water separately and cover .Let it rest for 5 min or the yeast dissolves.A frothy solution is formed and this shows the yeast is activated. Add the salt and oil with the flour.Mix the yeast solution with the flour to make a soft dough.Add a little warm water if required.The dough should be soft and sticky.Cover the dough and set it aside in warm area to rise. After nearly 45 min check the dough. If risen punch the dough to make it in normal size.Cover it again to rise further.

For the filling.
Add oil in a pan .Heat it Add onions and saute them.Add capsicum and Corn and cook for a while.Add all the other ingredients except the cheese.
Roll the dough to a large round about 1/4 "thick.With the help of a cutter cut roundals of desired size.Place 1 to 2 tbsp of filling and put some cheese on it.Fold the round to half.and seal the edges with a fork.Deep fry them to golden colour.Or bake them at 150* C for 35 to 40 min. Before baking prick the Calzone with a fork and give a milk and butter wash with a brush .Bake till golden in colour.Serve hot with any salsa.
I made my Calzone with Corn and capsicum filling.Try them with any other filling of your choice Mushroom go well with them

Homemade Awesome Croissants

Bakery class tomorrow at 1pm
Contact 9831828202 for details

Bakery class on Saturday 6th May.

1 Almond Cake
2 Apple Pie
3 Baked Apple Roses
4 Cinnamon Rolls
5 Caramel Carrot Cake
6 Donuts

Venue CD 259 opp cd park.Near City centre 1.
Salt lake city.Kolkatta 64.
Time 1 pm
Charges Rs 1200.
Enroll your names earliest

THAI SALAD

Ingredients
1/2 Raw Papaya
2 Carrots
1 Capsicum finely diced length wise.
100 gms glass noodles
Dressing
2 tbsp vinegar
2tbsp tamarind pulp
3 garlic cloves thinly sliced
2 tbsp peanuts coarsely grinded
2 tbsp jaggery powder
Salt to taste

METHOD
Boil the noodles
Grate the Papaya and Carrots an place in chilled water to retain the crunch
Mix the ingredients of the dressing well.
On the time of serving mix the dressing any vegs well Serve chill.

Fresh homemade thandai and sherbet available on request. No preservatives and no essences added.

Fresh homemade thandai and sherbet available on order. No preservatives and no essences added

Kale chane ki tikki

Ingredients
250 gms kala chana
3 medium size boiled potatoes
2 tbsp grated cheese
2 tbsp finely chopped coriander and mint leaves
Juice of a lemon
Salt red chilli powder dry coriander powder as per taste
1 tbsp chola masala

Method
Boil the pre soaked chana with salt and bay leaves. Heat oil in a pan and add cumin seeds.Add the dry spices and the chola masala Roast till aroma comes out.Add the boiled chana potatoes and cheese.Cook for a while.Mash the mix and make small tikies of it.Shallow fry the tikies and serve hot with sour cream

Hi. Enjoy Diwali with exotic Orange Souffle
Ingredients
FOR THE CUSTARD
2 cups of milk
5 tbsp custard powder
3/4 tsp orange essence
A few drops of orange colour
FOR THE GELATIN
2 1/2 tbsp Gelatin or agar agar
1 tbsp sugar
1 cup orange juice
2 tbsp lemon juice
FOR THE CREAM
300 gms fresh cream
5 tbsp powdered sugar
Or
300 gms whipped cream
Method
Heat the milk and sugar.Dissolve the custard powder in cold milk add it to the hot milk.Stir till it thickens. Add the essence and the color on cooling.
Mix the Gelatin and sugar. Add the orange juice.Heat on a double boiler it it dissolves.Mix the lemon juice.Beat on ice with a be**er till fluffy.
Combine the fresh cream with sugar and best till peaks are formed.Keep about 100 gms for decoration
Mix the cooled custard Gelatin and cream.Place the bowl on ice and scrape the sides well while mixing
Pour the prepared Souffle in a bowl and decorate with orange segment and cream
Serve chill.