Rainbow sushi

Rainbow sushi

Ingredients

Sushi rice 1cup

Rice vinegar 1/4cup

1tsp salt

1tbls sugar

Cucumber 1cut length wise

Carrot 1 cut length wise

Asparagus 5sticks

Mayonnaise 6tbls

Soya sauce 

Wasabi

Pickled ginger

Nouri sheets 5

Mat to fold sushi

Method

Wash rice add 2cups of water cook when starts boiling simmer the flame and cook for 15minutes or till done.

Mix vinegar,salt and sugar micro for 30seconds and mix in rice and allow rice to cool.

Divide rice in 5parts and put 4parts in ziplocks add red colour in one part blue in second green in third and yellow in fourthnow press with fingers and colour the rice . Cook asparagus in 1tsp oil when brown add little salt and remove from heat.

Spread mat and keep nouri sheet an it smooth side should be out now spread a line of red rice then blue then white then yellow with were hands and press it lightly now spread a line of mayonnaise keep asparagus cucumber and carrot hold gently and roll it while pressing when fully rolled cut into 6-7roundles cone them with mayonnaise serve with soya sauce ,pickled ginger and wasabi.

Baked vada pao

Vada pao(Baked)

Ingredients
Maida 2cups
Yeast 11/2tsp
Water 1cup(warm)
Sugar 1tbls and 1tsp
1/6 cup olive oil
1tsp salt

Mix water yeast,sugar,salt keep for 5minutes .mix in maida make dough keep kneading for 20minutes till dough becomes soft and smooth cover and keep for 1hour punch and keep again for second rice after an hour oits ready.
Filling

4-5 potatoes boiled n mashed
Salt to taste
Haldi 1/2tsp
Musturd seed 1tsp
Kari patta few
Whole red chilli 2-3
Garlic cloves 4-5 crushed
Oil 1tbls

Heat oil add musturd seed, chilli,kari patta,salt and haldi mix well add potatoes and mix allow it to cool
Now take some dough fill this filling and make ball do the same with rest of the dough keep in baking tray leaving some space in between bake at 250°for about 15_20minutes or till baked remove from oven and serve hot

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sail in pasta

https://www.facebook.com/DelMonteIndia
Ingredients
pasta                    2 cups
Coconut milk      3 cups
lemon grass       2 sticks chopped
Galangal             1 thumb size
Salt                      2 tbls +as required
Chicken               100 gram bite size pieces
Fish sauce           1 tbls
Thai red chilli       2-3
Lemon juice            2 tbls
Dry red chillies       3-4 soaked in warm water
Garlic cloves           3-4
Pepper corns          1/2tsp
zeera                         1tsp
Corriender seeds     1 tsp
onion                          1 chopped
Olive oil                      4 tbls
basil leaves              8-10
Lemon zest              1 tbls
Lemon leaves          4-5
chilli powder            1 tsp
Red.yelliw.green bell pepper     2-2tbls each .cut into triangular pieces
Baby corn              2 cut diagnaly
Broccoli                3-4 florets cut lengthwise
To garnish
Potato oval shaped      1 big
Tomato slice                  1
Tooth pick                       1
Method
Boil enough water in a big pan add 2 tbls salt when it starts boiling add 2 cups of pasta stir in between boil for 7-8 minutes check if done drain the water it should be slightly under cooked keep aside.
Heat a wok add 2 cups of coconut milk half of galangal and half of lemon grass cook for 2-3 minutes add chicken pieces cook till done add half of boiled pasta stir well add thai  red chilli .fish sauce 1 tbls lemon juice and lemon leaves cook a while and keep aside
Make paste of soaked red chillies.garlic zeera. Corriender. Galangal.lemon grass.little salt and little water and make smooth paste.
Heat oil add the paste sauté for 2-3 minutes add all the vegetables add some pasta water add 1 tsp red chilli powder and left over boiled pasta mix well add 1 cup coconut milk lemon zest and lemon juice and basil leaves mix well.
Boil the potato .peel it .cut into 2 halves length wise .scoop out and make space in between and fry it till golden.fix tomato slice with the help of tooth pick and fill it with pasta
For plating fill white pasta in a bowl and keep it up side down in the centre of the plate then keep red pasta around it .remove the bowl and keep the potato boat on the white pasta.and Sail in the pasta

Rose sandwich

Ingredients
Bread slice                  4
Paneer                         100gm  mashed
Rooh afza                     2 tbls
Nuts                               1tbls finely chopped
Method
Cut the corners of the slices with the help of katori
Mix paneer roohafza and nuts well.spread this mixture on two slices and keep the other slices above them garnish with roohafza and sugar balls
and serve.

Eggs with a twist

Ingredients
Eggs                       3 hard boiled
Mayonise              1 tbls
salt                         to taste
Tomato ketchup  1tsp
pepper powder    pinch
Pomegranate        1 tbls
mint leaves           few
Piping bag
Method
Cut the eggs into 2 pieces lengthwise
Remove yolk from them and mash it properly mix salt, pepper,mayonise, and ketchup  mix and make even paste .now fill this mixture in a piping bag and fill in the cavity of each egg garnish with pomegranate and mint leaves..

Mango chutney

Ingredients
Raw mango           1 cup grated
Sugar                      1 cup
Salt                          1 tsp
Red chilli  powder 1 tsp
Cumin powder       1 tsp
Asafoetida              1/4 tsp
Saunf powder         1 tsp
Method
Mix all the ingredients and micro for 5 minutes stir well and check if required again micro for 3-4 minutes .It will thicken when cool.

Thali peeth

Ingredients
Cucumber....................2 grated
Wheat flour..................4tbls
Gram flour                    4tbls
Green chilli....................1-2finely chopped
Corriender leaves         2 tbls chopped
Salt.................................to taste
Chilli powder............... 1/2 tsp
Oil    ................................to grease the pan
Method
Mix all the ingredients and make thick paste in cucumber water only don't add water adjust flours accordingly.Heat nonstick pan keep a ball of mixture in the centre and spread it with your hand only put some oil around it and cover it with a lid cook a while when cooked from one side turn it up side down again put some oil around it cook till golden brown.serve hot with green chutney or tomato ketchup.