SOME RECIPES FOR TEA TIME SNACKS
1. Bhuttah Nizami
Ingredients:
Fresh boiled potatoes-150gm,
cream style sweet corns-50gm,
corns (makki ke daane)-10gm,
cheese-50gm,
cardamon powder-1/2tsp,
chopped basil leaves-1 tsp,
butter for shallow frying,
gulab jal- few drops,
saffron- a pinch,
salt and pepper- to taste.
For Nizam-
Refined flour-2 tsp,
water 1/4 cup,
salt,
saffron mix in gulab jal,
selominna-1/2 tsp.
Recipe: Mash the potatoes, sweet corns and corns. Add to it gulb jal, saffron, chopped basil leaves, cheese, cardamon powder, salt and pepper, and mix all properly to make a soft dough. heat the tawa, and put some butter on it. Take the mixture of potatoes and corn, and make roud shapes. Dip it in the Nizam mixture, and shallow fry. Enjoy the bhuttah Nizam with mint or tamarind chutney.
…….Mandeep Singh BSCHMCTT V sem…..
2. Crispy Cheese Vegetables
Ingredients: 1 cup refined flou, 1 cup milk, 1 cup cheese, i tbsp butter, 2 tsp salt, 1 tsp black pepper powder, 1 cup cauliflower flakes, 1/2 cup onion chopped, 1 cup spinach leaves, 1/2 cup mushroom chopped, 2-3 green chillies chopped, 1-2 cup breadcrumbs, 1/2 cup cottage cheese, oil for frying.
Method: Fry refined flour, till light brown. turn off the heat, and add milk. Take care that lumps are not formed. Cook on low heat till thick. Add cheese, salt and pepper. The mixture should become as thick as batter. On a plate, spread the bread crumbs.
Heat oil for frying. Dip the chopped vegetables in the batter, and then wrap them with bread crumbs. Fry them till golden brown. Remove on a kitchen paper to drain excess oil.
Serve hot, with chutney.
……..Mandeep Singh BSCHMCTT V sem……
3. My choice of Fashion Technology
After completing senior secondary education in medical stream, i decided to go with my hobby as a career. I wanted to explore my untapped talent of creativity. I loved to sketch and paint and” design my own clothes”. So this passion took me into this glamorous and vast field of FASHION TECHNOLOGY. I opted for this field instead of fashion designing because here everything, ranging from designing, curring, export, import, merchandising, etc is covered up in the course of study. As creativity and imagination cannot be barred- it has no limitations, same is true for fashion designing- SKY IS THE LIMIT. Creating something new is like meditation; you explore your inner self and, you find exactly what you want. Remember, You are judged by your clothes, your accessories. It is human nature to try and look better than your neighbours. Target should be- FLY OFF!.
At Ivanna, you are given wings to explore the sky and find your limits, and, also to cross them.
………Richa Garg BSCFT 2sem……..
on 07 Dec 2008 at 12:08 pm Admin
4. HONEYMOON MOCKTAIL
Ingredients:
Apple juice - 1 measure
Orange juice - 1 measure
Fresh lemon juice - 4 tbsp
Honey - 1 measure
Marble syrup - 1 measure
Cherry - to decorate
Crushed ice - as required
Method: Put some crushed ice in a mocktail shaker, and add some marble syrup or honey, lime juice and apple juice. Shake well and stain into a chilled mocktail glass. Decorate with a cherry on a mocktail stick.
……….Tarman Singh MSCHMCTT 1 sem…….
on 07 Dec 2008 at 12:23 pm Admin
5. THAI SALAD
Ingredients:
Boiled chicken - diced - 50 gms
Red bell pepper - juliennes - 50 gms
Yellow bell pepper - juliennes - 50 gms
Boiled corn - 30 gms
Boiled noodles- 20 gms
Tomatoes- seedless & pulp less- 2
Cabbage- juliennes- 20 gms
Lettuce & celery leaves- 10 gms each
Olive oil - 1 tbsp
Soya Sauce- Few Drops
Ajinomoto - a pinch
Vinegar- 1/4 tspn
White pepper - 1/4 tspn
Black pepper - 1/4 tspn
Salt - to taste
Brandy - 5 ml
Method: For 4 portions
Mix well all the ingredients in a crystal bowl. Toss well and keep in a refrigerator for 2-3 hours. Serve cold.
……..Vinay Kumar BSCHMCTT 6th Sem……
on 07 Dec 2008 at 12:32 pm Admin
6. DO RANGI ACHARI PARANTHA
Ingredients:
Wheat flour- 250 gms
Mint - 100 gms
Masala of mango pickle- 1 tspn
Oil - for frying
Salt - to taste
Method: Wash mint and grind in a mixer. Take 1/4 part of flour and add salt, mint mixture and make the dough. Make another dough from remaining flour, mixed with mango pickle masala. Make different balls from both the doughs. Join two balls of different doughs from one side, in a rectangular shape. Fold all side edges in rectangular shape with little oil. With a rolling pin, make paranthas, and then shallow fry them on medium heat. Serve hot with chutney or curd.
……Mandeep Kaur….BSCHMCTT 5th sem
Method: Peel potatoes and stuff with cashewnuts, khoya, salt, pepper and grated cheese. Fry them. With the rest of the ingredients, make yellow gravy. Add stuffed potatoes to the gravy. Garnish with chopped coriander, cream, roasted jeera, and juliennes of ginger. Serve hot.
……Khushaal Singh Dogra BSCHMCTT 5th sem……
on 07 Dec 2008 at 1:04 pm Admin
8. RAINBOW MOCKTAIL
Ingredients:
Fruit cocktail- 1 stick
Pineapple juice- 20ml
Apple juice- 20ml
Orange juice- 30ml
Blue curraco syrup- 5ml
Mint splash- 10ml
Mango splash- 10ml
Coke- 100ml
Ice- few cubes
Method: Pour all the juices and ice splash in a shaker. Shake well. Pour in a glass. Garnish with fruit cocktail.
…..Vinay Kumar BSCHMCTT 6th sem …….
Method: Microwave capsicum and tomato with 1 cup water in a micro proof bowl for three minutes. Remove from the microwave and cool. Add 1 cup water. Churn in a mixer to get smooth purée. Stain purée. To the stained purée, add milk, cheese spread, salt, pepper, and butter. Microwave for 6 minutes.
on 07 Dec 2008 at 5:39 pm Admin
10. TOMATO MACHLI KA SALAN
Ingredients:
Sol fish - 500gms
Tomato purée- 250gms
Chopped onions- 2
Ginger garlic paste
Butter- 1tbspn
Gram masala- 1/4 tbspn
Canned tomato purée- 1 tbspn
Salt- tt
Red chilli powder- 1/2 tbspn
Black pepper- 1/2 tbspn
Amchoor- 1/2 tbspn
Chat masala- 1/2 tbspn
Vanilla essence- few drops
Green chillies- 1 chopped
Brandy- 10ml
Cream- 2 tbspn
Cumin seeds- a pinch
Oil- 1 tbspn
Coriander powder- 1/4 tbspn
Chopped coriander- for garnishing
Kasuri methi- 1/4 tbspn
Method: Cut fish in dices and marinate with brandy, garam masala, ginger garlic paste, and black pepper. Set aside for 1-2 hours. Heat oil in a karahi. Add butter, followed by cumin seeds, chopped onions, and ginger garlic paste. Add salt, red chilly powder, garam masala, chat masala, chopped chilly and other spices. Add tomato purée and cook till it gets mixed well with the masala. Add water and canned tomato purée and cream to make a thick gravy. When the gravy is ready, add fish and cook for 15-20 minutes. Add vanilla essence. Later add kasuri methi and garnish with chopped coriander.
Serve hot with Indian bread.
……Vinay Kumar BSCHMCTT 6th sem…..
SOME RECIPES FOR TEA TIME SNACKS
1. Bhuttah Nizami
Ingredients:
Fresh boiled potatoes-150gm,
cream style sweet corns-50gm,
corns (makki ke daane)-10gm,
cheese-50gm,
cardamon powder-1/2tsp,
chopped basil leaves-1 tsp,
butter for shallow frying,
gulab jal- few drops,
saffron- a pinch,
salt and pepper- to taste.
For Nizam-
Refined flour-2 tsp,
water 1/4 cup,
salt,
saffron mix in gulab jal,
selominna-1/2 tsp.
Recipe: Mash the potatoes, sweet corns and corns. Add to it gulb jal, saffron, chopped basil leaves, cheese, cardamon powder, salt and pepper, and mix all properly to make a soft dough. heat the tawa, and put some butter on it. Take the mixture of potatoes and corn, and make roud shapes. Dip it in the Nizam mixture, and shallow fry. Enjoy the bhuttah Nizam with mint or tamarind chutney.
…….Mandeep Singh BSCHMCTT V sem…..
2. Crispy Cheese Vegetables
Ingredients: 1 cup refined flou, 1 cup milk, 1 cup cheese, i tbsp butter, 2 tsp salt, 1 tsp black pepper powder, 1 cup cauliflower flakes, 1/2 cup onion chopped, 1 cup spinach leaves, 1/2 cup mushroom chopped, 2-3 green chillies chopped, 1-2 cup breadcrumbs, 1/2 cup cottage cheese, oil for frying.
Method: Fry refined flour, till light brown. turn off the heat, and add milk. Take care that lumps are not formed. Cook on low heat till thick. Add cheese, salt and pepper. The mixture should become as thick as batter. On a plate, spread the bread crumbs.
Heat oil for frying. Dip the chopped vegetables in the batter, and then wrap them with bread crumbs. Fry them till golden brown. Remove on a kitchen paper to drain excess oil.
Serve hot, with chutney.
……..Mandeep Singh BSCHMCTT V sem……
3. My choice of Fashion Technology
After completing senior secondary education in medical stream, i decided to go with my hobby as a career. I wanted to explore my untapped talent of creativity. I loved to sketch and paint and” design my own clothes”. So this passion took me into this glamorous and vast field of FASHION TECHNOLOGY. I opted for this field instead of fashion designing because here everything, ranging from designing, curring, export, import, merchandising, etc is covered up in the course of study. As creativity and imagination cannot be barred- it has no limitations, same is true for fashion designing- SKY IS THE LIMIT. Creating something new is like meditation; you explore your inner self and, you find exactly what you want. Remember, You are judged by your clothes, your accessories. It is human nature to try and look better than your neighbours. Target should be- FLY OFF!.
At Ivanna, you are given wings to explore the sky and find your limits, and, also to cross them.
………Richa Garg BSCFT 2sem……..
4. HONEYMOON MOCKTAIL
Ingredients:
Apple juice - 1 measure
Orange juice - 1 measure
Fresh lemon juice - 4 tbsp
Honey - 1 measure
Marble syrup - 1 measure
Cherry - to decorate
Crushed ice - as required
Method: Put some crushed ice in a mocktail shaker, and add some marble syrup or honey, lime juice and apple juice. Shake well and stain into a chilled mocktail glass. Decorate with a cherry on a mocktail stick.
……….Tarman Singh MSCHMCTT 1 sem…….
5. THAI SALAD
Ingredients:
Boiled chicken - diced - 50 gms
Red bell pepper - juliennes - 50 gms
Yellow bell pepper - juliennes - 50 gms
Boiled corn - 30 gms
Boiled noodles- 20 gms
Tomatoes- seedless & pulp less- 2
Cabbage- juliennes- 20 gms
Lettuce & celery leaves- 10 gms each
Olive oil - 1 tbsp
Soya Sauce- Few Drops
Ajinomoto - a pinch
Vinegar- 1/4 tspn
White pepper - 1/4 tspn
Black pepper - 1/4 tspn
Salt - to taste
Brandy - 5 ml
Method: For 4 portions
Mix well all the ingredients in a crystal bowl. Toss well and keep in a refrigerator for 2-3 hours. Serve cold.
……..Vinay Kumar BSCHMCTT 6th Sem……
6. DO RANGI ACHARI PARANTHA
Ingredients:
Wheat flour- 250 gms
Mint - 100 gms
Masala of mango pickle- 1 tspn
Oil - for frying
Salt - to taste
Method: Wash mint and grind in a mixer. Take 1/4 part of flour and add salt, mint mixture and make the dough. Make another dough from remaining flour, mixed with mango pickle masala. Make different balls from both the doughs. Join two balls of different doughs from one side, in a rectangular shape. Fold all side edges in rectangular shape with little oil. With a rolling pin, make paranthas, and then shallow fry them on medium heat. Serve hot with chutney or curd.
……Mandeep Kaur….BSCHMCTT 5th sem
7. DUM ALOO BHOJPURI with JEERA
Ingredients:
Potatoes- 400gms
Oil - 50ml
Onions- 100gms
Curd- 50gms
Paneer- 50gms
Tomatoes- 200gms
Khoya- 30gms
Cashewnut paste- 10gms
Resins- 5gms
Jeera- 15gms
Char magaz paste- 25gms
Ginger paste- 5gms
Garlic paste- 5 gms
Turmeric powder- 5 gms
Cream- 20ml
White pepper- 2gms
Red chilli powder- 5gms
Coriander- half bunch
Salt- to taste
Method: Peel potatoes and stuff with cashewnuts, khoya, salt, pepper and grated cheese. Fry them. With the rest of the ingredients, make yellow gravy. Add stuffed potatoes to the gravy. Garnish with chopped coriander, cream, roasted jeera, and juliennes of ginger. Serve hot.
……Khushaal Singh Dogra BSCHMCTT 5th sem……
8. RAINBOW MOCKTAIL
Ingredients:
Fruit cocktail- 1 stick
Pineapple juice- 20ml
Apple juice- 20ml
Orange juice- 30ml
Blue curraco syrup- 5ml
Mint splash- 10ml
Mango splash- 10ml
Coke- 100ml
Ice- few cubes
Method: Pour all the juices and ice splash in a shaker. Shake well. Pour in a glass. Garnish with fruit cocktail.
…..Vinay Kumar BSCHMCTT 6th sem …….
9. CAPSICUM SOUP
Ingredients:
4 medium sized capsicums
Tomatoes- 2
Milk - 1/2 cup
Water - 2 cups
Cheese spread - 2 tbspn
Salt- 1 tbspn
Pepper - 1/2 tbspn
Butter - 1 tbspn
Method: Microwave capsicum and tomato with 1 cup water in a micro proof bowl for three minutes. Remove from the microwave and cool. Add 1 cup water. Churn in a mixer to get smooth purée. Stain purée. To the stained purée, add milk, cheese spread, salt, pepper, and butter. Microwave for 6 minutes.
10. TOMATO MACHLI KA SALAN
Ingredients:
Sol fish - 500gms
Tomato purée- 250gms
Chopped onions- 2
Ginger garlic paste
Butter- 1tbspn
Gram masala- 1/4 tbspn
Canned tomato purée- 1 tbspn
Salt- tt
Red chilli powder- 1/2 tbspn
Black pepper- 1/2 tbspn
Amchoor- 1/2 tbspn
Chat masala- 1/2 tbspn
Vanilla essence- few drops
Green chillies- 1 chopped
Brandy- 10ml
Cream- 2 tbspn
Cumin seeds- a pinch
Oil- 1 tbspn
Coriander powder- 1/4 tbspn
Chopped coriander- for garnishing
Kasuri methi- 1/4 tbspn
Method: Cut fish in dices and marinate with brandy, garam masala, ginger garlic paste, and black pepper. Set aside for 1-2 hours. Heat oil in a karahi. Add butter, followed by cumin seeds, chopped onions, and ginger garlic paste. Add salt, red chilly powder, garam masala, chat masala, chopped chilly and other spices. Add tomato purée and cook till it gets mixed well with the masala. Add water and canned tomato purée and cream to make a thick gravy. When the gravy is ready, add fish and cook for 15-20 minutes. Add vanilla essence. Later add kasuri methi and garnish with chopped coriander.
Serve hot with Indian bread.
……Vinay Kumar BSCHMCTT 6th sem…..