Aloo Nazakat

Ingredients

4 Potatoes big
1/3 cup Bengal Gram Dal
2 Papad medium size
2 tbsp. Ginger Garlic Paste + 2 tsp
2 cup Plain Yogurt whisked
1 cup Paneer grated
1 1/4 tbsp. Chat Masala Powder
3 Green Chillies chopped
1 tsp Black Salt
2 tsp Garam Masala Powder
2 tsp Red Chilli Powder
5 gms Coriander Leaves
3 to 4 tbsp. Mustard Oil
Salt as per taste
Oil as required for frying

How to make Aloo Nazakat

Peel the potatoes and cut them in half.
Heat a pan of water over medium flame and bring to a boil.
Add the potatoes and simmer until tender.
Gently scoop out the insides leaving a shell all around.
Keep the scooped out flesh aside.
Heat a nonstick pan over medium flame.
Dry roast the dal until golden.
Remove, cool and grind to a fine powder.
Heat oil in a deep frying pan.
Fry the potato shells until the outer is golden brown.
Remove and drain excess oil.
Fry the papads in the same oil and drain excess oil.
Keep them aside until required.
Heat 2 tblsp oil in a nonstick pan.
Add the 2 tblsp ginger garlic paste and stir-fry for 30 seconds.
Add the reserved potato flesh and little salt.
Cook for 5 minutes.
Whisk the yogurt in a bowl.
Add a little salt, 2 tsp ginger garlic paste, black salt, garam masala powder, red chilli powder, few coriander leaves and dry roasted dal.
Mix well.
Add mustard oil and mix again. Keep aside.
Add paneer to a bowl along with chaat masala powder, coriander leaves, green chillies, salt and potato mixture.
Crush the papads and mix well.
Fill the potato shells with the paneer-potato mixture
Gently drop them in the yogurt mixture and mix gently.
Keep aside for 60 to 90 minutes.
Then transfer them to a greased baking tray lined with parchment paper.
Bake in a preheated oven at 350F/180C for 20 to 25 minutes.
Serve as it is as a snack or serve with naan.

Beef burgers

Chef’s Serving suggestion:

4 hamburger buns, halved
1 large beef tomato, sliced into 4 thick slices
2 sweet green gherkins, sliced lengthways
4 teaspoons of low-fat mayonnaise

Ingredients
1 teaspoon of olive oil
1 small onion, diced
1 clove of garlic, crushed
400 g of lean minced beef
1 tablespoon of fresh or dried sage, chopped
1 large egg, beaten
Black pepper to taste

Method
1. Cook the onion and garlic on medium heat for a few minutes in a frying
pan with some oil until soft – around 2 minutes on a medium heat.
2. Place the mixture in a large bowl and leave it for a short while to cool.
3. Add the mince and egg to the bowl. Mix well and season with pepper.
4. Shape the mixture into 4 thick burgers – use some flour on your
hands to prevent the meat sticking. Place on a covered plate or in a
sealable container.
5. Keep cool in the fridge until ready to cook.
6. Cook the burgers in a hot frying pan with some olive oil for at least
10–12 minutes each side.
7. Before serving, ensure that the burgers are cooked thoroughly. Cut into
them with a clean knife and check that they are piping hot all the way
through, there is no pink meat remaining and that the juices run clear.
8. When cooked, serve the burger immediately in the bun and
dress as desired.

Grilled pork chops

with apple sauce

Ingredients
4 lean pork chops
4 medium potatoes
360 g of green beans or French beans
4 dessertspoons of apple sauce
Salt and pepper to taste

Method

1. Preheat the grill for 10 minutes.
2. Wash the potatoes and put in a saucepan of water.
3. Boil the potatoes in their skins until tender, remember
larger potatoes take longer to cook.
4. Wash the beans and put in another saucepan of water.
5. Boil the beans until tender but still slightly crunchy.
6. Drain the potatoes and beans once cooked.
7. Trim off any excess fat from the pork chops.
8. Cook on a hot grill for about 5 minutes each side.
9. Check that the juices run clear and there is no pink meat.
10. Season with salt and pepper to taste.
11. Serve with the apple sauce.

Chicken soup

Ingredients

1 teaspoon of vegetable oil
275 ml of low-fat milk
1 low-salt chicken stock cube dissolved in 575 ml of boiling water
pinch of salt if desired
pepper
1 finely chopped onion
2 medium size potatoes, cubed

Method

1. Heat the oil in a saucepan.
2. Add the finely chopped onion and fry for 1 minute.
3. Gradually stir in the stock and the milk with the salt and pepper.
4. To thicken, add the potatoes.
5. Bring to the boil and simmer for 15 minutes, keep stirring
until thickened.

Scrambled eggs

Serve with toast of your choice

Ingredients
3 eggs
10 ml of vegetable oil
pinch of salt if desired
pepper
40 ml of low-fat milk

Method

1. Break the eggs into a shallow bowl and beat well with a fork.
2. Heat the oil in a saucepan then add the milk, pepper and salt.
3. Add the beaten eggs and stir over a moderate heat until mixture
is thick and creamy.
4. Do not cook for too long or it will curdle.
5. Serve on hot toast.

Omelette

Serve with toast of your choice

Ingredients
4 eggs
1 dash of vegetable oil
pinch of salt if desired
pepper
1 small onion, finely chopped
20 ml of water or low-fat milk

Method

1. Heat the oil in a frying pan and fry the onion gently until it is cooked.
2. Beat the eggs into a bowl, add the water or milk, salt and pepper and
pour into the pan over the onion.
3. Spread the mixture around the frying pan and cook until the eggs are
set and come away from the edge of the frying pan.
4. Turn the omelette carefully to cook on the other side.

Poached eggs

Serve with toast and beans

Ingredients

3 eggs

10 ml of vinegar
pinch of salt if desired
pepper
250 ml water

Method
1. Put the water into a saucepan or frying pan, add the salt, pepper and
vinegar. Bring to the boil.
2. Break the eggs into the boiling salted water. Simmer gently until the
eggs are set (this takes about 2–3 minutes).
3. Serve with toast and beans.

INGREDIENTS OF MAKING KULFI FALUDA

⅓ cup faluda sev

½ tablespoon sabja seeds (faluda seeds)

4 kulfi

2 tablespoon rose syrup

A few chopped pistachios, almonds or cashews.

Instructions of making the delicious dessert

preparation for kulfi faluda

Soak the sabja seeds in enough water for 30 minutes.

once they swell, strain and keep aside. you can also refrigerate the soaked seeds.

prepare the faluda sev according to package instructions.

if cooking the faluda sev, then once cooked, rinse the cooked falooda sev in water. drain and keep them aside. let them cool completely.

making kulfi faluda

Add 1 tbsp sabja seeds in a bowl or serving plate.

add 1 to 1.5 tbsp faluda sev.

remove the kulfi from the moulds. slice them into 2 or 4 slices.

place each kulfi with its slices on top of the faluda and sabja seeds.

pour 1/2 tbsp of rose syrup. sprinkle the dry fruits.

serve kulfi faluda immediately.

Chef own plating you can simply add the kulfi on faluda and have it with the dry nuts on the top as a garnished.

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