Orange fruit Salad/ Orange Trifle

Ingredients:-
Milk- 1 cup
egg-2
Vanilla essence- 1 tspn
Sugar-1/2 cup
Cream cheese- one 8oz pack
Pound cake to form a  base
Canned / uncanned oranges-30 slices
Orange jelly enough to garnish

Directions:-

Heat milk is a sauce pan until small bubbles appear on the edge where the milk meet the pan.
Beat egg, sugar and vanilla essence until sugar dissolves.
Pour the hot milk into this egg mixture . Keep stirring.
Now pour back this milk mixture into the sauce pan and simmer it for 10 minutes until the  milk thicken to a custard.
Now add creamcheese when the mixture cool down and mix well.
Add the oranges .
Base the serving dish with pound cake slices. Pour the orange fruit salad and garnish it with orange jelly.
Serve the fruit salad cold.

Indo Chinese Fried rice

From Potpourri of my favorite recipes

Ingredients:-

Butter or vegetable oil- 2 tblspn
Garlic- 6 large pods finely chopped
Ginger- 2 inch long cut into tiny bits
Onion- 1 chopped\
Green chilli- 6 finely chopped
Mixed vegetables- corn, fresh peas, green beans(chopped), carrot( chopped), lima beans- each 1 tblspn
Shrimp- 60 count large
Soya sauce- 3 tblspn
Chilli Garlic Sauce- 2 tblspn
Coriander leaves- half cup
Salt to taste
Water- 2 and1/2 cups
Rice-1 cup
Pepper- 1 tspn
Paneer- 15 cubes marinated in chilly pwdr, pepper, and salt
Egg (2) scrambled with pepper and salt in oil

Directions:-

Heat oil a large pan and saute ginger garlic paste in oil.
Saute Onions and Green chillies.
Add the soya sauce and chilli garlic sauce.
Saute mixed vegetables and shrimp until half cooked.
Pour water and salt to taste. WHen the water boils ads rice .
Once the rice is cooked add pepper, fried paneer and scrambled eggs.
DONE:)

BON APPETITE:)

Pav bhaji

Ingredients:-

Mumbai Pav bread- 2 packets which count12

Oil-2 tblspn
Onion-2 big chopped
Tomato-2 chopped
Potato-200 gm( 2 medium size)
Cauliflower-100gm
Carrot-100gm
Fresh Green peas- 100 gm
Pav bhaji masala-2 tblspn
Chilly pwdr- 1 tblspm
Salt to taste

Direction:-

• Cut all vegetables except onions and peas with 2 cups water. Pressure cook for 5 whistles till they become smashy. Wait for the cooker to cool and then smash all the vegetables.
• Meanwhile heat oil in a pan and saute onions in it till they become translucent.
• Add the spice masalas and saute in high flame for 2 min.
• Add the smashed vegetables, peas and boil. Add salt to taste. Done with the bhaji.
• Now with the pav, heat a pan and butter it. Place the pav over it and flip it over both sides.
• Serve it hot with bhaji, fresh cut onions, butter and a wedge of lime.

BON APPETITE:)

Idiyappam Biryani

Ingredients:-

Idiyappam(Noolputtu)- 30 small size

Oil-4 tblspn
Onion- 3 big sliced
Ginger chopped finely- 2 tblspn
Garlic chopped- 2 tblspn
Green chillies- 8 chopped
Tomato-2 chopped
Chicken pieces- 1 pound into smaller pieces, not as regular biryani size.( You can use pieces of your choice or sausage cut or minced meat)
Shrimp-1 pound
Coriander leaves- One hand full
Mint leaves- 10to 15 leaves
Garam masala-2 tspn
Salt to taste

Directions:-

• Prepare idiyappams or get the frozen ones.
• Now heat oil in a large pan and fry ONE large sliced onion with a pinch of sugar till it become dark, brown and sweet. This takes a long time. SO be patient and do it in medium flame. Dont do it in high flame and burn them.
• Store it for further garnishing.
• Now saute the onions in residue oil with ginger and garlic.
• When onions turn translucent add one teaspoon garam masala and fry for 2 min.
• Add chillies, tomatoes, coriander leaves and mint leaves . Also add in the meat and shrimp. 
• Add salt to taste.
• Cook with the lid on for 20min till chicken gets well cooked.
• Break the idiyappams and add them to the mixture finally.
• Add the final tspn of garam masala and mix everything well.
• Garnish with some coriander leaves and caramelised onion.
• Serve hot with pickle.

BON APPETITE:)

Kadhai Paneer

Ingredients:-
1:-
Tomato puree- 3 cups( canned or made from 8 tomatoes)
Ginger-25gm
Garlic- 1 pod
Green chillies-2
Bay leaf-1 small
Cardamom-1
2:-

Paneer-400gm cubed
Ghee-4 tblspns
Oil

3:-
Onion-1 big quartered
Capsicum red and green- 1 each
Kashmiri chilly-2 tspn(heaped)
Cumin pwdr- 1 tspn(heaped)
Coriander pwdr-2 tblspn(heaped)
Pepper crushed- 2 leveled tspn

Kasoori methi- 2 tblspn ppwdered
Coriander leaves- 3 tblspns chopped
Salt to taste

Direction:-

• Cook the first set of ingredients with one cup of water in a medium low flame for 15min. Make a puree of it.
• Meanwhile fry paneer with some salt in ghee and required oil. It is just a shallow fry.
• In the residue oil fry onion and capsicums till they turn crunchy and not fully cooked. 
• Add spices and fry the mixture at high flame for 2 min so that the spices get cooked.
• Now add the tomato puree and fried paneer. Stir well and let it sit in low flame ( gas mark-2) for 10min. Add kasoori methi and coriander leaves. Add salt to taste and stir well . Switch off the stove .
• Serve hot with chappathi, paratha, cumin rice, naan, bathura etc.

BON APPETITE:)