Vegetable Au Gratin

Ingredients

Mixed vegetable    :    1 cup
Tomato        :    1
Capsicum        :    1
Ginger garlic paste     :    ¼ tsp   
Salt         :    as needed
Pepper powder     :    as needed

For white sauce

Butter        :    1tbsp
Maida        :    ¼ tbsp
Cornflour        :    ½ tbsp
Milk         :    1½ cup
Cheese        :    1 cube  
Mozeralla Cheese    :    3 tbsp   
Salt         :    a pinch
Sugar        :    a pinch


Method   

Cut vegetables like cauliflower, beans, carrot, potato for the mixed vegetable.      
Cut capsicum and tomato.
Set microwave to high power.
To prepare white sauce, mix butter, maida, cornflour    in a bowl.
keep the bowl in the oven for 1 minute.
Add milk, powdered cheese cube, salt, sugar  keep it in the oven for 2 minutes.
In a bowl mix cut vegetables, salt, pepper powder, ginger garlic paste and  keep the bowl in the oven for 5 - 7  minutes.   
Remove the bowl from the oven, pour white sauce, garnish with tomato and capsicum.
Sprinkle grated cheese and keep the bowl in the grill for 6 - 8  minutes.   

Tips

If there is no grill in the oven, add crumbled monaco biscuits, powdered walnut along with grated cheese and keep the bowl in 80 % in the oven for 3 - 5  minutes.  This can be served along with garlic bread.

Semolina Pancakes

Ingredients:

3/4 cup semolina
1/2 cup water
2 eggs
1 tsp honey
1/2 tsp baking soda
canola oil

Method:

1. Warm a pan
2. In bowl mix well Semolina, eggs, water, honey, baking soda well. 3. It will be pretty liquid.
4. Pour some amount for cakes.


Serve Hot.

Muhallabia Pudding

Serves 6.,cooking time 20mins

Ingredients:

50g cornflour
1 litre whole milk/skimmed milk can also be used for less rich pudding
90g caster sugar
2 tbsp rosewater
6 tbsp orange blossom honey
2 tbsp ground pistachios
100ml double cream(optional)
strawberries,orangesegments,rosepetals for serving
 

Method
Mix the cornflour to a smooth paste with 100ml of the cold milk. Bring the remaining milk and the sugar to the boil in a heavy-based pan, stirring. Lower the heat and gradually add the paste to the hot milk, stirring constantly.

Simmer for 6 mins or until the mixture thickens enough to coat the back of the spoon rather than drip straight off. Add the rosewater, stirring, cook for a further minute, then cool for 10 mins.

Stir again and spoon into small glasses or individual dishes. Cool and refrigerate until set. When you are ready to serve, sprinkle some pistachio nuts into each glass and drizzle in a spoonful of honey and a dollop of cream then add a small, perfect strawberry.Or Serve garnished with orange segments or rosepetals if strawberries are  not available.

Sweet Challah Bread Pudding

Ingredients:

6 cups Cubed challah  bread-1 inch cubes
Cooking spray
1 tablespoons Sugar
1/3 cup Golden raisins
1/3 cup Fat-free sweetened condensed milk
1½ teaspoons Vanilla extract
1/3 cup 2% low-fat milk
1/3 cup Dried tart cherries
¾ teaspoon Cinnamon
1/3 teaspoon Freshly grated nutmeg
2 large Eggs
Salt to taste

Method:

 1.Add the last 9 ingredients in a shallow bowl.
 2.Add the challah cubes, tossing to coat and set aside for 40 minutes,
 3.Coat a baking dish with the cooking spray.
 4.Spoon the challah mixture into the dish and sprinkle with the sugar.
 5.Bake in a pre-heated oven until the pudding is set.

Cranberry Bread Pudding With Brandy Sauce

Ingredients:

8 ounces French bread - torn in small pieces
1/2 cup Dried sweetened cranberries
1/2 quart Milk
1 cup Sugar
3/4 cup Sugar
1/2 cup Butter
1/4 cup Milk
1/2 cup Brandy
3 lightly beaten Eggs
1 tbsp Vanilla
1/2 tbsp Baking powder
1/4 tsp Ground cinnamon

Method:

1.Preheat the oven at 350 degree F.
2.Spray a 6-inch baking dish with nonstick cooking spray.
3.In a bowl, combine the milk, 1 cup sugar, cranberries, eggs, vanilla, baking powder and cinnamon, stir until well blended.
4.Add the bread and toss to blend thoroughly.
5.Pour the mixture into prepared dish.
6.Bake for 40-50 minutes until golden and a toothpick inserted into center comes out clean.
7.In a saucepan, combine 3/4 cup sugar with butter and 1/4 cup milk .
8.Heat the mixture over medium-high heat, stirring frequently, until butter melts and sugar dissolves.
9.Remove from heat and stir in the brandy.
10.Cut the bread pudding into squares and spoon sauce over each serving.