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What's Cooking? Indian recipes

Share recipes and cooking tips. Every fortnight, a selected entry will be featured in What’s Cooking? and its sender crowned NRI Pulse’s Gourmet Chef. Pls. send contributions to contact@NRIPulse.com with What’s Cooking? in the subject line.

Sweets for my Sweet...
...and sugar for my honey! Three romantic recipes to set the mood for Valentine's Day.


Kiss Me Apple Bowls

Ingredients:

1 kg fresh red apples, washed, peeled and grated 
3-4 tbsp pure ghee 
200 gms dry coconut powder 
1/4 tsp red food coloring 
Mava
1 1/2-2 cups powdered milk 
1 tablespoon ghee 

Method:
First prepare the mava by adding the ghee to the milk powder in a bowl and then adding water, a little at a time, and kneading it like a chappati 
dough. Wrap the prepared dough in a light cotton cloth. Put it in a pressure cooker and cook upto 3 whistles. Now prepare the cute apple bowls. 
To do this, extract the juice out of the grated apple by pressing it. Heat a non-stick pan on medium flame. Pour 3-4 tbsps. ghee in it. Add the 
grated apples to it. Stir it on medium heat for 2 minutes. Now, take out the boiled mava from the pressure cooker. Grate the boiled mava finely. 
Add the grated mava to the apple in the non-stick pan. Stir it for 2 minutes, mixing very well, as you cook it. Remove from flame. Allow it to cool 
slightly. Make small round balls out of it. Now, with your forefinger, press a little on it and then dip it in a mixture of red food color and 
coconut powder. Likewise, repeat for all the little apple bowls. Garnish it with little apple slices and serve. 

Strawberry Stuffed French Toast

Ingredients:
8 ounces cream cheese, softened
1 teaspoon vanilla extract
1/2 cup chopped walnuts
1 (16 ounce) loaf French bread
4 eggs
1 cup whipping cream
1/2 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
1 (12 ounce) jar apricot preserves
1/2 cup fresh orange juice

Method:
Beat together the cream cheese and 1 teaspoon vanilla extract until fluffy; stir in nuts and set aside. Cut bread into 10 to 12 (1 1/2-inch) slices. 
Cut a pocket in the top of each. Fill each with 1 1/2 teaspoons of the cheese mixture. Beat together eggs, whipping cream, the remaining 1/2 
teaspoon of vanilla and nutmeg. Using tongs, dip the filled bread slices in the egg mixture, being careful not to squeeze out the filling. Cook on a 
lightly greased griddle until both sides are brown. Keep slices warm in oven. Heat together the preserves and juice, drizzle over hot French 
bread. 

 

Chocolate Dipped Strawberries

Ingredients:
12 Strawberries with long stems
3 ounces semisweet chocolate
1 tablespoon butter
1 teaspoon brandy -- optional
Method:
Melt 3 ounces semi-sweet chocolate, a tablespoon of butter and a teaspoon of brandy in a double boiler over hot water. Dip the strawberries 
halfway into the chocolate and set them on a plate covered with a sheet of wax paper. Refrigerate them until chocolate is set, about 10 minutes.


 

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