Cool Treats

first_imgBet this sultry summer, you wish you didn’t have to turn on the cooking range or grill to cook. So here goes, our mouth watering recipes that will keep you cool and your friends and family smacking their lips on a full three course meal, complete with snacks, main course and dessert.Snacks Paneer Squares1 lbs tofu cut into neat squares1 each big tomato, cucumber and beetroot shreddedSalt to tasteChutney1 tbsp green chili paste1 tbsp garlic paste1 tbsp mint leaves paste3 oz coriander leavesSalt to tasteFrosting4 oz cream cheese4 oz each of grated cheese and creamGrind together all the chutney ingredients to a paste. Beat cream cheese till fluffy, add grated cheese and cream and make into a spreading consistency. Cut paneer lengthwise into two pieces, then into small squares. Sandwich the tofu pieces with chutney on a plate. Spread frosting on top decorate with shredded veggies and serve cold. Mixed Fruit Chaat2 oz each of peaches, strawberries and seedless grapes1 apple1 banana4 tbsps pineapple juice2 oz castor sugar1 tsp ginger juice2 tbsps lime juice1 tsp of chat masalaBlack saltSalt and chili powder to tasteCut all fruits into small pieces, mix in pineapple, lime and ginger juice, add spices and serve with toothpicks. Sprouted Green Gram Bhel½ lbs. moong (green gram) sprouts2 tbsps each of finely chopped tomatoesand raw mangoes2 tbsps chopped onion1 green chili minced2 tbsps chopped coriander leaves1 tbsp dry mango powder½ tsp each of black salt and chat masalaChili garlic and sweet chutneyMix green grams with veggies, spices and chutney. Serve decorated with finely chopped coriander leaves.Sweet Chutney1 oz thick tamarind2 tablespoons grated jaggery6 dates pitted and sliced thinly½ teaspoon black salt½ teaspoon roasted and ground cumin seedsMix ingredients in grinder at high speed and serve.Garlic Chili Chutney6 red chilies deseeded and chopped finely12 cloves garlic2 tablespoons vinegarSalt to tasteMix ingredients in grinder at high speed and serve.Sandwiches  Spicy Veggie Sandwich10 slices of bread2 large tomatoes onions and cucumbers sliced3 oz. grated cheese1 teaspoon mustardSalt and pepper to tasteMix salt and pepper with cheese, spread on bread slices, sandwich with veggies in between. Cut into triangles and serve with ketchup and potato chips.Cream Cheese Sandwich10 slices of bread2 tbsp butter6 thin cheese slices1 teaspoon mustard3 oz. cream cheese1 oz. grated cheeseSalt and pepper to tasteMix all the above ingredients and spread on the bread slices. Roll. Secure with toothpicks and serve with potato chips and salad.Green Chutney and Tofu Sandwich3 oz. tofu grated1 oz. green chutney1 tomato1 cucumber1 onionSalt and pepper to tasteMix tofu with chutney salt and pepper. Butter slices of bread. Spread chutney and sandwich with tomato onion cucumber. Cut into neat triangles.DipsTill Seed Dip2 oz sesame seeds2 oz grated coconut4 green chilies2 tbsps coriander leaves1 tbsps tamarind pulpSalt to tasteMix all the above ingredients in grinder at a high speed and serve.Tomato Dip3 oz tomatoes, chopped finely2 red chilies1 oz grated coconut1 oz powdered cashew nuts2 tbsps chopped coriander leaves¼ tsp grated ginger½ tsp toasted and powdered cumin seedsSalt to tasteGrind ingredients in grinder at a high speed and serve.Chili Dip3 oz thick green chilies2 tbsps roasted black sesame seeds1 oz coriander leaves1 tablespoon vinegar1 pinch mono sodium glutamateGrind ingredients in grinder at high speed and serve.VegetablesCreamy Vegetables¼ lbs grated cheese100 oz capsicums and tomatoes cut into thin strips4 oz cream2 tbsps chopped coriander leaves2 green chilies, mincedSalt and pepper to tasteMix together the vegetables add salt, cream and pepper put in a serving dish decorate with coriander leaves and serve chilled with brown bread.Mayonnaise with Vegetables¼ lbs each of grated carrot and cabbage1 oz each of cucumber, capsicum and tomato cut into strips¼ lbs mayonnaise2 oz cream2 oz pineapple pieces1 oz cherry piecesSalt and pepper to taste Mix mayonnaise with cream, blend into vegetables. Put in a serving dish and decorate with cherries and pineapple and serve with brown bread.Crunchy Cabbage½ lbs cabbage cut into two inch pieces2 red chilies2 tbsps honey4 tbsps olive oil2 oz mix toasted sesame seeds, almonds, walnuts and raisinsSalt and vinegar to tastePound the chilies coarsely, mix with cabbage along with oil, vinegar, salt and pepper. Set in refrigerator for 1 hour. Decorate with nuts and raisins and serve with brown bread.DessertsFruit Surprise15 plain sweet cookies2 oz cream1 oz powdered sugar1 teaspoon lime juice2 cups chilled milk2 tbsps cocoa powder1 cup chocolate sauce½ lbs finely chopped mixed fresh fruits12 roasted cashew nutsMix cream with sugar and lime juice, blend together cocoa and milk dip the biscuits one by one in milk and place in a serving dish , make layers of biscuits, fruits and chocolate sauce, start and finish with a layer of biscuits, cover with cream and decorate with cashew nuts.Chocolate Paan Banarsi paan leavesAnise or fennel seedsGulkandChocolate pasteChocolate sauceChunks of dark chocolatePowder of almonds, pistachio and cashew nutsCrystallized cherries, chopped finelySpecial sweet supari (betel nuts)Cardamom powderCoconut powderGrated coconutApply chocolate paste on the paan. Mix nuts, spices, sweet betel nut, coconut and chunks of chocolate and stuff mixture into the leaf, make into a paan and stick a clove in the center so it does not open, dip in chocolate sauce and serve at once.Ambrosia1 small brick vanilla ice cream4 tinned peach halves2 oz cream1 oz chopped walnuts2 oz chopped candied cherriesTake 4 plates and divide ice cream equally on them. On each ice cream in the middle place a peach half hollowed side up. Fill centre of the peach with 1 tblsp.cream. On top of each cream-filled peach sprinkle one tablespoon of cherries and walnuts.Cashew Nut Chocolate Rolls3 oz. ground cashew nuts3 oz. ground cream cheese1 oz. grated chocolate½ lbs. sugar½ teaspoon cardamom seedsDry coconut powder.Mix together all the above ingredients with the exception of coconut and form into small rolls. Roll in dry coconut and serve.Mocktails Peach and Ice Cream Shake1 oz peach puree½ liter milk1 oz vanilla ice cream2 drops almond essenceMix together all ingredients in blender for a minute and serve in tall glasses.Rose Shake¼ liter chilled water¼ liter chilled milk2 oz sugar2 oz rose syrupPinch of cardamom powderRose petals2 oz strawberry ice creamMix together all the above ingredients in a blender. When the ice cream is half melted, put in a tall glass containing cracked ice. Decorate with rose petals.Pomegranate Cooler¼ liter pomegranate juice2 tablespoons pineapple squash1 oz castor sugar2 bottles chilled soda1 bottle chilled lemonade3 oz creamMix together pomegranate juice, squash, soda and lemonade. Beat cream with sugar; pour lemonade in glasses over cracked ice. Related Itemslast_img

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