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Using the Cafeteria Feature (continued)
Food
Serving
Ingredients
Size
4. Eggless
500 g
Regular Flour (Maida) - 100
Chocolate
g, Powdered Sugar - 2 tbsp,
Walnut Cake
Butter - 75 g (preferably
unsalted), Milk -
Maid -
½
-
¼
Cup, Soda bi carb -
tsp, Baking powder -
Vanilla Essence - 1 tsp,
Walnut - 2 tbsp
5. Omelet
100-150 g Egg - 2, Chopped Onion -
tbsp, Chopped Capsicum -
½
tbsp, Chopped
Mushroom -
Cream Cheese -
Salt to taste, Black Pepper
powder -
6. Malai
300-400 g Mushrooms - 8 pieces,
Khumb
Boiled Peas - 50 g, Cottage
Cheese - 1 tbsp, Hung curd
- 2 tbsp, Cheese spread - 1
tbsp, Ginger paste - 1 tsp,
Corn Flour - 2 tbsp, Oil - 1
tbsp, Chopped coriander
leaves - 2 tbsp, Garam
masala -
tsp, Salt to taste
Recommendations
Sift regular flour with cocoa,
soda bicarb and baking
powder. Keep aside. Mix
½
cup, Milk
sugar and butter. Beat till it
tin, Cocoa Powder
gets light and fluffy. Add milk
½
maid and beat again for 1
½
tsp,
minute. Add milk and
essence. Add Maida. Beat
well for 3-4 minutes till the
mixture is smooth and light.
Add walnuts, Mix well,
transfer to big, greased deep
dish of 9" inch diameter.
After cook let it cool. Let it
stand for 3-4 minutes.
½
Whisk egg till it becomes
fluffy and all the ingredients
mix well. Grease the glass
½
tbsp, Grated
dish evenly and spread the
½
tbsp,
mixture evenly. Cook on
microwave mode and serve
tsp, Oil - 2 tsp
hot.
¼
Hollow the mushrooms from
the middle and marinate with
hung curd, cheese spread,
ginger paste, salt and garam
masala for 10 minutes. In a
bowl add cottage cheese,
boiled peas, salt and black
pepper. Stuff the marinated
¼
tsp, Pepper -
¼
mushrooms with mixture.
7. Beans
350-400 g Cream Cracker Biscuits - 8,
Square
Grated cheese -
Canned Kidney Beans - 50
g, Tomato Ketchup - 2 tbsp,
Red chili powder -
Green Chillies - 2, Oregano
-
½
tsp, Roasted Peanuts
for garnishing, Fresh Cream
- 2 tbsp (chilled), Hung curd
-
cup, Lemon - 1 tsp, Salt
½
to taste, White pepper -
tsp
8. Almond
100-120 g Dark Chocolate - 50 g, Milk
drop
Compound - 50 g, Almonds
Chocolates
- whole (Gurbandi Amonds,
comparatively small
almond)
9. Oat Fudge
200 g
Oats - 3/4 cup, Sesame
Fingers
seeds -
- 3/4 cup, Raisins - 2 tbsp,
Coconut Powder - 3/4 cup,
White Butter -
10. Capsicum
100 g
Gram flour - 6 tbsp,
Basket
Suji(semolina) - 1
Dhokla
Powdered Sugar -
Salt to taste, Eno -
Mustered Seeds -
13
In a bowl add cheese,
cup,
kidney beans, ketchup, red
½
chili powder, chopped green
chilies and mix well. Put the
¼
tsp,
mixture over the each biscuit
like a heap, leaving the
corners clean. Put a paper
napkin on the glass turn tray
and place the biscuits
carefully on it and cook on
microwave mode.
¼
Sour Cream : Fresh cream,
yogurt, lemon juice, salt and
pepper.
Garnish the biscuits with
sour cream and a peanut at
the top.
In a glass bowl put both the
chocolate compounds. After
cook dip the almond in
melted chocolate and put
them on a greased tray and
freeze for 8 minutes. And
serve.
Mix all the ingredients, Make
¼
cup, Brown Sugar
a glass dish or cake tin
ready with greased silver
foil. Pour the mixture and set
¼
cup
it, press it gently with a
spoon. Cool it till comes to
room temperature than
refrigerate for 1 hour than
cut it into rectangular shape
into 2" pieces.
Cut Capsicum in to basket
tbsp,
shape and keep aside. Mix
½
¼
tsp,
all the ingredients except
½
tsp,
eno and mustered seeds.
¼
tsp
Just before pouring the
batter into capsicum. Add
eno. Set the batter into
capsicum and sprinkle
mustered seeds. Cook on
micro wave mode.
EN
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