For those who stick to their exercise routine even on a Sunday, these treats are a great after-gym snack. For the rest, you really don't need a reason to try them out
1½ cups blanched and peeled pistachios
5 cups milk
1 cup sugar
2 tsp green cardamom powder
Grind one cup pistachios to a coarse paste with a little milk. Sliver the remaining pistachios.
Heat milk in a pan and bring it to a boil. Decrease heat and simmer till it reduces slightly.
Add pistachio puree to the milk and cook till it thickens some more.
Add sugar and mix till sugar dissolves. Add green cardamom powder and mix.
Pour into glasses and serve hot.
Amla and Beetroot Tikki
5-6 medium Indian gooseberries (amla), grated
1 cup boiled and grated beetroot
3 medium potatoes, boiled and mashed
1 tbsp oil + to shallow fry
1 medium onion, chopped
Sea salt to taste
½ tbsp red chilli powder
Salt to taste
1 tbsp lemon juice
Heat one tbsp oil in a pan. Add onion and sauté till lightly browned. Add beetroot and sea salt and continue to sauté till all the moisture evaporates. Add red chilli powder and mix.
Add salt and lemon juice and mix.
Add the beetroot mixture to potatoes and mix. Add amla and mix. Cool and chill in the refrigerator for half an hour.
Heat oil on a tawa. Grease your hands, take a portion of the beetroot mixture and shape into a tikki. Place on the tawa and shallow fry till both sides are evenly cooked. Serve hot.
Pomfret in Prawn Sauce
600 gm pomfret fillets
200 gm prawns, deveined
Salt to taste
3 tbsp olive oil
1 medium tomato, blanched, peeled, seeded and chopped
4 tbsp scraped coconut
1 medium onion, chopped roughly
1 tbsp chopped fresh coriander leaves + 1 sprig
1 tsp grated ginger 1 tsp red chilli sauce
2 tbsp cream
Heat oil in a pan. Sprinkle salt on fish fillets and fry, flipping sides a couple of times, so that they get evenly cooked and lightly browned. Drain on absorbent paper and set aside.
Place the tomato in a bowl. Add coconut and a quarter cup of water and crush with a hand blender till properly blended.
Add onion to the oil left in the pan after frying fish and sauté. Add prawns and sauté for two to three minutes. Add tomato-coconut mixture and salt and cook.
Add coriander leaves, ginger, red chilli sauce and mix and cook till the prawns are done.
Add cream and mix. Transfer into a serving bowl. Place the fried fish over. Garnish with a coriander sprig and serve hot.
8-10 digestive biscuits, crushed
1½ cups fresh cream, chilled
½ cup powdered sugar
1 cup vanilla custard, chilled
1 kiwi fruit, thickly sliced
Pack the crushed biscuits in a pie dish. Whip the fresh cream with powdered sugar till stiff.
Whip the chilled custard in a bowl, add most of the cream and mix. Pour this over the biscuit base. Halve most of the strawberries and arrange them cut side facing down around the rim of the pie dish.
Put the remaining cream in the centre and arrange the kiwi slices around it. Place the remaining strawberries in the centre of the cream.
Shopping list for next week
CHILLI ORANGE WONTON SOUP
300 ml orange juice, 3 carrots, 1 fresh red chilli, 1 cabbage, 1 bunch spring onions with greens, 1 packet wonton wrappers, 1 bottle red chilli sauce, 1 packet cornflour
ORIENTAL SALAD WITH FRESH ORANGE DRESSING
400 gm bean sprouts, 10 snow peas or flat beans, 3 green capsicums, 2 red radishes, 1 Chinese cabbage, 1 small packet sesame seeds, 1 small bottle honey, A few dried red chillies
600 gm boneless chicken, 5 lemons, 1 red capsicum , 1 yellow capsicum, 1 packet white pepper powder, 1 packet MSG, 1 packet star anise
150 gm butter, 100 gm refined flour , 1 packet castor sugar, 1 loaf fresh bread, 1 packet baking powder, 1 egg