Ingredients for Toffee Mocha Dessert:
Sponge cake 1
Coffee cooled 3/4 cup
Cream cheese (softened) 8 oz
Chocolate syrup ½ cup
Sugar 2 - 4 tbsp
Cream 2 cups
Toffees (crumbled) 2-3 tbsp
Method:
Cut sponge cake into 1-inch cubes.
Place cake cubes in an ungreased 13-in. x 9-in. dish.
Add coffee and toss lightly.
In a large bowl, combine the cream cheese, chocolate syrup and sugar until smooth.
Fold in cream.
Spread over cake.
Sprinkle with crushed toffees.
Cover and refrigerate for at least 1 hour.
Garnish with additional toffees if desired.
Toffee Mocha Dessert by Zarnak Sidhwa
Ingredients for Veg papad rolls:
Papadums 8 medium
Carrot, chopped 1 medium
Potato, chopped 1 medium
French beans, chopped 6
Cauliflower, chopped 100 gm
Salt to taste
Oil 1 tbsp
Oil to deep fry
Tomato, chopped 1 medium
Turmeric powder ½ tsp
Red chili powder ½ tsp
coriander leaves, chopped 1 tbsp
Method:
Boil carrot, potato, French beans and cauliflower with a pinch of salt till three-fourths cooked.
Drain water and dry the vegetables.
Heat one tablespoon oil in a pan and sauté tomato.
Add boiled vegetables and sauté.
Add turmeric powder and red chili powder.
Stir and then add coriander leaves.
Remove from heat and cool.
Take each papad and dip it in water (so that it becomes pliable).
Put a little mixture along the centre and roll it like a dosa.
Press each end well to seal.
Heat sufficient oil in a wok and deep-fry the papad rolls on each side till crisp.
Drain and place them on an absorbent paper.
Serve hot.
Veg papad rolls by Zarnak Sidhwa
Ingredients for Cornflakes Chaat:
Corn flakes 2 cups
Potato, (boiled & diced) 1 large
Onion (chopped) 1 medium
Cucumber (seeded & diced) 1 large
Tomato, (seeded & diced) 1 large
Salt to taste
Chaat Masala 1 tsp
Raw mango, chopped 2 tbsp
Coriander leaves chopped 2 tbsp
Lemon juice 2 tsp
Method:
In a large bowl combine potato, onion, cucumber, tomato, salt, chaat
masala and raw mango and toss to mix well.
Add cornflakes, coriander
leaves and lemon juice and toss again to mix well.
Transfer the chaat into a serving bowl and serve immediately.
Cornflakes Chaat by Zarnak Sidhwa
Ingredients for Chicken Karhai:
Chicken 1 kg
Water 1 cup
Ginger garlic paste 1 tsp
Tomatoes, chopped 6
Salt 1 ½ tsp
Red chili powder 1 tbsp
Cumin seeds, roasted 1 tbsp
Ginger, sliced 2 inches piece
Green chilies, chopped 6-8
Oil 2 tbsp
Coriander leaves chopped as required
Method:
Add chicken, ginger garlic paste, tomatoes, red chili powder and salt in a pot.
Cook covered till chicken is done.
When chicken is done, add oil, cumin seeds, green chilies, ginger sliced, coriander leaves chopped, let cook and then serve.
Ingredients for Biscuit Sev Puri:
Salted biscuits round 16
Potato, boiled and mashed 2 medium
Corn ½ cup
Onion, finely chopped 2 medium
Salt to taste
Chaat masala as required
Chili Garlic Chutney 4 tsp
Green chutney 8 tsp
Tamarind and jaggery chutney 16 tsp
Raw mango, chopped 1 small
Sev 1 cup
Red chili powder ¼ tsp
Method:
Arrange the biscuits on a plate. In a bowl, place potatoes, corn,onions, salt and chaat masala and mix.
Divide into portions.
Place a portion on each biscuit.
Drizzle one-fourth teaspoon of red garlic chutney, half a teaspoon of green chutney and one teaspoon of sweet tamarind chutney, one after the other, over each biscuit.
Sprinkle raw mango on each biscuit and top it all with plenty of sev.
Sprinkle a pinch of red chili powder over each biscuit and serve immediately.
Ingredients for Buffalo Bites:
Boneless chicken, cubed ½ kg
Salt 1 tsp
White pepper 1 tsp
Red chili powder 1 tsp
Ingredients for Batter:
Flour ½ cup
Corn flour 2 tbsp
Red chili powder 1 tsp
Egg 1
Baking powder 1 tsp
Chilled water as required
Dry flour to coat
Oil to fry
Ingredients for Sauce:
Chili oil 1 tbsp
Chili sauce 2 tbsp
Honey 2 tbsp
Garlic, crushed 2 tbsp
Ketchup 4 tbsp
Parsley/greens of spring onion, to sprinkle
Method:
Marinate chicken cubes with salt, red chili powder and white pepper and set aside.
For the batter:
Mix flour and corn flour, red chili powder, egg, baking powder, chilled water and whisk so no lumps remain.
Coat chicken in dry flour first and then dip in batter.
Fry in hot oil till golden and then drain excess oil and set aside.
Serve with sauce on the side.
For the sauce:
Mix chili oil, chili sauce, honey, crushed garlic, ketchup and little water and serve the buffalo bites with the sauce.
Sprinkle parsley or chopped greens of spring onions and serve.
Ingredients for Corn Baked Rolls:
Sweet Corn (boiled) 1 cup
Bread 12 slices
Potato (boiled & mashed) 1 large
Green chilies chopped 2
Ginger paste 1 tsp
coriander chopped ¼ cup
Lemon juice 1 tsp
Salt to taste
Oil 2 tbsp
Onion chopped 1 large
Method:
Preheat oven to 180 ºC.
Coarsely crush boiled sweet corn in a blender.
Transfer into a bowl.
Add potato, green chilies, ginger paste, coriander leaves, lemon juice and salt and mix well.
Heat oil in a pan and sauté onion till light brown.
Add this to the corn mixture.
Mix well, divide into twelve equal parts and shape them into oval rolls and set aside.
Remove the crusty sides of bread slices and soak them in water for ten seconds.
Squeeze out excess water by gently pressing between your palms.
Place the potato corn roll on one end of a slice and roll the rest over to cover the stuffing firmly.
Similarly make rest of the rolls.
Place all the rolls on a baking tray.
Bake in the preheated oven for approximately twelve minutes or till the rolls turn light brown in color.
Serve hot with tomato ketchup or green chutney.
