Jackfruit jam

Ingredients Jackfruit flakes: 1Kg Clove: 12 Cinnamon: 6(1 inch pieces) Sugar: one-and-a-half kg Citric acid: 1 tsp Water: 6 cups Method Deseed the jackfruit and cut it into small pieces. Cook in water just enough to dip the pieces, adding crushed clove and cinnamon. When the water boils, remove the clove and cinnamon pieces from it. Smash the cooked jackfruit or grind in a mixer and sieve. Heat water, sugar and citric acid in a vessel. When it boils add the fruit pulp to it. Stir continuously. When the solution thickens, remove it from fire and pour it into a prepared bottle. Cool the jam in the bottle and then store. To test whether the jam is done, cool the jam on a ladle. When cool, the jam should fall from the tilted ladle in flakes rather than in drops. The Hindu wellness March 29 2007

Baked chicken

Chicken: 6 - 8 pieces For seasoning Pepper:1/2 tsp Chilli powder: 1 heaped spoon Mustard: 1 1/2tsp Lemon juice: 3 tbsp Sugar: 25gm Worcestershire sauce: 1 tbsp Soya Sauce: One-and-a-half tsp Olive Oil: 1 tbsp For garnish Spring onion chopped: 2 tbsp Preparation Marinate chicken with seasoning ingredients. Socre chicken pieces to allow marinade to penetrate and leave it for an hour-and-a-half. Taken a tin foil large enough to wrap the chicken. On a shallow glass bowl, arrange chicken pieces neatly on the foil. Pour the remaining marinade over the chicken. Fold the edges and wrap into a neat package. Bake in a pre-heated oven set at 200 degree Celsius for 25-30 minutes. The Hindu Metro plus November 18 2008

Nelli Chutney

Ingredients 1/4kg amla, washed, dried, deseeded and cut into pieces Green chillies: 100gm Black pepper: 1 tablespoon Methi seeds: 1 tablespoon Mustard seeds: 2 tablespoon Ginger: 2 inch Lemon juice: 2 Salt: 2 heaped tablespoons Method Grind together to a coarse texture. Store in a dry jar. This chutney will keep for over a year though it will gradually turn dark, almost black over time. The New Indian Express December 19 2004

Pea-filled potato cakes

Potatoes, boiled and peeled: 450gm Vegetable oil: 3 tbsp Salt to taste For the filling Vegetable oil: 2 tbsp Frozen green peas: 80gm A couple of generous pinches each of coriander, red chilli and cumin powders Dried mango powder: half tsp Salt to taste Fresh coriander, chopped: 2 tbsp Method Mash the potatoes, knead lightly for a minute or two till it comes together and divide it into 6 parts. Heat the oil in a small non-stick saucepan. Add the peas, spices and salt, give the pot a stir and splash water and cook until the peas or done, for about 5 minutes. Add the coriander and mash a little. Make the potatoes into balls and make a deep and wide depression for the filling. Place 1 rounded tsp of filling in each and pinch the potato over the top and reshape into balls. Pat to flatten. Heat half the oil in a non-stick frying pan. Cook the cakes over a moderate flame until golden and crisp on both sides. The Hindu Wellness March 5 2009

Jackfruit Jam

Ingredients Jackfruit flakes: 1 kg Cloves: 12 Cinnamon: 6(1 pieces) Sugar: one-and-a half kg Citric acid: 1 tsp Water: 6 cups Method Remove the seeds from the jackfruit and cut it into small pieces. Cook them in water just enough to immerse the jackfruit pieces, adding the crushed cloves and cinnamon. When the water boils remove the clove and cinnamon pieces from it. Smash the cooked jackfruit or grind it in a mixer and sieve it. Heat water, sugar and citric acid  in a vessel. When it boils add the fruit pulp into it. Stir continuously. When  the solution thickens, remove it from the fire and pour it into a prepared bottle. Cool the jam in the bottle  and then store it. To test whether the jam is done, cool the jam on a ladle. If  it is cool, the jam should fall from the tilted ladle in flakes rather than in drops.   The Hindu February 26 2009

Vegetable lasagna

Ingredients Chopped onions: 100gm Chopped garlic: 30gm Virgin olive oil(a generous amount) Diced carrots: 100gm Diced celery root: 100gm Diced pumpkins: 100gm Diced brown mushrooms: 100gm Diced tomatoes: 100gm Tomato paste: properly roasted Tomato sauce: 150ml (season with fresh rosemary, thyme, salt and pepper and slowly simmer for 15 minutes) Add afterwards Cubes of zucchini: 50gm Egg plant: 50gm Small roses of cauliflower: 50gm Small roses of broccoli: 50gm Leek cubes: 50gm Small cubes fennel: 50gm All things must be very dry, without any trace of water or oil. (Use any other seasonal/available vegetables as well to add or to exchange in this section) Mix all the above Make a cream cheese sauce with one egg, seasoned with lemon juice, lemon skin, garlic and basil. Method Slightly brush olive oil on a baking dish. Layer with uncooked pasta sheets followed by thick layers of vegetable stew and thin layers of cream cheese sauce. Top with thin layer of cream cheese sauce and grated parmesan cheese. Cover dish with aluminium foil. Bake for 50 minutes at 160 degree C. Bake at 180 degrees C for the last five minutes. Take off aluminium foil and serve. The Hindu March 3 2009

Moong Chana Dal Cheela

Ingredients Moong dal: 2 cups Channa dal 2 cups Onion peeled and chopped: ½ cup 2/3 cup tomatoes, diced into ¼ in cubes 1tsp ginger, grated 2tbsp cilantro, chopped fine 1-2 green chillies, seeded and cut fine (optional) 1 tsp salt, or to taste Vegetable oil spray Method Wash the dal in running water. Soak for 2-3 hours. Grind to a smooth batter using the water they were soaked in. you can grind the mixture and refrigerate the previous night itself. Stir the remaining ingredients into the batter Heat a non-stick griddle on the stove. Lightly spray with vegetable oil. Take a ladleful(1/4 cup) of batter, pour and spread gently on the griddle. Cover and cook for 30sec or until bubbles start appearing and the lower side begins to become golden brown. Turn over with a spatula and cook for another 30-40 sec or until cooked through. Slide onto a plate. Cook the remaining chelas (about 16 total) the same way. Serve with mint chutney accompanied by a glass of milk and a fruit. The Hindu February 26 2009

Broccoli au gratin

Ingredients Fresh broccoli: 250gm Potatoes:2 Butter: 2 tbsp White sauce: 3 cups Salt and pepper to taste Grated cheese: 3-4 tbsp Salt and pepper to taste Method Steam broccoli florets, and soak in ice cold water. Drain and keep aside. Cut boiled potatoes into cubes. Heat the butter. Stir fry the broccoli and potatoes. Then add the white sauce, salt and pepper. Mix well. Grease a baking dish. Pour the broccoli potato mixture. Cover with grated cheese and bake in a hot oven until the cheese turns golden brown. Serve hot with garlic bread. The Hindu March 10 2009.

Broccoli Fritters

Ingredients Fresh broccoli: 500gm For the batter Plain flour:1/2cup Corn flour:1/2cup Rice flour:1 tbsp Soda bi carb: A pinch Baking powder:1/4 tsp Salt and pepper to taste Oil for frying Method Remove the florets of broccoli. Steam and put them in ice cold water. Drain and keep them aside. Mix the flours, soda bi carb, baking powder, salt and pepper. Add water to get a smooth flowing consistency. Keep the batter aside for two to three hours. Heat the oil. Dip each floret into the batter and deep fry. Serve hot with a spicy sauce. The Hindu March 10 2009.

Broccoli Cutlets

Ingredients Finely chopped broccoli: 2 cups Boiled grated potatoes: 1cup Onion, finely chopped: 1 Butter: 1 tbsp Cheese, grated:1/2cup Bread: 4-6 slices Chilli flakes:1/2tsp Salt and pepper to taste Bread crumbs Oil for frying For the batter Plain flour: 1 cup Water Method Heat the butter. Stir fry the onions until light brown. Add the broccoli and potatoes. Stir well. Allow this mixture to cool. Soak the bread slices in water. Squeeze to drain excess water. Crumble finely and add to the above mixture. Add grated cheese, chilli flakes salt and pepper. Mix well. Keep aside for sometime, and make cutlets in desired shapes. Prepare the batter by mixing maida with water. Dip the cutlets in the batter and roll over bread crumbs and deep fry in oil and low flame. Serve hot with tomato sauce. The Hindu March 10 2009.

White sauce

Ingredients Milk: 3 cups Plain flour: 3 tbsp Butter: 3 tbsp Method Take a flat, heavy bottomed vessel. Heat the butter. Add the plain flour and stir fry on a low flame. Keep stirring without browning it. Gradually add the milk stirring continuously. The sauce will thicken. It should be of a smooth flowing consistency. Use as required in the above dish The Hindu March 10 2009.

Fresh Fruit Salad with mace

Ingredients Sugar:30/80gm Juice of half a lemon Selection of 4 to 6 fruits: apples, pears, oranges, bananas, grapes(green or black) melons and peaches Mace powder: 3 to 5 gm Method Dissolve the sugar in 300 ml of water over gentle heat. Bring the syrup to a boil and continue boiling for five minutes. Cool it, and add lemon juice and mace powder. Quarter, core and slice the apples. Peel and segment the oranges. Slice the bananas. Halve and seed the grapes. Peel and segment the peaches. Scoop orbs out of the lemon with a small scoop(1). Put each fruit into the syrup as it is prepared. Mix all the fruits together and, if possible, leave it to stand for 2-3 hours to allow the flavors to blend. The fruit salad will keep up  to 3 days, but the bananas need to be replaced everyday.   The Hindu Wellness August 14 2008

Grill asparagus with spinach and cheese

Ingredients Olive oil: quarter cup Lemon juice:1/8 cup Fresh asparagus spears:12 Baby spinach: 60gm Grated Parmesan cheese:1/8cup Seasoned slivered almonds: 1 tbsp Method Preheat a grill (on low heat). Marinate the asparagus with lemon juice and olive oil. Grill asparagus for about four minutes, turning at least once, and brushing with the olive oil mixture. Remove from the grill. In a large bowl, combine the spinach, Parmesan cheese and slivered almonds. Cut asparagus into bite-size pieces, and add to the salad along with the lemon juice and olive oil. Mix and serve. The Hindu October 23 2008

Tomato marmalade

Tomatoes: 2 kg Oranges: 3 nos Oranges Lemons: 2 nos Sugar: 1.7kg Whole cloves: 30gm Cinnamon sticks: 150gm Method Remove the peel from the tomatoes and cut it into small pieces. Cut the oranges and lemons into small quarters. Pour off the juice from the tomatoes. Add sugar. Stir until it is dissolved. Add oranges, lemons, and spices which have been tied loosely in a cheesecloth bag. Place the mixture over high heat and boil rapidly, stirring often. Cook until it is clear and thick (about 50 minutes). Pour into jars and close the jars tightly with their lids. Cook over a hot water bath for a further 10 minutes. The Hindu Wellness October 16 2008

Dragon Chicken

Chicken supreme cut into dices 200gms Dry red chilli flakes 10gms Chopped garlic 10gms Tomato garlic sauce 25gms Fried cashew nuts 25gms Salt to taste Sugar 10gms Few drops of lime juice Yellow butter 5 gms Method Marinate the chicken with salt little egg and dust in corn flour. Deep fry for five minutes till crisp. In a wok, heat oil, sauté the garlic, add the chilli flakes and the tomato garlic sauce and cook for a minute. Add the rest of the ingredients and mix well. Add the fried chicken and toss well to coat the chicken pieces evenly with the sauce mix. Add the fried cashew and mix. Serve hot. The Hindu February 8 2009