| Ingredients Penne pasta 1 cups Carrot, 1 inch pieces 1 medium Broccoli 5-6 medium florets Red capsicum, 1 inch pieces 1 small Yellow capsicum, 1 inch pieces 1 small Olive oil 2 tablespoons Onion, sliced 1 medium Salt to taste Black peppercorns, crushed 5-6 For makhni sauce Olive oil 2 tablespoons Cinnamon 2 one-inch sticks Green cardamoms 2 Garlic paste 1 tablespoon Ginger paste 1 tablespoon Tomato puree 3 cups Kashmiri red chilli powder 1 teaspoon Green chillies, chopped 2 Garam masala powder 1 teaspoon Salt to taste Kasuri methi , crushed teaspoon Honey 2 tablespoons Fresh cream 1 cup Method Boil penne pasta in three to four cups of water until al dente. Drain and set aside. For the sauce heat two tablespoons of olive oil in a pan. Add cinnamon and green cardamoms. Stir and add garlic paste, ginger paste and saut. Heat two tablespoons of olive oil in another pan and add onion and saut. Add carrot and broccoli and stir. Add penne and saut. Add tomato puree to the sauce and saut for two minutes. Add salt, red chilli powder, green chillies, garam masala powder and saut for a minute. Add half a cup of water, stir and let it cook. Add salt and crushed black peppercorns to the pasta and toss. Add red and yellow capsicum to the pasta and toss. Add crushed kasuri methi, honey and three fourth cup of fresh cream to the sauce and mix well. Add the remaining fresh cream to the pasta and toss. - Transfer the pasta onto a serving dish. Drizzle the makhni sauce over and serve hot.
Chocolate Walnut Kheer | Ingredients Dark chocolate, grated cup + 2 tablespoons for garnishing Walnuts, dry roasted, coarsely crushed cup + a few for garnishing Rice 2 tablespoons Milk 4 cups Mawa/khoya , grated cup Sugar 1/3 cup Method Take rice and milk in a deep pan and cook stirring continuously so that the rice does not stick to the bottom. Cook till the rice is soft and the milk reduced. Add mawa and mix. Add sugar and stir till it dissolves. Add crushed walnuts and stir. Transfer into a bowl and add chocolate and mix. Cool and chill. - Pour into individual bowls. Sprinkle grated chocolate over the top, place a walnut in the centre and serve.
Grilled Fish with Curried Coconut Sauce | Ingredients Pomfret fillets 4 Refined flour (maida) 4 tablespoons Salt to taste Black peppercorns, crushed 5-6 Lemon juice 1 tablespoon Olive oil 4 tablespoons Lemon grass roots 4 two-inch pieces Mustard seeds teaspoon Curry leaves 10-12 Turmeric powder teaspoon Green chillies, slit 2 Ginger paste 1 teaspoon Thin coconut milk 2 cups Red capsicum, seeded, inch pieces medium Green capsicum, seeded, inch pieces medium Method Mix refined flour, salt and half the crushed black peppercorns in a plate. Sprinkle lemon juice and a little salt over the fish fillets and rest for ten minutes. Roll them in the seasoned flour. Heat two tablespoons of olive oil in a pan. Place the lemon grass roots in it and then place the fish fillets over them. Let them grill. Heat one tablespoon olive oil in another pan. Add mustard seeds. When they crackle, add curry leaves and turmeric powder and saut for a minute. Add green chillies, ginger paste and half a cup of water. Mix well and let it cook on medium heat. Turn the fish fillets to cook the other side. Sprinkle the remaining crushed black peppercorns over them. Cook till light golden brown on both sides. Add salt to the sauce and stir. Add coconut milk and let it just heat through. Take the pan off the heat. Heat the remaining olive oil in another pan. Add red and green capsicum pieces and saut for a minute. Sprinkle salt and toss. - Transfer the capsicums into a serving plate. Place the grilled fish fillets over them. Pour the coconut sauce over the fillets and serve hot.
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