Orange Delight Su's Style

Orange Delight Su's Style 

White Chocolate Orange 

Ingredients 

2 cups White Chocolate 

2 cups Fresh Cream

1/2 cup Cream Cheese 

1 cup Fresh Orange Juice 

1/2 tsp Orange essence 

1 tsp Veg Gelatine 

Method 

Melt the white chocolate. In a bowl beat the cream and the cream cheese. Add the melted chocolate, keep beating it, add the orange essence and orange juice, beat it. In 2 tbsp hot water add the gelatine and mix it, add the gelatine in the chocolate and beat it. 

Orange Gelatine 

Ingredients 

4 cups Orange juice 

2 cups of Sugar

Pinch of Salt

1 tsp Veg Gelatine 

Method 

Add all the ingredients in a pot except veg gelatine... Boil the orange juice till it reduce 1/4 of the quantity. Let it cool, strain it and add the veg gelatine and boil it for 2 minutes.. 

For Assembling 

Take a shot glass, add the orange delight  till it fills 3/4 of the glass. Fill up the rest of the glass with orange gelatine.... Repeat the process. Cool it in a refrigerator for 6 hours.. Or till it sets..

Baked Doi Begun (Brinjal)

Baked Doi Begun (Brinjal)
I wanted to give Doi Begun a twist...
Ingredients
3 Medium size Bharta Brinjals cut into cubes
2 cups Fresh cream
1 cup Hung Curd
1/2 tsp Red Chilli powder
1/2 tsp Bhaja Masala (Roasted Cumin Seeds and  1 Red Chilli made into powder)
Salt to taste
2 tbsp Mustard Oil

Method
Take a baking dish, add the brinjals, rub in salt, beat the hung curd and cream. Pour the beaten cream and hung curd and 1 tbsp of mustard oil and mix it with the brinjals. Sprinkle the Bhaja masala and chilli powder.. Bake at 200 degrees Celcius for 45 minutes  or more till the brinjals are  cooked, in between drizzle remaining mustard oil on the brinjals...  Serve hot.... Garnish with coriander leaves....

Green Peas Kachori

Green Peas Kachori
For the filling
1/2 kg Green Peas paste
2 Green Chilli paste
1/2 tsp Ginger grated
1/2 tsp Cumin seeds
1/2 tsp Garam Masala
1/4 tsp Turmeric powder
Pinch of Asafoetida
2 Bay leaves
Salt to taste
1 tsp Sugar
1 tsp Ghee

Method
Take a pan, add ghee. Let it heat, add cumin seeds and bay leaves. Let the cumin seeds crackle. Add ginger, chilli paste and asafoetida, saute it for a minute. Add green peas paste, salt, garam masala powder, turmeric powder, salt and sugar. Stir and cook till the green peas paste dries up and no water contain should be there.

For the Dough
1/2 kg All Purpose Flour
Salt to taste
4 tbsp Oil

Method
Take the flour, add salt and oil... Mix it well add water to make a stiff dough... Knead it for 5 minutes, cover and keep for 15 minutes.

For the Kachori
Make lime size portion of the dough... Heat the oil for frying... Take one portion of the filling, same as dough portion.. And one dough portion. Fill the filling in the dough and make a ball. Repeat the process till all the dough balls are filled.. Deep fry the Kachories till golden brown.. Serve with chutney or ketchup

Apple and Black Grapes Chutney

Apple and Black Grapes Chutney
Ingredients
6 Red Apples grated with the skin
1 cup Black Grapes chopped
1/4 tsp Ginger grated
1 tsp Lime juice
2 Bay leaves
1 1/2 cup Sugar or more as per taste
1/4 tsp Salt
1/4 tsp Cinnamon powder
2 pinches of Nutmeg powder
1/4 tsp Chilli powder
Method
Add the grated Apple, grapes, lime juice, sugar, salt, ginger, bay leaves and 1/4  cup water in a pan, cook the apple till the sugar incoperates well the fruits. Add the nutmeg powder, cinnamon powder and chilli powder. Cook till the chutney thickens.. Store it in a jar once cool... Can be refrigerated for 3 months..

Rice,Lentils and Aubergine Risotto

Rice,Lentils and Aubergine Risotto

Ingredients
1 cup Rice
1 cup mix Lentils
1 cup Aubergine cut into small cubes
1 medium Onion chopped
2 big Tomato paste
6 Garlic cloves minced
3 cups Vegetable broth
1 tsp dried Basil
1 tsp dried Oregano
Salt to taste
1/4 cup Parmesan cheese grated
1/4 cup Italian cheese mix
2 tbsp Olive oil

Method
Take a pot. Add olive oil. Add garlic and onion, saute it for 2 minutes. Add the aubergine and stir fry it for 3 minutes. Add the tomato paste, salt, 1/2 tsp of each basil and oregano. Add the rice and lentils... Stir for 2 minutes. Add the vegetable broth. Stir and cook till the rice and lentils are done, add the Parmesan cheese and stir. Sprinkle the Italian cheese mix, oregano and basil from top. Serve hot.