foodatarian.com

Ingredients:
1 pear; chopped,
1 cup crushed ice,
1/2 lemon,
1/2 cup white or brown sugar,
Whipped cream

Method:
In a blender, put pear, crushed ice, sugar and squeeze the lemon juice. Blend together till smooth. Pour into the glass and top with whipped cream (as much as you like). Your pear granita is ready to be served.

Ingredients:
Italian or French Loaf or any long loaf,
5-6 garlic cloves,
1 cup butter; melted at room temperature,
1 tsp dry thyme; crushed.

Method:
Make slits to the to divide it into sections almost 3/4th of its depth. Nicely mince the garlic. Then mix it with butter, sprinkle thyme and mix well. Now with the butter knife apply this garlic butter in each section of the loaf. Now cover the loaf into a foil and place it in the oven for 10-15 minutes on 180 degrees C. Remove and cut and serve hot.

Serving suggestion-
To prepare garlic bread with cheese-
Continue to cut the loaf into sections to get slices. Place a good quantity of mozzarella cheese on it and keep it in the oven till you find the cheese has melted and the crust has turned nice brown.

Ingredients:
100 gms broccoli; cut into florets and blanched,
100 gms mushrooms; sliced and blanched,
100 gms babycorn; blanched,
Few cilantro leaves,
Few parsley sprigs,
Few lettuce leaves.

For the dressing-
1 cup thick hung curd,
1 tbsp finely chopped/minced garlic,
1 tbsp fresh cream,
Salt and pepper to taste,
1 tsp finely chopped cilantro.

Method:
Mix together all the ingredients of dressing and whisk well. In a mixing bowl, combine broccoli, mushrooms and babycorn and pour the dressing over it as required. Mix well. In a serving bowl, arrange the lettuce leaves, transfer the tossed salad, garnish with cilantro leaves and parsley. Serve immediately or chilled.

Ingredients:
350gms unsalted butter; softened,
250gms cream cheese; softened,
330gms all-purpose flour,
330gms sugar,
6 eggs,
1 1/2 tbsp vanilla extract,
Confectioner’s sugar for coating.

Method:
Preheat the oven to 160 degrees C or 325 degrees F for for 10 minutes. In a large mixing bowl, cream together butter and cream cheese until smooth. Add in the flour and sugar and mix well until soft and fluffy. Beat eggs in another bowl and then slowly add them to the cheese mixture little at a time and beating well each time. Add the vanilla extract and fold again. Grease a 9″ baking tray and pour the prepared batter into it evenly. Bake at the same temperature for 45 minutes or until a fork/toothpick inserted in the center of the cake comes out easily and clean. When done remove from the oven, cool and then invert into the confectioner’s sugar and dust well.

Ingredients:
4 eggs,
4 small potatoes; boiled, peeled and mashed,
1 onion; finely chopped,
1 small tomato; finely chopped,
1/2 tsp red chilli powder,
1/2 tsp pav-bhaji masala,
1/2 tsp garam masala powder,
Salt to taste,
Oil for frying,
Water.

Method:
Heat little oil in a pan, add onions and tomatoes and fry stirring occasionally for few minutes till they turn soft. Then add red chilli powder, garam masala and pav-bhaji masala and mix well. Let it fry for 2 minutes. Now add mashed potatoes, mix and add little water, cover with lid and simmer for 2 minutes. Then remove from flame and set aside till the omelettes are prepared.
Now beat 2 eggs at a time, add a pinch of salt. Heat a non-stick pan, add little butter or oil if you like else you can omit it, pour the egg and hold the handle of the pan and shake it to spread the egg evenly on the pan. When the egg is cooked from one side, flip over to the other side. Now scoop a spoonful of potato mixture and spread it over the omelette. Then wrap the omelette to form a nice thick roll. Prepare the other omelette similarly and serve with tomato ketchup.