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Thursday, May 02, 2002

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Summer special

BIRDIE K. NAIR

ARE YOUR children complaining this summer vacation that the food you serve is invariably the same? Try out the following recipes for a complete meal and surprise them...

Cheese Rice

Ingredients:

Basmati rice 3 cups
Ginger-garlic paste 1 tbsp
Tomatoes 2 (chopped)
Vegetable stock 3/4 cup
Ajinomoto and salt to taste
Chopped celery 2 tbsp
Green chilly 2-3
Grated cheese 3/4 cup
Ghee 3 tbsp
Fried sliced onion 1 cup (to garnish)
Fried cashewnuts 1/2 cup (to garnish)

Method:

Boil the rice, drain and keep aside in a flat tray for some time. Heat ghee in a kadai. Add the slit green chillies, ginger-garlic paste and stir-fry for a few minutes. Add the chopped tomatoes and mix them well and fry for some time with the chopped celery.

Pour the vegetable stock and cook the tomatoes till they become almost dry. Add the grated cheese and mix well. Add the cooked rice and mix well.

Add salt to taste. Garnish with the fried onion and cashew and serve hot.

Cucumber Raita

Ingredients:

Cucumber (cut into small cubes) 1 cup
Green chillies 2
Chopped ginger 1/4 tsp
Curry leaves 2-3
Mustard 1/2 tsp
Hing powder (asafoetida) a pinch
Salt and sugar to taste
Oil 1 1/2 tsp
Thick curd 1 1/2 cup
Chopped coriander leaves 1 1/2 tsp

Method

Peel the cucumber and wash well. Wipe it with a clean cloth. Cut it lengthwise and take out all the seeds. Then cut it into small cubes. Wrap it with a dry cloth and set aside. Beat the curd lightly. Add sugar and salt to taste. Add the cubed cucumber, chopped coriander leaves and mix gently. Heat the oil in a kadai and add the mustard seeds, slit green chillies, ginger, curry leaves and hing. Remove from flame and pour over the raita. Keep it in the fridge till serving time.

Chocolate Mousse

Ingredients:

Cocoa power 3 level tbsp
Milk 300 ml
Fresh cream 225 gm
Sugar 90 gm
Gelatine 1 tsp
Egg yolk 3
Vanilla essence 1 tbsp
A few Cadbury's nutties for decoration

Method

Soak gelatine in 1/2 cup of water. Melt in double boiler and keep aside. Heat milk, yolks, sugar and cocoa in a double boiler and stir well. When it coats the back of spoon remove from heat. Add melted gelatine and mix well and keep aside to cool. Beat fresh cream over ice cube till it becomes slightly thick. Fold the cream into the custard and add vanilla essence and pour the custard into individual cups and keep in the refrigerator to set. When it sets, decorate with a swirl of cream and nutties.

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