Contestant's n Host's Recipes UPDATED pg 3 - Page 2

Perfect Macaroni and Cheese recipe by Joe Bath

Ingredients:

200 gm: Macaroni (boiled and drained)
4 tbsp: Amul Butter
1/4 cup: All-purpose flour
1/2 tsp: Salt
1/8 tsp: Black pepper (crushed)
1 cup: Amul Cream
1 cup: Amul Milk
1 tsp: Mustard Paste
2 1/2 to 3 cups: Amul Cheddar cheese
1 cup: Soft Breadcrumbs
1 1/2 tbsp: Melted Amul butter

Method:

1. Heat oven to 180C. Grease a square baking dish.
2. In a saucepan, melt the butter, stir in flour and whisk until smooth. Mix in salt, pepper, cream, and milk and cook, stirring constantly, until thickened.
3. Add mustard and 2 cups of the cheese. Continue cooking, stirring continuously, until cheese is melted.
4. Combine the sauce mixture with the drained macaroni. Spoon into the prepared baking dish and top with the remaining 1/2 to 1 cup of shredded cheese.


Open Sandwich

Ingredients:

2 tbsp: Amul Butter
2 slices: Bread
2 nos: Amul Cheese slices
25 gm: chicken ham (finely sliced)

Method:

1. Heat a small skillet to medium high heat. Spread a thin layer of butter on one side of the base bread slice and place buttered-side-down, in hot skillet.
2. Immediately place both cheese slices on bread and cover with thin strips of chicken ham .
3. When side is lightly browned, top with a dollop of mac & cheese.
4. Immediately transfer into a pre heated oven at 150 degrees for 5 minutes. Remove from heat and let cool 2 to 3 minutes before serving.

My Kinda French toast

Ingredients:

1 packet: Sliced Bread (crust removed)
2 nos: Eggs
1 tbsp + 1/4th cup: Sugar
2 tbsp: Chocolate syrup
1 cup: Mixed dried berries

Method:

1. Whisk the eggs and 1 tbsp sugar in a bowl.
2. Cut bread slices diagonally. Between the two pieces apply the chocolate syrup lightly and dip in the eggs.
3. Heat a saucepan and lightly fry the bread until golden brown.
4. Combine 1/4th cup sugar with 1/4th cup water and mixed berries and cook till thick and syrupy.
5. Serve French toast with a spoonful of berries compote .

Yummy Rocky Road

Ingredients:

400 gms: Amul Dark Cooking Chocolate
1 cup: Marshmallows
1 cup: Jujubes

Method:
1. Cut the chocolate into even-sized pieces and melt on a double boiler.
2. Add the rest of the ingredients, fill into moulds and refrigerate to set.

Ingredients
1 cup Cauliflower florets
1 nos. Carrot (cut into cubes)
50 gms French Beans (strung and cut into 1" pieces)
3 tbsp Amul Ghee
2 pods Green Cardamom
2-3 nos. Black Peppercorns
1" piece Cinnamon
2-3 nos. Cloves
1 tsp Garlic paste
2 tbsp Boiled onion paste
3 tbsp Tomato puree
1 tbsp Browned onion paste
tbsp Turmeric powder
1 tbsp Red Chilli powder
1 tsp Coriander powder
tsp Cumin seeds
tsp Coriander seeds
1 tsp Ginger (finely chopped)
1 tsp Green Chillies (finely chopped)
1 tbsp Almond paste
2 tbsp Amul Cream
tsp Sugar
To taste Salt
2 tbsp Coriander leaves (finely chopped)

For Gattas
1 cup Besan
A Pinch of Hing
tsp Red Chilli powder
1 tsp Coriander powder
1 tsp Kasoori methi
To taste Salt
tsp Turmeric powder

For frying Fortune Refined Oil

Method
1. Blanch the cauliflower, carrots and French beans and keep aside.
2. Heat 1 tbsp ghee, add the whole spice, fry till brown and remove. Add garlic paste, boiled onion paste and saut.
3. Now add tomato paste, brown onion paste and saut till oil separates. Mix in turmeric, chilli and coriander powders.
4. Crush and add the khada masala powder also and saut till oil separates. Add 1 cup of water and boil.
5. Strain the gravy. Return scrapings into mixer, grind and strain into gravy adding a little water if necessary.
6. Heat 2 tbsp ghee, add cumin seeds, whole coriander and wait till it becomes roasted. Now add the ginger and chillies with the gravy.
7. For the gattas, combine all the ingredients except oil. Shape into small lemon-sized balls. Boil water and cook gattas in it till done. Drain, pat dry and keep aside.
8. Heat oil in a kadhai and deep-fry Gattas till golden. Remove and drain on absorbent paper.
9. Now mix in almond paste, blanched vegetables, prepared gattas , sugar and salt in the gravy. Boil and finish with cream. Sprinkle over with fresh coriander and serve hot.

Ingredients
1 cup Mint leaves
3-4 cloves Garlic
2 nos. Green chillies
1/2 Ginger
cup Pistachios (soaked)
nos. Lemon
Salt to taste

Method
1. Grind together the mint, garlic, chillies, ginger and pistas, reserving a few pistas for garnish.
2. Squeeze lemon and add salt in the chutney.
3. Cut the pistas into thin slivers and garnish the chutney and serve with leheriya mirch.