This is one of the famous Asian dessert.Colorful and tasty.

INGREDIENTS:

• Pre-boiled spaghetti -1/2 cup
• Scoops of mango ice -3
• Milk-1/2 cup
• Preset mango jelly -2 tblsp
• Chopped fruits (any) -1 tblsp
• (Pineapple Apple,Banana)
• Sugar or thick mango juice
• Soaked sago or sabudana seeds(Optional) -1/2 tsp

PREPARATION:

1. Take a tall wide mouthed glass,add all the mixture in a layer form.
2. First boiled spaghetti thin sized followed by cold milk mixed with sugar ,fruits, jelly ,thick mango syrup and finally scooped ice-cream and sabudana or sabji/basil  seeds soaked in water.
3. Freeze it until serving. Serve chilled.Serve with a straw and spoon.

Kunafa is traditionally eaten during Ramadan in Arab and middle-eastern countries. It is served during If tar, the time between sunset and breaking fast by Muslims.It is one of the well known Arabic dessert,with a cream cheese filling in the center.There are many types of fillings in the basic recipe like banana, cream, cheese and nut, just to name a few.

INGREDIENTS:

• Kataifi(can be found in most middle eastern,grocery stores)-1 full package or fine vermicelli
• Butter -200 gm melted

FOR SYRUP:

• Sugar -1 1/2 cup                                    
• Water-1 cup
• Juice of 1/2 lemon
• Orange blossom or rosewater-1 tsp
• Blanched whole almonds & pista-1/4 cup
• Walnuts,coarsely chopped -5 tbs
• Granulated sugar-2 1/2 tbsp
• Cinnamon powder-1/4 tsp
• Soft ricotta cheese -800 gm
• Butter, for greasing

PREPARATION:

1. Prepare sugar syrup with 1 cup of water and 1 1/2 cup of sugar along with lemon juice.Bring to boil,and simmer for 15 to 20 minutes until it forms a syrupy consistency.
2. Remove from heat allow to cool.Add rosewater,and keep aside.
3. Pre -heat the oven to 180 degree centigrade.
4. In a large bowl gently loosen the kataifi dough and mix well with the butter.
5. Grease the baking pan with butter and place half the dough at the bottom press evenly.
6. Spread bits of ricotta cheese all over,then cover with the remaining kataifi dough,press gently .
7. Sprinkle fine pieces of walnuts,almond,pista all over.Sprinkle cinnamon powder and  granulated sugar.Place another thin layer of remaining kataifi and press well.
8. Bake in the oven for about 30-40 minutes,till the surface is golden brown.
9. Remove from oven and pour sugar syrup all over hot kunafa.Allow to cool completely.
10. Invert on to serving plate.Decorate with remaining nuts.serve warm.
11. It is good to warm up before serving,because the cheese tastes better.it is a well known Arabic dessert all over the world and its really yummy…

This is a fusion recipe with the combination of  the traditional Gulab Jamun with coconut Rabri.Great combination which is worth trying.

INGREDIENTS:                                             

Gulab jamuns (RECIPE) pieces cut  into halves

-  10-15

FOR THE COCONUT RABRI:

• Milk-2 liter
• Condensed milk-1/2 cup
• Sugar-1/2 cup
• Khova(milk extract)-1/2 cup
• Cardamon powder-1/2 tsp
• Cream-1/2 cup
• Saffron- a pinch
• Mixed dry fruits chopped-2 tbsp
• Tender coconut shredded-1/4 cup
• Rose syrup-2-3 tbsp

PREPARATION:

1. Take a pan and add  milk, condensed milk, sugar, cream,khova together and simmer for 1-2 hours or until it thickens.
2. Add in cardamon powder for flavoring.
3. Switch off the flame when it is thick and mix in shredded tender coconut .
4. To serve, in a plate place a bed of Rabri and place Jamuns on top, garnish with nuts ,saffron, rose syrup,and  served chilled.
5. This is a famous north Indian Punjabi dish served after a sumptuous meal.

INGREDIENTS:                                            

• Maida (All-purpose flour)-250 gm
• Sweetened Condensed Milk-400 gm tin
• Cocoa Powder- 2-3 tbsp
• Baking Powder-1 tsp
• Cooking Soda-1 tsp
• Butter-150 gm
• Aerated Cola Drink-200 ml
• A pinch of Salt
• Dairy Milk Chocolate-1 bar
• Fresh Whipped Cream-250 gm
• Cherries-10

PREPARATION:

1. Melt butter in a thick bottomed pan on very low flame.
2. Remove from the flame and let the butter cool.Add condensed milk and mix well.
3. Sift maida,cocoa powder,baking powder,cooking soda and salt together.Make sure there are no lumps in the mixture.
4. Take a pan with little butter and put the maida mixture with the condensed milk-butter mixture.Add aerated cola and mix it well.
5. Grease a baking tray with little butter.Dust it with maida and keep it aside.
6. Pour the batter into the greased baking tray and bake for 30 to 40 minutes at 175 degrees C (350 degree f).
7. When done,let it cool and then slit it horizontally into two or three do carefully and make it even.
8. Whip the cream till light and fluffy.Make a layer in the middle of the cake layers like sandwich,with whipped cream and cherries.
9. Top with whipped cream and cherries.
10. Grate dairy milk chocolate bar and sprinkle over the cake.refrigerate to set whipped cream.
11. Drip out some sugar syrup on the cherries to get it stick well with the cake.Decorate more with whipped cream mixture in cones.
12. Serve it chilled.

Now you can begin the Valentine lunch …….with  spicy dishes.

VALENTINE LUNCH RECIPES

Chicken Risotto

INGREDIENTS:

• Arborio Risotto- 100 Gm                         
• Chicken julienne-4 tbsp
• Chicken Breast- 1 Nos
• Chopped Garlic- 5 Gm
• Chopped Onions- 5 Gm
• Salt To taste
• Crushed Black Pepper- 5 Gm
• Chicken Stock-1/2 Lt
• Olive Oil- 100 Ml
• Mushrooms- 20 Gm
• Fresh Cream -2 tbls
• Cheese- 20 Gm

PREPARATION:

1. Cook Arborio Risotto rice (a fat, starchy, medium grain rice) on low heat with chicken stock for about 30 minutes or till done (Its high starch content is released in the slow cooking process, creating a creamy consistency).
2. In a pan heat Olive oil and saute onion & garlic
3. Add the Chicken Julienne’s in it and soaked sliced mushrooms and pepper.
4. Add the Pre- cooked risotto and cook it further with some more chicken stock.
5. Once cooked, add fresh cream & finish with chopped cilantro & grated cheese over it.
6. Serve in a deep dish garnished with cheese.
7. Melt 2 tablespoons of butter in a skillet over medium heat add chicken breast soaked in salt,pepper,chili,crushed garlic for about 30 minutes, and cook 3 minutes on each side or until done. Cut chicken lengthwise into slices,and serve on top with the risotto.

Chicken Pasta

INGREDIENTS:

• Boneless,skinless chicken breasts-2 in nos   
• Kosher salt-1/4 teaspoon
• Freshly ground pepper-1/4 teaspoon
• Canola oil-1 tablespoon
• Green bell peppers, thinly sliced-2
• Onion thinly sliced-1 large
• Hot paprika-2 teaspoons
• Crushed tomatoes-1 1/2 cups
• Chicken broth-1/2 cup
• Lemon juice-1 tablespoon
• Sour cream-1/4 cup
• Chopped fresh parsley-2 tablespoons
• Boiled macaroni,pasta-2 cups

PREPARATION:

1. Sprinkle chicken with salt and pepper.Heat oil in a pan and fry chicken on low heat,turning occasionally,until browned,3 to 5 minutes.Transfer to a plate.
2. Add bell peppers and onion to the pan and cook,covered,over medium stirring occasionally, until cooked.Add paprika,tomatoes,broth and lemon juice.
3. bring to a boil.Return the chicken to the pan; reduce heat.Spoon some sauce over the chicken and cook,turning occasionally, until the sauce is reduced and the chicken is cooked through,mix in the boiled pasta,and cook for two minutes.
4. Remove from the heat,stir in sour cream.Sprinkle with parsley,and serve hot with salad .