12
EN
Using the Cafeteria Feature (continued)
Food
Serving Size Ingredients
Recommendations
4. Eggless
Chocolate
Walnut Cake
500 g
Regular Flour (Maida) - 100
g, Powdered Sugar - 2 tbsp,
Butter - 75 g (preferably
unsalted), Milk - ½ cup, Milk
Maid - ½ tin, Cocoa Powder
- 1/4 Cup, Soda bi carb - ½
tsp, Baking powder - ½ tsp,
Vanilla Essence - 1 tsp,
Walnut - 2 tbsp.
Sift regular flour with cocoa,
soda bicarb and baking
powder. Keep aside. Mix
sugar and butter. Beat till it
gets light and fluffy. Add milk
maid and beat again for 1
minute. Add milk and
essence. Add Maida. Beat
well for 3-4 minutes till the
mixture is smooth and light.
Add walnuts, Mix well,
transfer to big, greased deep
dish of 9°± inch diameter.
After cook let it cool. Let it
stand for 3-4 minutes.
5. Omelet
100-150 g
Egg - 2, Chopped Onion -
½ tbsp, Chopped Capsicum
- ½ tbsp, Chopped
Mushroom - ½ tbsp, Grated
Cream Cheese - ½ tbsp,
Salt to taste, Black Pepper
powder - 1/4 tsp, Oil - 2 tsp.
Whisk egg till it becomes
fluffy and all the ingredients
mix well. Grease the glass
dish evenly and spread the
mixture evenly. Cook on
microwave mode and serve
hot.
6. Malai
Khumb
300-400 g
Mushrooms - 8 pieces,
Boiled Peas - 50 g, Cottage
Cheese - 1 tbsp, Hung curd
- 2 tbsp, Cheese spread - 1
tbsp, Ginger paste - 1 tsp,
Corn Flour - 2 tbsp, Oil - 1
tbsp, Chopped coriander
leaves - 2 tbsp, Garam
masala - 1/4 tsp, Pepper -
1/4 tsp, Salt to taste.
Hollow the mushrooms from
the middle and marinate with
hung curd, cheese spread,
ginger paste, salt and garam
masala for 10 minutes. In a
bowl add cottage cheese,
boiled peas, salt and black
pepper. Stuff the marinated
mushrooms with mixture.
7. Beans
Square
350-400 g
Cream Cracker Biscuits - 8,
Grated cheese - ½ cup,
Canned Kidney Beans - 50
g, Tomato Ketchup - 2 tbsp,
Red chili powder - 1/4 tsp,
Green Chillies - 2, Oregano
- ½ tsp, Roasted Peanuts
for garnishing, Fresh
Cream - 2 tbsp (chilled),
Hung curd - ½ cup, Lemon -
1 tsp, Salt to taste, White
pepper - 1/4 tsp.
In a bowl add cheese, kidney
beans, ketchup, red chili
powder, chopped green
chilies and mix well. Put the
mixture over the each biscuit
like a heap, leaving the
corners clean. Put a paper
napkin on the glass turn tray
and place the biscuits
carefully on it and cook on
microwave mode.
Sour Cream : Fresh cream,
yogurt, lemon juice, salt and
pepper.
Garnish the biscuits with
sour cream and a peanut at
the top.
8. Almond
drop
Chocolates
100-120 g
Dark Chocolate - 50 g, Milk
Compound - 50 g, Almonds
- whole (Gurbandi Amonds,
comparatively small
almond).
In a glass bowl put both the
chocolate compounds. After
cook dip the almond in
melted chocolate and put
them on a greased tray and
freeze for 8 minutes. And
serve.
9. Oat Fudge
Fingers
200 g
Oats - 3/4 cup, Sesame
seeds - 1/4 cup, Brown
Sugar - 3/4 cup, Raisins - 2
tbsp, Coconut Powder - 3/4
cup, White Butter - ½ cup.
Mix all the ingredients, Make
a glass dish or cake tin ready
with greased silver foil. Pour
the mixture and set it, press
it gently with a spoon. Cool it
till comes to room
temperature than refrigerate
for 1 hour than cut it into
rectangular shape into 2”
pieces.
10. Capsicum
Basket Dhokla
100 g
Gram flour - 6 tbsp,
Suji(semolina) - 1 ½ tbsp,
Powdered Sugar - 1/4 tsp,
Salt to taste, Eno - ½ tsp,
Mustered Seeds - 1/4 tsp.
Cut Capsicum in to basket
shape and keep aside. Mix
all the ingredients except
eno and mustered seeds.
Just before pouring the
batter into capsicum. Add
eno. Set the batter into
capsicum and sprinkle
mustered seeds. Cook on
micro wave mode.
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