Christmas With Susan

Christmas with Susan Page 1 of 70
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PREFACE
Some things take fate in your own hands requiring patience, courage, hard-work.
ut they need you to stay focused on. !oreover trusting your own instincts. "hey
raise your hopes and tear your apart. ut what matters most is, it helps us grow.
#$out two and half years ago when we started %hacko&s 'itchen, we did not e(pect
anything, $ut as we came along we thought we&d like to share with you, who
matters most to us.
)ou visited us. ecame friends. *rote a$out us. "weeted us. +ead us. %ommented
on our site. ,mailed us a$out the good and $ad.
%hacko&s 'itchen is a$out you. "hank you every single reader for $eing with us. *e
could not e(ist without you.
"his eook is a hum$le gift to you for your encouragement, support and criticism
over these years.
- hope you en.oy reading this as much as we en.oyed putting this together/
"hanks for supporting our we$site and en.oy/
!ay 0od less )ou #ll and !erry %hristmas
CREDITS
%over Page Photograph 2 3oney of http455www.va6hayila.com5
%over Page 7ayout 2 #.u 8arghese
Social !edia -cons - http455designmodo.com5
-dea and %oncept 2 Susan !athew
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DISCLAI#ER
"his e$ook $elonging to www.chackoskitchen.com is made availa$le $y #$raham
and Susan for educational purposes and general information not as specific advice.
#ll material is $ased on true e(periences and personal opinions. #ll effort has $een
taken to make the information as accurate as possi$le.
"aste is su$.ective and we Shall 9ot $e held responsi$le.
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and all issues.
#ll photos and matter in this e$ook are copyrighted, if you wish to use it please feel
free to write to chackoskitchen:gmail.com
Christmas with Susan Page ; of 70
Contents
THI$%S TO DO &EFORE HA$D
1. 0inger 0arlic Paste
2. 3ome-!ade Paneer Spiced with %oriander 7eaves and <ried +ed %hilli
3. 3ome-!ade %larified utter =0hee>
SOUPS
1. Spiced )oghurt %urry *ith %ool %ucum$er
2. 7entil Soup with %oconut
STARTERS ' SALADS
1. 3ung )oghurt Salad
2. %hilli Prawn ?ry
3. !asala Pappad
4. 8egeta$le Salsa
5. 0arlic and !int ?lavoured Paneer "ikka
#AI$ DISH
1. 8egeta$le 'urma
2. 0ar$an6o eans !asala
3. utton !ushrooms in "omato 0ravy
4. Spicy ?ish %urry in %oconut !ilk
5. "andoori ?ish
6. 'arimeen Pollichattu =Pearl Spot ?ish in anana 7eaf>
7. #mma@s 'ottayam Style eef Alarthiyathu =Stir-?ry>
8. "ravancore %hicken !appas 2 <elicious/
9. #n #ffair *ith "andoori %hicken =*hole "andoori %hicken>
10. utter %hicken 2 ?orget "ake #ways
11. %hicken %hettinad
Christmas with Susan Page B of 70
12. 7am$ huna
13. Spicy and #romatic 0reen 7entil and 'ing Prawn %urry
RICE (ARITIES
1. 8egeta$le ?ried +ice
2. Peas Pulao
3. 3ot and Spicy "omato +ice
DESSERTS
1. 'erala Style Parripu =!oong <al> Paayasam
2. +osogulla
3. +oyal +asmalai
4. 0ula$ Camun
5. 'alakhand
&E(ERA%ES
1. Pineapple and 0inger eer Punch 2 )our guests will $e Dwowed@
S$AC)S
1. #fter <inner 9uts
2. Enion ha..i
3. %auliflower, !ushroom and #u$er.ine ha..i
)IDDIES
1. 7u(ury ?ruit read
2. %oconut 7addu
3. Straw$erry ?lavoured ?ro6en )oghurt
4. +ice 'rispie %hocolate ites
5. Palmier
Christmas with Susan Page F of 70
GINGER GINGER GARLIC GARLIC PASTE PASTE
Thin*s +ou,-- $ee!.
;00 grams 2 0arlic
;00 grams 2 0inger roots
*ater 2 F0 ml
%o-!en Touch #isc/en/P-ace 012 mins3
Peel and thoroughly clean 0inger and 0arlic.
+oughly chop 0inger to aid in grinding.
%o-!en Touch Process 02 mins3
0rind the 0inger and 0arlic along-with F0 ml *ater to a very smooth paste.
Stora*e.
Pour this paste into ice-cu$e trays, scrap off from the top, using the $ack of a
knife so as to get a smooth top and you get clear cu$es.
?ree6e for a$out 10 hours, $efore you $ag them up in free6er proof plastic
$ags.
7a$el and Store.
+ie-!.
!akes a$out 10 2 11 cu$es
,ach cu$e is equivalent to 1 ta$lespoon of 0inger50arlic paste.
$otes.
#dding to much *ater makes the paste too thin.
Christmas with Susan Page G of 70
HOME HOME MADE MADE PANEER PANEER WITH WITH CORRIANDER CORRIANDER
LEAVES LEAVES & & DRIED DRIED CHILLI CHILLI BITS BITS
Thin*s +ou,-- $ee!.
Erganic *hole !ilk 2 1 litre
?resh )ogurt 2 100 ml or
7emon Cuice 2 1 t$sp
?resh %oriander 7eaves 2 1F grams
<ried +ed %hili its 2 1 t$sp
%heesecloth or a cotton 'itchen cloth 2 1 large
The Process.
oil !ilk in a heavy $ottomed-pan.
'eep stirring the !ilk at regular intervals as !ilk tend to stick and $urn to the
$ottom.
#s the !ilk is a$out to $oil, add finely chopped %oriander leaves and dried
+ed %hili $its.
Ence $oiled lower the flameH and stir in the )ogurt or 7ime .uice.
-n a$out 1-; minutes, the curds will coagulate and separate from the watery
wheyHH. #dd more )ogurt if necessary, keep on flame for a$out B minutes.
+emove from heat.
7ine a large sieve with muslin or cheesecloth and sit over a large
saucepanHHH.
Ence the whey is drained out, wrap it up in the cloth, to form a square as
shown in the photograph and place under a heavy o$.ect =steel $asin full of
water in my case>.
7eave it in this position for a$out 1 hours. +otating the sides once every ;0
minutes.
9ow your soft and succulent %heese is ready to use.
+ei-!.
#$out FF0 grams Paneer.
Stora*e.
#lthough est when used fresh, you may 2
?ree6e 2 Apto 1 month
%hilled in the door ca$inet of the fridge 2 Apto F days
$OTES.
H -f left on high flame, after adding the curdling agent there is a greater
chance that you will end up in a ru$$ery and hard Paneer.
HH Store the watery whey, which can $e later used as stock in any
preparation.
HHH-f using 7ime Cuice as a curdling agent, wash under running water to get
away from the sour taste.
Christmas with Susan Page I of 70
HOME HOME MADE MADE GHEE GHEE
Thin*s +ou,-- $ee!.
Ansalted utter =made from 100J cows !ilk> 2 1F0 grams
%o-!en Touch Pre4aration 015 mins3
%ut into small cu$es the 1F0 grams pack of utter. Place in a non-stick pan,
the small cu$es.
Switch on the flame on low flame, allow to melt a$out F mins.
Ence melted increase the flame to high heat and allow to $oil, till you can see
foaming and separating the !ilk solids.
+educe flame and allow to simmer for another F minutes, while skim the
foamH out, using a spoon.
+emove from flame, once you can see the liquid $ecoming clear and
sediments =turning dark $rown in colour>, settling in the $ottom. -f you
continue further, the sediments will $lacken and develop into what is known
as $rown $utter flavour.
#llow to cool and settle. Pass through a fine sieve or cheese cloth.
"his transparent liquid soon turns out to $e yellowish in colour once it start to
solidify.
Store it 6
# fine 0hee is made from the very $est quality utter. -t easily stays in fridge
for 1 year. -n -ndian kitchens it is usually kept outside and stays for upto G
months.
Use it 7
Spread it on a tasted slice of $read, sprinkle with fine grain Sugar.
<ri66le generously on <al curries , .ust $efore serving.
Ase it while kneading flour for %happatis, Porotta, 9aan K
# must for iryaniK.
Christmas with Susan Page L of 70
SPICED SPICED YOGHURT YOGHURT CURRY CURRY WITH WITH CUCUMBER CUCUMBER
Thin*s +ou,-- $ee!.
"otal 0reek )oghurt 2 1F0 grams
%ucum$er 2 1F0 grams
+ipe "omatoes 2 1 nos =a$out 100 grams>
*ater 2 F00 ml
Shallots 2 a$out 10 grams
%urry 7eaves 2 1 sprigs
0arlic 2 1 tsp
Salt 2 to taste
"urmeric Powder 2 M tsp
'ashmiri %hilli Powder or Paprika Powder 2 N tsp
?enugreek Powder 2 N tsp
!ustard Seeds 2 M tsp
Eil 2 1 tsp
%o-!en Touch #is/en P-ace 02 mins3
1. Asing a wooden spatula mi( the )oghurt with Salt, "urmeric and %hilli
powder to a smooth consistencyH.
2. ?inely chop "omatoes and Shallots, store separately.
3. Peel and cut the %ucum$er into small rectangular pieces of 1O15B inch si6e.
4. *ash and pat dry with a kitchen towel the %urry 7eaves.
1. -n a deep $ottomed pan=kadai> heat Eil. #dd !ustard Seeds and allow to
pop.
2. #dd the %urry 7eaves, chopped Shallots, sautP till golden $rown.
3. #dd "omatoes and sautP for a$out ;-B mins till it gets cooked.
4. #dd 1F0 ml *ater and %ucum$er, cover and cook for a$out 10 mins on high
flame. - wanted to $ite into the %ucum$er in the curry, $ut if you want to
soften it further you may cook longer, $ut - suggest you would love $iting into
the %ucum$er.
5. Switch off the flame for a$out 1 minutes. "his will calm down the $oiling
*ater thus prevents splitting of the )oghurt when added.
6. 9ow add the remaining 1F0 ml *ater =hot and not $oiling> to the Spices and
)oghurt mi(, $ring to a smooth consistency, also known as utter-!ilk.
7. Pour this utter-!ilk into the kadai, switch on the flame =medium-high> and
stir continuously. -n a$out 1-; minutes it will $e doneHH.
$OTES.
H%hilli powder is added not to give a spicy taste =as this little won@t>, $ut when you
add the rosy red 'ashmiri or Paprika powder to the golden yellow "urmeric powder
it $oosts the sharp glow of the golden yellow "urmeric.
HH"he $est way to check if this curry is ready is to see on the ladle 2 if it has steam
rising from it, it is ready. -f you continue $eyond this point it will certainly split and
curdle. 9ow the $est thing to do it dish it out immediately into a large $owl, =else the
heat from the kadai is enough to curdle the )oghurt>. 9ow the most important things
to follow are4
9ever cover the $owl till it is completely cold
*hen serving never reheat in any form =even !icrowave> as this additional
heat could curdle=split> the )oghurt.
LENTIL LENTIL SOUP SOUP WITH WITH COCONUT COCONUT
Thin*s +ou,-- $ee!.
%hana <al 2 1F0 grams
?reshly 0rated or <essicated %oconut 2 100 grams
<ried +ed %hili 2 B
Shallots 2 B
%urry 7eaves 2 1 sprigs
0arlic 2 1 t$sp
*ater 2 1 liter
0hee=%larified utter> 2 ; tsp
Salt 2 to taste
%o-!en Touch #ise en P-ace 6 02 mins3
1. *ash 7entils thoroughly. 3onestly you will never $e satisfied $y washing, the
more you wash the more it looks dirty. ;-B washes is enough, or you risk
losing out a lot goodness from the 7entils top layer.
2. Soak in water for atleast G hours. <rain.
3. ?inely chop the Shallots.
%o-!en Touch Ste4s 6 085 minutes3
1. 3eat 1 t$sp 0hee in a pan.
2. #dd and sautP 7entils for a$out F minutes.
3. "ransfer this into a pressure cooker, add "urmeric powder and *ater. %ook
until 1 whistles, reduce flame and cook for another 10 minutes.
4. -n the same pan heat the 1 t$sp 0hee.
5. #dd !ustard seeds, allow to pop.
6. #dd %urry leaves sautP till they get fried and curl.
7. #dd <ried +ed %hilli, $roken in small pieces and Shallots. SautP till golden
$rown.
8. -n a separate pan add the remaining 0hee, add 0arlicH sautP for 1 minutes.
#dd %oconut and allow it to $ecome light $rown.
9. 9ow to the mashed and well cooked 7entil soup add the sautPed ingredients
and Salt.
%o-!en Touch Ser9ice
<ri66le a few drops of fresh melted 0hee on the soup and not it is ready to
$e served.
$OTES.
H 0arlic 2 for me it is a must to sautP 0arlic. SautPing $rings out the full flavour of
0arlic and gives a fine aroma to the soup.
Christmas with Susan Page 1; of 70
HUNG HUNG YOGHURT YOGHURT SALAD SALAD
Thin*s +ou,-- $ee!.
3ung )oghurtH 2 100grams
%arrots 2 100 grams
%ucum$er 2 100 grams
+ipe "omato 2 1 large
7ettuce 7eaves 2 for $ase and decoration
%hat !asala 2 M tsp
Salt 2 to taste
%o-!en Touch Pre4aration.
1. %ut the %arrots, %ucum$er and "omatoes into small M ( M inch cu$es as in
the photograph.
2. !i( together with )oghurt, Salt and %hat !asala =gives a tangy taste>.
Serve immediately on a $ed of 7ettuce.
$otes.
H%lick here to prepare 3ung )oghurt .
Christmas with Susan Page 1B of 70
CHILLI CHILLI PRAWN PRAWN FRY FRY
Thin*s +ou,-- $ee!.
Prawns 2 1F0 grams
%hilli Powder 2 1 t$sp
Paprika Powder 2 1 t$sp
Pepper Powder 2 1 t$sp
"urmeric Powder 2 a pinch
Salt to taste
Eil 2 F0 ml
"ake the fresh, cooked prawns and ru$-in the remaining ingredients. 7eave it
for 10 mins.
%o-!en Touch Ste4s 6 0:2 minutes3
1. 3eat Eil in a heavy $ottomed non-stick pan.
2. Spread the prawns in a single layer on the hot oil, allow to cook $oth sides
equally $y turning over at regular intervals.
Serve with fresh salad leaves, sprinkle a few drops of melted $utter if you so wish
on the prawns.
TIPS.
-f you have cooked prawns do not overcook prawns they $ecome ru$$ery
Christmas with Susan Page 1F of 70
MASALA MASALA PAPPAD PAPPAD
Thin*s +ou,-- $ee!.
7arge Pappad 2 1
Enion 2 1
"omato 2 1
%oriander 7eaves =optional>
0reen %hilli 2 1
Salt to "aste
7emon Cuice 2 1 tsp
Pepper Powder to "aste
%hat !asala 2 151 tsp
%o-!en Touch #ise en 4-ace 02 mins3
?inely chop Enion, "omato, %hilli and %oriander
leaves
%o-!en Touch Ste4s 02 mins3
1. -n a 700* microwave oven roast Pappad for 1 min on 1 side, turn over and
repeat the same
2. !i( well all the chopped ingredients with Pepper powder, %hat !asala, Salt
and 7emon .uice
Spread the mi( evenly on the Pappad, serve hot as an accompaniment
Christmas with Susan Page 1G of 70
VEGETABLE VEGETABLE SALSA SALSA
Thin*s +ou,-- $ee!.
%ucum$er 2 B00 grams
"omato 2 100 grams
Enion 2 100 grams
CalapeQo Pepper 2 B
%hat !asala 2 1 tsp
Salt 2 to taste
%o-!en Touch #ise en P-ace
015 mins3
1. <e-seed "omato and CalapeQo Pepper
2. %ut %ucum$er, "omato, CalapeQo Pepper and Enion into small cu$es of M
inch $y M inch
%o-!en Touch Ste4s 02 mins3
!i( all 8egeta$les with %hat !asala, 7emon Cuice and Salt, and your
8egeta$le Salsa is ready
0oes well with most -ndian 9on-8eg curries and iryani@s
$otes
Prepare this .ust $efore you are ready to serve, as "omatoes and %ucum$er
tend to leave its *ater when Salt is added, making the Salsa soggy
GARLIC GARLIC AND AND MINT MINT FLAVOURED FLAVOURED PANEER PANEER TIKKA TIKKA
Thin*s +ou $ee! To #ake Paneer At Home.
Erganic *hole !ilk 2 B litre
7emon Cuice 2 B t$sp
?resh !int 7eaves 2 1F grams
<eep fried 0arlic pieces 2 B t$sp
%heesecloth or a cotton 'itchen cloth 2 1 large
Process. Please click here =3ome !ade Paneer > and follow the same process.
Thin*s +ou,-- $ee! For Paneer Tikka.
?resh Paneer 2 ;F0 grams
0reen Pepper =%apsicum> 2 1
+ed Pepper 2 1
)ellow Pepper 2 1
Enion 2 1
#arina!e.
+ed %hilli Powder 2 1 t$sp
0aram !asala 2 M tsp
+ed ?ood %olour 2 few drops =optional>
Salt to taste
<ou$le %ream or )oghurt 2 F0 ml
%arnish
!int 7eaves
Enion and 7imes Slices
%o-!en Touch #ise en P-ace 6 012 mins. ; 85 mins <or marination3
1. +emove the edges of Paneer, a$out M inch to get a proper $lockH.
2. %ut the Paneer into cu$es of desired si6e.
3. %ut the 8egeta$les into cu$es of the same si6e as Paneer.
4. !i( the marinade powders in <ou$le cream or )ogurt.
5. !i( the Paneer and 8egeta$les separately. Store covered in fridge for B0
mins.
Christmas with Susan Page 1I of 70
6. Soak B-G $am$oo skewers in cold water for 10 mins.
7. 3eat your grill or oven to the highest settings.
%o-!en Touch Pre4aration 6 0:5 minutes3
1. "hread the Paneer and 8egeta$les onto the skewer, to make a decorating
com$ination.
2. Sear under grill for a$out 10-1F mins, rotating occasionally, until deliciously
smoky and charred at the edges.
Serve immediately sprinkled with %hat !asala and 7emon .uice.
%oriander %hutney or !int %hutney serves as a good accompaniment.
$otes on Paneer #akin*.
+oast the 0arlic to a fine crispy state, and do not add it, till after the !ilk is
$oiled. "his will help the 0arlic retain its crispiness.
<o not use, spoilt or Skimmed !ilk. Erganic !ilk is not chemically treated
and is most suited to make Paneer at home.
Paneer is ideal for cooking over glowing charcoal.
#lthough )oghurt gives a $etter yield than 7ime .uice, in this recipe, - used
7ime .uice as it would give a tangy taste to the otherwise $land Paneer.
HStore the edges of Paneer, and - will use it later for making Paneer hur.i .
Christmas with Susan Page 1L of 70
VEGETABLE VEGETABLE KURMA KURMA
Thin*s +ou,-- $ee!.
F00 grams mi(ed choice 8egeta$les =fresh or fro6en green Peas, Sweetcorn,
fresh green eans, +ed5)ellow50reen ell Pepper R%apsicumS, %arrots,
%auliflower, Potato and "omato
Enion 2 1 medium
0reen %hillies 2 F nos =or as per taste>
Salt 2 to taste
Eil 2 1 t$sp
%urry 7eaves 2 ; sprigs
*ater 2 ;00 ml =or as required>
To %rin!.
0inger 2 1 inch root
0arlic 2 G cloves
%innamon Stick 2 1 inch
0reen %ardamoms 2 G nos
%loves 2 B nos
Star-anise 2 1 nos
"urmeric Powder 2 N tsp
%oriander Seeds 2 B t$sp
Ceera =%umin> Seeds 2 1 tsp
Poppy Seeds 2 1 t$sp
%ashew 9uts 2 F0 grams
%oconut Powder 2 F t$sp or freshly grated flesh of M %oconut
*ater 2 100 ml
%o-!en Touch #is en P-ace 015 mins3
1. Soak Poppy Seeds in 100 ml hot water till needed.
2. %ut Peppers into M, de-seed, and slit lengthwise.
3. %ut Potato and %arrots into 1O15B inch $atons.
4. %ut the %auliflower from stalk and $reak them with your fingers into small
florets.
5. Slit green %hillies lengthwise, de-seed if you so wish.
6. %ut "omato into I quarters.
7. 0rind to a fine smooth paste, all ingredients under the Dgrind@ section.
%o-!en Touch Pre4aration 0:= minutes3
1. -n a deep $ottomed non-stick pan heat Eil.
2. #dd %urry 7eaves stir for ;0 seconds till they curl.
3. #dd all the ingredients other than the ground paste, cover and cook on low
flame for 10 minutes.
4. 9ow add the ground paste and cook for another F minutes.
A-ternati9e.
Ase ?at-free )ogurt instead of %oconut.
CHOLE CHOLE MASALA MASALA
Thin*s +ou,-- $ee!.
0ar$an6o eans =%hole> 2 ;00 grams
"omato 2 100 grams
Potato 2 1 medium =a$out F0 grams>
<esiccated %oconut
1
2 F0 grams
0inger 2 0arlic Paste 2 1 t$sp
Enion 2 ; =a$out 1F0 grams>
%ashew 9ut Powder 2 1 t$sp
%hilli Powder 2 1 tsp
%umin Seeds =Ceera> 2 1 tsp
Star-anise 2 1
0reen %ardamom 2 B
%loves 2 B
%innamon 2 1 inch stick
8egeta$le Stock Powder 2 1 tsp
Eil 2 1 t$sp
Salt 2 to taste
*ater 2 L00 ml =or more>
%o-!en Touch #is/en P-ace 0 = mins 3
*ash thoroughly and soak %hole in $oiling *ater, for a$out B-G hours,
changing *ater at intervals.
Soak desiccated %oconut in hot water for a$out 10 minutes or till needed.
Peel and finely chop Potato and Enion and store separately.
Slice "omatoes finely.
%o-!en Touch Pre4aration 01 hour :5 minutes3
1. 3eat Eil in a 'adai add %urry 7eaves and stir for a$out ;0 seconds till they
curl. +emove using a slotted spoon and store separately.
2. #dd Ceera, Star-anise, %ardamom, %loves and %innamon to the hot Eil and
stir for ;0 seconds.
3. #dd Enion and sautP till golden $rown.
4. #dd sliced "omatoes and 0inger-0arlic paste, sautP till Eil separates.
5. #dd soaked %oconut, %hilli powder, "urmeric and Salt, sautP for a$out B
mins.
6. #dd B00ml lukewarm *ater and stock powder and $oil till $u$$les. =a$out F
minutes on high heat>
7. #llow to cool, transfer to grinder and make a smooth and silky paste.
8. "o a pressure cooker add, 0ar$an6o eans, F00ml *ater, Potato, %ashew
9ut powder and the %urry paste, cook for ; whistles, then lower the heat and
cook for ;0-B0 minutes. #llow the pressure to settle down on it@s own and
escape, a$out another 1F minutes.
$otes.
-f using fresh %oconut 2 use 1 whole medium si6e.
Christmas with Susan Page 1; of 70
BUTTON BUTTON MUSHROOMS MUSHROOMS IN IN TOMATO TOMATO GRAVY GRAVY
Thin*s +ou,-- $ee!.
utton !ushrooms 2 BF0 grams
"omatoes 2 ;00 grams
Enion 2 1
0arlic 2 10 cloves
%hilli Powder 2 1M tsp
%umin Powder 2 M tsp
%ardamom Pods 2 1
lack Peppercorns 2 F
%oriander 7eaves 2 1 $unch
*ater 2 1F0 ml
Elive Eil 2 1 t$sp
Salt to "aste
?inely chop "omatoes T Enion, store separately
%ut utton !ushrooms into B quarters
!ake a paste of 0inger and 0arlic
?inely chop fresh %oriander leaves
%o-!en Touch Pre4aration 6 0>2 minutes3
1. 3eat Eil in a heavy $ottomed non-stick pan
2. #dd %ardamom Pods and lack Peppercorns, sautP for few seconds.
3. #dd Enion and sautP till translucent a$out 1 mins.
4. #dd Salt, 0inger-0arlic paste, "urmeric, %hilli and %umin powders, sautP for
a minute till the raw flavours leave.
5. #dd the "omatoes and *ater, cook to one $oil.
6. 7ower heat and cook till "omatoes are mashed up to a soft, smooth pasteU
a$out 10 mins whilst stirring continuously
7. #dd the !ushrooms, cover and cook for a$out 10 mins on low heat.
Christmas with Susan Page 1B of 70
SPICY SPICY FISH FISH IN IN COCONUT COCONUT MILK MILK
Thin*s +ou,-- $ee!.
?ish 2 I00 grams
Enion 2 1 medium
+ipe "omato 2 1 large
%urry 7eaves 2 few sprigs
%hilli Powder 2 1M tsp
%oriander Powder 2 1 tsp
?ish %urry Powder 2 1 tsp
"urmeric Powder2 N tsp
?enugreek Seeds 2 M tsp
*ater 2 .ust enough to cover the ?ish
%oconut Powder 2 15; cup =a$out BF grams>
%oconut EilH 2 1 t$sp
'udampuliHH2 B pieces
Salt to taste
%o-!en Touch #is/en P-ace 02 mins 3
%ut ?ish into desira$le small pieces. +emove skin.
Slice Enion and "omatoes very finely and store separately.
#dd 100ml *ater to %oconut powder, stir to make a smooth paste.
#dd 100ml *ater to %hilli 5 %oriander 5 ?ish %urry and "urmeric powder, stir
to make a smooth paste.
*ash and soak 'udampuli in 15; cup hot *ater and leave it required.
%o-!en Touch Process 0 85 mins a44ro?3
1. 3eat Eil in a non-stick pan, add Enions and sautP till translucent.
2. #dd "omatoes, 0inger-0arlic paste and sautP for B mins.
3. 9ow add the !asala powders paste and sautP till Eil separates and the
paste gathers into a small $all, without sticking to the $ottom.
4. +emove from heat, allow to cool. 0rind to a smooth paste adding the
%oconut powder paste.
5. ring the paste $ack to fire and $ring to $oil, adding the ?enugreek seeds,
Salt, 'udampuli with its *ater, plus add enough *ater to cover the ?ish.
Christmas with Susan Page 1F of 70
6. Pour this over the arranged ?ish pieces and %urry leaves in the earthenHHH
ware =%hatti>, cover and $ring to $oil, reduce flame and simmerHHHH for 10
mins.
$OTES.
H%oconut Eil 2 !ost preferred when preparing a 'erala style ?ish %urry as
this lends to the aroma and flavour.
HH'udampuli also known as 'okam or 0am$ooge, is a speciality South
-ndian spice having a sweet and sour flavour with an acidic taste. 0am$ooge
is a small e(otic yellowish fruit that resem$les a miniature Pumpkin when
young, once sun-dried it $ecomes shrivelled and $lack .-t is partially
astringent and has a refreshing taste. 7ovely green and readily eat-a$le when
young. Sun dried for several days and ends up in a $lack shrivelled $ody,
soaked in water and cleaned, $efore it can $e used in several recipes.
'odampuli does taste much different from "amarind in curries, $ut still is the
nearest alternative if you cannot find this e(pensive fruit locally.
'odukkaippuli is usually availa$le in -ndian and Sri-7ankan grocery stores.
HHH,arthen *are =%hatti> 2 %lay is a porous material, which provides slow
evaporation of steam from the pores, creating a moist and closed
environment. "his results in a very tender flesh, increased flavour and ,arthy
aroma.
HHHHSimmering 2 "his type of food preparation ensures gentler treatment to
food, preventing it from $reaking up or toughening. ,specially all kinds of
?ish should only $e simmered, and avoid stirring as much possi$le.
Christmas with Susan Page 1G of 70
TANDOORI TANDOORI FISH FISH
Thin*s +ou,-- $ee!.
Salmon ?ish 2 F00grams
0arlic 2 1 t$sp
0aram !asala 2 1 tsp
Pepper Powder 2 1 tsp
Paprika Powder 2 1 tsp =instead of food colour>
%umin Powder 2 151 tsp
?enugreek Powder 2 151 tsp
"urmeric Powder 2 151 tsp
7emon Cuice 2 1Fml
Salt to taste
Elive Eil 2 1 t$sp
For %arnishin*
Enion rings and 7emon wedges
%o-!en Touch #ise en P-ace 0: hours3
!ince and make a paste of 0inger and 0arlic
!i( in all Powders with 7emon Cuice and 0inger50arlic Paste
+u$ into each Salmon piece individually, and after the Salmon is well coated
with the !asala, sprinkle the Eil in topH
!arinate for at least 1 hours =overnight prefera$le>
%o-!en Touch Ste4s 0@5 mins3
1. Preheat Even to BF0? or 1;0% for 1F minutes
2. Spread the ?ish in a single layer on a $aking tray
3. ake in the centre of the oven in the same temperature for 1F-10 minutes.
"urn over give it another 10 minutes.
4. )ou Salmon "andoori ?ish is done and ready to $e served
$otes.
HEil helps retain the moisture during marination plus gives a good shine to the ?ish
KARIMEEN KARIMEEN POLLICHATTU POLLICHATTU
Thin*s +ou,-- $ee!.
Pearl Spot ?ish ='arimeen> 2 B nos =a$out 700 grams 5 F inch si6e>
Shallots
1
2 100 grams
"omatoes 2 B nos =a$out ;00 grams>
anana 7eaf
1
2 ; sheets
0arlic 2 1 t$sp
0inger 2 1 t$sp
0reen %hilli 2 F nos
%hilli Powder 2 1 t$sp
%oriander=<haniya> Powder 2 1 tsp
%oconut Eil 2 1F ml
!ustard Seeds 2 1 tsp
?enugreek=!ethi> Seeds 2 M tsp
%urry 7eaves 2 few sprigs
'udampuli="amarind Pulp>
;
2 1F ml
*ater 2 10 ml
"hick %oconut !ilk 2 10 ml
Salt 2 to taste
%lean and make diagonal gashes on the ?ish.
?inely chop Shallots and "omatoes, store separately.
!ake a paste of 0inger and 0arlic
%lean the curry leaves and pat them dry.
%lean 'udampuli =which is the preferred choice> if not "amarind pulpU
whichever is availa$le locally in hot *ater=10 ml> and leave it in till needed.
Pre4aration 0>5 mins3
1. 3eat F ml %oconut Eil in a pan.
2. #dd !ustard and ?enugreek Seeds, allow to pop.
3. #dd %urry 7eaves and chopped Enion. SautP till golden $rown =a$out F
mins>
Christmas with Susan Page 1I of 70
4. #dd chopped "omatoes and 0reen %hilli sautP till Eil separates.
5. #dd 0inger-0arlic paste sautP for 1 min.
6. #dd "urmeric Powder, %hilli Powder, %oriander Powder and Salt to taste,
sautP for a couple of minutes till the raw taste leave the powder. <o not allow
to $urn, else it tastes $itter.
7. 9ow add the 'udampulli *ater only and %oconut !ilk, make a thick paste.
Pre4arin* the &anana Lea<
"he anana 7eaf once cleaned and dried with a kitchen towel is ready to use,
however it may tear off easilyU thus - recommend you to follow these steps.
Switch on the flame =medium-high>, hold the anana leaf $y it@s ends and
move along the fire =a$out F inches a$ove the flame> till the leaf shrivels and
$lackens lightly. 9ow you can turn and twist as you wish with this leaf, without
the fear of tearing and wasting valua$le money if you are to pay to $uy them.
Pre4arin* the Fish <or the <ina- sta*e.
+u$ Salt to taste on the ?ish, then ru$ the a$ove prepared gravy on the ?ish,
making sure it is all round it and inside the gashes. Stuff inside the ?ish as
well.
*rap carefully in the anana 7eaf, tie with a string, care should $e taken not
to tear the 7eaf.
3eat remaining %oconut Eil in a pan, place the wraps and cook no more than
G minutes on each side.
HEATH+ ALTER$ATI(E.
#void %oconut !ilk
Ase Elive Eil or Sunflower Eil instead of %oconut Eil
$OTES.
Shallots 2 also known as 2 Pearl Enion or %huvannulli. %lick here to learn
more a$out how to $uy, clean and store them.
anana 7eaf 2 very commonly availa$le in -ndian grocery stores, especially
during festival seasons. 7ook for $lack spots and fungus. Ence purchased
use immediately. 7eena on the comments page .ust let me know, she tried
with foil paper and it did go well, thus you could also do the same if anana
7eaves are not locally availa$le. 0etting the ?ish wrapped to get that kind of
intense flavour is more important.
Christmas with Susan Page 1L of 70
'udampulli - #lso known as4 0arcinia %am$ogia, 0arcinia gummi-gutta,
'erala "amarind, rindal $erry, !ala$ar "amarind, 0am$ooge. %ommonly
availa$le in all -ndian grocery stores.
Christmas with Susan Page ;0 of 70
BEEF BEEF ULARTHIYATHU ULARTHIYATHU
Thin*s +ou,-- $ee!.
eef 2 I00 grams
To Pressure Cook
%oriander Powder 2 M t$sp
%hilli Powder 2 M t$sp
Pepper Powder 2 1151 $sp
0inger 0arlic Paste 2 1 t$sp
0reen %hillies 2 F nos
*ater 2 100ml
Salt 2 to taste
To Stir Fr
0arlic 2 10 nos
Enion 2 ; large
%urry 7eaves 2 B sprigs
Pepper Powder 2 1 tsp
%hilli Powder 2 M tsp
%oriander Powder 2 M tsp
%oconut Slices 2 100 grams
%oconut EilH 2 ; t$sp
!ustard Seeds 2 N tsp
%o-!en Touch #isc/en P-ace 0:5 mins3
1. %lean and cut the eef into 1O1 inch cu$es. *ash thoroughly until *ater
runs clearly.
2. %lean thoroughly all equipments used to clean and cut the eef.
3. ?inely slice the Enions.
4. %hop the 0arlic into thin strips.
1. -n a pressure cooker take eef and all ingredients under Dto pressure cook@,
mi( well and $ring to 1 whistle, now lower the fire and allow to cook for 10-1F
minutes.
2. -n a *ok or 'adai =non-stick prefera$ly>, heat the Eil an fry the %oconut
pieces in it till turns golden $rown. +emove and separately.
3. #dd 0arlic pieces in the Eil and fry for a$out 1 minutes.
4. #dd %urry leaves and fry for ;0 seconds till they curl.
5. #dd the chopped Enions and fry till translucent.
6. #dd the eef and all other ingredients under Dto stir fry@ and cook to a further
10 minutes till all the spices $lend in with the eef, leaving you a tenderly
cooked spiced eef.
TRAVANCORE TRAVANCORE CHICKEN CHICKEN MAPPAS MAPPAS
Thin*s +ou,-- $ee!.
%hicken 2 1 kg
Enions 2 I
"omatoes 2 B
0arlic 2 1 $ul$
0reen %hilli 2 I
%oriander Powder 2 1 t$sp
%oconut !ilk 2 100 ml
%urry 7eaves 2 ;-B sprigs
Salt to taste
%oconut Eil 2 1 t$sp
%o-!en Touch #isc/en/4-ace 0>5 minutes3
1. %lean and cut the %hicken into $ite si6e pieces. +emove skin and e(cess fat.
*ash and saniti6e all utensils used for this process $efore proceeding.
2. !ake a smooth paste of ; Enions, 0inger and 0arlic.
3. !arinate %hicken pieces with the ground paste, "urmeric powder and
%oriander powder for ;0 minutes.
4. ?inely slice the "omatoes and remaining Enions and store separately.
5. *ash and pat dry the %urry 7eaves.
6. Slit the %hillies lengthwise.
%o-!en Touch Pre4aration 0>2 minutes3
1. ring marinated %hicken to a $oil in a non-stick pan, reduce flame and
simmer for ;0 minutes, till the pink flesh turns white.
2. !eanwhile Eil heat another non-stick kadai or wok, add Enions and stir till
translucent.
3. #dd the slit %hillies =if you like less spicy 2 discard the seeds>, 0aram
!asala, stir for 1 mins.
4. #dd "omatoes and cook till Eil separates.
Christmas with Susan Page ;; of 70
5. #dd this to the cooked %hicken along with %oconut !ilk, cook on low fire for
another B-F minutes till %oconut !ilk leaves it raw flavour. =e careful not to
over cook, or cook on high heat at this stage as the %oconut !ilk will split.>
Tem4erin* ATa!kaB.
3eat 1 tsp Eil in a wok or kadai and add !ustard seeds allow to splutter and
fry %urry leaves for a$out ;0 seconds till they curl and $ecome firm.
Christmas with Susan Page ;B of 70
TANDOORI TANDOORI CHICKEN CHICKEN
Thin*s +ou,-- $ee!.
*hole %hicken 2 I00 grams
For First #arina!e.
0arlic 2 1 tsp
0inger 2 1 tsp
'ashmiri %hilli Powder 2 1 tsp
Secon! #arina!e.
0arlic 2 1 tsp
0inger 2 1 tsp
'ashmiri %hilli Powder 2 1 tsp
3ung )oghurt 2 100 grams
7emon Cuice of M 7emon
<ried !ethi =?enugreek> 7eaves 2 1 t$sp
<ry !int 7eaves 2 1 tsp
!ustard EilH 2 1 t$sp
Salt 2 to taste
%o-!en Touch #is/en P-ace 0>5 mins ; o9erni*ht marination3
Pre4arin* the Chicken.
*e need a %hicken that is not more than I00 grams =net weight after
cleaning>, the $igger the %hicken the more time it takes to cook, thus could
end up in, unevenly cooked flesh inside. "his is the key to a .uicy %hicken
"andoori, now the most important we all need to know how to make gashes
=cuts> on the %hicken, were the marinade will $e applied.
Christmas with Susan Page ;F of 70
The Breast:
!ake ; deep gashes =cuts> on each side of the $reast, going down following
the vein, .oining into a D8@ shape. 0ashes going against the vein could
coagulate the flesh while cooking.
Joints:
reast and *ing Coints
'nee .oint
Thigh:
1 deep cuts, one on either side of the thigh $one, 1 cut on the $one.
1 deep cut inside the thigh
Leg or Drumstick:
1 deep cuts on the leg.
#arination.
1. !ake a paste of 0inger-0arlic and keep separate for $oth !arinades.
2. #pply first marinade to the whole %hicken and leave for 10 minutes.
3. 9ow ru$ the second marinade, all over the %hicken, specially in the gashes
and inside the $elly. %over with a foil paper and leave in fridge to marinate
overnight. =ut, if you are running short of time B hours should $e enough.>
%o-!en Touch Pre4aration 0>5 mins3
1. Pre-heat the Even on the highest settings for 10 mins =if you do not have
oven then do it in a !icrowave oven which has convection mode setting>
2. %ook for around ;0 mins ma(imum. rush or spray cooking Eil at intervals of
10 minutes so that the %hicken does not get dry, this process is known as
$asting. <o also check and turn over, to get evenly cooked and coloured
%hicken.
$OTES.
Ase %onvection mode in a microwave if you do not have an oven or
$ar$ecue.
Hy the addition of !ustard Eil, it gives a very pleasant and nutty flavour.
Christmas with Susan Page ;G of 70
BUTTER BUTTER CHICKEN CHICKEN
#akin* o< Chicken Tan!oori.
*hole %hicken 2 weight not more than I00 grams =net weight after cleaning>
=+ead Previous recipe>
#akin* o< the #akhani %ra9.
Thin*s +ou,-- $ee!.
Sweet 8ine "omatoes
1
2 1 kilo
%hopped 0arlic 2 1 t$sp
0inger 2 1 t$sp
0reen %hilli 2 10 nos
0reen %ardamom 2 B
%loves 2 B
!ace
1
2 M
%ashewnuts 2 100 grams
'ashmiri +ed %hilli Powder 2 1 t$sp
<ried ?enugreek 7eaves Powder 2 1 t$sp
Salt to taste
Elive Eil 2 1 t$sp
utter 2 F0 grams or Elive Eil 2 1 tsp =optional>
For Ser9in*.
?ull %ream 2 100ml =optional>
3oney 2 1 t$sp =optional>
?inely chop 0arlic.
%ut 0inger lengthwise =Culiennes
;
>
<e-seed
B
and slice green %hilli same as 0inger.
Powder %ashew-nuts.
%o-!en Touch Pre4aration 0>5 mins3
Sta*e 1.
1. SautP "omato in Eil for a couple of minutes.
2. #dd 0reen %ardamom, !ace, %loves and 0arlic, cover and cook on slow
flame till tender and soft. 9ow you see the "omatoes $ecome $right red in
colour, this is only possi$le when you sautP the "omatoes in Eil. -f you were
to use purPe, which is fresh "omatoes roughly chopped and made to a paste
in a $lender, you will not certainly get this $right red colour needed for this
preparation, and you need not add artificial colours which is unhealthy.
3. #dd the powdered %ashew-nuts and ?enugreek 7eaves, cook for B minutes.
4. #llow to cool and grind to a silky smooth paste.
5. Strain through a fine filter.
Sta*e :.
1. 3eat utter or Eil. #dd 0inger and 0reen %hillies, sautP for 1 minutes.
2. #dd the fine "omato paste. %ook for 10 minutes on slow flame, to remove the
the sourness of "omatoes.
3. #dd 'ashmiri +ed %hili Powder
F
and Salt to taste.
Sta*e >.
%ut the cooled "andoori %hicken into $ite si6e pieces and mi( to stage 1U
cook for a B -F mins and serve with fresh %ream on it.
$OTES.
1. )ou could pro$a$ly use normal ripe red "omatoes.
2. !ace is the wa(y red covering of 9utmeg. -t is of the same flavour as
9utmeg, $ut with a hint of Pepper. -t is native to tropical places like South-
-ndia and Sri-7anka. -t is easily availa$le in -ndian grocery stores in whole
and powdered form.
3. Culiennes 2 8egeta$les cut into thin long strips 1 -; inch long and 151G to
15I
th
of an inch wide.
4. +emoving the seeds and the central-stalk makes it less spicy.
5. 'ashmiri +ed %hilli imparts the strong red colour without the spiciness or
normal %hilli powder.
Christmas with Susan Page ;I of 70
CHICKEN CHICKEN CHETTINAD CHETTINAD
Thin*s +ou,-- $ee!.
%hicken 2 1 kg
Enion 2 1F0 grams
"omatoes 2 1F0 grams
%innamon Stick 2 1 inch
%loves 2 1 nos
%ardamom 2 B nos
Star anise 2 1 no
%umin Seeds 2 1 tsp
ay 7eaf 2 1 nos
Salt to taste
%oriander 7eaves 2 1
$unch
Eil 2 G t$sP
'alpas- 2 1 t$sp =optional>
Thin*s +ou,-- $ee! to %rin!.
Shallots 2 G nos
0inger 2 B inch
0arlic 2 1F pods
%umin Seeds 2 1 tsp
Pepper %orns 2 1 tsp
Poppy Seeds 2 1 t$sp
%oconutH4
-f using <essicated %oconut 2 B00 grams
Er ?resh 0rated %oconut 2 1 medium si6ed
<ried +ed %hillies 2 1F nos
*ater 2 F0 ml
Christmas with Susan Page ;L of 70
%o-!en Touch #ise en P-ace 6 012 mins. ; 85 mins <or marination3
1. Skin and cut %hicken into $ite si6e pieces.
2. ?inely chop Enions and %orianderU store separately.
3. PurPe the "omatoesHH.
4. !ake a paste of the ingredients under Dgrind@ section.
5. !arinate %hicken pieces in ground ingredients for a$out B0 minutes
%o-!en Touch Pre4aration 6 025 minutes3
1. 3eat Eil in a deep $ottomed pan, add %umin seeds and allow to splutter.
2. #dd to the a$ove %innamon, %ardamom, %loves, Star anise, ay 7eaf and
sautP for 1 minutes.
3. #dd Enions and sautP till golden $rown.
4. "o the Enions add "omato purPe and allow to cook for 7 mins. till Eil
separates from "omatoes.
5. #dd %hicken, "urmeric and Salt and cover, $ring to $oil. 9ow reduce the
flame and cook for a$out ;F mins till done.
$OTES.
H?resh grated %oconut tastes $etter. -f you do not have a %oconut grater, cut
the %oconut flesh into 1 inch pieces, with .ust enough water grind in a
$lender to make a paste.
HH"omato PurPe4
%ut the tail end of the "omatoes and immerse them in $oiling water for 1
mins.
Ence the "omato skin start shrinking, take it out and peel the skin. +oughly
chop them and $lend to make a fine purPe.
Christmas with Susan Page B0 of 70
LAMB LAMB BHUNA BHUNA
Thin*s +ou,-- $ee!.
To #arinate
oneless 7am$ 2 1kg
9atural )oghurt 2 1F0mlH
7ime .uice or 8inegar- Ft$spH
+ed %hilli Powder 2 1 t$spHH
Paprika Powder 2 M t$sp
%oriander Powder 2 M t$sp
%umin =Ceera> Powder 2 M t$sp
For the %ra9
Enions 2 ;00 grams
0inger 2 1 inch tu$er
0arlic 2 1F grams
"omatoes 2 ;00 grams
ay 7eaves 2 F
%loves 2 B
%ardamom 2 B
Star anise 2 1
<ried ?enugreek =!ethi> 7eaves 2 F grams
!int 7eaves 2 M $unch
*ater 2 F00ml =add more if required>
Eil 2 F t$sp
Salt to taste
%o-!en Touch #ise en P-ace 08 hours >5 mins3
1. %ut 7am$ into 1inch(1inch dices. *ash
2. !i( all powders in )oghurt under the !arinate section. #dd the 7am$ dices,
cover and marinate for B hours
3. %hop Enion finely
4. !ake a fine paste of 0inger and 0arlic
5. %hop "omatoes and !int leaves, store separately
%o-!en Touch Ste4s 0: hours >2mins3
1. 3eat Eil in a heavy $ottomed pan
2. #dd Enions and Salt. SautP till golden $rown
3. #dd the ay leaves, %lovesHHH, %innamon, %ardamom, Star anise,
?enugreek leaves and 0aram !asala. SautP for 1 mins
4. #dd "omatoes, 0inger and 0arlic paste and sautP till the Eil starts leaving
the "omatoes T Enion =a$out 1Fmins>
5. #dd marinated 7am$ dices and *ater, $ring to $oil. 7eave on high flame for
;0mins
7ower the flame. Simmer for a$out G0 mins, stirring occasionally
6. Sprinkle half of the !int leaves. !i( in well
7. Simmer for another ;0mins on low flame, stirring occasionally
8. Simmer till 7am$ is well done and the *ater is reduced to a thick consistency
9. Sprinkle rest of your !int leaves, leave to simmer for F more minutes
$OTES.
HAse either )oghurt, 7ime .uice or 8inegar. "he acids in it helps in tenderising
the !eat during marination process. -t also help the !eat to a$sor$ all
flavours and Spices making the !eat succulent.
HH#d.ust to your taste $uds
HHH-f you do not like to $ite into these Spices while eating you can always
follow the PE"7- method as mentioned in %hicken Pukhi iryani , were all
Spices are tied in a !uslin cloth and used in cooking, discarded later on
SPICY SPICY & & AROMATIC AROMATIC GREEN GREEN LENTIL LENTIL & & KING KING
PRAWN PRAWN CURRY CURRY
Thin*s +ou,-- $ee!.
'ing Prawns 2 100 grams
0reen 7entils 2 1F0 grams
"omatoes 2 B large ripe
Enion 2 1 large
0reen %hillies 2 F nos
!int 7eaves 2 N $unch
%hilli Powder 2 M tsp
%oriander Powder 2 N tsp
Salt 2 to taste
Elive Eil 2 1 t$sp
*ater 2 G00 ml =or as required>
%o-!en Touch #isc/en P-ace 025 mins3
%lean and prepare the 'ing Prawns =- $rought cooked PrawnsH>
?inely chop the 0reen %hillies, "omatoes and Enions and store separately.
*ash thoroughly the 0reen 7entils and $oil with "urmeric in *ater rigorously
for 10 mins followed $y simmering on low-fire for B0 mins and it is done.
+emove scum or froth, at intervals. =#lternatively you could pressure cook
the 7entils, which could $e faster, though - haven@t tried it. e careful that you
do not over-cook and mash it up>
%o-!en Touch Pre4aration 0>5 6 85 minutes3
1. 3eat Eil in a non-stick pan, add the %urry 7eaves and sautP for ;0 seconds
till it curls and gets fried.
2. #dd the chopped Enions and sautP till it is translucent, now add the chopped
%hillies and "omatoes, 0inger-0arlic paste and cook till Eil separates from
the mi(ture.
3. #dd 0aram !asala, %hilli and %oriander Powder, Salt and sautP for a$out ;-
B minutes till the powders leave there raw taste.
Christmas with Susan Page B; of 70
4. #dd the cooked 7entils and Prawns and cook for not more than 10 minutes
till all the !asala and ingredients $lend and know each other well. =cooking
Prawns too long makes it $ecome ru$$ery and tough to $ite through>
$OTES.
H7earn more a$out Prawns which - have written on my previous post 2 %hilli Prawn
?ry
0reen 7entils can $e cooked upto ; days in ahead and stored in a fridge.
Ase as required. Ence warmed, use immediately.
Suggested read4 <ifferent types of 7entils
Christmas with Susan Page BB of 70
VEGETABLE VEGETABLE FRIED FRIED RICE RICE
Thin*s +ou,-- $ee!.
For Rice.
+iceH 2 ; cups
*ater 2 7 cupsHH
%loves 2 B
0reen %ardamom 2 G
Staranise 2 1
Ceera =%umin Seeds> 2 1 tsp
Salt 2 to taste
For (e*etaC-e #e!-e.
0reen ell Pepper =%apsicum> 2 1
+ed ell Pepper =%apsicum> 2 1
)ellow ell Pepper =%apsicum> 2 1
?resh 0reen eans 2 1F nos
?ro6en 0reen Peas 2 a$out F0 grams
%arrots 2 1
%auliflower 2 a$out F0 grams
Sweet corn 2 a$out F0 grams
%ashew 9uts 2 a$out F0 grams
+aisins 2 a$out F0 grams
Salt 2 to taste
0hee 2 1 t$sp
%oriander 7eaves 2 M $unch =for garnish>
%o-!en Touch #is en P-ace 015 mins3
*ash +ice, only once not ru$$ing into it harshly, or you $reak the grains.
<rain.
%ut the Peppers into B quarters, de-seed and de- stalk. %ut lengthwise.
+emove the ends of the green eans and cut them into 1 inch long sticks.
%ut the %auliflower from stalk and $reak them with your fingers into small
florets
Peel the %arrots and cut them into 1inch $y M inch si6e $atons
Christmas with Susan Page BF of 70
lanching the 8egeta$les4
"ake all cut 8egeta$les and soak in $oiling *ater for 1 minute, now pass under ice-
cold running water. "his process of shock treatment helps in retaining colour and
crispiness of 8egeta$les when cooked. <rain
%o-!en Touch Pre4aration 082 mins3.
Sta*e One. Cookin* the Rice.
1. oil *ater with Salt, %loves, %ardamom, %innamon, Staranise and %umin
Seeds.
2. Ence $oiled add the washed-drained +ice and cook on low flame, this comes
to a stage were all water is a$sor$ed. "herefore it is important to measure
using the same cup, 141 +ice4*ater ratio. %ook on low flame, you may use a
+ice cooker, if you so prefer and follow the manufacturers instructions a$out
using the +ice cooker.
3. +emove from fire and spread it out, this helps the heat escape and prevents
the grains of +ice from sticking to each other.
Sta*e Two. Pre4arin* the (e*etaC-es.
1. 3eat 0hee in a 'adai or a non-stick pan, add and sautP +aisins till they swell
up, remove using a slotted spoon.
2. 9e(t add %ashew 9uts and sautP for a$out ;0 2 F0 seconds till lightly golden
$rown, remove using a slotted spoon.
3. 9ow add the $lanched and drained 8egeta$les to the hot 0hee, stir and cook
on low fire for a$out 11 minutes. #dd Salt to taste.
Sta*e Three. Laerin* an! %arnish.
y now all the heat from the +ice would have escaped and is ready for layering4
1. Spread a layer of +ice on the $ed of the deep $ottomed vessel.
2. 9ow spread a layer of the 8egeta$les, mi(ed with +aisins and %ashew 9uts.
3. +epeat till you are done.
4. 0arnish with %oriander 7eaves .ust when you are ready to serve.
$OTES.
H Ased "ilda asmati +ice
HHAsed the same %up to measure +ice and *ater.
Christmas with Susan Page BG of 70
PEAS PEAS PULAO PULAO
Thin*s +ou,-- $ee!
1 cups asmati rice
151 cup fro6en green peasH
1 t$sp cooking oil
Salt to taste
*ater
151 a 7emons Cuice =optional>
%o-!en Touch #ise en 4-ace 0>5
mins3
*ashHH the rice. Soak in water for ;0 mins. 9ow drain the water.
%o-!en Touch Ste4s 6 0a44ro?. :5 mins3
1. oil 1 litre water. #dd Salt to taste, and 151 tsp oil. #dd the rice. Stir
occasionallyHHH. -n a$out 11 2 1F minutes it will $e doneHHHH.
2. <rain and spread on an flat tray to allow the heat escape.
3. En anther pan, add the remaining oil, heat it. #dd the green peas, saute for 7
minutes.
4. En the serving $owl spread 15B of the +ice, now spread 15B of the cooked
peas, continue till done.
$otes
7emon Cuice4 )ou may add it if you so desire as it gives a $righter white
colour to the rice.
H?ro6en or ?resh is $etter than the dried ones.
HH<o not ru$ the rice $riskly, as it would split the rice.
HHHStirring to many times will again $reak the rice.
HHHH%ooking time differs from one quality of rice to another
HOT HOT AND AND SPICY SPICY TOMATO TOMATO RICE RICE
Thin*s +ou,-- $ee!
asmati +ice 2 1 cup
"omatoes 2 B large
!ustard Seeds 2 1 tsp
%urry 7eaves 2 10 nos
?resh +ed %hillies 2 1
%oriander 7eaves 2 M $unch
#safoetida 2 a pinch
Eil 2 1 t$sp
*ater 2 1cups
Salt to taste
For S4ice #i?ture
Eil 2 1 t$sp
0hee =%larified utter> 2 1 t$sp
<ried +ed %hillies 2 B
%oriander Seeds 2 1 tsp
%hana <al 2 ; tsp
Arad <al 2 1 tsp
0rated %oconut 2 1F grams
?enugreek Seeds 2 N tsp
%o-!en Touch #ise en P-ace 6 0:5 mins3
Pre4are the S4ice #i?ture
3eat Eil in a pan.
#dd <ried +ed %hili, %oriander seeds, %hana T Arad <al.
?ryH till they turn golden $rown and fragrant.
9ow add the ?enugreek seeds and %oconut give it a final swirl.
+emove from fire.
#llow to cool and grind till powdered very well.
Christmas with Susan Page BI of 70
Pre4are the in*re!ients <or Rice
lanch and peel the "omatoes. ?inely chop them.
*ash and soak +ice for 10 minutes. <rain.
Slice fresh red %hili into small roundels.
1. 3eat 0hee in a pan. #lthough you could use utter, $ut 0hee makes
the +ice very aromatic.
2. #dd the +ice and sautP on low flame till the +ice $ecomes translucent.
"he end result of doing this is, you get a very flaky and fluffy +ice.
3. #dd $oiled water to the +ice and allow to cook for a$out 10-1FHHH
minutes on low flame.
4. -n another pan heat Eil, add the !ustard seeds, allow to pop.
5. #dd %hillies and %urry leaves. *hen the %hillies $ecome translucent
add #safoetida. -t@s now $ecoming very aromatic.
6. #dd the "omatoes, cook till soft, succulent and $roken down.
7. 9ow add the Spice mi(ture to the cooked "omatoes along-with
%oriander leaves.
8. #dd the cooked +ice to the "omatoes mi( well and en.oyK
Serve hot with Scram$led ,ggs.
$OTES.
H -f you were to prick the dried red %hili after frying, it must hook on easily, as
this is the $est consistency $efore grinding.
HHlanching 2 ?ruit and 8egeta$les are plunged into $oiling water, for a$out
F-7 minutes. +emoved and plunged into cold water.
"his process helps in4
+etaining food colour e(ample eans, %arrots
3elps in peeling skin of easily from "omatoes
HHH%ooking time of asmati differs, check la$el.
Christmas with Susan Page BL of 70
MOONG MOONG DAL DAL PAAYASAM PAAYASAM
Thin*s +ou,-- $ee!.
Split !oong <al 2 1 cup
*ater 2 B cup
Caggery 2 1 cup
%oconut !ilk 2 1 cup
0hee 2 B t$sp
%ashew 2 1 cup
%oconut Slices 2 1 cup
%ardamom powder2 N tsp
Salt 2 a pinch
%o-!en Touch #isc/en/4-ace
*ash and allow the !oong <al to dry completely
!elt Caggery with .ust enough *ater on low heat. Strain though a fine
sieve and keep aside.
"ake M of the %oconut !ilk and dilute in the same amount of *ater,
this $ecomes the 1
nd
quality !ilk.
%o-!en Touch Pre4aration
1. 3eat 0hee in a pan 2 fry %oconut slices on medium flame till is it light
golden $rown, remove using a slotted spoon.
2. +epeat process for %ashew-nuts.
3. -n the same 0hee add the drained and dried !oong <al and fry till all
edges are sealed well.
4. "ransfer !oong <al to a pressure cooker, add *ater and cook to a
$a$y food consistency =$ring to 1 whistle on high heat, reduce heat and
simmer for 10 minutes>. #llow the steam to e(it $efore opening.
5. 3eat a deep $ottomed pan with 0hee in it, add <al and melted Caggery
and cook for a$out 10 minutes till it comes to a $oil.
6. #dd diluted %oconut !ilk =also known as 1
nd
!ilk> and cook on low
heat for a$out F more minutes.
7. #dd the 1
st
!ilk and stir in again.
Christmas with Susan Page F0 of 70
8. #dd the toasted %ashew and %oconut pieces and stir for another 1-;
minutes.
9. #dd a pinch of Salt and %ardamom powder.
Che<,s Ti4.
1. -f you planning to serve it hot 2 then you are looking for a consistency which
is poura$le like a thick soup, not like a $atter for Pancakes =- prefer it hot>
2. -n-case if you are planning to serve it cold or store it overnight for serving
later, you are looking into a Pancake $atter consistency as 7entils tend to
e(pand and thicken in storage.
ROSOGULLA ROSOGULLA
Thin*s +ou,-- $ee!.
To #ake Chenna'Paneer ACheeseB
Erganic ?ull ?at !ilk 2 1litre
Plain 9atural )oghurt
1
2 100ml or
7ime Cuice 5 *hite 8inegar 2 1 t$sp
)ield 2 1G0grams %henna
<ivide into 11 equal portions
Su*ar Sru4
*ater 2 ;00ml
Sugar 2 100grams=add to taste>
%o-!en Touch Pre4aration. 0#akin* Cheese / 1 hour >5 mins ; 85 mins3
1. oil !ilk in a deep $ottomed, non-stick pan.
2. Stir regularly with a wooden spatula to prevent !ilk sticking to the $ottom.
3. Ence $oiled, lower heatU add )ogurt. -n a$out ;-F minutes, curdling starts,
separating the *hey
1
from the %henna5Panner5%heese
;
.=Pic. 1,1>
4. 7ine a strainer with %heese %loth. 7eave it there for 1 hour
B
.=Pic. ;>
5. 'nead the %henna for a$out F minutes, resulting in a smooth, soft dough.
6. "o test the readiness of the %henna, ru$ a small amount of %henna on your
palms and make a small $all out of it. -f the $all holds together in a smooth
$all, it is ready. -f not knead for another F minutes. -f too dry and crum$ly add
a few drops of water
F
.=Pic. B,F>
7. Cust $efore you are a$out to make the $alls, in a 1Bcm diameter, deep non-
stick stock pot, add *ater and Sugar and $ring to $oil on low flame. Stir
occasionally.
8. <ivide the dough into 11 equal portions. 'nead each $all tightly in your palm
and roll into a smooth $alls, without cracks. "hese small $alls end up three
times their si6e after cooking.
9. #dd the $alls to the $oiling syrup, carefully. %over. oil on full flame for 10-1F
mins
G
.
10. +emove from flame. #llow to cool.
Serve chilled on it@s own in the Sugar syrup or with !isti <oi =Sweetened
)oghurt>.
$OTES.
1. )ogurt vs 7ime Cuice58inegar. "his is my variation. #ll other recipes you@ll find
adding 7ime Cuice or *hite 8inegar to curdle !ilk. enefits of using )oghurtU
it does not leave the after taste of sourness and produces a greater yield of
%henna. "ried and tested method at %hacko@s 'itchen.
2. *hey can $e used for kneading ?lour for %happati, +oti, 9aan instead of
*aterU also can $e used to cook 7entils.
3. %aution4 "he %heese $ecome hard and ru$$ery if you continue to $oil after
this stage.
4. "his is an important stage, and - would like you to take it seriously. )ou need
9E" leave it for long, or press it down under weight, unlike when you make
Paneer. +osogulla requires moisture in it. -n hotter climates, reduce this time
to say BF minutes.
5. "he softness of +asgulla depends on how well you knead the Paneer. "he
more you knead, the more spongier the +asagulla $e.
6. <o not add too many at the same timeU as they need to e(pand and $ecome
spongy.
7. %ommercial +asgulla is dipped in too thick sugar syrup, therefore when you
make at home you can ad.ust the Sugar to your requirements.
Christmas with Susan Page F; of 70
RASMALAI RASMALAI
Thin*s +ou,-- $ee!.
%henna 5 %heese 2 1G0grams = as in +osogulla >
*ater 2 1F0ml
Sugar 2 100grams or to taste
For #i-k Case.

Erganic !ilkH 2 7F0ml
Sugar 2 F0grams
%ardamom 2 Mtsp powdered
#lmonds 2 1Fgrams
)ield 2 10
%o-!en Touch Pre4aration0@5 minutes3.
Rasma-ai.
1. <ivide the dough into 10 equal portions.
2. -nstead of making $alls of the %henna =like +asgulla>U make a circular
flattened shape like a mini urger.
3. ring *ater and Sugar to $oil in a 1Bcm diameter, deep non-stick stock pot.
#dd the raw +asmalai, $oil for 10-1F minutes on high flame, and you will see
them increasing up at-least three times it@s original si6e.
4. +emove from flame. #llow to cool.
For the #i-k Case.
1. *hile the +asmalai is getting cookedU in a separate non-stick pan, $oil !ilk.
2. 7ower flame and allow to reduce and thicken to one-third the original volume.
Stir frequently to prevent from sticking to the $ottom. "his process will take
a$out ;0 minutes.
3. #dd Sugar to the !ilk. #dd %ardamom powder. Stir on for 1 minutes.
4. 7ightly squee6e the *ater out of the cooled +asmalai. #dd this to the
lustrous, smooth and creamy !ilk. #llow to remain on low flame for F
minutes.
Christmas with Susan Page FB of 70
%o-!en Touch Ser9ice.
Serve your warm, intensely aromatic-%ardamom scented +asmalai,
garnished with chopped #lmonds.
$OTES.
H- always use Erganic !ilk as normal !ilk tend to $e treated chemically, therefore
does not curdle on adding curdling agents like )oghurt 5 7ime .uice 5 8inegar etc.
=this is as per my trails in A'U in other countries it might differ>.
Christmas with Susan Page FF of 70
GULAB GULAB JAMUN JAMUN
Thin*s +ou,-- $ee!
!ilk Powder 2 1 cup
#ll purpose flour 2 N cup
Ansalted utter 2 ; t$sp
?ull fat !ilk 2 N cup
*ater 2 1M cup
aking Soda 2 a pinch
Sugar 2 1V cup
%ardamom seeds 2 of 1 %ardamom
+ose ,ssence 2 few drops
#lmonds and Pistachios 2 1 t$sp
=optional>
Eil for deep-frying
%o-!en Touch #ise en P-ace 6 0:5 mins3
Pre4are the Su*ar Sru4
Powder %ardamom Seeds.
-n a deep $ottomed pan add *ater, Sugar and %ardamom seeds, $ring to
$oil. +educe flame and simmer for 10 minutes.
!i( in the rose essence.
Pre4are the !ou*h
-n a $owl mi( !ilk powder, ?lour and aking soda.
#dd utter and mi( in well.
9ow add the milk and mi( in to make a soft sticky dough.
#llow the dough to rest for F minutes, this will give the !ilk powder enough
time to a$sor$ all e(tra liquid !ilk.
-f the dough $ecomes dry add in a little more !ilk to make it soft.
0ive the dough a final mi(.
<ivide the dough into 10 equal portions to the si6e of a "a$le "ennis $all
=B.Fcm>H.
Christmas with Susan Page FG of 70
1. 3eat oil in a non-stick panHH. +educe flame.
2. Slowly and carefully drop the $alls into the Eil. 'eep rolling the $alls until it is
evenly coloured =golden $rown>HHH.
3. #llow the $alls to rest for a few minutes on paper-towel as it will a$sor$
e(cess oil in itHHHH.
4. -mmerse the $alls carefully in the Sugar syrup until serving.
9ow you 0ula$ Camun is ready to $e served hot or cold, with or without
chopped and dressed #lmonds and Pistachios.
TIPS
H Ence the Camuns are fried and soaked in Sugar syrup they a$sor$ the syrup and
increase to dou$le the si6e.
HH"o test the Eil temperature follow these simple steps4-
a. <rop a little dough in the Eil, it should take a minute to rise.
$. -f it rises faster the Eil is too hot and you will end up in raw dough inside and a
hard crust.
c. -f it takes longer to rise, Eil is not enough hot.
HHH<o not over-crowd the pan while frying as it drops the Eil temperature, thus
taking longer to cook. Secondly, as the $alls increase in si6e, the $alls will starve for
space in the pan.
HHHH#llow the $alls to cool down $efore immersing in Sugar syrup as it will lose
shape.
"oo much $aking soda will make $alls too soft and $rittle while frying.
STORA%E
*ill easily stay outside fridge for a week.
-f stored in fridge will stay for a month.
KALAKHAND KALAKHAND
Thin*s +ou,-- $ee!.
!ilk 2 1 litre
Sugar 2 1F0 grams
Sour )oghurt 2 1F0 ml
%hopped #lmonds 2 1 t$sp
#lmond Powder 2 B t$sp =optional>
%o-!en Touch Pre4aration
<ivide the !ilk into 1 half.
First ha-< of the !ilk will $e used to make Paneer or %ottage %heese.
To make Paneer 6
oil !ilk =a$out 7 mins>, add the )oghurt, and the !ilk starts to curdle,
separating the *hey from the %heese. -t is similar in preparation of
+oshogulla.
Secon! Ha-< is used to condense it.
-n a non-stick pan, $ring to $oil !ilk, reduce flame and simmer for a$out 1F to
10 minutes till the !ilk is reduced to 15;rd it@s original volume =F00ml>, which
is similar in process to preparing the !ilk ase for +asmalai.
Stir constantly. #dd Sugar, stir and allow to melt in.
#dd the #lmond powder and the %heese 5 %henna 5 Paneer into the $oiling
condensed !ilk.
Stir constantly until a soft dough like consistency is reached and you can see
all the pan $ottom clear, without anything sticking to its edges or $ottom.
+emove from flame and allow to cool.
Pour and spread evenly into a desired serving $owl.
+efrigerate for 1-B hours till it thickens and you can easily cut it into squares
or diamond shares. -f you so please, you could also use cookie cutters to
create different shapes for children like 2 hearts, stars K and so on.
Che<,s Ti4.
Stir frequently while $oiling !ilk, so as to prevent it from sticking to the $ottom and
turning $lack or smoky. <o knead the Paneer as in +osogulla, allow it to remain as
it is in the drained stage.
Christmas with Susan Page FI of 70
PINEAPPLE PINEAPPLE & & GINGER GINGER BEER BEER PUNCH PUNCH
Thin*s +ou,-- $ee!.
Pineapple CuiceH 2 F00 ml
0inger eerHH 2 7F0 ml
Erange Cuice from 1 Erange
%lear 3oneyHHH 2 ; tsp
Erange 2 1
7ime 2 1
Pineapple 2 100 grams
!int leaves 2 1 sprigs
%rushed -ce =optional>
For aCout >5 4eo4-e we use! the
<o--owin* amounts.
Pineapple Cuice
1
2 ; litres
0inger eer
1
2 B.F litres
Erange Cuice from G Erange
%lear 3oney
;
2 B t$sp
Erange 2 B
7ime 2 1
Pineapple 2 F00 grams
!int leaves 2 1 $unch
%rushed -ce =optional>
%o-!en Touch #isc/en/P-ace 02 mins3
1. ?inely slice the Eranges and 7ime
2. *ash and drain the !int leaves.
3. %ut Pineapple into small $its.
4. <ilute 3oney in 1-; t$sp lukewarm water.
Christmas with Susan Page FL of 70
%o-!en Touch Process 015 mins3
1. #dd diluted 3oney, Erange Cuice, Pineapple Cuice and !i( well.
2. #dd all ?ruit slices, !int leaves and mi( well.
3. 7eave for 10 minutes for the flavours to develop.
#dd 0inger eer and Dser9e on the rocks
8
D.
$OTES.
1 2 Pineapple Cuice 2 - used "ropicana .uice from Dnot from concentrate@
1 2 0inger eer 2 this is non-alcoholic and made of 0inger e(tract and
%ar$onated *ater, if you are not a$le to source this product locally then $est
alternative is to use, 1-;t$sp 0inger .uice mi(ed in Soda *ater.
; 2 "o aid 3oney to dissolve smoothly 2 mi( 3oney in lukewarm *ater.
B 2 on the rocks 2 is a common $artending term used $y *hiskey drinkers,
referring to a straight shot of liquor poured in a short glass filled with ice.
Christmas with Susan Page G0 of 70
AFTER AFTER DINNER DINNER NUTS NUTS
Thin*s +ou,-- $ee!.
!i(ed 9uts 2 B00grams
1. Peanuts 2 ;0J
2. *hole ra6il 9uts 2 10J
3. *alnuts 2 10J
4. %ashew 9uts 2 1FJ
5. #lmonds 2 10J
6. 3a6el 9uts 2 FJ
utter 2 F0 grams
<ried !int 7eaves 2 1 tsp
0round 9utmeg 2 N tsp
0round %innamon 2 N tsp
Salt to taste
%o-!en Touch Process 0 :2 mins a44ro?3
Preheat EvenH at 1G0
0
?HH.
Spread the 9uts on the non-stick $aking tray =Ase a parchment paper if
necessary> evenly and roast for 10 mins, your nose will know when they@re
done.
Shake the tray at B mins. -nterval to prevent $lackening or sticking to the
$ottom.
-n a large $owl, take the remaining ingredients, throw in the roasted 9uts and
mi( till evenly coated. Serve immediately.
$OTES.
H)ou could also use the 0rill function in the !icrowave to achieve this result.
HH +oasting nuts at a temperature higher than 170? will cause a $reakdown of their
fats and the production of free radicals. "he free radicals they contain can cause
lipid pero(idation and o(idi6ing of fats in your $loodstream that can trigger tiny
in.uries in artery walls-a first step in the $uild up of plaque and cardiovascular
disease. =%ourtesy4 *3 ?oods>
*hile %innamon adds a spicy and earthy flavour, !int and 9utmeg arouses your
senses with a strong aroma.
CAULIFLOWER CAULIFLOWER / / MUSHROOM MUSHROOM / / AUBERGINE AUBERGINE
BHAJJI BHAJJI
Thin*s +ou,-- $ee!.
%auliflower 2 100 grams
#u$ergine - 100 grams
utton !ushrooms 2 100 grams
0ram ?lour =esan> 2 1 cup
+ice flour 2 15B cup
%hilli powder 2 1 tsp
0inger 0arlic paste 2 1 tsp
%oriander leaves 2 1 t$sp
aking Powder 2 M tsp =optional>
*ater 2 ;00ml or more
Salt 2 to taste
Eil 2 for deep frying
Asing your fingers $reak the %auliflower into little $ite si6e florets
Slice #u$ergine into thin slices as in the photograph.
utton !ushrooms 2 either leave it as whole or dice them into B quarters.
?inely chop %oriander leaves
!i( all the ingredients e(cept the main 8egeta$les and Eil in *ater. !i( well.
!ake sure no lumps are present.
9ow slowly mi( in the main 8egeta$les.
1. -n a deep $ottomed pan, heat Eil.
2. "o test the readiness of the Eil, drop a Peanut si6e esan mi( into the Eil, if it
takes more than a minute to fry, the Eil isn@t ready or if it takes lesser that ;0
seconds it is too hot.
3. "ake a spoonful at a time and carefully drop into the hot EilH.
4. Ase a wire mess steel ladle to collect and spread on tissue paper. "his will
make sure all the e(cess oil is a$sor$ed on the tissue.
HELPFUL TIP.
'ids always seem to $e hungry, especially when they come home from
school. "ry offering home-made healthy snacks or a $owl of fruit, nuts instead
of chocolate and cookies
$OTES.
H<o not drop to many at a times, as it will drop the temperature of the Eil and will
increase the cooking time. "his will make the ha.i a$sor$ more oil, making it
greasy.
#t the same time do not forget to lower the flame, if Eil is to hot or else you will end
up in $urnt ha..i
Christmas with Susan Page G; of 70
ONION ONION BHAJJI BHAJJI
Thin*s +ou,-- $ee!.
Enion 2 1 $ig
0ram ?lour =esan> 2 1 cup
+ice flour 2 15B cup
%hilli powder 2 1 tsp
0inger 0arlic paste 2 1 tsp
%oriander leaves 2 1 t$sp
aking Powder 2 M tsp =optional>
*ater 2 100ml or more
Salt 2 to taste
Eil 2 for deep frying
%ut Enions lengthwise or 1O1 inch square
?inely chop %oriander leaves
!i( all the ingredients e(cept Enions and Eil in *ater. !i( well. !ake sure
no lumps are present.
9ow slowly mi( in the Enion
1. -n a deep $ottomed pan, heat Eil.
2. "ake a spoonful at a time and carefully drop into the hot EilH.
3. Ase a wire mess steel ladle to collect and spread on tissue paper. "his will
make sure all the e(cess oil is a$sor$ed on the tissue.
Christmas with Susan Page GB of 70
LUXURY LUXURY FRUIT FRUIT BREAD BREAD
Thin*s +ou,-- $ee!.
For The +east &atter
Strong *hite read ?lour 2 100grams
)east 2 Fgrams
Sugar 2 1tsp
7ukewarm !ilk 2 1F0ml
For the Dou*h
Strong *hite read ?lour 2
;F0grams
Ansalted utter 2 F0grams
Sugar 2 F0grams
Salt 2 Mtsp
%ashew 9uts 2 1Fgrams
Pistachio 2 1F grams
#lmonds 2 1F grams
*alnuts 2 1F grams
+aisins 2 1Fgrams
Sultanas 2 1Fgrams
Sweetened <ried
#pple5%ran$erries 2 1Fgrams
%hopped <ates 2 1Fgrams
%innamon Powder 2 Mtsp
,gg 2 1
+ie-! 2 1 loaf =appro( 11 slices when cut>
%hop all 9uts and <ried ?ruits =e(cept +aisins T Sultanas> into same si6e $its.
%o-!en Touch Process 0 : hours >5 mins a44ro?3
1. !i( together ?lour, )east and Sugar under the )east atter. 9ow slowly $eat
in the !ilk to make a smooth $atter.
Christmas with Susan Page GF of 70
2. %over with foil and leave for a$out 10 minutes until frothy. "his important
stage of read-!aking is known as D)east atter@ and helps to make the loaf
soft and light.
3. -n a separate large $owl, mi( in ?lour and Salt. +u$ in the utter.
4. !i( in %innamon Powder, Sugar and ?ruits.
5. eat the ,ggs. !i( it to the D)east atter@ in step 1. !i( in the ?lour T ?ruit
mi(ture. Ase a spatula to mi( in the dough thoroughly.
6. 'nead the dough, add if necessary little ?lour, until it is smooth and no longer
sticky.
7. %over with foil and leave it in the $owl, in a warm place for a$out F0-G0
minutes, until risen and dou$led in quantity.
8. utter a L00gram loaf tin. Spread the dough evenly. <o not press down. Enly
fill till three-quarters, as it will rise.
9. Set the oven temperature to 100%5B00?50as !ark G. ake in the centre of
the oven for 10 minutes.
10. 9ow loosely cover with foil sheet and $ake for another 1F minutes. "o check
if loaf is cooked, take a skewer, pierce it through the middle, if it comes out
dry then it is done. -f the skewer returns with moist dough, then it needs at
least 10-1F minutes more
11. +emove from the oven. #llow to cool completely. Slice and serve.
Christmas with Susan Page GG of 70
COCONUT COCONUT LADDU LADDU
Thin*s +ou,-- $ee!
<essicated %oconut 2 1 M cups
9estle !ilkmaid=%ondensed
!ilk> 2 1 cup
0hee =%larified utter> 2 1 t$sp
+aisins 2 10 nos.
%ardamom Powder 2 M tsp
8anilla ,ssence 2 1 tsp
%o-!en Touch Ste4s 0:5 mins3
1. #dd 0hee to a pan, when it is hot
add the +aisins and sautP for 1-B
minutes
2. -n a separate heavy $ottomed pan add 1 cups of %oconut and %ondensed
!ilk, stir continuously till it leaves the edges of the pan
3. #dd the +aisins with the 0hee, %ardamom Powder and 8anilla essence, stir
in till all ingredients are mi(ed well
4. +emove the pan and make 0olf all si6ed $alls of this mi(ture, roll into the
remaining <essicated %oconut, so as to get away from the stickiness of the
%ondensed !ilk
5. 9ow your %oconut 7addu is ready to $e served
FROZEN FROZEN STRAWBERRY STRAWBERRY YOGHURT YOGHURT ICE-CREAM ICE-CREAM
Thin*s +ou,-- $ee!.
7ow ?at )oghurt 2 ;00 ml
rown Sugar =%ane Sugar> 2 N
cupH
Straw$erries 2 ;00 grams
8anilla ,ssence 2 few drops
%ardamom Powder 2 N tsp
%o-!en Touch #ise en P-ace 0: hours3
"ie )oghurt in a cheese cloth
=muslin cloth> , leave it for a$out 1
hours to separate the whey from
the solids.
!ake a purPe of the Straw$erries, $y $lending to a fine paste in the $lender.
Strain and discard the residue.
%o-!en Touch Ste4s 6 015 mins ; D hours <reeEin*3
1. *hip the )oghurt and Sugar, using a ,gg $eater to a smooth paste, till all
Sugar gets dissolved.
2. #dd the remaining ingredients and $lend in well.
3. Pour into a free6er suita$le container. 9ow sing a song and rela(//
4. ,very 1 hourU stir wellH, to prevent crystallisation. *ill $e ready in a$out I
hours.
%o-!en Touch Ser9ice.
7eave it in room temperature for a$out 10 mins, $efore serving. Asing a ice-
cream scoop collect, drag and make large $alls of it and serve with chopped
fresh fruits of your choice.
$OTES.
,ven though %ream is what makes ice-cream so soft, it is continuously stirred to
get a super soft, lustrous consistency. Same is the precess to $e followed here to
prevent crystalli6ation.
H-ncrease Sugar if you so like.
Christmas with Susan Page GI of 70
RICE RICE KRISPIE KRISPIE CHOCOLATE CHOCOLATE BITES BITES
Thin*s +ou,-- $ee!.
&rown Laer.
rown %hocolate 2 11F grams
'ellogg@s +ice 'rispie 2 7F grams
!aple Syrup 2 1 t$sp
utter 2 B t$sp
White Laer.
*hite %hocolate 2 1F0 grams
'ellogg@s +ice 'rispieH 2 F0 grams
!aple SyrupHH 2 1 t$sp
utter 2 B t$sp
%ashew 9ut its 2 1F grams
=optional>
utter 2 e(tra for greasing.
%o-!en Touch Pre4aration 015 minutes3
1. -n a heat-proof $owl over simmering
*ater, melt and mi( togetherU $rown %hocolate $roken into small pieces,
!aple Syrup and utter.
2. +emove and !i( in the +ice cereal.
3. 9ow pack and press down the $rown layer in the greased rectangular IOG
inch tiffin $o(.
+epeat the steps for white layer, add %ashew 9uts. ?ree6e for a$out 1 hours or
until set.
+ie-!.
#ppro( 10 pieces of 1O1 inch squares
$OTES.
H#ny toasted +ice %ereal will do
HH3oney is a great alternative
+ecipe source4 "he est ,ver %hocolate ook
Christmas with Susan Page GL of 70
ORANGE ORANGE MARMALADE MARMALADE & & HAZELNUT HAZELNUT
PALMIERS PALMIERS
Thin*s +ou,-- $ee!.
Puff Pastry Sheet 2 1
3a6elnut Spread 2 ; 2 B t$sp
%hopped 3a6elnuts 2 F0
grams
Erange !armalade 2 F t$sp
0olden +aisins 2 F0 grams
utter 2 for greasing
rown Sugar 2 as required
%o-!en Touch #is/en P-ace 02
mins on each sheet 4-us 12 mins chi--in*3
1. <ust the ta$le top with flour.
2. +oll out 1 puff sheet, apply the 3a6elnut spread evenly all across it.
3. Sprinkle with chopped 3a6elnuts.
4. +oll from $oth ends to the center of the sheet. #pply little water at the edges
to help it stick.
5. "ake this sheet $ack to the chiller and rest for a$out 1F minutes. "his helps
the temperature to drop and solidify the $utter =especially in hot and humid
conditions>.
6. Slice into 1 inch pieces.
+epeat the process with Erange !armalade and golden +aisins.
+ie-!.
#ppro(. 1B pieces per sheet of dimensions4 ;F0(11Fmm
%o-!en Touch Process 0 :5 mins a44ro?3
Spread it on a $aking tray with enough spaces $etween each slice to rise and
e(pand.
ake it in a pre-heated oven of BF0
0
? and $ake for around 10 minutes.

Christmas With Susan

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Christmas with Susan Page 1 of 70

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