(This article is sponsored by Milan Restaurant)

Alu Chat

• 6 medium potatoes
• 4 tsp sugar
• 5 tsp chat masala
• - juice of ½ lemon
• ½ tsp each kala namak, garam masala, coriander powder, amchoor
. • 2 tbsp finely chopped fresh coriander leaves

Steam potatoes for 9 minutes, peel and cube them. Mix sugar with 4 tbsp of water. Micro high for 1 minute. Stir to dissolve the sugar. Mix chat masala with 5 tsp water. Mix with sugar along with rest of the ingredients except coriander leaves.

Pour the mixture over the potatoes and mix well. Leave to stand for 1 hour.Garnish with coriander leaves before serving.

Chinese Fried Rice

• 1 cup short grain rice
• 2 cups water
• 6 mushrooms
• 1 tsp salt
• 1 tsp stir fry sauce
• 1 cup finely cut cabbage
• ½ cup finely cut beans
• 4 tbsp oil sesame
• 1 tsp finely grated ginger
• 1 tsp crushed garlic
• 2 egg beaten
• ½ cup chopped spring onions
• 2 tbsp soya sauce
• 2 tbsp water

If possible, cook rice the day before, otherwise soak rice in 400 ml of water for 1 hour. Microwave for 20 minutes. When ready spread one tray to cool. All grains must be separated. Steam mushrooms in microwave for 1 minute. Cut the stems and discard. Finely chop the mushrooms.

Heat the oil, add ginger and garlic and micro high 1 minute. Add mushrooms beans, cabbage, and mix. . Micro high 7 minutes Add rice, mix well, stir in spring onions, and 2 tbsps water. Micro high 2 minutes. Mix soya sauce. Take beaten egg and spoon it into rice - moving rice with a fork - serve hot.

Butter Chicken

• 1 boneless chicken
• 1 small onion
• 3-4 flakes garlic
• 1" piece ginger
• ½ cup tomato ready made puree
• 1 tsp garam masala
• ½ tsp coriander powder
• ½ tsp jeera powder
• ½ tsp degi mirch
• 1 tsp sugar
• 1 tsp kasoori methi
• 4 tbsp cashew nuts ground to paste
• ½ cup cream
• 3 tbsp oil
• - slit green chili for garnishing
• ½ tbsp cream

Grind together onion garlic ginger, mix oil, onion paste. Add garam masala, jeera, dhania. Micro high uncovered for 3 minutes. Add tomato puree, red chilli, sugar, chicken methi. Mix well. Micro high covered for 6 minutes.

Add salt, cashew paste, micro high 2 minutes. Add cream, micro high 2 minutes. Stand for 2 minutes. Garnish with slit chilies and cream

GHIA KHEER

INGREDIENTS

2cup Ghia (lauki) grated
1cup Milk
1cup Cream
1cup Sugar
4 Ilaichi-powdered
Pistachio, Cashew, Almonds (All shredded for garnishing)

. Grate ghia. Squeeze out the water. Add milk, cream & ilaichi powder. Micro high for 10 minutes. Mix sugar. Again micro high for 10 minutes. Uncovered, both the times. Let stand for 10 minutes. Garnish with dry fruits.

VARIATIONS

Milk Peda

(Microwave)
Ingredients

3 Cups Milk powder (Any brand available)
1 Can Sweetened Condensed Milk
1/2 Stick Unsaltedbutter (4 tablespoon or 1/4 cup)
1/2 tsp Ellachi Powder (Cardamon)
Saffron
Chopped pistachios
Microwave casserole with a lid
Melt the butter in the microwave. Add milk powder, condensed milk, cardamom powder and saffron. Mix well. Close the lid, microwave for 2 minutes. Remove, and stir. Keep repeating (method 3) for every 2 minutes, until the color changes from yellow to light brown. Approximately in 6 minutes it will be done. Shape them into balls or pedas. Decorate with chopped pistachios.

Shrimp Crepe Cups

Ingredients

10 - 12 Pastry Crepe Cup (found in frozen Pastry section)
1/2 lb Medium size raw shrimps
5 - 6 tbsp Salmon cream cheese

Wash, de-vein and clean the shrimp (you can store the cleaned shrimp in the freezer). Put half tablespoon salmon cream cheese in each pastry crepe cup. Shape the semi-frozen shrimp in a circle and put it on top of the cream cheese. Put 4 - 5 such shrimp crepe cups on a plate and place it in the microwave for 1 - 2 minutes. As the cream cheese starts to boil up, remove the shrimp crepe cups from the microwave and serve hot.

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