The Queen Chef

A fine textured dessert is all what you need after a main course! Take out 30 minutes to serve yourself with a sinful desert – The Oreo Hershey’s Mousse. INGREDIENTS 1) 2 packets of Oreo Biscuit (Chocolate cream or Vanilla cream) 2) 20 ml Milk 3) Half cup of Hershey’s Chocolate Syrup 4) 1 packet of Fresh cream 5) 8 to 9 Almonds 6) Chocolate flakes (Optional) Recipe DIRECTIONS 1) First of all, crush 2 packets of Oreo biscuit in a bowl. 2) Pour 20 ml of milk in it. Mix them well and refrigerate it for 10 minutes. 3) By that time, take another bowl and put half a cup Hershey’s Chocolate Syrup in it. Microwave it for a few seconds if required. 4) Let it cool down a bit. 5) Now, add 100 ml of fresh cream to it. 6) Stir it well to get a smooth and velvety consistency. 7) Set the Oreo mix on the base of the glass. Pour the Hershey’s mix onto it. 8) Garnish the mousse with some crushed almonds and chocolate flakes. You can add toppings according to your choice!

Try These Variant Samosas And Surprise Yourself Indians can have samosa over any snack. Its crisp and spices are the thing which makes anyone to have it again. But, have you thought of having it some other way. Excited to know how, then keep on reading. CHEESE SAMOSA Who don’t love cheese, right? Have one of your favourite cheese and mix it with some rosemary and coriander and with some chopped veggies if you want. Fill it in the samosa cone. YUMMY!! CHOCOLATE SAMOSA Pick your chocolate. Put a few pieces in the pockets and fry them or bake them. Your are done. Enjoy your chocolaty pockets. EGG SAMOSA (CONTAINS EGG)  Scramble the eggs with some veggies & some spices to give it some taste. Fill the pockets with the fillings made and fry them. JAM SAMOSA What’s better than a cookie with centre-filled with jam. Fill some jam in the cone and then you are good to go. To make it look presentable, sprinkle some powdered sugar on them. CHICKEN SAMOSA (NON VEGETARIAN)

Ingredients 1 CUP=255 ml 2   tsp   oil 1   inch   ginger   finely chopped 2   cloves   garlic   finely chopped ½   onion   finely chopped ½   cup   peas / matar   fresh / frozen 2   medium sized potato   boiled and peeled ½   tsp   kashmiri chili powder / lal mirch powder ¼   tsp   turmeric powder / haldi salt to taste ½   tsp  garam masala ½   tsp   aamchur powder / dry mango powder 2   tsp   coriander leaves / daniya patta finely chopped 4   slices   sandwich bread   white / brown oil for deep frying Cheese and Mayonnaise (Optional)  Instructions firstly, in a large kadai heat oil and saute finely chopped ginger and garlic. also saute finely chopped onions till they change colour. further saute peas for a minute or 2. also add chili powder, turmeric, garam masala, aamchur powder and salt. mix well and mash the potatoes making sure the spices blends well with potatoes. add coriander leaves and mix well. keep aside. furthermore, take bread slices and cut the sides. dip the bread slice

Ingredients For the wrap 2 Whole Wheat Flour Tortilla , or large roti 2 tablespoons Veeba Carrot Cucumber Sandwich Spread 1 Onion , thinly sliced 1/4 cup Mint Leaves (Pudina) For the rajma filling 1/2 cup Rajma (Large Kidney Beans) , soaked for 8 hours 4 cloves Garlic , finely chopped 1 teaspoon Veeba Eggless Mayonnaise 1 tablespoon Veeba Pizza & Pasta Sauce 1 teaspoon Cooking oil Salt , to taste 1/2 Red Bell pepper (Capsicum) , thinly sliced How to make Rajma Wrap Recipe With Carrot Cucumber Sandwich Spread To begin making the Rajma Wrap, soak the rajma overnight or for 6 hours and boil them till they are soft. Drain and discard the water.  For making the filling, heat a Kasai and add oil. After oil is heated, add garlic and saute for a few seconds.  Add the rajma, Veeba Pizza and Pasta sauce and Veeba eggless mayo and mix everything well. Check the salt and flavours and adjust to suit your taste. Give the rajma filli

Ingredients (1 cup = 250 ML) 1 cups of urad dal or uddina bele ¼ cup of channa dal or kadle bele 2 tsp of rice flour 2 green chillies 3 tbsp of dry chopped coconut few curry leaves 1 tbsp coriander leaves chopped 1 inch ginger finely chopped) pinch of hing salt to taste oil to fry Instructions wash and soak dal in about 3 cups of water for about 2-3 hours. drain all the water from soaked dal. grind urad dal and channa dal together to smooth paste using very little water. i have used authentic grinding stone, but wet grinder or even mixer grinder can be used. the batter should be thick and use very little water. the right consistency is very important or otherwise, you will not be able to get the vada shape. add coriander, green chilli, ginger and chopped dry coconut to the batter. mix it very well. • A dd 2-3 tsp of rice flour. rice flour is added to make it crispy. •Add pinch of hing to make it more digestible. •Heat the oil in a frying pan in medium flame. wet yo

Ingredients 12 cups   grapeseed or canola oil 3  large  russet potatoes Kosher salt Instructions   1. In a tall 8-quart soup pot, heat the oil over high heat until it reaches 300 F on a deep-fat thermometer. Keep the thermometer attached to the side of the pot at all times.   2. Have a bowl of cold water ready. Scrub the potatoes under cold running water. Cut the potatoes lengthwise into long 1/2-inch thick batons (sticks) using a sharp knife or a mandoline set on the widest setting. Immediately place them in the bowl of cold water to prevent discoloration.   3. When the oil is at temperature, increase the heat to high. Drain the potatoes well, pat them dry, and carefully drop a third of them into the hot oil. This is the moment when the oil could overflow. If it looks like it might, pull a few potatoes out quickly, using a slotted spoon or tongs, until the oil subsides.   4. Have a baking sheet ready. Keep an eye on the temperature of the oil. It will drop to about 260 F after the pot

Ingredients of Triangle Puff 1 Cup Wheat flour 1/2 tsp Castor oil 1 tsp Oil 3 Tbsp Cow milk 1-2 Medium Potatoes 1/4 tsp Dry mango powder 1/2 tsp Cumin powder, roasted 1/4 tsp Coriander powder 1/4 tsp Red chilli powder 1/4 tsp Cumin seeds 1 tsp Black pepper (freshly ground) A pinch of Asafoetida To taste Rock salt How to Make Triangle Puff Mix wheat flour, milk and castor oil (water if required) and knead a soft dough. Cover it with wet muslin cloth and let it stand for 20 minutes. Steam potatoes. Peel carefully and mash them. Heat oil in a pan. When the oil is hot add cumin seeds. When it starts spluttering, add roasted cumin powder, red chilli powder, black pepper powder, dry coriander powder, dry mango powder and asafoetida. Cook for 15 seconds. Add potatoes and rock salt and mix it properly and cook for 1 minute. Remove the pan from flame. The stuffing for the samosas is ready. Roll chapatti and stuff it

Ingredients of Pasta with Tangy Tomato Sauce For Pasta: 1 Cup Wheat flour/Rye four/Barley flour 1/4 Cup Water A pinch of Rock salt For Sauce: 5-6 Medium Tomatoes 50 Gram Fresh ginger 10-15 leaves/1 tbsp Fresh/Dry basil leaves 1/4 tsp Cinnamon powder 1/4 tsp Black pepper, grated To taste Rock salt For Pasta and Sauce mix: 50 Gram Carrot 25 Gram Capsicum 50 Gram Zucchini 25 Gram Pumpkin 50 Gram Avocado 1 Tbsp Basil leaves How to Make Pasta with Tangy Tomato Sauce Prepare Pasta: In a deep broad bowl add salt to the flour and then add water and knead a soft dough. Roll it in to square or round chapatti and cut into thin strips with a sharp knife. Put these pieces in boiling water carefully and boil them for 8 - 10 minutes. Remove from flame and let it stay for 5 -10 minutes. Carefully drain out the hot water and add cold water to the pasta. Strain the pasta again. Pasta is ready to be put in

Ingredients 500g/1lb2oz ripe, full-flavoured  tomatoes (such as Sungold or Gardener's Delight) 2 tbsp extra virgin  olive oil 1 medium shallot or small  red onion , finely chopped a squeeze of  lemon  or 1 tbsp white wine vinegar salt and fresh ground  black pepper For the bruschetta variations ciabatta garlic olive oil black  olives anchovies fresh  basil   leaves Method Pour boiling water over the tomatoes and remove them after 30 seconds. Peel them with a sharp knife and cut into quarters, scoop out the seeds with a thumbnail. You are left with skinless, seedless, delectably sweet tomato flesh. This can be left in quarters (for a chunky, salady version) or more finely chopped (if you are tending towards the salsa). Either way, toss with the remaining ingredients and it is ready to serve. For the bruschetta variations, grill slices of ciabatta or pugliese bread, rub with garlic and drizzle with olive oil. Mix the tomato salsa (

Ingredients For the Greek salad 2 tbsp  olive oil 1  lemon , juice only 150g/5½oz vine  cherry tomatoes , halved ½  shallot , peeled and finely sliced 50g/2oz  olives , pits removed 50g/2oz  feta  cheese, crumbled salt and freshly ground  black pepper For the bruschetta 4-6 slices  ciabatta , depending on size of loaf 2 tbsp  olive oil salt and freshly ground  black pepper Method To make the Greek salad, whisk together the olive oil and lemon juice in a bowl. Add the cherry tomatoes, shallot, olives and feta cheese, then season with salt and freshly ground black pepper and toss together. To make the bruschetta, heat a griddle pan until smoking. Drizzle the ciabatta slices with the oil and season both sides with salt and freshly ground black pepper. Grill for one minute on each side. To serve, place the bruschetta slices in the centre of a plate and spoon the Greek salad on top.

Ingredients 4 multiseed bread rolls (each weighing about 75g/2¾oz), halved 1 large  aubergine , wide middle section cut into 4 slices 2cm/¾in thick 1½ tbsp extra virgin  olive oil ½ tsp ground  cumin ½ tsp ground  coriander 1 small red  pepper , deseeded and finely sliced 1 small yellow  pepper , deseeded and finely sliced 1  red onion , finely sliced 1½ tbsp  red wine vinegar 1 tbsp soft light  brown sugar 25g/1oz fresh  rocket  leaves or baby leaf salad 1 large  beef tomato , cut into four thick slices coriander  sprigs, to garnish (optional) For the avocado mayo 1 small ripe  avocado , peeled, stoned and roughly chopped 2 tsp fresh  lime juice 1 small  garlic  clove, crushed sea salt flakes and freshly ground  black pepper Method Preheat a griddle pan over a medium heat. Meanwhile, to make the avocado mayo, place all the ingredients in a small bowl and season well. Mash with a fork until as smooth as possible a