सामग्री
(१) टमाटर - ७०० ग्राम
(२) माखन - २ टेबल स्पून
(३) प्याज़ -२
(४) लहसुन -२ कली
(५) आलू-१
(६)दालचीनी-१/२ टेबल स्पून,लौंग,इलायची,काली मिर्च,
(७) चीनी -३ टेबल स्पून
(८)लाल मिर्च-१ टेबल स्पून
(९)कसा हुआ चीज़-२ टेबल स्पून
(१०)ब्रैड के तले हुई छोटे टुकड़े -
(११)क्रीम -१/२ cup
white सॉस के लिये :
१/2 कप दूध
१ टेबल स्पून कोर्न्फ्लूर
१ टेबल स्पून माखन
१/2 टी स्पून काली मिर्च का चूरा
नमक
विधि
(1) ठंडे दूध मे courn फ्लूर,१ टी स्पून माखन,नमक,काली मिर्च का चुरा घोले ।
धीमी आंच पर गाद्दा होने तक सतत चलाए । सफ़ेद सॉस तैआर है ।
(२) मक्क्खन मे प्याज ,लहसन,सेक कर उसमे टमाटर के टुकडे करके तथा आलू चीलकर टुकड़े करके डाले ।
(३) उसमे २ कप पानी डालकर ,कुकर में रखकर २ विसिल बजने पर गैस बंद करे ।
ठंडा होने पर चूर्ण करके छानकर उसमे सभी मसाले डाले ।
(४) इस मिश्रण को उबले और तैयार किया हुआ सफ़ेद सॉस उसमे मीलाइए ।
(५) गैस बंद करने के बाद उसमे चीज़ डाले । परोसते समय ब्रैड के टुकड़े और क्रीम डाले ।
टमाटर का सूप
Dal Makhani
Ingredients:
- Black grams : 1 cup
- Bengal grams 1/2 cup
- Kidney beans 1/4 cup
- Ginger 1 inch
- Green chilli 2-3
- Butter 4 tbsp.
- Cream 2 tbsp.
- Finely chopped tomatoes 3
- Finely chopped onions 2
- Garlic 7-8 pieces
- Cumin seeds 1 tsp.
- Asafoetida 1 pinch
- Red chilli powder 2 tsp.
- Salt to taste
Method:
1. Thoroughly wash black grams, bengal grams and kidney beans. Then soak it in water (2 glasses) for about 7-8 hours .
2. Add ginger and garlic to the above. Pressure cook for about 10 minutes (3-4 whistles). Then reduce the heat to 'medium' and cook for about 15 minutes. Remove ginger-garlic from the cooked grams and make a paste.
3. Heat 2 tbsp. of butter in a pan.
4. Fry asafoetida and cumin seeds in it. Add thinly sliced green chilli. Heat till it gets slight brown in color.
5. Add ginger-garlic paste and finely chopped onions. Fry until golden brown.
6. Add chilli powder, finely chopped tomatoes and salt. Cook until the mixture thickens into pulpy sauce (about 3 mins).
7. Then add cooked grams and kidney beans to the mixture. Heat for 4-5 minutes. You can add a little water if you find it too thick.
8. Add the remaining butter and cook for 2 minutes.
Dal Makhni is ready to serve. Decorate with cream.
CHRISTMAS CAKE
Ingredients
- Butter: 100 gm
- Brown sugar: 100 gm
- Flour: 100 gm
- Eggs: 2
- Vanilla essence: 10 ml
- Baking powder: 5 gm
- Golden raisin: 100 gm
- Black crrants: 150 gm
- Black sultanas: 100 gm
- Tutti-frutti: 100 gm
- Candid peel: 50 gm
- Glazed cherries: 100 gm
- Almond nibs: 100 gm
- Caramel co lour: 10 ml
- Honey: 50 ml
- Mixed spice powder: 15 gm
- Rum: 750 ml
Method
*wash the fruit and soak it in the rum at least for six hours.
*sieve the flour with baking powder and mix it along with the almond nibs and keep it aside.
*cream the butter and sugar till light and fluffy adding in the egg gradually, now add in the honey, essence and caramel co lour.
*sprinkle the flour over the drained fruit and fold it into the creamed mix.
*pour this batter into a lined mould and bake it in a pre-heated oven at 170 c for 90 minute.
Check if it is ready by inserting a wooden skewer.
*cool it on a wire rack and serve it the next day.
DUNDEE CAKE
Ingredients 
- Flour: 1100 gm
- Butter: 600 gm
- Castor sugar: 800 gm
- Eggs: 20
- Blanched almonds: 100 gm
- Mixed peel: 220 gm
- Mixed fruit soaked in rum: 600 gm
- Orange juice: 5
- Baking powder: 5 tsp
- Rum: 50 ml
Method
*Break the eggs and separate the egg white from the yolk, whisk the whites and keep aside.
*Cream (make creamy by beating) the butter and yolks, continue to cream while gradually adding sugar to the mixture till the mix becomes light and fluffy.
*Sieve the flour with baking powder and roll the fruit in it.
*Fold the flour mix into the creamed mix along with the orange juice.
*Now fold in the egg whites and pour the batter into with blanched and peeled almonds.
*Bake it at 170 c for 80 minutes.
*Brush the cake with rum after baking.
