Cook Without Book

Chocolate and Strawberry Milkshake White chocolate, strawberry crush, cream and vanilla ice cream go into making this delicious milkshake. Cooking Time:  20-30 minutes Servings:  4   Preparation Time:  10-15 minutes   Category:  Veg Ingredients • White chocolate,chopped 1/2 cup • Strawberry crush 4 tablespoons • Fresh cream 1/4 cup • Vanilla ice cream 1 cup • Chilled Milk 2-4 cups Method Heat cream in a non-stick pan till just warm. Place chocolate in a bowl, add warm cream and mix well till the chocolate melts. Put ice cream, strawberry crush, chocolate mixture and milk in a blender jar and blend well. Pour into individual small glasses and serve immediately. 

Sharbati Shahi Tukda Rooh afza adds a variety to shahi tukda. Cooking Time:  15-20 minutes Servings:  4   Preparation Time:  15-20 minutes   Category:  Veg Ingredients • Bread slices 8 • Oil to deep fry • Sugar syrup with saffron as required • Cashewnuts,roughly chopped 1 tablespoon • Pistachios,roughly chopped 1 tablespoon + to garnish • Charoli/chironji 1 tablespoon • Pear 1 • Apple 1 • Banana(elaichi) 2 • Rooh Afza 2 tablespoons • Green cardamom powder a pinch • Blueberry jam 4 tablespoons • Fresh cream 3 tablespoons Method Heat sufficient oil in a non stick kadai. Cut the bread slices into rounds, slide them into hot oil and deep fry till golden and crisp. Drain on absorbent paper. Heat saffron sugar syrup on low heat and dip the bread slices in it for 1 minute. Take them out of the syrup and arrange them on a serving plate and keep aside. In the remaining saffron...

                        Shahi Navratna Korma                                                       A mouthwatering, rich, creamy indian vegetable. . Straight from the royal palaces of jaipur. A hit in parties and full of vegetables. . . Taste, looks and nutrition. . All in one! Preparation Time:  10 mins Cooking Time:  10 mins Makes 4 to 5 servings Ingredients 2   chopped carrots 1 cup   chopped french beans 1/2 cup   chopped potatoes 1 cup   chopped cauliflower 2 tbsp   poppy seeds (khus-khus) 5 tbsp   cashewnuts (kaju) 4 to 5   bayleaves (tejpatta) 2   whole dry kashmiri red chillies 2 tbsp  fresh  cream 1 tsp   turmeric powder (haldi) 1 tsp   coriander (dhania) powder 1 tsp   sugar 1 tsp   saffron (kes...

Malpuas Hot malpuas are irresistible, whether had plain or with a topping of cold rabadi. Try making this delightful treat at home itself, and with a slight twist. In this version, i have avoided deep-frying the malpuas and cooked them with minimal ghee in a frying pan. They turn out as soft as ever. Preparation Time:  10 mins Cooking Time:  20 mins Makes 8 malpuas Ingredients 4 tbsp   plain flour (maida) 1/2 cup   fresh cream ghee  for greasing and cooking For The Sugar Syrup 3/4 cup   sugar 2 tsp   rose water 2  pinches  saffron (kesar) strands  dissolved in 2 tsp  milk For The Garnish 1 tbsp   almond (badam) slivers 1 tbsp   pistachio slivers Method   For the sugar syrup Combine the sugar and ¾ cup of water in a broad non-stick pan, mix well and cook on a medium flame for 5 to 7 minutes or till the sugar syrup is of 1 thread consistency. Add the rose water and switch off the flame. Add t...

Makai Kofta Aur Hariyali Curry America meets india. Grated american corn dumplings in a coconut milk and coriander flavoured gravy, which is sure to tickle and tease your gastronomic senses! Preparation Time:  5 mins Cooking Time:  5 mins Makes 2 servings Ingredients For The Makai Koftas 1/4 cup   grated corn (makai) 1 tbsp   rice flour (chawal ka atta) 2 tsp   chopped coriander (dhania) 1/2 tsp   chopped green chillies salt  to taste For The Hariyali Curry 1 tsp   ginger-garlic (adrak-lehsun) paste 6 mm  (1/4") piece of  cinnamon (dalchini) 2   cardamoms  (elaichi) 2   cloves (laung / lavang) 1/2 cup   coconut milk 2 tsp   cornflour  dissolved with 1/4 cup  water 2 tsp   oil salt  to taste To Be Ground Into The Hariyali Paste 1 cup  roughly  chopped coriander (dhania) 1/2 tbsp   lemon juice 3   green chillies For The Garnish 2 tsp   fresh cream Metho...

Tortellini with Sun Dried Tomato Pesto Sauce Tortellini, the little rings of pasta filled with cheese, originated in the city of bologna. Sun-dried tomatoes are extensively used all over the sunny mediterranean regions of italy. Sun-dried tomato pesto, has the characteristic sharpness of tomatoes, along with the overpowering taste of garlic. Preparation Time:  10 mins Cooking Time:  5 mins Makes 2 to 4 servings Ingredients 1 1/4 cups  cooked  tortellini   pasta For The Sauce 1 recipe   sun-dried tomato pesto 1 tsp   chilli powder 1/4 cup   fresh cream 1 cup   milk salt  to taste Method   For the sauce Combine the sun-dried tomato pesto, chilli powder, fresh cream, milk and salt in a large saucepan and mix well. Allow to simmer for 4 to 5 minutes, while stirring continuously. Remove from the fire and keep aside. How to proceed Just before serving, re-heat the sauce and toss the tortellini...

Masaledar Arbi      MICROWAVE RECIPE The ever-popular arbi is spiked with curds, amchur and other masalas that make this is a peppy delicacy. The secret of making this recipe well lies in choosing the arbis well. Preparation Time:  5 mins Cooking Time:  4 mins Makes 2 servings Ingredients 1 1/2 cups  peeled  colocassia (arbi) roundels 1 tsp   ginger-garlic (adrak-lehsun) paste 1/2 tsp  finely  chopped green chillies 1/2 tsp   lemon juice 1/2 tsp   carom seeds (ajwain) 1 tsp   oil 1 tbsp   milk 1 tbsp   fresh cream salt  to taste To Be Mixed Into A Masala 2 tbsp  thick  curds (dahi) 1 tsp   besan (bengal gram flour) 1 tsp   chopped coriander (dhania) 1 tsp   chopped mint leaves (phudina) 1/2 tsp   chilli powder 1/2 tsp   garam masala 1/4 tsp   dried mango powder (amchur) 1 tsp   oil For The Garnish 2 tsp   chopped coriander (dhania) ...