Chalo Mara Rasodama Session 8

  1. Oat Chocolate Chip Cookies – Bhaktee Kandale
PREP TIME:10 MINUTES COOK TIME:20 MINUTES SERVINGS: 16 COOKIES INGREDIENTS • ½ cup (110 gm) butter, softened • ½ cup (60 gm) brown sugar • 1 (100 gm) banana, sliced • 1.5 cup (170 gm) rolled oats • ¾ cup (110 gm) Maida / plain flour • ¼ tsp baking soda • ¼ tsp cinnamon powder • ¼ tsp salt • 1 tsp vanilla extract • ½ cup (80 gm) raisins / nuts (optional) • ¼ cup (50gm) choc chips INSTRUCTIONS 1. First in a large mixing bowl take ½ cup butter. 2. Add ½ cup brown sugar and beat well. You can alternatively use white sugar in place of brown sugar. 3. Then add 1 banana and beat again. 4. Now add 1.5 cup rolled oats and ¾ cup Maida. 5. Add ¼ tsp baking soda, ¼ tsp cinnamon powder, ¼ tsp salt and 1 tsp vanilla extract. 6. Mix well making sure the ingredients are combined well. 7. Now add ½ cup raisins (optional) and ¼ cup choc chips.  8. Mix well take a ball sized dough and roll evenly. 9. Place the cookie ball in a baking tray lined with baking paper and flatten slightly.  10. Preheat and bake at 180 degree Celsius for 10-15 minutes 11. The cookie will be soft initially, cool completely and the oatmeal cookie turns crisp and crunchy. Store the oat cookies in an airtight container and enjoy for a week.  
  1. Rice Pops – Dipti Mehta
Ingredients: Rice Pops: For the prepatration: For tempering: For topping: To Serve: Green Chutney: Red Sauce: Recipe:
  1. Oreo Cheesecake – Disha Mehta
Ingredients: 1 Packet: Crushed Oreos 1 cup: Melted Butter ½ cup: Cream Cheese 1 tsp: Lemon Juice 1 tsp: Vanilla Essence 1 cup: Granulated Sugar As much as you want: Whipped Cream Recipe: Step 1 Crush the oreo and pour melted butter, mix well and keep it aside Step 2 Put cream cheese, lemon juice, vanilla essence and suger into one bowl, mix well with beater, Step 3 Then finally make 3 layers, at the bottom crushed oreos then the cream cheese batter then the final thing is to add whipped cream! Garnish with topped orio cookie And then ENJOY!!!  
  1. Makai Na Vada – Taru Shah
Ingredients: 2 cup corn meal/makai no lot 1/2 cup whole wheat flour/Chapati atta 2 tablespoons minced ginger, green chilli, garlic (optional) mix 1/4 teaspoon turmeric 1/4 teaspoon asafoetida - Hing 2 teaspoons sesame seeds 1/4 teaspoon carom seeds 1/ cup grated jaggery 1 teaspoon garam masala / little red chilli powder (both are optional) 3- 4 tablespoons oil 1/2 cup yogurt oil for deep frying Recipe: Mix yogurt and jaggery and allow to rest for 20 to 30 minutes Take a large mixing bowl bring together wheat flour and 2-3 tablespoons of oil. Rub the oil well into the flour. Add corn flour, the minced ginger, (green chillies and garlic mix), sesame seeds, carom seeds, turmeric, and asafoetida (garam masala) Mix well. Bind the mix into a stiff dough using yogurt/ jaggery mix. Knead dough well. Cover and allow the dough to rest for 30 minutes. Heat the oil in a wok/kadai to deep fry the vada. Divide the dough into lime sized or smaller dough balls. Roll and press each dough ball between layer of damp cloth or plastic on a chopping board - press with roti pressure. Deep fry the vada on a medium heat. Do not crowd the oil. Add few vada at a time and fry them from pale to deep brown. Drain on a paper towel. You can store them in airtight container. Makai vada can be enjoyed hot or cold with a cup of tea. One can add Methi and coriander if they wish to.  
  1. Passion Fruit Ice-Cream – Chandri Mehta
Ingredients: 20-25 medium sized passion fruit 300ml double cream 1 tin (397g) condensed milk Recipe: Before starting, put the double cream in the freezer for 10-15minutes. While the double cream is cooling, halve the passion fruit and pass through a sieve to get only the juice. This should give around 300-400ml of juice. Grind 4-5 tablespoons of the remaining seeds and save for later. In a bowl, whisk together the passion fruit juice and condensed milk. Whisk for 5-7 minutes until fully combined. In another bowl, whisk the cold double cream until it has thickened and soft peaks form. Add the passion fruit juice and condensed milk mix to the whipped double cream and mix until just combined (no more than 1 minute). Be careful not to over whisk! Grind 4/5 tablespoons of the passion fruit seeds and stir into the mix with a spoon. Spoon the mix into container(s) and place in the freezer, with the lids off for 1 hour. After 1 hour, put the lids on and leave to freeze overnight.  
  1. Mexican Dip – Panna Virani
Ingredients : 1) tubs any soft cheese or cream cheese 2) 1 small soured cream tub 3) 1 clove garlic 4) Tabasco - few drops 5) finely chopped lettuce 6) chopped tomatoes- in small cubes 7) thinly chopped cucumber 8) salsa ( about 1 1/2 bottle, if using shop bought) 9) grated cheddar cheese 9) salt to taste 10) jalapenos (optional) Nacho chips as accompaniment Method: 1. Mix the cream cheese, garlic, soured cream, tabasco and salt in liquidiser. 2. Spread it evenly in a see-through glass Serving dish. 3. Put it in the fridge for about an hour to chill 4. Spread even layer of lettuce, tomatoes, cucumber, salsa in that order so that it goes green, red, green, red. 5. Top it with cheddar cheese 6. You can put jalapenos on top (optional) 7. Chill and serve with Nacho chips. Enjoy!