Low Fat Microwave Potato Wafers

Ingredients:

Potatoes, peeled, washed
 Oil- 1 teaspoon(optional)
 Chilli Powder -1/2 teaspoon ( you can use oregano, pepper powder/dried mint, chilli flakes etc too)
Salt to taste

Procedure 

1.Slice the potatoes with a slicer, Pat the potato slices dry.
2. Mix the oil, salt and chilli powder in a wide bowl, toss the potato slices in it. Mix gently with your hands, ensuring the slices get an even coating of the mixture.
 3.Lightly grease a microwave safe plate. Choose even sized slices and arrange them around the circumference of the plate. Do not keep any in the middle of the plate. Food kept in the middle of the plate gets cooked faster, and may cause it to burn.
4. Microwave on high for 4-5 minutes,but do keep a close watch as they may burn if u keep for long.
if it isnt crispy yet microwave for 5 more seconds til a bit brown(golden).Too much browning will give an unpleasant taste.
5. Remove the wafers from the plate, slide a knife beneath if needed.
6. Cool for about 5 minutes and allow to crisp fully. Store in an air tight container.

Basket Chaat

 Ingredients-

Small baskets(available in shops)
1onion
1tomato
1cup-nylon sev
boiled potatoes
boiled white peas
imli chutney
dhaniya chutney
chilli powder
salt
jeera powder
 blackpepper

Recipe-

1.Mash boiled potatoes,mix it with boiled white peas and add som chilli powder and salt
2.put mashed potatoes,peas in basket,add very few pieces of each ,chopped onion,tomatoes,add dhaniya chutney and imli chutney,add jeera powder,som chilli powder,blackpepper,and finally decorate with sev and som more imli chutney.

Chocolate Coconut Barfi

Ingredients-

Dessicated Coconut-1cup
Nestle Milkmaid-1 can
Cooking Chocolate-1 cup
Chocolate sauce-2tbsp
 Marie Biscuits-15

Recipe-

Melt Cooking chocolate in a double boiler.Mix it and chocolate syrup  with some milkmaid,and grinded marie biscuits, bind it to make a dough.keep ths aside.
Mix dessicated coconut and milkmaid and mak another dough.
now keep them in fridge for 15 mins.if chocolate dough is hard ,to soften it microwave it for 30 sec.
now roll chocolate dough on a plastic sheet..and coconut one on other sheet,put the coconut dough on chocolate dough and cut them in barfi shape,or any desired shape.

Strawberry Jam

Made strawberry jam today.made it in same way like mango jam,used 1 cup crushed strawberries , 1/4 to 1/2 cup sugar,1/2 lemon juice.
In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice. Stir over low heat until the sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C). Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and seal. Process in a water bath. If the jam is going to be eaten right away, don't bother with processing, and just refrigerate

Jhal-muri

Thought to post jhal muri today,one of my fav snack in evening,though nothing can beat the jhal muri of road side or wt we buy in trains when i travel to Bihar.:D :)

It seems to be similar to bhel from Mumbai but tastes quite different,but this is easy to make too.will post ingredients soon

Trifle

Made trifle today with a nice base,smooth strawberry cheese mousse ,chocolate sauce,chocolate cake.
will post recipe soon.

English Berry and Bread Desert

• Mixed berries(strawberries,green and black grapes ,one can use blueberries too,if available)
• Sugar -- 2/3 cup
• Water -- 1/4 cup
• Stale white bread, crusts removed -- 6 to 8 slices
• Butter (melted or softened) 
•  
•  
• Method
• Clean the berries with a rinse of fresh water and drain thoroughly. If using strawberries, trim and slice into quarters.
• Add the berries, sugar and water to a saucepan and bring to a simmer over medium-low flame. Cook just enough to soften the berries, but not so much they lose their shape and turn mushy. Remove from heat and set aside. Adjust sugar to your taste.
• Line the bottom of a deep bowl or mold large enough to hold all the berries with a slice or two of bread to cover. Line the sides of the bowl neatly with the remaining slices of bread(apply butter neatly to them), trimming them to fit. Make sure there are no gaps between the slices.
• Pour the berries into the bread-lined bowl, reserving some of the juice. Fold any bread slices that stick up over the berries and top with some more bread slices to cover. Pour the remaining juice over the top bread slices to moisten them.
• Place a small plate on top of the pudding and put a soup can on top of the plate to weigh it down. Place in the refrigerator and chill overnight.
• Place a serving platter upside-down on the bowl and quickly flip them over. Remove the bowl, leaving the pretty pudding on the plate. Drizzle the reserved juice around the pudding. Garnish with fresh berries and mint sprigs. Serve with cream, whipped cream or clotted cream or vanilla ice cream.