Bread Pudding

Ingredients:

• 7 or 8 slices of bread
• 4 eggs
• 2 cups milk
• 3/4 cup sugar
• 1/2 cup raisins
• 2 tbsp butter
• 1 tsp cinnamon powder
• 1 tsp vanilla extract

Instructions:

1. In an 8" baking dish tear up the bread into medium to small pieces and then sprinkle the raisins all over
2. Melt the butter and drizzle over the bread
3. In a mixing bowl, break the eggs and beat them well
4. Add sugar and milk and mix together well
5. Add cinnamon and vanilla and mix
6. Pour over the bread - let it sit for a few minutes to soak up the mixture
7. Place in over at 375F for 45 min or so or until the surface springs back when tapped

Palang Paneer

Ingredients

• 2 bunches palak(spinach), washed and chopped
• 1/2 bunch methi leaves
• 3 large tomatoes
• 5-6 green chillies
• 5-6 clovettes of garlic
• A large piece ginger

For seasoning:

• 1 onion, chopped finely
• 1 tsp chilli powder
• 1 tsp cumin powder
• 1 tsp dhania powder
• Salt to taste
• Oil for frying
• 1 1/2 cups of fried cubed paneer

Method

1. Chop the palak, methi, tomato, ginger, garlic and green chillies.
2. Put it in a large pan with 2 cups of water.
3. Boil till well done. This should take about 10 minutes.
4. Blend the boiled mixture to get a coarse paste.
5. Heat some oil and fry the onion till well browned.
6. Now add the spices, stir for a minute and add the palak paste and salt to taste.
7. Add fried paneer pieces and heat through.

Khiladi Sizzler (from MasterChef India)

For the Momos:

Stuffing
50 gms cabbage
50 gms carrots
3 nos. mushrooms
1 no. spring onions with greens
A few sprigs coriander leaves
salt to taste
white pepper powder
1 ½ tsp oyster sauce
1 tsp dark soya sauce
1 inch ginger
4 cloves garlic
1 ½ tbsp sesame oil

Method:
Finely chop all ingredients.
Combine with salt, pepper, oyster sauce, soya sauce and one tbsp oil. Keep aside.


For the dough:
1 cup refined flour
salt to taste
Water

Method:
Combine all ingredients in a bowl and make semi-stiff dough. Keep covered under cling wrap for one hour.
Remove and knead again for a minute.
Divide into six equal portions.
Shape each roundel into a mini puri.
Place a portion of the stuffing in the puri and shape like a momo.
Steam in bamboo baskets for ten minutes. Cool.
Heat remaining oil in a wok, toss the momos for glaze and keep aside.


For the Pad Thai Noodles:
2 nos. asparagus
2 nos. baby corn
½ red capsicum
1/3 cup bean sprouts
1 no spring onions
50 gms cabbage
50 gms pakchoy
1 packet flat Thai noodles
salt
sugar
2 tbsp peanuts
1 tbsp red chilli paste
A pinch turmeric powder
1 tbsp lemon juice
White pepper powder
Refined oil

Method:
Cut the vegetables into juliennes. Keep aside.
Boil water. Add noodles and cook till almost done. Drain off excess water, add oil and mix well. Wash in running cold water and keep aside.
Heat oil in a wok, add the vegetables and the remaining ingredients. Toss well on a high flame.
Add cooked noodles, season well, toss well and keep aside.


For the Stir-fried Veggies:
1 tsp oil
1 tsp garlic, chopped
50 gms bean sprouts
½ pakchoy
½ red pepper
½ yellow pepper
¼ cabbage
2 no babycorn
5 to 6 basil leaves
Salt to taste
½ tsp soya sauce

Method:
Chop red pepper into triangles, yellow pepper into dices, baby corn into lozenges. Shred the cabbage and cut pakchoy into dices.
Heat oil in a wok, add the rest of the ingredients and toss well on a high flame. Keep aside.To be heated into a sauce.


For the Sauce:
1 tbsp butter
½ tsp sesame oil
1 tsp white sesame seeds 
3 nos red bird-eye chillies
1 no. lemon, juiced
Dash of soya sauce
For the base:
slices of yellow and green zucchini
Plating:
Heat the sizzler plate and place the slices of zucchini.
Spread stir-fried veggies on top.
Place a mound of pad thai noodles in the centre and place the momos on the sides.
Drizzle with the sauce for sizzle effect.

Alternatively, place the momos on skewer sticks and place at an angle on the noodles.