Coffee Semifreddo
Ingredients


4 eggs , 1 cup confectioner's sugar , 2 tablespoons milk , 4 tablespoons butter , 1 teaspoon vanilla extract , 1/2 cup flour , 1 teaspoon baking powder , 1/2 teaspoon salt , confectioner's sugar -- for dusting , 3 tablespoons rum , 1/4 cup unsweetened cocoa , 1 pint coffee ice cream -- softened , Chocolate Fudge Sauce (see recipe) -- for accompaniment


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Method


1. Preheat oven to 350 degrees F. Line an 11- by 17- by 1-inch baking pan with parchment paper (or butter and flour pan). In a small saucepan over medium-low heat, place milk and butter and heat until butter is melted. Remove from heat and cool until tepid. , 2. In a large bowl, beat eggs and confectioners' sugar together with a wire whisk until mixture is pale yellow and thickened to consistency of mayonnaise. , 3. Sift together flour, baking powder, and salt. Using a rubber spatula, gently fold flour mixture into eggs. , 4. Scoop 1 cup batter into a small mixing bowl and whisk together with milk-butter mixture. Fold mixture into batter. This will enable the heavy milk-butter mixture to be easily and completely folded into the light, airy batter without deflating it. Pour batter into prepared pan and bake until cake is pale golden brown and dry on top, and springs back when gently pressed with finger (20 to 22 minutes). , 5. Cool 2 to 3 minutes in pan. Loosen edges of cake from pan with a small knife. Dust

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( Mixed Vegetables )
Ingredients

1 tsp methi 1 tomato 1 onion chopped 1 tsp zeera Salt to taste 1/4 tsp haldi powder 3-4 green chilies chopped 2-3 tbs oil


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Method
1 tsp methi 1 tomato 1 onion chopped 1 tsp zeera Salt to taste 1/4 tsp haldi powder 3-4 green chilies chopped 2-3 tbs oil This dish is made with as many vegetables as you like. Their quantity should be adjusted according to your needs and the size of the vegetable available. The following is a list of the vegetables that make a great dish, but you can adjust it according to your own personal likes/dislikes: Potato, Cabbage, Cauliflower, Eggplant, Radish, Bell peppers, Carrot, Peas, assorted beans, beetroot. Heat the oil and add all the ingredients and spices. Cover and cook on low heat till the water has dried and all the vegetables have become soft. It is better if they are a little bit crunchy. DO NOT ADD EXTRA WATER. LET THEM COOK IN THEIR OWN JUICES.

( POTATOE KEBABS )
Ingredients

5 lbs......Potatoes- Red-medium 8 oz ......Green Chilies ¸ bunch....Cilantro 1 T .......Cumin seed 2 oz ......Pomegranate seed -dried 2 .........Eggs 1 t .......Red Chili powder 1 t .......Salt 14 oz......Butter Solids OR 2 cups veg.oil


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Method
a) Gather ingredinets.Cut green chilies & cilantro.Melt butter. b) Put the potatoes with water for boiling (water should barely cover potatoes) c) Check the doneness of potatoes (use a knife) d) When potatoes are done, remove from heat and peel them e) Put in freezer for 5 minutes. f) Remove from freezer. Mesh them coarsely. (you can use hands) g) Add -- salt, red chilies, green chilies, pomegranate seeds, cumin seeds & cilantro leaves and mix well. h) Crack and mix two eggs in a steel bowl. i) Put 2 T of melted butter in a fry pan and put on medium heat j) Take even portions of potato mix to make 2 inch rounds using hands (grease palms of both hands so that potato won't stick to hands) k) Flatten these 2 inch balls to make kebabs. - coat kebabs with eggs and put in frying pan. - change side after 5 minutes. l) These kebabs may be served with 'chutni' or 'raita' MAKES ATLEAST 50 KEBABS

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