Black Jamun Ice-cream

by Tarla Dalal

Ingredients

2 1/2 cups (1/2 litre) low fat milk 2 tbsp cornflour 1 1/2 cups chopped black jamun 4 tsp (approx.) sugar substitute

Method
1. Mix the cornflour in cup of cold milk and keep aside. 2. Bring the remaining milk to a boil in a non-stick pan and add the cornflour mixture. 3. Stir continuously and simmer over a slow flame till it coats the back of a spoon. 4. Cool completely. Add the sugar substitute and the black jamun. Mix well and pour into an air-tight container. 5. Freeze for 4 to 6 hours. 6. Liquidise in a blender till it is slushy and pour back into the air-tight container. 7. Freeze till the ice-cream is set.

Tips
1. Taste the ice-cream mixture after you add and mix each sachet to ascertain how much you need to add.

Bread Walnut Ice-cream

by Tarla Dalal

Ingredients

2 cups low fat milk 4 tsp skimmed milk powder 1 1/2 tsp cornflour 2 tsp low fat cream 2 tsp sugar substitute 6 tbsp rosted brown bread crumbs 1/2 tsp vanilla essence 2 tbsp crushed walnuts (akhrot)

Method
1. Combine the milk powder and cornflour with 1 tbsp cold milk in a bowl and keep aside. 2. Boil the milk in a non-stick pan, when it starts boiling add the milk powder and cornflour mixture while stirring continuously. 3. Simmer for 5 to 7 minutes till the milk thickens and keep aside to cool. 4. To the cooled mixture add the cream, sugar substitute brown bread crumbs and vanilla essence and mix well. 5. Pour the mixture into an aluminium vessel, cover it and place in the freezer for 3 to 4 hours. 6. Once the mixture has set, remove from the freezer and blend in a mixer till smooth. 7. Add the walnuts to the blended mixture, pour the mixture into the same vessel, cover and place it in the freezer again till it sets. 8. Just before serving, place the scoops of ice-cream in 4 individual bowls and serve immediately.

Anjeer Basundi
by Tarla Dalal

Ingredients

4 cups low fat milk 1 1/2 cups finely chopped fresh figs(anjeer) 1/2 tsp lemon juice 1 tsp cornflour dissolved in 1 tbsp low fat milk 1/2 cup low fat mava (khoya) 2 tbsp sugar substitute

For the garnish

4 fig (anjeer) slices

Method
1. Refrigerate the fig pieces to chill. 2. Pour the milk into a broad non-stick pan and bring to a boil. Simmer over a medium flame stirring continuously. 3. Add the lemon juice drop by drop to the milk stirring continuously. You will see tiny curdled particles, which are required for the grainy texture of basundi. Do not add the lemon juice all at once, if you do so the milk may curdle completely. 4. You will get bigger curdled particles which is not desirable. 5. Add the cornflour mixture, khoya and sugar substitute and mix well and simmer for another 1 to 2 minutes. 6. Cool and refrigerate for at least 1 hour. 7. Add the chilled fig pieces to the cooled thickened milk and mix well. 8. Serve chilled garnished with fig slices.

Pizza Sauce ( Diabetic Recipe)

by Tarla Dalal

Ingredients
4 large tomatoes 2 tsp olive oil or oil 2 bayleaves (tejpatta) 4 to 6 peppercorns (kalimirch) 1/2 cup finely chopped onions 1 tsp finely chopped garlic (lehsun) 1/4 cup finely chopped capsicum 2 tbsp tomato puree (optional) 1/4 cup tomato ketchup 1 tsp sugar 1/2 tsp dried oregano
salt to taste

Method
1. Blanch the tomatoes in boiling water. 2. Peel, cut into quarters and deseed the tomatoes. 3. Chop finely and keep the tomato pulp aside. 4. Heat the olive oil, add the bay leaves and peppercorns and saut for a few seconds. 5. Add the onion, garlic and capsicum and saut for a few minutes. 6. Add the tomato pulp and allow it to simmer for 10 to 15 minutes until the sauce reduces a little. 7. Add the tomato pure, ketchup, sugar and salt and simmer for some more time. 8. Finally, add the oregano and mix well. 9. Discard the bay leaves and peppercorns from the sauce and use as required.

Four Seasons Pizza

by Tarla Dalal

Ingredients

2 Wholemeal Pizza Base, [100 mm. (8")] diameter 1/3 cup grated mozzrella cheese

For the pizza sauce

1/4 cup tomato puree 1/4 cup chopped tomatoes 2 bayleaves (tejpatta) 4 to 6 peppercorns 1/4 cup chopped onions 1 tsp chopped garlic (lehsun) 1/2 capsicum, deseeded 1 tsp sugar 1/2 tsp dried oregano 2 tsp olive oil or oil
salt to taste

For the topping

4 sliced Sun-Dried Tomatoes 1 tsp chopped garlic (lehsun) 4 slices of tomato 1 tbsp chopped olives 1/4 cup blanched and sliced mushrooms (khumbh) 2 tbsp blanched and chopped spinach (palak) 2 tbsp chopped capsicum 2 tbsp boiled sweet corn kernels (makai ke dane)

Method For the pizza sauce

1. Heat the oil in a non-stick pan, add the bayleaves and peppercorns and saut for a few seconds. 2. Add the onions, garlic and capsicum and saut for a few minutes. 3. Add the tomato pure, 2 tablespoons water, sugar and salt and simmer for 10 to 15 minutes until the sauce reduces a little. 4. Finally, add the oregano and mix well. Remove the bayleaves, peppercorns and capsicum and discard. Keep aside.

How to proceed

1. Place one pizza base on a baking tray. 2. Spread half the tomato sauce on it. Divide the base into 4 equal portions. 3. On one portion, place two sun-dried tomato slices and sprinkle half the garlic on it. 4. On one portion, place two tomato slices and sprinkle half the chopped olives. 5. On one portion, place half the mushroom slices and spread half of the spinach on it. 6. Mix capsicum and corn together and place half of the mixture on the last portion of the base. 7. Sprinkle half the cheese on top and bake in a pre-heated oven at 200C (400F) for 20 minutes or until the base is evenly browned and the cheese melts. 8. Repeat with the remaining ingredients to make another pizza. 9. Just before serving cut each pizza into 8 equal slices. Serve hot.

Wholemeal Pizza Base

by Tarla Dalal
Ingredients

2 cups whole wheat flour (gehun ka atta) 2 tsp fresh yeast ,crumbled 1 tsp sugar 2 tbsp olive oil or oil 1 tsp salt

Method
1. Combine all the ingredients except the olive oil in a bowl and knead into a soft dough using enough water until it is smooth and elastic (approx. 5 to 7 minutes). 2. Add the olive oil and knead again. 3. Cover the dough with a wet muslin cloth and allow it to prove till it doubles in volume (approx. 15 to 20 minutes). 4. Press the dough lightly to remove the air. 5. Divide the dough into 2 equal parts. 6. Roll each portion into a circle of 250 mm. (10") diameter and 6 mm. (1/4") thickness. 7. Use as required.

Dieter's Pizza ( Delicious Diabetic Recipe)

by Tarla Dalal
Ingredients For The Pizza Base
2 cups whole wheat flour (gehun ka atta) 2 tsp fresh yeast , crumbled a pinch of sugar 1 tsp salt

For The Tomato Sauce

4 large sized tomatoes 1 small onions , chopped 1 tsp garlic (lehsun) , chopped 1/2 tsp dried oregano 1 tsp oil
salt to taste

For The Cheesy Topping

1/2 cup low fat paneer (cottage cheese) 2 tbsp low fat milk 1/2 tsp french style mustard

Other Ingredients
1/2 cup zucchini , sliced (optional) 1/2 cup onions , sliced 1 tomato , sliced 10 to 12 basil leaves 1 tsp oil for greasing

Method For pizza base

1. Combine all the ingredients in a bowl. Knead into a soft dough using enough water until it is smooth and elastic. 2. Cover the dough with a wet muslin cloth and allow it to prove till it doubles in volume (approx. 15 to 20 minutes). 3. Press the dough lightly to remove the air. 4. Divide the dough into 2 equal parts. 5. Roll out each portion into a circle of 250 mm. (10") diameter and 6 mm. (") thickness and place on a lightly greased baking tray.

For the tomato sauce

1. Blanch the tomatoes in boiling water. 2. Peel, cut into quarters and deseed the tomatoes. Chop finely and keep aside the tomato pulp. 3. Heat the oil, add the onion and garlic and saut for a few minutes. 4. Add the tomato pulp and allow it to simmer for 10 to 15 minutes until the sauce reduces a little. 5. Add salt and simmer for some more time. 6. Finally, add the oregano and mix well. Keep aside.

For the cheesy topping

1. Blend the paneer, milk and mustard to a smooth pure in a liquidiser and keep aside.

How to proceed

1. Spread half the tomato sauce over the pizza base and top with cheesy topping mixture. 2. Arrange half the zucchini, onion and tomato slices on the pizza and top with some basil leaves. 3. Bake in a pre-heated oven at 200c (400f) for 10 to 15 minutes or till the base is evenly browned. Top with some more basil leaves. 4. Make another pizza using the other pizza base and the remaining ingredients. 5. Divide each pizza into 4 pieces and serve hot.