Presents Rakhee Vaswani Of

1. PALATE CULINARY STUDIO Ground Floor, Suryodaya Co-op Hsg Society, 7 Juhu Road, Opp Society Stores, Behind SBI Bank, Santacruz (West), Mumbai - 400054 2FL Businesswise Urmila Zutshi: +91 9820313661 Hansu Pardiwala +91 9821241801 E-mail: 2flbusinesswise@gmail.com Presents Rakhee Vaswani Of HÄFELE INDIA PVT. LTD. #2 Felix Building, LBS Marg, Bhandup (W), Mumbai -78 1-800-266-6667 Mon-Sat 10am - 7pm Sun 11am – 6pm At the Häfele Design Center

2. HOW TO GET THERE • In a bowl mix the flour, cocoa Pd, baking Pd, baking soda. • In another bowl cream the butter & sugar till pale. • Add the egg beat well. Add the flour mixture. • Finally add the color buttermilk & vinegar. • Divide the batter in 25 mini cupcakes. • Bake in an oven for 10-15 mins at 160deg • FOR CREAM CHEESE ICING – • Whisk 125 gms Butter, Then add 250gm Icing Sugar &whisk • Add 1and ½ tbsp cream cheese & 1tbsp Custard powder for setting the Icing. • Pour this Icing into a piping bag with a star nozzle, Swirl this Icing on your Cupcakes and enjoy. Menu PANEER SHASLIK GRILLED CHICKEN CHERRY TOMATOES & BASIL SAUCE WARM COUSCOUS SALAD HERB CORN BROCCOLI RICE CHOCOLATE HOT POT RED VELVET CUP CAKE Basic Tips VEG STOCK Carrots 1medium Beans -10 Mushroom stems a few Celery - 2 stalks Onion -1medium Garlic -1clove Peppercorn - 6-8 Bay leaf -1 Water -750ml HOW TO GET THERE Put all the ingredients in a pot with water. Bring to boil. Reduce the heat and simmer for 30minutes. Strain and use as required. CHICKEN: - Add 100gms of chicken bones to this and simmer for 20-25 minutes. This Stock can be stored and refrigerated for up to a week • RULES FOR BLANCHING OF VEGETABLES (BROCCOLI, CORN, CARROT, BABY CORN, BEANS) • Take lots of water in a vessel; bring to a boil with salt. • Boil every vegetable separately for not more than 3-4minutes. • Remove from water, strain and refresh in cold water or an ice bath to maintain color, texture, crunchiness & to stop its further cooking. • Before adding the next vegetable, always bring the water back to boiling point and replenish with salt. • Always start with the whites and then the greens. • This water can also be used as stock. 1 6

3. PANEER SHASLIK CHOCOLATE HOT POT WHAT YOU NEED: WHAT YOU NEED: Paneer- 250 gms Yellow, Red, Green Peppers - ½ each Worcestershire Sauce - 1tsp Chili Sauce - 1tsp Mustard Paste – ½ tsp Honey - 1tbsp Garlic paste -1tbsp Ginger paste - ½ tsp Tomato Ketchup - 1tbsp All-purpose seasoning - 2tsp Wine-1tbsp Butter-2tbsp Salt & pepper - to taste Satay Sticks - a few Dark Cooking Chocolate - 140gms Butter - 110gms Egg - 2 Castor sugar - 140gms Flour - 3tbsp Vanilla essence – ½ tsp • HOW TO GET THERE • Butter 8 ramekins and keep it aside. • Using a double boiler melt the butter & chocolate and keep aside to cool. • In a separate bowl combine egg, sugar, vanilla essence & flour. Add the chocolate mixture & mix until blended. • Divide mixture evenly among the ramekins and place it on the baking tray • Bake until the tops are firm and cracked but the chocolate beneath is hot and gooey about 15-18 minutes at 180deg. • Serve hot with ice-cream. • Alternatively This can be made in a Microwave in 3-4 minutes. • HOW TO GET THERE: • Cut the paneer & the peppers into small cubes. • Fry the paneer slightly. • Combine all the ingredients except butter and apply to the paneer cubes and keep it aside. • Arrange alternate piece of paneer & the peppers on the satay stick. • Grill or lightly fry in butter and serve. GRILLED CHICKEN WHAT YOU NEED: Chicken leg boneless (strips)- 250gms Mixed Herbs- 1 ½ tsp Pepper Pd &salt - to taste Grlic paste -1tbsp Olive oil -1tbsp Balsamic vinegar - ¼ tsp Mustard paste - ¼ tsp Honey - 1 ½ tbsp Worcestershire sauce - ½ tsp Satay Sticks/ Cocktail Sticks – 7-8 RED VELVET CUP CAKE WHAT YOU NEED: Flour-125gms Caster Sugar -125gms Butter -50gms Cocoa Pd - 15gms Vanilla extracts - few drops Baking Pd - 1tsp Baking soda – ¼ tsp Egg-1 Red colour (Gel Liquid Colour)-1tsp Buttermilk - 85ml Vinegar - few drops • HOW TO GET THERE: • Marinate the chicken with the above ingredients for 20 minutes and put them on sticks. • Sauté or grill the chicken in a pan till done & it gets a nice glaze. Serve hot 5 2

4. CHERRY TOMATOES & BASIL SAUCE • HOW TO GET THERE • Put 1 cup of boiled water/ stock in 1 cup couscous, with salt, butter, seasoning and cover with a cling wrap and keep aside. (It will fluff up in 10mins. Stir with a fork and use as desired) • Take a pan melt the butter; add the vegetable and sauté for a few seconds. • Add the couscous and the seasonings. • Serve on a bed of lettuce leaves. WHAT YOU NEED Olive Oil – 2 tsp Garlic – 1 tsp Tomato Paste – 1 tsp Basil – a few leaves Cayenne Pepper – ½ tsp Cherry Tomatoes – 50 gms Chopped Parsley Sugar – ½ tsp Aromat – ¼ tsp Pine nuts – Handful for garnish HERB CORN BROCCOLI RICE WHAT YOU NEED Boiled Rice – 2cups Butter/Olive Oil– 2tbsp Garlic (minced) - 2-3 cloves Broccoli (boiled) - few Corn (boiled) - 30gms Salt & Pepper Pd - to taste Mixed Herbs - to taste HOW TO GET THERE • Put oil in a pan; add garlic, cherry tomatoes & tomato paste. • Mash a few cherry tomatoes; add cayenne pepper, salt & pepper & basil, Aromat & Sugar. • Cook the sauce for 2-3 mins & serve. Garnish with roasted pinenuts WARM COUSCOUS SALAD WHAT YOU NEED • HOW TO GET THERE • Melt the butter add the garlic and sauté for a min. • Add the broccoli & corn. • Add the rice salt, pepper powder and Mixed Herbs and Stir well. Butter - 1tspSalt - ¼ tsp Shitake mushrooms (soak in hot water for 20mins) - 1 Peppers (red, yellow, green) (sliced) - ½ each Baby corn (blanched & sliced) – 2 Broccoli (blanched) – 3-4florets Baby tomatoes - few Lettuce leaves - 2 Butter - 2tsp Aromat/Chicken Seasoning – 1tsp Couscous - 1cup Boiled water/stock - 1cup 3 4