- 1/3-1/2 cup sugar
- 1 tablespoon cornstarch
- 4 cups frozen unsweetened pitted tart red cherries
- 1 cup crumbled shortbread cookies
- 2 tablespoons butter or margarine, melted
- 1/4 cup chopped pecans or almonds, toasted
- Ice cream (optional)
- In a small bowl, combine sugar and cornstarch. In a large saucepan, sprinkle cornstarch mixture over cherries; stir to
- Cook and stir over medium heat about 10 minutes or until thickened and bubbly. Cook and stir for 2 minutes more.
- Meanwhile, in a medium bowl, thoroughly combine crumbled cookies, butter, and nuts
- Divide cherry mixture among four dessert dishes. Sprinkle cookie mixture over cherry mixture. If desired, serve with ice cream
Vegetable Soup (Vegetable Shorba)
Preparation Time: 15 -20 minutes
110 Kcals, g Fat: 3, and g Saturated Fat: 2
This makes an idea first course on its own or a light meal when served with bread.
- 450g (1lb) potatoes, coarsely chopped (bareekkate hue alu)
- 1-2 green chillies, seeded and chopped (bareekkate hue harimirch)
- ¼ teaspoons salt to taste (namak)
- 2 teaspoons Ginger Puree (adrakki puree)
- 1 teaspoon Garlic Puree (lahsunki puree)
- 225g closed-cup mushrooms (Mashroom, Chhatta)
- 1 teaspoon finely chopped paprika (Laal Shimla Mirch)
- 2 spring onions (finely chopped white part only)
- 1 tablespoon finely chopped fresh coriander leaves (Dhaniya)
- 2 tablespoons double cream substitute
- Put the potatoes, chillies and salt in a saucepan, and add 450 ml of water. Bring it to boil, reduce the heat to
- medium, and cover the pan.
- Cook it for 12-15 minutes or until the potatoes are tender.
- Mash potatoes lightly in their cooking liquid and add a further 300ml of water.
- Stir the ginger and garlic purees, mushrooms and paprika. Bring to the boil and reduce the heat to low.
- Simmer it for 15 minutes.
- Remove from the heat and stir in the s[ring onions, coriander leaves and cream substitute. Cover the pan
- and leave the soup to stand for 5 minutes before serving.