Quick Cherry Crisp: Recipes by Mridula Baljekar

Quick Cherry Crisp

Ingredients

• 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)

Method

• 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

Cooking Time: 30 minutes

Serves 4

Each serving contains:

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.

Ingredients:

• 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

Method:

• 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.