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Mushroom Risotto
Serves 4Mushroom stock 1kg button mushrooms 250ml Madeira 4L chicken stock 3 sprigs thyme 500ml white wine 1 fresh bay leaf 1 head garlic 5 French shallots, sliced 100g fresh Shiitake mushrooms
Saute Mushrooms 1kg gourmet mushrooms (slippery jacks, pine mushrooms, Swiss brown, nameko, oyster and enoki) 3 French shallots, finely diced 100g butter, at room temperature, chopped 3 sprigs thyme, finely chopped
Risotto 1/2 finely diced brown onion 40g butter, at room temperature Olive oil 200g carnaroli rice (risotto rice) 100ml white wine 1.2L hot mushroom stock 1 tbs finely grated pecorino
1. To make the mushroom stock, cook all ingredients for 40 minutes in a large stock pot over medium heat. Strain the liquid discarding the mushrooms, then return the stock to the pan and reduce by half.
2. For the mushrooms, cut mushrooms trying to retain as much natural shape as possible. Sauté shallots in butter until translucent then add slippery jacks, pine and Swiss brown mushrooms. Cook for 2-3 minutes before adding nameko, oyster mushrooms and thyme. Add a ladle of hot mushroom stock and cook for a few more minutes. Add the enoki, toss to combine. Season with salt and pepper and remove from the heat.
3. For the mushroom dust, mix all the ingredients together and set aside.
4. To make the risotto, sauté onion in half the butter and a splash of olive oil in a frying pan over medium heat until translucent. Add rice to onions and agitate rice in pan. Deglaze with white wine, then add 2-3 ladles of hot mushroom stock. Agitate the pan until the stock is almost absorbed then add two more ladles of stock agitating again to ensure that the rice is not sticking to the base of the pan.
5. Cook rice and keep agitating until rice is almost cooked through. Turn off the heat, add 20g diced butter around the outer edges of the pan and allow the remaining stock to be absorbed by the rice. Add grated pecorino.
6. To serve, place a few spoonfuls of rice in shallow bowl, top with mushrooms and a sprinkling of mushroom dust on the side of plate.
Black Forest CakeIngredientsFor the chocolate sponge7 eggs250g caster sugar
For the candied cherries½ cup semi-candied pitted cherries, ¼ cup juice reserved¼ cup caster sugar
For the cherry compote1/3 cup caster sugar 600g pitted fresh cherries, halved1 tbs brandy
For the cherry sugar syrup90g caster sugar¼ cup cherry juice
For the chocolate hazelnut praline mousse ½ cup caster sugar½ cup hazelnuts, toasted lightly and skinned300g chopped dark chocolate3 egg yolks300ml thickened cream1 tsp vanilla extract
For the mascarpone cream500g mascarpone1 tsp vanilla bean paste2 tbs icing sugar
For the dark chocolate ganache150ml cream200g chopped dark chocolate
shaved chocolate fresh cherries
Method
1. For the chocolate sponge, preheat oven to 160°C fan forced. Grease and line 2 x 20cm springform cake pans.
2. Add eggs and sugar to a heatproof bowl of an electric mixer, and set over a saucepan of simmering water over very low heat. Whisk the mixture until 37°C. Remove the bowl from the heat and beat with an electric mixer on a medium-low speed for 5-8 minutes or until the mixture has cooled and thickened to a mousse-like consistency. Sift the flour, cocoa powder and baking powder together twice. Using a large metal spoon, fold the dry mixture into the egg mixture in 3 batches until combined, adding the vanilla extract with the first dry batch.
3. Pour the mixture into the lined cake pans and smooth surface. Bake for 20-25 minutes or until sponge springs back when lightly touched. Allow to cool for 10 minutes in the pans, then turn out onto wire racks. Place in the blast chiller for 10-15 minutes until cake has cooled completely.
4. For the candied cherries, preheat oven to 120°C. Place cherries on a lined baking tray. Lightly dust with the sugar and place in the oven for 50-60 minutes. Remove and cool. Coat with remaining sugar. Set aside.
5. For the cherry compote, add the sugar to a non-stick saucepan and place over medium heat. Once the sugar begins to dissolve add the cherries and cook until they start to release their juices. Add the brandy and cook for 10-15 minutes or until the liquid has reduced and thickened. Strain, reserving liquor.
6. For the cherry syrup, heat 170ml water and the sugar in a small saucepan and bring to the boil, stirring constantly. Remove from the heat and stir in the reserved cherry juice and compote liquor. Allow to cool.
7. For the chocolate hazelnut praline mousse, line a baking sheet. In a dry heavy-based saucepan, cook sugar over medium heat, stirring, until melted. Once melted, cook without stirring, swirling pan, until lightly golden. Add hazelnuts, stirring until well coated. Immediately pour mixture onto the baking sheet and cool completely, in blast chiller for 5 minutes. Break
praline into pieces. Place into a food processor and pulse until finely chopped. Set aside.
8. Melt the chocolate in a heatproof bowl set over a pan of simmering water. Whisk the egg yolks in a small heatproof bowl. Heat 250ml of the cream in a small saucepan over low heat. Stir through half of the hot cream into the egg yolks. Return the mixture to the saucepan over low heat and stir until thickened. Strain into a clean bowl. Stir the melted chocolate into the hot custard. Add the vanilla and allow to cool. Whisk the remaining cream until stiff peaks form. Fold into the chocolate mixture with the praline, until just combined. Set aside.
9. For the mascarpone cream, beat the mascarpone, vanilla and sugar in a bowl until smooth and slightly thicker in volume.
10. For the chocolate ganache, melt the chocolate in a heatproof bowl set over a pan of simmering water. Set aside. Bring the cream to just below boiling point in a small saucepan. Remove from the heat, then add the melted chocolate and stir until smooth. Allow to cool until thick but still pouring consistency.
11. To assemble the cake, slice both cakes into thirds. Place the base of 1 cake onto a serving plate and brush with some of the cherry syrup. Spread over half of the chocolate praline mousse.
12. Place the next layer of cake onto a board, and brush with cherry syrup. Spread over half of the mascarpone cream. Divide the cherries into two parts for two separate layers. Place cherries around the border of the cake, 5mm from its edge and scatter remaining in the middle. Carefully remove layer from the board and place on top of the first layer. Repeat each layering process on the board (you will have 1 spare slice of cake), starting with the praline mousse and ending with the cherries on the mascarpone cream.
13. Place the final layer of the cake on a wire rack sitting over a baking tray. Evenly pour the ganache over the cake, ensuring it
is completely coated. When the ganache has set, place on top of the layered cake. Decorate with shaved chocolate, fresh cherries and candied cherries.
Chinese Money Bags
Ingredients2 shiitake mushroomsApproximately 12 Swiss brown mushrooms2-3 garlic cloves4 baby corn4 slices bamboo shootsRed chilli to tasteLight soy sauce to tasteLemon to tasteSalt and pepper1 tbs peanut oilExtra oil for deep fryingRice paper roll wrappersStems of bunch of coriander, blanched
Method Makes 8 individual money bags1. Soak shitake mushrooms in water for at least 30 minutes.
2. Finely dice Swiss brown mushrooms.
3. Finely chop garlic.
4. Heat oil and fry garlic and mushrooms until soft and golden.
5. Finely dice drained shitake mushrooms, baby corn and bamboo shoots. Add the garlic and mushrooms to mixture.
6. Season with salt and pepper, soy sauce, squeeze of lemon and mix together - taste for seasoning.
7. Place a teaspoon of mushroom mixture in centre of rice paper roll wrapper that has been pre-softened in hot water.
8. Use blanched coriander stems to tie up wrapper around mushroom filling to form a pouch.
9. Snip off excess wrapper and stems to create money bag.
10. Heat oil in saucepan until hot. Drop bags into hot oil and flash fry until wrapper puffs up and turns golden, making sure that bags do not stick together.
11. Drain moneybags on absorbent paper. Garnish with slithers of red chilli for colour.
Dipping sauce1. Mix lemon, light soy and chilli to taste. This recipe has been written by an amateur chef and has not been tested by the MasterChef food department.
Ingredients :250g melted butter
1 1/2 cups caster sugar90g good quality (Dutch) cocoa powder
1 cup plain flour, sifted½ tsp baking powder, sifted
5 eggs1 block of Lindt White Chocolate with Almonds
1 cup chopped dark chocolate
6 big marshmallows
Steps :1) Preheat oven to 165°C. Line 2 x 20cm square baking tins or
one larger slice tin with baking paper.2) Add butter and sugar to an electric mixer and mix on medium speed, sprinkle in cocoa powder and mix until
combined and has a gooey consistency.
3) Add eggs one at a time, allowing each one to mix through before adding the next.
After adding 1 egg yolk
Last and final addition
All ready to add the flour4) Rain in flour and baking powder with electric mixer on low
speed, beating until well combined.
5) Stir through the chocolates until combined.
6) Pour equal amounts into the tins and smooth over the surface with a palette knife. Place the marshmallows on top of
the batter and push it in just a little.
7) Bake for about 40 minutes until firm at the edges but still a little soft in the middle.
Leave to cool for at least 30 minutes before slicing. Alternatively you can make this ahead of time and store in the
fridge.
GOOEY and filled with chocolatey goodness! (:
I’m pretty sure you will enjoy it! heh The middle is definitely my favourite bits!
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CHOCOLATE BROWNIES - EGGLESS An eggless version of the classical chocolate brownie. Preparation Time : 5-10 minutesCooking Time : 15-20 minutesServings : 4
INGREDIENTS
Dark chocolate100 grams
Refined flour (maida)1 1/4 cups
Baking powder2 teaspoons
Walnuts, peeled1/2 cup
Butter130 grams
Castor sugar (caster sugar)1 1/4 cup
Vanilla essence1 teaspoon
Milk3/4 cup
Oilfor greasing
METHODSift flour and baking powder and keep aside. Chop walnuts. Grease a round microwave dish and line it with butter paper. Combine chocolate and butter in a large microwave bowl and soften, uncovered, on Microwave HIGH (100%) for one minute. Beat in sugar, vanilla essence and blend well. Add the sifted flour and nuts and mix well. Add milk to correct the consistency of the batter. Pour the mixture into a greased bowl. Place the bowl on an upturned saucer and cook, uncovered, on Microwave HIGH (100%) for seven minutes. Allow standing time of five minutes. Insert a skewer, if it comes out clean it is done. If not, cook, uncovered, on Microwave MEDIUM (60%) for two more minutes. Place on wire rack to cool. Cut into squares and serve with
tea or coffee.
Chocolate Chip Cheesecake
Ingredients:
Crust Bottom:
2 cup graham cracker crumbs6 Tablespoons butter, melted1/4 cup sugar
Filling:
2 1/4 lb. cream cheese5 eggs1 2/3 cup sugar1 Tablespoon vanilla extract1 cup bailey's irish cream1 cup semisweet chocolate chips
Topping:
1 cup whipping cream1 teaspoon instant coffee powder2 Tablespoons sugar
Garnish:
chocolate curls
Chocolate Chip Cheesecake Directions:
1. Preheat oven to 325 degrees F. Coat a 9 inch springform pan with nonstick vegetable spray.
2. Combine crumbs and 1/4 cup of sugar in the pan, stir in the melted butter. Press mixture into bottom and 1 inch up the sides of the pan. Bake for 7 minutes.
3. In a food processor, beat cream cheese, add 1-2/3 cup sugar and eggs and mix. Blend in the vanilla and Bailey's.
4. Sprinkle half of the chocolate chips over the crust and spoon in the cheese mixture filling. Sprinkle with the remaining chocolate chips.
5. Bake for 1 hour and 20 minutes. Cool cake completely.
6. Beat whipping cream, coffee powder, and 2 tablespoons sugar until peaks form. Spread mixture over cooled cake and garnish with chocolate curls.
Chef Pankaj Ka Zayka Recipes
HOME SHOWS CHEF PANKAJ KA ZAYKA RECIPES Chocolate Coffee Cupcakes
Chocolate Coffee Cupcakes
Ingredients:1 ½ cups self-raising flour, sifted1 tablespoon instant coffee powder200 g dark chocolate, chopped2 cups caster sugar250 g butter1 ½ cups hot water2 eggs½ tsp vanilla essence
Ingredients for Chocolate icing 125 g dark cooking chocolate125 g unsalted butter
Ingredients for Royal IcingEgg white - 1Sugar – 150 gms
Method:1. Preheat an oven to 180C/350F/Gas 4. Grease and flour 12 cup cake moulds.2. Place the chocolate in a small pan along with the sugar, butter and water and heat gently over a pan of simmering water, until the chocolate and butter melt. Cool and pour into a blender. 3. Gradually add the sifted flour into the blender and blend till well mixed. Add the eggs, one at a time, then add the vanilla and blend well. 4. Spoon the batter into the prepared moulds and bake in the preheated oven for about 20 minutes, or until a skewer inserted comes out clean. Leave to stand for about 5 minutes. 5. For the icing, melt the chocolate and butter in a small pan over a pan of simmering water, and beat with a wooden spoon until smooth. Spread the icing over the cupcakes and mark grooves with a fork for a decorative finish.
Jaan-E-Maan with Saffron Rice & Salan
Ingredients1kg chicken breast1 litre milk1tsp saffron4tsp fennel10 green cardamoms5 cloves2 bay leaves2 cinnamon sticks (1”)Refined oil to deep frySalt to season
For the batter¼ cup basmati rice½ fennel power
½ tsp tallow chili powder10 tsp yoghurt
MethodWash and soak the rice in water for 1hour.Cut the chicken breast into 1” pieces. Boil the milk and the chicken pieces, saffron, fennel, cardamom, cloves, cinnamon, bay leaves and simmer over medium heat until tender. Remove the chicken pieces and reserve the liquids. Keep the chicken pieces in the refrigerator.Drain the rice and put in a blender with the yellow chili powder, fennel powder, salt, 100ml of the reserved liquid and make a fine paste. Whisk the yoghurt and add to the paste.Skewer 4 chicken pieces, without any gap, on 4” wooden skewers. Heat the oil in a karhai. Dip the skewers in the batter and deep fry over medium heat till the golden sand crisp. Serve hot.
Ingredients for Saffron Rice1 cup white basmati rice 1 cinnamon stick1 bay leaf1/2 tsp. salt 1/2 tsp. saffron threads½ tsp shahi jeera3 cardamoms 2 tbsp- gheeWater – 2 cups
Method Heat ghee. Saute the shahijeera and then add spices. Add rice and sauté for 3-4 mins. Add 2 cups water (water should be double the quantity of the rice), saffron, salt and cover it with lid. Allow it to cook till done.
Ingredients for the Salan3 medium sized onions1 cup fresh curds1 tsp turmeric powder1 ½ tsp red chilli powder2 tsp coriander seeds powder
As required OilTo Taste Salt½ stick cinnamon1 tsp cloves1 tsp cardamom2 bayleavesFew drops of kewra essence1/2 cup cashewnuts1 tsp shahijeera3 to 4 green chilliesA few drops of rose water
Method Peel and thinly slice the onions. Heat oil in a lagaan on the gas and brown the onions.Heat oil in a pan and roast the cashewnuts. Cool and place in cold water. Drain off excess water and grind to a smooth paste. Keep aside.Grind the fried onions to a paste.Heat oil in a pan and add the whole garam masalas, shahijeera, browned onion paste, cashew nut paste, powdered masalas and cook on a medium flame.Add slit green chillies, remaining curds, salt and cook on a slow flame. Add few drops of kewra essence and rose water and mix well.
Chicken Tajine
Chicken, Vegetable & Prune Tajine Ingredients½ cup Prunes ½ cup Dried apricots ½ cup Toasted split almonds ½ cup potato – diced½ cup carrot - diced3 tablespoons Extra virgin olive oil 8 Portions chicken 1 teaspoon Salt 20 Grinds black pepper 1 large Onion 2 Cloves garlic 1 teaspoon Ground turmeric
3 Cardamom pods 1 teaspoon Ground ginger 2 teaspoons Ground cinnamon 2½ cup Chicken stock (or half stock, half white wine) 1 tablespoon Honey 2 teaspoons Cornstarch 2 teaspoons Lemon juice or water
MethodSeveral hours in advance or overnight, soak the dried fruit in water to cover. Preheat the oven to 300 degrees F. Fry the almonds in the hot oil over moderate heat until golden brown, then drain on paper towels and reserve. remove the skin and any visible fat from the chicken portions, thoroughly dry them, then season with the salt and pepper. Fry the chicken in the hot oil until rich brown on all sides, then lift out and drain on paper towels to remove any surplus fat. Lay the pieces side by side in a lidded casserole and surround with the drained fruit. In the same oil gently saute the finely chopped onion and garlic until they turn a rich golden brown (keep the pan lid on for 5 minutes to soften them in the steam, then remove it to finish the browning). Add the spices and stock and honey. Stir well to release any crispy bits adhering to the base of the pan, then bring to the boil and simmer for 5 minutes. Stir in the cornstarch mixed with the lemon juice (or water, if wine has been used). Pour over the chicken. Cover and bake for 1 hour, or until tender when pierced with a sharp knife. Do not overcook as the chicken will soften during the reheating. Garnish the dish with the fried almonds.
Saffron Vegetable Couscous Ingredients2 1/4 cups stock1/4 teaspoon saffron threads, crushed 2 tablespoons olive oil 1 1/2 cups uncooked couscous 1/2 teaspoon hot pepper sauce 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/3 cup chopped green onion tops
MethodBring broth to a simmer in a small saucepan. Add saffron, stirring to dissolve. Cover and keep warm.Heat oil in a medium saucepan over medium-high heat. Add couscous; cook 1 minute, stirring constantly. Add broth mixture, hot sauce, salt, and pepper; bring to a boil. Cover, remove from heat, and let stand 5 minutes. Fluff with a fork; stir in onions.
Cheese Makkai Cake
Ingredients for Cheese & Thyme Polenta Cakes5 cups water/stock2 teaspoons salt1 tsp chopped thyme1 3/4 cups yellow cornmeal / makki ka atta31/2 tablespoons unsalted butter½ cup mozzarella cheese
Method :Bring 6 cups of water to a boil in a heavy large saucepan. Add 2 teaspoons of salt. Gradually whisk in the cornmeal & thyme. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Turn off the heat. Add the butter & mozzarella cheese and stir until melted. Then pour in a baking tray lined with butter and let cool. Then cut and serve.
Ingredients for Spicy Berry Chutney2 large Tomatoes, Chopped2 Cups of Chopped Strawberry (Fresh or Frozen)2 Plums (Take out the pit & chop them)1/2 Cup Pitted Dates1 Red Apple chopped into small pieces1 teaspoon of Mustard Seeds1 Red Dry Chilli2″ Cinnamon Sticks2 Hot Green Chilli Peppers1″ Ginger Peeled & sliced into very thin slices or grated
1 Cup Sugar (or Brown sugar)1 Tablespoon Vinegar1 Cup Orange JuiceNote: You can use any juicy fruits. Raisins, craisins, prunes & other dry fruits can be added too.
Method :Heat a pot. Add the mustard seeds, Red Dry Chilli & the Cinnamon sticks.When the mustard seeds start to dance, add all the other ingredients and simmer at low heat, till the Fruits are soft & mushy & the consistency gets thick enough to coat a spoon.Pour the Chutney mixture into sterilized jars whilst still hot. Fill to ½ inch below the top. Cover with an airtight, plastic lid. Do not use a metal lid, because the action of the spices and vinegar will cause corrosion.
Achari Paneer & Bell Pepper Pie
Ingredients for Paneer Filling1 cup paneer, cubed (cottage cheese) 1 cup cheese (mozzarella, cheddar)1 cup red, yellow & green bell peppers, diced1 teaspoon fennel seed (saunf)1/4 teaspoon mustard seeds (rai)5-6 fenugreek seeds (methi)1 teaspoon onion seeds (kalonji)1/2 teaspoon cumin seed (jeera)1/2 teaspoon asafetida powder (hing)1 cup onion, sliced 1/2 teaspoon turmeric powder (haldi)1/2 teaspoon chili powder 1/2 teaspoon salt 3/4 cup yogurt (dahi)1 teaspoon all-purpose flour (maida)3 tablespoons chopped fresh cilantro (dhaniya)
1 tablespoon oil salt to taste
Ingredients for Pie Crust :1 1/4 cups all-purpose flour1/4 teaspoon salt1/2 cup butter, chilled and diced1/4 cup ice water
Method to make Achari Paneer Filling : 1. Mix the fennel seeds, mustard seeds, fenugreek seeds, onion seeds, cumin seeds and asafetida in a small bowl.2. Heat the oil and add the seed mixture. When they crackle, add the onion and sauté till it turns translucent.3. Add the paneer, turmeric, chili powder and stir for some time. Add the yogurt, sprinkle the plain flour and mix well.4. Add the cilantro and salt and bring to a boil. Take the pan off the flame and let it cool down to a warm consistency. Then add half the cheese.5. Set aside to fill in pie.
Method to make Pie Crust :1. In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. You should be able to gently press the dough into a ball. Handle the dough as little as possible; overworking will make it tough. 2. The dough needs to rest in the refrigerator for at least 30 minutes. This allows the flour to absorb all of the liquid, lets the dough relax and become more elastic, and keeps the fat in discrete pieces which will give the crust a lighter texture when it's baked. 3. Generously dust a clean, dry surface with flour; remove and unwrap the dough from the refrigerator. Split the dough in half, place one hald back in the fridge for future use. Flatten only one of the dough slightly with your hands and dust the dough lightly with flour before rolling the dough out with a rolling pin. Start rolling at the center of the dough and work outwards. Working quickly roll the dough into a circle ¼-inch thick or smaller. 4. The dough round should be two to four inches wider in diameter than your pie pan. Gently fold the dough in half, and then into quarters. Carefully pick it up and place it into the pie
plate so the center point of dough is in the center of the pan.5. Unfold the dough, letting the weight of the dough settle it in the bottom and edges of the pan. Without stretching the dough, press the pastry into the pan with your fingertips. (PUT DOUGH ASIDE FOR LATTICE)6. Use kitchen shears or a paring knife to trim the dough to about a half-inch overhang. Save the scraps; you can use those to bulk up thin areas of the crust when you're fluting the edges. Fold the dough under itself onto the flat rim of the pie plate. Flute the edges of the crust, loosely cover it with plastic wrap, and refrigerate for at least 30 minutes before baking.7. Place a baking sheet on a lower oven rack and preheat the oven to 220 C. Once the dough is chilled, it should be firm to the touch. Pierce the bottom and sides of the crust with a fork to prevent air pockets from forming. Line the crust with a double thickness of aluminum foil, making sure the foil is all the way to the edges of the bottom of the pan.8. Fill the foil with pie weights or dried beans. Make sure they're distributed all across the bottom and partly up the sides of the foil-lined crust. The weights ensure that the crust holds its shape during baking and doesn't slump in the pan or bubble up.9. Put the pie plate on the preheated baking sheet and reduce the oven temp to 200 C. Bake until the edges of the crust are starting to turn golden and the bottom of the crust has lost its translucent "raw" look, 10 to 12 minutes. Remove the baking sheet and pie pan from the oven. Lift up the edges of the foil and set the beans aside. Return the pie and baking sheet to the oven. Save the beans for the next time you bake a pie, or discard them; they're no good to eat once they've been baked. Bake the crust until the bottom is just beginning to color, 6 to 8 minutes.
Baking the Pie : 1. Take the pie out of the oven when golden.2. Ladle the filling into the pie. Sprinkle the top with the remainder of the cheese. And make lattice pattern with the remaining dough.3. Place the pie back in the oven at 175 C and cook till cheese melts to a golden brown on top.4. Remove the pie from the oven. Let it sit for 5 minutes, cut
and serve.
Portobello Mushroom Lasagna
Ingredients
Kosher salt Good olive oil 3/4 pound dried lasagna noodles 4 cups whole milk 12 tablespoons (11/2 sticks) unsalted butter, divided 1/2 cup all-purpose flour 1 teaspoon freshly ground black pepper 1 teaspoon ground nutmeg 1 1/2 pounds portobello mushrooms 1 cup freshly ground Parmesan
Directions
Preheat the oven to 375 degrees F.
Bring a large pot of water to a boil with 1 tablespoon salt and a splash of oil. Add the lasagna noodles and cook for 10 minutes, stirring occasionally. Drain and set aside.
For the white sauce, bring the milk to a simmer in a saucepan. Set aside. Melt 8 tablespoons (1 stick) of the butter in a large saucepan. Add the flour and cook for 1 minute over low heat, stirring constantly with a wooden spoon. Pour the hot milk into the butter-flour mixture all at once. Add 1 tablespoon salt, the pepper, and nutmeg, and cook over medium-low heat, stirring first with the wooden spoon and then with a whisk, for 3 to 5 minutes, until thick. Set aside off the heat.
Separate the mushroom stems from the caps and discard the stems. Slice the caps 1/4-inch thick. Heat 2 tablespoons of oil and 2 tablespoons of the butter in a large (12-inch) saute pan. When the butter melts, add half the mushrooms, sprinkle with salt, and cook over medium heat for about 5 minutes, until the mushrooms are tender and they release some of their juices. If they become too dry, add a little more oil. Toss occasionally to make sure the mushrooms cook evenly. Repeat with the remaining mushrooms and set all the mushrooms aside.
To assemble the lasagna, spread some of the sauce in the bottom of an 8 by 12 by 2-inch baking dish. Arrange a layer of noodles on top, then more sauce, then 1/3 of the mushrooms, and 1/4 cup gratedParmesan. Repeat 2 more times, layering noodles, sauce, mushrooms, and Parmesan. Top with a final layer of noodles and sauce, and sprinkle with the remaining Parmesan.
Bake the lasagna for 45 minutes, or until the top is browned the sauce is bubbly and hot. Allow to sit at room temperature for 15 minutes and serve hot.
Cook lasagna noodles according to package directions, omitting salt and fat. Drain; set aside 9 noodles.
Heat oil in a nonstick skillet over medium heat. Add mushrooms; sauté 3 minutes. Add nutmeg and garlic; sauté 5 minutes. Set aside.
Combine ricotta and next 5 ingredients (ricotta through egg whites); set aside.
Preheat oven to 375°. Spread 1/2 cup marinara sauce in bottom of a 13 x 9-inch
baking dish coated with cooking spray. Arrange 3 lasagna noodles over sauce; top with half of ricotta cheese mixture, half of mushroom mixture, 1 1/2 cups sauce, and 1 cup mozzarella cheese. Repeat layers, ending with noodles. Spread 1/2 cup sauce over noodles.
Cover and bake at 375° for 40 minutes. Uncover; sprinkle with remaining 1 cup mozzarella cheese and Parmesan cheese; bake 10 minutes. Let stand 10 minutes before serving. Garnish with oregano leaves, if desired.
Spinach and mushroom lasagna
INGREDIENTS
250 g Lasagna (I like the spinach one) +- 5 Tbls Olive oil 1 Onion finely chopped 1 clove of Garlic, chopped 500 g mushrooms. 1 kg fresh spinach (I like to use baby spinach) 1 Tblspn lemon juice 2 tspns ground Coriander 150 g toasted pine nuts 1 - 2 tspns ground chilli S&P 1 cup fresh cream 1 cup milk Few tspns cornflour Grated cheese of your choice, or a tub of cream cheese.METHODServes: 6
1. Pre-heat oven to 200C
2. If not using the non-cook Lasagne, boil your Lasagne sheets and drain.
3. Chop the mushrooms and pour the lemon juice over. Put the oil into a pan and saute the onion and garlic for about 5 mins.
Add the mushrooms and cook for about 5 mins, before adding the spinach. Cook just until the spinach is wilted.
4. Add coriander and chilli, S&P and adjust flavouring to your taste. Remember that the milk / cream mixture is going to subdue any sharp flavouring.
5. Mix cream and milk and heat over low heat. Stir in cornflour mixed with a little bit of milk. Stir until a bit thickened, but still easily pouring consistency.
6. Layer - lasagna, spinach mushroom mix, sprinkled pine nuts, cream and milk mix. Repeat the layer, ending off with a layer of lasagne, topped with cream and milk mix.
7. Sprinkle grated cheese on top and bake for about 40 mins until golden brown.
Devils food cake
INGREDIENTS
for the cake:
50g best-quality cocoa powder, sifted
100g dark muscovado sugar
250ml boiling water
125g soft unsalted butter, plus some for greasing
150g caster sugar
225g plain flour
1⁄2 teaspoon baking powder
1⁄2 teaspoon bicarbonate of soda
2 teaspoons vanilla extract
2 eggs
for the frosting:
125ml water
30g dark muscovado sugar
175g unsalted butter cubed
300g best-quality dark chocolate finely chopped
2 x 20cm sandwich tins
METHODServes: 10 - 12
1. Preheat the oven to 180°C/gas mark 4.
2. Line the bottoms of both sandwich tins with baking parchment and butter the sides.
3. Put the cocoa and 100g dark muscovado sugar into a bowl with a bit of space to spare, and pour in the boiling water. Whisk to mix, then set aside.
4. Cream the butter and caster sugar together, beating well until pale and fluffy; I find this easiest with a freestanding mixer, but by hand wouldn’t kill you.
5. While this is going on – or as soon as you stop if you’re mixing by hand – stir the flour, baking powder and bicarb together in another bowl, and set aside for a moment.
6. Dribble the vanilla extract into the creamed butter and sugar – mixing all the while – then drop in 1 egg, quickly followed by a scoopful of flour mixture, then the second egg.
7. Keep mixing and incorporate the rest of the dried ingredients for the cake, then finally mix and fold in the cocoa mixture, scraping its bowl well with a spatula.
8. Divide this fabulously chocolatey batter between the 2 prepared tins and put in the oven for about 30 minutes, or until a cake tester comes out clean.
9. Take the tins out and leave them on a wire rack for 5–10 minutes, before turning the cakes out to cool.
10. But as soon as the cakes are in the oven, get started on your frosting: put the water, 30g muscovado sugar and 175g butter in a pan over a low heat to melt.
11. When this mixture begins to bubble, take the pan off the heat and add the chopped chocolate, swirling the pan so that
all the chocolate is hit with heat, then leave for a minute to melt before whisking till smooth and glossy.
12. Leave for about 1 hour, whisking now and again – when you’re passing the pan – by which time the cakes will be cooled, and ready for the frosting.
13. Set one of the cooled cakes, with its top side down, on a cake stand or plate, and spread with about a third of the frosting, then top that with the second cake, regular way up, and spread the remaining frosting over the top and sides, swirling away with your spatula. You can go for a smooth look, but I never do and probably couldn’t.
Chocolate brownie with hot choco sauce
FOR THE BROWNIE:
225g dark chocolate, 70% cocoa solids
225g butter
2 teaspoons vanilla extract
200g caster sugar
3 eggs, beaten
150g ground almonds
100g chopped walnutsFOR THE SAUCE:
75g dark chocolate, 70% cocoa solids
125ml double cream
2 x 15ml tablespoons
Camp coffee or 2 teaspoons instant espresso powder dissolved in 2 tablespoons water
1 x 15ml tablespoon golden syrupMETHODServes: Makes 16 squares
1. For the brownie:
2. Preheat the oven to 170°C/gas mark 3. Melt the chocolate and butter gently over a low heat in a heavy-based saucepan.
3. Take the pan off the heat, mix in the vanilla and sugar, and let it cool a little.
4. Beat the eggs into the pan along with the ground almonds and chopped walnuts. Turn into a 24cm square baking tin or, most sensibly, use a foil one.
5. Bake in the oven for 25-30 minutes, by which time the top will have set but the mixture will still be gooey. Once cooler, cut carefully, four down, four across, into 16 squidgybellied squares.
6. For the sauce:
7. Break up the chocolate and put into a heavy-based saucepan.
8. Add the remaining ingredients, then place the pan over a gentle heat and let everything melt together.
9. Once everything has melted, stir well, take off the heat and pour into a jug to serve.
Total chocolate cookies
INGREDIENTS
125g dark chocolate, minimum 70% cocoa solids
150g flour
30g cocoa, sieved
1 teaspoon bicarbonate of soda
1/2 teaspoon salt
125g soft butter
75g light brown sugar
50g white sugar
1 teaspoon vanilla extract
1 egg, cold from the fridge
350g (2 bags) semi-sweet chocolate morsels or dark chocolate chipsMETHOD
Serves: Makes 12
1. Preheat the oven to 170°C/gas mark 3. Melt the 125g dark chocolate either in the microwave or in a heatproof dish over a pan of simmering water.
2. Put the flour, cocoa, bicarbonate of soda and salt into a bowl.
3. Cream the butter and sugars in another bowl. (I use my freestanding mixer, itself an odd source of comfort to me.) Add the melted chocolate and mix together.
4. Beat in the vanilla extract and cold egg, and then mix in the dry ingredients. Finally stir in the chocolate morsels or chips.
5. Scoop out 12 equal-sized mounds - an ice cream scoop and a palette knife are the best tools for the job - and place on a lined baking sheet about 6cm apart. Do not flatten them.
6. Cook for 18 minutes, testing with a cake tester to make sure it comes out semi-clean and not wet with cake batter. If you pierce a chocolate chip, try again.
7. Leave to cool slightly on the baking sheet for 4-5 minutes, then transfer them to a cooling rack to harden as they cool.
INSTANT CHOCO MOUSSE
INGREDIENTS
150g mini marshmallows
50g soft butter
250g good dark chocolate (minimum 70% cocoa solids), chopped into small pieces
60ml hot water from a recently boiled kettle
1 x 284ml tub double cream
1 teaspoon vanilla extractMETHODServes: 4-6
1. Put the marshmallows, butter, chocolate and water in a heavy-based saucepan.
2. Put the saucepan on the hob, over heat, though keep it fairly gentle, to melt the contents, stirring every now and again. Remove from the heat.
3. Meanwhile, whip the cream with the vanilla extract until thick, and then fold into the cooling chocolate mixture until you have a smooth, cohesive mixture.
4. Pour or scrape into 4 glasses or ramekins, about 175ml each in capacity, or 6 smaller (125ml) ones, and chill until you want to eat. The sooner the better!
CHOCO MINT COOKIESINGREDIENTS
100g soft butter
150g light brown sugar
1 teaspoon vanilla extract
1 egg
150g flour
35g cocoa powder
1/2 teaspoon baking powder
200g dark chocolate chipsFOR THE GLAZE:
75g icing sugar
1 x 15ml tablespoon cocoa, sieved
2 x 15ml tablespoons boiling water
1/4 teaspoon peppermint extract (I use Boyajian Natural Peppermint Flavour)METHODServes: Makes 26
1. Preheat the oven to 180°C/gas mark 4.
2. Cream the butter and brown sugar (I use a freestanding mixer for ease), then beat in the vanilla extract and the egg.
3. Mix the flour, cocoa and baking powder in a bowl and gradually beat in to the creamed mixture. Finally, fold in the chocolate chips.
4. Using a rounded 15ml-tablespoon measure, spoon out scoops of cookie dough and place on a lined baking sheet, leaving a little space in between each one.
5. Bake in the oven for 12 minutes and then let them sit on the baking sheet for a couple of minutes before moving them to a cooling rack, with some newspaper on the surface underneath to catch any escaping glaze later.
6. Put the glaze ingredients into a saucepan and heat until combined.
7. Using a teaspoon, zig-zag the glaze over each cooling cookie.
CHERRY CHEESE CAKEINGREDIENTS
125g digestive biscuits
75g soft butter
300g cream cheese
60g icing sugar
1 teaspoon vanilla extract
1/2 teaspoon lemon juice
250ml double cream
1 x 284g jar St Dalfour Rhapsodie de Fruit Black Cherry SpreadMETHODServes: 6-8
1. Blitz the biscuits in a food processor until beginning to turn to crumbs, then add the butter and whiz again to make the mixture clump.
2. Press this mixture into a 20cm springform tin; press a little up the sides to form a slight ridge.
3. Beat together the cream cheese, icing sugar, vanilla extract and lemon juice in a bowl until smooth.
4. Lightly whip the double cream, and then fold it into the cream cheese mixture.
5. Spoon the cheesecake filling on top of the biscuit base and smooth with a spatula. Put it in the fridge for 3 hours or overnight.
6. When you are ready to serve the cheesecake, unmould it and spread the black cherry over the top.
CHOCO CHEESE CAKEINGREDIENTSFOR THE BASE
125g digestive biscuits
60g butter
1 tablespoon cocoaFOR THE FILLING
175g dark chocolate, chopped small
500g Philadelphia cream cheese
150g caster sugar
1 tablespoon
Bird's custard powder
3 large eggs
3 large egg yolks
150ml sour cream (or just use a 142ml pot)
1/2 teaspoon cocoa, dissolved in 1 tablespoon hot waterFOR THE GLAZE (OPTIONAL)
75g dark chocolate, finely chopped
125ml double cream
1 teaspoon golden syrupMETHODServes: Makes 10-12 slices
1. To make the base, process the biscuits to make rough crumbs and then add the butter and cocoa.
2. Process again until it makes damp,clumping crumbs and then tip them into a 23cm springform tin. Press the biscuit crumbs into the bottom of the tin to make an even base and put into the freezer while you make the filling.
3. Preheat the oven to gas mark 4/180ºC. Put a kettle on to boil. Melt the chocolate either in a microwave or double boiler, and set aside to cool slightly.
4. Beat the cream cheese to soften it, and then add the sugar and custard powder, beating again to combine. Beat in the whole eggs and then the yolks, and the sour cream. Finally add the cocoa dissolved in hot water and the melted chocolate, and mix to a smooth batter.
5. Take the springform tin out of the freezer and line the outside of the tin with a good layer of clingfilm, and then another layer of strong foil over that. This will protect it from the water bath.
6. Sit the springform tin in a roasting pan and pour in the cheesecake filling. Fill the roasting pan with just-boiled water to come about halfway up the cake tin, and bake in the oven for 45 minutes to an hour. The top of the cheesecake should be set, but the underneath should still have a wobble to it.
7. Peel away the foil and clingfilm wrapping and sit the cheesecake in its tin on a rack to cool. Put in the fridge once it's no longer hot, and leave to set, covered with clingfilm, overnight. Let it lose its chill before unspringing the cheesecake to serve.
8. To make the chocolate glaze, very gently melt the chopped chocolate, cream and syrup. When the chocolate has nearly melted, take off the heat and whisk it to a smooth sauce. Let it cool a little, and then Jackson Pollock it over the chocolate cheesecake on its serving plate. Use the remaining glaze as an accompanying sauce.
SPONGE CAKEINGREDIENTS
55g unsalted butter
120ml full-fat milk
195g plain flour
2 teaspoons baking powder
3 medium eggs at room temperature
quarter teaspoon salt
225g sugar
1 teaspoon vanilla extract
Two 3.75-5cm deep by 23cm round cake tins, buttered and the bases lined with discs of baking paperMETHODServes: Makes about 12 slices
1. Set a rack in the centre of the oven and preheat to 180C/gas mark 4.
2. Combine the butter and milk in a small saucepan and cook over a low heat until the butter is completely melted. Set aside in the pan.
3. Stir the flour and baking powder together and sift into a piece of baking paper.
4. In the bowl of an electric mixer whisk the eggs by hand to break them up, then whisk in the salt. Whisk in the sugar in a stream then whisk in the vanilla. Place on the mixer fitted with the whisk attachment and whisk on medium-high speed until very light, about three minutes.
5. Gently whisk in the warm milk mixture by hand. Use the whisk to fold the flour mixture into the liquid in four additions, again gently whisking to incorporate between additions. Using the whisk helps to prevent lumps from forming. Handle the whisk
exactly as though you were using a rubber spatula for the folding.
6. Evenly divide the batter between the prepared tins and smooth the tops.
7. Bake the layers until they are well risen and golden and feel firm when touched in the centre with a fingertip, about 20 minutes.
8. Use a sharp paring knife to loosen the layers from the sides of the tins, then invert to racks. Immediately reinvert the layers so that they cool with the paper on the bottom. Cool completely.
CUP CAKESINGREDIENTS
125g self-raising flour
125g caster sugar
125g soft unsalted butter
2 eggs
Half a teaspoon real vanilla extract
Approximately 2 tablespoons milk
1 packet instant royal icing
Food colouring - for preference, colour pastes specialist cake decorations of choice e.g. wafer roses, sugar flowers, dolly mixtures, and sprinkles
1 x 12-bun muffin tin 12 muffin papersMETHODServes: Makes 12
1. Preheat the oven to 200C and line the tin with the muffin cases.
2. It couldn't be simpler to make cup cakes: just put all the ingredients except for the milk in the processor and then blitz till smooth.
3. Pulse while adding milk, to make for a soft, dropping consistency, down the funnel. Or using a bowl and wooden spoon, cream the butter and sugar, beat in the eggs one at a time with a little of the flour.
4. Then add the vanilla extract and fold in the rest of the flour, adding the milk to get the dropping consistency as before.
5. I know it looks as if you'll never make this scant mixture fit 12 bun cases, but you will. I promise you this mixture is exactly right to make the 12 cup cakes, so just spoon and scrape the stuff in, trying to fill each case equally, judging by eye only of course.
6. Put in the oven and bake for 15-20 minutes or until the cup cakes are cooked and golden on top. As soon as bearable, take the cup cakes in their cases out of the tin and let cool, right way up, on a wire rack.
7. Once they're cool, make up a big, uncoloured batch of royal icing, and then remove a few spoonfuls at a time to small bowls.
8. Using a bamboo skewer, add small dots of colours from the paste-tubs, stirring with a teaspoon and then adding more colouring, very slowly, very cautiously (pastel works best here, whatever your everyday aesthetic) until you get the colour you want.
9. Use teaspoons to coat the cupcakes with icing and leave each a moment to dry only slightly, on the surface, before sticking on a rose, daisy or whole stash of decorations.
Chocolate Marquise with Mascarpone Cream and Pedro Jimenez Poached Plums
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IngredientsSponge6 eggs, separated1 cup castor sugar2 tablespoons golden syrup½ cup plain flour¾ cup corn flour¼ cup cocoa
Pedro Jimenez poached plums1 cup castor sugar1 ½ cups Pedro Jimenez10 sugar plums
Chocolate marquise145g dark chocolate, 70% cocoa, roughly chopped
240g egg yolks250g castor sugar100g honey275g soft butter165g cocoa powder450ml thickened cream, whipped to soft peaks
Mascarpone cream125g mascarpone cheese1/3 cup thickened cream, whipped100g white chocolate, finely gratedSave to Cookbook
Method 1. Preheat oven to 170⁰C. Grease, baking paper-line and re grease 3 x 26cmx37cm shallow baking trays.
2. For sponge, beat egg whites until firm peaks form. Gradually beat in half the sugar until dissolved and egg whites reach firm peaks. Set to one side.
3. Beat yolks, golden syrup and remaining sugar until thick and pale. Sieve in plain flour, cornflour and cocoa and fold gently to combine.
4. Take 1/3 of whites and gently stir into yolk mixture. Add remaining whites and gently fold to combine. Divide mixture between baking trays and spread thinly over the base. Bake for 4-5 minutes or until sponge is set.
5. For poached plums, place sugar and Pedro Jimenez in a saucepan over a high heat and stir until sugar has dissolved. Bring to the boil, reduce heat to low and simmer for 5-7 minutes or until thick and syrupy. Transfer to a small saucepan, add plums, remove from heat and sit for 5 minutes to allow the plums to heat through.
6. For chocolate marquise, whisk chocolate, sugar, yolks and honey in a bowl sitting over a bain marie for 5-7 minutes until
chocolate has melted and mixture is smooth. Remove and allow to cool.
7. Cream butter until light and fluffy, add cocoa powder and mix to combine.
8. Gently mix cocoa and butter mixture into chocolate mixture until smooth, add 1/3 of the whipped cream and gently fold to combine. Add remaining cream and gently fold until incorporated and smooth.
9. For mascarpone cream, place all ingredients in a bowl . Whisk together until mixture begins to stiffen.
10. To assemble, grease and plastic wrap-line a 3 cup capacity rectangle terrine dish. Cut sponge into strips the size of the base of the terrine mould and trim lengths to just fit inside.
11. Fill the base of the mould with 2cm of mousse, top with a layer of cake and repeat process until you reach the top, finishing with a mousse layer. Cover with plastic wrap and set in the refrigerator for 3-4 hours or overnight.
12. To serve, remove the cling wrap on top, invert chocolate marquise onto a clean chopping board and remove remaining cling wrap. Serve with a quenelle of mascarpone cream, plums and a drizzle of sauce.
Chicken Kofta with Makhni GravyIngredients½ kg Chicken mince4 tbsp Cumin powder4 tbsp Red Chilli powder½ cup Ginger paste½ cup Garlic paste To taste Salt½ cup Fresh Coriander (finely chopped)
1 nos. Egg1 ½ cup Ghee3 nos. (large) Onions (ground to a paste)3 nos. Tomatoes (finely chopped)400 ml Tomato puree½ cup Coriander powder1 cup Fresh Cream½ cup Coconut powder½ cup Butter1 cup Lotus Seeds (Makhana)¼ cup Raisins¼ cup Cashewnuts
Method1. In a large bowl, combine the chicken mince with half the cumin powder, half the red chilli powder, 1 tbsp ginger paste, 2 tbsp garlic paste, salt, half the chopped coriander and egg. Mix well, divide into small portions, shape into small meatballs and keep aside.2. Heat ½ cup ghee in a frying pan, add onion paste and remaining giner-garlic paste and cook for 5 minutes. Mix in tomatoes and tomato puree and cook for 10 to 15 minutes.3. Add remaining cumin powder, coriander powder, red chilli powder and salt. Add 2 cups water and cook till gravy comes to a boil.4. Add the prepared chicken meatballs and cook for 10 minutes or until chicken is done.5. Reduce the flame, then mix in add cream, coconut powder and butter taking care not to break the meatballs.6. Heat ghee in a pan and add lotus seeds, raisins, cashewnuts and fry till golden. Pour onto the gravy, garnish with remaining chopped coriander and serve hot.
Haryali MushroomIngredients1 cup Fresh Coriander½ cup Mint leaves5 nos. Green chillies3 nos. (medium) Onions½ cup Ginger-garlic paste1 cup Ghee
½ cup Khoya (crumbled)200 gm Button Mushrooms (cut into quarters)1 tbsp Black pepper powder1 tbsp Cumin powder2 tbsp Coriander powderTo taste Salt½ cup Fresh Cream½ cup Coconut powder1 cup Lotus Seeds (Makhana)¼ cup Raisins¼ cup Cashewnuts
Method1. Combine the fresh coriander, fresh mint, green chillies, onions and ginger-garlic paste in a blender and blend to a fine chutney. Remove and keep aside.2. Heat half the ghee in a frying pan, add the prepared chutney and cook for about 5 minutes. Mix in khoya and mushrooms and cook for about 10 minutes till mushrooms have softened. 3. Mix in black pepper powder, cumin powder, coriander powder and salt and cook till raw smell of the spices disappears.4. Mix in cream and coconut powder, cook for 2 minutes and remove from flame.5. Heat remaining ghee in a small frying pan, add lotus seeds, raisins, cashewnuts and fry till golden. Pour onto the gravy and serve hot.
PuriIngredients1 kg Maida or Atta2 tbsp GheeTo taste SaltFor frying Oil
Method1. In a mixing bowl, combine the maida or atta with ghee, salt and enough water to make a smooth firm dough.2. Divide the dough into small portions and roll out each portion into a puri.3. Heat oil, and deep fry the puris till golden. Remove, drain on absorbent paper and serve hot.
Molten Lava Cake Ingredients¼ cup Chocolate chips¼ cup Cherry filling2 cups Refined flour1 tsp Baking powder¾ tbsp Soda bi-carb1 cup Amul curdA few drops Vanilla essence1 cup Amul Milk¾ cup White butter ¾ cup Caster sugar6 tbsp Cocoa powder
Method1. Preheat oven to 170*C. Grease a cake tin and line it with butter paper. Mix the chocolate chips with cherry filling and keep aside.2. Sift flour, baking powder, soda bicarb and cocoa powder together. Heat the milk till it is lukewarm.3. Whisk the curd, caster sugar, butter and vanilla essence together till smooth and frothy.4. Fold in the flour mixture alternating with milk. Mix quickly but gently to a smooth batter.5. Pour into well-greased muffin moulds and spoon chocolate chips & cherry filling mixture in the centre and bake on the centre rack for 8 minutes.6. Check the cake, remove cake from the oven and after a few seconds, demould it and serve.
Mayan-E-KebabIngredients200 gm Rajma100 gm Chana Dal100 gm Moong Dal
Method1. Combine the rajma, chana dal and moong dal in a saucepan with water and salt and boil till pulses are cooked.2. Heat 1 tbsp oil in a kadhai, add ginger-garlic paste, chopped onions and sauté till onion is transparent.3. Mix in chilli flakes, cumin powder, kasuri methi, half the red chilli powder and half the pepper powder and sauté for a few more seconds.4. Mix in the boiled pulses and cook thoroughly till pulses are properly mashed. Cook till mixture is dry, remove from flame and keep aside to cool.5. Heat cream in a frying pan, mix in grated cheese, salt and remaining pepper powder and cook till cheese melts and mixture thickens slightly. Remove from flame and keep aside.6. Roast the pineapple slices on the flame and chop roughly.7. Roast the tomatoes on the flame, peel and chop roughly.8. In a mixer, combine the pineapple and tomatoes with remaining red chilli powder, salt and lime juice and blend to a puree.9. In a mixing bowl, whisk the maida together with salt and water to make a thick batter. Mix the breadcrumbs and semolina in a plate.10. Heat oil in a kadhai. Meanwhile, divide the rajma mixture
into small portions and shape each portion into a bullet-shaped kebab.11. Dip the prepared kebabs into the maida batter, roll in the breadcrumb-semolina mixture and deep fry in hot oil till golden and crisp. Remove and drain on absorbent paper.12. Spoon a tablespoonful of cheese sauce in a shot glass. Spoon some pineapple tomato sauce over this. Insert a toothpick in a kebab and place on top of the sauces in the shot glass. Repeat for remaining kebabs and serve immediately.
Smoked Stone Age Chicken with Orange Cous Cous and Red Currant Sauce(Core Ingredient – Chicken, Technique - Kal Chatti)
IngredientsFor the Chicken1 tsp Butter2 tbsp Onions (finely chopped)1 tsp Green Peppercorns (coarsely ground in a mortar pestle)1 tsp Red Peppercorns (coarsely ground in a mortar pestle)1 tsp Black Peppercorns (freshly ground)1 tsp Garlic (crushed)1 ½ tsp Red WineTo taste Salt3 nos. Chicken Thigh Fillets½ cup Crab meat1 ½ tsp Black Olives (finely chopped)1 ½ tsp Sundried Tomatoes (finely chopped)2 tbsp Cheddar Cheese (grated)2 tsp PaprikaFor the Red Currant Sauce3 tbsp Fresh Cream2 tbsp Red Currant Jelly2 tsp Ginger (grated)1 nos. Star Anise1 tsp Cumin seeds (coarsely ground in a mortar pestle)
For the Cous Cous2 cups Orange juice1 tbsp Lime juice (freshly squeezed)1 tsp Sundried Tomatoes (cut into slivers)2 tbsp Pomegranate seeds1 tbsp Mint leaves (finely chopped)1 tbsp Basil leaves (finely chopped)1 cup Cous Cous1 tbsp Walnuts (coarsely chopped)Miscellaneous1 nos. Kal Chatti (seasoned and heated)1 piece Charcoal (for smoking the chicken)6 – 7 nos. Bamboo skewers/toothpicks
Method(NOTE: For cooking in a Kal Chatti, it has to be seasoned. For this, crush a whole coconut (with the shell) in the kal chatti with a stone and smear the crushed coconut properly all over the inside of the kal chatti. The oil of the coconut will help to loosen any dirt on the stone. Leave the kal chatti aside overnight with the crushed coconut. Next morning, remove and discard the crushed coconut and properly wipe the kal chatti. Fill the kal chatti half with water and heat on a high flame till all the water evaporates. Fill again with hot water, rinse and throw out. Heat the kal chatti again till the water evaporates. Then reduce the flame to medium and retain it till you finish cooking.)1. Add butter to the seasoned and heated kal chatti. When butter melts, add the chopped onions and fry till it starts to turn brown. Remove from kal chatti and keep aside. Maintain the temperature of the kal chatti – do not allow it to cool down. 2. In a glass mixing bowl, combine the green peppercorns, red peppercorns, freshly ground black pepper, crushed garlic, wine and salt. Add in chicken fillets, smear properly with the marinade and leave aside to marinate for 20 to 30 minutes.3. Meanwhile, in another bowl, make the stuffing by mixing the crab meat, chopped olives, sundried tomatoes, grated cheese, paprika, fried onions and salt.4. Add cream to the hot kal chatti. When cream is a bit warm, mix in red currant jelly and cook stirring continuously till jelly melts. Mix in the grated ginger, star anise and ground cumin seeds and cook for about 7 to 8 minutes till the mixture attains
a thick sauce consistency. Remove the sauce, strain and keep aside. Maintain the temperature of the kal chatti – do not allow it to cool down.5. Lay the chicken fillets flat on a chopping board or plate and spoon the crab meat mixture onto the fillets. Roll the fillet and hold the ends in place by inserting the skewers or toothpicks like a stitch. Repeat the procedure for the remaining filling and chicken thighs.6. Heat the olive oil in the hot kal chatti and add the chicken rolls. Cover and cook for 5 minutes, then turn over and cook again for 5 minutes or till chicken is done. Remove and keep aside in a plate.7. Add orange juice to the kal chatti and immediately add the freshly squeezed lime juice. Mix in the sundried tomatoes, pomegranate seeds, mint, basil and salt. Cook the mixture till it simmers – do not boil.8. Place the cous cous in a bowl and add the hot orange juice mixture to it. Cover and keep aside till cous cous absorbs all the moisture. Fluff the cous cous with a fork and mix in the chopped walnuts. 9. Heat the charcoal on the gas, turning over regularly with a pair of tongs to ensure even heating. Place the hot coal on a piece of foil, leaving the top uncovered. Place the coal in the centre of the plate of chicken, drizzle over with 2-3 drops of oil/butter and cover the dish as soon as the coal starts to smoke and keep aside for 5 to 7 minutes.10. To serve, make 3 mounds of cous cous on a rectangular platter. Place a chicken roll on each mound and drizzle over with red currant sauce. Serve hot.
MasterChef India 2 Recipes
HOME SHOWS MASTERCHEF INDIA 2 RECIPES Chocolate Coffee Cupcakes
Ingredients:1 ½ cups self-raising flour, sifted1 tablespoon instant coffee powder200 g dark chocolate, chopped2 cups caster sugar250 g butter1 ½ cups hot water2 eggs½ tsp vanilla essence
Ingredients for Chocolate icing 125 g dark cooking chocolate125 g unsalted butter
Ingredients for Royal IcingEgg white - 1Sugar – 150 gms
Method:1. Preheat an oven to 180C/350F/Gas 4. Grease and flour 12 cup cake moulds.2. Place the chocolate in a small pan along with the sugar, butter and water and heat gently over a pan of simmering water, until the chocolate and butter melt. Cool and pour into a blender. 3. Gradually add the sifted flour into the blender and blend till well mixed. Add the eggs, one at a time, then add the vanilla and blend well. 4. Spoon the batter into the prepared moulds and bake in the preheated oven for about 20 minutes, or until a skewer inserted comes out clean. Leave to stand for about 5 minutes.
5. For the icing, melt the chocolate and butter in a small pan over a pan of simmering water, and beat with a wooden spoon until smooth. Spread the icing over the cupcakes and mark grooves with a fork for a decorative finish.
Drunk Chicken Log
Ingredients3 nos. Boneless Chicken breast 200 ml: Red Wine To taste: Salt 250 gm: India Gate Basmati Rice100 gm: Button mushrooms (finely chopped)4 sprigs: Fresh Thyme (finely chopped)1/4th cup: Green Olives (sliced)100 gm: Amul Gouda cheese (grated)150 gm: Amul Processed Cheese (grated)1 tsp: Ramdev Pepper powder20 ml: Olive oil2 tbsp: Honey20 ml: Brandy20 gm: Amul Butter (chilled)
MethodCarefully slice out the chicken breasts to open like a book ensuring that you do not cut through the chicken. Spread the Chicken on a flat surface, cover with a cling wrap and beat the chicken with a steak hammer to flatten it out. Marinate the chicken with 50 ml red wine and salt in a bowl and keep aside for 15min.In a large vessel boil the rice with salt and 500 ml of water and drain when done.Add the mushrooms, half the thyme, olives, cheese, salt and pepper to the rice. Bind together and divide into three parts. Shape each part into a log. Place the rice log on one side of the flattened chicken and
carefully roll it up ensuring that the entire rice mix is covered and one end overlaps the other. Secure the roll with a thread and refrigerate for 15-20mins.Heat the olive oil in a pan. Add the chicken logs and sear from all the sides. Add the red wine, chopped thyme and cook till almost done. Add the honey and cook till done. Remove the chicken from the pan. Heat the brandy in a ladle and bring to flame point. Add to the hot pan to flambé the sauce. Reduce the Sauce to 30ml. Remove the pan from fire and add the cold butter and stir well.Slice the chicken log and drizzle with wine sauce before serving.
Chicken Pulao, Kheere ka Raita and Paneer BasundiIngredientsFor Chicken Pulao100 gm Ghee1 pod Garlic (finely chopped)4 nos. Onions (finely chopped)4 nos. Black Cardamom 3 pcs(1 inch long) Cinnamon stick3 nos. Bay leaves1 tsp Black Peppercorns (crushed)3 nos. Tomato (finely chopped)1 ½ kg Chicken (jointed)To taste Salt1 tsp Red Chilli Powder1 cup Curd (whisked)1 kg Rice (washed & soaked)1.75 litres Water
For Kheere ka Raita1.5 kg CurdTo taste Salt To taste Black Pepper powder750 gm Cucumber (grated) For Paneer Basundi
2 litres Amul Milk 3 tins Amul Condensed milk100 gm Pistachios (cut into slivers) 6 nos. Green Cardamom4 tbsp Corn Flour750 gm Amul Paneer (grated)
Method1. For the Chicken Pulao, in a large degchi heat ghee and add garlic & onions. 2. Add black cardamom, cinnamon, bay leaves and cook till onions are golden. 3. Add tomatoes and mix properly. When the tomatoes get soggy, add the chicken and mix. Let the chicken get golden brown but keep stirring it from time to time. 4. Once the moisture evaporates, add salt and red chilli powder. Add curd and rice to it and stir till moisture evaporates. Now add water to it, mix well and put on the lid. Let it cook on medium heat till 3/4th done. Put it on simmer and cook for 5 minutes Turn off the flame and let it stand for 5 minutes. 5. For the kheere ka raita, in a large mixing bowl, whisk curd to a smooth consistency. Add salt, pepper and cucumber and mix well. Refrigerate till chilled.6. For the Paneer Basundi, heat milk in a thick bottomed kadhai. Reduce it to half stirring continuously. 7. Add condensed milk, pistachios and cook for 5 more minutes. 8. Mix corm flour with water to make a paste. Add this to the milk and bring it to a boil .Turn off the gas, add paneer and serve immediately with chicken pulao and kheere ka raita.
Gilafi Lamb Seekh Kebab recipe by Ajay Chopra
Scented with ginger and golden fried onion/Smoked Paprika
• Mince the lamb Cubes with ginger Garlic ,brown onion, green chilies, garam masala, red chilly powder, salt, and processed cheese. Mix thoroughly. Keep aside for 2 hours.• Mix together chop onions and capsicum. Shape the mince mixture along the length of the skewers and coat with the vegetable mixture.• Roast in a Tandoor for 8 to 10 minutes, basting with butter at regular intervals. Remove from skewers and serve Smoked Paprika Raita.
Bhatti Ka Murgh recipe by Ajay Chopra
Black pepper and garam Masala spices chicken legs /Coriander Chutney
• Wash and clean chicken well and marinate with ginger garlic paste, malt vinegar, salt, red chilly powder, crushed coriander and lemon juice and keep it aside for half an hour.• Mix hung curd with red chilly powder, garam Masala, salt and malt vinegar• Marinate the chicken again with curd spice, vinegar mixture and keep aside for an hour and roast the chicken in tandoor.
Chocolate Rasmalai Terrine by Kunal Kapoor
Ingredients:
Cooking Chocolate: 500gmsBakery Cream Swteened: 500gmsGelatin Powder: 10gmsRasmalai: 6 numbers Rabri: 250gms Powdered Sugar: For Linning the MouldOlive Oil: For Linning the Mould METHODAdd water to gelatin and allow to bloom. Take a vessel add water and let it boil, seperately break the chocolate in a dry bowl. Place this bowl over the boiling water and melt it till has no lumps and remove from fire. Don’t over heat the chocolate. Seperately whisk the cream till hard. Lightly oil the terrine mould and dust compeltely with powdered sugar.
Melt the gelatin on the double boiler, the same as chocolate. Now fold the chocolate and the cream with a light movement of spatula and finally fold the gelatin. Quickly fill the piping bag and pipe a layer of chocolate, then place the rasmalai one after the other. Now pipe again the chocolate and then place the rasmalai on top. Once again pipe the chocolate. Cover and refrigerate for at least 2 hours. Demould and cut into slices.
Khiladi Sizzler recipe by Akshay Kumar
Ingredients
For Momo:• 50 g Cabbage• 50 g Carrots• 3 Mushrooms• 1 Spring onions with greens• A few sprigs coriander leaves• Salt to taste• White pepper powder• 1 1/2 tsp Oyster saucet
For Dough:• 1 cup Refined flour• Salt to taste• Water
For Pad Thai Noodles:• 2 Asparagus• 2 Baby corn• 1/2 Red capsicum• 1/3 Cup bean sprouts• 1 Spring onions• 50 g Cabbage• 50 g Pakchoy• 1 Packet flat thai noodles• Salt• Sugar• 2 tsp Peanuts• 1 tsp Red chilli paste• A pinch Turmeric powder• 1 tsp Lemon juice • White pepper powder• Tbsp Refined oil
For Stir Fried Veggies:• 1 tsp Oil• 1 tsp Garlic, chopped• 50 g Bean sprouts• 1/2 Pakchoy• 1/2 Red pepper• 2 Babycorn• 5 to 6 Basil leaves• Salt to taste• 1/2 tsp Soya sauce
To be heated into a sauce:• 1 tsp Butter
• 1/2 tsp Sesame oil• 1 tsp Hite sesame seeds• 3 Red bird eye chillies• 1 Lemon, juiced• Dash of soya sauceSizzler base: • Zucchini-both colors (yellow and green)
Method:For the Momo: Finely chop all vegetables. Combine with salt, pepper, oyster sauce, soya sauce and 1 tsp oil. Keep aside this stuffing.
For Dough: Mix flour, salt and water to make a semi stiff dough. Keep covered under cling wrap for 1 hour. Remove and knead again for a minute. Divide into 6 equal portions. Shape each roundel into a mini puri. Place a portion of the stuffing in the puri and shape like a momo. Steam in bamboo baskets for 10 minutes . Cool. Heat 1 tsp oil in a wok and toss the momos for glaze and keep aside.
For Pad Thai Noodles: Cut the vegetables in dices/ triangles. Keep aside. Boil water for noodles . Add noodles and cook till almost done. Drain off excess water, add oil and mix well. Wash in running cold water and keep aside. Heat oil in a wok; add the vegetables and the remaining ingredients. Toss well on a high flame. Add cooked noodles, season well, toss well and keep aside.
For Stir Fried Veggies: Chop vegetables in dices and keep aside. Heat oil in a wok, add the rest of the ingredients and toss well on a high flame. Keep aside.
To be heated into a sauce: For the base - Slices of yellow and green zucchini Plating - Heat the sizzler plate and place the slices of zucchini. Spread stir fried veggies on top. Place a mound of pad thai noodles in the centre and place the momos on the sides. Drizzle
with the sauce for sizzle effect. Alternatively, place the momos on skewer sticks and place at an angle on the noodles.
Chicken Nuggets
Ingredients
2 nos, Chicken breast piece, cut into thick strips1 tbsp Dijon Mustard Salt to tasteCrushed pepper to taste1 tsp dried mixed herbs2 nos.Egg1/3 cup Maida½ cup Bread crumbsFortune oil for deep fryingTomato ketchupThousand island dressing
Method
1. Combine the chicken strips, mustard, salt, pepper, herbs and 2 tsp oil in a bowl and marinate for 15 to 20 minutes.2. Break 2 eggs in a glass bowl and whisk lightly using a fork. 3. Combine maida and water to form a smooth paste.4. Dip a piece of chicken in egg, followed by maida.5. Now dip this piece in bread crumbs and ensure it’s coated uniformly.6. Deep fry in hot oil till crisp and golden brown in colour.7. Follow same procedure for remaining chicken pieces and serve immediately with ketchup.
Potato Mash with chicken cutlets recipe by Ankita
Ingredients• 30 ml Lemon juice or 3 Lemons• 1 tsp Mustard powder• 100 g Maida• 3 Eggs• 500 g Bread Crumbs• 100 g Butter (table butter)• 20 g Parsley• 2 Bunch Corriander laves• 100 g Garlic• 1 Packet Chilli flakes• Salt to taste• 50 g Green chillies• 250 g Chicken boneless• 1 Bunch Spring onions• 1/2 litre Olive Oil• 1/2 kg Potatoes• 8 Cheese Cubes• ½ cup Milk
MethodFor chilly chicken cutlets: Marinate chicken pieces in lime juice, salt, pepper for 10 minutes. Make a batter with egg, salt and red chillies. Add mustard powder and chopped garlic, parsley, lemon juice, coriander, green chillies and finally the maida. Heat oil in a saucepan. Coat the chicken with batter, then bread crumbs and deep fry.
For creamy mashed potatoes: Peel potatoes and boil them in a cooker. Wash the potatoes in cold water and mash well with milk as required, salt, red chilli ,grated cheese and herbs for seasoning. Garnish with coriander and serve.
Spicy Spinach with a Lacy Paratha recipe by Jayanandan Bhaskar
Ingredients
• 1 kg Spinach • 500 g Raw Banana • 200 g Onion • 400 g Tomatoes (Grind) • 100 g Ginger Garlic paste• 3-4 pc Green Chili • 2 Spring Onion • 100 g Khowa • 100 ml Fresh Cream• 75 g Makhana (Anneslia Spinosa) • Olive Oil (for Deep frying )• 100 g Butter • Salt to taste• 1 tsp Cumin Seeds • 2 Pinch Heeng • 3 Bay leaves • 3 to 4 Cloves • 1 tsp Powder Turmeric• 1/4 Magnut• 8 to 10 Black pepper • 2 Black Cardamom • 1 tsp Mango Powder • 1 tsp Coriander Powder • 1/2 tsp Garam Masala • 2 Table spoon Sugar
MethodBoil spinach, drain and refresh with cold water. Grind finely in a mixer. Finely chop chillies and onions. Slice bananas into paper thin flakes. Heat oil in a kadhai and deep fry banana flakes till golden and crisp. Remove flakes onto paper towels to drain off extra oil. Repeat the procedure with “Makhana”. Heat butter in a pan, fry the clove, cardamom, bay leaf and black pepper. Remove the spices and sauté finely chopped chilli and onion till it has browned. Add ginger-garlic paste and cook for 2 minutes. Add tomato puree, khoya, salt, turmeric, coriander powder, sugar. Add ground spinach and simmer for 5 minutes.
Garnish: Pour cooked spinach over garam masala. Garnish with fresh cream, banana crisps and makhana.
Spicy Tangy Chicken Loaf recipe by Kandla Nijhowne
IngredientsFor the Dough:• 750-800 g Maida• 2 tsp Baking powder• 200 g Vanaspati• 100 g Butter• 2 cups Milk• 2 Eggs• 4 tsp Olive oil
For the Stuffing: • 400 g Chicken (boneless)• 200 g Mushrooms• 250 g Spring Onion• 100 g Capsicum• 3 tsp Olives• 2 tsp Garlic paste• 1 1/2 tsp Oregano (dried)• 250-300 g Cheese (processed)• 1 cup Cream• 2 tsp Mustard powder• 1 tsp Salt, pepper• 1 Red Bell pepper• 2 Carrots• 1/2 cup Shelled green peas
MethodFor the butter mix add Cream, butter, eggs ,Sugar in a bowl mix well , sieve flour together with baking powder. Add the butter mix in the flour along with
warm milk and knead a soft dough. Filling: Chop chicken fine and cut all the vegetables into fine dices. Boil and cook peas and chicken. In a pan cook all the vegetables together. Add the herbs and keep aside.
Finish: Roll out the dough. Fold in the filling. Fold over the dough to seal in the filling. Divide into two long rolls. Plait the bread. Place into greased baking tin. Bake at 225* C for 30 minutes. Remove onto a rack and allow to cool.
Method1. Tie the curd in a muslin cloth and leave to hang to drain out water. Combine khoya, maida, milk and water to make a smooth batter.2. Combine cinnamon sticks and sugar with 2 cups water and boil to make sugar syrup thick enough to coat back of wooden spoon and keep aside.
3. For malpuas, heat ghee in a frying pan, place a ring mould in the centre and spoon batter into the mould. Fry till golden on one side, remove mould, turn over and cook the other side till golden. Remove, put into the sugar syrup for a minute, remove and drain.4. Chop one green apple finely. Whisk together the hung curd, powdered sugar and cinnamon powder and mix chopped apple into this. Scoop this shrikhand into glsses and refrigerate to chill.5. Finely slice the other apple and arrange the slices in a fan fomation as garnish on the shrikhand. Place the glass on a plate, place malpuas, sprinkle over with cinnamon powder and serve.
Gajar Halwa Spring Roll with Saffron Sabayon / Mascarpone Built
Ingredients:
250 gm Amul Ghee1 ½ kg Carrots (peeled and grated)10 nos. Green Cardamoms (crushed)To taste Sugar1/3rd tin Amul Mithai mate (condensed milk)200 gm Khoya (grated)6-8 nos. Wonton wrappers1 nos. Egg (beaten)For frying Fortune Refined OilA few strands Saffron2 tsp Sesame seeds (toasted)½ cup Pistachios (boiled)200 gm Marscapone cheese2 nos. Pears (peeled and halved)2 nos. Egg yolks150 ml Amul Cream100 ml Amul Milk
Method:
1. Heat ghee in a kadhai and fry the carrots till tender and translucent. Mix in crushed cardamom, sugar and condensed milk. Cook till nearly dry, mix in khoya and cool.2. Spoon halwa into wonton wrappers, fold to make triangles and seal the edges with beaten egg.3. Heat oil in a kadhai and deep fry triangular parcels till crisp and golden. Remove and drain on absorbent paper.4. Combine ½ cup sugar with ¾ cup water, mix in some saffron and make a thick sugar syrup. Dip fried parcels in the syrup, drain, sprinkle over with sesame seeds and keep aside.5. Coarse grind boiled pistachios with some prepared syrup.6. Whip the marscapone and mix in pistachio paste. Keep aside.7. Combine 1/3rd cup sugar with ½ cup water and make a syrup. Poach the pear halves till tender and glazed.8. Beat egg yolks with 3 tbsp sugar, mix in cream, a pinch of saffron, milk and cook over a double boiler till thick and frothy.9. To serve, place a gajar halwa triangle on a plate and place a pear half beside it. Serve a dollop of pistachio marscapone on the side and drizzle over with saffron sabayon.
1. Heat oven to 180°C. Grease a square baking dish. 2. In a saucepan, melt the butter, stir in flour and whisk until smooth. Mix in salt, pepper, cream, and
milk and cook, stirring constantly, until thickened. 3. Add mustard and 2 cups of the cheese. Continue cooking, stirring continuously, until cheese is melted. 4. Combine the sauce mixture with the drained macaroni. Spoon into the prepared baking dish and top with the remaining 1/2 to 1 cup of shredded cheese.
1. Heat a small skillet to medium high heat. Spread a thin layer of butter on one side of the base bread slice and place buttered-side-down, in hot skillet. 2. Immediately place both cheese slices on bread and cover with thin strips of chicken ham . 3. When side is lightly browned, top with a dollop of mac & cheese. 4. Immediately transfer into a pre heated oven at 150 degrees for 5 minutes. Remove from heat and let cool 2 to 3 minutes before serving.
1. Whisk the eggs and 1 tbsp sugar in a bowl. 2. Cut bread slices diagonally. Between the two pieces apply the chocolate syrup lightly and dip in the eggs. 3. Heat a saucepan and lightly fry the bread until golden brown. 4. Combine 1/4th cup sugar with 1/4th cup water and mixed berries and cook till thick and syrupy.5. Serve French toast with a spoonful of berries compote .
Method:1. Cut the chocolate into even-sized pieces and melt on a double boiler.2. Add the rest of the ingredients, fill into moulds and refrigerate to set.
Chocolate Rainbow Tarts recipe by Radhicka Agarwal
Ingredients:
For short crust pastry200gm: Maida120gm: Amul Butter¼ tsp: Baking powder1tsp: Sugar1 cup: Milk
For cream & fruit filling1 pack: Whipping Cream2 nos. Kiwis2 nos. Peaches
Method:1. Combine maida with baking powder and sugar. Cut in the butter using only finger tips till it resembles bread crumbs. 2. Make a dough with cold milk and refrigerate for 10 minutes.3. Roll out the dough and cut in rounds and line the muffin cups. Bake in a preheated oven at 180C for 20-30 mins.4. Melt chocolate in double boiler and remove. Reserve some chocolate. Heat cream till it boils, mix into the chocolate and cool.5. Heat sugar in a pan with water and caramalize. Remove from flame and add cream. Return it to the flame and mix in butter and cook till thick and glossy. Keep aside to cool and mix in chopped walnuts.6. Whip the cream and add chopped kiwi and peach .7. Coat prepared tart shells with melted chocolate, spoon in some truffle followed by caramel mixed with chopped walnuts and top up with fruit cream. Serve chilled.
Paneer Lotika recipe by Ankita Chakravarty
Ingredients:100 gm Maida2 tbsp Amul Ghee
1/3rd cup Sugar2 tbsp Rose petals4 tbsp Khoya (grated)5-6 nos. Almonds (finely chopped)4 tsp Amul Dark Cooking Chocolate4 tsp Orange jam8 nos. Cloves4 nos. Betel leaves2 tbsp Orange juice
Method:1. Combine maida with ghee and mix with fingertips till mixture resembles breadcrumbs. Mix in water and knead to a smooth semi-stiff dough. Cover with cling-film and keep aside.2. Combine sugar with 1/4th cup water and cook till syrup reaches two-string consistency. Mix in rose petals.3. Cook the khoya till it starts to separate oil, remove and keep aside to cool. Mix in almonds, chocolate and orange jam.4. Divide dough into small balls and roll out each one into a puri. Cut into a square and smear some ghee on it. Place filling in the centre of each square, bring together opposite corners and make a parcel. Seal the parcel with a clove. Repeat procedure for remaining dough and filling.5. Heat ghee in a kadhai and fry prepared parcels till golden and crisp. Remove, drain on absorbent paper and dip in prepared rose syrup.6. Brush betel leaves with orange juice, place a lotika in each leaf and make parcels as before. Seal each parcel with a clove, brush over with orange juice and serve.
Ingredients:200 gm Maida50 gm RawaFor shortening and deep frying Amul GheeA pinch of Salt2 nos. Tangerines (zest grated and juice extracted)100 gm Khoya (grated)100 gm Amul Paneer (grated)1/3 cup Dried Rose Petals1 tbsp Powdered SugarFor garnish Dry fruits
Method: 1. Combine the maida, rawa, 2 tbsp ghee and salt. Mix well and knead to a stiff dough using water. Wrap in clingfilm and keep aside for 15 minutes.2. Heat ghee in a kadhai. Divide dough into small balls, roll out and invert over a tart mould to give it a “katori” shape. Add to hot ghee and deep fry on a low flame. Remove from ghee and drain on absorbent paper.3. Heat the orange juice and reduce till thick and syrupy.4. In another pan, cook the khoya till slightly golden and khoya becomes soft and moist. Mix in paneer and mash together to form a thick smooth paste. 5. Combine rose petals with ½ cup water and powdered sugar and cook till thick and syrupy. Add to the khoya-paneer mixture and mix well. Now add the reduced Orange juice to the paste. Cool slightly and fill into a piping bag.6. Pipe the khoya-paneer mixture into the prepared katoris and garnish with dry fruits and tangerine zest.
Method1. Tie the curd in a muslin cloth and leave to hang to drain out water. Combine khoya, maida, milk and water to make a smooth batter.2. Combine cinnamon sticks and sugar with 2 cups water and boil to make sugar syrup thick enough to coat back of wooden spoon and keep aside.3. For malpuas, heat ghee in a frying pan, place a ring mould in the centre and spoon batter into the mould. Fry till golden on one side, remove mould, turn over and cook the other side till golden. Remove, put into the sugar syrup for a minute, remove and drain.4. Chop one green apple finely. Whisk together the hung curd, powdered sugar and cinnamon powder and mix chopped apple into this. Scoop this shrikhand into glsses and refrigerate to chill.5. Finely slice the other apple and arrange the slices
in a fan fomation as garnish on the shrikhand. Place the glass on a plate, place malpuas, sprinkle over with cinnamon powder and serve.
1. In a saucepan boil water with 1 tsp turmeric, salt and lemon juice, blanch cauliflower for 5 minutes, drain and refresh with cold water.
2. In a bowl mix ginger paste, garlic paste, 1 tsp red chilli powder, salt and vinegar and marinate blanched cauliflower with it for 15 minutes. Drain off the excess marinade.
3. In a bowl combine gram flour with cumin powder and dust marinated cauliflower with this mixture.
4. In a kadhai heat oil, deep fry cauliflower till golden, remove and drain on absorbent paper.
5. In a bowl combine curd, khoya, coriander powder, fennel powder, ½ tsp red chilli powder, ½ tsp turmeric powder and salt and keep aside. Heat milk till lukewarm, dissolve saffron and keep aside.
6. For the gravy in a saucepan heat ghee, add onions and sauté till golden brown. Mix in almond paste and tomato puree and cook till oil separates. Add curd mixture and cook till a thick gravy consistency is achieved and sprinkle over with garam masala powder.
7. Mix fried cauliflower into the gravy and simmer till hot. Remove from flame and mix in kewra essence and rose water and serve hot.
Sweet Brown Chicken with Hot Garlic Noodles recipe by Pankaj and Joe
Ingredients:
For Sweet Brown Chicken200 gm: Boneless Chicken breast (cut into strips)2 tsp: Soya sauce2 tsp: Oyster sauceTo taste: Salt1 tsp: Ramdev Black Pepper powder3 tsp: Sugar2 tsp: Sesame oil 1 tsp: Corn flour (dissolved in little water)2 tsp: Fortune Refined Oil
For Hot Garlic Noodles250 gm: Noodles (boiled)7-8 cloves: Garlic (finely chopped)2 tbsp: Szechwan sauceTo taste: Salt2 tbsp: Fortune Refined Oil
For the Vegetables1 tbsp: Fortune Refined Oil1 tbsp: Garlic (finely chopped)½ tbsp: Ginger (minced)1 small: Green Zucchini (cut into cubes)1 small: Yellow Zucchini (cut into cubes)5-6 nos. Broccoli florets1 nos. Red Capsicum (cut into cubes)1 nos. Yellow Capsicum (cut into cubes)1 cup: Tomato Puree½ cup: Vegetable stock1 tsp: Soya sauce1 tsp: Oyster sauceTo taste: SaltTo taste: Ramdev Black Pepper powder1 tbsp: Corn flour slurry½ bunch: Pak Choy (cut into cubes)
Method:
1. Marinate the chicken with 1 tsp soya sauce, oyster sauce, salt, pepper, 1 tsp sugar and 1 tsp sesame oil for 25-30 min.
2. Heat remaining oil and toss the chicken well. Remove.3. Caramelize remaining sugar and add the chicken, remaining soy sauce, then toss.4. Add the corn flour paste to add the final glaze and remove.5. For the hot garlic noodles, heat the oil in a wok, add chopped garlic and sauté till pink. Add Szechwan chilly paste and sauté for few seconds.6. Season the sauce and then add noodles to it. Toss noodles well till they get well coated with sauce.7. For the vegetables, heat oil, add garlic and ginger and sauté for a few seconds. Toss in green and yellow zucchini and broccoli and sauté for 5 minutes till vegetables soften.8. Add red and yellow capsicum and sauté another 1 minute.9. Mix in tomato puree, stock, soy sauce, oyster sauce, salt and pepper and bring it to boil. Add cornstarch slurry and simmer it. Finally add the chopped Pak Choy and remove.10. To serve, put noodles in one half and vegetables in the other half of a bowl. Place some chicken on the noodles.
Asian curry bowl recipe by Radhicka and Jayanandan
1. Make dough with Maida and eggs and keep aside for sometime.2. Make a batter with corn flour and water.3. Heat oil in a kadhai, coat the vegetables with batter and deep fry till golden and crisp. Remove and drain on absorbent paper.4. Coat prawns with the same batter and deep fry till crisp and golden. Remove and drain on absorbent paper.5. Take dough and roll out in the pasta machine to required thickness and pass it through the noodle setting and then dust noodles with flour.6. Put the noodles into boiling water cook till done. Drain and drizzle with oil.7. Heat 1 tbsp oil in a wok. Add half the garlic, ginger, soy sauce, oyster sauce, and Szechwan sauce.8. Add the batter fried vegetables and prawns and mix in some chicken stock.9. Toss in salt, five spice powder and chopped cabbage.10. Heat 1 tbsp oil in another wok, add remaining garlic and Szechwan sauce and toss in the noodles and season with salt.11. Serve the curry in a bowl and put the noodles in the centre.
Sesame Crisps with Spiced Honey recipe by Radhicka and Jayanandan
Ingredients:
50 gm: Noodle dough (freshly made)2 tbsp: Sesame seedsFor frying: Fortune Refined Oil4tbsp: Honey2nos: Star Anise1/4th tsp: Five Spice powder
Method
1. Roll out the dough into a sheet using the pasta machine.2. Cut out long triangles and press in sesame seeds. Heat oil
in a wok and deep fry the triangles till golden and crisp.3. Put the honey into a pan with 1 tbsp water and star anise. Bring it to boil and take off flame and mix in the five spice powder4. Spoon 1 tbsp spiced honey in shot glasses and top with 3 sesame crisps each.
Tri-coloured Chicken Seekh with Ajwaini Gravy recipe by Jayanandan
1. For the kebab, mix minced chicken, corn, spring onions, crushed garlic, green coriander, red chilli flakes, salt, coriander powder, black pepper powder and garam masala. Also mix in grated boiled eggs. 2. For the paneer, mix the paneer with crushed sugar, coriander
powder and black pepper powder.3. Put paneer mixture on a seekh kebab and cover with chicken mince mixture. heat a tawa and grill seekhs turning regularly and basting with oil. When done, cool and cut into 3 long pieces of different sizes.4. For the gravy, heat butter, add onions, kasoori methi and cook till onions become translucent. 5. Add chilles, garlic and tomatoes. Cook till oil starts leaves the sides. Cool and grind to a smooth gravy.6. Return gravy to pan, mix in ajwain (rubbed between palms) and cook for 5 minutes. Add pepper, salt, a pinch of garam masala and cook for 2 more minutes.7. To serve, spoon gravy in a bowl and place the seekh pieces standing. Serve hot with basil rice.
Cigarillos of Stuffed Chicken with Vegetable bundles bathed in a Mushroom Glaze recipe by Kandla Nijhowne
Ingredients:
3nos. Red Bell Peppers2 tbsp: Olive Oil½ cup: Dried Porschini Mushrooms (soaked for 30 minutes)4 nos. Boneless Chicken BreastsTo taste: SaltTo taste: Black Pepper powder1 nos. Lemon (juice extracted)
2 cups: Ricotta CheeseTo taste: Mustard powder1-2 tbsp: Fresh Rosemary (finely chopped)1 tbsp: Garlic paste3 tbsp: White Wine3 tbsp: Amul Butter2 nos. Carrots (cut into batons)150 gm: Tender green beans (cut into batons)A few shoots: Chives
Method:
1. Smear the bell peppers with olive oil and roast. When blistered and scorched, cover in cling film and keep for 10 minutes. Carefully peel off the blackened skin and discard. Chop into even sized pieces. 2. Slit the chicken breast evenly, taking care not to cut through to the edge. Open out and beat flat till uniformly thin. Season with salt, pepper and lemon juice.3. Cream the ricotta cheese till the lumps are smoothened. Season with salt, pepper and mustard, add chopped rosemary and chopped smoked pepper. 4. Place an oblong portion of the mixture along one side of the flattened chicken and roll firmly, enclosing the filling by folding in the sides as you go along. Wrap in a sheet of foil and chill for half an hour. 5. In the meanwhile, drain the water from the mushrooms and slice them evenly. Heat a frying pan, add the rest of the oil and saute the garlic paste. Add mushrooms and stir fry briefly. 6. Season with salt and pepper, then add wine and simmer till it is reduced to half the quantity. Cook further till you have a syrupy glaze. Keep aside. 7. Boil salted water in a saucepan and blanch carrots and beans briefly. Plunge into cold water to stop the cooking process. 8. Heat 1 tbsp of butter in a pan and toss the beans and carrots, adding lemon juice, salt and pepper to taste. Remove from pan, bunch together and tie into little bundles using a length of chive greens.
9. Braise the rolled chicken in the rest of the butter till golden and cooked. 10. To serve, remove on a platter and slice, laying them out at an angle. Drizzle the mushroom glaze over it and arrange the veggie bundles on the side.
1. Heat 1 cup water and dissolve ¾ packet of jelly crystals. Cool and mix in cream. Refrigerate the cream for 5 minutes.2. Mix lemon zest, lemon juice and 11/2 tbsp sugar into the cooled cream mixture.3. Combine biscuits with 2 tbsp cocoa, 2 tbsp butter and cashewnuts and press into glasses. Refrigerate for 5 minutes.
4. Pour the orange cream mixture on top of the biscuit mixture and chill till set.5. Combine 11/2 tbsp sugar with 1 tbsp cocoa, maida and ½ cup water. Cook on a low flame stirring continuously till mixtue thickens, cool a bit and mix in 1 tsp butter. Strain and fill into piping bag.6. Garnish mousse glasses by piping prepared icing onto the surface and plaing orange segments decoratively. Serve chilled.
1 tablespoon vanilla extractMETHODServes: 10. Or 1 with a broken
1. Preheat the oven to 180°C/gas mark 4.
2. Butter and line the bottom of two 20cm sandwich tins.
3. In a large bowl, mix together the flour, sugars, cocoa, baking powder, bicarb and salt. In another bowl or wide-necked measuring jug whisk together the eggs, sour cream and vanilla until blended. Using a freestanding or handheld electric mixer, beat together the melted butter and corn oil until just blended (you'll need another large bowl for this if using the hand whisk; the freestanding mixer comes with its own bowl), then beat in the water. Add the dry ingredients all
at once and mix together on a slow speed. Add the egg mixture, and mix again until everything is blended and then pour into the prepared tins. And actually, you could easily do this manually; I just like my toys and find the KitchenAid a comforting presence in itself.
4. Bake the cakes for 50-55 minutes, or until a cake-tester comes out clean. Cool the cakes in their tins on a wire rack for 15 minutes, and then turn the cakes out onto the rack to cool completely.
5. To make the icing, melt the chocolate in the microwave - 2-3 minutes on medium should do it - or in a bowl sitting over a pan of simmering water, and let cool slightly.
6. In another bowl beat the butter until it's soft and creamy (again, I use the KitchenAid here) and then add the sieved icing sugar and beat again until everything's light and fluffy. I know sieving is a pain, the one job in the kitchen I really hate, but you have to do it or the icing will be unsoothingly lumpy. Then gently add the vanilla and chocolate and mix together until everything is glossy and smooth.
7. Sandwich the middle of the cake with about a quarter of the icing, and then ice the top and sides too, spreading and smoothing with a rubber spatula.
HONEY CHOCOLATE CAKEI was once in Dean & DeLuca in New York and saw a little chocolate cake decorated with sugar bees. Having gone through a Biedermeier period earlier on in my life, I have something of a weakness for bees, and have wondered for years how I could incorporate them in a cake of my own: this is it. It seemed only right, to make it a honey cake: beautiful, perfect, Napoleonic - though perhaps in a slightly Disneyfied way. You judge.
12 flaked almondsMETHODServes: Makes about 10 slices
1. Take whatever you need out of the fridge so that all the ingredients can come to room temperature. While that's happening, melt the chocolate from the cake part of the ingredients list in a good-sized bowl, either in the microwave or suspended over a pan of simmering water. Set aside to cool slightly.
2. Preheat the oven to gas mark 4/180°C, and butter and line a 23cm springform cake tin.
3. Beat together the sugar and soft butter until airy and creamy, and then add the honey. Add one of the eggs, beating it in with a tablespoon of the flour, and then the other egg with another tablespoon of flour. Fold in the melted chocolate, and then the rest of the flour and the bicarbonate of soda. Add the cocoa pushed through a tea strainer to ensure you have no lumps, and last of all, beat in the boiling water. (I don't suppose there's anything to stop you doing this all-in-one in the processor, blitzing everything except the boiling water, and then scraping down the batter and pouring the water down the funnel with the motor running.) Mix everything well
to make a smooth batter and pour into the prepared tin. Cook for up to an hour and a half, though check the cake after 45 minutes and if it is catching cover the top lightly with foil and check every 15 minutes.
4. Let the cake cool completely in the tin on a rack.
5. To make the glaze, bring the water and honey to a boil in a smallish, though not tiny, saucepan, then turn off the heat and add the finely chopped chocolate (I use my mezzaluna or 70 per cent cocoa solids buttons), swirling it around to melt in the hot liquid. Leave it for a few minutes then whisk together. Sieve in the icing sugar and whisk again until smooth.
6. Choose your plate or stand and cut out four strips of baking paper and form a square outline on the plate. This is so that when you sit the cake on and ice it, the icing will not run out all over the plate. Unclip the tin and sit the thoroughly cooled cake on the prepared plate. Pour the icing over the cold honey chocolate cake and smooth it down the sides. I should warn you that the glaze stays tacky for ages (this is what gives it its lovely melting gooeyness) so ice in time for the glaze to harden a little, say at least an hour before you want to serve it. You can then very gently slide out the strips of baking paper to reveal a clean plate. Keep the pan of icing, and don't wash it up, as you will need it to make the stripes on the bees.
7. Divide the marzipan into six even pieces and shape them into fat, sausage-like bees' bodies, slightly tapered at the ends.
8. Using a wooden skewer, paint stripes with the sticky honey glaze left in the pan. About three stripes look best, in my not enormously considered opinion, and then very carefully attach the flaked almonds at an angle to make the bees' wings, two on each one (unsurprisingly). They might snap as you dig them into the marzipan bodies, so have some spare. I have to admit that, I also like to give them eyes by dipping the point of the skewer in the glaze and thence on the bees: they look more loveable with an expression, but this is where the Disney effect comes in. If a more imperial dignity is required, forgo the dotting of the eyes and present this as your Napoleonic Chocolate Cake.
Rocky road crunchy bars
No one is ever going to complain about having one of these in their lunchbox, and they're pretty handy to have around in the kitchen for a quick, snatched burst of energy at any time.
I'm not claiming them to be a health food, but when you're talking about lunch on the run, packing quite a few calories into a small parcel can be seen as an advantage. That's my view, and I'm sticking to it.
Recipe posted by Nigella
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INGREDIENTS
125g soft butter
300g best-quality dark chocolate (minimum 70% cocoa solids), broken into pieces
2 teaspoons icing sugar for dustingMETHODServes: Makes 24
1. Melt the butter, chocolate and golden syrup in a heavy-based saucepan. Scoop out about 125ml of this melted mixture and put to one side.
2. Put the biscuits into a freezer bag and then bash them with a rolling pin. You are aiming for both crumbs and pieces of biscuits.
3. Fold the biscuit pieces and crumbs into the melted chocolate mixture in the saucepan, and then add the marshmallows.
4. Tip into a foil tray (24cm square); flatten as best you can with a spatula. Pour the reserved 125ml of melted chocolate mixture over the marshmallow mixture and smooth the top.
5. Refrigerate for about 2 hours or overnight.
6. Cut into 24 fingers and dust with icing sugar by pushing it gently through a tea strainer or small sieve.
Chocolate guinesses cAke
This cake is magnificent in its damp blackness. I can't say that you can absolutely taste the stout in it, but there is certainly a resonant, ferrous tang which I happen to love. The best way of describing it is to say that it's like gingerbread without the spices. There is enough sugar - a certain understatement here - to counter any potential bitterness of the Guinness, and although I've eaten versions of this made up like a chocolate sandwich cake, stuffed and slathered in a rich chocolate icing, I think that can take away from its dark majesty. Besides, I wanted to make a cream cheese frosting to echo the pale head that sits on top of a glass of stout. It's unconventional to add cream but it makes it frothier and lighter which I regard as aesthetically and gastronomically desirable. But it is perfectly acceptable to leave the cake un-iced: in fact, it tastes gorgeous plain.
Recipe posted by Nigella
INGREDIENTS
FOR THE CAKE
250ml Guinness
250g unsalted butter
75g cocoa
400g caster sugar
1 x 142ml pot sour cream
2 eggs
1 tablespoon real vanilla extract
275g plain flour
2 1/2teaspoons bicarbonate of sodaFOR THE TOPPING:
300g Philadelphia cream cheese
150g icing sugar
125ml double or whipping creamMETHODServes: Makes about 12 slices
1. Preheat the oven to gas mark 4/180°C, and butter and line a 23cm springform tin.
2. Pour the Guinness into a large wide saucepan, add the butter - in spoons or slices - and heat until the butter's melted, at which time you should whisk in the cocoa and sugar. Beat the sour cream with the eggs and vanilla and then pour into the brown, buttery, beery pan and finally whisk in the flour and bicarb.
3. Pour the cake batter into the greased and lined tin and bake for 45 minutes to an hour. Leave to cool completely in the tin on a cooling rack, as it is quite a damp cake.
4. When the cake's cold, sit it on a flat platter or cake stand and get on with the icing. Lightly whip the cream cheese until smooth, sieve over the icing sugar and then beat them both together. Or do this in a processor, putting the unsieved icing sugar in first and blitz to remove lumps before adding the cheese.
5. Add the cream and beat again until it makes a spreadable consistency. Ice the top of the black cake so that it resembles the frothy top of the famous pint.
CHOC CHERRY CUPCAKESThe jam I use for these is the morello cherry preserve from Sainsbury's special selection; if you're using a less elegant, and probably sweeter confection, reduce the sugar in the cake a little. And if you have any Kirsch about the place, then add a splash to the batter and icing.
Recipe posted by Nigella
INGREDIENTS
FOR THE CUPCAKES:
125g soft unsalted butter
100g dark chocolate, broken into pieces
300g morello cherry jam
150g caster sugar pinch of salt
2 large eggs, beaten
150g self-raising flour
12-bun muffin tin and papersFOR THE ICING:
100g dark chocolate
100ml double cream
12 natural-coloured glace cherriesMETHODServes: Makes 12
1. Preheat the oven to 180ºC/gas mark 4.
2. Put the butter in a heavy-bottomed pan on the heat to melt. When nearly completely melted, stir in the chocolate. Leave for a moment to begin softening, then take the pan off the heat and stir with a wooden spoon until the butter and chocolate are smooth and melted. Now add the cherry jam, sugar, salt and eggs. Stir with a wooden spoon and when all is pretty well amalgamated stir in the flour.
3. Scrape and pour into the muffin papers in their tin and bake for 25 minutes. Cool in the pan on a rack for 10 minutes before turning out.
4. When the cupcakes are cool, break the chocolate for the icing into little pieces and add them to the cream in a saucepan. Bring to the boil, remove from the heat and then whisk - by hand or electrically - till thick and smooth. Ice the cupcakes, smoothing the tops with the back of a spoon, and stand a cherry in the centre of each.
Molten chocolate baby cakes
These are the acceptable face of culinary cute: their intensity guarantees the triumph of chic over prettiness. And, what's more, they're easy to make. You can make the mixture up a few hours in advance and put it ready and waiting in the prepared tins in the fridge until you want to cook them, which must be at the moment you're ready to eat them. You might think that preparing the tins sounds fiddly, but in fact the job is just demanding enough to make one feel uncharacteristically competent in a Blue Peter kind of a way, but not so much that any actual dexterity is required.
1. Unless you are making these up in advance, preheat the oven to 200ºC/gas mark 6,putting in a baking sheet at the same time. Lay 3 of the moulds on a sheet of doubled baking parchment. Draw round them, remove, and then cut out the discs as marked. Press them all into the base of the tins.
2. Melt the chocolate and let it cool slightly. Cream together the butter and sugar, and gradually beat in the eggs and salt, then the vanilla. Now add the flour, and when all is smoothly combined scrape in the cooled chocolate, blending it to a smooth batter.
3. Divide the batter between the 6 moulds, quickly whip the baking sheet out of the oven, arrange the little tins on it and replace in the oven.
4. Cook for 10-12 minutes (the extra 2 minutes will be needed if the puddings are fridge-cold when you start) and as soon as you take them out of the oven, tip out these luscious babycakes onto small plates or shallow bowls.
5. Serve these with whipped double cream, the same unwhipped in a jug, creme fraiche, creme anglaise or ice cream.
Choco biscuits
I love these dark, fat patties of chocolate shortbread exuberantly topped with festive sprinkles. There’s something so cheering about the sight of them, but they have more in their favour than looks: they are a doddle to make, and meltingly gorgeous to eat.
Recipe posted by Nigella
INGREDIENTS
250g soft butter
150g caster sugar
40g cocoa powder
300g plain flour
½ teaspoon bicarbonate of soda
1 teaspoon baking powderFOR THE FESTIVE TOPPING:
2 x 15ml tablespoons cocoa powder
175g icing sugar
60ml boiling water, from a kettle
1 teaspoon vanilla extract
Christmas sprinklesMETHODServes: Makes aprox. 24
1. Preheat the oven to 170°C/gas mark 3 and line a baking sheet with Bake-O-Glide or baking parchment.
2. Cream the butter and sugar in a bowl and, when you have a light, soft, whipped mixture, beat in the 40g cocoa powder (sieving if it is lumpy) and, when that’s mixed in, beat in the flour with the bicarb and baking powder. Or just put everything in the processor and blitz, if you prefer.
3. This mixture is very soft and sticky and I find it easiest to form the biscuits wearing my CSI (disposable vinyl) gloves, so pinch off pieces about the size of a large walnut, roll them into balls, then slightly flatten into fat discs as you place them, well spaced, on your baking sheet; you should get about 12 on at a time.
4. Bake each batch for 15 minutes; even though the biscuits won’t feel as if they’ve had enough time, they will continue to cook as they cool. They will look slightly cracked on top, and it’s this cosy, homespun look I love.
5. Remove the baking sheet to a cold surface and let it sit for 15 minutes before transferring the biscuits to a wire rack, with a sheet of newspaper under it (to catch drips while topping them).
6. To make the topping, put the cocoa powder, icing sugar, water and vanilla extract into a small saucepan and whisk over a low heat until everything’s smoothly combined. Take off the heat for 10 minutes.
7. When the biscuits are cool, drizzle each one with a tablespoonful of chocolate glaze – to glue the sprinkles on in a minute – using the back of the spoon to help spread the mixture, though an uneven dribbly look is part of their charm.
8. After you’ve iced 6 biscuits, scatter with some of the Christmas sprinkles, and continue thus until all the biscuits are topped. If you ice them all before sprinkling, you will find the cocoa “glue” has dried and the sprinkles won’t stick on.
MAKE AHEAD TIP:
Bake the biscuits up to 5 days ahead. Cool and store in an airtight container between sheets of parchment paper.
FREEZE AHEAD TIP:
Freeze the cooled biscuits in sealable bags or rigid containers for up to 3 months. Thaw at room temperature.
Nuttella cheesecake
I don’t know if I should apologise for this or boast about it. Either way, I feel you will thank me for it. The thing is, it’s embarrassingly easy to make and is just the sort of count-no-calories indulgence that the season demands. Don’t be tempted
to let the cheesecake come to room temperature before serving. It slices and tastes better with a bit of fridge-chill on it.
Recipe posted by Nigella
INGREDIENTS
250g digestives
75g soft unsalted butter
400g jar Nutella, at room temperature
100g chopped toasted hazelnuts
500g cream cheese, at room temperature
60g icing sugarMETHODServes: 12 - 14
1. Break the digestives into the bowl of a processor, add the butter and a 15ml tablespoon of Nutella, and blitz until it starts to clump. Add 25g of the hazelnuts and continue to pulse until you have a damp, sandy mixture.
2. Tip into a 23cm round springform and press into the base either using your hands or the back of a spoon. Place in the fridge to chill.
3. Beat the cream cheese and icing sugar until smooth and then add the remaining Nutella to the cream cheese mixture, and continue beating until combined.
4. Take the springform out of the fridge and carefully smooth the Nutella mixture over the base. Scatter the remaining 75g of chopped hazelnuts on top to cover and place the tin in the fridge for at least four hours or overnight. Serve straight from the fridge for best results.
5. Additional information - for vegetarians make sure the cream cheese does not contain rennet.
Minestrone
Cooking Time: 15-20 minutes
Servings: 4
Preparation Time: 10-20 minutes
Category: Veg
Ingredients
• Macaroni 2 tablespoons
• Vegetable stock 4 1/2 cups
• Carrot,grated 1/2 medium
• Potato,grated 1/2 medium
• Cabbage,finely chopped 1/4 small
• French beans,finely chopped 3-4
• Green zucchini,chopped 1/2 medium
• Yellow zucchini 1/2 medium
• Garlic 2-3 cloves
• Tomato concasse 2 tablespoons
• Tomato puree 1/2 cup
• Salt to taste
• White pepper powder 1/2 teaspoon
• Dried oregano,crushed 1/2 teaspoon
• Pine nuts(chilgoza) 3 tablespoons
• Parmesan cheese 50 grams
MethodHeat stock in a deep non stick pan. Add carrot, potato, cabbage, macaroni, French beans, green zucchini and yellow zucchini. Chop garlic and add. Add tomato concasse and tomato puree and mix.
Mix salt and white pepper powder in a little stock and add and mix well.Cook till the pasta is done. Add oregano and mix well.Put some pine nuts in the serving bowl. Slice parmesan cheese thinly.When the pasta is cooked pour the soup into the serving bowl, garnish with parmesan slices and serve hot.
Aloo Anardana Kulcha
Book: Cooking with Olive Oil
Rating:
Popular Indian bread made with potato and pomegranate.
Cooking Time: 15-20 minutes
Servings: 4
Preparation Time: 15-20 minutes
Category: Veg
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Ingredients
• Refined flour (maida) 2 cup
• Potato,boiled and grated 2 medium
•Pomegranate seeds (anardana),roasted and coarsely powdered
MethodSift refined flour with soda bicarbonate and salt into a bowl. Gradually mix in the yogurt and milk. Add sufficient water to make soft and smooth dough. Cover with a damp cloth and rest the dough for ten minutes. Add two tablespoons of olive oil and knead the dough well. Cover it once again and set aside for at least an hour. Divide the dough into six to eight equal portions and form them into smooth balls. Preheat the oven to 220C/425 F/Gas Mark 7. Grease a baking tray with a little olive oil. Mix potatoes, onion, coriander leaves, mint leaves, green chillies, anardana powder, red chilli powder, roasted cumin powder and salt to taste. Divide the potato mixture into six to eight equal portions and set aside. Flatten a portion of dough, place a portion of the potato mixture in the centre and fold the edges over to form a ball. Place the stuffed ball on a lightly floured surface and roll gently into a disc of four to five inch diameter. Brush lightly with a little of the remaining olive oil, sprinkle onion seeds on the surface and press with your palm. Similarly make the remaining kulchas. Place them on the greased baking tray and bake in a preheated oven for about six to eight minutes. Brush the hot kulchas with extra virgin olive oil and serve immediately.
Aloo Gadbad
Channel: FoodFood-SK Kitchen - TeenPatti
Rating:
Crushed fried gram flour balls mixed with mashed boiled potatoes, shaped into tikkis and shallow fried.
MethodPlace gram flour, salt, red chilli powder in a bowl, add sufficient water and mix well to make a soft dough. Heat sufficient oil in a kadai, drop spoonsful of the dough and deep fry till golden and crisp. Drain on absorbent paper and cool slightly. Chop onion finely. Place potatoes in a bowl. Heat 2 tbsps oil in a non stick pan, add onion and sauté till soft. Add garlic paste, ginger paste and turmeric powder and sauté. Add this to the potatoes. Chop mint leaves and add. Add salt and mix everything well. Crush the fried gram flour balls and add to the potatoes. Add 1 tbsp cornflour and mix well. Heat 4 tbsps oil in the non stick pan. Divide the potato mixture into lemon sized portions. Dust your palms with a little cornflour and roll each portion into a ball and press slightly. Shallow-fry these in the pan, turning sides, till golden and crisp on both sides. Drain on absorbent paper and serve hot.
MethodPeel and scoop out the insides of the potatoes leaving a shell all around. Chop the scooped out portion and set aside. Heat plenty of oil in a kadai and deep-fry the potato shells till cooked and the outer surface turns golden brown. Drain on absorbent paper. Heat the oil in a pan and add one teaspoon of the ginger-garlic paste. Add the chopped potatoes and salt and cook over medium heat for five to six minutes. For the marinade, put the yogurt into a bowl; add salt, black salt, garam masala powder, chilli powder, roasted Bengal gram powder, two tablespoons of the fresh coriander, the remaining ginger-garlic paste and mix well. Add the mustard oil and mix again. Set aside. For the stuffing, put the cottage cheese into a bowl. Add salt, the chaat masala, remaining fresh coriander, green chillies, cooked potatoes and crushed fried papad. Mix well. Stuff the potato shells generously with the cottage cheese mixture. Put the stuffed potatoes into the yogurt marinade and mix well with a light hand. Leave to marinate for about thirty minutes. Preheat the oven to 180ºC/350ºF/Gas Mark 4. Grease a baking tray. Arrange the stuffed potatoes on the baking tray and bake for fifteen to twenty minutes. Serve hot.
Aloo Paneer Pops
Rating:
A mixture of paneer, potatoes and raisins, rolled up in corn flakes and deep fried.
MethodSoak raisins in warm water for some time before use. Drain well. Heat one tablespoon of oil in a frying pan and sauté chopped onion till translucent. Remove. Mix together paneer, potatoes, red chillies, onion, green chillies, coriander leaves, garam masala powder, salt and raisins. Make cylindrical shaped croquettes one inch thick and two inches long. Make a thin batter of refined flour, salt, pepper powder and water. Dip the croquettes in this batter and roll in crushed cornflakes. Keep the croquettes in the refrigerator for an hour or more. Heat sufficient oil in a kadai and deep-fry the croquettes till golden brown and drain on absorbent paper.Serve hot with green coriander chutney.
Chef's TipFry one piece in the beginning to check the binding of the mix and whether the oil is sufficiently hot.
MethodMake dough with wheat flour, salt, mango pulp and two tablespoons of oil. Divide into eight equal portions. Dust each ball in flour and roll out into a diskette. Apply some oil and sprinkle a little flour. Put a tablespoonful of chhunda on one side of the diskette and roll to make a cylinder. Fold over the sides and press slightly. Rest them for a while. Gently roll out again into squares. Shake off excess flour. Heat a tawa. Put the parantha on it and roast both sides on medium heat. Dribble some oil and roast till both sides are golden and crisp. Serve hot with chhunda.
MethodChop onions. Heat mustard oil in a non-stick pan up to its smoking point. Cool slightly. Meanwhile, separate the cauliflower into big florets. Heat oil again, add mustard seeds, cumin seeds, fenugreek seeds, fennel seeds, crushed cumin seeds, onion seeds and asafoetida and sauté till the seeds splutter. Add onion and sauté till translucent. Add cauliflower florets, turmeric powder and salt. Chop green chillies and add. Sprinkle some water and toss to mix well. Cover and cook on medium heat for a minute. Add ginger paste, garlic paste and yogurt. Mix well. Cover and cook till the cauliflower is done. Serve hot, garnished with coriander sprigs.
Aloo Anardana Chaat
Book: Chaat
Rating:
The bejewled look of this chaat is a sight to behold. And it's superb taste will have everyone asking for more!
MethodIn a large bowl combine potatoes, pomegranate pearls, onion, green chillies, peanuts, coriander leaves, mint leaves, chaat masala and salt and toss well Add sev, lemon juice and green chutney (if using) and toss the mixture again. Transfer the mixture into individual bowls and serve immediately.
MethodHeat oil in a pan. Add onions and sauté. Add American corn and sauté. Add fresh red chillies, sweet chilli sauce and toss. Add chaat masala, mint leaves and coriander leaves. Mix and cook till dry. Heat sufficient oil in a kadai and deep fry the canapés lightly taking care that they do not burn. Remove and drain well. Set aside to cool. Add lemon juice to the corn mixture. Place the corn mixture in the canapés. Sprinkle sev. Garnish with parsley and serve immediately.
American Sev Puri
Contributed By: Khana Khazana
Rating:
Tangy sweetcorn salad stuffed in canapé cups and served garnished with parsley.
MethodHeat oil in a pan. Add onions and sauté. Add American corn and sauté. Add fresh red chillies, sweet chilli sauce and toss. Add chaat masala, mint leaves and coriander leaves. Mix and cook till dry. Heat sufficient oil in a kadai and deep fry the canapés lightly taking care that they do not burn. Remove and drain well. Set aside to cool. Add lemon juice to the corn mixture. Place the corn mixture in the canapés. Sprinkle sev. Garnish with parsley and serve immediately.
Amritsari Aloo Kulcha
Book: Tandoori Cooking @ Home
Rating:
One of these with a bowl of fresh yogurt…a simple pleasure of life.
MethodTo make the first dough, sift the refined flour with the baking powder, soda bicarbonate and salt. Add the yogurt, egg, milk, sugar and a little water. Knead well to make a medium soft dough. Add a little oil and knead again. Cover with a
damp cloth and rest the dough for one hour. Knead the dough once again and divide it into eight equal portions. For the second dough, sift the refined flour with salt. Rub in the butter with your fingertips till the mixture resembles coarse crumbs. Gradually mix in the milk and knead to make a soft, smooth dough. Cover with a damp cloth and rest the dough for ten minutes. Knead the dough once again, divide it into eight equal portions and shape into smooth balls. Cover with the damp cloth and rest it for another ten minutes. For the stuffing, mix together the potatoes, onion, salt, green chillies, chilli powder, cumin powder, dried pomegranate seeds and the fresh coriander. Divide the potato mixture into eight equal portions. Flatten a portion of the first dough, place a portion of the potato mixture in the centre, and fold the dough over to form a ball. Flatten a portion of the second dough and place the stuffed ball in the centre, and roll into a ball. Place on a lightly floured surface and roll gently into a circle. Heat a pressure cooker. Dip the fingers in a little water and moisten one side of the kulcha, gently press the moistened side of the kulcha onto the inner wall of the pressure cooker, making sure the kulcha is moist enough to stick to the cooker. Place the cooker upside down over an open flame to make a kind of tandoor. Cook on high heat for two to three minutes, lower the heat and cook for two to three minutes more. Turn the cooker upright and gently peel the kulcha away from the cooker wall. Brush the hot kulcha with butter and serve immediately. Similarly make more kulchas. You can also cook the kulchas in a preheated oven at 220C/425F/Gas Mark 7 for about eight minutes.
MethodIn a bowl, marinate the boiled baby corns in ginger paste, garlic paste, red chilli powder, salt and chaat masala for fifteen minutes. Set aside. To prepare a batter, mix refined flour, corn flour, parsley, red chilli powder and salt in a bowl. Add sufficient water and whisk to make a batter of coating consistency. Set aside. Meanwhile to make the sauce heat one tablespoon oil in a pan and sauté garlic. Add tomato puree and tomato ketchup. Cook for a minute. Add vinegar and red chilli powder. Add salt and mix well. Remove from heat. Set aside. Heat sufficient oil in a kadai. Dip the marinated baby corns one by one in the batter and deep fry till golden and crisp. Drain and place on an absorbent paper. Serve hot with the tomato garlic sauce.
Baked Beans On Toast
Contributed By: Khana Khazana
Rating:
Tomato flavoured kidney beans sautéed with fresh herbs and served on toast.
Cooking Time: 10-15 minutes
Servings: 4
Preparation Time: 10-15 minutes
Category: Veg
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Ingredients
• Brown bread 4 slices
• Baked beans 1
• Onions 2 medium
• Green capsicum 1 medium
• Butter 2 tablespoons
• Garlic,sliced 6 cloves
• Red chilli flakes 1/2 teaspoon
• Red chilli sauce 1 tablespoon
• Fresh coriander leaves,chopped 3 tablespoons
• Fresh parsley a few sprigs
MethodPreheat the oven to 180°C. Finely chop one onion and cut the other into rings. Separate the rings. Finely chop half a green capsicum and cut the rest into small triangles. Cut the brown bread slices with a cutter into smaller pieces. Place them on a baking tray and toast in the oven till crisp. Heat butter in a pan, add garlic and chopped onion and sauté till transluscent. Add red chilli flakes and stir. Add chopped green capsicum and stir. Add red chilli sauce and stir. Add baked beans and stir till well mixed. Turn the bread pieces and toast for two more minutes. Take them out of the oven and place them on a serving plate. Add coriander leaves to the baked beans and stir. Place a little of the topping mixture on each of the bread piece. Cut each onion ring into four pieces and place them on some of the toasts in a cross shape. Keep the green capsicum triangles on the remaining toasts. Garnish them all with a parsley leaf and serve immediately.
MethodFinely chop one onion and slice the other. Heat oil in a pan, add chopped onion, green capsicum and garlic and sauté. Add baked beans to the pan and sauté. Add coriander leaves and mix. Place chapattis on the work top. Spread a little tomato ketchup and red chilli sauce on each of them. Place some of this mixture on one side of each of the rotis. Sprinkle sliced onion, lettuce and grated cheese over the baked beans and roll the roti. You can cut each roll into diagonal pieces and serve or wrap each roll in aluminium foil and serve.
MethodPreheat oven to 180 ºC. Coarsely crush boiled sweetcorn in a blender. Transfer into a bowl. Add potato, green chillies, ginger paste, coriander leaves, lemon juice and salt and mix well. Heat oil in a pan and sauté onion till light brown. Add this to the corn mixture. Mix well, divide into twelve equal parts and shape them into oval rolls and set aside. Remove the crusty sides of bread slices and soak them in water for ten seconds. Squeeze out excess water by gently pressing between your palms. Place the potato corn roll on one end of a slice and roll the rest over to cover the stuffing firmly. Similarly make rest of the rolls. Place all the rolls on a baking tray. Bake in the preheated oven for approximately twelve minutes or till the rolls turn light brown in colour. Serve hot with tomato ketchup or green chutney.
Berry Berry Beautiful
Rating:
Strawberry crush and orange juice churned to get a colourful drink.
MethodKeep aside quarter cup of orange juice. Hull four strawberries and chop. Make strawberry fans of the remaining four. Pour the remaining orange juice into a blender. Add strawberry crush, ginger, half a cup of water and about ten to twelve ice cubes. Blend till smooth. Strain.Take four tall glasses. Dip the rim in the reserved orange juice and immediately coat with powdered sugar. Carefully place a few pieces of chopped strawberries in each glass. Pour the strained juice and serve chilled garnished with a strawberry fan placed on the rim.
Chef's TipTo make strawberry fan, place strawberry on chopping board. Holding the hull with the left hand, make four to five lengthwise slashes through the flesh taking care that it is not cut through and through. Press gently to fan out the slices
Bhajanee Chakli
Book: Cooking with Love
Rating:
Crispy deep fried chaklis made with Bhajanee flour
MethodFor the bhajanee flour, dry-roast the rice and black gram separately. Cool completely and grind separately to a powder. Sift both the flours and mix.Place two cups of bhajanee flour in a bowl. Add the butter, salt, cumin powder and chilli powder, and mix well. Divide the mixture in half. Take one half and knead into a soft dough with half a cup of water. When the dough is used up, make a dough of the remaining flour.Put small portions of the mixture into a chakli mould and press out several chakli onto a plastic sheet. Heat sufficient oil in a non-stick kadai till moderately hot. Deep-fry the chakli till light golden brown and crisp. Drain on absorbent paper and set aside to cool. Store in an airtight container.
Crispy fried roll, stuffed with a spicy tangy mixture of coconut and poppy seeds
Cooking Time: 50-60 minutes
Servings: 4
Preparation Time: 10-15 minutes
Category: Veg
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Ingredients
• Refined flour (maida) 1 cup
• Gram flour (besan) 3/4 cup
• Salt to taste
• Turmeric powder 3/4 teaspoon
• Red chilli powder 3 teaspoons
• Oil 1 tablespoon + to deep fry
• Poppy seeds (khuskhus/posto) 1/4 cup
• Sesame seeds (til) 1/4 cup
• Dry coconut (khopra),grated 1/2 cup
• Ginger,chopped 1 tablespoons
• Green chillies,chopped 3
• Coriander powder 1/2 tablespoon
• Cumin powder 1/2 tablespoon
• Asafoetida 1/4 teaspoon
• Fresh coriander leaves,chopped 2 tablespoons
MethodMix together refined flour, gram flour and salt in a bowl. Add turmeric powder, red chilli powder and oil. Add sufficient water to make a stiff dough. Cover with a damp cloth and keep aside. Dry roast poppy seeds and sesame seeds separately. Dry roast grated dry coconut. In another bowl mix chopped ginger, chopped green chillies, coriander
powder, cumin powder, red chilli powder, turmeric powder. Add roasted spices and mix well. Add asafoetida, chopped coriander leaves and salt. Mix well. Divide the dough into eight equal portions. Roll out thinly. Apply some water on the surface and spread a portion of the stuffing mixture. Roll into flutes. Place the flutes in the steamer basket and steam for twenty minutes. Cool the flutes slightly and cut into half inch sized pieces. They can be cut into pieces without steaming too. Heat sufficient oil in a kadai and deep-fry the pieces on medium heat till golden brown and crisp. Drain onto an absorbent paper. Serve hot or cold.
Bhutta Seekh Kabab
Book: Tandoori Cooking @ Home
Rating:
Blanched babycorn coated with spicy cottage cheese mixture and cooked on tawa.
MethodBlanch the babycorn cobs in two cups of water. Drain and cool. Place the cottage cheese in a deep bowl and mash well. Add the green chillies, ginger-garlic paste, fresh coriander, ginger, chilli powder, garam masala powder, chaat masala, tandoori masala, bread and salt. Knead well to make a smooth dough. Divide the dough into sixteen portions. Shape into elongated one-and-a-half-inch thick kabab. Insert a halved babycorn cob into each kabab in such a way that two inches of the cob sticks out. Heat a tawa. Place the kababs on it, drizzle a little oil all around and shallow-fry till golden brown. Turn the kabab over frequently so that they brown evenly. Serve hot with ketchup.
Biscuit Corn Sev Puri
Book: Chaat
Rating:
The cream crackers topped with corn, potatoes and chutneys.
MethodArrange four biscuits on a plate. In a separate bowl, mix mashed potatoes, corn, salt and red chilli powder. Divide into sixteen portions. Place each portion on each biscuit. Sprinkle onion and chaat masala. Drizzle half a teaspoon of green chutney, one-fourth teaspoon of red garlic chutney and one teaspoon of sweet date and tamarind chutney one on top of the other over each biscuit. Cover up all the biscuits with plenty of sev. Sprinkle coriander leaves and raw mango. Similarly prepare the remaining sev puris and serve immediately.
Chef's TipIf you want it to be spicier, add more red garlic chutney.
Black Forest Cake
Contributed By: Khana Khazana
Rating:
The ever popular black forest cake
Cooking Time: 10-15 minutes
Servings: 4
Preparation Time: 10-15 minutes
Category: Veg
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Ingredients
• Chocolate sponge cake 8 inch round
• Orange juice 3/4 cup
• Whipped cream 2 cups
• Canned cherries,stoned 100 grams
• Chocolate,grated 1/2 cup
• Chocolate shavings 1 cup
MethodTrim the rounded top of the cake and then turn it upside down. Slice it horizontally into three pieces. Keep one pieces on a plate. Moisten it with some orange juice. Spread a layer of whipped cream. Over that sprinkle some canned cherries. Over this keep another slice of the cake and moisten it with some orange juice. Spread a layer of whipped cream. Over that sprinkle some canned cherries. Sprinkle some grated chocolate. Keep the last slice of cake over this and again moisten it with orange juice. Spread a thick layer of whipped cream over the top and on the sides of the sandwiched cake too. Dip the palette knife in hot water, wipe dry and smoothen the top and the sides. Fill a piping bag fitted with a star nozzle with the remaining whipped cream. Pipe out rosettes on the top of the cake along the outer edge. Sprinkle chocolate shavings on the top and also stick them on the sides of the cake. Finally place a cherry on each rosette. Keep the cake in the refrigerator for an hour or two to set well. Cut into wedges and serve chilled.
Traditional German dessert, in a quick and easy format
Cooking Time: 30-40 minutes
Servings: 4
Preparation Time: 10-15 minutes
Category: Veg
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Ingredients
• Eggs 3
• Sugar 6 tablespoons
• Refined flour (maida) 1/2 cup
• Baking powder 1 teaspoon
• Cocoa powder 2 tablespoons
• Tinned cherries,seeded + syrup 1/2 cup
• Whipping cream 1 cup
• Chocolate shavings to decorate
MethodPreheat the oven to 180ºC/360ºF. Line the base and grease a deep eight-inch round cake tin. Beat the eggs for a couple of minutes. Add the sugar and continue to beat for eight to ten minutes or until thick and pale. Sift the flour, baking powder and cocoa powder over the egg mixture and fold in gently. Transfer the batter into the prepared cake tin. Bake in the preheated oven for twenty to twenty-five minutes, or until springy to the touch. Remove from the oven and leave the cake in the tin for five minutes to cool slightly. Turn it out onto a wire rack, peel off the paper base and leave to cool. When completely cooled, cut the cake in half horizontally and sprinkle each half with cherry syrup from
the tinned cherries. Whip the cream until stiff. Place the bottom half of the cake on a serving plate and spread half the whipped cream over it. Place cherries on it and cover with the top half of the cake. Use the remaining cream to cover the top and sides. Decorate the gateaux with cream curls, chocolate shavings and cherries and chill in the refrigerator. Cut into wedges and serve chilled.
Black Grape Pani Puri
Book: TV Dinners
Rating:
Pani puri with a twist with the pani being replaced with black grape juice.
MethodGrind mint leaves, coriander leaves and green chillies into a fine paste. Mix together fresh black grape juice, the ground paste, tamarind pulp, salt, black salt, roasted cumin powder, red chilli powder and lemon juice. Chill in the refrigerator till required. If you want to you may fill each puri with a little sprouted green gram or mashed potatoes, then fill it up with the grape juice mixture and relish this unusual pani puri.
MethodFinely chop ginger and green chillies. Heat butter in a non-stick pan, add ginger and green chillies and sauté. Finely chop spring onions, add and sauté. Coarsely grind corn kernels. Finely chop green, red and yellow capsicums and add to the pan; sauté for a while. Toast the bread slices. Add corn, salt, milk to the pan and cook for a while. Chop spring onion greens, add and mix well. Add lemon juice and mix well. Arrange toasts on a serving platter, put the corn mixture over them and serve hot.
MethodMelt butter in a thick bottomed pan on medium heat. Add oil to avoid burning of the butter. Add chopped onion, garlic and sauté till onions turn translucent. Add refined flour and sauté for a minute. Add broccoli florets and cook for around two to three minutes. Add vegetable stock, bring it to boil and cook for five minutes on high heat without covering the pan. Strain and cool the broccoli. Keep aside the stock. Pass the solids through a sieve or blend in a mixer. Mix it with the strained stock and milk in a pan. Put the pan back on high heat, bring to a boil and season with salt and white pepper powder. Add fresh cream, simmer for two to three minutes and serve hot garnished with sliced almonds.
A flour tortilla wrapped or folded around a filling of beans, lettuce, salsa and cheese.
Cooking Time: 30-40 minutes
Servings: 4
Preparation Time: 20-30 minutes
Category: Veg
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Ingredients
• Tortillas
• Refried beans 1/2 cup
• Lettuce,shredded 1 cup
• Onion ,chopped 1 medium
• Cheese,grated 1/2 cup
• Salsa 1/4 cup
MethodMix together beans, lettuce, onion and cheese. Heat tortillas on a griddle plate (tawa) until hot and pliable but make sure it does not become dry. Place about two tablespoons of beans mixture a little below the center of the tortilla. Top it up with the salsa fresca and fold sides of tortilla over the filling to the center. Fold bottom over filling and roll up, enclosing filling completely. Serve immediately as burritos tend to become soggy very soon.
MethodTake the chickpeas with three cups of water and salt in a pressure cooker. Tie up the tea leaves in a piece of muslin cloth and lower it into the pressure cooker. Close the lid and pressure cook till five to six whistles or till the chickpeas are soft. Drain and set aside. Reserve one fourth cup of stock for cooking. To make chole, heat two tablespoons of ghee in a kadai, add onions and sauté on low heat till light golden. Add ginger paste and garlic paste and sauté for half a minute. Add three tablespoons of chole masala, continue to sauté for another minute, add tomato puree and
cook on low heat for two to three minutes. Add the boiled chickpeas along with the reserved stock and simmer for five minutes or till all the water is absorbed and ghee surfaces on top. Sprinkle the remaining chole masala and coriander leaves, stir and cover immediately. Remove from heat and keep warm. Place canapés on individual serving plates, fill each with two to three tablespoons of prepared chole. Pour some whisked yogurt over it, sprinkle a little red chilli powder, roasted cumin powder and chaat masala. Finally drizzle a little green chutney on each and serve immediately.
Carrot And Mushroom Medley
Contributed By: Khana Khazana
Rating:
Mushroom mixture served over carrot roundels, topped with cottage cheese look as good as it tastes
MethodHeat one and a half tablespoons oil in a pan, add onions, ginger and garlic and sauté till onions turn transluscent. Add mushrooms and salt and sauté for two to three minutes. Add green chillies and mix. Add lemon juice, mix and set aside. Heat the remaining oil in another pan. Add carrot roundels and sauté. Add salt and cook till carrots are soft. Cut paneer into triangles. Make a layer of the carrot roundels on a plate. Over each carrot roundel spread a layer of the mushroom mixture and top it with a paneer triangle. Top them up with green chillies or jalapenos and serve immediately.
Carrot And Coriander Soup
Rating:
A carrot and coriander combination together makes the soup delicious.
MethodChop fresh coriander leaves finely and reserve the stems. Heat butter in a deep pan, add bay leaves, black peppercorns, onion, garlic and sauté for two minutes. Add carrots, coriander stems and five cups of water and bring to a boil. When the carrots are completely cooked, remove them and put in a blender to make a fine puree. Boil and reduce the stock slightly and strain. Take the puree in a deep pan and add strained stock to reach the desired consistency. Bring to a boil again. Add white pepper powder dissolved in a little water. Add salt to taste. Stir in finely chopped fresh coriander leaves. Serve piping hot.
MethodTake soaked chana in a deep pan. Add tea bags and salt and cook till soft. Once cooked remove the tea bags. Dry roast anardana, coriander seeds, half the turmeric powder, half the red chilli powder, amchur and powder. This is the chana masala. Heat three tablespoons ghee in a iron kadai. Add one teaspoon cumin seeds and sauté till it changes colour. Add onions and sauté till golden. Add ginger paste, garlic paste, red chilli powder, remaining turmeric powder, cumin powder, coriander powder and continue to sauté. Add boiled chana, salt and some cooking liquour and mix. Meanwhile heat one tablespoon ghee in a pan, add the remaining cumin seeds and tomatoes. Add slit green chillies and a little salt and toss. Stir and press the tomatoes lightly. Add a little water and cook for two minutes. Add to the chana along with chole masala and garam masala. Stir to mix well and cook for fifteen to twenty minutes on low heat. Serve hot.
Chanar Dalna
Rating:
Delicious cottage cheese and potatoes in smooth milky gravy
MethodCut cottage cheese into half inch sized cubes. Peel, wash and cut potato into half inch sized cubes. Remove stems, wash and slit green chilllies. Peel, wash and roughly chop ginger. Grind one teaspoon cumin seeds, red chilli powder, turmeric powder, ginger with little water to a fine paste. Heat sufficient oil in a kadai and deep-fry the potatoes till light golden brown in color. Drain onto an absorbent paper and keep aside. Deep-fry paneer in the same oil and put it in warm water. Heat ghee in a pan, add the remaining cumin seeds and when they change colour add the masala paste and cook for two minutes stirring it continuously. Add the potatoes, slit green chillies, garam masala powder, sugar and salt and half a cup of water, cover and cook for three to five minutes. Mix in milk and allow it to simmer for another two to three minutes. Remove the paneer from the water and add it to the potato gravy. Stir and simmer for a minute. Serve hot.
Charmoula Paneer Steaks
Contributed By: Khana Khazana
Rating:
Paneer marinated with charmoula paste and grilled.
•Onion , cut into 1 inch pieces and layers separated
1 medium
• Refined flour (maida) 2 tablespoons
•Green capsicums,cut into 1/2 inch pieces
2 medium
•Red capsicum,cut into 1/2 inch pieces
1 medium
•Yellow capsicum,cut into 1/2 inch pieces
1 medium
• Garlic,chopped 8-10 cloves
• Black pepper powder 1/4 teaspoon
•Red chilli powder or paprika powder
1/2 teaspoon
MethodGrind together mint leaves, coriander leaves, parsley, garlic, one and half tablespoons lemon juice, salt, roasted cumin powder, white pepper powder and two tablespoons olive oil to a coarse paste. This is charmoula paste. Cut the paneer into three fourth inch thick slabs and further cut into round slices with a cutter. Place them on a plate and sprinkle salt and red chilli powder on both the sides. Spread the charmoula paste on both sides. Dab a little refined flour over them so that the charmoula paste adheres to the paneer steaks. Heat the grill, drizzle a teaspoon oil on it and place the paneer steaks. Close the grill and let it cook. Heat a non stick grill pan with one tablespoon oil. Add onion, green, red and yellow capsicums, garlic, salt, black pepper powder, paprika or red chilli powder and toss. Cook for a couple of minutes taking care that the vegetables do not become soft. Sprinkle lemon juice and toss again. To serve put a portion of the grilled vegetables on each serving plate and place a paneer steak over and serve immediately.
Cheese And Vegetable Croquettes
Contributed By: Khana Khazana
Rating:
Croquettes made with fresh vegetables, boiled potatoes and cheese and can be stored in the freezer to be used later
MethodHeat oil in a deep pan. Add onion and French beans and sauté for a minute. Add carrot and salt and continue to sauté. Add green and red capsicums and continue to sauté till all the vegetables are slightly softened. Transfer them into a bowl. Add pickled jalapenos and mix. Grate the boiled potatoes into the bowl. Adjust salt and mix all the ingredients well together.Add half the white sauce and mix. Add half the bread crumbs and mix well.Spread the remaining white sauce on a plate and keep the remaining bread crumbs on another plate.Divide the mixture into twelve equal portions and shape them into croquettes. Create an indentation in the middle of each and place a stick of mozzarella. Close up the edges and roll to enclose the cheese completely.Roll the croquettes in the white sauce and then in the bread crumbs.Arrange the croquettes on a plate, cover with cling wrap and freeze to be used when required.Just before serving, heat sufficient oil in a pan and deep fry the croquettes till golden. Drain on absorbent paper and serve hot.
Cheesy Cheese Crackers
Rating:
Cheese crackers topped with delicious cheese sauce and grilled.
MethodIn a saucepan combine cheddar cheese and milk and cook till cheese melts and the mixture thickens. Season with salt and white pepper powder. Apply the sauce on the cheese cracker biscuit and grill till cheese is brown and crisp. Serve immediately.
Cheesy Corn Slices
Rating:
French bread with flavoured butter spread and corn and cheese topping.- A mouth watering snack.
MethodPreheat the oven to 200º C for ten minutes. Beat butter in a bowl until smooth, add crushed garlic, coriander leaves, oregano and half the crushed peppercorns. Apply this butter on the French bread slices. Place the tomato slices on each bread slice and sprinkle some salt and the remaining crushed peppercorns. Place the corn kernels over the tomato slices and sprinkle grated cheese on top. Grill in the oven for ten minutes or until the cheese melts and turns golden. Serve hot.
MethodTake cream cheese in a bowl and mash it with a spoon to make a paste. Slit the green chillies, deseed, cut into long strips and chop. Add this to the cream cheese. Add chopped fresh red chillies and crushed red chillies and mix. Add salt to taste and tomato ketchup. Mix properly. Add chopped onion and chopped coriander leaves and mix once again. Heat a pan and warm the tortillas on both the sides to make them soft. Spread the warmed tortillas on the tabletop and place a portion of chilli cheese mixture and spread. Tightly roll the tortillas pressing with hand while rolling. Place them in the refrigerator for fifteen minutes. Cut into small roundels in slant and serve garnished with fresh small mint leaves.
Chilli Hoppers
Contributed By: Khana Khazana
Rating:
Chillies stuffed with cheese flavoured with garlic and spices, coated and fried
MethodMix cheese, chopped garlic, crushed red chillies, crushed black peppercorns, chopped fresh parsley in a bowl. Slit the chillies and remove the seeds. Stuff them with the cheese mixture. Set aside. Mix refined flour, cornflour, baking powder and salt in a bowl. Add sufficient water and whisk to make a smooth and thick batter. Rest the batter for ten minutes. Heat sufficient oil in a deep pan. Dip each stuffed chilli in the flour batter and deep-fry till crisp. They will not turn brown but remain white. Drain onto an absorbent paper and serve hot.
Deep fried paneer pieces in a green capsicum flavoured sauce
Cooking Time: 5-10 minutes
Servings: 4
Preparation Time: 10-15 minutes
Category: Veg
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Ingredients
• Cottage cheese (paneer) 200 grams
• Cornflour/ corn starch 4 tablespoons
• Oil 2 tablespoon + to deep fry
• Garlic,crushed 3-4 cloves
• Green chillies,sliced 3-4
• Onions,sliced 2 medium
•Green capsicum,seeded and thick strips
1 large
• Vegetable stock 1/2 cup
• Salt to taste
• White pepper powder 1/2 teaspoon
• Soy sauce 2 tablespoons
• Chilli sauce 1 tablespoon
• MSG 1/4 teaspoon
MethodDrain paneer well and cut into diamond shaped medium sized pieces. Heat sufficient oil in a wok, roll the paneer pieces in cornflour and deep fry on medium heat until the edges start to turn brown. Drain on absorbent paper and set aside. Blend remaining cornflour (nearly a tablespoon) in a quarter cup of water and set aside. Heat two tablespoons of oil in a wok, add crushed garlic and stir-fry for a minute. Add sliced green chillies, onions and green capsicum. Sauté for a couple of minutes. Add fried paneer and stir in the vegetable stock. Add salt, white pepper powder, soy sauce, chilli sauce, MSG and stir well. Stir in the blended cornflour and cook on high heat, stirring and tossing until the sauce thickens to coat the paneer and the vegetables. Serve immediately.
MethodChop half the mint leaves keeping aside the rest for garnish. Warm the taco shells in a preheated oven for a few minutes. In a bowl take the baked beans and add grated low fat cheese, spring onions, green chillies, chilli sauce, lemon juice and mint leaves. Add salt and pepper powder, mix lightly. Fill the taco shells till about three fourth with shredded lettuce and spoon baked beans mixture on top of the shredded lettuce leaves evenly. Top the shells with grated cheddar cheese, quartered cherry tomatoes and a sprig of mint. Serve immediately.
Chilli Tofu
Channel: FoodFood-SK Kitchen - TeenPatti
Rating:
Tofu cubes and capsicum tossed in spicy chilli sauce gravy
MethodSlice onion thickly. Cut capsicum into strips. Heat oil in a non stick wok, add onion and sauté on high heat. Add garlic and capsicum and continue to sauté. Cut tofu into small cubes and add to the wok. Add dark soy sauce, green chillies and red chilli sauce. Add cornflour to ½ cup water and mix well. Chop spring onion greens. Add salt, pepper powder and vegetable stock to the wok and mix everything well with a light hand. Add 2 tbsps of the cornflour mixture, mix lightly and cook till the mixture thickens. Add vinegar and mix. Take the wok off the heat and transfer the tofu into a serving dish. Drizzle a little olive oil on the spring onion greens and mix. Garnish the dish with this and serve hot.
Chinese Bhel
Rating:
A fusion snack in which a dash of desi style is added to a chinese dish to create a tasty, tangy snack.
MethodBoil noodles in six to eight cups of salted water to which one tablespoon of oil has been added and cook till almost done. Drain, refresh in cold water, drain again and spread on a large plate to cool. Heat sufficient oil in a wok and deep-fry noodles till crisp and golden brown in colour. Drain and place on absorbent paper. When cool lightly crush the fried noodles and set aside. In a large bowl combine fried noodles, spring onions, bean sprouts and peanuts and toss to mix well. Add Sichuan sauce and tomato ketchup and toss the mixture again. Transfer this mixture into individual plates and serve garnished with spring onion greens.
MethodHeat a wok. Add oil and heat. Add garlic and sauté till lightly browned. Add spring onions and stir. Add carrots, green capsicum, red capsicum, yellow capsicums and salt and toss. Add cashewnuts, mushrooms, soy sauce and one cup of vegetable stock and stir. Chop off the stems and roughly chop spinach. Dissolve cornflour in the remaining vegetable stock and add to the wok. Stir and cook. When most of the moisture has evaporated add spinach, cabbage, bean sprouts and a little salt. Stir. Cook for two minutes. Serve hot.
Choco-Cookie Shake
Book: Fun Food For Fussy Kids
Rating:
A chilled drink churned with chocolate chips and ice creams.
Cooking Time: 0 minutes
Servings: 4
Preparation Time: 5-10 minutes
Category: Veg
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Ingredients
• Chocolate cookies 12
• Chocolate sauce 8 tablespoons
• Milk,chilled 3 cups
• Vanilla ice cream 8 scoops
MethodBreak the cookies and put them into a mixer container. Coarsely crumble a few pieces and set aside for decoration. Add the chocolate sauce, milk and vanilla ice cream and blend. Take care not to blend till smooth. Pour into four individual glasses. Sprinkle the cookie crumbs on top and serve immediately.
MethodCrush biscuits in a mixer and transfer into a bowl and set aside. Roughly chop almonds. Heat butter in a non stick pan. Add chocolate and let both melt, stirring continuously. Add condensed milk and mix well. Add almonds and walnuts and mix. Take the pan off the heat. Roughly chop apricots and add and mix. Add crushed biscuits and mix well. Pour into small rectangular silicon moulds, level the top and keep in the refrigerator to set. When completely set, cut into slices and serve.
Chocolate And Beancurd Mousse
Contributed By: Khana Khazana
Rating:
The all time favourite chocolate mousse made healthy with beancurd
MethodMelt dark chocolate in the microwave oven for one minute. Puree beancurd with half a cup of water. Whisk the chocolate till smooth, add cream and whisk again. Add the beancurd puree and mix. Add whipped cream and Sugar Free and mix well. Transfer into individual bowls. Sprinkle a little cocoa powder through a sieve. Chill in the refrigerator and serve.
MethodPut chocolate in a large glass bowl. Keep the bowl over a deep non stick pan of boiling water, add butter and melt the two together. Lightly grease an aluminium tray and line the base with butter paper. Warm condensed milk in the microwave oven. When chocolate and butter melt, add warmed condensed milk and mix. Take the bowl off the boiling water and add desiccated coconut, (reserving some for sprinkling on top) and mix well. Pour the mixture into the prepared tray and tap the tray on the table top so that it spreads evenly. Sprinkle the reserved desiccated coconut on top. Once it cools down to room temperature keep it in a refrigerator to set. Cut into squares and serve. You can also wrap in butter paper if you want to store it for some days.
Crumbled chocolate cake mixed with melted dark and white chocolate and shaped into balls.
Cooking Time: 15-20 minutes
Servings: 4
Preparation Time: 20-30 minutes
Category: Veg
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Ingredients
• Dark chocolate,grated 125 grams
• Sweetened condensed milk 4 tablespoons
• Chocolate sponge cake 6 inch round
• Walnut kernels 5-6
• Almonds 10-12
• White chocolate 100 grams
MethodPlace dark chocolate in a bowl and melt it in the microwave oven for 1 minute. Take it out and whisk. Add 2 tbsps condensed milk and mix. Crumble ¾ of the cake and add to the chocolate mixture. Coarsely grind walnuts and almonds and add. Melt white chocolate in a bowl in the microwave oven for 1 minute. Mix the ingredients in the bowl and shape into walnut sized balls and arrange them on a plate. Add 2 tbsps condensed milk to the melted white chocolate and mix well. (You can also add fresh cream instead of condensed milk). Put this mixture into a butter paper cone and pipe over the chocolate balls making different designs. Chill in a refrigerator and serve.
MethodPreheat oven to 180˚C. Grease a baking tray. Sieve refined flour with baking soda, salt and cocoa powder into a bowl. Add butter and mix lightly. Add sugar, walnuts, vanilla essence and half cup of chocolate chips and mix. Add buttermilk and mix into a batter of thick yet dropping consistency. Drop spoonsful of the batter onto the greased tray keeping sufficient distance between each. Place the remaining chocolate chips over each cookie. Bake in the preheated oven for about twenty minutes. Turn them onto a wire rack to cool. Store in airtight tin.
Chocolate Chip Cookies
Book: Cakes and Bakes
Rating:
Crunchy and delicious popular cookies, easy to make - Sugar free
MethodPreheat oven to 180˚C/ 350 ˚F/ Gas Mark 4. Grease a baking tray. Take butter in a bowl and cream it. Add egg white and vanilla essence and continue to cream for sometime and set aside. In a separate bowl, sift together flour, soda bicarbonate and salt and fold into the butter mixture and mix well. Add Sugar Free, walnuts and chocolate chips, reserving a few chocolate chips and mix. Divide the dough into twelve equal portions and shape each into a round cookie Place the cookies on the greased baking tray keeping enough distance between each. Sprinkle the remaining chocolate chips on top and bake in the preheated oven for twenty to twenty five minutes. When done remove onto a wire rack to cool before serving or store in an airtight container.
MethodPlace two shots of espresso coffee in a blender jar. You can also use coffee decoction made with instant coffee. Add powdered sugar, ice cubes, and half a cup of water and blend till well mixed and frothy. Pour into a mug and serve. Alternatively add choco ice cream, milk and chocolate sauce and blend till well mixed. Pour into a stemmed glass and serve immediately.
MethodPlace two shots of espresso coffee in a blender jar. You can also use coffee decoction made with instant coffee. Add powdered sugar, ice cubes, and half a cup of water and blend till well mixed and frothy. Pour into a mug and serve. Alternatively add choco ice cream, milk and chocolate sauce and blend till well mixed. Pour into a stemmed glass and serve immediately.
MethodTo make the cups give a small cut on one side of the rim of 8 plastic cups and keep them in the freezer to chill. Melt one cup grated cooking chocolate and whisk it well and pour some into each cup. Swirl them so that the chocolate coats the cups entirely. Pour out excess and keep the cups in the refrigerator to set. Once set take them out of the refrigerator and peel the plastic cup off from the cut given on the rim. To make mousse, melt the remaining chocolate in a bowl kept over a deep non stick pan of boiling water. When it melts take the bowl off the pan and whisk well. Add fresh cream and whisk Add 1 cup whipped cream and mix again. Put the mixture into each of the chocolate cups. Put the remaining whipped cream into an icing bag fitted with a star nozzle and pipe out rosettes on top of the mousse in each cup and keep them in the refrigerator to set. Serve chilled.
MethodHeat milk in a saucepan and bring it to boil. Let it boil, stirring continuously, till reduced to one-third the original quantity. Add khoya and mix. Then add condensed milk and reduce for five more minutes. Take it off the heat and add grated chocolate, leaving aside some for the garnish, and mix well. Transfer the mixture into kulfi moulds. Sprinkle the remaining grated chocolate on top and close the lid of the moulds. Keep the moulds in the deep freezer and allow to set. When set unmould, slice and serve immediately.
MethodSift cocoa powder, confectioners’ sugar, milk powder, cornflour and salt one by one into a bowl and mix. Sift the mixture again. Measure 1¾ cups of this mixture into a deep non-stick pan. Add cream and mix well. Add milk and whisk till smooth. Cook on medium heat, whisking continuously. Add vanilla essence and continue to cook, whisking continuously till the mixture thickens. Strain the mixture into a bowl. Pour into individual ramekin moulds and level the surface. Cover moulds with cling wrap and once cooled to room temperature chill in a refrigerator for 4 hours. Sprinkle a few chocolate chips on top and serve chilled.
MethodPreheat an oven to 175°C /350°F. Melt butter and chocolate in a bowl kept over a deep non stick pan of boiling water. For topping mix sugar, brown sugar, coffee decoction and cocoa powder well and set aside. Once the butter and chocolate melt, add sugar and mix well. Remove the bowl from over the pan. Sift refined flour, salt and baking powder directly into the bowl and mix well. Add milk to adjust consistency. Add vanilla essence and mix well. Pour the batter into the ovenproof glass dish. Pour the topping mixture over. Keep the dish in the preheated oven and bake for 40 minutes. Serve with ice cream or by itself.
MethodGrease an aluminium tray. Melt butter in a non-stick pan on medium heat. Add chocolate and melt, stirring continuously. Add condensed milk and mix well. Add powdered sugar and mix. Add khoya and cook, stirring continuously, till the mixture thickens and begins to leave the sides of the pan. Add crushed dried fruits and mix well. Pour into the prepared tray and set aside to cool. Chill in a refrigerator. Cut into squares and serve.
MethodHeat butter in a deep non-stick pan. Add sugar and mix well. Add condensed milk and mix well. Add instant coffee powder and mix well. Cook, stirring continuously, till sugar melts and the mixture thickens. Spray a bowl with butter spray. Remove pan from heat, add chocolate chips and marshmallows and mix, stirring vigorously, till the marshmallows melt and blend completely. The mixture will now start leaving sides of the pan. Transfer into the prepared bowl. Sprinkle almonds on top and cool for 3-4 hours before serving.
An interesting combination of dark choco cream cookies with vanilla ice cream
Cooking Time: 10-15 minutes
Servings: 4
Preparation Time: 1-2 hours
Category: Veg
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Ingredients
• Dark chocolate biscuits 16
• Vanilla ice cream 1 litre
• Strawberry jam 2 tablespoons
• Orange juice 3 tablespoons
MethodHeat a non stick pan, add strawberry jam and orange juice. Mix and simmer till it thickens slightly. Break the biscuits and put into a bowl. Add ice cream and mix well, crushing the biscuits some more. Put the mixture into a container, level the surface, put the lid on and keep in the freezer to set. While serving, put scoops of ice cream into a stemmed glass, drizzle hot strawberry sauce over and serve immediately.
MethodBreak the cookies and put them into a mixer container. Add chocolate sauce, milk, vanilla ice cream and blend. Take care not to blend till smooth. Pour into individual glasses. Put a scoop or two of vanilla ice cream on top. Break a few cookies and sprinkle on top and serve immediately.
MethodChop onions and 4 green chillies. Heat oil in a non stick pan, add onion and green chillies and sauté till transluscent. Add sweet corn, salt and 1 tsp roasted cumin powder and sauté. Add 1 tsp chaat masala and mix well. Keep it warm.Grind coriander leaves, mint leaves, remaining roasted cumin powder, black salt, remaining green chillies, juice of 2 lemons, ¼ cup mixed fruit juice to a paste and transfer into a bowl. Add remaining juice and remaining chaat masala and mix well. Chill in the refrigerator.While serving breaking the puris on one side, fill them with corn mixture. Pour the spiced juice in shot glasses, keep the stuffed puris on them and serve.
MethodPeel ginger and garlic and chop in a chopper with green chillies. Peel and finely chop onion. Heat 2 tbsps oil in a non-stick pan, add ginger-garlic-green chillies and sauté. When garlic turns a light brown add onion and sauté for 2 minutes. Coarsely chop corn kernels in the chopper and add to the pan. Mix well and sauté for a while. Add turmeric powder, salt and mix. Transfer into a bowl and add peppercorns, coriander leaves and mix. Add 1½ cups white bread crumbs and mix well. Heat sufficient oil in a kadai. Thickly slice mozzarella cheese and then cut into small cubes. Mix cornflour with water to make a thick batter. Spread the remaining bread crumbs in a plate. Dust your palms with a little cornflour, take a portion of the corn mixture, keep a cheese cube in the centre and roll to cover it completely and shape into a oval chop. Roll it in a little cornflour and pierce an ice cream stick at one end. Shape it again. Dip it in cornflour batter, roll in remaining bread crumbs and deep fry till golden. Drain on tissue paper. Serve hot.
Corn chips served with carrot slices dipped in cream cheese mixture
Cooking Time: 10-15 minutes
Servings: 4
Preparation Time: 20-30 minutes
Category: Veg
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Ingredients
• Corn chips 16-20
• Oil 1 tablespoon
• Onions,chopped 2 medium
• Cream cheese 3 tablespoons
• Salt to taste
• Black pepper powder 1/4 teaspoon
• Carrot 1/2 medium
• Fresh parsley a few sprigs
MethodHeat oil in a non stick pan, add onions and sauté. Put cream cheese in a bowl and melt it in a microwave oven for ½ minute. Add salt and pepper powder to the onions and mix and sauté till lightly coloured. Take carrot and cut into thin diagonal slices. Put the slices in a dish and sprinkle a little salt to soften them slightly. Add onions to the cream cheese and mix well. Arrange the chips on a serving platter. Dip a carrot slice in the cheese dip and place on a chip. Repeat this with the other chips too. Garnish with small pieces of parsley and serve immediately.
MethodTo make the dough place flour in a bowl, add baking soda, salt, 2 tbsps melted butter and sufficient water and knead into a soft dough. Blanch spinach in boiling water for 1 minute. Drain, squeeze out excess water and chop. Chop onion. Heat 1 tbsp butter in a non stick pan, add onion and let it sweat. Add spinach, salt, pine nuts and cook till dry. Transfer into a bowl and set aside to cool. Heat sufficient oil in a deep pan on medium heat. Divide the dough into 4 portions and roll out each portion, dusting with flour, into thin sheets. Dust a round cookie cutter with dry flour, place it on the rolled out dough and cut out roundels. Dampen the edges of the roundels, place a little spinach mixture in the centre and fold into a crescent shape. Seal the edges well. Slide them into the hot oil and deep fry on medium heat till golden and crisp. Drain on absorbent paper and serve hot.
Crispy Wontons
Rating:
Minced vegetables enveloped in chinese noodle patty, deep fried and served hot with sichuan sauce
MethodHeat two tablespoons of oil in a wok or a pan, add chopped garlic and stir-fry briefly. Add chopped spring onion and capsicums, French beans, carrots and cabbage and continue to stir-fry for a couple of minutes more, stirring and tossing continuously. Add white pepper powder, salt, MSG, soy sauce and cook for half a minute. Set aside to cool. Divide prepared filling into twenty-four equal portions. Place a portion of the filling in the center of a wonton wrapper, wet the edges with a little water, fold into half diagonally, twist the ends and stick. Repeat this process to prepare all the wontons. Heat sufficient oil in a wok, add prepared wontons and deep-fry for two to three minutes or until crisp and golden brown in colour. Drain onto an absorbent paper. Serve hot with Sichuan sauce.
You can also cut the potatoes into large cubes. In which case, serve them on toothpicks.
Cooking Time: 15-20 minutes
Servings: 4
Preparation Time: 10-15 minutes
Category: Veg
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Ingredients
• Potatoes 2 large
• Corn flakes,crushed 2 1/2 cups
• Oil for deep-frying
• FOR BATTER
• Onion ,roughly chopped 1
• Green chilli,chopped 1
• Ginger 1/2 inch piece
• Salt to taste
• Refined flour (maida) 1/2 cup
• Cornflour/ corn starch 1 tablespoon
MethodPeel and cut the potatoes lengthways into even strips. Grind the onion, green chilli, ginger and salt to a fine paste. Mix the ground paste with the flour and cornflour. Add two tablespoons water to make a thick batter. Heat four cups of water in a pan. Add the salt and parboil the sliced potatoes. Drain and set aside. Heat plenty of oil in a kadai. Dip potatoes in the batter, roll in crushed cornflakes and deep fry till golden. Drain on absorbent paper. Serve hot with a sauce or chutney.
Mixture of sponge cake and nuts coated with chocolate
Cooking Time: 10-15 minutes
Servings: 4
Preparation Time: 5-10 minutes
Category: Veg
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Ingredients
• Chocolate,grated 2 cups
• Chocolate sponge cake,crumbled 2 cups
• Cocoa powder,powder 50 grams
• Fresh cream 1/2 cup
• Walnuts,crushed 1/2 cup
• Almonds,crushed 1/2 cup
MethodSieve cocoa powder onto a plate. Crumb the chocolate sponge cake by putting the cake pieces on a sieve and pressing the crumbs through. Melt chocolate in the microwave oven on HIGH for one minute. Whisk till smooth. Add fresh cream and whisk till well blended and thick. Add cake crumbs, crushed walnuts, crushed almonds and mix. Shape the mixture into marble sized balls, roll them in cocoa powder and arrange them on a plate. Keep them in the refrigerator and serve when well set.
You are here: Home » Recipe » Vegetarian Recipes » Dhokla Chaat
A new avtar of Dhokla. Dhokla served with yogurt and chutneys.
Cooking Time: 0 minutes
Servings: 4
Preparation Time: 15-20 minutes
Category: Veg
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Ingredients
• Khaman Dhokla,cubed 500 grams
• Skimmed milk yogurt,whisked 1 1/2 cups
• Green chutney 3 tablespoons
• Sweet date and tamarind chutney 3 tablespoons
• Sev as required
• Fresh coriander leaves,chopped 4 tablespoons
MethodPlace dhokla in a large serving dish. Pour yogurt and drizzle with both chutneys. Sprinkle sev generously. Serve immediately garnished with coriander leaves.
MethodMix the cornflour in one tablespoon of cold milk. Heat the butter in a non-stick pan, add the onion and sauté for two minutes or till translucent. Add the remaining milk, cheese spread, cornflour mixture and salt and mix well. Bring it to a boil stirring continuously till smooth and thick. Sprinkle the red chilli powder and oregano and mix. Serve the vegetable fingers and bread sticks with the cheesy dip immediately.
Dry Vegetable Manchurian
Channel: FoodFood-SK Kitchen - TeenPatti
Rating:
Deep fried vegetable balls tossed in soy and chilli sauce
MethodHeat sufficient oil in a kadai. Mix together cabbage, carrot, cauliflower, ⅓ of the green chillies, ⅓ of the garlic, ⅔ of the ginger, salt, refined flour and 2 tsps soy sauce well. Shape into small balls, roll in cornflour and deep fry till golden and crisp. Meanwhile heat 1 tbsp oil in a non-stick pan. Add remaining ginger, garlic and green chillies, celery, remaining soy sauce and sauté. Dissolve cornflour in 2 tbsps water. Add vegetable stock to the pan and simmer for 1-2 minutes. Add cornflour mixture, pepper powder, vinegar and sugar and mix well. Drain the vegetable balls and add to the sauce. Mix well. Switch off the heat. Add half the spring onion greens and mix. Transfer into a serving dish and serve hot garnished with remaining spring onion greens.
Dum Paneer Kalimirch
Rating:
Cottage cheese flavoured with black peppercorns, slow cooked in an earthen pot
MethodGrind ginger, garlic and green chillies to a fine paste. Heat oil in a kadai and deep fry onions till golden brown. Drain and place on absorbent paper and cool. Grind the fried onions with two tablespoons of water to a smooth paste. Preheat oven to 180C. Heat pure ghee in a narrow mouthed handi, add bay leaves, cinnamon, green cardamoms and cloves. Stir-fry briefly. Add ginger-garlic-green chilli paste and sauté on high heat for half a minute. Add the brown onion paste, whisked yogurt, coriander powder, cumin powder and salt to taste. Stir well, add one cup of water and cook on high heat, stirring frequently, till the gravy starts boiling. Add paneer pieces, chopped coriander and mint leaves. Stir in the fresh cream and crushed black peppercorns. Sprinkle garam masala powder. Cover the handi with a tight-fitting lid and seal using whole-wheat dough (atta) or alternatively, seal tightly with aluminum foil. Place sealed handi in the preheated oven and cook for ten to fifteen minutes. Open the handi just before serving and serve immediately.
Chef's TipJust before sealing, transfer the paneer to four single portion copper handi and proceed as above. Each guest opens his handi at the dining table and enjoys the delicate fragrance of dum cooking.
MethodRemove stems from mushrooms. Chop the stems and set aside the mushroom caps. Make cavity in mushroom caps with the tip of a knife. Set aside. Heat one tablespoon oil in a pan. Add garlic and onions sauté till translucent. Add chopped mushroom stems and green chillies. Cook until all the moisture evaporates. Add coriander leaves, salt and black pepper powder. Sauté for a minute. Remove from heat and set aside to cool. Add cheddar cheese and mix.Stuff the mushrooms caps with this mixture. Take refined flour in a bowl. Add sufficient water to make a batter of coating consistency. Add salt and black pepper powder to taste. Spread the breadcrumbs in a plate. Heat sufficient oil in a kadai. Hold two mushrooms caps open end facing each other and bind them together by piercing two toothpicks through them. Dip the mushrooms in the batter and then roll in the breadcrumbs to coat evenly. Deep fry till golden brown. Drain and place them on an absorbent paper. Cut into two and serve hot with tomato ketchup.
MethodBring milk to a boil. Reduce heat and cook till it reduces to half its original quantity. Add sugar and stir and allow the milk to reduce to two-third cup. Add grated chocolate and mix. Add khoya and stir till the mixture is smooth. Add butter and mix well. Add crushed walnuts and mix again. Add a few drops of cointreau and mix. Remove from heat but keep stirring for five more minutes. Transfer the mixture onto a greased tray and level the surface. Keep in the refrigerator for three to four hours to set. Remove when set and cut into pieces and serve.
Eggless Chocolate Brownies
Channel: FoodFood-SK Kitchen - TeenPatti
Rating:
An eggless version of the classical chocolate brownie.
MethodPreheat oven to 180 C/ 350 F. Heat sufficient water in a deep non-stick pan. Place the chocolate in a bowl, add butter and place the bowl over the hot water in the pan and let the chocolate melt. Remove the bowl from the pan, add sugar and mix well. Add vanilla essence and mix. Sift refined flour and baking powder into the bowl and mix. Add the milk, little by little, mixing continuously. Add walnuts and mix. Pour the batter into a silicon cake mould and place it in the preheated oven. Bake for 25-30 minutes. Cool, cut into slices and serve. (You can also glaze it with a little melted chocolate if you so wish.)
Eggless Chocolate Cake
Contributed By: Khana Khazana
Rating:
This delicious chocolate cake can be enjoyed by the vegetarians too!
MethodGrate chocolate. Cut the butter into cubes. Grease a Microwave proof dish. Melt butter and chocolate in a Microwave proof bowl in the Microwave oven for one minute on Microwave HIGH (100%). In another bowl sieve refined flour and baking powder. Mix the melted butter and chocolate well. Add powdered sugar, vanilla essence and mix. Add the flour mixture and mix. Correct the consistency by adding milk. Add walnuts and mix gently. Transfer the mixture into the greased Microwave proof dish. Bake in the Microwave at HIGH (100%) for seven minutes. Allow standing time of five minutes. Cool, slice and serve.
MethodHeat ghee in a kadai and saute the cottage cheese pieces till golden brown. Soak them in 5 cups water.In the same pan add bay leaf, cloves, cinnamon sticks, onion paste and ginger garlic paste. Saute well till lightly golden.Add red chilli powder, coriander powder, turmeric powder, garam masala and little water. Mix well and allow the mixture to boil. Add tomato puree and mix again.Cover and cook for five minutes till oil surfaces.Add salt and drained cottage cheese pieces. Garnish with coriander leaves and serve hot.
Fettucine In Creamy Pesto Sauce
Contributed By: Khana Khazana
Rating:
Fettucine cooked al-dente, tossed in rich basil flavoured sauce.
MethodFor making the Pesto sauce take fresh basil leaves in a mixer jar. Add garlic, salt and blend. Add pine nuts and continue to blend. Add olive oil and blend some more. Add peppercorns, parmesan cheese and blend till all the ingredients are well mixed. Remove into a bowl. Boil plenty of water with salt in a pan. Place the fettucine in a colander and place the colander in the boiling water. Cook till al-dente. Meanwhile heat olive oil in another pan, add the ground paste (pesto) and sauté for four to five minutes. Lift the colander with fettucine from the boiling water and once the water drains add the pasta to the pesto. Toss so that the sauce covers the pasta well. Add salt, freshly crushed peppercorns and toss. Add milk and parmesan cheese and mix well. Tear the basil leaves and add. Toss once again. Serve immediately.
Five Spice Tofu
Contributed By: Khana Khazana
Rating:
Delicious silken tofu and green capsicums flavoured with five spice
•Cornflour/ corn starch dissolved in 2 tablespoons of water
3 teaspoons
MethodGrind fennel seeds, cinnamon, dry ginger, black peppercorns, Sichuan peppers and star anise to a powder. This is five spice powder. Quarter onions and separate the layers. Halve green capsicums, remove seeds, cut into squares and then into triangles. Cut bean curd into squares and then into triangles and set aside. Heat one tablespoon oil in a wok, add onions and green capsicums and toss to glaze. Transfer into a bowl and set aside.Heat remaining oil in a wok. Add spring onions, ginger and green chillies and sauté. Add bean curd and toss. Add salt, soy sauce, sugar and half a teaspoon of five spice powder and toss.Add the glazed onions and green capsicums and toss once more.Add cornflour mixed in water and cook for a minute or two.Sprinkle a little five spice powder and serve hot.
Flying Saucers
Book: Fun Food For Fussy Kids
Rating:
Baby pizzas topped with green chutney, baked beans and cheese
MethodApply the butter on one side of each pizza bread. Top with an even layer of green chutney. Spoon out some baked beans onto each pizza. Top generously with grated mozzarella cheese. Place under a hot grill till cheese melts and starts bubbling. Cut into halves and serve with tomato ketchup or with a sauce of your choice.
MethodAdd salt, carom seeds, sesame seeds, dry lasun chatni to the bhajani flour and mix well. Heat one and a half cups of water in a deep pan, add two teaspoons of oil and bring it to a boil. Put the flour mixture in a steady flow into the hot water, stirring continuously so that lumps are not formed. Cook till the mixture gets a dough consistency. Take it off the heat, cover and let it rest for ten minutes. Uncover and knead the dough Heat sufficient oil in a kadai. Put a portion of the dough into a chakli mould and press out chaklis on a greaseproof paper. Gently slide in the chaklis into the hot oil and deep fry till crisp and golden. Drain and place on an absorbent paper. Cool completely and store in an airtight container. To make bhajnee flour, dry roast one cup whole wheat, one cup rice, two cups jawar, two cups bajra, three-fourth cup black chana, three-fourth cup urad dal and half cup coriander seeds separately. Cool, mix and grind to a fine powder. It can be stored up to one month.
MethodHeat sufficient oil in a kadai. Trim the stems of the mushrooms and place them in a bowl. For the batter combine gram flour, carom seeds, red chilli powder, baking soda, salt, garlic paste and sufficient water in a bowl and whisk till smooth. The consistency of the batter must be thick enough to coat. Add juice of lemon and mix well. Dip each mushroom in the batter and slide into the hot oil. Deep fry on high heat till golden and crisp. Drain on absorbent paper and serve hot.
Greek Roll
Contributed By: Khana Khazana
Rating:
Tortillas filled with spicy yogurt sauce and tomato.
MethodHeat a pan and put the onion roundels in it and roast till lightly browned. Sprinkle salt over them. Take hung yogurt in a bowl and add coriander leaves and mint leaves along with salt, crushed black peppercorns, lemon juice and mix well. Heat a tawa and lightly heat the tortillas on both the sides. Keep the heated tortillas on an aluminium foil. Spread the yogurt mixture. Place cucumber and tomato slices, olives, jalapeno and caramelized onions over and roll. Fold in the foil and serve hot.
Green Lady
Rating:
A coolant and a delicious beverage made with khus syrup and lemonade.
MethodMix refined flour, carom seeds, salt and pure ghee in a bowl. Add cold water as required to knead a stiff dough. Heat oil in a pan. Add asafoetida and cumin seeds. When the cumin seeds begin to change colour, add ginger, green chillies, green peas and salt. Mix and cook. Take off the heat and add garam masala powder. Mix and set aside to cool. Divide the dough into equal portions. Roll each portion and press to make round puris. Add scraped coconut and crushed peanuts to the green pea mixture and mix. Stuff each puri with the stuffing and further shape into a kachori. Heat sufficient oil in a kadai and deep fry the kachoris in medium hot oil till crisp and golden. Drain and place them on absorbent paper. Serve hot with a chutney of your choice.
MethodGrate khoya and mash chenna and keep aside. Mix the two along with soda bicarbonate, refined flour, green cardamom powder and a little water to make a soft dough. Divide into sixteen equal portions and shape into balls. Prepare a sugar syrup with sugar and two cups of water. Clear the syrup by removing the scum, if any. Heat ghee/oil in a kadai. Add the balls and deep fry on low heat till golden in colour. Drain and soak in the sugar syrup for atleast fifteen to twenty minutes before serving.
Chef's TipTemperature of the oil should be low or the jamuns will remain uncooked from inside. You may stuff Gulab Jamuns with saffron and pistachio nuts or mishri.
MethodSoak the rice with all the dals in five cups of water for two hours. Drain. Grind the rice to a coarse paste and add enough water to make a batter of medium thick consistency. Mix in the yogurt and one teaspoon of soda bicarbonate. Cover the batter and leave to stand in a dark place for two or three hours to ferment. Stir the salt, sugar, chilli powder and turmeric powder into the batter. Mix in the grated carrot and green peas. Heat the oil in a pan; add the red chillies, cloves, bay leaf, asafoetida and mustard seeds and sauté till the seeds begin to splutter. Sprinkle the remaining soda bicarbonate over the batter and pour the lemon juice into it. Immediately pour the hot spices into the batter and whisk briskly. Grease a ring mould. Pour the batter into it till half full. Sprinkle the toasted sesame seeds generously over the top. Place about two kilograms of clean sand in a large pressure cooker. Place the ring mould in the sand carefully, pressing down till it is embedded about half way into the sand. Cover the cooker with the lid but without the gasket and whistle. Place over high heat for ten minutes. Lower heat to medium and cook the handvo till a skewer inserted into it comes out clean. It may take forty to forty-five minutes. Cool slightly and unmould the handvo. Cut into thick slices and serve hot with green chutney.
Cottage cheese squares marinated with yogurt and spices and cooked on tawa.
Cooking Time: 15-20 minutes
Servings: 4
Preparation Time: 30-40 minutes
Category: Veg
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Ingredients
•Cottage cheese (paneer) , cut into 1 1/2 inch squaresnch
300 grams
•Fresh coriander leaves,roughly chopped
2 bunches
• Fresh mint leaves,roughly chopped 1 bunch
• Green chillies,roughly chopped 4
• Garlic,roughly chopped 10 cloves
• Yogurt 1 cup
• Gram flour (besan) 3 tablespoons
• Salt to taste
• Chaat masala 1 teaspoon
• Garam masala powder 1/2 teaspoon
• Lemon juice 1 tablespoon
• Oil 1 tablespoon
MethodCoarsely grind the fresh coriander and mint, green chillies and garlic. Transfer to a bowl, add the yogurt, gram flour, salt, chaat masala, garam masala powder and lemon juice and mix well. Coarsely grind the fresh coriander and mint, green chillies and garlic. Transfer to a bowl, add the yogurt, gram flour, salt, chaat masala, garam masala powder and lemon juice and mix well.
MethodHeat oil in a non stick wok. Halve onions and then cut into thick slices and separate the layers.Break red chillies into 4 pieces and remove seeds and add to the oil in the wok. Add half the garlic and sauté till fragrant. Add onions and paneer and toss on high heat.Add ¼ cup water, red chilli paste and red chilli sauce and toss.Add ½ cup stock and mix. Cut green capsicum into 1 inch pieces and mix. Add soy sauce, salt, pepper powder and mix.Add cornflour mixture and mix well and cook till it thickens.Add capsicum, remaining garlic and toss again.Add vinegar and mix well. Serve hot.
Iced Mocha Coffee
Channel: FoodFood-SK Kitchen - TeenPatti
Rating:
Coffee decoction and cocoa powder blended with ice cubes and milk.
MethodPut a coffee capsule into the coffee machine and switch it on. Collect one shot. Put another capsule and take one more shot. Put the decoction into a mixer jar. Add cocoa powder, sugar and milk and blend. Add ice cubes and blend again till the ice gets crushed. Pour into tall glasses and serve immediately.
MethodSkewer onto each satay in the following order: onion, idli, green capsicum, idli, tomato, idli, onion, idli and green capsicum. Arrange the satay sticks on a plate and sprinkle salt, garlic, pav bhaji masala, one tablespoon lemon juice and one tablespoon oil. Heat a tawa, pour oil and arrange the satay sticks on it. For the chutney grind together green garlic, green chillies, peanuts, coconut, salt, remaining lemon juice, coriander leaves and a little water. Turn the satay sticks so that they get cooked evenly all around. Serve hot with the chutney.
MethodTake refined flour in a bowl. Add salt, crushed black peppercorns, ghee and mix. Add sufficient cold water and knead into a dough. Roll out into thin sheets. Set aside to rest for some time. Take yogurt in a bowl. Add sugar and mix. Strain through muslin cloth by pressing firmly into another bowl. Set aside. Cut the rolled dough into rectangle pieces (6 inches x 4 inches). Make slits at even distance. Apply water on the edges. Roll the pieces and press at the edges to seal. These are karelas. Heat sufficient oil in a kadai. Deep-fry the karelas in medium hot oil till golden. Drain and place them on an absorbent paper. Place a couple of karelas on a plate. Put some yogurt, green chutney, black salt, potatoes, sweet date and tamarind chutney, some more yogurt, red chilli powder, roasted cumin powder, sev and coriander leaves. Garnish with fried karela, whole or crushed. Serve immediately.
Kathi Rolls
Channel: FoodFood-SK Kitchen - TeenPatti
Rating:
Spicy paneer and soya served rolled in rotis with chutneys
MethodSlice onion and green capsicum. Heat oil in a non-stick pan, add onion and capsicum and sauté till soft. Add ginger paste and garlic paste and sauté for ½ minute. Add soya granules and mix well. Cut paneer into small cubes and add along with salt, turmeric powder, red chilli powder, garam masala powder and mix well. Add 1 tbsp yogurt and mix well. Sprinkle kasuri methi and mix. Heat a non-stick tawa and heat the rotis on it. Mix remaining yogurt with green chutney in a small bowl. Keep a roti on work top, spread a little chutney over it. Place some of the paneer mixture at one end of the roti, sprinkle a little chaat masala and roll tightly. Cut into pieces diagonally and serve. You can also roll it in aluminium foil or cling wrap and serve.
MethodMix together hung yogurt, red chilli powder, garam masala powder, kasoori methi, ginger paste, garlic paste and salt and mix well. Cut the stems of the mushrooms and add to the yogurt mixture along with onion, green capsicum and tomatoes. Add two teaspoons oil and mix. Let them marinate for half an hour. String them onto skewers in the following order – onion, mushroom, green capsicum, tomato, repeat this once ending with an onion piece. Place them on the barbecue and roast, basting with oil in between. Rotate the skewers a few times so that the vegetables get cooked evenly all around. Serve hot.
Kung Pao Potatoes
Channel: FoodFood-SK Kitchen - TeenPatti
Rating:
potatoes cooked with a chinese sauce and roasted peanuts
MethodHeat oil in a non-stick pan. Cube the potatoes and add. Shallow fry till light golden. Drain on absorbent paper. Slice spring onion bulbs, finely chop ginger and garlic. Mix cornflour in ¼ cup vegetable stock and set aside. Heat chilli oil in another non-stick pan. Add red chillies and sauté for ½ minute or till crisp. Add onion, ginger and garlic and sauté till soft. Add soy sauce, red chilli sauce, sugar, salt and peanuts and mix. Add the remaining vegetable stock and mix well. Chop spring onion greens. Add cornflour mixture to the pan and cook till the sauce thickens. Add potatoes and mix gently. Serve immediately garnished with spring onion
Lehsuni Paneer Tikka
Book: Tandoori Cooking @ Home
Rating:
Cottage cheese cubes marinated and cooked in tandoor or preheated oven
MethodSlit the cottage cheese cubes without cutting through. Mix one tablespoon of the garlic paste and tandoori masala in a small bowl. Stuff the mixture into the slits of the cottage cheese cubes with your fingers. Set aside. Mix together the yogurt, cream, remaining garlic paste, the chopped garlic, green chilli, fresh coriander, salt, chilli powder, turmeric powder, garam masala powder, carom seed powder, chaat masala, roasted gram flour, vinegar and oil in a bowl. Soak the stuffed cottage cheese in this marinade and set aside for around two hours in a refrigerator. Preheat oven to 200°C/400F/Gas Mark 6. Thread the cottage cheese cubes one inch apart onto the skewers. Cook them in the
preheated oven for eight to ten minutes, or roast or grill over live charcoal or in a tandoor over a moderate heat for six to eight minutes. Serve hot with salad and green chutney
Malai Kumbh
Book: Tandoori Cooking @ Home
Rating:
Mushrooms marinated with cream, cheese and ground cashewnuts and cooked in tandoor or pre-heated oven
MethodMix together the garlic paste, green chilli paste, ground cashew nuts and cardamom powder in a bowl. Add the cream, cheese and salt and mix. Add the mushrooms, mix thoroughly and set aside, preferably in a refrigerator, for at least half an hour. Preheat the oven to 200°C/400F/Gas Mark 6. Thread the marinated mushrooms onto skewers and cook in the preheated oven or in a moderately hot tandoor for about three to four minutes, turning them occasionally. Brush the cooked mushrooms with butter and cook again for three or four minutes. Sprinkle the chaat masala and lemon juice and serve hot with Green Chutney