Tengra Cooks..

MUTTON BIRYANI (PRESSURE COOKED)

2012-05-10T02:41:00.000-07:00

Pressure Cooker Mutton Biryani Recipe

Serves 4-5 persons

Ingredients:

2 cups Basmati rice
1/2 kg mutton, washed and drained
1 cup thick buttermilk
3 cups water
2 cloves
1 cardamon
1/2″ cinnamon stick
1-2 bay leaves
2 onions, finely sliced
3/4 tsp ginger garlic paste
1 large tomato finely chopped
1 tsp red chilli pwd (adjust)
1/4 tsp turmeric pwd
1 tsp coriander pwd
very small pinch of nutmeg pwd
little less than 1/4 cup chopped coriander leaves
1/4 cup mint leaves
salt to taste
3 tbsps ghee + 1 tbsp oil
Biryani masala, make pwd:
3 cloves
1″ cinnamon stick
1 elaichi
pinch of shah jeera
pinch of jeera/cumin seeds
small piece of mace
1/2 star anise
For marinade:
juice of half lemon
1 1/2 tbsps curd
1/2 tsp salt
1/2 tsp ginger garlic paste
3-4 whole green chillis without stalks
1/4 tsp red chilli pwd
1/2 tsp coriander pwd
few mint leaves

METHOD

Marinate the mutton with the ingredients called for ‘marinade’. Keep aside for 20 mins. While the mutton is marinating, work on the rest of the preparation.
Wash Basmati rice. No need to soak in water.Slice onions
Chop tomato
Pick mint leaves and chop the coriander leaves
Prepare biryani masala pwd
Beat curd to form thick buttermilk
Heat 1 tbsp oil + 2 tbsp ghee in a pressure cooker vessel, add the bay leaves, cloves, cinnamon, elaichi and saute for a few secs. Add sliced onions, saute for 7-8 mins.
Add the ginger garlic paste and coriander-mint leaves and saute further for another 5 mins.
Add turmeric powdered and red chilli pwd, saute for another 2 mts. Add the chopped tomatoes and saute for 3-4 mins.
Add the marinated mutton along with 1 cup of water and bring to a boil. Pressure cook mutton till it is almost cooked, upto 3 whistles.
Turn off heat and cool. Remove lid and you will find that it will appear like a thick gravy. If the gravy appears very watery, cook further without lid till it form thick gravy.
Turn on the heat again, add 3 cups of water and 1 cup of thick buttermilk. Add the biryani masala and nutmeg pwd.
Add salt (remember we have added 1/2 tsp of salt to the mutton marinade, so add salt accordingly).
Add the drained basmati rice and combine.
Pressure cook upto 2 whistles and turn off heat.
Once pressure is off, remove lid, pour a tbsp of ghee and combine carefully. Serve hot with raita.

Note:

You can alternately cook the biryani in a rice cooker. After the mutton is cooked in a pressure cooker, remove the contents to a rice cooker and follow the rest of the above procedure. You can follow the same recipe using chicken instead of mutton. If using chicken, add 1/2 cup water instead of 1 cup and cook up to 2 whistles while preparing the gravy otherwise the chicken will become mushy.

Creamy Chicken Noodle Bake

2012-05-09T04:10:00.002-07:00

Creamy Chicken Noodle Bake

Ingredients

3 - cups cooked chicken, cut up into bite size pieces
(boneless chicken breasts , I grill my chicken in olive oil in the oven)
2 - pkts cream of chicken soup
1 ¼ - cups milk
½ cup peas
1 - 12 oz - package wide egg noodles, cooked al dente
2 - cups Shredded Cheddar Cheese
2 - tablespoons melted butter
Breadcrumb Topping *

Method

In a large bowl or an un greased baking dish, mix together cut up chicken, soup, milk, melted butter and peas.
Add pre cooked noodles & 1 cup cheese; stir to coat.
Add to dish. Top with the additional 1 cup cheese.
Bake for 30 minutes. If using the breadcrumb topping add the topping after the 30 minute cooking time and continue to bake for a additional 5 - 10 minutes.

Bread Crumb Topping:

.Mix together the breadcrumbs with 2 tbsp butter and sprinkle with the cheese on top.

Chicken Vindaloo

2012-05-05T02:22:00.003-07:00

CHICKEN VINDALOO

Since This is quite a hot and fiery dish, I was waiting for a good time to cook it Since My Husband and Daughter are away on their half yearly Karate Camp, I decided to go for this for my Mom and friend who love spices. You can always adjust the spice to your taste but some dishes taste good only when made very hot.

According to Wikipedia,
The term Vindaloo, derivative of the Portuguese “vinho de alho”, and also called Vindalho or Vindallo, refers to a popular Indian dish. It was first brought to Goa by the Portuguese and became a Goan meal often served during special occasions. The traditional Portuguese dish was made with pork preserved in red wine or red wine vinegar and stewed with garlic, but later received the Goan treatment of adding plentiful amounts of spice and dried chilis. Restaurants often serve this dish with chicken or lamb sometimes mixed with potatoes. Traditional vindaloos do not include potatoes, the discrepancy arising because the word “aloo” means “potato” in Hindi.

Ingredients

1/4 kg chicken
1 cup chopped onion
1/2 tsp ginger paste
1/2 tsp garlic paste
1/2 tsp mustard seeds
1/2 tsp coriander seeds
1/2 tsp cumin seeds
1/4 tsp fenugreek seeds
1 tsp vinegar (I used distilled vinegar)
1 tsp chilli powder or 4-5 red chillies (increase the amount of chilies if required)
3-4 strands coriander leaves
Oil
Salt
Method

Grind together ginger, garlic, mustard seeds, red chillies, fenugreek seeds, coriander seeds, cumin seeds to a smooth paste. Apply this paste and salt to the chicken.
Heat oil and fry onions on a low heat till the onions turn dark brown and crispy.
Take them out on a clean kitchen towel to remove all the extra oil. Grind to a paste along with vinegar. This is the dark paste that gives the colour to the dish
Add this to the chicken(Add a little water if gravy is too thick). Leave it aside for 30mins.
Heat a little oil in thick bottomed pan. Add the marinated chicken with all the marinade. Cook till chicken is tender and gravy is thickened. Garnish with coriander leaves. Serve hot.

Serves : 2

Methi Pulao

2012-05-05T02:18:00.004-07:00

METHI PULAO

Ingredients

Fenugreek/Methi – 2 bunch (approx 250 g)
Rice- 2 cups
Oil – 2 tbsp
Cumin Seeds – 1/2 tsp
Tomato – 1, med. diced
Turmeric Powder – 1/2 tsp
Green Chillies – to taste, finely chopped
Red Chili Powder – to taste
Coriander Powder (Dhaniya) – 1 tbsp
Salt – to taste
Water – 4 cups

Method

1. Chop the roots and the thick stems off the bunch of Fenugreek Leaves.
2. Wash well and finely chop the rest.
3. Sprinkle a generous amount of Salt on the leaves, mix and keep aside for 15-20 minutes.
4. Wash the Rice well and soak in some Water and keep aside for 20 minutes.
5. In a pan (that has a tight fitting lid), heat Oil on medium heat.
6. Once the Oil is hot, add in the Cumin Seeds and allow them to change color.
7. Add in Green Chillies and Tomatoes, Turmeric Powder.
8. Squeeze out the water from the Fenugreek Leaves and put them in the pan.
9. Add in Coriander Powder and Red Chili Powder.
10. Cook for a couple of minutes.
11. Drain the water from the Rice and add the Rice to the Methi Leaves.
12. Cook for 2 minutes.
13. Add the Water and mix well.
14. Check on the Salt, add in needed.
15. Increase the heat, and allow the Rice to cook till most of the Water has evaporated and you can see the Rice come up to the surface.
16. Mix, lower heat, preferably to simmer and cover. Cook for 15 minutes.
17. After 15 minutes, open cover, turn off the heat, mix/fluff gently.
18. Cover and allow the Rice to rest for a couple of minutes before serving.
19. Serve hot with Raita and pickle.
Tips:
1. Kasturi Methi/Dried Fenugreek Leaves can be substituted (approx 1 cup).
2. If Dried Fenugreek leaves are being used, there is not required to salt and soak the leaves. Add directly to the pan.

Methi Potatoes

2012-05-05T02:13:00.003-07:00

Thursday is typically a Vegetarian fare at our house. Since my daughter is away who happens to be a hardcore omnivorous. I decided to cook up an easy and tasty meal for the other members of my Family. I had lovely fresh Fenugreek Leaves so decided to go overboard and make Methi Pulao and Methi Aloo . Fenugreek Rice or Methi Pulao is a very simple yet delicious rice dish that can be had all by itself or be served with other dishes also Methi Aloo Potatoes cooked in Methi or Fenugreek Leaves)

METHI ALOO

Ingredients

Potatoes – 4 medium, peeled and cubed
Fenugreek Leaves – 1 bunch fresh or 1/2 pkt frozen
Oil – 1 Tbsp
Onion – 1 small, finely chopped
Garlic – 3 cloves, finely chopped
Green Chilies – to taste, finely chopped
Coriander Powder – 1/2 Tbsp
Red Chili Powder – to taste
Turmeric Powder – 1/2 tsp
Salt – to taste
Tomato – 1 medium, chopped

Method

1. Wash Fenugreek Leaves well (2 to 3 times) in a tub of water and chop.
2. Place leaves in a medium bowl and sprinkle salt on them. Mix well and keep aside for 10-15 minutes.
3. Heat Oil in a medium pan.
4. Add Onions, Green Chilies and Garlic. Mix well and cook until Onions are translucent (approx 3 minutes).
5. Add Potatoes and Salt, mix well and cook 7 -10 minutes (until potatoes are almost cooked).
6. Squeeze out all the water from the Fenugreek Leaves and add it to the Potatoes. Mix well.
7. Add Coriander Powder, Red Chili Powder and Turmeric Powder. Mix well, cover and cook for approx 5 minutes or until the potatoes are fully cooked.
8. Turn off stove and add Tomatoes. Mix well, cover and let it sit for 5-10 minutes before serving.

Pepper Chicken Roast (Kerala Style)

2012-05-05T02:04:00.002-07:00

Pepper Chicken Roast (Kerala Style)

This recipe is given to me by my SouthIndian friend. I have had it many times at her house and its absolutely delicious and a must try.

Ingredients:

1 kg chicken, washed and cut into medium sized pieces
1 cardamom
2 cloves
7-8 whole pepper corns
10-12 curry leaves
2 large onions, finely sliced
1 tbsp ginger garlic paste
3-4 green chillies slit
1/2 tsp turmeric pwd
1 tsp freshly ground pepper pwd
salt to taste
2 tbsps oil
Roast and make a paste:
5-6 curry Leaves
3 shallots or a small onion, sliced
1/2 cup grated coconut
10-12 pepper corns
3/4 tbsp coriander seeds
1/2 tsp fennel seeds: sauf
3 cloves
2 cardamoms
1″ cinnamon
pinch of nutmeg

METHOD

Heat one and a half tbsps of oil in a heavy bottomed vessel, add cardamom, cloves, cinnamon stick and pepper corns and saute for a few secs. Add the curry leaves and saute till crisp.
Add the sliced onions and saute till transparent, approx 5-6 mins. Add ginger garlic paste and saute for 4 mins. Add turmeric pwd and pepper pwd and combine well. Add the chicken and cook on high for 4 mins. Reduce flame, add salt, place lid and simmer till chicken is almost cooked.
Heat half a tbsp of oil in another cooking vessel, add curry leaves, coriander seeds, fennel seeds, pepper corns, cardamom, cloves, cinnamon and nutmeg and saute for 3 mins on low flame. Next add the sliced shallots and saute for 2 mins. Add the grated coconut and saute on low flame for 4 mts. Turn off heat and cool. Grind to a paste without adding water.
Add this paste to the three fourth cooked chicken and combine well. Add few tbsps of water if the curry is too dry. Otherwise there is no need to add water. Place lid and cook for 5 mins. Now increase flame, and toss the contents for 2-3 mins. Lastly sprinkle some kasuri methi, combine well and turn off heat.
Serve hot with rotis or rice.

NO BAKE MANGO CHEESECAKE

2012-05-05T01:54:00.003-07:00

Creating something and sharing it here is such an intrinsic part of my life that I miss it when it doesn’t happen on a regular basis. But life comes in the way of best laid plans. I have been working on something which hopefully I will be able to share with you in my next post. All thanks to my beloved Daughter whose love and passion for eating never dies....

I’m so excited and thrilled to share this cheesecake recipe with you all, I wanted to make a dessert without gelatine as some of my Vegetarian friends requested , I have used Agar Agar also known as China Grass here instead of gelatin and the result has been stupendous! The texture, smooth, silky and marvelous yet having a definitive shape and structure, just like how a good cheesecake ought to be. You had to be there to see me in order to fathom how excited I was when I jumped and shouted with glee just as I gently lifted this beautiful cheesecake, a cheesecake which had form was revealed. Mango cheesecake was ideed a success!
Now I know how to make perfect cheesecakes without gelatin. Three cheers to that!

Fresh Alphonso mangoes indeed proved useful. I had to make this cheese cake which had been on my mind ever since the mango season .There were a few requests from readers for a cheesecake with easily and locally available ingredients as cream cheese is not something that is widely available in India. I do however use Philadelphia cream cheese that is available locally but slightly steep. I was looking for an easy economical substitute.

Am I glad that I made this? You bet! This is going to be a constant fixture during every mango season in my home, a part of every celebration and maybe next year I’m going to welcome the mango season with this cheesecake with this incredibly wonderful vegetarian dessert.

Mango Cheesecake Recipe
This is a cheesecake which is just about sweet. If you like your desserts sweeter then increase the sugar by about 1/4 cup. You might also have to do this if your mangoes are less sweeter. Use a deep dish 8” round springform pan or loose bottom pan or a 9” regular round pan for this recipe.

Ingredients:

For Crust:

160 gm (1 1/2 cups) digestive biscuits or any other fairly plain sweet biscuits, crushed
100 gm (1/2 cup) butter (preferably salted butter), chopped
For Filling:
160 gm (1 cup) fine sugar or powdered sugar or castor sugar
800 gm (3 cups) thick full cream yogurt(Amul Dahi)Liquid drained.
400 gm (2 cups) paneer or cottage cheese
1 1/2 cups water
10 gm (10 tbsp) Chinagrass or Agar Agar
2 mangoes (1 cup), peeled, chopped and pureed
1 tsp pure vanilla extract

For the Mango Glaze:

1 mango (1/2 cup), peeled, chopped and pureed
2 tbsp water
2 tbsp sugar
1 tbsp lime juice

Method:

Place the yogurt in a cheesecloth lined colander over a container and allow to drain overnight to get half the quantity ( 400 gm or 1 1/2 cups) thick yogurt.

Prepare the crust:

Place all the biscuits in a sealed plastic bag (Zip loc) and with a rolling pin beat until the biscuits are powdered. Once this is done put the biscuits in a large mixing bowl. Put in the butter and with the help of a food processor or with your hands rub the butter into the biscuits until the mixture is well mixed like breadcrumbs. Alternatively you can blend the biscuits in a food processor until fine, drop in the butter and process again until the mixture is properly blended.

Remove the mixture and press it evenly into the base of an 8” deep round spring form pan or any pan with a removable bottom or a 9” regular round pan. Chill in the freezer for 15 minutes or in the refrigerator for half an hour.

Prepare the filling:

Break the china grass into small pieces and soak in 1 1/2 cups water for about 10 minutes until it becomes soft.
In a food processor fitted with the metal blade or blender place the strained yogurt and paneer or cottage cheese and process until smooth and creamy. Transfer this to a mixing bowl.
In a sauce pan, heat the mango puree over a medium flame. Do not allow this to boil.
In another saucepan place the china grass and water mixture and stir on low heat until it melts completely, about 5 to 6 minutes. Do not allow this to boil.
After the china grass melts completely, pour the hot china grass solution into the hot mango puree, stirring all the while.
Slowly add the mango mixture into the yogurt and cheese mixture, stir in the sugar and vanilla extract and beat well with a wire whisk until well blended.
Pour this mixture over the prepared crust, level with a spoon and chill in the refrigerator for 3 to 4 hours.

For the Mango Glaze:

Place all the ingredients for the glaze in a saucepan and cook over medium heat. When it begins to boil, reduce the flame and cook for 3 to 4 minutes more. Allow to come to room temperature and then spread the glaze over the cheesecake with a spoon. Allow the glaze to set over the cheesecake for 2 to 3 hours or more before slicing it. Allow the cheesecake to set for an hour or so before spreading the glaze over it.

* If using cottage cheese make sure the water is completely drained and the cheese is dry to get a perfectly set cheesecake. Try and use paneer blended into a puree for this recipe.

*A few notes about cooking with chinagrass or agar agar.

China grass or Agar Agar gives a smooth, glossy finish. Vegetarians prefer to use it over gelatin. China grass, if used properly sets easily at room temperature.

China grass needs to be broken into pieces and softened by soaking in water for atleast 5 minutes.

Heat china grass on a low flame for it to melt completely.

The dissolved china grass liquid should be immediately mixed with another portion of hot mixture. Remember that both the mixing agents need to be hot for the china grass to set properly. If either of them is cold, then the dessert wont set properly.

If the china grass solidifies before you add it into another mixture, then reheat until it melts completely and use as required.

RED VELVET CAKE

2012-05-05T01:35:00.000-07:00

RED VELVET CAKE

Ingredients

2 1/2 cups (250 grams) sifted flour
1/2 teaspoon salt
2 tablespoons (15 grams) Cocoa. I used Hersheys Cocoa
1/2 cup (113 grams) unsalted butter at room temperature...I used Nutralite
1 1/2 cups (300 grams) granulated white sugar
3 Eggs
1 teaspoon pure vanilla extract
1 cup (240 ml) buttermilk
2 tablespoons liquid red food coloring
1 teaspoon white distilled vinegar
1 teaspoon baking soda

METHOD.

Preheat oven to 350 degrees F (175 degrees C) and place rack in center of oven.
Butter two - 9 inch (23 cm) round cake pans and line the bottoms of the pans with parchment paper Or grease with butter and dust with flour. Set aside.
In a mixing bowl Sift the flour, salt, and cocoa powder. Set aside.
In bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, beating well after each addition.
Add the vanilla extract and beat until combined.
In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.
In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.
Working quickly, divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 25 - 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean.

KHEEMA Per Edu Eggs on Mince.

2012-05-05T01:33:00.001-07:00

The Parsi community is known for it's rich and traditional food. In Parsi Cuisine you will find a unique blend of spices, that makes the food very appetizing, nutritious and wholesome. Parsis are know for their food and humour.
Fondly known as the BAWAS, the bawa community will e in full attenndance where there is food. Am going to share a few Parsi Recipes that you would generally get to feast on a daily basis at a Parsi home

KHEEMA Per Edu Eggs on Mince.

FOR The Mince

INGREDIENTS:

Serves 4

½ kg mince, mutton or beef or chicken mince
2 large onions, sliced
1 tsp chilli powder
1 tsp ginger paste
1 tsp garlic paste
1 tsp cumin seed
1 tsp salt
2 tomatoes, peeled and chopped very fine
1 tsp turmeric
1 tbspketchup,1 tbsp Worcester sauce
4 greeen chillies, slit
1/2 bunch coriander, 4 eggs

METHOD:

Fry the sliced onions golden brown.
Add in all the spices except for the cummin seed. Cook gently for a while,
Then add the mince, stirring and mixing the masala.
Add the chopped coriander, tomatoes,slit chillies and some ketchup .
Cover and let it cook, for approx half an hour or till done.
Add cummin seed, a little sugar and worcester sauce.
Serve with diced fried potatoes or cook the mince with diced potatoes and green peas.
Once the mince is 3/4th done and very little gravy is remaining. Break eggs
Garnish with Coriander Leaves.

I HAVE USED CHICKEN MINCE AS IT COOKS REALLY FAST.

CHOCOLATE CUPCAKE WITH FROSTING

2012-05-01T01:01:00.001-07:00

CHOCOLATE CUPCAKE WITH FROSTING

I was rather hesitant to post this at first cause I think its really nothing special Well, its just a Cupcake but oh so-chocolatey, by special demand from my daughter here I go with the recipe and Frosting. ENJOY!!

INGREDIENTS

125g salted butter, softened

1 cup plain flour

3/4 cup castor sugar

1/4 cup cocoa powder

1.5 tsp baking powder

2 eggs

1/2 cup milk

1 tsp vanilla extract

150g dark chocolate, melted

For the chocolate Buttercream frosting :

250g butter, softened(Unsalted)

2 cups icing sugar, sifted

1/2 cup cocoa powder, sifted(I used Hersheys Cocoa)

1/4 cup milk

METHOD

1. In a bowl, sift together plain flour, cocoa powder & baking powder.
2. In another bowl, whisk together butter, sugar & vanilla extract for about 10-12 mins until pale and creamy. add in eggs one at a time and beat until well combined.
3. Add in milk and flour mixture alternately in 3 additions, mixing well in between each addition.
4. Fold in melted chocolate thoroughly.
5. Fill cake mixture in cupcake liners until about 2/3 full. bake in a preheated oven of 180C for 20 mins or until a wooden skewer inserted into the middle of the cake comes out clean.
leave to cool on wire rack.
6. To make the chocolate buttercream frosting, whisk the butter in bowl for about 6-8 mins until pale and creamy.
7. Add the icing sugar, cocoa powder and milk and whisk for another 6 mins until fluffy and creamy. Pipe into a star nozzle or spread onto cooled cupcakes.

SUNDAY LUNCH CHICKEN BIRYANI

2012-04-29T02:36:00.003-07:00

SUNDAY LUNCH AT THE TENGRA HOUSE

A typical Sunday lunch at home would be a dish that's BIG & HEAVY followed by an afternoon siesta.

At a Parsi's house you would usually find Mutton Dhansak or Curry Rice on a Sunday afternoon, but we decided to take a break from the Parsi cuisine for a week. So here we have CHICKEN & EGG BIRYANI WITH DAHI RAITA, followed by a CHOCOLATE PUDDING.

TATRELO KHEEMO

2012-04-28T01:34:00.003-07:00

TATRELO KHEEMO

PARSI CUISINE

DRY SPICY MINCE

INGREDIENTS

500 grams mince
2 tbsp oil
2 green chillies chopped fine
1 tsp cumin seeds
1 large onion sliced (optional)
1 large potato cut in half lengthwise
1/4 green peas
6 cloves garlic -minced
1 tbsp ginger garlic paste
1 tsp garam masala powder
1/4 tsp turmeric powder
1 tsp chilli powder
1 tomato chopped fine
1tbsp Worcestershire sauce
2 tbsp tomato puree
1 tbsp white vinegar
1 tbsp jaggery or sugar
1 tbsp coriader leaves
1 cup water
few curry leaves
salt to taste
3 tbsp oil.

METHOD

1. Heat oil in a pan. Add the curry leaves, green chillies and cumin. Once the cumins start spluttering add the sliced onion. Add in the minced garlic. Cook till onions turn brown.

2. Add in the tomato and cook till tomatoes are slightly soft. Add in the garam masala, turmeric, garam masala, chilli pwd and sautee for a few minutes till the masalas get cooked into the tomato.

3. Add the green peas, potato and mince and fry further for 5-6 mins till the water gets absorbed.

4. Add the worcesterschire sauce, tomato puree, salt vinegar and jaggery adding one cup water.

5. Pressure cook for 3 whistles and simmer on low for 10-15 mins. Alternately you can cook in the pan till dry until the potatoes and green peas are cooked.( You can add boiled potato and peas if cooking without the pressure cooker)

6. Garnish with coriader leaves

7. Serves 4

ALL PURPOSE CHOCOLATE FROSTING

2012-04-28T01:34:00.001-07:00

ALL PURPOSE CHOCOLATE FROSTING

Quick and easy frosting that can be used to frost any cake or cupcake or cookie.

INGREDIENTS

125 gms bittersweet chocolate melted cooled.
2 tbs honey or golden syrup
2tsp vanilla essence
3 tbsp butter softened
1 1/2 cup sieved icing sugar or confectioners sugar
3 tbsp milk.

METHOD

Beat butter, chocolate vanilla and honey and whisk with beaters.
Add in the sugar and whisk in 2-3 tbsp milk. Add in 2 tbsp at first and in the remaining 1 tbsp until spreadable consistency.

CHOCOLATE FUDGY BROWNIES

2012-04-28T01:32:00.001-07:00

CHOCOLATE FUDGY BROWNIES

(SOFT CENTERED CHOCOLATE BROWNIES)

130 grams butter
200 grams melted bittersweet chocolate
1 cup granulated sugar
1/2 tsp instant coffee powder mixed in 2 tbsp warm water
2 tsp vanilla extract
1/4 tsp salt
1 tbsp cocoa powder
2 large eggs
2/3 cup or 85grams flour

METHOD

Preheat Oven
Melt chocolate in the microwave on high for 1 min. Stir. Cool and keep aside.
Mix the dry ingredients: Flour, cocoa and salt and keep aside
In a bowl mix the granulated sugar with the butter until sugar melts slightly and turns slightly pale.
Add in the eggs one at a time.
Add in the vanilla and the coffee mixed in water
Sieve in the dry ingredients into the mix and beat the mixture in cut fold method until all the ingredients are well incorporated. DONOT OVERBEAT.
Pour the mix into a square pan, buttered and slightly floored so that the mix does not stick to the pan or line with butter or parchment paper.
Bake at 180 degrees C for 40-45mins .Check with toothpick The centre will be soft but there should be no liquid mix sticking to the toothpick.
Cool and cut into squares.
Makes 12-15 squares.

CHILLI BEEF STEAK WITH SPAGHETTI

2012-04-25T10:49:00.004-07:00

CHILLI BEEF STEAK WITH SPAGHETTI

INGREDIENTS

2 pieces of steak (undercut)
1 tbsp red wine
2 tbsp worcestershire sauce
1 tbsp crushed peppercorns
Salt
2 tbsp olive oil
1 tbsp butter
1 onion sliced
1 tsp crushed pepper
2 cloves minced garlic
1 green pepper sliced
1 small carrot cut in stripes
1 tbsp soya sauce
1 tbsp barbecue sauce
1 tbsp chilli sauce
2 green chillies slit length wise
1 cup boiled spaghetti
Oregano & Chilli Flakes to garnish

METHOD

Marinate the steak in the red wine, 1 tbsp worcestershire sauce, salt & crushed peppercorns for 3 hours and broil in the oven for 10 minutes on each side.
Cut into thin strips & sautee them in 1 tbsp of butter. Keep aside.
In a wok heat olive oil.
Add in the onion, green pepper, carrot & stir fry on high heat for 2-3 minutes.
Add soya sauce, 1 tbsp worcestershire sauce, barbecue sauce, chilli sauce & slit green chillies.
Add in the beef & serve with spaghetti.
Garnish with chillie flakes & oregano.
Serves 1.

MASALA GRAVY CHICKEN

2012-04-25T10:34:00.003-07:00

MASALA GRAVY CHICKEN

INGREDIENTS

1 kg chicken (breast & thigh)
100 grams cream
100 grams curd or yogurt
2 tbsp ginger garlic paste
2 large onions chopped
2 tomatoes chopped
2 green chillies chopped fine
2 tbsp tomato puree
1 tbsp tomato ketchup
1 tsp garam masala
1tsp chilli powder
1/2 tsp turmeric powder
1 glass water
Salt
3 tbsp oil
Corriander leaves to garnish

METHOD

Sautee the chopped onions in oil until translucent
Add in the chopped onion
Add in the chopped tomato, ginger garlic paste & cook for further 3-4 minutes
Add in the chicken pieces
Add in the beaten curd
Add in the tomato puree, masala & salt
Add in 1 glass water
Pressure cook for 3 whistles and simmer on low for 10 minutes or cook the chicken until tender
Cool
Add in the cream & garnish with coriander leaves
Serve with rice if desired.
Serves 4

PALM TODDY CAKE

2012-04-24T03:19:00.002-07:00

PALM TODDY CAKE

FOR THOSE WHO DON'T KNOW WHAT TODDY IS :

Palm wine also called palm toddy also called "kallu", or simply toddy, is an alcoholic beverage created from the sap of various species of palm tree such as the palmyra, and coconut palms. This drink is common in various parts of Asia and Africa, and goes by various names, such as emu and oguro in Nigeria, nsamba in Democratic Republic of the Congo,nsafufuo in Ghana, kallu in South India, tuak in North Sumatra, Indonesia, mnazi in Mijikenda,Kenya goribon (Rungus) in Sabah, Borneo, and tuba in the Philippines, Borneo and Mexico. In the Philippines, tubâ refers both to the freshly harvested sweetish sap and the one with the red lauan-tree tan bark colorant. In Leyte, the red tuba is aged for up to one to two years such that an echoing ring is made when a glass container is tapped this type of tubâ is called bahalina. Toddy is also consumed in Sri Lanka and Myanmar. On the one hand, production of palm wine may have contributed to the endangered status of some palm species such as the Chilean wine palm (Jubaea chilensis). On the other hand, palm wine production by small holders and individual farmers may promote conservation as palm trees become a source of regular household income that may economically be worth more than the value of timber sold.

INGREDIENTS

1 cup toddy
2 eggs
100 grams butter
225 grams sugar
140 grams rava or semolina
30 almonds powdered
3 tbsp rose water
Pinch of salt
30 grams flour
2 tbsp milk
1 tsp cardamon powder
1 tsp vanilla extract

METHOD

Melt butter in the microwave till semi-liquified.
Mix in the semolina, toddy, cardamon powder, vanilla, butter, eggs, sugar, almonds powder, rose water, salt, flour, milk and let the mixture rest for 3-4 hours in a warm place.
Grease pan and bake at 200 degreesC for 45 minutes.

KID GOSHT (LAMB STEW)

2012-04-24T02:37:00.002-07:00

KID GOSHT (LAMB STEW)

INGREDIENTS

250 grams Lamb
6 cloves garlic
1/2 tsp peppercorns
1 inch ginger
1/2 tsp cumin seeds
3 green chillies
50 grams cashewnuts
2 tsp poppy seeds
2 large onions sliced
2 potatoes cut in half length wise
2 cups water
1/2 cup coconut milk
Salt
2 tbsp Oil

METHOD

Grind together the garlic, ginger, peppercorns, cumin seeds, chillies, cashewnuts, poppy seeds to a fine paste.
Marinate the lamb in the ground masala for 4-6 hours or overnight.
Heat oil.
Fry the onions until translucent & grind to a fine paste.
In another pan, add the fried onion paste, the lamb & cook for 5 minutes adding 2 cups of water.
Add in the potatoes.
Cook till thick gravy remains or alternately pressure cook for 2 whistles and simmer for 5-7 minutes until the lamb is tender.
Add in the coconut milk.
Serve hot.
Serves 2.

PEPPER BEEF STEAK IN BARBECUE SAUCE WITH CARAMELIZED ONIONS

2012-04-24T02:07:00.000-07:00

PEPPER BEEF STEAK IN BARBECUE SAUCE
WITH CARAMELIZED ONIONS

INGREDIENTS FOR PEPPER BEEF STEAK

4 beef steak handucts
Salt and Pepper to taste
2 tsp crushed peppercorns
2tbsp worcestershire sauce
2 tbsp red wine

METHOD FOR PEPPER BEEF STEAK

Marinate overnight the pounded steak, salt, pepper, red wine & worcestershire sauce.
Broil in oven, each side 10-15minutes
In a pan add 1 tbsp butter, fry steaks both sides adding a bit of worcestershire sauce, crushed pepper& 1 tbsp red wine till all juices get sealed. Keep aside.

INGREDIENTS FOR BARBECUE OR BROWN SAUCE

1 onion chopped
2 cloves garlic chopped
1 tbsp butter
1 tbsp oil
1 tbsp crushed peppercorns
1 cup stock (chicken or beef)
4 tbsp worcestershire sauce
2 tbsp barbecue sauce
1 tbsp chilli sauce
1 tbsp flour
1 tbsp brown sugar
1 tbsp cornflour mixed with 3 tbsp water

METHOD FOR BARBECUE OR BROWN SAUCE

Melt butter & oil in pan, add onions & garlic. Cook till translucent.
Add in sugar, stock, worcestershire sauce, barbecue sauce & chilli sauce.
Add in crushed pepper & salt.
Mix in the flour & you can add 1 tbsp of soya sauce or 1 tbsp red wine.
Cook till sauce thickens a bit. Add in the cornflour mixed with water.
Cook till glazed & thick. Keep aside

INGREDIENTS FOR CARAMELIZED ONIONS

2 onions thinly sliced
1 tbsp butter
1 tsp oil
1 tbsp brown sugar
1 tbsp worcestershire sauce

METHOD FOR CARAMELIZED ONIONS

In pan heat butter & oil.
Add in the onions with the brown sugar and worcestershire sauce.
Cook till slightly brown in color.

SERVE STEAK WITH THE BARBECUE SAUCE & TOP IT OFF WITH CARAMELIZED ONIONS.

TIPSY CHICKEN DRUMSTICKS

2012-04-24T00:20:00.001-07:00

TIPSY CHICKEN DRUMSTICKS WITH COLD PASTA SALAD

INGREDIENTS FOR CHICKEN DRUMSTICKS

Chicken Drumsticks - 12
Salt to taste
White Pepper Powder - 1 tbsp
Black Crushed Pepper - 1 tbsp
Red Wine - 4 tbsp

METHOD FOR CHICKEN DRUMSTICKS

Make incisions on the chicken drumsticks.
Marinate with the mixture of the above ingredients for 3-4 hours
Put it in a pre heated oven of 200 degreesC for 10 minutes
Brush the drumsticks with a BARBECUE OR BROWN SAUCE*
Grill for further 10 minutes on each side, brushing it with the sauce at regular intervals.
Takes 20 minutes for the chicken to be tender

INGREDIENTS FOR BARBECUE OR BROWN SAUCE*

1/2 cup of hot barbecue sauce (store bought)
2 tbsp white vinegar
2 tbsp chilli sauce
1/2 cup brown sugar
4tbsp worcestershire sauce
4 tbsp tomato puree
2 tbsp tomato ketcup
3 tbsp butter
Salt & Pepper to taste

METHOD FOR BARBECUE OR BROWN SAUCE

Mix all the above ingredients in the pan until the sauce thickens.
Check for the perfect hot, tangy & sweet flavors.

INGREDIENTS FOR COLD PASTA SALAD

1 cup mixed pasta
1 small onion
1 small green pepper
1 small diced tomato
1 tbsp chopped gherkins
1/4 cup olive oil
1 tbsp vinegar
1 tsp sugar
1 tsp chopped parsley
1 tsp minced garlic
1 tsp oregano
Salt & Pepper to taste

METHOD FOR COLD PASTA SALAD

Cook pasta in salted hot water until al dente (3/4th done)
Rinse in cold water & keep aside.
Dice the onion, pepper, gherkin, tomato, minced garlic & toss them together with the pasta.
In another bowl make the dressing.
Mix the olive oil, sugar & vinegar and pour it over the pasta.
Cover and chill for 3-4 hours in the refrigerator & garnish with chopped parsley.

PARIZAD GANDHI'S MOLTEN CHOCOLATE COOKIES

2012-04-23T23:54:00.005-07:00

PARIZAD GANDHI'S MOLTEN LAVA CHOCOLATE CHIP COOKIES :

Ingredients:

Butter 4 ounces

Brown sugar ½ cup
Granulated sugar ½ cup
Egg 1
Vanilla essence 1 tsp
Flour 1 ¾ cup
Salt ¼ tsp
Baking soda ½ tsp
Chocolate chips 1 ½ cup

Method:

1. Pre heat oven at 180 C and grease the muffin tin.
2. Put ¾ cup chocolate chips in a zip lock bag and seal. Place the bag in a microwave for 30 seconds , spreading out the chocolate chips in a single layer.
3. Remove the bag and turn, microwave for another 15 seconds until chocolate chips soften.
4. In a bowl beat butter and sugar until light and fluffy for about 3 minutes, add egg and vanilla essence and beat well.
5. In another bowl sieve together flour, salt and baking soda.
6. Add to the butter mixture to the dry ingredients and beat on low speed until just mixed.
7. Add the remaining chocolate chips and mix.
8. Divide the dough into two equal portions. Now using half the cookie dough, scoop 1 ½ tbsp of dough and flatten a bit. Place in the bottom of the muffin tin.
9. Cut a small tip in the corner of the zip lock bag.
10. Gently squeeze a layer of chocolate over the cookie. Scoop and flatten the remaining dough.
11. Place on the top of chocolate layer. Repeat the steps above until the entire cookie dough is utilized.
12. Bake for 15 minutes until edges are light brown.
13. Cool completely before serving

MALAI KULFI

2012-04-23T23:49:00.002-07:00

MALAI KULFI

INGREDIENTS

750 ml milk
200 ml cream
200 ml condensed milk
100 grams mawa or khoya
4 tbsp milk powder
4 tbsp sugar

METHOD

Mix all the above ingredients in a large pot
Bring to 1 boil

Let simmer for 10 minutes stiring continuously till thick
Keep stirring so that the mixture doesn't stick to the bottom of the pan
Cool and strain the mix

Fill in an airtight container and freeze for 6-7 hours.
After 6-7 hours beat the mixture with a beater to break the ice crystals.

Pour into kulfi moulds.
Freeze again
Makes 12-15 kulfis.
You can add in chopped nuts of your choice if desired.

Mawa Cupcakes

2012-04-23T23:22:00.001-07:00

MAWA CUPCAKES

INGREDIENTS

100 grams - Broken Cashew Nuts (optional)
3 eggs
1 cup flour
1 and 1/2 cup sugar
1/3 cup butter
150 grams mawa/khoya
1tsp vanilla extract OR Oil based butterscotch extract (which is used in this recipe)
1/3 tsp baking powder
2-3 tbsp milk

METHOD

Beat butter & sugar until creamy
Add eggs one at a time
Add in the mawa , vanilla , baking powder & flour
Whisk the entire mixture till smooth
Dust the cashewnuts with a little bit of four
Add in 2-3 tbsp of milk
Add to the batter.
Pour into muffin bowls or an individual cake tin
Bake it at 180 degrees celcius for 40 minutes.
Makes 12 cup cakes or an individual cake.

A Peek Into The Saturday Lunch : Mince Meat Lasagna

2012-04-14T05:00:00.001-07:00

(From The Bottom)

Layer 1 : Meat Sauce
Layer 2 : White sauce
Layer 3 : Lasagna Sheet

Layer 4 : Meat Sauce
Layer 5 : Lasagna Sheet
Layer 6 : White Sauce
Topped with cheese & herbs.

DARK CHOCOLATE COOKIES

2012-04-14T04:43:00.003-07:00

DARK CHOCOLATE COOKIES

As you can probably tell, I love cookies. They are my favourite dessert. I can pass up cakes, pastries and pies for one good cookie... Preferably chocolate chip. The reasons I like cookies.... They take little time to produce a single or double batch. It puts a smile on your face watching people's face's light up when you say "homemade cookies".

I was heading for my regular evening walk on Thursday and I bumped into my daughter’s friend, Freya Arsiwala who asked me “Aunty when are you making the cookies”??

The next day morning I baked my batch of homemade chocolate chip cookies

Whenever I offer someone a cookie their first response is, "Are they homemade?" When I say yes, they get a big smile on their face, grab two (because you need one for each hand) and enjoy the moment. A really good homemade cookie!

INGREDIENTS

120 grams unsalted butter room temperature
100grams light brown sugar
50 grams white granulated sugar or caster sugar
1 large egg
1 teaspoon vanilla extract
130 grams flour
30 grams cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
225grams white chocolate chips or semi sweet dark chocolate chips

METHOD

Preheat oven to180degrees C and place rack in center of oven. Line two baking sheets with butter paper.

In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugars until light and fluffy (2-3 minutes).

Add the egg and vanilla extract and beat until incorporated.

First sift together the cocoa powder, flour, baking powder, and salt and then add to the butter and egg mixture. Mix just until incorporated. Fold in the chocolate chips.

Pour the batter into rounds about 2 inches (5 cm) apart.

Bake for approximately 10 -12 minutes or until the cookies are still soft in the center but are firm around the edges. Remove from oven and let cookies cool on baking sheet for about 5 minutes before removing the cookies to a wire rack to cool completely.

Makes about 24-25 3 round cookies.