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Ingredients
1/2 kg chicken (without skin & bones)
100 grams corn flour
100 grams custard powder
salt and chilli powder to taste
clove and elaichi powder
oil.
Method
Semi liquid paste of corn flour and custard powder is made by adding water and salt,
chilli and elaichi clove powder are added to taste.
The chicken pieces are mixed with the semi liquid paste and kept aside for 30 mins and
later fried in oil for 20 mts and your crispy and delicious chicken pakoda is ready to eat.
Ingredients :
4 cup basmati rice
kaju 25 gm
coconut cut into small cubes
cardamom powder
molasses 4 cup
water 4 cup
Procedure :
1. Keep the rice overnight in water.
2. At morning take out from water and dry it.
3. Then grind it.
4. Take a kadai in it put water after 5 min add kaju, coconut, cardamom powder, gur (jaggery)
5. When it start boiling add that grinded rice.
6. Then mix it and see that it is little soft.
7. Then switch off the gas and let it cool.
8. Then in oven tray spread little ghee and put that mixture again over it put more ghee and
bake for 30 min.
Ingredients
1 very large seedless oval brinjal
1 large tomato grated
1 large onion grated
1/2 tsp. ginger finely chopped
1/2 tsp. garlic finely chopped
2 green chillies finely chopped
1 tbsp. coriander leaves finely chopped
1/4 tsp. garam masala 1/2 tsp. red chilli powder
1/4 tsp. turmeric
3 pinches asafoetida
1-1/2 tsp. lemon juice
salt to taste
1/4 tsp. each cumin & mustard seeds
1-1/2 tbsp. oil
Method
1. Check to see that brinjal is absolutely healthy and has no germ holes, etc.
2. Wash and wipe dry. Burn brinjal over direct flame or barb-b-que mesh.
3. Rotate and cook till evenly soft all over.
4. Scrape out any burnt skin with hands.
5. Mash softened brinjal till soft, keep aside.
6. Heat oil, add seeds and allow to splutter.
7. Add asafoetida, stir and add ginger, garlic onions.
8. Stir fry for 2-3 minutes. Add tomatoes, masalas, salt, etc.
9. Add mashed brinjals, stir, add 1/4 cup water.
10. Stir, cook covered till oil seperates.
11. Pour into serving bowl, garnish with chopped coriander.
12. Serve hot with warm bread rolls, rotis, or parathas.
Ingredients
250g all-purpose flour (maida)
4 bananas, mashed
1 egg
75g sugar
2g cardamom powder
1/4 tsp baking powder
1 1/2 glass milk
50g oil
Method
1. Beat the egg well and to this, add sugar, milk and mashed bananas. These ingredients
can also be mixed in a blender.
2. To the all-purpose flour, add the above banana mixture and mix well to form dosa batter.
3. Now add cardamom powder and baking powder to the batter and mix well.
4. Heat a flat pan and make thin dosas. Fry on both sides until golden brown in color with
little oil.
5. Serve hot with any juice.
Ingredients
4 cups plain flour
1 tsp fresh yeast
1 tsp sugar
1 tsp salt
2 tbsp butter
1 cup warm milk
1/4 cup warm water
1/4 tsp each white cumin & omam seeds
Method
1. Warm milk, keep aside. Stir together yeast and sugar in a cup.
2. Pour a little milk in yeast, stir well, keep aside to froth till double.
3. Take a slightly warmed mixing bowl. Sieve in flour and salt. Make a well in center.
4. Sprinkle seeds onto flour. Mix butter into warmed milk. Pour this in center of flour.
5. Pour yeast mixture too.
6. Mix and knead well till very smooth and elastic. Add warm water as required for kneading.
7. Cover and keep aside for 45 minutes, or till double. Lift dough and punch and knead for 3-4 minutes.
8. Shape into a thin log. Cut into 30-33 parts. Shape each part into a finger shape.
9. Grease a baking sheet well, place fingers on it. Brush with some oil or butter.
10. Keep aside for 20 minutes. Bake in preheated oven at 200C for 10 minutes.
11. Thereafter at 170C for 10-15 minutes. Remove and cool first in sheet then on
racks till completely cooled.
12. Store in airtight jar. Serve with hot tea or coffee or even soup!
Ingredients
1/2 kg bhendis or okra
1/2 cup cashew nuts
3 onions
2 tomatoes medium size
a pinch of turmeric
1 tbsp dhaniya, jeera powder, red chilli powder as per taste
salt
1/2 spoon sugar
4 tbsp of oil
coriander leaves for garnishing
Method
1. Wash okras and then cut into small pieces.
2. Add 3 spoon of oil in a kadai and fry them.
3. Once is fried add some salt to the mixture.
4. Soak cashew nuts in hot water and blend to a smooth paste.
5. In a kadai or Yoke add a spoon of oil,then fry onions until golden brown.
6. Then add tomatoes and cook till the water evaporates.
7. Add the Masala like Dhaniya, Jeera powder chilli,turmeric and fry for a minute.
8. Then add the cashew nut paste and mix well.
9. You can add some water and cook well.
10. Once it stats boiling add the sugar and some salt as per your taste.
11. Finally add the bhendis to this mixture and cook for 2 to 3 minutes.
12. The Bhendi cash curry is ready to be served. Garnish with coriander leaves.
Ingredients
1 cup wheat
1 cup jowar
1/2 cup rice
1/2 cup bengalgram dal
Method
1. Roast the grains lightly in a heavy pan, individually.
2. Mix, cool and grind to a flour.
3. Cool, store in airtight container, in dry area.
4. Add water to knead to a smooth dough when required.
5. Proceed to pat thick chappati, sprinkle finely chopped coriander, onion , chillies, etc. over
it, press in.
6. Make small hole in it with blunt end of hand churner.
7. Roast on hot griddle over low flame till roasted crisp.
Ingredients
2 cups long grain rice,
1/4 cup soya beans,
soaked in water overnight
1 cup fresh green peas, boiled, drained
1/2 cup orange pumpkin peeled, sliced
1/2 cup peapod pieces (refer note)
1 sprig spring onions finely chopped
1/2 cup coconut scraped
3 green chillies
1” piece ginger
1/4 tsp. dried mint powder
1 tsp. kasoori methi
1 lemon juice extracted
1 bay leaf
2 cloves
2 whole small cardamoms
1/2” stick cinnamon
1/2 tsp. cumin seeds
2-3 pinches asafoetida
salt to taste
2 tbsp. ghee or oil
Method
1. Pressure cook soyabeans for 3-4 whistles, till cooked, but not mushy. Boil rice in plenty of
salted water, till each grain is separate. Drain excess liquid, spread on a plate, too cool.
2. Crush chillies, ginger, garlic, in a small mixie. Add coriander, a pinch of salt, run for just 2-3 seconds more. The coriander look finely chopped, not crushed.
3. Heat oil in a heavy saucepan. Add all whole spices, seeds, asafetida, crushed mixture. Stir, add coconut, pumpkin, peapods, half cup water. Cover and cook till pumpkin is tender.
4. Add peas, soyabeans,mix and cook for a minute.
5. Evaporate excess moisture, take off fire.
6. Add spring onions, methi, mint, lemon juice, salt. Mix and add to boiled rice. Mix well, till all
rice is evenly coated.
7. To heat either place covered in microwave or hot oven. Or place inside a pressure cooker
with hot water.
8. Serve hot with kadhi, kachumber or curds.
Ingredients
1 litre fullcream milk
2 1/2 tsp. cornflour
1 tsp. gelatine
3/4 cup sugar
1 cup fresh cream
1 tsp. mango essence
1/2 cup cold milk
1 cup mango pulp (coarsely mashed)
1/2 cup fresh beaten cream
1/4 cup ground sugar
Method
1. Bring milk to a boil. Boil for 15 minutes on low, stirring occasionally.
2. Mix cornflour in 1/2 cup cold milk, keep aside.
3. Add sugar to milk, stir. Add cornflour paste, stirring continuously, till boil resumes.
4. Boil for a further 4-5 minutes, take off fire.
5. Sprinkle gelatine over 3 tbsp. water in a small pan.
6. Allow to soak for 5 minutes. Warm over gentle heat, till dissolved.
7. Do not bring it to a boil. When boiled milk cools a little, add gelatine solution and mix well.
8. Cool to room temperature, freeze in covered tray, till set.
9. Remove when well set, mash and beat till soft and creamy.
10. Mix together the pulp, 1/2 cup beaten cream and ground sugar.
11. Add 1 cup cream first with essence and beat.
12. Add fruit cream mixture and fold in gently.
13. Transfer back to container and freeze till well set.
14. Serve scoops with the matching sauces.
Ingredients
2 scoops basic vanilla icecream
1/2 cup mixed chop fruit (orange, strawberry, banana, grapes, chickoo, kiwi, etc)
2 tbsp. fresh fruit sauce (refer sauces for icecreams and cakes)
1 icecream wafer for topping
1 tbsp. tiny cubes of leftover cake (optional)
2-3 tbsp. orange juice sweetened and chilled
Method
1. Use a balloon glass (with/without stem) for best result.
2. Toss the chopped fruit and cake together.
3. Place at bottom of glass. Pour the orange juice over it.
4. Place the icecream scoops over the fruit.
5. Pour sauce over scoops.
6. Cut wafer into 4 small triangles.
7. Poke into top of scoop to form a fan shape
Makes 20 to 24 3-inch cookies
Ingredients:
For the cookies :
6 large egg yolks
1 1/4 cups sugar
16 tablespoons (2 sticks) unsalted butter, at room temperature
1/2 teaspoon vanilla extract
4 cups flour, plus more for the work surface
1/4 teaspoon salt For the glaze
2 large egg yolks
2 tablespoons water
Directions:
For the cookies:
Combine the egg yolks and sugar in the large bowl of a stand mixer or a hand-held electric mixer; use the whisk attachment to beat on medium-high speed for 1 to 2 minutes, until the mixture is thick and pale yellow. Reduce the speed to low and gradually add the butter and vanilla extract, then add the flour and salt, in increments, blending until a dough forms that is thick and stiff. (If it is still quite soft, add a few tablespoons of flour at a time.) Transfer the dough to a lightly floured work surface; knead it gently and briefly, then wrap in plastic wrap and refrigerate for 45 to 60 minutes.
When ready to bake, preheat the oven to 325 degrees. Stack 2 baking sheets together and line the top sheet with parchment paper. You will need to repeat this procedure to bake each batch.
Roll out the dough on a lightly floured work surface to a thickness of 1/2 to 3/4 inch. Use a 3-inch round cookie cutter to cut the cookie rounds; place them about 1 inch apart on the stacked/lined baking sheets. Use the tines of a fork to make a small crisscross grid just in the center of each cookie.
For the glaze:
Whisk together the egg yolks and water in a small bowl. Brush each cookie generously with the mixture.
Bake 1 sheet at a time for 50 to 55 minutes, until the cookies are golden on top and brown around the edges. Cool completely on the baking sheet (this will allow the sheets to cool before the next batch of cookies is baked).
Cooking Time - 15 mins
Serves - 4
Ingredients
250 grams capsicum
half coconut
4 green chillies
coriander leaves few
1 table spoon of oil to fry
1 spoon jeera
1/4 spoon turmeric powder
1 spoon jeera powder
2 tablespoons of besan
1 medium size ripe lemon
salt to taste
Method
1. Wash and clean capsicum, chillies and coriander leaves and dry them with a cotton cloth.
2. Cut capsicum into medium pieces lengthwise. Fine chop the green chilies and also cut
coriander leaves. Keep the half coconut grated. Keep the besan light roasted in a thick vessel till fine smell comes. Keep it separate in a bowl.
3. In a thick vessel pour the oil. Keep the flame slow through out the cooking. When oil is hot
add cut chilies. When they are fried add jeera, turmeric powder and salt. Add the capsicum pieces.
4. Mix the stuff and cover it with a plate and pour half cup water into the plate. After five
minutes slowly stir the contents and cover again with the lid. After about five minutes stir
lightly and sprinkle the jeera powder, grated coconut and roasted besan.
5. Slightly stir and cover it with the lid for about two minutes. Turn off the flame. ransfer the
contents into a serving bowl and sprinkle the lemon juice on it. Add finely chopped
coriander and serve hot with rotis, chapattis or hot plain rice.
Ingredients
8 large green peppers
1 1/4 tsp salt, divided
1 tsp ground black pepper
3 cup cooked rice
15 oz canned black beans - drained and, rinsed
11 oz canned mexican-style corn - drained
1 medium onion, chopped
1 cup walnuts, chopped
4 pcs chopped green chilies
1/2 tsp ground cumin
1 jalapeno pepper slices
Method
1. Cut a thin slice from the stem end of each pepper, remove seeds and membrane and rinse.
2. Season with 1 teaspoon salt and black pepper, set upside down on a paper towel to drain.
3. Combine rice, corn, onion, walnuts, chiles, cumin and 1/4 teaspoon salt in 13x9 microproof casserole.
4. Cook on HIGH 2 mins. Spoon 1 cup mixture into each pepper.
5. Return stuffed pepper to the casserole. Pour 1/4-inch water in bottom of dish.
6. Cover with vented plastic wrap. Microwave at MEDIUM (50% power) for 7 mins.
7. Uncover and sprinkle cheese on top of each pepper.
8. Microwave on HIGH 1 min. Garnish with jalapeno pepper slices.
Ingredients:
Eggs - 5
Sugar -175 gms.
All Purpose Flour -90 gms.
Cocoa powder - 40 gms.
Melted butter -30 gms.
Corn flour - 20 gms.
Baking powder - 1 tsp.
Method:
1. Sieve together the flour, cocoa powder, corn flour and baking powder.
2. Place the sugar and eggs in a mixing bowl.
3. Beat the eggs and sugar till it is light and fluffy.
4. Carefully fold in the sieved flour into this mixture.
5. Mix in the melted butter.
6. Grease a shallow bowl with an little oil and dust with flour, pour the mixture batter into this.
7. Cook on micro high for 8 min.
Makes 16 to 24 squares
Ingredients:
1 pound (4 sticks) unsalted butter, melted
3 cups packed light brown sugar
1/3 cup sugar
4 large eggs
4 teaspoons vanilla extract
1 cup quick-cooking oats (not instant)
4 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup semisweet chocolate morsels or chopped chocolate
1 13.4-ounce can dulce de leche
Method:
1. Position an oven rack in the middle of the oven; preheat to 350 degrees. Generously grease a 13-by-9-inch pan and place it on a parchment paper-lined baking sheet.
2. Beat the butter and sugars together in a large mixing bowl for several minutes, until creamy. Add the eggs, vanilla extract and oats, mixing to combine. Gradually fold in the flour, baking powder, baking soda and salt, then add the chocolate morsels and mix to distribute evenly. Spread the batter in the prepared pan. Top with dollops of dulce de leche and use a knife to swirl or smear it into the batter. Bake for 38 minutes, or until the batter is set. (If it seems browned around the edges but wobbly in the center, reduce the temperature to 325 degrees and continue to bake for 10 to 15 minutes or until set.
3. Transfer the pan to a wire rack to cool for about 20 minutes. Cover and refrigerate or freeze for at least 1 hour, then cut into squares as desired.
Serve these as cold as possible; they are hefty, beefed up with chocolate chips and pools of dulce de leche.
STORE: Cover tightly and refrigerate for up to 10 days; or wrap individually in wax paper or plastic wrap, then place in a heavy-duty resealable food storage bag and freeze for up to 2 months.
Ingredients:
3/4 cup crumbled soft paneer
1/2 tsp salt
1/2 tsp baking powder
1 cup plain flour
1 tbsp lemon juice
1/8 tsp nutmeg powder
1/8 tsp cardamom powder
1 egg, lightly beaten
3/4 sugar
5 tbsp butter, softened
1/4 cup crushed almonds
Method:
1. Beat butter and sugar, till light and fluffy . Add egg and lemon juice, beat well Add flour,
baking powder, salt, nutmeg and cardamom
2. Add paneer .Beat till it well blended .Add almond, mix it well .Form small flattish rounds.Preheat oven
3. Place some biscuits at a time on a baking sheet .Place far apart enough to allow the
biscuits to expand
4. Bake at 150oC for 15 minutes or till light brown .Cool well before removing. Store in
airtight jars
Makes 24 medium-to-large cookies
Ingredients:
2 cups flour
1 cup confectioners' sugar
10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 20 pieces
3 large egg yolks
1 tablespoon green creme de menthe
1 teaspoon vanilla extract
4 ounces semisweet baking chocolate, coarsely chopped
1/4 cup sugar
Method:
1.Position oven racks in the upper third and middle of the oven; preheat to 350 degrees. Line 3 baking sheets with parchment paper.
2. Combine 1 3/4 cups of the flour and the confectioners' sugar in the bowl of a stand or electric mixer. Beat on low speed for 10 seconds, then add the chilled butter, 1 piece at a time; beat for about 2 minutes, until the mixture is mealy in texture. Add the egg yolks, creme de menthe and vanilla extract; beat for about 30 seconds to mix well, until a dough starts to form. Add the chocolate and beat for 15 seconds.
3. Lightly flour a work surface with some of the remaining 1/4 cup of flour. Transfer the dough to the work surface and knead it gently to finish incorporating the chocolate, if necessary. Shape the dough into 2 logs that are about 12 inches long and 1 1/2 inches in diameter. Cut each log into 12 slices that are 1 inch thick. Use the palms of your hands to roll each slice of dough into a smooth, round ball, then flatten each ball in the palm of your hand into a circle 2 3/4 to 3 inches in diameter.
4. Place the sugar in a small bowl. Press 1 flat side of each dough circle into the sugar to lightly coat, then place 8 pieces of dough, sugar side up, evenly spaced, onto each of the 3 prepared baking sheets. Bake on the top and middle racks for 6 minutes, until lightly golden brown around the edges (no need to rotate the baking sheets halfway through; the cookies will not seem done, and that's okay); hold the remaining dough at room temperature. Transfer the baking sheets to a wire rack to cool for at least 20 minutes. Repeat with the remaining cookie dough.
5. While the cookies are cooling, melt the chocolate in the microwave or in a small metal bowl suspended over a saucepan of very hot water over medium heat. Use your fingers or the tines of a fork to drizzle the chocolate over the cooled cookies. Let the chocolate set before storing the cookies. (If you plan to freeze the baked cookies, do not decorate with the melted chocolate; let frozen cookies come to room temperature before decorating.)
Recipe Source:
Adapted from "I'm Dreaming of a Chocolate Christmas," by Marcel Desaulniers (Wiley, 2007).
Makes about 18 sandwich cookies
Ingredients:
For the dough
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
4 ounces semisweet chocolate, melted and cooled
1 3/4 cups flour (spoon flour into a dry-measuring cup and level off), plus more for dusting For the filling
1/3 cup heavy cream
1 tablespoon unsalted butter
1 tablespoon light corn syrup
2 ounces semisweet chocolate, cut into 1/4-inch pieces
2 ounces milk chocolate, cut into 1/4-inch pieces
For assembly
Confectioners' sugar, for dusting
Directions:
For the dough:
1. Beat the butter by hand in a medium bowl just until it is evenly softened. Quickly beat in the melted chocolate, then the flour, continuing to mix until the dough is smooth. Transfer to a piece of plastic wrap and press the dough into a rectangle about 1/2 inch thick. Wrap and refrigerate for about 1 hour, until it is firm.
2. While the dough is chilling, make the filling: Combine the cream, butter and corn syrup in a medium saucepan over medium-low heat until the mixture bubbles; this will take about 5 minutes. Remove from the heat and add both chocolates. Shake the pan gently to submerge the chocolate in the hot liquid. Let it stand for 5 minutes, then whisk smooth and scrape the filling into a bowl. Let stand at room temperature or in the refrigerator until it reaches a spreadable consistency.
3. When ready to bake, position oven racks in the upper and lower thirds of the oven; preheat to 350 degrees. Line 2 baking sheets with parchment paper.
4. If the dough is very hard, pound it gently with the rolling pin to soften it so that it rolls out more easily. Divide the dough in half and, on a lightly floured surface, roll one half about 3/16 inch thick. Use a fluted, round 2-inch cutter to cut the dough into cookies. Place them on the prepared pans as they are cut, leaving about an inch between the cookies. Repeat with the remaining dough. Save the scraps, reroll them and cut more cookies. Bake for 8 minutes, then rotate the baking sheets front to back and top to bottom; bake for 4 to 7 minutes, until the cookies are firm. Transfer the cookies to a wire rack to cool completely.
To assemble:
When the cookies and filling have cooled, arrange half of the cookies bottom (flat) side up. Place a dab of filling on each and cover with the remaining cookies, placing the flat sides together. Dust the tops very lightly with confectioners' sugar before serving.
Ingredients:
pearlspot or pomfret - 1 kg
grated coconut - 1
cumin seeds - 1/2 tsp
turmeric powder a pinch
sliced onions - 3
chopped ginger -2" piece
sliced tomatoes - 4
split green chillies - 6
ghee - 3 tbs
salt to taste
vinegar -1 tbs
Method:
1. Grind the coconut with the cumin seeds and turmeric and extract milk twice. Use 1 cup of
hot water for the first extraction and 1-1/2 cups of water for the seconds extraction.
2. Keep the two milks separate. Heat ghee in a pan. Add the onions, ginger and green chillies.
3. Saute well and fry for 5 minutes. Add tomatoes and saute for a while. Add the second extraction of coconut milk.
4. Let it boil for 5 minutes. Put salt and fish. Cook till done. Add the first extraction of the
coconut milk.
5. Boil for 2 minutes on low heat. Finely add the vinegar and mix well. Remove from fire.
6. Serve hot with rotis
Ingredients:
1Kg. Mutton
5 Cardamoms
8 Cloves
2" Cinnamon
1 Bay leaf
2 Large onions (Sliced)
2 tsp Ginger-Garlic (Crushed)
2 Large Tomatoes (Chopped)
1/2 tsp Turmeric Powder
1 tsp Chilli Powder
Salt to taste
2 Bunches of Spinach (palak)
2 tsp Cumin Powder
Method:
1. Clean thoroughly and blanch the Spinach in 1/2 a cup of water.
2. Add little salt to the spinach.
3. Let it cool.
4. Then blend it to make a puree. Keep it aside.
5. In a large sauce pan, pour 3 tbsp. of oil. When hot, add the whole garam masala. Then add onions and saute till golden brown.
6. Next add crushed ginger-garlic & saute.
7. Now add chopped tomatoes and saute till the oil leaves the masala.
8. Add turmeric, chilli powder and salt and fry for a while.
9. Now add the cleaned meat to this and saute for 10 minutes.
10. Add 2-1/2 cups of water and let the meat cook (Either in Pressure cooker or on slow fire).
11. When the meat is cooked, add the Spinach puree and Cumin Powder and let it cook on low flame for about 10 minutes.
12.Serve hot with Roti or Rice
Ingredients:
2 onions, sliced
1 clove garlic, crushed
1 tomato chopped
Pinch of salt
1/2 teaspoon ground cloves
1 teaspoon ground coriander
1 teaspoon ground cumin
1/4 pint milk
8oz spinach
4 chicken breasts
8oz long grain rice
1 teaspoon salt
Method:
1. Fry the onion and garlic over a gentle heat for 10 minutes.
2. Add tomato, salt and spices and cook for 5 mins.
3. Stir in the milk and spinach and chicken cover and cook untill the chicken is tender and cooked.
4. Put in the rice, 1 pint of water and salt, bring to the boil and stir lower the heat to simmer, cover and cook until the rice is cooked.Serve the chicken while hot
Ingredients:
500 gms potatoes,boiled
3 bundles of palak(spinach)
2 cups of milk
1 onion,chopped
1 bunch coriander leaves,finely chopped
3 slices of bread
4 green chillies,finely chopped
1 tsp chilli powder
3/4 tsp turmeric powder
A small piece of ginger,chopped
1 tsp Garam Masala powder
1/2 tsp amchur(dry mango) powder
2 tbsp ghee
salt to taste
oil for frying
Method:
1. Boil 3/4 of spinach in 1 1/2 cups of water,drain and grind to a smooth paste.
2. Heat ghee,add half of chopped onion and ginger. Saute for a few minutes.
3. Add ground spinach,milk,half of garam masala powder,turmeric powder,chilli powder and salt to taste. Mix well and allow to thicken.
For Kofta:
1. Peel and mash potatoes.soak bread slices in water,drain and keep aside.
2. Add remaining onions,green chillies,coriander leaves Garam Masala ,amchur and salt.
3. Add rest of palak(finely chopped) and bread.Mix well and divide into equal portions.
4. Deep fry koftas in hot oil till golden brown in color.
5. Add koftas to palak gravy just before serving.
Ingredients:
2lb Spinach (chopped)
1lb potatoes (quartered)
2 green chilies
1 tbsp melted butter
A pinch of asafoetida
1 tsp white cumin seeds
Salt To Taste
Garnish :
Tomato slices
Lemon wedges
Method:
1. Heat the butter in a sauce-pan and fry the asafoetida and cumin seeds and fry for 2 minutes.
2. Add the spinach, potatoes, salt and chilies.
3. Cover and cook over a moderate heat for about 10 minutes.
4. Stir several times and then arrange the tomato and lemon slices over the mixture.
5. Cover, lowering the heat and cook for another 5 minutes.
6. Serve the aloo palak hot as a side dish.
Ingredients:
3 cups paneer (cottage cheese),cubed
1 cup onions, sliced
¼ cup milk
1½ teaspoons garam masala
1 tablespoon butter
1 teaspoon oil
To be ground into a thick paste
2 cups chopped coriander
½ cup mint, chopped
2 to 3 green chillies 25 mm.
(1") piece ginger
¼ cup cashewnuts, broken
¼ cup fresh curds
juice of 1 lemon
salt to taste
Method :
1. Pierce the paneer pieces with a fork and marinate them in the ground paste for at least 15 minutes.
2. Heat the butter and oil in a pan and sauté the onions till they are translucent.
3. Add the marinated paneer and sauté for 5 to 7 minutes.
4. Add the milk and simmer till the milk evaporates.
5. Sprinkle with the garam masala and serve immediately.
Ingredients:
3 potatoes boiled
1 cup mixed boiled vegetables
1 tbsp. coriander finely chopped
5 green chillies
1" piece ginger
8-10 flakes garlic
1 cup soya flour
2 tbsp. processed cheese grated
salt to taste
2 tbsp. semolina
oil to deep fry
Method:
1. Mash potatoes well.
2. Crush ginger, chillies and garlic to a paste.
3. Mix together everything except oil and semolina. Knead into a not-too-soft dough. Shape into round 2" wide thick patties.
4. Roll each one in semolina.
5. Deep fry in hot oil, on medium heat, till golden.
6. Flip and fry other side.
7. Serve hot with tomato sauce, salsa, or chutney.
Variations: Semolina can be substituted with fine vermicelli run in the mixie and crushed. If flour is unavailable,soaked, boiled soyabean can be mashed and used instead. Use 1/3 cup beans (dry measure) in place of 1 cup flour. Note that beans must be soaked overnight and pressurecooked till tender.
Ingredients:
Cauliflower (medium size) 1 no.
Cummin seeds 1 tsp.
Coriander seeds 1 tsp.
Thick cream, well mixed ½ cup
Garam Masala Powder 1 tsp.
Onion (medium size) 1
Ginger 1 cm.
Small tomatoes skinned & chopped 3 nos.
Red chilies 2 nos.
Coriander leaves 1 tbsp.
Oil or ghee 6 tbsps.
Salt To taste
Method :
1. Grind onion, ginger, red chilies, cumin seeds and coriander seeds to a smooth paste. Lightly steam cauliflower and fry in a Kadhai till golden. Take out.
2. Take 2 tbsps. of the used oil for further cooking.
3. Stir-fry ground paste in used oil with sprinkling of water till pale gold, add tomatoes,reduce heat, cover and occasionally stir. Cook for 4 to 5 minutes.
4. Place the fried cauliflower in the tandoor pan / preheated oven.Pour on the tomato- onion mixture, smear with cream. Cover the tandoor for about 15 to 20 minutes.
5. Serve on a platter, pour the sauce over it and sprinkle on top with Garam Masala Powder and freshly chopped coriander leaves.
Ingredients:
Paneer 400 gms.
Curds 1 cup
Coriander leaves 2 bunch
Mint 1 bunch
Green chilies 4 nos.
Lemon juice ½ no.
Garlic 30 gms.
Garam masala powder ½ tsp.
Chaat masala powder 1 tsp.
Oil 1 tbsp.
Salt 1 tsp.
Method:
1.Chop Paneer into big pieces.
2. In a vessel take coriander leaves, to it add Curd/Yogurt, salt, chaat masala powder, Garam Masala Powder and lemon juice. Mix well and grind coarsely.
3. Pour in little oil and blend together.
4. Add paneer pieces and mix lightly. Marinate it for ½ hours.
5. Place it on skewers and cook in an oven on high temperature or over a charcoal tandoor.
6. Serve hot.
Time: 15-30 mins
Making time: 45 minutes
Makes: 6-7 servings
Ingredients:
Mix together
3 large potatoes, boiled, skinned, mashed
2 green chillies finely chopped
1” ginger grated
5-4 flakes garlic, crushed
2 sprigs mint leaves, finely chopped
salt to taste
Mix together
1 bunch spinach finely chopped
1/2 cup paneer finely grated
1 tbsp. cornflour
1/2 cup cashewnuts, broken coarsely
1 tbsp raisins, choppedpepper to taste
salt to taste
Other ingredients
Oil to shallow or deep fry
Method:
1.Mix together all ingredients along with potato. Keep aside.
2. Blanche spinach in some boiling water, drain.
3. Run in colander under tap water. Press out all water, to remove excess moisture.
4. Mix together all ingredients for spinach, except cornflour.
5. Put to heat mixture in non-stick pan, on low flame.
6. Stir and cook till well blended, add cornflour.
7. Cook till mixture is thick like a soft lump. Cool both mixtures.
8. Divide both mixtures into 6-7 portions each. Make round balls of both, separately.
9. Make a flat pattie of half a ball of potato mixture.
10. Place a spinach ball in centre, press down gently to flatten on pattie.
11. Make pattie with other half of potato mixture. Place over spinach pattie. Seal edges so that spinach mixture is hidden inside. Smoothen to form an oval kabab.
12. Repeat for all patties. Dust all patties with a little cornflour. Refrigerate for 15-20 minutes or till required.
13. Shallow fry in a nonstick flatbottomed pan.
14. Flip sides and fry to a golden on other side.
15. Cut into halves before serving, hot and crisp. The filling is clearly visible inside.
16. Serve hot with tomato or sauce.
Shelflife: Best fresh after frying, Unfried 1 day refrigerated
Ingredients:
2 cups left over cooked rice
1/4 cup chopped coriander
1 tsp tomato sauce
1" ginger
2-3 flakes garlic
3 tbsp. wheat flour
1 1/2 tsp. red chilli powder
salt to taste
2 tbsp cheese grated (optional)
Oil to deep fry
Method:
1. Make paste of ginger-garlic.
2. Keep 1 tbsp. flour aside.
3. Mix all the other ingredients.Shape into balls, kabab sized.
4. Roll them in the dry flour kept aside.
5. Deep fry in hot oil on medium flame, till golden brown.
6. Serve hot with sauceGarnish the plate with cool slices of cucumber, tomato and onion.
7. Insert a toothpick in each kabab for decorative effect
Preparation Time : 15 Minutes
Cooking Time : 5 MinutesS
Serves / Makes : 5 Persons
Ingredients:
Paneer 200 gms
Hung curd 1 cup
Garlic-Ginger paste 1 tbsp
Green chilli paste 2 nos
Mint leaves 1 cup
Corriander leaves 1/2 cup
Besan 1 tbsp
Ajwain powder 1/2 tsp
Jeera powder 1/2 tsp
Black salt 1/4 tsp
Chat masala 1/4 tsp
Kasori methi powder 1/2 tsp
Butter 1-1/2 tbsp(optional)
Salt to taste
Method:
1.Cut paneer in to 1-1/2" cubes.
2.Make paste of mint and corriander leaves in a mixer without adding water.
3.Take fry pan add 1/2 tbsp of butter or oil,when it melts put 1 tbsp of besan and mix continuosly for 1/2 minute,keep aside.
4.Take 1 bowl put curd,mint paste and mix very well.
5.Now add all other ingredients except paneer and mix very well.
6.Now coat paneer cubes one by one in mint curd paste in a bowl and keep in a fridge for 30 minutes.
7.Now take square glass bowl (micro proof) and put 10-12 coated paneer pieces in a glass bowl and micro high for 4 minutes.
8.Take 1 tbsp butter(optional)melt and put on panner pieces,and micro high for another 1 minute.
9.Serve hot decorated with any kachumber.
Ingredients:
Paneer (cottage cheese), sliced into 7 400 gms.
Onions sliced 2 nos.
Tomatoes sliced 2 nos.
Homemade mint chutney 8 tbsps.
Sliced cheese 8 nos.
Any cheese, grated (optional) 1 cup
Freshly crushed black pepper ½ tsp.
Fresh cream 1 tbsp.
For marinade
Hung yogurt 1/3 cup
Red chilli powder 2 tsp.
Coriander powder 1 tsp.
Cumin powder 1 tsp.
Ginger/garlic paste 4 tsps.
Homemade garam masala 1 tsp.
Mustard oil 2 tbsps.
Chaat masala to taste.
Salt to taste
Method:
1. Mix well all the marinade ingredients and spread evenly on the sliced paneer.Keep aside for 10 minutes.
2. Spread mint chutney evenly on the sliced paneer.
3. Arrange sliced onions and tomatoes on each sliced paneer and cover with the sliced cheese.
4. Stack each layer of sliced paneer one on top of the other, by repeating the process.
5. Make a mixture of cream and crushed black pepper and pour over the top layer.
6. Place the last cheese slice on top, bake at moderate temperature for 10 minutes in the oven.
7. Cut into desired equal sizes.Serving suggestion: to turn this dish into non-vegetarian, substitute paneer with chicken escalops, roll in a roomali roti and serve hot.
Ingredients:
Mushroom 250 gms.
Channa dal 30 gms.
Onions(chopped) 2 nos.
Garlic 6 flakes
Ginger(finely chopped) 1" piece
Red chilies(deseeded) 2 nos.
Green chilies(chopped) 3 nos.
Bay leaves 2 nos.
Cardamon 4 nos.
Peppercorns 6 nos.
Cinnamon 1" piece
Cloves 5 nos.
Cumin powder ½ tsp.
Mint leaves(chopped)
Few sprigs
Bread slices 2 nos.
Curd 1 tbsp.
Oil 1 tbsp.
Oil for frying
Salt to taste
Method:
1.Soak channa dal for 3 hours.
2.In a pressure cooker add half the chopped onions, mushroom,channa dal, garlic, ginger, cloves, peppercorn, cardamon, cinnamon, cummin powder,bayleaves and salt. Pressure cook for 2 minutes using minimum water.
3.Heat 1 tbsp. oil in a pan and fry rest of the onions till golden brown. Mix in the green chilies and mint leaves and stir fry for a minute. Remove from the flame and keep aside for the filling.
4.Dry any water remaining in the mushroon mixture, cool and grind with curd.
5.Soak the bread in water, squeeze out the water and add to the mixture. Mix well.
6.Shape this mixture into small balls and stuff the onion chili mixture into the balls and pat to form cutlets.
7.Shallow fry the kababs and serve with mint chutney or sauce.
Ingredients:
Boiled potatoes 400 gms.
Boiled green peas 100 gms.
Boiled spinach 100 gms
Chopped green coriander 2 tbsps.
Chopped green chili 1 tbsp.
Chopped ginger 1 tbsp.
Chaat masala 1 tsp.
Cornflour 2 tbsps.
Oil for deep frying
Salt As per taste
Method:
1. Peel and grate boiled potatoes.
2. Mash boiled green peas.
3. Squeeze out excess water of spinach and chop finely.
4. Mix grated potatoes, peas and spinach. Add chopped green chilies, chopped green coriander, chopped ginger, chaat masala and salt. Add cornflour for binding.
5. Divide the mixture into 25 equal portions. Shape them into a ball and then press it in between your palms to flatten it. These are now called tikkis.
6. Heat oil in a Kadhai. Deep-fry the tikkis in hot oil for 3-4 minutes.
7. Serve hot.
Preparation time: 25 minutes
Cooking time : 15 minutes
Servings :4-5 persons.
Ingredients:
500 grams of grated white pumpkin
2 grated onions
2 medium sized boiled potatoes, grated.
3 tablespoons of gram flour (besan)
2 tablespoons of chopped coriander
5 green chillies, chopped
1 tablespoon shah-jira salt to taste.
To be mixed into a masala mixture (for serving)
1 teaspoon chilli powder
1 teaspoon amchur powder
½ teaspoon of salt.
2 onions, finely chopped.
Method:
1. Sprinkle 2 teaspoons of salt on the grated vegetables and leave for 20 minutes. Squeeze out the water.
2. Add the remainig ingredients and shape into small round balls.
3. Deep fry in hot oil.
4. While the balls are hot, press them flat. Sprinkle the masala mixture on top and serve hot.
Ingredients
1 med. onion
1 med tomato
4-5 clovettes garlic
1 tbsp. coriander leaves
1 tbsp. gram dal soaked for 1 hour
1 3" piece tamarind broken
1 sprig curry leaves
1/2" piece ginger
1 tsp.red chilli powder
salt to taste
1/2 tsp. sugar
1/2 tsp. cumin seeds
1 tbsp. oi
Seasoning:
1 tsp. oil
1/2 tsp. mustard seeds
1/2 tsp. cumin seeds
1 pinch asafoetida
Method
1. Heat the 1 tbsp. Oil add to the other ingredients except seasoning.
2. Grind either on stone, or in electric stone grinder, or in a mixie.
3. Transfer to a serving bowl.
4. Heat oil in a small crucible, add the seeds and asafoetida..
5. When they splutter, add to the chutney.
6. Mix gently.Serve with parathas, dosas, idlis, or just plain bread or toast.
Note: Reduce or increase the chilli content as per taste.
Ingredients
condensed milk 400 gms, sweetened
flour 225 gms
butter 125 gms
cocoa powder 4 tablespoons
aerated cola drink 200 ml
baking powder 1 teaspoon
cream 1 teaspoon
cherries ¼ cup
chocolate ½ cup, grated
Method
1. Mix the butter and sugar well.
2. Add all the dry ingredients and the cola drink and mix.
3. Pour in a greased plate and cook on power 60% for 3 minutes at high.
4. Allow it to stand for 5 minutes on the same oven.
5. Cool and slit the cake horizontally.
6. In a bowl whip the cream and sandwich the two layers with the cream.
7. Top with the cherries and grated chocolates.
Ingredients
plain yogurt 1 cup
sugar 1 cup
oil 1-3/4 cup
flour ¾ cup
baking soda 1 teaspoon
vanilla essence 1 teaspoon
cocoa powder 5 teaspoon
Method
1. Mix the yogurt, sugar, and oil and vanilla essence together.
2. Sieve all the dry ingredients and mix to the batter.
3. Add one tablespoon of milk and blend well.
4. Cook on high for 11 minutes.
5. Allow it to stand in the oven for sometime before serving
Ingredients
flour - 1 cup (250ml)
butter - 1 ½ tbsp
potatoes - 4 mediam sized cooked, dry mashed
milk - 1/4 cup (60ml)
caraway seeds - 1 tbsp or unsweetened coconut
Method
1. Place flour in a bowl and rub in butter until looks like a bread crumbs.
2. Add mash potatoes and milk and mix to a soft dough and kneed until smooth
3. Roll the dough in a circle (1 inch thick).
4. Cut with the cookies cutter brush with little milk and sprinkle caraway seeds.
5. Bake at 180 degree Celsius for 30 min. 1
Ingredients
2-3 cups of pre boiled, shredded chicken
6 tablespoons butter
1 kg mushrooms
chopped
8-10 pods of garlic, chopped fine
2 teaspoons dried thyme
1 teaspoon dried rosemary
crushed
salt to taste ground black pepper to taste
2 cups chicken broth
1-1/2 kg baking potatoes
scrubbed
2 cups parmesan cheese
2 cups heavy whipping cream
1 1/4 teaspoons salt 1 teaspoon
freshly ground black pepper
Method
1. Melt butter in a large vessel over high heat and saute mushrooms, until liquid evaporates
(about 10 minutes). Add garlic, thyme, and rosemary; saute; 1 minute. Add chicken and
chicken broth. Simmer until liquid evaporates, stirring often, about 15 minutes. Season
with salt and pepper.
2. Cool. Preheat to 375 degrees F (190 degrees C). Prepare the baking dish by buttering
the inner surface well. Peel potatoes, and cut into thin slices. Arrange a third of the potatoes in prepared dish, overlapping slightly. Pour half of the chicken-mushroom mixture over the potatoes.Sprinkle a third of the cheese over mushrooms.
3. Repeat layering a third of the potatoes, remaining chicken-mushroom mixture, and a third
of the cheese. Arrange remaining potatoes atop cheese. Whip together the cream, salt, and pepper in a large bowl. Blend well and pour mixture over potatoes. Cover loosely with foil. Position 1 rack in middle of the oven, and another rack in bottom third of oven Bake in oven until potatoes are tender and liquid thickens (approx.1 hour and 15 minutes).
4. Uncover. Make sure potatoes are submerged. Sprinkle remaining cheese over potatoes.
5. Bake until cheese melts and gratin is golden at edges, about 15 minutes longer.
6. Let it stand 10 minutes before serving. Serve with Garlic bread.
Ingredients
12 black peppercorns, coarsely ground
2 tablespoons tomato puree
1 clove garlic
minced 1 pinch white sugar
1 pinch salt
1/2 kg lamb filet
2 tablespoons butter
Method
1. In a small vessel combine the peppercorns, tomato puree, garlic, sugar and salt.
2. Add the lamb filet and coat well on all sides.
3. Prick lightly with a sharp fork.
4. Cover and marinate in the refrigerator for 1 hour.
5. Melt butter in a medium saucepan over medium high heat.
6. Place the lamb filet in the pan and saute for 6 to 8 minutes per side, or until cooked.
7. Serve with salad, tomatoes and French fries.
Ingredients
4 potatoes
2 eggs, beaten
salt as per taste
1 cup dry bread crumbs
1 tsp pepper powder
1 cup plain flour
6 cups water
Method
1. Boil the unpeeled potatoes till tender (approx 15 mins).Peel it and mash with potato smasher
2. Add all the remaining ingredients except salt and water.Make a dough of the mixture, soft
3. Make round balls of dough approx 1-1/2"
4. Boil water and salt .Add potato dumplings .Let it cook till they float, approx 10 mins .Drain
5. Serve hot
Ingredients
1 lb. turkey (cut in medium pieces)
cardamom to taste
cinnamon to taste
5 tbsp. clarified butter
cloves to taste
1 tsp. all spice powder
1 tbsp. garlic (paste)
1 tbsp. ginger (paste)
5 onion salt to taste
5 tomato
1/2 cup yoghurt
3 tbsp. vegetable oil
10 green chilies
2 tsps. red chili powder
2 1/2 cups rice (basmati)
2 tsps. coriander powder
Method:
1. Marinate turkey with yoghurt, chilli powder, coriander powder, garam masala powder and
salt. Set aside for atleast 4 hours.Add 3 tablespoons of oil to the frying pan. Add ginger garlic paste when oil is hot and fry till golden brown.
2. Now add cut onions, green chillies and fry till onion is transparent. Add tomatoes and fry
well. Add mint and coriander leaves and set aside to cool. Once cooled, blend all this in a blender till the mixture becomes finely grinded.
3. Add ghee and oil to a frying pan, when heated add cloves, cardamom and cinnamon. Fry
till brown. Now add salt, the blended and the marinated mixtures and mix well. You can also add mint and coriander leaves while cooking.
4. If you are using pressure cooker let the mixture with turkey cook for 2 whistles. Otherwise
for frying pan cook the mixture for 30-40 minutes, till the meat is half cooked. Meanwhile
wash the basmati rice well and drain the water. Once the meat is ready, add water and basmati rice.
5. Rice to water ratio should be 1:2(the water includes the gravy from cooking the meat).
6. Add salt to the mixture. Let the rice cook. Once done serve hot with curd raita.
Making time: 45 minutes.
Makes: 10 koftas with gravy
Shelf life: Best fresh
Ingredients:
Gravy:Ingredients
1/4 kg white potato
2 tbsp channa dhal
1 big onion
2 ripe tomatoes
4 medium pieces of coconut
4 pieces of garlic
ginger small piece
5 green chillies (can reduce or increase as per taste)
mustard seeds and cumin seed for seasoning
2 tsp oil.
coriander leaves (cilantro) for garnishing
Method
1. Grind coconut, Garlic, Ginger and Chillies into a very fine paste. Soak Channa dhal in water for five minutes.
2. Cook the potatoes and peel them and keep aside. Cut them into one medium sized cubes.
3. Splutter Mustard seeds and Cumin seeds in oil.
4. Add finely chopped onion and fry till golden brown. Add finely chopped tomatoes for a minute.
5. Add turmeric powder. Add the soaked dhal without water. Add the coconut, Ginger, garlic, chillies paste and the potatoes.
6. Add 2 cups of water or as much water so that the gravy is of medium consistency.
7. Add salt to taste.
8. Allow this to cook for 15 minutes. Garnish with fresh green Coriander leaves just before serving.
Ingredients
Baby Corn 1 Kg peeled.
Tomatoes 4 numbers medium size.
Onion 3 numbers medium size.
Roasted Groundnut powder (fine ground) one tea cup.
Salt one teaspoon
Turmeric powder 1/4 teaspoon
Chopped Coriander Leaves 1/4 tea cup
Chilli Powder 1 teaspoon
Seasoning - Onion seeds, Mustard seeds, Fenugreek seeds,
Ani seeds ('saunf') and Jeera 1/4 teaspoon each.
Oil Normal cooking oil 2 table spoon.
Method
1. Cut Baby corn into one inch pieces. Add one teaspoon of salt and 1/4 teaspoon of turmeric powder and pressure cook in 4 tea cups of water for 10 minutes (until it becomes soft).
2. Puree 4 tomatoes. Grind onion into a paste.
3. Keep the 'kadai' on the fire. Put 2 table spoons of oil. When hot, add the seasoning and after the seasoning splutters, add the ground onion and saute till the raw smell goes.
4. Add the tomato puree and cook for a few minutes. Add the chilli powder and powdered
groundnuts and again cook for a few minutes.
5. Add the cooked baby corn and boil for five minutes. Add salt to taste. Sprinkle cut coriander before serving hot.
6.Goes well with Chappathis, Parathas and purries.
Ingredients
2 big potatoes
2 tomatoes
Half kg green peas
1tsp mustard seeds
Half tsp cumin seeds
asafoetida a pinch
1 tsp chilli powder
half tsp turmeric powder
a pinch of garam masala
1 cup coconut milk (powder or tinned)
small piece of jaggery or half tsp sugar
salt to taste
Method
1. Heat 1tsp oil in a kadai, put the mustard seeds in it, after they crackle add cumin seeds and asafoetida then put in the chopped potatoes, tomatoes and green peas.
2. Add 2 cups of water and the turmeric powder,chilli powder,jaggery (or sugar) and the salt.
3. Let it cook till the potatoes are done.Then add the coconut milk (if powder is being used, first mix it in cold water and then add to the hot mixture) bring it to a boil and put it off.
4. Garnish with finely chopped coriander leaves.
5. Good to eat with rice and with rotis
Ingredients
2 capsicum
1-1/2 cup besan (gram flour)
1/2 tsp mustard
1/2 tsp cumin seeds
4 green chillies
5-6 cloves of garlic
1 1/2 cup buttermilk
1/4 tsp turmeric
salt
oil 5 tbsp
coriander
Method
1. Heat oil in nonstick vessel, add mustard when oil is hot then cumin. Add crushed garlic and turmeric, fry for 1/2 min, now add chillies and fry for 1/2 min.
2. After this add cut capsicum and fry till soft.
3. Now add buttermilk and let it boil when boiling sprinkle besan (add besan till it is thick mixture) with one hand and mix with other hand (with spatula), now add salt, coriander and mix then cover and steam for 4-5 min.
4. If sticking add little more oil and steam if again sticking add some more oil, when
done let it cool for a while and crumble with hand (it is very imp to crumble).
5. Serve with rice or chappati.
Ingredients:
500 g boneless chicken breast
2 capsicum
2 medium onions
2 medium tomatoes
1\4 cups lemon juice
1\2 tsp. salt
1 tsp. black pepper
1 tbsp. Soya sauce
1 tbsp. hot sauce
oil for deep frying
Method
1. Cut chicken into 1 inch pieces. Place in a bowl with the lemon juice, salt ,black pepper Soya sauce and hot sauce. Mix well,cover and leave to marinate for 2-3 hour.
2. Cut the onion, capsicum, and tomatoes into small cubes.
3. Thread, chicken and vegetables closely on bamboo skewers.
4. Heat oil in a large frying pan or karahi. Fry skewers for 8-10 minutes or until chicken begin to change its color and the vegetables are soft. Remove from oil and put it on absorbent paper. Alternatively, grill the chicken over hot charcoal.
5. Garnish with lemon wedges and mint leaves.
6. Serve with plain rice.
Ingredients
chicken sliced into medium pieces - 1 kg
sliced big onions - 1 cup
split green chillies - 4
sliced tomatoes - 3
oil - 1/2 cup
grind together:
turmeric powder - 1/2 tsp
cinnamon - 1"piece clove - 4
garlic - 1 pod
ginger - 2" pieces
dry chillies - 10
pepper - 1/2 tsp
aniseeds - 1/2 tsp
salt to taste
curry leaves - 2 sprigs
Method
1. Heat oil in a pan.
2. Saute onions, tomatoes and green chillies separately and keep aside.
3. Saute the ground masala in the remaining oil.
4. When it is done, add chicken pieces and salt.
5. Add sufficient water to cook the chicken and close the pan.
6. When it is done, add the sauted onions, tomatoes, green chillies and curry leaves.
7. Remove from fire.
8. Serve with rice
Ingredients
1/2 chicken breasts, skinned and boned
3 garlic, cloves, crushed
1/4 tsp ginger
1 cup low sodium chicken broth
1 onion, chopped finely
1 tsp olive oil
1 cup water
1/2 tsp cummin seeds powder 1 tsp coriander seeds powder
1/4 tsp garam masala
1/2 tsp turmeric powder
1 green chilli, finely chopped
2 tbsp coconut milk
3 tbsp finely chopped coriander leaves
Method
1. Make pieces of chicken breasts .Heat oil in a pan .Saute chicken pieces until golden from
both sides
2. Remove and drain .Add onion and ginger-garlic and fry till golden brown .Add all the powders, and saute for a minute
3. Add chicken broth and water .Let it boil for 2 minutes .Add chicken pieces .Cover the pan
and let it cook for approx 30 mins.
4. Then add coconut milk .Cook for another 1 min. Serve with rice
Ingredients
1 /12 cups fresh curds
1/2 cup chilled milk
1/2 tsp. cumin powder
1/4 tsp. red chilli powder
1/2 tsp. sugar powdered
3-4 pinches black salt
salt to taste
3-4 mint leaves
1 sprig coriander leaves finely chopped
To prepare brinjals:
2 long brinjals sliced into thin thick rounds
1/4 tsp. red chilli powder
4-5 pinches turmeric powder
2 pinches asafoetida
1/4 tsp. salt
1 tsp. oil
Method
1. Mix together salt, chilli powder, turmeric, asafoetida. Rub brinjals slices on both sides with this mixture. Heat a large heavy or nonstick griddle.
2. Drizzle half tsp. Oil over it. Arrange brinjal slices side by side, to cover whole griddle.
3. Allow to become light golden brown. Flip and fry other side, drizzling emaining oil.
4. Remove from griddle, keep aside to cool to room temperature.
To proceed:
1. Beat together chilled curds and milk till smooth. Add all other ingredients and mix well.
2. Arrange slices of brinjal in a wide shallow dish. Pour all the curds over them to cover completely. Garnish with chopped coriander, serve chilled.
Ingredients
2 large potatoes grated coarsely
3 red chillies finely chopped
1 tbsp. Coriander finely chopped
2 tbsp. Peanuts crushed not too fine
1/2 tsp. Cumin seeds
1/2 tsp. Sugar
1/2 lemon juice extracted
Salt to taste
Method
1. Heat oil, add potatoes, stir fry for 2-3 minutes.
2. Take off fire, mix in all other ingredients.
3. Return pan to stove.
4. Stir and cook till potato is tender but not mushy to touch.
5. Serve hot with coconut chutney or as is.
Ingredients
15 baby potatoes scraped clean and washed
1 tsp chilli powder
1/2 tsp. each dhania powder and mango powder
3/4 tsp. sugar, sambhar or garam masala
salt to taste
1/4 tsp. turmeric powder
pinch asafoetida
1 tsp ginger and garlic grated
1-1 1/2 tbsp. oil
2 tbsp. curds
1 tsp mustard-cumin seeds
Method
1. Do not peel potatoes.
2. Once scrubbed clean under running water, clean with kitchen towel.
3. Make vertical slits (in a X shape) down the potato carefully.
4. Mix all the dry ingredients. Press mixture into the slits.
5. Pressure cook for 1 whistle only.
6. Heat oil in a kadai (pan), add mustard-cumin seeds, wait to splutter.
7. Add ginger-garlic and potatoes, curds, chopped coriander and any left over masala.
8. Cover and cook for 5 mins. or before the masala becomes too dry.
9. Serve hot with naan or bread or chappati
Ingredients
For crust:
7-8 potatoes boiled, peeled, mashed
1/2 tsp. turmeric powder
3 green chillies grouned
1/2 tsp. punjabi garam masala
1/2 cup bread crumbs
salt to taste
For filling:
1 cup channa dal cooked & drained
1 tsp. ginger grated
1 tsp. garlic grated
3 green chillies finely chopped
1/2 tsp. cuminseed powder
1 tsbp. coriander
salt to taste
oil for shallow frying
Method
1. Take a tbspful of potato mixture, spread on palm.
2. Place a tspful of dal mixture in centre.
3. Roll so as to keep dal mixture inside and potato out.
4. Press gently into rounded flattish patties.
5. Shallow fry on a griddle, drizzling oil to crispen crust.
6. Serve hot with tamarind chutney and green chutney. or with tomato ketchup.
For Crust:
Mix all ingredients together thouroughly.
Keep aside.
For Filling:
Mash cooked dal coarsely with hands.
Mix in all other ingredients.
Makes 3/4 cup.
Ingredients
1 cup garlic cloves, peeled
1 tablespoon chilli powder
juice of 1/2 lemon
Salt to taste
Method
1. Combine all the ingredients in a blender with ¼ cup of water and grind to a fine paste.
2. Before using, dilute with water and use as required.
Cooking Time : 15 mins.
Preparation Time : 10 mins.
Makes 2 cups.
Ingredients
2 cups dates (Khajur), deseeded
1/4 cup tamarind (Imli), deseeded
1 cup jaggery (Gur), grated
1 teaspoon chilli powder
pinch of asafoetida (hing)
Salt to taste
Method
1. Wash the dates and tamarind and place them in a saucepan.
2. Add the jaggery, chilli powder, asafoetida, salt and 4 cups of water and simmer for 20 to 25 minutes.
3. Cool and strain the mixture through a sieve.
4. Use as required. Store refrigerated.
Tips
You can also purée the chutney in a food processor and then strain it.
Cooking Time : 15 mins.
Preparation Time : 10 mins.
Makes 15 buns.
Ingredients:
For the dabeli masala
1 red chilli
1 teaspoon coriander (dhania) seeds
1/2" (12 mm.) cinnamon stick
2 cloves
1/4 teaspoon cumin seeds (jeera)
For the filling
1 cup boiled and mashed potato
1/2 teaspoon cumin (jeera) seeds
pinch asafoetida (hing)
2 teaspoons dabeli masala, recipe above
2 tbs Khajur imli ki chutney
2 tablespoons oil
salt to taste
Other ingredients
15 small burger buns
butter or oil for cooking
To serve
1 onion, chopped
1/2 cup roasted peanuts
1/2 cup chopped coriander
1/2 cup thin shev
1/2 cup fresh pomegranate (anar)
2 tsp fresh garlic chutney
6 tbs Khajur imli ki chutney
Method:
For the dabeli masala
1. Roast all the ingredients in a pan for 2 to 3 minutes.
2. Grind to a fine powder in a blender. Use as required.
For the filling
1. Heat the oil in a pan and add the cumin seeds. When they crackle, add the asafoetida, dabeli masala, potato, salt and ½ cup of water and mix well.
2. Remove from the fire, add the 2 tablespoons of khajur imli ki chutney and mix well. Divide into 15 portions. Keep aside.
How to proceed
1. Slice the burger buns into halves horizontally and cook the buns in a pan using a little butter.
2. Place a portion of the filling on the lower half of each bun.
3. Top with the chopped onion, peanuts, coriander, sev, pomegranate , fresh garlic chutney and khajur imli ki chutney.
4. Sandwich it with the top halves of the burger buns.
Ingredients:
For making the chicken marinade:
Boneless chicken - 3/4 lb
(cut into 1 1/2 inch length thin strips.)
All purpose flour or maida - 3 tsp
Ginger Garlic Paste - 2 - 3 tsp
Ajinomoto - 1/2 tsp
Soya Sauce - 1/2 tbsp
Chili sauce - 1 tsp (optional)
Salt to taste
Oil for deep frying
For making the sauce:
Ginger, finely chopped 1 tsp
Garlic, finely chopped 1 tsp
Green chillies, finely chopped 2 tsp
Spring onions - finely chopped - 5 tbsp
Soya sauce - 1/4 tbsp
Chili sauce - 1/2 tsp (optional)
Tomato sauce/ketchup - 1 tbsp (optional)
Black Pepper powder - 1/2 tsp
Sugar - 1 tsp
Ajinomoto - a pinch
Chicken stock - 1/4 cup
(or use Maggi/Knorr Chicken Soup Cubes)
Maida/All-purpose flour with water
(mix 3 tbsp of maida & 1/4 cup of water)
Oil 2 tbsp
Salt To taste
Ingredients
1/2 cup rava (cream of wheat)
1/2 cup sugar
2 1/2 cups boiling hot water
6 tbsp unsalted butter
1/3 cup raisins
1/3 cup cashew nut pieces, roasted in butter and set aside
1 1/4 tsp saffron
5 cardamoms (opened & ground up)
Method
1. Combine boiling water with the sugar in a bowl. Add the cardamom and saffron. Set aside.
2. Put the butter into a clear glass microwavable bowl. Microwave on high for a minute or until the butter melts.
3. Add the rava to the butter. Mix well, and microwave on high for about two minutes or until the rava begins to foam.
4. Stir in the sugar syrup mixture and add the raisins into the rava. Cover tightly with Saran Wrap and cook on high for about three minutes or until it starts to look a bit solid.
5. Remove the Saran Wrap. (Be careful - the steam can scald!) Cook for another minute or until the extra moisture evaporates.
6. Remove from oven. Stir in the roasted cashew pieces.
Note: The times are approximate. Your oven probably behaves differently from mine, so please watch the bowl through the glass throughout the process or else your rava kesari could turn out like a rock
Ingredients
5 large firm ripe mangoes
6 tbsp. sugar (varied as per sweetness of the fruit)
4 tbsp. water (varied as per juiciness of the fruit)
1/4 tsp. vanilla essence
3 cups vanilla icecream or whipped sweetened cream chilled
Method
1. Cut mangoes in four pieces and deseeded.
2. Place in 10" diameter dish cut sides down.
3. Place the pieces next to each other.
4. Sprinkle sugar over all the pieces.
5. Mix essence in water. Sprinkle the water on mangoes.
6. Microwave on high for 4 minutes.
7. Remove keep aside.
8. In individual bowls, place 2 pieces of mangoes.
9. Place a full scoop of vanilla icecream on top.
10. Place a canned or fresh cherry on top.
11. Serve immediately.
Ingredients
1/2 teacup semolina (sooji / rawa)
1/2 teacup milk
6 tablespoons sugar
3 tablespoons ghee
1/4 teaspoon cardamom powder
Method
1. Put the milk, sugar and 1 1/2 teacups of water in a glass bowl and microwave on HIGH for about 5 minutes, stirring once in-between after 2 1/2 minutes. Keep aside.
2. Put the ghee in another glass bowl and microwave on HIGH for about 15 seconds.
3. Add the semolina, mix well and microwave on HIGH for 3 minutes, stirring in-between after every 1 minute or until the semolina is light pink in colour.
4. Add the parboiled sweetened milk mixture. Mix well and microwave on HIGH for 1 1/2 minutes, stirring in-between after every 30 seconds.
5. Sprinkle cardamom powder on top
Ingredients
500 gms. carrot peeled, grated
200 ml. milk
1/2 cup sugar ground
1/2 cup khoya or milk powder
1 tbsp. ghee
1 tbsp. almonds, pistachios, chopped
1/2 tsp. cardamom powder
1/4 tsp. saffron crushed
Method
1. Mix carrot and milk in a deep microwave proof bowl.
2. Allow for ample boiling space in the bowl.
3. Microwave on high for 8 minutes. Stand for 5 minutes.
4. Stir well, add khoya or milk powder and sugar and stir again.
5. Microwave on high for 8 minutes. Stand for 3 minutes.
6. Add ghee, cardamom powder and mix well.
7. Microwave on high for 2 minutes.
8. Garnish with chopped nuts.
9. Serve hot or cooled.
10. Reheat in in microwave for 1 minute before serving.
Ingredients :
1 1/2 cups cubes cut from leftover cake (omit any icing present)
1 cup cake (or sweetened) bread crumbs
2 cups chopped mixed fruit fresh or canned
1 packet lemon jelly
1/2 packet red jelly (strawberry or raspberry)
3 1/2 cups water
2 tbsp. sugar
1 cup chilled light cream (refer introduction)
Method :
1. Boil 1 cup water, add 1 tbsp. sugar. Dissolve lemon jelly in it. Stir till clear. Take off flame.
2. Add 1 1/2 cups water. Stir, keep aside.
3. Mix cake cubes and fruit. Wet jelly mould, empty fruit, cake, in it. Mix. Pour lemon jelly to
cover contents.
4. Chill till almost set. Boil 1/2 cup water, add sugar. Dissolve red jelly. Stir till clear. Take off
fire. Add remaining water.
5. Stir well, pour over set lemon jelly. Allow to semi set. Sprinkle crumbs over it. Press lightly
with palm.
6. Allow to set completely n chiller. To serve, dip mould for a few seconds in hot water. Invert
with a sharp tap on plate.
7. Cut and set immediately, topped with cream.
Ingredients :
whole masoor 100 gms.
rajma 25 gms.
cumin seeds 1 tsp.
chopped garlic 1 tbsp.
chopped ginger 1 tbsp.
garam masala powder 1 tsp.
fresh cream ½ cup
red chili powder 1 tbsp.
butter 50 gms.
chopped tomato ½ cup
chopped onion 1 cup
oil 1 tbsp.
salt as per taste
Method :
1. Pick, wash and soak masoor and rajma overnight in 5 cups of water.
2. Cook the soaked masoor and rajma in 5 cups of water with salt, red chili powder and chopped
ginger till dal and rajma are cooked/soft.
3. Heat oil and butter in a thick bottomed pan. Add cumin seeds, let it crackle. Add chopped
onions and cook till golden brown in color.
4. Add chopped ginger, garlic and chopped tomatoes. Saute till tomatoes are well mashed
and fat starts to leave the masala. Add boiled masoor and rajma to this. Correct seasoning.
5. Add Garam Masala Powder and simmer at very slow flame for 15 minutes
6. Add fresh cream and let it simmer for 5 minutes.
7. Serve hot with Naan or Paratha.
Ingredients:
1 1/4 cups instant mashed potato flakes
1/2 cup water
8 oz ground chicken
1/2 cup onion (finely chopped)
1 large egg
1 tablespoon cilantro (corriander leaves)
1 tablespoon green chillies chopped
1/4 tsp garam masala and salt
oil for fry
Method:
1. In another medium bowl, stir potato flakes, water to mix and remaining cutlet ingredients.
Stir until smooth.
2. Divide in quarters, using wet hands, shape into 4 oval patties,each about 5 inches long
and 3/4 inch thick.
3. Heat oil in a nonstick pan over med heat add cutlets and cook per side until crusty and
cooked through. (Cook for 4 min per side.) place on plate along with tomato and onion
salad.
Ingredients:
onion 1 chopped
potatoes 3 boiled and mashed
turmeric powder ½ teaspoon
chilli powder ½ teaspoon
chaat masala 1 teaspoon
green chilli 2 chopped
limejuice ½ teaspoon
oil 1 tablespoon
capsicums 4 nos
cottage cheese 100 gms mashed
salt to taste
Method:
1. Slice the head of the capsicums de-seed and apply salt on the inside.
2. Take a bowl half filled with water and boil the capsicums in it at high for 8 minutes.
3. In another dish take oil green chillies and onions and cook on high for 3 minutes.
4. To this add the mashed potatoes cheese limejuice turmeric powder and salt and mix well.
5. Cook on high for 2 minutes.
6. Fill the mixture into the capsicum cups and garnish with fresh coriander and cook on high
for 6 minutes and serve hot.
Ingredients:
1 cup (200 g) thick curd
1 cup (200 g) loosely packed, freshly - made cottage cheese (paneer)
6 tbsp (90 g) sugar, powdered
2 cardamom, powdered
2 tsp. (10 g) chopped nuts
Method:
1. Hang the curd in a muslin cloth or put into a fine mesh strainer for 2 hours or till all the whey has drained out.
2. Blend the drained curd, paneer and sugar till smooth.
3. Pour into a greased shallow dish.
4. Sprinkle cardamom powder and nuts over it.
5. 100 percent power, microwave for 7 minutes, stirring only once after 2 minutes.
6. Stand for 3 to 4 minutes.
7. When cool, cut into squares.
Ingredients:
1 cup long grain (basmati) rice
5 med. oval brinjals with stems intact
1 tbsp. fresh coriander finely chopped
1 stalk curry leaves
1/4 tsp. cinnamon-clove powder
1/2 tsp. garam masala
salt to taste
2 tbsp. oil
1 bay leaf, cut into pieces
1/2 tsp. each cumin & mustard seeds
3-4 pinches asafoetida
1 tsp. butter
Grind together into Paste
1 large onion
1/4 cup coconut grated
2 tbsp. fresh coriander leaves
4 green chillies
1/2 pod garlic,
cleaned and peeled
1/2" piece ginger, peeled
Method:
1. Wash, clean and soak rice in 3 cups salted water for 20 minutes.
2. Cut brinjals into quarters lengthwise, keeping stems attached.
3. Heat oil, add seeds, bayleaf,allow to splutter.
4. Add asafoetida, curry leaves, stir.
5. Add brinjals, garam masala, cinnamon clove powder, stir for a minute.
6. Drain and save rice from water. Add rice, stir fry for 2-3 minutes.
7. Add paste, cook for 2-3 minutes more. Add all other ingredients, stir gently.
8. Add 3 cups saved water. Add salt to taste.
9. Cover, simmer and cook till rice is done, but no water is remaining.
10. Serve piping hot
Yield: 10 servings
Ingredients:
2 gallons water
1 cup apple cider vinegar
1/2 cup ground coffee, preferably chicory coffee
1 large onion, halved
12 thyme sprigs, tied together
1/4 cup kosher salt
1 tablespoon black peppercorns
2 cups light brown sugar
11 pounds turkey
Vegetable oil, for brushing
Method:
1. In a large saucepan, bring 1 gallon of the water to a boil; keep warm. In a large stockpot, combine the cider vinegar, coffee, onion, thyme, salt and peppercorns with 1 3/4 cups of the brown sugar and the remaining gallon of water. Bring to a boil.
2. Holding the turkey by the legs, carefully ease the bird into the hot brine, neck end down. Add enough of the hot water to the stockpot to cover the turkey and bring to a simmer. Simmer for 1 1/2 hours.
3. Carefully remove the turkey from the stockpot. Strain 2 cups of the braising liquid into a heatproof bowl and stir in the remaining 1/4 cup of brown sugar. Discard the remaining braising liquid.
4. Meanwhile, light a charcoal grill or preheat a gas grill. A few minutes before the turkey has finished simmering, add 2 cups of the hickory chips to the coals. When the chips start smoking, brush the turkey breast with oil. Set the turkey, breast side down, on the grill. Cover and smoke over a low fire or flame for 15 minutes. Baste the turkey with the reserved braising liquid; turn it breast side up and baste again. Cover the grill and continue smoking the turkey for about 40 minutes longer, basting occasionally with the braising liquid and adding more coals or hickory chips to the grill as necessary. The turkey is done when an instant-read thermometer inserted in the inner thigh registers 165 degrees F. Transfer the turkey to a cutting board and let rest 20 minutes before carving.
Yield: 8 servings
Ingredients:
1 graham cracker crumb crust, baked and cooled completely
7 ounces fine-quality bittersweet chocolate (not more than 70% cacao; not unsweetened), finely chopped
1 cup heavy cream
1 large egg, at room temperature for 30 minutes
1 teaspoon unflavored gelatin
1/2 cup cold water
3/4 cup sugar
1/4 cup light corn syrup
1/2 teaspoon vanilla
Vegetable oil for greasing
Method:
1. Make chocolate cream filling: Make graham cracker crumb curst and reserve.
2. Put oven rack in middle position and preheat oven to 350 degrees F. Put chocolate in a large bowl. Bring cream just to a boil in a 1- to 1 1/2-quart heavy saucepan, then pour hot cream over chocolate. Let stand 1 minute, then gently whisk until chocolate is melted and mixture is smooth. Gently whisk in egg and a pinch of salt until combined and pour into graham cracker crumb crust (crust will be about half full).
3. Cover edge of pie with a pie shield or foil and bake until filling is softly set and trembles slightly in center when gently shaken, about 25 minutes. Cool pie to room temperature on a rack (filling will firm as it cools), about 1 hour.
4. Make marshmallow topping: Sprinkle gelatin over 1/4 cup cold water in a large deep heatproof bowl and let stand until softened, about 1 minute.
5. Stir together sugar, corn syrup, a pinch of salt, and remaining 1/4 cup water in cleaned 1- to 1 1/4-quart heavy saucepan. Bring to a boil over moderate heat, stirring until sugar is dissolved, then boil until thermometer registers 260 degrees F, about 6 minutes.
6. Begin beating water and gelatin mixture with an electric mixer at medium speed, then carefully pour in hot syrup in a slow stream, beating (avoid beaters and side of bowl). When all of syrup is added, increase speed to high and continue beating until mixture is tripled in volume and very thick, about 5 minutes. Add vanilla and beat until combined, then immediately spoon topping onto center of pie filling; it will slowly spread to cover top of pie. Chill, uncovered, 1 hour, then cover loosely with lightly oiled plastic wrap (oiled side down) and chill 3 hours more.
7. Brown topping: Preheat broiler.
8. Transfer pie to a baking sheet. Cover edge of pie with pie shield or foil and broil 3 to 4 inches from heat, rotating pie as necessary, until marshmallow topping is golden brown, about 3 minutes. Cool pie on a rack 10 minutes. Slice pie with a large heavy knife dipped in hot water and then dried with a towel before cutting each slice.
Yield: 12 servings
Ingredients:
4 pounds sweet potatoes
2 tablespoons butter
2 tablespoons pure maple syrup
1 tablespoon chili powder
2 teaspoons cumin seeds, toasted and ground (see Tip)
1 teaspoon ground ginger
1 teaspoon salt
1/2 teaspoon freshly ground pepper
Method:
Preheat oven to 350 degrees F. Pierce each sweet potato in several places with a fork. Place directly on the oven rack and roast until soft, 45 minutes to 1 hour. Transfer to a cutting board; let stand until cool enough to handle, about 10 minutes. Slip off the skins and cut the sweet potatoes into 1-inch slices; transfer to a large bowl. Add butter. Smash the sweet potatoes with a potato masher or fork until fluffy but some lumps remain. Add maple syrup, chili powder, ground cumin, ginger, salt and pepper; stir to combine.
Tip
Toast cumin seeds in a small skillet over medium heat, stirring occasionally, until fragrant, about 2 minutes. Transfer to a plate to cool. Grind in a spice mill or blender into a fine powder.
Yield: 8 servings
Ingredients:
1 1/2 pounds green beans, trimmed and cut diagonally into 1/2-inch pieces
1/4 cup pine nuts, toasted
2 tablespoons finely chopped fresh flat-leaf parsley
1 1/2 teaspoons finely grated fresh lemon zest
4 teaspoons extra-virgin olive oil
Method:
Cook beans in a 4-quart saucepan of boiling salted water until just tender, about 5 minutes, then drain well in a colander. Transfer to a bowl and toss with nuts, parsley, zest, oil, and salt and pepper to taste.
Yield: 12 servings
Ingredients:
2 envelopes unflavored gelatin
3 3/4 cups apple cider, divided
3 tablespoons lemon juice
3 tablespoons sugar
1/2 teaspoon salt
3 1/2 cups chopped, peeled apple
1 cup chopped walnuts
Method:
1. In a small saucepan, sprinkle gelatin over 1/4 cup of cider; let stand for 2 minutes. Add lemon juice, sugar, salt and remaining cider. Cook and stir over medium heat until sugar and gelatin are dissolved. Cover and refrigerate until slightly thickened, about 2-1/2 hours. Fold in apples and walnuts. Transfer to a 2-qt. serving bowl. Cover and refrigerate overnight.
Yield: 8 servings
Ingredients:
2 cups all-purpose flour (spooned and leveled)
1 tablespoon chopped fresh thyme leaves
1 tablespoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
4 tablespoons cold unsalted butter, cut into small pieces
1 cup buttermilk, plus more if needed
Method:
1. Preheat oven to 425 degrees F. In a large bowl, combine flour, thyme, baking powder, salt, and baking soda. Using a fork, pastry blender, or your fingers, incorporate butter into flour mixture until mixture resembles coarse meal.
2. Mix in buttermilk until a sticky dough forms; you may need to add up to 1 tablespoon more buttermilk.
3. Drop 8 mounds (each a scant 1/3 cup) onto a nonstick baking sheet; lightly pat tops to flatten slightly.
4. Bake until golden brown, 15 to 20 minutes, rotating sheet halfway through. Transfer to a wire rack to cool slightly. Serve warm.
Yield: 8 servings
Ingredients:
1 1/4 cups all-purpose flour, plus more for rolling
1/3 cup cake flour
2 tablespoons sugar
1/4 teaspoon salt
4 ounces cream cheese, chilled
4 ounces cold unsalted butter, cut into 1/2-inch pieces
1 tablespoon ice water
1 large egg yolk
1 teaspoon cider vinegar
4 pounds large apples - peeled, cored and cut into eighths
lemon, juiced and zested
3/4 cup sugar, plus more for sprinkling
3/4 teaspoon cinnamon
1/4 teaspoon salt
1 pinch ground mace
4 ounces unsalted butter
1/2 cup apple cider
Method:
1. MAKE THE PASTRY: In a large bowl, stir the all-purpose flour with the cake flour, sugar and salt. Add the cream cheese and use your fingertips to break up the cheese into the mixture until it resembles coarse meal. Cut in the butter with a pastry blender until pea-size clumps form.
2. In a small bowl, mix the ice water with the yolk and cider vinegar. Gradually add the ice water mixture, stirring with a fork. Turn the pastry out onto a lightly floured surface and press it into a 10-inch log. Starting at the far end of the log, use the heel of your hand to quickly smear the pastry away from you, a little bit at a time. Use a pastry scraper to gather up the pastry and repeat the smearing process one more time. Gather the pastry together. Cut off one-third of the pastry and pat each piece into a disk. Wrap each disk in plastic and refrigerate for at least 30 minutes or up to 2 days.
3. MEANWHILE, MAKE THE FILLING: In a large bowl, toss the apples with the lemon juice and zest, 3/4 cup sugar, cinnamon, salt and mace. In 2 large skillets, melt the butter. Add the apples and any accumulated juices and spread them in each skillet in a single layer. Cook the apples over moderate heat for 5 minutes, stirring occasionally, until lightly browned in spots. Add 1/4 cup of the apple cider to each skillet, cover and cook, shaking the pans occasionally, until the apples are tender, about 5 minutes. Remove the lids and let the apples cool. If the juices are not thick and syrupy, simmer uncovered for 2 to 3 minutes longer. Let cool completely.
4. On a lightly floured surface, roll out the large pastry disk to a 12-inch round. Ease the pastry into a 9-inch glass pie plate. Trim the overhang to 1/2 inch and refrigerate. Roll out the smaller pastry disk to a rough 12-by-8-inch rectangle; trim the edges. Using a pastry or pizza cutter and a ruler as a guide, cut eight 12-by-1-inch strips. Line a baking sheet with parchment or wax paper. Weave the strips into a lattice on the baking sheet and brush the lattice with water. Sprinkle with sugar and freeze just until firm, about 10 minutes.
5. Preheat the oven to 375 degrees F. Fill the pie shell with the cooled apples and their juices and flatten them slightly with a spatula. Brush the rim of the pie shell with water and slide the lattice on top. Press the edges together to seal. Trim any overhanging lattice. Fold the rim over onto itself and crimp decoratively. Bake the pie for about 1 hour, until the crust is golden all over and the filling is bubbling. Cover the rim with strips of foil if they become too brown. Transfer the pie to a rack and let cool completely.
Yield: 6 servings
Ingredients:
3 pounds medium white mushrooms, trimmed and quartered
3 tablespoons fresh lemon juice
2 tablespoons unsalted butter
2 tablespoons pure olive oil
Salt and freshly ground pepper
1 tablespoon soy sauce
3 tablespoons extra-virgin olive oil
3 tablespoons sherry vinegar
2 tablespoons Marsala
2 teaspoons tomato paste
2 garlic cloves, minced
1 teaspoon pure olive oil
3 large shallots, thinly sliced
6 cups coarsely shredded romaine lettuce
2 cups coarsely shredded Boston lettuce
1/2 cup shredded Gouda cheese, aged Gouda or goat Gouda
Method:
1. In a large bowl, toss the mushrooms with the lemon juice. Preheat the oven to 300 degrees. In a large skillet, melt the butter in 2 tablespoons of the pure olive oil over moderately high heat. When the butter starts to brown, add the mushrooms and season with salt and pepper. Cover and cook until the mushrooms release their liquid, about 3 minutes. Uncover and continue to cook, stirring occasionally, until the liquid has evaporated and the mushrooms are deeply browned, about 8 minutes. Add the soy sauce and cook, stirring, for 2 minutes longer. Transfer the mushrooms to a rimmed baking sheet and keep warm in the oven.
2. In a small bowl, whisk the extra-virgin olive oil with the sherry vinegar, Marsala, tomato paste and minced garlic. Season the sherry vinaigrette with salt and pepper.
3. Add the remaining 1 teaspoon of pure olive oil to the skillet. Add the shallots, cover and cook over moderate heat until softened, about 3 minutes. Uncover and cook, stirring, until lightly browned. Stir in the sherry vinaigrette and remove from the heat.
4. In a bowl, toss the lettuces. Add the mushrooms and shallots and toss well. Arrange the salad on 6 plates, sprinkle with the cheese and serve at once.
Yield: 10 servings
Ingredients:
1 cup water
1/2 cup unsalted butter, cut into tablespoons
1 teaspoon kosher salt
1 cup all-purpose flour
4 large eggs
2 tablespoons poppy seeds, for sprinkling
1/2 pound sliced smoked salmon
1/2 pound cream cheese, softened
6 tablespoons sour cream
1 teaspoon Dijon mustard
1 small garlic clove
Tabasco sauce
Method:
1. MAKE THE PUFFS: Preheat the oven to 400 degrees F and position 2 racks in the upper and lower third. Lightly grease 2 large rimmed baking sheets.
2. In a saucepan, bring the water, butter and salt to a boil. Off the heat, add the flour and stir vigorously until combined. Return to the heat and cook over moderate heat, stirring, for 1 minute. Scrape the mixture into a bowl and, using an electric mixer, beat at medium speed for 1 minute. Add the eggs, 1 at a time, beating well after each addition, until thick, smooth and shiny.
3. Transfer the dough to a pastry bag fitted with a 1/2-inch plain tip. Pipe 1-inch mounds onto the prepared baking sheets, about 3/4 inch apart. Using lightly moistened fingertips, smooth the tops. Sprinkle with the poppy seeds and bake for 20 minutes, shifting the pans halfway through, until the puffs are risen and golden. Lower the oven to 250 degrees F.
4. With the tip of a knife, poke a hole into the side of each puff and return to the baking sheet. Bake for 10 minutes longer, with the oven door slightly ajar, to dry out the centers. Transfer to a rack and cool.
5. MEANWHILE, MAKE THE FILLING: In a food processor, combine the smoked salmon with the cream cheese, sour cream, mustard and garlic and process until smooth; season with Tabasco. Transfer the filling to a pastry bag fitted with a 1/4-inch tip. Pipe the filling into the holes in the sides of the puffs and transfer to a serving plate. Serve right away.
Yield: 12 servings
Ingredients:
2 cups skim milk
1 cup heavy cream
1 pound cream cheese, cut into cubes, at room temperature
6 ounces white chocolate, coarsely chopped
12 large egg yolks
1 cup sugar
Pinch of salt
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 tablespoon cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups vegetable oil
1 cup buttermilk
2 large eggs
2 tablespoons red food coloring
1 teaspoon distilled white vinegar
1 teaspoon pure vanilla extract
Confectioners' sugar, for serving
1 cup sugar
1/4 cup water
1 cup pecan halves, toasted
Method:
1. MAKE THE ICE CREAM: In a medium saucepan, warm the milk and cream. In a large bowl, combine the cream cheese and white chocolate. In a medium bowl, whisk the egg yolks with the sugar and salt until thick and pale. Gradually whisk the hot milk and cream into the yolks. Pour the mixture into the saucepan and cook over moderately low heat, stirring constantly, until it coats the back of a wooden spoon, 6 minutes; do not let it boil. Strain through a fine sieve over the cheese and chocolate. Let stand for 1 minute, then stir until smooth. Refrigerate until chilled, 4 hours.
2. Pour the custard into an ice cream maker and churn. Transfer the ice cream to an airtight container and freeze until firm, about 4 hours.
3. MEANWHILE, MAKE THE CAKE: Preheat the oven to 350 degrees F. Butter and flour a 12-inch round cake pan. In a large bowl, whisk the flour with the sugar, cocoa powder, baking soda and salt. In a medium bowl, whisk the oil with the buttermilk, eggs, food coloring, vinegar and vanilla. Whisk the liquid ingredients into the flour mixture. Pour the batter into the prepared pan and bake for 40 minutes. Transfer the cake to a rack and let it cool completely in the pan, 2 hours.
4. MAKE THE PECAN PRALINE: Line a baking sheet with parchment paper. In a heavy, medium saucepan, combine the sugar and water. Cook over moderate heat without stirring until a deep amber caramel forms, about 15 minutes. Remove the pan from the heat and stir in the pecans. Pour the praline onto the parchment-lined baking sheet and spread in an even layer. Let cool until hardened, then chop medium-fine and transfer to a bowl.
5. Line the baking sheet with another sheet of parchment paper. Scoop 12 balls of the cream-cheese ice cream and set them on the baking sheet. Freeze the balls.
6. Slice the cake into 12 wedges and dust with confectioners' sugar. Transfer to plates. Roll the ice cream balls in the pecan praline. Serve with the cake.
