Posted in Desserts

Tiramisu (without mascorpone)

Whipping cream 3 packs/600g
Happy cow cheese triangles 10 

Egg yolks 4

Powdered Sugar 150gm

Vanilla essence 2 tsp

Coffee 2 tbs heaped

Hot water 2 cups/400ml

2 packs rusk or cake rusk (approx 500g)

Cooking chocolate 250g
Chill the cream in fridge overnight and whip it till double. Set aside in fridge. Put a pot with a little water in it on the stove and turn to medium flame, place a microwave safe bowl, bigger than the pot, on top of it, making sure the base of the bowl doesn’t touch the water. Put egg yolks and sugar in the bowl and whip with a whisk or electric beater till it gets double in quantity, pale yellow in color and hot to touch. Add the vanilla essence and cheese cubes to it and keep whisking till the cheese is completely mixed. Once done set aside to slightly cool. Meanwhile take a mug of hot water and mix in the coffee and 2 tbs of sugar and set aside to come to room temperature. As the egg yolk mixture cools down, fold in the whipped cream into it. 

Layer the dessert by taking a piece of rusk and dipping it into the coffee just for 1 second and then layering in the dish. Make one layer of these dipped rusks and then spread half of the whipped cream-cheese-egg yolk mixture over the rusks. Shred some dark chocolate on top of it to make a thin layer. Now again repeat the rusk step followed by the cheese-cream-egg yolk-mixture. In the end cut out a paper stencil and place on top of the dessert then dust it with cocoa. Remove the stencil and garnish with shredded chocolate and tiny chocolate balls. Chill in the fridge for atleast one day. Taste gets richer and more delicious after keeping for 2 days. 
*Chocolate balls* -optional

Cooking chocolate 150 gms

Fresh squeezed orange juice 3tbs

Melt chocolate on double boiler and in the orange juice. The texture of the chocolate might change but don’t worry just mix it and take out of the bowl and put on an oiled baking sheet or counter.  Take a little mixture at a time and make tiny balls out of it. It would be like a soft dough but gets harder as it dries. Once all the balls are made cover then with cocoa powder. Garnish desserts or make them as smaller truffles to enjoy on their own

Posted in Main Course, Pasta

Chicken Alfredo pasta

Chicken 250gm,  cut into 1inch pieces

Frewsh minced garlic 1.5tbs

Lemon juice 2tbs

Black pepper powder 1tsp

Salt to taste
Marinate chicken in the above and let rest for 15 minutes.

Then add 2tbs of butter to it and transfer to a wok to cook on medium low flame till chicken is tender. 
Mushrooms 1/2cup chopped

Corn 1/2 cup (if using)

Milk 2 cups ( dissolve 2tbs Corn flour in it)

Cheddar cheese 3/4 cup shredded/ cheddar cheese slices 5/ Cheese triangles 6

Cream 1.5 packet

Pasta 3/4 packet, boiled
 Add the mushrooms and corn and saute then add the milk+cornflour mixture and cook till it thickens. Mix in the cheese and as soon as it melts add in the cream and red chili flakes and stir. Turn off heat as soon as it starts to simmer. Adjust spices. Then add the boiled pasta to it and mix. Turn on flame just for a minute so the pasta gets warm. Don’t overcook or the sauce might curdle. 

Posted in Main Course

Chicken Cordon Bleu

Chicken fillets 8, flattened .

1.MARINATION:

salt to taste

Red chili flakes 1tsp

Red chili powder 1 tsp

Paprika powder 1tsp

Tumeric powder 1/2tsp

Mustard powder 2 tsp

Vinegar 3 tbs
Marinate chicken with the above for at least two hours.
2. FILLING: 

Evaporated milk 1/2 cup

Cornflour 2tsp

Cheddar cheese 1/2 cup

Salt and pepper

In a small sauce pan mix evaporated milk and cornflour (dissolved in a little water), boil on high then ower heat till mixture thickens almost one minute. Then whisk in the cheese till melted and season with salt and pepper to taste. Put the filling in the freezer after pouring in a plate lined with oiled butter paper. Let the filling freeze slightly, enough to vbe compact and easy to cut.

Cut into rods after frozen.
3. Take each filet of chicken and place a rod of filling and fold chicken like a swiss roll. Insert a tooth pick in case it doesn’t hold on its own.
4. Coat each chicken roulade with flour, then egg, then bread crumbs. Double coat with the egg and crumbs. Freeze for thirty minutes. 
5. Deep fry till chicken is tender.

Posted in Main Course

Kabab Karahi

Frozen Seekh Kabab 10, each kabab cut into three

Oil 1/4 cup

Onion 1 big chopped

Tomatoes 4 pureed

Garlic minced 1 tbs

Salt to taste

Tumeric powder 1/4tsp 

Coriander powder 1 tbs

Cumin seeds 1 tbs

Karahi masala 2 tbs heaped

Sugar 2 tbs

Kasuri methi 2 tbs

Dessicated coconut 2 tbs

Kashmiri red chilies 4, boil in water till soft and puree

Yogurt 1 cup

Water 2 cups

Heat oil in a wok and fry the onions till golden brown. Add the pureed tomatoes and minced garlic and cook on medium flame till oil seperates. Add the salt, tumeric, karahi masala, coriander, cumin, sugar, methi, coconut amd kashmiri red chilli paste and cook till oil seperates. Add the kababs and stir for a few minutes on high flame then add the yogurt and water and cook on medium low flame till oil comes on top. Garnish with green chilies and fresh coriander. 

Posted in Desserts

Peanut butter chocolate truffles

Ingredients:

Peanut butter 1/2 cup

Butter 3 tbs (softened)

Powdered sugar 3/4th cup

Cooking chocolate 250gms

Mix butter and peanut butter till nicely mixed up. Add in the sugar and mix till a dough is formed.  Use two spoons to make small balls and place on a greased dish. Put in freezer for 15 minutes or in the fridge for 30 minutes.

Meanwhile melt the cooking chocolate in the microwave or on a double boiler. 

Taken out the peanut butter filling from freezer and coat each ball with melted chocolate with the help of a fork. And put on a greased dish when nicely coated. 

Refrigerate or freeze once all are done. If freezing,  put the chocolates out for 10 minutes before eating.

Posted in Desserts

Coconut truffles

Cooking chocolate 250gms
Butter 1/2 tsp

Shredded coconut 3 cups

Condensed milk 1 cup

Vanilla essence 1 tsp

Powdered sugar 1/2 cup
Mix all the above to form a form dough and make balls rightaway abd put in the freezer for 15 minutes.
Melt 240gm cooking chocolate and add 1/2 tsp butter to it and mix. Coat each coconut ball with it and put in freezer to freeze.  Can be refrigerated as well. If freezing, take out of freezer 10 minutes before eating.

Posted in Main Course

Orange Glazed Chicken

Chicken 1kg, with skin and bone, cut into 8 or 12 pieces

Soya sauce 1/4cup

Worcestershire sauce 1/4 cup

Brown sugar 1/4 cup

Salt to taste

Red chili flakes 1 tbs or according to taste

White pepper powder 1tsp

Orange marmalade 1cup

Tomato paste 1/2 cup

Garlic paste 2tbspoons

Chicken cube 1/2

Kashmiri red chilies 3(boil them in a little water so they become soft)

Ginger 2teaspoon

Cumin powder 3/4th tsp

Paprika powder 1tsp
Mix all the ingredients in a blender and marinate the chicken for 2 hours. Oil a baking dish and and put the chicken along with the marinade in it. 
Preheat oven on 400 degrees. Bake about 40-45 minutes till chicken is tender and sauce is reduced.
Orrr: 

Make a wannabe stove oven:p that’s what I did. Place a karahi/pan, fill it half with dried banana leaves or put a stand in it and then put the frying pan with the chicken in it on that stand or on the dried leaves. Cover with a lid and  cook for 40 minutes on medium heat, and ten minutes on high heat, frequently checking the chicken and pouring the sauce from the pan on top of the chicken to make it more saucy and sticky which in easier terms is called basting. Turn off heat when sauce is reduced such that only a little is left and chicken is slightly dry and charred from the tips. 

Voila! Its done! :p

Posted in Snacks

Spring rolls

Cabbage julienne 1.5 cup

Carrots julienne 1 cup

Capsicum julienne 3/4h cup

Salt and pepper to taste

Chicken cube 1

Chicken boiled/leftover and shredded 1/2cup 

Soya sauce 3tbs (don’t add too much or the filling !makes the phyllo sheet soggy)

Chinese salt 2 tbs

Phyllo roll sheets

Saute all the above on high flam and adjust spices. 

Set aside till it cools down so that the roll sheet doesn’t get all soggy.

Make rolls with the filling and seal the rolls with a mixture of flour and water to keep them from opening. 

Deep fry or pan fry them and serve with ketchup or schezwan sauce. 

Posted in Main Course, Vegan

Potato cutlets

Potatoes boiled and mashed 1 kg

Onions 2 small finely chopped

Salt to taste

Black pepper 1 tbs

Chaat masala 2tbs

Lemon juice 3-4tbs

Green chilies 2tbs chopped

Coriander 3 tbs

Bread slices 4, crumbled in the food processor

Cumin seeds crushed 2tbs

Red chili crushed 1tbs

Tumeric powder 1/2tsp
Mix all together and make patties.
For frying:

Egg wash (2 eggs+1/4cup milk)

All purpose flour 5tbs

Chickpea flour 3tbs

Corn flour 3tbs

Salt and pepper to taste
Mix all the dry ingredients and set aside.

Dip each patty in egg wash then in the dry rub and shallow fry on medium flame. Drain on paper towel to remove excess oil and serve hot with chutney or ketchup.

Posted in Desserts

Lab-e-sheereen

Milk 1 litre

Sugar 4bs

Colored vermicelli 1/2 cup

Cresn 1.5 packet 

Custard powder sny flavor 2.5tbs

Fruit cocktail 1 tin/200-250gms

Condensed milk 3/4th cup

Dry fruit (almonds, cashew nuts, raisins, walnuts, etc whatever you like!) 1 cup

Jelly 1 packet any flavor

Shredded coconut 5-6tbs

Vanilla essence 1tsp
Take half cup milk and dissolve the custard powder in it, keep rest of the milk to boil after adding sugar to it. Once boiled add the vermicelli to it and cook on medium flame  till vermicelli is cooked through and soft. Then add the custard powder infused milk and stir till it thickens. Turn off heat and stir in the cream and put it in the refrigerator to set. Meanwhile make the jelly and cut into cubes.  Stir in rest of the ingredients and let it cool in the refrigerator. If its less sweet add more condensed milk or powdered sugar.

Posted in Main Course

Quiche with cheat pastry!

Crust:

Maida 2cups

Oil 1/2 cup

Cold water 1/2cup

Salt 1 tsp

Put all these in a bowl and gently mix with a fork just until combined, don’t over mix or the crust will not remain flaky and light.

Make sure not to over mix or you’ll lose the flakiness! 

Gently mix with a fork, as soon as all of it comes together (at thi point it might or might not form a whole ball of dough, there will be seperate pieces too, don’t try to make a ball of dough! Just make sure there is no dry flour around) transfer it to your baking dish or in my case a handle-less fry pan :p  Use your hand to flatten the crust, equally distributing the dough to make a good base. It would be half inch thin. Now put it in the wannabe oven to cook until slightly golden on a medium low flame to prevent burning. Prick in certain places with a fork so the pie base doesn’t poof. Turn off heat when slightly golden brown or base looks cooked.
Filling:

Any filling can be used, either chicken or beef.

Hunter beef 1 cup thinly cut

Capsicum 1/2 cup chopped

Corn 1/2 cup chopped

Onion 1/2 cup chopped 

Garlic 2 tsp

Oil 1tbs

Soya sauce 2tbs

Chili sauce 2 tbs

Salt and pepper to taste
Saute garlic then add in all the ingredients and cook on high flame for two minutes till onion is slightly soft, adjust spices and turn off heat.
Custard:

Eggs 6

Yogurt or cream 1 cup full

Salt and pepper to taste

Beat with a fork yogurt or cream till smooth and add eggs and spices and beat with the fork till combined.
After crust is done put filling, then top with the custard, and top with Cheddar cheese if using and bake om medium heat till golden brown and the custard looks set, and if using cheese,  then the cheese is melted and colored. 
I’ve tries cooking on high flame but that kinda burns bits of the crust which I’m fine with, but they look kinda burnt when you serve it to others:p so stick to the medium flame, it will take long but it’ll be worth the wait!
I personally top it with loads of jalapeño sauce and chili garlic sauce to bring on the heat! 

The filling can be substituted by so many things!

There are like a million possibilities depending on what ingredients you have on hand:p

Thus for me, every quiche I make has a different filling:p

You can use:
1. Tomatoes, capsicum, green chilies, garlic and onions. 

2. Chicken, corn and mushrooms

3. Onions and capsicum.

4. Mushrooms, garlic and onions. 

5. Infinitteeeee optionssss!!!

Posted in Snacks, Starters

Potato puffs

1 cup boiled potatoes

1teaspoon butter

1tbspoon milk

1 egg

1/2 cup maida

Salt and pepper

1.5tbspoon mayonnaise 

Salt and pepper

Boiled chicken (if using)

Baking soda or powder- a pinch
Mix all and refrigerate for 15 minutes. Then pour in oil a teaspoon at a time to cook till golden. Serve with some spicy Szechwan sauce!

These render some slightly from oustside and soft and yummy from inside puffs. In order to make them more crispy, roll a teaspoon of batter at a time in egg wash then in bread crumbs and then drop in the oil to cook! 

I prefer double coating with the bread crumbs, adds more crispiness and crunch to the puffs. 

Posted in Foodie, Main Course

Burger Patties

Mince meat (beef, lamb, chicken) 1 kg
Salt 1.5tsp
Red chili powder 1.5tsp
Roasted and crushed cumin seeds 1.5tbs
Roasted dessicated coconut 4tbs
Roasted chickpea flour 4tbs
Black pepper powder 1tsp
All spice powder 1tbs
Red chili flakes 2tsp
Onion 2, medium sized, shredded
Garlic paste 2tbs
Whiz the mince meat in the fodd processor until soft. Then mix in the rest of the ingredients and make patties, and freeze till ready to fry. Pan fry them with a little oil or directly throw them on the grill with a spray of oil.

Posted in Foodie, Misc., Sauces

Marinara Sauce with tomato paste

Ingredients:

Tomatoes 1/2kg
Tomato paste 1cup
Dried herbs 1tbs
Salt 1tsp
Sugar 1/4cup
Vinegar 1/4cup
Red chili flakes 1tbs
Onions chopped, 1.5cup
Garlic chopped 1/4cup

Put a cross on one end of the tomatoes and microwave them for 6 minutes.

Meanwhile cut the onions and peel and chop garlic and saute on medium flame with a tablespoon of oil until they are soft and translucent.
Take out the tomatoes and Peel off their skin and throw in the blender along with the tomato paste, sugar, salt, chili flakes, vinegar and herbs. Add the sauteed veggies and blend to a smooth paste. Put in the pan and cook for at least 45 minutes on low flame with stirring after intervals.
When all the water has dried out taste and turn off heat. Adjust spices. Voila!

Posted in Foodie, Misc., Snacks

Granola Bars

20160415_161727Ingredients:

2tbs butter
1/2 cup caramel sauce
1/8cup oil
1/2tsp salt
3/4 cup brown sugar
1/8cup honey
1.5tsp vanilla
3/4cup shredded roasted coconut
1cup chocolate corn flakes cereal
1/2cup wheat germ
1/3 cup almonds, roasted, chopped
1/3cup walnuts, roasted, chopped
1/4 cup cashew nuts or raisins or any other nuts
Chocolate chips 1/2cup
3cups quick cooking oats

Heat the butter and caramel sauce in the microwave or pan separately. Then mix together the caramel sauce, butter, vanilla essence, oil, honey, brown sugar, and salt. Skip the salt if your caramel sauce is salted. Mix together the dry ingredients and then mix the wet and dry together.
Layer a baking tray with foil paper and oil it. Spread the granola mixture in it and press it hard down with the hello of a glass or measuring cup. It’s necessary to press it hard to ensure that the bars hold it you’ll be left with a granola cereal alone!
Bake it for 20 minutes till goldenish. Take out from the oven and let it cool down. Refrigerate for two hours then cut into bars. It gets crunchier as it cools down.
You can freeze it in the freezer to retain freshness or put them in a zip lock bag after separately wrapping each in parchment paper.

The idea of this recipe has been taken from the following blog.
http://thepioneerwoman.com/cooking/granola-bars/