tag:blogger.com,1999:blog-87807740913252783012024-03-13T09:22:26.786-07:00Masala TwistAnonymoushttp://www.blogger.com/profile/08465951603750289201noreply@blogger.comBlogger40125tag:blogger.com,1999:blog-8780774091325278301.post-84755852847817872692016-02-24T16:34:00.001-08:002016-02-24T16:34:41.938-08:00Paneer Tikka Masala<div><b><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-BUMn_ezQKwU/Vs5MHyA-mHI/AAAAAAAAFac/dTgX_atNEKY/s640/blogger-image-1482543902.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-BUMn_ezQKwU/Vs5MHyA-mHI/AAAAAAAAFac/dTgX_atNEKY/s640/blogger-image-1482543902.jpg"></a></div><br></b></div><b><div><b style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Ingredients</b></div></b><div>1 Large Onion (<i>diced</i>)</div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 Large Brocolli cut into florets</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 Zucchini (<i>diced</i>)</span></div><div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">10-12 Baby a Potatoes (<i>par boiled</i>)</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">10-12 Cherry Tomotoes</span></div></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Mixed Bell Peppers (<i>diced</i>)</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">200 gms Button Mushrooms (<i>halved</i>)</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">200 gms Baby Corn (<i>thickly sliced</i>)</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">200 gms Indian Paneer (<i>diced</i>)*</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">200 gms Thick Yoghurt</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">1 1/2 inch Ginger</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">15 cloves of Garlic </span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">5 Green Chillies </span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">2 tbl spoons Tandoori Masala</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 tsp Garam Masala</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Salt to Taste</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><b>Method</b></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Grind ginger, garlic and green chillies to a paste and add to the yoghurt.</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Now add tandoori masala and 1 tbl spoon oil and mix well.</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Add all the veggies and paneer to this mixture and fold well.</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Allow to marinate for at least 2 hours.</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Heat oil in a wok, add garam masala and then the entire veggies mixture </span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Cook to a thick consistency </span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Add salt per taste.</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Garnish with freshly chopped coriander</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Serve with Naan Bread , Hari Chutney and onion salad rings.</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><span style="-webkit-text-size-adjust: auto;">*<i>Paneer can be replaced with diced Chicken Breasts.</i></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div>Anonymoushttp://www.blogger.com/profile/08465951603750289201noreply@blogger.com0tag:blogger.com,1999:blog-8780774091325278301.post-62426029925266482462016-02-02T05:15:00.001-08:002016-02-02T05:20:25.278-08:00Chicken Keema Korma<div><b><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-PUuKUpWdEKE/VrCsDDVY-LI/AAAAAAAAFRU/zOKGbOIUqBA/s640/blogger-image-1046903804.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-PUuKUpWdEKE/VrCsDDVY-LI/AAAAAAAAFRU/zOKGbOIUqBA/s640/blogger-image-1046903804.jpg"></a></div><br></b></div><b><div><b><br></b></div>Ingredients</b><div>500 gms Chicken Mince (Keema)*</div><div>1 Large Onion (Diced)</div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 Large Onion (Finely Chopped)</span></div><div>7-8 Garlic Cloves </div><div>1 inch Ginger (Jullienes)</div><div>4-5 Green Chillies</div><div>1 Red Pepper <span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">(Diced)</span></div><div>1 Yellow Pepper <span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">(Diced)</span></div><div>1 green Pepper <span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">(Diced)</span></div><div>1 cup Greek Yoghurt</div><div>3 Medium Tomatoes (Boiled & Puréed)</div><div>1 tbl spoon Tandoori Masala </div><div>1 tbl spoon Olive Oil</div><div>50 gms Cashew Nuts </div><div>1 Mace blade OR 1/2 tsp Mace Powder</div><div>5 Green Cardamom</div><div>1 tsp Garam Masala Powder</div><div>1 tbl spoon Coriander Powder</div><div>1 tsp Red Chilli Powder</div><div>1/2 tsp Turmeric</div><div>1 tbl spoon Fenugreek Leaves / Kasoori Methi</div><div>5-6 Saffron Strands</div><div>1 tbl spoon Ghee / Clarified Butter</div><div>Salt to taste</div><div><br></div><div><b>Method</b></div><div>Soak Saffron and Cashews in a cup of warm water and keep aside.</div><div>Grind Garlic and green chillies to a paste.</div><div>In a bowl mix 2/3rd garlic chilli paste, olive oil, tandoori masala & Greek yoghurt . Add the diced onion, bell peppers and chicken mince, fold well and chill for 1 hour. </div><div>Grind the cashews to a paste using the same saffron water they were soaked in.</div><div>Heat oil in a wok on a low flame , crackle green cardamom, add garam masala, coriander , red chilli & mace powder along with turmeric. Instantly add the finely chopped onion sand allow to sweat , now add the leftover garlic chilli paste & Ginger Jullienes and sauté. Add the boiled & puréed tomatoes with the fenugreek leaves. Sauté until the you see oil on the sides of the wok. Now add the cashew & saffron paste and fold well. Now add the marinated mince, peppers & onions. Add salt to taste and cook on low flame to a thick (almost dry) consistency. Add Ghee / Clarified Butter and fold well. Garnish with freshly chopped coriander leaves.</div><div>Serve with Naan Bread.</div><div><br></div><div><i><b>Tip 1</b> : Leftover korma can be refrigerated and used the next day in a panini sandwich with cheese </i></div><div><i><b>*Tip 2</b> : Chicken Mince can be replaced with soya mince for vegetarian option.</i></div><div><br></div><div><br></div><div><br></div><div><br></div>Anonymoushttp://www.blogger.com/profile/08465951603750289201noreply@blogger.com0tag:blogger.com,1999:blog-8780774091325278301.post-21627010423015004352016-02-01T00:59:00.001-08:002016-02-01T00:59:09.291-08:00Chicken Schnitzel Wrap<div><b><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-VivSM5DK_LY/Vq8eWnGwXzI/AAAAAAAAFQ0/SnoNbRPIk-U/s640/blogger-image--1440506997.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-VivSM5DK_LY/Vq8eWnGwXzI/AAAAAAAAFQ0/SnoNbRPIk-U/s640/blogger-image--1440506997.jpg"></a></div><br></b></div><b><div><b><br></b></div>I</b><b style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">ngredients</b><div><div><b><i>For Chicken Schnitzels</i></b><br><div>2 Chicken Breasts</div><div>1 egg</div></div><div>All purpose flour</div><div>Bread Crumbs</div><div>Mixed Herbs</div><div>Garlic Powder</div><div>Paprika</div><div>Salt to taste</div><div><b><i>For the Wrap</i></b></div><div>2 larger Tortillas</div><div>1 cup grated Cheddar</div><div>1 Gem Lettuce ( sliced )</div><div>1 Onion ( sliced )</div><div>Black Olives <span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">( sliced )</span></div><div>Mayonnaise</div><div>Chipotle Sauce / BBQ Sauce / Honey Mustard etc. </div><div><br></div><div><b>Method</b></div><div>For Chicken Schnitzels</div><div>Wash & Pat Dry the chicken breast</div><div>Put in a ziplock bag and flatten it to a thinner layer with a meat tenderiser and put aside.</div><div>Now mix the bread crumbs, herbs, garlic powder, paprika & salt. First fold<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"> the flattened chicken breasts in all purpose flour, then dip in the beaten egg and now roll in the bread crumb mixture before pan frying it. Once done slice it into strips and keep aside.</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">For the wrap, heat the tortilla and layer with lettuce, chicken schnitzels, cheese, onion, olives and mayonnaise / sauces of your own choice. </span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Roll and cut into diagonal halves before serving.</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Roll the wraps just before serving. </span></div><div><br></div><div><br></div><div><br></div><div><br></div></div>Anonymoushttp://www.blogger.com/profile/08465951603750289201noreply@blogger.com0tag:blogger.com,1999:blog-8780774091325278301.post-67789236265590587732016-01-29T03:57:00.001-08:002016-01-29T03:57:04.355-08:00Shish Tawook<div><b><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-wSDwxWolEXo/VqtTj1NHt5I/AAAAAAAAFQc/ZIP1ss60fI8/s640/blogger-image-571649016.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-wSDwxWolEXo/VqtTj1NHt5I/AAAAAAAAFQc/ZIP1ss60fI8/s640/blogger-image-571649016.jpg"></a></div><br></b></div><b><div><b><br></b></div>Ingredients</b><div>3 Chicken Breasts <span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">( diced )</span></div><div>4-5 Garlic Cloves </div><div>1 Red Bell Pepper ( diced )</div><div>1 Onion <span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">( diced )</span></div><div>2-3 Red Chillies </div><div>2 tsp Tomato Purée </div><div>1 tsp Harissa </div><div>1/2 tsp Paprika</div><div>1 tbl sp Greek Yoghurt</div><div>1 tbl sp Olive Oil </div><div>Salt to taste</div><div><br></div><div><b>Method</b></div><div>Char the red chillies* and crush to a paste with garlic cloves. Mix the yoghurt, red chilli & garlic paste, tomato purée, Harissa, paprika and olive oil together to form a thick marinade. Now add the diced chicken breast, bell pepper & onion and allow to sit in the marinade for at least 2 hours,</div><div>Skew onto a Bamboo Skewers and grill until cooked </div><div>Serve with warm Pita Bread, Hummus, Toum, Muhammara, pickeled cucumber and lettuce & Cherry Tomato Salad.</div><div><br></div><div><i>* It is important to char the red chillies</i></div>Anonymoushttp://www.blogger.com/profile/08465951603750289201noreply@blogger.com0tag:blogger.com,1999:blog-8780774091325278301.post-88282504623616619142016-01-29T01:14:00.001-08:002016-01-29T04:05:08.773-08:00Sweet Harissa Hummus<div><b><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-5txywZhTK_o/VqstWG-50ZI/AAAAAAAAFQI/c6RBXgH2FpA/s640/blogger-image--856587736.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-5txywZhTK_o/VqstWG-50ZI/AAAAAAAAFQI/c6RBXgH2FpA/s640/blogger-image--856587736.jpg"></a></div><br></b></div><b><div><b><br></b></div>Ingredients</b> <div>1 cup Soaked & Boiled Chickpeas*</div><div>4 tbl sp Tahini Paste</div><div>1/2 Cup Exta Virgin Olive Oil</div><div>5-6 Cloves Garlic</div><div>Juice of 2 Lemons</div><div>2 tsp Harissa Paste</div><div>2 tsp Sugar</div><div>Black Pepper</div><div>Salt to taste</div><div><br></div><div><b>Method</b></div><div>Add all the ingredients into a blending Jar & blend until a smooth paste. Add more olive oil if not a smooth consistency.</div><div>Transfer in a serving bowl and simply pour olive oil on top. Sprinkle some paprika</div><div><br></div><div><i>Ideal with Pita Bread, Bagel Sandwiches, Pickled beetroot, cucumber &Gherkins </i></div><div><i><br></i></div><div><i>For Plain Hummus exclude Harissa & Sugar</i></div><div><i><br></i></div><div><i>*Canned chickpeas can be used. </i></div>Anonymoushttp://www.blogger.com/profile/08465951603750289201noreply@blogger.com0tag:blogger.com,1999:blog-8780774091325278301.post-83675649863752055292016-01-21T01:01:00.001-08:002016-01-21T01:01:47.468-08:00Chicken in Yoghurt Gravy<div><b><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-SMjysq_-N2A/VqCeeb0GtGI/AAAAAAAAFLI/BYEGDYAMsJ8/s640/blogger-image-858756676.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-SMjysq_-N2A/VqCeeb0GtGI/AAAAAAAAFLI/BYEGDYAMsJ8/s640/blogger-image-858756676.jpg"></a></div><br></b></div><b>Ingredients</b><div>600gms chicken(with bones)</div><div>Lemon juice (1)</div><div>2 larger onions sliced</div><div>1 inch ginger</div><div>5 medium sized garlic cloves</div><div>3 green chillies</div><div>2 cups yoghurt </div><div>2 tsp Garam <span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Masala</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">2 tsp Tandoori Masala</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">2 tsp Coriander Powder</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">2 tsp Red Chilli Powder</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">2 tsp Kasoori Methi ( Fenugreek Leaves)</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">4 Green Cardamom</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">1 large Bay Leaf</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">50 gms Butter</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Salt to taste</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Freshly chopped coriander leaves for garnish</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><b>Method</b></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Wash the chicken and pat dry.</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Marinate in lemon juice, 1 tsp chilli powder and a pinch of salt for half an hour.</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Grind ginger, garlic and green chillies to a paste</span></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">Add 2 tsp tandoori masala , half of ginger garlic and chilli paste 1 tbl sp oil and marinate for 2 hrs.</font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">Heat 1 tbl spn oil and add butter</font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">Crackle green cardamom and bay leaf and add 1 tsp garam masala</font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">Add the sliced onions and allow to sweat.</font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">Add the remaining ginger garlic chilli paste , garam masala, coriander powder, chilli powder and kasoori methi</font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">Allow the onions to turn golden brown</font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">Add the marinated chicken and allow to cook on medium heat until tender </font></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Add salt and cook on high flame to a slightly thick consistency</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Garnish with freshly chopped coriander leaves</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Serve with Steamed Rice or Naan Bread.</span></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif"><br></font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif"><br></font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif"><br></font></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div>Anonymoushttp://www.blogger.com/profile/08465951603750289201noreply@blogger.com0tag:blogger.com,1999:blog-8780774091325278301.post-85445653960296596612014-04-11T12:39:00.001-07:002014-04-11T12:39:08.993-07:00Coffee Walnut Cake<div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><b>Ingredients</b></span></div><div>1 teaspoon baking powder</div><div>1 tablespoon instant coffee</div><div>175g butter or margarine</div><div>175g light brown sugar</div><div>175g self raising flour</div><div>3 medium eggs</div><div>50g chopped walnuts</div><div>drop of vanilla essence</div><div><br></div><div><b>Icing</b>:</div><div>100g butter or margarine</div><div>150g icing sugar</div><div>1 teaspoon instant coffee</div><div>200ml double cream</div><div><br></div><div><b>Method</b>:</div><div>Cream butter and sugar, vanilla essence and baking powder in a bowl. Beat the eggs and gently add to the mixture one by one. </div><div>Add the flour (must be sifted in). </div><div>Dissolve tablespoon of coffee in approx 10ml hot water add it to mixture with roasted walnuts.</div><div><br></div><div>Spoon into a lightly greased and then floured cake tin. Bake for<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"> 30 minutes gas mark 4, 180 deg Celsius or 350 deg Fahrenheit until firm to touch.</span></div><div><br></div><div><b>For icing</b>: Cream icing sugar and butter in a bowl. Dissolve the teaspoon of coffee into two teaspoons of hot water and add to the buttercream. Slice the cake into two halves and sandwich the filling. Pipe in the rest on the top and decorate with walnuts.</div><div><br></div><div>Serve with Tea/Coffee</div><div><br></div><br><div class="separator" style="clear: both;"><a href="https://lh4.googleusercontent.com/-hGb28Ewml-U/U0hE2uCtEII/AAAAAAAACb0/CPha9ZVORHk/s640/blogger-image-324056876.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh4.googleusercontent.com/-hGb28Ewml-U/U0hE2uCtEII/AAAAAAAACb0/CPha9ZVORHk/s640/blogger-image-324056876.jpg"></a></div>Anonymoushttp://www.blogger.com/profile/08465951603750289201noreply@blogger.com0tag:blogger.com,1999:blog-8780774091325278301.post-73951128716351903442012-12-16T15:11:00.000-08:002012-12-16T15:12:01.578-08:00Mediterranean style Spiced Meatballs Wrap <div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-D16Q2zMmOEo/UM5UlTQkI7I/AAAAAAAABFI/qA3Mtz2Dj_E/s1600/Mediterranean%2BChicken%2BWrap.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="239" width="320" src="http://2.bp.blogspot.com/-D16Q2zMmOEo/UM5UlTQkI7I/AAAAAAAABFI/qA3Mtz2Dj_E/s320/Mediterranean%2BChicken%2BWrap.JPG" /></a></div><br />
<b>Ingredients<br />
<br />
Meatballs</b><br />
250 gms chicken/ lamb mince<br />
2 tbl spoons finely chopped mint<br />
1 medium red onion finely chopped<br />
1 tsp ginger garlic paste<br />
1 tsp garam masala<br />
Salt and pepper to taste<br />
<br />
<b>For Spicy base</b><br />
1 cup passatta tomatoes<br />
1 can chickpeas<br />
1 red chilli<br />
4-5 spring onions<br />
2 cloves garlic <br />
2 tbl spoon fresh coriander stems<br />
<br />
<b>For Salad</b><br />
Lettuce<br />
Spring onion <br />
Red onion sliced<br />
Cucumber<br />
Red Radish <br />
Extra virgin olive oil<br />
Lemon juice<br />
<br />
Wraps<br />
Low fat yoghurt<br />
1 tbl spoon Harissa <br />
<br />
<b>Method </b><br />
For meatballs mix all the ingredients together and shape 8 round balls and shallow fry on a non stick pan.<br />
For sauce heat oil in a pan and add chopped red chillies, spring onion, fresh coriander stems and crushed garlic. Sauté for a minute and add passatta sauce, add chickpeas and allow to simmer to a semi thick consistency .<br />
Meanwhile mix yoghurt and Harissa and chop the star salad and season with salt and pepper and dress with extra virgin olive oil and juice of a lemon.<br />
Warm the wraps in a microwave for 40 seconds , spread the saucy base, add the meatballs and salad and smother with Harissa yoghurt.<br />
Serve immediately.<br />
<br />
Tip: Alternatively you can also add southern fried chicken strips.<br />
Anonymoushttp://www.blogger.com/profile/08465951603750289201noreply@blogger.com0tag:blogger.com,1999:blog-8780774091325278301.post-84643557560978392192012-10-26T10:23:00.000-07:002012-10-26T10:23:26.504-07:00Mini Quiche with Spinach, Corn and Feta Cheese<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-EGO9shitw9s/UIrG38vJmdI/AAAAAAAAApw/CQWNM3Z-_SE/s1600/Mini%2BQuiche%2Bwith%2BSpinach%252C%2BCorn%2Band%2BFeta%2BCheese.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="320" width="320" src="http://1.bp.blogspot.com/-EGO9shitw9s/UIrG38vJmdI/AAAAAAAAApw/CQWNM3Z-_SE/s320/Mini%2BQuiche%2Bwith%2BSpinach%252C%2BCorn%2Band%2BFeta%2BCheese.JPG" /></a></div><br />
<b>Ingredients</b><br />
<br />
500 gms spinach leaves roughly chopped<br />
1 bowl american corn kernels<br />
2 medium Red Onions thinly sliced<br />
100 gms feta cheese<br />
Butter<br />
freshly crushed pepper<br />
4 large egg whites<br />
1/2 cup full milk<br />
Parmesan Cheese shavings<br />
12 Large White Bread Loaves<br />
<br />
<b>Method</b><br />
<br />
Pre heat the oven at 200°Celsius. Grease a muffin tin and keep aside. Using a cookie cutter, cut the bread loaves into circles and flatten each with a rolling pin and then line the muffin tray. Heat butter in pan and saute the onion and corn kernels for 2-3 minutes and add the spinach and allow to sweat for 4-5 minutes, Add salt and freshly crushed pepper. Now fill the lined muffin tray with spinach and corn filling, add feta cheese. Mix egg whites with milk and fill the lined quiches, top with Parmesan cheese and bake for 15 minutes. Serve hot.<br />
<br />
<br />
<br />
Anonymoushttp://www.blogger.com/profile/08465951603750289201noreply@blogger.com0tag:blogger.com,1999:blog-8780774091325278301.post-60644919331724888682012-05-15T06:58:00.000-07:002012-05-15T06:59:40.926-07:00Dessert Trio<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-b8UxnSXoKXY/T7Jgj463JqI/AAAAAAAAAcg/im8XhDH-czE/s1600/Dessert%2BTrio.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="168" width="320" src="http://3.bp.blogspot.com/-b8UxnSXoKXY/T7Jgj463JqI/AAAAAAAAAcg/im8XhDH-czE/s320/Dessert%2BTrio.JPG" /></a></div><b>Baileys and chocolate cheesecake, Chocolate Mousse and Strawberry with Whipped cream served together.</b><br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-vFgzT2orSGg/T7JfH5_olQI/AAAAAAAAAcI/dtXaxGyAlsc/s1600/Baileys%2Band%2BChocolate%2BCheesecake.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="198" width="320" src="http://4.bp.blogspot.com/-vFgzT2orSGg/T7JfH5_olQI/AAAAAAAAAcI/dtXaxGyAlsc/s320/Baileys%2Band%2BChocolate%2BCheesecake.JPG" /></a></div><br />
<b>Baileys and chocolate cheesecake</b><br />
<br />
<b>Ingredients</b><br />
100g butter<br />
250g digestive biscuits, crushed<br />
600g Philadelphia cream cheese<br />
25ml Baileys<br />
100g Icing sugar<br />
300ml double cream, whipped<br />
100g grated chocolate<br />
cocoa powder, to dust<br />
<br />
<b>Method</b><br />
Melt the butter in a pan and add the crushed digestive biscuits. Mix well until the biscuits have absorbed all the butter.Remove from the heat and press into the bottom of a lined 18cm/7in springform tin. Place in the refrigerator and allow to set for one hour.Meanwhile, prepare the filling. Lightly whip the cream cheese then beat in the Bailey's and icing sugar. Fold in the whipped cream and grated chocolate. When smooth, spoon evenly onto the biscuits.Refrigerate and allow to set for a further two hours. Once set, remove and decorate with chocolate shavings and cocoa powder dusted over the top. Serve.<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-BcM5hXPEW5s/T7Jgbln7hjI/AAAAAAAAAcU/qlJZO50_pL0/s1600/Chocolate%2BMousse.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="231" width="320" src="http://2.bp.blogspot.com/-BcM5hXPEW5s/T7Jgbln7hjI/AAAAAAAAAcU/qlJZO50_pL0/s320/Chocolate%2BMousse.JPG" /></a></div><br />
<b>Chocolate Mousse</b><br />
<br />
<b>Ingredients</b><br />
100ml Double cream<br />
50 gms Dark Belgian Chocolate<br />
<br />
<b>Method</b><br />
Warm the cream in a pan and add the chocolate. Allow the chocolate to melt and bring it near to boil. Pour into Shot glasses or a large ramekin. Chill for 2-3 hours. Serve chilled with icing sugar dusted on the top.<br />Anonymoushttp://www.blogger.com/profile/08465951603750289201noreply@blogger.com0tag:blogger.com,1999:blog-8780774091325278301.post-32703861602826859142012-05-11T12:19:00.000-07:002012-05-11T12:19:44.457-07:00Spicy Potato Wedges<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-D5lR7jO5l1I/T61mMmwSnHI/AAAAAAAAAb4/RfqLJyypb6w/s1600/Spicy%2BPotato%2BWedges.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="151" width="320" src="http://4.bp.blogspot.com/-D5lR7jO5l1I/T61mMmwSnHI/AAAAAAAAAb4/RfqLJyypb6w/s320/Spicy%2BPotato%2BWedges.JPG" /></a></div><br />
<b>Ingredients</b><br />
<br />
4 medium sized potatoes(washed and sliced into wedges)<br />
2 garlic cloves (crushed and chopped)<br />
freshly cracked pepper and sea salt<br />
1 tbl spoon Red Chilli flakes<br />
2tbl spoon Olive Oil<br />
freshly picked Rosemary leaves<br />
<br />
<br />
<b>Method </b><br />
<br />
Pre heat the oven at 200°C. Take a baking tin and line it with the grease paper. Spread the potato wedges on the baking tin , sprinkle the salt, pepper, red chilli flakes, crushed and chopped garlic and rosemary leaves. Drizzle the olive oil.Cook in the oven for 45 minutes. Sprinkle some more salt and serve hot with sweet chilli dip.<br />Anonymoushttp://www.blogger.com/profile/08465951603750289201noreply@blogger.com0tag:blogger.com,1999:blog-8780774091325278301.post-1158891876975141422012-05-11T04:10:00.001-07:002012-05-11T05:28:49.131-07:00Cheesy Koftas<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-qC1rTED7tYk/T6zy_L5xYkI/AAAAAAAAAbo/BveIBGw6wqM/s1600/Cheesy%2BKoftas.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="182" width="320" src="http://4.bp.blogspot.com/-qC1rTED7tYk/T6zy_L5xYkI/AAAAAAAAAbo/BveIBGw6wqM/s320/Cheesy%2BKoftas.JPG" /></a></div><br />
<br />
<b>Ingredients </b><br />
<br />
<b>For Koftas</b><br />
4 Medium sized potatoes(boiled)<br />
1 large onion (finely chopped)<br />
1 cup mixed bell peppers (finely chopped)<br />
2 green chillies (finely chopped)<br />
2tbl spoon Cornflour<br />
1 cup grated mozzarella cheese <br />
Freshly cracked salt and black pepper<br />
<br />
<b>For the Gravy</b><br />
2 Medium sized Onions (quartered)<br />
4 garlic cloves<br />
1 inch ginger<br />
2-3 green chillies<br />
4-5 tomatoes (blanched n puréed)black pepper corns<br />
2-3 Bay Leaves<br />
4 green cardamoms<br />
5-6 black peppercorns<br />
1tsp red chilli powder<br />
1tsp sugar<br />
1tsp garam masala<br />
2tsp kasoori methi crushed (dried fenugreek leaves)<br />
1 cup fresh cream<br />
freshly chopped coriander leaves<br />
salt to taste<br />
2 tbl spoon butter<br />
<br />
<br />
<b>Method </b><br />
<br />
<b>Step 1(Koftas)</b><br />
Sauté the green chillies, chopped onions and mixed peppers and mix with boiled and mashed potatoes and cornflour, season wih crushed black pepper and salt. Make 8-10 balls and stuff with the grated cheese. Roll and deep fry golden brown.Keep aside.<br />
<br />
<b>Step 2 (Gravy)</b><br />
Boil the quartered onions and grind to a fine paste. Grind the ginger garlic and green chillies to a fine paste. Heat butter in a wok and crackle the bay leaves, cardamoms and black peppercorns. tip in the onion paste and sauté till it leaves fat on the sides. Add the ginger garlic and green chilli paste and sauté for a minute. Add the tomato purée a bring to boil. Add the sugar, garam masala, red chilli powder and the kasoori methi. Add water and bring to boil. Now add the fresh cream and freshly chopped coriander leaves.<br />
<br />
Arrange the fried koftas in a serving dish and pour te gravy into the dish.<br />
<br />
<br />
Serve hot with steamed rice or naan bread.<br />
<br />
<br />
<br />Anonymoushttp://www.blogger.com/profile/08465951603750289201noreply@blogger.com0tag:blogger.com,1999:blog-8780774091325278301.post-36850997783608422692012-05-10T15:54:00.000-07:002012-05-10T15:56:08.203-07:00Cupcakes<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-oVRr6ohEYVY/T6xHFFwUKOI/AAAAAAAAAbY/FX1USW8UdPI/s1600/Cupcakes.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="http://3.bp.blogspot.com/-oVRr6ohEYVY/T6xHFFwUKOI/AAAAAAAAAbY/FX1USW8UdPI/s320/Cupcakes.JPG" /></a></div><br />
<b>Ingredients</b><br />
<br />
100gms Unsalted butter<br />
100gms self raising flour (sifted)<br />
1oo gms caster sugar<br />
2 eggs<br />
1/4 tsp vanilla extract<br />
1/4 tsp baking powder<br />
<br />
<br />
<b>Method</b><br />
<br />
Preheat the oven at 180°C. Line the muffin tin with liners. Using an electric whisk, food processor or wooden spoon, beat the butter and sugar until very light and fluffy.Add the eggs one at a time, beating each one in well before adding the next. Add the vanilla essence.Carefully fold in the flour and baking powder. Bake in the oven for 15-20 minutes. Don't overcook the cupcakes otherwise they will dry out. Lift the cupcakes out of the muffin tin and leave to cool on a wire rack.<br />
<br />
<br />
<b>Butter cream Frosting<b></b></b><br />
<br />
125gms Unsalted butter<br />
1 1/2 cups icing sugar<br />
2 tablespoons milk<br />
<br />
<br />
Place butter in small bowl and beat until butter is as white as possible.Gradually add about half the sifted icing sugar and 1 tablespoon of milk, beating constantly.Beat in the remaining icing sugar, and milk, if necessary.Mixture should be smooth and easy to spread with a spatula. Add extra milk or icing sugar until cupcake frosting is of a spreadable or piping consistency.<br />
<br />
<br />
<br />
<br />
<br />Anonymoushttp://www.blogger.com/profile/08465951603750289201noreply@blogger.com1tag:blogger.com,1999:blog-8780774091325278301.post-2797776076969674302012-04-30T02:38:00.000-07:002012-04-30T02:38:43.268-07:00Chicken Dum Biryani<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-3dDn_50Nrrg/T55djyzZqLI/AAAAAAAAAbI/lXNDe9kA5Y0/s1600/Chicken%2BDum%2BBiryani.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="200" width="320" src="http://1.bp.blogspot.com/-3dDn_50Nrrg/T55djyzZqLI/AAAAAAAAAbI/lXNDe9kA5Y0/s320/Chicken%2BDum%2BBiryani.jpg" /></a></div><br />
Biryani, biriani, or beriani is a set of rice-based foods made with spices, rice (usually basmati) and meat, fish, eggs or vegetables. The name is derived from the Persian word beryā(n) (بریان) which means "fried" or "roasted".[1]<br />
The cooking method of Biryani originated in Iran (Persia) and it was brought to the Indian subcontinent by Iranian travelers and merchants. In India, the recipe of biryani developed to its current form.<br />
<br />
<b>Ingredients:</b><br />
<br />
1kg Chicken (Boneless and Diced)<br />
2 Large Onions Sliced<br />
2 medium Onions Chopped<br />
8-10 Garlic Cloves<br />
2 inch Ginger<br />
4-5 green Chillies<br />
750gms Basmati Rice (Washed and Soaked for half an hour)<br />
2tsp Saffron<br />
1/2 Cup Milk<br />
2tsp Kewra Water<br />
1 Cup Freshly Chopped Coriander Leaves<br />
1 cup Freshly Chopped Mint Leaves<br />
1 cup Desi Ghee (Purified Butter)<br />
Chaat Masala<br />
<br />
<b>Whole Spices (Make two seperate sets each consisting of)</b><br />
5 Green Cardamoms (Crushed)<br />
1 Black Cardamom (Crushed)<br />
10 Whole Black PepperCorns<br />
5 Cloves<br />
4-5 Bay Leaves<br />
1 inch stick Cinnamon<br />
1tsp Cumin Seeds<br />
<br />
<b>Marinade</b><br />
250gms Yoghurt<br />
2tsp Red Chilli Powder<br />
2tsp Coriander Powder<br />
2tsp Cumin Powder<br />
2tsp Garam Masala <br />
2 pinches of Mace Powder<br />
2 tbl spoon Lemon Juice<br />
2 tbl spoon Ginger-Garlic-Green Chilli paste<br />
Salt to taste <br />
<br />
<b>Method</b><br />
<br />
<b>Step 1</b><br />
Grind the ginger garlic and green chillies to a fine paste and Marinate the chicken with half the paste and other ingredients listed for the marinade. Keep aside for 45 minutes.<br />
<br />
<b>Step 2</b> <br />
Soak the saffron with milk and kewra water. Keep aside.<br />
Sauté the Sliced onions till golden brown and keep aside on an absorbent paper.<br />
<br />
<b>Step 3</b><br />
Tie one Set of whole spices in a muslin cloth. Start boiling the rice with the muslin bag in it till the rice is 3/4th cooked. <br />
Meanwhile chicken would be well marinated, Heat oil in a wok and tip in the second set of whole spices and crackle, Now add the chopped onions, fry till golden brown and add the remaining ginger garlic and green chilli paste. Saute for a 2 minutes and then add the chicken along with the marinade and allow to cook till the chicken in tender to a thick consistency, add the chopped mint leaves. <br />
Drain the rice<br />
<br />
<b>Step 4</b><br />
Take a large heavy bottomed deep pan or skillet. Add a layer of rice , sprinkle the saffron and kewra milk, melted desi ghee, golden brown sliced onionn, freshly chopped coriander and 2-3 pinches of chaat masala. Now add a layer of cooked chicken. Follow the process to make 2 layers of chicken and 3 layers of rice. with rice on the topmost level.<br />
Close the lid and cover with silver foil and cook the biryani on dum for 15 minutes on the lowest flame.<br />
<br />
<br />
Serve hot with Mint raita and sliced onion salad.<br />
<br />
<br />Anonymoushttp://www.blogger.com/profile/08465951603750289201noreply@blogger.com0tag:blogger.com,1999:blog-8780774091325278301.post-64079233158383422982012-04-30T01:17:00.000-07:002016-03-03T17:51:30.851-08:00Chicken Liver Pâté<br>
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-fHg-EqBsqwg/T55Ki56RLhI/AAAAAAAAAa4/HMT4jacPjxY/s1600/Chicken%2BLiver%2BP%25C3%25A2t%25C3%25A9.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="225" width="320" src="http://1.bp.blogspot.com/-fHg-EqBsqwg/T55Ki56RLhI/AAAAAAAAAa4/HMT4jacPjxY/s320/Chicken%2BLiver%2BP%25C3%25A2t%25C3%25A9.jpg"></a></div><br>
<b>Ingredients</b><br>
<br>
450gms Chicken Liver (washed and trimmed)<br>
1 large onion (finely chopped)<br>
2 Garlic Cloves (crushed)<div>2 Green Chillies (chopped)<br>
1 tsp freshly crushed black peppercorn<br>
150 gms of butter (divided into 3 portions of 50gms each)</div><div>2 tsp Garam Masala Powder</div><div>2-3 Bay Leaves<br>
salt to taste<br>
8-10 fresh coriander leaves (torn)<br>
<br>
<br>
<b>Method</b><br>
<br>
Heat 50gms Butter in a wok, add the garam masala and the bay leaves. Then tip in the chopped onions and sauté till medium brown. Now add the crushed garlic and chillies, saute for a minute and add the chicken livers ,season with salt and freshly crushed peppercorn. Cook for 15 - 20 minutes ,add the torn coriander leaves and transfer in a bowl, allow to cool. Now add 50gms butter and and blend to a smooth paste. Transfer the pâté to serving ramekins or small dish. Melt the remaining butter and and pour over the pâté. Chill in the refrigerator for 1 hour.<br>
<br>
Serve with <a href="http://masalatwist.blogspot.co.uk/2012/04/caramelised-onions.html">Caramelised Onions</a>, Toasted Garlic Bread and fresh rocket salad.<br></div>Anonymoushttp://www.blogger.com/profile/08465951603750289201noreply@blogger.com0tag:blogger.com,1999:blog-8780774091325278301.post-43901145724985533012012-04-30T01:15:00.000-07:002012-04-30T01:15:11.467-07:00Caramelised Onions<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-g9WqYMrWhOc/T55J9ejnHFI/AAAAAAAAAas/O9NB3jiZkWY/s1600/Caramelised%2BOnions.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="http://1.bp.blogspot.com/-g9WqYMrWhOc/T55J9ejnHFI/AAAAAAAAAas/O9NB3jiZkWY/s320/Caramelised%2BOnions.jpg" /></a></div><br />
<b>Ingredients</b><br />
<br />
2 Large onions (thinly sliced)<br />
1 tbl spoon Olive Oil<br />
1 tbl spoon butter<br />
2 tsp Natural Brown Sugar(demerara sugar)<br />
1 pinch of salt<br />
<br />
<br />
<b>Method</b><br />
<br />
Heat a thick bottomed pan on high flame, now turn the flame to minimum and heat olive oil, add butter and then tip in the sliced onions and allow to sweat for 4-5 minutes, turning them occasionally. Now add the salt and sugar and and cook <br />
till they turn golden brown and are caramelised.<br />Anonymoushttp://www.blogger.com/profile/08465951603750289201noreply@blogger.com0tag:blogger.com,1999:blog-8780774091325278301.post-23104030331779354482012-03-21T10:27:00.001-07:002012-03-21T10:27:36.010-07:00Tri- Coloured Cheesy Garlic Bread<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-S5uAnU5NNqY/T2oPafDfCCI/AAAAAAAAAZs/jdvnE0RheE8/s1600/Tri%2BColour%2BCheesy%2BGarlic%2BBread.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="179" width="320" src="http://1.bp.blogspot.com/-S5uAnU5NNqY/T2oPafDfCCI/AAAAAAAAAZs/jdvnE0RheE8/s320/Tri%2BColour%2BCheesy%2BGarlic%2BBread.jpg" /></a></div><br />
<br />
<b>Ingredients:</b><br />
<br />
5 Large Slices of Garlic Bread<br />
1 Large Red Onion Sliced/Rings<br />
Mixed Bell Peppers Julienne<br />
1 Cup Mature Cheddar (Grated)<br />
<a href="http://www.reggae-reggae.co.uk/go/product/reggae-reggae-sauce">Reggae Reggae Sauce</a><br />
Ground Black Pepper<br />
<br />
<br />
<b>Method:</b><br />
<br />
Pre heat the Oven at 180 deg Celsius.Arrange the Garlic bread slices on a baking dish , Spread the Reggae Reggae Sauce on each then a layer of grated cheese, then arrange sliced/Ring Onions. Finally arrange arrange the Mixed Bell Peppers Julienne of a colour each. Sprinkle ground pepper. Grill for 12-15 minutes depending on how crusty you want the bread to be.<br />
<br />
Serve hot.Anonymoushttp://www.blogger.com/profile/08465951603750289201noreply@blogger.com0tag:blogger.com,1999:blog-8780774091325278301.post-45387920468215557042012-03-19T03:57:00.000-07:002012-03-19T03:57:59.861-07:00Malai Kofta Curry<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-9qEG5lKgboM/T2cRJkjz_SI/AAAAAAAAAZc/KRtJcYAewh8/s1600/Malai%2BKofta%2BCurry.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="217" width="320" src="http://3.bp.blogspot.com/-9qEG5lKgboM/T2cRJkjz_SI/AAAAAAAAAZc/KRtJcYAewh8/s320/Malai%2BKofta%2BCurry.JPG" /></a></div><br />
<b>Malai Kofta Curry comes from Mughlai cuisine. Mughlai cuisine is a style of cooking developed in the Indian subcontinent by the imperial kitchens of the Mughal Empire. It represents the cooking styles used in North India (especially Uttar Pradesh and Delhi).</b><br />
<br />
<b>Ingredients:</b><br />
<br />
<b>Koftas:</b><br />
<br />
3-4 medium sized Potatoes (boiled and grated)<br />
1 cup Paneer (grated)<br />
2-3 Green Chillies ( de seeded and finely chopped)<br />
2-3 tbl Spoon Corn Starch<br />
Salt<br />
1 Cup Raisins/Sultanas/Kishmish<br />
<br />
<b>Curry:</b><br />
3 Medium sized Onions<br />
1 inch Ginger<br />
4 Garlic Cloves<br />
2-3 Green Chillies.<br />
5 medium sized Tomatoes (Puréed)<br />
1 cup Mawa/Khoya<br />
1 Cup Fresh Cream<br />
1 tsp Turmeric<br />
1 tsp Red Chilli Powder<br />
2 tsp Coriander Powder<br />
2 tsp Garam Masala<br />
Salt to taste<br />
Fresh chopped Coriander<br />
<br />
<b>Method:</b><br />
<br />
Mix the kofta ingredients together and roll into balls, stuff a few raisins and roll into batons and deep fry. Meanwhile boil the onions and grind to a fine paste. then grind ginger, garlic and green chilli to a fine paste.Mix the Mawa/Khoya with 2 cups of water and Keep aside. Now heat oil in a pan, Tip in the Onion paste and sauté for 2-3 minutes. Now add ginger, garlic and green chilli paste. Add turmeric and coriander powder. Sauté for another minute , now add the puréed tomatoes, salt, red chilli powder and garam masala and sauté till masala leaves oil. Add the Mawa/Khoya mixture and bring to boil. Add fresh cream and stir for a minute. Place the koftas in a serving bowl and pour the curry. Garnish with freshly chopped coriander.<br />
<br />
Serve hot with Garlic Coriander Naan.Anonymoushttp://www.blogger.com/profile/08465951603750289201noreply@blogger.com0tag:blogger.com,1999:blog-8780774091325278301.post-31406997962826197322012-03-19T02:16:00.000-07:002012-03-19T02:42:11.377-07:00Chicken Kiev with Pan fried Veg<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-iehefC8MHak/T2b2ACMdxgI/AAAAAAAAAZE/nbz2giw3w54/s1600/Chicken%2BKiev.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="182" width="320" src="http://2.bp.blogspot.com/-iehefC8MHak/T2b2ACMdxgI/AAAAAAAAAZE/nbz2giw3w54/s320/Chicken%2BKiev.JPG" /></a></div><br />
<b><a href="http://en.wikipedia.org/wiki/Chicken_Kiev">Chicken Kiev</a> is a popular dish of boneless chicken breast pounded and rolled around cold garlic butter with herbs, then breaded and either fried or baked.The dish has traditionally been considered Ukrainian in origin and the name of it comes from the name of the capital of Ukraine, Kiev.</b><br />
<br />
<b>Ingredients:</b><br />
<br />
<b>Chicken Kiev</b><br />
3 Chicken Breast<br />
100 gms Unsalted Butter (at room temperature)<br />
1 Cup finely chopped flat leaf parsley <br />
2 Cloves of Garlic (roasted on a pan and crushed)<br />
Freshly crushed Pepper<br />
Plain Flour (Maida)<br />
1 tsp Spicy Seasoning<br />
1 Egg (beaten)<br />
Bread Crumbs<br />
Salt to taste<br />
Piping Bag<br />
<br />
<b>Pan Fried Veg</b><br />
10-12 Baby Potatoes <br />
10-12 Cherry Tomatoes<br />
8-10 Mushrooms (Quartered)<br />
2 Cloves of Garlic (finely Sliced)<br />
2 tbl Spoon Olive Oil<br />
2 tbl Spoon Unsalted Butter<br />
Freshly crushed Pepper<br />
Fresh Rosemary<br />
Fresh Coriander<br />
Salt to taste<br />
<br />
<br />
<b>Method:</b><br />
Mix the butter at room temperature with parsley, roasted and crushed garlic, freshly crushed pepper and salt and fill into a piping bag and keep side. Wash and make an incision into the chicken breast with a knife to make a pocket. and pipe in the garlic herb butter mixture. Close the slit with toothpicks and keep aside.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-RGukY4rQjLI/T2b1qQEzeDI/AAAAAAAAAY4/_osiVS4kz6I/s1600/chicken%2Bkiev%2B.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="113" width="320" src="http://1.bp.blogspot.com/-RGukY4rQjLI/T2b1qQEzeDI/AAAAAAAAAY4/_osiVS4kz6I/s320/chicken%2Bkiev%2B.jpg" /></a></div>Mix the flour with spicy seasoning and salt. Now fold the chicken breast into the flour, then into the beaten egg and finally cover with bread crumbs and pan fry for 2 minutes on each sides.Heat the Oven at 190 deg celsius.Arrange all the pan fried chicken breasts into a baking dish and bake for 15 minutes.<br />
<br />
Meanwhile heat olive oil in a pan, add sliced garlic . Sauté for a minute. Now add the baby potatoes(pre roasted with the skin in oven at 190 deg celsius for 20 minutes). Stir Fry for 2-3 minutes. Now add the tomatoes and mushrooms. Season with salt and freshly crushed pepper. Add the rosemary and coriander leaves. Now add the butter and allow it to melt. stir fry for another two minutes.<br />
<br />
Cut the cooked chicken breast into halves and serve hot with the pan fried veg.<br />
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<br />Anonymoushttp://www.blogger.com/profile/08465951603750289201noreply@blogger.com0tag:blogger.com,1999:blog-8780774091325278301.post-85986430998526938242012-03-15T08:45:00.000-07:002012-03-15T08:59:04.664-07:00Malabari Chicken Curry<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-D8FNsP4iRhw/T2IOQ7hJgLI/AAAAAAAAAYg/UNN0aYc3RBs/s1600/Malabari%2BChicken%2BCurry.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="http://1.bp.blogspot.com/-D8FNsP4iRhw/T2IOQ7hJgLI/AAAAAAAAAYg/UNN0aYc3RBs/s320/Malabari%2BChicken%2BCurry.JPG" /></a></div><br />
<b>Malabari Cuisine comes from Kerela. Kerala has been visited by ocean-goers, including traders from Greece, Rome, the eastern Mediterranean, Arab countries, and Europe. Thus, Malabari cuisine is a blend of indigenous dishes and foreign dishes adapted to Kerala tastes with basic ingredient being the Spices and Coconut Milk.</b><br />
<br />
<br />
<b>Ingredients:</b><br />
<br />
800 gms Boneless Chicken<br />
3 Medium Red Onions sliced<br />
1.5 inch Ginger <br />
8-10 Garlic Cloves<br />
4-5 Green chillies<br />
3 Medium Tomatoes,chopped<br />
1 tsp Mustard seeds<br />
2 Whole dry Red Chillies <br />
15 Curry leaves <br />
1/2 tsp Turmeric powder <br />
1 and 1/2 tsp Red chilli powder<br />
100 ml Small tetra pack <a href="http://www.bluedragon.com/products/ingredients/coconut-milk.aspx">Cocunut Milk</a> (if fresh not available)<br />
Salt to taste<br />
1 tsp freshly crushed pepper corns<br />
2 tbl spoons lemon juice<br />
Freshly chopped Coriander<br />
<br />
<b>For the Malabari Masala:</b><br />
<br />
2 tsp Cumin seeds <br />
2 tbl spoon Coriander seeds <br />
4-5 Whole dry red chillies,broken <br />
1/2 tsp Fenugreek seeds (methi dana) <br />
2 1inch Cinnamon Sticks <br />
4-5 Green cardamoms <br />
6-8 Cloves <br />
2 Bay leaves <br />
1 tbl spoons Poppy seeds (khuskhus/posto) <br />
10-12 Black peppercorns <br />
2 tbl Spoons Scraped Coconut<br />
<br />
<b>Method:</b><br />
<br />
Poke the chicken with a fork and rub with freshly crushed pepper, salt and lemon juice and keep aside to marinate. Heat 2 tbl spoon oil in a pan and add all the Malabari Masala Spices except scraped coconut and stir fry for a half a minute, now add the scraped coconut and stir fry till it turns golden brown. Drain on an absorbent paper. Grind to a fine paste and keep aside. Grind ginger, garlic and green chillies to a coarse paste and keep aside.Heat Oil in a wok and crackle the mustard seeds, whole red chillies and curry leaves, tip in the onions and ginger garlic and green chilli paste. Fry the till onions turn golden brown. Now add the chicken, turmeric powder, red chilli powder and tomatoes. Sauté till it leaves oil on the sides. Now add about 2 full cups of water and bring to boil. Now add the Malabari Masala and coconut milk and allow to boil for a minute or two. Garnish with freshly chopped coriander.<br />
<br />
Serve hot with Steamed Rice.<br />
<br />
<b>Tip :</b> After stir frying the whole spices for Malabari Masala, drain in a sieve first else you'll loose the poppy seeds.Anonymoushttp://www.blogger.com/profile/08465951603750289201noreply@blogger.com0tag:blogger.com,1999:blog-8780774091325278301.post-6524412130523810422012-03-15T01:39:00.001-07:002012-03-15T01:55:30.641-07:00Dahi wale Baingan<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-MYcgrp2ZfVI/T2GqeSyLplI/AAAAAAAAAYU/UiEbv5mKRW0/s1600/Dahi%2BWale%2BBaingan.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="177" width="320" src="http://4.bp.blogspot.com/-MYcgrp2ZfVI/T2GqeSyLplI/AAAAAAAAAYU/UiEbv5mKRW0/s320/Dahi%2BWale%2BBaingan.JPG" /></a></div><br />
<b>Baingan(Aubergine)cooked with various spices and mixed with chilled Dahi(Yoghurt). A Legendary Recipe from my Mum's Kitchen.</b><br />
<br />
<b>Ingredients:</b><br />
<br />
1 Large Baingan(Aubergine)<br />
2 Medium Red Onions Sliced<br />
1 inch piece of Ginger<br />
4-5 Medium sized Garlic Cloves<br />
2 Green Chillies finely chopped<br />
1 tsp Jeera (Cumin Seeds)<br />
2 pinches of Heeng(<a href="http://en.wikipedia.org/wiki/Asafoetida">Asafoetida</a>)<br />
1 tsp turmeric<br />
1 tsp Red Chilli powder<br />
2 tsp Coriander powder<br />
2 tsp Garam Masala<br />
Salt to taste<br />
1 tub of Yoghurt(Dahi)<br />
Freshly Chopped Coriander<br />
<br />
<b>Method:</b><br />
<br />
Slice the Baingan(Aubergine), prefer slightly thick slices and deep fry to golden brown. Set aside on an absorbent paper and allow to drain. Meanwhile crush the ginger and garlic to a thick paste in a <a href="http://en.wikipedia.org/wiki/File:White-Mortar-and-Pestle.jpg">mortar and pestle</a>. Now heat oil in a wok, crackle the jeera(Cumin Seeds) and heeng(Asafoetida). Now tip in the onions, green chillies and crushed ginger garlic paste. Sauté for 2-3 minutes and allow to sweat. Add the deep fried Baingan(Aubergine) slices and all the spices. Sauté on low flame for 4-5 minutes or till it leaves oil on the sides. Stir fry on high flame for 2-3 minutes. Switch off the gas and allow to cool for half an hour. Fold in the Yoghurt(Dahi) and freshly chopped coriander and refrigerate for half an hour. Alternately you can pre refrigerate and chill the yoghurt.<br />
<br />
Serve Chilled with steaming hot Crisp <a href="http://en.wikipedia.org/wiki/Ajwain">Ajwain</a> Paratha / Naan Bread.<br />
<br />
<br />Anonymoushttp://www.blogger.com/profile/08465951603750289201noreply@blogger.com0tag:blogger.com,1999:blog-8780774091325278301.post-64201033240506767002012-03-09T15:17:00.000-08:002012-03-09T15:17:03.872-08:00Paneer Butter Masala<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-JDmDwyRhhT0/T1qPUWUFBKI/AAAAAAAAAYI/SAuLExt22F8/s1600/Paneer%2BButter%2BMasala.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="180" width="320" src="http://3.bp.blogspot.com/-JDmDwyRhhT0/T1qPUWUFBKI/AAAAAAAAAYI/SAuLExt22F8/s320/Paneer%2BButter%2BMasala.jpg" /></a></div><br />
Paneer(Indian Cottage Cheese) cooked in rich creamy gravy.<br />
<br />
<b>Ingredients:</b><br />
<br />
250gms Paneer (Diced into cubes)<br />
1 inch Ginger<br />
2-3 large Cloves Garlic<br />
2-3 Green Chillies<br />
4 Medium Tomatoes (Blanched and Puréed)<br />
2tsp Kasoori Methi(Dries Fenugreek Leaves)<br />
1 tsp honey/sugar<br />
1tsp mild red chilli powder<br />
1 tbl spoon <a href="http://www.spicesofindia.co.uk/acatalog/Indian-Food-MDH-Shahi-Paneer-Masala.html">Shahi Paneer Masala (MDH)</a><br />
1 Cup Fresh cream<br />
50 gms Salted Butter<br />
Salt to taste<br />
<br />
<br />
<b>Method:</b><br />
<br />
Make a fine paste with ginger garlic and green chillies. Heat a wok and melt the butter, now add the ginger garlic and green chillies paste. Sauté for a minute and add the tomato purée. Add kasoori methi (crushed by hands), red chilli powder, honey/sugar and the shahi paneer masala. Add 2 cups of water and bring to boil. Now add the paneer and salt, stir for a 2-3 minutes and then add cream. Stir for another 2-3 minutes.<br />
<br />
Serve hot with Naan / Chapatis / Pooris.<br />Anonymoushttp://www.blogger.com/profile/08465951603750289201noreply@blogger.com0tag:blogger.com,1999:blog-8780774091325278301.post-51350551287276475132012-03-09T00:56:00.001-08:002012-03-09T00:56:59.479-08:00Sweet Chilli Garlic Chicken Stir Fry with Egg Fried Rice<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlA4C0OT3Y9KQXNvbA0TfdVyNyq-6Y1xVmNSkaF4WaIgpR29d41DgRabA2gITepkIqc3hSJYUd92H1XRJRbTPdBvlVFEt3vyr4UbyBDMtObkSTWU1_9IDnK9GvR65DQrY9Er70mOl0fb7c/s1600/Sweet+Chilli+Garlic+Chicken+.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="189" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlA4C0OT3Y9KQXNvbA0TfdVyNyq-6Y1xVmNSkaF4WaIgpR29d41DgRabA2gITepkIqc3hSJYUd92H1XRJRbTPdBvlVFEt3vyr4UbyBDMtObkSTWU1_9IDnK9GvR65DQrY9Er70mOl0fb7c/s320/Sweet+Chilli+Garlic+Chicken+.JPG" /></a></div><br />
<a href="http://en.wikipedia.org/wiki/Sweet_chilli_sauce">Sweet Chilli Sauce</a> is a popular condiment in Thai and Malaysian Cuisine<br />
<br />
<b>Ingredients:</b><br />
<br />
200gms Chicken breast fillet, Shredded<br />
2 Medium Red Onions Diced<br />
3 Mixed Bell Peppers Diced<br />
5 sprigs of Spring Onion sliced<br />
1/2 inch ginger finely chopped<br />
8-10 Baby corn Sliced<br />
1tsp Red Chilli Flakes<br />
2 Sachets <a href="http://www.bluedragon.com/products/stir-fry/sweet-chilli-garlic-stirfry-sauce.aspx">Sweet Chilli Garlic Stir Fry Sauce</a> <br />
Salt to taste<br />
<br />
<b>Method:</b><br />
<br />
Heat Oil in a wok. Saute onions and ginger, then add the vegetables. Saute for another two minutes and add shredded cicken and saute till cooked. Add Red Chilli Flakes and the Sweet Chilli Stir Fry Sauce and leave for a minute. Serve hot with Plain or <a href="http://masalatwist.blogspot.com/2012/02/chicken-chinese-chilli-with-egg-fried.html">Egg Fried Rice</a>.<br />
<br />
Tip: Prefer Chinese Sticky Rice.Anonymoushttp://www.blogger.com/profile/08465951603750289201noreply@blogger.com3tag:blogger.com,1999:blog-8780774091325278301.post-33372189270164263922012-03-08T11:45:00.000-08:002012-03-19T02:41:03.058-07:00Sticky Chicken Wings<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-6WcLDvC6guI/T1kMEShNC0I/AAAAAAAAAXw/cFx-4VzNFas/s1600/Sticky%2BChicken%2BWings.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="201" width="320" src="http://2.bp.blogspot.com/-6WcLDvC6guI/T1kMEShNC0I/AAAAAAAAAXw/cFx-4VzNFas/s320/Sticky%2BChicken%2BWings.JPG" /></a></div><br />
Chicken Wings glazed in Honey and BBQ Sauce with mixed BBQ Spices.<br />
<br />
<b>Ingredients:</b><br />
<br />
10 Chicken Wings de skinned<br />
5 tbl spoons Honey<br />
2 tbl spoon Dark Soy Sauce<br />
1 tsp <a href="http://groceries.asda.com/asda-estore/catalog/sectionpagecontainer.jsp?skuId=420722&departmentid=1214921923813&aisleid=1214921925082&startValue=101&utm_source=Google&utm_medium=Feed&cmpid=gsc-ghs-feed-GroceryProductSearch&istCompanyId=843b0d17-5a30-41c5-b33a-c547362090c5&istItemId=xiriaatr&istBid=t">BBQ Mixed Spice Seasoning</a><br />
1 tbl spoon <a href="http://jackdanielsbbqsauces.com/products/">BBQ Sauce</a> (preferably Jack Daniels BBQ Glaze)<br />
1 tsp Red Chilli Flakes<br />
2 tsp White Sesame Seeds<br />
4 Garlic cloves crushed<br />
Salt to taste <br />
<br />
<b>Method:</b><br />
<br />
Mix all the ingredients together and marinate the chicken wings for at least two hours.Preheat the Oven at 190 deg celsius and grill for 12 minutes, turn over the wings and brush with the marinade.and grill for another 12 minutes.<br />
Alternatively BBQ the wings on charcoal BBQ. Serve hot with BBQ or Sweet Chilli dip.<br />
<br />Anonymoushttp://www.blogger.com/profile/08465951603750289201noreply@blogger.com0tag:blogger.com,1999:blog-8780774091325278301.post-84910937839227555402012-03-04T01:58:00.002-08:002012-03-04T01:58:58.133-08:00Chicken Kathi Roll<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-vUldlrwULOQ/T1M76ZUMnrI/AAAAAAAAAR8/5GPWMNN7rtQ/s1600/Kathi%2BRoll.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="320" width="274" src="http://3.bp.blogspot.com/-vUldlrwULOQ/T1M76ZUMnrI/AAAAAAAAAR8/5GPWMNN7rtQ/s320/Kathi%2BRoll.jpg" /></a></div><br />
<b>Ingredients</b><br />
<br />
4 Plain Chapatis/tortilla wraps <br />
200gms of diced chicken <br />
2 Red Onions diced <br />
1 Red Onion Sliced <br />
Mixed Bell Peppers diced <br />
2 tb sp Ginger Garlic Paste <br />
1 tsp Green Chilli paste <br />
1 tb sp Garam Masala <br />
1 tb sp Roasted Cumin Powder <br />
1 tb sp Coriander Powder <br />
1 tsp red chilli powder <br />
freshy chopped coriander leaves <br />
Rock salt to taste <br />
chaat masala<br />
<br />
<b>For Chutney</b><br />
<br />
2 cups Coriander leaves <br />
1 Cup Mint Leaves i packet<br />
3 bird eye green chillies <br />
4 tbl sp yoghurt <br />
1tsp cumin seeds <br />
1/2 tsp aesofatida(Heeng)<br />
rock salt to taste<br />
<br />
<b>Method </b><br />
<br />
<b>For chutney</b> - blend everything together and mix with yoghurt <br />
<br />
<b>For chicken filling</b> <br />
Marinate the chicken in ginger garlic and green chilli paste witha dash of oil and 1tsp of garam masala for an hour.after the chicken is marinated for an hour, heat oil in a wok,add diced onion and red bell pepper and stir fry for a minute or two, now add the marainated chicken,add coriander powder,roasted cumin powder, red chilli powder and garam masala. Cook till tender and then stir fry till it becomes dry. Heat the tortilla/chapati on the pan,smear all over with the green chutney add the chicken filling, top with sliced red onion, sprinkle chat masala and lemon juice <br />
<br />
Roll and Relish !!!Anonymoushttp://www.blogger.com/profile/08465951603750289201noreply@blogger.com0