Dessert Trio

Baileys and chocolate cheesecake, Chocolate Mousse and Strawberry with Whipped cream served together.

Baileys and chocolate cheesecake

Ingredients
100g butter
250g digestive biscuits, crushed
600g Philadelphia cream cheese
25ml Baileys
100g Icing sugar
300ml double cream, whipped
100g grated chocolate
cocoa powder, to dust

Method
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.

Chocolate Mousse

Ingredients
100ml Double cream
50 gms Dark Belgian Chocolate

Method
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.

Spicy Potato Wedges

Ingredients

4 medium sized potatoes(washed and sliced into wedges)
2 garlic cloves (crushed and chopped)
freshly cracked pepper and sea salt
1 tbl spoon Red Chilli flakes
2tbl spoon Olive Oil
freshly picked Rosemary leaves


Method

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.

Cheesy Koftas

Ingredients

For Koftas
4 Medium sized potatoes(boiled)
1 large onion (finely chopped)
1 cup mixed bell peppers (finely chopped)
2 green chillies (finely chopped)
2tbl spoon Cornflour
1 cup grated mozzarella cheese
Freshly cracked salt and black pepper

For the Gravy
2 Medium sized Onions (quartered)
4 garlic cloves
1 inch ginger
2-3 green chillies
4-5 tomatoes (blanched n puréed)black pepper corns
2-3 Bay Leaves
4 green cardamoms
5-6 black peppercorns
1tsp red chilli powder
1tsp sugar
1tsp garam masala
2tsp kasoori methi crushed (dried fenugreek leaves)
1 cup fresh cream
freshly chopped coriander leaves
salt to taste
2 tbl spoon butter


Method

Step 1(Koftas)
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.

Step 2 (Gravy)
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.

Arrange the fried koftas in a serving dish and pour te gravy into the dish.


Serve hot with steamed rice or naan bread.

Cupcakes

Ingredients

100gms Unsalted butter
100gms self raising flour (sifted)
1oo gms caster sugar
2 eggs
1/4 tsp vanilla extract
1/4 tsp baking powder


Method

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.


Butter cream Frosting

125gms Unsalted butter
1 1/2 cups icing sugar
2 tablespoons milk


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.

Chicken Dum Biryani

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]
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.

Ingredients:

1kg Chicken (Boneless and Diced)
2 Large Onions Sliced
2 medium Onions Chopped
8-10 Garlic Cloves
2 inch Ginger
4-5 green Chillies
750gms Basmati Rice (Washed and Soaked for half an hour)
2tsp Saffron
1/2 Cup Milk
2tsp Kewra Water
1 Cup Freshly Chopped Coriander Leaves
1 cup Freshly Chopped Mint Leaves
1 cup Desi Ghee (Purified Butter)
Chaat Masala

Whole Spices (Make two seperate sets each consisting of)
5 Green Cardamoms (Crushed)
1 Black Cardamom (Crushed)
10 Whole Black PepperCorns
5 Cloves
4-5 Bay Leaves
1 inch stick Cinnamon
1tsp Cumin Seeds

Marinade
250gms Yoghurt
2tsp Red Chilli Powder
2tsp Coriander Powder
2tsp Cumin Powder
2tsp Garam Masala
2 pinches of Mace Powder
2 tbl spoon Lemon Juice
2 tbl spoon Ginger-Garlic-Green Chilli paste
Salt to taste

Method

Step 1
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.

Step 2
Soak the saffron with milk and kewra water. Keep aside.
Sauté the Sliced onions till golden brown and keep aside on an absorbent paper.

Step 3
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.
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.
Drain the rice

Step 4
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.
Close the lid and cover with silver foil and cook the biryani on dum for 15 minutes on the lowest flame.


Serve hot with Mint raita and sliced onion salad.

Chicken Liver Pâté

Ingredients

450gms Chicken Liver (washed and trimmed)
1 large onion (finely chopped)
2 Garlic Cloves (crushed)

2 Green Chillies (chopped)
1 tsp freshly crushed black peppercorn
150 gms of butter (divided into 3 portions of 50gms each)

2 tsp Garam Masala Powder

2-3 Bay Leaves
salt to taste
8-10 fresh coriander leaves (torn)


Method

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.

Serve with Caramelised Onions, Toasted Garlic Bread and fresh rocket salad.

Caramelised Onions

Ingredients

2 Large onions (thinly sliced)
1 tbl spoon Olive Oil
1 tbl spoon butter
2 tsp Natural Brown Sugar(demerara sugar)
1 pinch of salt


Method

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
till they turn golden brown and are caramelised.