Phirni with Apple sauce and Walnut Caramel Sauce

Phirni with Apple sauce and Walnut Caramel Sauce Ingredients750 Ml Milk 2 Sticks Cinnamon 2 Cups Soaked and Ground Rice 1/2 Cup Sugar Ingredients for Apple Sauce1 Cup Chopped Apples 1/2 Tsp Cinnamon Powder 1 Cup Sugar Ingredients for Walnut Caramel Sauce1 Cup Chopped Walnuts 1 Cup Sugar 1/2 Cup Water 1 Cup Cream MethodBring milk to boil with cinnamon. Add the ground rice to the milk and stir constantly. Cook rice in milk for 10 mins till it thickens and add sugar to make phirni. Keep aside to cool. To Make apple sauce cook apples with sugar and cinnamon and cook till it becomes a sauce approximately 25 mins. Dry roast the walnuts till light brown. Make a caramel of sugar and water and cream stirring constantly. Then add the roasted walnuts to it. Place the apple sauce in a dish, top with phirni and then with the walnut caramel sauce. Garnish with Walnuts.

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Rista

Rista Ingredients700 Gms Mutton Mince with 25 % Fat Content. 1/2 Tbsp turmeric 6 Tbsps Soaked, Strained and Ground Kashmiri Red Chillies 3 Cloves 1 Stick Cinnamon 3 Big Black Cardamon 4-5 Small Green Cardamon 1 Tbsp Fried Shallot Paste 4 Tbsps Saffron Water 4 Tbsps Ghee Salt to taste Anise seed for garnishing MethodMash the mince with a hammer or in a mixer and shape into balls. Boil in a pan with water enough to cover all the mince balls. Cook for 10 mins till the mince balls rise to the surface of the water. Add turmeric,chilipaste, cloves,cinnamon, black and green cardamon, fried shallot paste and saffron water. Cook for 4-5 minutes till gravy thickens. Add salt to taste Heat ghee in a seperate pan, add to the mince gravy and close with a tight lid for 2 minutes. Garnish with anise seed and serve hot.

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Nadir Yakhni

Nadir Yakhni Ingredients for Lotus Stem200 Gms Lotus Stem cut and cleaned 500 Ml Hot Water 1 Big BlackCardamon 1 Stick Cinnamon 2 Small GreenCardamon 1/4 th Tsp Ginger Powder 1/2 Tsp Fennel Ingredients for the Curd Mixture1 Big Cup Curd 1 Small Stick Cinnamon 1/2 Tsp Anise Seed 1/4th Tsp Dried and Crushed Mint leaves 1/4th Tsp Salt 1/4th Cup Water 2 Tbsp Ghee MethodBoil the cut and cleaned lotus stem with black and green cardamon, cinnamon, ginger powder and fennel. Cook till tender. In another pan heat curd on low flame whiskingcontinuouslyto stop the curd from splitting. add the cinnamon, anise seed, dried mint, salt and water. Add the cooked Lotus stem to the curd mixture and cook for 5 minutes with a little water. Heat ghee in aseparatepan and when hot pour into the curd mixture covering it with a lid immediately.

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Roasted potato rolls

Roasted potato rolls filled with masala asparagus and corn, Coconut and kokum sauce, South Indian beetroot-curry leaf rice Serves 4 Ingredients1 extra-large potato (about 400g) vegetable oil for deep-frying For the filling: 2 tablespoons unsalted butter 1 teaspoon cumin seeds 1 teaspoon finely chopped garlic 1 teaspoon finely chopped fresh ginger 1 teaspoon finely chopped green chilli 2 tablespoons finely chopped red onion 1 teaspoon turmeric 1 teaspoon red chilli powder 4 tablespoons corn kernels, boiled until tender, then crushed roughly with a fork 1 large potato (about 300g), peeled, boiled until tender, then grated 100g asparaus, chopped finely 24 asparagus tips 1 teaspoon garam masala 2 tablespoons chopped fresh coriander Salt For the coconut and kokum sauce:2 tablespoons vegetable oil 1 teaspoon black mustard seeds 1 teaspoon finely sliced fresh ginger 1 teaspoon finely sliced green chilli 1 sprig of curry leaves 1 shallot, finely sliced ½ teaspoon turmeric 2 kokum berries, cut into fine strips (if you can’t get kokum berries, substitute 1 teaspoon tamarind pulp) 200ml thick coconut milk 10g coriander stalks and leaves, chopped Salt South Indian Beetroot and Curry Leaf RiceIngredients 1 tablespoon vegetable oil 1 tablespoon unsalted butter 1 teaspoon black mustard seeds ½ teaspoon urad daal, rinsed 1 teaspoon finely chopped fresh ginger 1 teaspoon finely chopped green chilli 2 tablespoons finely shredded curry leaves 1 banana shallot, finely sliced 250g basmati rice, boiled 1 cooked beetroot, finely diced 1 tablespoon lemon juice Salt Method Potato RollPeel the potato and slice it very finely on a mandoline. You will need 24 good slices. Heat the vegetable oil to 185°C in a deep-fat fryer or a deep saucepan. Fry the potato slices, 6 at a time, for about 20 seconds, until soft, then drain on kitchen paper and set aside. To make the filling, heat the butter in a heavy-based pan and add the cumin seeds. As they begin to colour, quickly add the chopped garlic, ginger, green chilli and red onion. Sauté the mixture for a minute, making sure that the onion does not colour, then stir in the turmeric, red chilli powder and crushed corn. Cook for 2 minutes over a medium heat, then add the chopped asparagus, grated potato, garam masala and some salt and cook for another 3 minutes, stirring the mixture together so it forms a soft dough. Remove the pan from the heat and leave to cool, then stir in the chopped coriander. Shape the mixture into 12 balls. Place the fried potato slices on a baking tray, then place the balls on top and wrap each one up in 2 slices to resemble cannelloni. Pierce 2 asparagus spears into the rolls. Place in an oven preheated to 180°C/Gas Mark 4 to heat through for about 3 minutes before serving. To make the sauce, heat the oil in a pan and add the mustard seeds. When they begin to pop and crackle, add the ginger, green chilli and curry leaves and sauté over a fairly high heat for a minute, stirring constantly to prevent burning. Add the shallot, reduce the heat, then cook, stirring, until softened but not coloured. Stir in the turmeric, cook for a minute, then add the kokum and sauté for a minute longer. Pour in the coconut milk, bring to the boil and season with salt. Reduce the heat and simmer for 4 minutes, then add the chopped coriander stalks and leaves. Cook for 30 seconds, remove from the heat and leave to rest for a few minutes to allow the flavours to infuse. Strain the sauce through a fine sieve and reheat gently. Pour the sauce over the potato rolls and serve with the beetroot and curry leaf rice. Beetroot and curry leaf riceHeat the oil in a heavy-based pan, add the butter and sprinkle in the mustard seeds. As they begin to pop, add the urad daal, ginger, green chilli and curry leaves and sauté over a medium heat for a minute. Add the shallot, reduce the heat and cook until softened but not coloured. Add the cooked rice and heat thoroughly. Now add the beetroot, lemon juice and salt and sauté for 3 minutes, making sure that all the ingredients are mixed well.

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Baingan-e-Bahaar;Lasuni Raita

Baked aubergine steaks filled with paneer and roasted sesame Tomato chutney, roasted Garlic Raita Baked Aubergine (Serves 4) Ingredients1 large aubergine 1 teaspoon red chilli powder plain flour for dusting vegetable oil for shallow-frying Salt to taste Garlic and Cumin Raita Ingredients2 garlic cloves, crushed 1 tablespoon olive oil 250g Greek yoghurt 1½ teaspoons cumin seeds, roasted and coarsely ground a pinch of sugar (optional) Salt MethodLightly whisk the yoghurt in a bowl. Crush the garlic, then gently mix it into the yoghurt with the cumin and salt. Taste and add the sugar if necessary. Tomato Chutney Ingredients1½ tablespoons vegetable oil 1 teaspoon black mustard seeds 1 teaspoon finely chopped fresh ginger 1 teaspoon finely chopped green chilli 10 curry leaves ¾ teaspoon red chilli powder a pinch of asafoetida 250g tomatoes, skinned and chopped 1 tablespon jaggery 1 tablespoon finely chopped fresh coriander Salt MethodHeat the oil in a pan and add the mustard seeds. As they splutter, add the ginger and green chilli and sauté for a minute. Add the curry leaves, chilli powder and asafoetida and cook for 30 seconds, then stir in the chopped tomatoes, jaggery and some salt. Simmer until the chutney has thickened, then remove from the heat and leave to cool. Finally, stir in the chopped coriander. For the paneer and roasted sesame filling50g potato, boiled until tender, then peeled and grated 150g paneer, grated 1½ tablespoons sesame seeds, roasted 1 teaspoon chopped green chilli 1 teaspoon chopped ginger 2 tablespoons chopped fresh coriander 1 teaspoon red chilli powder 1 teaspoon chaat masala 1 teaspoon lemon juice Salt MethodTo make the filling, mix all the ingredients together in a bowl, then set aside in the fridge. Cut the aubergine into rounds 2cm thick and, with a sharp knife, remove the flesh in the centre, leaving an edge about 1.5cm thick, thus forming hollow rings. Toss the aubergine rings in the red chilli powder and some salt and set aside in a colander for 20 minutes. Stuff the aubergine rings with the paneer mixture, then dust them with flour. Heat a thin layer of vegetable oil in a large frying pan, add the aubergine rings and shallow-fry over a low-medium heat for 1 minute on each side, until sealed. Transfer them to a baking tray, top with the tomato chutney and bake in an oven preheated to 180°C/Gas Mark 4 for 6 minutes or until the aubergine is tender. Garnish each one with a dollop of the raita and serve.

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Laksa ka Chaska

Laksa ka Chaska Veg penang Laksa with assorted condiments Ingredients100g peeled onions 8 garlic cloves 25g peeled ginger, sliced 15g lemongrass (soft white stem only), sliced 2 tsp ground coriander 3 large dried red chillies 2 tbsp chilli paste 4 tbsp vegetable oil 50g fresh coriander 1¼ litres vegetable stock 3 branches curry leaves 2 tsp curry powder 1½ tsp salt 2 tbsp caster sugar 400ml coconut milk 100g rice vermicelli noodles 300g bean sprouts 150g french beans, trimmed and halved 250g fried tofu puffs (optional) 4 limes, halved Method1. Put the first seven ingredients in a small food processor bowl. Add half the oil, and the roots and stems of the fresh coriander, and process to a semi-smooth paste. 2. Heat the remaining oil in a saucepan and fry the spice paste on medium heat for 20 minutes, stirring all the time – you want to cook it slowly without burning. Add the stock, curry powder, salt, sugar and coconut milk, simmer gently for 30 minutes, then taste and add more salt if necessary. 3. Once the broth is done, steep the rice noodles in boiling water for three minutes and drain. Throw the bean sprouts into a pan of boiling water, drain at once and refresh. Cook the beans in boiling water for three minutes, drain and refresh. 4. Add the beans, noodles and half the sprouts, ladle into large bowls and top with the remaining sprouts, tofu puffs and shredded coriander leaves. Squeeze lime juice on top and throw one half of squeezed lime into each bowl.

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Baingan Keema Kamaal

Brinjal and Soya Granules Mousakka Ingredients75ml/6fl oz olive oil 1 large onion, finely chopped 675g Soy Granules 3 cloves garlic, chopped 1.25ml/¼tsp cinnamon 400g chopped tomatoes 1 tbsp fresh oregano, chopped 2 bay leaves 1 tsp fresh, soft thyme leaves 4 medium aubergines, cut in roundles Salt and freshly ground black pepper 175 ml Water Plain flour, for dusting For the topping85g/3oz unsalted butter 85g/3oz plain flour 900ml/1½pt milk 85g/3oz parmesan, grated 115g/4oz cheddar / gruyère, grated 2  egg yolks 1 egg Method 1. Heat 2 tbsp olive oil in a large casserole dish. Add the onion and cook gently for 10 minutes or until the onion is soft, but not coloured. Add the garlic and the granules fry till brown. Stir the cinnamon, chopped tomatoes, oregano, bay leaves and thyme into the casserole and de-glaze the pan with water. 2. Place the aubergines in a colander, sprinkle with salt and leave for 30 minutes. This draws out any bitter juices. 3. Meanwhile make the béchamel sauce. Melt the butter in a non-stick pan and stir in the flour. Take off the heat and gradually stir in the milk. Return the pan to the heat and stir continuously until the sauce thickens. Simmer over a gentle heat for 5-8 minutes. Remove from the heat, stir in 55g/2oz of the parmesan and 55g/2oz of the gruyère cheese and season with salt and pepper. 4. Rinse the aubergines and pat dry. Dust the aubergines with flour and fry in batches in the remaining olive oil until golden on both sides, about 8 - 10 minutes. Drain on kitchen paper. Set aside until ready to construct the moussaka. 5. The white sauce should now have cooled enough to whisk in the egg and egg yolks. 6. Cover the base of an ovenproof dish (30 x 20cm/12 x 8in) with a third of the SOYA then cover with half the aubergine slices. Repeat the layers, ending in the last of the SOYA, then pour over the cheese sauce. Sprinkle over the remaining parmesan and gruyère. Bake in a preheated oven at 180C/350F/Gas4 for 50-60 minutes, until bubbling and golden. Allow the moussaka to settle for 5 minutes before cutting into squares and serving. 7. Serve the moussaka with a chunky tomato, cucumber, parsley and mint salad and crusty bread.

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Chocolate Coffee Cupcakes

Chocolate Coffee Cupcakes  Ingredients:1 ½ cups self-raising flour, sifted 1 tablespoon instant coffee powder 200 g dark chocolate, chopped 2 cups caster sugar 250 g butter 1 ½ cups hot water 2 eggs ½ tsp vanilla essence Ingredients for Chocolate icing 125 g dark cooking chocolate 125 g unsalted butter Ingredients for Royal IcingEgg white - 1 Sugar – 150 gms Method:1.  Preheat an oven to 180C/350F/Gas 4.  Grease and flour 12 cup cake moulds. 2. Place the chocolate in a small pan along with the sugar, butter and water and heat gently over a pan of simmering water, until the chocolate and butter melt. Cool and pour into a blender. 3. Gradually add the sifted flour into the blender and blend till well mixed. Add the eggs, one at a time, then add the vanilla and blend well. 4. Spoon the batter into the prepared moulds and bake in the preheated oven for about 20 minutes, or until a skewer inserted comes out clean. Leave to stand for about 5 minutes. 5. For the icing, melt the chocolate and butter in a small pan over a pan of simmering water, and beat with a wooden spoon until smooth. Spread the icing over the cupcakes and mark grooves with a fork for a decorative finish.

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Cheese Makkai Cake

Cheese Makkai Cake Ingredients for Cheese & Thyme Polenta Cakes5 cups water/stock 2 teaspoons salt 1 tsp chopped thyme 1 3/4 cups yellow cornmeal / makki ka atta 31/2 tablespoons unsalted butter ½ cup mozzarella cheese Method :Bring 6 cups of water to a boil in a heavy large saucepan. Add 2 teaspoons of salt. Gradually whisk in the cornmeal & thyme. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Turn off the heat. Add the butter & mozzarella cheese and stir until melted. Then pour in a baking tray lined with butter and let cool. Then cut and serve. Ingredients for Spicy Berry Chutney2 large Tomatoes, Chopped 2 Cups of Chopped Strawberry (Fresh or Frozen) 2 Plums (Take out the pit & chop them) 1/2 Cup Pitted Dates 1 Red Apple chopped into small pieces 1 teaspoon of Mustard Seeds 1 Red Dry Chilli 2″  Cinnamon Sticks 2 Hot Green Chilli Peppers 1″ Ginger Peeled & sliced into very thin slices or grated 1 Cup Sugar (or Brown sugar) 1 Tablespoon Vinegar 1 Cup Orange Juice Note: You can use any juicy fruits. Raisins, craisins, prunes & other dry fruits can be added too. Method :Heat a pot. Add the mustard seeds, Red Dry Chilli & the Cinnamon sticks. When the mustard seeds start to dance, add all the other ingredients and simmer at low heat, till the Fruits are soft & mushy & the consistency gets thick enough to coat a spoon. Pour the Chutney mixture into sterilized jars whilst still hot. Fill to ½ inch below the top. Cover with an airtight, plastic lid. Do not use a metal lid, because the action of the spices and vinegar will cause corrosion.

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Achari Paneer & Bell Pepper Pie

Achari Paneer & Bell Pepper Pie Ingredients for Paneer Filling1 cup paneer, cubed (cottage cheese) 1 cup cheese (mozzarella, cheddar) 1 cup red, yellow & green bell peppers, diced 1 teaspoon fennel seed (saunf) 1/4 teaspoon mustard seeds (rai) 5-6 fenugreek seeds (methi) 1 teaspoon onion seeds (kalonji) 1/2 teaspoon cumin seed (jeera) 1/2 teaspoon asafetida powder (hing) 1 cup onion, sliced 1/2 teaspoon turmeric powder (haldi) 1/2 teaspoon chili powder 1/2 teaspoon salt 3/4 cup yogurt (dahi) 1 teaspoon all-purpose flour (maida) 3 tablespoons chopped fresh cilantro (dhaniya) 1 tablespoon oil salt to taste Ingredients for Pie Crust :1 1/4 cups all-purpose flour 1/4 teaspoon salt 1/2 cup butter, chilled and diced 1/4 cup ice water Method to make Achari Paneer Filling : 1. Mix the fennel seeds, mustard seeds, fenugreek seeds, onion seeds, cumin seeds and asafetida in a small bowl. 2. Heat the oil and add the seed mixture. When they crackle, add the onion and sauté till it turns translucent. 3. Add the paneer, turmeric, chili powder and stir for some time. Add the yogurt, sprinkle the plain flour and mix well. 4. Add the cilantro and salt and bring to a boil. Take the pan off the flame and let it cool down to a warm consistency. Then add half the cheese. 5. Set aside to fill in pie. Method to make Pie Crust :1. In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. You should be able to gently press the dough into a ball. Handle the dough as little as possible; overworking will make it tough. 2. The dough needs to rest in the refrigerator for at least 30 minutes. This allows the flour to absorb all of the liquid, lets the dough relax and become more elastic, and keeps the fat in discrete pieces which will give the crust a lighter texture when it's baked. 3. Generously dust a clean, dry surface with flour; remove and unwrap the dough from the refrigerator. Split the dough in half, place one hald back in the fridge for future use. Flatten only one of the dough slightly with your hands and dust the dough lightly with flour before rolling the dough out with a rolling pin. Start rolling at the center of the dough and work outwards. Working quickly roll the dough into a circle ¼-inch thick or smaller. 4. The dough round should be two to four inches wider in diameter than your pie pan. Gently fold the dough in half, and then into quarters. Carefully pick it up and place it into the pie plate so the center point of dough is in the center of the pan. 5. Unfold the dough, letting the weight of the dough settle it in the bottom and edges of the pan. Without stretching the dough, press the pastry into the pan with your fingertips. (PUT DOUGH ASIDE FOR LATTICE) 6. Use kitchen shears or a paring knife to trim the dough to about a half-inch overhang. Save the scraps; you can use those to bulk up thin areas of the crust when you're fluting the edges. Fold the dough under itself onto the flat rim of the pie plate. Flute the edges of the crust, loosely cover it with plastic wrap, and refrigerate for at least 30 minutes before baking. 7. Place a baking sheet on a lower oven rack and preheat the oven to 220 C. Once the dough is chilled, it should be firm to the touch. Pierce the bottom and sides of the crust with a fork to prevent air pockets from forming. Line the crust with a double thickness of aluminum foil, making sure the foil is all the way to the edges of the bottom of the pan. 8. Fill the foil with pie weights or dried beans. Make sure they're distributed all across the bottom and partly up the sides of the foil-lined crust. The weights ensure that the crust holds its shape during baking and doesn't slump in the pan or bubble up. 9. Put the pie plate on the preheated baking sheet and reduce the oven temp to 200 C. Bake until the edges of the crust are starting to turn golden and the bottom of the crust has lost its translucent "raw" look, 10 to 12 minutes. Remove the baking sheet and pie pan from the oven. Lift up the edges of the foil and set the beans aside. Return the pie and baking sheet to the oven. Save the beans for the next time you bake a pie, or discard them; they're no good to eat once they've been baked. Bake the crust until the bottom is just beginning to color, 6 to 8 minutes. Baking the Pie :  1. Take the pie out of the oven when golden. 2. Ladle the filling into the pie. Sprinkle the top with the remainder of the cheese. And make lattice pattern with the remaining dough. 3. Place the pie back in the oven at 175 C and cook till cheese melts to a golden brown on top. 4. Remove the pie from the oven. Let it sit for 5 minutes, cut and serve.

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Dil E Bahaar Gajar Mousse

Dil E Bahaar Gajar Mousse Carrot MousseIngredient Carrot Puree - 150 g Orange Juice - 50 g Gelatin Sheets - 10 g Sugar - 75 g Egg Whites - 50 g Whipped Cream - 200 g Rose Water - ½ tsp Method:Whip cream to soft peak and reserve in refrigerator. Bloom gelatin and reserve. Prepare Italian meringue with the whites and sugar over a water bath. While meringue is whipping heat gelatin with 25% of the puree until melted.  Temper the cold puree into the warm puree and add rose water. Fold the puree gradually into the meringue Fold in the softly whipped cream last and reserve. Assemble by placing in a mould and pouring the mousse batter over the rasgulla and place in freezer to set. Pour the carrot mousse in a bowl and place one rasgulla in the centre and set this in the fridge for 3 hrs. De-mould before serving and cut the mousse in the centre to reveal the rasgulla heart.

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Gongura Paneer Laajawaab

Gongura Paneer Laajawaab Gongura SauceIngredients : ½ cup of chopped gongura leaves ½ cup of chopped palak leaves 1 onions chopped 1 tomatoes 1 tsps ginger garlic paste 1/2 tsp turmeric 1 tsps red chilli powder 1 tsp dhaniya powder 1 green chillies 2 cloves 1/4 tsp cinnamon powder 1/4 tsp garam masala Method :Wash the leaves well and boil them in a kadai adding ½ onion, 1/4 tsp turmeric ,1 green chillies and ½  tomato till water is absorbed well cool this and grind to a puree and keep aside. Heat a kadai and add cloves and remaining onions and fry well with ginger garlic paste. Add the tomatoes also and the masala powders and cook well. Pour some water and allow to boil. Pour in the pureed gongura and cook for another 5 minutes or till the gravy is thick and saucy. Paneer Tikka RoundlesIngredients: 1 Large block of Paneer, Cut in Roundles Finely chopped Coriander leaves To Marinade:1/2 cup Curd  (plain yogurt) 1 tsp Garlic paste 1 tsp Ginger Paste 2 tsp Tandoori powder 1 tsp cumin (jeera) powder 2 tsp Chaat powder Salt to taste Red chili Powder to taste Method :Cut Paneer into long 1/2" thick cubes. Mix all ingredients for marinade and keep aside. Add the left marinade to the vegetables. Brush the marinade to the paneer and refrigerate it for 3 hours. Heat oil in a pan and fry marinated paneer till fully done. Reserve for plating. Coconut RiceIngredients : 2 cups long-grain rice 1 tablespoon unsalted butter 1 (13- to 14-oz) can unsweetened coconut milk 1 cup water 1 (3-inch) cinnamon stick 1/4 teaspoon salt Method :Rinse rice in a sieve under cold running water 2 to 3 minutes, then drain well. Melt butter in a 2- to 3-quart saucepan over moderately high heat. Add rice and cook, stirring constantly, until it becomes opaque, about 3 minutes.  Stir in coconut milk, water, cinnamon, and salt and bring to a boil. Reduce heat to low and simmer, covered, 20 minutes, then remove from heat and let stand, covered, 5 minutes. Discard cinnamon stick and fluff rice with a fork.

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