Gulab Jamun

Ingredients

• Flour 2 tbsp
• Dry milk powder 2 cups (preferably "Nido")
• Oil 2 tbsp
• Semolina(suji) 1 tsp
• Eggs 3
• Baking powder 2 tbsp
• Sugar 2 cups
• Water 2, 1/2 cups
• Oil for frying

Method

1. For Sugar Syrup: Take a pan, add water and sugar and bring to boil.
   
2. Stir till sugar dissolves properly, leave it on low flame.
   
3. For Gulab Jamun: Beat eggs and add flour, semolina, 2 tbsp oil, milk powder and baking powder, mix well and knead it for 5 minutes.
   
4. Grease your palm with a little oil and make small balls of the mixture.
   
5. Deep fry the balls, when they turned golden brown, strain out and add them in sugar syrup.
   
6. Give two boils to this syrup and take out the gulab jamuns in a serving dish.
   
7. Serve warm.
   

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Aloo Palak

Spinach is one of my favorite veggie dishes because it is full of nutrients and health benefits. Here is one more way of preparing it. I have mixed potato cubes in it, but the recipe can be adapted and used with lightly fried paneer cubes to make palak paneer.
INGREDIENTS
1 big bunch of spinach (it shrinks a LOT during cooking)
1 medium onion, grated or chopped finely
1 large potato, peeled, cubed and boiled until tender (or 125 gm paneer, cubed and fried)
1-2 tomatoes, chopped
1 tsp. jeera/whole cumin
1-2 green chilies
½ tsp. garlic paste
½ tsp. cumin powder
½ tsp. coriander powder
pinch of turmeric powder
pinch of garam masala
salt to taste
1 tsp. lemon juice
water
2-4 tbsp. oil
some coriander for garnishing
INSTRUCTIONS
Take your bunch of fresh spinach. Wash/clean and get the leaves off the stems. Discard stems and drain the leaves then chop them into very thin slices.
Heat some oil in a pan, add the cumin seeds and allow them to splutter. Next add the chopped onion and fry to a nice light brown, then add a green chili with slits and the garlic paste. Fry for a bit then add the chopped tomatoes and sprinkle the cumin and coriander powders. Cook until the tomatoes are soft and mushy and you can see the oil being released from the sides.
Next add the spinach, give it a stir then cover and let this cook, giving it an occasional stir every few minutes. Add the cubed boiled potatoes at this point so they can absorb the flavors properly.
The spinach will reduce drastically in amount. Do not cook it for too long, you will lose all the nutrients from it otherwise. About 10 minutes should be good enough. You can add water to help it get done if it dries up too quickly.
Once it’s done to your liking, sprinkle the garam masala, squeeze in the lemon juice then garnish with coriander and serve.
TIP: If you are using fried paneer cubes, add them in at this last stage just before turning off the heat.

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Chicken Drumsticks and Thighs

A spicy and delicious recipe to satisfy your taste buds. Tender and juicy inside and crisp and delicious outside chicken guarantees to win the heart of your family all over again. Please give your feedback and suggestions to help me improve this recipe.

Ingredients

• Chicken drumsticks 4
• Chicken thighs 4
• For Marinade:
• Soya sauce 3 tbsp
• Ginger/garlic paste 1 tbsp
• Black pepper 1 tsp
• Lemon juice 4 - 6 tbsp ( I recommended 6 tbsp)
• Paprika powder 1, 1/2 tsp
• Salt 1 tsp
• Chilli powder 1, 1/2 tsp
• Jamaican style hot chilli sauce or any other chilli sauce 2 tsp
• Tandoori spice 2 tsp
• Yogurt 4 tbsp
• Chicken powder or chicken coating powder 2 tbsp
• Olive vinegar 1 tbsp or (buy a jar of olives soaked in vinegar and use the vinegar)
• Oil 1 tbsp
• Garlic 4 - 6 cloves
• For Coasting:
• Plain flour 1 cup
• Baking powder 1 tsp
• Salt 1/2 tsp
• Egg 1
• Chicken coating 3 to 4 tbsp
• Paprika powder 1 tbsp

Method

1. To Prepare Chicken: First clean and wash the chicken.
   
2. pour about 3 cups water in a pan with garlic cloves, chicken and 1/2 tsp salt.
   
3. Cook for about 15 minutes. Once boiled drain the water out of the chicken and let it rest for a 5 to 10 minutes. Marinating The Chicken: Mix soya sauce, ginger/garlic paste, black pepper, lemon juice, paprika powder, 1 tsp salt, chilli powder, chilli sauce, tandoori spice, yogurt, olive vinegar and oil.
   
4. Now apply this mixture to chicken and let it marinate in it over night.
   
5. Frying The Chicken: Mix plain flour, baking powder, salt, paprika powder and chicken coating in a plate (flour coating).
   
6. Dip the chicken pieces in egg and then coat in flour coating.
   
7. Deep fry in hot oil over high flame for about 2 to 5 minute or until golden brown.
   
8. Strain out on absorbent paper and serve hot hot with dips and sauces.
   

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Chicken Vegetable Fried Rice

Ingredients

• Rice (boiled) 500 grams
• Garlic 2 cloves
• Spring onion (sliced) 3/4 cup
• Green pepper (sliced) 1/2 cup
• Cabbage (sliced) 1/2 cup
• Carrot (sliced) 1/2 cup
• Cottage cheese(cubed) 1/2 cup
• Chicken (cubed) 100 grams
• Salt to taste
• Black pepper to taste
• Soy sauce 2 - 3 tbsp
• Oil as required

Method

1. First heat some oil in pan, add chopped garlic in it and saute it till light golden.
   
2. Add chicken and stir fry it till cooked through.
   
3. Now add cottage cheese and fry it till light golden.
   
4. After that add cabbage,green pepper and spring onions in it and stir fry for a few minutes.
   
5. Add in boiled rice and stir fry a minute.
   
6. Season with salt, black pepper and soy sauce to taste and stir fry a few minutes.
   
7. Serve it with hot steaming kebab and tomato mayo sauce.
   

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Kabsa (Chicken and Rice)

ITS AN ARABIC RECIPE ORIGINATING FROM SAUDIA ARABIA BUT ALSO COMMONLY EATEN IN UAE.TRULY ARABIC!

Ingredients

• 1 1/2 cups Arabic Rice(thick)-cleaned & rinsed (Do not use other kinds of rice for this recipe)
• Water (amount varies according to the size of boiler-pot you are using)
• 1 Tomato cut up in small pieces
• 1 small to medium onion chopped
• 2 heaping teaspoons of Baharat spice ground
• 3 heaping teaspoons of cardomon ground
• 3/4 can of tomato paste
• 6 teaspoons of olive oil
• 1 small snack box of raisins
• 1 small chicken cut in sections (a frying chicken will do)
• salt to taste
• 1 cinnamon stick
• 1 dried black lemon (Completely dried lemons are used in the Middle East as a souring agent in chutneys, soups and stews and even ground into flatbreads. The powder made from black lemons has a sweet-tart flavor that is unique and has no substitute)
• 2 heaping teaspoons powdered garlic

Method

1. Thaw chicken.
   
2. In a large boiler-pot add oil, chopped onions and 1 heaping teaspoon of cardomon stirring until browned on medium high heat.
   
3. Add boiling water to the boiler-pot until half full.
   
4. Add salt accoriding to your own taste, 2 heaping tablespoons of cardomon, 2 heaping teaspoons of garlic powder, the cut tomato, 3/4 can of tomato paste, 1 black lemon and the raisins to the already browned onions.
   
5. Stir on medium heat and try a little of the broth (add spices to suit your own taste).
   
6. Add chicken to the broth and keep at medium heat. Cover with aluminum foil and then the pot lid.
   
7. Boil chicken on medium high for approximately 30 minutes. Turn down heat to medium temperature and take the chicken out of the broth and place in an oven baking dish into a preheated oven at 300 degrees F and bake.
   
8. Strain the broth. Keep the strained ingredients in one bowl and the broth in another bowl.
   
9. Put the ingredients (e.g. onions, tomato, black lemon, etc.) back into the boiler-pot.
   
10. Add the 1 1/2 cups of Basmati rice along with 3 measured cups of the kapsa broth that you had previously set aside in a bowl.
    
11. Bring the Basmati rice, the Kapsa broth and all the ingredients to a boil, then immedietly turn down heat to low and cover sealing tightly again with aluminum foil.
    
12. Cover with a lid over the aluminum foil. Do not open or peek at it for atleast 10 minutes.
    
13. Then periodically check to see if rice is light and fluffy, but do not stir rice.
    
14. The Kapsa rice is done when all the broth has been absorbed. Remember to check on the chicken in the oven every so often to make sure that it doesn't overcook and become dry.
    
15. The chicken should be moist. Turn off the heat and take off the aluminum foil and allow the extra steam to escape. If the Basmati rice appears dry and not completely cooked add a little bit of the extra broth and recover until finished.
    
16. Do not mix the water and rice, just add over the top.
    
17. Serving Directions: Pour rice on to a large circular platter. Place the chicken from the oven in the middle and on top of the rice. Serve with boiled eggs or fries.
    

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Hyderabad Haleem

Ingredients

• Mutton/Beef 1 kg
• Wheat grain ½ kg
• Yogurt ¼ kg
• Ginger garlic paste 2 tbsp
• Gram lentil ½ cup
• Urad dhal ½ cup
• Mong dhal ½ cup
• Barely ½ cup
• Clarified butter 2 tbsp
• Onions 2 (fried brown)
• Green chili 6
• Oil 1 cup
• Red chili powder 2 tsp
• Turmeric 2 tsp
• All spice 2 tsp
• Salt to taste
• Cinnamon stick 2
• Black pepper corn 1 tsp
• Cardamom 3
• Cloves 3
• Salt to taste
• For Garnish:
• Lemon as needed
• Almonds ½ tsp (roasted, ground)
• Cashew nuts ½ tsp (roasted, ground)
• Coriander leaves ½ bunch
• Mint Leaves ½ bunch
• Green chili 5 or 6
• Brown onion

Method

1. Soak wheat and all lentils for whole night.
   
2. Heat oil and add 1 tbsp ginger garlic paste fry for a while.
   
3. Add meat, 1 tsp turmeric, red chili and all spice powder mix well and cover and let it cook till meat is tenderize well.
   
4. When mutton tenderize add yogurt, lemon, 3 green chilies and 1 cup water simmer till oil comes on surface.
   
5. Let it cool at room temperature, now shred meat and keep a side.
   
6. Now in a large pan add wheat, mixed lentils, 1 tsp turmeric powder, 1 tbsp ginger garlic paste, 3 green chilies, black pepper corn give a boil and cook to tenderize all lentils.
   
7. Blend all lentils and wheat in blender.
   
8. In a pan heat clarified butter and crackle all whole spices (clove, cinnamon stick, black pepper corn and cardamom.
   
9. Add blended lentils and meat mix and add some garnishing ingredients cook for 30 minutes to mix all ingredients well.
   
10. Haleem is ready, serve with garnishing ingredients.
    

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Rasgulla

 

 
Preparation Time: 30 mins.
Cooking Time: 40 mins.
Makes 16 rasgullas.

Ingredients For the rasgullas :
1 recipe chenna
1 tsp plain flour (maida) for dusting
For the sugar syrup:
5 cups sugar
1/2 cup milk
Other ingredients :
2 tsp plain flour (maida)
Method
For the rasgullas : Divide the chenna into 16 equals parts and roll each part into a ball, taking care to see that the there are no cracks on the surface
Dust the back of a flat plate (thali) lightly with the flour and place the rolled chenna balls on it.
For the sugar syrup :
Combine the sugar and milk with 3 cups of water in a large pan approx. 200 mm. (8″) in diameter and 150 mm. (6″) in height and heat while stirring continuously till the sugar dissolves.
When the syrup comes to a boil, the impurities in the sugar will begin to float on the surface, forming a grey layer.
Heat over a medium flame to allow the grey layer to float. Do not stir at this point as the layer will break and it will not clarify the syrup.
After about 5 minutes, slowly drizzle 1 cup of water form the sides of the pan with the help of a ladle. Water added at this stage will bring down the temperature of the sugar syrup and will not allow it to boil and break the grey layer.
Continue to simmer the syrup over a medium flame for about 10 minutes and then gently remove the grey layer using a slotted spoon.
Bring the syrup to the boil once again and then slowly drizzle another cup of water from the sides of the pan using a ladle. remove all the remaining impurities from the syrup, again using a slotted spoon.
Increase the flame and boil vigorously for 1 to 2 minutes. Keep aside.
How to proceed :
Mix 2 teaspoons of the plain flour with 3/4 cup of water to make a flour solution. Keep aside.
Heat the sugar syrup in a deep pan over a high flame and allow it to boil vigorously.
When it boils, sprinkle half the flour solution in the sugar syrup and then add the chenna balls by upturning the plate on which they are kept. (Do not touch the chenna balls at this point as they are fragile).
When the flour solution is added, a frothy layer is formed on the surface of the syrup.
If the frothy layer begins to subside, sprinkle the remaining half portion of the flour solution.
After this, keep on sprinkling water (minimum 1 cup) on the surface of the sugar syurp. Ensure that the syrup froths all the time while cooking the rasgullas.
Cook for about 15 minutes, continuously sprinkling water to enable the froth to form.
Check if the rasgullas are cooked. This is determined by touch. If the rasgulla springs back and retains its shape when pressed, it is cooked. Another way of checking is to drop a rasgulla in a pan of cold water.
If it sinks to the bottom, it is cooked.
Remove form the fire.
Transfer the rasgullas to a bowl along with 2 ladles of sugar syrup and 1 cup of water.
Cool and chill for approx. 3 to 4 hours before serving.
Tips:
Rasgullas should always be cooked on a very high flame.
While cooking rasgullas, the sugar syrup must froth continuously.
The pan should be approximately 200 mm. (8″) in diameter and 150 mm. (6″) in height and the sugar syrup should fill about 1/3 of the pan.
While making rasgulla shapes (see variation below), always ensure that there are no cracks on the surface of the shapes.
While cooking, rasgullas expand to at least 4 times their original size.
While sprinkling water on the syrup when the rasgullas are cooking,
make sure you sprinkle a little water at a time (approx. a teaspoon at a time using your hands) and not large quantities.

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Egg Fried Rice

 
An oriental rice preparation made with assorted vegetables and scrambled egg.
 Cooking Time: 10-15 minutes 
 Servings: 4
Preparation Time: 15-20 minutes
Category: Non Veg

Ingredients
• Eggs,whisked 2
• Rice,cooked 2 cups
• Spring onions with greens,finely chopped 2
• Oil 1 tablespoon
• Garlic 1 teaspoon
• Carrot,finely chopped 1 medium
• French beans,finely chopped 4-6
• Green capsicum,finely chopped 1 medium
• Soy sauce 2 teaspoons
• Salt to taste
• White pepper powder 1/4 teaspoon
• Vinegar 1 tablespoon
Method
Reserve some spring onion greens for garnish.
Heat oil in a wok, add garlic and spring onions and sauté for one minute.
Add carrot, French beans and capsicum and continue to sauté for another minute.
Add rice and cook on high heat for a minute or until the rice is heated through, tossing continuously.
Add soy sauce, salt and white pepper powder and mix gently. Transfer into the serving bowl.
In the same wok, pour the whisked eggs and lightly scramble.
Add the fried rice to this and mix. Mix in vinegar and serve hot, garnished with the reserved spring onion greens

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Black Forest Cake

he original name of this popular German dessert is Schwarzwälder Kirschtorte aka Black Forest cherry torte. It is known by different names in different parts of the world. In India, its popular as black forest pastry, in the US, as black forest and in the UK, as black forest gateau. The authentic black forest is a multiple chocolate layer cake which is soaked in Kirschwasser liqueur (a clear liqueur distilled from cherries) and covered with whipped cream and cherry filling.

In India most bakeries that offer black forest on the menu replace the Kirsch liqueur with tinned cherry syrup. The black forest cake that I have eaten and know of has 3 to 4 layers of chocolate cake, with whipped cream and maraschino cherries between each layer, topped with whipped cream and decorated with cherries and grated chocolate or chocolate shards. Family and friends rave about the black forest cake I make at home. Honestly, it is way better than the store bought cake. If you are planning on preparing sweet recipes for kids for a get together or birthday party, you should consider black forest cake..

 

Black Forest Cake Recipe

Prep time: 60 min

Cook time: 45 min

Yield: 8

Main Ingredients: flour cocoa powder cherries whipping cream

 

Ingredients

• Flour - 2 cups
• Sugar - 1 1/2 cups
• Cocoa powder - 3/4 cup, unsweetened
• Baking soda - 1 1/2 tsps
• Baking powder - 1 tsp
• Salt - pinch
• Milk - 1 cup
• Vegetable oil - 1/2 cup
• Vanilla essence - 1 tsp
• Instant coffee powder - 1 1/2 tbsps
• Hot water - 1 cup
• Eggs - 2
• For layering:
• Whipping cream - 2 cups (I used Rich's)
• Tinned cherries - 1 tin
• Chocolate - 1/2 cup, grated or chocolate shards to decorate

 

Method

1. Preheat oven to 175 degrees Centigrade. Grease and flour two 9" cake pans or three 6" cake pans. I used three 6" cake pans.
2. Add a tbsp of instant coffee powder to the hot water and keep aside.
3. In a large bowl, sieve the flour, cocoa powder, baking soda, baking powder and salt. Add the sugar and mix well with the dry ingredients.
4. Make a well in the center and add the milk, oil, vanilla essence and beaten eggs and mix. Finally add the hot coffee mixture and mix. Do not over mix.
5. Pour the cake batter into the prepared cake pans and bake in the middle rack of the oven for 40 mts or until a skewer comes out clean. Start checking from 35 mts onwards.
6. Cool on a wire rack for 30 mts before inverting onto a wire rack. Bring to room temperature. If the cake has a dome shape, use a serrated knife and slice the dome off and level the cake till it has a flat top.
7. While the cake is cooling, prepare the whipping cream. Place a very large bowl and beaters in the freezer for 15 mts before beating the whipping cream..
8. Place ice cubes in a plate. Place the cold bowl on the ice cubes and pour two cups of whipping cream in the bowl. Beat with an electric mixer at high speed until stiff peaks form, approx 5-6 mts. Place the whipped cream in the fridge till you start assembling the cake.
9. Open the tinned cherries and drain the liquid (cherry syrup). Measure 1 cup of syrup and add 3 tbsps powdered sugar and mix. This is to reduce the tartness of the cherry syrup.
10. Pit 1 cup of cherries, chop into small pieces and keep aside. Reserve 1/4 cup of whole cherries for decoration.
11. To assemble the cake:
12. On a turntable, place a cake board that has been lined with shiny silver or gold paper. Invert the cake and place it upside down on top of the cake base so that the cake has a flat top.
13. Drizzle 5 to 6 tbsps of cherry syrup or sugar syrup over the cake layer covering the entire cake. Do not drizzle too much syrup as the cake might get soggy,
14. Using a spatula spread a cup of whipped cream . Leave a gap of 1" along the edge of the cake. It should be a thick layer. Over the layer spread some of the chopped cherries.
15. Place another layer of inverted cake over the first layer and repeat the same process with cherry syrup, whipped cream and chopped cherries.
16. Finally place the inverted cake layer with the flat top and drizzle with cherry syrup all over and spread a thin layer of whipped cream on top and along the sides of the cake.
17. Use a cake comb along the sides and create a comb effect all around the cake. Place the cake in the fridge for at least 2 to 3 hours at this stage.
18. Place the remaining whipped cream in a piping bag with a star tip and place in fridge. At the time of serving, remove the cake from the fridge and pipe stars along the top edge of the cake and at the base of the cake as shown in the picture above.
19. Place a cherry on top of each piped out star and sprinkle grated chocolate. You can also place chocolate shards along the sides. You can decorate as your fancy.
20. Place the cake in the fridge for at least another hour and serve. If you are rushed for time, you can go ahead and serve the cake.

Tips

• The whipping cream makes 4 cups of whipped cream.
• Instead of cherry syrup, you can use sugar syrup. Mix 3/4 cup of powdered sugar to 1 1/2 cups of water and mix. Chill till use.
• 2 tbsp of rum can be added to the cherry syrup for a touch of alcohol. I have not added any rum to the above recipe.
• The flavor of the cake is best when the cake sits in the fridge for a minimum of 6 to 8 hours or overnight.
• Remove the whipping cream from freezer the earlier day and place in the fridge. The left over whipping cream can be frozen for a few more weeks. But do not store the cream that has been whipped. Use it as required for cake decoration and discard the left over whipped cream or use it to prepare another dessert.
• The left over cherry syrup can be stored in a clean plastic or glass container and kept in the freezer up to a few weeks. The left over cherries can be stored in a clean plastic or glass container and kept in the freezer. Discard the can and do not store the left overs in it.
• You can skip the step 17 above and complete the final cake decoration and refrigerate the cake for a few hours and serve.

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Cabbage Fry

Among the classic recipes of Andhra, Cabbage fry stands out for simple flavors and easy preparation. Veg Indian food at its best with minimal spices.

Ingredients

• 1 medium size cabbage
• Green chillies - 4 nos (slit vertically into 2)
• Urad dal - 1 teaspoon
• chana dal - 1 teaspoon
• Turmeric powder - 1/4 teaspoon
• Green peas - 1/4 cup
• Mustard seeds - 1 teaspoon
• Grated coconut - 1/2 cup
• Oil - 1 tablespoon
• Salt to taste

Method

Step 1

Cut the cabbage into very small pieces.

Step 2

Heat oil in a kadai. Add mustard seeds. Once it stops spluttering, add urad dal, chana dal and green chillies.

Step 3

After the dal turns light brown, add chopped cabbage, green peas, turmeric pdr and salt and mix well.

Step 4

Sprinkle little water and cover the kadai with a lid.

Step 5

Cook on a medium flame for 10 to 15 minutes stirring in between.

Step 6

Remove from heat . Garnish with grated coconut.

Step 7

Serve hot with rice or rotis.

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Tandoori Chicken

Tandoori chicken is a popular South Asian (also very popular in UK) dish consisting of roasted chicken prepared with yogurt and spices. The name comes from the type of cylindrical clay oven, a tandoor, in which the dish is traditionally prepared.




Ingredients:

• Chicken leg pieces - 12 no ,  clean & skinned out
• Ginger garlic paste - 4 tsp
• Curd - As required for marinating
• Lemon juice - 2 tsp
• Chilli powder - Add as per spice
• Paprika powder - 1 tsp( Gives the red color naturally )
• Salt - As required
• Turmeric powder -  2 tsp  

Preparation:

1. 1. Take the skinned out chicken, add turmeric powder to it and soak for an hour .The turmeric removes the raw Smell from Chicken.
3. 2. Then Prick / slit the chicken legs with knife on both sides.
5. 3. After it is done, add ginger garlic paste, curd, lemon juice, chilli powder, paprika   powder and salt .
7. 4. Mix thoroughly and leave the marinated chicken for at least an hour or so.
9. 5. Then turn on the convection oven and put it in broil and set the temperature to 375F and preheat it.
11. 6. Arrange the chicken legs in the oven.
13. 7. Turn around all the sides allowing it to be cooked evenly so that all the fat and water from chicken trips down
15. 8. The cooking generally takes about 45 min to an hour  . After it is cooked well turn off .
17. 9. Now the tasty Spicy tandoori chicken is ready.
19. 10. Sprinkle little lemon juice and enjoy this with Cilantro chutney .

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Banana Bread

Ingredients:
1 egg
1 1/2 tsp baking powder
1 cup meshed banana
1 1/2 cup all purpose flour
3/4 cup semi sweet chocolate chips
1/2 cup unsalted butter which is melted
1/4 tsp salt
2/3 cup white sugar
1/4 cup milk

How to make banana chocolate cake:

1. In a large mixing bowl stir together all purpose flour, sugar, salt and baking powder.
2. Take another bowl and mix together melted butter milk egg and meshed bananas.
3. Now add the banana mixture into the flour mixture until thoroughly blended.Be careful not to overmix.
4. Add the chocolate chips. Preheat the oven to 350 degrees F to 175 degrees C.
5. Grease and flour a 9x13 inch pan.
6. Pour the batter into the pan and bake it for 32-35 minutes or until the toothpick inserted into it comes out clean.
7. When the cake gets baked take out the pan from the oven and let it cool for 10-15 minutes.
8. This cake will have some melted chocolate but no crumbs.

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