Gongura Paneer Laajawaab
Gongura Sauce
Ingredients :
cup of chopped gongura leaves
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 onion,
1/4 tsp turmeric ,1 green chillies and 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 Roundles
Ingredients:
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 Rice
Ingredients :
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
Dil E Bahaar Gajar Mousse
Carrot Mousse
Ingredient
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 - tsp
Achari Paneer & Bell Pepper Pie
Ingredients for Paneer Filling
1 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 saut 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 -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.
Cheese Makkai Cake
Ingredients for Cheese & Thyme Polenta Cakes
5 cups water/stock
2 teaspoons salt
1 tsp chopped thyme
1 3/4 cups yellow cornmeal / makki ka atta
31/2 tablespoons unsalted butter
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 Chutney
2 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.
Chocolate Coffee Cupcakes
Ingredients:
1 cups self-raising flour, sifted
1 tablespoon instant coffee powder
200 g dark chocolate, chopped
2 cups caster sugar
250 g butter
1 cups hot water
2 eggs
tsp vanilla essence
Ingredients for Chocolate icing
125 g dark cooking chocolate
125 g unsalted butter
Ingredients for Royal Icing
Egg white - 1
Sugar – 150 gms
Brinjal and Soya Granules Mousakka
Ingredients
75ml/6fl oz olive oil
1 large onion, finely chopped
675g Soy Granules
3 cloves garlic, chopped
1.25ml/tsp 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 topping
85g/3oz unsalted butter
85g/3oz plain flour
900ml/1pt milk
85g/3oz parmesan, grated
115g/4oz cheddar / gruyre, grated
2 egg yolks
1 egg
Veg penang Laksa with assorted condiments
Ingredients
100g 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
1 litres vegetable stock
3 branches curry leaves
2 tsp curry powder
1 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
Baked aubergine steaks filled with paneer and roasted sesame
Tomato chutney, roasted Garlic Raita
Baked Aubergine
(Serves 4)
Ingredients
1 large aubergine
1 teaspoon red chilli powder
plain flour for dusting
vegetable oil for shallow-frying
Salt to taste
Garlic and Cumin Raita
Ingredients
2 garlic cloves, crushed
1 tablespoon olive oil
250g Greek yoghurt
1 teaspoons cumin seeds, roasted and coarsely ground
a pinch of sugar (optional)
Salt
Method
Lightly 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
Ingredients
1 tablespoons vegetable oil
1 teaspoon black mustard seeds
1 teaspoon finely chopped fresh ginger
1 teaspoon finely chopped green chilli
10 curry leaves
teaspoon red chilli powder
a pinch of asafoetida
250g tomatoes, skinned and chopped
1 tablespon jaggery
1 tablespoon finely chopped fresh coriander
Salt
Method
Heat the oil in a pan and add the mustard seeds. As they splutter, add the ginger and green chilli and saut 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 filling
50g potato, boiled until tender, then peeled and grated
150g paneer, grated
1 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
Serves 4
Ingredients
1 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
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 Rice
Ingredients
1 tablespoon vegetable oil
1 tablespoon unsalted butter
1 teaspoon black mustard seeds
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 Roll
Peel the potato and slice it very finely on a mandoline. You
will need 24 good slices. Heat the vegetable oil to 185C 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. Saut 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 180C/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 saut 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 saut
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 rice
Heat 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 saut 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 saut for 3 minutes, making sure that all the
ingredients are mixed well.