Strawberry and Cream Sponge Cake

Strawberries and Cream are the quintessential pair that can never go wrong. So when I decided to cover a sponge cake with the two I dint go through any nervous birth pangs- I knew it will be good.

The question for many is- will the sponge cake in question will be spongy enough? I want to share how I make sponge cakes. I have followed recipes that have gone wrong but with this method you have a good chance of ending up with a light, airy, very spongy cake.

Heat oven at 250 degrees for 10 minutes. Grease and dust an 8 inch cake tin.

Separate yolks of 3 eggs. Cream together all 3 egg yolks, 1 cup of castor sugar, 1/3 cup butter or malai (the layer of cream that settles on boiled milk as it cools down). Using malai here sounds odd but you have got to trust me when I say it results in the moistest and softest of cakes. Continue beating egg yolks, sugar and butter or malai, whatever you are using, till sugar somewhat dissolves and mixture looks creamy.

Now seive 1 cup self raising flour (maida), 1 tsp baking powder, 1/2 tsp baking soda together. As you seive this dry mixture, keep the seive few inches above the pan in which the mixture seives and falls. This will capture more air into it.

Mix the dry ingredients into the egg yolk, butter/malai and sugar mixture. Mix well but avoid overmixing.

Now beat the 3 egg whites you had. Beat swiftly in one direction till it becomes frothy and light and soft peaks start to form. You must always beat the egg white just before using them because it doesnt stand well. After just a few minutes it will loose all that froth you worked so hard for.

Fold in the egg white mixture gently into the batter. Mix into a homogenous mixture. Again, dont over mix.

Your batter is ready. Pour over the lined cake tin from a distance of a few inches or a foot. As the batter falls in sheets in the tin, it will capture more air.

Bake at 180 degrees for 20 minutes or till a toothpick inserted in the center comes out clean.

You can use smaller cake moulds and bake two of these instead of one big one. With two cakes, though smaller, you can have more layers.

Cool the cake completely. Slice horizontally into layers using a long sharp knife or a wet thread. Heat 3/4 cup of water with 1 tbsp of sugar till sugar dissolves. Cool and pour over the layers and let the layers soak in the syrup.

Whip 250 ml cream with 1/2 cup icing sugar till soft peaks form. Apply on bottom most layer. Place the next layer on top. Continue till you run out of layers. Cover the sides with the whipped cream icing.

Slice strawberries and arrange around the iced cake and on top in any pattern you like.

Fish En Papillote

This is an incredible way of cooking. En Papillote means cooking in an envelope. This is a self saucing recipe as all the juices run out and collect. Its creative and nutritious.

You will need:
Fillets of any skinless firm fleshed fish. Salmon, Seer Fish, King Fish, Tuna are good choices. You can also do this with prawns or lobsters.
Vegetables like zucchini, bok choy, spring onions, thinly sliced carrots, bell peppers- red, yellow.
Garlic, a clove each for fillets
Lemon Juice and lemon zest OR Orange Juice and orange zest
Parsley, salt, pepper
1/2 cup dry white wine
Olive Oil

Take some parchment paper or aluminium foil. Place the fillet in the center. Grate a clove of garlic on it. Place slices of veggies on top. sprinkle salt, pepper,and parsley. Grate some lemon zest and sqeeze a tsp of juice over. Alternatively grate orange zest and sqeeze 2 tbsps of juice. Pour 4 tbsp of white wine out on each filet.

Pour out about 2 tsp of olive oil all over the fish and veggies.

Fold over the foil from each side making an envelope. Seal edges to prevent steam from escaping.

Bake at 170 degrees for about 15 minutes for an inch thick fillet. Serve the parcels placed on a plate and the guest open their own parcels. Enjoy this healthy, different, delicious dinner with some herbed rice or bread.

Cognac Fruits Flambe`

Ever had those moments when your hubby comes back raving about the food that his friend's wife made and how good it was and blah blah blah? Its maddening isnt it...? And then they just dont get why we are mad at them? Sigh...

Anyway this is how you get back at them. Make them a dessert that will make them forget their favorite dessert destinations. The recipe I am about to share will make you look like a pro (with the flambe`ing and all) and will take you 15 minutes or less to prepare and serve.



Chop 1/2 cup Strawberries, 1/4 cup pineapples, 1/4 cup apples, 1/4 cup grapes(keep whole), and 1/2 cup bananas.
Heat 2tbsp butter in pan, Add the fruits and sweat for 4 minutes on high heat. Add 1 cup brown sugar and a drop of vanilla essence. Cook for another 3 minutest till sugar melts and fruits have released juices.



Now take about 1/4 cup cognac (use dark rum as alternative if cognac not available) and heat it. Do not boil just warm.
Light a matchstick or cigarette lighter. Pour the warm brandy over fruits touching the flame. the alcohol will catch fire and flambe`the fruits. Make sure to turn heat off otherwise the steam of the fruits will keep extinguishing the flame of the matchstick.

I served this on top of some roughly crumbled brownie. I am thinkin on serving this over a slice of plum cake with some icecream on the side..Yummm.. Cant wait...

Honey- Mustard and Ginger Roast Chicken

Another weekend has just gone by. It never ceases to amaze me how quickly these two precious days zoom past. After a long time I cooked on a Saturday evening on the insistence of my husband. This recipe has a preparation time of less than 15 minutes. The rest one hour your oven does the work for you. So you effectively need 15 minutes of your time on this.



Lets Go:
You'll need a whole chicken (this one was about 1.2 kilos) with skin on of course.
Wash chicken well, specially the cavity.
Rub the chicken with 1 tbsp of red wine vinegar, salt and pepper. You may replace red wine vinegar with 1/2 tbsp Soy sauce. They taste different but both work.
Keep in refrigerator for atleast 1 hour.
Take chicken out and dunk the following in the cavity: a whole pod of garlic, 4- cloves, one onion skin on.
Now grate some ginger all over the chicken. Rub enough butter to thinly cover the chicken. Tie chicken legs and wings to keep the whole chicken together. Use normal thread soaked in water.

Place chicken in an Oven at 170 degrees and rost for 30 minutes with the bottom (tummy) side up. After 30 minutes turn it over so that the chicken's back is on the exposed side. Roast for another 15 minutes at 170 degrees. Nor mix 1 tbsp of honey , 1/2 tbsp of mustard, 1/2 tbsp melted butter and mixed herbs. Rub all over chicken. Roast again for an0ther 15 minutes. The chicken is done when a knife is easily inserted in the thickest part of chicken and juices run clear.

Your Honey-Mustard and Ginger Roast Chicken is ready. Collect all the liquids that collect in the pan. Put heat on and reduce the liquids a little. Gravy is ready. Serve it along side with Roast chicken.

MOMOS!

Momos- Perhaps among the most popular street foods in India. A long lane in a Delhi marketplace seems incomplete unless it is dotted with a Momowalla selling these delicacies...at astonishingly low prices I might add, probably another reason why they got this popular.

Its amazing how good something so simple to make can taste. Be it fried or steamed. And its healthy too.

Recipe:

Make a soft (but firm) dough using maida (white flour) and a pinch of salt. Knead dough till it springs backs when pressed. Dont over knead. Keep aside for half hour wrapped in a cling film.

Filling:

Mix 1 small cup raw chicken mince with 1/4 cup chopped spring onions, 2 tsp finely chopped ginger, 4 tsp finely chopped garlic, 3 tbsp finely chopped coriander leaves, 1/4 cup grated carrots, 4 tsp soy sauce, 2tsp fish sauce, and black pepper and salt to taste. I find adding about 2-3 meduim sized prawns, finely chopped to this mixture takes up the taste by several notches.

If making Sea Food Momo: Keeping the rest of the quantities same, reduce soy sauce to 4tsp and garlic to 3 tsp. Sea food reqires less salt and there is salt in soy sauce and fish sauce so be careful while adding salt.

Vegetarian momo: Use a medley of grated carrots, finely chopped cabbage, roughly chopped peas, sweet corn, spring onions, cauliflower any veggie you like basically, specially root vegetables like potatoes, even radish if you like it . Add to a cup of veggies, 3tsp soy sauce, 1tsp finely chopped ginger, 2 and 1/2tsp garlic, finely chopped coriander, salt and pepper to taste.

Serve with the following sauce: Its simple to make and will stay in fridge for a week. Tastes great with momos

Heat a tsp of vegetable oil in a small pan. Fry 5 tbsp of finely chopped garlic, and 2 tsp of finely chopped green chillies. After 1 minute, add 1/2 cup vinegar, 2 tbsp sugar and let boil till vinegar reduces a little- say, 5-6 minutes. Add 1 tbsp soy sauce, tiny pinch of salt and red chilly paste. Stir. Take off Heat. Let cool completely before serving.

To make the red chilly paste simply soak dry red chillies for half hour in warm water and grind to a paste.

MUGHLAI PARATHA

Taking another step towards the world of super easy lunches I would like to share this recipe. As a kid one of my favorite favorite lunch box items though i have added my own touch to this age old recipe. Decent Health-meter rating too.

Knead dough using 1 cup maida (white flour) and 1cup atta (wheat flour), pinch of salt, 2 tbsp oil and for a cupful of flour 1.5 tsps of kalonji (onion seeds). I added kalonji as an afterthought and parathas turned out better. But its optional.

Make a largish chapati, not too thin, like you would a paratha. Spread it on a heated gridle or tawa. After 2 minutes turn it over. On both sides apply some oil.

Beat about 6 eggs. Add to it chopped green chillies, chopped onions, chopped coriander and salt to taste.

I also added a little grated ginger to the egg mix. Gave it great flavour. I had a quarter of cabbage lying in the fridge which I chopped up and kept aside.

On the side of the paratha you oiled pour the egg mixture taking care that it doesnt flow out into the pan and stays on the paratha. A little might find its way out but dnt worry about it.

Sprinkle chopped veggies if you want. You can add grated carrot, some shelled peas, sweet corn kernels... Hell! Add peanuts if you love them! Or Cheddar Cheese...Yumm. You can even add salami or boiled chicken pieces. Explore and get creative.

Let the egg mixture cook for a minute or two. Then fold over the chapati as shown. One fold followed by another.

This will seal the egg mxiture inside. Let cook for about 6-7 minutes on the medium flame. Add a tad more oil if necessary.

Serve with mint/coriander chutney. I like to eat this with good old tomato Ketchup, just like in school.

You can slice this in bite size pieces and have a good starter.

HOT DOGS WITH BACON AND RELISH

We had Hot Dogs for lunch last saturday. Washed it down with some thick chocolate milkshake. Simply fry your favourite sausage, slide it in a bun and there...you just made a Hot Dog. I did some additions to it to make a more filling meal.

We Indians are used to a full plate...chappatis, veggies, pulses (dal), rice. It needs to fill up your eyes before you decide if it is capable of filling up your tummy.

A sausage in a bun was too simple a lunch and my husband would have dismissed it right at the word 'GO' . Smart work was called for. So I made this multilayered, flavoursome Hot Dog. Really easy, super fast and makes it look like you did a lot of work. I added ketchup and spices to the sausage to give it added taste.

I had a packet of chicken frankfurters. This is what i did to them:

Heat a little oil. Throw in slices of good quality bacon and fry till it releases a lot of fat and cooks through. if you like it crisp keep frying till desired level of crsipness is achieved.

In this oil throw in thawed sausages. Add some tomato ketchup, black pepper, oregano and some red chilly powder. Fry till done. Take them out. You can add coriander powder and even garam masala to this while frying...it tastes good.

In the remaining oil throw in chopped onions and some finely chopped garlic.When onions turn transparent, add chopped tomatoes. You can add coriander powder to the relish to make it spicy. Cook for another 2-3 minutes. Add ketchup, about 1 tb sp for 3 tb sp of relish. Turn heat off and add chopped cucumber,green chillies and fresh coriander to the relish.

Lay lengthwide sliced hot dog buns on a tray. Put relish on them. Place a slice or two of bacon and a sausage each. You can wrap the suasage in the bacon. I tried but the bacon kept unwrapping. Next time will remind myself to use a long slice . Apply mustard sauce. Place cheese slices. Grill in hot over if you wish to melt the cheese. Serve. You can place raw onion rings in the hot dogs as well. Easy peasy.

Going to 'Gods Own Country' Kerela day after...so excited!!! Will stay in a houseboat in Kumarakom..yay!

LEMON POPPY SEED SYRUP BUNDT CAKE

Yet another dessert recipe. I had planned to share American Hot Dog recipe but as usual dessert took control of my soul...and the keyboard. This is great recipe for a cake that tastes wonderful, is delightfully moist and is unique. Poppy Seed cakes have been made in Europe for centuries. But you rarely find them selling in stores, which is a pity as it tastes so good. I guess this is one of those recipes which you make in your kitchen, recipe to be handed down mom to daughter.

The recipe I followed was taken from a book called 'Cakes- 1001 Classic Recipes From Around The World'. I used a Bundt mould to bake it.

You'll need:
2 cups all purpose flour
2 teaspoons baking powder
1/4 tsp salt
1/cup ground almonds
1/3cup poppy seeds
1/4 cup milk
3/4 cup softened butter
1 cup brown sugar- firmly packed
1 tbsp grated lemon zest. Take care not to grate the bitter white part.
3 eggs
1/2 cup lemon juice, preferably fresh


Lemon Syrup- 1 cup granulated sugar, 2/3 cup lemon juice, 1/3 cup water

Sift the dry ingredients together- flour, baking powder, almond powder, salt.
Beat the butter, sugar and lemon zest till creamy. Use an electric mixer for less effort. Soak the poppy seeds in milk. Add eggs and lemon juice to butter mixture and blend.
Add the dry ingredients alternating with the milk and poppy seed mixture to the egg mixture. Spoon the batter in a greased and dusted mould. Place in a preheated over at 180 degrees celcius for about 45 minutes. Check in 10 minute intervals after 30 minutes are up. A toothpick inserted should come out clean.


Cool the cake for atleast half hour before demoulding.
Prepare the Lemon Syrup by heating sugar, water and lemon juice in a pan over a low heat. Keep stirring till it boils, simmer for another 2-3 minutes. Cool for 10 minutes.

Poke holes all over the cake and drizzle the warm sauce all over it. Let Soak.

Serve Warm!

Sweets for Festivals- Diwali ki Mithas

Diwali is celebrated by Hindus to celebrate Sri Ram's homecoming victorious after vanquishing the evil Ravana. People celebrate by lighting up the Diwali night with diyas and candles in an attempt to recreate the magic cast by Sun in the daytime. Laxmi and Ganesh puja is done and innumerable mithai/sweets are happily gobbled up. People light firecrackers as well but if you are reading this, I'd hubly request you not to.

The recipes I will be sharing in this post are:
Rasmalai/ Chenna payas
Rabdi and dry fruits Kheer with Jaggery
Easy Gulan Jamuns

Wishing you all even more sweetness in life.

RASMALAI/CHENNA PAYAS

Boil 1/2 litre milk. Add juice of a lemon and stir till milk curdles completely. Strain well in a muslin cloth. When no more liquid runs out take the chenna (the solid left is also called cottage cheese) and knead well with your hands. Add a tsp of maida/flour and keep kneading tooa very soft dough is ready. Make small balls out of the dough. Refer to pic below.

Boil 600 ml of milk till it reduces almost by half. Drop the prepared balls into the boiling milk. Boil for another 10 minutes. Add cardamom powder, 1 cup sugar, rose water- 1 tsp, saffron strands dissolved in milk. Switch gas off.

Chill in refrigerator for 4-5 hours. Serve.

Every mouthfull is a walk in paradise.

Do try this recipe with jaggery instead of sugar. Sweets are often made from jaggery in Diwali.

RABDI and dry fruits KHEER made with JAGGERY

Serve this sensationally delicious recipe to your family. Very little effort reuired on your part apart from stirring. Familiar kheer but with jaggery. Its super!

Boil a litre of milk till it reduces volume by say a 100 ml . Add well washed basmati rice- about 5 tablespoons. You need to wash rice really well to remove starch , it makes rice sticky.

Keep stirring the mixture on low flame. Add raisins and roasted nuts. Adding raisins now means they will absorb liquid and become desirably plump.

Basmati rice cooks fast and will be done in about 15 minutes. In that time the milk will reduce by half.

Add a pinch of cardamom powder 2 minutes before switchin the gas off.

Switch off gas. Add 6-7 tbsps of grated jaggery. Check for sweetness, add more as per your taste.

Add half a tbsp of rose water.

Add decadence in form of some saffron dissolved in milk and chopped pistachio.

I did not have these handy when I made the kheer so I added the Kesar-Pista mixture from a bottle. Very handy to give that special kick to any Indian dessert. I kinda use it often in malpua batter, kheer, rabdi, phirni, even mishti doi or your regular yogurt.

Using gur/jaggery is more traditional in Diwali. Also gur is more suitable for the chilly Diwali night, not to mention its health properties and divine taste.

Variation:

Replace gur with about a cupful of sugar.

EASY GULAB JAMUNS

Its easy to get scared of making gulab jamuns at home but this recipes takes less than a few minutes to make around 9 jamuns.

Reduce 1/2 litre of milk till the water has evaporated and you are left with milk solids/ Khoya/ mava.

Add about 3 tsp of Maida and a pinch of cardamom powder. Knead and knead on till you a get a very smooth, very soft, dough.

Make 1.5 cm diametre balls, small but its best to make small ones at home. They cook better and you will have to out less oil in the kadai. They will fluff up bigger in any case.

Heat enough oil to cover jamuns completely. Deep fry jamun over medium flame. This important to ensure they cook till their centres and fluff up. If the oil is too hot they will become overcooked outeside and stay doughy inside.

Once they are deep brown, take them out and let stand for 5 minutes. In the meanwhile, heat 1.5 cups of sugar with 2 tbsp of water till te sugar dissolves and you end up with a viscous sugar syrup (do tar ki chashni- put a drop between fingertips and spread fingers, the syrup should make 2 streched lines b/w fingers). Add caradamom powder and a tiny drop of kewra essence. Kewra is strong, add a really tiny drop.

Let the syrup stand for 15 minutes. Add warm syrup to Jamuns and let soak for 6-8 hours.

Serve warm.

The Easiest Crumb Fried Fish

Crispy, crunchy outside and buttery softness inside. Perfect dinner when you are short of time or breath.

You'll need:

As many fillets as you care of any firm fleshed fish. Traditionally white fish is used. Can use tuna as well.

Salt, pepper,

Flour/Maida to make batter

Bread crumbs to coat

Wash fish. Pat dry to remove as much moisture as you can. This will make the coat crunchier.

Prepare a thickish batter with flour and water. The batter should coat the back of a spoon. Add salt, pepper.

Dip filet in batter, then roll in bread crumbs. Shallow fry in a pan.

You can dip the filet first in lightly beaten egg, then coat with dry flour, then dip in egg again followed by bread crumbs for thicker, crispier coat. Add salt to egg.

Variation: You can marinade fish in a pinch of red chilly and coriander powder mixed with lemon juice before coating with batter for that spicy, Indian touch.

Serve with Mayonnaise mixed with:- finely chopped onions, cucumber, parsley/coriander and lemon juice. Garnish with lemon wedges.

You can eat this with a side of salad and bread. Chop veggies of your choice and add a simple dressing of salt, pepper, lemon juice mixed well (almost emulsified) with lots of olive oil.

Somethin Fishy!

My hubby heard of this place in Vittal Mallaya Road where they have fish spa facility. I had heard of fish spas in SE Asia and Mediteranian countries. I was immediately excited as I usually tend to get at the prospect of trying something new. There was the promise of relaxation as well. So we called up and booked us an appointment.

Kenko Spa is located in Vittal Mallaya Road just below Bouce beauty parlour. We were recieved by very attentive and polite staff (hope they maintain all the smiling and nodding and politeness). The ambience is very spa like and calm complete with a large stone figure of a smiling Buddha. There were three tanks with tiny, grey, rather cute looking fishies. I broke into a smile looking at them and anticipating what they'll be doing to my feet soon.

I choose the centre tank and after hesitating for a few seconds put my feet uptill my ankles, in. It was awful!!! Hundereds of fishes who were serenely swimming all across the tank took less than a second to rush straight at my feet. I couldnt see even an inch of my leg below the water. It was as if I had lost my feet and had sprouted tiny tentacles instead. My heart skipped at the sight. the funny/ weird feeling didn't help either and my feet were out in a second, very unwilling to go back inside.

Well, once you are out of the initial shock (may take sometime and must happen to a lot of people coz they didn't count the time it took me to adjust in the spa session), its quite nice. I put my feet back in cautiously and much better prepared this time. The sight was still grossing me out so i closed my eyes shut, my hands over my closed eyes to ensure blocking of view. It was really ticklish. I couldn't help cringing from time to time.

All this while my hubby was his feet washed and cleaned by the attendant was having a nice time laughing at me and wondering alound "why do girls over-react so much". His turn came and he put his feet in with a look of exaggerated ease on his face. Well, :-) we heards a muffled scream and Mr Macho's feet were determindedly out. "Aren't spas supposed to be realxing??". Well, he eventually put his legs back in. Didn't have to close his eyes and all like me. Have to admit he was quite OK after the initial jitters.

In a few minutes your feet adjust to all the weird feeling. I had opened my eyes and it was fun sharing this unusual experience with my hubby. There are magazines provided but its not easy to read with tiny mouths chewing away at your skin.
I even put my hands in just to feel the fishes and hold them in my hand (while keepin my hands underwater). They chew off all the dead skin. The large ones are more ticklish. But they are adorable with their tiny mouths closing and opening constantly and one feels rather grateful to them for doing in a few minutes what a long pedicure session would do.

They provide lockers to keep your purses, wallets etc in lockers and hand you a key. I managed to click the pic posted above before they politely took my bag away (There are no sighns but I guess photography is not encouraged ).

All in all it was fun. Good experience! :-) .

Vegetarian for Lord Hanuman

We are vegetarians on Tuesdays. And its something of a rule that when you are very aware that a certain thing is prohibited, you always get a pang to do it. So even if I happily eat aloo methi and arhar ki dal on a monday, I often spend Tuesdays conjuring images of Fish curry and salivating over it. I bet I get no brownie points from Lord Hanuman for being a vegetarian for a day in his honour. But one has to eat. And eat well. So one Tuesday evening I looked through books and websites searching for dishes I could make- quickly and easily (Tues is a workday people, and factor in my laziness). So this is what we had for dinner that day. Took me about 45 minutes. Most of the time was taken in chopping and grating things. So get your wife/hubby (whichever claims to not know how to cook) to do it. Thats what I do! So the Menu read thus :

Onion-Mushoom Rosti
French Stuffed Potatoes
Vegetable Au Gratin
served with Pesto and Herb Panini

ONION MUSHROOM ROSTI

This is a swiss style of making potato and mushroom pancake with melted cheese on top.

Saute in little butter chopped mushrooms and onions. 5-6 button mushrooms and half an onion till browned.

Grate 4 potatoes, boiled for 10 mins in salted water and cooled in refrigerator. Add onion, mushroom mix to the potatoes along with salt, pepper, chopped parsley or coriander, 2 tbsp cornflour. Lightly mix with a fork.
Heat butter/oil in pan. Add potato mixture and spread in a thick pancake form. Cook for 10 minutes till edged brown. Then put a plate on top of the pan and invert the pancake on the plate. Slip the pancake carefully back into the pan. If using non stick pan then you need to add more butter/oil in the pan. Cook for another 6-7 minutes.

Grate cheese on top. I grated some cheddar and parmesan. You can also add 1-2 cheese slices. Place pan under the grill in oven with the door open till cheese melts. Its a really yummy dish. Worth trying. You may even add some grated ginger and garlic to the potato mixture for an extra kick.
FRENCH STUFFED POTATOES

This is simple dish. Boil large potatoes. Scoop out the centre leaving a quater of an inch wall.

Fill it up with cottage cheese/sweet corn/ peas/chopped carrots/ bell peppers..whatever you like, along with salt, pepper and chopped spring onions. Before filling saute the mixture with some butter for 3-4 minutes over medium fire. You can add some of the scooped out potatoes to mixture as well. If there id any leftover filling keep it aside for sprinkling on top later.

Sauce: melt 2 tbsp butter, add 1 bayleaf, add 2 tbsp maida/flour, cook for a minute. Add 1 cup milk while stirring. Add 1 tsp mustard paste/powder, salt and pepper.

Pour over stuffed potatoes. Throw over stuffing if leftover. Grate cheese on top and bake in oven till cheese melts.

VEGETABLE AU GRATIN

Chop into cubes vegetables of your choice: carrots, mushrooms, beans, brocolli, baby corn, cauliflower etc. Steam the veggies together till they are almost done. Dont let them get soggy.

Sauce: Melt 2tb sp butter, add 2 tbsp maida, chopped onions, cook for 2-3 minutes. Add 2 1/2 cups milk while stirring. Add salt, pepper and 1/4 tsp grated nutmeg. Add chopped parsley/coriander.

Lay the veggies on a baking dish. Pour the sauce over. Grate cheese if you want. Bake in an oven for 15 mins at 220 degrees.

You can use the same sauce as you prepared for the French Stuffed Potatoes if short of time but the sauce will be much thicker so you will have to dilute it a little.

Serve with bread of your choice. I found Pesto and Herb Panini in Spencer that day and decided to try. Didn't like it much. Give me garlic bread anyday.

THE BIG Sunday Breakfast

My favorite meal of the entire week is the SUNDAY BRUNCH. Get up late, no pressure of running anywhere. Household chores that piled up during the week done (hopefully) by Staurday. A whole day to relish. Atleast till the evening falls and realisation that next day is Moday hits bringing with it depression...But for now back to the happy, sunny Sunday morning we all love so much. Well , usually I and Hubby end up having a brunch. Excesses of Saturday night take wear off by 11:00 or so. But this Sunday we were up by 9:30. In this post I will share some of the dishes we usually have for breakfast on a Sunday.
Eggs, Sausages, Bacon, Bread and Fruit. Everything Downed with Milkshake or Coffee.
I had both chicken and pork sausages in the freezer So decided to fry few of both. Had picked up Parma Ham (the best ham available and tastiest) from Spar that week. Crispy and yum yum...

Ham leaves a lot of flavoursome fat. I fried the sausages in the ham fat. I boiled eggs thsi time as we are both sort of trying to eat healthy. But i love the eggs fried in the fat the ham releases as well. Another thing i do is if I am roasting chicken in the afternoon for lunch, I cover the whole chicken with fat that ham releases. Great flavours and chicken bronzes beautifully.

Back to breakfast, a piece of fruit is called for. None of us follow the health routine and eat a portion of fruit everyday, do we? So , I served a large slice of papaya to wash away the guilt. To wash everything down hubby made chocolate milkshake for himself and coffee for me (I need caffeine in the morning).

I made doughnuts for breakfast one Sunday morning. Was bored of eating eggs and bread. Pancakes were passe. Poha, too much work. And it struck me -DOUGHNUTS! Sounds complicated but isnt. Same as making pancake batter with similar ingredients. But its a lot thicker.

Recipe:

2 Cups Maida

1 egg

1/2 tsp baking powder

2 tbsp margarine/ butter/ vegetable oil

1/2 cup sugar

few drops vanilla essense

2 tbsp vinegar mixed with little less that 1 cup of cold milk

Beat together flour, baking powder, butter and sugar until light and fluffy. Beat egg well and add to the mixture. Mix well. Blend in the milk-vinegar mixture part by part. You do not have to add the whole mixture. Keep adding untill you achive a soft and homogenous dough. The dough will be slightly liquidy but firm. Cover it with a warm cloth and keep for 20 minutes.

Heat oil in skillet. Shape doughnuts and throw them in the hot oil. Deep fry till golden. Will take about 10 minutes.

Take the browned doughnuts out. Pour chocolate sauce over them and serve warm.

Bangalore is a place that gives you reasons to love it a lot but balances it out with immensely frustrating experiences thrown at you.
This city of 'not that many gardens anymore' is increasingly getting 'metronized'. Not all of this rush towards modernization is good. We used to live in Indiranagar and were very happy about it before CMH road got rogered. We moved to Kormangala 4rth Block in Jan this year. I must say I wish we had moved here before. There are so many options to eat out within and around Kormanagala. Bangalore really is a foodies paradise. Back in Delhi I and hubby would visit the same 5-6 joints that we knew would be good. But apart from Indian cuisine nothing else was readily available. Fujia for chinese, Rodeo for Mexican. Continental cuisine (our favourite) was either way too expensive for regular dining and too few options were there. I wonder why Delhi doesnt have more restaurants.
And thats why I love the fact that Bangalore has a such high density of restaurants. I am listing down some restaurants we have tried in Indiranagar and Kormangala:-

INDIRANAGAR

• Bengali Cuisine- Cinnamon, Now called Babu Moshai. Its a mess more than a restaurant. Meal for 2 will cost about Rs. 250. Go by 8:30 as many dishes get over by then. Quality of food is average. Homesick Bengalis will like the place. I found the Moru-ghontu too sweet for my taste.


• Jamaican Cuisine: Sue's Food House. Its has a warm, homely feeling of a home allright. We had the dinner buffet for Rs 350 per head. I expected the spread to be bigger for 350/-. The fries plantains were new to me and were decent. There was Dal similar to dal makhni, crab curry with coconut milk, jamaican jerk chicken, Pulao, fried plantains, pork curry, a fish fry dish, bread, salads, custard with fruits for dessert. I may have missed out 1-2 dishes. All in all more Indian that Jamaican except the plantains and jerk chicken (which was under done and dry). Go for ambience and friendly Mrs. Sue.


• Italian cuisine: Little Italy. Sadly its vegetarian. But food's good with authentic cheeses being used for pastas and salads. The lasagna i had was heavy with sauce and cheese, very filling. Hubby's spaghetti was substantial too. You dont need appetizers really. We had ordered cocktails. Mine was litchi based one and very good (a tad to sweet though). We were pleasantly surprised to know there was a drink free with each drink. Hubby had a Margarita. We had mexican quesadillas for appetizer and total bill was Rs. 1500. Recommended for good food.


• French Cuisine: The Frech Quarter. Decent food. We had a Roast Chicken and a pasta dish. Quantity is decent. A little pricey for the quality provided. Beautiful ambience.


• Indian Cuisine:

Kund. A sardarji runs this small restaurant. Highly recommended for delicious veg and non veg north Indian dishes at good price. Meat for two with appetizers and main-course will set you back by Rs 300. I feel the quality has gone down a little in past one year but still pretty good for a 2nd visit. Tandoori chicken and Panchmel dal are my fav here. The gajar Halwa is very passable though.

Punjabi Rasoi- Decent

Savoury: Decent Food. Recommended for home delivery. The restaurant itself is very stuffy.

A2B: Great Dosas and other South Indian stuff. Chats are also good. Only problem is that no of people who wish to eat here at any time is always more that seating/standing space available.

South Indies: Well, So much hype and for what. This vegetarian place that serves dishes for 4 South Indian States leaves so much to be desired. Very average foor at roof hittin prices and not worth a visit. They serve two tiny appams for 60 bucks! I mean i alone can eat several appams so are you kiddin me? The only thing i liked was a payasam like dessert with coconut milk that was served in a pineapple shell. That was really good. The cashew curry, a vada like thing etc were all passable.

The Village: Average

Anjjapir: Go if you like Chettinad cuisine. Good place and reasonable. Expect every dish to be black in color with all the pepper.

Nadhani and Nagarjuna: Andhra Cuisine. Both places have good thalis. I like Nagarjuna thali better. Spread changes everyday. But Nandhani has a much more exhaustive menu that runs into several pages and all cuisines under the sun. Both places recommended for Andhra thali. Watch out for the hot hot red chillies. Very spicy food. NowI realise curd rice at the end of a meal is not an option, its a necessity to douse the fire. Thalis at Rs 100 per person.

Empire Hotel: Its a small eatery the hotel has opened so as to not ignore the Indiranagar fans. Closes by 12:00 AM. Its on the side of the road where some tables have been placed outside. You stand and eat.

Mast Kalandar: Nothin great about food. Value meals served. Qulaity is very average.

• Continental Cuisine:

The Grill House: Decent grills at decent prices. Can visit.

Sunny Side Up

Portabella, Basil Ikon: They serve european cuisine. Great food. The menu isnt too big but whatever's in it is worth a try. Decent portions for one person. With desert and starters about Rs. 1000 for 2.

100 Feet Boutique and Restaurant: Great Food. Small portions. High prices. We had grilled toger prawns @ Rs 650 and got 5 tiger prawns. The pasta was good. Go for good food and great ambience and be ready to make a hole in your pocket. About Rs. 2000 for 2, with starters and dessert.

ZOE: Decent Continental serve. Can visit. Average prices.

Just Bake: Can visit for kiches and sandwitches.

Take 5: Good food. Good selection of drinks and cocktails as well. Say about 350 per person.

• Chinese and Other Cuisines:

Shanghai Salsa: A unique combination of Mexican with Chinese you give this place atleast one try. Chances are you will return again. About Rs 700 for 2.

Chung Wah: Average food and prices.

Beijing Bites: Average food and prices.

FAST FOOD:

KFC

DOminoes

Pizza Hut

Just Bake

McDonalds

Smokin Joes

Barista

• LEBANESE and MIDDLE EASTERN restaurants:

Mezze

Purple Haze

RESTAURANTS IN KORAMANGALA :

The list is beautifully long here. Makes me happy just to think about the options available. Aah here goes...

• Rolls:

Rolls Unlimited
Lazeez

• North Indian retaurants:

More Than Parathas
Chandni Chowk
Dal Roti
Hotel Empire
Paramount
Mars Chicken
Aangan
Taste Buds
Amma's Biryani
Mr Curry.

South Indian Cuisine restaurants:

Shanti Sagar
Vishnu Sagar
Kairali
Coconut Grove
Bon South
Paramount and Hotel Empire
Hyderabadi Biryani
Maharaja Hotel

Little Home

Gramin
Bay Leaf
Durbar
Taste of Rampur

• Continental Cuisine:

Rendezvous:

Esplanade:
Lavazza Barista:
Friends:

Vicky's Terrace:

Sixty Four 64:

• ITALIAN CUISINE:

Via Milano:

Fiorano:

• FAST FOOD:

Dominos

Pizza Hut
McDonald's
Papa John's
KFC
Just Bake
Amma's Pasteries

BENGALI CUISINE:
Bengaliana
Esplanade
Kolkata

CHINESE AND THAI CUISINE:
Magnolia
Shiok
Chung Wah
Beijing Bites
Yo China
Delicacy
Rice Bowl

SOUTH KOREAN CUISINE:
Soo Ra Sang

LEBANESE CUISINE:
Taam

TIBETAN CUISINE RESTAURANT:
Taste of Tibet

How I learnt to cook

As a child growing up with a brother I actively avoided doing things that 'girls should learn and do'. I had no interest what-so-ever in learning how to make tea, knead dough, knit...etc etc. Aunties would come and share tales of their daughters' achievements..."She makes such good tea, better than me!" and I would glare. But I simply refused to have anything to do with cooking almost my entire teenage years. I took a personal offence that society should think its essential for girls to know how to cook while guys just enjoyed eating. I had read enough books and watched TV to have the idea of EQUALITY among girls and guys firmly planted in my head (where it stays till today). At that time this idea made sense to me. To me as a 14 year old this meant I would not do something just because 'girls are supposed to' but only if I ever develop an interest. Now, I know that we (girls) naturally have an inclination towards cooking, makes us feel more feminine I guess.

Luckily, my parents not once put pressure on me regarding this. There was pressure but for different reasons.."Beta, you have to get 90% in 10th, you have to reach the sky!". Sounds familiar nah? :-) My mom would ignore the innumerable aunties coming and bragging about their daughters learning housework and she would simply smile on and tell the houseboy to go make chai for everybody while I would not budge from my seat.

I still remember my first attempt at cooking. I was in 6 th std and my parents were out for saturday evening. I consulted a Tarla Dalal book and decided to make savoury pancakes (Had read a lot about 'pancakes' in my Enid Blyton books and was eager to try). It was a super flop show and had to throw it away. Not a very encouraging start. I was in 9th std when I started baking and getting interested in cooking. My attempts usually ended in waste bins. The fact that I had a knack of selecting the difficult recipes that looked good in the photo did not help matters. My nani would come to the rescue and praise everything I made and that meant a lot to me. My mom calls spade a spade and so I avoided taking her opinion lest it affect my extremely shaky confidence further.

Anyway, 12th standard passed and I entered college. I still made horrible tea and hardly knew how to cook an edible meal. My interest in cooking could harly be called an interest. I could make an omellette and toast, that all. My cakes would turn out too hard, won't rise, or too dry, too soggy etc etc. But I kept baking once a week coz I felt like it.

In the 2nd year of college many things happened. A marwari friend from my class got married which was a surprise to all of us but also an eye opener. Certain overbearing aqaintances started teasing me and my mom about me being a 'big girl' now "Sayani ho gayi hai ladki" Arrrrghh! For the first time things like marriage, becoming a wife seemed real to me. These things were not for others but will eventually happen to me too!

Though I never gave marriage much thought, I have alway felt that being a good cook is something that makes a woman feel good about herself, complete. Almost as much as being a wife or mother.

I started experimenting with recipes. Armed with experience of mistakes made in the past, my attempts started bearing increble results. My non veg dishes were eagerly requested. I would rarely repeat recipes and strated avidly collecting and reading recipes like books. I still dint make too many vegetable dishes or chapattis. My cakes were still nothing great.

By third year college, i was reasonably good cook in all areas except really simple homely food. I felt, arrogantly, its not for me to make stuff that everyone makes everyday in their homes. I was the 'specialist'. This notion stuck with me for a long time. But my experiments were constantly successful and highly praised even by my mom, who is herself a discerning cook.

In the meanwhile I completed my MBA, fell crazily in love, married my Mr Right. He is a big food junkie but he cannot cook to save his life. Works for me, i get all the more appreciation! :-)

After marriage I did not want to share my kitchen with a cook and took managing my kitchen and my office as a challenge. I would try to make new dishes everyday of the week and surprise my hubby. Friday through Sunday we ate out. This went on for about 1.5 years. I slowly realised how much I missed simple, everyday food that I grew up eating. Shish was more vocal about it. When I asked him one day what he wanted for dinner his reply was "Baby, make simple si dal, sabzi, roti". With my nani on the phone as my guide I started making the regular food everyday and realised once again, how delicious it tasted!

Well now I can proudly say that I am a reasonably good cook. Mostly Self-taught. I has been a long journey and there is a long way to go. But I carry on with confidence and hope. If I can do it, despite hating the kitchen for so long everyone one of you can. When your parents cry for joy, when your husband looks on proudly, when your relatives cant believe you made this dish, when your friends turn up at your door sheepishly saying they are hungry....It all worth it!

Love you guys, Ciao!

MY CHOCOLATE CHEESECAKE STORY

MY CHOCOLATE CHEESECAKE
Saw Nigella bake one of these beauties on T&L and started drooling. So I decided to bake one myself. I did not follow her recipe though. I have this amazing book with 1001 brilliant cake recipes from around the world. Picked a chocolate cake recipe from there and did my own adjustments to suit availality of ingredients.
I had baked a cheesecake a week before. A Mango cheesecake using hung curd. It turned out well (will share pic and recipe soon) But my chocolate cheesecake deserved the best. No substitutes woul so. So I ran to Spencers and brought a 200 gram cream cheese packet (Rs 150) along with Amul's frsh cream. I used an Indian made cream cheese called 'Kodagu' cream cheese. Kodagu is a hilly region in Karnataka. When i tasted it and smelt it, it wasnt upto mark with the creamcheese i had tried in Europe. Anyway the Philly was way too expensive. i decided to give it a try. It smelt like malai/milk cream does after you have stored it too long.

Here is the recipe:
Crumb layer:
1 cup of marie biscuit bashed uo with a rolling pin into crumbs
1 tbsp of soft butter
1tsp of coffee powder

Filling:
2/3 cup melted dark chocolate
2/3 cup cream cheese
1/2 tsp vanilla essence
1/3 cup sour cream
2 large eggs,
1/2 cup granulated sugar
2 tbsp all purpose flour
2 tsp cocoa powder

Topping : 1/3 cup melted chocolate, 1/3 cup icing sugar, 1/2 cup whipped cream, 1 tbsp cocoa powder

Butter an 8 inch cake mould. Mix the biscuit crumbs, coffee and butter till smooth. Layer it in the mould. Press down hard with your palms and partway around the sides of the mould. Bake in the oven for 8 minutes at 150 degrees centigrade. Let cool in a refrigerator while you prepare filling.
Filling:
Take care while melting chocolate that diret heat is not applied. Do it in a double boiler. Dat means simply, place the chocolate bowl over barely boiling water and keep stirrong to evenly distribute the heat. Set aside to cool. Mix in the sour cream and cocoa in a separate bowl. Beat the cream cheese, vanilla and sugar in an electric mixer untill creamy. Separate egg whites from the yolk. Beat in the egg yolk to this mixture. Stir in the sour cream mixture followed with flour and then the melted chocolate. Beat egg white till fluffy and very gently fold it into the mixture. If you beat the egg white too early efore using they go flat in a few minutes and it is impossible to whip them to the original fluffiness again (as I found out the hard way).
Spoon the filling onto the crust. Bake for 40-45 minutes. Cool the cake thoroughly (5 hours). Loosen the sides and remove the pan gently.
Topping as shown in pic:
I simply whipped some cream with some melted chocolate and icing sugar.
1/2 cup whipped cream, 1/3 cup icing sugar, 1/3 cup melted chocolate. You can use 2 tbsp cocoa powder to replace the melted chocolate.
I whipped all the ablove together and applied on cake. Sprinkle cocoa powder all over the icing. Then using a spoon pour any leftover melted chocolate in patterns on cake. Serve chilled.

I was very pleased with my first attempt. The recipe looks long but once you start making it it isnt so tough. We ate this over 3 days. I dont have to pay 80 bucks for a decent slice of cheesecake anymore. i can bake my own at home :-)



I did not cut the cheesecake till my husband saw it in full glory. He almost fought with me for not letting him eat a slice till i had clicked pics. He simple loved it!
Next time I will try a cheesecake recipe with chocolate liqueor and rum.

Handy Tip: Hung yogurt is a good substitute of cream cheese.

Meal for 8- Fusion of Conti, Asian, Indian

I had a party last saturday nite. about 8 people in toto. Now, i do love to cook. No doubt about that. But if the number of mouths increase more that 2 then i kinda get a little stressed. So 8 hungry people were expected later in the night and I hadnt even planned out my menu yet!
I wasnt going to spend my precious saturday worrying over that. So I simply went with was available at my home. Further narrowed this down to degree of ease of preparing. All this while I kept in mind that the guests should go home gastronomically happy.

The final menu was a fusion of different cuisines and read thus:

Appetizers:
Spicy Indian Meat Balls
Mutton, peas and sweet corn samosas

Soup Course:
Coconut-lemon grass Seafood Soup

Main Course:
Spaghetti with Bacon and Mushroom Cream Sauce Sprinkled with Parmesan
Whole Roast Chicken with French Bread served with gravy

Desserts:
Darsan with Vanilla Royale icecream with a sprinkling of sesame seeds

Sounds impressive eh? It is. Sounds tough too? Well, That it ain't. You'll see.

Was too drunk on good scotch whiskey, by the time i remembered to click pics, appetizers and soup was over.

Spicy Indian Meat Balls and Mutton- Peas-Sweet Corn Samosas
I made a common mixture for both to save time and effort..super lazy aren'i I? I made minor changes to each and they both tasted very good and nobody would guess you used a similar mixture.
Mutton- 150 grams
Peas- 1/2 cup
Sweet Corn- 1/2 cup
Salt, red chilly, coriander powder
ginger and garlic paste 2 tsps
chopped onion1/3 cup and fresh coriander 1/3 cup

For Indian Meat Balls- Mix all the above along with 1/2 cup besan (chickpea flour). Make balls the size of lemons. Make a thick batter of Maida with water. Dip balls in this, roll in bread crumbs and deep fry.

For Samosas- Mix everything mentioned earlier. Add peanuts or nuts to it if desired. Prepare a firm but soft dough using Maida, water, salt and little oil. Make a very firm dough. Pinch out some dough and roll it out in an oval shape. Cut the oval in half. Put little mixture in the centre of the ensuing semi circle, fold it and seal like a samosa using some water.
Deep Fry till light brown and crispy.

COCONUT- LEMON GRASS SEAFOOD SOUP
They simply loved this one! I personally prefer this soup abouve most others. It is a great appetiser while satisfying your soup cravings. Its quite chilly in Bangalore these days. It was drizzling when i served this and its warmth and flavours were perfect for the weather. I also feel that this soup somehow whets the appetite.

Extremely simple to make, you'll need:
Coconut Milk- fresh or canned or powdered- 3 cups
Seafood- prawns, crab and squids- 1 cup together
You can use chicken cubes if fresh seafood is inaccessible.
Coriander chopped, to garnish
Salt, Thai Red Curry Paste- 2 tsps,
1 stem of Lemon grass, sliced
1 inch ginger sliced
Carrots and other vegetables as desired

Reserve 1/2 cup coconut milk. Mix everything else together. Put on low heat till it simmers. Stir occassionally till coconut milk is jutst about to boil . Cook for another few minutes. Take extra care not to overcook as coconut milk tends to loose its flavour if cooked too long. Add remaining coconut milk. Add fresh coriander. Serve

Handy Tip: Be very careful while heating coconut milk to prevent curdling. Keep it on low heat.

Handy Tip2: Do not cook coconut milk too long as it will loose that sweet coconuty flavour.

ROAST CHICKEN

My herbed roast always hits the mark. Its my favorite thing to serve too as it need hardly any effort nor time. And looks gud doesn't it? This isnt a flattering pic. But then the photographer was 3 drinks down. Even the chicken looks drunk with its neck on one side and left wing attempting to escape the tray!

My guests squealed with delight at the sight- presentation is everything and I carved the chicken in front of them. Swagata helped in deboning ant leftover flesh. See the pic :-)

Recipe of Roast Chicken:

Whole Chicken with Skin , Salt, Pepper, Red Wine Vinegar or Worcestershire Sauce, Olive Oil, Oregano, Fresh parsley, Thyme, Lemon, whole pod of garlic, sticks of butter

Rub everything except the herbs on the chicken And leave for atleast 2 hours (8 hours, if possible) In the hole of the chicken stomach place the whole pod of chicken,bunch of thyme, parsley. Make a tiny puncture underneath the skin and slide in sticks of butter in different places. Place in a roasting tray with legs beneath at 180 degrees for 30 minutes. Turn over the chicken and roast for another 15 minutes. Turn again and roast for 10 minutes. All the while keep spooning over the juices that run out, over the chicken.

Garnish with fresh chopped parsley and Serve with Grilled veggies.

Spaghetti with Bacon and Mushroom Cream Sauce Sprinkled with Parmesan

For Spaghetti: Take a whole packet of a good quality Spaghetti and cook as per directions on the packet. I used Agnesi pasta as thats the best quality available in stores. These days local spaghetti is also available but they are not really worth it. Use them only if feeling too economical. Do not overcook. Leave the strands aldente.

For Sauce: 1/2 litre Milk, 2tb sp heavy cream, 1/2 cup chopped bacon, salt, pepper, fresh basil or dried mixed herbs, Parmesan to grate on top, 4 tbsp chopped onion, 1 tbsp Maida/ white flour, 1tbsp butter, a clove, a bayleaf, a single garlic clove-large.

Heat butter until it just melt on very low flame. Dont let the butter burn. Add bayleaf, garlic, clove, bacon and onions and cook till onions are transparent. Remove from flame. Add flour while constantly stirring. Put back on flame. Add Milk gradually and keep stirring to avoid lumps and stir on till sauce is thickened to a sauce like consistency. You can add chopped button mushrooms along with bacon for a marvellous flavour. Add salt and pepper and throw in fresh basil/ dried herbs.

Just before serving place spaghetti in a bowl, drizzle sauce all over, grate parmesan on top and serve. Give the guests a grater and let them grate their own cheese for a european bistro feel!These small things matter so much. I told the guests to carve their own roast chicken (so that they can take the pieces they prefer) and atleast a few of them were super delighted :-) The comment I got was: "...havent heard someone say that since my last visit to Australia!"

Handy Tip: Do not add dried herbs too early while cooking as they tend to turn bitter if overcooked.

DARSAN

This must be among the simplest desserts ever known. And among the most delicious. The softness of the icecream goes very well with the crunchy fritters and white sesame.

Here is how to make it: Make a hard dough using Maida, liitle vegetable oil and water. Roll it out flat and cut thin stripes. The thickness etc should resemble flat noodles. Deep fry till crispy.

For Sauce: Honey, Liitle water to thin the viscousity of honey. Add 1 tbspn of cold water to3/4rth of a cup of honey.

Rest is an assembly job: Toss the fritters and honey sauce along for 2 minutes to let them combine well. Place it on the side of a plate. Sprinkle toasted white sesame seeds on top. Serve some vanilla icecream with it. Instant hit!

Handy Tip: I make the crispy noodles a day ahead and toast the sesame seeds in advance and bottle them both, separately.

I M Back!

I am late. Very late. 1 Month late! Hope you guys tried out some of the recipes in the meanwhile.

MEAL FOR 4

In this post I will share whole menus for 4 people. For now I will share an Indian Dinner spread restricting the menu to recipes that will take less time. Will add chinese and continental options soon along wiht more Indian. As of now how does this sound:
Butter Chicken
Panchmel Dal
Mili Juli Saziyan (with coconut and sesame seeds)
Mughlai Pulao
Dahi Bhalle and Raita


BUTTER CHICKEN
1 kg boneless chicken pieces marinaded 3-4 hrs with 1.5 tbsp ginger paste, 1 tbsp garlic paste, 2 tsp red chilli powder, 2 tsp garam masala, 1 tbsp coriander-cumin powder, salt, 1 drop of red food coloring and 1 tbsp of ghee/butter/oil.
Puree of 10 plump tomatoes, 1tsp each chopped ginger abd garlic, 1 tsp jeera, salt, 2 tsp sugar, 3-4 slit green chillies, 1 tbsp kasuri methi
1/2 cup fresh cream, a knob of butter
Roast the chicken for 10 minutes at 200 dergrees or shallow fry them in batches till 3/4rths done. Heat sme oil in a pan and throw in the jeera. Add and fry ginger garlic for 2 minutes. Add tomatoes, sugar and salt. Cook for 5 minutes. Add green chllies and chicken. Cook covered till chicken is done and fat separates. Add kasuri methi and Cream and switch off the gas. Add Butter. Serve.

PANCHMEL DAL
1/4rth cup each of chane ki dal, masoor ki dal, moong ki dal, urad ki dal
1/2 cup of Arhar ki dal
1 tb sp each chopped ginger and garlic, chopped coriander leaves, 3-4 slit green chillies, 2 tomatoes chopped, 1 onion chopped
1tsp red chilliy, 1 tsp ajwain (carom seeds), 2 tsp jeera, 3-4 cardamoms, 1 inch cinnamon, 2 bay leaves, 4 cloves, 1tbsp coriander powder, salt, dried red chilly

Boil the dals with a bay leaf, salt and turmeric. Heat Oil/ ghee in pan and throw in jeera, ajwain, cardamom, cinnamon, bay leaves, cloves. After 1 minute throw in the ginger, garlic, green chillies, onions. Fry on medium flame till onions go golden brown. Add the coriander powder, red chilly. Add tomatoes and salt. Cook till fat seperates and add the Dal.
For tadka: heat ghee, add jeera and dried red chilli. Pour the hot ghee with jeera into the dal. Serve garnished with coriander leaves.

MUGHLAI PULAO
1.5 cups fragrant basmati Rice
4-5 cardamom pods, 2 inches cinnamon stick, 2-3 bay leaves, 1 shahi elaichi (its a black, large version of cardamom), 4 cloves
1 onion chopped, 1/2 tsp garlic chopped, 2 tsp ginger chopped
1/2 tsp turmeric, 1 tsp jeera, 1 tsp sugar, 1 tsp red chilly, handful of nuts and raisins,salt
1 tbsp of Rose water
Wash basmati gently till water runs clear and all starch is removed. Starch makes rice sticky.
Heat Ghee. Add jeera, cardamoms, cloves, bay leaves, shahi elaichi. Add ginger, garlic, onions and fry till onions are transparent. Add nuts, raisins, turmeric, salt, sugar, red chilly. Fry for 2 minutes. Add rice and cook till grains are well coated and a little transparent. Add Hot water and cook till rice is almost done. Add rose water and cover and keep for 10 minutes till rice completely cooks in its own steam. Add 1 tbsp hot ghee and mix well. Add a drop of kewra essence for an 'extra something' while boiling rice.

MILI JULI SABZIYAN sesame seeds and coconut
This may sound like work but if you have a food processor or any damn blender your job is half done.
Roast together: 4 tbsp fresh coconut, 2 tbsp sesame seeds, 3 tbsp peanuts. Grind into a paste with 2 green chillies, 1 tbsp jaggery
Chop potatoes, carrots, cauliflower, beans, brinjal, ladies finger(Bhindi)..any vegetables that you want.
If using brinjals and bhindi then fry them a little first. Blanch rest of the veggies except Bhindi in boiling water for a few minutes.
Heat Oil. Add 1 tsp jeera, black mustard seeds (sarson), a few curry leaves. Add 1 tsp each chopped ginger and garlic. Add the ground paste and fry for a few minutes. Add turmeric and red chilly. Add 2tbsp of tamarind pulp. Cook for a 5 minutes till fat separates. Add vegetables and salt and cook covered till done.

You can substitute fresh coconut with dry coconut powder. You can store it for months. Substitute tamarind with tomatoes for a different take.



DAHI BHALLE
My bhallas are melt in the mouth and I make them so quickly people think they are store brought. Well the big secret is this: I soak the Urad Dal for 2 hours and then I throw it in the food processor with a little water for a smooth, air-light paste. No beating with hands till arms hurt. the Urad dal batter is rather sticky so spread a plastic sheet, wet it and using wet hands put some batter on top and dab it to flatten. Gently put the vada in the hot oil. Fry over medium to low flame till light brown outside. Put the fried vada in lukewarm water. This softens them and a good vada will float on top. Cover the vadas with ypgurt, little salt and dunk in the fridge till its time to serve.

You can add salt, pepper, chopped onions, ginger- garlic, corainder into this batter and make delicious savoury vadas.

The Dahi for the Bhallas: Whisk yogurt with a pinch of salt, roasted cumin powder, red chilly, chopped coriander. Add a little sugar to it for the ultimate taste. Add Chat masala. Refrigerate and pour over bhallas before serving.