Thursday, 13 October 2016

Expresso Cookies

I used to get these cookies from Bon Bon Pastry Shop in New Friends Colony, New Delhi and I have loved these since.

Expresso Cookies

Granulated sugar - ¾ cup
Unsalted Butter - ¾ cup (room temperature)
Vanilla - ½ tea spoon
Salt - ¼ tea spoon
Egg - 1
Plain flour - 1 and ¾ cup 
Cocoa - 3 tablespoon

Expresso filling
Full cream - ¼ cup
Choc chips or broken pieces of a dark chocolate bar - 1 cup
Instant espresso coffee or regular Nescafe - 2 tea spoon

  1. Preheat oven to 175°C/ 325°F
  2. Beat sugar, butter, vanilla and egg in a large bowl. 
  3. Stir in flour, cocoa and salt.
  4. Shape dough by rounded teaspoonfuls into small balls. 
  5. Place about 2 inches apart on an ungreased cookie sheet. 
  6. Press thumb or end of wooden spoon into centre of each cookie, but do not press all the way to the cookie sheet.
  7. Bake 10 mins or until edges are firm. Mine took 10 mins. 
  8. Quickly remake indentations with end of wooden spoon (or thumb) if necessary. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 mins.
  9. Meanwhile for expresso filling, mix cream and instant coffee in saucepan. 
  10. Heat over medium heat, stirring constantly until coffee is dissolved, then remove from heat.
  11. Stir in chocolate until melted. 
  12. Cool about 10 mins.
  13. Spoon rounded ½ tsp expresso filling into indentation in each cookie and leave to set for an hour.

Sunday, 9 October 2016

Galawati Kebab

Melt in your mouth kebabs from the Awadhi table. Try this aromatic and flavoursome Galawati kebab recipe (also called Galouti Kebab).

The history of Galawati kebab is interesting. This kebab was created for the ageing Nawab Wajid Ali Shah of Lucknow. The Nawab had lost all his teeth. But his passion for meat remained intact. So, this melt in the mouth kebab was prepared in his royal kitchens to satisfy the Nawab's love for meat.

The Galawati kebabs are traditionally prepared by marinating the finely ground meat with unripe papaya and a mix of exotic spices. The keema is then shaped into patties and fried in oil or ghee. The Galawati kebabs have taste that you just cannot compare with anything else. So, whether a foodie or not, you must try this exotic and mouthwatering Galawati kebab recipe and refresh your taste-buds.

Galawati Kebab 

Here's the lip-smacking recipe for the speciality of Lucknow:


Meat – ½ Kg finely minced meat of your choice (lamb, mutton, veal or beef)

Papaya (raw) – 3-4 tbsp
Onions – 1 medium (finely chopped)
Ginger garlic paste – 1 tablespoon
Red chilly powder (Kashmiri lal mirch) – 2 tbsp
Roasted Chickpea flour (Besan) – 2 tbsp
Saffron – 2 to 3 strands
Rose water – 1 tbsp
Kewra water - 1 tbsp
Milk Powder – 1 tbsp
Salt – to taste
Desi Ghee –to fry

Dry Spices for Galawat Spice (galawat masala)

Cumin Seeds (Jeera) – 1/2 tsp
Cinnamon stick (Daalchini) – 1 inch
Cloves (Laung) – 4
Green cardamom (Choti elaichi) - 4
Black cardamom (Badi elaichi) - 2 to 3
Black Pepper (Kali Mirch) - 4
Mace (Javitri) – 1/4 tsp
Nutmeg (Jaifal) – one pinch
Poppy seed (Khas Khas) – 1 tsp
Mustard seeds (Rai) – ½ tsp
Bay Leaves – 2

For Dum

Coal - 1
Cloves (Laung)– 3
Green cardamom (Choti Elaichi) - 2


  1. Clean papaya, remove the seeds and make a paste. Add papaya in finely minced meat and leave it for 2 hrs.
  2. Heat a pan and slightly roast chickpea flour (besan). Be careful that it shouldn’t get burnt.
  3. Heat a pan and carefully dry roast Cumin Seeds (Jeera), Cinnamon stick (Daalchini), Cloves (Laung) , Green cardamom (Choti elaichi), Black cardamom (Badi elaichi), Mace (Javitri), Nutmeg (Jaifal), Poppy seed (Khas Khas), Mustard seeds (Rai) and bay Leaves. When spices leave the beautiful aroma and are roasted, switch off the heat and let it cool down. Grind it into fine paste after spices are at room temperature.
  4. Now cut the onions and sautee in 3 tablespoons of ghee. When onion is golden brown, switch off the heat and let it cool down.
  5. Grind onion and ginger garlic into fine paste.
  6. Soak saffron in 2 tablespoon warm milk around 15-20 minutes before use.
  7. Add roasted masala powder, sautéed onion and ginger garlic paste, roasted chickpea flour, red Chilli Powder (Kashmiri lal mirch), saffron, rose water, kewra water, milk powder and salt in marinated meat.
  8. Mix the ingredients very finely with the meat
  9. Cover the meat with cling film and put in refrigerator for 4 -5 hrs.
  10. After 4-5 hrs meat is ready, just one more final step to give it authentic flavor.
  11. Heat a small piece of coal till it starts burning. Put it in a metal bowl and keep it in the center of the vessel containing meat. Add some ghee and put cloves (laung) and green cardamom (Choti elaichi) in it. This will release pleasantly aromatic flavor and flavoured smoke into the meat . Quickly cover the vessel with meat and burning coal with foil so that meat absorbs all very earthy flavour of ghee and coal. Leave it covered for about 15-20 minutes.
  12. Meat is now ready for kebabs. Make flat patties of the meat. Heat 2 table spoons of ghee in a pan. Fry the patties on very low flame till cooked.

Galawati Kebab

Here it is!! Mouthwatering, softest (melt in mouth) kebabs in world are ready. Serve it with paratha or naan accompanied with onions lemon and mint chutney. Mint Dip (Pudina Chutney) is one must have accompany for any kebabs.

Friday, 9 September 2016


Nihari with Naan


Lamb leg - 1 Kg (4-6 large portions)

Bones (Knuckles and marrow) - 1 Kg (optional)
Onion - 2 medium (sliced)
Flour - 1/2 cup
Cooking Oil - 1 cup
Shan Nihari Mix - 1/2 packet
Ginger Garlic paste - 2 table spoon



  1. Add oil to a wok(Karahi) 
  2. Add Meat and ginger garlic paste, fry until oil seperates
  3. Add 18 cup water and bring to boil
  4. Cover and cook on low heat for 4 hours
  5. Dissolve flour in 1 cup of water
  6. Gradually add flour mix to gravy, stir and mix (add more flour mix if needed)
  7. Bring to boil and cook for another 15 minutes
  8. Heat oil in a pan and add onion, fry till golden brown, then add to Nihari
  9. Cover and simmer for 10 minutes
  10. Garnish with green chilies, ginger and lemon

Saturday, 27 August 2016

Pineapple and Cherry Cake

Pineapple and Cherry Cake
Glace cherries - 150 gram
Canned pineapple with fruit juice - 227 gram
Softened butter - 150 gram
Light muscovado sugar - 100 gram
Eggs beaten lightly - 2 largeSelf-raising flour - 200 gram

Pineapple and Cherry Cake
  1. Pre-heat the oven to 140 ˚C fan. Grease and line a loaf tin.
  2. Chop the glace cherries into halves and wash them using running water. Drain well and dry on a kitchen towel. Drain the pineapples keeping aside about two tablespoon of the fruit juice,  chop the pineapples and dry them on a kitchen towel as well. Toss cherries and pineapple in plain flour.
  3. Mix butter, sugar, eggs and the flour.
  4. Now fold in the pineapples and cherries along with the 2 tablespoons of fruit juice from the canned pineapples. Pour the batter into the prepared tin.
  5. Bake it in a pre-heated oven for an hour and 15 till the loaf is golden brown, well risen and a skewer comes out clean. Cool the loaf on a wire rack. It can be stored for couple of days but it hardly lasted the same day in my house!
Note: For a cake I used 2.5 times of all ingredients and spring-form cake tin. Make sure to leave the loaf inside oven(switched off) for a while after it is done.

Sunday, 21 August 2016

Keema Baingan (Mince Meat with Roasted Eggplant)


Eggplant (aubergine / brinjal / baingan) - 2 large
Lamb mince - 500 gram
Onions - 3 big (sliced)
Ginger Garlic Paste - 1 table spoon
Tomato - 3 (chopped)
Green Chilli - 4 (chopped)
Green Coriander - 1 bunch (chopped)
Turmeric Powder - 1 teaspoon
Coriander Powder - 1 teaspoon

Salt (to taste)


  1. Apply oil on the outside of eggplant and put it on low gas flame, turn it side to side till it is completely black on outside.
  2. Once eggplant are blackened from outside put it in cold water.
  3. Scoop eggplant out of the covering and crush them to make it uniform without lumps.
  4. Add oil to a wok(Karahi) and add cumin seeds when hot.
  5. Add 3 big onions - fry.
  6. Add ginger garlic paste.
  7. Add mince meat.
  8. Add tomato, green chilli, green coriander, salt, turmeric and coriander powder.
  9. Simmer on low flame for half an hour.

Saturday, 2 July 2016

Date Cheese Cake

Date Cheese Cake 


  • 75g/3oz digestive biscuits
  • 40g/1½oz butter
  • 25g/1oz demerara sugar

  • 50g/2oz butter, softened
  • 175g/6oz caster sugar
  • 450g/1lb cream cheese (full fat soft cheese)
  • 25g/1oz plain flour
  • 1 lemon, juice and finely grated rind
  • 3 eggs, separated
  • 150ml/5fl oz double cream, lightly whipped

  • 150ml/5fl oz double cream, whipped
  • Dates - 20
  • a little icing sugar (optional)

Date Cheese Cake

  1. Lightly grease a 23cm/9inch loose-bottomed round cake tin. Cut a strip of non-stick baking parchment to fit around the sides of the tin, fold the bottom edge of the strip up by about 2.5cm/1inch creasing it firmly, then open out the fold and cut slanting lines into this narrow strip at intervals. Fit this into the greased tin with the snipped edge in the base of the tin and put a circle of non-stick baking parchment on top.
  2. Preheat the oven to 160C.
  3. Put the digestive biscuits into a polythene bag and crush the biscuits with a rolling pin. Melt the butter in a medium pan; add the crushed biscuits and demerara sugar.
  4. Mix well, spread over the base of the tin and press firmly with the back of a metal spoon. Leave in a cool place to set whilst mixing the cheesecake.
  5. For the cheesecake, measure the butter, sugar, cheese, flour, lemon rind and juice and egg yolks into a large bowl and beat well until smooth.
  6. Fold the lightly whipped double cream into the mixture using a plastic spatula or large metal spoon.
  7. Whisk the egg whites with a hand held electric mixer until stiff but not dry and fold into the mixture.
  8. Pour on to the biscuit base and gently level the surface with a plastic spatula.
  9. Cut Dates into halves, take the seed out then gently put them in the tin on the top.
  10. Bake in the preheated oven for about 1/1¼ hours or until set. 
  11. Turn off the oven and leave the cheesecake inside for a further one hour to cool. 
  12. Run a small palette knife around the edge of the tin to loosen the cheesecake then push the base up through the cake tin.
  13. Remove the side paper and put the cheesecake on to a serving plate.

    Optional: Spread the lightly whipped cream in the dip of the cheesecake and scatter the fruits haphazardly on top. Lightly dust with icing sugar if wished.

Saturday, 25 June 2016

Wiener Schnitzel

Wiener Schnitzel is a very thin, breaded and pan fried cutlet made from vealIt is one of the best known specialities of Viennese cuisine. The Wiener Schnitzel (or Viennese schnitzel) is a national dish of Austria.
Wiener Schnitzel  


Chicken Breast (escalopes) -1 Kg
Eggs - 2
Double cream - 2 table spoon
Flour (to coat)
White breadcrumbs - 50 g dried 
Vegetable oil (to fry)
Clarified butter or ghee - 25 g
Lemon (cut into wedges, to serve) - 1
Pepper (to taste)
Salt (to taste)

Wiener Schnitzel

  1. Put escalopes between two pieces of plastic wrap on a chopping board and beat out with a rolling pin as thinly as you can without making holes in it. 
  2. Season both sides well. Repeat with the other.
  3. Beat the eggs lightly with the cream in a wide, shallow bowl. 
  4. Put a good handful of flour on a plate.
  5. Put the breadcrumbs on to another plate.
  6. Dip the escalopes in turn in the flour, egg and lastly the breadcrumbs, making sure they're evenly covered with each layer, but being careful not to press them into the breadcrumbs too hard.
  7. Place coated cutlets on a plate and refrigerate for 1 hour or overnight.
  8. Heat oil in a deep, wide frying pan until a breadcrumb sizzles and quickly browns. 
  9. Add the butter to the pan and once foaming, drop in the escalopes.
  10. Cook until golden brown on the bottom, swirling the pan constantly to cascade oil over the top.
  11. Turn over and repeat – once both sides are golden (a matter of minutes), the schnitzel are ready.
  12. Blot quickly with kitchen paper and then serve immediately with lemon to squeeze over.