Sunday, 21 August 2016

Keema Baingan (Mince Meat with Roasted Eggplant)

Ingredients

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)
Oil



Recipe

  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



Ingredients

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

FOR THE FILLING
  • 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

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

Recipe

  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.

Ingredients


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)

Recipe

  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.

Friday, 20 May 2016

Coffee Cake



Coffee Cake with Whipped Cream Frosting


Ingredients

Self raising flour - 1 and 1/2 cups
Eggs - 3 medium
Baking powder - 1 teaspoon
Vegetable Oil - 90 ml
Water - 180 ml
Sugar - 1 and 1/2 cups
Double Cream - 250 ml
Icing Sugar - 3 or 4 tablespoon


Recipe
  1. Mix ingredients  with electric whisk for 3-4 minutes.
  2. Bake in oven fan assisted 180 degrees for 45 minutes.
  3. Coffee mixture -
    •  In 500ml of water dissolve 2-3 tablespoon  of coffee depending how strong you want your coffee cake. 
    • Add 1 tablespoon of sugar.
  4. Once cake is baked cut in half and let it cool.
  5. Then pour the coffee mixture all over the two halves of cake so the cake is soaked. 
  6. Put in refrigerator  to cool.
  7. Whisk double cream about 250 ml with 3-4 tablespoon of icing sugar, depending again how sweet you like and pour little bit of coffee mixture  in it.
  8. Once cake is cooler, spread the cream mixture between the 2 layer of cake and on top.

Friday, 22 April 2016

Victoria Sponge Cake

Ingredients

4 free-range eggs
225g/8oz caster sugar, plus a little extra for dusting the finished cake
225g/8oz self-raising flour
2 tsp baking powder
225g/8oz baking spread, margarine or soft butter at room temperature, plus a little extra to grease the tins
strawberry or raspberry jam

whipped double cream



Victoria Sponge Cake

Recipe


  1. For the dough, sift the flour, sugar, salt and baking powder into a bowl. In another bowl, mix together the milk and oil.
  2. Make a well in the centre of the flour mixture and pour in the liquid mixture. Slowly mix together the dough by working from the centre and incorporating the flour from the edges of the 'well', to make a smooth, soft dough. Knead well for 8-10 minutes, adding a little flour if the dough is too sticky.
  3. Place the dough into an oiled bowl, cover with a damp tea-towel and leave in a warm place for 10-15 minutes. Form the dough into five balls.
  4. Preheat the grill to medium and place a heavy baking sheet on the upper shelf of the grill to heat.
  5. Roll the dough balls out quite thinly, ideally in a teardrop shape, but really this is just aesthetic. Sprinkle over your chosen topping and press into the surface of the dough. Place the naans onto the hot baking sheet and grill for just 1-2 minutes, or until lightly browned. Brush with butter and serve hot.


Naan Bread


Ingredients(makes 8 small naan breads)
375g/13oz plain white flour
¾ tsp baking powder
1½ tsp salt
200ml/7fl oz full-fat milk
15g/½oz sugar
1 free-range egg, beaten (you will only need half the egg)
2 tbsp vegetable oil

Naan Bread



Recipe


  1. For the naan bread, mix the flour, baking powder and salt together in a large bowl. 
  2. In a separate bowl, whisk together the milk, sugar and half the beaten egg, then add this to the flour mixture and knead lightly until it comes together to make a soft dough (take care not to overwork the dough). 
  3. Cover the bowl with a damp cloth and leave to rest for 15 minutes.
  4. To cook the naan breads, pour the oil over the rested naan dough and turn it a few times so it is evenly coated. 
  5. Divide the dough into 8 equal pieces and roll out each one on a lightly oiled surface into a circle about 9cm/3½in in diameter. 
  6. Gently stretch out the circles of dough to form the traditional teardrop shape, or, alternatively, roll them into 10cm/4in circles.
  7. Place the naan breads on the preheated baking tray and bake for 4–5 minutes, or until they are starting to brown on both sides. 
  8. You might need to turn the bread to make sure it colours on both sides.

Nankhatai

Ingredients

1 1/2 cup – Maida (flour)
1/2 cup – Caster sugar
1/2 cup – Ghee, at room temperature
1/4 tsp – Vanilla essence
1/2 tsp – Powdered cardamom
Slivers of pistachio and almonds, for topping
Recipe
  1. Using your hands, rub in the cardamom powder with the sugar until it’s fragrant.
  2. Now, add the ghee and mix until light and creamy. Add vanilla essence and mix well.
  3. Sift the maida and add to the mixture.
  4. Using your hands, knead the mixture into a slightly crumbly dough.
  5. Shape the dough into tiny balls.
  6. Flatten the biscuit slightly, and add a chironji or almond sliver to the centre. I couldn’t find any chironji in Bengaluru, and so went without.
  7. Bake at 170 degrees Celsius for 15-18 minutes.