Banana Loaf

Ingredients

Banana (ripe) - 2 

Milk - 2 table spoon
Soft butter - 100 gram
Plain flour - 150 gram
Caster sugar - 150 gram
Bicarbonate of soda - 1 tea spoon
Baking powder - 1 tea spoon
Egg - 2
Caramel flavouring - 1 tea spoon

Dark chocolate chips - 100 gram


Recipe

1. Preheat the oven 160C/325F.
2. Grease and line a 900g / 2lb loaf tin with non-stick baking parchment.
3. Use a fork to mash the peeled banana in a mixing bowl. 
4. Add the remaining cake ingredients (except the chocolate chips) and beat with an whisker until combined and smooth.
5. Stir in the chocolate chips and spoon the mixture into the prepared loaf tin. Level the top.
6. Bake for 50 minutes or until well risen, shrinking away from the sides of the tin and golden-brown.
7. Set aside to cool for 10 minutes, then remove from the tin and leave to cool on a wire rack.
8. Slice and serve.

Bihari Kabab

Bihari Kabab

Ingredients

Lamb, beef or Chicken (boneless, cut into strips) - 2 KG

Onion - 7(minced) + 1(sliced) large

Garlic Paste - 2 table spoon (3 for beef)

Mustard Oil - 10 table spoon

Red Chilli powder - 2 table spoon

Black Pepper (crushed) - 1 tea spoon

Poppy Seeds - 3 table spoon

Paprika Powder - 2 table spoon

Salt - 3 or 4  tea spoon

Tenderiser (Papaya) - None for chicke, 1 for lamb and 2 table spoon for beef

Curd - 2 table spoon (use only for beef)

Shan Bihari Masala - 1 table spoon

Bihari Kabab

Recipe

1. Mince onion in a mixer.
2. Add minced onion to meat.
3. Add ginger garlic paste, red chilli, black pepper powder, poppy seeds, paprika powder.
4. Add salt.
5. For Beef add tenderiser, optionally for lamb.
6. Add 7 table spoon of mustard oil.
7. Add little bit of curd (with no water in it, only for beef).
8. Mixed them all with meat/chicken.
9. Leave to marinate overnight (2-3 hours for chicken)
10. Fry 1 large sliced onion in mustard oil, add to mix with mustard oil.
11. Add 1 table spoon mustard oil, 1 table spoon paprika, 1 table spoon Shaan Bihari Masala.
12. Grill / Barbecue on skewers

Moussaka

A good moussaka is a joy to behold with cinnamon spiced lamb mingling with aubergines and a delicious creamy sauce.

Moussaka is an eggplant- or potato-based dish, often including ground meat, in the cuisines of the countries of the former Ottoman Empire, with many local and regional variations. 

In Turkey, it is sauteed and served in the style of a casserole, and consumed warm or at room temperature. In Arabic countries, a variant is eaten cold. In the Balkans, the dish is layered and typically served hot. Many versions have a top layer made of milk-based sauce thickened with egg (custard) or flour (béchamel sauce).

Moussaka

Ingredients

Aubergines / Brinjal (cut into 1cm/½in slices) - 2

Sea salt - 1  table spoon

Lamb mince - 750g

Onion (finely chopped) - 1

Garlic cloves (crushed) - 2

Oregano (dried) - 1 teaspoon

Mint (dried) - 1½ teaspoon

Bay leaves - 2

Cinnamon stick - 1

Plain flour - 1  table spoon

Chopped tomatoes can - 400g

Tomato puree - 2  table spoon

Olive oil - 7  table spoon

Potatoes (peeled, sliced into 1cm/½in slices) - 500g

Sea salt (to taste)

Freshly ground black pepper (to taste)

For the white sauce

Ricotta - 125g

Parmesan (finely grated) - 25 g

Greek yogurt - 125g

Eggs - 3

Nutmeg (freshly grated) (to taste)

Salt (to taste)

Black pepper (freshly ground)

Moussaka

Moussaka
 

Recipe

1. Place the aubergine pieces in a colander and sprinkle with salt. Set aside for 10 minutes.
   
2. Heat three tablespoons of the oil in a heavy-based frying pan.
3. Add onions, garlic, oregano, mint, bay leaves and cinnamon and cook for 5 minutes
4. Add Lamb mince and cook for another 10 minutes, stirring with a wooden spoon to break up the meat.
5. Stir in the flour, salt and plenty of freshly ground black pepper. 
6. Add tomatoes, tomato puree and bring to a simmer. 
7. Cook for 30 minutes, stirring occasionally until the lamb is tender and the sauce has thickened. 
8. Season with salt and freshly ground black pepper to taste. Set aside.
   
9. Rinse the aubergine pieces under cold running water and pat dry in a clean tea towel. 
10. Heat three tablespoons of the oil in a heavy-based frying pan.
11. Fry the aubergines for 2-3 minutes on each side, adding more oil when necessary. 
12. Remove from the pan and set aside to drain on kitchen paper.
    
13. Cook the potatoes in boiling water for five minutes, then drain in a colander under running water until cold.
    
14. Preheat the oven to 180C/160C (fan).
    
15. Spoon one third of the meat sauce into a large, shallow ovenproof dish.
16. Cover with a layer of potatoes and a layer of aubergines.
17. Repeat the layers twice more, finishing with the aubergines.
    
18. For the topping, in a bowl, beat together the ricotta, half of Parmesan, Greek yogurt, eggs and grated nutmeg until well combined.
19. Season, to taste, with salt and freshly ground black pepper.
    
20. Pour over the white sauce, making sure it covers in a thick, even layer.
21. Sprinkle with remaining Parmesan.
    
22. Bake in the oven for 45 minutes, or until deep golden-brown and bubbling.