Saturday 31 December 2016

Banana Loaf


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


  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.

Monday 19 December 2016

Bihari Kabab

Bihari Kabab


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


  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

Friday 2 December 2016


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).


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)


  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.

Thursday 27 October 2016

Kesar Peda (Indian Milk Dessert)

Kesar Peda (Indian Milk Dessert) is a Saffron infused milk sweet. 

Pedas originated in the city of Mathura in present-day Uttar Pradesh. Traditionally it is made with Khoya. However instant recipe uses condensed milk and milk powder and can be made in microwave in hardly 10 minutes.

Kesar Peda

Milk Powder - 120 gram 
Condensed milk - 200 gram 
Unsalted Butter - 20 gram (room temperature)
Cardamom Powder - 1/3 teaspoon 
Pistachio - 5-6 (thinly sliced)
Saffron - pinch in 2 tea spoon milk


  1. Soak saffron threads in warm milk to get a nice colour from it
  2. Add melted butter to a microwavable bowl
  3. Add milk powder one spoon at a time and keep mixing with a spatula
  4. Add Condensed milk and keep mixing
  5. Microwave for a minute
  6. Add Saffron milk
  7. Add Cardamom powder
  8. Mix with spatula
  9. Microwave for a minute
  10. Mix with spatula
  11. Microwave for a minute
  12. Leave to cool down in fridge for about an hours
  13. Roll it  in a round shape and then flatten gently giving it a shape of peda
  14. Garnish with pistachio, Cardamom powder and saffron(optional), sticking them to centre

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 (Urdu: نهاری‎) is a delicious, slow cooked meat curry made of Lamb or Beef (and sometimes even Chicken) along with bone marrow and garnished to taste. 

The word Nihar originated from the Arabic word "Nahar" (Arabic: نهار‎‎) which means "day" as it was typically served after sunrise Fajr prayers.

Nihari involves the slow cooking of meat with the stock in large vessels, sealed with dough. Since the meat is cooked overnight over slow fire, these vessels are called shab deg or overnight vessels. Nihari can be made of mutton or chicken, but it tastes best when cooked with beef shanks.

Nihari tastes best when had with khameeri roti, naan or phulka. It is said that the Nihari is so heavy on the stomach that in olden days, the nobles ate a plate of it and took a nap till the zohar or afternoon prayers. That's why, it is said "Nihari is to winter what Haleem is to Ramzan." Winter is the best time to enjoy a hot plate of Nihari.

Nihari with Naan


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

Bones (Knuckles and marrow) - 1 Kg (optional)
Cooking Oil - 1 cup
Ginger Garlic paste - 2 table spoon
National / Shan Nihari Mix - 1/2 packet
Salt (to taste)

Flour - 1/2 cup
Onion - 2 medium (sliced)
Paprika - 1 tsp


  1. Add oil (or mix of oil and ghee) in a wok(Karahi) 
  2. Add Meat and ginger garlic paste, fry until oil separates
  3. Add National / Shan Nihari Mix, fry for another 3-4 minutes
  4. Add 18 cup water
  5. Add salt
  6. Bring to boil
  7. Cover and cook on low heat for 4 hours
  8. Dissolve flour in 1 cup of water
  9. Gradually add flour mixture to gravy, stir (keep stirring continuously), and mix
    (add more flour mix if needed, to get the right consistency)
  10. Bring to boil and cook for another 15 minutes
  11. Heat oil in a pan and add onion, fry until golden brown
  12. Add paprika, fry for another 30 seconds
  13. Add oil and paprika to Nihari
  14. Taste the spices, and if needed add more Nihari Mix
  15. Cover and simmer for 10 minutes
  16. Garnish with green chilies, ginger, and lemon

Wednesday 7 September 2016

Roasted Chicken

Dahi (without water) - 1KG
Black Pepper - 1 tea spoon
Chilli Powder - 1 tea spoon
Ginger Garlic - 2 table spoon
Red Colour - 1/4 tea spoon
Mustard Oil - 150 ml
Methi Powder - 1 tea spoon
Yellow Colour

Tangri Kebab

Marinade same as Afghani, may add colour to marinade

Stuffing for 4 pieces -
Egg - 1
Chicken Keema - 100 gram
Black Pepper
Green Chilli - small pieces

Lightly fry above ingredients like a bujia
Cut chicken leg from center and fill the stuffing

Tuesday 6 September 2016

Afghani Chicken (Barbecue)


(Quantity approximately for 3 chicken to make 1 KG Paste)

Ginger Garlic - 1 tablespoon
Black Pepper - 1 teaspoon
White Vinegar - 3 tablespoon
Salt (to taste)

Magaz - 150 gram
Kaaju - 100 gram
Khaskhas - 50 gram
Khoya - 70 gram
Cream - 50 gram
Milk - 1/2 cup
Methi - 1 tablespoon
White / Black Pepper - 1 teaspoon
Salt (to taste)

  1. Apply marinade to chicken and leave overnight
  2. Mix ingredients of paste in a mixer.
  3. Apply 30 minutes before barbecue
  4. Barbecue

Afghani Chicken (Gravy)


500 gm Chicken
1/2 cup mustard oil
2 tbsp coriander leaves
1-inch ginger roughly chopped
5-6 Garlic cloves
2 green chillies
1 medium onion roughly chopped
2 tbsp cream + 2 tbsp milk
1/2 lemon juice
1 cup yoghurt
3/4 tsp black pepper powder
Salt to taste
1 tsp special Bhuna masala
1/2 tsp garam masala

  1. Grind coriander, green chilli, ginger, garlic and onion and make a fine paste
  2. Marinate chicken with all the dry spices, ground paste, cream+ milk mixture, yoghurt and lemon juice for at least half an hour (for best results marinate overnight)
  3. Heat oil in a saucepan, fry marinated chicken without the masala until lightly golden and take it out and keep aside.
  4. In the same oil add the masala cover and cook for 10 mins, first 5 mins on the high flame while stirring occasionally, then on low flame for another 5 mins. Add some water and cook until the gravy boils. Add chicken to it and cover and cook for 15 - 20 minutes. Then add garam masala, mix well and turn the flame off.
  5. Heat charcoal and put it in the steel bowl in the saucepan and pour 1 tsp ghee, cover and leave it for 10 minutes. It will give the chicken a smokey flavour.


2 Tbsp Cumin seeds
3 Tbsp Coriander seeds
Dried Red Chillies (according to your spice level)
1/2 Tsp Black pepper

Dry roast all the spices and grind them to powder.

Monday 5 September 2016

Chicken Kalimirch

Chicken - 1 KG (18 pieces)
Ginger Garlic - 2 tablespoon (finely chopped)
Onion - 2 medium (finely chopped)
Butter - 4 tablespoon
Salt - 1 and 1/2 teaspoon
Black Pepper - 2 teaspoon
Kasoori Methi - 2 and 1/2 tablespoon
Milk - 1 cup
Yoghurt - 1 cup
Cream - 1 and 1/2 tablespoon
Garam Masala - 1/2 teaspoon
Khoya - 3 tablespoon
Green Coriander - 4 tablespoon (finely chopped)
Lemon - 1 tablespoon
Sugar - 1/8 tablespoon


  1. Add oil to a wok(Karahi) and add ginger garlic.
  2. Add onion.
  3. Add butter.
  4. Fry till onions are brown.
  5. Add Chicken and fry.
  6. Add salt, black pepper and 2 tablespoon kasoori methi (rub between palms).
  7. Add milk, yoghurt and cream.
  8. Cover and cook on medium heat.
  9. When done add garam masala, khoya, 1/2 spoon kasoori methi and 2 tablespoons green coriander.
  10. Cook for another 5 minutes.
  11. Add lemon, sugar and 2 tablespoons green coriander.

  • For an alternate style, use chicken cut into 4
  • Boil in 1/2 cup yoghurt, 2 cup water, 1 tablespoon black pepper and salt
  • Prepare gravy as above without Chicken and Kasoori Methi, add black pepper and salt to taste
  • Add Chicken when gravy is done 
  • Add Kasoori Methi at the end

Saturday 27 August 2016

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 large
Self-raising flour - 200 gram
Pineapple and Cherry Loaf

Pineapple and Cherry Loaf


  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 tablespoons 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 a couple of days but it hardly lasted the same day in my house!

For a cake, I used 2.5 times of all ingredients and spring-form cake tin. Make sure to leave the loaf inside the oven(switched off) for a while after it is done.

Glace cherries - 375 gram
Canned pineapple with fruit juice - 565 gram
Softened butter - 375 gram
Light muscovado sugar - 250 gram
Eggs beaten lightly - 5 large
Self-raising flour - 500 gram

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)

Keema Baingan

  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 the outside.
  2. Once the eggplant is 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 chili, 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


FOR THE BASE 75g/3oz digestive biscuits
40g/1½oz butter
25g/1oz demierara 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)

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.

Saturday 18 June 2016



Double cream - 450 gram
Icing sugar - 50 gram
Rosewater - 1 tsp
Pinch saffron strands (soaked in 100 ml warm milk for 15 minutes)
few chopped pistachios and edible silver leaf (optional)



  1. Whip the cream in a bowl until soft peaks just start to form – it’s important not to over-whisk it.
  2. Sift in the icing sugar, then add the rosewater and the now cool saffron milk and strands. Whisk together for a minute until smooth and a few bubbles appear on the surface. 
  3. Pour gently into small serving bowls or glasses and chill overnight.
  4. Decorate with sliced pistachios, and silver leaf if you like. Serve.

Friday 20 May 2016

Coffee Cake

Coffee Cake with Whipped Cream Frosting


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

  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

Eggs 4
Caster sugar 225g
Self-raising flour 225g
Baking powder 2 teaspoon
Unsalted butter at room temperature 225g

Strawberry or raspberry jam
Whipped double cream

Victoria Sponge Cake

  1. Preheat the oven to 180C/160C Fan.
  2. Grease and line two 20cm/8in sandwich tins. Use a piece of baking paper to rub a little butter around the inside of the tins until the sides and base are lightly coated, then line the bottom with a circle of baking paper.
  3. Break the eggs into a large mixing bowl, add sugar, flour, baking powder and butter.
  4. Mix together until well combined with an electric hand mixer (you can also use a wooden spoon), but be careful not to over mix. The finished mixture should fall off a spoon easily.
  5. Divide the mixture evenly between the tins.
  6. Bake the cakes on the middle shelf of the oven for 25 minutes. Check them after 20 minutes.
  7. To assemble the cake, place one cake upside down onto a plate and spread it with plenty of jam.
  8. If you want to, you can spread over whipped cream too.
  9. Top with the second cake, top-side up.
  10. Sprinkle over the caster sugar.

Naan Bread

Ingredients(makes 8 small naan bread)
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

  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 bread, 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 bread 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.