MUHAMMARA

This is a recipe from my early days at the taj bengal, Chambers. Just found this in my old notes.
It is a middle-eastern dip. Tastes very good when a day old.
Ingredients-

2 large red bell peppers
1 clove garlic, chopped
1 small onion, finely chopped
3 slices bread, soaked in milk, squeezed lightly
3/4 cup
3 tablespoons lemon juice
2 tbsp jaggery, grated
1-2 teaspoons cumin seeds, coarsely ground
Salt to taste
1/4 cup olive oil

Method-

* Roast bell peppers over a flame until the skin is blackened.
* Put in a bowl and cover for 10 minutes.
* Then remove the skin and seeds. Set aside.
* Mix together the garlic, onion, bread, walnuts, lemon juice, cumin seeds.
* Put all ingredients in a blender and blend well.
* Gradually add the olive oil to the blender.
* Add salt to taste.
* For a richer flavor, make a day ahead.
* Can be used as a dip for crudites, crackers or even papad.

COFFEE AND PEPPER RUB

Ingredients-

1 tbsp coffee beans
1 tbsp black pepper
2 tsp coriander seeds
2 tsp cumin seeds
1 tsp chilli flakes
1 tsp salt

Method-

* Broil all the spices in a pan for about 2 min or till a nice aroma comes.
* Put all the spices with the coffee beans in a blender.
* Blend till required coarseness.
* Store in an air-tight container.
* Can be used for lamb or chicken.
Enjoy!!!!

BACON, PEAS AND POTATO FRITTATA

Ingredients-

1/2 cup peas
2 bacon rashers, diced
1/2 cup boiled potato, diced
3 eggs, beaten
3 tbsp cheddar cheese, grated
1 tbsp olive oil
salt to taste
pepper to taste

Method-

* Heat olive oil in a non-stick pan.
* Add the bacon and cook till done.
* Add the potatoes and cook till coloured on all sides
* Add the peas and seasoning.
* Add the eggs and chese.
* Mix well.
* Let the bottom cook till brown.
* Then cook the other side.
* Serve hot. Enjoy with hot toast.

KIWI AND MANGO DRESSING

Ingredients-

100 ml orange juice
20 ml lemon juice
1 shallot, chopped
1 tsp basil, chopped
1 tsp parsley, chopped
2 tbsp chopped tomatoes, no seeds
3 tbsp finely diced kiwi
3 tbsp finely diced dragon fruit
2 tbsp finely diced mango
4 tbsp olive oil
2 tbsp sugar
2 tsp grain mustard
Salt to taste
crushed black pepper to taste

Method-

* Place all the ingredients in a bowl except fruits.
* Whisk well so that all is mixed homogenously.
* Chill before serving.
* Add the fruits to the dressing just before serving.

APPLE BREAD PUDDING

Ingredients-

2 cups milk
3 eggs
3/4 cup sugar
1 tsp cinnamon pwd
1 cup apple puree
1 cup chopped apple
3 cups cubed bread (croissants or banana bread or plain sponge)
2 tsp butter

Method-

* Mix all the ingredients except the chopped apple and bread.
* Grease a baking dish with butter.
* Put the apple and the bread in the dish.
* Pour the liquid mixture over the bread.
* Let it soak for about 5-10 min.
* Bake in a pre-heated oven at 250 C for about 20-25 min.
* Put a toothpick or a knitting needle in the centre, and if it comes out clean it is done.
* Serve hot or chilled. Enjoy !!!!!!

BASIC SAVOURY CUPCAKE

Ingredients-

2 cups flour
1 tsp baking powder
1 tsp salt
1 egg
3/4 cup milk
125g butter, melted

Method-

* Mix all the dry ingredients in a bowl.
* Mix all the wet ingredients in another bowl.
* Put the wet ingredients into the dry and mix well.
* Any savoury flavouring can be added.
* Makes about 12 cupcakes or 2 mini cupcakes.

FILLINGS-
1/2 cup goat cheese and 2 tbsp rosemary
1 cup spinach and 1/2 cup sun-dried tomatoes
1 cup spinach and 1/2 cup corn kernels
1 cup brocoli
1 cup cheese and 1/2 cup bacon
1 cup corn and 3/4 cup bacon
1/2 cup ham and 3/4 cup cheese
1 cup chopped pear and 1/3 cup blue cheese
1/2 cup chopped peppers and 2 tbsp garlic
1/2 cup chopped tomato and 2 tbsp garlic
1 1/2 cup scallion
3 tbsp chopped jalapeno and 1/2 cup cheese

PARMESAN AND OLIVE CUPCAKE

1 1/2 cup flour
1/2 cup whole wheat flour
1 tsp baking pwd
1 tsp salt
1/2 tsp baking soda
1/2 cup parmesan cheese
6 tbsp olive oil
1/2 cup and 2 tbsp yoghurt
1/2 cup milk
1 egg
6 tbsp of chopped olives

Method-

* Mix all the dry ingredients in a bowl.
* Mix all the wet ingredients in another bowl.
* Add the wet ingredients to the dry ingredients with a wooden spoon.
* Divide into about 12 muffin baking tin or about 24 mini muffin baking tins.
* Bake at about 200C for about 20 min.
* Serve hot. Enjoy !!!!!!!!

CUMIN AND POMEGRANATE DRESSING

Ingredients-

1 tsp cumin seeds, roasted
1 tsp cumin pwd
juice of 1 lemon
3 tbsp olive oil
2 tbsp pomegranate treacle
Salt to taste

Method-

* First- to make the pomegranate treacle, reduce 1 cup of pomegranate juice till it is very thick.
* Put all the ingredients in a mixing bowl.
* Put the bowl over a bed of ice.
* Whisk well.
* Chill and enjoy with a fresh green salad.

SAFFRON AUBERGINE DIP

Ingredients-

1 medium aubergine
1/2 cup chopped onion
1 tbsp chopped garlic
1/2 gram saffrom soaked in 2 tbsp hot water
1/2 cup hung curd
2 tbsp chopped mint
2 tbsp pinenuts, roasted
salt to taste
pepper to taste
3 tbsp olive oil

Method-

* Either roast the aubergine in the oven or on a flame.
* Remove the skin.
* Chop the flesh finely.
* fry the onions till golden brown and drain well.
* Mix in all the ingredients well.
* Put in a bowl and garnish by sprinkling paprika pwd on top.
* Chill and enjoy.

CRISPY SEMOLINA MEATBALLS

Ingredients-

100 gms semolina
500 gms lamb mince
1 large onion, chopped
2 stalk spring onions, chopped
1 tsp garlic, chopped
2 tsp cumin pwd
1/2 tsp cinnamon pwd
4 tbsp coriander, chopped
1 tsp green chilli, chopped
1 egg
zest of 1 lemon
juice of 1 lemon

Method-

* Put all the ingredients in a bowl.
* Mix well with hand.
* Make about 50-60 small balls.
* These can either be deep-fried or can be baked in the oven at 200C for about 15-20 min.
* Serve hot. Enjoy !!

ORIENTAL FISH CEVICHE

Ingredients-
3 tbsp coconut milk
1 tbsp sesame oil
1 tbsp lemon juice
2 tbsp light soya sauce
1 fresh red chilli, chopped, seedless
1 tbsp jaggery, grated
1 onion, sliced and deep fried golden
2 garlic cloves, sliced thin and deep fried golden
150 gms scallops, each sliced into three

Method-

* Mix the first six ingredients well and make the marinade.
* Marinate the scallops in the matinade for 15 min.
* Then arrange the scallops onto a plate.
* Garnish with the onion and garlic and pour the left-over marinade on top.
* Or make a salad with the scallops and use the left-over marinade as a dressing.
* Serve chilled. Enjoy!!

MANGO RICE

Ingredients-
1 raw mango, grated
2 tbsp coconut, grated
1 tsp mustard seeds
1 whole dried red chilli
1/4 tsp asefotida
1/2 tsp turmeric
2 tbsp oil
8-10 curry leaves
1 tbsp peanut
1 tbsp cashewnuts, broken
1 tbsp chana dal
Salt to taste
2 cups rice
4 cups water

Method-

* Heat oil in a pan.
* Add the mustard seeds, curry leaves, chilli, turmeric, asefotida and saute.
* Add chana dal, peanuts, cashew and saute well.
* Add the mango and saute well.
* Add the coconut and saute well.
* Add the rice and saute a little.
* Then add water and salt to taste.
* Cook the rice till it is done.
* Serve hot with dal or sambar. Enjoy!!!

CHARDONAY VINAIGRETTE

Ingredients-

2 tbsp shallots, chopped
1 tbsp dijon mustard
1 tbsp chopped chervil
Salt to taste
White pepper to taste
3 tbsp chardonnay vinegar
100 ml olive oil

Method-

* Put all the ingredients in a glass jar with lid.
* Shake vigourously.
* Use with a salad of poached chicken or lobster and add lettuce and cucumber.
* Enjoy!

COTTAGE CHEESE PANCAKES

Ingredients-
3 egg yolks
4 tbsp sugar
200 gms cottage cheese, grated
200 gms flour
3 egg whites, whipped till almost soft peak

Method-

* Mix the egg yolks, sugar and cottage cheese.
* Then add the flolur and mix well.
* Fold in the whipped egg whites.
* Make pancakes of desired sizes.
* Serve with honey or maple syrup. Enjoy!!!!

BEEN MISSING LATELY

Hi all,
sorry have been missing lately as my lap top was out of order and it really took such a long time to set it right. So here's back again.