FENNEL AND YOGHURT CHICKEN CURRY

Ingredients-

500 gms chicken
1 tsp fennel seeds
1 tsp fennel pwd
1 1/2 cup yoghurt
1 onion, chopped
2 tbsp oil
2 tsp ginger-garlic paste
1/2 tsp turmeric pwd
1/2 tsp chilli pwd
1/2 tsp cumin pwd
3 tbsp fresh coriander, chopped
Salt to taste

Method-

* Heat the oil in a kadhai.
* Add the fennel seeds and let them splutter.
* Add the onion and saute till very light brown.
* Add the ginger-garlic paste and saute well.
* Add all the pwd spices and saute well.
* Add 2 tbsp water and cook the spice mix for 3 min more.
* Add the chicken and coat in the spice mix.
* Cook the chicken for about5 min.
* Add the yoghurt and salt.
* Mix well and cook covered till chicken is done.
* Check seasoning.
* Garnish with chopped coriander.
* Serve with hot rice. Enjoy !!!!!!

CHEESE AND SPRING ONION CHOUX PASTE COOKIES

Ingredients-

125 ml water
125 ml milk
100 gms butter
Pinch of salt
Pinch of sugar
150 gms flour
4 eggs
1 cup grated cheddar cheese
1/2 cup spring onion, chopped
1 tsp garlic, chopped

Method-
* In a pan put milk and water.
* Boil milk and water with butter, salt and sugar, until butter is melted.
* Take it off the fire and add the flour until it is a smooth paste.
* Put it back on fire and cook for 1 min.
* Transfer to a bowl and add eggs 1 by 1 until it is very smooth.
* Then mix in the cheese, onion, and garlic.
* Pipe into desired shapes into medium hot oil.
* Fry till golden brown.
* Remove from oil and drain on kitchen towel.
* Sprinkle with red chilli pwd.
* Serve hot. Enjoy !!!!!!!

MANGO AND THYME GRANITA

It is scorching times in Delhi with the temp. at a hot 45 C. And also mango is in season. so i made this amazing recipe using fresh ripe mangoes. N moreover my 8 months old daughter loves it. She loves all things sweet and cold. So this is for my daughter, Sahiraa.


Ingredients-

1-1/2 ripe mangos, peeled and roughly cut (about 2-2 1/2 cups)
1 tsp lime zest
2 cups water
3/4 cup granulated sugar
1 Tbs. fresh lime juice
1 tsp fresh thyme

Method-

* In a food pro­cessor, combine the mango, lime zest and thyme.
* Process until completely smooth, 1 to 2 min.
* Transfer the purée to a medium bowl and add the water, sugar, and lime juice.
* Stir with a large spoon or whisk until the sugar has thoroughly dissolved.
* Pour the purée into a shallowbaking pan.
* Put the pan in the freezer and stir every 30 minutes, being sure to scrape the ice crystals off the sides and into the ­middle of the pan, until the mixture is too frozen to stir, about 3 hours, depending on how cold your freezer is (some granitas can freeze in as ­little as 1 hour).
* Use a large dinner fork to stir and scrape.
* Cover the pan with plastic and freeze over­night.
* When ready to serve the granita, place a fork at the top of the dish and pull it toward you in rows, moving from left to right and rotating the pan as well.
* Scrape up the shaved ice and fill your chilled glasses or bowls.
* Enjoy !!!!!!

GUAVA CHUTNEY

Ingredients-

250 grams Guava
1 cup Vinegar
2 cup water
1 level tsp red chili pepper
2 big cardamoms
1 1/4 cup sugar
2 tsp salt
2 tsp ginger, juliennes
2 cloves garlic
1 tsp raisins
10 blanched almonds

Method-
* Peel the guavas, cut each into four pieces and remove the seeds.
* Cut into thin slices and cook with ginger, garlic and water.
* Add sugar, crushed cardamoms, vinegar, chilli powder, raisins and almonds and cook till thick.
* Cool and put in a jar and close tightly.

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