Friday, July 20, 2007

Cakes n Bakes

CHOCOLATE SOUR CREAM CUP CAKES
INGREDIENTS
  • 1/2 cup boiling water
  • 1/4 cup butter
  • 1 cup sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 1/2 cups flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 egg, beaten
  • 1/2 cup sour cream
  • 1/2 teaspoon vanilla essence
PREPARATION
Combine boiling water, butter, sugar, and cocoa powder in a bowl. Beat the mixture until sugar dissolves. Add the sifted flour, salt, baking powder and baking soda alternately with the beaten egg, sour cream, and vanilla essence. Grease and lightly flour the cupcake moulds. Fill the moulds with the above mixture till they are about half full. Bake at 350°C for 25 minutes. Frost with your favorite frosting.
CHOCOLATE BISCUITS WITH STRAWBERRIES AND CREAM
INGREDIENTS
Biscuits

Strawberries

PREPARATION
For biscuits
Preheat oven to 400°F. Line baking sheet with butter paper. Whisk the first 5 ingredients in large bowl. Using an electric mixer, beat cream and vanilla in a bowl until firm peaks form. Stir cream into the flour mixture until moist clumps form. Transfer the mixture to a lightly floured surface and knead gently until dough forms a ball. Pat the dough out to 3/4-inch thickness. Using a cutter, cut out 6 biscuits. Place biscuits on the prepared baking sheet.
Bake biscuits until toothpick inserted into centres comes out clean, about 15 minutes. Transfer to rack and let them cool.

For strawberries
Stir strawberries, 6 tablespoons powdered sugar, and next the 4 ingredients in a bowl. Cover and chill for at least 1 hour.
Using an electric mixer, beat chilled whipping cream, sour cream, and the remaining 2 tablespoons powdered sugar until soft peaks form.
To serve, place a biscuit on a plate. Place a large spoonful of berries with juices atop the biscuit. Top with whipped cream.
APPLE PIE RECIPE
INGREDIENTS
CRUST


FILLING

PREPARATION
CRUST
Sift the flour, sugar and salt together. Mix well. Add the butter and vegetable shortening to the bowl with the flour mixture. Mix lightly. Add ice water. Mix until it becomes a dough, adding more water if necessary. Coat the dough with a little flour and knead. Divide in half. Flatten each portion into a disk, wrap in cling wrap and refrigerate for about 40 minutes. Remove from fridge, roll out one of the disks on a floured surface to form a circle, roughly about 12 inches in diameter. Place the flat disk in a 9 inch pie plate, trimming the extra dough from the upturned edges. Replace the pie plate into the fridge. Roll out the second portion of dough to cover the filling of the pie.

FILLING
Heat the oven to 425 degrees. Peel, core and cut the apples into even slices. Mix sugar, flour, nutmeg, cinnamon, and salt in large bowl. Stir in the apples. Pour into pastry-lined pie plate. Line with margarine. Cover with top crust and seal the edges. Using a fork, cut slits in the top. Bake for about 50 minutes, the crust will brown and the juice from the filling will begin to bubble through the slits on the top crust. Serve with cream and vanilla ice cream.

Cocktail Recipes

SINGAPORE SLING
  • 2 parts Gin
  • 1 part Cherry Brandy
  • 1/2 part lemon juice
  • A dash of sugar syrup
  • 3 drops Angostura Bitters
  • Soda

Shake all ingredients (except soda) with cracked ice in a cocktail shaker. Strain and pour into a tumbler. Top up with soda.
KAMIKAZE

Shake together with ice and strain into a chilled cocktail glass.

Half hour Recipes

MUNCHY SALAD
INGREDIENTS
  • 2 cups shredded cabbage
  • 1 cup shredded lettuce
  • 1 cup chopped spring onion
  • 1/4 cup boiled green peas
  • 2 hard boiled eggs, sliced finely
  • 2 cups noodles, broken up into small bits
  • 1 tbsp butter
  • 3 tbsp roasted almonds
  • 3 tbsp roasted seasame seeds

PREPARATION
In a pan, heat the butter and sauté 1 cup of the crushed noodles till brown. Take the pan off the heat and allow to cool. In a large mixing bowl, mix the cabbage, lettuce, eggs, onions and peas lightly. Pour the butter and noodle dressing over the dry ingredients. Mix is well by tossing. Add the remaining noodles and sesame seeds. Mix salad thoroughly. Garnish with almonds and serve immediately.

Diet Recipes

MEXICAN SALAD
INGREDIENTS
  • 3/4 cup vegetable oil
  • 1/2 cup vinegar
  • 3/4 teaspoon salt
  • 3/4 cup chopped fresh cilantro
  • 1 cup salsa
  • 1 1/2 cups chopped red onion
  • 1 cup sliced olives
  • 1 1/2 cups cooked kidney beans
  • 1 cup sliced celery
  • 12 cups torn lettuce
  • 1 1/2 cups shredded cheddar cheese
  • 1 1/2 cups crushed tortilla chips

PREPARATION
In a small bowl, prepare the dressing by mixing together oil, vinegar, salt, cilantro and salsa. Set aside. In a large bowl, combine all remaining ingredients. Pour dressing over and toss well to mix. Serve immediately.

Lunch box recipes for kids

PREPARATION
Combine all ingredients; mix gently.
Spread the sandwich mixture on bread.
Serve with potato wafers or French fries.

Wednesday, July 18, 2007

TONGUE-TINGLING SEA FOODS

FISH WITH PEAR CHUTNEY
Ingredients

Salmon, boneless fillets 2 (500 grams each)
Pears, 1 chopped and 1 pureed 2 large
Salt to taste
Lemon juice 1 tablespoon
Ginger, chopped ½ inch piece
Fresh coriander leaves, chopped 2 tablespoons
Pepper powder ¼ teaspoon
Mace 1 blade
Green cardamoms 2
Black cardamom 1
Star anise 1
Cinnamon ½ inch stick
Red chillies, crushed ½ teaspoon
Raisins 1 teaspoon
Sugar 1 teaspoon
Vinegar 2 teaspoons
Oil 2 tablespoons

Method

1. Rub salt and lemon juice on the fish fillets and keep aside for fifteen minutes.
2. Mix together half the chopped ginger, coriander leaves, salt and pepper powder well. Roll the fish in this mixture and set aside.
3. Make a potli of mace, green cardamoms, black cardamom, star anise, cinnamon and the remaining chopped ginger.
4. Take chopped pear in a pan along with the spice potli, one cup of water, salt, crushed red chilli, raisins and sugar and cook on medium heat for about five minutes stirring a few times.
5. Add pear puree and continue to cook for two to three minutes. Add vinegar and cook till the mixture reduces and gets a chutney consistency.
6. Heat oil in a pan and add the marinated salmon fillets and cook on high heat for two minutes on either side. Add the remaining marinade and transfer the fish pieces onto a plate.
7. Pour the pear chutney over it and serve hot.

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CHILLI GARLIC CRAB
Ingredients

Crabs 2 large
Red chilli paste 2 tablespoons
Garlic, chopped 14-16 cloves
Oil 2 tablespoons + to deep fry
Tomato ketchup 2 tablespoons
Fish or chicken stock 1½ cups
Salt to taste
MSG ¼ teaspoon
Cornflour 2 tablespoons
Sugar 1 teaspoon
Vinegar 1 tablespoon
Spring onion greens, chopped 2 stalks
Egg, beaten 1

Method

1. Heat sufficient oil in a wok and deep fry the whole crab along with the claws. Drain and set aside on absorbent paper.
2. Heat two tablespoons of oil in another wok. Add garlic and sauté for a minute. Add tomato ketchup, red chilli paste and stock. When the mixture comes to a boil, add salt and MSG.
3. Dissolve cornflour in half a cup of water and add to the sauce. Add sugar and cook till it thickens slightly.
4. Add vinegar to the sauce along with spring onion greens and mix. Add the egg in a thin trickle and cook till the egg strands rise to the top.
5. Place the fried crab in a serving dish, pour the sauce over it and serve immediately.
GRILLED FISH WITH SALSA
Ingredients

Fish darnes (surmai) 8
Salt to taste
Lemon juice 3 tablespoons
Malt vinegar 2 tablespoons
English mustard paste 3 teaspoons
Ginger, cut into strips 2 inch piece
Rice bran oil for greasing
Cloves 16
For the salsa
Corn niblets ½ cup
Basil leaves 10-12
Onion, roasted and finely chopped 1 large
Garlic, roasted and finely chopped 4-5 cloves
Tomatoes, roasted and chopped 2 medium
Pineapple, canned and chopped 2 slices
Jalapeno pepper, finely chopped 1
Salt to taste
Lemon juice 1 tablespoon
Fresh coriander leaves, finely chopped 2 tablespoons

Method

1. Marinate fish in salt, one tablespoon lemon juice, malt vinegar and English mustard paste for half an hour.
2. Marinate ginger strips in remaining lemon juice adding salt to taste. Set aside for garnish.
3. Lightly oil a grill rack with rice bran oil. Stud marinated darnes with cloves, place them on hot grill and cook for eight to ten minutes (or until fish flakes easily with fork) turning once. Do not overcook the fish. Remove cloves.
4. To make salsa, cook corn niblets with half cup of water on Microwave HIGH for one minute. Drain. Tear basil hands with hand leaving aside a few for garnish. Mix together corn, onion, garlic, tomatoes, pineapple, jalapeno pepper, salt, basil leaves and lemon juice. Mix well and add chopped coriander leaves.
5. To serve: place salsa on a plate. Place grilled fish over it and garnish with ginger strips and basil leaves.
MEEN POLLICHATHU
Ingredients

Pomfret 4 small (250 grams each)
Salt to taste
Black pepper powder 1 teaspoon
Turmeric powder 1 teaspoon
Lemon juice 2 tablespoons
Whole dry red chillies 6-8
Ginger 1 inch piece
Garlic, chopped 8-10 cloves
Black peppercorns 7-8
Oil 2 tablespoons + to shallow fry
Mustard seeds ½ teaspoon
Curry leaves 10
Small onions, sliced 10
Green chillies, slit 2
Tomatoes. chopped 2 medium
Thick coconut milk ½ cup
Banana leaves 4

Method

1. Clean fish. Make gashes on both the sides. Mix salt, black pepper powder, turmeric powder and lemon juice in a bowl. Apply this mixture on the fish and keep aside for half an hour.
2. Grind together whole dry red chillies, ginger, garlic and black peppercorns to a fine paste.
3. Heat oil in a pan. Add mustard seeds, curry leaves, onions and sauté for two to three minutes. Add green chillies, masala paste and sauté on high heat. Add tomatoes and continue to sauté.
4. Grease banana leaves with a little oil.
5. Add thick coconut milk and salt to the masala and mix. Remove from heat and spread on a plate to cool.
6. Take a banana leaf, spread some masala on it. Place the fish over the masala and spread some more masala over the fish. Fold the edges and secure with toothpicks. Similarly prepare the other fish.
7. Heat some oil in a pan and place the wrapped fish on it. Cook turning the parcels a few times for eight to ten minutes.
8. Serve hot in banana leaves itself.

Full Course Meals

JALEBIS
INGREDIENTS

PREPARATION
In a bowl, combine the flours and yeast. Add the water and stir well, ensuring that there are no lumps. The batter should be of the same consistency as pancake batter, so adjust the water accordingly. Let the batter rest for about 10 minutes. To make the sugar syrup, mix all the ingredients in a pot and stir over moderate heat until the sugar dissolves. Next, increase the heat to high and allow the syrup to cook for 5 minutes, without stirring. After the batter has rested for 10 minutes, spoon it into an icing bag, snip off the top and fit it with an icing nozzle of adequate thickness. A number 3 or 5 nozzle should work well. Heat the oil in a kadai. Once the oil is fairly hot, gently squeeze the icing bag, swirling the batter in a cylindrical motion to form jalebis. Fry the jalebis until they turn golden. Drain the jalebis on kitchen paper and once the excess oil has been absorbed, place them in the sugar syrup for about two minutes. Remove the jalebis and place them on a plate.

NOTE: Making jalebis requires a little practise. So, don't get upset if they initially don't turn out the way they do at mithai shops! Just have fun experimenting!
Serving suggestion: Jalebis are best enjoyed warm or at room temperature. Serve the jalebis with generous lashings of cold rabdi for a truly decadent dessert.

Chocolate Cooler

Chocolate Cooler

Ingredients:
1/2 cup water
1/2 cup yoghurt
1 tbsp cocoa powder
1½ litre milk
4 scoops chocolate ice cream
Sugar to taste
Chocolate for garnishing


Method:
  • Pour half a cup of milk in a pan and cook on medium flame.
  • Add cocoa powder while stirring and mix well, then remove from heat and cool.
  • Pour the cooled cocoa milk into a jug and whisk in the remaining milk, yoghurt and water.
  • Pour the mixture into glasses and top each one with a scoop of ice cream.
  • Cut small pieces or flakes of any hard milk chocolate and garnish.
  • Ice can also be added but before adding the chocolate ice cream and pieces.
  • Decorate with mint leaves and chocolate pieces. Serve immediately.