The Coffee Cake

The name coffee cake can be deceptive. This wonderfully soft cake does not use coffee at all. It is essentially a coffee/ tea time cake which doesn't need any dressing/ icing .. thanks to the nutty top of the cake.. Though the use of sugar in topping does tend to darken the top, but who minds it as long as the cake's tasty.. You can add or subtract the topping ingredients as per personal choice. Want nuts, don't want chocolate etc etc..

For Coffee Cake Topping
1 cup (100 grams) walnuts or pecans
1/4 cup (50 grams) light brown sugar
1/3 cup (50 grams) mini chocolate chips
1 tablespoon (15 grams) all purpose flour
For Coffee Cake:
2 cups (200 grams) sifted cake flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
10 tablespoons (140 grams) unsalted butter, room temperature
3/4 cup (150 grams) granulated white sugar
2 large eggs
1 teaspoon pure vanilla extract
2/3 cup (160 ml) sour cream or plain yogurt

Making the Topping:
In a small bowl stir together the sugar, chopped nuts, chocolate chips and flour. Set aside.

Making Cake

Butter and flour spring form pan.

In a separate bowl whisk together the flour, baking powder, baking soda, and salt.

In the bowl of your electric mixer (or with a hand mixer), beat the butter until softened .

Gradually add the sugar and continue to beat until light and fluffy .

Add the eggs. Beat in the vanilla extract.

With the mixer on low, add the flour mixture (in three additions) and sour cream (in two additions) alternately, starting and ending with the flour. Mix only until combined.

Spoon half of the batter into the prepared pan, smoothing the top with an offset spatula. Sprinkle the nut topping on top of the batter.

Bake for about 40 - 50 minutes, or until a toothpick inserted into the middle of the cake comes out clean. Serve warm or at room temperature.

THAI RED CURRY PASTE

You Need

7-8 fresh or dried red chillies
1 cup chopped french shallots ( u can use white of spring onions)
about 2" long fresh galangal chopped
8-10 garlic cloves, chopped
about 3-4 tbspoon fresh coriander , leaves and stem
few kafir lime leaves ( can use dried ones available in super markets)
3 stems lemon grass , white only
Grated lemon rind ( grate a lemon using simple grater. taking care only the rind is grated)
Spices
1 tbsp coriander seeds
2 tsp cumin seeds
1 tsp black peppercorns
2 tsp salt
2 tbsp oil

Paste
Lightly roast coriander and cumin seeds in a pan and grind them along with all other ingredients adding a little water in a processor. Process till it becomes a fine chutney/ paste.
This paste can also be stored in freezer and used whenever needed.

To make the curry.
• Heat oil in a wok and add chopped onions. Saute.
• Add curry paste( 2-3 tbsp) and cook over medium heat.
• Add 2 cups coconut milk ( ready available or fresh milk out of grated coconut)
•To extract coconut milk. Make a fine chutney of a fresh coconut. Squeeze juice using a sieve.
• Reduce heat and simmer
• Add some sliced galangal and kafir lime leaves.
• Add 1 teaspoon sugar, 2 tsp lime juice.

You can add any vegetable/ mushrooms or meat ( steamed or boiled a bit ) to this curry. and cook.

ALOO UDAIGIRI

These days wherever I go and eat something different i tend to ask for recipes.. i don't know if people find it irritating :) but I can't resist the question." how did u make it?"
This particular recipe given by my chef friend Preetika has been quite a hit. Since aaloo ki sabji is considered such a simple dish. This variation makes it very presentable.. It goes really well with poori .. I don't know if the name has any significance but i call it Aloo Udaigiri coz Preetika called it so...:) I will not give any quantity particulars since the recipe is all about ingredients’ and not the quantity.

You need

Tempering
2 Whole Red chilies
8-10 Black peppercorns
1 Tsp Mustard seeds
1/2 tsp Fennel seeds
Few Curry leaves
1/2 tsp Coriander seeds crushed.

For gravy
Chopped onions, garlic, ginger, tomatoes and few fresh mint leaves.

Dry masala
Red chilli powder, Tumeric powder, Coriander powder, Salt and Dry fenugreek leaves.
AND Boiled mashed potatoes..

Method
Heat oil in a pan and add all the ingredients for Tempering till they are aromatic.
Add onions and tomatoes, garlic and ginger and sauté.
Add all the dry masalas and let them cook.
Add some hot water and potatoes.
Cook well till fat separates.
Garnish with mint leaves.

APPLE PIE

Apple Pie is America's favorite dessert. ..personally I am no great fan of apple as a fruit but I absolutely love the apple pie..
When I tried baking it the first few experiments resulted in very tough crust... guess the trick was making of dough and not the recipe.. to have a flavourful flaky crust it is very important that we don't knead the dough much.. the dough needs to be handled only enuf to gather.. also the ingredients have to be icy cold. the dough can be wrapped and refrigerated for 30 min or so .. i also noticed that instead of mixing the dough with hand, using a chutney maker or a food processor helps.. it gives an even sandy texture to flour..
The given recipe has two parts.. the dough for the pie and the apple filling...

The Dough ( pate brisee) short crust pastry
2 1/2 cup flour
1 tsp salt
3 tbsp fine sugar
1 cup unsalted butter (chilled and cubed)
1/4 to 1/2 cup cold water

The filling
about 2 cups finely chopped apples
1/4 tsp powdered cinnamon
1/4 cup sugar
3 tbsp honey
2 tsp lemon juice

How to proceed
Pre heat oven to 200*C. if using smaller pie or tart tins then u may need 3-4 or use 1 large 9-10" pie dish.
In a food processor blend flour, salt, sugar and cubed butter till it has a sandy texture.
Take in a bowl and pour some icy water and mix using a fork .. add more water if needed ..till it forms a rough ball. Do not Knead..
Wrap it in a plastic cling foil and refrigerate for 30 min.

Now make the filling .. mix the apple with honey , sugar, cinnamon and lemon juice.

Take the dough out of fridge.. dust a surface and gently roll into a flat roti about 5 mm thick.
Adjust the roti size as per your pie mould.
Line the mould with the roti taking care not to press in the tin. Put the apple mixture .. make another roti and cover the apple . u using the whole roti you will have to make slits for steam to come out.
u can also cut stripes out of the second roll as i have done and make designs as per your choice.
bake it in a pre heated oven at 200*C for -
small tart moulds 20-25 min
big glass pie dish 40 mins
enjoy :)

The Sour Cream Chocolate muffins

This is a Nigella lawson recipe. Though a little heavy on fat contents it is a really soft and yummy cake. The best part is the taste of sour cream making it flavourful.

You Need
1 1/2 cups all purpose flour
1 cup sugar
2 eggs
3/4 cup unsalted butter
1/3 cup cocoa powder
2/3 cup sour cream
1 tsp baking powder
1/2 tsp baking soda
1 tsp vanilla extract

How to bake

Preheat the oven
Whisk sugar , butter and eggs till fluffy.
Add sour cream.
Mix flour, cocoa powder, baking powder and baking soda.
Mix the two.
Add vanilla extract.
Line a muffin pan with paper cups.
Pour the mixture.
Bake for 18-20 min at 180* C.

THE SOYA PULAO

Pulao is one of the most versatile rice dish.. u can add or substract any ingredients. Make is as fancy and as simple as you wish. it can be eaten as a quick dinner and at the same time served to guests. it also doesnot need any accompaniment. you can eat it on it's own...
and i bet everyone has their own way of making and savouring.
i had read the use of soya on www.chefinyou.com a few weeks back and have really liked the use of soya chunks and mince.
so here is my version and way..

you need
1 cup basmati rice ( washed)
1/2 cup saya mince or chunks ( soak them in some water)
1 tsp lemon juice
Salt, red chilli powder, tumeric.( as per taste)
ghee/ butter as per taste
1 large bay leaf ( tej patta)
Following vegetables finely chopped ( add or substract as u wish)
1 onion
1 potato
3-4 French beans
1/3 cauliflower
1/4 cup peas
2 tomatoes
2-3 cloves garlic
Coriander for garnishing

How to make
Heat a heavy bottom pan with lid or pressure cooker.
Heat ghee and add bay leaf. Add cumin (jeera) till it splutters.
Add garlic , onion and potatoes. saute
Add all the vegetables and tomatoes.
Put masala.( salt turmeric and chilli powder)
Add washed rice to the pan and stir gently not breaking the rice.
Lastly add the soaked soya ( chunks or granule).
Add roughly double the amount of water. that is for a cup of rice 2 cups of water.
Cover and cook. If using pressure cooker 1 whistle should be okay.
Serve hot garnished with coriander.

PANCAKES

1&1/2 cup flour ( maida)
2 teaspoons baking powder
1 tsp baking soda
1/2 tsp salt
4 tablespoon butter
4 tablespoon sugar
1 cup milk
1/2 cup cottage cheese (paneer) or regular Amul cheese
1 cup chopped fruit ( strawberry, bannanas etc...) entirely optional

How to make

In a bowl mix flour, baking powder, baking soda, salt and sugar.
In another whisk eggs, butter. add milk and cheese to it.
Gently stir the wet into dry using a wooden spoon.
Stir in fruits if using.
On a warm non stick skillet drop spoon fulls making rough circles.
Cook well in both sides till golden.
Serve warm with Butter/ Honey/ Maple Syrup..:)

EGGLESS VANILLA CAKE

Every one I know argues that Eggless cakes are not so soft.. on the contrary they ARE quite soft and the extra ingidients make it yummy.. a lot of people i know advocate use of condensed milk in eggless cakes.. i have had very bad experiance with that. it not only makes cake very heavy and chewy they also loose texture.. may be i haven't found the right recipe..
This one particularily is very very yummy.. it is a versatile vanilla cake.. u can add nuts or chopped fruits to make it tastier. recipe courtsey my friend Aparna who is a great cook herself..:).. the milk powder adds taste to it and so does added milk. lemon helps it rise well.. be careful to put lemon juice right at the end so cake rises better..

You Need
2 cups Flour
1 cup Unsalted Butter
1&1/2 cup Powdered Sugar
1&1/4 cup Milk Powder
1&1/4 cup Milk
1 tsp Baking Powder
1/2 tsp Soda bi carb
1 tsp Lemon Juice
1 tsp Vanilla Essence

Method

• Preheat oven at 180* c. and dust a 9" cake pan.

• Using a hand blender or electric mixer ( if you have ) whisk the butter and sugar very well.. till it is white and frothy.

• In a seperate bowl mix well flour, milk powder,baking powder and soda .

• Add the flour mixture to the butter and add
  milk..( u can use the whole quantity of milk or use a little lesser.. check your batter doesn't get very loose..)

• Mix well add vanilla and lastly add lemon juice.

• If using fruit pcs or nuts you can add it now..
  
• Pour in the prepared tin and bake for 40 min at 180*.

CHOCOLATE CHIP COOKIES

The Chocolate Chip Cookie is perhaps America's most famous cookie. It was invented in 1930 by Ruth Wakefield, who was the owner of the Toll House Inn in Massachusetts. The story goes that one day she decided to add small chunks of a Nestle's Semisweet Yellow Label chocolate chips to her butter cookie dough. These 'chocolate chip' cookies were an instant hit with her customers and word of their popularity reached the Nestle company. Nestle must have realized that adding small chunks of their chocolate bar to cookie dough would appeal to the mass market because by 1939 Nestle had already developed, and was selling, small chocolate morsels (or chips) in a yellow bag. Nestle then went on to buy the rights to the Toll House name and to Ruth Wakefield's 'chocolate chip' cookie recipe. They called her recipe "The Famous Toll House Cookie" and printed it on the back of the Yellow bag of chocolate chips.
While i was reading all this on http://www.blogger.com/www.joyofbaking.com I was really tempted to try it and the cookies turned out quite decent actually..( despite the fact that i am not so keen on chocolate) i have used brown sugar as well but you can use regular white castor sugar. There is also a very interesting video on how to bake them on http://www.goodhousekeeping.com/

you need
11/4 cup flour
3/4 cup sugar ( mix 1/4 cup brown sugar with 1/2 cup white sugar)
1/2 unsalted butter
1 egg
vanilla essence
1/2 tsp baking powder
1/4 tsp salt
1 cup semi sweet chocolate chips.. (hershey's or nestle whichever)

method
· Mix flour , baking powder and salt and seive.

· In a bowl whisk sugar & butter till it's frothy.

· Add the egg and vanilla essence.

· Add flour and mix to make a loose batter.

· Add chocolate chips and mix. if you find the batter very soft refrigerate for 1/2 hour.

Take an ice-cream scoop and drop spoonful onto an ungreased baking tray. keep some space about 2" in between two cookies so they can expand.

· And bake in a preheated oven at 190 deg for about 12-15 minutes.

· Put it on a wire rack for cooling before storing.

UP SIDE DOWN PINAPPLE CAKE

In my latest experiments to try something fancier than regular cakes i tried an upturn cake.. basically it is a cake which is baked with a fruit base and is turned upside down to show the glazed fruit slices at the bottom..

The process though seems dificult is actually quite simple.. all you need to take care is line the bottom of cake tin with aluminium foil. in case you can use spring foam like me then great if not then use a big piece of foil. one that covers sides as well. So you can just take out foil and turn the cake on a plate.

you need

For Pinapple/ Apple base

5-6 slices of pinapple/ apple

3/4 cup sugar

4 tbsp butter

2tbsp water

cherries for garnish

For the CAKE

1 1/4 cup flour

3/4 cup sugar

6 tablespoons butter

2 eggs

1/3 cup sour cream ( mix thick curd and dahi in equal parts)

Vanilla essence

1/2 tsp baking powder

METHOD

Butter an 8 inch cake tin well and line it with alluminium foil. butter the foil as well.

Preheat oven to 180 deg centi.

In a saucepan simmer butter sugar and water for the caramel to be used in base.When the sugar bubbles and turns amber ( slightly brown) pour it in the cake tin.

Arrange fruit slices in the bottom and decorate with cherries.

In a seperate bowl cream sugar and butter for cake.Mix eggs and whisk till fluffy.

Add flour, baking powder, vanilla essence and sour cream.

The batter would be slightly thick. Pour it in the cake tin and smoothen.

Bake it in the oven at 180 deg for 30 min approx or till needle comes out clean.

Cool the cake in the tin for 10-15 min.

Once cooled enuf turn it on a plate slowly. remove the foil and voila .. The bottom looks delicious with rings of fruit..

BANANA BREAD

I've recently found the joy of baking quick breads.. they are basically sweet loafs.. somewhat similar to a cake in making... they can be excellent to serve as a tea time snack as they are definately less sweet than cakes and less buttery too:)... thank god for that or while collecting recipes for this blog I would pick up 2-3 pounds while tasting.. hehe

Back to recipe.. while searching the net I found quick breads using absolutely anything.. bananas, berries, evn zuchini and pumkins: eek.. american's love pumpkins in everything pie, tarts and cakes.. tell this to an Indian and they would bolt out of the door without tasting even :)

I am here giving two recipes .. 1 using eggs and other eggless.. the result is ALMOST (i mean of course egg one has better texture) the same..:)

BANANA BREAD

YOU NEED

1 3/4 cups all-purpose flour
3/4 cup granulated white sugar
1 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
2 large eggs, lightly beaten
1/2 cup (113 grams) unsalted butter, melted and cooled
3 ripe large bananas, pureed (about 1-1/2 cups)
1 teaspoon pure vanilla extract

METHOD
· Pre- heat oven to 350 degrees F (180 degrees C) and place oven rack to middle position. Butter and flour the bottom and sides of a 9 x 5 x 3 inch loaf pan. Set aside.
· In a large bowl combine the flour, sugar, baking powder, baking soda, salt and cinnamon. Set aside.
· In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla.
· With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients just until combined and the batter is thick and chunky.
· Scrape batter into prepared pan. Bake until bread is golden brown and a toothpick inserted in the center comes out clean, about 50 minutes.

EGGLESS BANANA BREAD

YOU NEED
1 1/2 cup All-purpose flour
2 tsp Baking powder
1/2 tsp salt
3/4 tsp ground cinnamon
5 tbsp unsalted butter, at room temperature
1/2 cup sugar
3 ripe bananas, pureed almost 11/2 cup

STEPS
Preheat Oven to 400F. Grease a bread/loaf pan. It is a rectangular pan .. glass or tin.. i use a glass one.
Sift the flour along with baking powder, salt, cinnamon in a bowl .
In another bowl cream the butter along with sugar and beat till light and fluffy.
Add the pureed bananas and mix.
Now add the flour mixture and stir to incorporate all together. Make sure you don’t over beat the batter. It may seem thick and chunky and you would need spoon to take out.
Pour them into the loaf pan
Bake for 45-50 min or until a wooden skewer inserted in the center comes out clean.
Cool and serve.

Vinegared Red Onions

One of the standard accompaniment in any
Indian Tandoori restaurant is vinegar red onions.
i am not sure about the origins of it but they definitely are tastier version of the otherwise strong smelled onions. And i always wanted to make them at home so you can enjoy them with your daal tadkaa .. a chef friend then gave the perfect recipe for it.. and it's easy

You Need
1 large beetroot
few small red onions
salt
1tbsp white vinegar
water

Method

Clean and peal the beetroot. grate it finely using grater.

In a saucepan heat the beetroot with little water about 1/2 cup.

Bring it to a boil and simmer for 5-10 minutes till the beetroot leaves all it's color and juice.

Switch off the gas. add some salt strain.

Add vinegar to the juice and put cleaned whole onions in the colored water.

Let they soak color for about 2-3 hours . You can refrigerate up to 2-3 days with the water.

Serve

Nankhatai

I am really not sure of the origin of these really rich fatty biscuits.. or can they be called biscuits??
I have relished them at bakery shops but since i started making them myself they taste even better..( even at the risk of your waistline..) they are very easy to make and very quickly as well..
The ingredients are simple and we have them at home all the time..
you need
2 cups flour ( i go half maida half whole wheat flour)
1 cup powdered sugar
1 cup ghee ( unsalted butter if u want)
a pinch of soda bi carb ( baking soda)
a handful of cashew nuts powdered

Mix sugar and ghee in a bowl and whisk well using blender.
Mix flour , powdered cashews and baking soda well.
Add flour to wet ghee mix.

Make a soft dough. it doesnot need any water or milk and would form a crumbly dough.

Preheat oven to 180 deg centigrade and grease a baking tray.

Make small pedas out of the dough and gently press then.. do not flatten ..

Make a cross using a knife lightly.
Bake for about 15-20 min. they will look soft but will get little firm on cooling.
Enjoy..:)

PHIRNI

Kheer is perhaps one of the most common dessert dishes made in north indian homes... smallest of occasion or celebration kheer would be there with puris ... Phirni's though are not so common.. i first tasted phirni at rajputana shereton courtesy my chef friend... and the way they serve it as an individual portion in a miiti ka bartan makes it yummier.. later when i tried the recipe at home it turned out even easier..

The most difficult part is getting the rice to be ground into grainy consistency.. the problem was solved when i found packets of ground rice rawa in local super markets.. this made the whole recipe a matter of minutes..( okay almost 60 min still easy..)

YOU NEED

1 liter milk

60 grams rice rawa

60 grams sugar

elaichi powder

saffron leaves 3-4

kewra essence

Method

Put milk for boiling in a heavy bottom pan. let it boil till it is reduced to 2/3 rd of actual quantity.

Add 60 grams rice rawa and keep stirring occasionally so it does not stick to the bottom.

Add saffron and elaichi for flavour. Cook till the rice granules are almost translucent.

Take off the flame. Let it cool a bit.

Add sugar to the slightly cooled phirni. Mix well. Add Kewra essence.

Garnish with finely chopped pista..

RASAM

The easiest way to eat is to order idli sambhar from the neighbourhood place.. hehehe... yes till you discover the joy of homemade Rasam and Sambhar.. honestly i find most restraunt sambhars very spicy.. would anyday prefer homemade to it..
on one of these visits to Crosswords i had casually picked up a south indian cook book.. Simply south by Chandra Padmanabhan.. and it turned out an excellent book. it had vegetarian recipes from all southern states.. and very simple.. it was a delight to try them..
the recipe of rasam given below is hers with very smallish changes suiting a north indian pallate.. the powder can be made and stored in a jar for quite some time..

• Rasam Powder
  1 1/4 cup dried red chillies
  2 1/2 cups coriander seeds
  1/2 tbsp cumin seeds
  1/2 cup black peppercorn
  2 sprigs curry leaves
  3/4 cup tuwar daal
  1/4 cup chana daal
  1 tsp tumeric powder ( do not roast)
  
  Dry roast invidual masalas, leaves and daals in low heat..
• The daals will turn light golden and masalas fragrant..
• Grind into a fine powder..

Simple Lentil Rasam

1 1/2 teaspoon tuvar daal
1 lime sized ball of tamarind
2 tsp rasam powder
1/2 tsp hing
salt to taste

1) Soak daal in water for 30 min and grind into a fine paste.. add about 1 cup water to the paste..
2) Soak tamaring and strain the juice/ pulp.. add about 3 cups of water to it ..
3) Add rasam powder , hing and salt to tamarind water and bring to boil uncovered for a few min till raw aroma of tamarind disappears..
4) Add the daal paste and cook till frothy..
5) Temper with ghee, mustard seeds, dried whole chillies, and curry leaves..

Serve...:)

LAAL MAANS

LAAL MAANS - MUTTON RAJASTHANI STYLE

Despite being a Vegetarian i have been cooking non - veg dishes for my husband who loves it and eats veg only for the sake of change in taste ;).. initially it is very difficult for people like me who had not seen raw meat let alone cook it.. even now i make an estimation of masala or meat done or not purely by experience since i don't taste it ..

Laal maans is a rajasthani mutton speciality. though there is nothing very special in the ingredients , it is the combination and ghee which makes it an aromatic curry.. u can choose to add more water or make it a thickish gravy.. i use pressure cooker since mutton takes longer to cook.. you can also experiment using a handi and cover it with a lid.. i am sure it will taste better..:))

1/2 KG MUTTON

MARINADE

100 gms Dahi

1 onion grated

4-5 cloves garlic grated

about 1" pc of ginger grated

salt to taste

turmeric powder 1/2 tsp

Dhania Powder 1 tsp

Red chilli pwdr 1/2 tsp

TEMPERING

Jeera (cumin)

Badi Elaichi 2 pcs

dalchini 1" pc

Laung 3-4 pcs

Bay Leaf 2 pcs

GRAVY

2-3 Medium onions chopped finely

4-5 Whole red chillies soaked in water and pureed into a fine paste.

2 tbsp ghee

METHOD

• 
  
  mix all the marinade ingridients in dahi and make a smooth paste.


• 
  
  marinate the mutton with this paste and leave for 2 hrs.


• 
  
  heat ghee and add all the tempering.. it will be nicely fragrant.


• 
  
  add finely chopped onion and fry till golden .. add the red chilli paste to it..


• 
  
  now add the marinated mutton pcs to it and stir fry till the fat separates..


• 
  
  add about 2 cups ( small) water and adjust salt.


• 
  
  in a pressure cooker cook it for about 20 min on low- medium flame.


• 
  
  if cooking in handi cover and cook for an hour or till cooked..


• 
  
  garnish with coriander leaves.

PINDI CHOLAS

Cholas just like daal can be made in a lot of ways.. Every cook has his her own way.. i really like my pindi cholas to look nice and black with tanginess of imli .. there are different ways to achieve nice black cholas..

my friend Preetika suggests soaking the cholas in tea water.. that is boil tea leaves in water and strain. soak the chick peas in this water overnight.. result is dark brown cholas..

another friend and really good home cook Ravi suggests soaking them in amla powder.. i am not sure if you can get amla powder readily in markets.. i make mine by drying amla at home and powdering it fine.. mix a teaspoon powder with water and soak cholas overnight to get a nice tangy black chola..

a simple chola recipe

cholas soaked overnite in either tea or amla water

ginger garlic paste

chole masala

salt

red chilli powder

butter

fine slices of ginger and finely sliced onion for garnish

• boil soaked chanas with salt and some garam masala till soft .
• take a heavy bottom pan and warm butter leaving about a tsp to use later..
• add ginger garlic paste and saute..
• add cholas and mash them slightly with laddle..
• add chole masala and red chilli..
• add some anardana powder or imli water if you want to make it tangy..
• in a seperate pan heat some butter and add it to simmering chola .. it will bubble and stir the cholas once the bubbles die down..
• garnish with thinely slices wedges of giger and onion.. or coriander !!!

THE MAKHANI TRAIL

Of all the things supposedly VERY Indian to most foreigners ( read Brits) makhani food is definitely very Indian... butter chicken and daal makhani are best known Indian dishes ..though honestly they have as little to do with India as English to Indian soil and they both still remain popular.. i mean English not being our own language has gained huge popularity and daal makhani though not a staple Indian kitchen dish is widely available in all Indian restaurants..

Everyone has a claim to daal makhani or Black daal... the Gujrals of Moti Mahal claim the invention of makhani daal and so for the tandoori chicken.. Daal Bukhaara of the ITC chain also claim originality..

I feel daal's unlike other recipes have a typical flavour of each kitchen.. every chef has his/ her own way and so does every mother .. ( here comes the phrase.. meri maa jaisi daal...) taste differs on the mix of the daal..( chana , urad etc), tempering and even the pot ( clay or steel)

This particular recipe for a black daal is quite yummy and presentable to serve at gatherings..

we need

Black Gram ( whole urad) 1 portion ( your measure katori/ bowl whatever)

Kidney beans ( rajma) 1/3 portion ( 1/3 quantity of daal.)

Ginger garlic paste 2 tsp

Tomatoes 4-5

Salt to taste

Red chilli powder 1/2 teaspoon

Garam masala 1 teaspoon or to taste

White butter ( about 3-4 tablespoon)

Cream to garnish

method

• The daals need to soak overnight.
• boil the soaked daal with salt and some garam masala... i use my pressure cooker for it initially as it is faster..
• once boiled take daal in a heavy bottom pan and simmer while stirring occasionally..
• add ginger garlic paste..
• Puree the tomatoes in a blender and add to the cooking daal.
• add white butter and some cream and keep boiling.
• the process may take about an hour or so .. you'll notice that the daal is turning a reddish tone with a thicker consistancy.
• take a smaller pan.. heat some butter or ghee in it.. add chilli powder and garam masala. temper the daal with this tempering. let bubbles die down.. mix well ..
• just before serving add some cream and garnish with cream and chopped coriander.

MANGO CHEESE CAKE STYLE PUDDING

I have had no time during the last few weeks.. assorted reasons.. and i have missed blogging here... cooking at times can be real good fun especially while making desserts..
I made this inspired by a kiddie dessert recipe and though this is my own version and addition to the original.. i really have no idea what to name it since it is a mix of pudding on a cheesecake style base..



MANGO CHEESE CAKE PUDDING..


Since i could get only flavoured china grass prepacks for pudding i used mango.. but you can use any other flavour possible.. choose your fruit accordingly.. with mango flavour i used chopped mangoes.. u can use strawberries, mixed fruits etc..
the process is so simple and doesn't take more than 15 min to make the yummy dessert.


You need
1 packet flavoured china grass
500 ml milk
8-10 marie or digestive biscuits for base
2 teaspoon powdered sugar
2 table spoon white butter
about a cup chopped fruit



method
in a food processor ( i used my chutney maker that came with hand blender) put biscuits with 1 teaspoon sugar and butter. grind it to a coarse mixture that is crumbly.
take a loose bottom tin..( u can use regular cake tin or pie dish if you want.). gently pat the biscuit mixture at the base and smoothen surface.
take your choice of chopped fruits and spinkle a tsp sugar.. sugar quantity may vary depending on fruit ( sweet or sour).
pour the fruit over biscuit base.
in a saucepan mix the contents of the packet in 1/2 ltr milk. this is specific to the brand i used . you can follow instructions on the packet you use.
once the mixture is mixed well and there are no lumps heat it.
let the mixture come to a gentle boil stirring occasionally and remove from heat.
pour this mixture on the fruit/ biscuit base.
let it set.. i will set in about 10 min.. you can refrigerate to cool it if you want.
cut out wedges and serve.

THAI GREEN CURRY PASTE

When we were growing up the only option to eat out for vegetarians was either Punjabi or South Indian. Even that had a typically common menu. Over the past few years a lot of other cuisines earlier unheard of have become popular. Now you have a Pizza Hut round almost every corner and swish new restaurants serving Sushi & Thai food.
Thai food has gained a lot of popularity in India. The reason i guess is because it tastes very familiar. few ingredients like the chillies and coconut are widely used in various Indian foods specially south Indian. despite that similarity it tastes very different from say a Goan coconut curry due to use of herbs like kafir lime leaves. The fish sauces and shrimp paste also adds a flavour. I really enjoyed Thai food in restaurants till a chef friend told me that shrimp paste is a very essential ingredient in it. Being a vegetarian that was a turn off and i decided to make Thai food on my own.
This recipe is from a cooking book bought off street in Bangkok. It tastes really good and is very easy to make.

you will need
6-7 fresh green chillies
1 cup chopped french shallots ( u can use white of spring onions)
about 2" long fresh galangal chopped
8-10 garlic cloves, chopped
about a cup fresh coriander , leaves and stem
few kafir lime leaves ( can use dried ones available in super markets)
3 stems lemon grass , white only
Grated lemon rind ( grate a lemon using simple grater. taking care only the rind is grated)
spices
1 tbsp coriander seeds
2 tsp cumin seeds
1 tsp black peppercorns
2 tsp salt
2 tbsp oil

Paste
lightly roast coriander and cumin seeds in a pan and grind them along with all other ingredients adding a little water in a processor. Process till it becomes a fine chutney/ paste.
This paste can also be stored in freezer and used whenever needed.

To make the curry.

• Heat oil in a wok and add chopped onions. Saute.


• Add curry paste( 2-3 tbsp) and cook over medium heat.


• Add 2 cups coconut milk ( ready available or fresh milk out of grated coconut)


• Reduce heat and simmer


• Add some sliced galangal and kafir lime leaves.


• Add 1 teaspoon sugar, 2 tsp lime juice.

You can add any vegetable/ mushrooms or meat ( steamed or boiled a bit ) to this curry. and cook.

STOCK FOR THAI OR CHINESE SOUPS

Vir Sanghvi writes in his weekly column Rude Food that he grades a restaurant with the quality of it's soup. To an extend this is true. Whenever trying a new restaurant I order a basic soup like cream of tomato or cream of mushroom ( since i am vegetarian and most Indian restaurants in India have these 2 soups at least). If the soup is good and made from fresh stock the food invariably turns out good. and if bad you know what to expect in your plate :)

Chinese/ Thai soup stock
This really amazing soup stock for Chinese or Thai soups is very versatile. It is flavourful and the slower it is cooked better it tastes.

In a pan take about 5-6 cups water and get it to boiling
In this boiling pot you add

• small pc of fresh ginger (1") chopped roughly


• chopped galangal ( Thai aromatic ginger)


• white only of 2 lemon grass stalk, smashed


• 2-3 cloves of garlic , smashed


• 1 cup shredded chinese cabbage


• 4-5 stalks of spring onions ( white only)


• a little sea salt or regular salt

Let the stock simmer for 1-2 hours and develop flavour. you can ad more water if needed.

Strain ( DO not blend) and use it as vegetable stock for Chinese or Thai soups.

The Bean Salad ( Chana Chaat)

To continue with our salad recipes.....
Since salads are the most versatile foods.. you can add almost anything and toss the way you like. One can experiment with dressings and a dressing for one can be used with the other.
This particular salad is quite a hit with indian taste buds. Since it is almost a chaat. Can be served as a salad or chaat in parties as well..
the choice of beans is also up to you. I prefer chick peas (chola) and kidney bean ( rajama)

ingredients
about 2 cups of soaked, rinsed and boiled chick peas.
1/2 cup chopped spring onions.
1/2 cup chopped tomatoes
1/2 cup chopped capsicum
1/2 cup chopped boiled potatoes
some coriander for garnish

mix and keep aside or best refrigerate.
just before serving make the dressing.

for dressing you need
1/2 hung curd or very thick curd
2 teaspoons chaat masala
1/4 tsp black salt
1/4 tsp roasted cumin powder (bhuna jeera)
salt to taste
1 tsp lemon juice
mix the dressing well and pour over the salad .

Cold Pasta Salad

Reading some recipes in books or on web makes them sound like chemistry experiments. not just exact measures are given in ounces vegetables are measured by inches.. haha.. yes i know for those who have never entered in kitchens till a really really bad need arose , it is important to have such instructions..
the fun part is only when u know basics and are ready to experiment with the recipe.. most my notes are nothing but a certain mention of ingredients and the method.. and since every person has a different taste preference best way is to twist it to your personal liking..
in the next few blogs i will give only such ideas which anyone can exploit..:)

salad ideas
THE ITALIAN SALAD.( COLD PASTA SALAD)
I really am not sure if this is indeed an authentic recipe.. i have over the years added substituted and changed the ingredients and the name is given by me..
you need

fresh ice-berg lettuce shredded or chopped..( any other if you have)
chopped spring onions( about a handful)
1-2 boiled potatoes finely chopped
1-2 finely chopped tomatoes
mixed bell peppers ( red, green yellow) chopped about a cup full
finely chopped coriander leaves
a cupful of pomegranate
1 large cup full pasta( boiled , drained and cooled)

mix all the salad ingredients and refrigerate for 1/2 an hour
meanwhile we make this really simple dressing

• 1 tbsp extra virgin olive oil


• 1 tbsp vinegar white


• 2 garlic pods crushed or grated


• salt to taste


• freshly ground black pepper

Pour over the salad and toss really well. the pomegranate adds crunch and so does lettuce

Eggless Chocolate cake

A lot of people I know don't eat eggs and getting an egg less cake right is not easy.. i have heard various stories of microwave cakes with condensed milk etc but after a lot of experiments so far this is the best recipe that i could get my hands on.. the cake is really easy and also has lesser calories since it uses oil and not butter.. though if you ask me i prefer butter cakes since i love the aroma and taste . but this is the best choice for an egg less chocolate cake.
in all these cakes you can use assorted chopped nuts to add taste to them.
The best part of this recipe is that it can be made as a cake as well as muffins..

this makes an 8" cake or 8-10 muffins.

you need
11/2 cup flour
1 cup sugar ( brown if you have)
3 tbsp cocoa powder
5 tbsp oil ( roughly 1/3 cup ) ( any i use saffola)
1tsp vanilla
1 tsp soda bi carbonate or baking soda
1/2 tsp salt
1 tbsp synthetic white vinegar
1 cup water

how to proceed

1. in a large bowl mix flour, sugar, cocoa powder, soda and salt.


2. mix them really well so that no lumps are left and mixture is even.


3. make a well in center and pour oil, white vinegar, vanilla essence and water


4. whisk well using hand or electric blender.


5. pour in a dusted cake tin and bake at 180 degrees Celsius for about 30-35 min.

APARNA'S CHOCOLATE CAKE

Over the years most people i have met are foodies in some way or the other. One of the greatest influence on me is my close friend Aparna. A great cook herself, she is the kind who remembers recipes at her tips and probably doesn't even keep a notebook.. a lot of my recipes' are borrowed from her.
this particular chocolate cake is so hit that it has to be made for family dinners.. it is an extremely versatile cake since u can use icing on it , eat it with vanilla ice cream or simple serve it plain..

all you need is
11/4 cup sugar ( brown or plain)
11/4 cup Maida
1 cup butter ( amul would do)
1/2 cocoa powder
2 eggs
1 tsp vanilla
1tsp baking powder
1/2 cup milk
1/2 cup warm water
u can add roughly 30 ml rum.. instead of plain water the mixed liquid should be 1/2 cup. but that is entirely up to you
assorted nuts ( walnut, raisins) 1/2 cup approx

how to make

1. whisk sugar and butter till fluffy. add eggs one by one. whisk well.


2. in a separate bowl mix flour, cocoa powder and baking powder.


3. mix the wet and the dry . add water and milk. while doing this adjust it in a way that it doesn't get very liquid.


4. the final batter should have dropping consistency like honey.


5. add vanilla essence and nuts


6. bake at 180 c for about 40 min. or till a needle comes out clean

serve with whipped cream/ vanilla ice cream/ chocolate sauce whatever that u like.

fruit layered truffle

since i am on a strawberry overload let me share this awesome fruit truffle ( my mix and match).it is easy to make and can be made in advance for any party. it looks quite presentable and is yummy. best part is you can top it up with anything, whipped cream, thick custard, or ice cream.

for single serving add substract for number of people

any good fruit cake.
chopped fruits mixed of your choice( mango, strawberry, apple, banana)
sugar
thick whipped cream/ vanilla custard or ice cream



take any dessert glass...
crumble and put fruit cake at the bottom.
pour a little mixed fruit juice over it just to wet the cake.

meanwhile sprinkle sugar over the mixed fruits. as per taste since most fruits are sweet anyway.
add chopped fruits over it

option 1
top with whipped cream. thick semi sweet cream that has been whisked well.

option 2
take 1 cup heavy whipping cream add 2 table spoon sugar and 1 cup mascapone cheese ( Italian soft cheese)
whisk the mixture well till it forms peeks and add on top of fruit.

option 3

pour thick custard over fruits ( ur regular instant custard made at home with milk and sugar..)
use a lot of chopped strawberries over that
top it with vanilla ice cream in end..