Daily Archives: June 13, 2014

Kashmiri biriyani

Preparation Time : 20 minutes

Cooking Time : 30 minutes

Serving : 4 members

Description

Recipe post by aarsha sophy abhilash for the competition. Description and picture is by aarsha sophy abhilash and recipe by me , as her link to the recipe she sent ended up in opening her facebook account. Her Description follows :
An Absolute Aromatic food, Kashmiri Biriyani with chicken legs is an easy to make biriyani which is a mix of different tates. This is not a spicy one as this takes in lots of milk and apple pieces, thus itself makes a kid favourite.

Ingredients

Ingredients	Quantity
Long Grain Rice (basmati)	2 cup
Chicken legs	6
Milk	2 cup
Cream Beaten	1/2 cup Smooth
Sugar	1 teaspoon
Salt	to taste
Cumin Seeds	1/2 teaspoon
Cloves	3
Cinnamon	1 inch
Cardamoms	3
Bay Leaf	1
Ghee	2 tablespoon
Canned Mixed Fruit	1 cup chopped and drained
Ginger garlic paste	1/2 teaspoon each
Edible Rose Petals	2 - 3
Saffron	a pinch soaked in 1 tablespoon of warm milk
chopped apples	1

Method

Wash rice and soak it for 15-20 minutes.
In the meanwhile take a bowl and mix milk, cream, sugar and salt in it.
Drain rice and keep it aside.
Now, take a pan and heat ghee in it. Put cumin seeds, cinnamon, bay leaf, cardamoms and cloves in it.
When the seeds start to crackle, add ginger garlic paste and fry to crisp . top with chicken pieces and fry for 5 minutes . add rice and fry in ghee for 2 minutes.
Add milk and cream mixture to it along with ½ cup water and bring it to boil. Add the chopped apple . When boiled, simmer the flame, cover it with lid and let it cook.
Make sure that the rice is not overcooked and it can be separated too.
Now, gently mix it in drained fruit and sprinkle soaked saffron and finely broken rose petals over it.
Serve it hot with dhal.

Egg roast

Preparation Time : 20 minutes

Cooking Time : 10 minutes

Serving : 4 members

Description

Respected Madam,
Greetings. I Mrs. LathaDhanusu from Chennai sending my second dish for cooking competition with description, Recipe, method and Photos. Wish me Goodluck, Hope i will win.
An innovative evening snacks or starter prepared out of eggs, can prepare in a giffy. A Quick and easy to make children will love this.

Ingredients

Ingredients	Quantity
Boiled eggs	5 no's
fenugreek seeds	1/4teaspoon
refined oil for deep frying
ginger & garlic paste	3/4teaspoons
chopped onion	one medium sized
turmeric powder	a pinch
red chilli powder	3/4teaspoons
pepper powder	3/4teaspoons
salt	a pinch
slit green chillies	2
coriander leaves	as needed

Method

Boil eggs and take only whites and cut into long strips-half of the egg into four strips & heat oil and deep fry the white egg strips & keep aside slightly colour changes and wil be crisp now remove and keep aside.
Heat kadai or pan add 3 teaspoons of oil and fry 2 slit green chillies and keep aside.
Now in the same oil and fenugreek seedsfry, then add chopped onions,then ginger&garlic paste fry,then add turmeric powder,red chilli powder,salt and pepper powder fry well now.
Finally add fried egg white strips and saute for a whilw now garnish with coriander leaves & fried green chillies.

Poached pears in red wine

Preparation Time : 15 minutes

Cooking Time : 1 hour

Serving : 6 members

Description

Recipe posted by Hawa merzuka for the competition. Poached Pear in red wine. I am in the process of learning different cuisines, so i keep looking for different and varied recipes and try it at home. I came across this particular recipe over the net which struck my interest. The simple ingredients and the beautiful color of the dessert attracted me to try it. I prepared this dessert on the valentine’s day as a surprise for my husband Suraj who is a dessert lover. This dish was a great hit !! By seeing the pictures of what i prepared and the description which we shared with my in-laws, they too wanted to try it and they did.. Even they enjoyed dessert.

Ingredients

Ingredients	Quantity
Pears	4
Red Wine	750 ml
Sugar	200 gms
Cinnamon stick	1
Vanilla essence	1 tea spoon
Orange peel	very little for the flavor
Mascarpone cheese or fresh cream	as needed
walnut or almond	Roughly chopped

Method

Peel the skin off the pears and cut it into 2 half. Remove the seeds off the pears.
To prepare the syrup…take a large pan. Add red wine, sugar, orange peels, cinnamon and vanilla essence into it.
Allow the mixture to come to a boil. Then add the pears to it. Keep it closed with a lid such a way that a little bit of air goes through so that the syrup does not overflow. Cook it for 45 mins on a low heat.
After 45 mins remove the pears from the syrup and place on the serving dish. The color of the pears would have turned into beautiful red color.
Heat the remaining syrup removing the peel and the cinnamon stick. It would get reduced into a thick sauce that can be poured over the pear while serving.
Allow it to cool and now the dessert is ready!! It can be served with crushed nuts on top and it goes well with mascarpone cheese.

BON APPETIT !!

Egg stuffed chicken kofta curry

Preparation Time : 20 minutes

Cooking Time : 30 minutes

Serving : 4 members

Description

This is a main course recipe. It will be a perfect choice for any feast. The kofta in the curry appears as though a small coconut is put inside the curry. In fact one of the guest in our place, seeing the koftas in the curry bowl commented the same thing. This kofta can also be served as a starter (i.e. without gravy)My kids are always keen on finishing the balls itself. As everyone knows kids love this type of foods. It can be served along with Naan, Parothas, Chappathi,Phulkaas or even Ghee Rice. Or only the starter with any soup will do.

Ingredients

Ingredients	Quantity
chicken boneless	1/4 KG,(Minced)
egg boiled	5 nos
onion sliced	2 nos
ginger garlic paste	1teaspoon,each(FOR KOFTA N GRAVY)
curd	1 cup (i.e.125 gm)
garam masala	1/2 teaspoon
cinnamom	1 inch piece
cardamom	3
cloves	3
green chillies	3 slit and 3 whole
thick coconut milk	1 cup
coriander leaves	few
mint leaves	few
salt	to taste
oil	for frying
egg	1 raw
golden fried onions	2
cashew fried	7-8 nos

Method for koftaas

Grind together coriander leaves ,mint leaves,ginger garlic paste,3 green chillies and the minced chicken.
Now add 1 egg and salt to the ground mixture.heat oil in a pan for frying the koftas.grease ur palm w ith oil take a portion of the ground mixture.
Keep 1 boiled egg and cover with the mixture to make balls .and fry in the hot oil .(this ball wil not be broken as already raw egg is added to it) .repeat the same with other boiled eggs.fry til golden brown and keep it.

Method for Gravy

Make paste of golden fried onions and cashew.heat oil in a kadai put cinnamon, cardamom,cloves fry til it crackles.
Add the sliced onions fry til translucent , add the ginger garlic paste and the slit chillies fry til oil separates.add curd n saute til it mix well.
Add the onion,cashew paste til it is wel cooked and oil separates.add little water and salt to taste.now add the coconut milk sprinkle the garam masala.when the boil appears put the balls.
Boil it for 5 minutes then lower the flame and cook for 10 minutes til the gravy thickens. garnish with coriander leaves n serve hot.(can add more chillies according to your taste).while serving cut the kofta into half .

Murg nawabi Shan

Preparation Time : 20 minutes

Cooking Time : 25 – 30 minutes

Serving : 4 members

Description

Murg nawab shan. Recipe post by fathima divan from Salem. she didn’t send in a description but did call and tell me that she took so much pain in putting up this dish together. Well i do this every day and no harm in letting others feel my effort once in a while. The difference here is , I do it out of the passion i have towards food so i guess it’s done effortlessly with a flow then and there.

Ingredients

Ingredients	Quantity
Boneless chicken Breasts Sliced	250 gms
Onions chopped	150gms
Tomatoes Chopped	150gms
Ginger garlic paste	100gms
Yogurt	100 ml cup
Green chilli	5 nos
White pepper powder	1 teaspoon
Garam Masala	1 teaspoon
Zeera Powder	1 teaspoon
Oil	150 ml
Cashewnuts	10 nos
Cocunut paste-	1 tablespoon
poppy seeds	25 gms
Raisons	50gms
Apricot	8 nos
Lemon Juice	2 tablespoon
pistachios	15nos
Almonds	10 nos
Milk	25ml
Saffron	10 strands
Paneer	50 gm
Salt	to Taste
Ghee	1 teaspoon

Method

Slice the chicken breasts into thin slices, add ginger garlic paste, Lemon Juice and stuff with Grated Paneer, Chopped Pistachios, Severed almonds, and raisons. Roll it into bite size Rolls and secure with Bamboo Sticks. Heat a pan add oil and sauté these rolls for 10 minutes.
Heat Oil in a pan and add chopped onion and sauté it, Add ginger garlic paste, tomato, green chili, Zeera Powder, Yogurt, White Pepper powder and cook for 10 minutes.
Add the cooked chicken rolls into the gravy and Lemon Juice, garam Masala and cook for another 5 minutes, add cashew nut, Coconut, Poppy seed paste into the gravy and cook for another 5 minutes. add Dissolved saffron with milk and add desi ghee (1tsp). Garnish with Fried apricots, Raisons, Almonds.
Serve with Rice or Bread. A truly magical blend of dry fruits, Cream, Coconut will sooth your palette and is ideal energy booster during the winter season.

Banana stem cheese balls

Preparation Time : 20 minutes

Cooking Time : 3 minutes

Serving : 6 members

Description

Cheese Balls. Yes you might think it’s the same old cheese balls. But no your wrong. I have bought an INDIAN twist to these balls. Anyone who hates cheese also will like this dish. It’s very healthy (the main ingredient which i have used in this dish is the plantain stem “which is why i said its healthy”, when you are having these balls you will have no clue that you are actually eating the vegetable. It is soo yummy) and anyone from the kids to adults will love this dish.

Ingredients

Ingredients	Quantity
potatoes	2 (boiled and mashed)
Plantain stem vegetable(valaithandu)	half of the vegetable chopped to small piece(soak it in curd till you use it)
chopped onions	2 medium size
Grated coconut	a handful
Roasted nuts(cashew nuts and almonds)	as needed
Chopped green chillies	2
Ginger and garlic paste	as needed
Mozzarella cheese	as needed
Garam masala	as needed
Cumin powder	as needed
Chilly powder	as needed
Salt	as needed
Corn flour	(make a watery paste of corn flour by mixing it with water)
Corn flakes	one cup
Oil	as needed

Method

Mix the mashed potatoes,onions,plantain stem, grated coconut, roasted nuts,chillies, ginger garlic paste and d spices(the potatoes should not be too watery and don’t add too much onions because the balls might break while frying).
Spread a little amount of the mixture on the palm, place a piece of mozzarella cheese in middle and cover the cheese with the mixture and make a small ball.
Repeat the same for the rest of the mixture. Now dip the balls in cornflour paste and roll it immediately on the powdered corn flakes.
Keep the corn flakes coated balls in the fridge for 10 minutes. Now deep fry the plantain stem balls in oil.noe the yummy easy cheesy balls are ready to be served.
Serve it with tomato sauce or mayonnaise.

Saffron and lemon panacotta with grape sauce

Preparation Time : 20 minutes

Cooking Time : 15 minutes

Serving : 4 members

Description

Saffron lemon pennacotta with grape sauce. Recipe post by saliha Azeem for the competition. I strongly felt this might be one among the winning dishes. Her Description follows. I’ve been waiting for a long time to make panacotta. I’ve been surfing n reading books for past 15 days to get a different recipe. All i finally got was strawberry panacotta recipe everywhere. So made up my mind to do sumthing innovative on my own n friends dis is the result of my innovation. This is a very simple recipe the flavor from saffron and lemon tastes heavenly. Believe me frnds d panacotta goes very well wid d sauce i ve made here . my mom in law n my kids luvd dis soo much

Ingredients for pudding

Ingredients	Quantity
Fresh cream milk	2 cups
Sugar	3/4 cup
Gelatin	1 tablespoon
Condensed milk	3 tablespoon
Saffron	1/4 teaspoon
Lemon rind	1/4 teaspoon

Ingredients for Sauce

Ingredients	Quantity
Ripe grapes	10 to 15
Sugar	3 tablespoon
Butter	2 tablespoon
Water	1/4 cup

Method for pudding

Soak 1 tablespoon gelatin in 5 tablespoon lukewarm water n keep it aside.Boil 2 cups of full cream milk with quarter cup of sugar and conndensed milk.
Keep stirring.on the other side dry roast saffron in a pan for few secs until a smell comes out from saffron.
At dis stage add d boiling milk on to dis n add lemon rind too.let dis boil well.keep in sim for 7 mins.in d meantime double boil gelatin n add to d boiling milk.let dis cool well.
Strain n pour into mould.

Method for Sauce

Boil grapes,butter,sugar and water in a saucepan in a medium heat uncovered,stirring until sugar dissolves.strain through a fine sieve to remove the seeds.

Bread pudding

Preparation Time : 15 minutes

Cooking Time : 45 minutes

Serving : 6 members

Description

Bread pudding .The first recipe post i received from dilshat sulthana for the cooking competition. She e-mailed me this recipe without a picture so i have copied a picture from net. This was her description for the pudding. Bread pudding is a famous dessert but getting the perfect recipe… that’s a tough choice.But i have made it easier . I have tried several recipes for bread pudding and this was the best. Made it at home and everyone savoured to the last bit. so here i am sharing this recipe with you. Enjoy !

Ingredients

Ingredients	Quantity
milk	1 cup
butter	1/4 cup
condensed milk	1 tin
slightly beaten	2 eggs
vanilla essence	1 teaspoon
Day old bread	15 slices
salt	1/4 teaspoon
raisins as desired	1/4 cup

Method

Heat oven to 350ºF. In saucepan, heat milk and butter over medium heat until butter is melted and milk is hot.
In large bowl, mix eggs,condensed milk,vanilla essence and salt. Stir in bread slices and raisins. Stir in milk mixture.Nicely mix. Pour into a ungreased dish.
Bake uncovered 40 to 45 minutes or until knife inserted 1 inch from edge comes out clean.

Aubergine roll

Preparation Time : 10 minutes

Cooking Time : 10 minutes

Serving : 6 members

Description

Aubergine rolls. An easy to make starter with a few ingredients, aesthetically presented. The tang of tomatoes gives more zing to the rolls which is executed well and transformed into little wonders. When making these i tried rolling with bits of olives but felt it would be salty and avoided doing so with the rest. I made these for lunch to be sent over to a friends (priyas) place. I forgot to keep the olive filled rolls aside. The lunch was packed and sent over to priyas place. She called to thank me for the lunch and compliment me about the food. She liked everything but mentioned saying that the aubergine rolls were extremely salty. Only then did i realize that i packed the olive rolled aubergine rolls to her place. Well a flaw in me and my culinary experiment.

Ingredients

Ingredients	Quantity
Aubergine (big violet ones )	2 sliced horizontally into thin slices
Mayonnaise	2 tablespoon
Salt	to taste
Sugar	1/4 teaspoon
Dried herbs ( oregano , rose Mary , thyme )	a pinch of each
Chilli flakes	to taste
Basilica sauce	4 tablespoons ( I used barilla brand , available in all department stores , you can substitute with hot and sweet tomato sauce )
Olive oil	2 tablespoons

Method

Sprinkle salt over the thinly sliced aubergines and set aside for 5 minutes . This helps to remove the moister content in the aubergines and helps to take in some salt also .
Pat the aubergines with a cloth and dry them . Heat 1/4 teaspoon of olive oil at a time and fry the aubergine thin slices, 1 minute on each side till it gets cooked through and gets soft and pile able . Set aside to cool .
Mix all the other ingredients together . Taste and adjust . Apply the sauce mixture over the one aubergine slice .
Place another aubergine slice over to sandwich them together . Then roll tightly and pin it with tooth pick .
Do the same with all the aubergine slices and the sauce mixture . Serve hot or at room temperature .

Peach fluff

Preparation Time : 20 minutes + 4 hours chilling time to set in the fridge

Cooking Time : 10 minutes

Serving : 6 members

Description

Peach fluff, a dessert i came up with recently. Had canned peaches and peach preserve(peach jam) that i got from kodaikanal while on a holiday there.was not sure about the results but was absolutely delicious.Peaches were one among the fruits that i have not tasted fersh. It was always the canned ones that i have had. when i was in my brothers place in london, the amount of options in fresh fruits and berries you get there are enormous.Any where i get to see fresh fruits and berries i have not tasted, i immediately buy and eat it then and there.We bought some strawberries and peaches home. My nephew dyab was just 2 years old then and started talking words and sentences in bits and pieces. I had peaches and he had strawberries. He made a mess by eating the strawberries all over his hands and face. I cleaned him up and just kissed him. My god he smelt awesome with the essence of strawberries all over him.I could not stop smelling him for a long while after that.Only later did i notice i was equally smelling good with the essence of peaches.

Ingredients

Ingredients	Quantity
Canned peaches	3 halves + 2 halves sliced to garnish
Custard powder	3 tablespoons
Milk	2 1/2 cups
Sugar	to taste
Lime juice	1 teaspoon
Vanilla essence	1/4 teaspoon
Curd	2 tablespoons
Whipped cream	1 cup ( I used blue bird whipped cream powder as instructed in the packet )
Peach preserve ( jam )	3 tablespoons

Method

Mix 2 cups of milk with sugar to taste and bring to boil . Mix custard powder in 1/2 cup milk without lumps and mix into the boiling milk , stirring continuously making sure no lumps are formed .
Cook on medium heat for 3 to 4 minutes . set aside and cool completely . Blend 3 canned peach halves , curd , lime juice and vanilla essence together to a smooth mixture .
Add this peach mixture into the cooled custard and mix well . Strain the combined mixture and set aside .
Whip cream as per directions on the packet to stiff . ( can use normal cream also but whipped cream powder gives a lighter effect ) fold in the whipped cream gently into the peach custard mixture .
Pour into a pudding tray or individual bowls , cups , glasses . Top with some peach preserve and garnish with sliced canned peach slices . Refrigerate for 2 hours or until set .
Serve chill .