Tuesday 20 May 2014

Chicken Chana Masala
Ingredients Of Chicken Chana Masala

  • 1/2 kg chicken
  • 2 cups white chick peas, boiled
  • 2 tomatoes, chopped
  • 2 onions, chopped
  • 3 green chilies, chopped
  • 1/4 bunch green coriander, chopped
  • 1/2 cup yogurt
  • 1/2 tsp. turmeric powder
  • 1 tsp. red chili powder
  • 1 tsp. hot spice powder
  • 1 tsp. cumin powder
  • 1 tsp. coriander powder
  • 3 tbsp. ginger garlic paste
  • Salt to taste
  • Oil as required
Method Of Chicken Chana Masala
  • Fry onions till they are light brown in color. Add garlic ginger paste and add chicken pieces and cook till it changes it color. Now add chopped tomatoes.
  • Add yogurt, green chilies, green coriander and salt. Cook for 5 more minutes.
  • Add turmeric powder, hot spices powder, cumin powder, coriander powder, red chili powder and little water. Cook till chicken become soft and tender.
  • Add boiled chick peas and cook for more 5-10 minutes.
  • Serve hot with naan or rice.
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Sweet Chili Chicken With Rice



2 teaspoons fresh ginger, grated
3 garlic cloves, crushed
1 tablespoon fresh lemongrass, chopped finely or 1 teaspoon concentrated lemongrass paste
100 ml sweet chili sauce
50 ml lime juice
3 tablespoons coriander, chopped coarsely
4 chicken breasts
150 -300 g long-grain white rice (150g for a lighter meal 300g for more a main meal)
2 -3 tablespoons extra chopped coriander
1 cup water
1 teaspoon instant chicken bouillon granules
2 teaspoons cornflour
Prep Time does not include marinade time.
2
Combine ginger, garlic, lemon grass, sauce, juice and the 3 tablespoons coriander in a bowl, add chicken toss to coat, cover and refrigerate 3 hours or overnight.
3
Drain chicken and reserve marinade.
4
Cook chicken in a heated oiled fry pan until browned on both sides and cooked through, slice thickly and serve over rice.
5
Boil, steam or microwave rice until tender, drain, stir in extra coriander.
6
Meanwhile, blend 2 tablespoons of the water with the cornflour, place remaining water, stock and reserved marinade in a saucepan, bring to the boil, reduce heat, simmer, stir in cornflour, stir until mixture thickens.
7
To Serve: Place thickly sliced chicken on rice, drizzle with the sauce and garnish with coriander leaves if desired.
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Sunday 18 May 2014

Strawberry Custard Tarts
Ingredients
  • PASTRY:
  • 250g (2 cups) plain (all purpose) flour
  • 180g (3/4 cup plus 1 tbs) cold butter
  • 1 egg yolk
  • 2 tbs of chilled water
  • VANILLA PASTRY CREAM (CREAM PATISSERIE):
  • 6 egg yolks
  • 150g (2/3 cup) caster (superfine) sugar
  • 70g (1/2 cup) plain flour
  • 2 cups milk
  • 1 vanilla bean, seeds scraped
  • STRAWBERRY TOPPING:
  • 3 cups of strawberries, sliced
  • 2 tbs seedless strawberry jam
  • 1 tbs boiling water
Instructions
  1. Begin by making the pastry. Place the flour and butter in a food processor and process until the mixture resembles bread crumbs. Add the egg yolk and water and pulse until the mixture begins to come together to form a ball. Turn the mixture out onto plastic wrap and shape into a disc. Refrigerate for 30 minutes.
  2. Remove the pastry from the refrigerator and roll out the pastry on a lightly floured bench or silicone baking mat until approximately 5mm thick. Line eight 9.5cm (4 inch) loose bottom tart tins with the pastry, making sure to press into the sides, and trim the excess. Prick all over the base of each tart with a fork. Refrigerate for 15 minutes.
  3. Preheat the oven to 180 celsius (355 Fahrenheit) and line the tarts with baking paper or foil and fill with baking weights or beans. Bake for 10 minutes before removing the baking paper and weights and baking for a further 5 to 7 minutes or until the base is dry and lightly golden. Set aside to cool.
  4. Place the milk and vanilla seeds and pod in small saucepan over a medium high heat and bring to just below boiling point. Turn the heat off and leave to infuse for 30 minutes. To make the vanilla pastry cream filling, whisk the egg yolks, sugar and flour in a bowl until well combined. Remove the vanilla pod and return the pan to a medium high heat and just before it starts to boil remove the saucepan from the heat. Gradually whisk the hot milk into the egg yolk mixture until all the milk has been added and the mixture is well combined. By gradually adding the milk this will minimise the risk of the eggs curdling. Return the mixture to the saucepan, and cook, whisking constantly, over medium heat until thickened and the mixture is thick and glossy. Strain through a fine mesh sieve into a bowl (this step is optional but will help ensure a smooth custard) and cover with plastic wrap to prevent skin forming and refrigerate until cold.
  5. Just before serving fill each tart with custard and top with the sliced strawberries. Combine the jam and boiling water in a small bowl and use a pastry brush to brush the jam mixture onto the strawberries.
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Grilled Chicken with Potato Masala


Ingredients
2½ cupsCavendish Farms® Chunky Diced Potatoes (1.5kg)
¼ cupVegetable oil
2 eachChicken Breasts, grilled and sliced
2 tspMustard Seeds
½ tspSalt
½ tspBlack Ground Pepper
½ cupChili Peppers, chopped
1 tsp Cumin, Turmeric and/or Corriander
1 tspGinger, minced
1 tbspCurry Powder
½ eachJuice of Lemon
1 cupYogurt, plain
2 tbspFresh Cilantro

Directions
  1. Grill chicken and set aside or hold. 
  2. Place vegetable oil and Cavendish Farms® Chunky Diced Potatoes in a large non-stick skillet or frying pan on the stove top over medium-high heat and cook for 5-6 minutes stirring frequently. 
  3. Reduce heat to medium and add chicken and mustard seeds. Stir frequently and cook until the mustard seeds start to “jump” or “pop”. If using regular mustard, cook until chicken begins to brown. 
  4. Reduce heat to medium-low and add salt, pepper, chilies, cumin, ginger and curry powder. 
  5. Cook for 1-2 minutes stirring or tossing 2-3 times. 
  6. Squeeze with lemon juice and stir in yogurt. 
  7. Divide into serving dishes and garnish with grilled chicken. 
  8. Garnish with fresh cilantro and serve. 
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Saturday 17 May 2014

Chocolate Sour Cream Bundt Cake


ingredients:

For the cake:
1 cup unsalted butter, plus more for the pan
1/3 cup cocoa powder (we use Dutch processed)
1 teaspoon kosher salt
1 cup water
2 cups all-purpose Gold Medal flour, plus more for the pan
1 3/4 cups granulated sugar
1 1/2 teaspoons baking soda
2 large eggs
1/2 cup sour cream (or Greek yogurt)
1 teaspoon pure vanilla extract
For the chocolate glaze:
4 ounces bittersweet chocolate, finely chopped
1 1/2 tablespoons corn syrup (or agave nectar)
1/2 cup heavy cream
1 1/2 tablespoons granulated sugar

directions:

1. Position a rack in the center of the oven and heat to 350 degrees F. Butter and flour a 10 or 12-cup Bundt pan and set aside.
2. In a small saucepan, combine the butter, cocoa powder, salt, and water and place over medium heat. Cook, stirring, just until melted and combined. Remove from the heat and set aside.
3. In a large bowl, whisk together the flour, sugar, and baking soda. Add half of the melted butter mixture and whisk until completely blended. The mixture will be thick. Add the remaining butter mixture and whisk until combined. Add the eggs, one at a time, whisking until completely blended. Whisk in the sour cream (or Greek yogurt) and the vanilla extract. Whisk until smooth.
4. Scrape the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Let the cake cool in the pan for 15 minutes and then invert onto a rack. Let cool completely before glazing.
5. While the cake is cooling, make the chocolate glaze. Place the chopped chocolate and corn syrup (or agave) in a medium bowl and set aside. Combine the heavy cream and sugar in a small saucepan and put over medium heat. Stir until the cream is hot and the sugar is dissolved. Pour the hot cream over the chocolate and whisk until smooth.
6. Generously drizzle the glaze over the cooled cake, allowing it to drip down the sides. Cut into pieces and serve.
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Kabuli Chana Masala Rice



1 cup kabuli channa (soaked over night)
2 cups cooked basmati rice
3 green chilies (finely chopped)
2 teaspoons ginger-garlic paste
1 cup fresh coriander leaves (finely chopped)
3 sticks curry leaves
2 tablespoons refined oil
2 tablespoons butter
1 teaspoon cumin seed
1 teaspoon red chili powder
1/2 teaspoon turmeric powder
1/2 teaspoon coriander powder
1/2 teaspoon amchur powder
1/2 teaspoon garam masala powder
1 teaspoon lime juice
1/4 teaspoon white sugar

Directions:

1
Boil Kabuli white Chana, adding pinch of asafoetida and 1/4 teaspoon Salt.
2
Heat refined oil and butter in a pan. Add cumin seeds, asafoetida, chopped green chillies and garlic-ginger paste. Add chopped onions cook till light golden brown.
3
Add red chilli powder, coriander powder, turmeric powder, garam masala powder, amchur powder cook for 2 minutes.
4
Add curry leaves, salt to taste, sugar, lime juice and little chopped fresh coriander leaves and cook well.
5
Now add boiled White Chana cook for 5 minutes. Then add tomato puree and cook till the oil comes out on top of the curry. Add Basmati Rice and cook for 5 minutes.
6
Serve rice in a bowl and garnish with chopped fresh coriander leaves.
7
Happy Cooking!
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Wednesday 14 May 2014

Kashmiri pink chai with ground pistachios and almonds


Ingredients:
2 tsp of Kashmiri tea leaves OR pure green tea leaves (this is a family version, comes out quite close to the real deal)
1/4 – 1/2 tsp bicarbonate of soda
2-3 pods of cardamom, seeds removed and crushed roughly
1 1/2- 2 cups of water
1 1/2 – 2  cups of whole milk
1/4 – 1/2 tsp sea salt OR sugar if you prefer, but it’s ‘Salt tea’ so salt is more authentic!
Garnish: 1-2 tsp of ground pistachios and almonds and 1 tsp of poppy seeds
Method:
1. In a saucepan on medium heat, add the 2 tsp of tea with about 1/2 of water, boil till frothy then add the bicarbonate of soda and whisk vigorously for about 10 seconds and then add the rest of the water and crushed cardamom and boil until the tea broth becomes a bright red.
2. Now bring the heat down to medium low and add the milk and whisk the tea broth very vigorously to achieve a slight froth. The colour of the tea should now be a lovely dark pink. If you add more milk, the colour gets even lighter, the choice is yours.
3. Finally, add the salt and stir. Pour in to a cup and sprinkle with crushed pistachios and almonds. Enjoy while watching the snow fall….

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Sweet milk pudding with vermicelli

Ingredients

To decorate

Preparation method

  1. Pour the milk into a large, deep-sided pan or karahi and place over a medium-high heat until it comes to the boil, then reduce the heat slightly and simmer for about 20 minutes until reduced in volume by a third.
  2. Meanwhile, heat the ghee (or butter) in a pan over a medium heat, add the vermicelli and fry for 1–2 minutes, or until lightly toasted but not browned.
  3. Once the milk has reduced, add the toasted vermicelli to the milk and simmer for a further 20 minutes, or until the vermicelli is soft and the milk reduced further.
  4. Stir in the sugar and cardamom, leave to cool slightly then pour into a serving dish, individual bowls or glasses.
  5. To decorate, heat the ghee (or butter) in a pan over a medium heat, add the cashew nuts and pistachio nuts and fry for 2-3 minutes, or until golden-brown, then stir in the sultanas. Spoon this decoration over the payasam, leave to cool, then transfer to the fridge to chill – overnight is best. Serve in small portions.
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Sweet milk pudding with vermicelli

Ingredients

To decorate

Preparation method

  1. Pour the milk into a large, deep-sided pan or karahi and place over a medium-high heat until it comes to the boil, then reduce the heat slightly and simmer for about 20 minutes until reduced in volume by a third.
  2. Meanwhile, heat the ghee (or butter) in a pan over a medium heat, add the vermicelli and fry for 1–2 minutes, or until lightly toasted but not browned.
  3. Once the milk has reduced, add the toasted vermicelli to the milk and simmer for a further 20 minutes, or until the vermicelli is soft and the milk reduced further.
  4. Stir in the sugar and cardamom, leave to cool slightly then pour into a serving dish, individual bowls or glasses.
  5. To decorate, heat the ghee (or butter) in a pan over a medium heat, add the cashew nuts and pistachio nuts and fry for 2-3 minutes, or until golden-brown, then stir in the sultanas. Spoon this decoration over the payasam, leave to cool, then transfer to the fridge to chill – overnight is best. Serve in small portions.
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Minced beef chappli kebabs

Ingredients

  • 450g/1lb minced beef
  • 4 tsp chickpea flour (also called gram flour or besan flour)
  • 1 tbsp whole coriander seeds
  • 2-3 bird's eye chillies
  • ¾ tsp salt, or to taste
  • ¾ tsp whole cumin seeds
  • 6 tbsp finely chopped onion
  • 4 tbsp fresh coriander, coarsely chopped
  • 6 cherry tomatoes, cut into quarters
  • vegetable or peanut oil

  • Preparation method

    1. Place the beef in a bowl.
    2. Put the chickpea flour in a small, cast-iron frying pan and set over a medium-high heat. Stir the flour around until it turns a very light golden-brown and emits a faintly roasted smell.
    3. Remove the pan from the heat. Allow to cool for a few seconds, then add to the bowl with the beef.
    4. Crush or grind the coriander seeds in a mortar and pestle or in a clean coffee grinder. Add to the bowl with the beef.
    5. Finely chop the chillies and add to the bowl.
    6. Add the salt, cumin, chopped coriander, onion and tomatoes. Mix well and form mixture into six patties about 1cm/½in thick.
    7. Put the oil, enough to come to a depth of 3mm/¼in, in a large frying pan set over a medium-high heat.
    8. When hot, put in as many patties as will fit easily in a single layer and cook for about two minutes on each side or until browned then turn the heat down and cook for another two minutes or until they're cooked through. Repeat, as necessary, until all the kebabs are cooked.
    9. Serve the kebabs hot, with naan bread, sliced onion rings, fresh coriander leaves and a selection of chutneys.
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Easy Chocolate Custard Pie



Ingredients

1cup chocolate syrup
3/4cup milk
1/4cup sugar
4EGGS
1tsp. vanilla
1prepared crumb crust (9-inch

Directions

Step 1HEAT oven to 350°F. COMBINE syrup, milk and sugar in small saucepan. COOK over low heat, stirring constantly, until bubbles form at edges. SET ASIDE.
Step 2BEAT eggs and vanilla in medium bowl until blended. Stirring constantly, slowly ADD heated milk mixture until well blended. POUR into crumb crust.
Step 3BAKE in center of 350°F oven until knife inserted near center of pie comes out clean, 40 to 45 minutes. COOL on wire rack. SERVE warm or refrigerate until cold.
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Sunday 11 May 2014

Chicken Fry Masala


:Ingredients 
to make Chicken Fry Masala
 :
    Directions
     to make Chicken Fry Masala
     :
  • 1)For preparing chicken fry masala, first mix the marinade mixture into chicken and keep at least for 1/2 hour.
  • 2)Cook the chicken with little water.
  • 3)When water is drained fully, add oil and fry the chicken.
  • 4)Keep the drumsticks aside.
  • 5)Heat oil, add garam masala, onion, green chillies, ginger-garlic paste and tomato. Fry till the juice of tomato comes out.
  • 6)Add coriander powder, chilly powder, turmeric and little salt.
  • 7)Add soya suce and sprinkle little water.
  • 8)Make it a semi masala. Add the fried chicken pieces and coat well. Add curry leaves on top.
  • 9)Chicken fry masala is ready.

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