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Recipes

Shahi Pudding

Having turned vegetarian I try to innovate in my cooking as far as possible. Paneer has been used to bake, roast, grill, cook and I decided to use it in a dessert by camouflaging it by grating and steeping in syrup. A rich Indian pudding but not very heavy on the tummy. It is a surefire hit every time .

Ingredients:

  • 1 liter milk
  • 1cup sugar
  • ½ cup water
  • 5 tbsp custard powder
  • 1 tsp Vanilla essence
  • 5 cardamoms
  • ½ cup blanched and chopped nuts
  • ½ cup cream
  • 100gms paneer grated or tiny cubes

Method:

  1. Boil milk for some time on slow heat.
  2.  Meanwhile mix sugar and water and heat till sugar has dissolved completely, add grated paneer to the syrup till the mixture starts coating the spoon.
  3. Mix this into the boiled milk and add the custard powder to the milk.
  4.  Cook till mixture turns thick. Add cardamom powder and vanilla essence.
  5.  Pour into a glass bowl and garnish with blanched  almonds.
  6. Serve cold with whipped cream.
Categories
Recipes

Corn On Toast

I learnt this recipe almost 32 years ago when I was a novice in the kitchen and there was this really elegant and sophisticated Mrs. Kapoor who took cooking classes in Hyderabad. Even at that time she conducted the classes very professionally and the five recipes I learnt from her are etched in my mind. This starter has always been a sure fire hit.

Ingredients:

For the white sauce

  • 1tsp flour
  • 1tsp Butter
  • ½ cup milk
  • 1/2 cup Boiled corn
  • 4 slices round bread
  • 1 tsp mayonnaise
  • 2 tbsp Grated Mozzarella
  • Salt to taste
  • Chilli sauce to taste
  • Tomato sauce for garnishing and serving

Method:

  1. Make the white sauce with the butter, flour and milk. Get a creamy texture on a slow fire.
  2. Remove from fire and add the corn, mayonnaise, salt and chilli sauce and mix well.
  3. Toast the bread on one side on a griddle.
  4. Spread the corn mixture on the slices.
  5. Sprinkle  the shredded mozzarella and toast in a preheated oven for 10 minutes.
  6. Remove from oven…..dot with tomato sauce and serve
Categories
Recipes

Bourbon Cream Sponge Cake Pudding

 

Ingredients:

  • 1 liter  fresh cream
  • 1 sponge cake
  • 2 cups powdered sugar
  • 1 pkt bourbon biscuits
  • 1 tsp coffee
  • 3 tsp cocoa powder
  • 50 grams Grated chocolate

Method:

  1. Keep the cream in the fridge for a few hours.
  2. If the weather is very hot then place the cream over a bowl of ice and fold in the powdered sugar into the cream 1 spoon at a time until it mixes into the cream fully.
  3. Mix 1 tsp coffee and 1 tsp cocoa powder in a little water with 1 tbsp of  powdered sugar.
  4. Take a glass bowl. Layer it with the sponge cake and sprinkle the coffee-cocoa mixture over the sponge cake just enough to lightly soak it.
  5. Dip the bourbon biscuits into the coffee mixture after splitting them into two. Place over the soaked sponge cake.
  6. Pour the cream over this and set in the refrigerator.
  7. Once set dust the remaining cocoa powder over the cream through a sieve.
  8.  Garnish with the grated chocolate and serve.
Categories
Recipes

Eggplant Parmigiana

Contributed by Harmit Lamba

Ingredients:

  • 1 large eggplant
  • Table Salt to taste
  • 1 19 Oz. can whole peeled tomato
  • 1 clove minced garlic
  • Extra Virgin Olive oil
  • Fresh ground black pepper to taste
  • 1/4 cup all-purpose flour
  • 1/4 cup breadcrumbs
  • 4  eggs, beaten
  • 1/2 cup fresh basil leaves
  • 1/2 cup grated Parmesan Cheese
  • 12 Oz. mozzarella cheese, sliced into 1/4 inch thick pieces

Method:

  1. Cut eggplant into rounds 1/4 inch thick. Sprinkle evenly with salt.
  2. Arrange eggplant pieces in a colander, weigh them down and  let them drain for 2 hours.
  3.  Wipe off any extra salt.  Squeeze out as much water as possible by placing them on an absorbent paper towel and pressing with more paper towels.
  4. Whip  tomatoes, garlic, and 1/3 cup olive oil and salt and pepper to taste  in a food processor to prepare tomato sauce.
  5. In a shallow bowl mix thoroughly flour and bread crumbs
  6. In another shallow bowl, pour beaten eggs.
  7. Place 1/2 inch thick layer of Olive oil in a frying pan and heat till the oil shimmers
  8. Coat the eggplant pieces with flour and bread crumbs mixture and then with the beaten eggs
  9. Fry on each side till golden brown and dry on paper towels
  10. Preheat the oven at 175 deg, C.
  11. In a oven proof glass baking dish arrange 1 cup of tomato sauce, one layer of eggplant slices, one layer of mozzarella slices and sprinkle 1/3 of the Parmesan and 1/2 the basil leaves. Continue with another layer of eggplant slices, one layer of tomato sauce,one layer of mozzarella and the remaining basil leaves. Add remaining eggplant, top with remaining tomato sauce, mozzarella, and Parmesan.
  12. Bake for 30 minutes, until the cheese bubbles.
  13. Cool for ten min at room temperature, serve and enjoy.
Categories
Recipes

Ribbon Sandwiches

 

I first tried out these Sandwiches on my daughter’s 5th birthday. At that time we had to make everything at home and I wanted to make something that looked like a fairy tale cottage. I almost forgot about it as both my kids are now grown up. When I had to teach cooking to a young boy recently, I recollected these easy to make and colorful sandwiches and taught him how to make these at his first cooking class. How time flies… I went back all those years and relived those moments.

Ingredients:

  • Sandwich bread
  • 1 cup  Mint-Coriander chutney
  • 1/2 cup Butter
  • 1 cup Tomato sauce
  • 1 large Grated carrot for garnishing
For the Mint-Coriander chutney
  • 1 Bunch Mint leaves
  • 1 bunch coriander leaves
  • 4 green chilies
  • 1 bunch spring onion or 1 normal onion
  • 4 pods garlic
  • 1 tsp tamarind paste
  • Salt to taste

Method:

Put all the ingredients in a mixer and puree till paste form and serve.

Method for Sandwiches:

  1.  Spread the green chutney on one slice and place a buttered one on top of it.
  2. Then apply sauce on this slice and place another slice of bread on it.
  3.  4 slices in all make a sandwich.
  4. Cut the edges of the bread and diagonally across so that it is triangle shape.
  5. Arrange on a platter like a house .
  6. On the sloping roof add butter and place the grated carrot to look like red roof tiles.
  7. Tuck a soup stick on top like a chimney.
  8. Use toothpicks to hold the sandwiches in place.
  9.  Surround the hut with chips or green fries to look like a garden.

It looks very decorative and colorful and can be made to lure kids who do not eat.

Categories
Recipes

Coconut Yogurt Sandwiches

Living in South India I am more a South Indian than a Sardarni! My cooking and food habits too have become a fusion of the two. Coconut is abundantly available and mustard tempering is common here. These sandwiches are very different from the English sandwiches we are used to and have a completely different taste.

Ingredients:

  • 1/2 Sandwich bread
  • 1 cup thick yogurt
  • ½  coconut grated
  • 2 green chilies
  • Salt to taste
  • 1 tbsp mustard seeds
  • 3 tsp Oil
Method:
  1. Mix the grated coconut with the thick hung yogurt.
  2. Add salt and chillies chopped finely or add a little chilli sauce.
  3. Smear a bread slice with this mixture and place another on top
  4. Cut it in the center into triangles.
  5. Heat a griddle and pour a tsp of oil. Add the mustard seeds and wait till they splutter.
  6. Place the bread on the popping mustard seeds.
  7. Grill the sandwiches on both sides until golden brown.
  8.  Serve hot with sauce or chutney of your choice.
Categories
Recipes

Tangri Kebab & Instant Naan

Tangri Kebabs are from Mughlai cuisine.

Ingredients:

  • 4 chicken legs
  • 1 cup hung curd
  • 1 tbsp ginger-garlic paste
  • 1 tsp red chili powder
  • 1 tsp pav bhaji masala
  • Salt to taste
  • Oil for basting
  • Pinch of orange red food color
  • Onion rings
  • Lemon wedges
  • Silver foil
Method:
  1. In a bowl mix the curd, ginger-garlic paste, salt, chili powder and red food color.
  2. Marinade the chicken legs in this paste. Keep aside for 2 hours.
  3.  Pre-heat the oven on 100 degrees and then place the chicken legs on a rack and put it in the oven.
  4. Baste the legs with oil before putting in the oven and then when you turn it. Cook the chicken till nice and roasted at 300 degrees.
  5. When done transfer to a serving plate.
  6. Mix a pinch of salt, chilli powder and pav bhaji masala.
  7. Sprinkle this over the chicken and serve with onion rings and lemon wedges.
  8. Wrap the  fringed foil strip over the edges for easy grasp and a professional touch.

Instant Butter Naan

Ingredients:

  • ½ kg flour
  • 1 tsp sugar
  • 1 tsp salt
  • 1 bottle club soda
  • Butter

Method:

  1. Sift the flour and the salt, add the sugar and make a well in the center.
  2. Make a dough with the soda and cover it with a damp cloth for 10 minutes.
  3.  Heat a big heavy aluminium kadhai (wok) and heat it nicely.
  4.  Roll out like a naan or a roti and place it in the kadhai (wok).
  5. You can make 4 at a time.
  6. Turn the naan once and then let it rise on open flame.
  7. Remove from fire and brush some butter liberally on it.

Serve with hot tangri kebabs or any other gravy of your choice