Channa Masala

Channa Masala

Ingredients

150 gms chickpeas

2 medium red onions, chopped finely

2 large tomatoes, chopped

2 bay leaves

1 tsp red chili powder

½ tsp turmeric powder

4 tbsp oil

To be ground:

1 tsp cumin seeds

1 tsp coriander seeds

6 flakes garlic

1” piece ginger

½ tsp poppy seeds

1 big cardamom

2 sticks cinnamon

Directions

Soak chickpeas overnight in water. Cook chickpeas in sufficient water with a little salt till soft but not mushy. Grind the masala to a fine paste in a blender. In a pant heat oil and add bay leaves. Add chopped onions and sauté till translucent. Add red chili and turmeric powder and stir. Add the ground masala paste and saute for 5-6 minutes till the masala releases a good aroma and separates from the oil. Now add the tomatoes and sauté for 2-3 minutes. Add the cooked chickpeas and a glass of water. Add salt to taste and stir. Simmer on low heat for a few minutes till the gravy thickens. Garnish with chopped coriander leaves. Serve with rotis (flat breads) or rice. 

Chocolate Pound Cake

Chocolate Pound Cake

Ingredients

3 large eggs, room temperature

3 tablespoons milk, room temperature

1 ½ teaspoons pure vanilla extract

1 ½ cups (150 grams) sifted cake flour

1 teaspoon baking powder

¼ teaspoon salt

¾ cup (150 grams) granulated white sugar +3 tablespoons

3 tablespoons cocoa powder

185 grams unsalted butter, room temperature

Ganache: Use equal amounts of cream and dark chocolate (about 1 cup each)

Directions

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter or spray with a non-stick vegetable spray, a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan or a 9 x 2 inch round pan. Line the bottom of the pan with parchment paper and butter or spray the paper.

In a medium bowl, whisk together the eggs, milk, and vanilla extract. In the bowl of your electric mixer, with the paddle attachment (or with a hand mixer), place the dry ingredients (flour, baking powder, cocoa powder, salt, and sugar) and mix on low speed for about 30 seconds or until blended. Add the butter and half of the egg mixture. Mix on low speed until the dry ingredients are moistened. Increase the mixer speed to medium and beat for about one minute to aerate and develop the cake's structure. Scrape down the sides of the bowl. Gradually add the remaining egg mixture, in 2 additions, beating about 30 seconds after each addition to incorporate the egg and strengthen the cake's structure. 

Scrape the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon. Bake for about 55 to 65 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean. If you find the cake browning too much as it bakes, cover with a piece of lightly buttered aluminum foil after about 30 minutes. Remove the cake from the oven and place on a wire rack to cool for about 10 minutes. Remove the cake from the pan and cool completely on a lightly buttered wire rack.

Ganache: Chop the chocolate into small pieces so it will melt easily and evenly. Pour nearly boiling double cream onto the chocolate.

Stir until melted and smooth. When the cake is cool, pour ganache on top of it and spread. Cool down completely before slicing.

Makes one 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf or a 9 x 2 inch round cake pan.

Butter Chicken (Murg Makhani)

Butter Chicken (Murg Makhani)

“Butter Chicken also known as Murg Makhani is a very popular Indian curry known all over the world. It is considered UK’s national food. The recipe usually calls for marination of the chicken for few hours with yogurt, but I love using shortcuts. I have tried this easier version for years and it tastes just as good. The curry is rich and thick and can be made quickly when you’re having guests. Your guests will think you have been slaving over the stove for hours!”

Ingredients

1 kg Chicken cut into pieces or 2 packets boneless chicken cut into cubes

1 large red onion, chopped roughly

2” piece ginger

6-7 garlic flakes

8-9 dry red Kashmir chilies, de-seeded some of them and soak them in warm water

½ cup cashew nuts

2 tsp coriander powder

1 tsp cumin powder

2 tsp garam masala powder (I prefer Mother’s recipe garam masala)

1 tsp turmeric

1 tsp dried fenugreek leaves (kasoori methi)

4 tbsp tomato paste

½ cup thick fresh cream (reserve some for garnishing)

100 gms butter

salt to taste
some freshly chopped coriander leaves for garnishing

Directions

In a blender add onion, ginger, garlic, hydrated red chilies, cashews and blend with a little water. Keep a pan on low heat and add half the butter, then add coriander, cumin, turmeric and garam masala powder and stir for 2-3 seconds. Add the ground paste and continue to saute well for 2-3 minutes. Now add the tomato paste and saute for another 2-3 minutes. Add fenugreek leaves and stir. Now add the chicken pieces and a cup of water. Add salt to taste, cover and let it cook. Simmer on low heat, checking occasionally if water is need. Cook until the chicken is done. Add the remaining butter and cream, stir well and simmer for 2-3 seconds. Turn off the heat and put into a serving dish. Garnish with chopped coriander leaves and a drizzle of fresh cream. Serve with naan bread or basmati rice.

Malaysian Fish & Okra Curry

Malaysian Fish & Okra Curry

Ingredients

300 gms okra

350 gms white fish (I've used Basa fish fillets)

1 tbsp coriander seeds

1 tbsp cumin seeds

6-7 cloves

5-6 dry red chilies (I de-seeded a few since I like it less hot)

1 tsp turmeric

1 star anise

1 cinnamon stick

1 onion, finely chopped

3 cloves garlic, finely chopped

2 tbsp vegetable oil

1 tamarind broth cube

½ cup water

275 ml tin of coconut milk

Directions

Cut the fish fillets in chinks. Wash okra and wipe each okra with a kitchen towel. Take of the heads and ends of the okra and slice them in large chunks diagonally. Grind coriander seeds, cumin seeds, cloves, chili, star anise, cinnamon and turmeric in a spice grinder until it is a fine powder. Heat oil in a large pan and saute the chopped onion till translucent. Add the garlic and stir for 3 seconds. Tip the spices, stirring occasionally, until you can smell the oils being released from the spices. Add the water in and stir to form a paste. Add the okra and tamarind broth cube. Stir and simmer for 3-4 minutes. Add coconut milk and tip in the fish pieces gently into the curry. Stir well to combine, pop the lid on and simmer for about 5-7 minutes. When the fish is done, check seasoning. Serve with yellow rice that’s been cooked with turmeric, cloves and cardamom pods. You can also serve it with white rice.

Pancit Bihon

Pancit Bihon

“Bihon is a type of very thin rice noodles that is simply soaked in warm water and drained. Pancit bihon is a Philipino dish that is fried with soy sauce some citrus, and some variation of sliced meat and chopped vegetables. It can also be made with just vegetables, for a vegetarian version, or with shrimp, pork, beef, or a mixture of all.”

Ingredients

2 packets bihon rice noodles

2 large chicken breasts/pork/chicken sausages

2 spring onions, julienned

5 tsp minced garlic

2 large carrots, julienned

2 large celery stalks, thinly chopped

½ head cabbage, sliced

8-10 French green beans

1 chicken bouillon cube or chicken broth

½ cup soy sauce, depending on preference

1 tsp black pepper powder

Oil

Directions

Chop the veggies as mentioned above. Slice chicken or pork or sausages. In a wok heat 2-3 tbsp of oil, and sauté half of the onions and garlic in 2 tbsp olive oil over med-high heat until onions are semi-cooked. Add chicken/sausages and cook until done. Remove and set aside. Meanwhile, put rice noodles into a large bowl of very warm water and let soak for 5-10 minutes. When the noodles are soft, drain them and set aside. Sauté rest of onions, celery, and carrots in 1 tbsp of oil for 1 min. Add chicken bouillon cube, cabbage, and soy sauce to the vegetable mixture. Add the meat again. Stir, and add in the drained noodles. Season with black pepper and serve immediately with lemon wedges on the side. This dish is very good with fresh lemon squeezed over it! 

Chili Chicken

Chili Chicken

Ingredients

500 gms boneless chicken

1 egg, beaten

2 tbsp corn flour

4 tbsp all-purpose flour

2 green chilies, cut diagonally

1 green bell pepper, diced

1 spring onion, cut diagonally

2 tbsp ginger garlic, chopped finely

½ tsp red chill powder

¼ tsp black pepper powder

¼ tsp ajinomoto

2 tbsp soy sauce

1 tsp red chili sauce

1 tsp vinegar

Oil for frying

Directions

Cut chicken in bite size pieces. Add 1 tsp soy sauce, red chili powder, pepper powder and egg. Keep in the refrigerator to marinate for 30-45 minutes. In a bowl combine flour and all- purpose flour. Heat a large wok and add some oil. Take each piece of chicken and coat it quickly in the flour and fry in the hot oil till golden brown. You can deep fry the chicken pieces but I shallow fried them. Remove and set aside. If there is too much oil in the wok, remove some of it. Now add the diced bell pepper and stir fry on high heat. Remove and set aside. Add ginger and garlic to the wok and stir for 2 seconds. Add the green chilies and the white part of the spring onions and stir fry them. Now add the fried chicken to the wok and add soy sauce, red chili sauce, vinegar and ajinomoto and stir fry for 2 minutes. Add the bell peppers and check seasoning. Add salt if necessary or more soy sauce. Now and the green part of the spring onions and mix well. Serve with noodles or fried rice.

Meatball Sliders

Meatball Sliders

Ingredients

2 packets small slider buns, split

1 kg low fat beef mince

1 pack strained tomatoes (Pomi Strained tomatoes)

2 cups grated mozzarella cheese

1 white onion, chopped finely

3-4 flakes garlic, crushed using a garlic crusher

¼ tsp paprika

½ tsp black pepper powder

½ cup breadcrumbs

½ cup milk

4 tbsp olive oil

salt to taste

Directions

In a bowl combine ground beef, breadcrumbs, black pepper powder, half of the crushed garlic, milk and salt to taste. Make tablespoon size meatballs and set aside. In a non-stick pan heat 2 tbsp olive oil and add the meatballs and cook, turning, until browned all over, about 1 minute. Remove and set aside. In the same pan add the onions and saute till translucent. Add the garlic and saute for 2-3 seconds. Add paprika and stir. Pour in the strained tomatoes and stir. Place the meatballs gently in the sauce. Cover and simmer for 20 minutes. Season with salt if needed. The sauce will have thickened after 20 minutes. Open the lid and place a generous amount of grated mozzarella cheese on top of each meatball. Cover and simmer for 2-3 minutes until the cheese has melted. Turn off the heat and let it cool slightly. Split open the buns and spread some of the sauce on each bun. Place a cheesy meatball in each bun.  

Beef and Chickpeas Curry

Beef and Chickpeas Curry

Ingredients

½ kg beef cubes

1 can chickpeas, washed and drained

1 can coconut milk

1 large onion, chopped finely

3-4 flakes garlic, crushed with a garlic crusher

2” piece ginger, grated

2 green chilies, sliced lengthwise

½ tsp turmeric powder

2 tablespoon curry powder

salt to taste

4 tablespoon oil

Directions

Cook beef cubes in a pressure cooker with a glass of water and ½ tsp salt. Keep aside. In a pan heat oil and add the chopped onions and sauté till brown. Add ginger and garlic and sauté for a few minutes. Then add the turmeric and curry powder and stir for 2-3 minutes. Add the beef along with the stock and stir. Throw in the chickpeas and add the coconut milk. Stir and check seasoning. Simmer for a few minutes. Garnish with chopped coriander and serve with hot white rice.

Borek with Spinach & Chicken

Borek with Spinach & Chicken

“Börek is a Turkish pastry dish made with filo pastry and baked with fillings like cheese, meat, spinach or potato. A börek may be prepared in a large pan and cut into portions after baking, or as individual pastries.”

Ingredients

2 packets frozen chicken mince (400 gms each packet)

2 large bunches spinach

1 roll filo pastry

1 large red onion, chopped finely

3-4 flakes garlic, chopped finely

1 green chili, chopped finely

1 chicken bouillon cube

½ tsp black pepper powder

½ tsp cumin powder

salt to taste

olive oil for brushing

Garnishing

2 cups thick yogurt (a pinch of salt and sugar added to taste)

Chili oil: Heat olive a bit and add ¼ tsp red chili powder

Red chili flakes (optional)

Directions

Thaw the frozen chicken mince and the filo pastry to room temperature. Remove the stems of the spinach leaves, wash and chop finely. Keep aside. Chop the onion, garlic and green chilli finely (I used a food processor). In a pan heat 2 tbsp olive oil and add the onions. Sauté till translucent. Add the garlic and chili and sauté for 2-3 seconds. Add the cumin and black pepper powder and stir. Add the thawed chicken mince and bouillon cube and stir, breaking down any large lumps of the chicken mince with a spoon. Cover and cook on low heat. The chicken mince will release some water. Open the lid and stir occasionally. When the chicken mince is almost done add the spinach leaves. Stir and cover and cook for 5 minutes. Open the lid and add seasoning if need. Stir and cook till the leaves are wilted and chicken filling is almost dry. Turn off the heat and let it cool slightly. In the meantime, preheat the oven to 180 deg C. Arrange a sheet of filo pastry on a clean counter. brush some olive oil all over the sheet. Place another sheet of filo pastry on top. Brush again with olive oil (keep the rest of the filo pastry covered with a tea towel to prevent drying out). Now place some of the chicken filling in a straight line (do not put too much filling). Roll the filo pastry tightly but gently into a long thin sausage shape. Brush olive oil while you roll each time. Now from one end start rolling the pastry into a coil. Transfer the coiled pastry onto a baking tray. Brush with olive oil on top. Repeat the steps till you have used all the filling and pastry sheets. Bake them for 20 minutes or until they are golden brown. To serve, place a borek on a serving plate and pour some thick yoghurt that has been beaten with a pinch of salt and sugar to taste. Then pour some chili oil on top and garnish with red chili flakes.

Capsicum and Corn Stir Fry

Capsicum and Corn Stir Fry

Ingredients

3 large green capsicums (bell peppers) chopped in quarters

1 can corn, washed and drained

1 tsp cumin seeds

1 green chillie chopped finely

1 red onion chopped finely

1 tsp coriander powder

1 tsp cumin powder

1 tsp turmeric powder

½ tsp black pepper powder

2 tsp chick pea flour

¼ cup cooking oil

Salt to taste

Directions

In a pan heat oil and add cumin seeds. Add onions and sauté till pink. Add green chillies and sauté for 2-3 seconds. Then add all the powdered spices and sauté. Add the chopped capsicum and continue to sauté. Season with salt. Add little water and cover the dish and let it cook for 3 minutes. Add corn and mix well. When capsicums are almost done add chick pea flour and sauté for 2 minutes. Check seasoning. Turn off the heat. Serve along with some spicy dal or curry and white rice.

Sausage Toasties

Sausage Toasties

Ingredients

1 package chicken sausages (frankfurters)

1 packet white slice bread

1 white onion, sliced finely

2 tomatoes, chopped

½ tsp red chili powder

½ tsp black pepper powder

½ tsp garlic powder

salt to taste

4 tbsp cooking oil

Butter at room temperature

Directions

Slice chicken sausages finely and diagonally.  In a pan heat oil and sauté sliced onions till translucent. Add red chili, black pepper and garlic powder and sauté for a few minutes. Now add the chopped tomatoes and sauté till the tomatoes have completely dissolved. Add the sausages and continue to sauté for a few minutes. If it’s too dry, add 2 tablespoons of water. Check seasoning and add salt, if necessary. Turn off the heat and let it cool. Heat a panini maker. Take a slice of bread and spread a generous amount of butter on one side. When the grill is heated, place the bread on the grill, buttered side down. Put a few spoonfuls of the sausage filling on top of the bread. Place another slice of bread on top of the sausage filling, and butter the bread on top. Close the lid of the panini maker and let it toast for a few minutes until golden brown. Remove the sandwich and slice diagonally. Serve warm.

Oatmeal Chocolate Chip Cookies

Oatmeal Chocolate Chip Cookies

Makes about 3 dozen cookies

Ingredients

1 cup unsalted butter, at room temperature

1 cup granulated sugar

½ cup packed dark brown sugar

2 large eggs, at room temperature

1 tsp vanilla extract

1 ¼ cup all-purpose flour

2 Tbsp cornstarch

½ tsp ground cinnamon

½ tsp ground ginger

¼ tsp baking soda

¼ tsp salt

2 ¼ cup regular rolled oats (not instant)

1 cup semi-sweet chocolate chips

Directions

Preheat the oven to 375 F and line baking trays with parchment paper. Cream the butter, granulated sugar and brown sugar together until smooth and light. Add the eggs one at a time, beating well after each addition. Stir in the vanilla. In a separate bowl, stir the flour, cornstarch, cinnamon, ginger, baking soda and salt together. Add this to the butter mixture and stir to blend. Stir in the oats and then add the chocolate chips. Drop the cookies by tablespoonfuls (or using a small ice cream scoop), leaving at least 2 inches between the cookies. Bake the cookies for 10 minutes (the cookies may look underdone, but will set up to be nice and chewy once cooled) and allow them to cool on the baking tray.

Grilled Lemon & Garlic Chicken

Grilled Lemon & Garlic Chicken

Ingredients

15 chicken thighs with skin

3-4 garlic flakes

½ cup thick yogurt

juice of 1 lemon

½ tsp black pepper powder

¼ tsp red chili powder

½ tsp turmeric powder

2 tbsp chopped parsley

salt to taste

Directions

Wash chicken and pat dry with a paper towel. Crush garlic flakes with a garlic crusher and add to the chicken with the rest of the ingredients. Marinate for 2-3 hours in the refrigerator or overnight. Preheat an oven to 180 deg C. Arrange chicken; skin side up on a wire rack. Place a baking rack below to collect all the drippings. Bake for 30-45 minutes or until chicken is cooked and skin turns to golden brown on top.

Creamy Pasta, Salami & Avocado Salad

Creamy Pasta, Salami & Avocado Salad

Ingredients

3-4 cups cooked Farfalle (Bow tie pasta)

1 cup cubed salami

1 ripe avocado, diced

1 large tomato, diced

2 cups chopped romaine lettuce

1 can red kidney beans, washed and drained

For the dressing:

Juice of ½ lemon

¼ cup chopped parsley

½ tsp garlic powder

½ tsp black pepper powder

¼ tsp paprika

1 cup mayo

¼ cup olive oil

salt to taste

Directions

Cook pasta till al dente and toss with 2 tbsp olive oil. In a bowl mix the ingredients for the dressing. When pasta is at room temperature, pour the dressing over it and mix gently. Serve chilled.

Chapli Kebab

Chapli Kebab

Ingredients

250 gm Beef mince

3 tbsp chick pea flour, roasted

1 tbsp whole coriander seeds

1 tsp cumin powder

¼ tsp red chilie powder

4 dry red chilies

Salt to taste

1 tbsp pomegranate seeds

1 tbsp fresh coriander

2 green chilies chopped (use one if you prefer it let spicy)

Some mint leaves chopped

1 onion, chopped finely

1 tomato, chopped finely

1 Egg

Directions

De-seed some of the red chilies and soak in water for 15 minutes. Then crush them in a mortar and pestle. Add the roasted chick pea flour, crushed chilies, salt, coriander and cumin to the beef and mix well. Then add pomegranate seeds, chopped coriander and mint leaves and green chilies. Then add chopped onion and an egg and mix them all well. Leave the mixture in the refrigerator for an hour. Add chopped tomatoes. Shape them into round balls and flatten a bit. Then make round shape kababs and shallow fry them in pre-heated oil in a frying pan. Drain on to a paper towel. Serve with yogurt and mint chutney.