Chocolate S'mores Cupcakes

Chocolate S'mores Cupcakes

Ingredients

Makes 24 cupcakes

1 packet any Chocolate Cake Mix

1 packet white marshmallows (at least 24 pieces)

3-4 pieces dark chocolate - grated (for garnishing)

For the ganache

200 gms dark chocolate, broken into bits

200 gms cream

Directions

Prepare the cupcakes according to packaging instructions on the cake mix box. Leave cupcakes to cool for a few minutes. In the meantime, prepare the ganache by heating double cream. Pour the hot cream on the broken chocolate bits and whisk thoroughly. Pour a tablespoon of ganache over each cupcake and spread gently. Top with a marshmallow. Place the cupcakes with marshmallow under a grill for a few minutes (watch it!as marshmallows burn quite easily). Remove from oven as soon as the marshmallows turn brown on top. Using a tablespoon press down each marshmallow. Allow the cupcakes to cool completely at room temperature. Decorate with grated dark chocolate. 

Kolache

Kolache

“Kolache is a warm, delicious, sweet or savory filled pastry traditionally baked with fruit, cheese or sausage fillings. It is an origination of Central Europe. I enjoyed these little treats with a cup of coffee on my trip to the Czech Republic. I have recreated this recipe with a sweet pastry and blueberry filling.”

Ingredients

For the dough:

1 package of active dry yeast

1 cup of warm water

1/4 cup sugar

3 cups of all-purpose flour

2 eggs

3/4 cup of melted butter

1 teaspoon of salt

1 tsp vanilla essence

For the Pastry cream:

1 cup milk

2 egg yolks

2 tbsp cornstarch

1/4 cup sugar

2 tsp salted butter

½ tsp vanilla essence

Blueberry jam for filling in the center

Directions

Dissolve 1 teaspoon of sugar in warm water, then sprinkle yeast on top. Set aside for 10 minutes or until foamy. In a large bowl, beat together eggs, vanilla essence and ½ cup of melted butter (reserve ¼ cup for brushing on the pastry) and salt. Add 1 cup of flour and yeast to the egg mixture and mix. Stir in about two more cups of flour, ½ cup at a time. The dough should be soft and moist. Knead dough for about 10 minutes on floured surface. Put dough in a greased bowl and let rise covered until doubled in size—about an hour. (You can also leave it in the refrigerator overnight and let the dough warm up the next day before using it.) After dough has risen, punch it down. Pull off egg-sized pieces, roll into balls, and then flatten to about three inches in diameter. Place flattened pieces on a baking parchment, brush with melted butter, cover and let rise again for another half-hour. After second rising, gently make an indention in the center of the dough with two or three fingers. Bake at 375F for 12 to 15 minutes.

While they are baking, get going on the pastry cream. Mix the sugar and cornstarch in a small bowl. Whisk in the egg yolks, beating until light in color. Heat the milk in a saucepan over high heat to bring to a boil, then remove from the heat. Temper the egg yolk mixture with the heated milk. (Slowly pour about half of the milk into the egg mixture while whisking vigorously, then pour back into the milk saucepan, again whisking vigorously). Bring the mixture to a boil, whisking constantly, for 1 minute. Remove from the heat and stir in the butter and vanilla essence. Refrigerate for at least 15 minutes, until cool.

When the kolaches have baked and cooled a bit, spoon in some pastry cream and spread it with the back of the spoon. You can also use a piping bag if you want it a bit fancy. Drop a heaping teaspoonful of blueberry jam in the center and spread slightly. Serve warm. Kolaches are best eaten warm and fresh from the oven, but they also taste good the day after.

Cauliflower Curry

Cauliflower Curry

Ingredients

1 big head of cauliflower, cut into florets

1 large potato, skinned and cubed

1 medium onion, chopped finely

2 tsp grated garlic and ginger

2 large tomatoes

2-3 tbsp curry powder

1 tsp mustard seeds

1 can coconut milk

1 vegetable bouillon cube

salt to taste

¼ cup cooking oil

a handful of chopped coriander leaves for garnishing

Directions

In a pan heat oil and add mustard seeds. When they turn grey and start to splutter add the ginger and garlic and saute for 2-3 seconds. Add onions and saute till they turn golden brown. Now add the curry powder and stir for 2-3 seconds. Add tomatoes and saute till they melt and oil separates. Add 2 cups water and the bouillon cube. Stir and check seasoning. Add some salt, stir and add the potatoes. Simmer on low heat for 10 minutes. now add the cauliflower and some more water if needed. Cook till cauliflower and potatoes are done and gravy has slightly thickened. Add the can of coconut milk and simmer for a few minutes. Turn off the heat. Serve the curry garnished with coriander leaves and white rice.

Chicken Korma Pilaf

Chicken Korma Pilaf

Ingredients

2 cups Basmati white rice

1 packet Korma masala (I use Shan Korma Masala)

6 chicken drumsticks and 6 chicken thighs (or you can use boneless chicken)

4 red onions, sliced finely

1 tbsp Ginger garlic paste

1 cup thick yogurt

¼ cup Ghee or oil

Salt to taste

Chopped coriander for garnishing

Directions

Heat a large pot of water and add 2 tsp salt. Wash Basmati rice and drain. Add the washed rice to the warm water. Stir and cook rice till ¾ done (al dente). Drain rice in a colander and keep aside. In a pan add the sliced onions and fry them in ¼ cup of oil or ghee until it is completely brown and crisp. Tilt the pan to drain out the oil to one side and then take out the fried onions in a bowl.

In the same oil, add ginger garlic paste and sauté for few minutes in medium heat. Add the chicken pieces and fry for 2 to 3 minutes on high heat until all the moisture has dried up. Lower the heat and the entire packet of Korma masala powder and sauté for 2 minutes. Add half the fried onions and whisked yogurt and mix well. Put the lid on and let it cook on medium to high heat for 10 minutes. Remove the lid and stir fry the chicken till you see oil separating on the sides. Add 1 cup of water and stir fry on medium heat for few minutes. Once the gravy comes to a boil, cover with a lid and reduce heat. Simmer for 30 minutes or till chicken is done and the gravy has dried up. Add remaining browned onions and mix. Add the cooked rice stir gently taking care not to break the long grains of rice. Turn off the heat and garnish with freshly chopped coriander. 

Chocolate Fondant

Chocolate Fondant

Ingredients

6 ramekins or silicon molds

225 gms dark chocolate, plus 15 squares

70 gms butter

5 eggs

120 gms white sugar

70 gms flour

For the Vanilla Whipped Cream:

150 gms whipping cream

1 tsp vanilla essence

25 gms icing sugar, plus 2 tbsp for dusting

Serves 6

Directions

Put 225 gms chocolate (broken into pieces) and butter in a metallic bowl. Place a saucepan filled with some water on medium flame. Place the metallic bowl on top of the saucepan (this is known as a water bath or bain marie) taking care not to let the bowl touch the water in the saucepan. Gently stir with a wooden spoon until all the butter and chocolate has melted. Take off the heat and let it cool. In the meantime, whisk eggs together with the sugar. Add flour and whisk until combined.  Stir in the melted chocolate and using a whisk mix gently until thoroughly combined. Using a medium ladle spoon, pour a spoonful of the mixture into the ramekin or mold. Add 3 pieces of chocolate and spoon over more of the chocolate mixture until two thirds full. Bake in a pre-heated 200 deg C oven for 8-10 minutes (depending on your oven, it may take a few more minutes).

To make the whipped cream, beat whipping cream with a hand help mixer until thick and creamy. Add icing sugar and vanilla essence and beat again.

Serve the fondant immediately with whipped cream on the side. Dust icing sugar on top of the fondant. 

Asian Grilled Chicken

Asian Grilled Chicken

Ingredients

8 skin on, bone in chicken thighs/breasts

8-10 garlic cloves, crushed finely with a garlic crusher

2” piece ginger, grated

4 Serrano chilies/red chilies, finely chopped

½ cup olive oil

½ cup reduced sodium soy sauce

¼ cup apple cider vinegar

¼ cup soft brown sugar

3 tbsp fish sauce

a handful of chopped coriander leaves

2 lemons sliced, plus wedges for serving

salt to taste

Directions

Whisk all the sauces, ginger, garlic, chilies, olive oil, vinegar salt and sugar in a bowl. Add the lemon slices and coriander and mix. Add the chicken pieces and turn to coat in the marinade. Place chicken and marinade in re-sealable plastic bag. Turn the bag to coat chicken in the marinade. Place it in the refrigerator and marinate overnight. Next day, remove chicken from the marinade and shake off the excess liquid. Place chicken skin side up on a rimmed baking sheet. Heat oven to 200 deg C and roast chicken basting it with the marinate often. When chicken is done, serve with lemon wedges. 

Lamb Stew

Lamb Stew

Ingredients

1 kg lamb cubes

2-3 medium sized onions

2-3 tomatoes, chopped

2” piece ginger

6 flakes garlic

1 green chillie

2 carrots, cut lengthwise

1 cup green peas

2 medium potatoes, cubed

1 tsp black pepper powder

1 tsp cinnamon powder

2 bay leaves

4-6 tbsp cooking oil

2 tbsp flour

salt to taste

Directions

In a food processor, chop onions, garlic, ginger and green chillie till minced. Heat oil in a pan and add bay leaves. Add the chopped onion mixture and sauté till golden brown. Add flour and brown well. Add the meat and brown well. Add chopped tomatoes and sauté for 5-7 minutes. Then add 2 cups of water and salt to taste. Stir and reduce heat and let the gravy simmer till the meat is almost tender (adding more water if necessary). Throw in the veggies: potatoes, carrots and green peas (potatoes may take longer to cook, add them first and cook for 10 minutes, then add the other veggies). When the stew has thickened, turn off the heat and sprinkle cinnamon and pepper powder. Stir and check seasoning. Serve hot with some sliced baguette bread. 

Classic Cheesecake

Ingredients

For the graham cracker crust

1 and 1/2 cups (180 grams) crushed graham cracker crumbs

5 tablespoons (70 grams) unsalted butter, melted

For the cheesecake filling

900 grams cream cheese softened to room temperature

1 cup (230 grams) cream, room temperature (you can also use sour cream)

1 cup (200 grams) granulated sugar

2 teaspoons pure vanilla extract

4 large eggs room temperature

3 tbsp corn flour

Directions

To make the graham cracker crust:

Preheat oven to 325°F (163°C).

Put the crushed graham crackers in a mixie and blend to crumbs. Add the melted butter and mix until all of the crumbs are moistened.

Scoop the mixture into a 9-inch springform pan and firmly press it down into one even layer with the back of a spoon. Bake at 325°F (163°C) for 10 minutes, then remove from the oven and set aside to cool slightly while you make the filling.

To make the cheesecake filling:

Set a large pot of water to boil for the water bath before getting started with the filling.

In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the cream cheese on low-medium speed until smooth. Add the cream and mix until fully combined, stopping to scrape down the sides of the bowl as needed. Then add the granulated sugar and pure vanilla extract and mix until well combined.

In a separate small mixing bowl, lightly beat the eggs. Add the beaten eggs and corn flour to the mixing bowl with the cheesecake filling and mix on low speed until just combined. Use a rubber spatula to turn the filling a few times to make sure everything is fully mixed together. Set aside.

Wrap the springform pan with the pre-baked graham cracker crust in aluminum foil.

Pour the cheesecake filling into the springform pan and smooth it out into one even layer. Tap the pan on the counter a couple of times to bring any air bubbles to the top, then use a toothpick or skewer to remove any large air bubbles and smooth them out.

Add the boiling water you started before the filling to a large roasting pan until it is about 1-inch deep. Carefully place the wrapped springform pan into the roasting pan.

Transfer the roasting pan with the cheesecake to the oven and bake at 325°F (163°C) for 60-65 minutes or until the edges of the cheesecake are set and the center is still slightly jiggly. Turn the oven off and remove and set the Cheesecake aside to cool for an hour.

Once cooled, cover tightly and transfer to the refrigerator to chill for 5-6 hours or overnight. Slice into pieces, serve, and enjoy!

Lamb Korma

Lamb Korma

Ingredients

1 Kg Lamb or mutton

4 red onions, sliced finely

1 tbsp Ginger garlic paste

¼ tsp turmeric powder

1 tsp red chilli powder

1 cup thick yogurt

¼ cup Ghee or oil

2 tbsp cream

a pinch of saffron

1 tbsp coriander seeds

10 black peppercorns

4 cloves

4 green cardamoms

1 mace

¼ tsp nutmeg powder

Salt to taste

2 – 2 ½ cups warm water

chopped coriander for garnishing

Directions

Add a pinch of saffron in 2 tbsp of water and leave it to infuse. Grind all the whole spices in a spice grinder and keep aside. In a pan add the sliced onions and fry them in ¼ cup of oil or ghee until it is completely brown and crisp. Tilt the pan to drain out the oil to one side and then take out the fried onions in a bowl. When the onions have cooled down, crush it with your fingers.

In the same oil, add ginger garlic paste and saute for few minutes in medium heat. Add the mutton pieces and fry for 2 to 3 minutes on high heat until all the moisture has dried up. Add half the fried onions and whisked yogurt and mix well. Put the lid on and let it cook on medium to high heat for 10 minutes. Remove the lid and stir fry the mutton till you see oil separating on the sides. Lower the heat and red chilli, nutmeg and turmeric powder. Add the ground spice powder and stir for a few seconds. Add ¼ cup of water and stir fry the masala with the mutton on medium heat for few minutes. Add 2 cups of warm water and salt to taste. Once the gravy comes to a boil, cover with a lid and reduce heat. Cook for 30 minutes. Check at intervals if water is needed and cook till the meat is tender. Add the remaining crushed browned onions and saffron water. Stir and check seasoning. Add cream and simmer for a few minutes till gravy has thickened. Turn off the heat and garnish with chopped coriander. Serve with parathas, naan or basmati rice.

Hummus

Hummus

“Hummus is a Mediterranean food dip or spread made from cooked, mashed chickpeas or other beans, blended with tahini, olive oil, lemon juice, salt and garlic.”

Ingredients

2 cans chickpeas washed and drained

1 clove garlic

2-3 tbsp lemon juice

Salt to taste

2 tbsp Tahini paste

4 tbsp olive oil        

2-3 tablespoons of water

Directions

Reserve a few chick peas for garnishing. Blend the remaining chick peas, garlic and tahini paste in a blender with little water. Add salt and lemon juice as per taste. Remove the paste in a serving bowl. Pour the olive oil on top and garnish with whole chickpeas. Serve as an accompaniment with grilled meat and khabbus (Arabic bread). Hummus can also be used as a dip with tortilla chips or some carrot and celery sticks.

Paneer Tikka Masala

Paneer Tikka Masala

Ingredients

For marination:

400 gms paneer (cottage cheese) cut into cubes

1 large red onion, cubed and separated

1 large green bell pepper, cubed

4 tbsp yogurt

1 tbsp corn flour or chick pea flour

¼ tsp turmeric powder

½ Kashmiri red chili powder

 ¼tsp cumin powder

½ tsp coriander powder

¼ tsp garam masala powder

pinch of black salt or common salt

½ tbsp ginger-garlic paste

For the masala gravy:

1 tbsp oil

1 large onion, finely chopped

1 tbsp ginger-garlic paste

¼ tsp of turmeric powder

½ tsp cumin powder

1 tsp coriander powder

½ tsp garam masala powder

1 tsp of Kashmiri red chilli powder

4 tbsp tomato paste

1 tbsp of dried fenugreek leaves (kasuri methi)

 ¼ cup of cream

Salt to taste

a handful of chopped coriander leaves for garnishing

Directions

In a bowl beat the yogurt till thick and creamy. Add the corn flour, ginger garlic paste, all the powdered spices and salt. Mix well. Pour this mixture on the paneer, onion and bell pepper cubes. Mix gently and marinate for 30 minutes. In a pan heat some oil, and fry the paneer, onion and bell pepper till light brown (alternatively, you can skewer them and grill in an oven basting it with oil). Remove and keep aside. In the same pan heat some oil and add the chopped onions. Saute till golden brown. Add ginger garlic and saute for 2 minutes. Add the powdered spices and saute for 2-3 seconds. Now add the tomato paste and saute till oil separates from the gravy. Add ½ cup water and salt to taste. Stir and let the gravy simmer for a few minutes. Now return the fried/grilled paneer, bell pepper and onion to the gravy. Add kasuri methi and cream and stir. When the gravy starts to thicken turn off the heat. Check seasoning. Garnish with chopped coriander leaves. Serve with buttered naan bread.

Pork Vindaloo

Pork Vindaloo

“Vindaloo is derived from the Portuguese word “Vinha de Alhos” in which “Vinho” means vinegar and “Alhos” means garlic. It was originally a Portuguese preserve made with vinegar and garlic. However, after the Portuguese introduced it to India in the 15^th century, it was completely revamped with spices. Over the years the dish has evolved and has become one of the spiciest and the most popular dishes all over the world. Vindaloo is a tongue-searing curry and can be prepared with pork, meat, chicken and even certain vegetables.”

Ingredients

2 kgs Pork, cut into large chunks (about 3 inches each)

25 Kashmir dry red chilies (de-seeded)

4 large pods garlic

1 tbsp turmeric powder

3 tbsp cumin seeds

1 cup white vinegar

salt to taste

Directions

Apply turmeric and some salt and keep it overnight in the refrigerator. Next day, wash the pork pieces and wipe dry with a clean kitchen towel. Soak red chilies in some warm water. When the chilies have hydrated, grind them in a blender along with garlic, turmeric and cumin seed to a fine paste, using vinegar. Apply the ground masala paste to the pork and marinate for 8 hours in the refrigerator. Next day cook the pork with masala in a deep dish on a slow fire till pork is tender. Check seasoning and add some more salt and vinegar if required. 

Beef Green Masala Curry

Beef Green Masala Curry

Ingredients

1 kg beef or mutton, cut into cubes

1 medium red onion, chopped finely

2-3 medium tomatoes, chopped

2 medium potatoes, peeled and quartered

1 tsp turmeric powder

2 tsp garam masala powder

2 tsp coriander powder

1 tsp cumin powder

2 bay leaves

¼ cup vegetable oil           

juice of ½ lemon

salt to taste

For the green masala:

6-7 green chilies

2 big bunches of coriander leaves, cleaned and washed

2” piece ginger

6 flakes garlic

1 medium red onion, quartered

Directions

Cook beef/mutton with a little salt and water in a pressure cooker for 8-10 minutes. Keep the meat aside and retain the stock. In a blender grind all the ingredients with a little water to a fine paste. In a pan heat oil and add bay leaves. Add the chopped onion and saute until translucent. Add turmeric, coriander, cumin and garam masala powder and saute for 2-3 seconds. Add the ground masala paste and saute until the oil separates from masala and it releases a pungent aroma. Throw in the chopped tomatoes and saute for 3-4 minutes. Add a cup of water and the potatoes. Stir and let it simmer on low heat till potatoes are almost done. Add beef and the stock to the pot, stir and add salt to taste. Add juice of lemon and simmer for 2 minutes. Serve with white rice. 

Potstickers

Potstickers

“Potstickers are chinese dumplings that are seared and then steamed. They can be served with a dipping sauce as an appetizer or as a main course.”

Ingredients

2 packets chicken mince

2 packets wonton (Gyoza) wrappers

1 spring onion, finely chopped

2 tsp soya sauce

1 tsp black pepper powder

½ cup shredded carrot

salt to taste

oil for frying

Directions

Keep wonton wrappers to thaw. In the meantime, Mix all the other ingredients with the chicken mince. To make the potstickers, lay a wonton wrapper on the work surface and put about 1 tablespoon of the filling in the center. Dip your finger in a little water and wet the edges of the wonton wrapper; this will help the potsticker seal when cooking. Bring the outside edges of the wonton wrapper together over the filling and press it together to form a pouch. Continue with the remaining wrappers and filling.

To cook the potstickers, heat some oil in a very large skillet over high heat. Place all of the potstickers upright in the pan and cook, without disturbing them, until browned on the bottom, about 1 to 2 minutes. Add 1/2 cup water to the pan and immediately cover. Allow the potstickers to steam for about 3-5 minutes, then remove the skillet lid. Continue cooking until the water is completely evaporated.

Transfer to a platter and serve with chilli sauce.

Schezwan Fish

Schezwan Fish

Ingredients

1 kg Basa fish filets cut into chunks

1 egg, beaten

½ cup flour

2 tbsp soy sauce

¼ tsp black pepper powder

2-3 garlic flakes, chopped finely                       

1” piece ginger, chopped finely

2 spring onions, thinly sliced

1 tsp corn flour

6-7 dry red chilies

2 tbsp vinegar

¼ tsp ajino moto (MSG)

1 tsp sesame oil

vegetable oil

Directions

Marinate the fish pieces with 1 tbsp soy sauce, black pepper powder and beaten egg for ½ an hour. Soak dry red chillies in warm water. When they have hydrated, remove some of the seeds and grind it to a paste in a blender using vinegar. Keep the paste aside. Prepare a slurry with corn starch and some water and keep aside. In a wok heat about 4 tbsp vegetable oil. Take each piece of fish and coat it in flour and fry it the hot oil till golden brown on both sides. Remove and set aside. In the same wok add a teaspoon of sesame oil and some more vegetable oil. Add the chopped ginger garlic and stir fry for 2-3 seconds. Add about 2-3 tablespoon of the red chili paste (depending on how spicy you like it, you can store the rest of the paste in a container in the fridge) and stir fry for a few seconds. Now add the white part of the spring onions and stir fry. Add soy sauce, ajino moto and the corn flour slurry and stir. When the gravy thickens, add the fried fish pieces gently to the wok and mix. Check seasoning. Garnish with the green leaves of the spring onions. 

Shahi Paneer

Shahi Paneer

Ingredients

400 gms Paneer (Cottage Cheese), cut into cubes

1 large red onion

3-4 flakes garlic

2” piece ginger

¼ cup cashew nuts

4 tbsp tomato paste

1 tbsp garam masala powder (I prefer Mother’s recipe garam masala)

1 tsp red chili powder

½ tsp cardamom powder

¼ tsp turmeric powder

½ tsp dry fenugreek leaves (kasoori methi)

½ cup cream

2 bay leaves

salt to taste

4 tbsp oil

Directions

In a blender grind onion, ginger, garlic and cashews to a fine paste adding some water. In a pan heat oil and bay leaves, then add the ground onion paste. Sauté until the paste separates from the oil. Add all the dry spice powders and sauté for 2 minutes. Add the tomato paste and sauté for another 2 minutes. Add fenugreek leaves, salt to taste and a glass of water. Stir well. When the gravy starts bubbling, add the cubed paneer pieces and let the gravy simmer for 2-3 minutes on low heat. Add cream, stir and check seasoning. Simmer for 2 minutes and turn off the heat. Serve with naan bread or basmati rice.

Badami Murg (Almond Chicken)

Badami Murg (Almond Chicken)

Ingredients

500 gms boneless chicken, cut into cubes

3-4 flakes garlic

2” piece ginger

3 green chilies

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

1 large red onion, quartered

½ cup cashew nuts

¼ cup almonds

1 tbsp poppy seeds

1star anise

½ cup cream

4 tbsp oil

2 tbsp chopped coriander leaves for garnishing

Directions

In a blender grind ginger, garlic and 1 green chillie to a fine paste. Marinate boneless chicken with 1 tbsp garam masala powder, ginger garlic and green chillie paste for ½ an hour.

In a blender grind onion, 2 green chillies, poppy seeds, star anise, almonds and cashews to a fine paste. In a steamer add the marinated chicken pieces and steam for 30 minutes. Heat some oil in the pan and sauté the ground cashew and almond paste till the oil separates from the paste. Add 1 tbsp garam masala powder and sauté for 2 seconds. Add the steamed chicken pieces to the pan and salt to taste. Add ½ cup water and cook till chicken is done and the gravy thickens. Add cream, stir and simmer for 2 minutes on low heat. Garnish with coriander leaves.