Tandoori Chicken

"One of the most popular dishes of India; Tandoori Chicken is a dish where fresh pieces of chicken are marinated and grilled to perfection in a Tandoor. However, it can also be made in an oven or airfryer".

Tandoori chicken

Ingredients

6 chicken drumsticks and 6 thighs (about 4 pounds)

1 tablespoon Kashmiri red chili powder

1 tablespoon garam masala

1 tablespoon cumin powder

1 tablespoon coriander powder

½ teaspoon turmeric powder

3 tablespoons peeled and roughly chopped fresh ginger

7 garlic cloves, peeled and roughly chopped (you can also use ready ginger-garlic paste - about 2 tablespoons)

¼ cup Greek yogurt or hung curd

2 tablespoons lemon juice

¼ cup vegetable oil

2-3 drops of red food colour (optional)

Salt to taste

Garnishing: onion rings and lime wedges (optional).

Directions

In a bowl mix together with Greek yogurt all the powdered spices and red food colour until we’ll blended. Add salt and taste the mixture. Keep aside.

In a blender add ginger and garlic and grind to a paste with lime juice. Wash chicken pieces well and drain well (there should be no moisture). With a sharp knife, make 2-3 slashes on the chicken pieces. Transfer the chicken pieces to large bowl for marinating. Add the ground ginger-garlic paste and the yogurt-spice mixture to the chicken pieces and mix well (if you are using ready ginger-garlic paste, then add the lemon juice to the yogurt mixture). Cover and refrigerate for at least 3 hours or overnight.

To make in airfryer: Line the airfryer with an airfryer liner. Place the marinated chicken pieces in the liner. Baste it with some oil. Cook on a setting of heat from both up and down. Cook for 15 minutes, then pause the airfryer and turn the chicken pieces with tongs. Baste it with oil if needed. Cook for another 12-15 minutes, while checking in between cooking times. Check if chicken is well cooked, if not, cook for a few minutes more.

To make in the oven: Preheat the oven to 450°F. Line a baking sheet with heavy duty aluminum foil (for easy clean-up) and set an oven-proof rack over top. Spray the rack with nonstick cooking spray or grease with vegetable oil.

Arrange the chicken on the rack, leaving a bit of space between the pieces. Spoon any marinade left in the bowl evenly over the drumsticks. Roast for 45 minutes, turning once midway through, until the chicken is golden brown and cooked through (be sure to turn on your exhaust fan as the oven will get a little smoky).

Transfer the chicken to a platter and garnish with mint leaves and lime wedges, and serve with rotis/tortillas and a raita on the side.

Chicken Khudi Curry

 

Chicken Khudi Curry

"Chicken Khudi Curry is an authentic East Indian curry made with chicken and potatoes and is eaten with rice flatbreads or plain white rice and a simple salad on the side. The main ingredient is the traditional East Indian bottle masala powder. However, any other curry masala powder can be used instead of bottle masala.  The curry recipe is also made with mutton or beef."

Ingredients

1 kg Chicken cut into pieces

3 Potatoes Chopped

4  tbsp Cooking oil

2 heaping tbsp East Indian Bottle masala (or curry powder)

2-3 bay leaves 

salt to taste

2 large red onions. sliced

2 green chilies (deseed if you want it less spicy)

2 cups freshly grated coconut (you can also use dry grated coconut)

2 inch fresh ginger

8 large garlic cloves

1 tablespoon tamarind paste or vinegar or lemon juice

Some freshly chopped coriander for garnishing

Directions

Wash chicken pieces well, drain and keep aside. In a frying pan, dry roast the freshly grated coconut until lightly toasted and light brown in colour. Remove from the pan and set aside in a bowl. In the same pan, dry roast the onions, green chilies, ginger and garlic until fragrant and slightly brown. Transfer this and the roasted coconut to a food processor or blender and blend with a little water and blen to a smooth paste. Set this paste aside.

In a pan/cooking pot, stir-fry the chicken pieces over medium heat in oil for two minutes until lightly browned on all sides. Add the ground masala paste and saute for 2 minutes. Add 2-3 bay leaves. Then add the bottle masala and saute for a minute more. It is important to cook the spices until they are fragrant so don't make haste. If necessary, add a few tablespoons of water to prevent it from burning at the bottom. Then add a cup of water and season with salt and pepper. Then, add the chopped potatoes - make sure the potatoes are immersed in the water. Cover and cook for 20 minutes until the chicken is cooked and the potatoes are tender.  Finally, add the tamarind paste or vinegar or lemon juice and cook a minute more. Taste and adjust seasoning. Garnish with freshly chopped coriander. Service with white rice and some salad made with chopped onion, tomato and lime juice on the side. 

 

Kalakand (Milk Fudge)

Kalakand

"Kalakand is an Indian milk fudge dessert made with full fat fresh milk. It is creamy and delicious and requires very few ingredients."

Ingredients

2 liters Full fat fresh milk

3/4 cup white granulated sugar or more

1 teaspoon ground cardamom

2-3 tablespoon white vinegar or lemon juice

some chopped nuts for garnishing (optional)

Directions

Arrange a deep bowl covered with a sieve and muslin cloth – keep aside for later. In a large pan, heat 2 litres of milk till it starts to bubble. Add 2-3 tablespoons of white vinegar while stirring continuously. The milk will begin to curdle. Lower heat and keep stirring. Once the milk well is curdled and there are huge lumps of cheese, remove from heat and gently pass this mixture (cheese and whey) through the arranged bowl & sieve kept aside earlier. Collect all the thick cheese and return it to the same pan. Keep stirring on low heat and do not let it burn. Add white sugar and mix. Taste and add more sugar if you want it sweeter. Add cardamom powder and bring the mixture together. Turn off the heat. Let the mixture cool down a bit. In the meantime, grease a small round or square cake tin with ghee or butter. Transfer this mixture into mould and press down with a spatula. Cover and leave to cool for 2-3 hours. Keep it in refrigerator for 5 hours or overnight. Turn out the fudge onto a plate and cut into square. Decorate with finely chopped pistachios or almonds.

Thai Mango Sticky Rice

 

Thai Mango Sticky Rice

Ingredients

1 cup Thai rice or glutinous rice

1 can Coconut cream (400ml)

½ cup granulated sugar

½ teaspoon salt

2 medium ripe mangoes

Roasted sesame seeds - for topping

½ teaspoon cornstarch - dissolved in 1 teaspoon of water

Directions

Rinse and drain glutinous rice in tap water several times until water becomes clear, to remove starch. Transfer to a bowl and soak in enough water for at least an hour or overnight.

Drain the water and transfer the rice in a steamer basket lined with a cheese or muslin cloth. Place the steamer basket over the pot with boiling water. Steam for 15-20 minutes or until rice becomes translucent and cooked. Transfer rice to a large bowl and fluff it several times using a spoon so they will not lump together. Cover and rest for 5 minutes.

Meanwhile, in a large pot or deep pan, combine coconut milk, sugar and salt. Bring to a gentle simmer over medium heat. Turn off the heat once it simmers and sugar is completely dissolved. Remove from the stove. Take ¼ cup of coconut cream and set aside for toppings.

Pour half of the remaining hot coconut milk to the bowl of still steaming hot rice and gently toss until well combined. Gradually add more of coconut milk to the rice and stir. Do it gently to prevent rice from becoming mushy. You might need to use all the remaining coconut milk or not, the target is to have a grainy but slightly wet and sticky porridge texture. Remember that the hot rice will continue to absorb the liquid as it cools down. Cover the bowl with plastic wrap so the top will not dry out.

Return the reserved ¼ cup of coconut cream to the saucepan and add the cornstarch slurry. Cook over low heat stirring constantly until it thickens a bit. Remove pan from heat and transfer the sauce to a bowl or milk pourer for serving later.

As the rice cools down, peel the mangoes. Cut the flesh from the pit on both sides and cut them in cubes or slices.

Assembly: Fill a small cup with sticky rice and invert it into a plate or bowl. Add slices of mangoes on the side. Pour some coconut cream sauce on top of the rice and mango slices or serve it in a saucer as a dip. Sprinkle with some roasted sesame seeds. Serve warm or cold. 

Carrot and Garlic Pickle

Carrot and Garlic Pickle

"It's a national holiday in Spain and I thought I'd use the spare time to make a pickle that we can enjoy with our favourite homemade meals. I made this garlic and carrot pickle for the first time and it turned out really well. I hope you will try and enjoy it with your family". 

Ingredients

500 grams carrots

200 grams garlic

3 tablespoons finely chopped ginger

2 teaspoons fenugreek seeds

2 teaspoons mustard seeds

1 teaspoon yellow mustard powder

2 tablespoons Kashmiri chili powder (adjust according to taste)

1/2 cup white vinegar

100 grams grated jaggery or palm sugar

salt to taste

1 cup cooking oil

Directions

Dry roast fenugreek seeds in a pan. Grind to a powder in a spice grinder and keep aside. Peel garlic and wash. Keep garlic on a clean kitchen towel to absorb all the water. Wash carrots, wipe them with a clean kitchen towel and peel them. Cut them in the desired shape. I made thin small slices. If you prefer to have smaller garlic pieces of the large flakes, you can cut them in two or three pieces. 

In a skillet, heat oil and add the chopped ginger. Fry for 2 minutes and add mustard seeds. Then add garlic and fry for 2 minutes. Then add the sliced carrots and fry for 2-3 minutes. If you like carrots soft, fry for 2 minutes longer. Add fenugreek seeds powder, red chili powder, turmeric powder and salt to taste. Mix well. Add vinegar and jaggery/palm sugar. Turn off the heat and check seasoning. If you like it tangier, you can add more vinegar. Cool down the ready pickle and store in clean, dry airtight glass jars. Serve with lentil curries, dal or any pilaf. 

 

Eggplant Pickle

 

Eggplant Pickle

Ingredients

½ kg eggplants cut into bits and salted.

2-3 green chilies slit (deseeded)

1 tsp Kashmir chili powder

1 tsp turmeric powder

1 cup oil

225 gms sugar

Salt to taste

¼ bottle white vinegar (use some for grinding and some later for cooking).

 

To be ground to a paste

15 gms ginger

30 gms garlic

30 gms cumin seeds

For tempering

15 gms mustard seeds

A few curry leaves

Directions

Keep the chopped and salted eggplants in a bowl for an hour. The eggplants will release some water. Discard the salted water. In a blender grind ginger, garlic and cumin seeds with a little white vinegar to a paste. In a wok, heat cooking oil and add mustard seeds, when they begin to splutter add curry leaves. Add turmeric, red chili powder and the ground paste and fry well. Add eggplants and the green chilies. Add sugar and salt to taste. Add vinegar and cook till eggplants are a bit soft. The oil will start releasing at the sides of the wok. Turn off the heat and check seasoning. Cool and then bottle in a clean sterilised jar. Store in refrigerator. Before serving, remove required amount in a dish and bring to room. Serve with dal or any curry or use as a relish on bread for sandwiches.

Capsicum Chutney

Capsicum Chutney

Ingredients

2 Medium sized Capsicums (preferably one red and one green)

3-4 dry red Kashmir chilies (deseeded and soaked in a bowl of warm water)

1 medium sized onion, quartered

2 medium sized tomatoes 

3 flakes garlic, peeled

1/2 inch piece of ginger, peeled 

a few peanuts, roasted

salt to taste 

For tempering

3 tbsp oil

1/4 tsp fenugreek seeds

1/4 tsp mustard seeds

1/4 tsp turmeric powder

Directions

On direct heat, with the help of tongs roast the capsicums and tomatoes till the skins turn black. Place in a bowl and cover with cling wrap. After a few minutes remove the cling wrap and peel the black skin from the capsicums and tomatoes. Cut the tomatoes in quarters and the capsicums (remove the seeds from capsicums and discard them. In a blender grind the capsicums, tomatoes, onion, hydrated red chilies, peanuts, ginger and garlic to a thick paste. The paste should be a bit coarse and not fine. Pour this in a serving bowl, add salt to taste and keep aside. For tempering, in a small pan heat oil and add the mustard seeds, when they turn grey, add the fenugreek seeds. Add turmeric powder, stir and turn off the heat. Pour this over the ground paste. Mix gently and taste seasoning. Serve with dosas or rotis. 

  

Chocolate Pudding Cups

Ingredients 

 Makes 6 dessert bowls 

 For the Chocolate Pastry Cream Pudding:

 1 cup milk 

2 egg yolks 

2 tbsp corn starch 

¼ cup sugar 

2 tsp salted butter 

½ tsp vanilla essence 

1 slab dark chocolate – broken into small bits (reserve some for topping) 

 Topping :

½ cup whipping cream or spray can of whipped cream 

4 oz dark chocolate - grated 

 Directions 

To make the chocolate pudding: Mix the sugar and corn starch in a small bowl. Whisk in the egg yolks, beating until light in colour. 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. Add the bits of chocolate and mix gently till the chocolate is completely melted and the mixture is smooth. Remove from the heat and stir in the butter and vanilla essence. Immediately pour this through the strainer. Let it cool for about 5-7 minutes. 

Beat the whipping cream till stiff peaks form. Keep in the refrigerator for later use. You can also use a ready-made can of whipped cream. Once the chocolate pudding has cooled slightly, pour a large spoon full of pudding into dessert bowls and distribute evenly till all is used up. Keep in refrigerator to cool for a couple of hours. 

Just before serving, top with a dollop of whipped cream and grated chocolate.

Semolina Pie

 

Semolina Pie

“This semolina pie is perfect with an afternoon cup of tea. It represents the simple cooking of Croatia and is one of the traditional recipes from the city of Zagreb.”

Ingredients

For the pastry:

250 g (8.8 oz) all purpose flour

50 g (1.7 oz) sugar

50 g (1.7 oz) butter

2 tablespoons rum

1 tablespoon grated lemon

For the filling:

500 ml (17 oz) milk

4 tablespoons sugar

1 sachet vanilla sugar

40 g (1.4 oz) semolina

2 eggs

For sprinkling:

Powdered or icing sugar

Directions

Mix flour and sugar. Thinly slice butter, add rum and grated lemon and knead the dough. Wrap it up in plastic foil and leave in the fridge for an hour.

Add 2 tablespoons sugar and vanilla sugar to milk and let it boil. Gradually sprinkle semolina flour into the milk and cook for 5 minutes. Let the semolina cool down. Meanwhile separate the egg yolks from the egg whites. Mix the egg yolks with the remaining sugar, beat the egg whites until stiff. Mix the egg yolks with the semolina and gently fold in the beaten egg whites. Divide the cooled dough in two portions. Grate one half of the dough into a greased baking pan (18×30 cm/7×11 in), pour over the stuffing and then grate over it the other half of the dough. Bake in a preheated oven at 180°C (350°F) for 40 minutes.

To serve, sprinkle the cooled pie with powder sugar, cut into rectangular slices and serve with tea.

Chocolate Bundt Cake

 

Ingredients

Cake

1 cup water

¾ cup unsalted butter, cut into pieces

¾ cup canola oil

170g bittersweet baking chocolate, finely chopped

1 ½ cups sugar

3 cups all-purpose flour

¾ cup cocoa powder

2 ½ tsp baking soda

½ tsp salt

3 eggs, at room temperature

¾ cup buttermilk

1 tbsp vanilla

Chocolate Ganache

1/3 cup whipping cream

170g bittersweet baking chocolate, finely chopped

Decorations

Chocolate flakes or curls

You can also decorate with sprinkles or mini marshmallows

Directions

Cake

Pre-heat oven to 350°F. Lightly grease a bundt cake tin.

Add water, 3/4 cup butter, the oil and bittersweet chocolate to a large microwave safe bowl. Microwave 20 seconds at a time, mixing each time with a whisk until smooth. Stir in sugar until blended. Cool 10 minutes.

Next, add your eggs to the cooled chocolate mixture one at a time and use a hand mixer to mix into the wet ingredients until well combined.

Add flour, cocoa powder, baking soda and salt and mix with whisk just until blended after each addition.

Add buttermilk, stirring just until blended. Stir in vanilla. Pour batter into pan.

Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan to cooling rack. Cool completely, about 2 hours.

Chocolate Ganache

In medium microwavable bowl, microwave ganache ingredients on High 45 to 50 seconds, stirring after 30 seconds, until melted and smooth.

Cool 10 minutes or until slightly thickened.

Place cake on serving plate and drizzle with ganache.

Decorations

Garnish with flakes, curls or mini marshmallows.

Leche Frita

 

"Leche Frita, which means fried milk in Spanish is a Spanish dessert snack typical of northern Spain. It is made by cooking flour with milk and sugar until it thickens to a firm dough which is then portioned, fried and served with a sugar glaze and cinnamon powder."

Ingredients

4 cups milk

½ cup sugar

1 cup corn starch

lemon zest from 1 lemon

orange zest from 1 orange

1 tsp vanilla

1 cinnamon stick

For coating:

2 eggs

1 cup all-purpose flour

Oil to fry

3 tsp castor sugar

1 tsp ground cinnamon

Directions

Peel the orange and lemon skin. Dissolve 1 cup corn starch in 1 cup milk. Add 1 tsp vanilla extract. Pour the remaining milk into the stainless-steel casserole, add lemon and orange skin, cinnamon stick and sugar. Bring it to boil, remove from the burner. Close the lid and let it stay for 15 minutes. Stir the milk well, take out the lemon and orange skin as well as cinnamon stick. Whisk in the corn starch mixture until it becomes smooth and creamy. Take a square or rectangular glass dish or pan and cover the dish with plastic wrap. Transfer the mixture into the dish with spatula. Wrap it and let it cool down to room temperature. Then refrigerate it for a couple of hours.

Beat a couple of eggs in a flat dish. Remove the glass dish from the refrigerator and coat the cooked cream with flour and then cut it into small equal pieces. Coat each small piece with flour and beaten eggs, then coat with flour one more time. Heat the skillet, pour oil. When it is hot, fry the milk on each side until it is golden brown.

Transfer the fried pieces to the paper towel to absorb the oil.

Mix 3 tsp sugar and 1 tsp cinnamon powder in a bowl.

Coat each piece in this mixture and arrange on a serving platter. You can drizzle some honey if you like or have it with ice cream.

Check the video here to get a step by step process of this recipe https://youtu.be/9JjfBHwBtV8

Lebanese Fatteh

Lebanese Fatteh

Ingredients

1 rotisserie chicken

3 pita breads or khabbus, cut into small squares

vegetable oil for frying

2 cups cooked chickpeas

2 cloves of garlic, mashed

2 cups plain yogurt

¼ cup tahini

juice of 1 lime

½ cup toasted sliced almonds or pine nuts

Salt to taste

Paprika for garnishing

Chopped parsley to garnish

Directions

Mix the pita bread squares with a little olive oil and grill in the oven for 10 minutes till the chips are golden brown and crisp. Remove from oven and set aside

Prepare the sauce by combining the mashed garlic and the yogurt. Whisk until smooth. Add the tahini while whisking and, finally, the lime juice. Season with salt and pepper and reserve. (Refrigerate if not using right away!)

Make sure your shredded chicken and chickpeas are warm before assembling the dish and work quickly so everything is still warm when you serve it.

In a big casserole or serving platter, start with the pita squares, evenly distributed in a single layer.

The next layer is the cooked chickpeas and finally 2/3 of the chicken mixture.

Top with the yogurt sauce and the remaining chicken and finish by sprinkling the toasted nuts and chopped parsley. Sprinkle some paprika on top of everything. You can garnish with some pomegranate.

Serve warm.

Sweet, Sour & Sticky Chicken Wings

Ingredients

1 Kg Chicken Wings
For the marinade
3 tablespoons cornflour
1/4 tsp salt
1/2 tsp red chili powder
1 tablespoon oil

2 flakes garlic, grated or chopped finely
1" ginger, grated or chopped finely
1/2 tsp black pepper powder
3 tablespoons dark soy sauce
1 tablespoon white vinegar
2 tablespoons honey
2 teaspoons sesame oil
1/4 tsp ajinomoto (optional)

For garnishing
2 teaspoons sesame seeds
1 green onion, chopped finely

Directions

Wash chicken wings and drain well. Marinate the chicken wings with red chili powder, cornflour and salt for 1/2 an hour. Preheat oven at 180 degrees C. Place chicken in a sheet pan and grill the chicken in the oven for 20 minutes or till the chicken is almost cooked. You can also use an air fryer.  Remove the chicken wings and keep aside. In a wok add some cooking oil and stir fry the ginger and garlic. Add the dark soy sauce, honey, pepper powder, and vinegar. Add the grilled chicken wings and mix to coat the wings with the sauce. Stir fry for a few minutes till chicken wings are well cooked. Check seasoning and add salt if required. Add ajinomoto and mix well. Drizzle with sesame oil and turn off the heat. Remove chicken wings on a serving platter and sprinkle sesame seeds. Garnish with chopped green onions. Serve with stir fried noodles or fried rice.

Prawn Chili Fry

Ingredients 

1 kg prawns, cleaned and de-veined
3-4 red onions, chopped finely
3-4 tomatoes, chopped finely
2 green chillies, chopped finely
1/4 tsp turmeric powder
1/4 tsp red chili powder
1/2 tsp cumin powder
1 tsp coriander powder
1 tsp garam masala powder
1/2 tsp black pepper powder
2 teaspoons lime juice
2-3 tablespoons cooking oil
salt to taste
some fresh coriander for garnishing

Directions

Wash the cleaned prawns and drain well in a sieve. In a non-stick pan, heat about 2-3 tablespoons of oil and saute onions till translucent. Add the powdered spices and saute for a few minutes. Add tomatoes and cook till they are soft and oil releases from the sides. Add the green chillies and salt to taste. Add the prawns, mix well and simmer on low heat for a few minutes till prawns a cooked. Turn off the heat and add lime juice. Garnish with freshly chopped coriander. Serve with flat breads or stuff baguettes or any bread with the prawn chili fry.

The Best Peanut Butter Cookies

“These Peanut Butter Cookies are the best cookies. They have the most amazing melt-in-your-mouth texture, with crisp edges and a creamy, rich peanut butter middle”.

Ingredients

7.5 ounces by weight all-purpose flour (1.5 cups measured)

1 tsp baking soda

1/2 tsp baking powder

3/4 tsp salt

1/2 cup unsalted butter softened

1/2 cup granulated sugar

1/2 cup firmly packed brown sugar

1 large egg

1 tsp vanilla extract

1 cup creamy peanut butter

Directions

Preheat the oven to 180 degrees C.

In a medium bowl, whisk to combine the flour, baking soda, baking powder, and salt.

In another medium bowl, use a hand mixer to cream together the butter, sugar, and brown sugar, for about 60 seconds, until fluffy and light.

Mix in the egg and vanilla extract for about 30 seconds, until combined.

Mix in the peanut butter for an additional 30 seconds, until combined.

Add the dry ingredients to the wet, then mix just until the flour is incorporated. Take care not to over mix.

Using a medium cookie scoop, portion out scoops of dough directly onto a baking sheet. It’s the scooping of the dough that gives it those incredible ridges and “feathering” on top that melts in your mouth when you take a bite! You should get about 24 scoops of dough total (split them between two baking sheets).

Bake for 13-14 minutes, until the edges are golden, but the middle is still soft. Let them cool for a couple minutes before eating. They are fantastic enjoyed warm out of the oven, or completely cooled. Enjoy!

Gnudi

Gnudi

Ingredients

Serves 2

For the Gnudi Balls

1 cup (250 gms) ricotta cheese

1 small garlic clove, grated or minced

1 egg yolk

½ cup all-purpose flour

¾ cup finely grated Parmesan cheese, divided

½ tsp freshly ground black pepper

Pinch of freshly grated nutmeg

For the Brown Butter sauce

¼ cup unsalted butter

¼ tsp freshly ground black pepper

1 clove or garlic, crushed or minced

rest of the Parmesan grated cheese

Salt to taste

Fresh Basil for garnishing (optional)

2 cups ready-made tomato pasta sauce

Directions

You can buy store bought ricotta cheese. However, I made my own ricotta cheese with 3 litres of full fat milk. To make homemade ricotta cheese: heat the milk till boiling point and add ½ cup of white vinegar while stirring. The milk will start to curdle. Turn off the heat and drain the thick curds through a muslin cloth. Discard the whey. Collect the ricotta cheese in the muslin cloth and hang the pouch till all the water is drained.

To make the Gnudi balls, combine ricotta cheese, garlic and egg yolk in a medium bowl.  Stir in flour, nutmeg, parmesan, salt and pepper just until combined. Dust a rimmed baking sheet with some additional flour and using a tablespoon or small cookie scoop, scoop gnudi into approximately two tablespoons (30 gram) portions. Roll into balls and place on prepared sheet. Toss or roll gnudi on baking sheet to coat in flour; set aside.

For the Brown Butter sauce: Place butter in a large stainless steel pan set over medium heat. Allow the butter to melt, foam and then bubble, stirring occasionally until butter is beginning to brown.

As soon as the butter is golden, add in the black pepper and allow it to toast for about 30 seconds. Add in garlic (do not burn), remove from heat and set aside.

Boil a large pot of water. Add gnudi ten at a time and cook until they float, about three to four minutes. Using a slotted spoon, transfer gnudi into brown butter mixture.

When gnudi have all been cooked, turn butter pan back on to medium heat. Add tomato pasta sauce to the pan and simmer for five minutes. Season with salt. Sprinkle with Parmesan-Reggiano. You can garnish with fresh Basil.

Paneer Jalfrezi

Paneer Jalfrezi

Ingredients

1.5 cups of cubed paneer (Cottage Cheese)

1 tbsp of oil

½ tsp of Nigells seeds (kalonji)

½ tsp of cumin seeds

1 cup of thinly sliced onions

1 tsp of freshly minced ginger

1 tsp of freshly minced garlic

¾ tsp of red chilli powder (adjust to taste)

2 tsp of coriander powder

¼ tsp of turmeric powder

1 cup of green capsicum, cut into long strips

½ cup of cubed ripe tomatoes

1 tsp of garam masala 

One large pinch of kasuri methi (dry fenugreek leaves)

Directions

1.       Heat oil in a large pan and add the cumin seeds and nigella seeds.

2.       When the cumin seeds sizzle and turn a golden brown, add the sliced onions.

3.       When the onions turn soft and translucent, add the ginger and garlic. Sauté until fragrant, about 2 mins or so.

4.       Add the chilli powder, coriander powder, and turmeric powder. Fry for 30 seconds, taking care not to burn the masala.

5.       Add the tomatoes and capsicum. Stir fry for a few minutes

6.       Add the paneer and cook for another 3-4 mins.

7.       Finally, add the kasuri methi and garam masala. Mix again, add salt, and remove from flame.

8.       Serve Paneer Jalfrezi hot with rotis, pulao, or rolled up with a wrap.