BESAN KI ROTI

BESAN KI ROTI

Ingredients
Besan (chickpea flour) 2 cups
Wheat Flour 1/2 cup
Coriander Seeds 2 tbsp
Black Peppercorns 1 tsp
Anardana (dried pomegranate seeds) 1 tbsp
Salt 1.5 tsp
Turmeric Powder 1/4 tsp
Red Chilli Powder 1/2 tsp
Fresh Fenugreek Leaves (methi) 2 cups
Red Onion 1 medium
Chaat Masala To Garnish (available in Indian stores) 1 tbsp
Green Chillies 2
Butter To Garnish 3 tbsp

Method
Roast coriander seeds, peppercorns and anardana. Grind it coarsely.
Mix wheat flour, besan, ground spice mixture, salt, turmeric powder, red chilli powder, chopped onion, chopped fenugreek leaves and green chillies.
Knead a soft dough with the help of some water. Cover it and let it rest for 30 minutes.
Divide the dough in 10 parts and make 10 balls.
Roll a ball in a 4 inch roti.
Place it on a hot griddle. Turn it over when you see small bubbles on the roti.
Now cook it over slow direct flame till it has small brown/black spots on both sides.
Serve it hot with butter.

CHILLI GARLIC PAPRI OR PAPDI

CHILLI GARLIC PAPRI OR PAPDI

Ingredients
All Purpose Flour 250 gm
Salt 1 tsp
Ajwain (Carom) Seeds 1/2 tsp
Red Chilli Powder 1/4 tbsp
Garlic Paste 1/4 tbsp
Vegetable Oil To Fry

Method

Rub 50 gm of oil in the flour. It should look like fresh bread crumbs.
Add salt, chilli powder, ajwain and garlic paste to the flour.
Knead it in a tight dough.
Leave it covered for 30 minutes.
Heat the oil in a wok.
Divide the dough in 4 parts. Do not knead again.
Roll each part of the dough in a thin roti.
Prick it with knife so that they do not puff up while frying.
Cut each roti in wedges or any other shape you like.
Fry them on low heat till they are golden brown
Drain them on a paper towel.

Besan Ki Burfi (Gram Flour Fudge)

Besan Ki Burfi (Gram Flour Fudge)

Ingredients
1 cup besan, gram flour
2 tablespoons sooji, semolina
1/4 cup coarsely ground almond powder
6 tablespoons melted unsalted butter or ghee
1 cup sugar
1/2 cup water
8 green cardamoms– shelled and seeds crushed
Approx. 1 tablespoon pistachios crushed for garnishing

Method
Grease 8” flat plate and set aside.
In a bowl mix besan and semolina, add about 3 tablespoons of butter mix it well by rubbing with fingers. Mix will become grainy; Let it sit for about 15 minutes.
Put rest of the butter in frying pan over medium heat; add besan mix and roast for about 4-5 minutes stirring continuously basen will lightly change the color.
Add almonds and roast stirring continuously until the color has change to deep golden brown and also start to smell of the roasted basen, this should take another 6-7 minutes. Turn off the heat. We add the almonds later otherwise almonds will be over roasted.
In a saucepan, boil the sugar and water together over medium heat until syrup is little less then 1 thread or 205 degrees F on a candy thermometer.
Mix the syrup with flour mixture mix well and pore over greased plate.
Sprinkle the sliced pistachios evenly over the top to garnish.
Let Burfi cool it takes about 1 hours and cut into 1” squares.

GINGER CHUTNEY

GINGER CHUTNEY

Ingredients
Grated Fresh Ginger 2 tbsp
Grated Fresh Coconut 4 tbsp
Green Chillies 4
Tamarind Pulp 3 tbsp
Jaggery or Brown Sugar 2 tbsp
Salt 1/2 tsp
Vegetable Oil 1 tsp
Mustard Seeds 1 tsp

Method
Peel and grate ginger finely.
Chop green chillies finely.
Saute ginger and green chillies in 1/2 tsp of oil for about 5 minutes.
Blend cooked ginger, jaggery, tamarind pulp, salt and coconut into a paste.
Heat remaining 1/2 tsp of oil, add mustard seeds and cover the pan. Let the seeds pop.
Once the seeds stop popping, add the ginger coconut paste to the pan and cook on medium heat for 5 minutes.
Ginger chutney is ready to serve.

SAUNTH (TAMARIND CHUTNEY)

SAUNTH (TAMARIND CHUTNEY)

Ingredients

Tamarind 100 gm
Jaggery or Sugar 250 gm
Red Chilli Powder 1/2 tsp
Fennel Seeds Powder 2 tsp
Cumin Seeds 1/2 tsp
Heeng (asafoetida powder) A pinch
Dry Ginger Powder 1 tsp
Garam Masala 1/2 tsp
Salt 1 tsp
Vegetable oil 1 tbsp

Method

Soak tamarind in warm water for 3 to 4 hrs.
Strain it to extract the pulp.
Strain the tamarind pulp for saunth

Heat oil in a sauce pan. Add cumin seeds, asafoetida and all the spices.
Cook the spices for saunth

Add jaggery, tamarind pulp and salt.
Add jaggery to the saunth mixture

Keep stirring the mixture until the jaggery dissolves.
Keep stirring the saunth mixture

Cook for 5 to 10 minutes until the chutney becomes ketchup like thick.
Pour it in a clean jar and store in refrigerator after it is cold. Make sure to not to put wet spoon in the jar and it will last for months in refrigerator.
Store saunth in a clean jar

Serve it with any snacks like Bonda, Tikiya

Bread Burfi

Bread Burfi

Ingredients:

Bread Burfi (Indian Fudge) Recipe by Manjula

2 cups of fresh white bread crumb, I used 4 slices of bread
3 tablespoons clarified butter or ghee
1 cup milk
1 cup sugar
1cup crushed walnuts
1/4 teaspoon cardamom crushed

Method

Make the bread crumb, cut the bread in small pieces, and do not remove the edges. I use food processor to make crumb.
Dry roast the bread crumb over medium heat in a frying pan, stirring continuously, this will take about 5-6 minutes. Roasted bread crumb will be light golden in color.
Sprinkle the sugar and keep roasting. Sugar will be caramelized with bread crumb and will be light brown in color. This process will take about 4 minutes.
Add cardamom and milk keep stirring, mixture will be in texture of soft dough.
Add butter and roast the mix with butter for another minute, until mix will start leaving the edges. Add the walnuts and fold it with mix. Turn off the heat. And pour it over greased plate.
Spread it in square shape 8” x 8” let it sit for about half until it comes to room temperature. Cut them in one inch squares.
Delicious burfi is ready. You can store the burfi outside for a week and refrigerate for a month.
Enjoy!

BESAN HALWA

BESAN HALWA

Ingredients
Besan 1 cup
Ghee 1/2 cup
Milk 1.5 cup
Sugar 3/4 cup
Cardamom Powder 1/4 tsp
Saffron Strands A pinch

Method
Boil milk, sugar and saffron strands in a pan. Lower the heat when it starts to boil.
In a separate wok, roast besan with ghee.
Cook besan in ghee

First besan will become thicker and then will start to become thinner.

Once the besan browns a little and becomes fragrant, add the boiling milk mixture to the besan.
Add boiling milk to besan

Keep stirring as besan will start soaking the milk and become thicker.

When the besan starts to leave ghee, it’s ready. Add cardamom powder and chopped nuts and it’s ready to serve..
Besan Halwa is ready to serve

You can even set besan halwa like barfi and cut it when it sets.
Setting Besan Halwa barfi

And you can make besan halwa parantha with any leftover halwa.

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Coconut Almond Burfi

Coconut Almond Burfi

Ingredients:
2 cups coconut freshly grated, I am using frozen shredded coconut
1-3/4 cups sugar
1/2 cup blanched almond powder
1/4 teaspoon cardamom powder

Method

In a non-stick frying pan add coconut and sugar, cook over low medium heat, stir continuously till sugar is melted and mixture starts to bubble.
Add the almond powder and cardamom, keep stirring continuously, scraping the sides and bottom of the pan, until mixture start coming together and becomes consistency of soft dough. This should take about 6-7 minutes. Turn of the heat.
Pour the mixture into greased plate while burfi mixture is still hot spread it evenly about 3/4 inch thick in a square shape. Press the mixture with spatula to make it firm.
While burfi is still warm cut them in about one inch square.
Allow the burfi to cool for about an hour to dry and hold its shape. Now you can remove the burfi from the plate.
Burfi can be stored for 2 weeks in air tight container.

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Homemade Milk Toffee

Homemade Milk Toffee 

Ingredients :

Sugar 2/3 cup
Water 2/3 cup
Butter 4 tbsp
Milk Powder 1/2 cup
Cocoa Powder 3 tsp
Cashew nuts 5 nos
Walnut 4 nos
Raisins 5 nos

Directions:

Step 1
Sieve the Milk Powder and Cocoa Powder and keep it separately.Chop the nuts and raisins in to very small piece and keep it ready.

Step 2
In a non-stick pan add water and sugar together and allow it to boil in medium flame for 10 min. Keep stirring. Take a plain glass full of water and drop the sugar syrup drops. If it mixes with water, boil for some more time or If it makes a string like drop before settling in the bottom then the syrup is ready. Be careful while preparing syrup, it changes to this consistency so quick. If it’s boiled after it reaching the string like consistency it starts crystallizing. So keep stirring and check for the correct consistency often. Take out from the stove.

Step 3
Add the butter and let it completely melt. Add the sieved milk powder little by little and avoid making lumps. Mix them well. Add the chopped nuts and mix them well. Add the sieved cocoa powder in the same way. Mix all these together well until it forms a nice thick paste.

Step 4
Grease the flat plate with butter and spread the chocolate mix in the plate. Adjust wit ha spatula to make the square shape. Keep it in refrigerator for 1-2 hrs. Cut them into desired shape using knife or pizza cutter.

Tips :
This can be stored in refrigerator for 10-15 days.

Chicken Kheema Masala

Chicken Kheema Masala

Ingredients

Ground Chicken - 1 lbs
Oil - 3-4 tbsp
Cinnamon - 2 nos (1 inch)
Cloves - 4-5 nos
Cardamom - 3-4 nos
Big Onion - 1½ nos (medium)
Ginger Garlic Paste - 2-3 tbsp (preferably add more garlic)
Green Chili - 1-2 no
Tomato - 2 nos (medium)
Turmeric - ½ tsp
Cumin Powder - 1 tsp
Pepper Powder - 1 tsp
Red Chili Powder - 1 tbsp
Coriander Powder 2 tbsp
Garam Masala Powder - ½ tsp
Salt - to taste
Coriander Leaves - ¼ cup (chopped)
Water - 1½ cups

Instructions

Chop onion and coriander leaves. Grind ginger garlic paste. Slit open green chili.
In a deep pan heat oil, add cinnamon, cloves, cardamom and onion. Fry until onion turns transparent. Add ginger garlic paste and fry till raw smell leaves.
Add tomato, green chili and cook for 1-2 min. Add turmeric, cumin powder, pepper powder, red chili powder,coriander powder, garam masala, and salt. Mix and cook for a minute in medium flame.
Add chicken and water. Cook it in medium to low flame for about 15 - 20 min by stirring it often.
If you want more gravy take out as soon as the chicken is cooked or if you want it dry cook in high flame by stirring it until water drains.
Add coriander leaves at the end and mix well.

Tutti Frutti Truffles

Tutti Frutti Truffles

Ingredients:

Makes about 25 squares

200g (7oz) white chocolate, broken into chunks
125g (4 1/2oz) butter, diced
150g (5 1/2oz) multi-coloured glace cherries (red, green and yellow)
6 rich tea biscuits
50g (1 3/4oz) dried cranberries (or raisins)

Method:

Place the chocolate and butter in a bowl and carefully melt together in the microwave or over a pan of gently simmering water. Rinse the cherries in a sieve (this takes away the stickiness) and pat dry, then place on a chopping board. Chop the cherries into small pieces and add to the bowl of chocolate and butter, along with the cranberries. Place the biscuits in a sandwich bag and bash with a rolling pin until you have crumbs. Add to the bowl and then mix everything together.

Line a small square cake tin with clingfilm and tip in the mixture. Place clingfilm over the top and press down with a potato masher to level out the surface. Ideally, you need the mixture to be about 2-3cm (3/4-1 1/4in) deep, so if the tin is too big, press the mix down into one end and fold over the clingfilm to hold in place. Place in the fridge for a few hours to set, before turning out onto a board and cutting into squares.

Pink Coconut Ice

Pink Coconut Ice

Ingredients:

100 g butter

1 cup milk
6 cups icing sugar
1 teaspoon salt
1 cup desiccated coconut
2 teaspoons coconut essence
(red food color - see Note)

How to make it
Place the butter, milk, icing sugar and salt in a medium- sized saucepan and heat gently until the sugar dissolves. Bring the mixture to the boil and keep the heat sufficient to just maintain the boil, stirring only occasionally, until the mixture reaches soft-ball stage (120 C). Add the coconut and coconut essence and remove from the heat. Cool for 5 – 10 minutes, then beat until the mixture thickens. Pour into a greased tin approximately 20 x 20 cm. Allow to cool and cut into squares.

Note: For pink coconut ice add a drop of red food colouring with the coconut. For the traditional two-tone effect make a batch of white and then a batch of pink, pouring the pink on top of the set white.

Chocolate tuiles

Chocolate tuiles

Add caption

Ingredients

•25g caster sugar
•1 tsp water
•20g crushed almonds
•100g chocolate of your choice, chopped or in pellet form

Method
1.Make a light syrup by adding the sugar to the water in a pan and heating gently until the sugar is dissolved.
2.Add the almonds to the syrup and return to the heat. Cook on a low heat until a teaspoonful of syrup dropped into iced water forms a ball that yields to slight pressure and turns into a light caramel full of nuts.
3.Pour the caramel onto a sheet of baking parchment and leave to set into a toffee-like product. When set, crush the toffee into tiny pieces.
4.Temper the chocolate (see below) and mix the toffee pieces into the tempered chocolate.
5.Drop a teaspoon of the mixture onto a small piece of baking parchment – you need a piece of paper for each tuile.
6.Using the back of a teaspoon, spread the mixture into a disc.
7.Slightly drape the parchment over a bowl or rolling pin and leave the tuile to set in a curved shape.
8.When set, peel the paper from the tuile.

How to temper chocolate

1.Melt about two-thirds of the chocolate you'll need. Gradually stir in the remaining cold chocolate, stirring until melted. When no more solid chocolate will melt into the liquid, the chocolate is tempered.

Date-Walnut Balls

Date-Walnut Balls

Ingredients:

1/2 cup (1 stick) unsalted butter

1 cup white sugar
1 cup chopped dates
1 egg, beaten
1 cup chopped walnuts
2 cups puffed rice cereal, such as Rice Krispies
1/2 cup sweetened flaked coconut, for rolling
1/2 cup walnuts, finely chopped, for rolling

Directions
In a medium saucepan, melt butter with sugar, then add chopped dates. Stirring very quickly, add in beaten egg. Bring mixture to a boil, stirring constantly, and allow to boil for 4 to 5 minutes.

Remove from heat, and add chopped walnuts and puffed rice, mixing well. Spread mixture onto a heatsafe pan, and allow to cool. Cut into even, 1-inch sized cubes.

Combine finely chopped walnuts and flaked coconut in a shallow dish. Grease hands with butter, and, using hands, shape each date square into an individual sphere, then roll it in the walnut-and-coconut mixture.

Shake excess off.

Makes about 40 date balls.

Pepper Chicken Fry Recipe

Pepper Chicken Fry Recipe

Ingredients:

Chicken – 400 gms, skinless, boneless, cubed
Peppercorns – 10 to 15, crushed
Onion – 1, chopped
Tomato – 1, chopped (optional)
Coriander Powder – 1/2 tsp
Turmeric Powder – 1/2 tsp
Red Chilli Powder – 1/2 tsp
Oil – 3 tsp
Ginger – 1/2 inch piece, chopped
Garlic – 6, peeled, chopped
Curry Leaves – few
Salt as per taste

Method:

1. Transfer the chicken pieces to a bowl.
2. Add pepper powder, red chilli powder, turmeric powder, coriander powder and a pinch of salt.
3. Mix well and keep aside for 40 minutes.
4. Heat oil in a nonstick pan over medium flame.
5. Saute the onions, ginger and garlic for 2 to 3 minutes.
6. Add the marinated chicken and curry leaves.
7. Cook until well browned, about 8 minutes.
8. Add the tomato and a pinch of salt.
9. Stir well and cook for 2 to 3 minutes.
10. Cover the pan with a lid and cook for 10 more minutes.
11. Remove the lid and cook until all moisture has evaporated and the chicken mixture is dry.
12. Transfer to a serving dish.

Chicken Stir Fry with PeppersChicken Stir Fry with Peppers

Chicken Stir Fry with Peppers

Ingredients for Marinade
2 tablespoons water
2 teaspoons cornstarch
2 teaspoons soy sauce
¾-1 teaspoon salt or to taste
¼-½ teaspoon pepper or to taste

Other ingredients 
450g (1Ib) boneless, skinless chicken
1 tablespoon vegetable oil
1 medium green bell pepper (capsicum) cut into ½ inch (1.2 cm) pieces
1 medium red bell pepper (capsicum) cut into ½ inch (1.2 cm) pieces
1 tablespoon soy sauce
¼ teaspoon-½ teaspoon chilli flakes (optional)

Instructions
Marinade: combine the water, cornstarch, soy sauce, salt and pepper in a medium bowl and stir thoroughly to mix. Add the chicken, stir to mix and let stand at room temperature for 30 minutes, stirring occasionally.
Heat a wok or a large skillet (frying pan) on medium high heat until very hot. Add vegetable oil, then add chicken mixture, green pepper and red pepper and stir-fry for 7 minutes.
Add the soy sauce and chilli flakes (if using) and stir fry for 1 minute until chicken is no longer pink. (if it seems a little dry add a little water or broth (stock).
Serve with steamed white rice or noodles.

Afghan Sweets

Afghan Sweets

Ingredients:

440 g white sugar
500 ml water
440 g full-cream milk powder
1 tbsp ground cardamom
1 tbsp rosewater
125 g chopped walnuts
1 tbsp ground pistachios

Method:

Place the sugar and water in a saucepan over low heat and stir until the sugar dissolves. Simmer, without stirring, for 10–15 minutes, or until a thick syrup forms. Do not allow the syrup to colour.

Meanwhile, combine the milk powder, cardamom, rosewater and walnuts in a bowl. Pour over the hot syrup and quickly combine well. Pour mixture into a shallow dish and scatter with the ground pistachios. Stand for 30 minutes or until cool and set. Cut into diamonds or squares to serve.

Grilled Cheese Tomato and Cucumber Sandwich

Grilled Cheese Tomato and Cucumber 

Sandwich

Ingredients:

8 whole wheat bagels, sliced and placed open face
2 tomatoes sliced
1/2 Cucumber Sliced
150g Cheddar Cheese, sliced (or any other favourite one)
Salt and Pepper to taste

Instructions
Arrange cucumber and tomato slices on each side of the bagels
Give a good grinding of salt and pepper
Top with the cheese slices
Grill under the broiler (oven grill) until cheese melts and turns golden brown
Serve Hot