Gujarathi Kaman dhokla from the scratch

Well, adding to the list of recipes i have posted before is Gujarathi Khaman dhokla which my husband loves to eat. There are many ready made packs available in the market but nothing can beat the soft dhokla which is made from the scratch at the proximity of your kitchen. So i am going to give out my secret recipe which i have used all along to make the perfect golden dhokla which finds its way direct into everyone's heart.

This can be made using the ingredients which is always available at home or your nearest supermarket.

1 cup rice 

1 cup urad dal 

1 cup yellow moong dal 

3 cups sour buttermilk 

2 green chillies crushed fine 

1/4 tsp - ginger grated fine 

1/2 tsp - soda bicarb 

2 tbsp - oil

2-3 pinches red chilli powder 

1/2 tbsp - coriander finely chopped 

Salt To Taste

It is very easy to make this. Not much hassle is involved in the procedure of this dish. The flour required can be made and stored well upto 2 months in advance. Just in case, you want to make some nice warm dhoklas when guests arrive without prior notice.

Mix the rice and dal, wash, drain and dry on a clean cloth for a few hours. The grain should be completely. Grind to a coarse flour in dry grinder or at the flour mill. This flour should be like very fine rava like in texture. Store in airtight container and use as required. 

To make khaman, take 1 cup flour in a bowl. Add buttermilk, and mix well. Keep- aside for 4-5 hours. Dissolve sodabicarb in the oil. Add to batter. Mix all ingredients except red chilli powder and coriander. Pour immediately in a 6" diam. greased plate. Steam over water either in a cooker or steamer. Pierce knife, and check, should come out clean if done. Sprinkle the chilli powder and coriander, steam again for 2-3 minutes. Cut dhaman dhokla into squares or diamonds and serve hot with mint chutney or sweet and sour date chutney. 

Also with the remaining dhoklas after a sumptuous lunch, you can be creative and make dhokla sandwiches by placing a layer of dhokla cut in half and a spread of sweet and sour chutney and a piece of fried paneer, then alternate with layer of dhokla and green minty chutney. And top with another dhokla layer and here comes a triple decker dhokla sandwich topped with sev which can be enjoyed with a cup of hot tea in those cold winter evenings.

 

Paneer korma

Yesterday night i was planning on making something quick and easy and also tasty and when rummaging through the fridge found a pack of paneer, some tomatoes, mava and cream. So it got me thinking about what tasty dish can be done using these ingredients which can be eaten with rotis. Finally i decided to make this easy dish i learnt from my mom; Paneer korma

Things you need to make this dish is 

250 gms paneer
4 Tomato
3 Onion
1 " long piece Ginger
2 Green Chilly
1 cup Mava
1 cup Cream
1/2 tsp Red Chili Powder
1/4 tsp Turmeric
1/2 tsp Garam Masala
2 tblsp Clarified Butter

Cut paneer in square pieces. Grind onion, ginger and green chilly. Grate mava. Heat clarified butter (ghee) in a pan. Add onion and tomato paste. Continue cooking it on medium flame till ghee/oil begins to separate. Add mava, cream. Simmer for 2 minutes. Add salt, red chili powder, turmeric, garam masala. Add paneer pieceswith 1/2 cup of water When the gravy thickens put off the flame. Take off the fire and serve hot. 

Chocolate and Peanut Butter Dipped Apples

INGREDIENTS:

10 apples, stems removed

10 to 12 wooden ice cream sticks

1 cup Semi-Sweet Chocolate Chips

1 package Peanut Butter Chips, chopped

3/8 cup shortening, divided

DIRECTIONS:

Line tray with wax paper. Wash apples; dry thoroughly. Insert wooden stick into each apple; place on prepared tray. Place chocolate chips, 2/3 cup peanut butter chips and 1/4 cup shortening in medium microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. In necessary, microwave at HIGH an additional 30 seconds at a time, stirring after each heating, just until chips are melted when stirred. Dip bottom three-fourths of each apple into mixture. Twirl and gently shake to remove excess; return to prepared tray. Place remaining 1 cup peanut butter chips and remaining 2 tablespoons shortening in small microwave-safe bowl. Microwave at HIGH 30 seconds; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. Spoon over top section of each apple, allowing to drip down sides. Refrigerate until ready to serve.

The Ultimate Chocolate Bar

INGREDIENTS:

1/2 cup butter

1 (1 ounce) square unsweetened chocolate

1 cup white sugar

1 cup all-purpose flour

1/2 cup chopped walnuts

1 teaspoon baking powder

1 teaspoon vanilla extract

2 eggs

6 ounces cream cheese, softened

1/2 cup white sugar

2 tablespoons all-purpose flour

1 egg

1/2 teaspoon vanilla extract

2 cups miniature marshmallows

1/3 cup butter

2 (1 ounce) squares unsweetened chocolate

1/3 cup milk

2 ounces cream cheese

4 cups confectioners' sugar

1 teaspoon vanilla extract

DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour one 13x9 inch pan.

In large saucepan, melt 1/2 cup butter and 1 ounce chocolate over low heat. Remove from heat, stir in 1 cup white sugar, 1 cup flour, walnuts, baking powder, 1 teaspoon vanilla, and 2 eggs, and mix well. Spread chocolate base evenly into prepared pan.

In a small bowl, combine 6 ounces cream cheese, 1/2 cup white sugar, 2 tablespoons flour, 1 egg, and 1/2 teaspoon vanilla. Beat for one minute with an electric mixer at medium speed, or until smooth and fluffy. Spread cream cheese filling over chocolate mixture.

Bake base and filling at 350 degrees F (175 degrees C) for 25 to 35 minutes.

Meanwhile, prepare frosting. Melt 1/3 cup butter, 2 ounces chocolate, milk, and 2 ounces cream cheese in large saucepan over low heat. Remove from heat, and add confectioners' sugar and 1 teaspoon vanilla; beat well. Use heat to soften if it begins to dry before you are ready to use it.

Spread marshmallows over the top the chocolate bar in pan. Pour warm frosting over marshmallows. Use kitchen knife to somewhat mix the two. Let cool to room temperature. When cool, cover with foil and refrigerate overnight. Cut cold into small pieces.

Creamy Chocolate Fudge

1 (7 ounce) jar marshmallow creme

1−1/2 cups white sugar

2/3 cup evaporated milk

1/4 cup butter

1/4 teaspoon salt

2 cups milk chocolate chips

1 cup semisweet chocolate chips

1/2 cup chopped nuts

1 teaspoon vanilla extract

Line an 8x8 inch pan with aluminum foil. Set aside. In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly. Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours, or until firm.

Triple cheese macaroni

8 ounces elbow macaroni

2 eggs

3/4 cup whole milk

1/2 cup half and half

1/2 cup heavy cream

1/2 teaspoon chopped parsley

1/4 teaspoon sugar

Pinch cayenne pepper

3/4 teaspoon sea salt

1/2 tablespoon ranch seasoning

10 ounces sharp cheddar cheese, grated

5 ounces Monterey Jack cheese, grated

5 ounces Parmesan cheese, grated

Preheat the oven to 350F. Cook the macaroni according to package directions, drain and set aside. In a large mixing bowl, beat the eggs. Add the milk, half and half, cream, parsley, sugar, cayenne, salt and ranch seasoning and mix until well blended. Add the macaroni, cheddar, Monterey Jack and Parmesan cheeses and mix until fully incorporated. Pour into a large baking dish. Cover the dish with plastic wrap, then cover with aluminum foil and bake for 30 to 35 minutes.

Cheese Calzones

1−1/2 cups warm water (105F)

4 1/2 cups flour

1 tablespoon olive oil

2 1/2 teaspoons sugar

2 1/2 teaspoons salt

1/2 teaspoon yeast

In a large bowl, mix water with sugar and salt until dissolved. Add oil, and then flour. Stir with heavy spoon for 1 minute. Turn out to a floured board and press into a circle (it will be quite dry). Sprinkle yeast evenly over dough and knead for twelve minutes. Divide dough into 6 oz. portions (yield for this recipe is 5). Shape each portion by sliding your palms across the top portion of dough while curving your fingers inward toward each other and "tucking" the dough into the center. You want a dough ball without visible seams except the bottom. Set all on plate, cover with plastic, and allow to proof for 1−2 hours.

Meanwhile, mix:

1 lb. ricotta cheese

1 cup shredded mozzarella

pinch of black pepper

Preheat oven to 500F. Take a dough ball and place on floured surface. Spread, with finger tips, to a 6 inch circle. Place 2/3 cup cheese mix on one side and fold over other side. Seal with finger tips making sure no

cheese mixture is in the seal. Pinch the edge to assure a tight seal. Pat calzone to even filling inside. Check seal again for leaks. Repeat with the others. Place calzones on a lightly greased baking sheet. Cut a 1 inch slit  in the top of each for venting while baking. Place in center of oven and bake for 10−12 minutes or until golden brown. Serve with your favorite tomato sauce, warmed, either on top or on the side for dipping.

Garlic Cheese Bread

1/2 cup butter

3/4 cup shredded cheddar cheese

2 tablespoons grated parmesan cheese

1/2 teaspoon garlic powder

1/4 teaspoon Worcestershire sauce

1/4 teaspoon salt

dash ground black pepper

dash paprika

Bread:

12 slices Texas toast or 1 large French bread loaf, sliced through the middle

Preheat oven to 400F. Combine all ingredients for the spread in a small bowl. Smear spread generously on one side of each slice of Texas toast or on the face of each half of French bread loaf. Bake for 10 to 12 minutes or

until cheese begins to brown and bubble. Makes about 12 slices toast or two large halves of French bread.

Cheese & Olive Bruschetta

1/2 cup mayonnaise (or salad dressing)

1 cup mozzarella cheese, grated

2 medium tomatoes, seeded,finely chopped

1/4 cup black olives, chopped

1/4 cup parmesan cheese (preferably freshly grated)

1 teaspoon oregano

1/4 teaspoon basil

1 teaspoon black pepper

1 baguette, fresh, about 2 1/2" round and 27" long

1/3 cup butter, softened

Mix the first 8 ingredients (this can be done the day ahead and refrigerated). Cut the baguette into 1" slices. Butter one side. Arrange on a cookie sheet, buttered side up. Divide the mixture among the slices and spread. Bake in 350F oven for about 15 minutes and the cheese has melted.

Apple Cinnamon Cake

2 cups sugar

2 cups baking flour

(Maida)

4 tbsp cinnamon

1 cup vegetable oil

3–4 eggs beaten

3 large apples peeled and

diced

1 cup dry fruits and

toasted nuts

Preheat oven to 350 degrees. Grease and flour a baking pan. Combine all ingredients in the order listed and mix well. Pour into the baking pan and bake for 1 hour.

Baker's note: • You may add 2 tbsp vanilla or almond or other suitable essence of your choice and mix with the above ingredients. Dry fruits and fried nuts may consist of raisins, almonds, cashews, pecans etc as per your choice. You may also add more for garnishing.

How to Make Buckeyes

1 cup peanut butter

1/4 cup butter

1 1/2 cups powdered sugar

6 ounces of dark chocolate wafers or other coating

chocolate

Mix the peanut butter, butter, and sugar together adding more powdered sugar if necessary to reach the desired consistency. Form little round balls the size of a large marble. Refrigerate the balls until firm. Melt the chocolate. Dip the peanut butter balls in the chocolate using toothpicks as skewers to hold the balls. Cover all but the top portion of the balls. Set aside until the chocolate sets. Store leftover buckeyes in the refrigerator.

Baker’s note: This recipe was tested with 100% peanut butter, the kind that needs to be refrigerated after opening. If you use shelf stable peanut butter, the buckeyes may not need to be refrigerated. We prefer the 100% peanut butter.

Tropical Orange and Coconut Balls

3 1/2 cups vanilla wafer cookie crumbs
2 cups powdered sugar
1 1/2 cups pecans, chopped
1/3 cup frozen orange juice concentrate, thawed, undiluted
1/2 cup butter, melted
1 1/2 cups sweetened flaked coconut

In the mixing bowl of your stand-type mixer, combine the cookie crumbs, powdered sugar, and chopped pecans. Mix in the orange juice and melted butter. Mix for 1 to 2 minutes. Shape into one-inch balls and roll in the coconut. Place the cookies in the refrigerator to become firm.

Kaesespaetzle Kaesespaetzle

1 1/2 cups all-purpose flour
3/4 teaspoon ground nutmeg
3/4 teaspoon salt
1/8 teaspoon pepper
3 eggs
3/8 cup 2% milk
3 tablespoons butter
1 onion, sliced
1 1/2 cups shredded Emmentaler cheese

Sift together flour, nutmeg, salt and pepper. Beat eggs in a medium bowl. Alternately mix in milk and the flour mixture until smooth. Let stand for 30 minutes. Bring a large pot of lightly salted water to a boil. Press batter through a spaetzle press into the water. You may also use a potato ricer, colander, or a cheese grater. When the spaetzle has floated to the top of the water, remove it to a bowl with a slotted spoon. Mix in 1 cup of the cheese. Melt butter in a large skillet over medium-high heat. Add onion, and cook until golden. Stir in spaetzle and remaining cheese until well blended. Remove from heat, and serve immediately.  

Pink Lemonade Pie

This is an absolutely scrumptious dessert. And yes, it is made with pink lemonade. This pie can be made in a deep dish pie pan or a spring form pan.

Crust

1 1/2 cups graham cracker crumbs (one packet)
1/4 cup sugar
4 tablespoons butter

Mix the crumbs, sugar, and butter in a nine inch pie pan or spring form pan. Mix until the crumbs have absorbed the butter and the mixture is uniform. Press the crumbs across the bottom of the pan and up the sides. Bake for ten minutes at 350 degrees.

Filling
1 8-ounce packet of cream cheese, softened
1 14-ounce can sweetened condensed milk
2/3 cup thawed pink lemonade concentrate (not mixed with water)
2 tablespoons lemon juice (fresh or bottled)
red food coloring as desired

In a medium bowl, beat the cream cheese until soft. Add the sweetened condensed milk and beat until smooth. Add the lemonade concentrate and lemon juice and continue beating until smooth. Color with red food coloring as desired. Poor into the pie shell and place in the freezer while you mix the topping.

Topping
1/3 cup shredded coconut
Several drops of red food coloring
1 cup whipping cream
3 tablespoons sugar
1 teaspoon vanilla extract

Place the coconut in a small bowl with several drops of food coloring and stir until the coconut turns pink. Whip the cream until stiff, adding the sugar and vanilla in the process. Spoon the cream over the pie filling and garnish with the pink coconut. Freeze the pie until firm.

Avocado Quesadillas

2 ripe tomatoes, seeded and diced

1 firm-ripe Haas avocado, peeled and diced

1 tablespoon chopped red onion

2 teaspoons fresh lemon juice

1/4 teaspoon Tabasco sauce

1/4 cup sour cream

3 tablespoons chopped fresh cilantro

4 (6- to 7-inch) flour tortillas

1/2 teaspoon vegetable oil

1 1/3 cups coarsely grated Monterey jack cheese

Fresh cilantro sprigs (for garnish)

In a small bowl stir together tomatoes, avocado, onion, lemon juice and Tabasco sauce. Season with salt and pepper.

In another small bowl stir together sour cream and cilantro and salt and pepper to taste. Preheat broiler. Put tortillas on a large baking sheet and brush tops with oil. Broil tortillas on a rack set 2 to 4 inches from heat until pale golden. Turn tortillas and broil until other sides are pale golden. Sprinkle tortillas evenly with cheese and broil until cheese is melted and bubbling. Spread avocado mixture evenly over tortillas and top each with 1 of remaining tortillas, cheese side down, to make 2 quesadillas. Transfer quesadillas to a cutting board and cut each into 4 wedges. Top each wedge with a heaping teaspoon of sour cream mixture and garnish with cilantro sprigs.

Pineapple Lemon Upside-Down Cake

1 8 1/4 ounce can crushed pineapple in juice, drained and juice reserved

1 0.3 ounce package sugar-free lemon or orange flavored gelatin

2 eggs

1 egg white

3/4 cup sugar

1 teaspoon vanilla extract

3/4 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

Heat oven to 375°. Line round pan, 9x1 1/2 inches, with waxed paper; spray with nonstick cooking spray. Spread pineapple evenly in pan; sprinkle with gelatin (dry). Beat eggs and egg white in small bowl on high speed until very thick and lemon colored, about 5 minutes; pour into medium bowl. Gradually beat in sugar. Add enough water to reserved pineapple juice to measure 1/3 cup. Beat in pineapple juice and vanilla on low speed.

Gradually add flour, baking powder and salt, beating just until batter is smooth. Pour into pan. Bake until wooden toothpick inserted in center comes out clean, 25 to 30 minutes. Immediately loosen cake from edge of pan; invert pan on heatproof serving plate. Carefully remove waxed paper. Serve warm.

Garlic potatoes

Small new potatoes are available from time to time. Here's a flavorful way to serve them. Leftovers may be reheated or used in salads.

1 pound (about 10) small new potatoes, scrubbed, patted dry, not peeled

6 large cloves garlic, peeled and smashed

2 tablespoons olive oil

1/2teaspoon salt (optional)

Freshly ground pepper

Place all ingredients in microwave casserole. Stir to coat potatoes. Cover. Microwave on HIGH for 10-15 minutes. Stir once or twice to rearrange potatoes. Check for doneness each time. Arrange least cooked potatoes around edge of the dish. Serve hot.

Frosted Spice Baked Cake Donuts

These are great spice donuts. Since you bake them instead of fry them, they have less fat and fewer calories.

Ingredients

2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon nutmeg

1/2 teaspoon cinnamon

1/2 teaspoon salt

2 large eggs

3/4 cup granulated sugar

1 teaspoon vanilla

1/2 cup milk

2 tablespoons butter, melted

For the frosting

1 cup powdered sugar

2 tablespoons butter, melted

2 tablespoons water

1/2 teaspoon vanilla

Directions

Preheat the oven to 325 degrees. Grease a baked donut pan. Combine the flour, baking powder, spices, and salt in a large bowl. In another bowl, whisk the eggs with the sugar, vanilla, milk, and melted butter. Add the liquid mixture to the flour mixture a third at a time, stirring after each addition. Stir until the batter is smooth. Fill the donut cavities 2/3 full of batter. This recipe will make 12 large donuts. Bake for eight minutes. Cool for several minutes in the pan and then remove the donuts with a silicone spatula to completely cool on a rack.

For the glaze, mix the water a little at a time into the powdered sugar until it is the desired consistency, adding the butter and vanilla. Frost the donuts.

Sweet corn waffles with chutney salad

Waffles can be frozen for 2 months. Salad unsuitable to freeze. Recipe unsuitable to microwave.

1 cup whole meal plain flour

¾ cup white plain flour

¼ cup self-raising flour

1 teaspoon ground cumin

1 tablespoon castor sugar

2 eggs, separated

1 ¾ cups milk

60 g butter, melted

2 tablespoons water

310 g can creamed corn

½ cup chutney

SALAD

1 butter lettuce

1 medium carrot, sliced

1 small avocado, sliced

½ X 250 g punnet cherry tomatoes, halved

1 small green cucumber, sliced

¼ cup olive oil

¼ cup cider vinegar

1 teaspoon curry powder

Sift flours, cumin and sugar into a large bowl, make well in centre. Gradually stir in combine yolks and milk, then butter, water and corn. Fold in softly beaten egg whites. Drop about 2 tablespoon of mixture onto waffle iron. Close iron, cook for about 2 minutes until golden brown. Serve waffle with chutney and salad

Salad. Combine roughly torn lettuce leaves, carrots, avocado, tomatoes and cucumber in a large bowl. Combine oil, vinegar and curry powder in jar, shake well. Pour over salad jus before serving, toss gently.

Green bean and coconut cream soup

Prepare soup close to serving time. This recipe is not suitable to freeze or microwave.

1 medium carrot

30 g butter

2 teaspoons chopped fresh lemon grass

2 cloves garlic, crushed

1 teaspoon grated fresh ginger

1 teaspoon ground turmeric

2 teaspoons ground coriander

2 fresh green chillies, chopped

2 green shallots, chopped

½ cup chopped green beans

2 X 400 ml cans coconut cream

½ large vegetable stock cube, crumbled

2 cups bean sprouts

2 tablespoons chopped fresh coriander

Cut carrot into fine strips. Melt butter in large saucepan, add lemon grass, garlic and ginger, stir over medium heat for 1 minute. Add turmeric and ground coriander, stir over heat further 1 minute. Add carrots, chillies, shallots, beans, coconut cream and stock cube, mix well. Bring to boil, reduce heat, simmer, uncovered for 5 minutes. Stir in beans sprouts and fresh coriander. Serves 4.

Chilli onion rings

½ cup butter milk or milk

2 fresh red chillies, seeded and chopped

2 large onions cut into rings 5 mm thick

2 cups flour

Vegetable oil for deep frying

2 teaspoons chilli sauce

Place milk and chillies in a blender for 30 seconds. Transfer to a bowl, add onion rings and toss to coat with milk mixture. Sift flour into a large bowl. Using a slotted spoon, remove onion rings from milk mixture, drain, add to bowl and coat onion rings in flour. Heat oil in a large saucepan until a cube of bread dropped in browns in 50 seconds. Add a few onion rings at a time and cook for 2-3 minutes until golden and crisp. Drain on paper and serve immediately with sauce.

Curried vegetable pancake

200 g pumpkin, grated

2 large potatoes, grated

1 onion, grated

½ cup sour cream

½ cup milk

1/3 cup flour

2 teaspoon curry powder

2 eggs, lightly beaten

Vegetable oil for shallow frying

Place pumpkin, potatoes and onion in a colander and set over a bowl to drain. Squeeze to remove as much excess moisture as possible. Place vegetables, sour cream, milk, flour, curry powder and eggs in a bowl and mix well to combine. Heat oil in a large frying pan. Drop tablespoons of vegetable mixture into the hot oil and coo for 2-3 minutes each side until golden. Drain on absorbent paper and serve immediately. Serves 4. 

Vegetarian chilli

2 tablespoon vegetable oil

2 onions cut into eighths

3 cloves garlic, crushed

2 carrots, sliced

1 red pepper, chopped

1 green pepper chopped

250 g pumpkin, diced

2 teaspoons chilli paste

1 teaspoons dried oregano

2 teaspoons ground cumin

4 tomatoes, cut into eighths

3 tablespoons tomato paste

½ cup tomato sauce

2 tablespoon Worcestershire sauce

2 cups vegetable stock or water

2 X 440 g canned red kidney beans, drained and rinsed

250 g green beans, cut into 2.5 cm lengths

25 0 g baby squash, quartered

4 zucchini (courgettes), sliced

Freshly ground black pepper

2 avocados, halved, stoned and peeled

1 tablespoon lemon juice

1 cup sour cream or yoghurt

Heat oil in a large saucepan, add onions and garlic and coo or 5 minutes until onions are soft. Add carrots, red and green pepper and pumpkin and cook for 5 minutes longer. Stir in chilli paste, oregano, cumin, tomatoes, tomato puree, tomato sauce, stock, red kidney beans and bring to boil. Reduce heat, cover and simmer for 2 5 minutes until vegetables are almost tender. Add green bean, squash and zucchini and cook for 10 minutes longer until all vegetables are tender. Season to taste with black pepper. Place avocados, lemon juice and black pepper to taste in a bowl and mash. Serve avocado mixture and sour cream with the dish. 

Tofu with curry sauce

3 tablespoon peanut oil

2 cloves garlic, crushed

1 tablespoon medium curry paste

1 tablespoon brown sugar

2 tablespoon soy sauce

¼ cup vegetable stock

½ cup coconut milk

500 g tofu, cut into cubes

Heat oil in a frying pan, add garlic nd cook over a medium heat for 1 minute. Stir in curry paste, sugar, soy sauce, stock and coconut milk, bring to simmering and simmer for 5 minutes until sauce reduces and thickens slightly. Arrange tofu on a serving platter, spoon sauce over and serve immediately.

Curried onion puffs

24 pastry cases

CURRIED ONION FILLING

30 g butter

2 onions, chopped

2 teaspoons flour

2 teaspoons curry powder

½ cup cream

Freshly ground black pepper

To make filling, melt butter in a saucepan over medium heat, add onions and cook, stirring, for 5 minutes until onions are golden brown and soft. Stir in flour and curry powder and cook for 1 minute longer. Stir in cream, bring to boil and cook, stirring constantly, until mixture boils and thickens. Season to taste with black pepper. Spoon filling into puffs and bake for 10 minutes until heated through at 180ºC.

Curry powder is a combination of turmeric, coriander, chilli, cumin, ginger, black pepper, fenugreek and cardamom.

Mushroom cheese strata

14 slices bread, crust removed

2 large white onions, sliced wafer thin

250 g fresh mushroom, thinly sliced

250 g cheese slices

4 eggs

1 ½ cups milk

1 teaspoon salt

¼ teaspoon cayenne pepper

¼ teaspoon dry mustard

Grated cheese

Chopped parsley to garnish

Grease flan and arrange half bread slices in the base. Place a layer of onions, mushrooms and cheese on top of bread. Beat the eggs, add the milk and seasonings. Carefully pour the egg mixture into the flan. Sprinkle with grated cheese. Bake in slow oven for 60-70 minutes. Sprinkle with chopped parsley while still hot. Stand for 10 minutes, then cut into wedges to serve.

Paneer Peshawari

Ingredients:

1 Cup Paneer cubes
2 Onions;1 finely chopped; 1 thinly sliced
3 Tomatoes,1 ½ finely chopped; remaining thinly sliced
2 Bell peppers; green, red, yellow thinly sliced
1 tsp Cumin seeds
½ tbsp Cumin powder
½ tbsp Coriander powder
1 tsp Garam masala powder
½ tsp Turmeric powder
2 tsp Ginger garlic paste
1 tsp Kasthuri methi leaves
3 tbsp Oil
2 tbsp Butter
½ cup Fresh cream
3 tbsp Cashew nut paste
Salt to taste
Water as required

Cooking Instructions: Soak a handful of cashew nuts in warm water for a few hours. Grind to a fine paste and keep aside. Heat oil in a pan. Add the cumin seeds and when it begins to splutter add the finely chopped onions. Fry till onions are soft and light brown.  Add the chopped tomatoes, cumin powder, coriander powder, garam masala and turmeric powder. Mix well and saute till oil floats on top around 8-10 minutes. Now add the sliced onions, tomatoes and bell peppers. Add about a cup of water and cook on medium. Let the veggies cook and come to a boil. Stir in the paneer cubes, cashew paste, cream and the kasthuri methi. Add salt to taste. Paneer Peshawari is ready.

Egg paratha

Ingredients:

4 Eggs
2 Cups wheat flour
1 Chopped capsicum
1 Chopped tomato
2 Chopped onions
Chopped fresh coriander
1 tsp Red chilli powder
2 tbsp Cooking oil
Clarified Butter or Ghee

Cooking Instructions: Pour oil into a frying pan and heat it. Add chopped onions and fry on medium heat till they become golden brown. Add the tomato and capsicum and fry it for few minutes. Now add eggs, salt, red chilli and mix it properly. Cook the mixture until eggs are well done. Put coriander leaves into the mixture. Take off from the flame and leave the mixture aside. Make the dough by adding sufficient water to the flour. Knead it to convert into soft dough. Add 2 tbsp of clarified butter to it and knead it again for some time. Make small balls out of the dough. Roll the balls to give them roti shape.Take one roti and put the egg mixture. Cover it with another roti. Roll this roti a little and fry both sides properly in butter. Egg Paratha is ready to serve.

Dum aloo

Ingredients: 

½ kg Small Potatoes
1 Small piece of Cinnamon
¼ tsp Caraway seeds
1 tbsp Coriander seeds
2 Cardamom
A pinch of asfoetida
4 Cardamoms
½ tsp Turmeric Powder
1 tsp Chilli powder
1 Medium size onion (grated)
2 Cup Fine Curd
4-5 Cloves
7-8 Black pepper
4-5 Bay Leaves
1 tsp Ginger garlic paste
4 tbsp Ghee or oil
½ Cup Milk
Salt to taste

Cooking Instructions: Make a fine powder of cardamoms, black pepper, coriander seeds, caraway seeds, cloves, cardamom and cinnamon by the help of a blender. Remove the peel from potatoes and prick them.  Take oil in a frying pan and heat it for about one minute. Fry the potatoes on a medium heat until their color changes from white to light brown. Keep it aside. Add grated onion, asafoetida, bay leaves and ginger-garlic paste to the remaining oil. Fry the mixture till the paste turns reddish brown. Add the masala prepared in first step to this mixture and heat for about 2 to 3 minutes. Add turmeric, chilli powder and salt. Fry again for about a minute. Now pour the milk to make gravy followed by adding fine curd.  Keep stirring continuously, add water if the gravy appears too thick. Now add pricked potatoes to this gravy and cook in a pressure cooker. Remove from the flame after 4 to 5 minutes just before the first whistle. Garnish it with fresh coriander leaves. Dum Aloo is ready to serve.

Vegetable tikka masala

Ingredients:

1 cup Mushrooms
1 cup Peas
1 cup Carrots
1 cup Cauliflower
1 cup Potato
1 cup Yogurt
1 tsp Lemon Juice
1 inch Ginger (chopped)
3 Garlic (chopped)
2 Onions (chopped)
½ tsp Turmeric Powder
½ tsp Red Chilli Powder
1 tsp Coriander Powder
2 tbsp Oil/Butter
A bunch of Coriander Leaves
½ tsp Pepper
Salt to taste

Cooking Instructions: Blend yoghurt, ginger, garlic and onion in a blender until smooth.  Add lemon juice, salt and pepper to the mixture. Mix them well.  Add spices and some coriander leaves to the mixture and blend until smooth. Heat butter in a pan. As and when the butter starts slightly bubbling, put the blended ingredients into it.  Add vegetables to the sauce and stir gently. Now add the remaining Coriander leaves to it. Cook the sauce over low flame till the vegetables are done. Vegetable Tikka Masala is ready to eat.

Apricot surprise muffins

These muffins are a favourite of mine. When you bite into them, you find a delicious mixture of dried apricots and almonds hidden in the middle. Make them for special occasions or for your best friends- but make sure you keep some for yourself!

1 ¾ self-raising flour

¾ cup sugar

¼ tsp baking soda

½ tsp salt

½ cup sour cream

½ cup milk

1 egg

½ tsp almond essence

40 gms dried apricots

½ cup water

2 tbsp ground almonds

2 tbsp sugar

2 tbsp wine biscuit crumbs

Measure the first 4 dry ingredients into a large mixing bowl. Mix thoroughly. In another container, beat together the sour cream, milk, egg and almond essence. Tip the mixture into the bowl with the dry mixture. Without over-mixing, fold everything together.

TO MAKE THE FILLING: Chop the apricots into small pieces. Boil them with water for 3-4 minutes, until water has disappeared. Cool and mix with ground almonds, sugar and biscuit crumbs.

Divide the mixture evenly between 12 medium-sized muffin pans that have been coated spray 12 medium-sized muffin pans with non-stick spray. Half fill each one with the muffin mixture. Make a small depression on the surface of each one with a damp teaspoon. Divide the apricot filling mixture between the 12 cups and place carefully in the depression. Spoon the remaining mixture over the filling, taking care to cover it completely. Bake at 200°C for about 12-15 minutes or until muffin spring back when pressed lightly. Serve with whipped cream.

Strawberry cream cheese muffins

The lovely strawberry flavour of these muffins reminds you of a summer day, even in mid-summer, even in mid-winter. This is a good way to use frozen strawberries, or to make a few ripe fresh berries go a long way. Use berries with a strong flavour.

2 cups self-raising flour

¾ cup sugar

¼ tsp salt

½ cup cream cheese

1 cup milk

1 egg

1 tsp finely grated orange rind

1 cup frozen or fresh strawberries chopped

Measure the dry ingredients into a large bowl. Whisk to mix. Measure the cream cheese into a bowl and then beat until smooth, warming it if necessary. Add the milk, egg and orange rind and combine with a whisk or beater.

Hop the frozen berries into more or less 5 mm cubes, without thawing them. Chop fresh berries into pieces the same size. Combine the three mixtures, stirring as little as possible. Divide mixture between 12 medium muffin pans, sprayed with non-stick spray, putting about ¼ cup of mixture in each. Bake at 200°C for about 12 minutes for fresh berry muffins, and for about 15 minutes for frozen berry muffins, until centre spring back when pressed. Dust with icing sugar or halve and serve with orange cream cheese spread and ore berries, or halve and serve with ice-cream.

Mushroom muffins

These muffins make a good lunch, especially if you have a leafy salad with them

1 ½ cups self-raising flour

1 cup grated tasty cheese

½ tsp garlic salt

1 tbsp sugar

Pinch cayenne pepper

25 gms butter

2 cups finely chopped mushrooms

1 spring onion, finely chopped

1 tsp fresh thyme, finely chopped

1 egg

1 cup milk

Measure into a large bowl the flour, cheese, garlic salt, sugar and cayenne pepper. Add coriander leaf and chopped roasted pepper. Mix lightly with your fingertips to combine.  Heat the butter in medium sized frying pan and cook the mushrooms, spring onions and thyme over a medium heat, until mushrooms have softened. Beat the egg and milk together, add the mushroom mixture and mix well. Pour over the dry ingredients and fold the two mixtures together taking care not to over-mix.

Spray 12 medium sized muffin pans with non-stick spray. Put about ¼ cup of the mixture in each muffin cup. Bake at 210°C for 12-15 minutes until muffin springs back when pressed in middle.

Herbed mini muffins

These are very special little green-flecked muffins disappear fast at any time of the day. For a special treat or to serve with drinks, split warm herbed muffins, spread them with a little horseradish cream cheese spread. And add a folded slice of smoked salmon

1 cup flour

2 tsp baking powder

1 cup grated tasty cheese

½ cup chopped parsley

1 tbsp chopped fresh herbs

1 spring onion, chopped

½ tsp salt

1 tsp sugar

1/8 tsp cayenne pepper

1 egg

½ cup + 2 tbsp milk

Measure together into a large bowl the first 9 ingredients. Use whatever fresh herbs you like best or whichever will go well with fillings or toppings. (Use dill for salmon, basil for smoked meat). Toss well to mix.

In another bowl, beat the egg and milk together with fork or whisk. Tip the egg mixture into the dry ingredients and fold together, stirring just enough to dampen flour etc. spoon mixture into 18-24 mini-muffin tins which have been evenly coated with non-stick spray. Bake at 200°C for 10-12 minutes until the centre spring back when pressed.

Cheese muffins

Everybody loves these muffins and they are easy enough to make often. If you make these muffins regularly buy pre-grated cheese to use in them. This will save you precious minutes as well a s the skin on your knuckles.

2 cups grated tasty cheese

1 ½ cups self-raising flour

½ tsp salt

1 tbsp sugar

Pinch of cayenne pepper

1 egg

1 cup milk

Measure the grated cheese, self-raising flour, salt, sugar and cayenne pepper into a large bowl. Mix lightly with your finger tips to combine. In a small container beat the egg and milk until evenly combined. Pour all the liquid onto the dry ingredients, then fold the two mixtures together, taking care not to over-mix.

Spoon the mixture into 12 medium muffin pans, which have been sprayed with non-stick spray.

Optional topping: sprinkle with a little extra cheese and paprika or chili powder.

Bake at 210°C for about 12 minutes until muffins spring back when pressed in the middle and are golden brown.