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.