Baked potato or Potatoes en Mille Feulles

Savory Herbs & Potatoes en Mille feuilles (or baked potatoes) with Creamy Sauce 

Ingredients: 

4 potatoes with skin
2 tablespoon melted butter
Dry parsley - 1 tablespoon
Oregano - 1 tablespoon
Thyme - 1 tablespoon
Salt - to taste
Black pepper - to taste
Parmesan cheese

Preparation: 

• Slice the potatoes in the middle (do not cut the ends)
• In a bowl, mix the butter with all dry herbs, salt and pepper. 
• Wrap the potatoes with this mixture. 
• Include this mixture between the cuts as well. 
• Wrap potatoes in foil and bake for 1 hour in hot oven at temperature of 180'-200'
• Remove the foil when potatoes become soft. 
• Sprinkle with Parmesan cheese and bake for 5 minutes more mins.

Creamy Cheese Sauce: 

Ingredients: 

Flour - 3 tablespoon 

Butter- 3 tablespoon  

Milk - 500ml
Salt - pinch

Black pepper - pinch
Nutmeg - pinch
Thyme - 1/2 teaspoon
Oregano - 1/2 teaspoon
Grated emmental cheese or cheddar cheese 

Method:

• Melt some butter and add flour in it. 
• Mix well till crumbs are formed, remove from heat
• Add milk and slowly cook stirring constantly so that lumps are not formed. 
• add all dry ingredients and cheese. cook on low flame till mixture is thick. 

Pour sauce over the baked potato and serve on side with steaks or any other dish. 

Garlic Potato Wedges

Garlic Potato Wedges
Ingredients:

2 lbs new potatoes
1/2 cup garlic butter (recipe below)
Salt - to taste
3/4 teaspoon pepper (optional)
1/2 cup Parmesan cheese

Recipe for Garlic butter:

1/2-1 cup butter
4 cloves garlic (crushed, minced)
Combine butter and garlic in sauce pan, melt butter. heat up on low flame for about 1 min.

Preparation:

• Wash potatoes, cut into slices 3/8" thick.
• Wash potato slices again properly to remove starch. 
• Place potatoes in bowl, add garlic butter, salt, pepper. Mix Well
• Heat over to 425. 
• Arrange potatoes in a single layer. 
• Sprinkle with Parmesan. 
• Bake for 15-18 minutes.
• Potatoes should be a nice golden brown and soft in the  inside with a slightly crisp exterior.

Channa Chat..

Channa Chaat

Preparation:

potatoes 6-7 - boiled and cut in cubes.
Chick peas around 2 cups - boiled - or use canned.

take a big bowl
slice one red onion
3 tomatoes in cubes
2 green chili - chopped
half cup of imli chutney
salt - 1/2 teaspoons
red chili flakes - 1/2 teaspoon
cumin powder - 1/2 teaspoon
half bunch fresh coriander - chopped
lemon juice 3 tablespoon
mix well.

Add the chick peas and potatoes and mix all well.

Take 5 tblsp oil in a pan and roast 1 tablespoon white cumin in it and stir for 1 min. 

pour it with cumin on to the chaat.
The cumin baghaar gives it a glaze and a very fresh look!!

Imli Chutney:soak 1/2kg of imli overnight into 4 glass of water.
squeeze and take out pulp and sieve twice thrice
mix in 6 tablespoon sugar
Salt 1/4 teaspoon
red chili 1/4 teaspoon
cumin powder 1&1/2  teaspoon
Let it cook at least an hour

Cool and store in a glass bottle. Mix in the channa Chaat.

Pineapple Aqua Fresca Cooler

Pineapple Aqua Fresca Cooler (Pineapple Water)

2 cups fresh or canned pineapple
2 cups cold water
1 cup ice
2 tablespoon sugar
1 tablespoon fresh lime juice.

Add all ingredients in blender and blend until completely smooth. Pour blended juice through a sieve into a glass pitcher. Chill and stir before serving. 

Makes about 5 glasses. 

Spring Fried chicken

SPRING FRIED CHICKEN
Chicken Boneless 1kg (small pieces)
Garlic/Ginger paste 2 tablespoon
Salt to taste
Black pepper 1 teaspoon
White pepper 1 teaspoon
Cinnamon powder 1teaspoon
Sesame seeds teaspoon
1 Egss
Crushed Red Chili 2 tablespoon

Flour-3 tablespoon
Corn flour 3 tablespoon
Oil 2 tablespoon
Oil for deep frying

Preparation:

Apply all ingredients to the chicken chicken. 

Marinate for 15 minutes
Heat the oil in wok and Deep fry chicken on slow heat till it changes it color to golden brown.

Puff Pastry Sandwiches

Puff Pastry Sandwiches
Ingredients:

1cup mince beef or chicken cooked with garlic, salt and pepper.
1tablespoon spring onion (chopped)
2tbsp red or green capsicum (small cubes)
2tbsp fetta (small cubes)
2 square sheets of puff pastry

Method:

• Mix all the above ingredients except puff pastry.
• In sandwich maker keep half of the puff pastry sheet
• Place 1 tablespoon of the filling mixture.
• cover with the remaining part.
• cook in sandwich maker. 

Chicken Salsa Rolls

Chicken Salsa Rolls

For Chicken:

Boneless Chicken 1/2 kg (small pieces)
Salt 1 tsp
Black pepper (to taste)
Crushed red chillies 1 teaspoon
Crushed cumin 1 teaspoon
Crushed mint leaves 3 or 4
Ginger paste 1 teaspoon
Garlic paste 1 teaspoon
Lemon juice 4 teaspoon
Oil 1 tablespoon
pinch of Chinese salt
Soya sauce 1 tablespoon
Marinate for 30 mins

Put this marinated chicken on low heat & cover the lid till chicken is soft.

STEP 2:

Ingredients:
2 tomatoes grinded or 2 tablespoon tomato puree or u can use chopped tomatoes.
Garlic chopped 1 tablespoon
Onion chopped 2 tablespoon
Tomatoes chopped 1 tablespoon
Capsicum chopped 2tablespoon
Coriander leaves 1 tablespoon
Oil 1 tablespoon
Salt 1/2 teaspoon
Crushed red chillies 1/2 teaspoon
Tomato ketchup 2 teaspoon

Preparation:

• Add oil in pan
• Add tomato paste, tomato ketchup, & garlic chopped
• Heat it until tomato is well cooked then add onion, tomato, salt, crushed red chillies & capsicum.
• Heat it for about 2 mins on low flame

Tortillas Preparation:
Ingredients:

Flour 2 cups
Wheat flour 1 cup
Salt 1/2 teaspoon
Oil 2-3 tablespoon
Baking powder 1 teaspoon (leveled)

• Mix all the ingredients and start to make the dough.
• Make tortillas. 

Note: Tortilla recipe is for people who dont have tortillas available. I normally buy the ones in the store :) Just slightly heat the ones in store and go to next step. :) 

Preparation: 

• Take one tortilla
• Spread salsa on it
• Add chicken on it
• Roll it
• Cover it with foil paper.

Enjoy home made tortillas. 

chicken cutlets with cheese

Chicken cutlets with cheese

• Boil chicken(boneless) with a little water and some regular spices and then shred in small pieces
• Boil potatoes and mash them.
• Mix potatoes with chicken, coriander and mint and season with salt black pepper etc. 
• Now put a peace of cheddar or mozzarella in the middle, make a flattened ball. 
• Coat in egg and bread crumbs and fry till golden brown.

Chicken Won Ton

Chicken Won Ton.........:)


Here u go with the recipe:

For chicken stuffing:

chicken boneless - 1 cup
spring onion( only da green part, finally chopped ) - 1 tbsp
mayonnaise - 2 tbsp
soya sauce - 1 tsp
green chillies ( finally chopped ) - 1 tsp
paprika powder - 1 tsp OR red chilli powder - 1/4 tsp
salt - 1/4 tsp


Method:
mix all da above ingredients together and stuff 1 tsp of da mixture to each wrapper. I used da regular roll patti dat is readily available frm da bakery shops.
herez da link to guide how i wrapped da roll patti.....

http://www.youtube.com/watch?v=T0g03vSzXoo

For Laii/ glue to wrap da wontons:
dissolve 2 tbsp of maida or cornflour in water.... ENJOY :)

Apple Crumble...

Apple Crumble
Ingredients
Apples 3 medium cooking apples
Granulated sugar 6oz (170 grams)
Butter or cooking margarine 6oz (170 grams)
Self-raising flour 10oz (280 grams)
3/4 teaspoon cinnamon
1/2 cup crushed or Corn Flakes (any breakfast cereals will do)
1 Medium-sized oven-proof dish
Scales
Fork

Preheat your oven,  Heat settings are 180C / 350F / Gas Mark 5.

-Mix the butter / margarine with the flour in a dry bowl using a fork until you have a texture like breadcrumbs. It's not important that every single bit is like breadcrumbs, but try and get most of it like that. This will take about three minutes. If you are adding the optional ingredients of oatmeal or Corn Flakes, do it now. Mix it all in well.

-Add 4 (not all the 6) ounces of sugar to the mixture and mix it all together with the fork. This will tend to make the mixture even more like breadcrumbs. That's your crumble mixture made and ready.

- Peel the apples and cut each one into four parts. Cut out the core from each of the sections.
Slice the apple quarters - no need to slice them too thinly, about six slices per quarter section of apple will do just fine.

-Put the apple slices into the casserole dish. If you are adding the optional cinnamon, do it now. Make sure it is sprinkled evenly throughout the apples. Sprinkle the remaining 2 ounces of sugar evenly over the apples.
Now, evenly spread the 'crumble' mixture over the sugared apples.

-Put this into the middle of your pre-heated oven at 180°C / 350°F / Gas Mark 5 for 40 minutes.

One trick, put the apple crumble under a hot grill for about 30 seconds to 'brown' the crumble topping. Keep a good eye on it though because 30 seconds too much can result in a very black crumble topping!
When the crumble is cooked, leave it to cool for at least 15 minutes.
Beware, apple crumble can stay really hot for an hour or so.

Serve hot or cold with ice cream, cream or custard....ENJOY

Moist rich chocolate cake.

Moist rich chocolate cake.

Recipe:


Chocolate sauce:

Mix
1 cup sugar
3/4 cup milk
1/2 cup butter - melted
3 large spoons (cake cocoa)

then mix
1 cup flour
1 paket baking powder or 2 tsps of baking powder
3 eggs
3/4 cup chocolate sauce prepared b4.

pour batter into a non stick pan and put in oven for around 35-45 min on 180 degrees.

Bring the rest of the chocolate sauce to boil and pour on the cake.
Cool off at rooom temperature and enjoy... :) 

Creme Brulee..

Creme Brulee..
Melt in your mouth Creme Brulee.... :)

Crème brûlée ( /ˌkrɛm bruːˈleɪ/; French pronunciation:also known as burnt cream, crema catalana, or Trinity cream is a dessert consisting of a rich custard base topped with a contrasting layer of hard caramel. It is normally served cold. The custard base is normally flavored with vanilla, but is also sometimes flavored with lemon or orange (zest), rosemary, chocolate, coffee, or other fruit.

INGREDIENTS
426 ML Double Cream (yOU CAN USE 48% fat HEAVY CREAM OR WHIP CREAM)
100ml full-fat milk
1 vanilla pod (I used vanilla essence 1 1/2 tsp of vanilla essence)
5 large egg yolks
50g caster sugar , plus extra for the topping

DIRECTIONS:
Preheat the oven to fan 160C/conventional 180C/gas 4.

Sit four 175ml ramekins in a deep roasting tin at least 7.5cm deep (or a large deep cake tin), one that will enable a baking tray to sit well above the ramekins when laid across the top of the tin.

Pour the cream into a medium pan with the milk. Lay the vanilla pod on a board and slice it length wise through the middle with a sharp knife to split it in two. Use the tip of the knife to scrape out all the tiny seeds into the cream mixture. Drop the vanilla pod in as well, and set aside.

Put the egg yolks and sugar in a mixing bowl and whisk for 1 minute with an electric hand whisk until paler in colour and a bit fluffy. Put the pan with the cream on a medium heat and bring almost to the boil. As soon as you see bubbles appear round the edge, take the pan off the heat.

Pour the hot cream into the beaten egg yolks, stirring with a wire whisk as you do so, and scraping out the seeds from the pan. Set a fine sieve over a large wide jug or bowl and pour the hot ixture through to strain it, encouraging any stray vanilla seeds through at the end. Using a big spoon, scoop off all the pale foam that is sitting on the top of the liquid (this will be several spoonfuls) and discard. Give the mixture a stir.

Pour in enough hot water (from the tap is fine) into the roasting tin to come about 1.5cm up the sides of the ramekins. Pour the hot cream into the ramekins and fill them up till the top - it's easier to spoon in the last little bit. Put them in the oven and lay a baking sheet over the top of the tin so it sits well above the ramekins and completely covers them, but not the whole tin, leaving a small gap at one side to allow air to circulate.

Bake for 30-35 minutes until the mixture is softly set. To check, move the roasting tin slightly and if the crème brûlées are ready, they will wobble a bit like a jelly in the middle. Don't let them get too firm.

Lift the ramekins out of the roasting tin with oven gloves and set them on a wire rack to cool for a couple of minutes only, then put in the fridge to cool completely. This can be done overnight without affecting the texture.

When ready to serve, wipe round the top edge of the dishes, sprinkle 1½ tsp of caster sugar over each ramekin and spread it out with the back of a spoon to completely cover (Anne Willan's tip for an even layer). Spray with a little water using a fine spray (the sort you buy in a craft shop) to just dampen the sugar - then use a blow torch to caramelise it. Hold the flame just above the sugar and keep moving it round and round until caramelised.

Serve when the brûlée is firm, or within an hour or two.

Got this recipe from BBC GOOD FOOD...
and for those who want to see what the actual recipe looked like the link is here:

http://www.bbcgoodfood.com/recipes/2745/ultimate-crme-brle

for those who need a visual learning: here's the link:
http://www.youtube.com/watch?v=RF5ONHB9QAY

Chicken Pulao

Chicken Pulao
Ingredients:

Rice 1 kg
chicken 2 medium sized
ghee 2 n half cup
sliced onion 4
onion paste - 1 cup
ginger paste - 3 table spoon
garlic Paste - 1 Table Spoon
Jaifal - pinch
Joyotri - quarter teaspoon
Cinnamon paste - 1 teaspoon
green Cardamom Paste - half teaspoon
long Paste 3
salt 2 table spoon
sugar 1 table spoon
lemon juice 2 table spoon
Yoghut - 1 & half cup
Posto paste 2 tablespoon
milk 1 Cup

• Add yoghut to chicken pieces, little amount of ginger garlic paste & half teaspoon of red chili powder too.
• Mix well n marinate it for at least 20 hours. 
• fry onions until they are transparent, add all the paste masala and the powdered masalas.
• Add the marinated chicken liquid.
• When it comes to boil add the chicken pieces & add some water.add salt n lemon juice to it.
• Wen the chicken is fully cooked and the oil rises upon the gravy remove it from heat.

• wash rice grains and soak them for half an hour.them drain them.
• heat oil in the stove & add green cardamons, Cinnamon stick, bay leaf & little ginger garlic paste.
• Now add the rice and fry u hear splattering sound. Add warm water & salt too.
• cook in a medium heat until the liquid is almost gone.
• now put it in dum in low heat n cook until the polao is fully done.

Take away two third of the polao from the pulao pan and spread a even layer of cooked chickens,carefully draining it from the gravy...add little amount of gravy in between.
Sprinkle beresta, almonds, kismis, green chilis, also pour some milk in places.
cover it with half the pulao and repeat the layering.
now spread the final layer of polao and sprinkle some more beresta, milk, jafran colour,green chilies n kismis.
cover the pot n again keep it in dum in very low heat.
u can seal the sides of the pan using atta as we seal Kacchi biriyanis pan.
open just before serving.

Grilled Shish Tawook

Skewered cubes of tender boneless chicken breast) with a thick tomato gravy, cubed potato and saffron-scented long-grain basmati rice.

Ingredients:

750gm boneless chicken breast
1 tbsp soya sauce
1 tbsp yogurt.
1 lemon
1 tsp salt
1 tsp chili powder
1 tsp turmeric
1 tsp ground cumin
1 tbsp garlic ginger
1 tsp tandoori masala
1 tbsp chili flakes
oil
3 capsicum
3 onions

Marinate the chicken overnight or at least 4 hours if possible.

Thread the cubes on skewers alternating with capsicum/onion cubes.

Brush the skewers with a bit of oil and let them sit for a while.

Shallow-fry each skewer (or do 2-3 at a go) for 2 mins on one side then turn n fry for another 2 mins on the other side, set aside until all are done.

Grill on coals or under an oven grill for about 5 mins on each side. Don't over-grill otherwise the chicken will become hard.

Recipe for the tomato gravy:3 tomatoes
half bunch coriander
half tsp garlic
1 tsp cumin
pepper, cardamon, cinnamon
2 tbsp oil
3 green chillis
half cup yogurt
1 tbsp fried onions
1 tbsp tomato paste
salt

Blend tomatoes with coriander, fried onions, yoghurt, chillis and remainin pieces of capsicum n onions.

Heat the oil, add whole pepper, cloves, cardamon, cinnamon and a tsp of cumin, then add the garlic. Pour in the blended mixture and cook for a few minutes until the mixture is thick and just about done. Add the tbsp of tomato paste, let it cook for a few more mins and adjust salt/chilli. Serve with a garnish of fried onions n coriander.