French Madeleine

This is one of the easiest and delicious recipes to make. It may look intimidating but its really simple and tasty.  

Ingredients: 

• 2 large eggs, beaten
• 1/2 cup sugar
• 1 cup unbleached, all-purpose flour
• 5 tablespoons unsalted butter, melted and cooled
• Pinch of salt
• 1 tablespoon flour
• 2 teaspoon pure vanilla extract
• Grated lemon zest from 1/2 lemon
• 3 drops of lemon juice

Method:

• Sift together the flour and baking powder. Using the whisk attachment, beat the eggs and sugar together on medium-high speed until it becomes thick and lightens in color, 2 to 4 minutes. Beat in the lemon zest and vanilla. Switch to a large rubber spatula and gently fold in the dry ingredients, followed by the melted butter. Cover the batter with plastic wrap, pressing the wrap against the surface to create an airtight seal, and chill for at least 3 hours.

• Place the madeleines pan in the freezer. The point of doing this is that everything needs to be really cold.

• Preheat the oven to 400 degrees F (200 degrees C. butter and flour the pan.

• Put around a table spoon of the batter into the pan. Don’t worry about smoothing the batter, it will even out as it bakes.

• Bake madeleines for 11 to 13 minutes or until the cookies are puffed and golden and spring back when touched. Pull the pan from the oven and remove the cookies immediately. Allow the madeleines  to cool on a cooling rack. They can be served ever so slightly warm or at room temperature.

Peas Pulao

Ingredients:

• 1 1/2 cup- Basmati rice
• 1 Onion
• 3/4 cup Green peas
• 3 Green chillies
• 1 1/2 tbsp Ginger garlic paste
• 1 tsp Cumin seeds
• Black pepper – 1/2 tsp
• 3 Cloves
• 1 star anise
• 1" Cinnamon stick
• 2 Bay leaves
• 10 Cashew nut
• 2 tsp Oil
• 2 tbsp Ghee
• Salt to taste
• 1 cup coconut milk

Method:

• Soak the basmati rice in water for 20 mins.
• Heat oil in a pan and add cumin seeds.
• Add the star anise, cinnamon and cloves together.
• Add them once the cumins splutter.
• Add bay leaves and toss for few seconds followed by pepper.
• Add the onions and split green chillies and saute and then add ginger garlic paste.
• Combine them well and toss them till you get rid off the raw smell.
• Now add the peas and combine with the masala.
• Remove from heat.
• Now heat ghee in a pan, add cashew nuts and toss till it turns light golden brown.
• Drain the water and add rice to the pan and toss till it gets the flavor of ghee.
• Add the peas masala to the pan and combine with rice.
• Remove from heat and add the coconut milk.
• steam cook adding water in the ratio 1: 1 1/2 cup (for 1 cup rice -1 1/2 cup water).
• Garnish with coriander leaves.

Stuffed Bhindi (Okra)

Ingredients:

• 25 to 30 Lady fingers (Okra)
• 2 tbsp Red chilli powder
• Coriander powder
• 2 tbsp Cumin powder
• ¼ tsp Turmeric powder
• 2 tsp Dried mango powder(Amchur)
• 1 Sliced onion (thick)
• 4 tbsp Oil
• Salt to taste

Directions:

• Clean, wash and wipe lady fingers absolutely dry. Remove half a centimeter from both ends. Slit from one side and keep aside.
• Mix red chilli powder, coriander powder, cumin powder, dry mango powder, turmeric powder and salt.
• Stuff the lady fingers with the above masala. Keep the left over stuffing masala separately.
• Heat oil in a pan. Add sliced onions and cook for half a minute. Add stuffed lady fingers. Cook covered on a slow flame. Stir occasionally.
• Add rest of the dry masala when lady fingers are almost cooked.
• Cook covered on a slow flame till lady fingers are tender.

Chicken tikka masala ravioli

This was my first attempt to cooking chicken. And i think it was a big success. You can make this recipe fully vegetarian by skipping the chicken and just doing it with paneer. And also if you can't make the fresh ravioli you can get lasagna sheets or wanton wraps and put the stuffing in that.

Fresh Homemade Ravioli

7 ounces (200g) all-purpose flour
7 ounces (200g) coarse semolina
or 14 ounces (400g) flour
4 large eggs, at room temperature

Mix together the flour and semolina in the bowl of a stand mixer, or mix them up and create a mound on the counter top with a crater in the center. If using a stand mixer, add the eggs to the dough and mix them together with the paddle or dough hook until well mixed. On the counter top, crack the eggs into the center of the flour and semolina. Use your fingers to gradually draw the dry ingredients into the center, mixing them with the eggs. The dough will be hard to mix at first – a pastry scraper will help you draw it all together – but eventually it will come together and be relatively smooth.

Knead the dough with the heel of your hand for at least three minutes until the dough is very smooth. The dough should not feel sticky. If it sticks to your fingers, knead in a small amount of flour, just enough so your fingers come away clean when you pull them away. Wrap the dough and let it sit at room temperature for an hour.

(You can keep the dough for several hours at room temperature.)

 For the filling

·         2 Cups Yogurt

·         1 Tablespoon Ground Cumin

·         1 Tablespoon Curry Powder or Garam Masala

·         2 Teaspoons Chillie powder

·         2 Lbs Boneless Skinless Chicken breast

·         Butter

·         2  White Onions

·         1 Cup Paneer

·         1 28oz can Crushed Tomato or Tomato puree

·         2  Green Chiles

·         1 Inch Ginger

·         3 Cloves Garlic

·         1 Tablespoon Curry Powder

·         1 Tablespoon Butter

·         Cilantro

·         1/2 Cup Cream

Directions

1.      Make the Marinade: Combine the first 4 ingredients. Yogurt should be a nice shade of pink. Mix in chicken. Salt and Pepper Let sit in the fridge overnight.

2.      Grill Time: Slice the onions into rounds and butter, salt and pepper them. Skewer your chicken. Give everything a nice char on the grill, cooking until the chicken is cooked and the onions are soft. Brown char marks are important! Or cook it on the stove top.

3.      Make the Filling: Add the paneer to a bowl with the diced chicken and onion.

4.      Make the pasta: Make your favorite pasta recipe (or cheat with wonton wrappers) Roll out the dough to a medium thickness and prepare to stuff.

5.      Stuff the Pasta: Place spoonfulls of the filling in intervals on a sheet of pasta. Use water to outline the filing to help the ravioli seal. Place another sheet of pasta on top of the first. Cut out the shape and squeeze to seal and remove air. Liberally sprinkle with flour as you lay them on wax paper.

6.      Make the Sauce: Make a paste from the chiles, ginger, garlic, and curry powder. Saute this paste in butter for 1 minute. Add tomatoes. Add cilantro. Add cream. Simmer 5 to 10 mintues.

7.      Boil Pasta: Boil the Ravioli for about 6 minutes. They will float, so keep stirring to make sure they cook evenly, but be gentle!

8.      Bring it together: When the pasta is cooked, add it straight to the warm sauce. Serve right away! Sprinkle some cilantro on top.

Vegetarian Pad Thai

Ingredients:

• 12 ounces dried flat noodles
• 3 tablespoons tamarind paste
• 1 cup boiling-hot water
• 1/2 cup light soy sauce
• 1/4 cup packed light brown sugar
• 2 tablespoons Sriracha (Southeast Asian chile sauce)
• 1 bunch scallions
• 4 large shallots
• 1 1/2 cups peanut or vegetable oil
• ½ cup of peanut butter
• 3 large eggs
• 4 garlic cloves, finely chopped
• 2 cups bean sprouts (1/4 pound)
• 1/2 cup roasted peanuts, coarsely chopped
• 1 lime cut into 4 wedges

Directions:

· Soak noodles in a large bowl of warm water until softened, 25 to 30 minutes. Drain well in a colander and cover with a dampened paper towel.

· When the noodles are soking, make sauce by add the tamarind paste in boiling-hot water in a small bowl. Add soy sauce, brown sugar, peanut butter and Sriracha, stirring until sugar has dissolved.

· Cut scallions into 2-inch pieces, using both the white and green parts.

· Cut shallots into thin slices

· Heat oil in wok over medium heat until hot, fry half of shallots over medium-low heat, stirring frequently, until golden-brown, 8 to 12 minutes. Carefully strain the oil through a fine-mesh sieve into a heatproof bowl. Reserve shallot oil and spread fried shallots on paper towels. (Shallots will crisp as they cool.) Wipe wok clean.

· Lightly beat eggs with 1/4 teaspoon salt. Heat 2 tablespoons shallot oil in wok over high heat until it shimmers. Add eggs and swirl to coat side of wok, then cook, stirring gently with a spatula, until cooked through. Break into chunks with spatula and transfer to a plate.

· Heat wok over high heat until a drop of water evaporates instantly. Pour in 6 tablespoons shallot oil, then swirl to coat side of wok. Stir-fry scallions, garlic, and remaining uncooked shallots until softened, about 1 minute.

· Add noodles and stir-fry over medium heat (use 2 spatulas if necessary) 3 minutes. Add tofu, bean sprouts, and 1 1/2 cups sauce and simmer, turning noodles over to absorb sauce evenly, until noodles are tender, about 2 minutes.

· Stir in additional sauce if desired, then stir in eggs and transfer to a large shallow serving dish.

· Sprinkle pad Thai with peanuts and fried shallots and serve with lime wedges, cilantro sprigs, and Sriracha.

Vegetable Dum Biryani

INGREDIENTS 15-20 medium Button mushrooms, quartered 1 1/2 cups Basmati rice, soaked 1 Bay leaf 4 Cloves 2 Green cardamoms 2 Black cardamoms 1 inch piece Cinnamon 1 blade Mace Salt to taste 2 teaspoons Oil 2 medium Onions, thinly sliced 1 Patoto 1 Carrot ½ cauliflower ¼ pound paneer 2 teaspoons Ginger paste 2 teaspoons Garlic paste 2 teaspoons Red chilli powder 1 tablespoon Coriander powder ½ tablespoon Black peppercorns, crushed ½ teaspoon Cumin powder ½ teaspoon Turmeric powder 3 tablespoons Tomato paste ½ cup Skimmed milk yogurt, whisked ½ teaspoon Garam masala powder Fresh coriander leaves, finely chopped ¼ cup Fresh mint leaves, torn a pinch Saffron (kesar) ¼ cup Skimmed milk

METHOD Bring four cups of water to a boil in a thick-bottomed vessel. Add bay leaf, cloves, green cardamoms, black cardamoms, cinnamon, mace and one teaspoon salt. When the water starts boiling rapidly, drain the soaked basmati rice and add. Cook for eight to ten minutes, stirring frequently or until the rice is ¾ done. Drain in a colander. Boil another four cups of water and add the potato, carrot, cauliflower with some salt and cook it till it is ¾ done. Drain and store it. Heat some oil in a pan and add the chopped paneer and fry till golden brown. Heat oil in a non-stick pan, add sliced onions and stir-fry over high heat for two to three minutes or until the onion turns translucent. Add ginger paste, garlic paste and sauté briefly. Add red chilli powder, coriander powder, crushed peppercorns, cumin powder and turmeric powder. Stir-fry briefly and add the tomato paste. Continue cooking over high heat for another two to three minutes, stirring continuously or until masala is fairly thick. Add the whisked skimmed milk yogurt, garam masala powder and half the quantity of chopped fresh coriander and mint leaves. Stir well and cook for two minutes more. Add the quartered button mushrooms and the vegetables and salt to taste. Stir-fry over high heat for two to three minutes and remove from heat. Arrange the cooked rice and mushroom masala in alternate layers in an oven proof dish (or Biryani handi), sprinkling the remaining chopped fresh coriander and torn mint leaves, and saffron dissolved in skimmed milk after each layer. Ensure that the top most layers is of rice. Cover the assembled biryani with a tight fitting lid silver foil and place it in a 350 degree oven for fifteen minutes. Break the seal and open the biryani, just before serving.

Shahi Dum Aloo

Ingredients:

• 8-10 baby potatoes
• 3 tbsp tomato paste
• 1 mid-size onion
• 4 tbsp yogurt
• 2 tsp tamarind paste
• 1/2 tsp sugar
• 1 tbsp ginger-garlic paste
• 3 tbsps almond-cashewnut paste, soak the nuts in water, then remove skin and blend to a paste
• 1 tsp red chilli powder
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 1/2 tsp kasuri methi (dry fenugreek leaves)
• 2 tsp garam masala powder
• 1/4 tsp fennel powder
• 1/4 tsp cardamom powder
• 1/4 tsp dry ginger powder
• 1 bay leaf
• 2 cloves
• salt and lemon juice - to taste
• 2 tbsp oil
• 3 tbsp fresh cream
• fresh coriander - chopped for garnish

Method:

• Skin the onions and blanch them in hot water for 3 mins, then puree them to form a paste. Make a paste from the blanched almonds and cashews and keep aside.
• Take 2 tbsp yogurt, add the tamarind paste, fennel powder, red-chilli powder, ginger powder, cardamom powder and sugar to it, and beat it well to form a smooth blend. Keep aside.
• Boil the potatoes in a microwave or a pressure-cooker, taking care not to over-cook them. Just microwave till tender, but not mashable. Take a toothpick, and poke some holes into the baby potatoes, then keep aside.
• Heat 2 tbsp of oil in a pan, add the bay leaf and the cloves, then add the onion paste and saute till light-brown. Add ginger-garlic paste. Saute for 3 minutes. Add all the dry spices (masalas) and roast for anther 2 mins. Finally add the almond-cashew paste and roast for another 5 mins.
• Add the tomato puree, the yogurt-tamaring blend, crushed kasuri methi, and salt. Stir and let it simmer for some time. Then cover with a lid, and let it cook on medium flame for another 10 mins, till the curry becomes think and everything blends well to form a smooth texture.
• Add the baby potatoes, lower the flame, and and simmer for 4-5 minutes. Add 2 tbsp milk or whipping cream, and allow the potatoes to be cooked entirely. They will also suck up some of the flavor from the curry and spices, thanks to the holes you poked them with!
• Garnish with coriander leaves and fresh cream if you like
• Eat with Roti