Onion Ring- BEER BATTER

Ingredients:

• 1/2 cup dark beer
• 1 tablespoon oil
• 1 egg white
• 1/2 teaspoon cayenne pepper
• 1 teaspoon kosher or sea salt
• 1 cup pastry flour
• 1/4 teaspoon mustard powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder

Directions:

• Pour beer into the bowl of a blender or food processor.Sprinkle in pepper, mustard,garlic powder, salt and onion powder and oil. Pulse until combined. Add flour last, and process only until mixed. Batter may still be slightly lumpy, but almost smooth. If too pasty, add a teaspoon of water at a time until mixture has the consistency of a pancake batter.
• Whisk egg white until frothy in a shallow bowl. Gently stir in contents of food processor, mixing until combined.
• Slice large sweet onions into rings. Separate rings. Soak in a small amount of milk for 10 minutes. Drain and lightly sprinkle with onion powder, then dip in batter.
• Fry small batches in hot oil (365F), turning once, gently to brown evenly. Remove the rings and drain on paper towels before serving. Season with salt and pepper (a little parsley, if desired) while still hot from fryer.

Aloo Gobi

Ingredients:

• 1 cauliflower
• 2 potatoes, boiled & peeled
• 1 cup Green peas
• 1 tbsp coriander, finely chopped
• 1 green chillies
• 1 onion, finely chopped
• ¼ tsp turmeric powder
• ½ tsp dhania powder
• 1 tsp Garam Masala
• 1 tsp Lime Juice
• 2 tbsp curds
• ½ tsp cumin seeds
• 3 tbsp oil or ghee

Ground paste :

• 2 tbsp coconut, grated
• ¼ cup coriander, chopped
• 3 green chillies
• ½ tsp ginger grated
• 1 tsp garlic grated
• 1 onion

Directions:

• Break cauliflower into florets. Simmer in boiling water for 3 to 4 minutes. Drain, keep aside.
• Chop potatoes into medium chunks.
• Heat oil in a pan add cumin seeds and allow it to splutter.
• Add onion and green chilli, sauté till pink.
• Add paste, turmeric powder, Garam Masala dhania powder, sauté for 2-3 minutes.
• Add curd stir continuously, till boiling resumes.
• Add potatoes, peas and cauliflower, cook till gravy thickens.
• Stir occasionally to avoid burning.
• When gravy is thick and oil separates, add lemon juice and it is done .
• Garnish with coriander, serve hot.

Chocolate Marble cake

Ingredients:

• 4 ounces bittersweet chocolate, broken into pieces
• 1/3 cup hot water
• 3 tablespoons cocoa powder
• 1 tablespoon light corn syrup
• 4 cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ cup milk
• 2 teaspoons pure vanilla extract
• 1¾ cups unsalted butter, room temperature
• 3½ cups confectioner’s (powdered) sugar
• 6 large eggs
• ¼ teaspoon baking soda

Directions:

• Preheat oven to 325 degrees F. Prepare one 10 inch cake pan; generously grease the pan with shortening and dust with flour.
• In a medium glass bowl, combine the bittersweet chocolate, hot water, cocoa powder, and corn syrup. Place the bowl over a pot of simmering water; stir and heat just until the chocolate is melted. Set aside to cool
• combine flour, baking powder, and salt; whisk together to mix. Set aside.
• In a small bowl, stir the milk and vanilla together. Set aside.
• In a large mixing bowl, cream the butter and sugar until light and fluffy.
• To cream, start by placing the room tempreture butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color.
• Add eggs one at a time, beating until thoroughly mixed.
• With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the milk mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and milk mixture, ending with the last portion of the flour, and stirring just until blended
• Remove 2 generous cups of the batter and place in a medium size mixing bowl. Stir the baking soda into the cooled chocolate mixture, and then gently fold the chocolate mixture into the 2 cups of batter.
• Using 2 large spoons, alternate placing large spoonfuls of the chocolate and vanilla batters in the prepared pan, carefully spreading the batters so they touch each other and the sides of the pan. Make a second layer of batter, placing spoonfuls of vanilla batter on top of the chocolate, and the chocolate batter on top of the vanilla. Repeat, alternating the flavors, making about four layers. Firmly tap the pan two or three times on the counter to level the batter. Using a butter knife, zigzag the knife through the batter to swirl the batters, circling through the pan twice. Don’t overwork the batters; you are creating a marbled look, not stirring the flavors together
• Bake 1 hour 15 minutes to 1½ hours or until a toothpick inserted in the center comes out clean. Cool on wire rack for 30 minutes then remove cake from pan and finish cooling on a wire rack.

Masala Puri

Ingredients:

• Green dry Peas -- 1 1/2 cups
• Turmeric powder -- 1/4 tsp
• Red chilli powder -- 2 tsp
• Coriander powder -- 2 tbsp
• Black pepper powder -- 1/4 tsp
• Onion -- 1 big chopped
• Big cloves Garlic -- 2 to 3 cloves
• Garam masala -- 1/2tsp
• Curry leaves -- 2 to 3
• Ginger and Garlic paste-- 1 tbsp
• Coriander leaves -- 1/2 cup
• Green chillies -- 6 to 3
• Puffed gram- 1/4 cup
• Cinnamon sticks - 2 - 3 small sticks
• Clove - 4
• Poppy Seeds - 1/2 tsp
• Coriander seeds / Dhania - 1 tsp
• Jeera - 1/2 tsp
• 1 cup water
• Salt to taste

Directions:

Soak peas overnight and boil it with little salt for 3 whistles and keep aside. Put all the ingredients in a blender with ½ cup of boiled peas. Blend to a fine paste. Add this paste to the peas and bring to a boil. Let boil for at least 10 minutes, stirring occasionally. Add salt to taste and keep aside.

Take 6-7 puris in a shallow bowl or a plate. Flatten them by pressing down with the palm of your hand. Pour 2-3 ladles of the peas mixture, on top of the crushed puris. Pour 1 tsp of green chutney and tamarind chutney on top. Add a pinch of salt and top with some cut onion and tomatoes. Add fine sev.Serve hot.

Baked Pasta

Ingredients:

• 1 box of Penne Pasta
• 1/2 a tin of marinara sauce
• 1 onion
• 1 capsicum
• 1 green squash
• 1/2 cup of Swiss cheese
• 1/2 cup of Mozzarella cheese
• 1/4 cup of Cheddar cheese
• 1/4 cup of Parmesan
• 1/4 cups of Red Wine
• Chillie Flakes
• Garlic Powder
• 1 tbsp of Italian Herbs
• good Olive Oil

Directions:

• Pre-heat the over for 300 degrees. Cut the vegetables in equal size and put it on the baking sheet. Drizzle the vegetable with some Olive Oil and then add the Italian Herbs and mix well. Bake this for 15 mins so that the vegetables get toasted.
• In the mean time bring a big bowl of water to a boil, once it starts boiling well add some salt and pasta and cook for 11 mins. (Do not over cook as the rest of the cooking will happen in the oven)
• In another pan add the Marinara sauce and wine and bring it to a boil. Once the wine has evaporated turn the gas off.
• Add the cooked pasta and the grilled vegetables to this along with 3/4 of the cheese (combine all the cheese together except the Parmesan) mix it all together, if you think that the pasta is not coated with enough sauce you can add some more sauce to this.
• Put this in an oven safe bowl and add the remaining cheese on top and bake it for about 15 to 20 mins or until the cheese has melted and has a nice golden colour.

Tiramisu

•

Ingredients

• 6 egg yolks
• 5 tablespoons sugar
• 1 pound mascarpone cheese
• 1 1/2 cups strong espresso , cooled
• 2 teaspoons dark rum
• 2 teaspoons sugar
• 24 packaged ladyfingers
• 1/2 cup chocolate powder, for garnish

Direction:

•

• In a large bowl, using an electric mixer with whisk attachment, beat egg yolks and 3 tablespoons of sugar until thick and pale, about 5 minutes. Add mascarpone cheese and beat until smooth. Add 1 tablespoon of espresso and mix until thoroughly combined.
• In a small shallow dish, add remaining espresso, 2 table spoons of sugar and rum. Dip each ladyfinger into espresso for only 5 seconds. Letting the ladyfingers soak too long will cause them to fall apart. Place the soaked ladyfinger on the bottom of a 13 by 9 inch baking dish, breaking them in half if necessary in order to fit the bottom.
• Spread evenly 1/2 of the mascarpone mixture over the ladyfingers. Arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture.
• Cover tiramisu with plastic wrap and refrigerate for at least 2 hours, up to 24 hours for best results.
• Before serving, sprinkle with chocolate powder.

•

•

•

Spicy Potato

• 4 large Potatoes
• 1 tsbp Jeera
• 4 tsbp Oil
• 2 tsbp Red Chilli Powder
• 1 tsbp Garam Masala
• 1 tsbp Jeera Powder
  
• 1 tsbp Coriander Powder
  
• 1 tsbp Haldi

Directions:

• Heat oil and add the Jeera, watch it pop.
  
• Cut the potatoes into small cubes and add this to the hot oil and fry for some time.
  
• Once the colour of the potato starts to change, add a small cup of water and cover and cook for 10 mins or till the potato becomes soft
  
• Open the lid and fry the potato for sometime until golden brown.
  
• Mix all the masala together and add this to the potato.
  
• Fry for sometime.
  

Enjoy