Tiramisu Cookies

You will need:
Unsalted butter – 50g (at room temperature and diced)
Caster sugar – 90g
Egg – 1, beaten
Plain all purpose flour – 50g

For the filling
Mascarpone cheese – 150g (check here for substitutes in case you don’t find it http://www.heavenlytiramisu.com/mascarpo.htm)
Dark rum – 15ml
Instant coffee powder – ½ tsp
Molasses – 15 ml (or use light muscovado sugar)

For the topping:
White chocolate: 75g
Milk – 15ml
Crushed chocolate flakes – 2 tbsp


Preparation method:

For the filling:
1. Mix the rum and coffee powder well, stirring till the powder is completely dissolved

2. To this, add the cheese and muscovado sugar

3. Combine well

4. Cover with a plastic wrap and chill until required

For the cookie:
5. Now pre-heat the over too 400 degree Fahrenheit

6. Line two or three baking sheets with baking parchment

7. Cream together butter and sugar in a bowl until light and fluffy

8. Add the beaten egg and mix

9. Stir in the flour slowly

10. Combine well

11. Put the mixture in a piping bag fitted with a 1.5cm nozzle.

12. Pipe small blobs on the baking sheet (remember to space them well as the dough expands)

13. Bake for 6-8 minutes until the centers are firm and the edges are just beginning to brown

14. Remove from oven and set aside to cool

To assemble:
15. Spread a little filling on half of the cookies and places the other halves on top to create cookie sandwiches

16. Combine the chocolate and milk in a heatproof bowl and melt over a pan of hot water

17. When the chocolate is completey melted, stir to make a smooth paste of spreadable consistency

18. Spread the topping evenly over the cookies

19. Sprinkle with the chocolate flakes

Cheese And Onion Bread

You will need:

Onion – 1, finely chopped
Unsalted butter – 3 ½ tbsp
Unbleached white bread flour – 4 cups
Dried yeast – ¼ ounce
Mustard powder – 1 teaspoon
Grated aged cheddar cheese – 1 ½ cups
Lukewarm milk – 2/3 cup
Lukewarm water – 2/3 cup
Salt to taste
Ground black pepper – to taste


Peparation method:

1. Lightly grease a 10x4-inch loaf pan

2. Melt 2 tbsp butter in a frying pan

3. Sauté the onion in the butter until its light and golden

4. Set aside to cool

5. Sift flour into a large bowl

6. Stir in the yeast, mustard, salt and pepper

7. Mix well

8. Stir in three quarters of the cheese and the onion

9. Make a well in the centre and add milk and water

10. Blend to a soft dough

11. Turn out onto a lightly floured surface and knead for 10 minutes until its smooth and elastic

12. Place the dough in a lightly oiled bowl, cover with lightly oiled plastic wrap and let in rise in a warm place for 45-60 minutes (or until it has doubled in bulk)

13. Turn the dough out onto a lightly floured surface, punch down and knead gently

14. Divide into 20 equal pieces and shape into small rounds

15. Place half in the prepared pan (you will have two rows)

16. Brush with some melted butter

17. Top with the remaining rounds of dough and brush with the remaining butter

18. Cover with an oiled plastic wrap and let it rise again for 45 minutes (or until the dough reaches the top of the pan)

19. Meanwhile pre-heat the oven to 375 degree Fahrenheit

20. Sprinkle the remaining cheese on top on the dough

21. Bake for 40-45 minutes or until risen and golden brown

22. Cool on a wire rack

Stir Fried Vegetables

You will need:

Beans – 4-5, cut diagonally and blanched
Carrots – I, cut diagonally and blanched
Cauliflower – 5-6 florets
Onion – 1, cubed
Capsicum – 1 cubed
Cashew nuts – 25-50 gm
Ginger – ½ tbsp, chopped fine
Garlic – ½ tbsp, chopped fine
Spring onions – 2 tbsp, chopped fine
Pepper powder – ½ tsp
Soya sauce – ½ tbsp
Sugar – ½ tsp
Salt to taste
Oil – 2-3 tbsp
Cornflour – 1 ½ tbsp dissolved in water

Preparation method:

1. Heat 1 tbsp of the oil

2. Sauté the cashew nuts till light brown

3. Remove and keep aside

4. Add more oil if required and sauté the onions and capsicums for

3 minutes

5. Add the blanched beans, carrots and cauliflowers and sauté for another 3 minutes

6. Remove and keep aside

7. Heat 1 tbsp oil

8. Add the ginger, garlic and spring onions and stir fry for two minutes

9. Add the soy sauce, salt, sugar and pepper

10. Mix well

11. Add 1 ½ cups of water and when it begins to boil, add the cornflour

12. Cook till the sauce thickens

13. Add the sautéed vegetables and cashew nuts

14. Cook for 2-3 minutes

15. Serve hot

Green Chilly Mushrooms

You will need:
Mushrooms – 200 gm (sliced into two)
Spring onions – 2 tbsp, chopped fine
Ginger – ¾ tbsp finely chopped
Garlic – ¾ tbsp, finely chopped
Soy sauce – 1 ½ tbsp, finely chopped
Vinegar – 1 tbsp
Onion – 1, cubed
Capsicum – 1, cubed
Salt to taste
Oil – 2-3 tbsp
Green chillies – 2


Preparation method:

1. Heat 1 ½ tbsp oil in a pan

2. Sauté the mushrooms for 5 minutes

3. Remove and keep aside

4. To the same oil, add the onions and capsicum

5. Sauté for 3 minutes

6. Remove and keep aside

7. Heat 1 ½ tbsp oil and add the green chillies, ginger and garlic

8. Stir fry for a minute

9. Add the spring onions and sauté for a minute

10. Then add the soy sauce, vinegar and salt

11. Mix well

12. Add 1 ½ cups of water

13. When it begins to boil, add the cornflour add the cornflour

14. Cook till the sauce thickens

15. Add the mushroom, onions and capsicum and cook for 2 minutes

16. Serve hot

Prawn And Tomato Pickle

You will need:

Praws – 500 gms
Tomato – 250 gm
Pepper – ½ tsp
Cumin – ½ tsp
Red chillies – 12
Turmeric – 1 tsp
Onions – 375 gms
Garlic pods – ¼ cup
Ginger – ¼ cup chopped
Green chillies – 8
Curry leaves – a handful
Oil – 4 ounces
Vinegar – 6 ounces


Preparation method:

1. Grind pepper, cumin, turmeric and red chillies in 5 ml vinegar

2. Chop the onion and mince prawns

3. Heat oil

4. Add curry leaves and onions

5. When they start becoming brown add the ground masala

6. Add the chopped ginger, green chillies and garlic

7. Sauté for 4 minutes

8. Add the prawns

9. Stir for a few minutes

10. Add the tomatoes

11. Add the remaining vinegar and salt

12. Keep on low flame and cook till the oil starts leaving the sides of the pan

Malaysian Vegetable Pickle

You will need:

Cauliflower florets – 750 gm
Beans – 375 gm
Small onions – 500 gm
Green chillies – 20
Pepper powder – ½ tsp
Mustard powder – 4 tsp (remove the skin)
Sugar – 100 gm
Water - 4 cups
Vinegar – 1 bottle
Salt – 9 tsp

For the masala:
Dry ginger powder – 4 tsp
Garlic – 1 tsp
Turmeric powder – 1 tsp
Red chillies – 8
Vinegar - 5 ml


Preparation method:

1. Clean and chop the vegetables

2. Add water and salt to the vegetables

3. Leave it overnight and strain the next morning

4. Keep one ounce of vinegar aside and mix with it the pepper and mustard powders

5. Dissolve the ground masala in the rest of the vinegar

6. Add the sugar and salt

7. Heat the vinegar

8. When it starts boiling add the vegetables and the one ounce vinegar mix kept aside

9. Take of the fire before it boils.

Prawn And Brinjal Pickle

You will need:

Shelled prawns – 1 cup
Brinjal cut into small pieces – 2 cups
Sliced onions – ½ cup
Vinegar – ½ cup
Sugar – 2 tsp
Oil – ½ cup
Salt to taste

For the vinegar paste:
Vinegar – 5 ml
Turmeric powder – 1 tsp
Chilly powder - 2 tbsp
Cumin seeds – 1 tsp
Mustard – 1 tsp
Garlic – 1 tsp
Ginger – 2 tsp


Preparation method:

1. Combine prawns with 1 tbsp vinegar, salt and a little water and cook till done

2. Drain the excess water

3. Clean and dry the brinjal pieces

4. Fry without breaking any, till they are a nice golden brown

5. Set aside

6. Sauté onions in oil and add the prawns

7. Remove before the onion turn brown and keep aside

8. Fry the ground masala in the same oil for 5 minutes

9. And ¼ cup water to it

10. Fry well

11. Add the rest of the vinegar.

12. Add sugar and fried ingredients

13. Cook till thick

14. Bottle after it cools

Mixed Vegetable Pickle

I don’t have measurements for this. I just go by my instincts each time ;)

You will need:

Mixed vegetables
Mustard seeds
Ginger
Garlic
Refined oil
Fenugreek
Chilly powder
Vinegar
Salt
Sugar – (no more than ½ tsp)
Gallnut powder – ¼ tsp (optional)


Preparation method:

1. Heat oil
2. Temper the mustard seeds
3. Add the ginger and garlic paste
4. When it turns brown add the vegetables
5. Fry for 5 minutes
6. Add the chilly powder, vinegar, salt and sugar
7. Cook without covering for 5 minutes
8. Add the gallnut powder and take off the flame at once
9. Cool and store

Chicken Pickle

You will need:

Chicken – I kg (boneless)
Sunflower oil – enough to fry the chicken
Gingely oil – 1 ½ cup
Vinegar – ¾ cup
Curry leaves - a few sprigs
Garlic – 2 pods cut fine
Ginger – 2 two inch pieces cut fine
Slit green chillies – 12
Chilly powder – ½ cup
Mustard – 1 tbsp
Fenugreek – 1 tsp
Sugar – ½ tsp
Salt to taste

For the vinegar paste, grind:
Vinegar - 5 ml
Garlic – 4 big pods
Ginger – 2 two-inch pieces
Mustard – 3 tbsp


Preparation method:

1. Marinate the chicken pieces in salt and turmeric for an hour

2. Deep fry in oil

3. Heat gingely oil and pop the mustard

4. Add fenugreek and curry leaves

5. Add the garlic, ginger and green chillies and sauté till brown

6. Add the vinegar paste and chilly powder

7. Add sugar and sauté till the flavor is released

8. Add the vinegar and cook on low flame for a few minutes

9. Add the chicken pieces and cook till the pieces are nicely coated with the paste

10. Remove from flame

11. Bottle when cool

Fish Pickle

You will need:

Fish – ½ kg
Slit green chillies – 3
Chopped ginger – 1 inch piece
Garlic 3 pods
Curry leaves – a handful
Pepper corn – ¾ tsp
Chilly powder – 1 ¾ tbsp
Vinegar -50 ml
Oil – 125 ml
Mustard - 1 tsp

To grind:
Garlic – 2 pods
Ginger – 1 inch piece
Cumin – ¾ tsp

For the vinegar paste, mix:
Vinegar – 5-10 ml
Turmeric powder – 1 ½ tsp
Chilly powder – 1 tbsp
Salt – according to taste


Preparation method:

1. Wash, drain and cut fish into 1 inch cubes

2. Apply the vinegar paste and leave aside for and hour

3. Heat oil and fry the pieces on medium flame till they are browned on both sides

4. Remove and set aside

5. Add a little more oil and pop the mustard

6. Add the ginger, garlic and green chillies till the chillies change color

7. Add the pepper corns and curry leaves

8. Add the ground paste

9. Fry for 2 minutes

10. Now add the fried fish pieces and mix well

11. Remove from fire and add the chilly powder

12. Add the vinegar

13. Mix well and put the pan back on the stove

14. Cook till the oil leaves the sides of the pan

Lime Pickle

This one lasts for a year

You will need:

Lime – 25 nos.
Oil
¾ cup
Red chilly powder – 2 2/1 tsp (heaped)
Salt – 3 tsp
Garlic – 1 cup
Chopped ginger – 2 sp
Slit green chillies – 15
Curry leaves – 10 sprigs
Asafetida – to taste
Fenugreek powder (to taste)
Vinegar – 1 cup

Preparation method:

1. Add salt to the lime and keep aside in a glass container in a dark place for 2 days

2. Mix the red chilly, fenugreek and asafetida powders in a little water to make a paste and keep aside

3. Heat oil

4. Fry the ginger and garlic lightly

5. Add green chillies and curry leaves and fry for a minute

6. Add the paste and sauté for 4 minutes

7. Add the vinegar

8. Now add the carrots and cook till it boils

9. Take off the flame just before the carrots lose their crispness

Beef Pickle

You will need:

Beef – 2 kg
Ginger – 2 ounces
Garlic – 6 pods
Turmeric – 1 tsp
Chilly powder – 4 heaped tsp
Mustard – 1 tbsp
Cumin – 1 tsp
Oil – 1 cup
Vinegar – 1 ounce (divided into three parts)
Curry leaves – 2 sprigs

Preparation method:

1. Cut the beef into small pieces

2. Cook it with one part of vinegar and the salt

3. Cook till the broth is completely dry

4. Heat oil and fry the pieces to a nice golden brown

5. Keep in a container overnight to allow excess oil to drain

6. Grind the ginger, garlic, turmeric, chilly powder, cumin and mustard with one part of vinegar

7. Heat oil and add curry leaves

8. Add the ground ingredients

9. Sauté till its light brown

10. Add the beef and rest of the vinegar

11. Add salt if needed

12. Cook on low flame till thick

13. Bottle when cool

Carrot Pickle

You will need:

Carrots – 3 cups (cut long and fine)
Gingely oil – 1 ½ cup
Chilly powder – 2 dessert spoons (big)
Mustard seeds – 1 tbsp
Powdered mustard - to taste
Fenugreek powdered – to taste
Asafetida powder – to taste
Turmeric powder – to taste
Chopped ginger – 2 tsp
Garlic – 12 flakes
Vinegar – 1 ½ cups
Salt – 1 ½ cups


Preparation method:

1. Add salt to the carrots and keep aside

2. Mix the fenugreek, asafetida and turmeric powders in a little water to make a paste and keep aside

3. Heat oil

4. Add the mustard seeds

5. When they pop, add ginger and garlic

6. Add the paste and mustard powder to this and sauté for 4 minutes

7. Add the vinegar

8. Now add the carrots and cook till it boils

9. Take off the flame just before the carrots lose their crispness

Tomato Pickle

You will need:

Tomato – 2 kg
Gingely oil – 1 kg (reduce if you wish to)
Vinegar – ½ bottle
Garlic – 10 pods
Ginger – 125 gm
Mustard – 125 gm
Green chillies – 125 gm
Chilly powder – 100 gm
Fenugreek seeds – 1 tsp
Cumin seeds – 1 tsp
Turmeric powder – 1 tsp
Salt – ½ cup ( or according to taste)
Curry leaves – a handful


Preparation method:

1. Grind ginger, garlic, fenugreek, cumin and mustard

2. Chop green chillies and tomatoes

3. Heat the oil

4. Add the ground masala

5. Sauté it till it turns brown

6. Add the green chillies, tomatoes, turmeric and curry leaves

7. Sauté till the tomatoes turn mushy

8. Add chilly powder and salt

9. Sauté for 5 minutes

10. Add the vinegar and sauté till the oil starts leaving the sides of the pan

Marshmallows

You will need:

Gelatin – 30 gms
Sugar – 450 gms
Water – 300 ml
Food color (preferably raspberry) – a pinch
Raspberry essence – 2 drops


Preparation method:

1. Soak and dissolve the gelatin in 150 ml of water for 8-10 minutes

2. Combine sugar and the remaining water in a pan and boil for 12 minutes

3. Add the gelatin mixture to it

4. Remove from flame and add the color and essence

5. Whip thoroughly till it foams

6. Pour into a ghee/butter paper lined dish

7. Allow to set for hours

8. Cut into bite sized pieces, roll in powdered sugar and enjoy

Fried Beef With Coriander

You will need:

Beef – 1 kg
Ginger – 2 inch piece
Chillies – 5, finely chopped
Coriander powder – 1tbsp
Chilly powder – 1 tsp
Turmeric powder – I tsp
Garam masala – 1 tsp
Pepper powder – 1 tsp
Grated coconut – a handful
Onions – 2 chopped
Tomato – 1 large, chopped
Curry leaves – ½ cup
Coriander leaves – 1 bunch
Water – to cook
Oil – 3 tbsp
Salt to taste


Preparation method:

1. Pressure cook beef with salt, a pinch of turmeric powder, ginger and chillies

2. Cook till only one cup water remains

3. Once done, remove the stock from the meat and keep both aside

4. Heat the oil

5. Fry onions till they turn translucent

6. Add the coconut and fry till it turns golden brown

7. Add the coriander powder, chilly powder and turmeric powder

8. Sauté on a low flame for 5 minutes

9. Add the curry leaves and tomato

10. Sauté till the oil is completely absorbed

11. Add the garam masala and pepper and sauté for 3 minutes

12. Add the beef and coriander leaves fry for 7-8 minutes

13. Add the stock and stir till the gravy dries up completely

14. Continue to cook on low flame till brown and dry

15. Serve only if people praise you for your efforts ;)

lol!

Spicy Mustard Chicken

You will need:

Mustard – 2 tbsp
Chicken – 1 kg
Onions – 3
Ginger garlic paste – 1 tsp
Green chillies – 3
Chilly powder – ½ tsp
Coriander powder – 1 ½ tsp
Garam masala – ¼ tsp
Tomatoes – 4
Yoghurt – 2 tbsp
Water – 1 cup
Cilantro leaves – a small bunch
Oil for frying
Salt to taste

Preparation method:

1. Heat oil

2. Add the mustard seeds

3. When the popping stops add the chicken to it

4. Fry on high flame till the chicken is brown on both sides

5. Remove and keep aside

6. In the same vessel fry three onions

7. Add the ginger garlic past and fry for 2 minutes

8. Add the green chillies and fry for a minute

9. Add chilly powder, coriander powder, garam masala and fry till the raw smell abates

10. Add the tomatoes and yogurt

11. Cover and cook till the tomatoes are completely mashed

12. Add water and salt

13. Bring to a boil

14. Add the chicken and cook on low flame for 7 minutes

15. Garnish with coriander leaves

Marinated Shallot Chicken

You will need:

Chicken – ½ kg
Tomato sauce – 1 tbsp
Soy sauce – ½ tbsp

To grind:
Spring onions – 3 (with leaves)
Green chillies – 3
Garlic paste – ½ tbsp
Lime juice – 1 tbsp
Paste made of chilly powder and water – ½ tbsp
Cornflour – 2 tbsp
Egg white – 1
Pepper – 1 tbsp
Ajinomoto – a pinch (optional)
Oil – as required
Salt – as required

Preparation method:

1. Grind the above ingredients with a little water to make a coating paste

2. Mix this with the chicken and combine well

3. Marinate for two hours in the refrigerator

4. Heat oil and fry the chicken pieces till they turn golden brown

5. Remove and keep aside

6. Take 2 tsp of that oil and add the remaining marinade to it

7. Boil till the raw smell goes away

8. Add the sauces and stir for a minute

9. Add the chicken to this and mix well

Chicken Mint Roast

You will need:

Chicken – 1.5 kg
Green chillies – 2
Mint leaves – a small bunch
Yoghurt – 1 cup
Turmeric powder – ½ tsp
Red chilly powder – 1 tbsp
Ginger paste – 1 tbsp
Garlic paste – 1 tbsp
Garam masala – 3 tbsp
Pepper powder – 1 tbsp
Salt to taste

Preparation method:

1. Grind the chillies and mint leaves into a smooth paste

2. Combine yoghurt, turmeric powder, chilly powder, ginger paste, garlic paste, garam masala, pepper and salt in a bowl

3. Add the mint paste to this and mix well

4. Make small slits in the chicken pieces (ensure that the cuts are not too deep)

5. Smear the paste well

6. Marinate for 6 hours in the refrigerator

7. Pre-heat the over to 350 degrees centigrade

8. Place chicken in a foil on the baking tray, cover it completely with the foil and bake for an hour

9. Grill for 20 minutes at 400 degrees centigrade

Beef Steak With Curried Sauce And Mushrooms

You will need:
Beef – 1 kg (thinly sliced)
Water – 4 cups

For the sauce:
Mushrooms – 1 pack
Ginger – 1 inch piece
Garlic – 6-8 pods
Celery – a few stalks
Oil – 1tsp
Butter – 150 gms
Milk – 500 ml
Maida – 150 gms
Pepper powder – 1 tbsp (or according to taste)
Salt – to taste

Preparation Method:

1. Cook the beef with salt and water for 30 minutes, or till done

2. Slice mushrooms and chop the ginger and garlic

3. Heat oil, add the mushrooms and fry for 5 minutes

4. Add the ginger and garlic and fry for 3 minutes

5. Keep aside

The Sauce
6. Heat the butter

7. After it melts completely add the flour and fry till its light brown

8. Add the milk, salt, pepper, celery and fried mushrooms

9. Now take the beef slices and fry them in a tawa one by one
(fry each side for 5 minutes)

10. Serve it with a topping of the sauce

Beef Pickle

You will need:

Beef - 750 gms
Turmeric - 3/4 tsp
Chilly powder - 1/2 cup
Ginger - 3 inch piece
Garlic - 20 pods
Mustard - 3/4 tsp
Cumin - 1/2 tsp
Fenugreek - 1/4 tsp
Vinegar - 1 tsp
Til oil - 1 cup
Cloves - 8
Cinnamon - 2 pieces
Salt - as required


Preparation method:

1. Boil the beef with salt and half of the turmeric powder till the meat is tender

2. Heat oil and fry the beef till the oil is completely absorbed

3. Set aside

4. Grind together the chilly powder, ginger, garlic, cumin, fenugreek, clove and cinnamon with a little water and set aside

5. Heat a tsp oil, and temper the mustard

6. Add the ground paste, vinegar, a pinch of sugar, salt, turmeric and fry well

7. Add the fried beef to this and cook till its done

Wicked Rum Truffles

I love to cook what I love to eat :D
And chocolate is something I base my entire existence on.

This recipe, in particular is one of my most prized possessions simply because of the way it comes together within minutes to create a finger lickin’ sensation. You have to taste it to know what I'm talking about ;) trust me, you won’t be disappointed. But be warned, this thing packs quite a punch, especially if you go overboard with the rum.


You will need:

Dark cooking chocolate - 400 gms
Milk chocolate - 400 gms
Honey - 80 ml
Butter - 150 gms
Fresh cream - 200 ml
Raisins - 150 gms (optional)
Rum - 30 ml (add more if you want to get drunk)
Cocoa powder/drinking chocolate/chocolate dust - 3 tbsp


Preparation method:

1. Melt 400 gms dark cooking chocolate and milk chocolate with honey and butter over a double boiler

2. Heat the fresh cream seperately till it reaches boiling point and pour over the chocolate mixture

3. Combine well until it has a lovely velvety texture

4. Fold in the raisins and rum

5. Allow it to set

6. Shape into small balls

7. Roll them in cocoa powder, drinking chocolate or chocolate dust just before you serve

Luscious Marble Cake

I started my foray into the world of baking with the Marble Cake. It’s a simple and easy to make dessert where you can’t go wrong unless you’ve seriously screwed up the measurement of each ingredient ;) Try it when you have the urge to eat something light and chocolaty.

You will need:

Eggs – 5
Butter – 250 gms
Maida – 250 gms
Sugar – 250 gms
Cocoa/coffee – 4 tsp (mix the powder with half of 1/4th cup of milk)
Milk 1/4th cup
Baking Powder – 2 tsp
Vanilla essence – 2 tsp


Preparation method:

1. Let the butter soften at room temperature

2. Powder the sugar

3. Separate the egg whites from the yolks

4. Cream together the butter and sugar

5. Add the egg yolks to the above mixture

6. Beat well

7. Sift the flour along with the baking powder onto a clean dry dish (sift 3 or 4 times to get rid of the air pockets)

8. Add this to the butter mixture

9. Add the vanilla essence

10. Beat the egg white till stiff and add

11. Now separate the mixture into two halves

12. To one half add the cocoa (or coffee) and mix well


Layering the cake pan:

You now have two colored mixtures - one light and creamy and the other a dark chocolaty.

Scoop the mixtures alternatively into the prepared cake pan, making inch-wide alternate stripes with the cream and dark dough so that you have a cream strip followed by a dark strip

Repeat till you cover the entire pan

When you’ve lined the pan, take a fork and lightly run it in a zig-zag motion over the mixture.

Classic Coconut Pudding

I love the taste of coconut. Maybe it’s my heritage kicking into gear. Whatever the reason, I can’t help succumbing to the flavor of coconut. So its only right that the next dessert on my list is the flavorful coconut pudding, oh so light and creamy… perfect for a hot summer day and every other day besides ;)

You will need:

China grass – 10 gms
Water – 1 cup
Tender coconut water (preferably fresh) – 1 cup
Condensed milk – 1 tin
Milk – 1 tin (use the condensed milk tin to measure the milk)
Sugar – 6 dessert spoons
Chopped tender coconut white – 1 ½ cups

For the garnishing:
Desiccated coconut – 2 tbsp
Sugar – 2 tbsp


Preparation method:

1. Soak the china grass in water for a few minutes

2. Heat the mixture till the china grass is completely dissolved

3. Pour the tender coconut water into it and

4. Meanwhile, combine the condensed milk, milk and sugar in another pan and mix well

5. Add this to the tender coconut mixture along with chopped tender coconut whites

6. Mix thoroughly and refridgerate

7. Garnish with desiccated coconut and sugar just before serving.
(to make the garnish lightly fry the desiccated coconut in a dry flat pan till it turns golden brown. Add the sugar just before putting of the flame. Mix well and sprinkle over the pudding just before serving.)

Sinful Chocolate Mousse

If you have a free day some week and lots of patience, you might just want to try this mouth-watering mousse. It’s a slightly messy thing to make, but worth every stir of your ladle. I usually make it in large quantities because it disappears like magic.

You will need:

Eggs – 3
Gelatin – 3 tsp (dissolved in ¼ cup of water)
Milk – 300 ml
Sugar – 7 tbsp
Cocoa – 3 tbsp
Vanilla essence – ½ tsp
Cream – 250 gms
Chocolate ice cream – 200 gms
Fresh strawberries sliced into two – 1 cup (optional)


Preparation method:

1. Heat the ice cream on a very low flame to liquefy it. DO NOT let it boil. Switch off and keep aside

2. Separate the egg yolks from whites

3. Combine the gelatin mixture, sugar, cocoa and egg yolk and milk thoroughly in a small heavy bottomed pan

4. Set the pan on the stove and stir continuously on low flame till the custard coats the ladle

5. Remove from the fire and cool to room temperature

6. Add the melted ice cream, stirring continuously

7. Chill in the freezer till its thick, but don’t allow it to set completely

8. Take it out, add 200 grams of cream to it and beat well

9. Chill again till thick

10. Add stiffly beaten egg whites and the vanilla essence and blend well (I use the food processor for each step)

11. Pour into a bowl and refrigerate it till it sets

12. Whip the remaining 50 gms of cream with 1 tbsp powdered sugar till it forms soft peaks

13. Leave to chill

To serve:
14. Dole out scoops of mousse into small bowls

15. Top them with the chilled cream

16. Garnish with strawberries

Chocolate Sorbet

This is something that you can prepare and freeze for ‘a rainy day’. But, somehow, whenever I’ve made it, it’s disappeared before I could say ‘sorbet’. :P

You will need:

150 gms Dark chocolate (roughly chopped)
115 gms + for garnish Plain chocolate
1 cup Castor sugar

Preparation method:

1. Mix the dark and plain chocolate in a food processor and process for thirty to forty seconds till they are finely chopped

2. Combine castor sugar and two cups of water in a saucepan and cook on medium heat stirring continuously till sugar melts

3. Cook the sugar syrup for another two to three minutes and remove from heat

4. While its still warm, pour the sugar syrup over the chocolate with the foor processor till running

5. Continue to process (covered) for one or two minutes till the chocolate has melted and mixture is smooth

6. Strain the chocolate mixture into a large bowl and freeze in a refrigerator

7. Process this frozen mixture again in a food processor until smooth and freeze again

8. To serve allow the frozen mixture to soften for five to ten minutes and serve in scoops garnished with grated chocolate.

Fried Ice Cream

Fried ice cream is something of an acquired taste. But I’ve ‘acquired’ it :D and hence it’s here to stay on my recipe-ent section. But before you turn away and say “yuck”, try it first. You might just be surprised.


You will need:

1/2 litre Vanilla ice cream
1/2 cup Cornstarch
2 tbsps Refined flour (maida)
2 tbsps Powdered sugar
1/4 tsp Vanilla essence
1/4 tsp Cinnamon powder
2½ cups Corn flakes (crushed)
4-5 Walnut kernels (crushed)
Oil to deep fry


Preparation method:

1. Prepare a batter of coating consistency, with cornstarch, refined flour, powdered sugar, vanilla essence and cinnamon powder

2. In a large plate mix together crushed cornflakes and crushed walnuts

3. Divide the ice cream into four scoops

4. Quickly dip each in prepared batter

5. Roll each ball in cornflakes mixture so that the balls are coated generously

6. Place them on a freezer safe plate in a way that they don’t touch each other

7. Return them to the freezer for two hours or until frozen solid

8. Heat sufficient oil in a wok

9. Remove the ice cream balls from the freezer

10. Fry the ice cream balls one at a time for fifteen seconds or till golden brown
(here’s where you have to be very quick and VERY careful. If you fry for too long the whole thing will melt, leaving you with an unholy mess in your hands.)

11. Drain on absorbent paper

12. Serve immediately.

Basic Cheese Cake

I have this uncanny ability to love everything that is fattening. So it should come as no surprise to know that another firm favorite of mine is the classic cheese cake. I’ve tried various recipes, but this one stands out as the clear winner. If you like it you can try variations like cocoa or strawberry crush.

You will need:

1/4 cup Glazed cherries or fresh fruits

For the cake
1 1/2 cups Cream cheese
1 cup Castor sugar
3 Eggs
1 tbsp Lemon juice
1/2 tsp Vanilla essence

For the crust
1/2 cup Cashewnut powder
1/3 cup Sugar
1/4 cup Butter


Preparation method:

1. Preheat the oven to 180°C

2. For the crust mix together all the ingredients (preferable with your hands and not a spatula)

3. Spread in an eight inch baking dish and set aside

4. Cream together cheese and sugar till smooth and lump free

5. Separate the egg yolks from the whites

6. Lightly beat the egg yolks and mix it well into the cheese and sugar mixture

7. Stir in the lemon juice and vanilla essence into the mixture

8. Using a whisk or hand blender beat egg whites till it forms soft peaks

9. Fold in the beaten egg whites into the mixture

10. Pour the mixture over the crust lined in the baking dish

11. Bake in the preheated oven at 180 degree centigrade for 30 minutes or till the center is firm and stiff

12. Cool and refrigerate.

13. Serve chilled with fresh fruits or glazed cherries

Moghlai Biryani

This recipe may look complex and but trust me, it isn’t. It’s easy, simple and very very tasty. Try it once and you’ll love it.

You will need:
Rice – 400 gms
Mutton – 500 gms
Lime – 1
Cashew/almonds – 50 gms
Mint – a few sprigs
Ghee – 115 gms
Coriander leaves – ¼ bunch
Onion – 115 gms
Ginger – 5 gms
Green chillies – 5 gms (chopped finely)
Garlic – 3 flakes
Curd – 225 gms
Milk – 100 ml
De-seeded red chillies – 5
Turmeric – a pinch
A mix of cinnamon, cardamom, cloves and bay leaf – 2 gms
Saunf (aniseed) – a pinch
Saffron – a few strands
Wheat flour paste – enough to seal a pan

Preparation method:

The rice:
1. Boil rice with salt and cook till ¾th done.

2. Keep aside

The mutton:
3. Wash and cut mutton into small pieces

4. ginger, garlic and nuts into a fine paste

5. Heat ghee

6. Fry onions till golden crip, remove and set aside

7. Add bay leaves and the ground masala and fry for a few minutes

8. Add the meat and fry for 5-6 minutes on low flame, stirring continuously

9. Add a little tepid water and cook till the meat is tender and the gravy thick

10. Make a powder of the cloves, cinnamon, cardamom and aniseed

11. Combine curds, with the powder, turmeric, chillies and the leaves

12. Add the juice of one lime and mix thoroughly

13. Add this to the mutton and stir well

The fusion:
14. Dissolve saffron in a little milk and sprinkle over half the rice

15. Make alternating layers of rice, mutton and fried onions

16. Pour remaining milk and oil over the rice

17. Cover pan and seal edges with the wheat dough paste

18. Bake for an hour at 143 degree centigrade (300 F)

Pukki Biryani

I hate to admit it, but this isn’t one of my favorite recipes. But if you feel brave today and want to try something different you might want to check this one out. Warning: if you’re making it for the first time make sure its not when you’ve invited guests over :D

You will need:

For the soup:
Mutton – 500 gms
Onion – 55 gms (uncut)
A mix of cloves, cinnamon and cardamom – 2 gms
Garlic – 6 flakes
Ginger – 5 gms
Salt to taste

For the rice:
Rice – 400 gms
Sultanas – 15 gm (optional)
Onions – 115 gms (thinly sliced)
Green chillies – 10 (adjust according to your spice level)
Ghee – 115 gms
Egg – 4 (hard boiled)

Preparation method:

1. Cook together all the ingredients for the soup till the meat is nice and tender

2. Cool and remove fat from the surface

3. Remove meat, strain the soup and set aside both the spice residue and the soup in separate dishes

4. Fry the sliced onions till crisp and set aside

5. In the same oil, add the green chillies and fry for a minute or two

6. Add meat and fry till brown

7. Add the rice and the spice residue from the soup

8. Fry till the ghee is completely absorbed

9. Add the soup and cook on low flame till the rice is done

Lutchi Biryani

I like experimenting with my food. Sometimes it’s disastrous :D and at others, a huge success. This is one such success story. Though the flavors aren’t traditional you will enjoy the distinctive taste it leaves behind.

You will need:

Mutton – ½ kg
Rice – 400 gms
Onions – 115 gms
Slit green chillies – 15 (I use 15 but you can adjust according to your spice level)
Coriander leaves – a small bunch
Tomato – 1 big
Curd – 200 ml
Garlic – 10 flakes
Ginger – 1 ince piece
Cumin – ½ tsp
A mix of cloves, cinnamon and cardamom – 2 gms
Saffron – a pinch
Ghee – 100 gms
Stock – 800 ml
Salt to taste


Preparation method:

1. Wash and soak the rice

2. Soak saffron in a little warm water

3. Grind the ginger, garlic

4. Cut the meat into mouth-sized bites and soak it in curds for 20 minutes

5. Slice the onions into thin stripe and fry till its golden brown

6. Remove and set aside

7. In the same oil fry the spice mix and cumin till the favor wafts out

8. Add the ginger garlic paste and fry for a few minutes

9. Add the green chillies and fry for a minute or two

10. Add the tomatoes and cook for 5 minutes

11. Now add the meat with the curds and fry for 15 minutes on low flame, stirring occasionally

12. Add the rice and coriander leaves to this

13. Stir in the hot stock

14. Add salt, cover the pan tightly and cook gently

15. When the rice is 3/4th done make a well of sorts in the centre and pour the saffron mix into it

16. Cover and cook till done

17. Serve garnished with the onions

Basic Chicken Biryani

Sometimes friends are wont to drop it without warning, yelling for food. A chicken biryani is usually sufficient to stop their craving for Indian food. Its got meat, rice and is spicy enough to satiate even the fussiest one of the bunch. This is a basic chicken biryani recipe which you can make with your eyes closed. When there are too many people and a sense of urgency, there may not be time to do an intricate version. Enjoy!

You Will Need:

Rice – 1 kg
Chicken – 1 kg
Onion – ½ kg
Mint leaves – a small bunch, just use the leaves
Coriander leaves – 1 big bunch
Tomatoes – 2 big ones
Garlic – 1
Ginger – 3 inch piece
Cloves – 20
Cinnamon – 3-4 pieces
Peppercorn – 1 tsp
Jeera (cumin) – ½ tsp
Green chillies – 6-7
Salt to taste

Preparation method:

1. Grind together all the ingredients except for rice, chicken and onions

2. Fry onions till brown

3. Add the ground masala and salt and fry till oil separates

4. Add chicken and cook till done

5. Cook and cool rice separately

6. Layer the chicken and rice in a dish

7. Bake in a preheated oven for 15-20 minutes at 250 degree centigrade