Simple Roti / Chapati

1 1/2 cup atta flour

2 tbsp oil
1 tsp salt
water with a bit of milk, warmed up

Knead the dough together until soft. Remember, atta flour will take up more water than normal white flour. So make sure you put in enough water and knead it as long as you can for a lovely soft and smooth dough. Apply a bit of oil on it, cover and set aside for an hour or so to soften further.

Divide the dough into 9-10 pieces. (I make 9 but if you like them a bit smaller then do 10). Form each piece of dough into a nice smooth ball.

Once all are rolled out, heat a tava/flat chapati pan, and once it's hot place your first roti on it

Once all are rolled out, heat a tava/flat chapati pan, and once it's hot place your first roti on it. Leave it for half a minute or until you see it start forming some bubbles, then turn it over and dab a tiny bit of oil on it and turn again. Peep and check that the bottom is nicely coloured, turn it over for the other side to get done too and place a second roti on top of it. This helps protect the almost-cooked roti from drying out on the tava. Once done, turn the rotis so that the cooked one is now on top and the new one is on the tava. Remove the cooked one and place it in a hot pot, keep it covered.

It takes about a minute to cook each roti so do not over-cook them otherwise they will dry out, you have to do this fast at a moderate heat so that they don't burn nor dry out.

Patti samosa Folding Techniques

Spring Roll Folding Techniques from recipes allonline

Cake Cutting Techniques

Cake Shapes:

Square:

1 x 2 in. slices: Move in 2 in. from the outer edge and cut vertically, top to bottom. Slice and serve 1 in. pieces of cake. Now move in another 2 in. and repeat process until the entire tier is cut.

1 1/2 x 2 in. slices: To cut square cakes, move in 2 in. from the outer edge and cut top to bottom, then slice approximately 1 ½ in. pieces. Now move in another 2 in. and continue until the entire cake is cut.

Round:

1 x 2 in. slices: Move in 2 in. from the tier's outer edge and cut a circle. Slice and serve 1 in. pieces from around the circle. Now move in another 2 in. and cut another circle. Repeat process until the tier is completely cut. The center core of each tier and the small top tier can be cut into 4ths, 6ths, or more, depending on size.

1 1/2 x 2 in. slices: To cut round cakes, move in 2 in. from the cake´s outer edge; cut a circle and then slice approximately 1 ½ in. pieces within the circle. Now move in another 2 in. and cut another circle; slice approximately 1 ½ in. pieces. Continue until the cake is completely cut. Note: 6 in. diameter cakes should be cut in wedges, without a center circle. Cut petal and hexagon cakes similar to round cakes.

Heart:

1 x 2 in. slices: Divide the tiers vertically into 2 in. wide rows. Within rows, slice and serve 1 in. pieces of cake.

Petal:

1 x 2 in. slices: Cut similar to round tiers.

Oval:

1 x 2 in. slices: Move in 2 in. from the outer edge and cut across. Slice and serve 1 in. pieces of cake. Now move in another 2 in., repeat process until the entire tier is cut.

Hexagon:

1 x 2 in. slices: Move in 2 in. from the outer edge and cut across. Slice and serve 1 in. pieces of cake. Now move in another 2 in., repeat process until the entire tier is cut.

Sheet:

1 1/2 x 2 in. slices: Cut sheet cakes similar to square cakes

Rajma Gravy

1 cup of kidney beans, washed then soaked overnight
3 big fresh tomatoes
3-4 leaves methi/fenugreek
4 tbsp oil
1 big onion chopped very fine or grated
1 tbsp tomato paste
quarter tsp turmeric powder
1 tsp cumin powder
1 tsp coriander powder
1/2 tsp garlic paste
1/2 tsp ginger paste
2 tbsp coriander leaves n stems chopped
1-2 green chillis (can be increased or omitted according to taste)
salt

Drain the kidney beans, they will have expanded to about 2-3 times the original volume.

Blend the tomatoes with their skin, along with the coriander leaves and the green chillis to a smooth paste.

Heat the oil in a pressure cooker, add the fenugreek leaves, followed by the garlic and ginger paste. Stir for a minute, then add the onions. Fry until they are transluscent. Add the tomato paste and the spices (cumin, turmeric, coriander powders) and let these fry for a few minutes on low heat.

Then add the blended tomatoes and let this cook/simmer until the gravy thickens and the raw tomato smell diminishes.

Then add the kidney beans plus some salt and stir together for a few minutes.

Finally add about 3-4 cups water and let it come to a boil. Cover the pressure cooker, and cook on medium heat for about 10-12 minutes.

Once the pressure/steam is released, open the pressure cooker and check the beans. If they are done, then sprinkle with a bit of coriander leaves and serve. If not yet, then cover and cook for another 2-3 minutes. This depends on the type of kidney beans you have, some take longer than others.

If you prefer more gravy with your beans, you can add some water after the kidney beans are done and let it simmer for a few minutes. Mash some of the kidney beans to thicken the gravy to a lovely consistency.

I've served my beans with simple boiled/steamed rice, some saucy fish fillets and a bit of sweet & sour mango pickle/chundo, but you can serve them with chapatis/parathas, or as preferred!

Tandoori Pizza

Step 1:

Some red and green capsicum.

Pineapple chunks and sweet corn.

Thinly sliced onions.

Makes for the most PERFECT combination on a pizza imaginable :)

Some tandoori chicken shredded

Step 2:

Pizza sauce

Blend 2-3 tomatoes, 1 capsicum, 1 green chilli, small onion and a grated carrot together until smooth. Heat a bit of oil in a pan, like a tbsp or even less. Then add a bit of garlic paste, followed by 1 tbsp tomato paste. Once that's cooked for a couple mins, add the blended mixture and simmer. Add salt and a tsp of sugar followed by a bit of tandoori masala or cumin powder or oregano or you can just leave it plain and unspiced according to your taste. Let it simmer until thick and all the water is gone. Then use accordingly!

Step 3

pizza-dough recipe, 

 2 and a half cups all-purpose flour
1 and half tsp salt
5 tbsp oil
1 and half tsp sugar
1 and half tsp instant yeast (use 2 tsp for colder climates)
2 pinches of baking powder
warm milk mixed with a bit of water for kneading


Mix all the dry ingredients and the oil, then slowly start adding the warm milk a little at a time. Get it to a soft dough, the softer the better, knead it very well for at least 8 minutes or more if possible.

Dab a touch of oil all over the dough, then cover it and place it somewhere warm. Leave it to rise to double it's size, takes about 30 mins to an hour depending on the weather.

Once risen, punch it down, give it a quick knead and then roll it out to about 12 inches diameter and place on your greased pizza pan/tray. Again cover the tray with a light cloth/towel and let the base rest/rise slightly for about 15-20 mins.

Step 4;

When you check on it after 20 mins, it will have slightly puffed up. Take a sharp knife and make tiny slits all over the base. This helps the pizza rise evenly during baking once the toppings are on it. Missing this step can leave your pizza bubbly in some parts and flat in others, not a pretty sight! 

Step 5

Once you've made the slits, apply a coating of your pizza sauce as evenly as you can.

Step 6

Now grate some cheese, mozzarella preferably, and sprinkle a light layer all over. This helps 'grip' the toppings to the base later on.

Step 7

Now add your toppings, one at a time. 

Make sure you don't over-pile your pizza. Be generous but not overly so. Remember, the base has not been baked before hand. Too much weight could restrict the base from rising well during baking

Bubble Pizza

(First prepare the Sauce):

Ingredients n Preparing:

2 tbsp vegetable\Olive oil
One chopped Onion
One Diced Tomato
2 Spoon tomato paste
Half tsp salt
One tbsp mixed spices (Black pepper, garlic powder, Cumin, coriander, oregano).

Heat the oil in a saucepan. Add chopped onion until brown well, add tomato cook well until soft, then add the tomato paste one minute later add spices mix little bit for one more minute, it should be thick like paste , let aside to cool .
TIP: the thicker the paste the better, u need it to be around 2 to 3 tbsp , plz don’t add water at all it will spoil it later!

(The Dough ) :This dough is 15 minutes fast then it’s ready to use :)

Ingredients:
5 glass all purpose flour (each is 120gm)
1. 1\2 glass warm water
1\2 cup vegetable oil
2 tbsp powder milk
3 tbsp Yeast
1 tbsp sugar
1\2 tsp salt

Preparing:

Mix the yeast with the warm water until totally melts add the sugar ,salt and powder milk then use it to knead the dough in between kneading add the oil . Wrap the dough with a plastic cover and let the dough rise for 15 minutes at room temperature.
Divide the dough into 2 parts.
Roll half of the dough to 5mm thickness round, rub your pizza baking plate base with one tbsp spoon oil, and place the first roll. The second half make balls filled with cheese of your choice, I used white salty cheese .and place the balls around the side of the pizza as in the picture!
When you are done, PREHEAT THE OVEN TO 190 C

 The TOPPING: (this can be anything you like)

Ingredience:
The pre-prepared sauce
500g Mozzarella shredded cheese (used at the last 5 minutes of baking )
Black & green Olive slices
Pepperoni(colored capsicum) diced into small cubes ( colour of ur choice )
 shredded chicken
1 egg yolk- mixed with one spoon water
1 tbsp sesame ( optional )

Preparation :

Spread the sauce, distribute the pepperoni, then the olives, and distribute the tuna over them. Then spread the egg yolk over the balls, wrinkle the sesame over the balls only. Then spread half of the cheese over the chicken or toppings of your choice .
Insert it in the oven bake the bottom first for 15 mins, then the top for another 15 mins, finally before taking it out add the rest mozzarella and bake for a final 5 minutes.

TIP : baking it all at the same time can save your time BUT will not give u the same result

Zaituni (olive) Paratha

Ingredients:

For the Spice powder
½ tsp Black peppercorns
½ tsp Red Chilli flakes
2 tblspn finely chopped olive or zainut

For the rotis
1 cup Whole wheat flour
To taste Salt
5 tbsp Ghee


Method:

 In a paraat or large mixing bowl, combine the whole wheat flour with chopped olive , salt, spices and 2 tbsp ghee. Gradually mix in water and knead to a soft pliable dough. Cover the dough with a moist cloth and keep aside to rest for a while.
 Once the dough is rested, divide into half and roll out both portions into large round rotis.

 Heat a tawa, place the roti on it and shallow fry till cooked using ghee. Turn it over, cook till done and serve hot.

Qeema Qabooli

3 Rice mugs, boiled with salt, cinnamon and star anise
700 gms mince meat
2 cups channa daal soaked overnight and boiled soft with 1 tsp salt and 1 tsp haldi
... 2 medium onions, chopped
2 tbls of ginger garlic paste
5 tomatoes
2 tbls tomato paste
1 tsp salt, or as taste
1 full tsp red chili, 1 tsp dhania powder, 1/2 tsp haldi, 1/2 garam masala, 1/4 jaifal jawetri and elaichi powder mix
1 large portion of prepared french fries
5 boiled eggs, shelled and sliced
3 tomatoes, sliced
yellow food colour, fresh dhania, green chilies

- heat a star anise and 2 big elaichi in oil
- add onions, fry till transparent
- add mince and fry
- add GG - spices.. and fry like u would normally make qeema
- add the tomatoes and reduce heat to low and cover
- let it stay covered, so the steam loosens the skin on the toms
- pick off the skin, and mash the toms to get a paste
- add the tom paste and bhunofy
- meanwhile ur chana daal should be boiled. The haldi will make it boil a bit faster and retain its yellow colour
- add the chana daal, mix in well and cook covered for about 10 minutes
- layer the rice with the prepared qeema, alternating layers with sliced egg, sliced tomatoes, french fries, dhania and chillies
- end with the rice on top
- make holes in the rice pot with a long spoon and dip in the food colour in 4 parts, covers holes with rice
- put it on dum and let it gather steam
- serve with raita  and salad

Potato cutlets

Ingredients
potatoes 1 kilo
spring onions chopped 1 bunch
coriander chopped 1 bunch...

green chopped 2-3
salt,crushed chilies to taste
cumin seeds a pinch ( if u don't like cumin seeds add 1/2 tsp cumin powder)
chaat masala 1/2 tsp optional
egg 1
bread crumbs for coating

 Boil & mash potatoes,,, add all the green masala & the spices & mix well... make small patties with the with the prepared mixture
beat 1 egg & set aside.
take one Pattie at a time dip it first in the egg & then in bread crumbs & set aside,,
repeat the same procedure for all the remaining patties

 let them set for an hour or in the refrigerator,,shallow fry the cutlets,,serve hot.

Chicken Malai Tikka

500gr Chicken breast filet (in cubes)
... ½ tsp ginger paste
½ tsp garlic paste
½ tsp curry powder
¼ tsp garam masala
½ salt or to taste
½ tsp red chili powder
1tsp Tandori masala
2-3 tsp yoghurt or Cream
1tsp lemon juice
3tblsp oil
dash of tumeric (haldi)


  -wash the filet and cut inot cubes
-prick the cubes all over
-rub in the lemon juice
-mix all rest ingredients in oil
-add the chicken cubes into it
-mix well and let rest for an hour
 -Heat oil  & fry on a medium heat in less oil
-Serve with naan or chapatti
 

Kunafa

Syrup:
2-1/2 cups sugar
1-1/4 cups water
1 tablespoon lemon juice
2 tablespoons orange blossom water

Cream filling:
1/2 cup rice flour
4 cups milk
1/2 cup heavy cream
4 tablespoons sugar

Pastry:
1 Packet Lassa Semai
2 sticks (1/2 pound) unsalted butter, melted

Garnish:
2/3 cup pistachios, chopped

1. Syrup: In a small saucepan on high heat add water, sugar and lemon juice, bring to a boil then reduce to low, cook for 5 minutes. Cook until thick, like a syrup (if it becomes to thick add a small amount of water). Add orange blossom water, cool then chill.

2. In a medium saucepan on high heat, add milk. Have a whisk and gently pour rice flour into milk, whisk vigorously until there are no lumps what so ever. Add cream, mix well. Reduce heat to low and allow simmering 10 minutes, whisking through out every minute. Add sugar, set aside.

3. In an extra large bowl, add Lassa Semai breaking all strings apart with hands. Add melted butter over Lassa Semai mixing well with hands, until covered. In an 11-12 inch pie pan, add half of Kataifi pastry, press down. Add cream filling, smoothing out then add other half of Kataifi pastry, press down. Bake in a pre-heated 350 F oven for 45 minutes.

4. Take a sharp knife and run along Lassa Semai’s sides. Cover pan with plate and gently flip. Pour half of sugar syrup over semai; reserve other half to serve at table. Garnish with pistachios.

Simple Cake

2 Eggs
5 tbsp of Sugar
... 2 drops of Vanilla Essence
1/2 tsp Baking Powder
A pinch of Salt
Yellow Color

2 banana sliced

Diluted apricot jam with warm water.

Beat all the above ingredients for 5-8 minutes. When it turns creamy, add 3 tbsp of Maida to it and mix well.

In the hot non-stick pan, add some ghee around. Spread the batter in the pan.

In a pre-heated oven, place the pan on medium height. Bake it for 20 minutes on 175 degree centigrade.

 Bake 2 cake then allow it to cool down at normal room temperature.

Brush the jam all over the cake then place sliced banana .

then place other cake over it.

Again brush apricot jam over the cake .

De-lightful 7up Cake

Ingredients 2 eggs 2 cups of sugar - measure out and then grind about 160 grms each 1 cup vegetable oil - I used Afia's corn oil - 155 ml 3 cups flour, 110 grms each 2 tsp, 10 grms, baking powder 1/2 tsp vanilla essence 1 bottle, 350 ml, 7up - beat the eggs and sugar creamy - add oil pouring while beating - sift together flour and backing powder and add that, mixing in with a spoon only -add 7up to the batter, mix in and pour in form and bake. - let it cool on wire rack and glaze with: 1 cup powdered sugar mixed with 2 tsp warm water and 1 tbls lemon juice, adding a few drops of yellow colouring. its a slower cake - which wud be around 180 to 190 C.. and it took me almost 45 mins.. but please check according to ur own oven

Basic Vanilla Cake

 

Here is the recipe: 1 cup room temperature unsalted butter 1 and three-quarter cups sugar 5 room temperature eggs 1 1/2 cups all-purpose flour+11/2 cup almond powder (optional) /or u can 3 cups flour will do 1 tablespoon baking powder 1 teaspoon salt 1 tablespoon vanilla extract or essence 1 1/4 cup non-fat buttermilk TIP: You can make buttermilk at home. Take 1 cup room temperature milk and add 1 tablespoon vinegar or lemon juice. Let this stand for 5-10 minutes and then use accordingly. :) Almond Powder makes cake lighter try it out :) Preheat oven to 180C. Grease and put some parchment in your pans. Then grease the parchments as well and dust with a bit of flour. Sift together flour, salt and baking powder. Set aside. Cream butter and sugar until light and fluffy. Scrape sides of bowl every few minutes using the whisk attachment or a rubber spatula. This is crucial. Otherwise you're going to be left with chunks of butter in your finished batter. So make sure you cream it well and don't rush! :) Add eggs one at a time. Making sure each egg is perfectly incorporated before you add another. If you skip too quickly past this stage, you will have a cake that smells of eggs because the bits of egg that aren't fully beaten in will bake separately in the cake and it will be like having scrambled eggs cooking in your cake, eww! So incorporate the eggs whenever you reach this stage for any cake recipe!! Remember to scrape down the sides of the bowl after every few eggs. Add vanilla. Add flour, (almond powder) &  buttermilk in three alternative pours, starting and ending with flour. Mix on slow speed and scrape the bowl during the process. I know, it's a pain in the butt. It's worth it. At this stage do NOT overmix, just combine until the batter is incorporated. Overmixing can ruin your cake. Once everything is well incorporated, use a plastic spatula to fold the batter a few more times to make perfectly sure you've got everything will mixed. Divide the batter between your cake pans. Bake in preheated oven for twenty-five to forty minutes. Check for doneness by pressing gently on the cake. If you leave an indent, not done. If it bounces back gently without leaving a mark, done. You can use a toothpick to check also. Don't over bake the cake! :) Let the cake cool in the pan for a few minutes then turn it out onto a rack to finish cooling completely. Enjoy!!

Prunes & Date Pudding

 

Ingredients: Pre-soaked fruit mixture 2 nos. Star Anise 1 inch stick Cinnamon 1 cup Prunes (finely chopped) 100 gm Dates 1 tsp Vanilla essence 1 cup Orange Juice 1 cup Apple Juice For the Dry ingredients 1/2 cups Flour 1 tsp Baking powder ½ tsp Nutmeg powder ¼ tsp Allspice powder ½ tsp Cinnamon powder For the Pudding base 1/4 cup Butter 1/4 cup Brown sugar or normal sugar will do 1 tsp Vanilla essence 2 nos. Eggs Method: 1. In a mixing bowl, combine all the ingredients for pre-soaked fruit mixture, cover with cling film and refrigerate for 3 days. 2. Preheat oven to 150ºC. In a mixing bowl, sieve together the flour, baking powder, nutmeg powder, allspice powder and cinnamon powder. 3. In a large mixing bowl, whisk the butter with brown sugar and vanilla essence till mixture is light and creamy. Beat in the eggs one by one. 4. When eggs are properly combined, fold in the flour mixture, then fold in the fruit mixture. 5. Grease a large mould or 6 to 8 individual moulds and fill each ¾ with batter. Cover the mould(s) with foil. Fill half a baking tray with water and place the mould(s) in it. Place the tray in the preheated oven and steam bake for 1 hour. 6. Meanwhile, in a frying pan, heat the cream with sugar, saffron till it simmers. Remove from flame. 7. To serve, unmould the pudding(s) on a serving plate, pour the sauce over it and sprinkle over with candied peel. Serve warm.

Mango Bread & Butter Pudding

 

Ingredients: 8 slices plain white bread 2 cups whole milk 3 eggs handful of raisins 1 cup and a little more mango pulp (use canned or fresh) .If using fresh just blend the pulp to a smooth consistency before using 2/3 tspns sugar (more if using plain bread) 2 tspns vanilla essense Ground nutmeg to sprinkle on top (optional) Method: Preheat oven to 175deg C Mix well together the milk ,eggs, sugar, vanilla, and mango pulp Grease a baking dish and lay out the first layer of bread slices. Sprinkle the raisins over the bread. Now lay out the second layer of bread, and make sure all the raisins are covered under this layer, so they don't burn when you bake the pudding. Pour the custard mixture over the top now making sure to cover all the bread slices thoroughly. Press down gently so the lower layer also soaks up the custard. Bake for 25 to 30 mins or until the pudding is golden and puffed up. Serve with fresh mango slices, warm custard, or cream. Enjoy !!!

Cream/Almond stuffed dates

 

-chill the nestle cream -pit dates -fix in an almond each -mix cream with less sugar(too much will make it runny) -cover with thick layer - let chill in fridge b4 serving Divine!! no matter how much i make all is gone better get a kilo pack :)

Bread Pudding

 

Ingredients: 2 cups whole milk butter for greasing the baking tray 2/3 cup sugar ( depending on taste preference) 3 eggs 1/2 teaspoons cardamom powder 1/4 teaspoon ground nutmeg 1 teaspoon vanilla extract 1/2 teaspn of baking powder 3 cups bread, torn into small pieces 1/2 cup crushed nuts (optional) Directions: 1. In medium saucepan, over medium heat, Cool to lukewarm. 2. Soak the bread in the milk for about an hour. 3. Combine sugar, eggs, cinnamon, nutmeg, vanilla ,baking powder and soaked bread. 4.Beat with an electric mixer at medium speed for 1 minute. Slowly add milk mixture. 5. Place bread mixture in a lightly greased 1 1/2 quart casserole. 4. Sprinkle with crushed nuts if desired. 5. Bake at 350 degrees F for 45 to 50 minutes or until set. Serve warm.

A Perfect Chicken Briyani !!!!

 

for 1 chicken(nearly 1kg) 3.5 tbsp ginger garlic paste 3.5tbsp biryani masala(mehran or shaan) 8-10 green chillis,hand full of coriander leaves(make paste of this two) 200gm yogurt cup onion 3 mdm.slice n deep fry in oil r ghee kaaju deep fry in ghee marinade chicken (for 30-45 min )in gg pste,biryani masala,green chilli n coiander pste,yogurt,handfull of mint leaves,salt,little mirchi powder(if u want more spicy),half of the fried onions (crush),little oil.. Boil water fo rice(1 kg rice for 1 chicken) add garam masal(whole) green n black elachi,cinnamon,clove,black pepper,maze,little star anise,tej patta,n zeera to the boiling water,n add 2-3tsp oil... when water is boiled add washed n soaked(30min) rice to it Let the rice cook on high flame till 2/3 is done... drain the water fully n spread the marinated chicken in the bottom vessel (u can spread a little rice in the bottom to avoid daag in chicken pcs :)...then add a layer of rice,fried onions,few mint leaves, sprinkle litte biryani masla...again add remaining rice n do the same..on the top sprinkle saffron(added in milk),lemon juice(1) seal the vessel tightly to avoid any leakage...n let it cook on high flame for 15min(keep on rotating he vessel) n anoter 15-20 min on low flame.. (.till ur neighbour ask u kyaa special hai aaaj?biryaani ban rahee hai