Ingredients:
4 cod fillets weighing 100-120g/3½-4½oz each
1 tbsp lime juicepinch salt
For the batter:
1 tbsp ginger or garlic paste
½ tsp turmeric powder½ tsp
red chilli powder or crushed black pepper
¼ tsp garam masala powder
½ tsp mango powder
½ tsp ajwain seeds (optional)
100g/4½oz chickpea or gram flour
1 tbsp corn flour1 drop orange colour (optional)
120ml/4¼fl oz sparkling water
To fry;
oil in a wok to deep fry
1 tsp chaat masala
For the cucumber and tomato salad:
1 small cucumber thick sliced
2 medium tomatoes, sliced
½ medium red onion, peeled and sliced
10 sprigs of coriander leaves
For the dressing:
sea salt to taste
pinch freshly ground black pepper or red chilli powder
1 tsp lime juice
½ tsp salad oil or olive oil
Method:
1.Marinate the fish with lime juice and salt and keep aside for 20 minutes.
2. Mix all the batter ingredients in a bowl until it's a smooth, runny liquid. with the sparkling water.
3. Wipe the fish with kitchen paper or towel to remove excess moisture.
4. Marinate the fish in the batter for further ten minutes.
5. Heat oil in the wok and fry the fillets over medium heat until crisp.
6. Remove, place on kitchen towel and sprinkle with chaat masala powder.
7. To make the salad mix all the salad ingredients together.
8. Mix the dressing ingredients together, and toss the salad in the dressing.
9. Serve the crisp fried fish on the salad.
Friday, February 29, 2008
Thursday, February 28, 2008
Chocolate-peanut-butter-cups
Ingredients:
For the base:
50g/2oz soft dark brown sugar
200g/7oz icing sugar
50g/2oz butter, softened
200g/7oz smooth peanut butter (not wholenut)
For the topping:
200g/7oz milk chocolate
100g/3½oz dark chocolate
gold buttons and edible gold stars to decorate, or other decorations of your choice
Method:
1. For the base, place all the ingredients for the base in the bowl of a food processor. Blend the mixture until the mixture takes on a sandy texture.
2. Place 48 gold petit four cases in sets of miniature tart tins or mini-muffin tins (each indent about 4.5cm/1¾in in diameter).
3. Use one teaspoon of the base mixture to fill the bases of the petit four cases. Press the sandy mixture down into the cases as best you can to form a layer at the bottom of each paper case.
4. Place the milk chocolate and dark chocolate together into a heatproof bowl. Suspend the bowl over a pan of simmering water (the water should not touch the bottom of the bowl). Melt the chocolate gently while stirring.
5. Spoon teaspoonfuls of the melted chocolate onto the top of each of the sandy bases of the petit four cases.
6. Decorate the tops of the chocolate covered peanut butter cups with either a gold button or gold star in the middle of each and transfer them to the fridge. Let them set in the fridge, for about half an hour.
7. To serve, arrange the chocolate peanut butter cups in their cases on a clean plate.
For the base:
50g/2oz soft dark brown sugar
200g/7oz icing sugar
50g/2oz butter, softened
200g/7oz smooth peanut butter (not wholenut)
For the topping:
200g/7oz milk chocolate
100g/3½oz dark chocolate
gold buttons and edible gold stars to decorate, or other decorations of your choice
Method:
1. For the base, place all the ingredients for the base in the bowl of a food processor. Blend the mixture until the mixture takes on a sandy texture.
2. Place 48 gold petit four cases in sets of miniature tart tins or mini-muffin tins (each indent about 4.5cm/1¾in in diameter).
3. Use one teaspoon of the base mixture to fill the bases of the petit four cases. Press the sandy mixture down into the cases as best you can to form a layer at the bottom of each paper case.
4. Place the milk chocolate and dark chocolate together into a heatproof bowl. Suspend the bowl over a pan of simmering water (the water should not touch the bottom of the bowl). Melt the chocolate gently while stirring.
5. Spoon teaspoonfuls of the melted chocolate onto the top of each of the sandy bases of the petit four cases.
6. Decorate the tops of the chocolate covered peanut butter cups with either a gold button or gold star in the middle of each and transfer them to the fridge. Let them set in the fridge, for about half an hour.
7. To serve, arrange the chocolate peanut butter cups in their cases on a clean plate.
Wednesday, February 27, 2008
Chocolate-Chestnut Refrigerator Cake
Ingredients:
500 g (2 tins) Sweetened chestnut puree
175 g soft, unsalted butter
300 g dark chocolate, minimum 70%Cocoa solids
3 tablespoons dark rum/orange juice
To serve:
Creme fraicheCrystallised violets
Method:
Beat the puree in a bowl until it's smooth, and then add the butter,beating again to make a well-blended mixture.Melt the chocolate and let it cool slightly, before adding it to thechestnut and butter in the bowl. Beat in the rum, and spoon the chocolate mixture into a 23 x 10cm loaf tin, lined with clingfilm, in two batches, making sure the first layer reaches the corners and sides of the bottom of the tin before your smooth over the rest. Wrap the over-hanging clingfilm over the cake so that it is completely covered, and put it in the fridge to set for at least 4 hours, but a day or so in advance if you want.Don't take the loaf tin out of the fridge until you want to eat it, when you just unmould the cake, cut it into thin slices and serve with crème fraiche or sour cream.Makes 10 - 12 slices.(recipe by nigella lawson)
500 g (2 tins) Sweetened chestnut puree
175 g soft, unsalted butter
300 g dark chocolate, minimum 70%Cocoa solids
3 tablespoons dark rum/orange juice
To serve:
Creme fraicheCrystallised violets
Method:
Beat the puree in a bowl until it's smooth, and then add the butter,beating again to make a well-blended mixture.Melt the chocolate and let it cool slightly, before adding it to thechestnut and butter in the bowl. Beat in the rum, and spoon the chocolate mixture into a 23 x 10cm loaf tin, lined with clingfilm, in two batches, making sure the first layer reaches the corners and sides of the bottom of the tin before your smooth over the rest. Wrap the over-hanging clingfilm over the cake so that it is completely covered, and put it in the fridge to set for at least 4 hours, but a day or so in advance if you want.Don't take the loaf tin out of the fridge until you want to eat it, when you just unmould the cake, cut it into thin slices and serve with crème fraiche or sour cream.Makes 10 - 12 slices.(recipe by nigella lawson)
CHICKEN CHILLI
Ingredients:
Chicken whole (cleaned and cut into pieces)1 Kg
Green chilli10
Red chilli powder1/2 tsp
White pepper powder1/4 tsp
Black pepper powder1/4 tsp
Yogurt (curd)1/2 cup
Turmeric Powder1/4 tsp.
Soya sauce2 tbsp.
Cornflour2 tbsp
Ginger 1/2 inch
Garlic4 cloves
Onion1
Tomato1
Salt to taste
Vegetable oil as required
Green chilli and green coriander leaves for decoration
Method:
1. Cut onion, tomato into small pieces. Add ginger, garlic and make paste.
2. Cut thin slices of green chilli.
3. Mix red chilli powder, salt, turmeric powder, yogurt, 1 tbsp. soya sauce, 1 tbsp cornflour and 2 tbsp oil. Marinate the chicken with this mixture for half an hour.
4. Then apply onion-tomato paste to the chicken and again marinate for half an hour.
5. Heat oil in a pan. Add green chillis, white pepper powder and black pepper powder and fry for 30 secs.
6. Add chicken marinade and fry until half cooked. Stir ocassionally.
7. Mix rest of the cornflour and soya sauce in water and add to the chicken. Add little water (about 2-3 cups) to make thick gravy and bring it to boil.
8. Cover and cook for 8-10 mins on low flame. keep a constant watch. Garnish with green chilli on the sides and sprinkle chopped green coriander all over the chicken. Serve hot.
Chicken whole (cleaned and cut into pieces)1 Kg
Green chilli10
Red chilli powder1/2 tsp
White pepper powder1/4 tsp
Black pepper powder1/4 tsp
Yogurt (curd)1/2 cup
Turmeric Powder1/4 tsp.
Soya sauce2 tbsp.
Cornflour2 tbsp
Ginger 1/2 inch
Garlic4 cloves
Onion1
Tomato1
Salt to taste
Vegetable oil as required
Green chilli and green coriander leaves for decoration
Method:
1. Cut onion, tomato into small pieces. Add ginger, garlic and make paste.
2. Cut thin slices of green chilli.
3. Mix red chilli powder, salt, turmeric powder, yogurt, 1 tbsp. soya sauce, 1 tbsp cornflour and 2 tbsp oil. Marinate the chicken with this mixture for half an hour.
4. Then apply onion-tomato paste to the chicken and again marinate for half an hour.
5. Heat oil in a pan. Add green chillis, white pepper powder and black pepper powder and fry for 30 secs.
6. Add chicken marinade and fry until half cooked. Stir ocassionally.
7. Mix rest of the cornflour and soya sauce in water and add to the chicken. Add little water (about 2-3 cups) to make thick gravy and bring it to boil.
8. Cover and cook for 8-10 mins on low flame. keep a constant watch. Garnish with green chilli on the sides and sprinkle chopped green coriander all over the chicken. Serve hot.
CHANA MASALA
Ingredients:
Chick peas (kabuli chana)1 cup
Onion1
Tomato1
Green chilli1
Garlic4-5
Gingeran inch
Bay leaves2-3
Red chilli powder1 tsp.
Turmeric Powder1/2 tsp.
Coriander powder1 tsp.
Garam Masala Powder 1 tsp.
Tea 1 tsp.
Vegetable oil3 tbsp.
Salt to taste
Coriander leavesfor garnishing
Method:
1. Soak chick peas in water for overnight.
2. Take a small piece of white cloth. Place some tea leaves in the centre, gather the cloth and seal its mouth so that tea leaves don't fall out. Keep this in the pressure cooker along with chick peas. Pressure cook until tender. Tea adds brown color to the chick peas
3. Cut onion, tomato and green chilli. Grind it in mixie along with ginger and garlic and make paste.
4. Heat oil in a pan and fry bay leaves for 30 secs. Add the paste and fry on medium heat until golden brown (The oil starts separating from the mixture).
5. Add red chilli powder, turmeric powder, coriander powder, garam masala and salt. Mix well. Fry for 2-3 minutes.
6. Add water enough to make thick gravy. Bring the gravy to boil.
7. Add cooked chick peas (along with the water in which it was cooked, remove tea cloth). Stir well and cook over medium heat for 5-7 minutes. Garnish with chopped green coriander leaves and serve hot.
Chick peas (kabuli chana)1 cup
Onion1
Tomato1
Green chilli1
Garlic4-5
Gingeran inch
Bay leaves2-3
Red chilli powder1 tsp.
Turmeric Powder1/2 tsp.
Coriander powder1 tsp.
Garam Masala Powder 1 tsp.
Tea 1 tsp.
Vegetable oil3 tbsp.
Salt to taste
Coriander leavesfor garnishing
Method:
1. Soak chick peas in water for overnight.
2. Take a small piece of white cloth. Place some tea leaves in the centre, gather the cloth and seal its mouth so that tea leaves don't fall out. Keep this in the pressure cooker along with chick peas. Pressure cook until tender. Tea adds brown color to the chick peas
3. Cut onion, tomato and green chilli. Grind it in mixie along with ginger and garlic and make paste.
4. Heat oil in a pan and fry bay leaves for 30 secs. Add the paste and fry on medium heat until golden brown (The oil starts separating from the mixture).
5. Add red chilli powder, turmeric powder, coriander powder, garam masala and salt. Mix well. Fry for 2-3 minutes.
6. Add water enough to make thick gravy. Bring the gravy to boil.
7. Add cooked chick peas (along with the water in which it was cooked, remove tea cloth). Stir well and cook over medium heat for 5-7 minutes. Garnish with chopped green coriander leaves and serve hot.
EGG BIRYANI
Ingredients:
2 cups Basmati rice
3-1/2 cups Water
6 Eggs
1Onion (thin-sliced)
1 tsp Ginger paste
1 tsp Garlic paste
2 Green chilli (thin-sliced)
2-3Cloves
6-7 Black pepper
2 Bay leaves
1 Brown cardamom
2 Green cardamom
1 tsp Red chilli powder
1 tsp Coriander powder
1 tsp Garam Masala Powder
3-4 (1/2 inch each) Cinnamon sticks (thin)
1 tsp Cumin seeds
4 tbsp Vegetable oil
Salt to taste
Chopped coriander leaves
Method:
1. Heat oil (3 tbsp.) in a pan. Add cumin seeds, green and brown cardamom, cinnamon sticks, cloves, black pepper and the bay leaves. Fry for a minute. Reduce the heat
2. Add sliced onion, green chilli, ginger garlic paste and fry until light golden brown.
3. Add red chilli powder, coriander powder, garam masala and salt. Mix well.
4. Add rice and water. Stir well. Cover it and cook for 20 miutes on medium heat. Slowly make the rice upside down once, while its getting cooked.
5. Meanwhile keep three eggs for boiling.
6. Take the remaining three eggs and beat in a bowl. Add salt to it and beat again.
7. Heat oil (1 tbsp.) in a pan. Pour the beaten eggs. Continuously stir it and cook until golden brown.
8. Cut the boiled eggs into rings (thin slices). Arrange in the corners of the serving dish plate.
9. Once you are done with the rice, add the scrambled eggs to the rice and slowly mix it taking care that you do not break the rice grains. 10. Put the rice in the centre of the dish plate. Garnish with coriander leaves and serve hot
2 cups Basmati rice
3-1/2 cups Water
6 Eggs
1Onion (thin-sliced)
1 tsp Ginger paste
1 tsp Garlic paste
2 Green chilli (thin-sliced)
2-3Cloves
6-7 Black pepper
2 Bay leaves
1 Brown cardamom
2 Green cardamom
1 tsp Red chilli powder
1 tsp Coriander powder
1 tsp Garam Masala Powder
3-4 (1/2 inch each) Cinnamon sticks (thin)
1 tsp Cumin seeds
4 tbsp Vegetable oil
Salt to taste
Chopped coriander leaves
Method:
1. Heat oil (3 tbsp.) in a pan. Add cumin seeds, green and brown cardamom, cinnamon sticks, cloves, black pepper and the bay leaves. Fry for a minute. Reduce the heat
2. Add sliced onion, green chilli, ginger garlic paste and fry until light golden brown.
3. Add red chilli powder, coriander powder, garam masala and salt. Mix well.
4. Add rice and water. Stir well. Cover it and cook for 20 miutes on medium heat. Slowly make the rice upside down once, while its getting cooked.
5. Meanwhile keep three eggs for boiling.
6. Take the remaining three eggs and beat in a bowl. Add salt to it and beat again.
7. Heat oil (1 tbsp.) in a pan. Pour the beaten eggs. Continuously stir it and cook until golden brown.
8. Cut the boiled eggs into rings (thin slices). Arrange in the corners of the serving dish plate.
9. Once you are done with the rice, add the scrambled eggs to the rice and slowly mix it taking care that you do not break the rice grains. 10. Put the rice in the centre of the dish plate. Garnish with coriander leaves and serve hot
Chocolate Cloud Cake
Ingredients•
250g dark chocolate, minimum 70% cocoa solids
• 125g unsalted butter, softened
• 6 eggs, 2 whole, 4 separated
• 175g caster sugar
For the cream topping
• 500ml double cream
• 1 tsp vanilla extract
• 0.5 tsp unsweetened cocoa powder, for sprinkling
Method
1. Preheat the oven to 180°C/gas 4.
2. Line the bottom of a 23cm Springform cake tin with baking parchment.
3. Melt the chocolate either in a double boiler or a microwave, and then let the butter melt in the warm chocolate.
4. Beat the 2 whole eggs and 4 egg yolks with 75g caster sugar, then gently add the chocolate mixture and mix well.
5. In another bowl, whisk the 4 egg whites until foamy, then gradually add the 100g of sugar and whisk until the whites are holding their shape but not too stiff. 6. Lighten the chocolate mixture with a dollop of egg whites, and then fold in the rest of the whites.
7. Pour into the prepared tin and bake for about 35-40 minutes or until the cake is risen and cracked and the centre is no longer wobbly. Cool the cake in it's tin on a wire rack; the middle will sink as it cools.
8. When you are ready to eat, place the still tin-bound cake on a cake stand or plate for serving and carefully remove the cake from its tin. Don't worry about cracks or rough edges: it's the crater look we're going for here.
9. Whip the cream until soft and then add the vanilla and continue whisking until the cream is firm but not stiff.
10. Fill the crater of the cake with the whipped cream, easing it out gently towards the edges of the cake, and dust the top lightly with cocoa powder pushed through a tea-strainer.
250g dark chocolate, minimum 70% cocoa solids
• 125g unsalted butter, softened
• 6 eggs, 2 whole, 4 separated
• 175g caster sugar
For the cream topping
• 500ml double cream
• 1 tsp vanilla extract
• 0.5 tsp unsweetened cocoa powder, for sprinkling
Method
1. Preheat the oven to 180°C/gas 4.
2. Line the bottom of a 23cm Springform cake tin with baking parchment.
3. Melt the chocolate either in a double boiler or a microwave, and then let the butter melt in the warm chocolate.
4. Beat the 2 whole eggs and 4 egg yolks with 75g caster sugar, then gently add the chocolate mixture and mix well.
5. In another bowl, whisk the 4 egg whites until foamy, then gradually add the 100g of sugar and whisk until the whites are holding their shape but not too stiff. 6. Lighten the chocolate mixture with a dollop of egg whites, and then fold in the rest of the whites.
7. Pour into the prepared tin and bake for about 35-40 minutes or until the cake is risen and cracked and the centre is no longer wobbly. Cool the cake in it's tin on a wire rack; the middle will sink as it cools.
8. When you are ready to eat, place the still tin-bound cake on a cake stand or plate for serving and carefully remove the cake from its tin. Don't worry about cracks or rough edges: it's the crater look we're going for here.
9. Whip the cream until soft and then add the vanilla and continue whisking until the cream is firm but not stiff.
10. Fill the crater of the cake with the whipped cream, easing it out gently towards the edges of the cake, and dust the top lightly with cocoa powder pushed through a tea-strainer.
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