Chicken Biriyani (Tamilnadu style)

Ingredients

• Basmati Rice-2 cups
• Water - 3 Cups
• Onion - 1 large thinly sliced
• Tomatoes - 2
• Green chillies-4
• Ginger garlic paste-2tbsp
• Oil-3 tbsp
• Required Salt

To Marinate Chicken

• Chicken
• Curd - 1/2 cup
• Required salt
• Mint leaves - Chopped
• Coriander leaves - Chopped
• Red chilli Powder-3tsp
• Coriander powder - 2 tsp
• Garam masala - 1 1/2 tsp
• Cumin Powder - 1 tsp
• Pepper Powder - 1 tsp

To Temper

• Bayleaves - 2
• Cinnamon - 2 inch
• Star anise - 2
• Cloves - 8
• Cardamom - 5
• Mace - 1
• Black Stone Flower - 1

Cuisine: Indian Cooking time: 60 mins Serving: 6 people

Directions

wash and soak the rice before you start the preparation(minimum 30 minutes).

Marinate the chicken:In a bowl ,add chicken pieces,chilly powder,turmeric powder,coriander powder,garam masala powder,cumin powder,required salt,pepper powder,chopped mint,chopped coriander leaves and curd.Mix them well and allow the chicken to marinate minimum 1 to 2 hrs.

In a Pressure Cooker / Large pan, Add Oil and once it become hot ,add the spices Bayleaves ,Cinnamon sticks,cloves,star anise,Black Stone Flower,Cardamom and Mace.Saute for a minute

Add Green chillies and saute

Add Ginger Garlic paste and saute until the raw smell of ginger garlic goes.

Add the sliced Onions and saute until they become soft.

Add Chopped Tomato Pieces and soft until they become soft and mushy.

To that ,Add the marinated chicken and allow it to cook.

Once the chicken got cooked,add water (for 1 cup rice,1 1/2 cup water) and allow it to boil.

Add the soaked Basmathi rice and close the lid .Keep it in medium heat.Allow the water to get absorbed well by the rice.Dont Put Whistle.

Once the water get absorbed well,Reduce the heat to low and close the lid and put whistle.Cook it for 10 mins and switch off the heat .Dont wait for the whistle to come.Just the 10 mins cooking in low heat is enough.

Our Delicious Chicken Biryani is ready.Serve it with Raita and Chicken Fry.

(via: ALLRECIPESHUB)

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Smiley Fries

Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes
Servings: 3-4

Ingredients:

• 2 potatoes
• 3 tablespoons cornstarch
• ¼ cup flour
• 3 tablespoons breadcrumbs
• 1 tablespoon salt
• 1½ teaspoon pepper
• 1 egg
• 1 48-oz bottle vegetable oil

Directions:

1. Peel the potatoes.
2. Cut them into cubes.
3. Put the potatoes in a pot and fill 3/4 with water. Boil for 15 minutes or until potatoes are soft.
4. Mash the potato cubes with the cornstarch, flour, breadcrumbs, salt, and pepper.
5. Add an egg and mix together. The dough will be very moist, but you can add more flour or breadcrumbs to dry it out.
6. Put a sheet of parchment or plastic wrap on the counter and liberally sprinkle it with flour. Put the dough on the parchment, sprinkle it with more flour, and place another sheet of parchment or plastic wrap on top.
7. Roll the dough between the parchment to about 1/4 inch thick. Carefully peel off the parchment on top.
8. Cut out circles of dough.
9. Use a straw to make the eyes and a spoon to make the mouth.
10. Fry the circles in a pan filled with 2 inches of oil at 350°F for about 15-17 minutes or until crispy. Flip them once in the middle.
11. Place them on paper towels to drain.

(by Arden Sarner via: Spoon University)

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Vegetable Biryani

INGREDIENTS: 

• 2 tbsp Vegetable Biryani Masala Mix 
• 1½ cup Basmati Rice
• 2 Onions (thinly sliced)
• ¼ Cauliflower (cut into florets)
• ½ Capsicum 
• 1 Carrot (cut-up)
• 2 Tomato (chopped)
• 1 Potato (de-skinned & cut up)
• A few Peas
• ½ cup Curd 
• A few Beans
• A few Coriander leaves
• A few Mint leaves
• 2 Green Chilli 
• 1 Cinnamon 
• 2 Cardamom
• A few Cloves
• 1 to 2 tbsp Ghee 
• Salt to taste
• 2 glass Water

TOTAL TIME: 1 hour and 30 minutes
• PREPARATION TIME: 1 hour

METHOD:

1. Soak the basmasti rice for ½ hr in water
2. Pour(in a pressure cooker ) 2 tbsp ghee, add some cinnamon, cardamom and cloves.
3. Add the onions and green chilies. Sauté the onions to a light brown color.
4. Add the tomatoes, potatoes, carrots, beans & cauliflower.
5. Now add 2 tbsp of Vegetable Biryani Masala Mix, mix it well.
6. Then Add capsicum, peas, coriander leaves, mint leaves and salt.
7. Finally add curd/yogurt. Pressure cook the vegetables for 5 minutes.
8. Its time to add Basmati rice with the cooked vegetables and close the lid. Pressure cook it for another 5 -7 minutes.
9. Delicious Vegetable Briyani is ready to serve with raitha.

(via:VentunoHomeCooking)

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Cheesecake Cupcakes (With Salted Caramel Topping)

Ingredients

• 2 cups finely crushed graham crackers (from 16 sheets)
• 3 Tbsp granulated sugar
• 7 Tbsp salted butter, melted
• 4 (8 oz) pkg cream cheese, softened
• 1 1/2 cups granulated sugar
• 3 Tbsp all-purpose flour
• 4 large eggs
• 2 tsp vanilla extract
• 1/2 cup sour cream
• 1/2 cup heavy cream
• Salted Caramel Sauce, recipes follow

Directions

Preheat oven to 350 degrees. In a mixing bowl, whisk together crushed graham crackers with 3 Tbsp granulated sugar. Pour in melted butter and stir mixture until evenly coated. Divide graham cracker mixture among 24 paper lined muffin cups, adding about a heaping Tbsp to each. Press mixture into an even layer. Bake in preheated oven 5 minutes. Remove from oven and allow to cool while preparing filling.

In a small mixing bowl, whisk together 1 1/2 cups granulated sugar with 3 Tbsp flour until well blended. Add softened cream cheese to a separate mixing bowl and pour sugar mixture over top. Blend mixture on low speed until smooth. Mix in eggs one at a time and blend on low speed, while scrapping sides and bottom of bowl and mixing just until combined after each addition. Add vanilla, sour cream and heavy cream and mix just until combined. Tap mixing bowl against counter top about 30 times to release some of the air bubbles. Divide mixture among muffin cups filling each cup nearly full. Bake in preheated oven 20 - 23 minutes, centers should still jiggle slightly, don't over bake (if they begin to crack they are starting to become over baked). Remove from oven and allow to cool 1 hour. Cover loosely with plastic wrap and transfer to refrigerator and chill 2 hours. Serve chilled with a spoonful of Salted Caramel Sauce (note: for best results spoon topping on just before serving). Store in an airtight container in refrigerator or freeze.

Caramel Sauce

Ingredients

• 1 1 /2 cups granulated sugar
• 1/4 cup + 2 Tbsp water
• 6 Tbsp salted butter
• 3/4 cup heavy cream
• Maldon or coarse sea salt, for sprinkling

Directions

Gather all of your ingredients and have them nearby ready to add to the mixture as needed. In a heavy-bottomed 3 quart saucepan, heat sugar and water over moderately high heat whisking constantly to dissolve sugar. Once mixture reaches a boil, stop whisking and allow mixture to boil until it reaches a dark amber color, carefully swirling pan occasionally. Once mixture reaches a dark amber color, immediately add butter and whisk until butter has melted then immediately remove from heat. Wait 3 seconds then carefully pour in cream and immediately whisk to combine (it will bubble vigorously). Whisk until mixture is smooth. Allow caramel to cool several minutes then pour into a glass jar to cool. Sprinkle lightly with sea salt after spooning caramel over cheesecakes.

Recipe Source: Cooking Classy

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Butter Chicken Curry

Ingredients 

• 4 tbsp plain yogurt
• 1 tbsp curry powder
• 2 tspn paprika
• 1 tspn salt
• 1 can (14.5 oz) tomatoes
• 2 1/2 tbsp butter
• 1 clove garlic, minced
• 1 piece ginger, minced
• 1 tbsp curry powder
• 1 bay leaf
• 2/5 cup heavy cream
• 1 tbsp sugar
• 1/2 tbsp salt
• cream
• parsley
• 1/2 pound chicken thigh
• Ingredients for Naan:
• flour
• 2/5 cup plain yogurt
• 1 tspn baking powder
• pinch of salt
• 1 tbsp olive oil

Method 

1. Cut off the skin from the chicken and discard. Cut into bite­sized pieces and put into a ziploc bag. Add in 4 tbsp plain yogurt, 1 tbsp curry powder, paprika and 1 tspn salt. Refrigerate for at least one hour.
2. Melt butter in a frying pan and saute the minced garlic and ginger until fragrant.
3. Add in 1 tbsp curry powder. Give it a quick mix, then add your canned tomatoes. Continue coking on high until boiling. Add the bay leaf and turn the heat down to low. Simmer for 5 minutes.
4. Add in your marinated chicken and cook for another 10 minutes or until chicken is fully cooked.
5. Add heavy cream, sugar and salt to taste. Simmer for 1­2 minutes. Serve with some cream and chopped parsley if desired.
6. To make the naan bread, combine flour, 2/5 cup plain yogurt, baking powder, a pinch of salt and olive oil. Knead until no longer sticky.
7. Place your dough onto a floured surface and cut into two. Mold the dough into an oblong shape.
8. Cook both sides in a frying pan over medium heat until outside is lightly brown.

(Via: tastemade.com)

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Farmers Market Omelets

Ingredients

• 4 eggs
• 1/4 cup water
• 2 tsp grated Parmesan cheese
• 1/2 tsp dried basil leaves
• 1/4 tsp garlic powder
• 2 tsp butter

Filling

• 1/2 cup sliced mushrooms
• 1/2 cup thinly sliced yellow summer squash
• 1/2 cup thinly sliced zucchini
• 1/4 cup chopped red bell pepper
• 2 Tbs water

Instructions 

Combine filling ingredients in 7 to 10-inch nonstick omelet pan or skillet. Cook and stir over medium heat until water has evaporated and vegetables are crisp-tender, 3 to 4 minutes. Remove from pan; keep warm. Clean pan.

Beat eggs, 1/4 cup water, cheese, basil and garlic powder in medium bowl until blended. Heat butter in same pan over medium-high heat until hot. Tilt pan to coat bottom. Pour in 1/2 of the egg mixture. Mixture should set immediately at edges.

Gently push cooked portions from edges toward the center with inverted turner so that uncooked eggs can reach the hot pan surface. Continue cooking, tilting pan and gently moving cooked portions as needed.

When top surface of eggs is thickened and no visible liquid egg remains, place 1/2 of the filling on one side of the omelet. Fold omelet in half with turner and slide onto plate; keep warm. Repeat with remaining egg mixture and filling to make second omelet. Serve immediately.

(via:Aisle7)

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Instant Oats dosa

Ingredients:

• 1 cup quick oats
• 1/2 cup rice flour
• 1/2 cup yogurt whipped
• 1/8 teaspoon asafetida
• 1/2 teaspoon cumin seeds
• 1 green chili finely chopped
• 2 tablespoon cilantro finely chopped
• 1 teaspoon ginger finely shredded
• 1/3 cup cabbage shredded
• 1/3 cup carrot shredded
• 1/2 teaspoon salt
• 1 cup water
• 1-1/2 teaspoon ENO
• 1-1/2 tablespoons oil

Method

Grind oats to make fine powder. Add all the dry ingredients except ENO rice flour, asafetida, salt, and cumin seeds mix it well. Notes: ENO is added just before making dosa.
Add yogurt mix, add water as needed to make batter consistency of dosa or pancake mix. Set aside for about fifteen minutes.
Add green chilies, cilantro, cabbage and carrots mix it well.
Place a non-stick skillet over medium-high heat. Grease the skillet lightly. Test by sprinkling a few drops of water on it. The water should sizzle right away.
In a small bowl take about ½ cup of batter and add ¼ teaspoon of ENO mix it well batter will become little frothy.
Pour the batter mixture into the skillet and spread evenly with the back of a spoon, about seven inches in diameter.
When the batter begins to dry, gently spread one teaspoon of oil over it. Wait about 30 seconds, then flip the dosa using a flat spatula.
Press the dosa lightly with the spatula all around to assure even cooking, turning two to three times. Dosa should be golden brown on both sides.
Repeat for the remaining dosas.
Serve oat dosa with your choice of chutney, I like with tomato chutney.

(via: Manjulaskitchen)

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Kulcha (Punjabi Flatbread)

Ingredients:

• 1 cup of all purpose flour (plain flour or maida)
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1 tablespoon oil
• 2 tablespoon yogurt (curd or dahi)
• Approx. 1/4 cup milk use as needed

Also need

• 1/4 cup of all purpose flour for rolling
• 1/2 teaspoon nigella seeds (kalaunji)
• 1 tablespoon cilantro chopped (hara dhania)
• 1 tablespoon clarified butter, ghee

 Method

In a bowl mix all the dry ingredients, flour, baking powder, baking soda, salt, and sugar, and sieve the flour to make sure even mixing.
Add oil and yogurt to the flour and mix it well, add milk as needed to make soft dough. Dough should be soft but not sticking to hand. Knead the dough to make smooth and pliable.
Cover the dough and let it sit for about 2 hours.
Knead the dough for few seconds and divide into four equal parts, roll them into patties. Take one patty press it in dry flour from both sides and roll in about 6” circle, if dough  start sticking to the rolling pin or rolling surface dust little more dry flour.
Heat the skillet (iron skillet works the best) on medium heat. Skillet should be moderately hot. Wipe the skillet with few drops of oil.
Place the kulcha over skillet. Sprinkle few drops of water. Sprinkle few nigella seeds and little cilantro over the kulcha while kulcha is still wet, and press it with the spatula.
When the kulcha start to change color and start bubbling flip it over. There will be some golden brown spots. Wait about a minute and flip it over again.
Kulcha should have golden brown spots from both sides. Kulcha should not be cooked on high heat otherwise it will not cook through.
Kulcha is ready, butter the kulcha before serving.

Serving Suggestions

Traditionally kulchas are served with punjabi chole or serve with any rich gravy based side dish like palak paneer or dal makhani.

(via: Manjulas kitchen)

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Avil Milk

Ingredients

• Avil (roasted rice flakes) - 1/4 Glass
• Banana (Poovan Pazham) - 2 pieces
• Milk - 1/2 Glass
• Sugar - 2 tbsp 
• Peanuts - For Garnishing

Preparation

Add banana, milk and sugar to mixer, and mix well. Pour it into a glass and add avil. Mix well and add peanuts for garnishing.

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Blueberry Cheesecake (No Bake)

YOU'LL NEED...

• 8 oz. cream cheese, softened at room temperature 1/2 cup plain yogurt
• 1/2 cup heavy cream
• 3 tbsp sugar
• 2 tbsp lemon juice
• 1 tbsp powdered gelatin
• 1 cup frozen blueberries
• 3 tbsp sugar
• 2 tsp lemon juice
• 2/3 tsp powdered gelatin
• 3 oz. crushed biscuits
• 3 tbsp butter, melted
• 10 fresh blueberries (optional)
• edible flower (optional)

LET'S GET COOKING...

Combine frozen blueberries, 3 tbsp sugar and 2 tspn lemon juice in a bowl. Microwave for 2 minutes. Add 2/3 tspn powdered gelatin and mix well. Set aside.
In a bowl, combine the softened cream cheese, yogurt, half the amount of heavy cream, 3 tbsp sugar and 2 tbsp lemon juice. Mix well until smooth.
Heat the rest of the cream in the microwave until just before boiling. Add 2/3 tspn powdered gelatin to combine. Add this to the cream cheese mixture and mix until smooth.
Divide the mixture evenly into three separate bowls. Add all the berries and half the blueberry mixture liquid into one bowl. Pour in the rest of the liquid into the second bowl. Leave the last bowl as is.
Pour in the blueberry cheesecake mixtures into the crust starting with the darkest one, finishing with the plain cheesecake mixture. Refrigerate for 2-3 hours. Decorate with blueberries and edible flowers if desired.

(tastemade.com)

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♥Valentine's Day Red Velvet Truffles♥

Here’s what you will need:

(Makes 30-40 truffles)

♥ 1 box red velvet cake mix, prepared according to instructions
♥ 8 oz cream cheese, softened
♥ 16 oz white chocolate chips
♥ Toppings of your choice!

Directions:

In a bowl, crumble the red velvet cake. Mix in cream cheese until smooth. Roll into 1- to 2-Tbsp.-sized balls, and chill. Melt the white chocolate, then roll the balls in it to coat evenly. Decorate! Let the chocolate harden before serving.

via http://bzfd.it/1oxxhmF

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Bread Potato Rolls

Ingredients:

• 4 bread slices, (bread should be firm)
• 2 medium size potatoes boiled peeled and mashed (this will make about 1-1/4 cup mashed potatoe)
• 1/4 cup green peas, boiled
• 1 teaspoon oil
• 1/4 teaspoon cumin seeds (jeera)
• 1/2 teaspoon salt
• 1/8 teaspoon red chili powder
• 1/2 teaspoon mango powder (amchoor)
• 1 tablespoon Cilantro (hara dhania), finely chopped
• 1 green chili (hari mirch) minced; adjust to taste
• 1 teaspoon ginger (adrak),finely chopped
• Oil to fry

Method

Heat the oil in a frying pan and add the cumin seed. When the cumin seed starts to crack, add green peas, green chili, and ginger, and stir for a few seconds.
Add the potatoes and all the spices (chili powder, mango powder, salt, cilantro) and stir-fry for a minute. Turn off the heat.
Taste the mixture; it should be a little spicier than you like, as it will taste milder inside the bread. Set aside
Trim the edges of the bread slices and cut them into two pieces. Set aside.
Roll 1½ tablespoons of the mixture at a time into an oval shape. Make twelve rolls. (The size of the potato rolls will depend on the size of the bread).
Fill a small bowl with water to wet the bread. Dip one side of a slice of the bread lightly in the water. Place the slice between your palms and press, squeezing out the excess water. This makes the bread
moist.
Place the filling in the center of this bread and mold the bread to completely cover it all around, giving an oval shape. Repeat to make all the rolls. Before frying, let them sit for about five minutes. (This
will evaporate some of the water from the bread so that it absorbs less oil while frying; also making the bread rolls crisper).
Heat the oil in a frying pan on medium high heat. Drop the rolls slowly into it, taking care not to overlap them.
Fry the bread rolls until they are golden brown, turning occasionally. This should take about two to three minutes. Take them out over a paper towel.
Serve them hot with hari cilantro chutney and tamarind sweet and sour chutney.

(Manjulas Kitchen)

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Prawns Roast / Chemmeen Varattiyathu

Ingredients

• ¼ kg prawns
• 2 onions, sliced
• 3 green chillies, chopped
• 1 tomato, diced
• 1 tsp ginger paste
• 1 tsp garlic paste
• ½ tsp mustard seeds
• ½ tsp fenugreek seeds
• 3 tsp chilli powder
• 1 tsp coriander powder
• A few sprigs of coriander leaves
• 2 cups tamarind juice
• A few sprigs of curry leaves

Preparation

Take the prawns in a bowl, and add a tsp of chilli powder, a little turmeric powder and salt
Mix well with the prawns and marinate for about 5-10 minutes
Heat oil in a pan. (Vegetable oil or coconut oil)
Fry the marinated prawns, and drain them
Keep aside both the fried prawns and the oil
Now the sauce has to be prepared.
In a pan, pour 2 tbsp oil
Add mustard seeds and let them splutter
Put in fenugreek seeds and wait until they pop
Then add the curry leaves
Add the onions and then the green chillies and saute well in low flame
Add the ginger and garlic paste
Soon enough, add the diced tomato
Once the mix is sauteed well, add two tsp chilli powder, 1tsp coriander powder, and ¼ tsp turmeric powder
Take the oil saved after frying the prawns and pour it into the pan
To this, add the tamarind juice
Add enough salt, and let the curry boil
Once this gravy boils and thickens slightly, add the fried prawns to it
Put in the chopped coriander leaves and mix well
Keep in low flame and let it boil for another 2-3 minutes
Chemmeen varattiyathu is ready to be served
Pair it with hot steaming rice or soft rotis.

(Faiza Moosa)

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No Bake Cookie Dough Chocolate Cups

Ingredients:

• 6 Tbsp. melted butter
• 1/2 cup light brown sugar
• 3 oz cream cheese
• 4 Tbsp. granulated sugar
• 1 1/4 cups all-purpose flour
• 1/4 tsp baking soda
• 1/4 tsp salt
• 2 tsp vanilla extract
• 3/4 cup mini chocolate chips
• 1 cup chocolate chips

Method 

In a large bowl, beat together butter and brown sugar. Mix in cream cheese and white sugar until well combined.

Add vanilla, baking soda, salt, and flour until dough is formed. Stir in mini chocolate chips. Roll cookie doughs into small balls and set aside.

In a small microwave-safe bowl melt chocolate chips. (Microwave for 60 seconds, check and stir every 15 seconds.)

Line a muffin tin with lining cups. Spoon the melted chocolate into the bottom of each muffin cup. Place the cookie dough balls (slightly flattened) on top of the melted chocolate. Pour the remaining melted chocolate over the cookie dough balls. Gently shake the muffin tin to even out the chocolate.

Chill in the fridge for at least 30 minutes.

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Christmas Fruit Cake / Kerala Plum Cake

Ingredients

Soaking the fruits

• 2/3 Cup (150gm) - Sugar
• 5 Cups (600 gms) - Dry Fruits(Raisins, Sultanas, Currants, Cranberries, Cherries, Apricots, Figs, Prunes, Dates)
• 1 Cup - Water
• 1/2 Cup - Brandy/Rum

Ingredients for Cake

• 2 1/2 Cup (275 gms) - All Purpose Flour (Maida)       
• 1 ½ Tsp - Baking powder
• ½ Tsp - Baking Soda
• 1/2 Tsp - Salt
• 1/4 Tsp - Cloves
• 3/4 Tsp - Cinnamon
• 1/2 Tsp - Nutmeg  powder

• 1 3/8 Cup (310 gms) - Butter (Refer Conversion chart below)
• 2 ¾ Cup (310 gms) - Powdered Sugar 
• 5 – Egg Yolks     

• 1 Tsp- Vanilla essence 
• 4 Tbsp - Orange marmalade
• ½ Tsp - Orange Zest (Refer Notes)

• 5 - Egg Whites
• 3 Tbsp - Lime Juice
• 3 Tbsp - Powdered sugar

• 1 Cup - Chopped nuts (walnuts, cashew nuts)

Directions

Soaking the fruits (A few weeks, preferably a couple of months ahead of baking the cake)
Finely chop the dry fruits
In a non-stick sauce pan, add the 2/3 cups (150gm) sugar and let it caramelize. Once the sugar caramelizes or turns into brown color, take the sauce pan off the heat and carefully add water little by little. Be careful to avoid splashes as the caramelized sugar would be extremely hot. Stir well.
Add the chopped dry fruits and reheat mixture until it starts boiling.
Take it off the heat and add ½ Cup Brandy or Rum
Let the mixture cool completely; cover and seal in an air tight container
Making the cake batter
Preheat the oven to 350F/ 175C
Grease the cake pan and line it with parchment paper.
Sift the flour, salt, baking powder, baking soda and spices (cloves, cinnamon, nutmeg) and keep it aside.
Mix the butter and sugar together and add the egg yolk one by one until everything is incorporated.
Add the soaked dry fruits and mix.
Stir in the flour mixture in batches and mix.
Add Vanilla essence, Orange marmalade, Orange Zest and chopped nuts
In a big bowl, beat the egg white until they form stiff peaks. Add the lime juice and powdered sugar and mix again.
Folding egg white into cake - Pour 1/2 of the beaten egg whites into the cake batter, and stir it in. This thins and lightens the batter, making it easier to incorporate the rest of the egg whites. Mix until there are no visible streaks of egg white in the batter.
Pour remaining egg whites into the batter. This time, instead of stirring, gently lift batter from the bottom of the bowl and gently fold it over top of the egg whites. Handle the batter gently, in order to preserve the foam as much as possible. Repeat, until the egg whites are dispersed throughout the batter but still visible.
Pour the cake batter into prepared pans and bake for 1 hour or until the inserted toothpick comes out clean.
Storing the cake
Let the cake cool completely
Prick holes in the cake with a toothpick and brush/drizzle brandy or rum.
Wrap and seal the cake with parchment paper, followed by aluminum foil; cling wrap it and store it in Ziploc bags.
Repeat the process of feeding the cake with rum/brandy occasionally, to keep it moist and rich.
Notes and Tips
Good quality dry fruits translates into a good Fruit Cake
You can substitute Rum with Brandy, Whisky or Cognac
Be extremely careful while pouring water into the caramelized sugar.
Fruits can be soaked in rum for a few weeks, preferably a couple of months ahead of baking the cake
There is a delicate balance when incorporating the egg whites. When folded in correctly, they should still be clearly visible as small streaks or pea-sized clumps in the batter. If the batter is completely homogeneous, it has been mixed too much and will not rise as well as it might have. On the other hand, too large an area of unmixed egg white will be visible after baking as a white spot in the cake.
Orange Zest is prepared by scraping or cutting from the outer, colorful skin of orange. You can use a grater to get the zest.If grater is not available, use a peeler or paring knife and chop the peel finely

(Yields - Two 9 inch round cakes)

Here is a conversion chart for U.S. CUPS TO GRAMS

All-Purpose Flour and Confectioners' Sugar
1/8 cup = 15 grams
1/4 cup = 30 grams
1/3 cup = 40 grams
3/8 cup = 45 grams
1/2 cup = 60 grams
5/8 cup = 70 grams
2/3 cup = 75 grams
3/4 cup = 85 grams
7/8 cup = 100 grams
1 cup = 110 grams

Butter
1/8 cup = 30 grams
1/4 cup = 55 grams
1/3 cup = 75 grams
3/8 cup = 85 grams
1/2 cup = 115 grams
5/8 cup = 140 grams
2/3 cup = 150 grams
3/4 cup = 170 grams
7/8 cup = 200 grams
1 cup = 225 grams

Granulated Sugar
1/8 cup = 30 grams
1/4 cup = 55 grams
1/3 cup = 75 grams
3/8 cup = 85 grams
1/2 cup = 115 grams
5/8 cup = 140 grams
2/3 cup = 150 grams
3/4 cup = 170 grams
7/8 cup = 200 grams
1 cup = 225 grams

[Read More...]

Milk Cake

Ingredients:

• 6 cups of whole milk
• Approximately 3 tablespoon lemon juice
• 1/2 cup sugar
• 1/8 teaspoon crushed cardamom
• 2 tablespoons ghee or unsalted butter
• Approximately 1 table sliced pistachios for garnish

Method

Grease a 6-inch plate and set aside.
In a large, wide and heavy saucepan bring the milk to a boil over medium high heat. And let it boil for 2-3 minutes.
Add lemon juice to the milk, it will begin to curdle. Use minimum amount of lemon juice to just start the curdling process and prevent the whey (milky water) from completely separating immediately.
Boil for 5 minutes and remove approx. 1 ½ cups of the whey. This will help reduce the tartness from the cake.
Continue to cook and stir occasionally until the milk is a grainy consistency and the whey is evaporated. This will take an additional 15-20 minutes.
Add sugar and cardamom and keep stirring until the mixture starts coming together. This should take approximately 5 minutes.
Lower the heat to medium and cook for another 4-5 minutes until mixture changes to a slightly golden brown color.
Transfer mixture to the greased plate and press firmly into a square shape, approximately 1 inch high. As an option, sprinkle sliced pistachios on top.
Let sit for at least an hour before slicing into individual pieces.

Tips

this wonderful dessert can be prepared ahead of time and stored at room temperature for a few days.

It is generally a few inches tall and has different shades of color throughout. However, this recipe will make an even colored cake that is approximately 1 inch thick. The taste of this Milk Cake is identical to what I have grown up enjoying as a delicacy in our home.

(manjulaskitchen)

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No Bake Oreo Cookies

Ingredients-

For the crust:

• 24 Oreos (or any other chocolate sandwich cookie)
• 4 Tbsp butter, soft or melted

For the filling:

• 250 g White chocolate, chopped
• 150 g Cream cheese, at room temperature
• 12 Oreos, Roughly chopped

For the topping (optional):

• 6 Oreos, roughly chopped
• 100 g Dark chocolate, melted

Instructions-

To make the crust:
Combine all the ingredients and add to a food processor. Pulse until smooth (alternatively place the ingredients in a ziplock bag and smash with a rolling pin). If you use solid butter, it might harden quickly- you can add a tbsp of water to soften up the mixture.
Press onto the bottom of a 9 inch square pan that has been lined with parchment paper and set aside or in the refrigerator to harden.

For the filling:
Melt the white chocolate either over a double boiler or in the microwave for 15 second increments, stirring in between until smooth.
Beat the cream cheese and gradually pour in the white chocolate until it forms a smooth mixture.
Next, fold in the 12 chopped up Oreos.
Spread the mixture over the Oreo base as evenly as possible.

For the topping:
Evenly distribute the 6 chopped Oreos over the surface of the white chocolate mixture.
Chill for 2 hours or until firm.
Before cutting, drizzle the bars with the melted bittersweet chocolate.

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Magic Lemon Meringue Cake

INGREDIENTS

• 250g rich shortcrust pastry
• 3 eggs, separated
• 70g caster sugar
• 1 tbsp water
• 70g butter
• 70g plain flour
• pinch of salt
• 275ml milk, at room temperature
• 2 lemons

For the meringue

• 2 egg whites
• 50g caster sugar
• 50g icing sugar

METHOD

Preheat the oven to 180C/350F/gas mark 4.

Line the tart tin with the shortcrust pastry, cover with baking parchment and baking beans to keep the pastry flat while blind baking and bake in the oven for 15 minutes. Set aside in the fridge.

Lower the oven temperature to 150C/300F/gas mark 2.

Whisk the egg yolks with the sugar and water until the mixture whitens. Melt the butter and pour it into the mixture.

Add the flour and salt, then beat for a few minutes more. Pour in the milk little by little, whisking constantly. Add the zest of one of the lemons and the juice of both.

Beat the egg whites until stiff and, using a whisk, gently incorporate them into the batter.

Take the pastry out of the fridge and pour the batter in. Bake in the oven for 50 minutes. When it comes out of the oven, the cake may be slightly wobbly. Leave it to cool before putting the meringue on top.

For the meringue, beat the egg whites until stiff , gradually adding the two types of sugar until stiff peaks form when you take out the whisk.

Spoon the meringue onto the top of the cake and brown with a kitchen blowtorch, or put the cake under the grill for 3–5 minutes.

Chef’s tip: Decorate with the rind of the second lemon.

(Christelle Huet-Gomez)

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Egg Omelette Curry

Ingredients

• 3 eggs
• 1 tsp finely chopped green chillies
• 1 tsp finely chopped ginger
• Salt, as required
• ½ tsp pepper powder
• 1 big tsp, coriander powder
• 1 tbsp red chilli powder
• ¾ small tsp, turmeric powder
• ¾ tsp pepper powder
• 3 cloves
• ½ piece cinnamon
• 4 tsp oil
• ¼ tsp mustard seeds
• ½ cup onions, finely chopped 
• 1 tsp finely chopped ginger
• 6 garlic pods, finely chopped
• 3 green chillies split lengthwise
• 2 sprigs curry leaves
• 2 cups coconut with milk extracted
• ½ cup thick coconut milk
• 2 cups thin coconut milk
• 2 tsp vinegar
• Salt, as required

Preparation

Beat eggs until they are fluffy
Add green chillies, ginger, salt, and pepper powder to this
Take a pan and spread oil on it. When it becomes hot, add the egg mixture to it. Make an omelette, fold it and chop it into small pieces
Grind together the coriander powder, red chilli powder, turmeric powder, pepper powder, cloves and cinnamon with ¾ cup of water
Heat oil in a pan. Add mustard seeds and wait for them to splutter. Now add onions, ginger, garlic, green chillies and curry leaves. Saute well
When it is toasted to a light brown, add the thin coconut milk to it
When it starts to boil, add the chopped omelette pieces to it
Add salt and vinegar as well. When it starts to boil, add thick coconut milk and switch off the stove (It should not boil)

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Vegetable Biriyani

Ingredients:

• Basmathi Rice – 1 kg
• Ghee – 5 tsp
• Cashew nut / dried grapes
• Half boiled Green peas / carrot and beans – 2 cup
• Salt – To taste
• Biriyani Masala – 3 tsp
• Cinnamon – 3 (cut into small pcs)
• Cardamom – 4 nos.
• Pepper – 8 nos.
• Ginger & Garlic paste – 1 tsp

Preparation

Steam the rice. In a pan heat the ghee and add the Cashew nut and Dried grapes into it and roast for some time. Then add the half boiled vegetables into it and roast for some time. (The mix is readily available in the market) Once the mix get roasted add cinnamon, pepper, cardamom and ginger/garlic paste and masala powder and roast for one minute.

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