ROSEMARY POTATOES

HI....THIS IS A LOVELY POTATO DISH THAT I LEARNT FROM A CORDON BLEU GRADUATE.......ITS CREAMY,MUSTARDY AND TOTALLY DELICIOUS..HERE GOES THE RECIPE

ROSEMARY POTATOES

½ KG BABY POTATOES

½ CUP SOUR CREAM

SALT PEP CHILLI FLAKES

BASIL FRESH.MIXED HERBS

DRY RED CHILLIES

ROSEMARY N OREGANO

PARMESAN

ATSP CRUSHED GARLIC

METHOD

BOIL POTATOES,REMOVE SKIN AND COOL

FRY RED CHILLIES IN OLIVE OIL

ADD 1 TSP CRUSHED GARLIC

ADD POTATOES AND FRY.ADD SALT

ADD CHILLI FLAKES.COOK

ADD CRUSHED PEPPER.COOK

ADD OREGANO COOK

ADD ROSEMARY DRY N FRESH

ADD MIXED HERBS,1/2 TSP.ADD  1 TSP MUSTARD N COOK

ADD 1 DS SOUR CREAM MIX.ADD BASIL IN THE END.

PUT FIRE OFF AND ADD GRATED PARMESAN.1 BIG SPOON.

Macaroni in creamy mushroom and truffle sauce

HI..TRIED OUT A LOVELY RECIPE LAST NIGHT.IF YOU HAVE TRUFFLE OIL,THIS RECIPE WILL BE DIVINE AND IF YOU ACTUALLY HAVE BLACK TRUFFLES,DIVINE WILL BE AN UNDERSTATEMENT.HOWEVER,IF YOU DONT HAVE EITHER,THIS RECIPE WILL YIELD A SUPER YUMMY,BUTTERY,CREAMY AND DELICIOUS MUSHROOM SAUCE WHICH CAN BE USED TO TOSS WITH ANY PASTA.IDEALLY I WOULD HAVE USED TAGLIATELLE OR PENNE BUT ALL I HAD IN THE KITCHEN WAS MACARONI.SO THERE IT WENT...MACARONI IN CREAMY TRUFFLE SAUCE..THE KIDS JUST LOVED IT.HERE GOES THE RECIPE
MACARONI IN MUSHROOMS AND CREAMY TRUFFLE SAUCE.

Ingredients You Will Need:
2 tablespoons butter
1 shallot, minced
2 cloves garlic, minced
2 sprigs thyme, leaves stripped and finely chopped(OPT)
2 CUPS mushrooms, chopped (chanterelles, oysters and crimini work well)(I USED BUTTON)
¼ cup white wine
1/2 cup stock
1 cup cream
2 tablespoons truffle oil
1 cup macaroni boiled in salted water till al dente

METHOD


.Melt the butter in a skillet over medium heat. Add the shallot and garlic, and sauté until the shallot becomes translucent.
.Add the thyme and mushrooms, and turn the heat up to medium-high. Cook until the mushrooms are golden and tender, about eight minutes.
.Add the wine, and scrape up any bits stuck to the bottom. When the wine has almost completely reduced, add the stock. cook till slightly reduced
Now add the cream and Cook until it forms a thick sauce, about five minutes. Taste for salt.add any if you feel its low on saltTurn off the heat, and stir through the truffle oil. toss pasta,
If using truffles,shave half a black truffle over the pasta and serve immediately.
Tip
1)if you feel your sauce is not thickening,take about half a tsp of flour and mix with a little of the warm sauce .add to pan and let cook.It will thicken

step by step link
http://www.facebook.com/media/set/?set=a.10150985347885344.773023.631380343&type=3&saved

Tortilla pizza

HI!! I CAME ACROSS SOMETHING VERY INTERESTING AT BOROUGH MARKET LONDON YESTERDAY.WE ALL STRUGGLE TO MAKE PIZZA S AND ITS REALLY NOT SOMETHING THAT CAN BE PRODUCED LAST MINUTE WITHOUT HAVING THE DOUGH KNEADED,LEFT TO RISE AND THEN ROLLED OUT.....WELL!!! HERE WAS THE SUPER IDEA I EXPERIENCED AT BOROUGH.THERE WAS A STALL SELLING THIN TORTILLAS AND INSTEAD OF PRODUCING REGULAR MEXICAN FOOD AS THEY SHOULD,THEY WERE CHURNING OUT THE MOST CRISPY THIN CRUST PIZZAS INSTEAD.ALL DONE IN 6-8 MINUTES AND READY TO EAT. THIS IS A SUPER IDEA FOR ALL THE MOMS WHO HAVE TO DEAL WITH LAST MINUTE PIZZA CRAVINGS OR KIDS COMING OVER. ITS A GREAT EXAMPLE OF BORROWING FROM ONE CUISINE TO EXPAND ANOTHER...TORTILLA IS NOW EASILY AVAILABLE AT SUPER MARKETS AND A LOT OF THEM JUST BAKE THEIR OWN AND SELL IT IN PACKETS. THESE PACKETS CAN BE FROZEN IF YOU LIKE AND TAKEN OUT AND USED AS AND WHEN NEEDED...THE TRICK IS TO KEEP THE TOPPINGS THIN AND LIGHT OR ELSE THE CRUST WILL LAND UP BEING SOGGY. DO CHECK OUT THE PICTURES!!!!
ULTRA THIN CRUST PIZZA
INGREDIENTS
1) 2 FLOUR TORTILLAS
2) PIZZA SAUCE (RECIPE INCLUDED)
3) MOZARELLA CHEESE GRATED
4) SLICED MUSHROOMS
5)CHOPPED PRAWNS
EQUIPMENT NEEDED
1)IT REALLY HELPS TO HAVE A PIZZA STONE AND PEEL.IF NOT ,JUST USE A RIMMED BKG SHEET WITH SOME PARCHMENT PAPER
METHOD
1)IF USING A STONE,PLACE STONE ON TOP OF MIDDLE RACK OF THE OVEN.PREHEAT OVEN TO 200 DEG CENTIGRADE.ALLOW THE OVEN TO STAY AT THAT TEMP SO THAT THE STONE IS THOROUGHLY HEATED UP.
2)IF NOT USING THE STONE,PLACE RACKS IN THE UPPER AND LOWER THIRDS OF THE OVEN.PREHEAT 200 DEG.
3)SPRINKLE CORN MEAL/FLOUR ON PIZZA PEEL AND PLACE THE TORTILLA ON PEEL.BRUSH IT WELL WITH OLIVE OIL.IF NOT USING STONE,JUST TAKE YOUR BAKING SHEET AND LINE WITH PARCHMENT PAPER AND LIGHTLY RUB OLIVE OIL
4)LIGHTLY RUB THE TOMATO SAUCE ON TORTILLA AND SPRINKLE WITH CHEESE AND MUSHROOMS AS WELL AS CHOPPED PRAWNS.
5) NOW USING THE PEEL TRANSFER THE TORTILLA TO THE STONE/BKG SHEET AND LET IT COOK TILL CHEESE IS WELL MELTED AND TORTILLA IS CRISPY AND BROWN.
6)CUT WITH PIZZA CUTTER OR KNIFE SERVE
TIP...INCASE YOU HAVE A PROBLEM OF THE TORTILLA TAKING TOO LONG TO CRISP UP,YOU COULD COOK IT A LITTLE EARLIER ON STONE OR BKG SHEET AND THEN ADD INGREDIENTS AND PLACE BACK IN THE OVEN
STEP BY STEP LINK
http://www.facebook.com/media/set/?set=a.10150971339450344.771374.631380343&type=3&saved

PIZZA SAUCE RECIPE(THIS CAN BE MADE AND FROZEN)

INGREDIENTS
1)RED TOMATOES 1 KG
2)ONION CHOPPED 100 GM
3)GARLIC CHOPPED 50 GM
4)1 TIN OF POMODORI PELATI TOMATOES(500GM)(AVAILABLE AT SUPER MARKETS)
5)OREGANO 2 GM
6)OIL
7)CHILLI FLAKES
SALT AND PEPPER
METHOD

1)REMOVE TAIL PART OF TOMATOES(EYES) WITH A KNIFE.SLIT CROSSWISE
2)BLANCH BY DIPPING IN BOILING WATER 3 MINUTES.TRANSFER TOMATOES TO CHILLED WATER.PEEL OFF SKINS.REMOVE SEEDS BY PRESSING.CHOP FINELY.
3)CHOP IMPORTED TOMATO TIN .KEEP ASIDE
4)HEAT OLIVE OIL AND SAUTE ONIONS AND GARLIC TILL BROWN.ADD TOMATOES. AND COOK.ADD IMPORTED TOMATOES AND COOK FOR 25 MINS WITH A FEW BASIL LEAVES.ADD SALT PEPPER CHILLI AND OREGANO.
5)LET THE SAUCE GET NICELY COOKED AND SLIGHTLY THICK. REMOVE FROM FIRE AND LET IT COOL.BLEND AND REFRIGERATE............
STEP BY STEP LINK TO PICS
http://www.facebook.com/media/set/?set=a.10150971339450344.771374.631380343&type=3&saved

SOUTH INDIAN LEMON RICE

LEMON RICE PREPARED SOUTH INDIAN STYLE(TRIED AND TESTED BY PREM SOMALINGA)
Ingredients:
Raw Rice 300 gms.
Dry red chili whole 4 nos.
Mustard seeds 1 tsp.
Bengal gram (Chana dal) 1 tsp.
Turmeric powder ½ tsp.
Lemon juice of 3 no medium size.
Asafoetida A pinch
Curry leaves 10-12 nos.
Oil 4 tsp.
Salt To taste

Procedure:

1. Pick, wash and soak rice for about 20 minutes. Drain. Boil in plenty of boiling salted water until almost done. Drain and keep aside.
2. Heat oil or Ghee in a Kadai . Add a pinch of asafoetida. Add dry red chili and bengal gram, cook until dal changes color to light brown.
3. Add mustard seeds. Let mustard seeds crackle, then add curry leaves. Stir fry for half a minute.
4. Add it to cooked rice.
5. Mix salt, lime juice and turmeric powder in a bowl and add it to the cooked rice. Mix thoroughly.
6. Serve with coconut chutney and sambar.

LENTIL/DAL WITH SPINACH

DAL/LENTILS PALAK/SPINACH WITH GARLIC (TRIED AND TESTED BY PREM SOMALINGA) Ingredients: Split pigeon peas(Toor dal) 1 cup Spinach(Palak) 2 cups Garlic ( 3 finely sliced n 3 finely chopped) 6 flakes Ginger (finely chopped) 1/2 tsp Onion (finely chopped) 1 no Tomato (finely chopped) 1 no tamrind paste to taste (optional) Turmeric powder 1/2 tsp Red chilli powder 2 tsp Sambar powder 1 tsp Asafoetida a pinch Jeera 2 tsp Mustard 1/2 tsp Green chilli 2 nos slit vertically Ghee 3 tbsp Procedure: 1. Cook Spilt pigeon dal ( toor dal) in pressure cooker with 1 :1 and 1/2cup water ratio and keep it aside. 2. Take a heavy bottomed kadai add 2 tbsp of ghee, season with 1 tsp cumin, add ginger garlic (finely chopped) and saute for 2 mins. 3. Add onion and fry till translucent. 4. Add spinach and saute for 3 to 4 mins. 5. Add tomatoes and saute for 3 mins. 6. Add cooked dal, turmeric, sambar powder, asafoetida and red chilli powder and mix it well. 7. Add salt to taste.If you want you can add tamrind paste if required to get the sour taste and it is optional 8. Cook for 5 to 6 mins or till u get the desired consistency. 9. For tempering : add 1 tbsp ghee, mustard, fry green chilles and sliced garlic and season it.

SOUTH INDIAN LAMB CURRY MASALA

SOUTH INDIAN LAMB CURRY MASALA  BY PREM SOMALINGA

Ingredients:

Mutton(Lamb)                                      500 gms

Onion chopped                                     2 nos

Tomato chopped                                   3 nos

Green chillies chopped                          4 nos

Ginger garlic paste                                2 tsp

Chilli powder                                        1 1/2 tsp

Garam Masala Powder                         1 1/2 tsp

Coriander powder                                1 tsp

Turmeric powder                                  1/2 tsp

Coconut milk of                                    1/4 no(medium sized)

Curry Leaves                                        10 to 12 nos

Vinegar                                                 5 ml

Yogurt                                                   1 tsp

Coriander Leaves                                  1 spring

Salt                                                       to taste

Oil                                                        10 ml

Procedure:

1. Wash mutton and cut into medium pieces. Add 1/2 tsp chilli powder, 1 tsp ginger garlic paste, 1 tsp garam masala, salt, vinegar and mix well. Keep aside.

2. Heat oil in a big kadai.Add chopped onions, green chillies and fry in a slow flame till raw onion smell goes.

3. Add chopped tomatoes, curry leaves, salt and continue frying for 1 to 2 minutes.

4. Add garam masala powder, turmeric powder, corianer powder, remaining chilli powder and ginger garlic paste, salt and continue frying till the tomatoes get smashed well.

5. Add marinated mutton and continue frying in slow flame.

6. Add 2 tbsp of ground coconut and continue frying till oil starts to come out seperately.

7. Add coconut milk and required amount water and cook till the mutton is tender and oil comes out separately.

8. Garnish with chopped coriander leaves and Serve hot with white rice, biryani, Indian breads.

LOW FAT EGGPLANT PARMIGIANA

HI!!! FOR ALL MY VEGGIE FRIENDS,I MADE THE MOST DELICIOUS AND LOW FAT EGGPLANT PARMIGIANA.I LOVE EGGPLANT IN ANY FORM-ESPECIALLY PARMIGIANA.I JUST DONT LIKE THE TIME IT CAN TAKE TO MAKE IT THOUGH .ALL THAT BREADING AND FRYING CAN GET TEDIOUS AND UNNECCESSARELY
MAKE YOU DISH PACKED WITH CALORIES WHICH DO NOTHING MUCH AS FAR AS THE TASTE IS CONCERNED. LAST NIGHT WE COOKED A GREAT EGGPLANT PARMIGIANA AND IT WAS LIGHT,LOW FAT AND SUPER TASTING......NOW YOU CAN EITHER SLICE THE EGGPLANT OR DICE IT LIKE I DID. BOTH WILL TURN OUT FAB...JUST MAKE SURE THAT THE EGGPLANT IS 80 TO 90 PERCENT SOFT ONCE YOU ROAST IT IN THE OVEN BEFORE ASSEMBLE THE CASSEROLE..........HERE GOES THE RECIPES..CHECK OUT THE STEP BY STEP LINK........
EGGPLANT PARMIGIANA (LOW FAT)
INGREDIENTS
1)1 EGGPLANT QUARTERED OR SLICED INTO 1/2 INCH CIRCLES
2)SALT AND PEPPER
3)1.5 CUPS MARINARA SAUCE(RECIPE INCLUDED)
4)1 CUP SHREDDED PARMESAN AND CHEDDAR CHEESE MIXED WITH BEATEN EGG
5)MOZZARELLA SLICES FOR GARNISH

METHOD

1)CUT EGGPLANT INTO DICES OR ROUND SLICES AND SALT AND PEPPER IT.LEAVE 10 MINUTES
2)NOW SPRAY OR LIGHTLY RUB OLIVE OIL AND ROAST IN AN OVEN TILL SOFT
3)MIX THE PARMESAN AND CHEDDAR CHEESE WITH THE EGG.IF STRICTLY VEG,THERES NO NEED TO DO SO.
4)MAKE THE TOMATO SAUCE(RECIPE GIVEN)
5)THIS DISH CAN BE ASSEMBLED EARLIER AND MADE LATER.
6)TAKE A CASSEROLE AND LIGHTLY SPRAY OLIVE OIL
7)PLACE A SMALL PORTION OF MARINARA SAUCE AND LAYER THE SOFT EGGPLANT SLICES/DICES OVER THE SAUCE.
8)NOW EITHER SPRINKLE A GODD AMOUNT OF CHEESE(PARMESAN AND CHEDDAR) OR PLACE THE MIX OVER THE EGGPLANTS.
9)ADD ANOTHER LAYER OF MARINARA SAUCE,SOME MORE GRATED CHEESE AND GARNISH WITH MOZZARELLA SLICES.
10)BAKE AT 200 DEGREES TILL MOZARELLA CHEESE BROWN SLIGHTLY
11)SERVE
MARINARA SAUCE RECIPE(THIS CAN BE MADE AND FROZEN)
INGREDIENTS
1)RED TOMATOES 1 KG
2)ONION CHOPPED 100 GM
3)GARLIC CHOPPED 50 GM
4)1 TIN OF POMODORI PELATI TOMATOES/OR ANY ITALIAN TOMATOES (500GM)(AVAILABLE AT SUPER MARKETS)
5)OREGANO 2 GM
6)OIL
7)CHILLI FLAKES
SALT AND PEPPER
METHOD

1)REMOVE TAIL PART OF TOMATOES(EYES) WITH A KNIFE.SLIT CROSSWISE
2)BLANCH BY DIPPING IN BOILING WATER 3 MINUTES.TRANSFER TOMATOES TO CHILLED WATER.PEEL OFF SKINS.REMOVE SEEDS BY PRESSING.CHOP FINELY.
3)CHOP IMPORTED TOMATO TIN .KEEP ASIDE
4)HEAT OLIVE OIL AND SAUTE ONIONS AND GARLIC TILL BROWN.ADD TOMATOES. AND COOK.ADD IMPORTED TOMATOES AND COOK FOR 25 MINS WITH A FEW BASIL LEAVES.ADD SALT PEPPER CHILLI AND OREGANO.
5)LET THE SAUCE GET NICELY COOKED AND SLIGHTLY THICK. REMOVE FROM FIRE AND LET IT COOL.BLEND AND REFRIGERATE............
STEP BY STEP LINK TO PICS
http://www.facebook.com/media/set/?set=a.10150960473290344.770287.631380343&type=3&saved

PRAWN DIM SUM FROM SCRATCH

HI..TRIED A LOVELY PRAWN DIM SUM RECIPE.IM SURE IF I ROLLED THIS DOUGH OUT THINNER,ID MANAGE THE LOVELY TRANSLUCENT DIM SUMS YOU SEE IN CHINESE RESTAURANTS.THE FILLING OF THIS DUMPLING IS JUST SUPER YUM AND YOU CAN MAKE THESE DUMPLINGS AND JUST FREEZE THEM TO USE AS AND WHEN YOU REQUIRE.MY KIDS JUST L;OVED THEM AND I CAN FINALLY AVOID BUYING THE FROZEN ONES YOU GET IN SUPERMARKETS.......HERE GOESTHE RECIPE....
PRAWN DIM SUM
Ingredients

Dough:
2 Tbsp. potato starch
1 cup flour
1/4 tsp salt
1/2 cup boiling water, plus 3 Tbsp. boiling water
1 tsp. oil
``````````````````````````````
Filling:
flour for dusting
3/4 cup raw shrimp, peeled and choppe
1/4 cup bamboo shoots, chopped
1/4 tsp. pepper
1/4 tsp. grated fresh ginger
1/2 tsp. salt
1/2 tsp. sesame oil
1 Tbsp. chopped green onion
1 egg white
1 Tbsp. dry sherry
1 Tbsp. Potato starch
1/4 tsp star anise powder
method
How to make it

Place all filling ingredients in a bowl and mix well, by hand until the ingredients form a smooth and rather firm stuffing. This will take about 2 minutes.
Dough: Measure the starch, flour and salt into a small mixing bowl. Quickly pour the boiling water into the flour mixture while stirring rapidly until you get a partially cooked dough. Do not over work the dough.
Quickly add the oil in little pinches and knead until smooth. When the dough is smooth, after about 2 minutes of kneading, cover it and allow it to rest 15 minutes before shaping. To shape the dumplings, pull just a bit more that 1 tsp. of dough from the ball.
Keep the remainder of the dough covered.
Roll the small amount into a ball and place onto a floured surface.
Roll out into a circle about 3" in diameter.
Place 1 tsp. of the shrimp filling in the center of the circle of dough and fold over into a half moon. Use a tiny bit of water for sealing the edges. Be sure to gently press out all the air.
if you wish, you can form little pleats in the dough for added decoration. Steam in an oiled bamboo steaming rack, . Steam for 15-18 minutes.
serve with soya sauce
STEP BY STEP LINK TO PICS
http://www.facebook.com/media/set/?set=a.10150951697955344.769073.631380343&type=3

BUFFALO CHICKEN WINGS

HI!!!TRIED OUT A REAL FUN,EASY AND DELICIOUS RECIPE TODAY.KIDS LOVE THIS AND I HAVE TO SAY..SO DO ADULTS.....MY DAUGHTER IS SOLD ON BUFFALO WINGS AND CAN ACTUALLY EAT THE HOT SAUCE LIKE SOUP......EVERY TIME WE VISIT AN AMERICAN RESTAURANT,THE WINGS ARE NEVER ENOUGH.I TRIED MAKING THESE AT HOME TODAY AND THEY COME OUT OUTSTANDING.I DEEP FRIED THE WINGS BUT AS A HEALTHIER OPTION,YOU COULD GRILL THEM IN THE OVEN TO WITH A LIGHT COATING OF BUTTER....... THESE ARE A HIT WITH KIDS SO DO TRY THAM OUT...YOU CAN ALWAYS TONE DOWN THE SPICE LEVELS OF THE HOT SAUCE BY ADDING IN MORE BUTTER.....ITS GREAT TO SEE HOW BEAUTIFULLY THE BUTTER EMULSIFIES WIOTH THE SAUCE.......CHECK OUT THE LINK AT THE BOTTOM FOR STEP BY STEP PICS........HERE GOES THE RECIPE.......
BUFFALO WINGS(NOT MADE FROM BUFFALO BUT CHICKEN!!!)
INGREDIENTS
1) 1/2 KG CHICKEN WINGS(12-15) DISJOINTED AND SPRINKLED WITH SALT
2)1 BOTTLE LOUISIANA WING SAUCE(AVAILABLE AT MOST SUPERMARKETS)
3) 1 TSP WORCESTIRE SAUCE
4) 3/4 TH TABLESPOON WHITE WINE VINEGAR
5)50 GRAMS BUTTER
METHOD
1) HEAT 3/4 TH CUP LOUISIANA HOT SAUCE ALONG WITH WORCESTIRE SAUCE AND WHITE WINE VINEGAR FOR 1/2 MINUTE
2)ADD THE BUTTER AND START WHISKING TILL BUTTER MELTS AND EMULSIFIES WITH THE HOT SAUCE.
3)TASTE THE SAUCE AND ADD MORE BUTTER IF TOO SPICY.
4)KEEP ASIDE
5)NOW DEEP FRY/GRILL WINGS TILL GOLDEN AND BLOT ON PAPER
6)TOSS THE WINGS IN THIS HOT SAUCE AND SERVE

LINK TO STEP BY STEP PICTURES
http://www.facebook.com/media/set/?set=a.10150948840885344.768729.631380343&type=3

LEMON CHEESECAKE

HI!!! I TRIED OUT A GREAT RECIPE TODAY....THIS WAS A BAKED LEMON CHEESECAKE.ORIGINALLY I WANTED TO MAKE RAKHI S CHEESECAKE WHICH HAS BEEN A GREAT HIT .UNFORTUNATELY I COULD ONLY TRY THE RECIPE OUT LATE IN THE EVENING AT WHICH POINT I REALIZED THAT I WAS OUT OF CONDENSED MILK. I HOWEVER DID HAVE YOGURT AND PHILADELPHIA CREAM CHEESE. UNFORTUNATELY I COULDENT MAKE THE RECIPE I HAD PLANNED TO DO SO BUT HAD TO TRY SOMETHING ELSE.....I FOUND THIS CHEESECAKE RECIPE IN A WOMEN S WEEKLY MAGAZINE AND WENT FOR IT AS IT SEEMED TO HAVE ALL THE INGREDIENTS THAT I HAD AT HAND. THE RESULT WAS A MOIST CREAMY CHEESECAKE WITH A LOVELY BISCUIT BASE....... I MADE SURE I KEPT THE OVEN DOOR SHUT AFTER TURNING THE OVEN OFF AND ONCE IT COOLED,I CHILLED IT IN THE FRIDGE FOR FOR 2 HOURS.......IT TURNED OUT QUITE DELICIOUS...IF I HAD ANOTHER TWO HOURS I WOULD HAVE COOLED IT FOR EVEN LONGER..........HERE GOES THE RECIPE
BAKED LEMON CHEESECAKE
INGREDIENTS
1)1 PACK DIGESTIVE BISCUITS
2)100 GRAMS BUTTER
3) 2 250 GRAM PACKETS CREAM CHEESE SOFTENED
4)250 GRAMS OF HUNG YOGURT
5)1/4 CUP LEMON JUICE
6)1/2 TSP VANILLA OR A VANILLA POD BROKEN AND SEEDS ADDED TO BATTER
7)1/2 CUP CASTOR SUGAR
8)3 EGGS LIGHTLY BEATEN

METHOD
1) LIGHTLY GREASE A 8 TO 9 INCH SPRING FORM PAN
2) COMBINE BISCUIT CRUMBS AND BUTTER IN A BOWL.
3) USING A GLASS PRESS CRUMB MIXTURE EVENLY OVER BASE AND SIDE OF TIN(I JUST LINED THE BASE WITH THE CRUMB MIX.
4) REFRIGERATE BISCUIT CRUST FOR 1 HOUR
5)BEAT EGGS AND SUGAR IN A BOWL WITH AN ELECTRIC MIXER UNTIL PALE AND THICK(6 MINS)
6)ADD CHEESE,HUNG YOGURT AND LEMON JUICE.BEAT TILL SMOOTH AND CREAMY
7)ADD VANILLA/BEAN AND MIX .
8)POUR MIXTURE INTO TIN AND BAKE AT 160 DEGREES CENTIGRADE IN THE MIDDLE RACK FOR 50 MINUTES.CHECK TO SEE IF CHEESECAKE IS DONE.IT SHOULD BE WOBBLY BUT NOT TOO HARD OR TOO BROWN.
9)CLOSE OVEN AND KEEP TIN IN OVEN FOR AN HOUR.
10) TAKE OUT AND COOL TILL IT REACHES ROOM TEMP.
11)CHILL FOR 4 HOURS OR OVERNIGHT
12)DECORATE WITH CREAM AND STRAWBERRIES IF DESIRED.

AMAZING DEVIL FOOD CAKE

The David Lebovitz recipe I tested last week was perfect. The cake was moist, with a lovely, deep flavor that I amped up with a good dose of homemade vanilla. Looking at the recipe, I knew I wouldn’t need to test the frosting. Melted dark chocolate with some butter thrown in for good measure? What could possibly not be right about that!

Devils Food Cake
Adapted from David Lebovitz
Makes 1 three layer, 9 inch cake.

I scaled up the recipe to make a three layer cake, tossed in some vanilla and brushed the layers with coffee liqueur to help keep them moist. I would definitely recommend both extra ingredients. You don’t of course, need to use a coffee liqueur, just a simple syrup of even water would suffice, just to help keep the layers moist.

Also, because my oven is not very large and is a bit temperamental, I made and baked the batter for the three layers individually, one after the other to avoid mishaps. This was quite painstaking and time consuming, and it makes much more sense to make all three layers at once if your oven can handle it. 

For the icing:
400gms dark chocolate (I used 3 bars of a regular good quality dark chocolate, and 1 bar of a bitter 85% chocolate, to very good results)
3/4 cup water or cream (I prefer water)
1 cup (200 gms) unsalted butter, cut into cubes

For the cake layers:
1 cup (or 13+1/2 packed tbsp) cocoa
2+1/4 cups flour
1 scant tsp salt
1+1/2 tsp baking soda
1/4 tsp baking powder
3/4 cup (or 150gms) unsalted butter, at room temperature
2+1/4 cups sugar
3 eggs
1/4 cup strong coffee or water
1/4 cup milk
3 tbsp pure vanilla extract (great place to use a rum or bourbon based extract)
Simple syrup or coffee liqueur to brush the layers

 Make the icing:
Chop the chocolate as small as possible and melt with the water in a double boiler, over low heat. When the chocolate is almost fully melted, take it off the boiler and add the cubes of butter. Whisk till smooth and glossy. Set aside. My frosting took well over two hours to firm up to a spreadable consistency, despite Delhi’s tolerable temperature. If your frosting is taking too long to firm up, and your cake layers are cooled and ready, pop it in the fridge for 10 minutes, take it out, give it a good stir. If you live in Saharan temperatures, you may need to repeat this process a few times till the frosting is ready.

Make the cake layers:
Prepare three 9 inch round cake tins: line the bottoms with parchment or butter paper, butter the paper and the sides of the tines.

Preheat your oven to 175 degrees Celsius.

Place the butter and sugar in a mixing bowl (or the bowl of your stand mixer, if you own one).  Sift the rest of the dry ingredients and set aside. Mix together the milk, coffee and vanilla, set aside.

Beat the butter and sugar till creamy. Add an egg and beat till incorporated, before beating in a second egg. Add a third of the dry ingredients, and beat. Add the last egg and beat, add the milk mixture and beat till incorporated, scraping down the sides. Add the rest of the dry ingredients, and beat till just incorporated.

Divide the batter evenly between the three tins. Shake and rap the tins on the counter, to get the surface of the batter as even as possible. Bake for 25 minutes, rotating the position of the tins mid-way.

Cool completely before frosting.

To assemble:
If the cake layers are uneven on top, trim the tops using a long sharp knife.

Place one cake layer on a plate or cake stand and brush with some simple syrup or coffee liqueur. Dollop some of the frosting and spread evenly (you’ll have to eyeball the amounts here).  Place the second layer on top of this and brush with more syrup/liqueur. Dollop on more frosting and spread evenly. Top with the last layer of cake and brush with more liquid. Pile the rest of the frosting on top, and using your spatula, coax the frosting to the sides, so that it starts to spill over and you can work at covering the sides. Smooth the top and sides, or make swirly patterns, whatever you like.

I sprinkled on some white chocolate shavings on the edges of my cake, but really, this cake doesn’t require any further adornment.

Serve at room temperature, or if you live in a warm climate, pop it in the fridge for about half an hour for the frosting to set a bit.

INDIAN CHICKEN MASALA/NO OIL

HI...IM POSTING A SUPER NON FAT.NO OIL CHICKEN DISH ..TRIED THIS ONE TODAY AND IT WAS AWESOME......REALLY LIGHT AND THE CHICKEN WAS SO SOFT AND SUCCULENT.......DO CHECK OUT THE PICS.........HERE GOES THE RECIPE....
Chicken Masala low fat and zero oil

Ingredients:

1 chicken, cut into pieces
1 lemon juice
3 small onions sliced
3-4 green chillies slit
4 cloves of garlic, crushed
1 tbsp ginger, grated
1 tsp Vinegar

spices(mix all into yogurt)

1 tsp red chilli powder
2 tsp cumin seeds
1 tsp coriander powder
1/2 tsp all spices powder (garam masala)
1/2 tsp paprika
Salt according to your taste
250 ml yoghurt

DIRECTIONS:

1)mix the chicken with lemon juice and onions.keep 1 hour.


1)Mix together all the remaining ingredients into yogurt and pour over the chicken.

2)now take a non stick pan and start cooking chicken until it leaves just a nice thick coating of masala on the pieces.taste for salt and serve with coriander leaves....
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INDIAN LAMB CHOPS IN A NICE LIGHT TOMATO GRAVY

INDIAN LAMB CHOPS IN GRAVY

1)1/2 KG LAMB CHOPS9MAKE SURE YOUR BUTCHER FLATTENS THEM QUITE WELL
2)2 MEDIUM ONIONS
3)OIL-AS DESIRED
4)SALT TO TASTE
5)RED CHILLI POWDER 1/2 TSP OR ACC TO YOUR SPICE LEVELS
6)CUMIN/ZEERA POWDER ABOUT 1/2 TSP
7)NUTMEG POWDER LESS THAN HALF TEASPOON
8)TURMERIC PWDR/HALDI-LESS THAN HALF TEASPOON
9)CORIANDER POWDER -LESS THAN HALF TEASPOON
10)GARAM MASALA POWDER-LESS THAN HALF TEASPOON
11)TOMATOES-2 MEDIUM
12)TOMATO PUREE-1 BIG SQUIRT
13)FRESH GINGER AND GARLIC PASTE-1 BIG TABLESPOON
SLICED GREEN CHILLIES(4) AND CHOPPED CORIANDER FOR GARNISH

METHOD
1)HEAT OIL AND SAUTE LAMB CHOPS.KEEP ASIDE
2) IN SAME OIL,SAUTE ONIONS TILL BROWN.
3)MIX ALL THE SPICES TOGETHER WITH A LITTLE WATER AND THE GINGER GARLIC PASTE.ADD THIS MIX TO ONIONS.
4) SAUTE AND ONCE A LITTLE OIL IS RELEASED,ADD CHOPPED TOMATOES. AND THE PUREE.
5)COOK WELL AND KEEP ADDING WATER IF YOU FEEL ITS GETTING TOO DRY..
6)NOW ADD BACK THE LAMB CHOPS AND COOK WITH WATER TILL TENDER.
7) ONCE ITS TENDER,TASTE FOR SALT AND ADD GREEN CHILLIES AND CORIANDER.SERVE.

STEAMED CHINESE CABBAGE PARCELS

HI!!! I HAVE A BEAUTIFUL FAT FREE AND LOW CALORIE RECIPE FOR YOU TO TRY. THIS RECIPE WILL GIVE YOU THE FEELING THAT YOU RE AVING TONS OF DIM SUM BASKETS BUT YOU WONT BE PUTTING ON THE WEIGHT THAT FLOUR WRAPPERS CAN GIVE YOU ARE FEEL THE BLOATING THAT MONOSODIUM GLUTOMATE CAN DO!!! AFTER COMING BACK FROM A HOLIDAY PACKED WITH COCONUT CURRIES ETC ETC, THIS WAS THE IDEAL DISH FOR LUNCH AND SO EASY TO MAKE....... YOU CAN ALWAYS KEEP THE CHICKEN MINCE READY AND FREEZE IT TO USE UP FOR ALL THOSE HUNGER PANGS.THE ONLY DIFFERNCE BETWEEN A REGULAR FLOUR PACKED DIM SUM AND THESE IS THE FACT THAT THERE IS NO FLOUR.......ALL THE WRAPPERS HAVE BEEN MADE OUT OF BLANCHED CHINESE CABBAGE AND TIED WITH A SPRING ONION STEM....... THE DIM SUM FEELING REMAINS BUT THE CALORIES DONT PILE ON.........HERE GOES THE RECIPE.

CHINESE CABBBAGE WRAPPED CHICKEN MNCE TIED WITH SPRING ONION.....
INGREDIENTS
1) CHICKEN MINCE 250 KG
2)1 EGG WHITE
3)2 TABLESPOON SPRING ONION CHOPPED
4)2 TABLESPOON CARROTS CHOPPED
5)2 TABLESPOON MUSHROOMS/BLACL/BUTTON CHOPPED
6)1/2 TSP CHILLI GARLIC PASTE
7)1 TABLESPOON SOYA SAUCE
8)1/2 CHICKEN STOCK CUBE CRUMBLED
9)BLACK PEPPER AND LITTLE SALT
10) 1 TABLESPOON SESAME OIL
11) 1 TABLESPOON CHOPPED GINGER
12) 1 TSP CASTOR SUGAR
130 GINGER JUICE 2 TABLESPOON

13) 1 BIG CHINESE CABBAGE LEAVES REMOVED AND BLANCHED IN HOT WATER SO IT IS OF MOULDING CONSISTENCY

SAUCES TO SERVE WITH
1) SOY AND VINEGAR WITH GINGER SLIVERS AND GREEN CHILLIES
2) SRIRACHA SAUC
3)ANY NICE SAUCES THAT YOU LIKE AS DIPPING SAUCES

METHOD
1)MIX THE CHICKEN MINCE WITH ALL INGREDIENTS UP TILL 12 AND MAKE SURE ITS WELL MIXED
2) MARINATE AT LEAST 4 HOURS OR OVERNIGHT
3) NOW TAKE CABBAGE LEAVES AND PUT A TABLESPOON OF MINCE IN THE CENTRE OF LEAF AND TIE UP WITH SPRING ONION GREEN(CHECK OUT THE PICTURE).CHOPE THE REST TO CREATE A NICE POUCH
4) STEAM WELL(20 MINS) IN A STEAMER JUST LIKE MOMO OR DIM SUM AND SERVE IN A BAMBOO BASKET WITH YOUR FAVORITE SAUCES
ENJOY

MUSHROOM RISOTTO

HI!! TODAY MY DAUGHTER WAS KEEN ON SOMETHING THAT I HAVE BEEN VERY RELUCTANT TO MAKE AS IVE EATEN IT MANY A TIMES BUT HAVE NEVER REALLY MADE IT BEFORE....MUSHROOM RISOTTO. I REALLY HAD NO IDEA HOW THIS WOULD TURN OUT BUT GAVE IT A SHOT ANYWAY. SOMEHOW RISOTTO IS ONE OF THOSE DISHES THAT WE LOVE TO EAT BUT DONT MAKE IT TOO OFTEN...IT TAKES ABOUT 25 MINUTES OF CAREFUL STIRRING AND EVERY FEW MINUTES ADDING A BIT OF HOT STOCK TO THE RICE, AS THE RICE SLOWLY ABSORBS THE LIQUID ITS IN.LUCKILY FOR ME,IT TURNED OUT FABULOUS.....INSPIRED BY VERNAZ S RECIPE,I MADE A FEW MODIFICATIONS AND CHURNED OUT A REALLY GOOD RISOTTO.... THE RICE WAS NOT A BIG MUSH WHICH WAS SOMETHING I WAS REALLY SCARED ABOUT...THE MUSHROOM TASTE WAS REALLY NICE AND SUPTLE AND THE CHEESE ADDED A BIG AMOUNT OF FLAVOR TOP THIS DISH.....IM POSTING THE EXACT RECIPE BELOW AND DO LET ME KNOW IF IT TURNED OUT OK FOR YOU...HERE GOES THE RECIPE......

MUSHROOM RISOTTO
INGREDIENTS
1) 1 TABLESPOON OLIVE OIL
2)25 GRAMS BUTTER
3)1 ONION CHOPPED
4)200 GRAMS SLICED MUSHROOMS
5)1.5 CUPS ARBORIO RICE
6)1/4 CUP WHITE WINE(OPTIONAL)
7)4 CUPS HOT CHICKEN STOCK/VEG STOCK
8)1/3 CUP PARMESAN CHEESE GRATED
9)1 TABLESPOON PARSLEY
10)25 GRAMS EXTRA BUTTER JUST BEFORE SERVING
11)SALT AND PEPPER

METHOD
1) SAUTE ONION AND MUSHROOMS IN OIL AND BUTTER UNTIL SOFT
2)STIR IN RICE AND COOK TILL TRANSPARENT,ADD WINE IF IT GETS DRY.
3)STIR IN 1 LADLE OF STOCK.STIR WELL,COVER AND SIMMER GENTLY FOR SEVERAL MINUTES OR TILL RICE LOOKS DRYISH
4)ADD MORE STOCK ,STIR,COVERAND KEEP REPEATING THIS PROCESS TILL RICE IS JUST COOKED(ABOUT 25 MINUTES).TASTE AND ADD A LITTLE SALT
5) NOW REMOVE FROM HEAT AND STIR IN PARMESAN,PARSLEY,EXTRA BUTTER IF USING AND PEPPER TO TASTE....ENJOY