Ingredients -
For Pate Brisse ( pie crust ) -
Flour - 2 cups
Butter - 110 g
Salt - a pinch
Ice water - 4-6 tbsp
Pie plate - 9 inch
Filling -
Apple - 6 (peeled, cored and thinly sliced)
Butter - 4 tbsp
Flour - 4 tbsp
Sugar granulated - 1/2 cup
Brown sugar - 1/2 cup
Cinnamon powder - 1 tsp
Nutmeg powder - 1/2 tsp
Lemon juice - 1 tbsp
Water - 1/2 cup
1 egg yolk, 3-4 tbsp Milk and granulated sugar - for glaze
Whip cream - 200 g (whip the cream with 1/2 cup castor sugar)
Method -
For the Pate brisse -
Pate Brisse is the typical flaky pie dough and a versatile unsweetened short crust pastry, that has a buttery flavour
and crumbly texture ideal for savoury pies, tarts and quiches.
1. Cut the butter in cubes and keep it in a fridge minimum for 1/2 an hour or the best is to keep it overnight.
2. Take a big bowl and put flour in it, add the butter and salt and start mixing it with a spatula, cutting the butter in the flour, rubbing until it resembels breadcrumbs.
3. Put 1 tbsp water at a time, using enough water to bind it, work on it on a platform to make it a smooth dough. Do not over knead the dough.
4. Divide it in two portions, Gently shape it into two disks, put it in a cling film or zip lock bag and refrigerate for 2-3 hours or overnight.
5. Take care that while making the dough if you are rubbing the dough with fingertips then make it fast so the heat does not melts the butter, and the water is also ice cold if you want a flaky crust.
For the filling -
1. Take the apples as soon you have cut it and apply lemon juice, 2-3 tbsp of white sugar, nutmeg and cinnamon powder over it to stop colouring and keep it aside.
2. After the dough has chilled take one portion of it and gently roll it over on a floured surface enough to fill the pie plate. Keep dusting the platform to avoid the pie from sticking and even rolling.
3. Brush off any excess flour and gently lay it over the pie plate, trim the edges of the pastry to fit the pie pan. Place it in a fridge and roll out the other disc for the upper crust.
4. In the meanwhile melt butter in a pan, add the flour and stir for 1 min, add the brown sugar, white sugar, water and let it simmer for few minutes, stirring it continuously. Take it off the heat.
5. Take out the pie crust from fridge and transfer the filling on the bottom crust gently pressing the apples with hands and mounding them slightly on the center, Pour the prepared sauce over the fillings evenly, apply water on the edge.
6. Place top crust over apples, trimming and fluting edges.You can also tuck any excess pastry under the bottom crust and then crimp the edges using a fork. Using a sharp knife, cut 2 inches steam vents at the top of the pie.
7. Beat the egg yolk with milk and glaze the top with it and sprinkle with sugar.
8. Bake it in a preheated oven for 40 to 45 min or until the juices start to bubble through slits. Take extra care that the edges should not
be over brown, cover it with a foil paper while using the upper heater.
9. Slice this Mouth watering apple pie and serve it with whipped cream or vanilla ice-cream and enjoy the rich taste of it.
Note-
If you want a lattice pattern on top then while rolling out the upper crust you have to cut the crust into stripes about 1/2 inch in width. Divide it in two portions, one to cover it horizontally and the other for covering vertically.
Start covering it vertically, placing the smaller strips on the outer ring and the larger ones towards the middle.
When placing the horizontal strips, place it in such a way that it looks like a weave pattern by removing the vertical strips alternately and placing the horizontal strips on it.
Ingredients -
Minced meat - 1/2 kg
Garlic cloves minced - 7-8
Onion finely chopped - 1 med
Ginger minced - 1 inch
Carrot grated - 1 big
Green Chillies minced - 2-3
Red chiili flakes - 1 tbsp
Black pepper powder - 1/2 tsp
Lemon grass chopped - 1 tsp
Bread crumbs - 1 full cup
Eggs slightly beaten - 2
Hard boiled eggs - 3
Tomato ketchup - 4 tbsp + 2 tbsp
American mustard sauce - 1 tbsp + 1 tsp
Worcestershire sauce - 1 tsp
Butter - 2 tbsp
Olive oil - 2 tbsp
Salt - to taste
Brown sugar - 1 tbsp
Method -
1. Grind the meat in a grinder to make a smooth paste.
2. Heat oil and butter in a wok, fry the onions in it until light brown, add minced garlic-ginger, green chillies and saute for a while, add carrot and fry it further for 1 min.
3.Take ground meat in a big bowl and Mix the onion mix,Chilliflakes, black pepper, lemon grass, breadcrumbs, beaten eggs, tomato ketchup, mustard sauce and salt. Mix it nicely to incorporate all.
4. Take a loaf tin and grease it nicely or line it with a foil or parchment paper.
5. Divide the meat mix in two portions, arrange the half of the meat mix on the bottom of the loaf tin, arrange the hard boil eggs over the meat mix, cover it completly with the remaining meat mix so the eggs are not visible from outside.
6. Pack it tight and keep it in the fridge for 4-5 hours or overnight.
7. Mix the 1 tbsp ketchup, mustard sauce and brown sugar. Pour it over the loaf evenly.
7. Preheat oven and bake it for 1 hour or until done.
8. Take care to switch over the upper and bottom heater accordingly.
(for 1/2 an hour i put it on the bottom heater only then taking care to switch on the upper one to give it a crisp layer and a beautiful dark brown colour.)
9. Cut it in slices before serving and enjoy your X-Mas lunch/dinner with this beautiful loaf as one of the dishes on your dining
table. "Bon Appetit"
Ingredients -
For the Cake -
All purpose Flour - 2 cups
Sugar granulated - 1 cup
Brown Sugar - 1 cup
Butter - 125 g
Eggs - 3
Cocoa powder - 1/2 cup
Baking powder - 1 tsp
Soda bi carb - 1/2 tsp
Vanilla essence - 1 tsp
Milk - 1/2 cup
For the Syrup -
Canned Cherries - small can (drained weight 225 g)
Sugar - 2 tbsp + 1 tbsp
Cornflour - 2 tbsp
Water - 1/2 cup
Cherry brandy/ kirsch - 2 tbsp (optional)
For frosting -
Fresh cream - 300 g
Icing sugar - 1 cup
Vanilla Essence - 1/2 tsp
Beat the cream with sugar and vanilla essence until it is
light and fluffy, keep it aside for later use.
Method -
1. Beat butter, sugar and vanilla essence until light and creamy.
2. Add eggs one at a time and beat well after each addition.
3. Sift baking powder, soda bi carb with flour and mix in alternating with the milk and cocoa powder. Beat until smooth.
4. Divide evenly into 2 greased and lined (9 in) sandwich cake tins and bake it in a moderate oven until a skewar comes out clean when inserted.
5. Take it out after 5 minutes and put it into a wire rack to cool.
6. Allow to cool completely and cut each cake carefully through the center making 4 layers.
For the Syrup -
1. Drain the cherries. Remove stones and cut it into halves, reserving some cherries for decoration.
2. Put the syrup in a saucepan with 2 tbsp of sugar and 1/2 cup of water and let it boil.
2. Let it simmer for 2 minutes and take it off the heat. Add the liqueur if using.
3. Pierce the layers of the cake so the syrup penetrates nicely.
4. Pour few spoonfuls of the syrup on each layer to make it moist.
5. Take the remaining syrup and again put it on heat, put 2 tbsp of cornflour, 1 tbsp sugar and let it come to boil, put cut cherries into it, and take it off the heat, if it is too thick to spread then few spoons of water could be added.
For Frosting -
1. Take a cake stand and place one piece of cake on it.
2. Apply a generous amount of frosting and top it with chopped cherry mix.
3. Place the second piece of cake on top of it and apply frosting and topping. Repeat each step until all the syrup, cherries and cake
have been used and about half the whipped cream.
4. Cover the cake completely with cream. When all layers have been placed, spread the whipped cream over sides and top of cake. Decorate with chocolate curls and shavings.
5. Fill a pastry or plastic bag with more whipped cream with a star nozzle and pipe it at the bottom and around the cake for a decorative top border and place cherries on top of every swirl.
6. Decorate the top with cherries, fresh or canned once your cake is frosted. If using canned cherries, drain thoroughly before using as the liquid, though tasty, may cause the frosting to run.
7. Finish it off with a toss of chocolate shavings and your cake is ready to impress.
Ingredients -
For the Choux Pastry -
Plain all purpose flour - 75 g (3/4 cup)
Butter - 60 g
Salt - a pinch
Eggs - 2, well beaten
Water - 155 ml(2/3 cup)
Filling n decoration -
Chocolate - 100 g
Coco powder - 1 tsp
Cornflour - 1/2 tsp (dissolved in 2 tbsp water)
Castor sugar - 2 tbsp + 1/2 cup
Coffee - 1 tsp
Cream(double heavy) - 200 g + 2 spoon
Method -
1. Sift the flour and salt.
2. Put water and butter in a shallow frying pan and bring to boil.
3. When boiling fast, reduce the heat and pour in the
flour. Using a wodden spoon, beat it vigorously until the
mixture forms a soft ball and leaves the sides of the pan.
4. Allow to cool a bit before mixing in the eggs, one at a time, beating nicely until it incorporates well in the mix.
5. Line a baking tray with parchment or foil paper, put the mixture in a piping bag and pipe either small buns or in a finger shape on to the baking sheet.
6. Bake at 200C for 10 min. then reduce the heat to 180C for further 20- 25 min or until hollow sounding when lightly tapped on the bottom.
7. Peirce the ends of the eclair shells right after removing otherwise the heat trapped inside, if not pierced would make the eclairs soggy. Cool completely on a wire rack.
Filling n decoration -
1. To decorate, melt the chocolate in a pan over low heat, add the cocoa powder, 2 tbsp castor sugar, 2 tbsp cream, cornflour and bring it to boil, take it off the heat and allow to cool.
2. Beat the cream, sugar and coffee together until its light and fluffy and fill a piping bag with a small nozzle, push the end through the side of the eclairs and fill the centre with the mocha cream. You can also
slit the sides of eclairs and spoon the cream into it.
3. Dip both the ends of the eclairs into the chocolate sauce.
4. Home made delicious eclairs are ready to be served and win
many a hearts specially the little ones.
Ingredients -
Moong Dal (split ) - 250 g
Sugar - 1 cup
Clarified butter ( pure ghee) - 200 ml
Mawa (khoya) - 250 g
Condenced milk - 1/2 tin
Water - 4 - 5 cups
Almonds - 2 tbsp
Cashews - 2 tbsp
Raisins - 3 tbsp
Chironji ( charoli) - 1 tbsp
Coconut grated - 2-3 tbsp
Cardamom crushed - 4-5
Method -
1. Soak the dal overnight.
2. Grind it the next day to a smooth paste using very little water.
3. Heat a deep and heavy bottomed karahi with ghee in it.
4. Put the ground dal in it and fry it on a low heat.
5. Keep stiring it continuously, until it resembles bread crumbs and has turned to a dark golden colour.
6. Fry the mawa separately and mix into the moong mixture nicely.
7. Make sugar syrup by boiling the sugar and water, put cardamom in it.
8. Pour this syrup in the fried moong dal and stir it, taking care to
avoid any lumps.
9. Chop the dry fruits and add it with the condenced milk. Keep frying it until the ghee has separated.
10. Garnish it with dry fruits and serve it hot.
11. It is a popular north Indian sweet dish eaten mostly in winters and keeps well for weeks when refrigerated. Mix little milk while warming and enjoy this rich and tasty delight.
Ingredients -
Milk - 2 lt
Anjir ( Fig) - 200 g
Sugar powdered - 200 g (can be reduced or increased acc. to taste)
Cardamom powder - 1 tsp
Almonds choppped - 2 tbsp (optional)
Ghee pure ( Clarified butter) - 1 tbsp
Method -
1. wash and soak the anjir in water for 1/2 an hour.
2. Heat the milk in a heavy bottomed karahi, bring it to boil while stirring occasionally, reduce the flame, drain the anjir and chop coarsely, add in the boiling milk.
3. keep stirring until milk gets thickened and anjir is soft.
4. Remove it from the flame and add sugar and chopped almonds and cook again for 5-10 minutes on a slow flame.
5. Add little ghee and fry for a while until of dough like consistency
6. Lastly add cardamom powder and mix well.
7. Grease a metal thali or tray and pour the mixture into it and spread evenly.
8. Cut into squares when its cool.
9. Serve this tasty anjir barfi to your family n friends on this
beautiful occasion of Diwali and Enjoy!!!
Note - Instead of milk, Khoya (mava) can also be used.
Heat 1 cup of milk in a karahi, add the soaked and chopped
anjir and 1 tbsp sugar and cook on medium flame until the Anjir are soft and tender and the milk is evaporated. Add khoya (500 g) and fry for 8-10 minutes and after that follow the recipe from no. 4 to 8. Tasty anjir barfi is ready to serve.
For Spinach -
Green spinach leaves - 300 g
Green chillies - 2
Garlic cloves minced -5-6
Ginger minced - 1 inch
Onion - 1 med size
Tomato chopped - 1 small
Yogurt - 2-3 tbsp
Salt - to taste
Turmeric - a pinch
Coriander powder - 1/2 tsp
Cumin powder - 1/2 tsp
Garam masala - 1/2 tsp
Oil - 2-3 tbsp
1. Clean and cut the spinach leaves. Blanch and
puree it in a grinder.
2. Heat a karahi with oil and fry the onions until translucent.
3. Add the minced chillies, ginger, garlic and fry for a while.
4. Add the tomato, all the spices, salt and yogurt and cook
until it is almost dry. Keep it aside for later use.
For chicken Marinade -
Chicken breast (cut in small pieces) - 250 g
Garlic paste - 1 tsp
Ginger paste - 1/2 tsp
Red chilli powder - 1/2 tsp
Yogurt - 2 tbsp
Tandoori chicken powder - 1 tsp ( optional)
Lemon juice - 1 tsp
Salt - 1/2 tsp
Oil - 2-3 tbsp
Marinate the chicken mixing all the ingredients and keep it in the fridge for 2-3 hours.
1. Heat oil in a shallow frying pan or non stick pan.
2. Take the chicken and thread it through skewers or just arrange it on the pan coating it with the marinade.
3.Fry until it is done and the chicken is browned on both
the sides. Keep it aside.
For the dough -
Whole wheat flour - 2 cups
All purpose flour ( maida) - 1 cup
Ghee (clarified butter) - 2-3 tbsp
Salt - 1/2 tsp
Warm water - enough to knead the dough
Oil - for the parathas
Butter - 2 tbsp to spread
Coriander leaves - 2 tbsp
Mix the flours, ghee and salt and knead it mixing the warm water to a pliable dough. Keep it for half an hour before making the parathas.
1. Heat a griddle (tawa) and make round parathas using
little oil on both the sides, laccha parathas
can also be made.
How to proceed n wrap -
1. Divide the spinach filling into 5-6 portion.
2. Take a paratha and apply little butter on it, place a portion of spinach filling in the middle and spread slightly so it's in one line.
3. Take the chicken out of the skewer and arrange it over the spinach filling on the paratha.
4. Sprinkle coriander, onion rings and chopped chillies over it and roll it up carefully, cut across diagonally.
5. Serve it in a cocktail party, B'day parties, brunch or as a filling snack.
Ingredients -
Minced meat - 500 g
Bengal gram soaked (channa dal) - 100 g
Garlic cloves - 10
Ginger - 1 inch
cardamoms green - 3-4
Cinnamon - 1 inch long piece
Cumin seeds - 1 tsp
Onion - 1
Pepper corns - 8
Red chillies -4
Cloves - 4-5
Salt - to taste
Eggs - 2
Method -
1. Take a deep pan, put 1 1/2 glass of water, add everything in it except eggs and put it to boil.
2. Simmer on a low heat till water is completely absorbed and meat is tender.
3. Grind it in a jar to a fine paste taking small quantities.
4. Take it all in a large bowl, add two raw eggs to the paste and mix. Adjust the salt if required.
5. Shape all into small flattened balls or 'kababs' and keep it aside.
6. Heat oil and deep fry kababs on both the sides till golden brown
and serve hot with chutney and lemon twist.
Ingredients-
Butter - 100 g
Granulated sugar (superfine) - 1 cup
Eggs -3
All purpose flour - 1 1/2 cup
Strawberry crush - 4 -5 tbsp
Baking powder - 1 1/3 tsp
For decoration -
cream - 100 g
Icing sugar - 1/2 cup
strawberry flavouring - 2-3 drops
Red colour - a drop
Strawberry jam - 2-3 tbsp
Silver balls or choco chips - to decorate
Icing sugar - to sprinkle
Method -
1. Cream the butter until light, beat in the sugar in two batches until double.
2. Add the eggs, beating after each addition.
3. Sift the flour and baking powder together and mix in the batter thoroughly alternating with the strawberry crush.
4. Spoon into individual grease proof cake tins and bake at 350F for 15-20 minutes or until done.
5. Remove it on to a cooling rack.
For decoration -
1. whip the cream with sugar, strawberry essence and colouring until stiff.
2. Spoon it into a piping bag with a star nozzle.
3. Using a round cutter, remove the centre of each cake and cut the circle in half.
4. Spoon a little jam into each cake and then pipe a swirl of pink icing into it.
5. Arrange the two half circles on the icing, in the shape of butterflie's wings, decorate each cake with a silver ball and choco chips and dredge with icing sugar.
Enjoy this delicious cake on tea parties and on B'days.
Ingredients -
Penne rigate pasta - 1 pac (250 g)
Butter - 3 tbsp
All purpose flour (maida) - 4 tbsp
Milk - 2 cups
Cheddar cheese - 1 cup + Garnishing
Black pepper crushed - 1 1/2 tsp
Olive oil - 2 tsp
Garlic cheese spread - 2 tbsp (optional)
Salt - to taste + for boiling pasta
Dried mixed herbs - 1 tsp
Method -
1. Take a big pan and boil water in it. Add salt to the boiling water to season it.
2. Add pasta to the boiling water, stir occasionally and cook till al- dente.
3. Drain well and refresh it in running water.
For the white sauce -
1. Melt butter and olive oil in a non stick frying pan, add the flour to it.
2. Reduce the heat and fry the flour for few minutes, taking care that it should not change it's colour.
3. Take it off the heat and pour the milk on it stirring continuously to avoid lumps.
4. Put it on the gas and mix grated cheese, pepper, salt , dried herbs
and cheese spread in it.
Now add the boiled pasta into the white sauce, mix it nicely to incorporate all, let it cook for 5 minutes or till the pasta is done.
Take it out on a serving dish, garnish it with grated cheese. Serve it hot with garlic bread.
Note - Fresh vegetables like broccoli, bell peppers, carrot, mushrooms or American corn can be added to the pasta.
Just boil it before or sauté it in butter, taking care not to overcook. Let it be crunchy, add it to the white sauce before adding pasta in the sauce.
So dear friends just relish this hot dripping pasta in white sauce, adding this cheese spread definitelly makes it divine and i will
also suggest that you make either the white sauce before boiling the pasta (milk can be added if it has thikkened) or go making it side
by side bcoz when you add oil (while boiling the pasta
or after you have boiled to prevent sticking) it never marries well with the white sauce. So I avoid putting oil while boiling whether I am making it with tomato or white sauce.
Ingredients -
Quick oats - 1 cup
Milk lukewarm - 1 cup
Wheat flour - 1 cup
Castor or granulated Sugar - 1 cup
Egg - 2
Butter - 75 g
Baking powder - 1 tsp
Baking soda - 1/2 tsp
Vanilla essence - 1/2 tsp
chopped almonds - 3 tbsp
Method -
1. Mix oats and milk together and let it stand for
ten minutes.
2. Beat butter until fluffy, add sugar and keep beating
until double in volume.
3. Add eggs one at a time, mix well.
4. Sift flour and baking powder together and add to
the batter in 3 batches.
4. Add chopped almonds and oatmeal mixture in the
batter nicely until evenly mixed.
5. Line the base of a cake tin with butter paper
or grease it with oil and pour in the mixture (if you
want to make cupcakes only then spoon the mixture
in cupcake molds or paper cups, i made some cupcakes
out of the same batter).
6. Bake in a moderate oven at 180 degree celsius for
30-35 minutes or until cooked when tested with a
knife or skewer.
7. Cool slightly before removing from tin.
8. Serve hot and enjoy this tasty and healthy cake and cupcakes.
It can be stored in an airtight jar for days.
