Chocolate Truffle Cake

Ingredients for Chocolate Truffle Cake:
Unsalted butter 5 tbsp
Flour 1 tbsp
Chopped chocolate 14 oz
Sugar 2 tbsp
Eggs 2
Salt 1/4 tsp

Method:
Preheat oven to 180 degrees C. 
Generously butter 6 ramekins or a 6-cup muffin tin. 
Dust with flour, tapping out excess; set aside. 
Put chocolate, butter, and 1 tablespoon sugar in a bowl set over a pan of simmering water; whisk occasionally until smooth. 
Remove from heat, and let stand until cool and thickened, 3 to 5 minutes. 
Beat eggs and remaining tablespoon sugar until pale and doubled in volume. 
Sift flour and salt into egg mixture; mix to combine. 
Add chocolate mixture 1/4 cup at a time; mix, Batter will be thick. 
Spoon mixture into the prepared muffin tin, filling cups three-quarters full; swirl tops with back of spoon. 
Bake until tops are springy to the touch, 18 to 20 minutes. 
Immediately turn out onto wire racks; re-invert, and let cool.

Chicken in Almond Sauce

Ingredients for Chicken in Almond Sauce:
Boneless chicken breasts 4
Almond paste ¼ cup
Butter 3 tsp
Garlic chopped 5-6 cloves
Onion chopped 1
Button mushrooms 4-5
White sauce ½ cup 
Tomato puree ¼ cup
Tomato ketchup 2 tsp
Olive oil 2 tsp
Capsicums (different coloured if available) 3
Salt to taste
Nutmeg powder ¼ tsp

Method:
Heat butter in a pan. 
Add onion, garlic, and sauté. 
Add mushrooms and continue to sauté. 
Add chicken pieces and continue to sauté. 
When the chicken is lightly coloured, add white sauce and mix. 
Add tomato puree and tomato ketchup. 
Mix and cook for a minute. 
Add almond paste and a quarter cup of water and mix well. 
In another pan heat olive oil. 
Add the capsicums and sauté. 
Add salt to the chicken. Sprinkle nutmeg powder, mixed herbs and black pepper powder. 
Add sautéed capsicums to the chicken mix and serve hot.

Chicken Curry

Crunchy lemon Parfaits

Home made Lemon Curd

Chicken in a rice ring

Special Ravo

Recipe Line Up - February 17, 2014 to February 21, 2014

Recipe Line Up for 3rd week of February 2014 - February 17, 2014 to February 21, 2014

1. Special Ravo and Chicken in a rice ring
2. Home made Lemon Curd, Crunchy lemon Parfaits and Chicken Curry

Giant Valentine Cookie

Ingredients for Giant Valentine Cookie:
Flour 1 cup and 2 tbsp
Baking soda 1/2 tsp
Salt 1/2 tsp
Butter 1/2 cup
Backed brown sugar 1/2 cup
Caster sugar 1/3 cup
Vanilla essence 1/2 tsp
Egg 1
Chocolate chips 1 cup
Chocolate melted 8 oz (to decorate)
Sprinkles or tiny hearts to decorate

Method:
Combine flour, baking soda and salt in small bowl. 
Beat butter, brown sugar, caster sugar and vanilla essence until creamy. 
Beat in egg. 
Gradually beat in flour mixture. 
Stir in 1 cup chocolate chips and spread into greased heart shaped tin. 
Bake at 180 degrees C for 20 to 30 minutes or until golden brown. 
Let cool in pan for 10 minutes; remove to wire rack to cool completely. 
Melt chocolate and when smooth spread over cookie. 
Decorate with icing or sprinkles.

Giant Valentine Cookie by Zarnak Sidhwa

Brownie Kebabs

Ingredients for Brownie Kebabs:
Butter ½ cup
Cocoa 1/3 cup
Caster sugar 1 cup
Eggs 2
Vanilla essence 1 tsp
Flour ¾ cup
Salt ¼ tsp
Strawberries 
Chocolate sauce
Large marshmallows

Method:
Melt butter add cocoa, remove from fire and cool. 
Beat eggs,
Add sugar, vanilla essence, flour and salt mix.
Pour in a greased and lined 13x9 pan.
Bake for 20-25 min only cool well, then cut in heart shapes using a heart shaped cookie cutter. 
On a skewer put a heart shaped brownie piece, a marshmallow and a strawberry and drizzle chocolate sauce over the brownie kebabs. 
Serve some chocolate sauce on the side too to dip the kebabs.

Brownie Kebabs by Zarnak Sidhwa

Recipe Line Up - February 10, 2014 to February 14, 2014

Recipe Line Up for 2nd week of February 2014 - February 10, 2014 to February 14, 2014

1. 
2.
3. Surprise Rice Snack, Chicken Chilli Tacos And Chewy Bars
4. Almond Biscuits, Chocolate Ganache Cheesecake And Spicy Fried Chicken
5. Special recipe for Valentine's Day: Brownie Kebab and Giant Valentine Cookies

Coconut Biscuits

Ingredients for Coconut Biscuits:
Unsalted butter 250 gm
Caster sugar 200 gm
Flour 350 gm
Coconut or vanilla essence 1/2 tsp
Desiccated coconut 1/2 cup
Egg 1

Method:
Beat butter add caster sugar, mix till well incorporated. 
Add in the eggs, flour, coconut/vanilla essence, and desiccated coconut. 
Mix with hands to form soft dough. 
Let dough rest in fridge for an hour at least well wrapped in cling. 
Roll out dough on a lightly floured surface, cut using a cookie cutter.
Bake in a preheated oven at 180 degrees C for 12-15 minutes or until done.

Spicy Fish Curry

Ingredients for Spicy Fish Curry:
Fillet fish ½ kg
Oil 3 tbsp
Finely chopped onion 1 large
Kalonji (onion seeds) 1 tsp
Whole dry red chillies 6 
Finely chopped garlic 2 tsp
Chopped tomatoes 2
Desiccated coconut 3 tbsp
Salt to taste
Coriander powder 1 tsp
Zeera powder 1 tsp
Chilli powder 1 tsp
Lemon juice 2 tbsp
Finely chopped coriander leaves 2 tbsp

Method:
Heat oil, add onions, and fry until soft. 
Add kalonji, sabut laal mirch and garlic, cook for 2-3 minutes. 
Add tomatoes, coconut, salt, dhania, zeera and chilli powders. 
Cook for 10 minutes. 
Add the fish pieces along with water, cook, until fish is tender and water has almost evaporated. 
Mix in lemon juice and chopped coriander. 
Serve hot with rice.

Chicken Koftas

Ingredients for Chicken Koftas:
Chicken mince ½ kg
Cinnamon powder ½ tsp
Salt to taste
Oil 3 tbsp
Boiled onion paste 1 cup
Ginger-garlic paste 1 tbsp
Coriander powder 1 tbsp
Red chilli powder 1 tsp
Tomato puree 1 cup
Cashewnut paste 2/3 cup
Garam masala powder 1 tsp
Pomegranate syrup 2 tbsp
Cream 1 cup

Method:
Mix cinnamon powder, one teaspoonful of salt and minced chicken thoroughly. 
Divide the mix into equal portions. 
Shape them into balls. 
Keep the koftas aside. 
Heat oil in a pan. 
Add boiled onion paste and cook till onions turn pink. 
Add ginger-garlic paste. 
Sauté for a minute, then add coriander powder and red chilli powder. 
Stir in tomato puree and cashewnut paste dissolved in a little water. 
Cook for five minutes on a high flame, stirring continuously. 
Add one and half cups of water and bring it to a boil. 
Add chicken koftas and cook for ten minutes, stirring occasionally. 
Add garam masala powder and pomegranate syrup. 
Check and adjust seasoning. Simmer for five minutes. 
Stir in cream.

Strawberry Pie

Batata Vadas

Ingredients for Batata Vada:
Potatoes 600 gm
Ginger a 1-inch piece
Garlic 10-12 cloves
Green chillies 4-5
Gram flour 1-½ cups
Red chilli powder 1 tsp
Salt to taste
Soda bi-carbonate a pinch
Turmeric powder ½ tsp
Chopped coriander leaves 2 tbsp
Oil to fry
Ketchup or chutney to serve

Method:
Boil and mash potatoes and keep aside. 
Make a paste of ginger, garlic and green chillies. 
Prepare a thick batter of gram flour (besan) with water, red chilli powder, salt and soda bi-carbonate. 
Heat a little oil. 
Add ginger-garlic-green chilli paste. 
Add mashed potatoes and turmeric powder and mix well. 
Add chopped coriander leaves and salt to taste. 
Let the mixture cool. 
When cold, form into balls. 
Heat oil in a kadahi. 
Dip the potato balls into the besan batter and deep fry in hot oil till light golden brown. 
Serve hot with chutney or sauce of your choice.

Mince Koftas

Kashmiri Pulao

Kashmiri Chicken

Kashmiri Dum Aloo