Kheer

Kheer is a rice pudding from the cuisine of the Indian subcontinent, made by boiling rice, broken wheat, tapioca, or vermicelli with milk and sugar; it is flavoured with cardamom, raisins, saffron, cashews, pistachios or almonds. It is typically served during a meal or as a dessert. It is also known in some regions as payesh, payasam, payasa, phirni, gil-e-firdaus and fereni.

Ingredients
  4 ltr full crème milk
  1 quart half and half (substitute for half and half, mix 2 2/3 cup skim milk with 1 1/3 cup heavy cream) 14 oz. can of condensed milk
  ½ cup sugar, or sugar to taste
  1 cup to 1 ½ cup boiled rice
  15 green cardamoms
  1/4 to ½ cup blanched almonds and pistachios for garnish

Method
1. Pour milk, half and half, and condensed milk in a large pot and let it simmer for 3 to 4 hours, stirring occasionally.
2. Blend rice, with a cup of hot cooking kheer mix in a blender, and pour into a pot.
3. Add sugar, cardamom pods and cook for another three to five hours, until milk mix is reduced to half and the colour is a light golden brown.
4. Pour out in dishes, garnish, chill and serve.

Enjoy!

Haleem


Haleem is said to be one of the original “generosity dishes”, meaning it was always prepared with the intention of sharing with others



Haleem is made of wheat, barley, meat (usually minced meat of beef or mutton or chicken), lentils and spices, sometimes rice is also used. This dish is slow cooked for seven to eight hours, which results in a paste-like consistency, blending the flavors of spices, meat, barley and wheat.

Ingredients
  1 cup wheat
  ¼ cup white maash (urud) dal
  ¼ cup 1 tbsp barley
  ¼ cup moong dal
  ¼ cup masoor dal
  ¼ cup basmati rice
  1 cup channa dal
  ½ to ¾ cup oil
  2 ½ lbs preferably boneless veal or beef stew (without fat), mutton and chicken can be used as well
  1 ½ cup beef or chicken stock
  1 ½ heaped tablespoon red chilli powder (increase or decrease according to taste if needed)
  2 to 3 tablespoons ginger garlic paste,
  1 tablespoon heaped coriander powder
  1 ½ teaspoon level turmeric powder
  1 ½ large onions sliced for frying
  Salt to taste

Ingredients for sealed pot cooking
  1 level teaspoon garam masala powder
  ¼ teaspoon nutmeg powder
  ¼ teaspoon mace powder
  ½ teaspoon black cumin
  ½ teaspoon green, cardamom powder

Ingredients for Garnish or served on the side
  Lemon wedges
  chopped cilantro and green chillies
  fried onions
  julienned ginger
  chaat masala
  yoghurt and naan.

Method
1. Wash and soak all seven grains for 6 to 8 hours. 
2. In a pan, fry onions until golden-brown, adding meat, ginger, garlic, chilli powder, turmeric, coriander powder, stock and salt. Cook until korma is tender.
3. In a large separate pot, boil pre-soaked grains until tender, approximately for 2 to 2 ½ hours.
4. Eyeball the water quantity (for boiling and cooking) depending on the required consistency and thickness of the haleem.
5. Once boiled, put grains in blender and blend roughly, pouring the blended grains back in the pot for cooking.
6. Repeat the blending process with the meat korma, pouring the roughly blended korma into the cooking grains.
7. Mix thoroughly on low to medium flame, stirring constantly.
8. Cook and stir until the correct consistency, tasting for salt and chilli content. The haleem must be well blended.
9. Now add sealed-pot ingredients and mix well. Seal the pot and let steam for a few minutes.
10. Garnish and serve with a side of naan - Enjoy.

White Cake

Ingredients
  250g butter, room temp
  500g sugar
  5 egg whites, room temp
  2 teaspoons vanilla
  375g flour
  4 tsp baking powder
  ½ tsp salt
  350g milk, warmed for 30 sec in microwave to bring to room temp
  Yellow, green, red, orange, , blue and purple GEL food coloring. Liquid will not be vibrant enough!

Method
1. Preheat the oven to 350F degrees. 
2. Oil and line how ever many 9” cake pans you have 
3. Sift together the flour, baking powder and salt. Set aside.
4. Cream the sugar and butter, then add the egg whites 
5. Add the vanilla and mix until fully incorporated. Then, alternating between wet and dry, add the milk and flour mixture in two parts.
6. Divide the batter amongst 6 bowls, and then whisk a fair amount of the appropriate food color into each bowl. Keep in mind that the color of the unbaked batter will be the color of the baked batter. 
7. Pour into the pans and bake for 15 minutes each. 
8. When you remove them from the oven, let them rest on the cooling rack, in the pan, for ten minutes. Then flip, cover, and stash them in the fridge to cool quickly. 

creme brulee french toasts

Ingredients
Toasts
1 loaf unsliced white bread
1/3 cups whole milk
2/3 cup heavy cream
4 large eggs
1/3 cup granulated sugar
1/4 tsp salt 
1/4 tsp orange zest
2 tsp vanilla extract

Topping
2/3 cup granulated sugar

Method
1. Cut bread into 1 1/2-inch thick, generous slices; a 9-inch loaf should yield 6 slices. 
2. Whisk together milk, cream, eggs, sugar, salt, liqueur, and vanilla extract, 
3. Whisk vanilla extract with one tablespoon of custard, then whisk in another and a third tablespoon, then pour the vanilla bean-custard mixture back into the main batter. 
4. This avoids having vanilla clumps that don’t disperse in your batter. 
5. Preheat oven to 325. 
6. Arrange bread slices on the smallest rimmed tray that will fit them in one layer (encourages maximum absorption) pour custard over slices. 
7. Allow them to absorb the custard for 30 minutes, turning the slices over at one point to ensure they’re soaking it up evenly. 
[Do ahead: You can also soak them overnight in the fridge. No need to flip them if so.]
8. Line a baking sheet with parchment paper. Transfer custard-soaked slices to prepared sheet, arranging them with a smidge of space between each to avoid making one French mega-toast. 9. Flipping them halfway through if you wish, bake French toast slices for 30 to 35 minutes, until a slim knife inserted into the center of a slice and twisted ever-so-slightly does not release any wet custard. Keep warm until ready to serve.
10. To caramelize the tops: Either leave toasts on their baking sheet, or transfer to a serving platter. 
11. Have ready a small offset spatula and a potholder or trivet to rest your caramel pot on.
Melt remaining 2/3 cup sugar in a small, heavy, completely dry saucepan over moderate heat, stirring with a small spoon or fork until fully melted and the color of honey. 
12. Move it over to the potholder or trivet you’d set up and working quickly, spoon one generous tablespoon caramel over your first slice of toast, spread it thinly and evenly with your offset spatula and repeat with the remaining toasts. 
13. Because your caramel will continue to deepen slightly in color as you work, it’s best to work quickly but carefully. Let no fingers or forearms be harmed in the melted sugar’s path and should a single drop land on the counter or on your towel or on the rim of the plate, do not swipe it. Just leave it until it cools.
[Hot water will melt all hardened caramel and make your clean up job easy. Simply soak your pot/spoon/spatula and all will melt off.]
14. Serve with fresh berries and if you’re feeling extra fancy, loosely whipped cream. We don’t find that it needs any maple syrup.

Makes 6 servings

Lemon Swiss Meringue Buttercream

Ingredients
To fill and crumb coat:
  9 egg whites
  350g sugar
  500g of butter, room temp
  2 tsp lemon extract

To frost:
  5 egg whites
  200g sugar
  250g butter, room temp
  1 tsp lemon extract

Method
1. Cook the egg whites and sugar in a small saucepan over medium heat, whisking constantly, until the sugar is completely dissolved. Test by rubbing some between your fingers. If it's completely smooth, it's done. 
2. Pour into another bowl and whip on high speed until room temp. 
3. Add the butter, waiting until each piece is completely incorporated before adding the next. After all the butter has been added, turn the mixer back to high speed and whip until it has come together, about five minutes. Add the extract, beat briefly and then use.
4. If the buttercream seems soupy after all of the butter is added and does not come together after whipping, refrigerate for 5 to 7 minutes and continue whipping until it becomes fluffy and workable.

Assembly
5. Stack the layers in your preferred order and fill and frost as you would any other cake. 
6. Once frosted, the cake can be left on the counter without any problems, but feel free to refrigerate it. 
7. Just be sure that the cake is at room temperature when serving or the frosting will be hard, not

Pasta with eggplant and zucchini

Ingredients
 1/2 kg small cut pasta
 2 tbls olive oil
 1 clove of garlic
 1 small eggplant, cubed
 1 fresh green onion
 2 zucchini, cubed
 3 tbls vinegar
 200 grams spinach
 60 grams feta cheese
 1/2 bunch fresh coriander, chopped
 Black pepper and salt to taste

Method
1. Heat the oil, add onions and garlic and sauté for a minute, add eggplant, zucchini, vinegar, salt and pepper and cook for 15 to 20 minutes.
2. In a separate pan boil spinach, drain and add to the mixed vegetables.
3. Now mix pasta, sprinkle coriander, and serve.

Chinese Chicken Salad

It’s so easy to put together, the dressing is delicious, and all in all, it’s pretty healthy.
Again, it’s something that requires barely any cooking time; all you need to do is cook the chicken.

Ingredients
 2 cups shredded iceberg lettuce (You can use whatever you like)
 1 cup finely sliced purple cabbage
 1 cup cooked and shredded chicken
 ½ cup grated carrots
 1 tbs sesame seeds (optional)

For the dressing
 ¼ cup white vinegar
 1 tbs sesame oil
 1 tsp soy sauce
 1 tbs brown sugar
 1 tsp oyster sauce
 1 tsp ginger-garlic paste
 Salt and pepper, to taste

Method
1. In a large platter, layer the lettuce, then cabbage, carrots, and finally the chicken. Sprinkle sesame seeds on top.
2. In a small bowl, whisk together the dressing ingredients.
3. Drizzle the dressing over the salad before serving. Add salt. Lightly toss together and serve.

Serves 8 to 10.

Alternative Note: You can add and/or substitute other vegetables as well, like thinly sliced bell peppers or green cabbage. To add a bit of crunch, sprinkle crushed peanuts or cashews over the salad just before serving.

Macaroni Pasta Salad

It takes very little time to put together and easily feeds a crowd. It is best served cold, so you can prepare it ahead of time and store in the refrigerator until you’re ready to serve.

Ingredients
 1¾ cups elbow macaroni, cooked and drained
 1 large green bell pepper, finely chopped
 1 onion, finely chopped
 1 tomato, finely chopped
 1 (400g) can sweetcorn, drained
 ½ cup sliced black olives
 1 cup cooked and shredded chicken

For the dressing
 ½ cup mayonnaise
 ½ cup yogurt
 1 tbs lemon juice
 1 tsp cumin
 1 tsp paprika
 1 tsp dried oregano
 1½ tsp garlic powder
 Salt to taste

Method
1. In a large mixing bowl, add the cooked macaroni, bell pepper, onion, tomato, sweetcorn, olives, and chicken. Mix well.
2. In a separate bowl, mix together the dressing ingredients.
3. Add the dressing to the pasta salad and mix well.
4. Refrigerate until ready to serve.

Serves 6 to 8.

Pasta with tomato and basil/coriander

Ingredients
 3/4 kg pasta
 1/2 kg tomatoes
 2 1/2 tablespoons olive oil
 2 tablespoons minced white onion
 10 basil leaves, or bunch of coriander
 2 tsp crushed garlic
 4 tablespoons grated Parmigiano cheese
 Salt and pepper to taste

Method
1. Boil the pasta and set aside after draining the water.
2. Dip tomatoes into boiling water for about 10 seconds and place in a bowl of ice water for a minute. Remove from ice water, and dry.
3. Peel and slice the tomatoes.
4. In a pan, brown onions in olive oil, add tomatoes, season with salt and pepper and cook for 10 minutes.
5. Fold the boiled pasta into the sauce, add coriander/basil and sprinkle cheese over it. Enjoy.

Almond Granola with Cinnamon

Ingredients
1½ cups rolled oats
¾ cup unsalted almonds, chopped
2 tbls flaxseeds
2 tbls sesame seeds
1 oz (2 tbls) unsalted butter
2 tbls honey 
2 tsp ground cinnamon
½ cup raisins (you can also used chopped dates, chopped dried apricots, dried blueberries, or dried cranberries)


Method
1. Preheat the oven to 180°C (350°F).
2. Use large mixing bowl, add the oats, almonds, flaxseed, sesame seeds, and 1 tsp cinnamon and stir to mix.
3. In a small saucepan, add the butter, honey, and 1 tsp cinnamon. Heat gently until the butter has melted.
4. Add the liquid to to the dry ingredients and mix well.
5. Place a sheet of foil on a baking tray and spread the granola mixture in an even layer.
6. Bake for 10 minutes, then stir, and bake for another 10 minutes.
7. Remove from the oven and allow to cool completely.
8. When the granola has cooled, stir in the raisins.
9. Store in an airtight jar.

Makes approx. 2 cups

LinkWithin

Related Posts Plugin for WordPress, Blogger...