Wednesday, November 23, 2005

Mini Pancakes

Mini Pancakes

1 Egg
3 tps sugar
1 lid full of vanilla esscence
Pinch of Elachi

Whisk all the above ingredients to make a smooth mixture
Mix together : ½ cup sour milk and ½ cup fresh cream
Add the milk mixture to the sugar and egg mixture
Melt 1 heaped tblsp of butter and add this to the mixture and beat once again.

¾ cup flour
1 ¼ tsp baking powder.
Add this to above and whisk again.
Take a non stick pan smear.
Smear it lightly with oil.
Pour batter into pan and fry on medium heat.
When bubbles appear on top of pancake , flip and cook on opposite side

Wednesday, October 19, 2005

Potatoe Mince Pies

2 Cups Flour
2 tsps baking powder
2 tblsp oil
1 egg
¼ tsp salt
Enough milkMix all the ingredients together to form a soft dough.

3 large potatoes
¼ cup water
3 tblsps oil Salt to taste
¼ tsp arad Ground red chillies to taste
1 cup samoosa mince (optional)
Chopped green dhana
Chopped spring onions.

  1. Dice potatoes and steam with water, oil ,salt , arad and ground red chillies until water burns out and potatoes are cooked.
  2. Remove from heat and cool.
  3. Add samoosa mince, green dhana and spring onions.
  4. Make pies and dip in paste made from flour water and one egg.
  5. Deep fry in moderately hot oil until golden brown on both sides.
Inshallah, this will be a tasty treat you will enjoy!

Friday, October 07, 2005

Vegetable Cutlets

1 Cup Mixed Frozen Vegetables
1 Onion Grated
1/2 Tsp Green Ground Chillies
1/2 tsp Ground GarlicDhana / Jeeru and Arad
Salt to Taste
3 Potatoes boiled in jackets and Mashed
2 Eggs BeatenBread Crumbs

  1. Braise onions in butter or ghee just until onions are soft
  2. Add spices and veggies and stir fry until all moisture has evaporated.
  3. Allow to cool
  4. Mix together veggies and mash and form into cutlets
  5. Dip cutlets in egg and bread crumbs .Fry slowly in very little moderately hot oil until golden brown and crispy.
  6. Drain on paper towel
  7. Serve hot with chutney

Wednesday, October 05, 2005

Chicken Kadahi

Ingredients :
225grams / 8 oz Skinless boned chicken
2 Tablespoons corn oil
2 onions,diced
1 Teaspoon garlic pulp
1 Teaspoon ginger pulp
1 Teaspoon chilli powder
2 Tablespoons chopped fresh coriander leaves
1 Green pepper, deseeded and sliced
8 cherry tomatoes
1/2 Teaspoon garam masala
1 Teaspoon shredded gimger, to garnish
1 Lime, cut into wedges

Method :
1) Cut the chicken into bite sized cubes and set them aside.
2) Heat the oil in a kadahi,wok or deep frying pan over a moderate heat and fry the diced onions for about 3 minutes
3) Add the chicken pieces and stir-fry to seal them.
4) Next add the ginger,garlic,ground coriander,chilli powder and salt to taste.Continue to stir-fry for a further 2 minutes.Addhalf the chopped fresh coriander and about 300ml of water.Reduce the heat and cook for 7-10 minutes,or until the sauce beginsto thicken and the chicken is cooked.Add the green pepper ,cherry tomatoes and gara masala and stir fry for a further 2 minutes.
5) Serve garnished with the shredded ginger and remaining fresh coriander, Squeeze the juice from a wedge of the lime over the chicken and serve with the remaining lime wedges.

Wednesday, September 21, 2005

Baked Chicken

Ingredients :
1 chicken – cut into 4
chilli powder to taste
2 tblsp lemon juice
½ tsp jeera
1 tsp paprikaOil

Method :
- Make cuts on the chicken pieces.
- Mix salt, chilli powder, lemon juice, paprika and jeera powder. Apply on the chicken pieces.
- Set aside for one hour.
- Brush oil on both sides of the chicken pieces and bake in a moderately heated oven for 20 – 25 minutes or till done.

Wednesday, September 14, 2005

Savoury Cups

Ingredients :
1 cup cooked chicken pieces
1 cup cubed onions
1 cup cubed tomatoes
1 cup cubed red and green peppers
2 eggs2
½ tblsp flour
1 ½ cups grated cheese
Ground green chillies

Method :
- Mix all the above ingredients
- Drop mixture in greased muffin pans and bake at 160 degrees for about 10 minutes

Wednesday, September 07, 2005

Banana Trifle

Ingredients :
6 large ripe bananas
custard made with custard powder
strawberry jam
1 cup fresh cream
chopped mixed nuts

Method :
- Prepare custard with custard powder and keep ready.
- Peel bananas and halve lengthwise.
- Spread one half of the banana slice with jam and place the other half on top.
- Press together lightly and arrange in a glass dish.
- Pour the custard over.
- Whip the cream until stiff and pile over the trifle.
- Decorate with nuts and serve.