Tuesday, November 29, 2011

Cream Cheese Sticks

Cream Cheese Sticks

  • 1 cup of all-purpose flour
  • ½ cup of softened butter
  • 110 gm of cream cheese (room temperature)
  • a pinch of salt
  • 1 egg, beaten lightly
  • sesame and cumin seeds
  1. Pre-heat oven to 175°C (350°F)
  2. Line a baking tray with parchment paper or foil
  3. Grab a bowl and add: flour, butter, cream cheese, and salt. Combine these ingredients together by hand until you form a nice dough.
  4. On a well-floured surface, roll the dough into about ¼ inch thickness.
  5. Cut the dough into even strips (I used a regular knife to do this).
  6. Gently lay the strips on the baking tray, and brush them lightly with the beaten egg.
  7. Sprinkle sesame and cumin seeds on top.
  8. Bake for 20 minutes.
Source: http://nadiamasood.com

Monday, November 28, 2011

Samosa Chaat

Samosa Chaat

For Samosa:
All purpose flour 2 cups
Carom seeds ½ tsp
Salt ½ tsp
Ghee 2 tbsp
Water to knead

For Samosa Fillings:
Potatoes 2 (boiled)
Green chilies 2 (chopped)
Coriander leaves 1 tbsp (chopped)
Red chili ½ tsp (crushed)
Chaat spice (chaat masala) ½ tsp
Salt ¼ tsp

For Chaat:
Samosas 2
Chickpeas ½ cup (boiled)
Yogurt ½ cup (beaten)
Chili powder ½ tsp
Chat spice ½ tsp
Onion 2 tbsp (chopped)
Mint chutney 2 tbsp
Tamarind chutney 4 tbsp
Sev 2 – 3 tbsp (chopped)


For Filling: Mash potatoes and mix with all the ingredients of samosa filling.

For Samsosa: In a bowl mix together all purpose flour, salt, carom seeds and ghee, knead with required water.

Cover and leave to rest for 30 minutes, make into balls, roll into a oblong. Cut from centre into two fill with potato stuffing, seal as shown.

Deep fry samosa on low flame till golden brown and crisp.

Remove and keep aside.

To Serve: In a plate put 2 samosas, press the samosas so that they break slightly, add the chickpeas and yogurt, sprinkle with chili powder and chaat spice.

Drizzle tamarind chutney, onion, mint chutney and garnish with sev.

Wednesday, November 23, 2011

Mango Lassi

Mango Lassi

1 cup plain yogurt
1/2 cup milk
1 cup chopped mango (peeled and stone removed)
4 teaspoons sugar, to taste
A dash of ground cardamom (optional)

Put mango, yogurt, milk, sugar and cardamom into a blender and blend for 2 minutes, then pour into individual glasses, and serve. Can sprinkle with a little cardamom.

The lassi can be kept refrigerated for up to 24 hours.

Makes about 2 cups.

Thursday, November 17, 2011

Chapli Kebab

Chapli Kebab

1 kg mutton or beef mince
3 green chillies finely chopped
1 bunch chopped coriander
2 table spoon original corn flour
2 spoon coriander seed (half crushed)
salt to taste
1 tea spoon dried pomegranate seed (Anar dana)
1 table spoon of ginger and garlic paste
1 tea spoon red chilli powder
3 diced tomatoes
2 diced onions
1 slightly beaten egg

Combine all the spices and ingredients along with mince.
Mix them well, make palm size cutlet.
Then take 5 table spoon of oil, pour it on frying pan.
Fry the kebabs on medium or low flame.
Each side of kebab should be cook for 3 to 4 minutes.
Serve the hot kebab with raita or green chutney.

Wednesday, November 16, 2011

Butter Chicken

Chicken 800 gms
Red Chilli Powder 1 tsp
Lemon Juice 1 tbsp
Salt to taste

Curd (Yogurt) 1 cup
Ginger paste 2 tbsps
Garlic paste 2 tbsps
Garam Masala powder ½
Red chilli powder 1 tsp
Lemon Juice 2 tbsps
Butter 2 tbsps
Mustard oil 2 tsps
Salt to taste

Butter sauce:

Whole garam masala coarsely 1 tbsp
Tomato puree 400 gms
Sugar / Honey 2 tbsps
Ginger paste 1 tbsp
Garlic paste 1 tbsp
Red chili powder 1 tbsp
Garam masala powder ½ tsp
Fresh cream 1 cup
Chopped green chillies 1 tsp
Butter 50 gms
Salt to taste


Skin and clean the chicken.
Make incisions with sharp knife on breast and leg pieces.
Apply a mixture of red chilli powder, lemon juice and salt to the chicken and leave aside for half an hour.
Put yogurt in a dish. Add red chilli powder, salt, ginger – garlic paste, lemon juice, garam masala powder and mustard oil. Apply this marinade to the chicken pieces and refrigerate for 3 to 4 hours.
Put the chicken onto a skewer and cook in a preheated oven (200 degrees Celsius) for 10- 12 minutes or until almost done.
Baste it with butter and cook for another 2 minutes.
Remove and keep aside.

Heat butter in a pan. Add coarsely garam masala. Let it crackle. Then add ginger – garlic paste and chopped green chillies. Cook for 2 minutes.
Add tomato puree red chilli powder, garam masala powder, salt and one cup of water. Bring to a boil. Reduce heat and simmer for 10 minutes.
Add sugar or honey.
Add cooked tandoori chicken pieces. Simmer for 5 minutes and then add fresh cream.
Serve hot with naan or paratha.

Carrot Sojee

2 cup grated carrots
2 cups milk
½ cup semolina
½ cup boiling water
½ - ¾ cup ghee
1 tin condensed milk
1 small tin Nestle cream
1 tsp crushed elachi
1 Tbsp sultanas

Place carrots and milk in a pot and put to boil until it thickens.

Do not allow it to dry out.

In a separate pot plce ghee, elechi, sultanas and semolina and braise until semolina changes colour to a light pink.

Add water and cook on low

Then add carrot mixture and cook well on low

If mixture is dry, add a little more milk

When almost done add Nestle cream and condensed milk.

Tuesday, November 15, 2011

Aloo Tikki

3 large boiled aloo (potatoes)
1 tsp salt or as per taste
1/4th tsp ground black pepper
For Stuffing:
2/3rd cup matar (green peas) cooked or frozen peas defrosted
1/2 tbsp scrapped and minced ginger
1/4th tsp garam masala
1/4th tsp salt or to taste
Red chili powder to taste (optional)
1tsp coarsely ground dry-roasted cumin seeds
Oil for pan-frying.

Take the cooked or defrosted peas (matar) and mash them using a spoon or a fork. Add all the stuffing ingredients except oil and mash briefly.
Divide the mixture into 10 equal portions and keep aside.
Peel the potatoes and mash them very finely into smooth mashed potatoes. Add salt and pepper and knead until properly mixed.
Divide it into 10 equal portions.
Now wash and dry your hands and rub them with little oil.
Take each portion of potato mixture and make a ball.
Now taking one at a time, gently flatten each ball into a round patty of about 1/2-inch thick and place a portion of stuffing in the center and fold the edges together very finely so that mixture does not come out.
Now very gently flatten it into a 2-inch patty. Repeat the procedure for all pieces.
Heat 1 tsp. oil in a non-stick pan over a low heat. Slip in the patties, not too many at a time, and pan-fry on both sides till crisp golden brown, adding oil if required, on a very low heat.
Serve aloo tikki hot with chutney and stirred curd.
Note : Boil potatoes until fork-tender. Preferably, potatoes should be boiled well in advance before use. It would be better if they can be refrigerated for a short time.

Indonesian Chilli Chicken

4 chicken breasts
2 teaspoons crushed garlic
2 teaspoons dry crushed red pepper
2 teaspoons chopped ginger
2 small onions, finely chopped
2 tablespoons oil
1 (400 ml) can coconut milk (or 1 can evaporated skim milk with coconut essence to taste)

1 Place garlic, chilli, ginger and onion in pan with oil and cook for 3 minutes or until fragrant.
2 Add chicken breasts turning to cover with spices and lighlty browned.
3 Pour coconut milk or evaporated milk over chicken and simmer until chicken is tender (approx. 15 minutes)
4 Serve with rice.

Friday, November 11, 2011



1 cup butter
1 1/2 cup flour
¼ lb butter
2 eggs
1 ½ tsp bicarbonate of soda
1 Tbsp cream of tartar
½ - ¾ cup milk


Cream butter and sugar until fluffy. Add eggs one at a time. Sift the flour, cream of tartar and bicarbonate of soda together. Fold the milk and sifted ingredients into cake mixture. Pour the mixture in a pan or rectangular pan and bake for 30 minutes on 180C. remove from oven and cut into squares.

1 cup boiling water
2 oz butter
1 ½ cup icing sugar
½ tsp vanilla essence
2 tsp cocoa

Bring to boil until thick. Dip the squares in hot syrup and roll in coconut.

Friday, November 04, 2011

Marble Cake

180 grams Butter
 1 tsp Vanilla essence      
¾ cup  Caster Sugar        
1½ cup  Flour                    
2 tsp  Baking powder      
½ cup Milk                       
few drops  Pink food coloring 
2 tbsp Cocoa                  
1 tbsp  Milk                      
1 thin slab (optional) Dark chocolate     
2 Eggs                    

Lightly grease a cake pan and cover the base with grease paper. Beat butter, essence and caster sugar in small bowl with electric mixture until it is light and fluffy. Add eggs one at a time, beating in well. Transfer mixture to a large clean bowl and fold in sifted flour and milk in 2 batches. Divide mixture in three bowls. Tint mixture in three bowls. Tint mixture pink in bowl 1, mix well. Stir in cocoa and extra milk in bowl 2 and mix well. Leave the third mixture plain. Drop spoonfuls of each mixture into prepared pan. Run a knife through cake mixture for a marble effect. If desired slip in a slab of dark bitter chocolate in the center so it melts while baking. Bake in a moderate oven about 40 minutes before turning onto a wire rack to cool.

Tuesday, November 01, 2011

Ras Malai

1 lt milk
1 cup sugar
Pinch Zafron
Bring to boil
Then lower the heat and keep on boiling.

1 cup milk powder
1 tsp ghee
1 egg beaten well
Mix above ingredients together and form in to dough
break small pieces form. 
to dough in boil until all ball floats on top or until done.
Cut up some Badam and pista on top to decorate.
Cool and refrigerate, chilled well before serving.