Bean Salad Pic: Priya Q

To make my experience with salad making interesting, I experiment. This is one such experiment which turned out well and I thought of sharing this with you

Beans – 100 gms (boiled with little salt) – I used broad beans

Red bell pepper – 1 no ( chopped into small chunks)

Processed Cheese cube / any hard cheese of your choice – cut into chunks

Mixed herbs – 1/2 to 1 tsp  (I used Russian spice which was a mix of oregano, thyme, parsley and fenugreek leaves)

1. Toss everything together and your delicious salad is ready.
2. Serve warm or cold!

Till next time….happy cooking!

Chicken Curry (Murgh Chole) Pic: Rishi Menon

Garbanzo beans aka kabula chana aka chole are a very versatile protein, with which we can experiment a lot. From salads, to soups to chilis we have seen chole in various avataars. Rishi & Suchi, the charming couple, went one step ahead and combined yet another versatile ingredient – chicken, with chana to make our indigenous Murgh chole ! Here’s the recipe…

Chicken pieces- ¼ kg  – Cut into pieces
Chickpeas (Kabuli Chana) / garbanzo beans*- 1 can
Onions – 2 medium sized (sliced)
Tomato – 2 medium sized
Ginger – 1 inch piece (sliced)
Ginger-garlic paste – 1 tsp
Green chili – 1 no (sliced)
Cilantro/coriander leaves -1/4 cup chopped
Yoghurt / plain curd – 1 tbsp
Cloves – 10 nos
Cardamom – 2 nos
Peppercorns – 12 nos
Cinnamon sticks – one inch stick
Bay leaves – 2 nos
Star anise – 2 petals
Jeera/cumin seeds -1 tsp
Fennel seeds – 1 tsp
Coriander seeds-1 tbsp
Turmeric powder -1/4 tsp
Red chili powder -1 tsp
Heeng / Asafoetida -1/2 tsp
Punjabi chole masala (ready made)- 2 tsp
Ghee (clarified butter)- 1 tbsp
Cooking oil -2 tbsp
Salt to taste

*Nos means numbers

1. Marinate chicken with yoghurt,2 pinches of turmeric powder, ginger-garlic paste and salt. Cover and keep aside for atleast 15 minutes.
2. Heat ghee in a frying pan. Add 5 cloves,6 peppercorns, 1 bay leaf, 1 cinnamon stick, 2 cardamom pods and the star anise petals. When these spices become dark add half the quantity of sliced onions and all ginger.
3. Saute till onions become slightly brown. Add the cumin seeds, fennel seeds and the coriander seeds and mix well.
4. Remove from heat and allow to cool. When this mix cools down, add the remaining turmeric  powder, red chili powder and grind to a fine paste.
5. Heat 2 tbsp of oil in a vessel. Add the remaining whole spices. When they become dark add the green chili, heeng and remaining onions.
6. When onions become translucent, add the tomatoes. Cover and cook on medium flame for a couple of minutes.
7. Add the ground masala, chole masala. Mix well. Add the marinated chicken and cook on medium flame.
8. Add the chole(cooked). Cover and cook.

Few tips
*If you have the dried chole / garbanzo beans. Then soak them for 2-3 hrs before pressure cooking them.
**  Adjust the level of chole masala in your murgh chole based on how spicy you want your dish to be

Coconut-Chocolate Swiss Roll

This one will take some amount of practice before you a perfect roll. I recently tried my hand at it; though not too happy but not disappointed. Taste was perfect. Just that I didn’t get a smooth and crack free roll  …But by second time around you get a hang of it

All purpose flour / Refined flour – 90 gms

Baking powder – 1 and 1/2 tsp

Cornflour – 1 Tbsp

Eggs – 4 nos (separated)

Sugar powder – 160 gms

Vanilla Essence – 1 and 1/2 tsp

1. Sieve the flour, baking powder and cornflour and keep aside
2. To yolk add sugar powder, vanilla essence, 1 tsp of water and beat till you get a creamy in color
3. Beat egg whites till stiff and dry
4. Add the sifted flour and beaten egg white into the yolk mixture slowly in batches and mix gently with a spatula
5. Pour into greased 25 x 38cm swiss roll tin with a butter paper. SPread it evenly
6. Bake it immediately in a pre heated over at 180 degree C for 20-25 minutes
7. Take it out and upturn it immediately on a greased butter paper (you can add castor sugar on the butter paper also)
8. Remove the tin and the butter paper lining
9. Put another butter paper on top of the upturned cake and roll it immediately. Rolling needs to be done while the cake is hot
10. Keep the cake aside  and prepare your filling / icing

You can use anything for your icing – fresh cream, melted chocolates. jam, cherries, whipped cream etc etc. What I did was : Whipped butter with icing sugar and added melted chocolate to it. I coated the swiss roll with this in and out which also helped me hide the flaws

* you can make chocolate swiss roll by adding 2 Tbsp cocoa powder to the flour / brandy swiss roll by adding 1 -2 Tbsp brandy to the yolk mixture

Till next time… happy baking!

Shahi Paneer (white gravy) Pic: Priya Q

My old diary is a treasure trove of recipes I jotted down way back when I was a teenager – some from television, some from mom / aunts. Whether it was then or now, my interest in cooking still lies in making something unusual; something one doesn’t make it on a daily basis. Here is one such recipe for Paneer / cottage cheese. The gravy is white and smells & tastes great!

Paneer / Cottage Chesse – 200 gms (cut into triangles)

Cashew – 8 to 10 nos (broken into pieces)

Green chilli – 3 nos (finely chopped)

Onions – 2-3 nos (medium sized) – chopped into big chunks

Garlic – 5-6 flakes

Ginger – 4 tbsp or roughly a 12 mm piece

Cardamom – 2-3 nos

Cloves – 2 nos

Cinnamon stick – about 1 inch

Bay leaf – 1 no

Dry red chilli – 1 no

Dry coriander seeds – 1 tsp

Curd / Plain Yogurt – 1 cup

Sugar – 1/2 tsp

Ghee / Clarified Butter – 2 Tbsp

Coriander – for garnish

Salt to taste

1. Make ginger garlic paste adding little bit of water. Keep aside
2. Roughly / coarsely grind coriander seeds and red chilli. Keep aside
3. Boil onions in 3/4 cup of water. When cooked and trasparent; drain
4. Blend drained onions and cashew into fine paste in a mixer
5. Heat ghee in a thick bottomed pan and add – cardamom, cloves, bay leaf, cinnamon and fry for few seconds
6. Add ginger garlic paste and fry for few minutes
7. Now add the onion and cashew paste and fry well
8. Add chopped green chilli and fry well
9. Add the ground coriander and chilli powder and continue frying
10. Simmer gas flame. Now add beaten curd and salt. Continue cooking on low flame till curd gets cooked and incorporated
11. Add chopped fresh coriader
12. Finally add paneer and suagr
13. Serve with chappatis (Indian bread) / parathas

Till next time … have fun cooking

Juicy Steak Pic: http://www.flickr.com/photos/inju/2362843892/

A steak refers to a cut of meat that is actually cut perpendicular to the fibers of the muscle. There are a number of ways of preparing a steak. It can be grilled, pan fried, broiled, baked, cooked in sauce and the like. If applied without any specification then it refers to beefsteak.

The more tender the cuts of a beef are, the more easily are they cooked. The levels of cooking a steak vary from the dish that you are preparing with it. It however can range from very rare, rare, medium, medium well done or well done. Unlike other meats, beef do not require to be cooked through.

The reason for steakhouses dotting every town in America is that most of us cannot resist our taste buds from dancing to the calls of a juicy and perfectly cooked steak. Based on what you are looking for and how much you exactly want to pay depends what cut of steak you chose. Let us explain this in details:

• Flank steak has a killer flavor. This however is tough and needs to be cooked and sliced properly.
• It should not surprise you if we say that tenderloin is true to the “tender” label! However, this is expensive and can be a little insipid
• Rib eyes are a great steak for grilling as they have a lot of fat marbled around and they are very tender as well.
• A T-bone or Porterhouse has got tenderloin on one side of the bone and a strip steak on the other.
• A sirloin steak is large but is thin and lean like a flank steak.

Steaks are a great choice for any kind of occasion. In fact preparing a steak for dinner or lunch does not call for any occasion. There need not be a particular reason for your cooking a deliciou dish with steaks. You can cook for friends, family or for yourself. Let us have a look at one such recipe that does not require an occasion to be prepared.

Sirloin steak with chunky chips

Ingredients for the chips

• 3 large potatoes
• Vegetable oil for deep frying and brushing the steaks.
Ingredients for the steaks
• Sirloin steaks that need to be removed from the fridge around 15 minutes before cooking.
• Salt and freshly ground black pepper.
Ingredients for serving
• Grilled tomatoes
• Mustard

Cooking procedure

• For the chips, you need to peel the potatoes and cut into square chips. These cuts can be about 7cm long. You must ensure that the chips are more or less of the same size so that they are evenly cooked. You need to rinse the chips in cold water as this removes the excess starch. Then you must dry them thoroughly with kitchen towels.
• The next step is to fill a deep-fat fryer pan two-thirds full with vegetable oil. The oil is to be heated to 140C-160C/285F-300F.
• Now, the chips can be placed in the hot oil and cooked until just cooked through. You can after a certain time turn the heat up slightly to increase the temperature of the oil to 160-180C/320-355F.
• The next step is to heat a ridged grill pan until hot. This is done for the steak. You require brushing the steaks with some of the vegetable oil. Seasoning is required on both sides with salt and freshly ground black pepper.
• Now you can place the steaks on the hot grill pan. With the passage of a few minutes, turn the steaks 90 degrees in the pan. This gives the diamond-patterned grill marks.
• You can continue the process by turning the steaks over and repeat on the other side until they are cooked to your liking. For rare steaks, you can brown them on both sides as described and cook for an additional minute. For medium rare you can cook for an additional 2-3 minutes or 4-5 minutes for well done. The exact cooking times however depend on the thickness of the steaks.
• The next step is to remove the steaks from the pan allowing them to rest while you cook the chips for a second time.
• Cook the chips in the oil and fry for 2-3 minutes or until crisp and golden. Remove from the hot oil with the help of a slotted spoon and drain on kitchen paper.
• You can now serve the steaks and chips with tomatoes that are grilled and mustard on the side.

This recipe is a major hit among steaks lovers all across the world. When served with lots of beer, you will feel your taste buds getting stirred like never before.

This is a guest post by Andrew Fraser.

Cheese Toast Pic: Priya Q

This is a quick snack for your kids when they come back hungry from school or play in the evening

Eggs – 2 nos

Cheddar cheese – 1 cup to 1 and 1/2 cups

Butter – to spread over the bread slice

Bread slice

Black pepper – coarsely powdered

Mustard  – 1 to 2 tsp

1. In a bowl whisk the eggs and add cheddar, mustard and pepper
2. Since the cheese and butter already have salt content add salt to above only if required
3. Butter the slice on one side and place it in a ovenproof dish, buttered side down
4. Pre heat the oven to 220 degree C
5. Divide the cheese mixture over the bread slices and bake it for about 15 minutes or until golden brown and well risen

*If you do not want to use eggs then follow the steps above and instead of egg mixture put cheese slice on the bread

till next time….have fun cooking!

Mushroom Rice Pic: Priya Q

From time and again, I try to include as many quick and easy recipes on my blog as possible. In this fast age when time has become luxury, such quick healthy recipes often comes to our rescue…Try the Mushroom rice or pulao/pilaf out.

Basmati Rice – 1 cup (cleaned, soaked for 20 minutes)

Mushrooms – 100 gms

Onions – 1/2 cup (finely chopped)

Fresh Coriander – 2-3 tbsp (finely chopped)

Clarified butter / ghee – 2-3 tbsp

Cumin – 1/4 tsp

Cardamom (green / black ) – 1 to 2 nos

Cinammon stick – 1

Turmeric powder – 1/2 tsp

Salt to taste

Water – 2 cups

1. Heat ghee in a thick bottomed vessel and add cumin, cinnamon stick, cardamom and onions. Saute till onions are slightly brown
2. Drain rice and add it to the vessel and fry
3. Add Mushroom and turmeric powder and fry for 2 minutes
4. Add water and bring to a boil
5. Add salt, mix, close the vessel and simmer the gas
6. Cook till the water is absorbed and the rice is done
7. Add coriander leaves and gently stir withou breaking the rice grains. If the need be use a fork
8. Serve hot with raita / plain yogurt and pickle

till next time…have fun cooking!

Profiterole Pic: Priya Q

This is definitely one of the dishes which gave me innate satisfaction. I tried it for the first time inspired by Masterchef Australia and how well it came out and unbelievably  simple to make! Don’t go by the 16 pointer recipe. I have split each step and when you follow it, you will see how easy it is!

All purpose flour (Maida) – 1/2 cup (sifted)

Water – 150 ml

Butter – 50 gms

Eggs – 2 nos (lightly beaten)

For the filling

Icing Sugar – 3/4 cups

Cocoa Powder – 1 tbsp

Water – 2-3 tbsp

Double cream – 150 ml

1. In a pan add water and butter and heat gently till the butter melts
2. Increase the heat and bring the mixture to a boil
3. Tip in all the flour in one shot
4. Beat the ingredients with a wooden spoon till the mixture leaves sides and comes together into one ball. It should be bit stiff. Leave it to cool
5. Preheat the oven at 220 degree C
6. Add the eggs to the mixture little by little and mix with a electric whisk until the mixture is thick and glossy
7. Lay the baking sheet on a tray and lightly sprinkle water over it
8. With the help of a spoon place small walnut sized portions of mixture on the baking sheet. Leave gaps in between in case they spread
9. Bake for 30 minutes until they are golden brown and risen well
10. Remove from the oven and gently lift them and place it on a rack
11. Make holes in each (I used the tip of my pastry brush to do this). Keep aside
12. For the filling whip the cream in a bow till stiff and makes soft peaks
13. Put the cream in a piping bag fitted with a plain or star nozzle
14. Push the nozzle into hole of each puff and squirt a little cream inside
15. Mix icing sugar, cocoa powder and water and mix well
16. Drizzle this chocolate mixture over the prepared cream puffs and serve immediately

so till next time…have fun cooking

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Croissant Pic: Priya Q

Once you have the pie crust there is a lot you can do! I have shared with you recipe for fruit pie ..here am sharing with a very simple recipe for croissants

Pie crust

Mixed dry fruits – cashew/pista/walnuts etc (grounded to a powder)

1. Add a tsp of sugar to ground nuts
2. Pre heat the oven to 180 degree C (35 degree F)
3. Roll out the pie crust in a rectangle shape
4. Using a knife cut triangles
5. Keep the cut piece in front of in such a way that one tapered corner is on top (in other words you see the triangle!)
6. Gently pick the base and put in the filling and start rolling the crust till you reach the tapered top
7. Apply little water to the top using your finger and roll the tapered end onto the rest of the croissant
8. Gently shape it and place on baking sheet and bake for about 20 to 30 minutes till the crust is golden brown
9. Cool it and serve

*use filling of your choice!

till next time…have fun cooking!

(is there any recipe you would specifically want to know? …do let me know! )

(follow Akshayapatram on Facebook)

Chicken & Mushroom Pie Pic: Priya Q

I recently borrowed a great cookery book from a friend and as I was glancing through I had the urge to try out something new. Well, I have made pies before but they have been open ones. This one looked different and was also cooked differently than my normal style, so I zeroed on this one. But I decided to go with different ingredients essentially what I had readily available in my refrigerator! Taste wise came out well texture wise could have been better!! Well I will tell you the mistake I made as I go along!

For the pastry

All purpose flour (Maida / refined flour) – 3 cups

Butter – 150 gms (cubed)

Chilled Water – 1/4 cup

For the filling

Chicken breast – 250 gms

Onion – 1 nos (small sized) – finely chopped

Mushroom – 50 gms (sliced)

Potato – 1 small (sliced)

Fresh coriander – 2 tbsp

Salt and pepper for seasoning

egg – 1 no (beaten)

Pastry

1. Put flour in a large bowl and add butter
2. Rub the butter into the flour gently till you reach a breadcrumb kid of consistency. (this needs patience )
3. Now add chilled water, little by little as you work the mixture. It will start clinging together
4. Move the mixture to a floured worktop and gently knead the dough until smooth
5. Wrap it in a clingfilm and refrigerate for atleast 20 minutes

For the filling

1. Cube the chicken in to small pieces
2. To above add all vegies and season it

Preparing the pie

1. Pre heat the oven to 180 degree C (350 degree F)
2. Take 2 quarter plates of different size. 1 should be smaller than the other by few centimeters
3. Keep 1/3rd of the pastry and reserve to make lids
4. Roll out the rest and using the bigger plate cut out circles
5. In the center add filing
6. Roll out the remaining pastry and using smaller plate cut out the lids and cover each of the circle with filling
7. Using your fingertip and little water seal the pie .Bring it up and pinch the edges together
8. Make a hole or a cross in the middle of each pie
9. Brush it with egg and slide it onto baking sheet
10. Bake for 1 hour
11. Serve as it is or with your favorite sauce

Area where I went wrong was I rolled out thick circles therefore had to bake it longer than 1 hour and in the end the pastry was tough in few places. Since I normally cook my filling before putting inside the pie and spent less time in the oven; I was wary and subconsciously made thicker pie crust fearing what if the filling comes out during baking…which in the hindsight I feel was nothing to be worried about! Anyways, there always a next time

till next time…have fun cooking!

(is there any recipe you would specifically want to know? …do let me know! )

(follow Akshayapatram on Facebook)