Almond Cookies and chocolate ganache

Almond Cookies and chocolate ganache

Ingredients
Butter (softened) 150gm
Castor sugar 115gm
Egg yolk 1number
Almond essence 2.5ml
Ground almonds 115gm
Plain flour 175gm

Method
Cream butter and sugar
Mix egg then mix flour and almond powder
Roll it in forms of smooth dough
Roll into a sausage shape about 30cm/12inches long
Rest in the chiller for 1Ž2 an hour. Make balls.
Bake @ 160C for 20 minutes

TIPS
· Use only the freshest ingredients.
· Large eggs are the standard eggs used.
·Try not to use substitute fats. If the recipe calls for butter, use butter.
· Make sure you measure your ingredients properly.
· Keep the dough chilled in between baking batches of cookies.
· Cool your cookie sheets by running tepid water over the back of them.


CHOCOLATE GANACHE

Ingredients
Fresh cream 1 cup
Chocolate 1 cup

method
Bring the cream to a boil, then remove from the heat at once and pour over a bowl of chopped chocolate.Let it stand, covered, for a moment to soften the chocolate, then whisk until smooth. For best results, let it cool overnight at room temperature.Chocolate ganache can be poured as a coating, chilled and made into truffles, whipped into a delightfully light frosting or filling or just mixed into white frosting or whipped cream for instant chocolate flavor.

TIPS
Proper consistency, do not add too much cream .Dont add the cream before the chocolate boils , it should be steamy but not boiling .After adding the chocolate keep stearing until smooth.If ganache is too warm let it cool slightly before pouring it onto a cake.

CASHEW RAISIN CRISPS

CASHEW RAISIN CRISPS

CASHEW RAISIN CRISPS

Ingredients:

250gm milk chocolate, melted
50gm cashew nuts, roasted, cooled and chopped 
50gm raisins
25gm crunch or praline 

CASHEW RAISIN CRISPS

Crunch :

 Melt 25gm sugar, till it turns brown. Quickly remove on a greased lid and spread. When cool, crush lightly. Refrigerate till using).

Method:

In the melted chocolate add raisins and cashews. Add crunch. Mix well. Pour the mixture in moulds or petit four cases. Refrigerate. 

WHITE CHOC AND ORANGE COLLETTES

WHITE CHOC AND ORANGE COLLETTES

WHITE CHOC N ORANGE COLLETTES

Ingredients :

100 gm white chocolate

Filling :

150gm orange-flavoured chocolate
2 tbsp icing sugar
150 ml (5 fl oz) cream

Method : 

Melt the white chocolate and spoon into 20 paper cases or foil petit four cases and using a brush spread well into the sides of the cases. Place upside down on a tray lined with greaseproof paper, to let the excess drain off. When set, carefully peel the paper cases and refrigerate. To make the filling, melt the orange-flavoured chocolate, mix with icing sugar and cream. Beat till smooth. Chill till mixture is smooth enough to pipe. Using a star nozzle, pipe a little into each case. Sprinkle orange rind and refrigerate.

SACHERTORTE

SACHERTORTE

SACHERTORTE

Ingredients :

150gm (5 oz) dark chocolate, melted
150gm (5 oz) unsalted butter, softened
125gm (4 oz) caster sugar (+ 2 tbsp)
3 eggs, separated
150gm (5 oz) flour, sifted

To decorate :

225gm (8 oz) apricot jam
125gm (4 oz) dark chocolate
125gm (4oz) unsalted butter
25 gm (1 oz) dark or white chocolate, to write

SACHERTORTE

Method :

Beat butter and 4 oz sugar and add in the yolks one at a time. Stir in melted chocolate and fold in the flour. Whisk whites separately till stiff and add in the 2 tbsp sugar. Fold in the chocolate mixture, spoon in a greased and lined 9”cake tin. Bake in a preheated oven at 180 for 30 minutes. Cool on a wire rack. Overturn and split the cake into two. Heat the jam and sieve it to remove any fruity bits. Brush onto the first half and cover with the other cake. Leave to set for 30 minutes at room temperature. Meanwhile, melt dark chocolate and butter for the topping, stir till choc is melted and cool. Pour over cake and spread with a palette knife to cover sides too. Melt the white or milk chocolate and pipe the word “Sacher” in the middle of the cake. Set at room temperature.

SURPRISE BROWNIES

SURPRISE BROWNIES

SURPRISE BROWNIES

Ingredients:
200gm cream cheese
½ tsp vanilla essence
9 oz caster sugar
2 eggs
100 gm butter
3 tbsp cocoa powder
100gm self raising flour
50gm walnuts, chopped
Frosting :
4 tbsp butter
1 tbsp milk
100gm icing sugar
2 tbsp cocoa powder
halved walnuts to decorate

SURPRISE BROWNIES

Method :

Beat cream cheese, essence and 2 ½ tbsp of caster sugar. Set aside.
Beat eggs and remaining sugar till light and fluffy. Heat butter and cocoa gently. Cool slightly and add in the eggs and fold in flour and nuts. Pour half of the brownie mixture into a greased 8” tin and carefully spread the cream cheese mixture onto it. Cover with remaining mixture. Bake at 180° for 40 minutes. Cool in tin atleast 6 hours. To make frosting, melt butter add milk, cocoa and sugar. Spread over the brownies and decorate with halved walnuts.

Cocktail Kebabs

Cocktail Kebabs

Cocktail Kebabs

Ingredients

meat 1 kg
Bengal gram 230 gram
red chilies 8-10
onions 4
Salt (to taste)
ginger 20 grams
whole gram masala powder 4 tablespoon
two egg (slightly beaten) 
green coriander 2 small (bunch)
green chilies 6-8
Oil for frying
water 8 cup

Cocktail Kabab

Cocktail Kabab

Method

Boil meat along with Bengal gram, red chilies, salt and ginger in 8 cups of water till the meat and Bengal gram are tender. Cook the mixture until the water has dried up. Grind the mince very finely and add gram masala and beaten egg in it and knead well. Divide into equal portions and keep aside. Mix chopped onions, green chilies, coriander leaves and salt. Divide into equal parts. Flatten each part of the mince, put one part of stuffing in the center and shape into small round balls. Heat oil in a shallow pan. Deep fry the kebabs, a few at a time, till crisp and brown.
For Serving
Cut small cubes of bread. Layer one kebab on top of the bread and secure with tooth pick.
Serve hot, garnished with onion rings.

BREAD & BUTTER PUDDING

BREAD & BUTTER PUDDING 

BREAD & BUTTER PUDDING 

Ingredients:

Butter 75g
Milk 2 cups full
Sugar 8 tbsp
Bread 3 slices, cut into 4 triangular pieces
Egg 3
Vanilla essence ½ tsp
Almonds flaked 2 tbsp
Raisins 1 tbsp
Yellow color ¼ tsp

Method:

1. Remove crust from bread & cut the bread slice into 4 triangles.
2. Spread both the sides of bread with butter.
3. Spread in a greased oven proof dish to cover the base completely, sprinkle nuts & Raisins.
4. Beat eggs & sugar, add in milk, vanilla & yellow color, mix well.
5. Strain mixture & put over bread slices.
6. Bake over water bath in a pre heated over for 45 minutes till brown & set.
7. Serve warm or cold.

SPAGHETTI BALLS

SPAGHETTI BALLS 

SPAGHETTI BALLS 

Ingredients:

Spaghetti boiled 1 ½ cup
Grated cheese 3 tbsp
Green chilies 3, chopped
Coriander leaves 2 tbsp, chopped
Black pepper powder ½ tsp, heaped
Salt ½ tsp, heaped
Sweet corn ½ cup
Thick white sauce 1 cup
Egg 1 Beaten
Bread crumbs as required 

For white sauce:

Butter 2 tbsp
Flour 1 tbsp, heaped
Milk 1 cup
Salt ½ tsp 
Pepper powder ½ tsp
Mustard powder ½ tsp

Method:
1. Boil spaghetti & mix all above in it very well.
2. Make into balls.
3. Dip in beaten egg, roll in crumbs & deep fry.

SIZZLING CHICKEN STEAK

SIZZLING CHICKEN STEAK

SIZZLING CHICKEN STEAK

Ingredients:

Chicken breast 2 boneless, flattened
Garlic ½ tsp
Black pepper ½ tsp, crushed
Worcester sauce 1 tbsp
Mustard paste ½ tsp
Demi glace powder 1 tsp, heaped
Salt ½ tsp
Water ½ cup
Oil 1 tbsp

Method:

1. Marinate chicken breast with salt, black pepper, mustard, garlic & oil.
2. Heat grill pan, spread chicken on it & fry till done.
3. Add Worcester sauce, demi glace powder & ½ cup water.
4. Cook till thick.
5. Serve with boiled sautéed vegetables & grilled onions. Serve on a sizzler.


SAUTÉ VEGETABLES

Ingredients:

Carrot 1
Cauliflower few, florets
Peas ½ cup
Beans 4 sliced
Salt & pepper pinch

Method:

1. Cut all vegetable, par boiled in 1 cup of water. 
2. Drain.
3. Stir fry in 1 tbsp olive oil.

CAULIFLOWER GRATIN

CAULIFLOWER GRATIN

Ingredients:

Cauliflower 1 kg, boiled till half done
Mushrooms 6 sliced

White Sauce:

Butter 2 tbsp
Flour 3 tbsp, heaped
Pepper powder 1 tsp
Mustard powder 1 tsp
Egg 1 beaten
Milk 1 ½ cup
Stock 1 ½ cup
Salt 1 tsp

For Topping:

Grated cheddar cheese 1 cup

Method:

1. Cut cauliflower into medium florets boil & keep aside.
2. Make white sauce & slightly cool & add in beaten egg.
3. Add to it cauliflower & mushrooms.
4. Remove in an oven proof dish, top with gated cheese.
5. Bake on 180c for 20 minutes till cheese melts.

MOONG KI PHEEKI DAL

MOONG KI PHEEKI DAL

Ingredients:

Moong ki dal 1 ½ cups, boiled in 2 cups of water
(Till tender)

For Baghar:

Onion 1 chipped
Garlic crushed 1 tsp, heaped
Green chilies 3 chopped
Coriander leaves 2 tbsp, chopped
Whole red chilies 4-5
Whole cumin 1 tsp
Turmeric ¼ tsp
Curry leaves 8 - 10
Oil ¼ cup

Method:

1. Cook lentil till tender.
2. Whisk well, give baghar & garnish with chopped green chilies & coriander leaves.

For Baghar:

1. Heat oil, add chopped onion & garlic, when light golden.
2. Add turmeric, cumin, whole red chilies, curry leaves & add to the lentil.

KHEEMA DO PYAZA

KHEEMA DO PYAZA

Ingredients:

Mince meat ½ kg, 
Onion 2 cups, sliced
Tomatoes 4 chopped
Ginger 1 tbsp, chopped
Garlic 1 tbsp, chopped
Green chilies 4 chopped
Coriander leaves 2 tbsp, chopped
Curd ½ cup, beaten
Whole cumin 1 tsp
Whole mixed spices as required
All spices 1 tsp
Crushed red pepper 1 ½ tsp
Salt 1 ½ tsp
Oil ½ cup

Method:

1. Heat oil, fry sliced onion till light golden.
2. Add whole spices, mince, chopped ginger, garlic, tomatoes, cumin, crushed red pepper, green chilies.
3. Cover & cook for 20 minutes.
4. Open, add ½ cup curd & fry well.
5. When mince tender & oil comes on top, add in all spice & coriander leaves.
6. Serve with paratha.

JALEBI PARATHA

JALEBI PARATHA

Ingredients:
Flour 2 cups
Salt ½ tsp
Clarified Butter 2 tbsp
Water as required

For Coating:
Clarified Butter to spread inside
Flour to sprinkle

Method:

1. Knead flour with salt, Clarified Butter & water.
2. Leave it for a while covered.
3. Then make into 5 balls, roll each ball into a quarter plate size, spread each well with Clarified Butter, sprinkle flour & keep piling on top of each other till all have been piled together.
4. Do not put Clarified Butter on the top one.
5. Sprinkle flour & roll that piled roti into a big roti.
6. Spread Clarified Butter & sprinkle flour & then cut into long strips.
7. Now pick up strips & roll & again to form into a ball,
8. Then roll with a soft hand & fry on tawa.

BOHRI CUTLETS

BOHRI CUTLETS

Ingredients:

Mince meat ½ kg
Onion 2 tbsp, chopped
Garlic Ginger paste 1 tsp, heaped
Green chilies 3-4, chopped
Coriander leaves 2 tbsp, chopped
Chilly powder 1 tsp
All spice 1 tsp
Roasted cumin 1 tsp, crushed
Salt 1 ½ tsp
Beaten eggs 3
Bread 3 slices, soaked in water & squeezed well
Bread Crumbs as required
Oil for frying

Method:

1. Marinate mince with all the given ingredients mix well.
2. Then make balls of mince.
3. Coat well in bread crumbs.
4. Dip in beaten eggs & deep fry in fry pan.