Cheese and chocolate layered dessert with egg meringue

About the food:

This is a fusion between cheese & cream truffles and the classic french dessert oeufs a la neige au chocolat (eggs on top of the chocolate mountain), and it is absolutely heavenly and as sinful as any food could be!

Different tastes are revealed at each layers: The topmost layer chocolaty, decorated with egg meringue (poached egg whites in milk) followed by the lemony and creamy cheese layer.

It uses Italian ameretti biscuit in the last layer, which are hard and brittle with a bitter-sweet taste. It is the last one to be tasted. The last spoonful would be a bit strong in taste, with the bitter-sweet biscuity flavour. This needs an acquired taste, but once you have gathered it, you would love it, and which is like heaven!

Cooking time: 1 hrs.

Ingredients: (serves 5)

6-7 Italian Amerreti biscuits, roughly crushed in a mortar. (If you cannot get them, any chocolate wafers, like Kitkat could be used).
1/3 tbsp coffee
2 tbsp cointreau or brandy
2 egg whites
100 gms caster sugar

Chocolate custard:

400ml milk
1 tsp vanilla essence
4 tbsp caster sugar
3 egg yolks
2 tbsp cocoa powder

Cream Cheese Filling:

1/2 tsp gelatine
2 tbsp water
125 gm cream cheese, at room temperature
75 gm caster sugar
1 tbsp lemon juice
150ml cream

Methods:

1.Line up 5 tall glasses, and divide the biscuit mixtures among them. Pour 1/2 tbsp brandy in each. Mix 1/2 tbsp coffee in 1/4 cup of hot water, let it cool. Pour 1/2 tbsp coffee mixture in each of the glasses.

Cream cheese filling:
2. In a heat proof bowl, mix the gelatine and water. Place it on top of a pan of boiling water: the water should not touch the bowl. Mix it well by whisking it. Take it off from the pan and let it cool.
3.Put the cheese, sugar and lemon juice in a whisking bowl and whisk until well mixed and fluffy. Fold in the cream and whisk again. Mix the gelatine.
4.Pour the filling into each of the glasses, filling the glasses half through.Refrigerate for 15 mins.

Chocolate custard & egg meringue:

5.Add 2 tbsp of sugar to the egg whites.Whisk until white peaks are formed. Add the remaining sugar (from 100gms) and whisk until smooth.

6.Mix and boil the milk, vanilla and 3 tbsp of sugar. Poach the above meringue mixture in the milk, by dropping spoonfuls of them and cooking them for 4-5 mins, and gently turning them. Take them out on a kitchen paper when they are firm. Continue with all the mixture.

7. Take a heat proof mixing bowl and mix the above milk, cocoa powder and the egg yolks. Whisk them until smooth. Simmer them by putting in on top of a pan of boiling water: continue cooking until thick, and continuously stirring the mixture. Cool the mixture for 10 mins.

8. Pour the custard to fill the rest of the glasses, and top them up with the egg meringue.

9. Chill for 2 hrs; sprinkle with cocoa powder before serving.

Palak Paneer (Cottage cheese in spinach paste)

About the food:

This is an absolutely delicious dish, and a fantastic food for the vegetarians. It is a very healthy and pure dish, and is not so difficult to prepare.

Preparation time: 2hrs
Cooking time: 20 mins

Ingredients:

2 litres of full cream milk.
Lemon juice, 1/2 cup (if making the cheese at home)
4 bunches of spinach leaves, washed, and chopped
4 big onions
2 tbsp ginger paste
1/2 tbsp garlic paste
1 tbsp cumin (jeera) powder
1 tbsp coriander ( dhania) powder
2 tomatoes
4-5 green chillies
1/2 tbsp turmeric powder
2 tbsp Garam masala powder (cardamom, cinnamom & cloves)
2 tbsp butter
salt
Vegetable oil

Method:

Making the paneer ( Cottage cheese):

For a fresh flavour, you can prepare the paneer at home, following the steps below. Otherwise you can get them at the supermarkets.

a. Pour the milk in a big saucepan. Bring the milk to boil. Squeeze the lemon juices in a small non-metallic bowl. Discard the seeds. Pour this into the milk. The solid part of the milk would separate out, leaving a clear liquid. Until the liquid is clear, you should go on adding the lemon juice.

b. Line a colander with a cotton cloth. Pour the milk solution on it, and gather the solid part. Press the solid part to squeeze the water out. Tie the cloth tightly, and put some heavy bowl etc on top of it, to drain the water away. Keep it for at least 2hrs.

c. Open the cloth, and you get fresh smelling paneer. Take it out from the cloth, and cut it into 1 inch cubes.

2. Cut the onions in quarters and put them in a pan of boiling water. This reduces the heat of the onions, and cooking becomes much easier and takes less time while sauteing. Put the whole tomatoes in the pan, and let the tomatoes and onions boil for 3-4 mins. Drain the water, and take the skin of the tomatoes out, which would have already splited.

3.Wash the spinach in hot water.

4. In a mixie, make a smooth paste of the spinach leaves, onions, tomatoes and the green chillies: all mixed together.

5. Heat a pan and add 3 tbsp oil. Add the ground garam masala, cumin and coriander powder to the oil. Let them crackle. Add the ginger and the garlic paste and saute for a minute. Add a tbsp of sugar. Add the spinach mixture to the pan. Add salt and the turmeric powder.Saute on medium flame, and continue cooking for about 10-12 mins, or until the oil separates out. You can add water to adjust the consistency.

6. When the mixture is cooked and you have got the desired consistency, add the cubed cheese pieces. Mix them well, let them simmer for 5mins and remove on a serving dish. Put the butter on the top and let it melt and mix.

7. Serve hot with Indian Paratha/Roti or Naan, with salad and chutney.

Steamed Hilsa fish in mustard sauce ( Shorshe Ilish bhape)

About the food:

Hilsa fish, or Ilish, as known in Bengali, is at the pinnacle of delicacy among the fish loving Bengalis. This is a river fish and has a distinctive taste.This dish is a traditional dish, extremely delicious and is very easy to make. But just beware, it uses mustard, which could be little too hot for the inexperienced. Try this dish, and you would never forget the taste. Cook it in mustard oil for best results.

Preparation time: 15 mins
Cooking time: 25 mins

Ingredients:

8 -10 cut pieces of Hilsa
6 tbsp mustard oil
2 tbsp black mustard seeds
6 tbsp white mustard seeds
4-5 green chillies, split through the centre
1/2 tbsp turmeric powder
salt

Method:

1. Mix the mustard seeds , grind them to make a paste. You can dry grind them and then add water to make a paste. Add salt according to taste, the turmeric powder and cover it in a bowl and set it aside.

2.Clean the scales from the fish pieces and wash them well.Put them in a microwave-able container.
If you are not using a microwave, put it in a metal tin, coat it with oil and place the fish pieces.

2.Pour the mustard seed paste on top of the fish, making sure the fishes are well covered. If needed, add a little water and mix well. Take care not to break the fishes.

3.Pour the mustard oil and the mix the green chilles to the container.

4.Seal the container with a lid or cling film. If using a microwave, cook for 20 mins at 850 C. Keep a watch, as cooking time may vary.

For non-microwave cooking, put water in the pressure cooker, and set the container inside, on the top of an inverted bowl. Steam for about 10mins.

5. Take the container out and check that the fishes are soft and succulent.Serve it hot with plain basmati rice.

Indo-oriental Chilli Cauliflower

About the food:

This is a fusion food involving Indian, Chinese and Thai cuisines. The 'Chinese' or 'Thai' food that we get in India is basically a fusion of the cuisines. The original 'Chinese'/'Thai' foods are entirely different and distinctive in their own style. This recipe belongs to this group of fusion foods, and I am confident that it would be extremely appealing to anyone who likes Indian style Chinese/Thai foods.


I learned this recipe from a friend, and I have slightly modified it. For non-veg lovers, you can substitute the cauliflower with chicken, and it tastes absolutely fantastic. Try this, it is extremely easy to cook, and makes a great meal!

Preparation time: 20 mins
Cooking time: 30 mins

Ingredients: 1 big cauliflower
1 bunch of spring onions
1 inch root ginger, finely chopped
1 big onion, cut in rings
3-4 dried red chillies, cut through the centre de-seeded, chopped
vegetable oil
1/2 cup cornflour
1 tsp ajinamoto
salt
1 tbsp black pepper powder
2 eggs
1/2 cup Thai sweet-chilli sauce
1 tbsp ginger paste
1/2 tbsp garlic paste
1 tbsp sugar
2 tbsp soya sauce
2 tbsp vinegar
1/2 cup cashew nuts, halved

Method:

1. Cut the cauliflower with big chunky pieces, with the florets intact. Wash and put them in a large bowl. whisk the eggs in a glass, add 2 tbsp of cornflour, 1/2 tbsp salt and the ajinamoto. Pour this on the cauliflower and coat them well with the mixture.

2.Heat oil in a deep pan. Dip fry the cauliflower in batches until golden brown. Take them out in a kitchen towel.

3.Heat 3 tbsp oil in a pan. Add the onions, capsicum, chopped ginger, cashew nuts, red chillies and fry them for 2 mins. Add the ginger garlic paste and saute for 1 min. Keep on cooking until the onions are tender but do not brown them. Add the cauliflowers and mix them well in the pan.Add the soya sauce, vinegar, the sweet-chilli sauce, a pinch of salt and 2 cups of water. Bring the water to boil. Mix 2 tbsp of cornflour with water in a cup and add it to the pan. Let it simmer for 2 mins.

4. Put it in a serving tray and serve with plain rice or any kind of Chinese/Thai fried rice.

Clear chicken ball soup

About the food:

This is an original recipe of mine. My 4 yr old son is crazy about chicken soups, and if given his way, can have them for breakfast, lunch and dinner.I had to think hard to add variety to his 'chicken soups'. I leafed through by cookery books, searched the net, and then this recipe came to my mind.

In this recipe, the chicken balls are succulent, the apricots give a sweet and twangy taste and the ginger gives a spicy flavour.It is an extremely healthy and versatile food, your kids would love the soft and succulent chicken balls, you can have it as a light meal or you could serve this in a party. The best part of this dish is that it is extremely easy to cook! You cannot expect anything more for a dish.So, let's go ahead!

Preparation time: 30 mins
Cooking time: 30 mins

Ingredients:

500 gms boneless chicken breast pieces
1 bunch of spring onions, chopped
1 tbsp of ginger paste
1/2 inch root ginger, finely chopped
6-7 dried apricots, chopped finely
1 tbsp black peppercorns
1 tbsp black pepper powder
salt
2 tbsp butter
1 tbsp cornflour
vegetable oil
1 ltr water or chicken stock

Method:

1. Chop the chicken pieces and using a food processor/mixer mince them finely to a thick paste.
Take them out in bowl, add the ginger paste, onion powder, black pepper powder, cornflour and salt. Mix them together and leave it for 20 mins.

2.Wet your both palms with some oil, and make small balls from the mixture. Line them it a plate, taking care that they do not touch.

3. Heat a deep pan and add they butter. Put the black peppercorns, chopped ginger, spring onions and apricots. Fry for 5mins over a low flame. Add 1 ltr of water or the chicken stock, add salt and let it boil. One by one, lower the chicken balls into the boiling water. Cover and let them simmer over a low flame for 20-25mins.

4. Scoup off any fat from the surface, and serve hot with garlic bread.

Chicken Rezala

About the food:

Rezala is a typical Bangladeshi dish, which has the just mix of sweet, sour and hot flavours. It is a rich dish, absolutely delicious.Try this dish, it will never fail you. for the original flavour, this dish should be prepared using ghee only, but I do a healthier option. I cook it in vegetable oil, and mix the ghee, less amount than when cooked only with it, to the pan.

Preparation time: 2 hrs
Cooking time: 1 hr

Ingredients:

1 kg skinless chicken pieces

For marination:
5 onions made into paste
4 green chillies, made into paste
1 tbsp garlic paste
1 tbsp ginger paste
2 tbsp ground Garam Masala( cinnamom, cardamom and cloves)
4 tbsp kewra water

For the curry:

2-3 medium potatoes, peeled and cut in quarters
1/2 cup posto (khas-khas) paste
200 ml (1 cup) plain yogurt
vegetable oil
ghee
1 big onion, chopped into rings
salt
1/2 tbsp ground nutmeg (Jai phal)
1/2 tbsp ground mace (jayitri)
4 tbsp lemon juice
2 tbsp sugar

Method:

1. Mix all the ingredients for the marination. You can mix the green chillies, ginger, garlic and onions together and make a paste in a grinder. Add these to the chicken, cover and refrigerate for 1-2 hrs.

2.Heat 2 tbsp ghee in a pan. Fry the ring onions until lightly golden. Keep it aside.

3. You can use the same pan used to fry the onions, and no need to rinse the pan either.Heat 4 tbsp oil in pan. Add the marinated chicken in batches to the pan, and stir fry. Add the potatoes. Cook on a medium flame, so the chicken pieces do not burn.Add 4 tbsp ghee, nutmeg and mace powder, salt, lemon juice, kewra water and sugar and continue cooking until the oil separates out. Now, add the yogurt, 1 spoon at a time , mixing it well before adding the next spoon. Otherwise the yogurt would cuddle.Cover and cook over a low flame, turning between the time,for about 20 mins or until the chicken is cooked.Add the posto paste, mix, and bring the food to boil.

4. Remove from the flame, garnish with the fried onion rings and serve hot with Indian Paratha or Basmati rice.

19th century English chicken curry

About the food:

Of all the recipes I have accumulated so far, this recipe is extremely special. Indian curries had always been popular in foreign lands, particularly in Britain. This dish gives the taste of what a 19^th century curry in Britain was.

I got this recipe from Madhur Jaffrey’s ‘Ultimate curry Bible’ .She always wanted to know how a 19^th Century British curry would have tasted, and had gone in depths to do a research. She found that the most authentic curry was prepared at that time in London’s Oriental Club by Chef Richard Terry, which he claims to have learned from the ‘Native cooks’. The club catered for the officers from the East India Company, who highly approved the curry.

The recipe of the curry powder was found in the book ‘Indian Curries’ by Chef Richard Terry written in 1861.Terry used butter to cook, and the recipe was for mutton, which was cooked in an oven for 3 hrs. I have used chicken here, and have used vegetable oil in place of butter.

The curry powder could be prepared in advance and if stored in an airtight container, will keep for months. The Curry paste would keep for weeks, you have to store it in a refrigerator.

This recipe gives a reflection of us in the past, so dive in to have a taste of the past!

Preparation time: 11/2 hr

Cooking time: 1 hr

Ingredients:

1 kg chicken pieces, skinless

Vegetable oil or butter

4 medium onions, finely chopped

2 tbsp ginger paste

1 tbsp garlic paste

19^th Century British Curry Powder: (makes 7 tbsp)

2 tbsp ground turmeric

5 tsp ground coriander

2 tsp ground ginger

2 tsp cayenne powder

1 ½ tsp ground black pepper

½ tsp ground cumin

½ tsp ground cardamom seeds

½ tsp ground cloves

19^th Century British Curry Paste: (makes 350ml)

4 tbsp coriander seeds

2 tbsp chana dal or yellow split peas

1 tbsp black peppercorns

1 ½ tsp cumin seeds

1 tbsp brown mustard seeds

1 tbsp ground turmeric

1 tbsp cayenne pepper

2 tsp salt

2 tsp sugar

120ml (half cup) cider vinegar

6 tbsp olive oil or vegetable oil

Method:

1. Curry powder:

Mix all the spices together and store in a an airtight container.

2. Curry paste:

Dry roast coriander, cumin, chana dal and peppercorns in a pan. Add the mustard seeds and grind them to a powder. Put it in a bowl and add turmeric, cayenne powder, salt, sugar and vinegar. Stir to mix. Heat oil in a non-stick pan. Stir fry the spices for about 5 mins, cool, store in a container and refridgerate.

3. Heat oil in a pan. Fry the onions until they are lightly golden. Add ginger and garlic and cook for 1 min. add 2 tbsp curry powder and 2 tbsp curry paste and continue cooking for 3-4 mins. Add the chicken pieces, and mix well. Cook by turning the pieces over a medium to low flame until oil separates out. Add a pinch of salt and 3 cups of water, cover and simmer until the chicken pieces are cooked.

4. Serve hot with Indian Paratha or basmati rice.

Sabur khichuri (Sago khichuri)

About the food:

Sabu or sago is a starch extracted from the Sago palm tree, and you get them in the market in form of small grains. This is an recipe from the Indian state of Uttar Pradesh.I have learnt this recipe from my sister, who had been living in UP for a while. It could be prepared as a quick snacks or meals, and could be a very good kid's meal. It does not take long and is very easy to cook, as well as nutritious and tasty. The word khichuri in the recipe means a mixture or in true literal sense a hotch-potch mix. Enjoy this hotch-potch and I promise it would taste delicious!

Preparation time: 30mins
Cooking time: 15mins

Ingredients: (serves 3-4)

1 cup sabu
1/2 tbsp cumin whole
1 tbsp cumin powder
1 tbsp coriander powder
2-3 green chillies, de-seeded and chopped
1 inch root ginger, finely chopped
vegetable oil
3 tbsp lemon juice
salt
2 tbsp sugar
1/2 cup peanuts
1 big potato

Method:

1. Measure 1 cup of the sabu in a bowl. Add water just to cover it and a bit more, and let it soak for 10mins.

2.Dry roast the peanuts in a pan until they are slightly browned and keep them aside.

3. Peel and cut the potatoes in 1/2 inch cubes. Boil them, taking care not to over boil them. Drain them slightly before they are fully tender and cooked.

4.Heat 2 tbsp oil in a pan. Add the cumin and ginger and let them crackle. Add the potatoes and fry till they are golden. Break the sabu with your hand so the grains separate. Add the sabu to the pan and mix them well. Add the sugar, salt, turmeric powder, lemon juice, chillies, cumin and coriander powder and keep on cooking until they are fully mixed and the sabu takes a light brown colour.Add the lemon juice.

5.Add the peanuts, mix them well and serve hot.

Lentil cake curry (Dhokar dalna)

About the food:
This is a traditional Bengali dish, and one of my favourite. It is one of the most popular vegetarian food, often found in any Bengali party menu. Serve this with rice, and you can hardly find any delicious dish as this.Do not get scared away looking at the preparation time, it includes the overnight soaking time of the lentils.The cakes could be served just like that as a dry snacks, if you wish, with a mint chutney, and it is absolutely delicious!

Preparation time: 12 hrs
cooking time: 1 hr

Ingredients:

Bengal gram (Chana/Cholar Dal): 160gms
Yellow split pea (Matar dal): 40gms
Cumin: 1 tbsp
Garam masala ( cinnamom,cardamom & cloves) powder: 1 tbsp
Sugar: 1tbsp
2-3 Green chilli, chopped (de-seeded if you want less hot)
Salt
Ghee (Clarified butter): 2 tbsp
2 big potatoes, peeled and cut in 1 inch cubes
1 tomato, chopped
Ginger paste: 1 tbsp
1 bayleaf
Turmeric powder: 1/2 tbsp
Vegetable oil for deep frying

Method:

Making the cakes:

1.Wash and soak the lentils overnight in water. In a mixer, make a paste of the lentils.

2.Add the salt, sugar, 1/2 tbsp cumin powder and 2 de-seeded chopped green chillies to the paste and mix them well. Cover and keep it for 30 mins.

3.Heat a non stick pan and add 3 tbsp oil. Put the mixture and fry it on a low flame. The mixture should dry up, form a sticky dough, and should be a little browned. Take care not to burn it.

4. Take a deep dish and lightly oil it.While hot, spread the mixture in it evenly, about 1/2 inch thick. Beat the surface with the back of a spoon or a bowl to get an even shape and form. Let it set for about 20mins. With a knife, cut through it in straight lines, 1/2 inch apart. Now cut it again in straight lines, making a cross with the first line. You will get rhombus shaped cakes. Take them out carefully so they do not break.Heat oil in a pan for deep frying. Fry the cakes is batches and take them out in kitchen tissues.

The curry:

5.Heat 3 tbsp oil in a pan. Add 1/2 tbsp cumin and bayleaf and let them crackle. Add the ginger paste, fry for a minute. Add the chopped tomatoes, potatoes ,green chillies and fry on a medium flame. Add salt and turmeric. Fry for about 10 mins, and then add 2 cups of water. Simmer on a low flame until the potatoes are cooked. Add more water if it dries up and let it boil. Add the lentil cakes carefully and cover them with the gravy. Add more water if needed, the cakes need to be soaked in it. The gravy will dry out as the cakes will absorb much of it. Add the garam masala powder and mix it well. Add 3 tbsp of ghee. leave the curry for about 15-20 mins before serving. You may heat it up again just before serving.

6. Serve hot with plain basmati rice.

Cumin: 1 tbsp

lemon curd cheese cake

About the food:

This is a classic lemon cheesecake, with the sweetness of cheese and the sourness of the lemon, deliciously mingled together. I got this recipe from a cheesecakes recipe book published by the Women's weekly book series. My husband gifted that to me last week, and the book is absolutely fantastic. I liked this cake instantly, and thought I would give him a surprise when he comes back home today. But a point of concern, the cake is little too big for a family sized 3, counting my 4 yrs kid: its full of cheesy wickedness...not for someone trying to diet! I think I have to invite friends over tomorrow.

Preparation time: 45mins
cooking time: 1hr

Ingredients:

Base:
250gm digestive biscuits
125 gm melted butter

Filling:
750gm cream cheese, room temperature
2 tbsp finely grated lemon rind
1/2 cup caster sugar
3 eggs

Lemon curd:
45gm butter
1/2 cup caster sugar
1 egg
1 tbsp finely grated lemon rind
2 tbsp lemon juice

Method:
1. Crush the biscuits to a fine powder in a food processor/ grinder. Mix the butter with it, and press it evenly on the base and sides of a spring form cake tin. The spring form tin, whose base can be detached from the sides, is very convenient to get the shape of the cake.Keep it the freeze to set for 30 mins.

2.The filling:
Put the cheese, butter, lemon rinds and sugar in a bowl and mix them with a hand processor until it is smooth. Beat in the eggs, one at a time.

3. Pre-heat oven. Put the filling into the cake base and bake for 1 hr at 140-150 deg C.

4.The curd:
Mix the butter, egg, sugar, lemon rind and the juice in a heat proof bowl. boil water in a small pan, and put the heat proof bowl on top of it, covering it entirely, so no steam can escape. Take care the base of the bowl does not touch water.Stir the mixture over simmering water on a low flame for about 20 mins, or until a smooth thick paste is formed. Set aside and let it cool.

5.Take the cake out from the oven. It should be firm to touch. Let it cool. Pour over the lemon curd evenly on top, take it out of the spring form tin, and chill for about 3 hrs.

Crepe with chicken filling

About the food:

I got this recipe from Madhur Jaffrey's ' The ultimate curry bible'. As I read, I was immediately drawn to it, as I saw it as a fusion between the French crepes and the Indian curry style filling. In India, we do have a similar version of the food: the mughlai paratha, which is the street corner best seller; but here in this food, its character is so very different and unique. The mughlai parathas are very crisp, but the crepes are succulently soft and melts in the mouth. This gives the dish an delicious uniqueness.

Preparing the dish is fairly easy, the only tricky part is in folding them. But with patience and a little practise, this could be overcomed.This could be served as an excellent snack or as a light meal.

Preparation time: 30mins
Cooking time: 1 1/2 hrs.

Ingredients: (makes 6-8)

The filling:
450 gms chicken, boneless and minced
3 cardamom
3 cloves
1/2 inches cinnamom stick
2 bayleaves
1 tbsp cumin powder
1 tbsp coriander powder
2-3 green chillies, de-seeded and finely chopped
1 big onion
2 tbsp ginger paste
1 tbsp garlic paste
salt to taste
1 pinch turmeric powder
1 bunch of coriander leaves, chopped
vegetable oil

The crepes:
250 ml milk
190 gm white flour
salt to taste
2 eggs
butter

The batter:
2 eggs
1 cup breadcrumbs

The sauce:
3 big tomatoes
2 garlic cloves, crushed
1/2 inches ginger, finely chopped
1 onion, finely chopped
salt and pepper

Method:

1. The filling:
Heat oil in a pan. Add the cardamom, cinnamon, cloves and bayleaves and let them crackle. Add the onions and fry a little. Add the tomatoes and mix well. After 2 mins, add the chicken and mix it well. Add the garlic, ginger, salt, turmeric powder,cumin powder, coriander powder and the chillies. Carry on cooking over a medium flame, stirring and taking care the food does not stick to the pan base, covering intermittently. Sprinkle some water, if the food becomes very dry. Continue to cook for about 30 mins, or until the oil separates out. Sprinkle with the coriander leaves. Reserve and let it cool.

2. The crepes:
Mix the flour, eggs, milk and salt in a mixing bowl. Whisk with a hand blender until it is soft and fluffy.

Heat 1/2 tbsp butter a flat non-stick pan. With a deep spoon, pour 1-2 spoonful of the batter at the centre of the pan. Quickly, tilt the pan to spread the batter to form a circle. Fry for 1 mins. Flip the crepe and fry for another minute. Take it out in a plate and cover. Make all the crepes in the same manner. Put a greased paper in between the crepes, otherwise they might stick together.

3.The sauce:
Heat oil in a pan. Add the onions and fry a little. Add the garlic and the ginger. Fry for 2 mins. Add the tomatoes, salt and pepper. Cover and cook for about 20 mins over a low flame or until the tomatoes has melted and has formed a thick sauce.

4.The final stage: Shallow frying
Take one crepe and put 2 tbsp of the filling at the centre of it. Break 2 eggs in a big bowl and whisk them. With a brush, grease the sides of the crepe with the eggs and fold them over the filling, pressing gently, and make a square shape.

Put the breadcrumbs in a plate, to form a layer. Carefully dip the above crepe in the egg, and then place it in a plate of breadcrumbs, carefully coating it. Flip it to cover all the sides.

Heat 1/2 cup oil in a flat pan. Carefully fry the crepe, one side at a time; flip over and fry the other side.

5. Take the crepes out in kitchen tissue to wipe excess oil. Serve hot with the tomato sauce.

Chicken drumstick kebab

About the food:

Chicken drumstick kebab, or the chicken tegri kebab are very popular throughout India and Pakistan. It could be a fantastic starter, or could be served as snacks with drinks, or even be a main dish when served with Indian breads like paratha and salad.It is easy to make, does not take much effort. The only tedious part is to prepare the masalas, but once you have done it, you can store it in an airtight container, and it keeps for months. Otherwise, if you want a quick fix, you can buy the ready made masalas from any market.I always prefer my own masalas, as I can control the flavour and mix, and also it gives a personal touch to the dish.

Preparation time: 18-24 hrs
cooking time: 45 mins

Ingredients:

8 pieces of chicken drumsticks, skinned
4 tbsp vegetable oil
salt
3 tbsp lemon juice
1 pinch of turmeric powder
3 tbsp ginger paste
2 tbsp garlic paste
6 tbsp plain yogurt
Salad leaf mix
2 onions, cut in rings

Tandoori masala:

8 cloves
8 cinnamon
2 inches cardamom stick
1 tbsp black pepper corns
1 tbsp jeera ( cumin) seeds
1 tbsp dhania (coriander) seeds
2 mace florets
1/2 nutmeg

Chat masala:

1 tbsp cumin seed (jeera)
1/2 tbsp dried mint Leaves (pudina leaves)
1/4th tsp carom (ajwain) seeds
1/4th tsp asafetida (hing) Powder
1 tbsp rock salt (kala namak)
21/2 tbsp dried mango (aam chur) Powder
5 cloves
1 tsp ginger powder
1 tsp cayenne
1/4 tsp tartaric acid
1 tbsp black pepper corns (kalimirchi)
2 tsp salt (namak)

Method:

1. Slit both the sides of the chicken drumsticks with a sharp knife to touch the bones.Make sure the flesh do not fall apart. Rub the chicken pieces with the lemon juice and salt and keep it for 30 mins.

2. Tandoori masala:

Dry roast all the ingredients in pan. when they start to smoke, take them out and dry grind in a grinder. Put it in an airtight container.

3. Chat masala:

Dry roast the cumin, coriander, carom, asafetida , black peppercorns and cloves. Dry grind them in a grinder and mix it with other ingredients. Put it in an airtight container.

4. Mix the yogurt, ginger and garlic paste, turmeric powder, 5 tbsp of the tandoori masala.Mix the chicken pieces with this mixture well, cover and marinate for 18-24 hrs.

5. Pre-heat oven. Take a wire rack, and oil it. Arrange the drumsticks on it, and put the rack on a tray to accumulate juices. Put in the oven for about 50mins at 180 deg C, or until the chicken has browned and has been cooked through, turning the pieces once in between. Keep a close watch, as not to burn the pieces, as the cooking time might vary.

6. Arrange the base of a serving tray with the salad leaves. Arrange the chicken pieces on it, squeeze 1 tbsp lemon juice and sprinkle 1 tbsp of chat masala. Garnish with Onion rings and lemon wedges and serve.

Rice pudding (Payesh)

About the food:
This is a traditional Indian dessert. What a birthday cake is to the western world, the rice pudding is to the states in south-east India, specially among the Bengalis. This dish has a special place in the hearts of the Bengalis: I cherish the memories when my mom used to make the payesh, as what it is called in bengali, on my birthdays. Having stayed abroad, I miss this occasion even more and my heart aches to get a bowl of payesh made by my mom on the special day.

I have used govindabhog rice for this dish, but unfortunately I did not find it anywhere in London. So every time I go to India I bring my supplies of rice. When I am out of the stock, I have to rely on my kind friends and relatives flying here from India. So, assuming you might not get this rice, go for the pudding rice which are available in all supermarkets.

Preparing this dish needs much patience and is laborious. One has to constantly stir the milk, making sure it does not stick to the base of pan, burn or spill out of the pan. This means you cannot leave the hob for a moment until it is done. Making a payesh without spilling the milk out of the pan demanding, and I admit, I have never been successful in that! But do not worry, other than this bit, it is fairly easy to make. only the other trick lies in the quantities of rice to milk, and the rice when done, should not be hard and yet not too soft.

Preparation time:10 mins
Cooking time: 1 hrs

Ingredients: serves 5

1 litre whole milk
Two small handful of govindabhog rice or pudding rice
2 bayleaves
5-6 cardamom
1/2 bowl cashew nuts, chopped in small pieces
10-12 pistachhio nuts, chopped in small pieces
5 tbsp sugar
2 tbsp kewra water
1/2 small bowl raisins, washed

Method:

1. Pour the milk in a big pan, and bring it boil. Add the bayleaves and the cardamoms. Lower the flame, uncover and keep it simmering. The milk should reduce to less than 1/2 of its original volume. Keep in stirring, so that it does not stick to the base of the pan.

2.Meanwhile, wash and drain the rice. When the milk has been halved, add the rice. Add the raisins, sugar and the kewra water. Keep it on low flame, stirring every now and then, until the rice has been cooked. Be aware that the pudding would thicken when cooled.

3. Add the cashew nuts, and cook for 2-3 minutes.

4. Put it in a serving bowl immediately, as the pudding would thicken and you might not be able to serve without breaking the pudding in pieces. chill in a refrigerator for 2-3 hrs.

5. Garnish with the pistachhio nuts and serve chilled.

Gujarati mango soup

About the food:

I came across this odd, new, innovative and fantastic recipe in Madhur Jaffrey's ' The ultimate curry bible', which I am currently reading. My apologies to madhur-ji, I have modified the recipe slightly, tuning the spice mix.This is a Gujarati recipe, where it is served as an appetizer, and is accompanied by the puris ( Indian fried flat breads). This can be a fantastic option of a vegetarian soup, and it feels deliciously fresh.

When I read through the recipe for the first time, I fought with my imagination to visualise it ( and to taste it!). Even when I was preparing it, I was extremely apprehensive about the success of the dish. But when it was done, I was absolutely bowled over by its taste, smoothness, texture and freshness. You could even serve this to the kids as a light meal, which would be an extremely healthy option.

The recipe uses the ripe alphonso mangoes, which is one of the best mangoes in India: with just the right mix of sweetness and texture. You can go ahead with this recipe with any other variety, then you have to adjust the salt and sugar quantities. But if you want the best, go for the alphonso!

Preparation time: 20 mins
Cooking time:10 mins

Ingredients: serves 4-5

5-6 ripe alphonso mangoes or 700 ml canned alphonso mango pulp
200ml plain yogurt
2 tbsp sugar
1/2 teaspoon salt
2 tbsp vegetable oil
2 red dried chillies
1 teaspoon black mustard seeds
10-12 curry leaves
1 tbsp cumin powder
1 tbsp coriander powder

Method:

1. If you are using whole mangoes, soften the mangoes by pressing and rolling them over your palm, until you can feel the pulp has become a smooth paste. Now peel the mangoes carefully, capturing the juices, and squeezing the seed and scrubbing the skin. Whisk the pulp into a smooth paste. Press the pulp through a sieve to take any fibre out.

If you are using the canned pulp, pour it in a mixing bowl.

2. In a bowl, put the yogurt. Add 125 ml (1/2 cup) of water and whisk it well. Add the cumin, coriander and salt. Mix them well.

3. Add the mango pulp to the yogurt. Add the sugar and 400 ml of water ( a little less than 2 cups), and mix them well.

4. Heat oil in a pan. Put the mustard seeds, curry leaves and the red chillies, broken into halves. Let them crackle. Remove from the flame and add the mixture. Return to the flame, bring it to boil, cover and simmer for 5 mins, taking care the base does not stick to the pan.

5. Remove from heat and serve warm.

Oriental style aubergine soup

About the food:

This dish belongs to the Chinese/Thai cuisine.

I recently had this soup at a Chinese eatery, and it tasted so new and different that I was immediately drawn to it. It took me some time before I could find a recipe which is the closest match to the dish, and impoverished on it in to get it done. It is a brilliant dish, ideal for the vegetarians, and could be served as a starter or as a light meal. It is extremely easy to make, and I am thoroughly in love with this dish. I can promise, many of my guests would soon have it served!

Preparation time: 10 mins
Cooking time: 20 mins

Ingredients: serves 4

3 aubergines
2 garlic cloves, finely chopped
1 tbsp ginger paste
vegetable oil
salt to taste
1 tbsp Sesame seeds, dry roasted in a pan.

For the sauce:

4 tbsp soya sauce
2 tbsp wine vinegar
2 tbsp black pepper powder
1/2 cup tomato puree
2 tbsp Thai sweet-chilli sauce

Method:

1. Cut the aubergines in small 1 inch pieces. Make sure that each piece has a share of the skin, otherwise the piece will become very soft.

2. Brush a steamer rack with oil. Put the aubergines in the rack and steam it for about 10-12mins. Take care not to overcook them, the aubergines should just be tender and cooked through.

3. To make the sauce, put all the ingredients for the sauce in a bowl and mix well.

4. Heat a pan. Pour 1 tbsp of oil. Fry the chopped garlic for 1 min. Add the ginger and stir fry for another minute. Add the sauce and continue stirring over a medium flame. Continue until the oil separates from the mixture. Add 1/2 cup of water to make the sauce a little dilute. Adjust the water quantity according to the thickness of gravy, to get a thick soup. Season it with salt, it needed.

5. Add the steamed aubergine pieces, cover and cook for 2 mins.

6. Pour it on a serving bowl and garnish with the sesame seeds.

Rajasthani style lamb curry

About the food:

This is a traditional Rajasthani dish ( from the Indian state of Rajasthan), which I picked up from a TV- show on Travel & living channel. This dish does not use the traditional turmeric powder, but is with yogurt and cream, thus giving a delicious white & milky look. I am not at all a fan of lamb, goat or any kind of red meats, their smell is extremely strong for me. But ever since I saw this recipe, I thought I have got to do it.

In this recipe I have used de-boned lamb joints. To tell the truth, this is my first ever cooking experience with a lamb, and I was extremely nervous. I was not sure how strong the smell would be, and whether even I would be able to taste it. But at the end of the toil, I was extremely happy that it came up very well, and the smell was not strong at all!

Preparation time:1 1/2 hrs
Cooking time:1 hr

Ingredients: (serves 4)

500 gms lamb, de-boned and chopped into small cubes
5 tbsp lemon juice
1 cup natural yogurt
1 cup double cream
ghee
salt to taste
Whole garam masala ( 3 cardamom, 3 cloves, 1/2 inch cinnamom)
3-4 whole red chilli, broken in 2-3 pieces
2 bay leaves
2 tbsp kewra water
1 tbsp pistachio nut, broken in pieces
4 onions, made in quarters
2 tbsp garlic paste
3 tbsp ginger paste

For the masala:

1/2 nutmeg
1 mace flower
6 cardamom
6 cloves
1 inch cinnamon


Method:

1. Wash the meat and drain. Marinate with the lemon juice and keep in the fridge for about 1 hr.

2. Dry roast the masala in a pan. Grind them into a fine powder and keep airtight.

3.Boil the onions for 3 mins. This will make the onions look pale and white, as appropriate for the dish, as well as make it soft, and smell less strong. Drain them and make a paste in a mixer. reserve.

3. Heat 3 tbsp ghee in a pan. For healthy reason I used vegetable oil, but put 1 tbsp of ghee to it for the flavour. It is up to you what you would want. Add the whole garam masala, bay leaves and the red chillies. Let them crackle. Add the onion paste and stir on a medium flame for 2-3 mins. Add the ginger and the garlic and continue to stir. after 3 mins, add the lamb and stir well with the ingredients. Add salt to taste. Continue cooking over medium flame stirring every now and then until the oil separates out. This takes time: about 15 minutes, if not more, Just be patient.

4. When the oil separates, add the yogurt, one spoonful at a time, and mixing well. Otherwise it might cuddle. Add 2 tbsp of the powder masala and mix well. Add the kewra water. Cover and continue cooking over a low flame until the meat is cooked. Take care that the food does not stick to the base of the pan or burn. This is the longest phase, taking more than 30 mins. You might add a little water if the gravy dries up.

5. When the meat is cooked, add the cream and swirl through.Cover and let it boil. Try to keep the white colour of the cream, which gives it an enchanting look.

6. Garnish with the pistachio nuts and serve.

Accompaniment: Paratha/ any Indian bread/ Basmati rice

Authentic Kacchi biriyani

About the food:

Prepared with rice and meat, Biriyanis are the pinnacle of rice cookery for all South Asians (mainly Pakistan, India & Bangladesh) and also in Arabian countries. It is a highly aromatic Muslim dish, and it is served as an one-dish meal.It takes time to prepare, and uses the most expensive seasonings such saffron.

This recipe is based on a recipe I found in Madhur Jaffrey's ' Ultimate curry bible', though I have made few variation of the spices. The author found this recipe from an authentic mughlai source through a friend of hers' in Bangladesh.And it is truly authentic, which you can tell by its taste and aroma. I have used mitha ator, which is a typical ingredient in a Bengali style biriyani- you need just a few drops to give the deep traditional aroma to this dish! Do not worry if you can not have it, rose water can be a milder substitute.

The authentic recipe calls for cooking the pot over wood fire. Given the challenges of modern life, I have substituted that with an oven. The original recipe calls for the meat from ' the hind leg of a castrated he-goat or khassi ki gosht'. My apologies to the biriyani fans, but I have prepared this dish with chicken: just to get more confidence. I am going to try this with the meat very soon.

The recipe calls for ' say a prayer before you start'. Its recommended that you do, as after the pot is sealed, no adjustments are possible.

Preparation time: 24 hrs
Cooking time: 2 hrs

Ingredients: serves 4-5

8 pieces of chicken thighs and drumsticks, skinless/ 8 pieces medium sized goat-meat pieces
450 gms Basmati rice
Ghee
salt to taste
2 big onions
2 bayleaves
3 cardamom pods
3 cloves
2 inches of cinnamom sticks
4 tbsp rosewater
0.5 gms saffron threads
200 ml milk ( 2/3 cup)
10 dried apricots, chopped or alu bukhara
3-4 drops of mitha ator- or biriyani oil
6 boiled eggs.
3 mid size potatoes, peeled and cut in quarters.


For the masala:

6 cardamom pods
6 cloves
4 inches of cinnamom sticks
1/2 whole nutmeg, crushed
2 mace flowers
1 tsp shah jeera
1 tsp shah marich

For marination:

250 ml Plain yogurt
1 tsp turmeric powder
5 tbsp of the masala
1-2 tbsp red chili powder
2 tbsp ginger paste
1 tbsp garlic paste

The sauce:
250 ml plain yogurt
1 bunch of fresh mint leaves, chopped
salt to taste.



Method:

1. Dry roast all the whole masalas in a pan, taking care not to burn them. Dry grind the roasted masalas in a grinder and store in an airtight container.

2. Put the chicken/meat in a bowl. Whisk the yogurt in another bowl. Add the masala, turmeric powder, red chili powder ,ginger and the garlic paste and mix it well. pour this over the chicken/meat pieces and mix them well. Cover and refrigerate for 18-24 hrs.

3.Put the rosewater in a cup. Put the saffron threads in a foil, and wrap it. With a rolling pin, crush the threads to a powder. Add 4 drops of mitha ator to it. Take it out and mix it with the rosewater and keep it for covered for 4 hrs.

4.Wash and soak the rice in a bowl of water of 2 hrs. Drain the water.

5.Boil water in a pan. Add bay leaves and the whole spices to it. Add the rice and bring it to boil. cook for 3-4 mins, or until a rice breaks in 3-4 parts when crushed. Drain.

6. Cut the onions in fine rings. Add 3 tbsp ghee in a heated pan. Fry the onions until light golden brown.

7. Deep fry the potatoes over a mild heat, not to burn it but to cook it lightly. Drain from oil and keep it aside.

8. Pour 4 -5 tbsp of ghee in an deep oven proof pan with a lid. I used my 7 ltrs pressure cooker for it, and covered it with a heavy lid. Put the marinated chicken/meat at the bottom of the pan. tuck in the dried apricots.Sprinkle with salt to taste. Put the fried onions, boiled eggs and the potatoes and layer half of the rice.Pour half of the rosewater on top of the rice. Layer the rest of the rice and pour the remaining rosewater. Pour the milk on top. Cover the pan with silver foil. Put in on a hob, and let the steams come out of the sides. Cover it tightly again, and put the lid on top.

8. Pre-heat an oven. Place the pan in the oven and cook it on 160 deg C/ gas mark 3, 1 hr for the chicken, and 1 hr and 45 mins for the meat.

9.For the sauce, whisk the yogurt, add the mint leaves and a little salt.

10.Uncover the pan, layer it on a plate and serve hot with the yogurt.

Honey & orange glazed chicken

About the food:

This food is from the oriental cuisine, and is very easy to prepare. You can serve this as a starter or it could even be served as a main dish accompanied by plain basmati rice, topped with butter.

Preparation time: 15mins
Cooking time: 1 hr

Ingredients: serves 4

10 skinless chicken thigh & leg pieces
1 tbsp black pepper powder
salt to taste
3-4 tbsp vegetable oil
1 tbsp sesame seeds

for the sauce:

1 cup orange juice
1/2 cup clear honey
4 tbsp Worcestershire sauce
2 tbsp white flour
salt to taste
1 tbsp black pepper powder
1 tbsp lemon juice

Method:

1. Mix the chicken pieces with salt and pepper. Brush an oven tray with oil or place a baking sheet on it. Arrange the chickens on the tray and brush them with oil. Pre-heat the oven. Cook the chickens for about 30-35 mins at 180 gas mark. Turn the chicken pieces halfway through the cooking, and brush the upper side with oil. Keep a careful watch as not to burn the pieces.

2. Preparing the sauce:
Heat a pan. Mix all the ingredients for the sauce together, taking care not to form any lumps. Bring it to boil, stirring continuously, until the sauce becomes smooth and thickens.

3. When the chicken is done, coat each pieces in the sauce and put them back in a clean, oil brushed oven tray. Cook them for about 15 mins at 180 deg C to give the honey glazed finish.

4. Toast the sesame seeds on a pan. Garnish the chicken pieces with the sesame seeds and serve.

Accompaniment: plain basmati rice with butter.

Mediterranean roasted vegetable and chicken

About the food:

This is a Mediterranean dish, and could be an extremely healthy and filling dinner with a chunk of garlic bread. This is very easy to prepare, and you can vary the seasonings according to your taste. And you can also add your favourite veggies, and it tastes fantastically refreshing.

Preparation time: 30 mins
Cooking time: 25mins


Ingredients: (serves 4)


300 gms boneless chicken, cut into 1 inch by 2 inches pieces

vegetables:

1 yellow & 1 red bell pepper, cut in 1 inch squares
1 aubergine, cut in pieces with 1 inch thickness
2 courgettes, cut in circles with 1 inch thickness
10 small salad tomatoes
a small bowl of button mushrooms, cut vertically in thin semi-circular pieces
2 big onions, cut in chunky pieces

For marination:

4 tbsp lemon juice
3 tbsp worcestershire sauce
2 tbsp garlic salt
2 tbsp onion salt
2 tbsp black pepper powder
salt to taste
4 tbsp olive oil
1 bunch of fresh parsley, finely chopped

Method:

1.Wash, drain and put all the cut vegetables in a big bowl. Mix it with the chicken pieces.

2.Put all the ingredients for the marination in the bowl and mix it well. Cover and let it marinate for about 2 hours. Refrigerate if the weather is warm.

3.Brush an oven tray with olive oil, and arrange all the ingredients in a single layer. Pre-heat the oven and cook for 20- 25 mins at 180 deg C. Keep a watch as not to burn the food and adjust the timing accordingly.

4. Serve it hot with garlic breads.

Bengali style fish curry (Pabda fish)

About the food:

This is a traditional Bengali delicacy and an extremely coveted dish.Pabda is a river fish, and is heavenly in taste.

There is a funny story to tell about my experience with this dish.

I had never been a fan of fishes, which is very unlikely for a Bengali. To the extreme, when I was in college, I would not eat in the same table where fishes were being served. My mom arranged to cook fishes when I was not at home, as the smell of raw fishes made me sick. But eventually, with my mom's persistence and a lot of effort from my part, I developed a taste bud for it.

And when on the other day, while shopping in Tesco, I found pabda fish, my heart sank. Having lived abroad for about 7 yrs now, it brought back the nostalgic memories of home, of the spices, of the family meal. So, before thinking that I have never cooked this fish before, it was in my shopping basket.

I called my mom up back in India for the recipe and excitedly started off to cook. I heated oil in the pan, mixed salt and turmeric with the fishes, and was just about to fry them. Then in a frenzy I realised that I need to de-gut the fish, which has not been done! It was a moment of utter frustration, as I did not know how to de-gut fishes. I saw myself in the shoes of Julie Powell, as in the film of 'Julie & Julia' , who was struggling with the lobsters. Then, my instincts ruled and I was successful at last, but would always remember my first day experience of cooking a fish from the scratch!

Go ahead and dive for the recipe: I promise that its extremely easy to cook: only a bit messy with the cleaning part. But even then, it's worth it!

Preparation time: 30 mins
Cooking time: 30mins

Ingredients:

6-7 medium whole Pabda fishes, de-gutted and cleaned
Oil for frying - mustard oil for best results, otherwise vegetable oil
1/2 tbsp whole black cumin (kalo jeera)
3-4 green chillies, split through the centre
1/2 tbsp cumin ( jeera) powder
1 big tomato, finely chopped
1 bunch of coriander leaves, finely chopped
1 tbsp ginger paste
turmeric powder
salt to taste

Method:

1. Wash the fishes, drain and mix them well with salt and turmeric powder.

2. Heat 1 cup of oil in a flat base pan for deep frying the fishes. Carefully lower the fishes in batches into the oil and fry them both sides until lightly golden in colour. Take care as oil may split. Cover the pan if the oil splits too much. Take the fishes out and put them on a kitchen tissue.

3. Clean the pan. Heat 3 tbsp of oil. Add the black cumin, green chillies, cumin powder and the chopped tomatoes one by one. Stir and mix them well. Add the ginger paste, and continue frying on low flame until the oil separates out. Pour in 2 cups of water. Add salt and turmeric powder. When the water boils, place the fishes back to the pan carefully as not to break them. Cover the pan and let it cook for about 7-8 mins.

4. Remove from the flame, garnish it with the coriander leaves and serve with basmati rice.