Chocolate fondant

Chocolate fondant

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INGREDIENTS

50 g melted butter, for brushing
cocoa powder, for dusting
200 g dark chocolate, best quality you can get, chopped into small pieces
200 g butter, chopped into small pieces
200 g golden caster sugar
4 eggs
4 egg yolks
200 g plain flour

INSTRUCTIONS

• Using upward strokes, heavily brush the melted butter all over the inside of nine 150 ml pudding moulds. Place them into the fridge or freezer. Once they are chilled, brush more melted butter over the chilled butter, then add a good spoonful of cocoa powder into the mould. Tip the mould so the powder completely coats the butter. Tap any excess cocoa out, and then repeat with all of the moulds.
• Place a bowl over a pan of barely simmering water, and then slowly melt the chocolate and butter together. Remove bowl from heat and stir until smooth. Leave to cool for about ten minutes.
• In another bowl whisk the eggs and yolks together with the sugar until thick and pale and the whisk leaves a trail. Sift the flour into the eggs, and then beat together.
• Pour the melted chocolate into the egg mixture in thirds, beating well between each addition until all the chocolate is added and the mixture is completely combined to a loose cake batter. Tip the fondant into a jug, then evenly divide between the moulds. These can now be frozen for up to a month and cooked from frozen. If not freezing, chill for a minimum of 20 minutes or up to 24 hours.
• Heat the oven to 200/180/Gas 6.
• Place the fondants on a baking tray then cook for 10-12 minutes until the tops have formed a crust and they are starting to come away from the sides of their moulds. Remove from the oven, and then let them sit for 1 minute before turning out.
• Loosen the fondants by moving the tops very gently so they come away from the sides, easing them out of the moulds. Tip each one slightly onto your hand so you know that it has come away, then tip back into the mould, put a plate on top and turn it over.
• Serve with vanilla ice cream and caramel sauce

Source: http://www.food.com/recipe/gordon-ramsays-chocolate- fondant-353558
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Soya chunks pulao

Soya chunks pulao

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INGREDIENTS

Basmati Rice - 1 cup ( I used normal cooking rice )
Soya Chunks - 1 cup cooked
Onions - 1 large sliced thinly
Green Chillies - 4 to 5 slit lengthwise
Peas - 1 cup Optional ( I used frozen )
Ginger Garlic Paste - 1.5 tblspn
Garam Masala Powder - 1 tblspn
Salt to taste
Water - 1.5 cup
Oil - 1 tblspn
Ghee - 1 tblspn
Whole Spices:
Cinnamon - 4 cm stick
Fennel Seeds / Saunf - 2 tsp
Cumin Seeds - 1 tsp ( I used Shahi Jeera)
Cloves - 4 piece
Star Anise - 1
Kal Paasi / Black Stone Flower - 2 piece

INSTRUCTIONS

• Wash and Soak Basmati Rice for 30 mins. Soak soya chunks in salted hot water for 30 minutes.
• Heat Oil and Ghee in a pressure cooker.
• Add in all whole spices and let them sizzle for a min. Add in sliced onions and green chillies.
• Sprinkle some salt and cook the onions till it turns golden.
• Now add in ginger and garlic paste and saute for a min.
• Add in peas, garam masala powder and soya chunks. Toss well.
• Add in soaked rice and mix well in the masala.
• Pour in water and mix well. Bring this whole thing to a boil, simmer and cook for 1 whistle, simmer the flame and let it cook on a very low heat for 7 to 8 min. Switch off the heat and let them steam go all by itself. Open the cooker and fluff the rice.

Source: http://www.yummytummyaarthi.com/2014/07/soya-chunks- pulao-recipe.html?m=1
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Lamb roast

Lamb roast

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INGREDIENTS

8 lamb loin chops
1 small onion, peeled and chopped
salt and freshly milled black pepper

For the sauce:

1 large onion, peeled and chopped small
1 rounded tablespoon rosemary leaves
1 oz (25 g) butter
1 oz (25 g) plain flour
6 fl oz (175 ml) milk
6 fl oz (175 ml) vegetable stock
2 tablespoons cream, whipping or double
salt and freshly milled black pepper

To garnish:

sprigs of watercress

Additional

Pre-heat the oven to gas mark 6, 400°F (200°C).

INSTRUCTIONS

• First of all, place the lamb chops in a shallow roasting tin with the onion tucked around them. Season with salt and pepper then place them on the highest shelf of the oven to bake. How long you cook them for is up to you – I personally don't mind the centres being cooked since I like the skins crisp, but if you like your lamb pink give them 30 minutes, if not, 45 minutes.
• Meanwhile, in a small saucepan, melt the butter and sweat the onions over a very gentle heat
• for 5 minutes. While that's happening, bruise the rosemary leaves with a pestle and mortar to release their oil, then chop them very, very finely and add them to the onion. Then continue to cook gently, uncovered, for a further 15 minutes without letting the onions colour too much.
• Next, using a wooden spoon, stir in the flour till smooth, then gradually add the milk followed by the stock, bit by bit, stirring vigorously and finishing off with a balloon whisk.
• Season with salt and pepper and let the sauce barely simmer for 2 minutes, then remove it from the heat, liquidise half of it and then combine that with the rest, along with the cream.
• Taste to check the seasoning, then pour it into a warmed serving bowl or jug and cover the surface with Clingfilm until the chops are ready.
• Serve the chops with a garnish of watercress and the sauce poured over.

http://www.deliaonline.com/recipes/international/european/british/oven-baked- lamb-chops-with-onion- and-rosemary- sauce
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Tomato soup

Easy Tomato soup

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INGREDIENTS

Red ripe tomatoes - 4
Beetroot - 2 small slices
Garlic - 3-4 flakes
Bay leaf - 1
Butter - 1 tblsp
Salt - As needed
Black pepper - As needed
Sugar - 1 tsp
Corn flour - 1 tsp
Cream (Optional) - To garnish
Coriander leaves - 1 tblsp

INSTRUCTIONS

• In a small pressure cooker or pressure pan, heat butter and add bay leaves, roughly chopped garlic. Add the tomatoes, beetroot and 1 cup water.
• Pressure cook for 2 whistles and without disturbing much, take out the tomato skin which by now will come easily by itself. Discard the skin. Take out the bay leaf. If you want you can transfer to a sauce pan (another vessel to boil the soup) or continue with the cooker as well. I used my immersion blender to grind. If using mixie, cool down and blend without water.
• Strain this through a metal strainer to remove the seeds. You can use little water if you need. Again start heating the soup with the bay leaf, sugar and salt.
• Boil for 3-4 minutes. Add the corn flour mixed with 1 tblsp water and mix well. Boil until thick consistency reaches. Season generously with black pepper, adjust salt and garnish with coriander leaves. Add cream in top if desired.

Source: http://www.rakskitchen.net/2013/01/easy-tomato- soup-recipe.html?m=1
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Fried Fish

Fried Fish

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INGREDIENTS

Oil or ghee as needed
250 grams fish pieces or fillet
Salt as needed
2 to 3 pinches of turmeric
1 tbsp. Lemon juice or as needed
¾ tsp ginger garlic paste
¼ to ¾ tsp red chili powder
¼ to ½ tsp garam masala powder

INSTRUCTIONS

• Apply salt to fish and rinse it well. Drain thoroughly. Mix all the ingredients except oil. Apply to the fish. Keep this aside for 10 minutes. It absorbs flavors well.
• Heat a small pan with oil or ghee. When the oil turns hot enough fry it for about 3 to 4 minutes. Then flip it to the other side. Fry again till it is fried properly. Add curry leaves and fry until crisp. Drain to a kitchen tissue.
• Serve with onion wedges.

Source : http://indianhealthyrecipes.com/andhra-fish- fry-ghee- roasted-fish/#ixzz4Q9dpjFF9
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PALAK PANEER

PALAK PANEER

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INGREDIENTS

for spinach puree:

250 grams palak or 8 to 9 oz spinach (palak)
3 cups hot boiling water for blanching spinach
2 cups water for ice bath

for pan frying paneer:

250 grams paneer or 8 to 9 oz cottage cheese (paneer)
3 tablespoon oil

for the gravy/sauce:

½ teaspoon cumin seeds (jeera)
2 small tej patta or 1 medium to large tej patta (indian bay leaf)
1 medium onion or 60 to 70 grams onions or 1/3 cup tightly packed finely chopped onion
1 teaspoon ginger paste + 1 teaspoon garlic paste OR 2 teaspoon ginger-garlic paste (adrak lahsun ka paste) OR (½ inch ginger + 6 to 7 small to medium garlic - crushed to a paste in mortar-pestle)
1 or 2 green chilies, chopped or 1 to 1.5 teaspoon finely chopped green chilies (add ½ teaspoon red chili powder instead of green chilies)
1 pinch turmeric powder (haldi)
½ teaspoon black pepper - crushed in a mortar-pestle (optional)
1 teaspoon kasuri methi (dry fenugreek leaves) - for more hints of bitterness you can add overall 2 teaspoon kasuri methi
½ teaspoon garam masala powder
¼ cup low fat cream or 3 tablespoon whipping cream
a pinch of sugar
salt as required

INSTRUCTIONS

Blanching and preparing the spinach puree:

• rinse the spinach leaves well in water and then keep them in a colander, so that the excess water drains off. if the stems are tender, then keep them. but if they are hard or fibrous, then discard them.
• boil water in a pan. add the spinach leaves in the water.
• stir and blanch the spinach leaves in water for 3 minutes.
• when the spinach leaves are blanching, in another bowl, take some water and add 8 to 10 ice cubes in it.
• after 3 minutes, remove the spinach leaves and add them to the cold water.
• stir gently so that all the leaves are immersed in the cold water. after 1 minute, remove them.
• place the leaves in a grinder or blender jar.
• grind or blend to a smooth puree. no need to add any water while grinding or blending. 

Pan frying paneer cubes:

• this step is optional. but lightly golden pan fried paneer cubes taste good in palak paneer. heat oil in a well seasoned or non stick pan. place the paneer cubes.
• turn over when one side is light golden and fry the other side.
• fry till the paneer cubes are light golden evenly. don't fry too much as then the paneer cubes become dense.
• remove and then drain them on kitchen paper towels.
• to soften the paneer more, keep them immediately in water for 3 to 4 minutes. this is an optional step and you can skip it.

Preparing the gravy/sauce:

• now in the same oil, in which we pan fried paneer, add cumin seeds and tej patta. saute till the cumin seeds crackle.
• then add finely chopped onions. stir well.
• saute the onions till they turn light golden.
• then add ginger paste, garlic paste and finely chopped green chilies. you can also use green chili paste instead of chopped green chilies. alternatively instead of green chilies, red chili powder can also be added.
• stir and saute till the raw aroma of ginger-garlic goes away.
• now add the spice powders - a pinch of turmeric powder, 1/2 tsp black pepper, crushed in a mortar- pestle (optional) and 1 tsp kasuri methi/dry fenugreek leaves. crush the kasuri methi and add.
• stir well. then add the spinach puree.
• season with salt. then add a pinch of sugar. stir well and on a medium flame, simmer the gravy for 5 to 6 minutes or till it thickens slightly and the spinach is cooked well.
• add 1/4 cup low fat cream or 3 tbsp whipping cream along with 1/2 tsp garam masala powder. stir very well.
• the cream should be mixed very well with the palak gravy. then switch off the flame.
• add the fried paneer cubes. mix them well with the rest of the gravy. cover the pan. 

Dhungar or smoking method:

• burn a small piece of natural charcoal on a stove top with the help of tongs.
• place a small flame proof rack on the stove top and on top of the rack, place the charcoal. burn the charcoal till its red hot.
• now place a small bowl or some layers of onions in the palak paneer gravy. place the charcoal on top. add 1/2 tsp oil on the charcoal. you can also keep 1 clove or 1/2 tsp cumin seeds on the charcoal and then pour the oil. as soon as you pour oil, smoke will emit from the charcoal.
• immediately cover the pan with a lid. keep the pan closed with the lid for a minute, so that the charcoal flavor gets infused with the palak paneer gravy. for a slight tang you can add 1/4 tsp dry mango powder or a few drops of lemon or lime juice and stir before serving.
• serve palak paneer hot with tandoori rotis, naan, chapatis, paratha or jeera rice or biryani rice.

http://www.vegrecipesofindia.com/palak-paneer- restaurant-style- recipe/
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ICE CREAM CAKE

ICE CREAM CAKE

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INGREDIENTS

For the cake layers:

3 cups sugar
2 3/4 cups all-purpose flour
1 1/8 cups cocoa powder, preferably Dutch-process
2 1/4 teaspoons baking powder
2 1/4 teaspoons baking soda
1 1/2 teaspoons salt
3 eggs
1 1/2 cups milk
3/4 cup vegetable oil
1 tablespoon pure vanilla extract
1 1/2 cups very hot water

To finish the cake:

1 pint mint chocolate chip ice cream, slightly softened
1 cup cream
8 ounces semisweet chocolate
1/2 cup cream
4 ounces white chocolate
Drops mint extract, optional
Drops green food coloring, optional

INSTRUCTIONS

• Heat the oven to 350 degrees F. Grease a 13 by 17-inch sheet pan and line the bottom and sides with parchment or waxed paper.
• Sift together the 3 cups sugar, flour, cocoa, baking powder, baking soda, and salt. Transfer to a mixer fitted with a whisk attachment (or use a hand mixer) and blend briefly. Whisk together the eggs, milk, oil, and vanilla extract in a medium bowl and add to the dry ingredients and mix at low speed for 5 minutes. Gradually add the hot water, mixing at low speed just until combined. The batter will be quite thin. Pour the batter into the pan. Bake until a tester inserted in the center of the cake comes out clean (a few crumbs are okay) and the center feels firm to the touch, 25 to 30 minutes. Let cool in the pan. Chill, covered, until ready to build the cake. Make room in your freezer for a serving platter that you'll build the cake on.
• Place a piece of parchment over the entire cake and flip it out onto another sheet pan. Peel off the original parchment and cut the cake in half so you have 2 pieces 13 by 8 1/2 inches. Place a piece of cake on a rectangular serving platter and schmear the ice cream on it all the way to the edges. Smooth it out with an offset spatula and place back in the freezer.
• After it has chilled 15 minutes or so place the second layer of cake on top, cover with parchment paper and press down with a sheet pan gently to stick the top layer. Return to the freezer while you make the chocolate topping.
• In a small saucepan, heat the 1 cup of cream and once it comes to a boil pour it over the chopped semisweet chocolate and whisk to make a smooth ganache. Do the same with the remaining 1/2 cup of cream and the white chocolate, adding the mint extract and green coloring to make a light mint green color then place it in small pastry bag with a small plain tip.
• Remove the cake from the freezer and working quickly spread the chocolate ganache over the surface of the cake smoothing it with an offset spatula.
• Drizzle lines of the green ganache over the entire surface of the cake at diagonal. Take a toothpick and run it back and forth in the opposite direction to draw it through the ganache and make decorative pattern.
• Return to the freezer until ready to serve. Trim off the edges to even off the cake then cut into rectangle pieces

Source: http://www.foodnetwork.com/recipes/ice-cream- cake-recipe2.html?oc=linkback
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