Monday, 18 February 2013

Chocolate Creme Pie

  • 1 condensed milk
  • 3 egg yolks
  • 3 tbspn cornstarch
  • 5 tbspn cocoa
  • 1 2/3 cups water
  • 1 tspn vanilla extract
  • 2 tbspn butter
  • 1 baked pastry shell(9 inches)


  • Take water,cocoa,cornstarch and mix well.
  • Beat the egg yolks and stir in this with cornstarch.Add milkmaid.
  • Cook this mixture in saucepan till thick.
  • Add butter,vanilla extract.
  • Let it cool down and pour into the shells and chill until set.
  • Top with whipped creme,melted chocolate  and grated chocolate.


  • 3 eggs
  • 75 gms caster sugar
  • 75 gms plain flour
  • 2 tbspns cocoa powder
  • 2 tbspn icing sugar
  • 100 gms softened butter
  • 1/2 tspn vanilla essence


  • Grease the swiss roll tin and preheat the oven to 200C.
  • Whisk and beat the eggs together with an electric beater till thick.
  • Sift the cocoa powder and flour two times to prevent lumps. Mix this with whisked eggs and 1tbspn warm water smoothly.
  • Spread on tin and bake it for 10-15 minutes.
  • Take a tea towel,cover with baking paper and dust with caster sugar.
  • Take the cake and roll it with the paper inside the cake.
  • Cool it on a wire rack for 5 minutes.
  • Now beat the icing sugar,butter and vanilla essence.One can beat in melted chocolate as well.
  • Unroll the sponge cake and spread the above paste leaving a half inch border all around.
  • Re roll the cake,refrigerate,cut in slices and serve.

Chicken Mazedar

  • 500 gms chicken
  • 2 chopped onions
  • 2 chopped tomatoes
  • 1/2' ginger
  • 4-5 green chillies
  • chilly garlic sauce
  • 4 tbspn lemon juice
  • 1 tspn black pepper powder
  • salt to taste
  • Coriander leaves to garnish


  • Boil onions,tomatoes,green chillies,ginger and grind it into a paste.
  • Heat oil in a pan and fry the chicken pieces. Then add the grinded paste and stir fry till it starts leaving oil.
  • Then add chilly garlic sauce,lemon juice,salt,black pepper powder.
  • Garnish with coriander leaves.
Chicken Changezi
  • 500 gms chicken chopped in pieces
  • 50 gms cashews
  • 2 onions chopped
  • 1 cup ghee
  • 200 ml milk
  • 1 chopped tomato
  • 2 tbspn garlic-ginger paste
  • 1 tspn garam masala powder
  • 1 tspn coriander powder
  • 1/2 tbspn chilly powder
  • 1 tspn chaat masala
  • 1 cup or 100 gms fresh cream
  • 2 tbspn methi leaves
  • 10-15 fried lotus seeds(makhane)
  • 2 lemon juice
  • 1 boiled egg cut in halves
  • 1'' ginger(sliced in thin strips)
  • 2-3 large green chillies cut
  • salt to taste

  • Heat the ghee in a pan and saute the chicken pieces for 5-7 minutes on medium flame.
  • In another pan,heat 2 tbspn ghee and stir fry onions till translucent and brown. Add cashews and fry for 2-3 minutes.Strain this onion and cashews and when it cools down,grind it into a paste.
  • In the left over ghee,add garlic ginger paste,tomatoes,red chilly powder,chaat masla,garam masala and coriander powder,salt and cook for 5 minutes
  • Gradually add milk,keep stirring. Then add chicken pieces and cook for another 6-7 minutes on low heat.
  • Add the grinded paste of cashews and onions into the mixture and cook on low flame for 5 minutes.
  • Then add fried makhane,fresh cream,methi leaves,lemon juice and stir well.
  • Garnish with boiled egg,strips of ginger and green chilly.

Tuesday, 12 February 2013


Baked Macroni And Cheese
  • Macroni(elbow shaped)
  • Vegetable oil
  • A quart milk
  • 7 tbspn unsalted butter
  • 2 cups grated cheddar cheese
  • 4 cups grated gruyere cheese
  • 1/2 cup flour
  • 1/2 tspn black pepper
  • 1/2 tspn nutmeg powder
  • 2-3 small tomatoes slices
  • 1 cup bread crumbs


  • Boil the macroni for10-12 minutes in a pan full of water with a drop of oil so that macroni does not stick to the bottom.Drain the water and sieve it.
  • Prepare the white sauce by heating butter in a saucepan, and adding the flour gradually by continuous stirring.Make sure no lumps are formed.
  • Now add the warm milk gradually into the pan till a smooth thick paste is formed.
  • Then add cheddar,gruyere cheese,salt,nutmeg and pepper.Also add the boiled macroni and mix well.
  • Preheat the oven to 385F.
  • Take a baking tray and pour the macroni mixture. Then put tomato slices and bread crumbs(breadcrumbs are combined with 2 tbspn melted butter).Bake this for 30-35 minutes till cooked and browned.

Saturday, 9 February 2013

Paneer Jalfrazie

  • 250 gms paneer cubes
  • 2-3 onions chopped in cubes
  • 2 tomatoes sliced in cubes
  • 2 capsicum cut in slices
  • 5-6 cloves chopped garlic
  • 1" ginger chopped
  • 2 tbspn tomato ketchup
  • 1 tspn red chilly powder
  • 1/2 tspn turmeric powder
  • 1 tspn garam masala
  • Oil for frying
  • 1/2 tspn cumin seeds
  • 1/2 tspn saunf powder
  • Salt to taste
  • Coriander leaves to garnish


  • Deep fry the paneer cubes and keep it seperate in a bowl.
  • Heat 2 tbspn oil in a frying pan, add cumin seeds,then add ginger,garlic and green chillies.After a minute add onions and stir fry till onions are soft.
  • Then add turmeric powder,red chilly powder,garam masala,saunf power.After half a minute add tomato puree,ketchup and salt.Cook for 8-10 minutes on medium flame till oil starts to seperate.
  • Add 1/2 cup water and cook till gravy is thick.
  • Add paneer cubes and cook for another 5 minutes.
  • Garnish with coriander,onion rings or cream as you like.


  • 8 bread slices
  • Bread crumbs(optional)
  • 1 cup crushed paneer
  • 1 capsicum chopped
  • 1 onion chopped
  • 2 green chillies chopped
  • 1 tspn garlic-ginger paste
  • 1/2 tspn garam masala powder
  • 1/2 tspn chaat masala powder
  • 1/4 cup milk
  • Salt to taste
  • Oil

  • Heat oil in a pan, stir fry onions till translucent.
  • Then add garlic-ginger paste,green chillies,capsicum and cook for 3-4 minutes.
  • Add paneer,salt,garam masala powder,chaat masala powder.Cook for another 2 minutes.
  • Turn off the gas.
  • Take bread slices,dip in milk and squeeze the milk by pressing bread using both hands.
  • Stuff the paneer filling and close the ends. Roll in the bread crumbs to make it more crispy.
  • Deep fry these rolls till golden brown.
  • Soak in absorbent paper.


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