Potato Tortilla

Self cooking photograph

large potatoes	5, cut into round slices
large onion	2, chopped
eggs	6
capsicum	1, cut into strips
salt	to taste
garlic	5 cloves
black pepper	1/2 tsp
oil	3/4 cup
Method:
Heat oil in a frying pan and fry onions for a few minutes until light pink.
Now add potatoes and cook them covered on a very low heat for 10 to 15 minutes until tender.
Stir occasionally.
In a separate bowl whisk eggs, season and pour over potatoes.
Sprinkle capsicum strips on top.
Cook uncovered on low heat until the sides start to cook and firm.
Flip the tortilla and let the other side cook for a few minutes until it gets firmed.
Turned off the heat and serve hot.
Serves 6.

Healthy Green Rice

Self cooking photograph

green capsicum	2, cut into cubes
broccoli	10 florets
green chili	5, slit
green peas	1 cup
green broad beans	1/2 cup
french beans	10, cut into halves
onion	2, sliced
salt	to taste
oil	2 tbsp
rice	2 cups, boiled
Note: any green veges of your choice can be used.
Method:
Heat oil in a deep pan and fry onions for 1 minute.
Add broccoli, french beans, broad beans and peas; saute for 1 minute.
Add 1/4 cup water and cover the lid; cook on low heat until veges are just tender.
Note: All veges should remain a little crunchy; mashed would not taste good.
Now uncover, add chilies, capsicum and salt.
Continuously saute for 1 minute; water dries up.
Add boiled rice, mix well and cook till heated through.
Note: Do not break the rice while mixing.
Serve hot and enjoy.
Serves 4.

Gujrati Karhi

Self cooking photograph

gram flour	1-1/2 tbsp
yogurt	1-1/2 cups
green chilies	2, chopped
sugar	1tbsp
salt	to taste
For Tempering:
oil	2 tsp
mustard seeds	1/4 tsp
cumin seeds	1/2 tsp
dried red chili	2
clove	3
cinnamon stick	1/2 inch
coriander fresh	1 tsp - to garnish
Method:
In a large bowl whisk together the gram flour and yogurt until creamy.
Transfer this mixture into a deep wok and add green chilies, salt and sugar; mix well on a low heat.
Now add 4 cups of water and stir continuously until moderate thick consistency.
In a separate frying pan heat oil and add all the tempering ingredients.
Once seeds splutter and sizzle, pour this on to karhi soup and mix well.
Garnish with fresh coriander.
Serve hot with rice.
Serves 4.

Cranberry Scones

Self cooking photograph

all purpose flour	2 cups
sugar	1/3 cup
baking powder	2-1/2tsp
salt	1/4tsp
butter	1/3 cup - cold
dried cranberries	100g
milk	2/3 cup
Method:
Whisk together the flour, sugar, baking powder and salt.
Cut the cold butter into small cubes and rub in the flour with hands.
Keep rubbing with hands till it resembles breadcrumbs.
Now stir in the cranberries without crushing.
Add the milk and stir until just combined. Avoid over mixing.
Transfer to a lightly floured surface and knead the dough for half a minute.
Now roll the dough into a 7 inches circle and about 1-1/2 inches thick.
Cut this circle into 8 triangles.
* Icing sugar can be sprinkled if desire.
Transfer to a prepared baking sheet and brush the top with a little milk.
Bake in a preheated oven at 200 C for 15 to 20 minutes or until a thin skewer inserted in the center comes out dry.
Remove from oven and let it cool completely.
Enjoy with breakfast tea or coffee.
Serves 8.

Coffee Cream souffle

Self cooking photograph

large eggs	3, separated
brown sugar	1/2 cup
instant coffee	1 tbsp
gelatin powder	1-1/2 tsp
cream	1 cup
water	1/2 cup
chocolate	grated to decorate
Method:
In a bowl cream egg yolks with sugar.
Make gelatin through double boiling method and add coffee once gelatin is dissolved.
Or
Mix coffee and gelatin powder in boiling water until dissolved.
In a separate bowl whisk egg whites until stiff.
In another separate bowl whip the cream until thick.
Now fold egg whites into cream.
Add coffee mixture in egg yolks mixture and combine/ fold in egg whites mixture.
Pour into a dish and keep in the fridge until set.
Decorate with grated chocolate and serve.
It can also be served with a cake.
Serves 6.

Choco Fudge Brownies

Self cooking photograph

all purpose flour	50g
baking powder	1 tsp
soft brown sugar	225g
coco powder	3 tbsp
ground walnuts	25g
butter	100g (softened)
egg	2, lightly beaten
lemon juice	1 tsp
orange rind	1, grated
For Icing
plain chocolate	100g
butter	25g
walnuts	50g (chopped)
Method:
Preheat oven on 160 degrees C.
Sieve the floor, baking powder and coco powder into a bowl.
Add the ground walnuts, sugar and orange rind together; mix well.
Beat the butter and eggs into the dry ingredients until smooth.
Spread evenly into a lined and greased shallow tin.
Bake for 50 to 55 minutes or until a thin skewer inserted in the center comes out dry.
Allow to cool in the tin.
Icing:
Melt the chocolate with the butter.
Then stir in the chopped walnuts.
Spread evenly over the brownies.
Finally cut into small squares when half set.
Serves 4 to 6.

Garlic Bread with Cheese

Self cooking photograph

baguette	1
garlic cloves	8
olive oil	1/2 cup
parsley/ coriander	2 tbsp - fresh
mozzarella	100 g - shredded
parmesan cheese	1 tbsp - shredded (optional)
Method:
Preheat oven on 180 degrees C.
Line a tray with foil.
Blend together garlic,oil and parsley (or coriander) to make a puree.
Slice the baguette into 2 (length wise) and spread the puree on both sides.
(Do not use the entire puree)
Now close the bread like a sandwich and wrap it in aluminium foil; bake for about 10 minutes.
Now open the bread again, sprinkle the mozzarella over the top of both slices.
Now dust with parmesan and bake it again for 10 to 15 minutes or until the top is light golden brown.
(Do not cover with foil this time)
Wait for atleast 10 minutes before slicing and serve.
Serves 4 to 6.

Balti Chicken - Eid Special

Self cooking photograph

Eid Mubarak!

chicken

1.5kg - 16pcs

tomatoes

4 medium, quarters

onions

4 medium, quarters

turmeric powder

1/2tsp

red chili powder

1tbsp

whole black pepper

1tsp - roughly crushed

whole cumin

1tsp - roughly crushed

salt

to taste

garlic paste

1-1/2 tbsp

ginger paste

2tbsp

ginger julienne

3tbsp

green chillies

6, whole

lemon juice

6 tbsp

fresh coriander

1tbsp, chopped

oil

1-1/2 cup

Method:

In a skillet heat 2 cups of water then add chicken, garlic paste, ginger paste, all the spices and salt.

Mix well, cover and cook on a low flame until the chicken is tender.

(1/2 cup of liquid should remain once chicken is tender)

Now add oil and fry for 5 minutes on high heat; stir continuously.

Add tomatoes, onions, green chillies, ginger julienne and fresh coriander.

Cover and cook for another 10 minutes.

Remove the cover and increase the flame.

Add lemon juice and let it cook for another 1 minute and turn off the flame.

Serve hot with naan.

Serves 6.

Chargha

Self cooking photograph

chicken	1-1/2 kg, whole
yogurt	1/2 cup
garlic/ ginger paste	1 tbsp
peeled tomato	1 large, round thinly sliced
tamarind	5
black-pepper	1tsp - whole
nutmeg powder	1/4 tsp
clove	5
cinnamon stick	1, 1 inch
carom seeds	1/4 tsp
black cardamom	1, medium
cumin seeds	1 tsp
coriander powder	1 tsp
red chili powder	2 tsp
turmeric power	1/4 tsp
salt	to taste
sesame seeds	1 tbsp, roasted
oil	2 tbsp
Method:
Remove the skin and clean the chicken completely.
Note: Rinse the chicken in cold water. Do not use hot or warm water, as water with any increased temperature can lead the promotion of bacterial growth. Pat the chicken dry with paper towels.
Make cuts with a sharp knife.
Mix garlic/ ginger paste with yogurt along with all the whole and powdered spices.
Apply this mixture well to the chicken even into the cuts.
Now heat oil in a wok and place the chicken in breast side down.
Add thinly sliced tomato and tamarind, mix well; cover the lid and let it cook in its own water on low heat.
(Add a little water if needed)
Occasionally turn the sides of the chicken carefully.
Once its tender and water is completely dry, take out the chicken onto a lightly greased baking tray.
Spread the remaining gravy along with oil on top of the chicken.
Sprinkle the roasted sesame seeds evenly.
Bake it for atleast 30 minutes on 180 C in a preheated oven or until its golden brown.
Serve it with raita and salad on the side.
Option: Stuff boiled eggs in the hollow stomach of the chicken ;)
Serves 4.