MINCED BEEF & POTATO CURRY

Ingredients

1. 1kg lean minced beef
2. 2 medium onions, chopped finely
3. 60ml vegetable oil
4. 1 tablespoon garlic, minced
5. 2 teaspoons ginger, minced
6. 1 teaspoon ground turmeric
7. Approx ½ teaspoon red cayenne powder (more or less to taste)
8. 1 tablespoon ground coriander
9. 2 teaspoons ground cumin
10. 2 teaspoons garam masala 
11. salt and freshly ground pepper to taste
12. 5 medium potatoes diced, preferably parboiled
13. handful of coriander to garnish
14. 150ml water

Method

1. In a large pan, heat the oil on medium high and add the onions.
2. Fry gentley onions until golden and slightly caramelised.
3. Lower heat to medium and add the garlic and ginger. Cook until fragrance released.
4. Add the turmeric, cumin, coriander and the garam masala and cook for about two minutes.
5. Add the minced beef  to the onion and spices and mix together.
6. At this stage season with cayenne pepper to taste and stir occasionally.
7. When the minced beef mixture is cooked through add the parboiled potatoes.
8. Add the water to the pan and cover. This will allow the potatoes to cook all the way through.
9. Uncover when they are almost soft to allow the curry to dry out a bit by evaporating some of the water.
10. If you intend using  raw potatoes, you will probably need to add more water and cook for an extra ten minutes or so until they are softened and cooked through.
11. Garnish with fresh coriander and season to taste with salt & black pepper.

Potato/egg Cutlets...
Ingredients:
boiled and mashed potatoes 1/2 k.g hard boiled eggs 4-5 green peas boiled and slightly mashed 1/4 cup cumin seeds roasted and crushed 1-1/2 tsp coriander seeds roasted and crushed 1 tsp garlic paste 1/2 tsp chilli flakes 1 tsp (less or more) salt to taste chilli powder 1/2 tsp (less or more) green chillies chopped 1-2 coriander chopped 1/4 bunch onion finely chopped 1/4 cup bread crumbs as required egg 1 (beaten)
Method:
cut the boiled egg in 4 pieces (length wise) In a bowl mix mashed potatoes, peas and all the ingredients except beaten egg and crumbs. Take a little amount of potatoes mixture and keep the boiled egg inside .wet your palm with water or cooking oil and give a shape of egg ,now dip the cutlet into the beaten egg and roll it in bread crumbs, keep all the cutlets in fridge for at least 15 minutes, deep fry them till golden brown and crispy, serve hot with your desired dip..

Spicy Chicken and Rice 

Ingredients

• 1-1/2 pounds boneless skinless chicken breast halves
• 2 cans (14-1/2 ounces each) diced tomatoes with mild green chilies, undrained
• 2 medium green peppers, chopped
• 1 medium onion, chopped
• 1 garlic clove, minced
• 1 teaspoon smoked paprika
• 3/4 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground chipotle pepper
• 6 cups cooked brown rice
• 1 can (15 ounces) black beans, rinsed and drained
• 1/2 cup shredded cheddar cheese
• 1/2 cup reduced-fat sour cream

• Directions

  1. Place chicken in a 4- or 5-qt. slow cooker. In a large bowl, combine the tomatoes, green peppers, onion, garlic, paprika, salt, cumin and chipotle pepper; pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender.
  2. Remove chicken; cool slightly. Shred with two forks and return to the slow cooker. Stir in rice and beans; heat through. Garnish with cheese and sour cream.
  
  

Spicy-Sweet Chinese Chicken

Spicy-Sweet Chinese Chicken

2 lb. boneless, skinless chicken breasts, cut into bite-sized pieces

2 tbsp. vegetable oil

2 cloves garlic, minced

¼ tsp. ground ginger

½-1 tsp. crushed red pepper flakes

¼ cup apple juice

⅓ cup packed light brown sugar

2 tbsp. ketchup

1 tbsp. cider vinegar

½ cup water

⅓ cup low-sodium soy sauce

1 tbsp. cornstarch

1 tbsp. water

In a large skillet, heat the vegetable oil over medium-high heat. 

Add the chicken pieces and cook until lightly browned. Remove the chicken from the pan to a paper-towel lined plate to drain. 

Add the garlic, ginger, crushed red pepper flakes, apple juice, brown sugar, ketchup, vinegar, ½ cup water and soy sauce to the skillet and cook over medium-high heat until well mixed and the sugar dissolves, stirring occasionally. 

Add the chicken back into the skillet and bring to a boil. Reduce heat to medium-low and continue to simmer for 10 minutes or until the chicken is cooked through. 

In a small cup or bowl, combine the cornstarch with the 1 tbsp. water and add the slurry to the skillet. Turn the heat to high and continue to cook and stir until the sauce thickens slightly. 

Dahi Bhalla Chaat

Ingredients

• For preparing Vadas"
• Black gram lentil - 1 cup, urad dal without skin, washed, soaked for 3 hours
• Yellow moong dal - 2 tbsps, soak for 2 hours (optional)
• Ginger - 2″ piece
• Green chilies - 2 to 3
• Salt to taste
• oil for deep frying
• To prepare dahi bhalla chaat:
• Fresh curd - 2 cups, thick yogurt (it should not be sour)
• Water - 1 1/2 to 2 cups
• Powdered sugar - 1 1/2 heaped tbsps
• Red chilli powder - 1 heaped tbsp, approx
• Roasted cumin powder - 1 heaped tbsp, apporx
• Chaat masala powder -1 heaped tbsp, approx
• Pomegranate seeds - 1/2 cup
• Green chutney - 3/4 cup, approx
• Sweet tamarind chutney - 3/4 cup, approx
• Sev for garnish
• Fresh coriander leaves for garnish

Method

1. Grind the urad dal, moong dal, green chilies, ginger and salt together to a fine pase. Add very very little cold water while grinding. (approx 2-3 tbsps). Remove to a wide bowl. Using your hand or hand beater, beat the batter for a good 5 mts till it is airy and light.
2. Pre-heat oil in a deep frying vessel, slowly drop large lemon sized quantity of batter into the hot oil. Deep fry on medium heat for sometime and then fry on high heat till golden brown.
3. Remove these deep fried vadas into a bowl of luke warm water and place them in it for a mt. Remove and gently press between your palms so that excess water oozes out. Keep them aside.
4. Finish making vadas with the rest of the remaining batter and put them in water like you did for the earlier batch, remove excess water and keep aside.
5. Beat curd well till smooth and add the water as required, 1/4 tsp red chilli pwd and 1/4 tsp cumin pwd and salt to taste.
6. Place the vadas in a serving bowl and pour the chilled curd mixture evenly all over the vadas, covering them completely.
7. Chill the vadas for sometime before serving. At the time of serving, take 2-3 vadas and place them in a serving plate, pour 2 tbsps of green chutney followed by 2 tbsps of sweet imli chutney, sprinkle some chaat powder, roasted cumin powder and and garnish with sev, fresh coriander leaves and pomegranate seeds.

Chicken Tikka Kebabs

Chicken Tikka Kebabs

Ingredients:
3lbs Chicken 
2 Tbs of canola oil
wood skewers 

The Marinate:
2 inches of ginger peeled and grated
4-6 cloves of garlic
1 cup plain yogurt ( I used Greek Yogurt)
2 Tbs of gram masala
1/2 tsp turmeric powder 
2 Tbs of paprika
1 tsp of ground cumin
1 tsp of salt (or to taste)
1 tsp of red chili powder
Directions:

Mix all the marinate together and then add the chicken.  Mix well until all the ingredients coats the chicken. Marinate the meat in a ziploc bag or a bowl that you can seal.

When you are ready to cook your Chicken Tikka, take it out of the fridge for 30-45 minutes to get the chill off the meat. I skewered mine on wooden skewers here.  Since I was cooking them on the stove top I didn't bother soaking the skewers and they were fine.  If you decide to broil yours in the oven, I would suggest you soak the skewers in water for 20 minutes before skewering up the chicken.

I used a flat griddle to cook the tikkas.  I oiled the griddle with about 1 Tbs of oil and allowed it to get heated on high heat. I placed the skewers down and lowered the heat to medium heat after about a minute. You want the chicken to cook on each side fully without burning the outside of the chicken.

Apply oil on the other side of the skewers before you flip them over.   You will want to stand there and baby-sit the chicken skewers.  I did flip the skewers several times to make sure all the sides of the chicken got heated. Cook until the chicken is cooked through.

Slow Cooker French Dip

Ingredients

• 1 yellow onion, diced
• 2 c beef broth
• ¼ c soy sauce
• 2 tbsp Worcestershire sauce
• 1 tbsp mustard
• 3 cloves of garlic chopped
• 2 bay leaves
• 3 lb beef shoulder roast, trim the fat
• 1 tsp salt
• 1 tsp pepper
• 8 french bread rolls
• 16 slices of provolone cheese

Instructions

1. lay onion and garlic in the bottom of the slow cooker
2. in a small bowl combine the broth, soy sauce, Worcestershire sauce, and mustard
3. pour broth mixture into the slow cooker
4. rub the salt and pepper on all sides of the roast
5. place on top of the onions
6. place in the bay leaves into the broth mixture on the sides of the roast
7. cover the slow cooker and cook on low for 7 hours
8. remove the roast and shred the meat
9. return the meat to the broth and cook for a few more minutes while you prepare the rolls
10. slice the rolls in half, lengthwise and toast in the oven until golden brown
11. remove from the oven and place the shredded meat on the bottom half of the roll and cover with two slices of provolone cheese and return the bottom of the sandwiches to the oven until the cheese is melted.
12. remove and place the top of the bun on the bottom of the sandwich
13. serve with a little bowl of the cooking juice to dip the sandwiches in
14. enjoy!

Chocolate Malt Ice Cream Cake 

INGREDIENTS

For Ice Cream:
• 1 cup whole milk
• Pinch of salt
• 3/4 cup sugar
• 1 vanilla bean, split lengthwise
• 2 cups heavy cream
• 5 large egg yolks
• 1 teaspoon pure vanilla extract
• 2 cups malted milk balls, coarsely chopped plus more for garnish
• 1 1/2 cups all-purpose flour
• 1 cup sugar
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup water
• 1/3 cup vegetable oil
• 1 teaspoon white vinegar
• 1 teaspoon vanilla
• 1 1/4 cup hot fudge, divided
• 1 cup heavy cream
• 1/2 tablespoon granulated sugar

INSTRUCTIONS

1. In a medium sauce pan, combine the milk, salt and sugar. Scrape the seeds from the vanilla bean and add the seeds and bean pod to the pot. Bring mixture just to a boil then cover, remove from heat and steep for 1 hour.
2. Fill a large bowl with ice and set a medium bowl on top of the ice. Add the cream to the medium bowl and place a fine mesh sieve on top of the medium bowl. Whisk together the egg yolks in a medium bowl. Set aside.
3. Return the saucepan to the stove over medium heat. Warm just until it reaches a simmer and steam rises from the liquid. Slowly pour the warm milk into the egg yolks, whisking constantly until half the milk has been incorporated. Slowly pour the egg mixture into the saucepan with the remaining milk, whisking constantly. Continue cooking the mixture, stirring constantly with a rubber spatula until mixture has thickened and coats the back of the spatula.
4. Pour the custard through the sieve. Stir the mixture over the ice bath until completely cooled. Cover and refrigerate over night.
5. Preheat oven to 350 degrees. Grease the sides of a 10-inch springform pan. Set aside.
6. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda and salt. Add the water, vegetable oil, vinegar and vanilla. Stir until completely moistened. Pour into prepared springform pan. Bake in preheated oven for 30-35 minutes. Cool completely.
7. Remove ice cream custard from refrigerator and remove vanilla bean pod from custard. Churn in ice cream maker according to manufacturer's instructions. When done, fold in malted milk balls. Store in freezer until ready to assemble.
8. Top cooled cake with 1 cup hot fudge. Spread evenly. Freeze for 1 hour. Remove ice cream from freezer and set on counter for 15 minutes if frozen solid, or until slightly softened. Spread ice cream over fudge layer. Return to freezer for at least 4 hours or until frozen solid.
9. When ready to serve, beat heavy cream and sugar on high speed until stiff peaks form. Remove sides of springform pan and transfer to a serving plate. Spread over top of cake. Drizzle with remaining 1/4 cup hot fudge and top with additional malted milk balls, if desired.

Maple Pecan Raw Vegan Ice Cream

2 cups Cashews – soaked –
1 cup Pecans – chopped
1 cup Young Thai Coconut meat
2 cups Water
2 cups Maple Syrup
1 Tbsp Vanilla

Blend all ingredients, except pecans until the mixture reaches a smooth and creamy consistency. Transfer mixture to an electric ice cream maker and process according to manufacturer’s instructions. When ice cream is hardening up and looks finished, at about 45 to 50 minutes, add the pecans and let the turning arm distribute them throughout the mixture for 5 minutes. Then turn machine off and transfer to containers (glass being preferable to plastic) and then set containers into the freezer.

Cocktail Fruit Chaat

2 bananas, sliced 1 large apple, diced 1 kiwi fruit, diced 1 avocado, diced 1 cup pineapple chunks 1 cup mango chunks 4-5 strawberries, diced salt & black pepper to taste 1-2 cups of any fresh fruit juice of your choice, i have added mango, pineapple and orange juice
Directions:

Mix all the given fruits in a serving bowl, seasoned with salt and pepper, then add juice. Mix and serve. Enjoy the yummilicious cocktail chaat

BBQ Chicken and Blue Cheese Pizza

Ingredients

• 
  1 (8-ounce) prebaked thin pizza crust (such as Mama Mary's)
• 1/3 cup barbecue sauce $
• 1 1/2 cups shredded skinless, boneless rotisserie chicken breast $
• 1/2 cup vertically sliced red onion
• 1/2 cup coarsely chopped yellow bell pepper $
• 1/2 cup (2 ounces) crumbled blue cheese $
• 2 plum tomatoes, thinly sliced (about 1/4 pound) $
• 
  
• Preparation

1. 1. Preheat oven to 500°.
2. 2. Place pizza crust on a baking sheet. Spread sauce over the crust, leaving a 1/2-inch border. Top with chicken and remaining ingredients. Bake 10 minutes or until cheese melts and crust is crisp. Cut into 12 wedges.

Aloo Cheese Croquettes

Ingredients

To Be Mixed Into A Cheesy Stuffing2 tbsp grated mozzrella cheese
2 tbsp grated processed cheese
3 tbsp chilli-garlic sauce

Other Ingredients4 cups boiled and mashed potatoes
salt to taste
1/2 tsp freshly ground black pepper powder
1/2 cup plain flour (maida)
3/4 cup bread crumbs for rolling
oil for deep-frying

Method

1. Combine the potatoes salt and pepper in a bowl and mix well.
2. Divide this mixture into 6 equal portions and shape each portion into a small round.
3. Press a little in the center of each round to make a depression. Place 1 tsp of the cheesy filling in the depression and again shape them into cylindrical croquettes.
4. Combine the plain flour with 3/4 cup water and mix well, till no lumps remain.
5. Dip each croquette in the plain flour-water mixture and roll in the bread crumbs till it is evenly coated from all the sides.
6. Heat the oil in a kadhai on a medium flame, and deep-fry the croquettes till they are golden brown in colour from all sides. Drain on an absorbent paper and serve hot.

Chicken Shashlik In Sauce 

Ingredients Of Chicken Shashlik

• 300 gm. chicken in cubes
• 2 capsicum, cut in cubes
• 2 tomatoes, remove seeds and cut in cubes
• 2 onions, cut in cubes
• 1 tbsp. corn flour
• 2 tbsp. garlic and ginger paste
• 2 tbsp. ketchup
• 2 tbsp. chili garlic sauce
• 2 tbsp. Worchester sauce
• 1 tsp. red chili powder
• 1/2 tsp. black pepper powder
• 1/4 tsp. white pepper
• Salt to taste
• Oil as required

For Shashlik Sauce Or Gravy

• 4-5 cloves garlic, chopped
• 1 tbsp. oil
• 1 cup tomato puree
• 2 tbsp. chili garlic sauce
• 1 tsp. crushed red chilies
• 2 tbsp. soya sauce
• 2 tbsp. Worcestershire sauce
• 2 tbsp. tomato ketchup
• Salt to taste
• 1/2 cup chicken stock
• 2 tbsp. corn flour

Marinate chicken with garlic paste, tomato ketchup, chili garlic sauce, Worchester sauce, salt, black and white pepper, chili powder, oil and corn flour. Set it aside for 1 hour.
Take shashlik sticks, Thread onion piece, then chicken cube, capsicum and then chicken again,tomato and then chicken. Put all vegetables and chicken on sticks in this manner.
Now in a pan heat the oil and fry these sticks. Cook covered for 5-6 minutes on low flame.
For Sauce

Heat oil and sauté garlic in it. Add tomato puree, chili garlic sauce, tomato ketchup, red chili flakes, salt, soya sauce, Worcestershire sauce. Cook for 3-4 minutes.
Now add chicken stock. Dissolve corn flour in water and then add it in sauce and cook till it thickens.
Now pour this sauce on sticks and serve it with boiled rice.

Italian Almond Tart

Ingredients:

• 1 rolled-out round of tart dough (see related
    recipe at left)
• 8 Tbs. (1 stick) unsalted butter, at room
    temperature
• 1⁄2 lb. almond paste, cut into 1-inch cubes
• 1⁄4 cup sugar
• 2 eggs
• 1⁄3 cup unbleached all-purpose flour
• 1⁄3 cup raspberry, plum or cherry jam
• 1⁄3 cup sliced almonds

Directions:

Fold the dough round in half and carefully transfer to a 9 1/2-inch tart pan, preferably with a removable bottom. Unfold and ease the round into the pan, without stretching it, and pat it firmly into the bottom and up the sides of the pan. Trim off any excess dough by gently running a rolling pin across the top of the pan. Press the dough into the sides to extend it slightly above the rim to offset any shrinkage during baking.

Refrigerate or freeze the tart shell until firm, about 30 minutes. Meanwhile, position a rack in the lower third of an oven and preheat to 375°F.

Line the pastry shell with aluminum foil or parchment paper and fill with pie weights or raw short-grain rice. Bake for 20 minutes, then lift an edge of the foil. If the dough looks wet, continue to bake, checking every 5 minutes, until the dough is pale gold, for a total baking time of 25 to 30 minutes. Transfer to a wire rack.

Position a rack in the middle of the oven and reduce the heat to 350°F.

In a bowl, using an electric mixer on medium speed or a whisk, beat the butter until smooth. Add the almond paste, one piece at a time, beating until smooth after each addition. While continuing to beat, sprinkle in the sugar. Add the eggs one at a time, beating well after each addition. Stir in the flour.

Spread the jam evenly over the bottom of the partially baked tart shell. Spoon in the almond paste mixture and spread evenly over the jam. Sprinkle the surface evenly with the sliced almonds.

Bake the tart until the filling is golden and the middle is firm to the touch, 35 to 45 minutes. Transfer to a wire rack and let the tart cool completely. If using a tart pan with a removable bottom, let the sides fall away, then slide the tart onto a serving plate. Serve at room temperature.