Chocolate cake with a melting heart and vanilla ice cream

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INGREDIENTS  -  for 4 cakes with a diameter of 8 cm

Dark chocolate 150 g

Butter 80 g

Flour 00 20 g

cocoa powder 10 g

 2 Medium eggs  and 1 Yolks

 1 Powdered sugar 90 g

 Vanilla bean 1

vanila ice cream

 Chop the chocolate coarsely with a knife, then pour it into a bain-marie cooking bowl. Stir to encourage the melting and when the chocolate has melted add the butter, stir until it is completely blended. 

Once ready turn off the heat and keep aside. 

In a bowl pour the eggs and the yolk, add the icing sugar and the seeds of the vanilla pod;

Work the mixture with the electric whisk until it is light and fluffy, at that point pour the melted chocolate inside and continue to mix with the whips to completely mix the mixture

Add the powders to the egg mixture: sift the flour and cocoa powder, mix with a spatula to incorporate the ingredients

The dough is ready, take the 8 cm diameter aluminum molds with a 4 cm edge, butter the bottom and the edge and then sprinkle with brown sugar (alternatively you can use cocoa powder or sugar to veil). Pour the mixture filling the molds for 2/3, cook the patties in a preheated oven at 180 ° for 13-15 minutes. When cooked, immediately take out your pies

Turn them upside down on a serving dish while still hot, taking care not to burn yourself, complete by sprinkling the chocolate cake with a melting heart with icing sugar or ice-cream and serve immediately

GRILLED HALLOUMI CROSTINIS

INGREDIENTS

GRILLED PEPPER
SLICED HEIRLOOM  TOMATOES
SLICED RED ONION
GRILLED HALLOUMI
PURPLE BASIL
TOASTED BREAD BRUSHED WITH GARLIC OIL
MICRO GREENS
SALT AND PEPPER

GAHAT KA SHORBA

  

• 800 gms gahat                                                          6 gms jakhiya                                                          2gm asafoetida                                                        2 gm cumin                                     
  30 gms coriander root                                           4 gms coriander seed
• 50 gms onion                                                           10 gms garlic                           
  4 gms salt 
  10 gms ginger                                                          2 gm peppercorn               
    Half tea spoon tamarnic powder                          Green chilly to your taste optional 
•   2 Limon slice 
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• How to Make Gahat Ka Shorba
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•  Heat oil add cumin, coriander seed, chopped ginger garlic, and onion sauté it
•  Add asafoetida, when it starts releasing flavor add  roughly chopped tomato and coriander root , tamarnic,and chilly (optional) 
• Saute it and add water and gahat, cook it on a slow flame till it is mushy.   And all done last mint add lemon your taste and keep a side Strain it and adjust seasoning, serve hot.

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PUNJABI LEMON CHICKEN

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• INGREDIENTS
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• 12 chicken thighs without skin
• 7 Tbsp refined oil
  4 tsp cumin seeds
  3 onions julienned
  10 cloves garlic chopped
  2,5 cm  ginger chopped
  7 hot green chillies
  1 1/2 tsp turmeric powder
  2 tsp coriander powder
  Salt to taste
  2 cup fresh lemon juice
  1 cup orange juice
  1/2cup fresh sugarcane juice
  Fresh coriander to garnish

• METHOD
• Heat a heavy cooking vessel on a high heat and once its hot, add the  oil and swirl the pan to coat the base evenly,add the cumin seeds and saute them until crackling and fragrant.
  Add the onions, garlic and ginger and sauté them gently until they take on a light golden brown color. Turn up the heat and add the spice powders. Toast the spices until they are intensely aromatic and well toasted.  Add a little water and bhuno the base ingredients repeatedly until the oil rises to the top and the masala is well cooked out.Add  salt and mix well, now  add the chicken thighs to the pan. And  fry the chicken in the masala until it is evenly coated with the flavor of the base and is a very light yellowy golden brown in color. add the lemon and orange juice to the chicken and deglaze the pan well, scraping up the flavor packed pan deposits on the base of the pan. Stir everything together well to combine, add a little sugarcane juice to balance the acidity of the lemon juice. Bring the chicken to a boil, then turn the heat to low, cover the pan and let the chicken simmer away until it is cooked to perfection and almost falling off the bone.Once the chicken is cooked, uncover the pan and simmer the light gravy until slightly reduced and concentrated in flavor. Turn off the heat, then garnish with fresh coriander and serve with hot rotis or rice. 

Cucumber-Lemonade Chiller

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• Ingredients 
• 2 Cups water 6 large cucumbers2 
• 21/2 tablespoon chopped fresh rosemary +8 sprigs for garnish 
• 21/2 cup gin

• 1 cup lemon juice
• 6 tablespoons agave syrup
• Cut some  slices of cucumber for garnish. Peel and chop the rest of the cucumber and transfer to a food processor, add rosemary and puree. Pour the puree through a fine-mesh strainer set over a medium bowl or large measuring cup. Press on the solids to extract all the juice. Add water, gin, lemon juice and agave syrup to the cucumber juice; stir until the agave is dissolved. Garnish with cucumber slices and rosemary sprigs.

THAI RED CURRY PRAWNS

INGREDIENTS

2 tablespoon vegetable oil
4 tablespoons thai red curry paste
2 can of coconut milk (can use regular or lite)
2 tablespoon dried lemongrass
2 tablespoon brown sugar
2 teaspoon cornstarch dissolved in 4 tablespoons cold water
25 prawns, deveined
3 cups snap peas (or green beans)
2 red bell pepper, seeded and thinly sliced
1 green bell pepper, seeded and thinly sliced
4 tablespoons Thai fish sauce
2 tablespoon fresh lime juice
11/2 cup fresh basil leaves

INSTRUCTIONS

Heat sesame oil in pan over medium heat and cook prawns for about 2-3 minutes. Set aside.Heat vegetable oil in a large pan or wok on medium heat. Add the red curry paste and cook for 30 seconds.Stir in coconut milk, lemongrass and brown sugar. Stir to combine. Cover and cook for 5 minutes.Stir in the cornstarch mixture and continue to cook for another 2 minutes.Add the prawns, snap peas (or green beans), and bell peppers.Cook uncovered for 4-5 minutes until prawns are cooked.Take the wok off heat and add the fish sauce, lime juice and basil leaves. Let it rest for 5 minute

WASABI PRAWNS

200 g mayonnaise
40g wasabi
10 basil leaves
15king prawns
2Tbsp coriander leaves, chopped
1 egg white
Pinch white pepper
Dash extra virgin olive oil
Rice flour
Tobiko Wasabi
Black sesame seeds
Grape seed oil


Method

Put mayonnaise, wasabi and basil leaves in food blender and blend together.
Peel king prawns and marinate with chopped coriander leaves, egg white, white pepper, and 2 tablespoons of rice flour.
Dust king prawns with rice flour and deep fry king prawns with 180C until crispy outside.
Dip each prawn into wasabi mayonnaise to cover and place on the plate.
Sprinkle black sesame seed and topped up with wasabi Tobiko.

FONDANT -VEGETARIAN WAY

Ingredients

  -Powdered Sugar 

– 8 Cups Cream 

– 1/2 CupGlycerin 

– 2 TbspHoney 

– 1/2 Cup  Liquid glucose/Powder Glucose or Butter

 – 4 Tbsp Agar/China Grass

 – 3 Tbsp Salt 

– 1/2 Tsp (Omit if using salted butter) Corn Flour 

– For Dusting Food Colors

 – Powder or Gel Paste

Method

Soak the China Grass in the cream for 10 mins..

Drop that to a non stick  pan and cook that in low flame until everything is well mixed and no traces of China grass are seen.

Transfer it to a bowl, making sure every-bit is out. Add in the butter and mix well.

Add honey, glycerin. Beat it really well. (If use salted butter , omitt salt)

Add about 3 cups of sugar and mix that really well with hands, after its mixed well. Add another 3 cup and mix well.

Transfer the fondant to the working surface. Now add more sugar if you feel its not stiff enough, and knead for 4-5 mins. Depends upon the weather.

Cover with plastic wrap and refrigerate for a minimum of 10 hrs. After that, keep for a hour in counter top so that it comes to room temp.

Start kneading the fondant in a corn flour/powdered sugar dusted surface. Knead for a couple of mins. Fondant is ready

To color the fondant, take gel colors or powder colors and incorporate that really well. Add more sugar/corn flour if it gets sticky and if the color is not vibrant, add more color

One can store upto a month in refrigerator.

CURD RICE

Ingredients

 500 gms Raw rice
 2 "- ginger  finely minced
 4 - 5 cups (yogurt ) -Fresh thick curd beaten till smooth
 Milk - boiled and luke warm, as required
4 tbsps Fresh coriander leaves, finely chopped
3 tsps mustard - soak in 2-3 tbsps water for 10 mins
15 Cashewnuts broken into small pieces and roast in a tsp of ghee till golden
Salt to taste

Tempering
4 Green chilies  slit length wise
4 tsps -Oil
4 springs Curry leaves
1 tsp -Mustard seeds
2 tsp -Split black gram dal
4 Dry red chili tear and de-seed
1 tsp Asafoetida - 1/2 tsp (inguva/hing)

Method

Cook the raw rice till very soft and mushy.
When the rice is warm, use a ladle to lightly mash the rice,add 1 1/2 cup warm milk and salt and mix well and allow the rice to come to room temperature.
Place the soaked mustard seeds in a mortar pestle and make a coarse past
Add the coarsely ground mustard paste and the thick curd to the cooled, cooked rice and mix well.
Heat oil in a pan, add mustard seeds and allow them to splutter.
Add the black gram dal and allow it to turn red,add the ginger, green chilies, and curry leaves, add asafoetida and 3 tbsps of chopped coriander leaves and mix well. Turn off heat.
 Add this tempering to the curd rice and mix. Adjust salt and  If the consistency of the curd rice consistency is too thick, add a few tbsps of boiled and cooled milk or water and mix.
Garnish with remaining coriander leaves and roasted cashew nuts. Serve chilled or at room temperature with pickle and chips.

MULLIGATAWNY SOUP

Ingredients

- 2 1/2 onions chopped
-3 stalks of celery chopped finely
-3 carrots ,chopped finely
-1 1/2 can of crushed tomatoes
- 2 cups red lentils
-3 tablespoon of spice mix
-21/2 tbsp ground coriander seed
-11/2 tbsp ground cumin
-11/2 tbsp ground black peppecorns
- 3 cm piece of ginger ,peeled and chopped into a few chunks
-5 cloves garlic ,peeled and chopped into a few chunks
-8-10 cups of chicken stock
- 11/2 tbsp tumernic
-4 tbsp curry
-1cinnamon stick
-juice of 1 lemon
- 3 chicken breasts ,boiled

Topping

dollop of drained plain yogurt ,chopped cilantro and sliced green onion

Method

Make a garlic+ ginger paste by crushing the chunks in a mortar and pestle .Use some kosher salt to help it grind better .
In a pot ,fry onion+ carrot+celery in a bit oil.When it gets some color add ginger+garlic paste and fry for 30 seconds .
Add all spices (spice blend ,tumernic ,curry ,cinnamon stick) and cook for a few momemnts ,stirring constantly .
Add the tomatoes and stir .
Add lentils and the cups of stock ,(to 8-10 cups).
Stir and lower heat to a simmer .Cover and cook for 40 -50 min ,cheeking to make sure the liquid level isn`t too low.

While the lentil are cooking ,boil water and add the chicken for 30 -35 min .
Remove from water and let to cool .
After it cools ,remove chicken from bone and either chop up or shred with the fingers
Taste the lentils and when they are not too hard to the tooth,the soup is ready to be blended,but first remove the cinnamon stick .
Using a stick blender ,puree the soup until completely smooth .If necesary add more warm chicken stock or water to thin it out .
Stir in the lemon juice and chopped cilantro .
Add the chicken and stir .
Pour into bowls and top with some green onion and dollop of yogurt .

MANGO RASAM

Ingredients

 - 2 raw mango , peeled and chopped
 - 2 slit green chilies
 - 1 1/2 tbsp jaggery
  -Salt to taste
 - 1/2 tsp tumernic powder


For tempering:
- 2 red chilies , tear and de-seed
 - 1 tbsp oil
 - 2curry leaves  sprig
 - 1 tsp urad dal
- 1 tsp mustard seeds
 - 1 tsp asafoetida

Method

In a vessel, put  3 cups of water, turmeric, one green chili, salt and the raw mango. Bring to a boil and simmer with lid and cook till the mango pieces turn soft.
Once cool, grind the mixture to a fine paste or mash with a ladle.
In another vessel, add the ground mango paste and 7 cups water and mix well,(watery consistency)
Add jaggery and bring to a boil for 8 mts. While the mango rasam is simmering, prepare the tempering.
In a pan, add oil and  once the oil turns hot, add mustard seeds and allow to splutters. Add urad dal and allow the dal to turn red.
Add curry leaves and asafoetida. Turn off flame and pour the tempering into the hot mango rasam and  place lid for  a few minutes and then remove to a serving bowl.
Serve warm with white rice or serve as a warm soup.

METHI MATHRI

Ingredients

2 heaped tbsp -Kasuri methi (crushed)
3 cups -Flour
8 heaped tbsps -Ghee
3 cup -Whole wheat flour (atta)
2 tbsp -Semolina  (sooji/upma rava)
1/2 tsp -Black pepper powder (freshly ground)
2 tsp -Tymol seeds or cumin seeds
Oil for deep frying
Salt to taste

Method
In a stainless steel vessel, add flour, atta, semolina, tymol, kasuri methi, ghee and salt and mix well. Slowly add warm water and knead into a stiff yet pliabale dough. Keep aside covered for 20 mts.
Pinch off small lemon sized balls of the dough and roll into slightly thick puris and prick all over with a fork.
Heat oil for deep frying in a heavy bottomed vessel and once oil is hot, reduce to low medium flame. Place the  mathris based on the size of the vessel and fry till golden brown, flipping over and cooking both the sides. Increase flame to medium high towards the end of the cooking process and when the mathris attain a golden shade, drain and place on absorbent paper.
On cooling, mathris attain a crisp texture. Store in airtight containers and can be stored upto a month in airtight containers.
You can add coarsely crushed coriander seeds and fennels seeds for variation in flavor.

ALMOND BURFI

Ingredients

1500 ml milk
150 g ground almonds
10 cardamom pods ,peeled and crushed
90 g caster sugar

Method

Pour the milk into a ,heavy -based pan and cook  until is reduced to a thick ,lumpy consistency ,stir occasionally and make sure not to let the milk burn
Stir in the caster sugar , add  the ground almonds and cook for 3 minutes
and pour the mixture into a greased shallow dish and sprinkle with the crushed cardamoms .Serve warm cut into squares

DAL BALFA

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• Ingredients
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• For the Bafla
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• 1cup ghee
• 4 cups wheat flour
• 1/2 cup maize flour
• 1/2 tsp ajwain
• 2 tsp cumin seeds
• Salt to taste
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• For the Dal
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• 2 tsp red chilli powder
• 3 cups toor dal, soaked
• A pinch of hing 
• 2 Tbsp desi ghee
• 1 tsp turmeric powde
• 1 tsp mustard seeds
• 2 tsp sugar
• 4 Tbsp coriander leaves, chopped
• Salt to taste
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• Method 
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• For the Bafla
•  In a  bowl, mix all the ingredients together to make a stiff dough, adding a little water at a time.
• Divide the dough into smaller balls, and roll them to make them smoother. 
•  Bring water to a boil in a  pan. Add salt,turmeric, and then drop the balls and cook till they float on the surface. 
• Place them on a kitchen towel to drain excess water and after bake them in the oven at 150 degree C for till crisp and golden on both the sides. 
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• For the Dal
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• Pressure cook the dal in 7 cups of water for 3 whistles, by adding salt and turmeric powder. Let the steam escape and then add the hing and stir well. Add a little water if it is too thick, and bring to a boil.Heat ghee in a pan, add mustard seeds and let it splutter,add red chilli powder, and quickly pour this tadka in the boiling dal, add sugar and remove from the flame. Finish with coriander leaves.
• Place two baflas on a plate, crumble them using your fingers, add a teaspoon of ghee, and pour the dal on top.

RAW BANANA KROFTA

Ingredients 

For Koftas:

- 4 Raw bananas( boil in 4 cups water till soft)

6 tbsps Paneer grated  

2 Onions small, very finely chopped

2-3 tbsp Besan  

2 tsp Ginger - Green chili paste 

1 tsp Coriander powder 

Pinch Amchur powder 

4 tbsps Coriander leaves , finely chopped 

Salt to taste

Oil - for deep frying koftas

For Gravy:

2 " Cinnamon stick  

2 Cardamom  

2 Onions -finely chopped 

2 large Tomatoes - pureed 

2 tsp Green chillies-ginger paste  

1/2 tsp Turmeric powder  

1 tsp Red chilli powder  

Cumin powder - pinch 

3 tsps Coriander powder  

1/2 Garam Masala  

Cashew - 20 (soak in 1/2 cup milk for 15 mts and grind to a paste) 

2 tbsp Fresh cream  for garnish (or malai/top of milk) 

Salt to taste 

4 tbsps Oil  

Coriander leaves for garnish

Method

1. Cut the end of the raw bananas and Cut each raw banana into two pieces. Do not peel the skin. Boil them 8 cups of water along with 1tsp turmeric powder on low to medium flame for 30 mts, based on the size of the raw bananas. Cool and peel the raw bananas and grate them.
2. In a bowl, add the grated raw banana, chopped onions, grated paneer, ginger green chili paste, coriander powder, amchur powder, coriander leaves, besan and salt. Mix well and if necessary add another tbsp of besan . Make small koftas and keep aside.
3. Heat oil for deep frying and  deep fry to a golden brown shade and remove into a bowl lined with absorbent paper. Keep aside 
4.  Prepare the gravy, heat oil in a cooking vessel. Add the cinnamon stick and cardamom and allow to splutter. Add the chopped onions and saute for 5 mts. Add ginger green chili paste and saute for a mt. Add turmeric powder, cumin powder, coriander powder, red chili powder and salt and mix. Add tomato puree and cook for 10 mts. Add cashew nut paste and cook for 3 mts.
5. Add 3 cups of water and bring to a boil. Reduce flame and simmer for 8 mts or till it reaches the desired curry consistency. Turn off heat.
6. To serve the kofta curry, place the koftas in a deep bowl and pour the gravy over the koftas till submerged. Allow to sit for 7-10 mts and serve warm. Garnish with fresh cream and fresh coriander leaves.

STUFFED BITTER GOURD -BHARWA KARELA

Ingredients 

    -8 keralas
   -2 finely chopped onion
   -1/2 tsp tumernic powder
   - 2 Tbsp Coriander, chopped
   - 4 cloves finely chopped
   - 2 finely chopped green chili
    - 6 tsp olive oil
    - 4 tsp Besan
    - 2 tsp Coriander powder
     - Cumin seeds
     - Hing
    - 1 cm finely chopped ginger
    - 1 tsp Amchur
    - 1 tsp Red chili powder
    - Salt to taste

Method 

Wash kerala thoroughly with water and remove the skin of all the pieces by scraping with a sharp knife and keep the skin aside. Slit the karelas length wise and remove the seeds . Add 1 tsp salt and apply it thoroughly on all the pieces of karelas. Keep aside for about 1/2  hour. 

Mix 2 tsp salt to karela skin and keep aside for 1,/2  hour. Take a non sticking frying pan and add 4 tsp oil and add cumin seeds and hing. When the seeds become dark, add onion, green chili, ginger and garlic. Cook for 2 minutes ,add all the spices and besan. Stir well and cook until the mixture turns light brown. Mix half the coriander leaves. Take the karela skin in a sieve and wash thoroughly with water. 

Add it to the washed skin scrape above mixture and stir. Wash the karelas with water. Fill the above mixture in each karela. Heat a non sticking frying pan and spray oil. Place all the karelas in the pan, cover with a lid and reduce the stove to low. Cook for 5-7 minutes. 

Change the side of karelas and again cover with the lid. Cook for 5 min and sprinkle coriander leaves.