Lemon Cheesecake with Blueberry Topping

Ingredients

For Base

Digestive Biscuits       - 2 packs (150 gms each)

Salted Butter             - 140 gms (at room temperature)

Granulated Sugar       - 50 gms

For Filling

Cream Cheese            - 600 gms

Granulated Sugar       - 200 gms

Cornflour                   - 2 tb spoons

Fresh Cream              - 180 ml

Lemon Zest                - 2 tb spoon

Lemon Juice               - 60 ml

Eggs whole                 - 3 nos

Egg Yolks                   - 2 nos

For Blueberry Syrup Topping

Blueberry Crush         - 150 ml

Cornflour                   - 1 tb spoon

Water                        - 50 ml

Instructions

Base

1. Pre heat the oven at 170 °C 
2. Crush the digestive biscuits and grind in blender to coarse powder
3. Combine powdered biscuits, butter and granulated sugar in a small bowl
4. Line the bottom of 9 inch springform cake pan with parchment paper. Grease the sides
5. Press the biscuit mixture on the parchment paper in the bottom of the pan. Also press the mixture upward on the sides of the pan
6. Bake in oven for 10-12 minutes
7. Take the pan out of the oven and set aside to cool
8. Once cooled, cover the outside of the pan with 3-4 overlapping layers of aluminium foil so that water from water bath doesn't sip inside the springform pan. Set the prepared pan aside

Cheesecake

1. Combine cream cheese, sugar and flour in a large bowl using hand mixer on low speed until combined and smooth. Don't do it on higher speed as it will incorporate more air in the batter which will eventually lead to crack in the cheesecake
2. On a separate pan, 3 cups water on gas stove which will be used for water bath
3. Add fresh cream, lemon zest and lemon juice and mix until combined
4. Add eggs and then egg yolks (one each at a time) while mixing it on low speed until well combined
5. Pour the batter in the prepared pan over the baked crust
6. Place the springform pan inside the larger pan 
7. Fill the outside pan with hot water such that it reaches at least halfway up the sides of springform pan
8. Bake for at least 1 hour 15 minutes. Center would be set but it will still be jiggly
9. Switch off the oven and let cheesecake continue to remain inside the oven for 30 minutes
10. Crack open the oven door slightly and allow cheesecake to coll down for 30 minutes. This slow cooling will help cake avoid cracking
11. Remove cheesecake from oven and water bath. Place in refrigerator for it to cool completely

Blueberry Topping

1. While cheesecake is cooling, prepare blueberry topping
2. Combine blueberry crush, corn flour and water in a medium sauce pan over medium heat
3. Continue to cook until crush is slightly thick
4. Switch off the gas stove and allow the topping to cool
5. Once cooled, pass the topping liquid through sieve to remove lumps, if any
6. Once cheesecake is completely cooled, remove it from refrigerator and take out the sides of springform pan
7. Spread the blueberry topping evenly on the top of the cheesecake
8. Refrigerate the cheesecake until ready to serve
9. Enjoy the cold cheesecake 

Note: 

1. Make sure that springform pan is sufficiently covered with aluminium foil. If you have any plastic bag which can sustain oven temperature, you can wrap the plastic around the springform pan to avoid any water seepage inside the pan.

Apple Cinnamon Muffins

Apple Cinnamon Muffins

Ingredients

Maida : 180 gms

Granulated sugar: 200 gms

Unsalted butter : 150 gms

Eggs : 3

Baking powder : 1.5 tsp

Vanilla extract : 1 tsp

Milk : 1/4 cup

Gala Apples : 2 (finely chopped)

Cinnamon : 2 tsp

Method

1. Pre-heat oven at 180 degrees centigrade.
2. Sieve maida, add baking baking powder, mix well and keep it in a bowl.
3. In a separate bowl, take softened butter.
4. Add granulated sugar.
5. Whisk it well using hand mixer, initially at low speed and then at high speed until butter becomes pale and fluffy (5 -7 minutes)
6. Add egg (one each) and mix well.
7. Add vanilla extract and mix well.
8. Add maida slowly to this mixture and mix well so that there are no lumps.
9. Add cinnamon powder, finely chopped apples and fold well. Keep some chopped apple aside to place it on top of muffins
10. Spoon the batter in silicone muffin cups. Make sure to fill only till 2/3rd of the cups.
11. Spread reserved chopped apples on top of the batter in the cup.
12. Bake it in pre-heated oven for 30-35 minutes or until skewer inserted comes clean.

Butter Chicken (Chicken Makhanwala)

Butter Chicken (Chicken Makhanwala)

Ingredients

Boneless chicken - 500 gms (preferably leg piece alternatively, breast piece)

For Marination

Curd (thick) - 1/4 cup

Corriander powder - 1/2 tbsp

Turmeric powder - 1/2 tsp

Kashmiri red chili powder - 1 tbsp

Ginger garlic paste - 1 tsp

Garam masala - 1 tsp

Salt - 1tsp

For Gravy

Butter - 1/4 cup

Oil - 1 tbsp

Cumin - 1 tsp

Cloves - 4 nos.

Green cardamom - 1 no

Cinnamon - 1/2 inch stick

Red Chilies (whole) - 8-10 nos. (beydagi chillies which are not very spicy.)

Garlic cloves - 5-6 nos

Onion - 2 medium (sliced lengthwise)

Tomato - 5 medium (sliced lengthwise)

Cashew nuts - 20 nos.

Kasuri Methi - 1 tbsp

Salt to taste

Method

1. Clean and cut chicken pieces lengthwise. If using breast pieces then try to flatten it before cutting by placing it between plastic sheets and hitting it with wooden mallet. This prevents it from being chewy after cooking. 
2. Add salt, turmeric powder, kashmiri red chili powder, corriander powder, ginger garlic paste, garam masala & curd. Mix well and keep aside for 30 minutes in fridge
3. In a pan, add oil and butter. When it becomes hot, add cumin, cinnamon, cloves, cardamom, red chilies and garlic. Saute until fragrant. Take care not to burn red chillies.
4. Add sliced onion and saute further on high heat until onion starts turning brown.
5. Add tomatoes and cashew nuts. Continue sauteing further until tomatoes are well cooked and turn mushy. If necessary, cook it covered for 5 minutes
6. Remove from flame and allow it to cool. Remove cinnamon pieces and discard
7. Once cooled, blend this mixture with little water until smooth
8. In the same pan, taken 1 tsbsp oil. Add marinated chicken pieces and saute on high flame for 3-4 minutes until chicken changes color. Keep it aside.
9. In the same pan, take one tbsp oil and one tbsp butter. Add blended mixture and saute for 4-5 minutes. 
10. Add sauted chicken pieces, mix well and continue cooking for 2-3 minutes. Add hald cup water and adjust consistency. Add salt to taste
11. Cook covered for 8-10 minutes
12. Take small pan, add kasuri methi and heat it slightly on low heat. Saute for 2-3 minutes till it turns crispy. Once cooled, crumple it slightly and add to chicken and stir
13. Serve hot with tandoori roti / naan

Strawberry Mousse

Ingredients:

Strawberries - 250 gms

Gelatin powder - 3 tsp

Powdered sugar - 100gms

Whipping cream - 200 ml

Directions:

1. In a small bowl take 4 tbsp of water. Sprinkle gelatin powder on top and keep it aside
2. Blend strawberries. Add 50 gms of powdered sugar and mix well
3. Add gelatin mixture in blended strawberries and keep aside
4. Take whipping cream in a glass bowl and whip it until soft peaks are formed. Add remaining sugar and whip it further for one minute until sugar get incorporated well
5. Fold in blended strawberries & gelatin mixture in whipped cream, taking care that aeration in whipped cream is retained
6. Pour the mixture in small mousse glasses and keep it in refrigerator for at least 4 hours
7. Serve chilled

Chicken Chettinad

Ingredients

Chicken - 750 gms (with bones, cut into medium pieces)

For Marination

Ginger Garlic Paste - 1 1/2 tsp

Kashmiri Red Chilli Powder - 3 tsp

Turmeric Powder - 1/2 tsp

Salt - 2 1/2 tsp

Lemon - 1 medium size

For Chettinad Masala

Corriander Seeds - 1 Tbsp

Cumin Seeds - 1 Tsp

Fennel Seeds - 1 Tbsp

Cinnamon - 1"

Green Cardamom - 2 nos

Black Peppercorns - 10-12 nos

Cloves - 5-6 nos

Red Chillies - 4 nos

Ginger - 1Tbsp (roughly chopped)

Garlic - 1 Tbsp (roughly chopped)

Poppy Seeds - 2 Tsp

Grated Coconut - 1 cup (freshly grated coconut)

For Curry

Onions - 3 medium (finely chopped)

Tomato - 4 medium (boiled and skin removed)

Oil - 5 Tbsp

Curry leaves - 2 sprigs

Instructions

1. Clean and wash chicken thoroughly. Place it in a bowl
2. Add juice of 1/2 lemon, 1 tsp kashmiri red chilli powder, ginger-garlic paste, turmeric powder and salt.
3. Mix well and keep in refrigrator for 30 minutes
4. In a small pan and put it on medium heat. Take 1 tbsp of oil. Saute corriander seeds, cumin seeds, fennel seeds, cardamoms, cloves, cinnamon stick, black peppercorns for 5 minutes or until fragrant
5. Add chopped ginger and garlic and saute for another 2-3 minutes
6. Add poppy seeds and grated coconut. Saute well for 4-5 minutes
7. Add 1/4 cup of water and continue to saute till water almost evaporated
8. Allow the masala to cool
9. Make light slits on the tomato lengthwise. Boil these for 10 minutes. Once cooled, remove skin and chop these roughly, keep it aside
10. Finely chop onion and keep aside
11. Grind cooled masala finely in the blender with little water. Adjust water so that masala is finely ground
12. In a pan, take 4 tbsp of oil
13. Once oil is heated, added finely chopped onion. Saute until onion turns brown. Add 10-12 curry leaves and saute for a minute
14. Add ground masala and fry it well unless it starts releasing oil. Add little water while frying so that masala does not turn dry
15. Add boiled and chopped tomato and saute well until tomato gets well blended with masala
16. Add chicken. Mix well and saute for 2-3 minutes
17. Add very little water, 1 1/2 tsp salt and cook covered for 5 minutes
18. Adjust water if the curry is too dry and cook for another 2-3 minutes
19. Add 1/2 lemon juice, mix well
20. Serve with curry leaves

 

White Chocolate & Nuts Blondies

Ingredients:

White chocolate - 175 gms (finely chopped)

Unsalted butter - 115 gms (softened)

Powdered sugar - 100 gms

Eggs - 2 (lightly beaten)

Vanilla essence - 1 tsp

Baking powder - 1/2 tsp

Maida - 130 gms

Cashew Nuts - 50 gms (roughly chopped)

Almonds - 50 gms (roughly chopped)

Directions:

1. In a bowl, take chopped white chocolate. Temper the chocolate either using double boiler method or using microwave. For tempering using microwave, use microwave for 30 seconds and mix well using silicone spatula. Later, use microwave for 10 each and mix well until chocolates becomes runny and shiny
2. Add softened butter, mix well until butter melts
3. Add powdered sugar and mix well
4. Add lightly beaten eggs and blend it well using hand mixer
5. Add baking powder as well as maida. Fold it in the chocolate-butter-sugar mixture
6. Add chopped nuts and mix well
7. Pre-heat oven at 180 degrees centigrade
8. Grease 8" x 8 " tin and pour the mixture
9. Bake in the oven at 180 degrees for around 30 minutes or until tootpick inserted at center comes out clean
10. Once baked, allow it to cool completely and cut into 1" x 1" squares
11. Serve it with vanilla cream or dust with icing sugar

Vegetable Makhanwala

Ingredients:

French Beans - 100 gms

Carrot - 100 Gms

Frozen Peas - 50 gms

Cauliflower florets - 50 gms

Green capsicum - 50 gms

Onion - 2 medium (cut lengthwise) + 1 medium (finely chopped)

Tomato - 4 medium

Ginger garlic paste - 1 1/2 tsp

Cumin seeds - 1 tsp

Kalaunji (Onion Seeds) - 1/2 tsp

Cashew Nuts - 10 nos

Bay leaves - 2 nos

Cinnamon - 1/2 inch stick

Black cardamom - 2 nos

Green cardamom - 1 no

Mace - 1 piece

Kashmiri Red Chilli Powder - 1 1/2 tsp

Corriander - 1/4 cup (finely chopped)

Corriander powder - 1 tsp

Cumin powder - 1 tsp

Garam masala - 1 tsp

Kitchen King Masala - 1 tsp

Sugar - 1/2 tsp

Kasuri Methi - 1 tsp

Oil - 2 tbsp

Butter - 1 1/2 tbsp

Water - 1/4 cup

Directions:

1. Roughly chop all the vegetables. Cook in pressure cooker with very little water and 1 tsp salt for two whistles
2. Slice 2 onions lengthwise and one finely chopped
3. In a pan take 1 tbsp oil, add lengthwise cut onion and cashew nuts. Fry it until onion turn brown. Allow it to cool. Once cooled, grind it fine with little water and keep aside
4. Make tomato puree and keep it aside
5. In a pan, take butter and remaining oil. Once it is hot, add cumin seeds and kalaunji till it splutters. Add bay leaves, black cardamom, mace, cinnamon and green cardamom. Fry until spices turn aromatic (2-3 minutes)
6. Add onion and fry until it turns translucent. Add ginger garlic paste and fry until raw smell goes away.
7. Add tomato puree and fry until tomato is well cooked.
8. Add corriander and cook for another minute
9. Add kashmiri red chilli powder, corriander powder, cumin powder, garam masala and kitchen king masala. Mix well and cook for 3-4 minutes. 
10. Add little water and add cooked vegetables. Add salt as per taste and cook covered for 5-7 minutes
11. Dry roast kasuri methi on a small pan. Once it becomes crispy, add it to the vegetable and mix well.
12. Serve delicious veg makhanwala with tandoori roti or naan 

Tip :

1. You can also use baby corn and paneer and add to the vegetables

Fresh Fruit Tart

December has already started and it is the season for fresh strawberries. This weekend, I decided to make Fresh Fruit Tart. I considered using fresh strawberries, mulberries, kiwi and dragon fruit for the topping.

Tart is a baked dish with a shortcrust pastry as the base with usually custard filling and topping.

Ingredients

For Pastry Crust

Maida (all purpose flour) - 200 gms

Unsalted Butter - 150 gms

White sugar - 50 gms

Salt - 1/8 tsp

Egg - 1

Cold water - 2 tbsp

For Pastry Cream

Milk - 300ml

Egg yolks - 3nos

Maida - 20gms

Corn flour - 20gms

Vanilla extract - 1 tsp

For Topping

Strawberries - 15nos

Kiwi - 2 nos

Dragon Fruit - 1no

For Glaze

Corn flour - 1 tbsp

White sugar - 50gms

Water - 1 cup

Instructions:

For Pastry Crust

1. In the food processor bowl, take maida. Add sugar and salt
2. Cut cold butter in 1/2 inch cubes and add to maida
3. Lightly beat the egg and add to maida
4. Turn on the food processor and pulse it until all the ingredients just come together and forms the texture of small granules. If necessary, add 1 tbsp of cold water (if mixture is not coming together)
5. Take out the mixture and place on the clean working platform. Bring all the ingredients together to form a ball. Do not over work the batter otherwise pastry crust will not be light after baking.
6. Flatten the ball in the form of the thick disc, cover it with cling wrap and keep in the refrigerator for 30 minutes
7. Take 8-9 inch tart mould with loose bottom. Grease it with butter
8. Remove the pastry disc from the refrigerator and roll it on the clean working platform using rolling pin. The size of the rolled pastry should be at least 3-4 inches more that the diameter of the tart mould (Instead of flattening using rolling pin, I placed the pastry ball in the mould and flattened it evenly using fingers and palm while raising the pastry over the edges of the mould.)
9. Transfer the rolled pastry in the mould, press lightly with fingers along the inside edge of the mould and cut excess of pastry hanging over the mould top using knife.
10. Keep the pastry along with mould in the freezer for 15-20 minutes
11. Pre-heat the oven at 200 degrees centigrade
12. Take out the pastry and mould from the freezer, prick the bottom of the pastry.
13. Bake the pastry in the oven for 5 minutes at 200 degrees centigrade
14. Reduce the temperature to 180 degrees and back until crust turns light brown (around 15-17 minutes)
15. Turn the oven off, take out the baked pastry and allow it to completely cool
16. While crust is warm, apply either apricot glaze or lightly beaten egg whites on the inside surface of the crust. This prevents the crust becoming soggy once pastry cream is poured inside the crust
17. Once cooled, remove the bottom of the mould 
18. While pastry crust is getting cooled, prepare pastry cream

For Pastry Cream

1. Separate egg whites and yolks
2. In a bowl, take 3 egg yolks and mix well with sugar
3. Sift maida and corn flour in the egg yolks and mix well until smooth paste is formed
4. In the sauce pan, bring the milk to just boil (until milk starts foaming up)
5. Remove the sauce pan from heat and pour small quantity in the egg yolk mixture while whisking constantly. This is called tempering of the egg yolk mixture
6. Slowly add the remaining milk in the egg yolk mixture while continuously whisking
7. Pour back the above mixture in the sauce pan and keep it on the gas stove on medium heat.
8. Whisk continuously (this will avoid curdling of the egg yolk mixture) until the mixture thickens with the custard like smooth consistency (around 1 minute or so). Whisking continuously will also help avoid any lumps being formed
9. Remove it from the heat and allow it cool completely. Cover the surface of the pastry cream with cling wrap to avoid formation of the skin
10. Once cooled, add vanilla extract and mix well.

For Glaze

1. In a small pan, take sugar, corn flour and water
2. Bring the mixture to boil 
3. Remove it from the heat and allow to cool completely. The mixture will be slightly thickened

Assembling the tart

1. In the cooled pastry crust, spread the pastry cream evenly
2. Slice the strawberries, kiwis and dragon fruits
3. Arrange the fruit slices on top of pastry cream in concentric circles or any other decorative form
4. Using pastry brush, apply cooled glaze on the surface of the fruits. This glaze bring shine to the surface of the fruits as well as prevents the fruits from turning stale
5. Store the tart in the refrigerator until served.
6. We can use any other fruits of your choice as well

Rolled crust inside the tart mould

Baked pastry crust

Pastry cream getting thickened

Ready and cooled pastry cream

Assembled Tart

Glaze applied on the tart

Waffles

This Sunday we planned to have brunch at home rather than conventional lunch and finalised on loaded Waffles, Chicken Schnitzel and bacon. I had once read waffle recipe by Gary Mehigan (one of the hosts from Masterchef Australia) and decided to adapt the same. The result is what you see in the picture....

Waffles

Ingredients:

• 1 teaspoon castor sugar
• 250 gm plain flour
• ½ teaspoon salt
• 1 tablespoon active dry yeast (I used Blue Bird brand)
• 250 ml (1 cup) milk
• 250 ml (1 cup) fresh cream (I used Amul fresh cream)
• 4 egg yolks
• 150 gm melted butter (salted or unsalted..If using salted, no need to add salt mentioned above)
• 4 egg whites

Directions:

1. In a small bowl, dissolve yeast in 1/4 cup luke warm milk. Let it stand until creamy / frothy (about 10 minutes) Make sure that milk is not too warm else it will kill the yeast

2. In a large bowl, whisk together the egg yolks, 1/4 cup of the luke warm milk and the melted butter. 

3. Stir in the yeast mixture, sugar, salt and vanilla. Stir in the remaining 1/2 cups milk as well as 1 cup cream alternately with the flour, ending with the flour. 

4. Beat the egg whites until they form soft peaks

5.Fold the egg whites into the batter. 

6.Cover the bowl tightly with plastic wrap. Let it rise in a warm place until doubled in volume, about 1 hour

7.Preheat the waffle iron and grease with oil 

8.Pour 1/2 cup batter in the center of the iron. Spread it evenly and close the lid  

9.Bake until waffle is golden brown. Serve with honey, maple syrup and fresh fruit slices

Batter and cut fruits ready

Fresh waffles from the iron

Waffles loaded with hone & fresh fruits

Divine Waffles

Assorted Donuts / Doughnuts

Recently I have been hearing about many outlets selling donuts in Bangalore and people going "mad over donuts" :-).....So, I decided to try making these donuts which turned out to be relatively simple. There is no baking but deep frying involved in this recipe (of course we can make baked donuts as well but I deep fried them). Donut can be termed something in between bread and cake....Bread because yeast is added and cake because butter is added. We can enjoy donuts anytime of the day, be it breakfast, snack or even meal by itself! 

Ingredients:

For Donuts - 

Plain flour (maida) : 3-1/4 cup + for dusting
Powdered Sugar : 1/4 cup + for dusting
Active Dry Yeast : 2 tsp
Milk : 3/4 cup
Eggs : 2
Softened unsalted butter : 110 gms
Vanilla Essence : 1 tsp
Oil for deep frying

For Glaze - 

Granulated sugar : 1/4 cup
Milk : 6 tb sp
Dark chocolate : 50 gms (tempered)
Rainbow sprinkles

Method:

1. In a bowl, sprinkle active dry yeast over luke warm milk. Add 1 tsp sugar to help activate the yeast. Keep it aside for 10-15 minutes until yeast foams well
2. In another big bowl, sieve the flour so that it gets aerated well. Add to it 1/4 cup of sugar and mix well
3. Beat two eggs lightly with the help of fork and add it to the flour. Add vanilla essence and mix it well with spatula
4. Add well foamed milk and yeast mixture and also softened butter. Mix well and bring all the ingredients together
5. Knead the dough for 5 minutes until it is forms a soft ball and no longer sticks to the bowl
6. Keep in a warm place for 1 to 1.5 hours or until the dough doubles up in volume
7. Punch the dough to take out the air from dough and allow to rise the dough again for 30 minutes
8. Once again punch the dough and then keep it in freeze for 30 minutes so that the dough becomes pliable for rolling
9. Lightly dust the floor with some flour and then roll the dough using rolling pin in 1/2 inch thick round. (For small / mini donuts, keep the thickness to 1/4 inch)
10. Using donut cutter, cut out the donuts and arrange it in tray / plate. Keep covered using plain cloth at a warm place for 30-45 minutes until these donuts rise again
11. Deep dry donuts in oil on medium until these turn golden brown and place these in a plate
12. Dust the powdered sugar on the hot donuts
13. For chocolate donuts, dip the cooled donut in tempered chocolate and take it out. Take rainbow sprinkles in a plate. Dip the wet chocolate side of donut in the sprinkles so that it gets coated well. Arrange it in plate
14. For sugar glaze, mix granulated sugar and milk in pan and boil until sugar dissolves and mixture thickens a bit. Allow it cool. Dip the donuts from one side in the glaze and arrange it on the plate
15. Serve the donuts either warm or even cold

Fluffy Pancakes

Now a days, our Sunday also starts very early since my younger son has his classes in the morning. Today I decided to make simple but healthy breakfast of Fluffy Pancakes served with honey and maple syrup. Pancakes can also be served by garnishing it with fresh fruits, fruit crush or jelly etc...

Ingredients

Flour / Maida - 1 1/2 cup (approx. 185 gms)

Milk - 1 1/4 milk (approx. 300 ml)

Egg - 1 no.

Baking powder - 4 tsp

Salt - 1 tsp

Sugar - 1 tbsp

Butter - 3 tbsp (melted) (approx. 42 gms)

Vanilla Essence - 1 tsp

Makes around 10-12 medium sized pancakes 

Method

1. In a large bowl, mix together flour/maida, baking powder, salt and sugar
2. Add to it melted butter, egg and milk
3. Mix together with hand blender until it is smooth
4. Add vanilla essence and mix well
5. Keep aside for 15 minutes
6. Take a non-stick pan. Grease it with little butter / oil and heat it on low to medium heat
7. With the help of ladle, pour approximately 3-4 tbsp of batter on the hot pan and spread evenly to form around 5 inch diameter circle
8. Cover the pan with lid and allow to cook for 3 minutes so that bottom is golden brown
9. Turn the pancake over and cook covered for another 3 minutes so that other side also becomes golden brown
10. Take out from the pan and serve with honey, maple syrup, cut fresh fruits or jelly

Chicken Ghee Roast

Being weekend, we have to have non-veg food; at least that is the expectation of both my sons. Today, I decided to try chicken ghee roast. It is one of the most popular dishes from Mangalore. This dish is supposed to be spicy and usually served with Neer Dosa or Ghee Rice. Large amount of ghee goes into making of this dish but that is what brings the flavor to this tasty Chicken Ghee Roast.......

Ingredients:

Chicken - 1 Kg (cut into smaller pieces)

Ghee - 4 tbsp
Sugar - 11/2 tsp
Curry leaves - 5 to 6 for garnishing

For Marination:

Curd - 1 cup

Lemon juice - 1 tsp

Kashmiri Red Chilli Powder - 2 tsp

Salt - To taste

For Spice Paste:

Corriander Seeds (dhania) - 2 tbsp

Cumin Seeds (jeera)- 1 tsp

Black Peppercorns (kali mirch) - 6-7
Fenugreek Seeda (methi) - 1/2 tsp

Garlic - 10-12 flakes

Tamarind - small lemon sized ball

Dry Red Chillies - 6-7 (if using "byadagi" chillies, then use 10-12)

Water - 2 tbsp or as required

Method:

1. Wash chicken pieces well. Marinate it with curd, lemon juice, red chilli powder and little salt. Refrigerate for 2-3 hours (I did it for one hour).
2. In a flat pan, dry roast red chillies on medium flame for 4-5 minutes. Keep aside to cool.
3. In the same pan, take 1 tsp ghee and roast corriander seeds, cumin seeds, black peppercorns on low flame for 4-5 minutes (make sure not to burn these spices). Keep aside and allow to cool.
4. Grind the roasted spices, red chillies, garlic flakes and tamarind together with 2 tbsp water to form a fine paste. Add little more water if paste is still too dry and difficult to grind.
5. In a non-stick pan, heat 2 tbsp ghee, add chicken pieces and cook covered on medium to high flame until chicken is almost cooked (it took around 8-10 minutes). Transfer the chicken pieces to another vessel and released juices / liquid to a separate bowl.
6. In the same pan, add remaining ghee, add ground spices and saute on medium flame for 5 minutes until ghee leaves the sides of the pan.
7. Add to it cooked chicken and reserved juice / liquid from the bowl. Add salt to taste. Saute well for 3-4 minutes. Make sure that all the chicken pieces mix well with spices.
8. Add sugar and mix.
9. Cook for 10 minutes on low to medium flame until chicken is cooked, juices are almost dried up and all chicken pieces are coated well with masala.
10. Remove in a bowl. Garnish with curry leaves.
11. Serve with white rice, ghee rice or Neer Dosa

Pavlova Miniatures

Yesterday, I had been for lunch at a restaurant and they had Pavlova as one of the many options for dessert. Pavlova is meringue based dessert having delicate but crisp crust and soft marshmellowy center. It is typically served by decorating the top with whipped cream and fresh fruits like Strawberries, Kiwi, Passion Fruits etc. This dessert is said to be created first either in Australia or New Zealand. After having tasted this lovely dessert, I decided trying to recreate it.

The base of Pavlova is made by slow baking the firmly beaten egg whites and then garnishing it with whipped cream, fruits crush and fresh fruits.

Baked Meringue Bases, Whipped Cream and Fresh Fruits

Ingredients

Egg Whites - 4 (make sure not even a drop of egg yolk is mixed)

White Sugar - 225 gms (finely ground)

Cornflour - 2 tsp

White Vinegar - 2 tsp (you can substitute it with lemon juice)

Vanilla Essence - 1 tsp

Whipping Cream - 250 ml

Kiwi Fruit - 2 nos.

Peach - 1 no.

Strawberries - 10-12

Fruit Crush - 3/4 cup (I used Mala's Very Berry crush)

Makes 9 Pavlova miniatures of 4 inch diameter

Method

1. Pre-heat the oven at 150 degrees centigrade
2. In a sufficiently big bowl take egg whites and beat until they hold firm peaks but are not stiff
3. Gently add sugar, one spoon at a time while beating continuously. Make sure that all the sugar is dissolved completely and then beat further until you get snowy and shiny meringue but it is not dry. (Ensure not to over beat the meringue else egg whites loose volume and deflate when folded with other ingredients)
4. Sprinkle cornflour, vinegar and vanilla essence on top and gently fold in the meringue to combine
5. In the baking tray, keep the silicone baking sheet (alternatively you can use baking sheet lined with parchment paper)
6. Spoon the meringue on the baking sheet and spread in approximately 4 inch diameter circles with 1 inch spacing between them. Try to make the rim little higher than the center so that it can hold whipped cream and fruits later (unfortunately, my meringues were not indented in center. You can use backside of the spoon to make indentation in center)
7. Put the baking tray in the oven, reduce the temperature to 130 degrees and bake for around 50 minutes or until the surface is slightly light brown and is hard if touched
8. Switch off the oven, keep the oven door slightly open and allow it to cool inside the oven itself for around 30 minutes.
9. Once cooled, transfer to wire rack
10. Meanwhile, peel and cut the fruits
11. In a cold vessel, take whipping cream and beat it until soft peaks are formed. (Add 1 tbsp sugar while beating if whipping cream is unsweetened)
12. While assembling the Pavlova, put a dollop of whipped cream on the baked meringue based and smooth it from all the sides. Place a spoonful of fruit crush and then place cut fruits on top
13. Enjoy the tasty Pavlova

Tip: If you are not assembling the Pavlovas immediately, baked meringue bases can be stored in airtight container in the refrigerator for 3-4 days