Keema Curry/Keema Masala

Pencil Seekh Kabab

BBQ Beef Brisket

Asian Style Meatballs

Asian Style Meatballs 

Fixings 

1 lb ground hamburger or pork 

3/4 glass plain panko breadcrumbs 

1/2 tsp garlic powder 

1 tsp sesame oil 

1/4 tsp ground ginger 

1/4 glass cut scallions 

1 egg 

1/4 glass water 

For the sauce: 

1/3 glass hoisin sauce 

2 Tbsp rice vinegar 

1 tsp garlic powder 

3 Tbsp soy sauce 

1/2 tsp sesame oil 

a modest bunch of cut scallions 

Guidelines

Broiler at 375 degrees. 

Include the hamburger, panko, sesame oil, garlic powder, ginger, egg, scallion and water to a dish. Blend to join. 

Structure into around 1/2 inch balls. Place on a material lined heating sheet. Heat for around 15-18 minutes until softly brilliant. 

Include every one of the elements for the sauce to a little pot over medium low warmth. Mix to join and cook until warmed through. 

Hurl the cooked meatballs in the sauce. Trim with scallions.

Hand crafted Circus Animal Cookies

Stove FRIED CHICKEN

CRISPY PARMESAN GARLIC CHICKEN WITH ZUCCHINI

Fixings 

2 Chicken Breasts, cut into equal parts, or 4 slight chicken bosoms 

8 Tablespoons spread, partitioned 

½ container Italian Bread Crumbs 

½ container in addition to 1 Tablespoon ground parmesan, partitioned 

¼ container flour 

2 medium zucchini, cut 

2 garlic cloves, minced 

Directions 

In a substantial skillet over medium warmth melt 2 Tablespoons margarine. To make the chicken: Melt remaining 4 tablespoons of spread in a shallow dish. In another shallow dish join bread pieces, parmesan cheddar, and flour. Plunge the chicken in the margarine and after that coat in the bread morsel blend and place in skillet. 

Cook on every side for around 3-4 minutes until the outside is firm and the chicken is cooked all through. Put aside on plate. 

Include 2 Tablespoons of margarine back to the skillet and saute the minced garlic for a moment. Add the zucchini to the skillet and saute until delicate. Salt and pepper to taste and include around 1 Tablespoon parmesan. Add the chicken back to the skillet and warmth for a moment or somewhere in the vicinity. Serve promptly.

SALTED CARAMEL MILK CHOCOLATE CAKE

Fixings 

Milk Chocolate Cake 

4 GREEN and BLACK'S ORGANIC Milk Chocolate Toffee bars hacked, divided* 

1/2 container spread, diminished (1 stick) 

2 containers light chestnut sugar, pressed 

3 extensive eggs at room temperature 

2 containers generally useful flour 

1 teaspoon preparing pop 

1/2 teaspoon salt 

1/4 container cocoa powder 

1 container full fat sharp cream 

1 container heated water 

2 teaspoons vanilla concentrate 

Caramel Icing 

1/2 container (1 stick) spread 

1 container stuffed chestnut sugar 

3-5 tablespoons overwhelming cream 

2 containers powdered sugar, filtered 

1 teaspoon vanilla concentrate 

1/4 piling teaspoon salt 

Chocolate Ganache 

1/2 tablespoon spread 

1/2 tablespoon corn syrup 

4 oz. semi-sweet chocolate, hacked 

1/3 container overwhelming cream

Directions 

Chocolate Cake: Add 2 hacked Toffee Bars to a microwave safe bowl and liquefy in the microwave at MEDIUM (half power), mixing at 30-second interims (around 1/2 minutes all out time). Mix until smooth. Put aside. 

Beat spread and cocoa sugar at medium pace with an electric blender for 4 minutes. Add eggs, each one in turn, beating just until yellow vanishes after every option. Include dissolved chocolate and beat just until mixed. 

Filter together flour, heating pop, salt, and cocoa powder in a different dish. Slowly beat flour blend into chocolate blend at medium-low speed, then again with acrid cream, starting and consummation with flour blend. Beat at low speed just until mixed after every expansion. Step by step include 1 glass high temp water in a moderate, constant flow, beating at low speed just until mixed. Blend in vanilla and one cleaved Toffee Bar. 

Oil two 10-inch round cake container with nonstick cooking shower containing flour or spread and flour the dish. Isolate hitter equally between the skillet and prepare at 350° F for 25-35 minutes or until a wooden pick embedded in focus of cake confesses all (mine took precisely 33 minutes). Cool in skillet on a wire rack 10 minutes; expel from container, and let cool totally on wire rack before icing. 

Caramel Icing: Add spread and cocoa sugar to a little pan and blend over medium warmth until margarine is liquefied. Exchange to a blending dish and include 3 tablespoons overwhelming cream, powdered sugar, vanilla and salt. Beat with a handheld electric blender at medium fast for 4 minutes. Let cool to room temperature, roughly 10-15 minutes. Icing will thicken after standing. On the off chance that icing has turned out to be too thick in the wake of cooling, beat in extra substantial cream, one tablespoon at once to achieve craved consistency.. 

After cakes are cool and icing has cooled for 15 minutes, spread around 1/2 container caramel what tops off an already good thing one cake round and sprinkle with 1/4 of a hacked Toffee Bar. Top caramel icing/cleaved piece of candy with the other cake and keep on frosting. I jump at the chance to cover the cake in a slender layer of icing then let it set, then complete with outstanding icing for a more dark look. 

Chocolate Ganache: Add overwhelming cream and margarine to a huge microwave safe bowl and warmth for two minutes, mix to consolidate. Heat at 30 second interims if margarine is not totally softened now. Include hacked chocolate and mix until chocolate is dissolved. Let cool for 15 minutes. Spread the ganache just to the edges of the highest point of the cake. Push the chocolate over the edge of the cake in a couple spots to make a few "trickles" if wanted. Trim cake with staying slashed Milk Chocolate (3/4 of a bar). 

NOTES 

*Chop and keep Toffee Bars separate to gauge. You will soften 2, mix in one to the cake player, utilize 1/4 in the middle of cake layers and the rest to decorate the cake. Itemized headings in formula. 

AUTHENTIC CHICKEN KARAHI CURRY

INGREDIENTS

• 500 grams Boneless Chicken Breasts
• 1 kilo chopped tomatoes (no need to peel)
• 1 medium red onion finely chopped
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• 1½ teaspoon red chili powder
• 1 teaspoon garam masala
• 1 teaspoon white cumin powder
• ½ teaspoon turmeric powder
• 4 tablespoon vegetable oil
• ½ cup water
• salt to taste
• 1 tablespoon chopped coriander
• 2 - 3 green chilis (optional)
• dash of lemon juice

INSTRUCTIONS

1. Cut chicken breasts into chunks.
2. Roughly chop the tomatoes without removing the skin and mince garlic and ginger.
3. Heat oil in pan on medium heat. Add the onions and sauté until they start to turn golden.
4. Add ginger and garlic and cook for one minute while constantly stirring.
5. Add the chicken to the pan and sauté (until the chicken has turned white).
6. Add all the spices (red chili powder, garam masala, white cumin and turmeric) and cook for 30 seconds while constantly stirring.
7. Immediately add ½ cup water to the pan to prevent the spices from burning and follow it with the chopped tomatoes.
8. Leave to cook on medium to low heat for approximately 20 to 30 minutes or until the tomatoes have completely dissolved.
9. Add more water and cook for 5 minutes longer if the chicken isn't tender yet. All the spices will infuse into the chicken and by the time it's tender they'll be infused into the chicken - yum!
10. Taste and adjust spices. Add salt to taste.
11. Garnish with green chilis and coriander before serving as well as a dash of lemon juice.

NOTES

You can use garlic and ginger paste instead of minced ginger and garlic. 
Add a little water and cook for 5 to 10 minutes longer if tomatoes haven't dissolved completely before taking off the stove.

Chinese fried rice

• Ingredients

•  1 1/2 cups SunRice White Long Grain Rice
•  3 eggs
•  2 teaspoons sesame oil
•  3 teaspoons peanut oil
•  5 (30g each) dried Chinese pork sausages, thinly sliced (see note)
•  3 green onions, thinly sliced
•  2 garlic cloves, crushed
•  1 long red chilli, finely chopped
•  2 tablespoons salt-reduced soy sauce
•  1 tablespoon oyster sauce
•  1/2 cup frozen peas, thawed
•  1 long red chilli, deseeded, thinly sliced lengthways, to serve
• • Method
  1. Step 1
     Cook rice following absorption method on packet until tender. Line a baking tray with baking paper. Spread rice over prepared tray. Cool to room temperature. Cover and refrigerate for 3 hours.
  2. Step 2
     Combine eggs and half the sesame oil in a jug. Heat a wok over high heat. Add 1 teaspoon peanut oil. Swirl to coat. Add one-third of the egg mixture. Swirl to coat. Cook for 1 minute or until just set. Remove to a board. Roll up. Thinly slice. Repeat twice with remaining peanut oil and egg mixture.
  3. Step 3
     Add sausage and onion to wok. Stir-fry for 2 to 3 minutes or until sausage has browned. Add garlic and chilli. Stir-fry for 1 minute or until fragrant. Add rice, soy sauce, oyster sauce, peas and remaining sesame oil. Stir-fry for 2 minutes or until heated through. Top with chilli. Serve.
     • Notes
     Dried Chinese pork sausage (lup chong) is available in the Asian section of supermarkets. You could use 175g rindless, shortcut bacon rashers, chopped, instead.

Gingerbread Cookies

Ingredients

Cookies
• 3 cups (425g) all-purpose flour
• 1 Tbsp ground ginger
• 2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg
• 3/4 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup (165g) packed dark brown sugar
• 10 Tbsp (142g) butter, softened about halfway (it should still hold it's shape pretty well and be cool)
• 1 large egg yolk
• 1 1/2 tsp vanilla extract
• 1/2 cup (172g) molasses (not blackstrap)
• 1 - 2 Tbsp milk
Icing
• 3 (420g) cups powdered sugar
• 1 1/2 Tbsp (15g) meringue powder
• 4 - 6 Tbsp water
• 1/4 tsp vanilla extract

Directions

• For the cookies:
• Preheat oven to 350 degrees. In a mixing bowl whisk together flour, ginger, cinnamon, cloves, nutmeg, baking powder, baking soda and salt for 20 seconds, set aside.
• In the bowl of an electric stand mixer fitted with the paddle attachment cream together sugar and butter until well combined, occasionally stopping and scraping down bowl. Mix egg yolk and vanilla. Mix in molasses and 1 Tbsp milk. With mixer set on low speed slowly add in dry ingredients and mix until combined, while adding additional milk as needed just to bring dough together. Divide dough into two equal portions then roll each portion out evenly to 1/4-inch thickness (into more of a oblong or rectangular shape so it will fit on a cookie sheet) between two sheets of parchment paper. Chill on a cookie sheet in freezer 10 minutes or until firm then cut into shapes using cookie cutters. Remove from paper using a thin metal spatula or pastry scraper if needed then transfer to a cookie sheet, spacing cookies about 1-inch apart, and bake in preheated oven 8 minutes or until slightly set (they should leave a slight indentation when touched). Repeat process with remaining cookies. Remove from oven and cool on baking sheet 2 minutes then transfer to a wire rack to cool completely. Once cool pipe icing over cookies to decorate and add sprinkles if desired. Let icing set at room temperature and store in an airtight container (note that these cookies are even better and softer the second day).
• For the icing:
• Add powdered sugar and meringue powder to the bowl of an electric stand mixer. Fit mixer with paddle attachment, add in 4 Tbsp water and the vanilla them mix on low speed until combined. Add more water to thin as needed and increase speed and whip mixture until it is glossy and thickens up. Tint with food coloring if desired. Transfer to piping bags fitted with tiny round tips.

Beef Seekh Kabab

Beef Seekh Kabab

Ingredients
Beef mince ½ kg
Kidneys fat 125 gm
Coriander leaves ¼ bunch
Onion 1
Green chilies 3 – 4
Ginger 1 piece
All spice powder 1 tsp
Cumin powder 1 tsp
Coriander powder 1 tsp
Salt to taste

Method
• In chopper put together ½ kg mince, 3 – 4 green chilies, 1 piece of ginger, 1 chopped onion and ¼ bunch of coriander leaves. Chopperize well. Also add 125 gm kidneys fat and chopperize for another 2 minutes.
• Add 1 tsp all spice powder, 1 tsp cumin powder, 1 tsp coriander powder and salt to taste. Chopperize for more 1 – 2 minutes.
• Remove paste in a platter.
• Put ice cool water in a bowl, wet your palm with chilled water. Make small kababs on metal skewers.
• Now bar b q all the kababs on burning coals. Change the sides after every 30 seconds. Grill till golden brown from every side.
• Serve with chutney.

OVEN BAKED TANDOORI CHICKEN

INGREDIENTS

Marinade

• 1½ cups plain yoghurt (full fat is best)
• 2 tbsp oil (any)
• ½ onion (brown, yellow, white)
• 1½ tbsp lemon juice
• 2 tsp ginger, grated
• 5 garlic cloves, minced
• 3 tsp garam masala spice mix (Note 1)
• 1 tsp turmeric powder
• 2 tsp cumin
• 2½ tsp coriander powder
• 2 tsp cayenne pepper
• 2 tsp paprika (preferably smoked)
• ¾ - 1¼ tsp salt
• Black pepper
• Few drops red food colouring (optional) (Note 2)

Chicken

• 8 chicken drumsticks (about 1.2 kg / 2.4 lb)
• Oil spray

Mint Yoghurt (optional)

• ¾ cup plain yoghurt
• 2 tsp fresh mint, finely chopped
• Lemon juice
• Salt and pepper
• Olive oil

INSTRUCTIONS

1. Place all the Marinade ingredients in a food processor and whizz until smooth. (Note 3) Pour into a ziplock bag with the chicken and marinate for at least 3 hours, preferably overnight.
2. Preheat oven to 180C/350F. Line a tray with foil and place a rack on the tray.
3. Remove chicken from the Marinade (reserve Marinade) and place on the rack. Bake for 20 minutes, then slather on Marinade (very generously), turn the chicken and slather Marinade on the other side.
4. Bake for a further 10 minutes.
5. Remove chicken from the oven, slather on Marinade, turn the chicken and slather on more Marinade and SPRAY WITH OIL. Bake for a final 10 to 15 minutes, or until the chicken is cooked.
6. Let the chicken rest for 5 minutes before serving with Mint Yoghurt. Optional: Garnish with cilantro/coriander leaves and serve with lemon wedges.

Mint Yoghurt:

1. Combine ingredients in a bowl and mix.

NOTES

1. Garam Masala is an Indian spice mix that you can purchase in dried herbs and spices section of supermarkets. It costs the same as other spices. The spices in it include: cardamon, coriander, cumin, ginger, cinnamon, nutmeg and cloves.

2. The red colour in the marinade comes from the cayenne pepper and paprika. It's is quite red, but not quite the same red as what you typically get in restaurants. If you want to make it redder, just add a few drops of red food colouring.

3. The alternative to using a food processor is to grate the onion as finely as possible and mix with the other ingredients. The crust won't look as smooth as there will be little lumps of onion but the flavour is the same, I've made it this way plenty of times.

4. You can make this with any chicken cut you want. Drumsticks take a total of 40 to 45 minutes, boneless thighs will take around 20 to 30 minutes (depending on size), bone in thighs around 45 minutes, and chicken breast 20 to 30 minutes (depends on size).

5. You can also make this on the grill. You will get much more charcoal on it, it's so good! Cook it on the grill side, not flat iron side. 

6. You can freeze the chicken with the marinade (raw). Then when you want to cook it, allow it to defrost then simply follow the recipe.

7. If you don' have time to marinade overnight, I recommend cutting 2 or 3 shallow slashes on each drumstick to help the marinade infuse into the flesh faster.

Chicken Masala Pasta Recipe - Indian Curry Pasta Recipes

Pasta - 1/2 cup (I used macroni pasta variety)
Chicken - 100 gms(1 - 12 bite sized pieces)
Red Chilli powder - 1/4 tsp
Garam Masala powder - 1/4 tsp
Coriander Leaves - 2 tsp finely chopped
Salt - to taste

To roast & grind:

Oil - 1 tsp
Coriander Seeds - 1/2 tbsp
Pepper - 1/2 tsp
Red Chillies - 2
Garlic - 3 cloves
Tomato - 1 roughly chopped
Coconut - 2 tbsp
To temper:
Oil - 1/2 tbsp
Mustard seeds - 1/2 tsp
Curry leaves - few

Method:

1. Boil water, add pasta along with 1/2 tsp oil, cook until pasta becomes soft yet crunchy enough to bite.Drain water and set the pasta aside.Heat a pan with oil roast the ingredients listed under ' to roast and grind'
   
2. Add coconut and tomato after the spices are roasted well, roast the mixture till golden brown and wait till raw smell of tomatoes leave...Switch and cool down.Then transfer it to a mixer.
   
3. Grind it to a fine paste with little water.Heat oil in a pan - add items listed under 'to temper' let it splutter.Then add chicken pieces and saute till color changes, then add the masala paste along with red chilli and garam masala powders along with required salt.Saute the masalas for 3mins.
   
4. Then add 1/3 cup of water and cook covered till the chicken pieces becomes soft.Then let it boil till the sauce becomes slightly thick.
   
5. Now add cooked pasta and toss it well...If it becomes very dry then sprinkle little water and then mix well for the sauce to coat well with the pasta.Garnish with coriander leaves  and switch off.
   

6. My Notes:

   • If you want add 1 big onion chopped finely and saute after tempering.
   • This is little spicy so adjust spice level according to your taste buds.
   • Don't make the sauce too thick then it will be very dry and will not coat the pasta.The pasta with the masalas should be juicy and not dry.
   • Cut chicken into small bite sized pieces so that it gets cooked faster and also the masalas easily blend with it.
   • Cooking chicken along with the masalas gives a nice flavour and juiciness to the chicken and chicken flavour to the pasta.
   • If you are cooking chicken separately then use chicken stock to cook pasta.
   • I used macroni pasta variety, you can choose your favourite.