Malva Cake Pudding : Christmas Special

Malva pudding is an ubiquitous South African dessert, originally of Dutch origin. It is a pudding, usually served hot with custard or ice-cream. Malva is made with apricot jam. This typical South African dessert has a spongy, caramelised texture.

Ingredients - 

Butter - 3 tbsp
All purpose flour - 1 cup
Sugar white granulated - 3/4 cup
Egg - 1 large
Soda bicarb - 1 tsp
Milk full cream  - 1 cup
Apricot jam - 2 tbsp
Salt - a pinch
Vanilla essence - 1/2 tsp

For the sauce -

Butter - 3-4 tbsp
White sugar - 1/2 cup
Cream- 3/4 cup
Vanilla essence - 2 drops
Water - 1/2 cup

Method - 

1. Take a big bowl and put melted butter in it, 
    beat it for a minute with an electric mixture.
2. Put sugar and mix it, add egg and beat it for a minute.
3. Pour the vanilla essence and milk into it and mix all.
4. Sift flour, salt and baking powder and mix gradually 
    into the batter, avoid any lumps.
5. Grease a baking tray and pour the batter into it.
6. Put it into a pre-heated oven and bake in the oven, 
    for 30-40 minutes on a medium heat. (For the first 
    half i put on the lower heating rod then for the 
    second half i covered the cake with the drip tray 
    and put on the upper heating rod of the oven.)
7. Take it out when it's done when inserted with a knife 
    and the upper layer of the cake has turned a beautiful
    brown.

For the sauce -

1. Take a pan and put everything listed for the sauce 
    in it.
2. Heat it and bring it to boil, reduce the flame and 
    simmer it for a minute, stirring it.
3. Pour the sauce over the hot baked pudding as soon 
     as it comes out of the oven. 
4. Let it soak for a while and serve it hot, Njoy this 
    sumptuous delight with your loved ones.

Bobotie : Christmas Special

    

Bobotie also spelt bobotjie, is a South African 
dish consisting of spiced minced meat baked
with an egg-based topping. Although not
particularly spicy, the dish incorporates a variety
of flavours that can add complexity. For
example, the dried fruit (usually apricots and
raisins/sultanas) contrasts the curry flavouring
very nicely. The texture of the dish should be
tender and creamy which means long, slow
cooking with the baked egg mixture topping, 
complementing the milk-soaked bread which
adds moisture to the dish.


Ingredients -

 Onions- 1
 Garlic cloves crushed - 2
 Curry powder - 1 tsp
 Mango chutney- 1 tbsp
 Apple jelly - 1 tbsp
 Vinegar - 3 - 4 drops
 Worcestershire sauce- 1/2 tsp
  Salt - to taste
  Red chili powder -  1 tsp
 Turmeric powder - 1/2 tsp
  Mixed herbs - 1 tsp
  Eggs - 3  Milk- 250 ml
  Bread - 3
  Sultanas- 1/4 cup

Method -

1. Add 3 breads to 1/2 cup of milk and let it
    soak, set aside.
2. Take a frying pan, add onions, garlic and
     stir till brown. 
3. Add curry powder, apple jelly,
    chutney, vinegar, Worcestershire
    sauce, salt, red chili powder, turmeric
    powder, mixed herbs, stir and mix all. 
    Let it cook for a while.
4. Take the bread and add to the frying pan,
     add minced meat, sultanas, butter and
     let it cook thoroughly.
5. Take it off the heat and let it cool down a
      bit, add 1 beaten egg and mix. Put into a
      greased baking pan evenly.
6. Take the remaining milk and make a mixture
      of  milk, 2 eggs and pinch of salt, pour it all
      over the minced meat in the baking pan. Put
      few bay leaves on top and let it bake till it turns
      beautiful golden in colour.

Apple Clafouti

 Clafouti, also known as clafoutis is a classic French
 dessert which resembles a fruit filled custard or sweet 
 frittata. While native to the Limousin region of France,
 clafouti is made in many other locations as well, and it 
 is a popular dessert food. Since clafouti is very easy   
 to make and it has an elegant presentation, it is an 
 excellent choice of quickie dessert for dinner parties. 
   The fruit is layered with a dense batter and baked
 until the batter puffs up, just like a quiche. The
 dessert is allowed to cool slightly before being served
 with whipped cream, ice cream, crème anglaise, or 
 a similar topping. It can be served directly out of the
 baking pan also.

Ingredients - 

Butter - 1 tbsp
Milk - 1 cup
Cream - 1/2 cup
All purpose flour - 3/4 cup
Egg - 3
Sugar - 1/2 cup
Vanilla essence - 2 tsp
Cinnamon - 1/2 tsp
Salt - a pinch
Lemon zest - 1 tsp
Choco chips - 1 tbsp
Apple - 2 big (thinly sliced)

Method -

1. Take a big bowl and using an electric blender whisk
    together milk, cream, sugar, egg, vanilla, lemon zest,
    cinnamon and salt, add the flour and combine all until
    it becomes a smooth batter.
2. Grease a baking dish and pour 1/4 of the batter onto
     the baking dish, set aside the remaining batter.
3. Place it in a preheated oven for 5-7 minutes until the
     upper layer sets in and starts to thicken but it is not 
     thoroughly baked.
4. Remove it from the oven and arrange the sliced
    apples in a fan pattern, pour the remaining batter
    over apples and some choco chips and bake it for
    20-25 min until it is puffed and brown or a knife 
    comes out clean when inserted.
5. Sprinkle sugar over it and serve it hot.

Almond Raisin Dark Chocolate Bar : Diwali Special

 Ingredients -
  
Chocolate - 230 g (bitter sweet, dark cooking chocolate)
Almonds - 120 g
Raisins - 2 tbsp
Sugar - 2 tbsp
Castor sugar - 1 tsp

Method -
 
1. Take a deep bottomed heavy pan and roast the
    almonds in it on a slow flame until its crunchy.
    It will take around 30 -45 minutes to roast it.
    Break the almonds in two pieces or ground it
    very coarsely when it has roasted.
2. Break the chcolate in small pieces so that it
    melts easily.
3. Take a double boiler and melt the chocolate
    completely in it, stirring it continuously. Add 2 tbsp
    sugar and the raisin in it when the chocolate melts.
4. Temper the chocolate. Place the bowl of melted
     chocolate into a bowl with ice water, and stir
     slowly but constantly. Once it begins to thicken,
     crystallization or "tempering" occurs, take it out
     from the cold water. Place the bowl over the
     pot of warm water, the trick is to warm it again
     without losing the tempering. Take it off the warm
     water as soon as it loosen up the chocolate a bit.
5. Add half of the roasted almonds, mix it nicely
    with a spatula in the chocolate, add the remaining
    half and mix all thoroughly.
6. Take a butter paper or grease an aluminum foil, 
    place it over a plate, Pour the chocolate and almond
    mix quickly over it before it starts setting in. Spread it
    in the shape of a bar on the foil. If the chocolate isn't
    setting after 6 minutes, then place in the fridge for 2-3
    minutes to speed things up.
7. Cut it in pieces and sprinkle castor sugar over it,
    serve it and NJOY it with kids, family members and 
    of course with guests too, everybody is simply going
    to love it.

Panjiri ladoo / Gound ladoo : Diwali n Winters Special

Ingredients -
Aata (wheat flour) - 1 1/2 kg
sugar  (bura sakkar) - 1 kg
Clarified butter ( pure ghee) - 1/2 kg + 2 cups for frying
Almond - 100g
Cashewnuts - 100 g
Raisins - 100 g
Chopped coconuts - 150 g
makhana (puffed lotus seed or foxnut) - 60 g
Poppy seeds - 100 g (washed n dried)
Gaund ( edible gum) - 1/2 cup / 50 g  (optional) 
Dry Ginger powder ( saunth) - 3 tsp

Method -

1. Heat a big and heavy bottomed karahi and put 2
    cup of ghee kept for frying the nuts. Fry almonds,
    cashews, coconuts and raisins separately on a low
    heat, fry the poppy seeds too lightly on a slow flame,
    take it out and keep aside.
2. Add 1 cup of the ghee in karahi and put the flour in
    it, fry it on a low heat for around 1 1/2 - 2 hour until
    it becomes golden brown colour.
    You need real patience to fry it on a low heat nicely.
3. Take a big mixing bowl ( i used plastic tub) and
     transfer the flour in it. Add all the fried nuts,
     sugar while it is still hot and mix it well, take
     another small karahi and warm the remaining
     ghee in it, add ginger powder in it and pour it 
     on the flour mix too.
4. Mix sugar, ghee and nuts thoroughly to incorporate
     it all, wait until it's not too hot to touch.
5. Make small round balls of desired size. Start making it
    in small ladoo's taking it in your hand and binding it
    with the other (you have to use both your hands to
     bind it).
6. If it is not coming together then warm 1/2 cup of ghee
    and mix it nicely on the flour mix and while making
    each ladoo first take a handful of the mixture in your 
    hand, rub it nicely between your palms and bind it.
7. If you want to make Gound ladoos then take 1/2
    cup of gound (edible gum) deep fry it  in the ghee,
    first over high and then over low heat, till cooked
    through (it puffs up, when cooked through) ground
    it in a grinder and mix it in the flour while mixing all
    the nuts and sugar,  rest you have to follow the same
    procedure.
8. Home made tasty, fresh ladoos are ready to serve.
    Keep it in an airtight container, it keeps well for
    nearly more than a month.

Besan ki Barfi : Karva Chauth N Diwali Special

Ingredients -

Gram flour (besan) - 2 cups
Clarified butter ( pure Ghee) - 1 cup + 2 tbsp
Sugar - 1 cup ( 240 ml capacity cup)
Water - 1/2 cup
Cardamom powder - 2-3 crushed
Almond - coarsely ground 10-15

Method -

1. Sift the flour and put 2 tbsp ghee in it,
    rub it nicely.
2. Heat ghee in a big and heavy bottomed pan, add
    the flour in it, fry it on low heat for 10  minutes,
    add the ground almonds and further  fry it stirring
    it continuously until it changes colour and a nice
    aroma starts coming out of it.
3. In the meanwhile put sugar and water in another pan
    and boil it until it reaches a two thread consistency.
4. Add the sugar syrup in the flour and stir it
    continuously to avoid any lumps.
5. Take a plate and grease it nicely with ghee.
6. Keep stirring and frying the flour on a low heat until
    it leaves the sides of the karahi.
7. Remove the content of the karahi on a greased 
    plate and spread it with a flat spoon which has been
    smeared with ghee, it will help it to spread evenly
    on the plate.
8. Let it come to room temperature and cut it either
    square or in a diamond shape.
    Tasty barfi is ready.

Chocolate Molten Lava Cake

Ingredients -
 
Butter - 6 tbsp
Semi sweet dark chocolate - 1/2 cup
Eggs - 2
Egg yolk - 1
Sugar granulated - 4 tbsp
Flour - 4 tbsp
Coco powder - 2 tsp
Salt - a pinch

 Method -
 
1. In a double boiler melt the chocolate and butter, it 
    can be done in a microwave too. When it's melted 
    add the coco powder in it.
2. Take another pan and whisk the eggs and egg yolk 
    for a minute.
3. Add sugar and whisk it for 2-3 minutes until it's pale
    yellow and both are incorporated well.
4. Mix the chocolate into the egg mix and beat it until
    combined.
5. Sift  the flour and salt and fold in the batter with a 
    spatula gently.
6. Lightly grease either individual ramekins, molds  or 
    muffin tins to make it. Paper cups can also be used. 
    6-7 lava cup cake can be made out of it.
7. Spoon the mixture into it  and refrigerate for 30
     minutes.
8. Preheat oven for few minutes, fill the drip tray with
    water until it is halfway up. Put the molds into it.
9. Bake it for 7-8 minutes or until the upper layer is 
     just done and the center still looks a little wet and 
     wobbly.
10. Take it out and let it rest for few seconds, carefully
      take it out by running a sharp knife around edges 
      if it is in muffin molds, sprinkle confectioners sugar
      on top of each lava cake and serve it with whip 
      cream or vanilla ice cream.

Modak for Prasad

Ingredients -

Jaggery - 1 cup grated
Coconut grated - 1 cup
Rice flour - 1 cup
water - 1 cup
oil - 1 tsp + for greasing
Green cardamom powder - 1/2 tsp

Method -

1. Heat a non stick pan and put the jaggery in it, 
    when it melts add the grated coconut and fry it in
    a low heat for 5 minutes, add cardamom powder 
    and take it off the heat.
2. In a large bottomed pan heat a cup of water,
    add 1 tsp oil, when it comes to boil reduce the 
    flame and add the rice flour in it and keep whisking
    it until it is all mixed up, whisk well to avoid any lumps.
3.  Cover and keep aside for 2 minutes, take it out of
     the pan, grease your palm and knead the dough on
     a flat surface while it is still warm. Knead it to a 
     smooth dough.
4. Take 2 tbsp oil in a small bowl, grease your 
     palms with it, take a little dough, roll it into a
     small ball, flatten it between palms, and roll it in a
     round shape like a puri  using your fingers into
     a 3'' diameter.
5. Make 8-9 folds in it pinching it 1/2 inch ahead
    as we make in momos.
6. Fill  a spoonful of the filling in the middle of the
    fold and close it bringing all the ends together, 
    seal the edges, make all likewise.
7. Prepare a steamer or a momo maker, pour a glass
   of water, cover and keep it to boil.
8. Grease the upper steamer plate with ghee or oil,
    place the modaks in it and keep it to steam for
   10 minutes or until the modaks become translucent.
9. Take it out on a plate and drizzle it with ghee and
    make an offering to your beloved God and serve
    it as prasad to everyone....!!
  OM GAM GANAPATAYE NAMAHA!!!! 

Chicken Pancake Wraps with Potato Sauce

Ingredients -

Chicken breast - of 1 chicken
Garlic minced - 4-5 cloves
Ginger minced - 1 tsp
Mixed herbs - 1 tsp
Rosemary - 1/2 tsp
Buttermilk - 1/2 cup
Salt - to taste
Red chilli powder - 1/2 tsp
Oil - 1 tbsp
Butter - for making  pancake
Brown sugar - 1 tsp

For the pancake -

All purpose flour - 1 cup
Milk - 1 cup
Egg - 1
salt - 1/2 tsp
Pepper powder - a pinch

Take a big bowl and mix all, make a batter, a dropping like consistency to use it later.

For Potato sauce -

Potato boiled - 3-4 med size
Milk - 1 cup + 3-4 tbsp
Pepper powder - 1/2 tsp
Cheese cheddar grated - 1/2 cup
Butter - 2 tbsp

Method -

1. Marinate the chicken in the buttermilk and 1/2 tsp
    of salt for 2-3 hours.
2. Take a big bowl and put the minced garlic, ginger,
     red chilli powder, pepper powder, herbs, rosemary
     and salt, add the chicken and mix all nicely.
3. Pour the oil all over the chicken, sprinkle brown
    sugar and put it to roast in a preheated oven,
    until its done and turned golden brown. Keep it aside.
4. Take the potatoes and mash it nicely with a masher.
5. Melt the cheese adding 3-4 tbsp of milk, mix all
    ingredients listed for potato sauce in the potato 
    stiring  it nicely, add more milk if required to make
    it a spreading sauce.
6. Heat a tawa and smear little butter on it, pour
    a ladleful batter and make the pancakes, prepare all.
7. Take the chicken breast and cut it lengthwise.
8. Fold the pancake in half, arrange the chicken pieces,
    onion rings in it, wrap it and secure it with a pic.
9. Take a plate, arrange one pancake on it, spread
    the hot potato sauce over it, arrange some onion rings
    and enjoy your chicken wrap with hot potato sauce.

 To make onion rings -

Take 2 medium size onions and make rings out of them 
by cutting it circular, spread 1 tbsp of cornflour and
1/4 tsp of salt, mix it nicely, heat a karahi with 1 cup of
oil and deep fry the rings in it until golden brown.

Stepwise instruction of Chicken pancake wrap

  Marinate the chicken in buttermilk

                                       Mix all the ingredients and roast it

                                              Make the potato sauce

                                     

Make pancake on a tawa      

                          Cut the chicken breast lengthwise

Wrap the chicken n onion rings in

  the pancake

                              Serve it hot with Potato sauce