Amritsari Murg Makhni

My hubby cooked this yummy dish,recently he developed some sort of addiction for food and he really started cooking some authentic indian dishes.He had learnt  some cooking way back when he was a bachelor ,he had  prepared some dal and rice and so chicken.But in the past few months he decided to learn more about cooking  and now he is an expert at it.As a matter of fact,he has gotten so territorial about the kitchen now,that he says he would rather be in charge of doing most of the cooking :)

Ingredients

• 1 kg Chicken ( cut into medium size pieces)

For the marinade paste

• 1tbsp Garlic paste
• 1tbsp Ginger paste
• 1 /2cup Curd
• 1tbsp Lemon juice
• 3tsp Vinegar
• 1tbsp Roasted Coriander Powder
• 2tsp Roasted cumin powder
• 3 Onion ( chopped)
• 1tbsp Kashmiri red chilly powder

For the gravy

• 7 Tomatoes
• 1tbsp butter
• 1tbsp Kashmiri red chilly powder
• 2tsp Ginger ( finely chopped)
• 5 tbsp Fresh cream
• 2tsp Garam masala powder
• 1tsp Sugar
• Salt to taste
• 2 ( 1") pieces Cinnamon
• 5-6 cloves
• 2 Cardamom
• 2 Green chillies,chopped 

Cooking Directions

• Blend tomatoes to puree.

• Marinate chicken with marinade paste*,for 2-3 hours.

• Heat butter in a pan or tava and add marinated chicken and fry on high flame for 10 minutes.

• Now turn all the pieces and fry on other side until cooked on both the sides

• Now take all the pieces in a bowl and keep aside.

• In a sauce pan heat butter,add cardamom,cinnamon and cloves and saute for a second on low flame

• Now add chilly powder,garam masla powder ginger and chopped green chillies fry for couple of seconds.

• Add tomato puree and mix it well.

• Now add fried chicken, fresh cream and sugar .You can add a cup of water if you want little gravy . Check for seasoning and cover it with a lid and cook on low flame till oil comes on top or at least 20-25 mins on low flame.

Serve hot with dollop of butter.Goes well with roti and naan.

Microwave "Chocolate -Orange Marie Fudge"

Today is a special day! It is my 300th blog post! Last week i have celebrated my blog's 1st anniversary and now I'm excited for how far it has come in this short time! I've met so many blog friends, sealed wonderful memories, and learned much about myself and others. I'm super excited for what is coming for this little blog, this year... 300 more blog posts? :P

 Ok lets celebrate once again with this dark chocolate fudge, easy and quick to make.This ideal for a party or even as a dessert if served with a dollop of fruit and nut ice-cream or you can try it with two different flavour.

Prep time: 20-25 mins
Cook time: 10-12 mins ,depending on the microwave
Yield: 12 medium pieces

Ingredients

• 1/2 cup Grated bitter chocolate
• 1 cup All purpose flour/maida
• 1/2 cup Veg oil
• 1tsp Baking powder
• 1 cup Sugar
• 1tsp vanilla essence
• 1tbsp Butter
• 2 Egg yolks
• 12 Marie biscuit (orange flavoured)
• 4-5 Cherries
• 2tsp Tutti frutti
• 1/4 cup Milk
• 1/2tsp Salt

Cooking Directions

1. Grease microwave oven proof dish with butter and keep aside.
2. Now make coarse powder of marie biscuits using your mixer grinder.
3. Put butter and chocolate, in a heatproof medium bowl set over a pan of simmering water; stir until butter and chocolate are melted. Let cool slightly.
4. Whisk together flour, baking powder, and salt in a separate bowl; set aside.
5. Put sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the whisk attachment, and beat on medium speed until pale, about 4 minutes.
6. Add chocolate mixture, beat until combined.
7. Now add milk and flour mixture, alternately beat, scraping down sides of bowl, until well incorporated.
8. Pour batter into prepared pan; smooth top with a rubber spatula. Microwave, uncovered, on high for 6-7 minutes, or until a moist area about 1-1/4 in. in diameter remains in the center (when touched, brownie will cling to your finger while area underneath will be almost dry).
9. Take it out and mix powdered marie bisuit and again keep it back in the oven for 6-7 minutes or leaves the sides of the dish.
10. Garnish with cherries and tuttifrutti and serve cold with Fruit and nut ice cream or plain orange flavoured ice cream also goes well with this fudge.

If your family loves the crunch of nuts add some chopped nuts before baking .

Amritsari Fish fry

Ingredients

• 1/2 kg Butter fish( soundale in konkani) or king fish
• 1 cup Gram Flour/besan
• 2tbsp Vinegar ( malt or plain)
• 1 Egg
• 1tsp Ajwain/carom seeds
• 3-4tsp Red chilly powder
• 2tsp Green chillies ( Finely chopped)
• 1/2 cup Curd
• 2tsp Lemon juice
• 2tbsp Ginger garlic paste
• salt to taste
• Oil for frying
• Chat masala (optional)
• Coriander leaves for garnishing
• Some lemon wedges

Cooking Directions

1. Clean,wash and make slits on fish.
2. Then apply vinegar and a tsp of salt and leave it for 10 minutes
3. After 10 minutes remove the fish from the vinegar and transfer it to a separate bowl.
4. Now make a batter of besan/gram flour,curd,egg,ajwain/carom seeds,lemon juice,red chilly powder,chopped green chillies,ginger-garlic paste and salt to taste.Prepare thick batter using very little water if required .
5. Dip all the fish in this batter,coat it well.
6. Heat oil in a kadai and deep fry the fish till golden brown and crisp
7. Serve hot,sprinkle with chat masala(if you are using) ,coriander leaves and lemon wedges.

ivy gourd sukka/Palya ... Kannada brahmin style

This is typical kannada Brahmin style dish served during their wedding and other functions.I just love the flavour and the aroma of their dishes which mainly comes from coriander,jeera and the generous dash of hingu/asafoetida. I got this recipe from my classmate who used bring variety of brahmin dishes in her lunch box .This masala goes well with any other gourds or any type of beans.

Ingredients

• 1/2 kg Tender ivy gourd/tendli/Gherkins
• 1tsp Coriander seeds
• 1/4tsp Jeera
• 4-5 Methi/ Fenugreek seeds
• 1/4tsp Asafoetida /Hing powder
• 4-5 Whole dried red chillies
• 1/2 Marble sized ball of tamarind
• 2 cups Grated coconut
• 1/2tsp Jaggery
• 3tsp Oil
• 1/2tsp Mustard seeds
• Few curry leaves

Cooking Directions

1. Wash ivy gourd, pat dry and cut into long pieces.
2. Dry roast coriander seeds,jeera,red chillies and methi on low flame till coriander changes to light brown.
3. Now grind the roasted ingredients along with grated coconut and tamarind to coarse paste without adding any water.
4. Heat oil in a kadai/shallow pan add some mustard followed by curry leaves and hing/asafotida,stir for a second and then add ivy gourd pieces,jaggery and salt to taste. Saute for 3-4 mins then add a cup of water,cover and let it cook .
5. Once it is cooked,add the coconut paste and saute till the dish is almost dry.
6. Serve hot as a side dish along with rice and dal.

Easy Black Forest cake

Happy new year and welcome 2013!

&

Also happy anniversary to josculinaryjourney !

A year ago i started this blog to save and share my recipes with you all.Thank you for reading,sharing and providing me with an even richer experience on the web.I hope all my contributions useful and look forward to contribute more such easy and mouth watering recipe in future.

   

The very first question to arise in the minds of amateurs how to bake a black forest cake. Well, here is a simple recipe of the most favourite type of cake: the black chocolate cake! Black forest cake, being the most favorite amongst other cakes, has basically originated in the Black forest region of southern Germany. Commonly referred as Schwarzw¤lder Kirschtorte in Germany, which means black forest cherry cake, this tempting cake mainly comprises several layers of chocolate cake, with whipped cream and cherries between each layer. These layers are further topped with extra whipped cream, cherries, and chocolate shavings. This is my very 1st black forest cake, I made it last month for my son's Birthday and it was a huge hit.

Ingredients

• 13/4 cups all-purpose flour/maida
• 3/4 cup unsweetened cocoa powder
• 13/4 cups white sugar
• 1 cup butter milk
• 1 tbsp vinegar
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2 eggs
• 1/2 cup vegetable oil
• 1 tsp vanilla extract
• 2tsp Instant coffee powder (mix with 2tbsp of water)

For filling and frosting :

• 1 can cherries
• 400 ML Heavy cream
• 1/3 cup Confectioners' sugar/icing sugar
• 11/2 tsp Vanilla extract
• 1 1/2 cups Chocolate shavings or curls

For syrup:

• 1/2cup Sugar
• 1/2cup Cherry syrup
• 1/2cup Water

Cooking Directions

1. Preheat the oven at 350º F (175º C), and oil and flour two 8 inch cake pans. Prepare sour milk by combining butter milk and vinegar,keep it aside.
2. Sift together flour, sugar, cocoa powder, baking soda, baking powder and salt; set aside.
3. Take a large bowl, whisk together egg whites till light
4. Now beat egg yolks, oil, coffee and vanilla and stir in the butter milk. Now slowly add beaten egg whites and then fold  in the flour mixture until well incorporated.
5. Pour the batter into the prepared pans and bake for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
6. Now allow the cakes to cool down.

Preparing the syrup:

1. Boil sugar in water till it dissolves completely,simmer for 5 minutes and switch it off.Now mix in cherry syrup and refrigerate.

Preparing the filling and frosting:

1. Before beginning with the actual preparation for frosting, allow the bowl and beater/whisk attachment to be used, to cool in a refrigerator for around 20-30 minutes.
2. Take the heavy cream in this cool bowl and whisk it.
3. Gradually add the sugar and vanilla extract 
4. Whisk until stiff peaks are observed, and your frosting is ready. Store in the refrigerator until required.

Assembling the cake :

1. Cool the cake in tin on rack for 10 to 15 minutes, then turn out gently and completely cool before cutting into 2 even layers.
2. Place the first layer and then brush it with sugar -cherry syrup
3. Spoon icing onto the first layer,then spread the chopped cherries evenly onto this layer of icing.
4. Assemble the last layer of chocolate cake in place,brush it with remaining sugar-cherry syrup. Frost the top and sides of the entire cake spread with a thin layer of the chilled whipped cream frosting. Refrigerate for 30 minutes.
5. Once the cake is set, add a thick layer of the frosting.My cake was very simply decorated but you can use a decorating tip of your choice to pipe beautiful rosettes and top each of them with a cherry.
6. Decorate with chocolate shaves and cover the sides and top. Don't forget to be extremely generous with the chocolate shaves.
7. Chill for 3-4 hours {better overnight} for the flavours to mature.

Stuffed capsicum with beetroot and potato filling

Ingredients

• 6-7 Green capsicum
• 2tbsp Oil
• 1 cup Water
• 2 cups Beetroot( boiled and grated)
• 3 potatoes ( boiled and mashed)
• 2 Green chillies ( chopped)
• 10 Garlic clovesc(finely chopped)
• 1 inch Ginger
• 2tsp Kashmiri red chilly powder
• 2tsp Garam masala powder
• 2 Onion ( finely chopped)
• 1tbsp Oil

Cooking Directions

1. Wash and cut capsicum from the top,remove all the seeds and keep aside
2. For the filling:
3. Heat oil in a pan,add chopped ginger,green chillies and garlic and stir for a minute.
4. Add chopped onion and saute till it changes to light pink colour.
5. Now add chilly powder,garam masala powder and salt ,stir it well.
6. Lastly add mashed potato and grated beetroot and stir it well with the masala.
7. Cook for 5 minutes or until both the vegetables blends well with the masala and let it cool down a bit.
8. How to proceed:
9. Once the filling is cool down a bit ,start stuffing the capsicum with this filling.Fill all the cups and keep aside.
10. Now add oil in a wide kadai or wok ,arrange all capsicum and slowly add a cup of water.
11. Now cover it with a lid and cook on low flame for 15 -20 mins or until capsicum is well cooked(keep checking in between ,add water if needed)
12. Garnish with coriander leaves and serve as a side dish

Goan "pork vindaloo"

Christmas is incomplete without Goan dishes like pork sorpotel and this vindaloo.This is popular goan dish brought to goa by Portuguese.Thus this Portuguese dish was modified by the substitution of vinegar (usually palm vinegar) for the red wine and the addition of red Kashmiri chillies with additional spices to evolve into Vindaloo. I just love the tangy and spicy taste which reminds me of pickle.Its better to prepare it a day before so that the meat absorbs all the spices and flavour of the vinegar.

Prep time: 20 mins +minimum 8 hours for marination.
Cook time: 30 mins
Ingredients

• 1kg Pork ( cut into medium sized pieces)
• 2tbsp Vinegar (preferably goan)
• 2tsp Turmeric powder
• 2tsp Salt
• 20 Kashmiri dry red chillies
• 15 Garlic cloves
• 2inch Ginger ( chopped)
• 2tsp Pepper corns
• 5 Cinnamon (1/2inch) pieces
• 15 Cloves
• 3tsp Cumin seeds
• 1 marble sized Tamarind
• 1/4 cup Vinegar (preferably goan)
• 5 Onion ,chopped finely

Cooking Directions

1. Wash and clean pork pieces.
2. Marinate it with turmeric,salt and 2tbsp of vinegar
3. Now grind all the vindaloo masala ingredients to smooth paste with a cup of water.
4. Add this vindaloo masala to the marinated pork and refrigerate for 8-10 hours.
5. After 8 hours take it out from the fridge and add chopped onion ,mix it well and leave it for 30 mins,let it comes to room temperature.
6. Now transfer the pork into a pressure cooker and add a cup of water and cook for 25-30 minutes or take 2-3 whistle depending on the meat( i have used Yorkshire so it takes only 20 mins to cook)
7. Once done let it cool for 15 mins and open the lid and further boil for 5 mins on low flame so that the gravy becomes is smooth and thick.
8. Goes well with bread or goan sannas.

Choco Rum n Raisin cake

This choco rum n' raisin  cake is lovely and moist. I usually make it around New Years makes a nice looking dessert for a buffet and the taste is rich and wonderful. I got this recipe from a magazine add, many years ago.

Ingredients

• 1cup All purpose flour/Maida
• 1 cup Sugar
• 1/2 cup golden raisins , chopped
• 1/3 cup dark rum
• 1tsp Baking powder
• 1/2tsp Baking soda
• 1/4 tsp Salt
• 1/4cup Sun flower oil or extra virgin olive oil
• 2 eggs (room temperature)
• 1tsp Vanilla essence
• 1/2 cup buttermilk ( room temperature)
• 1/4 Cup cocoa powder

Cooking Directions

1. Combine raisins and rum and cover until very soft.
2. Preheat your oven to 350 degrees. Prepare an 8" x 3" cake pan with oil and parchment paper.
3. Sift together flour, baking soda ,baking powder,cocoa powder and salt.
4. Combine buttermilk and vanilla.
5. Whisk together the olive oil and the sugar.
6. Add egg and blend well.
7. Drain the raisins and combine the rum with the buttermilk and vanilla.
8. Gently add dry ingredients in 3 additions, alternating with buttermilk and beginning and ending with the dry ingredients.
9. Fold in raisins. Be careful not to over mix. Pour into prepared pan and smooth batter evenly.
10. Bake for 30 - 34 minutes or until a toothpick tests with a few moist crumbs adhering. Cool 10 minutes. Run a thin bladed knife around the edges to loosen and turn out the cake. Cool completely.

Icing :
Yields 2 cups

Method:

1. 2/3 cup Heavy cream
2. 225 grams of semi sweet chocolate (chopped) 
3. 1/2 cup butter

• Place the chopped chocolate in bowl
• Place the heavy cream into a medium sized sauce pan,bring to boil.Remove it from the heat
• Pour the cream over the chocolate and stir the mixture until all the chocolate is melted and completely mixed in.Allow the cream and chocolate mixture to cool to room temperature 
• Once cool,beat the mixture with your electric mixer or hand blender and beat until light.In a separate bowl beat butter until smooth. 

Variation : Replace 2 and 3 ingredients  with  200 gms pilsburry creamy chocolate flavoured icing and beat it well with the heavy cream and proceed .

For the middle layer:

• 1/2 cup heavy whipped cream

For the sugar syrup:

1. 1/2 cup sugar
2. 1cup water
3. 2tsp instant coffee powder

Method:

• Mix together water,sugar and boil till sugar dissolves completely.
• Add some instant coffee powder and remove from fire,let it cool completely  

Assembling of the cake

• Once the cake is completely cooled,level each layer with a cake saw or a serrated cake knife.I usually bend down,so the side of the cake is at eye level in order to cut evenly across the top.However,it may take a little practice to achieve a level top and i am still trying hard.
• Now place one of the cut cake on the cake board and brush it with sugar syrup,make sure the entire cake is brushed.
• Now place the whipped cream to of it and spread using spatula .
• Cover it with top layer and cover it with Chocolate icing,apply the icing around the sides as well.Once this is done,then use some cherries and some silver balls to decorate your cake or decorate as per your liking.
• Once you are done with your decoration,place the cake inside the fridge for 1 hour before serving.

Pahadi Murg

Ingredients

1. 1 kg Chicken ( cut into medium size pieces)
2. 3tsp Chilly powder
3. Turmeric powder
4. Salt to taste

For Green Masala paste:

1. 20 Garlic cloves ( crushed)
2. 2tsp Ginger ( chopped)
3. 1tsp Black pepper corns
4. 6-7 Cloves
5. 2 sticks Cinnamon
6. 1tsp Fennel/saunf
7. 2-3 bay leaves
8. 1tbsp Coriander seeds
9. 1 cup Spring onions,chopped
10. 3tsp oil

For the main dish:-

1. 3 Green cardamoms
2. 2 Black cardamoms/badi elichi
3. 2 pieces of cinnamon
4. 2 Chopped onions
5. 1 Tamarind ( lemon sized ball)
6. 1tbsp ghee
7. 1 cup Yoghurt

Cooking Directions

• Marinate the chicken pieces with salt,red chilly powder and turmeric for at least 30 minutes.

• Now make green masala paste by roasting  all the ingredients under masala paste* on low flame till onion turns to light brown.Let it cool down completely and then grind to smooth paste.

Method for the main dish:

•  Heat oil in a pan add green cardamom,black cardamom,cinnamon,chopped onion and fry for few seconds.

• Now add the green masala paste and saute till the oil comes on top.

•  Take a heavy bottomed pan  and Shallow fry  few pieces of chicken at a time in oil and fry for 4-5 mins.Then add the remaining chicken pieces and fry again for 4-5 mins on high flame.

• Now its time to add the roasted masala paste,tamarind pulp,curd and 2 cups of water and salt to taste,cover it with a lid and cook for 20 mins on low heat.
• When the chicken is cooked well and oil comes to top switch off the flame .
• Garnish with some chopped spring onion and coriander leaves.
• Serve hot with rice or roti.

Minty Aloo paratas

Aloo Parathas are my all time favourite...it remindes me of amma's ( mom)"Batata chapati " hot off the tava and I got to eat them right in the kitchen- now that is a nostalgic memory of amma's cooking.I just love the soft ,delicate and moist Aloo Parathas ,which goes well with anything or simple thick curd is my all time favorite combination.

Prep time: 20 mins
Cook time: 10 mins
Yield: 10
Ingredients

• 3 Boiled potaoes
• 1 cup Chopped mint leaves
• 3 Green chillies
• 1' Ginger
• 7-8 Garlic cloves
• 1/4tsp Ajwain
• 1/2tsp Jeera/cumin
• 3 cups Whole Wheat flour
• Oil /Ghee 2tbsp

Cooking Directions

1. In a bowl, add wheat flour, little salt and knead into a soft dough with water. Keep the dough covered for about 2 hours, minimum 30 minutes.
2. For stuffing ,Grate or mash the boiled and peeled potatoes. Add salt, cumin, ajwain,chopped mint leaves,ginger,garlic and green chillies to the mashed potatoes and mix it well and to form a soft chapati dough ,make round balls of the stuffing.
3. Now prepare same number and size of wheat dough balls.
4. Roll each dough into 4 inches diameter circle to hold the stuffing.
5. Place the stuffing in the centre and gather the edges into a round ball. Let the stuffed balls rest for a couple of minutes. Roll the stuffed balls dusting little flour slightly thicker than our usual roti/flat bread.
6. Heat a tawa/griddle and roast rolled stuffed parathas both sides applying ghee or oil till you get that nice brown spots.
7. Serve hot with plain curd or pickle.

Tip: Always use boiled and cooled potatoes for the stuffing or prepare stuffing 1 hour before.

Pyaz aur daniye ki chutney(onion-coriander chutney)

This is typical haryanvi chutney often prepared during winter when you get fresh coriander and chillies.The people of haryana love to have chutneys for breakfast,lunch and dinner.Most chutneys are prepared from seasonal vegetables and winter is the month when you really enjoy lots of green.I love to have with my sandwiches and cutlets or sometimes i use it as a dip for my grilled meat and veggies .

Prep time: 20 mins
Cook time: 0
Ingredients

• 1cup Coriander leaves( chopped)
• 5 Fresh Dark green chillies
• 1 Lemon
• 4 Spring onion (both green and white part)
• 1 Onions,chopped
• 6 Garlic cloves

Cooking Directions

1. Wash and drain chillies, spring onion and coriander well.
2. Now grind all the ingredients except salt and lemon to smooth paste.
3. Just before serving add lemon juice and black salt to maintain that fresh green colour and your fresh pyaz aur daniye ki chutney is ready to serve.This really goes well with sandwiches and rotis.

Ragi muruku

 A healthy evening snack that can be munched with a cup of hot tea or coffee.
Prep time: 15 mins
Cook time: 15 mins
Ingredients

• 1 cup Ragi /finger millet flour
• 1tbsp Besan/chickpea flour/gram flour
• 2tsp Plain butter (@ room temperature )
• 1tsp Black thil/sesame seeds
• Salt to taste
• oil for deep frying

Cooking Directions

1. Mix ragi, besan and salt to taste.
2. Add butter to the flour mixture and mix it well with your finger tips.
3. Now add enough water to make hard dough and keep aside for 10 -15 mins
4. Heat oil in a kadai for deep frying.
5. Take a murukku press and stuff it with this dough and when oil is hot enough press little murukkus at a time and fry till crisp and dark.
6. Let it cool down completely before storing in an airtight container.

Kerala style Potato ishtew/stew

This is typical kerala style potato stew which i grew up eating as my mom is from kerala., it's one of my mother's best dishes.As children, we used to spend our summer vacations in one of my uncle's place in calicut,Kerala and it was so fun.My aunty used to cook this authentic kerala style dishes specially same style lamb stew, which is very famous in kerala and served in almost all the wedding receptions along with apams.

Ingredients

• 4 Potatoes (cut into 1 cm square pieces)
• 2 onion ( cut into 1 cm square)
• 5-6 Green chillies( slit)
• 6-7 Cloves
• 2( 1 inch pieces) Cinnamom
• 1/2tsp Fennel /saunf
• 1tsp Ginger chopped
• 3 cups Fresh Coconut ,grated
• 1tbsp Maida/cornflour
• 2tsp Ghee or coconut oil
• 1 spring Curry leaves

Cooking Directions

1. Pressure cook potatoes pieces,chopped onion,slit green chillies ,giner , cinnamon, cloves , fennel and salt in 3 cups of water.Take 2 whistle and switch off the flame.Let the cooker cool down naturally until the pressure is released
2. In the meantime grind coconut to smooth paste adding 2 cups of water and strain all the milk.Now add 1 cup of water to the residue and again grind to smooth paste and strain and mix both the milk together and keep aside.
3. After 20 mins open pressure cooker and transfer the cooked potatoes into a big sauce pan and boil it again.
4. Mix maida with coconut milk and slowly add this to sauce pan and stir it well to avoid any lump and to smoothen the gravy.When the gravy is slightly thick add chopped curry leaves and ghee or coconut oil ( i prefer ghee,as it gives rich flavour and aroma ) and mix it well,check for seasoning and switch off the gas.
5. Serve hot with kerala parotta or apam.It also goes well with puri or any coconut based rice dises like Paan polo(neer dosey in kannada,adsara in kerala,Oondi(steamed rice balls)  or rice rotti