Butter Chicken

Entrees, Poultry

Butter chicken also known as murgh makhani is part of Indian and Pakistani cuisine, but popular all over the world.

It is thought that butter chicken was hastily prepared by a Delhi eatery chef post dinner time for a harried VIP customer who wanted “some” chicken dish. A chef named Simon Mahli Chahal first prepared this when he only had half of a Tandoori chicken which he tossed with liberal amounts of butter, tomato, and garam masalas to improvise for a delicious delicacy he was supposed to make for the ruler of Mareelun. He forgot to buy enough ingredients so he ended up with this dish.

Of all the spices added to the dish it is dried fenugreek leaves (Urdu/Hindi: Kasoori  Methi) that makes the greatest contribution to the characteristic flavour of the dish.

You can use your left over Chicken Tikka to make butter chicken.

Butter chicken is usually served with naan, chapatti, parathas,or steamed rice.

I call Butter Chicken, Biriyani gone wrong because it is very similar to Biriyani without the onions. 

Ingredients

  • 2                       chicken breast, skinned and deboned
  • 1                       tbsp lemon juice
  • 1                       tbsp green masala*
  • 1                       tsp salt
  • 1                       tsp garam masala
  • 1                       tsp kasoori methi (dry fenugreek leaves)
  • 1/2                    tsp crushed cardamom seeds
  • 1/4                    tsp saffron
  • 1                       tbsp butter
  • 1                       tbsp vegetable oil
  • 1                       bay leaf
  • 1                       lb tomatoes
  • 1/4                    tsp paprika
  • 1/2                    tsp dhanajeera powder
  • 1                       tbsp tomato paste
  • 1                       cup yoghurt(6% MF)
  •                          or 
  • 1                       cup sour cream
  • 1                       spilt green chili
  • 2                       tbsp chopped cilantro

Instructions

  1. Remove all the fat from the chicken rinse it in cold water and cut it in 1” cubes.
  2. Add lemon juice, green masala, salt, garam masala and kasoori methi(fenugreek leaves) cardamom seeds and saffron and let it rest.
  3. In a blender blend the tomotoes to a very smooth puree.  Add paprika and dhanajeera powder.
  4. In a medium saucepan melt the butter and oil, add a bay leaf, pureed tomato mix, tomato paste and yoghurt, mix well and cook stirring for 2 minutes.  Lower the heat to medium and cook till the liquid evaporates and sauce changes color.
  5. Add the marinated chicken and cook for about 10 minutes stirring a few times till the chicken is cooked.  (chicken is cooked when it changes color and is firm to the touch).
  6. Serve sprinkled with a spilt green chili and chopped cilantro.

*Green Masala

  • 1        oz garlic
  • 1        oz ginger
  •           cilantro
  •           Jalepeno
  • 10      leaves mint(optional)

Blend everything together.

 

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Fruit Salad

Sweets

You can use any fruit combination and make a fruit salad.  In East. Africa, we used passion fruit and  papaya and served it with custard or just poured evaporated milk on it.

 

 

 

 

 

 

Ingredients

  • 2             bananas sliced
  • 2             apples 1/2 cubed
  • 2             cups 1/2” cubed watermelon
  • 2             cups 1/2 cubed cantaloupe
  • 2             cups honeydew
  • 1             ripe mango, peeled and cubed
  • 2             cups sliced strawberry
  • 2             cups blueberries
  • 1             can jackfruit sliced
  • 1             can lychees quartered

Instructions

  1. Mix all the fruit together.
  2. Discard the jackfruit syrup, but add the lychee syrup and cool it.
  3. Serve with ice cream, custard or whipping cream.

Papaya and Mango Salad

Soups & Salads

Despite the use of papaya, which one may think of as sweet, this salad is actually savory.  When not ripe, papaya has a slightly tangy flavor. The texture is crisp and firm, sometimes to the point of crunchiness.

The dish combines the four main tastes of the local cuisine of Thailand,  sour lime, hot chili, salty, savory fish sauce, and sweetness added by palm sugar.


 

 

 

 

 

Ingredients

  • 2                cups grated green papaya
  • 2                cups grated green mango
  • 1                grated carrot
  • 1                red pepper
  • 1/4            English cucumber
  • 1                2” piece ginger
  • 1                hot red pepper thinly sliced(optional)
  • 2                limes
  • 1/4            cup chopped mint
  • 1/4            cup chopped cilantro
  • 4                cups chopped lettuce
  • 1/2            chopped peanuts

Dressing

  • 2                tbsp sesame oil
  • 1/4            cup rice vinegar
  • 1                tbsp brown sugar (or palm sugar)
  • 1/2            tsp salt
  • 1/2            tsp black pepper
  • 1                tbsp fish sauce
  • 2                limes( juice)

Instructions

  1. Coarsely grate all the vegetables and fruit or julienne cut them.
  2. Add the rind of limes.
  3. Mix everything except lettuce and peanuts.
  4. Line a deep dish with lettuce and add the salad.
  5. Mix the dressing ingredients in a small bottle.
  6. Before serving, pour the dressing on the salad and  sprinkle with  peanuts.

Kajoo (Cashew) Burfi

Sweets

 

The name is derived from the Persian word barf which means “snow”, since burfi is similar to ice/snow in appearance, this is why it is served cold. 
Burfi is a sweet confectionery from the Indian subcontinent.  Burfi is made from milk cooked with sugar until it solidifies.  Burfi is often flavoured with fruit(such as mango or coconut) or nuts(such as cashew, almonds, pistachio) and spices such ass cardamom, nutmeg and saffron.  Burfi is sometimes coated with a thin layer of edible metallic leaf known as Vark.  They are typically cut into squares, diamonds or round shapes.  Different types of Burfi vary in their colour and texture.

Burfi is one of the most popular sweet enjoyed at any Indian festival.

NewImage

 

 

 

 

 

 

 

Ingredients

  • 1              can 12oz evaporated milk
  • 1              lb ground cashews
  • 1              lb sugar
  • 1/2           lb unsalted butter
  • 6              cups powdered milk
  • 1/2           tsp cardamom powder
  •                 Few strands saffron

Instructions

  1. In a saucepan, over medium heat, melt the butter, add milk and sugar.
  2. Add cashews, cardamom and saffron.  Cook for about 5 min stirring constantly.  Add powdered milk and mix well until it becomes a thick paste.
  3. Pour mixture in a greased 10” x 12” pan and spread evenly.  When completely cool, cut into squares using a sharp knife.

Kajoo Barfi

Jeera Chicken

Entrees, Poultry

Ingredients

  • 1                  Chicken (skinned and cut into bite size pieces) or
  • 2                  full chicken breast(boneless and skinned)
  • 1/4               cup vegetable oil
  • 1                  small onion, sliced thin
  • 3                  tbsp ground jeera (freshly ground)
  • 1                  tbsp  black pepper (freshly ground)
  • 1                  bunch Cilantro
  • 1                  jalapeño(or to taste
  • 6                  cloys of garlic
  • 1                 1” piece of ginger 
  • 2                  tbsp tomato paste
  • 1                  tsp salt
  • 1/4               cup yoghurt

Decoation

  • 1/4               cup chopped cilantro
  • 1/4               cup green onions

Instructions

  1. Heat oil in a saucepan.
  2. Fry the onions till light golden
  3. Add ground Jeera and Black Pepper.
  4. Add tomato Paste.
  5. In a Food Processor grind 1 bunch coriander, Jalapeño pepper, garlic and ginger.
  6. Add this to the saucepan and cook for a minute
  7. Add the yogurt and mix.
  8. Add the chicken and salt and stir well. Cover and cook till the chicken is done.
  9. (The chicken will change colour and will be firm to the touch.)
  10. Cook without a lid till the sauce is nice and thick.

Serve with Naan, Chapatti or paratha

Kulfi

Sweets

Kulfi Kulfi 1

 

 

 

 

Serves 16

Ingredients

  • 2                (395 ml each) cans evaporated Milk
  • 1                can condensed milk
  • 500            ml whipping cream
  • 1/2             tsp elechi seeds
  • 1/2             tsp nutmeg powder
  • 1/2             tsp saffron
  • 1/4             cup chopped almonds
  • 1/4             cup chopped pista
  •                   rice noodles for decoration
  •                  couple of drops of red coloring

Instructions

  1. Whip the cream till it is light and fluffy.
  2. Add the milks, elechi, nutmeg, and saffron and pour it in a           8” X10” glass dish.  Sprinkle the almonds and pista on it and freeze it over night. 
  3. On the day you want to serve,boil the rice noodles with the red coloring.  Cool it.
  4. Take the Kulfi out of the freezer 15 minutes before serving.
  5. Serve it on a bed of noodles.

Peach cocktail

Drinks

 Food Pictures Aug 6 015

Ingredients

  • 1              lb peaches
  • 2              limes
  • 1              can soda water
  • 1/4           cup sugar (optional)
  •                 ice cubes

Instructions

  1. Pour boiling water over the peaches and leave it for a minute, remove the skin, remove the pip and blend it.
  2. Add the the juice of the limes and sugar (if needed)
  3. Before serving add the soda water and ice.

Cheese Scones

Sweets

Scones are quickly made, economical , and so good to eat, specially served hot with clotted cream and jam for afternoon tea.

Fruit and cheese scones

 

 

 

 

 

 

 

Ingredients

  • 8              oz flour
  • 2              heaped tsp baking powder
  • 1/2           tsp salt
  • 2              oz butter
  • 2              oz grated cheddar cheese
  • 1/2           cup fresh milk

Instructions

  1. In a medium bowl mix  together flour, baking powder and salt.
  2. Cut butter into small pieces and rub into flour.
  3. Add grated cheese.
  4. Add milk to the flour mixture and mix together with the blade of a knife to form a soft dough.
  5. Sprinkle a board with flour, turn out the dough, sprinkle with flour and knead very lightly and quickly with the tips of the fingers.
  6. Roll out dough to 1/2” thickness, cut rounds with 2” cutter, and place a little apart on a greased baking tray.  Press the remaining pieces of dough together, knead very lightly, roll out, and cut into rounds.
  7. Brush over the tops of the round with milk.
  8. Bake in a preheated  425 degree oven for 10 – 12 min.

Fruit Scones

Sweets

 Fruit and Cheese Scones

 

 

 

 

 

Ingredients

  • 8           oz white flour
  • 2           heaped tsp baking powder
  • 1/2        tsp salt
  • 2           oz butter
  • 2           oz raisins, currants, sultanas or any dried fruit
  • 2           oz sugar
  • 1/2        cup milk

Instructions

  1. In a medium bowl mix  together flour, baking powder and salt.
  2. Cut butter into small pieces and rub into flour.
  3. Add the fruit and the sugar 
  4. Add milk to the flour mixture and mix together with the blade of a knife to form a soft dough.
  5. Sprinkle a board with flour, turn out the dough, sprinkle with flour and knead very lightly and quickly with the tips of the fingers.
  6. Roll out dough to 1/2” thickness, cut rounds with 2” cutter, and place a little apart on a greased baking tray.  Press the remaining pieces of dough together, knead very lightly, roll out, and cut into rounds.
  7. Brush over the tops of the round with milk.
  8. Bake in a preheated  425 degree oven for 10 – 12 min.

Mocha Ice Cream Brownie Bombe

Sweets

This is the Dessert for chocolate and coffee lovers! 

I found this recipe in a chatelaine magazine in mid nineties. It is a good dessert on  a warm day.  It is a fancy way of serving ice cream.

Makes 20 servingsMocha Ice cream Bombe

Ingredients

  • 4                cups Coffee ice cream
  • 4                cups Chocolate ice cream
  • 1                cup whipping cream
  • 8                oz  Bittersweet chocolate
  •                   finely chopped

Brownie Base

  • 1               cup butter
  • 1               cup Sifted unsweetened cocoa powder
  • 4               Eggs
  • 1-1/2         cup Granulated sugar
  • 1/4            cup Coffee liqueur or brewed espresso
  • 1               tsp Vanilla or rum extract
  • 1/2            cup All-purpose flour

Instructions

Brownie Base:

  1. In a small saucepan, melt butter over low heat; stir in cocoa powder and set aside.
  2. In a large bowl, beat eggs with sugar until pale and thickened; stir in coffee liqueur and vanilla. 
  3. Fold in cocoa mixture, then flour.  Pour into greased and floured 9” spring form pan; bake in 350 degrees oven for about 35 minutes or until set but still slightly jiggly in centre. 
  4. Transfer to a rack; let cool for 1 hour.  Remove sides from pan; let cool completely.

 

  1. Let coffee ice cream stand at room temperature for 20 min. or until softened. 
  2. Line 9” diameter bowl with plastic wrap, leaving 3” overhang.
  3. Line bowl with even layer coffee ice cream, leaving 1” space at top.
  4. Freeze for about 30 min. or until firm.
  5. Fill with chocolate ice cream, pressing down and smoothing top, leaving 1” space at top.
  6. Cover with plastic wrap and freeze for about 2 hrs or until firm.
  7. In a small saucepan, heat whipping cream just until bubbles start to form around edge; remove from heat.  Pour over bittersweet chocolate, stirring until melted.  Let cool.
  8. Cut off any raised edges from top of brownie.  Spread top with 1/4 cup of chocolate mixture.  Invert brownie onto frozen ice cream, Pressing chocolate sauce against ice cream.  Freeze for about 1 hour or until firm.
  9. Remove plastic wrap.  Invert onto serving plate; remove bowl and plastic wrap. 
  10. Spoon 1/4 cup of the remaining chocolate mixture into piping bag.  Working quickly spread remaining chocolate mixture over dome of ice cream and brownie.  Freeze for about 30 min. or firm.
  11. Pipe chocolate mixture all over the bombe in squiggles.  Freeze bombe for about 30 minutes or firm.  ( Bombe can be covered loosely with plastic wrap and stored in rigid container in freezer for up to a week.)
  12. Let stand at room temperature for 15 min. before serving.