Nizami dum chicken

Recipe adapted from here

Chicken- 800 gms, with bone, cut into medium size pieces

Marinade

Yoghurt= 3 tbsp

Ginger garlic paste- 1/2 tbsp

Garam masala- 3/4th tsp

Cumin powder- 1/2 tsp

Pepper powder- 1 tsp

Turmeric powder- 1/2 tsp

Chilli powder- 1 tbsp (more if you want it spicy)

Coriander powder- 1 tsp

Salt- to taste

Ghee- 1/2 tbsp

Oil- 1 tbsp

Cinnamon- 1 inch piece

Black cardamom- 1

Bay leaf- 1

Coriander seeds- 1/2 tsp

Cumin seeds- 1/2 tsp

Fried onions- 1/2 cup ( i used store bought friend onions)

Cashews- 1/4 cup, soaked in water for 15 minutes, and ground to a fine paste

Kasuri methi- 1 tsp

Coriander leaves-1/4 cup, roughly chopped.

Marinate the cut chicken with all the ingredients under marinade.

Heat ghee and oil in a pan and add the whole spices.

When they start to sizzle, add the marinated chicken and fry on medium high heat for a few seconds.

Add the fried onions, mix well and cook covered for about 5 minutes.

Once the water is released, add around 1/2 to 3/4th cup of warm water and cover and cook on medium heat till the chicken is done. Stir in between, and add more water if required.

Mix the cashew paste followed by kasuri methi.

Simmer for another 5 more minutes and once the gravy becomes thick, add the coriander leaves.

Take it off heat and cover and leave till ready to serve.

Notes: This is an excellent chicken curry, especially to make on days when you are short on time. 

Not a lot of prep to be done, just the marinade and if you have store bought fried onions, then you are sorted.

The cashew paste, brings it all together. But I'm going to try it with coconut milk next time.

I've posted a step by step reel on Instagram

Brazilian lemonade

Serves 4

Whole limes- 2, properly washed and cut into wedges with skin intact (remove the hard white pith which makes it bitter)

Cold water- 2 cups

Condensed milk- 1/2 a tin

Ice cubes- to serve

Into a blender add all the ingredients except ice cubes.

Blend for about 10 to 12 seconds, not more.

Strain into glasses, add a few ice cubes and serve cold.

Notes: Make sure you dont blend it for too long, or else the lemonade will end up tasting bitter.

Some of the lime wedges may not get fully blended and thats fine, just strain and use.

Adjust the condensed milk as per taste. It is a little on the sweeter side but thats how i like it.

Stays fine in the refrigerator for a day. The mix will separate, but just give it a good mix and it will be absolutely fine.

One bowl blueberry buckle

Recipe adapted from here

Unsalted butter- 113 gms, roughly sliced
Plain flour- 1cup

Baking powder- 1 1/2 tsp

Salt- 3/4th tsp

Granulated sugar- 1 cup

Whole milk- 1 cup

Vanilla extract- 1 tsp

Blueberries- 3/4th cup (frozen or fresh)

Preheat the oven to 190c.

Put the sliced butter into a 9x5inch loaf pan and place in the oven to melt.

Once fully melted, remove from the oven and keep aside. 

Whisk together all the remaining ingredients, except blueberries, till you get a smooth batter. (I first mix the dry ingredients and then mix in the milk and vanilla, but totally not needed. I do it out of practise)
Pour the mix into the loaf pan and roughly mix it with the whisk itself. Dont go crazy whisking it, there should still be large traces of butter visible, which is what gives fabulous buttery edges to the buckle.

Place it back into the oven and bake for about 50 to 55 minutes, or till a skewer inserted into the centre comes out clean. It should be nice and brown all over.

Place on a cooling rack and serve as slices or scoop it out and serve with ice cream.

Notes: The original recipe calls for self-raising flour, so omit baking powder in which case.

The buckle does buckle a bit once it cools down, so dont be alarmed.

Once my 50 minutes was up, i did reduce the temp to 170 and bake for another 5 more minutes, but i didnt think it was actually needed. So 50 minutes at 190 was the perfect timing for me

This is a stupidly easy recipe, everything prepped and cooked in under an hr really.

I like to serve it slightly warm. The caramelised buttery edges are really tasty.

Chilly pork

Pork- 500 gms, cut into cubes (equal quantity of belly pieces and shoulder or just belly is also fine)

Chinese 5 spice seasoning- 1/2 tbsp

Dark soy sauce- 1/2 tbsp

Ginger garlic paste- 1/2 tbsp

Pepper- 1 tsp

Salt- to taste

Oil- 1 tbsp

Ginger- 1 tbsp, grated

Garlic- 1 tbsp roughly chopped

Green chillies- 2, slit (adjust according to taste)

Spring onions- 3, chopped (just the white bits, keep the green aside for garnishing)

Tomato- 1 small, finely chopped

Bell pepper- a little more than 1/4 cup, cut into 1 inch squares

Onions- 1 small, petals separated and cut into 1 inch squares

Dark soy sauce- around 1/2 tbsp

Chilli sauce- 1 tsp (optional)

Mix all the ingredients from pork to salt in a pressure cooker and cook until done. I dont add any water, but if you want you can add a dash.

I cook on high till one whistle and then reduce heat to low and cook for a further 12 to 13 minutes. Wait for the pressure to release and then open the lid.

Once you open, if you find a lot of water, cook it off on high heat with just a wee bit of gravy remaining, around 1/4 cup liquid.

In a large wok, heat the oil and throw in ginger, garlic green chillies and spring onion whites till fragrant around 4 to 5 minutes on medium high heat.

Add the chopped tomato and cook for a further 3 minutes.

Add the bell pepper and onions and mix it all well. Cook for 5 minutes.

Add the cooked pork along with all the juices and give a mix with all the vegetables.

Reduce heat to medium, add the dark soy sauce and chilli sauce (and salt if needed) and fry the pork.

Keep stirring in between and cook till the oil surfaces and the pork is roasted well.

Garnish with spring onion greens and serve with your favourite noodle or fried rice.

Notes: This dish is best with belly pork as the fat renders the taste.

Roasting the pork on medium heat till the oil surfaces is key.

Leave a bit of the pork in the wok and add a cup of cooked rice to it and stir fry on high for a few minutes to get an incredibly flavourful fried rice.

Brinjal fry

Adapted from here (Serves 2 as part of side dish)

Gingelly oil- 1 1/2 tbsp

Garlic- 3 large, crushed

Baby brinjal- 6, quartered or 1 small aubergine

Turmeric powder- 1/4 tsp

Chilli powder- 3/4th tsp

Salt- to taste

Curry leaves- a sprig

To grind

Mustard seeds- 1/2 tsp

Cumin seeds- 1/2 tsp

Coriander seeds- 1 tsp

Fenugreek seeds- 1/4 tsp

Heat the oil in  kadai and saute the garlic till slightly crisp.

Add the sliced brinjal and saute to coat the pieces in oil.

Add the turmeric powder and salt and cook for a couple of minutes.

Now add the chilli powder, mix well and cover and cook till the brinjal is 3/4th cooked. Stir in between and make sure they dont burn.

Meanwhile, dry roast everything under the 'to grind' section till fragrant.

Cool a bit and grind to a powder.

Once the brinjal is more or less cooked, open lid and add the masala powder along with a dash of water, if needed (to make sure the masalas dont burn)

Saute on medium heat for a few minutes- roast the aubergines in the masala.

Add the curry leaves, close with a lid and take off heat.

Keep aside for 10 minutes after which give a good mix and serve warm with curd rice.

Bahama Mama banana rum cake

Recipe adapted from here

For the cake

Pecans- 3/4th cup

Butter, unsalted- 1 1/2 cups, at room temperature

Caster sugar- 1 3/4 cups

Brown sugar- 3/4th cup

Eggs- 5 medium

Banana- 1 cup, mashed (very ripe)

Vanilla extract- 2 tsp

Dark rum- 3 tbsp

Plain flour- 3 cups

Baking soda- 1 tsp

Baking powder- 1 tsp

Salt- 1 tsp

Yoghurt- 3/4th cup

Rum glaze

Butter- 1/2 cup

Water- 1/4 cup

Brown sugar- 1/4 cup

Caster sugar- 1/4 cup

Dark rum- 1/2 cup

Preheat oven to 175C and generously grease a large bundt pan with cooking spray or butter. Make sure you get it into the creases if its not the basic tube bundt.

Lightly toast the pecans in a pan over medium heat.  Roughly chop and sprinkle at the bottom of the bundt pan. Keep aside

In a large bowl, using a hand held mixer, cream together the butter and both sugars till light and fluffy.

Add the eggs one at a time, beating well after each addition followed by mashed bananas, vanilla and rum. Mix well.

Sift in the flour, baking powder, baking soda and salt and using the lowest setting on the mixer mix well till no traces of flour is seen.

Finally beat in the yoghurt and pour the batter into the cake pan, and bake in the centre rack of the oven for about 60 to 80 minutes, or till a skewer inserted into the cake comes out clean.

While the cake is baking, make the rum glaze.

Mix all the ingredients for the glaze in a saucepan on medium high heat and bring to a boil.

Reduce heat to medium and simmer for about 5 minutes.

Remove from heat and keep warm.

Once the cake is done, transfer to a wire rack and cool for about five minutes.

Poke holes in the cake and pour half the glaze all over as evenly as possible.

Cool for a further five minutes and then invert on to a serving plate.

Spoon the remaining glaze on to the cake, bit by bit and let it stand till all the glaze has been absorbed. 

Wait till the cake cools completely to slice and serve.

Notes: The cake has a really strong flavour of rum. Omit the rum in the glaze if you are not a rum fan.

Use good, ripe bananas and this cake will be fabulous. I used the Indian bananas as opposed to the ones you get in the supermarkets here.

Absolutely flavourful rice

Basmati rice- 2 cups

Coconut oil- 1 tbsp

Cardamom- 4 pods

Cinnamon- 2, 1 inch sticks

Cloves- 4

Cumin seeds- 1 tsp

Garlic- 1 heaped tbsp, finely chopped

Coconut milk- 2 1/4 cups

Chicken stock- 2 cups*

Salt- to taste

Fried onions- to garnish

Wash and soak the basmati rice for about 20 minutes.

Heat coconut oil in a heavy bottom pan and throw in the whole spices.

Once they sizzle and becomes fragrant add the garlic and saute on medium heat till they become a bit brown.

Drain the rice and add to the mix, sauteing well and making sure it doesnt stick to the bottom.

Increase heat to high and pour in the coconut milk and chicken stock.

Give a good mix, check salt and add if required.

Once it comes to a boil, reduce heat to low and close the pan with a well fitting lid.

Cook for about 12 minutes or till the rice is well done.

Keep closed for about 10 minutes after which fluff the rice, garnish with friend onions and serve warm.

Notes:*I used 2 Knorr chicken stock cubes diluted in 2 cups of hot water.

You know how long your rice would take to cook, so cook accordingly.

Add a lemongrass along with the stock and it gives a different flavour.

The rice is incredibly flavourful and so simple to make.

Cardamom cake with crackly almonds and sugar

Recipe adapted from here

Butter- to grease the cake tin

Caster sugar- around 2 tbsp

Almond flakes-  1/2 cup

Caster sugar- 264 gms

Eggs- 4 large

Plain flour- 160 gms

Salt- 1/4 tsp

Cardamom seeds- 1/2 tbsp (powdered)

Butter- 150 gms, melted

Vanilla extract- 1/2 tsp

Preheat oven to 170c (fan assisted) and grease a 9 inch pan using the butter. Make sure you generously do this.

Also line the base of the pan with grease proof paper.

Put the 2 tbsp sugar into the cake pan and swirl around/shake/tap to coat the side and base of the pan, as evenly as possible. Leave the remaining sugar if any at the base of the pan.

Cover the bottom of the pan with almond flakes. keep aside.

In a bowl whisk together the caster sugar and eggs using a hand held blender or in a free standing mixer., till it becomes pale and double in volume. This step is important so dont skimp it. It took me around 6 minutes.

Slowly fold in the flour and salt without deflating the batter.

Pour in melted butter, vanilla extract and cardamom powder and give a good mix, again without deflating the batter too much. The melted butter may go right to the bottom, so do scrape well and fold.

Pour slowly into the prepared cake tin, give a good tap on the counter and put into the oven.

Bake for about 45 minutes or till a skewer inserted into the centre of the cake comes out clean (original recipe said to bake at 35 minutes, but it just wasnt done, so mine took about 45 minutes. Start checking at 35 minutes and keep increasing just 5 minutes at a time.)

Remove from oven and leave on the counter.

After five minutes run a knife around the sides of the pan and invert onto a cooling rack (i inverted it directly on to a serving plate)

Peel off the grease proof paper slowly, while the cake is still warm and leave to cool completely before cutting.

Beef mappas

Recipe adapted from here

To pressure cook

Beef- 500gms (cut into medium cubes)

Freshly ground coarse pepper- 1/2 tsp

Garam masala- 1/2 tsp

Turmeric powder- 1/2 tsp

Crushed garlic- 1 heaped tsp

Crushed ginger- 1 heaped tsp

Green chilli- 2, slit

Shallots- 12 small, roughly chopped

Vinegar- 1 tsp

Water- 1/2 cup

Salt- to taste

For the curry

Coconut oil- 2 tbsp

Cinnamon- 1 inch stick

Cardamom- 3 pods

Cloves- 3 pods

Onion- 2 big, finely chopped

Crushed ginger- 2 tsp

Crushed garlic- 1 1/2 tsp

Green chilli- 1, slit

Curry leaves- 1 sprig

Turmeric powder- 1/4 tsp

Coriander powder- 2 tsp

Freshly ground black pepper- 2 scant tsps

Garam masala- 1 tsp

Meat masala- 1/2 tsp (optional)

Tomato- 2 small, finely chopped

Potato- 1 large peeled and cut into largish cubes

Thin coconut milk- 2 1/4 cups

Fennel seed powder- 1 tsp + enough to sprinkle

Thick coconut milk- 1/2 cup

Salt- to taste

To temper

Coconut oil- 1 tsp

Mustard seeds- 1/2 tsp

Shallots- 3 to 4 small ones, roughly chopped

Dried red chilli- 1 large, broken in half

Curry leaves- 1 sprig

Mix together all the ingredients to pressure cook and cook till the beef is done. 

I cook on high heat till the steam comes and only then put the weight. Wait for one whistle, and then i reduce heat to medium low and cook for about 15 minutes. 

Once the time is up, remove from heat and wait for the steam to die on its own and then open the lid.

Heat a large pan over medium heat and add the coconut oil

Throw in the whole spices and once they become fragrant add the onions, crushed ginger, garlic, curry leaves and green chilli. Cook till the raw smell disappears and the onions turn a light golden brown.

Add all the spice powders and give a good mix. Cook this for about a minute or two.

Mix in the chopped tomatoes and cook till they turn mushy. You can cover and cook to speed up this process.

In goes the potato, give a good mix so the masala coats the potatoes.

Pour in the cooked beef along with all the stock and stir it all together.

Pour in the thin coconut milk and cook covered for about 12 to 15 minutes till the potatoes are cooked and the curry comes to a light boil.

Check for salt and add more if required and also don't forget to stir in between.

Once it comes to a boil mix in the fennel seed powder.

Cook without the lid for another 5 or 6 minutes, for the gravy to thicken.

Finally, add the thick coconut milk and heat through. It shouldn't come to a boil after you've added the thick coconut milk.

Sprinkle a little fennel powder on top, close with a lid and remove from heat.

To temper (I do this just before serving, after I've heated up the curry), heat coconut oil in a small pan and add mustard seeds.

Once they splutter, add the dried red chilli, shallots and curry leaves and cook till the shallots turn golden brown.

Pour over the curry and leave covered for a few minutes after which you can stir well and serve with bread of choice.

Its ridiculously tasty with appam, idiapppam and bread.

Notes: When buying beef make sure you buy it was a bit of fat, trust me it makes a world of a difference.

I thought the pepper flavour was a bit over powering, so next time id reduce it to about 1 1/2 tsp in the curry.

Its a really thick, delicious curry which tastes much better the next day. 

Chicken sandwich

Makes 4 loaded paninis or about 10 bread sandwiches

Boneless chicken- 500gms, cut into medium pieces (I've used breasts here, you can use thighs as well, but make sure you remove all the fat)

Pepper powder- 3/4th tsp

Salt- to taste

Mayonnaise- 4 to 5 tbsp

Bell pepper- 1 small, chopped into small cubes

Spring onions- 2, finely chopped

Seasoning of choice- 1/2 tsp (optional. I've used everything but the bagel seasoning here, but Italian herbs work great as well)

Bread slices- 20 (you can remove the crust if you prefer. I usually keep it on)

Season the boneless chicken with salt and pepper and cook covered in a frying pan over medium heat.

The chicken will ooze out enough water, but if not add a tbsp or so to aid the cooking.

Open the lid in between and give a good stir. 

Once the water has oozed out, cook without lid till the chicken is done and all the water has evaporated.

Once cool, transfer to a big bowl and shred the chicken using a fork, or if you have a food processor pulse a few times, just to shred the chicken. Make sure you dont make it paste like.

Add the mayo, bell pepper, spring onions and seasoning and mix till well combined.

Check for salt and add more if required.

The mix should be moist and not dry, so add mayo as  required.

Fill the bread slices generously with the filling and serve at room temp.

Notes: I've used the exact same filling as canape fillings on top of sliced cucumber and in vol-au-vent cases.

Ive also used it as a chicken salad along with lettuce, tomatoes and olives.

Add a green chilli or two while you chop up the chicken and it will add a hit of spice.

Replace spring onions with finely chopped red onions for a different taste.

Bachelors chicken curry

Recipe adapted from here

Chicken- 800gms, with bone, cut into medium pieces

Onion- 1 medium, finely chopped

Tomato- 1 medium, finely chopped

Green chillies-2, slit

Curry leaves- a sprig

Ginger- 1 heaped tbsp

Turmeric powder- 1/2 tsp

Kashmiri chilli powder- 1 tbsp

Coriander powder- 1 1/2 tbsp

Salt- to taste

Coconut oil- 1 tbsp

Thin coconut milk- 1 1/2 cups

Thick coconut milk- 1/2 cup

Garam masala- 3/4th tsp

Pepper powder- 3/4th tsp (freshly ground)

Coriander leaves- 3 tbsp, roughly chopped

To temper

Coconut oil- 1 tbsp

Dried red chillies- 2, broken in half

Curry leaves- 1 sprig

Shallots- 3 to 4, roughly chopped

Garlic- 2 large pods, finely chopped

Meat masala- 1 tsp

Mix together the first set of ingredients- chicken, all the way through to coconut oil- in a heavy bottom pan. Use your hands to nicely massage all those ingredients on to the chicken pieces.

Add the thin coconut milk and place on medium heat and cook with the lid on for about 25 to 30 minutes or till the chicken is cooked.

After about half an hour, the curry would be boiling away and the chicken cooked.

Add the thick coconut milk and cook with the lid open till the curry thickens and oil starts surfacing around the edges.

At this stage, add the garam masala, pepper powder and coriander leaves. 

Check salt and add more if necessary and give a good stir and switch off the heat.

In a separate pan, heat the coconut oil and add all the ingredients to temper.

On medium heat, keep stirring till the shallots and garlic turns a light golden brown.

Pour over the chicken curry, cover with a lid and keep aside for 15 minutes for the flavours to infuse

When ready to serve, give a good stir and enjoy with idiappam, chapathi, appam or even rice.

Notes: When i started off i wasn't very sure about the recipe because there was no sauteing the onions and masala, but instead everything was just boiled together. i hate seeing pieces of onions floating in a curry. But it soon comes together once you add the thick coconut milk and the watery curry reduces to a thicker gravy. 

The trick here is to let the curry thicken properly and have the chicken pieces coated in the curry.

Make sure you use good quality coconut milk. I used the Maggi coconut milk powder.

The meat masala in the tempering is purely optional but it makes such a difference.

I renamed the curry Bachelors chicken curry because, really it cant get easier than this. Other than chopping up a few ingredients, there is not much work. Just dump everything into a pot and cook. Perfect for those after work quick dinners.

Original recipe asked for potatoes, but i ditched it. Feel free to add it at around 20 minutes into the cooking time.

Works great with beef I'm sure. I will try that soon.

Chocolate, bread & butter pudding

Recipe adapted from here (serves 6)

White bread- 10 to 11 slices, crusts removed 

Dark chocolate- 50 gms, roughly chopped

Milk chocolate- 100 gms, roughly chopped

Cocoa powder- 2 tbsp (good quality dark one like Green & Blacks)

Butter- 75 gms, cut into cubes

Double cream- 450 ml

Dark rum- 4 tbsp (optional)

Vanilla extract- 1/2 tsp (optional)

Caster sugar- 80 gms

Cinnamon- a generous pinch

Eggs- 3

Slice each of the bread slices diagonally to get 4 triangles. Bread that is a day or two old would be ideal.

Place the dark chocolate, milk chocolate, cocoa powder, butter, cream, rum (if using),  sugar and cinnamon in a heat proof bowl and melt over barely simmer water. Make sure the bowl doesnt touch the water.

Using a spatula, mix well until the chocolate, butter and sugar have completely melted.

Take it off heat, add the vanilla extract, and using a balloon whisk, give the chocolate mix a good beating to emulsify it and bring everything together.

Once slightly cool, add the eggs into the mix, one by one, beating well after each addition. You can also whisk all 3 eggs in a separate bowl and tip into the chocolate as well.

Pour about an inch of chocolate sauce into a rectangle/square oven proof dish.

Arrange a layer of bread triangles over the chocolate in rows, in an overlapping manner.

Pour half of the remaining chocolate sauce over the bread, as evenly as possible, and using a fork, gently press the bread slices down so it gets covered with the sauce.

Place the final layer of bread triangles and pour over all the remaining chocolate sauce, again making sure the bread is properly covered with sauce.

Cover the dish with cling film and place at room temp for 2 hours and then transfer to the refrigerator for a minimum of 24hrs. This step is very important. The more it soaks the better.

When ready to cook, preheat oven to 180C

Remove clingfilm and bake the pudding for 30 to 35 minutes.

The top would be a bit crunchy, while the inside would be gooey.

Leave to stand for about 10 minutes, after which you can scoop into dessert bowl and have with cold custard or pouring cream.

Notes: Original recipe called for 150 gms of dark chocolate. I bought milk chocolate by accident and hence had to compensate with cocoa and reducing the sugar so it wasnt cloyingly sweet. 

If using 150gms of dark chocolate, omit the cocoa and milk chocolate, and increase the caster sugar amount to 110 gms.

This dessert is not overly sweet. It was just perfect for our liking, but if youd like it sweeter then increase the caster sugar amount.

The best part of this pudding is that it can be prepared ahead and when ready to serve can be chucked into the oven to serve warm.

Stays fine covered in the refrigerator for up to 3 days.

Dishoom's gunpowder potatoes

Recipe adapted from Dishoom: From Bombay with Love (serves 4 as side to main meal)

Potato- 2 large (around 500 gms)

Oil- to roast the potatoes

To roast and grind

Cumin seeds- 1/2 tsp

Coriander seeds- 1/2 tsp

Fennel seeds- 1/2 tsp

Kebab masala

Kasoori methi- 1 tbsp

Chaat masala- 1 1/2 tsp

Garam masala- 1/4 tsp

Kashmiri chilli powder- 1/4 tsp

Salt- to taste

Butter- 2 to 3 tbsp, melted

Spring onions- 3, finely chopped

Coriander leaves- 1/4 cup, finely chopped

Green chillies- 2, finely chopped

Lime juice- 1 1/2 tbsp

Salt- to taste

Kebab masala-around 2 tsp (i added the entire lot i ground)

Peel and slice the potatoes into medium pieces (they shouldnt be too small) and parboil them.

Drain well.

While the potatoes are getting done, dry roast the cumin, coriander and fennel seeds till fragrant (a couple of minutes) and crush in a pestle and mortar to a coarse powder. 

Make the kebab masala by dry roasting the kasoori methi in a pan for about 4 to 5 minutes on medium heat.

Into a spice grinder add the roasted kasoori methi and all other kabab masala ingredients and grind to a powder. Keep aside.

Turn on the grill in your oven to high and line a baking tray with aluminium foil.

Place the drained potatoes in one layer and generously brush with oil.

Grill for about 5 minutes till the potatoes turn crisp and brown.

Turn them over, brush with oil and repeat for a few more minutes.

Make sure you dont burn them.

Transfer the crushed spices into a large mixing bowl and add the melted butter, spring onions, coriander leaves and green chillies. Mix well.

Add the roasted potatoes into this mix and toss well, making sure you slightly smash some of the potatoes while at it and coating with the masala mix.

Add the lime juice, kebab masala and salt to taste and give one final mix.

Serve as a side to any meats or rice.

Notes: This is a really delicious potato preparation and goes well as a side to bbq meals.

The kabab masala is salty, so adjust the salt in the final dish only after you add it.

You can also use baby potatoes, in fact they would be best

Marie Helene's apple cake

Recipe adapted from Tiffin Tales on Instagram

Plain flour- 3/4th cup (95gms)

Baking powder- 3/4th tsp

Salt- 1/8th tsp

Cinnamon powder- 1/4 tsp

Eggs- 2 large

Caster sugar- 2/3rd cup

Dark rum- 2 tbsp (optional)

Vanilla extract- 1/2 tsp

Unsalted butter- 115gms, melted and cooled

Apples- 2 cups, peeled, cored and cubed (around 1 1/2 to 2 apples)

Preheat oven to 175c (fan assisted 160c and line an 8inch pan with baking paper

Whisk together plain flour, baking powder, salt and cinnamon till well combined.

Break the eggs into a larger bowl and add the sugar to it.

Beat/ whisk well till thick and pale. The batter will leave trails when lifted.

Into it add the rum and vanilla extract and mix well.

Tip in half of the flour and fold slowly followed by half the melted butter.

Repeat with the remaining flour and butter by folding them carefully.

You should have a smooth batter that will fall in ribbons.

Finally, fold in the apple and pour the batter into the cake pan.

Gently press the apple pieces down so none of them are poking put.

Bake in the middle shelf of the oven for 45 to 50 minutes, or until a skewer inserted into the batter comes out clean.

Cool on a rack for about 10 minutes, and then dust with icing sugar and serve warm.

Notes: The first time, my eggs were large and the batter was nice pourable consistency. The second time the eggs were really small and i thought the batter was a bit stiff, so i added around 1 1/2 tbsp of milk to loosen it a bit.

Original recipe called for 3 apples, which i thought was a bit too much, but feel free to use 3.

The cake doesnt rise too much so dont get alarmed.

Mine was done in exactly 45 minutes both times.

Bihari lamb chops

Recipe adapted from here (Serves 3 as part of main meal)

Lamb chops/cutlets- 500 gms

Marinade

Thick yoghurt- 3/4th cup

Chilli powder- 1/2 tbsp

Turmeric powder- 1/4 tsp

Poppy seeds- 3/4th tbsp, powdered

Cumin powder- 1/2 tsp

Pepper powder- 3/4th tsp

Garam masala- 3/4th tsp

Coriander powder- 3/4th tsp

Nutmeg- a generous pinch, powdered

Mace- a generous pinch, powdered

Fried onions- 3 tbsp

Papaya paste- 1 1/2 tbsp

Ginger paste- 3/4th tbsp 

Vegetable oil- 2tbsp (mustard oil is ideal)

Salt- to taste

Flatten the meaty side of the lamb chops using a mallet, as much as you can. This will help tenderise the meat.

Mix together all the marinade ingredients in a bowl.

Apply it to the lamb chops properly and cover and refrigerate for a minimum of one hour. Overnight is best.

When ready to cook, line a baking tray with heavy duty baking foil and arrange the lamb chops on it.

Place the oven rack as close to the grill as possible and turn on the broil/grill mode and set temp to the maximum. It was 240c for my oven.

Wait for it to preheat. It could take close to 10 minutes depending on your oven.

Once preheated, place the tray carefully on the rack and grill/broil for 10 minutes on one side.

Remove tray, turn over the chops (brush with the juices on the tray if you feel its drying out) and grill/broil for another 6 to 8 minutes. 

Take the tray out and put a fork through a thick part of the meat. If it goes through easily, then the meat is cooked. Or you can slice a small bit and do the taste test.

The cooking time mostly depends on the thickness of the meat, but start checking for doneness at about 5 minutes after you flip it. Mine took a total of 10 minutes on each side.

Once out of the oven, leave to rest for about 5 minutes and then transfer to a serving plate and enjoy.

You can squeeze some lime juice on top for that extra zing.

We had it with coconut milk pulao, dal fry and gunpowder potatoes (recipe coming soon).

Notes: The original recipe calls for boneless lamb pieces and is served as a kabab. I thought lamb chops were a better idea and i was right. It was the most juiciest marinade and the meat was just falling off the bone once it was cooked.

Dont ditch the papaya paste, it does wonders.

Make sure you cook the masala well, or else it will taste raw, irrespective of the meat being cooked.

I will put it under the grill for a few more minutes next time just to get a bit more of the charred effect.

Would be great fit on a bbq grill

If you are using boneless lamb pieces, you can skewer them and pan fry with some oil, flipping sides till done.

If you would like to try tandoori lamb chops, here is the recipe

Lemon-blueberry croissant puff

Recipe adapted from here (Makes 9 generous slices or 12 medium squares)

Butter croissants- 4 small, or 3 large

Blueberries- 3/4 cups (1 cup if you want them in every bite)

Cream cheese- 200gms

Caster sugar- 2/3rd cup

Eggs- 2 medium

Vanilla extract- 1 tsp

Lemon juice- 1 1/2 tbsp (2tbsp if you want it to be sharp)

Lemon zest- from 1 lemon

Milk- 3/4 cups

Tear the croissants into medium size pieces and place on a 9 inch square baking tray

Scatter the blueberries on top, pushing some into the bottom and edges as you go.

Keep aside.

In a bowl whisk together the cream cheese and caster sugar till there are no lumps.

Add the eggs and whisk to combine.

Pour in the vanilla extract, lemon juice and lemon zest and mix it well into the batter.

Whisk in the milk, and slowly pour over the croissant and blueberry mix.

Keep aside for about 30 minutes for the croissants to soak in a bit of the liquid.

At this stage you can cling wrap the tray and refrigerate to use the next day.

When ready to bake, preheat oven to 170c.

Place in the middle rack and bake for about 30 minutes or till the middle is set (do the skewer test).

Cool on a rack for about 15 minutes and then slice and serve with a sprinkling of icing sugar.

Notes: I've realised that basic packages croissants work best for this recipe, than the flaky high end ones from the bakery (aisle).

You can use any berry of choice. I've tried it with blackberry and raspberry. Even chopped up strawberries should be good.

Works great as a breakfast item than a dessert, especially because you can do the prep the previous night and just chuck it into the oven next morning.

Its a nice gooey french-toastish pudding which we absolutely love.

Mum's Kerala chicken stew

Serves 4 as part of a main meal

Chicken- 1 baby chicken (around 800gms), cut into medium size pieces, and without skin

Coconut oil- 2 tbsp

Cinnamon- 2 inch stick

Cloves- 3

Cardamom- 3

Curry leaves- 1 sprig

Onions- 2 scant cups, thinly sliced

Garlic- 2 tbsp, finely chopped

Ginger- 1 1/2 tsp, finely chopped

Green chillies- 2, slit (add more if you want it spicy)

Turmeric powder- 1/4 tsp

Coriander powder- 2 tsp

Fennel powder- scant 1 1/2 tsp (freshly ground)

Pepper powder- 1 1/2 tsp (freshly ground)

Tomato- 1 large, thinly sliced (or 1/2 tbsp tomato paste

Potato- 1 medium, peeled and cut into medium size cubes

Thin coconut milk- 2 cups

Thick coconut milk- 1/2 cup

Garam masala- 1/2 tsp

Salt- to taste

For tempering

Ghee- 1 tsp

Shallots- 2, roughly chopped

Curry leaves- 1 sprig

Meat masala- 1/2 tsp (optional, but def makes a difference)

Heat coconut oil in a pan and add the whole spices.

Once they start to sizzle add the curry leaves, onions, garlic, ginger, green chillies and some salt.

Cook on medium heat till the onions turn a light golden colour and the raw smell of the ginger and garlic disappears.

Make sure you cook the onions properly, but not to the golden crispy stage.

Add the turmeric powder and saute for a minute after which you add the coriander, fennel and 1 tsp pepper powder.

Cook till the raw smell disappears and then throw in the tomato.

Cover and cook till done, and the tomatoes are mushy and oil lightly appears around the edges.

Add the chicken and potato and mix well making sure you coat with the masala as much possible.

Pour in the 2 cups of thin coconut milk, enough salt and cover and cook for about 15 minutes on medium heat. Keep stirring in between.

Once the stew starts boiling and the chicken is almost cooked, stir in the thick coconut milk, remaining pepper powder and garam masala, and salt if needed.

Continue to cook  on medium high for another 10 minutes or so without the lid, till the curry becomes thick and oil surfaces on the top. 

Take it off the heat and keep aside.

Do a tempering with the ghee, shallots, curry leaves and meat masala (without burning the masala) and pour on to the stew. 

Cover with lid and keep aside for about 10 minutes before serving.

Notes: If using coconut milk from a can or coconut cream, remove 1/2 cup of thick milk/cream and to the rest add enough water to make it 2 cups. Stir well and then add to the curry. This is the thin coconut milk. The 1/2 cup kept aside is to be used at the end.

The stew tastes much nicer the next day

Make sure the curry gets to the 'vatticha' state and not watery. It should be thick.

Mushroom-butter rice

Serves 2 as part of main meal

Butter- 1 heaped tbsp

Garlic- 1/2 tbsp, finely chopped

Onions- 1/4 cup, finely chopped

Mushrooms- 1 cup, roughly chopped

Chicken soup cube- 1/2 tsp, crumbled

Cooked basmati rice- 2 1/2 to 3 cups (preferably a day old, and straight from the refrigerator)

Salt- to taste

Pepper- to taste

Spring onion greens- 2 tbsp (optional)

Melt the butter in a wok and add garlic and onions.

Saute till the onions turn translucent. You dont need to get it to turn golden brown.

Add the mushroom and fry on medium heat till they are cooked. If there is water, wait for it to dry up.

Mix the crumbled soup cube into the mushroom and wait for it to melt in the heat.

Tip in the cooked rice and mix well, carefully, without breaking the rice.

Season with enough pepper and salt (after a taste test, as the soup cube is salty), and half of the spring onion greens and mix gently. 

Let it sit for about 2 to 3 minutes on medium heat, just to warm up the rice.

Transfer into serving dish and garnish with the remaining spring greens

Easy peacy spinach rice

Serves 3 as main meal

Cooked basmati rice- around 4 cups

Ghee- 1 tbsp

Cumin seeds- 1/4 tsp

Onions- 1/4 cup

Ginger- 1/2 tbsp

Garlic 1/2 tbsp

Green chilli- 2, slit (increase or decrease as per choice)

Spinach- 3 cups, packed, roughly chopped

Meat masala- 1 tsp

Lemon juice- 1 tsp

Salt- to taste

Coriander leaves- 2 tbsp (optional)

Cook the basmati rice with whole spices. 

Drain and keep aside. Ideally the rice should be a day old and refrigerated. 

Heat ghee in a wok and once hot, add the cumin seeds.

Wait for it to sizzle, and then throw in the onions, ginger, garlic and green chillies.

Cook till the onions turn translucent, they dont need to brown.

Add the spinach and give a good mix.

Wait for the water from the spinach to evaporate, and once it becomes semi-dry, add the meat masala, lemon juice and salt to taste.

Tip in the rice and carefully mix with the spinach. Try not to break the rice, or else it will turn mushy.

Top with coriander leaves, give one final mix and serve warm.

Notes: If you are using rice just prepared, rinse with cold water and leave to drain completely. I sometimes chuck it into the fridge for a while.

Add some grated coconut at the very end to amp the taste a bit.

A spoon of ghee mixed at the very end after you add the coriander leaves works wonders.

Tandoori salmon

Serves two as a main meal

Salmon fillet- 500 gms
Thick yoghurt- 3 tbsp
Chickpea/ besan flour- 1 tbsp
Ginger garlic paste- 1 heaped tsp
Lemon juice- 1 tbsp
Chilli powder- 1 1/2 tsp
Cumin powder- 1 1/4 tsp
Coriander powder- 1 1/4 tsp
Garam masala- 1/2 tsp
kasuri methi- 2 tsp, roughly crushed
Ajjwain/ Carom seeds- 1/2 tsp
Mustard seeds- 1/4 tsp
Whole pepper- 1/2 tsp

Salt- to taste

Oil- 1 tbsp + enough to grease the tray

Crush together the ajjwain, mustard seeds and whole pepper in a pestle and mortar. It can be slightly coarse.

Into a bowl add all the other ingredients along with the crushed spices and mix well.

Add salt only after you do a taste test.

Line and grease a baking tray with silver foil and place the salmon fillet, skin side down.

Generously apply the marinade on to the fillet, covering the sides as well.

Pack it on a bit, but dont over do it, so that the marinade is spilling on to the tray.

Cover and marinate for about half hour. This step is purely optional as i think seafood doesnt really require a lot of marinating time. However, i did keep it refrigerated for about 45 minutes as i got side tracked with random chores.

When ready to cook, preheat the oven to 180c.

Place the tray on to the middle shelf in the oven and bake for 10 minutes.

Then take the tray out, if your marinade has dried up, brush some oil all over the fillet.

Its highly likely that the oils from the fish would have collected on the tray, just use that same oil to moisten the fish.

Put the tray back into the oven and bake for a further 6 to 7 minutes.

Remove tray, then turn the broiler mode on your oven to maximum temperature.

Place the tray on the highest shelf, as close to the grill as possible and char the fish for about 3 to 4 minutes, to get that tandoori taste/effect.

Really you need to be careful here or you'd end up burning the fish altogether.

Serve with a side salad.

Notes: The cooking time mostly depends on the thickness of the fillet. Mine was a large 500 gms piece and so it look the time mentioned above.

If you are using individual fillets, it definitely wont take that long, maybe max 8 minuites and then grill for 2 minutes or so.

You can check if its done bu cutting a small slice and if it separates into flakes, you are good to go.

Over cooking salmon makes it dry and chewy i feel.

I had 2 tbsp of leftover marinade which i stored in the fridge and used for paneer tikka the next day.