Vegetable Aloo Tikki

Ingredients:

5 potatoes, boiled and mashed
3 bread slices, soaked and squeezed
1 bowl of green peas, blended in a mixer-grinder once
1 bowl of grated carrots
Coriander leaves
Salt to taste
Juice of 1 lemon
1 tsp jeera powder (cumin powder)
1 tsp garam masala
2-3 green chillies, finely chopped
Oil for deep frying

Chicken Vindaloo Recepie

Ingredients:

½ tsp haldi (turmeric powder)
10-12 black pepper corns
8 cloves
6 dried red chillies
1 tsp khus khus (poppy seeds)
1 tsp jeera (cumin seeds)
1 tbsp of imli (tamarind paste)
1 tbsp red wine vinegar
¼ inch ginger and 6 cloves of garlic, finely chopped
10-12 fresh red chillies
1 ½ large onion finely chopped
10-12 curry leaves
2-3 dalchini (sticks of cinnamon)
4 tbsp of vegetable oil
1 tsp black mustard seeds
Salt to taste
1 inch piece of jaggery
750 gm of raw chicken
1 ½ cups of water

Chicken Tikka Massala Recepie

Bare-Bones Must Have:

• 3 boneless chicken breast

Marinade:

• 1 giant scoop of plain whole yogurt
• 1 tbsp. salt
• 1 tsp. turmeric powder
• 1 tbsp. cayenne pepper
• ½ tsp. paprika
• 1 tbsp. coriander powder
• 1 tbsp. cumin powder

Sauce:

• 2 tbsp. vegetable oil
• ½ tbsp. cumin
• 2 cloves of garlic chopped
• 1″ of ginger peeled and minced
• 1 Spanish onion diced
• 2 fresh tomatoes chopped (optional)
• 1 tsp. salt
• 1 ½ cups of canned tomato sauce
• ½ tsp. ground cumin
• 1 tsp. cayenne pepper
• 1 tsp. coriander powder
• ¼ cup heavy whipping cream
• Freshly chopped coriander leaves for garnish

How To Make Chicken Tikka Masala:

1. In a large bowl, mix the spices and the yogurt together.
2. Coat the chicken breasts with the marinade.
3. Refrigerate the chicken in the marinade for at least half an hour.
4. Add two tablespoons of vegetable oil in a pan and keep it on medium heat. Add the cumin seeds and once it begins to sizzle, add the chopped ginger, garlic, and onion.
5. Saute the onions for about ten minutes until they are a translucent, golden brown colour.
6. Mix in the fresh tomatoes and gently increase the heat to medium-high. Add the salt and canned tomato sauce; mix well.
7. Add the ground cumin, cayenne pepper, and coriander powder. Stir and lower the heat again.
8. Place the chicken breasts on a foil-lined cookie sheet. Pop it in the oven at 375F for fifteen minutes. Then, broil the chicken for five minutes, for a crispy texture.
9. Chop the chicken into bite sized pieces. Add the most undercooked chicken into the sauce first to allow it to cook through. Add the rest of the chicken and stir.
10. Pour ¼ cup of heavy whipping cream for a creamy texture. Turn off the heat.
11. Garnish with freshly chopped coriander leaves.

How To Make Corn Bread

Ingredients

• 6 tablespoons unsalted butter, melted, plus butter for baking dish
• 1 cup cornmeal
• 3/4 cup all-purpose flour
• 1 tablespoon sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs, lightly beaten
• 1 1/2 cups buttermilk

Directions

 

Preheat the oven to 425 degrees F. Lightly grease an 8-inch baking dish.

In a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, mix together the eggs, buttermilk, and butter. Pour the buttermilk mixture into the cornmeal mixture and fold together until there are no dry spots (the batter will still be lumpy). Pour the batter into the prepared baking dish.

Bake until the top is golden brown and tester inserted into the middle of the corn bread comes out clean, about 20 to 25 minutes. Remove the cornbread from the oven and let it cool for 10 minutes before serving.

How To Make Cheese Cake

Ingredients

Shop items related to this page

• 1 1/2 cups finely crushed graham crackers
• 1/3 cup sugar
• 1/3 cup butter, melted
• 3 8 ounce package cream cheese, softened
• 1 cup sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla
• 1/4 cup milk
• 3 eggs, lightly beaten

complete your meal

• Our Best Thanksgiving Recipes
• Our Best Pie Recipes
• Our Best Stuffing Recipes

Directions

1.

Preheat oven to 375F. For crust, in a medium bowl stir together crushed graham crackers and the 1/3 cup sugar. Stir in melted butter. Press the crumb mixture onto bottom and about 2 inches up the sides of an 8- or 9-inch springform pan; Place the crust-lined springform pan on a double layer of 18x12-inch heavy-duty aluminum foil. Bring edges of foil up and mold around sides of pan to form a watertight seal.

 

2.

For filling, in a large mixing bowl beat cream cheese, the 1 cup sugar, the flour, and vanilla with an electric mixer on medium speed until combined. Beat in milk until smooth. Stir in eggs. Pour into crust-lined pan. Place in a roasting pan and pour enough hot water around pan to reach halfway up the sides. Bake in the preheated oven for 40 to 45 minutes for the 8-inch pan (35 to 40 minutes for the 9-inch pan) or until edges of cake are set but center jiggles a bit when pan is gently shaken. Turn oven off and let cheesecake sit in oven for 1 hour.

 

3.

Cool in pan on a wire rack for 15 minutes. Using a small sharp knife, loosen the crust from sides of pan; cool for 30 minutes. Remove the sides of the pan; cool cheesecake completely on rack. Cover and chill at least 4 hours before serving.

Variation

• Mint and Chip Cheesecake:

  Prepare as directed above, except substitute chocolate-flavor graham crackers for the regular graham crackers in the crust. For the filling, add 1/4 teaspoon mint flavoring with the vanilla and substitute 1/4 cup green creme de menthe liqueur for the milk. After stirring in the eggs, stir in 1 cup miniature semisweet chocolate pieces. Bake and cool as directed. Cover and chill for at least 4 hours before serving. If desired, just before serving, drizzle slices with purchased fudge sauce.

Variation

• Honey-Nut Cheesecake:

  Before serving, top chilled cheesecake with 1/2 cup toasted sliced almonds and if desired, 1/2 cup fresh raspberries. Drizzle with 1/4 cup honey. Slice and serve cheesecake as directed.

Variation

• Turtle Cheesecake:

  Before serving, drizzle individual slices with 1/2 to 1 tablespoon each of purchased caramel ice cream topping and chocolate-flavored syrup. Sprinkle each slice with about 1 tablespoon chopped dry-roasted peanuts.

Variation

• Chocolate Bar Cheesecake:

  Before serving, top chilled cheesecake with 1 cup of one or more flavors of chopped chocolate candy bars, such as chocolate-covered peanut butter cups, chocolate-covered English toffee, chocolate-covered nougat bars, milk chocolate, and/or dark chocolate. If desired, drizzle each slice with purchased butterscotch, caramel, mocha chocolate, or chocolate fudge sauce.

Variation

• Fruit-topped Cheesecake:

  In a 1--quart saucepan heat 1/3 cup of Orange marmalade or desired flavor fruit preserves just until spoonable. Top cheesecake with 1 to 2 cups fresh fruit such as raspberries, blueberries, halved sweet cherries, or sliced strawberries or peaches; drizzle with heated preserves.

Reference: Cheese Cake

How To Make Tiramisu

Ingredients:

1 pack of ladyfingers
300 ml whipped cream
250 ml mascarpone cheese, at room temperature
3 egg whites
3 egg yolks
1/3 cup granulated sugar
2 cups brewed coffee
1 tbsp dark rum or white

Procedure:

Add the egg yolks to a bowl. Put the bowl over a pot of soft boiling water and add in the sugar. Whisk it continuously for about 6 minutes until the mixture becomes pale and thick. Turn off the heat, and set it aside to cool.

In separate bowl, beat the whipped cream until you get stiff peaks. Add in the mascarpone and egg yolks. If the egg yolk mixture has become too thick from sitting, add a little milk and whisk it again. Using a spatula, gently fold it together until it’s just just combined.

In a separate bowl, beat the egg whites, using an electric mixer or wire whisk, until soft peaks form.Gently fold the egg whites into the mascarpone mixture until it’s incorporated.

Combine the brewed coffee with a tablespoon of rum and stir it. Dip the ladyfingers in, one at a time, for about 1 or 2 seconds. Transfer them to the bottom of a 8 inch square baking dish. Repeat this process until the bottom is fully covered with ladyfingers. Put 1/2 of the cream mixture over the top, and smooth it out the top using a spatula. Repeat the same procedure for the next layer.

Dust the top with cocoa powder. Cover it with plastic wrap, and allow it to chill in the fridge for at least 6-8 hours or until set.

Slice and serve your tiramisu.

How To Make Delicious Chocolate Ice Cream

Ingredients:

Vanilla:
600ml thickened whipping cream
200ml sweetened condensed milk
1 ¼ tsp vanilla extract, it's cheaper than vanilla beans and still gives great results
80g icing sugar (normal sugar won't dissolve properly unless you heat the mixture)
1 litre freezer container
Freeze for at least 8 hours and remove from freezer 10 minutes before serving.

Chocolate:
Add 2 ½ tbs of cocoa powder to vanilla recipe

Triple Choc Chip:
Add Dark and White choc chips to chocolate recipe 

Laksa Recepie

Ingredients

To Blend (A)

• 20g Dried Shrimps
• 10 Chillies
• 100ml Coconut Milk
• 15g Gelangal
• 6 Candlenuts
• 15g Turmeric
• 3 Garlic Pips
• 8 Shallots
• 15g Belacan
• Lemon Grass

For the Broth

• Daun Kesum
• 4 Drumbstick (Bones)
• 400g Prawns
• Tofu Puffs
• Fish Balls
• 2 litre of water

To Taste

• Salt
• Sugar
• Sambal (Cili Boh)

Steps to Prepare

The main dish

1. Prepare the broth by adding Drumbsticks and water (1 litre) into a pot. Allow it to boil.
2. Heat oil in a pot and fry prawns skin/head until cooked. Add the rest of the water (1 litre) into the pot together with the Vietnamese Coriander. Allow broth to boil.
3. Toast belacan on a dry pan until fragrant.
4. Blend all the ingredients listed in (A) except coconut milk.
5. Heat pan with some oil at medium to high heat. Then, add blended ingredients and cook until fragrant.
6. Add drumbstick and prawn broths to the pan with cooked blended ingredients.
7. Stir well.
8. Add salt to taste and allow broth to simmer at medium to high heat for 10-15 minutes.
9. Add coconut milk. Allow broth to boil at high heat and then add tofu puffs and fish balls.
10. Once broth boils, it is ready!
11. Blanch prawns, tofu puffs and noodles.
12. Serve by placing noodles into a bowl, add broth and garnish with tofu puffs, fishballs, slices of cucumber, vietnamese coriander, prawns and hard boiled egg.
13. Enjoy!

Sambal for Nyonya Laksa

1. Heat pan with some oil at medium to high heat. Then, add cili boh to pan.
2. Cook until oil separates from the chili paste and add belacan.
3. Add 2 tablespoons of water. When required, add sugar and salt to taste.
4. Stir well and put aside.