Khada Pav Bhaji

Khada Pav Bhaji

Khada Pav Bhaji is nothing but a Pav bhaji which is not mashed. 

Ingredients 

1/2 Cauliflower cut in to small pieces

2 Potatoes cut in to small pieces

1 carrots cut in to small pieces

1 Capsicum cut into small pieces

3 Onions finely chopped

3 Tomatoes finely Chopped

2 tbsp Garlic crushed

1 tsp Green chilli paste

1/2 tsp Turmeric Powder

1/2 tsp Garam masala powder

1 tbsp home made  Pav bhaji Masala

1/2 tsp Cumin seeds

1/2 tbsp Oil

1 tbsp Butter

Coriander leaves chopped for garnishing

Method

Boil the cauliflower, potatoes and carrot. Take a pan add in oil and 1/2 the butter. Add cumin seeds and let it crackle. Add the garlic and sauté it for a minute. Add the onion and sauté it till it changes it's colour. Add the capsicum and cook it for 5 minutes. Add the tomatoes and green chilli paste. Cook it till the tomatoes have become tender. Add the boiled vegetable, salt to taste, garam masala and Pav bhaji masala. Add 1/2 cup boiled vegetable stock. Cover and cook cook till all the vegetables have incorporated well. Add the remaining butter and chopped coriander for garnish. Serve with Pav.. And chopped onion and lime. 

Pav Bhaji Masala

8 Whole dry red Chilli 

1 tbsp Coriander seeds

1 tbsp  Cumin seeds

1/2 tsp Black pepper

1 small Cinnamon stick 

4  Clove

1 black Cardamom

1/2 tbsp Dry mango powder

1/2 tsp Fennel seeds

 1/2 tsp Turmeric powder

 Method

Roast all the ingredients except for turmeric powder and dry mango powder. When cool, add the turmeric powder and dry mango powder to the whole roasted spices and grind it in to powder. Store it in the bottle, keep it in a dry cool place. 

Mirror image impression techniques on cake....

Mirror image  impression techniques on cake.... 

Draw or trace the picture on a paper. Keep a parchment paper on top of the design paper  and trace the design with the cake batter with the help of a piping bag. First start tracing the outlines of the design.  Bake the design  at 160 degrees Celcius for 5 minutes. Then fill up the inside of the design with different colour cake batter. Bake it again for 5 minutes. Cover up the design with more cake batter. Once the cake is baked. Cool the cake. Remove the parchment paper. There will be a reversible impression or mirror image of the design on  the cake. This technique is used to make design on Swiss rolls... 

Spinach and Cottage Cheese Whole Wheat Pull Apart Buns......

Spinach and Cottage Cheese Whole Wheat Pull Apart  Buns...... 

This Buns are made using Water Roux / Tangzhong Technique.... Makes  Extremly soft bread...

Spinach and Cottage cheese mixture

Ingredients 

1 cup chopped Spinach

2 tbsp chopped Dill leaves

4 cloves of chopped Garlic

1/2 Cup Cottage cheese cut in to small pieces

1/2 tsp Pepper powder

Salt to taste

1/2 tsp Butter 

Method

Add butter into a pan. Let it melt, add garlic. Sauté it for few seconds. Add the spinach and cottage cheese. Sauté it for 2 to 3 minutes. Add salt and pepper powder. Sauté it for 2 minutes more, add dil leaves and sauté it till the mixture is dry. Keep it aside. 

Water Roux / Tangzhong 

1/2 cup All purpose flour

1 cup Water / Milk or 50:50 

Method

Add the ingredients in a pan. Whisk both the ingredients together and keep whisking on low flame  till the mixture becomes thick and smooth.  Take off the flame and keep whisking till it cools down. Keep it aside covered.

Spinach and Cottage Cheese Whole Wheat Pull Apart  Buns

Ingredients 

3 1/2 cup Whole Wheat Flour

2 to 3 tbsp of Water Roux / Tangzhong 

Salt to taste

2 tbsp  Dry Yeast

2 tbsp Sugar

1/2 cup Lukewarm Water

1 cup Extra Water 

Spinach and Cottage cheese mixture 

1 tbsp Butter

1 tbsp Oil 

1/2 tsp Butter + 1 tbsp Milk for brushing 

Method

Take a mixing bowl. Add flour and salt. Mix it and keep it aside. Take lukewarm water add yeast and sugar and let it rise. Make a well in the centre of the flour, pour in the yeast water, spinach mixture and water roux. Start mixing the flour. Add extra water little at a time to make a soft dough. Add the oil and knead it well for 5 minutes. Apply 1/2 tsp butter on top. Cover the bowl and let it rise double in size. Punch the dough and knead it again for 2 minutes. Make equal portions of the dough. Take a round baking tray. Grease the tray with 1/2 tsp of butter. Make round balls and arrange the balls leaving some distance. Cover with a damp cloth and let it rise double in size. Apply milk and butter mix and bake at 180 degrees Celsius for 30 to 35 minutes or until the top has browned. (Optional) Brush with butter on the hot buns after removing from the oven. Cool the bread a bit and remove it from the tin and cool it on a cooling rack. 

The Oriental Club’s 19th Century Mutton Curry

The Oriental Club’s 19th Century Mutton Curry

In the mid-19th century, the British obsession with Indian curries and culture really started to take off.  Curries were being made in one particular London gentleman’s club called the Oriental Club. The club catered for high society – the Duke of Wellington was the President and all the chairmen seem to have been Sirs, Lords, Major-Generals or Vice-Admirals.  The Club was obviously a popular one; it opened in 1825 and in 1961 it moved from Hanover Square to Stratford House on Stratford Square, where it remains to this day. In its hey-day, Chef Richard Terry was at the helm in the kitchen, who took full advantage of the first Asian grocery warehouse. His recipes were ‘not only from his own knowledge of cookery, but from Native Cooks’ too. He published a book called Indian Cookery in 1861.
Information source
British Food History

The recipe below is adapted from the Indian Cookery and some changes have been made according to my requirements.

To make the curry, you need to make a blend of curry powder and curry paste first.

Richard Terry’s 19th Century British Curry Powder
Ingredients
1/2 tsp Turmeric powder
1 tsp Coriander seed
1 tsp Red chilli powder
1 tsp Pepper corn
½ tsp Cumin seeds
2 Cardamom
2 Cloves
1/4 tsp Ginger powder

Method
Roast the whole spices over a medium-high heat in a frying pan. Cool the spices and add the powder spices and then grind it. Store in a cool, dry, dark place.

Sir Ranald Martin’s British Curry Paste
Ingredients
2 tbsp Coriander seeds
1 tbsp Yellow split peas / Chana dal
1 tsp Peppercorns
1 ½ tsp Cumin seeds
1 tbsp Mustard seeds
1 tsp Turmeric powder
1 tbsp Red chilli powder
1 tsp ginger paste
Salt to taste
1 tsp Jaggary
1 tbsp Garlic paste
1 tbsp Vinegar
1 tbsp Oil

Method
Dry-roast the whole spices and lentils in a frying pan until they turn light brown in colour. Remove from the heat, cool and grind the spices. Add the remaining ingredients except for the oil and stir well. Heat the oil in a frying pan and when hot, add the spice mixture and fry until the paste turns darker. Cool, store in a jar and keep it in the refrigerator.

The Oriental Club’s 19th Century Mutton Curry
Ingredients
750 grams Mutton pieces
2 tbsp 19th Century British Curry Powder
2 tbsp 19th Century British Curry Paste
2 medium size Onion finely sliced
2 tbsp Oil
2 large Potatoes, peeled and cut into large chunks
Salt to taste

Method
Heat the oil in a pot. Add the onions and fry until the onions have browned and is crisp. Add the paste and powder, stirring well for a few seconds. Now add the meat and  salt, stir, cover and cook on a low flame. Gently fry for around 10 minutes, stirring occasionally. Add 4 cups of water and let it boil on high flame and then  simmer on low flame till the mutton is half done. Add the potatoes,  cover and simmer very gently until the meat is tender. Serve with hot rice.

Microwave 3 Minutes Irish Coffee Cake

Microwave 3 Minutes Irish Coffee Cake
Ingredients
2 tbsp Butter
3 tbsp Caster sugar
3 tbsp Self Raising flour
1 Egg beaten
2 tbsp Amul Cream
2 tbsp of Irish Coffee syrup

Method
In a mixing  bowl, whisk together the butter and sugar until smooth.Mix in the egg and cream gradually. Add in the flour, and fold in gently. Put Irish Coffee syrup, in bottom of microwave-safe bowl. Pour in batter.Cook for 3 minutes on full powder, or until the top has set. Up turn the cake on a serving plate, pour in 1 tbsp of the Irish Coffee syrup on the cake.