Eggless Pistacho and Saffron Magic Flan

Eggless Pistacho and Saffron Magic Flan

For the Flan
Ingredients
1 litre Milk
1 cup Paneer grated
1/2 cup Condensed Milk or more for the sweetness required
1 pinch of Cardomon powder
2 pinch of Saffron
1 tbsp of Pistacho powder
2 tbsp of Agar agar
1/2 cup water

Method
Take a pot, add milk, boil the milk, then simmer the milk for 5 minutes, add the condensed milk, stir and simmer for 5 minutes more. Add the paneer, Cardomon powder, Pistacho powder and saffron. Cook the milk for 10 minutes on low flame. Add agar agar into the water. Stir it, cook the agar agar on low flame till it dissolves. Add the agar agar to the milk. Stir the milk continuously and cook till it is thick.

For the Chocolate  Cake
Ingredients
2 cups All purpose flour
1/4 cup Cocoa powder
1 cup powder Sugar
1/2 cup Olive oil
1 tsp Baking powder
1/2 tsp Soda bicarbonate
1 cup Milk

Method
Take a mixing bowl. Add oil and sugar, beat it well till the sugar has incorporated well. In a different bowl sieve  flour, cocoa powder, baking powder and soda bicarbonate. Add half the flour and half the milk, beat once, add rest of the flour and milk, beat the batter, to a thick dropping consistency. If the batter is very thick then add little milk at a time to get the right consistency.

For Sugar Caramel
Ingredients
1 cup Sugar
1/2 cup Water

Method
Take sugar and water in a pan, boil it and simmer on low flame till the sugar starts to caramelise. 

To Assemble
Take a silicon flan mould. Add the caramelised sugar, then pour the flan, keep it in the fridge till it settles. Add the cake batter, bake it in a pre heated oven at 160 degrees celcius for 25 minutes. Take a tooth pick and check if done. Cool the flan and keep it in the fridge for 15 minutes and then serve.

Mutton Mince Bowl

Mutton Mince Bowl

Mutton Mince filling
Ingredients
250 grams Mutton mince
1 big Onion chopped
1 tbsp Garlic mince
1 Green chilli chopped
1 big Tomato chopped
1/2 tsp Pepper powder
Salt to taste
1/2 tsp Cumin powder
1 tbsp Oil

Method
Take a pan, add oil. Heat the oil. Add onion, garlic and chopped chillies. Sauté the onion till brown, add the mutton mince. Cook the mutton mince for 2 minutes. Add the tomatoes, salt, pepper powder and cumin powder. Cook it till the mince is cooked and no water is left.

For the Edible Bowl
Ingredients
2 cup All purpose flour
4 tbsp Butter cubes
Salt to taste
Cold water
Fillings
1/2 cup Mozeralla grated
Method
Take a mixing bowl, add flour and salt. Mix it. Add the butter and rub it well in the flour. Add water little at a time and knead for 5 minutes in to a semi soft dough. Cover and keep for 15 minutes. Take 12 cavity cupcake mould. Take some portion of the dough and with the help of the fingers spread the dough in one of the cavity. Repeat the same process with the remaining cavities. Bake  the bowls at 180 degrees celcius for 20 minutes in a pre heated oven. Take the cup cake mould out. Add the filling in each bowl cavity. Add Mozeralla on top. Bake it again for 15 minutes. Cool it  and serve it.

Egg, Potato and Cottage cheese Baked Edible spoons..

Egg, Potato and Cottage cheese  Baked Edible spoons..
For the filling
1 large Potato boiled and mashed
1 Onion chopped
1/2 cup grated Cottage cheese
2 Eggs boiled and chopped
1 tsp Butter
Salt to taste
1/2 tsp Pepper powder

Method
Take a pan, add the butter. Add the onion and fry it till brown. Add the mashed potato, cottage cheese and eggs. Mix it well and cook it for 2 minutes. Add salt and pepper. Mix it again and keep it aside.

For the Edible spoons
Ingredients
1 cup All purpose flour
2 tbsp Butter cubes
Salt to taste
Cold water

Method
Take a mixing bowl, add flour and salt. Mix it. Add the butter and rub it well in the flour. Add water little at a time and knead for 5 minutes in to a semi soft dough. Cover and keep for 15 minutes. Take steel soup spoons. Apply oil on the spoons. Take some dough and start to spread the dough on the spoon and giving it a shape. Cut off the extra dough. Bake the spoons at 180 degrees for 20 minutes or till brown in a pre heated oven. Take the spoons out from the oven and cool it. Take the edible spoons off the steel spoons.

Assembling
Ingredients
Filling
Edible spoons
1/2 cup Mozeralla grated

Method
Add the filling on the spoons and top it up with Mozeralla cheese. Bake it at 180 degrees for 10 minutes or till the cheese melts in a preheated oven... Bite the spoon along with the filling....

Polish Tomato Soup

Polish Tomato Soup
Ingredients
4 Large Tomatoes roughly chopped
2 Carrots diced
1 large  Onion, sliced
1 Celery Stalk chopped
1 tbsp of Butter
4 cups vegetable stock
2 tbsp Flour
Salt to taste
1 tsp Pepper powder
1 tsp Sugar
1/2 cup Fresh Cream
1 cup Croutons

Method
Add the tomatoes, carrots, onions, celery stalk, butter and 1 cup water in a sauce pan and cook until the vegetables are cooked. Blend the vegetables in the blender and strain it. Take a pot. Add the soup and 4 cups of vegetable stock. Combine flour and 1/4 cup cold water and add to the soup.Add salt, pepper and sugar and bring to a boil. Remove from heat, add fresh cream. Serve with croutons.

CHICKEN TABAKA

CHICKEN TABAKA

Chicken Tabaka is a popular dish in western Georgia. Crispy on the outside and soft inside.
Chicken tabaka served with Garlic sauce and vegetables (optional)

For Chicken Tabaka
Ingredients
1 whole medium size Chicken
2 tbsp Melted  Butter / Oil
Salt to taste
1/2 tsp Pepper

Method
Cut the chicken from the middle of the breastbone, but do not completely separate the chicken into two halves. Rub oil or butter and salt on to both sides of the chicken. Flatten the chicken out and add to a pan of hot oil and press it down. Sprinkle the chicken with red pepper and salt. Use a pestle or any suitable heavy object to keep the chicken flat so that it cooks evenly. Partly cover and fry both sides of the chicken on a medium heat till brown in colour.
When the chicken is cooked, turn off the heat and remove the chicken from the pan.

For the Garlic sauce with Vegetables
Ingredients
2 cups vegetables cut into thick strips and semi boiled ( carrot, potato, peas, beans, cauliflower)
1 Onion cubed
10 Garlic cloves
1/2 tsp of  Coriander seeds
Salt to taste
1/2 tsp crushed Pepper
Remaining fat in the Chicken pan

Method
Use the same pan where the chicken was fried.
Crush the garlic cloves with half tsp of dried coriander together. Add pepper. Mix with the crushed garlic and coriander. Add the ingredients in the pan. Sauté it for 1 minutes. Add the onions and salt. Sauté it for 2 minutes. Add the vegetables. Add 1/2 cup water. Simmer the vegetables till tender and some sauce remaining in the pan.

For serving
Take a plate add the vegetables at the base. Place the chicken on the vegetables and add the remaining sauce and serve it hot.

PS - Add oil and butter together while cooking the chicken to get brown colour.. Otherwise if only butter  is used then the chicken skin tends to get burnt...