Chota Macha Bhaja (Fried fish)

Ingredients:
1/2 lb Any small fish .I took Ca Kom Than
1/2 Tsp Turmeric powder
1/2 Tsp Chili powder
1 Tsp Vegetable masala
1/2 Tsp Corn flour
2-4 Crushed Garlic cloves
3-4 Tbs Vegetable oil
Salt to taste

Preparation:
Clean the fish properly then add turmeric powder, salt, chili powder, vegetable masala, crushed garlic cloves and mix all.
Keep the marinated fish for at least 30 mins.
Add corn flour to the marinated fish just before putting on the pan. Corn flour helps binding the masala to fish.
In a frying pan heat oil then add marinated fish and cook in med-high flame for 5-10 minutes  uncovered. 
Then lower the flame to low-medium and cook for another 10 minutes or until done.
Serve hot with rice and dal.

Ambula Charu (Sweet and Tangy Soup)

Ingredients

3 Cups water

2 Dried Mango (Ambula)

4 Tbs Jaggery (Guda)

1 Tsp Turmeric powder

1/2 Tsp Mustard seeds

1/4 tsp Asafoetida(hing)

1/2 Tsp Fennel seeds

1/4 Tsp Fenugreek seeds

1-2 Garlic cloves crushed

1 Dry red chili

Few fresh curry leaves

1-2 Tbs Vegetable oil

Salt to taste

Preparation

Boil water in a medium saucepan. Add salt, dried mango, turmeric and jaggery to the water and boil for another 10 to 15 minutes.

Heat oil in a pan, add mustard seeds and as they splutter add  fennel seeds, fenugreek seeds, red chili  crushed garlic and curry leaves and stir fry for few seconds. Add asafeotida and turn off heat.

Add the tempering to the water and mix properly.

Serve hot with rice.

Oatmeal chocolate chip cookie

• Ingredients:
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup rolled (old-fashioned) oats
• 1/2 cup coarsely chopped walnut ( optional)
• 8 tablespoons (1 stick) unsalted butter, at room temperature OR make it 1/2 stick and melt the butter
• 1/2 cup lightly packed light brown sugar
• 1/2 cup granulated sugar
• 1 large egg
• 1/2 teaspoon vanilla extract
• 3/4 cup semisweet chocolate chips

Directions

Preheat the oven to 350 degree F.

In a medium bowl, stir the flour, baking powder, baking soda, salt, oats, and walnut together with a whisk or fork.

In a large bowl, beat the butter, brown sugar, and granulated sugar together for 30 seconds until blended. Beat in the egg until smooth and barely fluffy. With mixer running on medium high add vanilla until incorporated. Turn the mixer down to its lowest setting and gradually add the flour-oatmeal mixture. Blend just to combine, then mix in the chocolate chips.

Drop walnut-sized balls of dough onto a nonstick or parchment-lined cookie sheet at 3-inch intervals. With moistened fingers, flatten and round out the cookies a little. Bake for 9 minutes, turning the pan once for even baking. The cookies are done when they are lightly browned on top. Set the cookie sheets on a rack to cool.

Blueberry Muffin

Ingredients:

1/2 sticks butter, at room temperature

1 1/2 cups sugar

2 extra-large eggs, at room temperature

1 teaspoons pure vanilla extract

1 cup yogurt

1/4 cup milk

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

2 half-pints fresh blueberries

Preparation:

Preheat the oven to 350 degrees F. Place 16 paper liners in muffin pans.

In the bowl with an electric mixer, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, yogurt, and milk. 

In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Fold in the blueberries with a spatula.

Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.

Stuffed Grape Leaves (Dolma) with Tzatziki Sauce

Ingredients:

For Dolma:

1lb Ground chicken

2/3 cup long grained rice

1/3cup dill finely chopped

1/3 cup spring onion finely chopped

1/3 cup white onion finely chopped

1 tsp  freshly ground pepper

1 tsp red chilly powder

1tbs tomato paste

3 garlic cloves finely chopped

3 tbs Olive oil

1 tbs butter

4 tbs Lemon Juice

Salt to taste

1 Jar preserved grape Leaves

For Tzatziki Sauce:

1 medium cucumber, peeled, sliced in half, seeded and finely chopped

1 cup plain yogurt

1 tablespoon olive oil

1 teaspoon lemon juice

1/2 teaspoon salt

1 teaspoon dill or oregano

1 clove garlic, minced

1/2 teaspoon pepper

Preparation:

Dolma:Mix the ground chicken, rice, dill, both onions, garlic, salt, chili powder, butter, olive oil, tomato paste and pepper.

To assemble the dolma, place 1 grape leaf on the work surface, dull side (or underside) of the leaf up. Place 1 to 2 teaspoons of rice filling near the stem end of the leaf. Fold the stem (bottom) end up over the filling, fold the sides toward the filling in the center, and then roll up the leaf into a small cylindrical package, being careful not to fold too tightly, as the rice will expand during cooking.

Cover the bottom of a large saucepan with a layer of grape leaves. Stack dolma in a circular pattern in the pan. Put a heavy plate on the dolma then add enough water to just cover the top of your last stack. Cook it for 40 mins on medium flame uncovered. After 40 mins bring the flame to medium low add lemon juice and cook it for another 40 mins covered. Serve with Tzatziki sauce.

Tzatziki sauce:In a medium bowl combine all the ingredients and chill for at least 1 hour to allow the flavors to marry.

Chocolate Mousse Cake

Ingredients:

For Chocolate Ganache
4 oz of Semisweet chocolate chips
1/4 Cup Heavy cream
1/2 Tsp instant coffee granules (optional)

For Chocolate Mousse
8 oz Semisweet chocolate chip 
2 Tbs Butter 
2 Tbs Brewed coffee 
1 cup Cold Heavy whipping cream 
1/2 tsp Pure vanilla extract

For Chocolate Cake 


Preparation:

For Chocolate Ganache
In a saucepan bring heavy cream to boil, switch of the flame and pour it into a bowl.
Add chocolate chips and coffee to cream and mix it until gets a smooth silky texture. Keep aside.

For Chocolate Mousse
Take semi sweet chocolate chip, butter and coffee in heat proof bowl.
Put that bowl on top of simmering water saucepan or double boiler. Make sure that water is not touching to the bottom of the top bowl. Melt the chocolate completely and stir continuously. Remove it from double boiler and let it cool completely for about 15-20 minutes.

Meanwhile whip the cream. Take cold heavy whipping cream in a bowl.
Whip it till you get soft peaks using hand mixer or stand mixer or by hand with wire whisk.
Add vanilla extract.
If melted chocolate mixture is cooled completely, add third of whipped cream to it and fold in gently. (We do not want to deflate the whipped cream.)
Then add another third of cream and fold. Then add remaining whipped cream and fold gently. It will be very airy in texture.

Now its time to assemble all three.

In a turn table keep the cake upside down, put half of the chocolate mousse and spread evenly.Then add rest of the mousse and spread again evenly creating a flat top.

Now pour the chocolate ganache on top it. If its require spread the ganache with a spatula.

Chill the cake in the refrigerator for 2-3 hour to allow the cake to set before serving.

Ravioli in Mushroom Walnut Sauce

Ingredients:

12 oz  cooked Ravioli

2 Tbsp extra virgin olive oil

8 oz mushrooms, sliced

3tbs cup walnuts, chopped

1/2 cup heavy whipping cream

½ cup whole milk

1/4 tsp black pepper

1 1/2 cups freshly grated Parmesan cheese

Preparation:

Heat olive oil in large skillet over medium heat. Saute mushrooms and walnuts until mushrooms are golden brown. Add heavy cream stir frequently for 5 minutes, until sauce has slightly thickened. When cream stops simmering, turn heat to warm. Add pepper and Parmesan cheese; stir until sauce is smooth. Do not boil.

Drain ravioli and place on a serving plate. Pour sauce over pasta. Garnish with parsley and Parmesan cheese. Serve immediately.

Pizza

Ingredients:

Pizza Dough: Makes  three medium pizzas 

1 cups warm water

1 package (2 teaspoons) of active dry yeast

3 1/2 cups all-purpose flour

2 Tbsp olive oil

2 teaspoons salt

1 teaspoon sugar

Pizza Ingredients 

Olive oil

Parchment paper (to slide the pizza onto the pizza stone)

Tomato sauce (purée) or marinara sauce

Mozzarella, shredded

Mushrooms, thinly sliced

Bell peppers, stems and seeds removed, thinly sliced

Black olives sliced

Chopped fresh basil

Preparation:

In a bowl add the warm water. Sprinkle on the yeast and let that sit for 5 minutes until the yeast is dissolved. Stir to dissolve completely if needed at the end of 5 minutes.

In a large bowl mix in the olive oil, flour, salt and sugar.  Add water to the flour mix and knead until the dough is smooth and elastic, about 10 minutes. If the dough seems a little too wet, sprinkle on a bit more flour.

Place ball of dough in a bowl that has been coated lightly with olive oil. Turn the dough around in the bowl so that it gets coated with the oil. Cover with damp cloth. Let sit in a warm place (75-85°F) until it doubles in size, about 1 to 1 1/2 hours .After 1 hour remove the damp cloth from the dough and punch the dough down so it deflates a bit. Divide the dough in three parts. Form round balls of dough. Place each in its own bowl, cover with damp cloth and let sit for another 1 hour (or several hours longer, a longer rise will improve the flavor). If you don't have a warm spot in the house you can heat the oven to 150 degrees, and then turn off the oven. Let the oven cool till it is just a little warm, and then place the bowl of dough in this warmed oven to rise.

At this point, if you want to make ahead, you can freeze the dough in an airtight container for up to two weeks.

Preparing the Pizzas

Place a pizza stone on a rack in the lower third of your oven. Preheat the oven to 450°F .

Prepare your desired toppings. Note that you are not going to want to load up each pizza with a lot of toppings as the crust will end up not crisp that way. About a third a cup each of tomato sauce and cheese would be sufficient for one pizza. One to two mushrooms thinly sliced will cover a pizza.

Working one ball of dough at a time, take one ball of dough and flatten it with your hands on a slightly floured work surface. Starting at the center and working outwards, use your fingertips to press the dough to 1/2-inch thick. Turn and stretch the dough until it will not stretch further. Else roll the dough with a pizza roller. Use your palm to flatten the edge of the dough where it is thicker. You can pinch the very edges if you want to form a lip.

Brush the top of the dough with olive oil (to prevent it from getting soggy from the toppings). Use your finger tips to press down and make dents along the surface of the dough to prevent bubbling. Let rest another 5 minutes.

  

Transfer prepared flattened dough to the parchment paper.  

Spoon on the tomato sauce, sprinkle with cheese, and place your desired toppings on the pizza.

  

Place the parchment paper gently on the pizza stone. Bake pizza one at a time until the crust is browned and the cheese is golden, about 10-15 minutes. If you want, toward the end of the cooking time you can sprinkle on a little more cheese.

Ravioli

  Ingredients:

4 ounces fresh mushrooms, finely chopped

1 tbs olive oil

1 tbs fresh Italian parsley

1 clove garlic, minced

1/4 tsp salt

1/8 tsp ground black pepper

1egg yolk, lightly beaten

1/2 cup ricotta cheese

1/2 cup bread crumb

1 Package wanton wrap

Preparation:

In a medium skillet, cook fresh mushrooms in hot oil over medium-high heat about 5 minutes or until liquid is evaporated. Add parsley, and garlic; cook and stir for 1 minute. Remove from heat. Sprinkle with salt and pepper.

In a medium bowl, combine egg yolk, bread crumb, ricotta cheese, and mushroom mixture.

Place 1 table spoon of the mushroom mixture in a wanton wrap. brush the four sides of wrap with water and gently fold the wrap to make a triangle shape ravioli. 

Boil enough water with enough salt. Add oil to the boiling water then place the ravioli in the boiling water for 5-6 minutes, or until they float.

Masala Chicken

Ingredients 

Chicken - 800 gm

Cloves - 4

Green Cardamom - 4

Cinnamon - 1 1/2''

Fennel Seeds - 1/4 tsp

Thick Cream - 1/4 Cup

Tomato – 1/2 small size, chopped

Onion – 1 small size, sliced

Sugar -1/2 tsp. for caramelize

Meat Masala – 1 tsp

Tomato paste – 1 tsp

Oil - 2 tbsp

Salt to taste

Few chopped coriander leaves

Grind to a Paste 

Onion - 1 medium

Ginger - 2''

Garlic - 7 flakes

Fennel Seeds - 1/2 tsp

Dry Red Chillies – 2

Turmeric Powder - 1 tsp

Cumin Seeds - 1 tsp

Preparation

In a grinder/food processor add all the ingredients mentioned under grind to a paste and make a fine paste by adding required amount of water.

Take half of the ground paste and marinate the chicken. Keep for 20 min  to 30 min.

Heat oil in a kadhai/pan, add sugar and wait until sugar gets brown in color, add clove, cardamom, cinnamon, fennel seed and let them splutter.

Add sliced onion and sauté until it turns brown.

Now add the other half of the ground paste and fry for 2-3 min in medium flame.

Add the marinated chicken pieces with marinade and meat masala mix well.

Add salt and stir fry for 7-8 min on high flame.

Add 1/2 cup water, mix well and let it come to boil.

Cover and cook n simmer for 20-25 min until the chicken pieces are cooked through.

Check in between to ensure the contents are not sticking to the bottom.

Add chopped tomatoes and tomato paste. Mix and cook by covering the lid again for 5-6 min in medium flame.

Garnish with chopped coriander leaves.

Serve hot with rice/pulao/roti/chapati/paratha/naan...enjoy..:-)