This a very simple and easy recipe which is prepared in a jiffy and gets Vanished from the plate in no time.I got this recipe from one of Nigella's Cookbook . I loved the recipe and thought of giving it a try.With some changes to the original  recipe I gave it a try and it was a great hit. I now make this quite often.

Ingredients:

500 gms Cocktail Sausages/Franks
1 tbsp Pepper sauce(optional)
1 tbsp soya sauce
1 tbsp Honey
1.5 tbsp Olive Oil


Method:

Cut the Franks /Sausages into two.
Heat a pan add oil,then add the sausages then add pepper sauce if using ,soya sauce and honey .
Fry well till the sausages are well coated.
Serve hot or cold as appetiser/starter..

Notes:
The Original recipe calls for Sesame oil and more honey and  its baked. If you wish to bake  just some  mix the oil,sauce and honey and pour over the sausages and bake for  25 min .I preferred shallow frying as it got ready within 10 minutes.

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Ingredients:

For Marinating Chicken:
500 gms Chicken
1 medium Lime /to taste
1/2 tsp turmeric/haldi
1 tsp pepper crushed
Salt to taste

 
 For Grinding to paste
5 to 6 Garlic Cloves
1 inch Ginger
3 -4 Green Chillies
1 tsp Cumin Seeds/jeera
1 tsp Garam Masala Powder
1 cup Coriander leaves/kothmir
1/4 cup Mint leaves/pudina

For The gravy
 2 -3 Dry  Kashmiri Chillies
1 Tomato pureed
 3tbsp oil/ or as needed

Method:

 Wash the chicken and drain the water then marinate with salt,turmeric,pepper and lime juice and keep aside for 20 min or more.
Heat Oil in a Vessel add Kashmiri Chillies then add the Ground Masala and Fry well on medium heat.
Add the pureed tomato and fry for some more time till its well mixed .
Add the marinated Chicken and fry well till oil separates
Then add 1 .5 cup water cover and cook over medium heat till done.
Serve Hot.


Notes:
This Normally is a semi dry dish but if you like you can add more water.
You can adjust the number of chillies and the amount of Lime juice as per your taste.
I have added 3 tbsp oil ,you could add less/more .

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This Kheema Gravy goes very well with Rice/Breads/Handbreads and Chapatti..You can make it with Chicken mince or Mutton Mince.

Ingredients:

300 gms Mince(i used beef mince)
50 gm chana dal
2 Onions chopped
1 Tomato chopped
1 tsp Bottle masala/RedChilli Powder
1 tsp garam masala powder
4 tbsp dessicated coconut/dry coconut scraped
3 Kashmiri Chillies
1Tbsp Coriander seeds
1 tsp Cumin Seeds
1 tbsp ginger garlic paste
1 tsp salt  or as per taste
2 tbspOil
A spring of Curry leaves
Coriander leaves and green chilli to garnish

Method:

Boil Mince and dal together adding salt .
Dry roast coconut,Chilli,Coriander seeds,Cumin Seeds 1chopped onion and grind to paste.
In a pan add oil once heated add curry leaves  the left chopped Onion and fry well till transparent then add ginger garlic paste fry well till the raw smell of the paste goes away then add tomatoes and fry till its mashed totally .
Then add Bottle Masala/ Red Chilli powder fry well then add the boiled mince and dal..add salt and water  if needed and lastly add garam masala..Garnish with Coriander Leaves and Serve.

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 This a very simple rice dish i often have it when there is leftover rice..I love adding peanuts and pomogrante for it adds crunchiness to this simple yet awesome dish..

Ingredients:

• 2 cups cooked rice.
• 1 to 2 green chillies
• a spring of curry leaves
• a handful of peanuts
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• a pinch of turmeric powder
• salt to taste
• 1 tbsp oil
• 1 tbsp lime juice.
• Coriander leaves to garnish.
• 2 tbsp pomegranate seeds to garnish

Method:

In a pan heat oil add curry leaves, mustard seeds once they begin to splutter add cumin then add peanuts and fry for a while Then add chopped green chilly saute for a minute then add rice ,turmeric and lemon juice add salt as per needed since the rice already has salt...Give it a good toss and garnish with pomogranate and coriander leaves .
Serve hot...
Adding Pomegranate is purely optional....

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Caramel Custard

A meal is only complete after its been served with a dessert ..this is what i believed as a child ,specially after lunch or dinner on Sunday..I use to wait eagerly for Sundays to come as Mummy use to make something  for desserts be it jelly,china grass or Custard...Now its not so i don't wait for Sunday i make it anytime i crave for..Its a Classic dessert made with milk,eggs sugar and Vanilla ofcourse...I like it Creamier hence i used Cream..Off to the Recipe

Ingredients

250ml fresh cream
3 egg yolks
1tbsp vanilla extract
60gm Caster sugar
40 gm Granulated Sugar

 Method

Mix cream sugar egg yolks well and heat over a double boiler until it boils.
Remove from heat and add Vanilla Extract  ..mix well
In a pan heat granulated sugar on a low flame and let it caramelise .
pour the caramel in the mould and pour in the Cream mixture.
 Pre heat the oven for 10 min and prepare a water bath in the mean while.
Place the mould into the water bath and bake for 40 minutes..
Let it cool on room temperature and refrigerate for 2 to 3 hours.
Once cooled completely demould it and serve...

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Wedding Rice/Arroz Pulav

This is a typical East Indian dish which is made mainly in  weddings and festive ocassion .  

Ingredients

• 2 cup basmati rice 
• 2 onions fried till golden brown and crisp
• 2 to 3 bay leaf
• 4 cloves ,1 tsp peppercorns 1 cinammon stick,1 2 star anise,6 to 7 green cardamon
• 10 to 15 almonds 
• 10 to 15 cashews
• 10 raisins
• 1 -2 tbsp  ghee/oil
• 1 tsp salt /to taste

Method

Finely slice the onion and fry till golden brown and crisp be very careful while frying or else it will burn ,fry over medium heat.

Fry all the nuts and keep aside.

Wash and soak the rice for atleast 30 min.

Heat Ghee in a Vessel , You can also make it with oil or use ghee and oil  .

Once its hot add bay leaves,and all whole spices and fry well then add the rice and fry for about 5 min add salt and hot water (which helps in cooking faster) bring it to a boil.

Lower heat and simmer till rice is fluffy.

Garnish with fried onions and nuts you may also use boiled eggs to garnish.

 

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