TUSCAN-STYLE VEGETABLE SOUP

TUSCAN-STYLE VEGETABLE SOUP WITH LEFTOVERS

Serves 8
Prep time 35 minutes
Cook time 40 minutes
Total time 1 hours, 15 minutes
Allergy Wheat
Dietary Vegan
Meal type Soup
Misc Serve Hot
Occasion Casual Party
Region Italian
By author Tara Deshpande

Ingredients

  • 1 cup raw white beans (cannellini, navy, broad beans) soaked in excess water overnight
  • 3/4 cups pasta like elbow macaroni, ziti, penne, spaghetti cut into bits or 4 cooking potatoes peeled and diced into one inch pieces for gluten free ((optional))
  • 2 cups washed and finely chopped plum tomatoes or canned tomatoes
  • 1 cup chopped white onion
  • 1/2 cup washed and finely chopped celery rib
  • 1/3 cup finely chopped garlic
  • 2 cups carrots, scraped, washed diced in half inch pieces
  • 1 cup zucchini, washed and diced into one inch pieces (don’t peel the zucchini)
  • 7-8 leaves of kale, swiss chard, bok choy or radicchio chopped
  • 1 cup any leftover mixed veggies like potatoes, cauliflower, cabbage, green beans diced into large pieces
  • 1/4 cup extra virgin olive or vegetable oil
  • 2 cups vegetable fronds, tops, stalks, leftover leaves
  • 2 teaspoons fresh thyme, rosemary or oregano leaves
  • 2 teaspoons freshly ground black pepper
  • 2-3 teaspoons red pepper flakes
  • 2 tablespoons sugar or agave
  • Salt to taste
  • OPTIONAL GARNISHES
  • 1-2 cup croutons from leftover bread or garlic bread as a side
  • 1/2 cup parmesan
  • 1/2 cup fried bacon or pancetta bits
  • 1/2 cup chopped celery leaves

Note

 

 

 

I make this soup every 5-6 weeks with leftovers from my fridge. I make it vegan and serve leftover garlic bread, fried bacon bits and  parmesan on the side so its suitable for any diet. I use the carrot tops and cauliflower stalks to make a light stock and add leftover beans, veggies like zucchini and potatoes, celery thats lying around (because you always buy too much) and thicken the soup with whatever pasta is handy or just potatoes for a gluten-free version.

This soup is vegan and can be gluten free if the pasta is replaced with potatoes but you can always add pancetta or bacon to it, even sausages, ground or minced meat into the stock itself. Use any herb you have around rosemary, thyme or dill.

Directions

• Set 2 liters of water to boil in a stock pot. Add 2 cups of the leftover vegetable fronds, tops, stalks, extra veggies, stalks to this stalk with 1 teaspoon salt and pepper. Let it simmer.
• Heat oil in a large stock pot a medium flame . Add chopped celery ribs and onions and sauté till opaque and fragrant.
• Add garlic and stir about 1 minute until fragrant.
• Add tomatoes and beans and stir well. Drain the boiling stock into the tomatoes and beans. Discard the vegetables. Cover and simmer 35 minutes until tomatoes are pulpy and beans are somewhat tender but not fully cooked.
• Stir in carrots, potatoes, herbs of your choice like oregano or thyme, black pepper, red pepper flakes, sugar or agave. Add 2 cups water or as required or for a consistency you like. The pasta, if you use some, when added will absorb a lot of liquid.
• Cover and boil another 15 minutes or until beans and carrots are tender.
• Stir the uncooked pasta, your choice of green leaves and zucchini into the boiling soup. Cover tightly and switch off flame.
• Let pasta and zucchini rest in the hot liquid for 20 minutes. Add salt to taste and more pepper and red chilli flakes as per your taste.
• Serve warm with leftover bread, bacon or pancetta bits and parmesan.
This soup is vegan and can be gluten free made without pasta. The garnishes served on the side make this a dish everyone can enjoy.

Photo Credit Tara Deshpande

Author Tara Deshpande

Kothimbri Vadis

Kothimbri Vadis: Vegan Cilantro Cakes with Peanuts

Serves 6
Prep time 15 minutes
Cook time 15 minutes
Total time 30 minutes
Allergy Peanuts
Dietary Gluten Free, Vegan, Vegetarian
Meal type Appetizer, Snack
Misc Pre-preparable, Serve Hot
Occasion Casual Party
Region Indian
By author Tara Deshpande
this recipe will give you approximately 12 1" cubes. If you have allergies or health restrictions please consult your doctor before your enjoy this recipe.

Ingredients

  • 1/4 teaspoon baking soda
  • 1/4 teaspoon turmeric powder
  • 2 cups Coriander leaves or cilantro stalks removed (approx 2 cups)
  • 1 cup Gram Flour/ Chana dal
  • 2 tablespoons Rice flour
  • 1.5 teaspoons kitchen salt
  • 1/4 cup unsalted roasted peanuts (coarsely chopped)
  • 2 teaspoons Red chili powder
  • 2 1 inch Indian green chillies (very finely chopped)
  • 1 teaspoon white sesame seeds (lightly toasted)
  • 3/4 cups warm water
  • 2 tablespoons vegetable oil (plus more for shallow frying)

Note

Kothimbri Vadi is a classic Maharashtrian dish. Its vegan and gluten free. There are many recipes for it. I have a few myself. This one is 'satvik' and can be made for religious occasions like Ganesh Chaturti because it doesn't contain garlic and onions. In my book A Sense for Spice (Westland) you will find another delicious variation.

These make for elegant cocktail party finger food. Cut them in squares, diamond shapes, even cubes. You can fry them in advance and keep them warm in an oven before your guests arrive.

Directions

1. Wash Coriander leaves or cilantro and chop finely.
2. In a large mixing bowl combine warm water and baking soda. Stir in all remaining ingredients- flours, coriander leaves, spices, 2 tablespoon vegetable oil water and peanuts. Mix well using a mixing spoon or fork to form a thick pancake like batter. if your batter is too thick add a little more water.
3. Grease an 8 inch round baking pan or pressure cooker insert with oil. Pour in the batter. Seal tightly with a lid and plastic wrap or foil and steam 15-20 minutes until dry. if you plan to bake it preheat oven to 325F and bake 30 minutes until dry. Place the baking pan in a larger tray with half a cup of water in the tray to create a steam effect.
4. remove from the oven if a toothpick inserted in the center comes out clean. Cool, seal and refrigerate 2-3 hours. Donot slice while the dough is warm.
5. Remove from the refrigerator and using a sharp knife cut in the shape you desire and shallow fry in hot vegetable oil (about one inch in a 10-12 inch non stick frying pan) until they are golden brown on all sides.
7. Serve warm with tomato ketchup or mint chutney or yogurt and peanut sauce with Sauce.

Photo Credit Deepa Netto

Author Tara Deshpande

KHATKHATE Sweet and spicy root vegetable stew

Ingredients

  • 2 teaspoons salt or to taste
  • 1/4 teaspoon baking soda
  • 1 tablespoon (15 grams) sugar
  • 250g digestive biscuits
  • 2 Twinings Orange Pekoe tea bags
  • 8 tablespoons (125g) unsalted butter, softened
  • 3oz Gruyère, Emmentaler, or Swiss cheese, shredded (about 1 cup)
  • 1 whole egg beaten with 1 tablespoon milk
  • 1 teaspoon sugar
  • 1/2 cup vegetable oil
  • 7 tablespoons (100 grams) cold butter
  • 150g butter, melted
  • 3 Large eggs
  • Pinch cayenne pepper
  • Oil for deep-frying
  • 3 tablespoons caster sugar
  • the grated zest of 1 orange
  • 225g caster sugar (For the Filling)
  • 1/4 cup fresh breadcrumbs
  • 12oz unsalted butter, softened (For the Cake)
  • 6 golden ripe but firm bananas
  • 2 tablespoons corn flour
  • 6oz (180g) top-quality bittersweet chocolate, preferably Lindt (Chocolate Glaze)
  • 750g full fat soft cream cheese (like Philadelphia)
  • 3/4 cups unsalted shelled pistachios (approximately 4 ounces; not dyed red)
  • 8 tablespoons (125g) unsalted butter, softened
  • 3.5 cups finely grated carrots (squeezed a few times to remove excess water)
  • 6 egg yolks
  • 1 1/4 cup unbleached all-purpose flour
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon table salt
  • 3/4kg short crust pastry frozen and thawed (to make fresh go to my recipe for short crust pastry)
  • 1/4 cup freshly squeezed or good quality orange juice
  • 150ml heavy cream
  • 2 cups quality assorted raisins
  • 1 tablespoon granulated sugar
  • 150ml sour cream
  • 2 cups brandy
  • 6 tablespoons unsalted butter, chilled, cut into 1/4-inch pieces
  • 1 lemon, zest of, grated
  • 11/2oz quality assorted candied fruits, such as pitted apricots, cherries, melon, and citrus peel, cut into thin strips
  • 4 tablespoons vegetable shortening, chilled
  • 1/2 teaspoon salt
  • 5 tablespoons cold beef suet or butter, diced
  • 3-4 tablespoons ice water
  • 6 egg white
  • 13/4 cups cups fine day-old bread crumbs
  • 1 cup Water (Cake)
  • 1/2 cup graham cracker crumbs
  • 1 1/2 cup flour
  • 1 cup blanched almond meal
  • 1/2 cup granulated sugar, plus 2 tablespoons (Banana Cream Filling)
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup dark muscovado sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon ground nutmeg
  • 3 tablespoons flour
  • 1/8 teaspoon table salt
  • teaspoon ground cloves
  • 1 cup maida or all purpose flour
  • 2 tablespoons shredded unsweetened coconut
  • 5 Large egg yolks, lightly beaten
  • 3/4 cups finely ground walnuts
  • 2 tablespoons finely grated peeled carrot
  • 2 cups milk, whole or 2 percent
  • 12 tablespoons unsalted butter, softened
  • 5-6 Large raw green mangoes, washed
  • 4 cups pitted dates, minced (For the Filling)
  • 1/2 teaspoon finely grated lemon zest
  • 1/2 cup evaporated milk
  • 3/4 cups sugar powdered
  • 4 cups water
  • 1/4 teaspoon finely grated orange zest
  • 1/2 vanilla bean, about 3-inches long, split lengthwise
  • 1 Egg beaten
  • 1 teaspoon fresh lemon juice
  • 4 tablespoons dried China black tea leaves (Keemun or Yunnan)
  • Pinch ground cinnamon
  • 2 tablespoons unsalted butter
  • 1/3 cup strawberry
  • 1 teaspoon vanilla extract
  • 1 cup boiling water
  • Pinch freshly grated nutmeg
  • 1 teaspoon brandy or more to taste
  • 1/3 cup mixed fruit jam
  • 1 cup firmly packed dark brown sugar (8 ¾ ounces, 250g)
  • 1 cup plus 1 tbsp. Maida flour (FOR THE CRUST)
  • Fruity olive oil for wilting the greens, plus additional oil to drizzle over dish at serving time
  • 1 egg
  • 2 Medium bananas
  • 2 tablespoons sliced almonds
  • 1/2 cup dark corn syrup (120ml)
  • 1/2 teaspoon baking soda
  • 3g fresh ginger root, finely chopped
  • 1/2 teaspoon dark treacle or molasses
  • 1 cup heavy cream (Whipped Cream Topping)
  • Confectioners' sugar
  • 4oz semisweet chocolate, finely chopped
  • 1/2 cup heavy cream (120ml)
  • 8 tablespoons unsalted butter, softened approx 125 gm
  • 750g assorted greens, tough stems or ribs removed
  • 1/3 cup Guinness stout
  • 2 cups medium grain white rice (Kolam or mexican medium grain rice)
  • 2 tablespoons confectioners' sugar
  • 2 tablespoons dark rum
  • 2 red or green Thai or Indian chiles, with seeds, chopped
  • 1/2 cup stick butter (2 ounces, 55g)
  • 2/3 cups packed brown sugar
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons fresh orange juice
  • 3oz fine-quality semisweet chocolate such as Callebaut (For cake layers)
  • 1/2 teaspoon vanilla extract
  • 6 tablespoons heavy cream
  • 1/4 cup light rum (60ml)
  • 1 cup rolled oats
  • 140g mild, cut into cubes or rounds, soft goat cheese
  • 3/4 teaspoons fresh lemon juice
  • 1 1/2 cup hot brewed coffee
  • 16 tablespoons unsalted butter, plus more for greasing
  • 1 teaspoon pure vanilla extract
  • 1/2 cup walnuts or pecans in small pieces (optional)
  • 2 ripe nectarines, plums, or apricots, pitted and cut into wedges
  • Brandy Butter (optional)
  • 3 cups sugar
  • 1/2 cup flour, plus more for dusting
  • 1-1/2 cup cups water (add to shopping list)
  • Olive oil to drizzle
  • Whiskey cream (optional)
  • 2 1/2 cups all-purpose flour
  • 1kg Chilled but not frozen short crust pastry for a 9 inch pie dish
  • 12oz bittersweet chocolate
  • 1-1/2 cup chopped pitted dates
  • Warm 4 plates.
  • 1 1/2 cup regular unsweetened cocoa powder (not Dutch process)
  • 1 cup sugar
  • 3 cups whole milk
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking soda
  • 2 teaspoons vanilla extract
  • 1-1/2 cup all purpose flour
  • 3/4 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup (packed) dark brown sugar
  • 1 1/4 teaspoon salt
  • 200g high quality Maawa or Khoya at room temperature
  • 6 eggs
  • In spite of the yeast dough crust, this is closer to a tart than a pizza.
  • 1 cup old-fashioned oats
  • 200g soft unsalted butter (plus some for greasing)
  • 3 Large eggs
  • Confectioners' sugar
  • 2 teaspoons cornmeal
  • 1-1/2 teaspoon ground cinnamon
  • 1/2 cup regular olive oil, not extra-virgin, plus more for oiling pan
  • 200g caster sugar
  • 3/4 cups vegetable oil
  • 3 tablespoons tomato paste
  • 1/2 teaspoon baking soda
  • 3 tablespoons pine nuts
  • 200g ground almonds
  • 1 1/2 cup well-shaken buttermilk
  • 3 tablespoons tomato sauce
  • 1/2 teaspoon salt
  • 2 Medium carrots, grated (about 2 cups)
  • 100g fine polenta (or cornmeal)
  • 3/4 teaspoons vanilla
  • 1/2 teaspoon dried basil
  • 3/4 cups (1 1/2 sticks) unsalted butter, diced, room temperature
  • 1/2 cup golden sultanas
  • 11/2 teaspoons baking powder (see NOTE below)
  • 1lb fine-quality semisweet chocolate such as Callebaut (For ganache frosting)
  • Pinch of sugar
  • 1/4 cup rum
  • zest of 2 lemons (save juice for syrup)
  • 1 cup heavy cream
  • 4 cups unbleached all-purpose flour or Maida, plus more for work surface
  • 130g granulated sugar
  • 5oz parmesan cheese, at room temperature
  • 3/4 cups superfine sugar
  • juice of 2 lemons (for the syrup)
  • 2 tablespoons sugar
  • 9oz mozzarella cheese, well chilled
  • 1 teaspoon vanilla extract
  • 125g icing sugar
  • 2 tablespoons light corn syrup
  • 1.5kg Italian eggplants
  • 1 Medium tomato (about 4 ounces), cored
  • 3 eggs
  • 1/2 stick (1/4 cup) unsalted butter
  • 12 cloves garlic, peeled and minced
  • Yeast tart dough (recipe follows)
  • 21/2 cups almond meal/flour
  • two 10- by 2-inch round cake pans (Special equipment)
  • 2 cups Flour (FOR THE PASTRY:)
  • 1/2 Large white onion
  • 1-1/2 cup Ratatouille (recipe on page 39)
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup confectioners' sugar
  • 6 long sprigs fresh coriander
  • 200ml good quality regular coconut milk
  • 1/2 teaspoon salt
  • 1/2 lemon, zest finely grated and juiced
  • Pinch salt
  • 1/2 teaspoon Salt
  • 4 tablespoons high quality cocoa
  • Freshly ground black pepper
  • Mascarpone cream, optional:
  • 2 cups dessicated, unsweetened coconut flakes
  • 12 tablespoons cold butter, cut into pieces
  • 6 black peppercorns
  • 2 tablespoons oil or melted butter
  • 1 teaspoon oregano
  • 1 cup mascarpone
  • 3/4 cups sugar (finely ground)
  • 2 Eggs yolks beaten
  • 3 allspice berries
  • 1/4 teaspoon vanilla essence
  • 2 teaspoons confectioners' sugar
  • 1 tablespoon flour
  • 3 tablespoons heavy cream
  • 1 1/2 cup hulled green pumpkin seeds (about 7 ounces) (For pumpkin-seed sauce)
  • 200g Carrots shredded on a large blade
  • 1/2 cup brown or unrefined sugar
  • 3/4 sticks unsalted butter
  • 2 tablespoons rum
  • 2 tablespoons powdered almonds
  • 8oz fine-quality bittersweet chocolate pieces (not unsweetened)
  • 1/2 cup heavy cream (FOR THE FILLING:)
  • 2 tablespoons sesame seeds
  • 1 ¼ cup packed light brown sugar
  • 9 " springform or other round cake tin
  • 4 tablespoons melted butter
  • 1 1/2 cup Lemon Curd
  • 1/2 teaspoon cumin seeds
  • 3/4 cups light corn syrup
  • 1 whole egg
  • 1 1/2 cup fresh berries washed and drained
  • 4 allspice berries
  • 200g high quality Maawa or Khoya at room temperature (For the Ladoo)
  • 2 teaspoons pure vanilla extract
  • 6 Large eggs, at room temperature
  • 2 2 egg yolks
  • 1 1/2kg peeled and coarsely chopped pumpkin
  • 3 cloves
  • 125g powdered almonds or almond flour
  • 1/2 teaspoon grated orange zest
  • 2/3 cups superfine sugar
  • 12 cloves of garlic
  • 6 black peppercorns
  • 3 tablespoons condensed milk
  • 1/2 teaspoon salt
  • 1 cup juice and the finely chopped zest from 4
  • 1 Small white onion sliced
  • 1/2kg green tomatoes
  • 1 cup raw white beans (cannellini, navy, broad beans) soaked in excess water overnight
  • 12 unsalted, shelled pistachio halves (optional)
  • 3 Large eggs
  • Large or medium lemons
  • 5oz graham Crackers (Crust)
  • 2 tablespoons butter
  • 6 fresh serrano chilies
  • 12 mini to small cupcake liners in bright colors or large truffle wrappers
  • 2 cups pecan halves (1/2 pound)
  • 1/4 cup water
  • 3 tablespoons granulated sugar
  • 2 tablespoons olive oil
  • 1/2 Large white onion
  • 225g unsweetened dark chocolate about 70-80% cocoa solids (For dipping chocolate)
  • whipped cream or vanilla ice cream (Accompaniment:)
  • 1/4 cup dry white wine or leftover champagne
  • 5 tablespoons butter melted plus more for brushing
  • 2 egg whites
  • 1 tablespoon red chilli flakes (optional or to taste).
  • 4 garlic cloves
  • 3 teaspoons regular unsweetened cocoa
  • 1 envelope gelatin softened in 2 tablespoon water (optional)
  • 2lb cream cheesevat room temp (Filling)
  • 1 cup powdered almonds
  • 1/3 cup packed coarsely chopped fresh coriander
  • 1.5 tablespoons fresh, fragrance free vegetable oil
  • 1 tablespoon grand marnier or Cointreau
  • 11/4 cups granulated sugar or sugar ground finely in a mixer
  • 1 tablespoon coarsely chopped almonds
  • 2 teaspoons salt
  • 2 tablespoons condensed milk
  • 2 tablespoons granulated sugar
  • 4 Large eggs, separated
  • 3 tablespoons cocoa
  • 2 cups beer (Cake)
  • 1/4 cup lard or vegetable oil
  • Parchment or wax paper
  • Whipped cream (crème chantilly) flavored with grand marnier or cointreau (recipe on page 23)
  • 1 teaspoon lemon zest from 1 small lemon, minced
  • 11/2 cups powdered sugar
  • 2 cups (4 sticks) unsalted butter
  • 1kg ripe mangoes Dassheri, Mayapuri, RajBhog or a Mexican or South American variety with lots of pulp
  • 3 cups stock from cooking chicken
  • Firm plastic toothpicks
  • Melba sauce (recipe on page 23)
  • 2 teaspoons vanilla extract
  • 1 1/2 cup unsweetened cocoa powder (preferably Dutch-process)
  • 1 1/2 cup refined sugar
  • 1 fresh poblano chili
  • 10 unsalted pistachios powdered (To decorate (any one optional))
  • 250g digestive biscuits
  • 1/4 cup heavy cream
  • 4 cups all purpose flour
  • 1 green cabbage (about 600-700 gm)
  • 3/4 cups water
  • • Garnish: chopped toasted hulled pumpkin seeds and chopped fresh coriander
  • Gold dust or gold sheet (varq)
  • 150g butter, melted
  • 1/4 cup strained fresh yogurt or sour cream
  • 2 cups coarse white sugar powdered
  • 4 tablespoons ghee or oil
  • 6 saffron threads crushed
  • • Accompaniment:Warm Tortillas
  • Edible sprinkles
  • 3 tablespoons caster sugar
  • 2 cups brown sugar
  • 2 teaspoons husked, split Bengal gram or chana dal
  • 1 apple peeled, seeds removed, pureed
  • 225g caster sugar (For the filling)
  • 1 tablespoon baking soda
  • Pinch asafetida powder
  • 2 cups tomato sauce, thickened
  • 2 tablespoons corn flour
  • Tart pastry (recipe on page 20)
  • 1 1/2 teaspoon salt
  • 1 teaspoon black mustard seeds
  • 750g full fat soft cream cheese (like Philadelphia)
  • Pastry cream (recipe on page 22)
  • 4 Large eggs
  • 3 Indian green chillies, stalks removed, slit lengthwise
  • 6 egg yolks
  • 2 pints fresh raspberries or small strawberries
  • 19oz box chocolate wafer cookies (Crust)
  • 1 1/3 cup plain yogurt
  • 10 fresh curry leaves, torn
  • 2 teaspoons vanilla extract
  • 3 tablespoons sugar
  • 6oz bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped
  • 2 cups whipping cream (icing)
  • 1 " fresh ginger root, peeled and julienned
  • 2 cups all-purpose flour
  • 500g fresh strawberries washed, leaves removed and quartered
  • 150ml heavy cream
  • 1 tablespoon eau-de-vie de framboises
  • 1/2 cup (packed) dark brown sugar
  • 1lb bittersweet (not unsweetened) or semisweet chocolate, chopped
  • 175g finely chopped white onions
  • 1 1/2 teaspoon cinnamon
  • 150ml sour cream
  • 1/4 cup red currant jelly
  • 1/8 teaspoon ground nutmeg
  • 1 teaspoon turmeric powder
  • 1 teaspoon ground nutmeg
  • 1 lemon, zest of, grated
  • 7 tablespoons hot melted unsalted butter
  • 1 teaspoon cayenne pepper powder or red chilli powder
  • 1/2 teaspoon ground cloves
  • 1/4 cup medium-grained white rice (avoid basmati)
  • 6 egg white
  • 100g dark chocolate chips (70% cocoa solids) plus 20 grams for melting
  • 11/2 cups whipping cream (Ganache)
  • 4 Eggs White
  • 1-1.5 teaspoon sugar or to taste
  • 1 teaspoon baking soda
  • 20oz bittersweet (not unsweetened) or semisweet chocolate, chopped
  • 1 cup sugar
  • 1-2 teaspoon salt or to taste
  • 1 teaspoon baking powder
  • 1/4 cup Kahlúa or other coffee-flavored liqueur
  • 41/2oz semisweet chocolate, roughly chopped
  • Butter for greasing baking pans 2 large eggs, at room temperature (For the Cake)
  • 1/4 cup grated fresh; or frozen, defrosted, unsweetened coconut(optional) (For Garnish)
  • 1/4 teaspoon Salt
  • 1 cup leftover shredded roast or grilled chicken or plain kebabs or grilled and chopped tempeh for vegetarians
  • 4 Large eggs
  • 48oz packages cream cheese, room temperature (Filling)
  • 3 cups cornflakes
  • 2 teaspoons vanilla
  • 3 teaspoons choppedchopped fresh coriander leaves (optional)
  • 2 sticks (1 cup) unsalted butter, softened
  • 1-1/2 cup (10 ½ ounces) sugar
  • 11/3 cups sugar
  • 1 teaspoon vanilla extract
  • 3/4 cups da hi
  • 1 cup coarse white sugar powdered
  • Kosher salt, to taste
  • Zest of ½ large orange, removed with a zester or grater
  • 2 tablespoons all purpose flour
  • 13oz sugar powdered and dissolved in half a cup of hot water
  • 3 Large eggs, separated
  • 1lb White pearl onions unpeeled
  • 1/2 cup fresh lemon juice
  • 2 tablespoons dark rum
  • 1 teaspoon baking powder
  • 1.5 teaspoons vanilla
  • 16oz walnuts or almonds shelled (Frangipane)
  • 1lb peeled and cubed squash
  • 1/2 cup fresh orange juice
  • 2 tablespoons instant espresso powder or coffee crystals
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk
  • 1/2 cup unsalted butter
  • 1/4 cup heavy cream
  • 2 tablespoons ground whole espresso coffee beans (medium-coarse grind)
  • 2.5oz regular cocoa powder
  • 4 fresh black mackerel cleaned
  • 3 Medium size pears, peeled, cored and diced into roughly 1/2-inch pieces (about 1 to 1 1/4 cups of fruit)
  • 3 cups maida or all purpose flour
  • 3 teaspoons flour.
  • 1-1/2 tablespoon confectioners’ sugar
  • 1 tablespoon vanilla extract
  • 4oz . cream cheese, softened
  • 1 1/2 cup all-purpose fls6 ounces (1 1/2 sticks) unsalted butter, at room temperature
  • 1 cup walnuts (3 ounces), toasted , cooled, and finely chopped
  • 2-3 teaspoons curry powder
  • 1 lemon, rind and membrane removed, flesh cut into segments.
  • 2 teaspoons mild-flavored (light) molasses
  • 8 tablespoons unsalted butter, softened
  • 6oz good-quality semisweet chocolate, broken into small pieces (For the frosting:)
  • 175g self-raising flour
  • 2 cups half and half
  • 4 Large eggs
  • 1/4 cup Sugar
  • 3oz ( 3/4 stick) unsalted butter
  • 2-4 teaspoons Dijon mustard
  • 11/2 cups sour cream (Topping)
  • 1 teaspoon vanilla extract
  • 1 tablespoon light corn syrup
  • 2 teaspoons Tabasco
  • 1/3 cup sugar
  • 1/4 teaspoon Kosher Salt
  • 1/2 cup sour cream
  • Freshly ground black pepper,
  • 2 teaspoons vanilla extract
  • 1 cup Flour
  • 1 teaspoon vanilla
  • 200g plain flour
  • And salt to taste
  • 1 stick plus 3 tablespoons (5 ½ ounces) unsalted butter, chilled and cut into 12 pieces
  • • Espresso coffee beans (optional)
  • 2 tablespoons apricot preserves
  • 2 1/2 cups confectioners' sugar, sifted
  • 100g cold butter, cubed
  • 1 Large egg
  • 2 tablespoons raspberry preserves
  • 25g fine white sugar
  • 1/2 Large egg yolk
  • 1 egg white, beaten
  • 2 cups flour
  • 1.25kg peeled and cubed sweet potato. YOu can also use red pumpkin or lal kadoo
  • 1 drop vanilla extract
  • 1 tablespoon water
  • 1 egg yolk, beaten
  • 1/2 cup 3 ounces) confectioners’ sugar
  • 100g butter, softened (For the frangipane)
  • 150g butter
  • Pinch of salt
  • 3 cups all-purpose flour or maida
  • 100g fine white sugar
  • 200g golden syrup
  • 1-1/2 cup plus 2 tablespoons (8 ½ ounces) unbleached All purpose flour
  • 12oz finely chopped white chocolate (FOR THE FILLING)
  • 1 Whole egg plus leftover egg white beaten
  • 200g black treacle or molasses
  • 1/2 cup heavy cream
  • 7 tablespoons butter melted
  • 120g ground plain unroasted, unsalted cashews
  • 125g dark muscovado sugar
  • 1¾ cup plus 1½ tbsp. flour, plus more for dusting (FOR THE COOKIES:)
  • 65g plain maida flour, plus extra for dusting
  • 2 teaspoons finely grated ginger
  • 1 cup plus 1½ tbsp. unsweetened cocoa powder
  • 4 tablespoons black tea leaves of your choice
  • 8 tablespoons unsalted butter
  • 3.5 cups MAIDA OR ALL PURPOSE FLOUR
  • 120g Soy mincemeat (defrost if soy meat is frozen and drain well)
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground ginger
  • 1/2 teaspoon baking soda
  • 2l spring water
  • 2 tablespoons light corn syrup
  • 2 cups finely chopped fresh ripe mango
  • 1 teaspoon ground cinnamon
  • 3/4 sticks (3 ounces) unsalted butter, chilled and cut into 4 pieces
  • 16 tablespoons unsalted butter, softened
  • Fruity olive oil, enough to coat the pan for searing
  • 3/4 cups granulated sugar
  • Cold whipped cream, creme anglaise or chilled vanilla custard
  • 1/4 teaspoon ground cloves
  • 2 teaspoons kosher salt
  • 4 cloves garlic, smashed then finely chopped
  • 1/4 cup light brown sugar
  • Mint leaves to garnish
  • 1 teaspoon bicabonate of soda, dissolved in 2 x 15ml tablespoons warm water
  • 3/4 cups plus 1 tbsp. sugar
  • 250g thinly sliced yellow onions (one large onion)
  • 1/3 cup heavy cream
  • 250ml full fat milk
  • 100g packed brown sugar
  • 1 teaspoon dark rum
  • 2 eggs, beaten to milk
  • 1/2 cup stewed tomatoes or fresh chopped tomatoes
  • 1 teaspoon vanilla extract
  • 300g pain flour
  • 1kg chicken
  • 1/2 teaspoon fine salt
  • Salt and freshly ground pepper to taste
  • 1/2 teaspoon fresh lemon juice
  • 120g Soya mincemeat
  • 300g dried Turkish apricots, finely chopped
  • 250g Potato (peeled boiled and mashed)
  • 60ml orange juice
  • 1/2 cup fresh cooked bread crumbs
  • 1/2 teaspoon orange zest
  • 2 Large Italian eggplants
  • 4 medium slices of white sandwich bread processed/ground into crumbs
  • 185g caster sugar
  • 4 cups watermelon, seeded and cut into 1-inch cubes
  • 1/4 teaspoon vanilla essence
  • 1 cup quinoa
  • 1 Large white onion minced
  • 16 tablespoons unsalted butter, softened
  • 1 cup water (Puffs)
  • 3 Green chillies finely chopped (or to taste)
  • 1 teaspoon salt
  • 10oz frozen raspberries, defrosted
  • 225g softened butter
  • 1 cup bulgar
  • 2 minced green chilies
  • 3 1/4 cups cake flour
  • 1/2 cup (1 stick) unsalted butter, cut into pieces
  • 1 Small white onion finely chopped
  • 1 cup rice vinegar
  • 1/3 cup heavy cream
  • 125g rolled oats
  • 1 cup farro
  • 6 cloves of garlic crushed
  • 1 tablespoon baking powder
  • 1 cup all purpose flour
  • 6 cloves garlic finely chopped
  • 200g bean sprouts
  • 2 Large eggs
  • 100g atta or whole-wheat flour
  • 1 cup Paella rice (short grained) optional- otherwise increase quantities of the other 3 grains/seeds
  • 2 tablespoons goda masala
  • 1/2 teaspoon salt
  • 1/4 teaspoon Salt
  • 1/2 teaspoon freshly ground ginger paste
  • straggly tails removed
  • 1/2 cup plus 2 tablespoons (4 ½ ounces) sugar
  • 50g ground almonds or almond flour
  • 2 tablespoons olive oil
  • 2 cups coarse white sugar powdered
  • 1 tablespoon cayenne pepper
  • 6 1/4 cups sugar
  • 4 Large eggs beaten
  • 2 tablespoons hot and sweet tomato sauce or use 1.5 tbspn tomato ketchup , pinch of sugar and 1/2 tbspn red chilli sauce
  • Zest of 1 lemon, removed with a zester or grater
  • 25g of chopped almonds
  • 1/2lb raw chorizo, peeled
  • 3oz unsweetened chocolate broken into pieces
  • 1 teaspoon turmeric powder
  • 2 teaspoons vanilla extract
  • 8oz dark chocolate (For Chocolate)
  • 1/4 cup Coriander/cilantro leaves finely chopped
  • 6 tablespoons (3 ounces) unsalted butter, at room temperature
  • 160g light brown sugar
  • 1lb thickly sliced bacon, cut into ⅛" pieces
  • 1/2 teaspoon instant coffee powder
  • 1 Lime Juice
  • 4 Eggs
  • 3/4 cups heavy cream
  • 1/2 teaspoon Ground cumin/jeera powder
  • 1/4 cup flesh lemon juice
  • A baking tray about 9 by 12, 2 inches deep (To bake)
  • 5 cloves garlic, coarsely chopped
  • 1/4lb unsalted butter (1 stick), plus more for greasing the pan
  • 1 teaspoon granulated sugar
  • 1 1/4 cup heavy milk
  • 1 tablespoon sugar
  • Salt to taste
  • 1/8 teaspoon salt
  • 2 red bell peppers, seeded and roughly chopped
  • 2 cups all-purpose flour, plus more for dusting the pan
  • 2 tablespoons toasted white sesame seeds
  • 16 tablespoons salted butter
  • 4 Large egg yolks (For pastry cream)
  • Veg Oil for pan frying
  • 1 Large onion, roughly chopped
  • 1.5kg carrots washed and cleaned (grated very fine)
  • 2 teaspoons baking soda
  • 8 tablespoons corn oil
  • 2 1/2oz cans condensed milk
  • 6 tablespoons sugar
  • 4-5 Thai bird chillies finely chopped (For the dressing)
  • Salt and freshly ground pepper
  • 1 teaspoon baking powder
  • Garnish with cilantro
  • 2 tablespoons cornstarch
  • 1.5 cups thin poha (not nylon)
  • 1 tablespoon dried shrimp crushed (optional)
  • 1 cup frozen lima beans
  • 1/2 teaspoon salt
  • Dry spice mix for tempering
  • 1 cup heavy cream
  • 2 tablespoons fish sauce
  • 115oz can cannellini beans
  • 1.5 cups buttermilk
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon vanilla extract
  • 6-8 cloves garlic finely chopped
  • 2-1/4 cups sugar
  • 2 Large ripe tomatoes, cored, peeled, seeded and chopped
  • 2 Eggs
  • 1/2 teaspoon whole cumin seeds
  • 1 cup whipped cream
  • 3 Juice of lime
  • 1 cup cake flour
  • 2 cups quarts water
  • 4 cups chicken stock
  • 1 teaspoon vanilla extract
  • Pinch asafetida
  • 1 tablespoon unsalted butter, softened (FOR THE CAKE:)
  • 1 cup unflavored white or rice wine vinegar
  • 2/3 cups pecan meats
  • 12 inches vanilla bean, split and scraped
  • 2 tablespoons chopped parsley
  • 1 cup Nestle semi-sweet chocolate chips (For Icing)
  • 6 fresh curry leaves.
  • 1 1/2 cup plus 2 tbsp. all-purpose flour
  • 11/2 tablespoons Palm Sugar or jaggery or brown sugar to taste
  • 1/4lb (1 stick) unsalted butter, at room temperature, cut into 4 pieces
  • Pinch saffron
  • 1 cup cream blended with half a tablespoon cornstarch
  • 1 cup sugar
  • Salt to taste
  • 1/2 teaspoon pure vanilla extract pinch of salt
  • Lemon wedges, for serving
  • 1/2 cup coarse sugar powdered
  • 1 1/2 teaspoon baking soda
  • 600g (about 6) bitter gourds
  • 2kg peeled shredded raw green papaya (shred or julienne) (For the salad)
  • 1/2 cup granulated sugar confectioners’ sugar
  • 1 teaspoon baking powder
  • 16oz walnuts or almonds shelled (Frangipane)
  • 6 green beans or French beans cleaned and sliced into 4 lengthwise
  • 1 teaspoon ground cinnamon
  • Zest of 1 large orange without pith
  • 5 Cherry Tomatoes or Roma tomatoes cut into small bits
  • 150g unsalted butter
  • 1/2 teaspoon ground cloves
  • 3/4 cups sugar plus 2 tablespoons
  • 200g shelled and toasted peanuts Optional
  • 300g Coarse white sugar powdered in a grinder
  • 5 cups all purpose flour
  • 1/2 teaspoon freshly grated nutmeg
  • 2 Large eggs
  • 2-3 tablespoons of finely chopped coriander leaves
  • Canola oil, for frying
  • 180g plus 2 tablespoons unsweetened cocoa powder (natural or Dutch-process)
  • 10 mangoes, Alphonso, skinned
  • 1 cup Atta, Indian whole-wheat flour
  • 1/2 teaspoon ground all spice
  • 4oz unsalted butter
  • 2 lemon, washed
  • Pinch salt
  • 1 teaspoon kosher salt
  • 1/2 teaspoon Salt
  • 1 tablespoon flour
  • 3 tablespoons granulated sugar
  • 1/2 teaspoon pure vanilla extract
  • Cold water for binding
  • 2/3 cups vegetable oil
  • 12oz unsalted butter, room temperature (Crust)
  • 1 stick unsalted butter, at room temperature, cut into 4 pieces
  • 1/3 cup plus 2 tablespoons pureed kiwi fruit, strained of all seeds (3 kiwi fruits weighing about 9 ounces total
  • 2 Large eggs beaten
  • 2 teaspoons melted ghee
  • 3 Eggs lightly beaten
  • 3/4 cups sugar
  • 1/2kg ready to use puff pastry fresh or thawed
  • 2/3 cups confectioners’ sugar,
  • 2 cups whole wheat flour (gheu ka atta/ ghwach peeth) (For Modak shell (makes approx 12))
  • 120g all-purpose flour or Maida
  • Corn or vegetable oil for frying
  • 1 1/2oz carrots, peeled, trimmed, and grated (about 4 cups)
  • 1/4 teaspoon Vanilla
  • 1 teaspoon lemon juice
  • 140g walnut pieces (optional)
  • Kadai/Indian style wok or a Chinese wok
  • 12lb cream cheese (FOR THE FROSTING:)
  • 1/4 teaspoon kosher salt
  • 1 cup shredded coconut, fresh or canned
  • 8 " square baking pan,about 1.5 to 2 inches deep
  • 7 tablespoons unsalted butter, softened
  • 9 tablespoons unsweetened cocoa powder
  • 1 cup cake flour
  • 12 boneless breasts of chicken
  • 1 tablespoon vanilla extract
  • 1.5 cups all purpose flour
  • 1 tablespoon garlic paste
  • 3 cups confectioners' sugar, sifted
  • Cold water if required
  • 1 tablespoon ginger paste
  • 2 teaspoons sugar (Chocolate Ganache)
  • 15 Medium sized prawns cleaned tail on or off (size: 30-40 prawns/kg) or500- 600 gms skinned fish fillets (a white fish cut into 1 inch cubes)
  • 2 teaspoons cayenne pepper
  • 2 1/2lb lamb, finely chopped into ¼ inch pieces
  • 3/4 cups heavy whipping cream
  • Vegetable oil for frying
  • 1 teaspoon vegetable oil and a 9 by 9 by 2 inch metal baking pan (For batter)
  • 2 green chilies, chopped
  • 6 Medium white onions, finely chopped
  • 1/2 cup orange liquer (optional)
  • 1 cup rice flour
  • 4-5 Thai bird chillies finely chopped (For the dressing)
  • Candied orange peel (recipe follows)
  • 300g semisweet chocolate, grated
  • 2 tablespoons Worcestershire sauce
  • 1 cup of vegetable oil
  • 4 egg yolks
  • 8oz bittersweet (not unsweetened) chopped
  • 1 teaspoon cayenne pepper powder
  • 1 cup slivered, blanched almonds
  • 7 Large egg yolks
  • 180g unsalted butter
  • 3 Cloves
  • 2 teaspoons cayenne pepper
  • 2 whole egg
  • 10-12 " french tart pan
  • 1.5 teaspoons garam masala powder roasted in a dry pan
  • 1/2 cup sugar
  • 1/3 cup sugar
  • 415g coarse white sugar powdered in a grinder
  • 2 " cinnamon stick
  • 1 teaspoon turmeric powder
  • 7 tablespoons sugar
  • 1/2 teaspoon carom seeds or ajwain
  • 1/2 cup heavy cream, very cold
  • 2 cups milk, scalded
  • 8 Medium carrots (about ½ kg)
  • 4 Large eggs
  • 2 teaspoons carom seeds
  • 2 tablespoons fresh Garam Masala
  • 1 cup whole dried black figs
  • 1/2 cup fresh lemon juice
  • 1 tablespoon chopped fresh coriander leaves or cilantro
  • 1/2 cup unbleached all-purpose flour
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon vanilla extract
  • 4 tablespoons fresh Garam Masala (refer Sali Boti recipe)
  • 1 tablespoon ginger paste
  • 1 cup whole large dried dark raisins
  • 3 tablespoons cold butter, cut into pieces
  • 1 tablespoon ginger paste
  • 1 teaspoon pure vanilla extract
  • 1/2 cup heavy cream, very lightly whipped
  • Pinch Salt
  • 1/2 lemon or lime, juiced
  • 1 tablespoon garlic paste
  • 2 cups flour
  • 1 teaspoon garlic paste
  • 8oz semi-sweet chocolate, cut into 16 pieces
  • 2 tablespoons green crème de menthe
  • 235g all purpose flour or Maida
  • 3 eggs
  • 6-7 Dried apricots, chopped
  • 1/2 teaspoon Salt
  • 1kg ripe mangoes Dassheri, Mayapuri, RajBhog or a Mexican or South American variety with lots of pulp
  • 2 teaspoons salt or to taste
  • 4 tablespoons water
  • 150g very small walnut pieces
  • 1 teaspoon kosher salt
  • 2 1/2 teaspoons brown sugar
  • 1 teaspoon baking soda
  • 1/4 teaspoon red food colouring or tandoori colour (optional)
  • 2-3 cups of vegetables cut into big chunks (carrot, white radish, gourds, plantain, beans, potato, yam, pumpkin and corn cobs)
  • 230g semisweet chocolate grated
  • 2 cups Plain breadcrumbs
  • 1 tablespoon Worcestershire sauce
  • 1 1/2 teaspoon ground cinnamon
  • 2 cups maida or refined flour
  • 1 Lime Juice
  • 1/2 cup heavy cream
  • Vegetable or canola oil for frying
  • 2 teaspoons red wine vinegar,
  • 1 teaspoon ground cloves
  • 1 limes, cut into wedges (To serve)
  • 1/2 tablespoon fine cornstarch
  • Kosher salt to taste
  • 1 cup butter, softened
  • 1/2lb dried California apricots
  • 1 cup Sali wafers or readymade fried fingerling potatoes (For Garnish)
  • 1 3/4 cup light brown sugar
  • 1 1/2 cup flour (FOR THE CRUST:)
  • 2 navel oranges
  • 1 cup superfine sugar
  • 4 blackpeppercorns, dry roasted (For Garam Masala:)
  • 3 Eggs
  • 1/4 cup plus 1 tbsp. dutch-process unsweetened cocoa powder
  • 1.25kg sweet potato also called Ratale and Shakarkand with a light reddish skin and a light pink interior also called Varsha variety (in India. In the U.S.A Beauregard or Garnets are a good option)
  • 1/4kg puff pastry thawed or fresh and ready to use
  • 1 cup sugar
  • 3 tablespoons lemon juice
  • 11/2lb (about 40) medium shrimp, peeled and deveined
  • 2 Cloves
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt
  • Water
  • 6 Large egg whites
  • 1 tablespoon fresh lime juice
  • 3 teaspoons cumin
  • 1/2 cup plain yogurt
  • 10 tablespoons unsalted butter, cubed and softened
  • 1kg ripe mangoes Dassheri, Mayapuri, RajBhog or a Mexican or South American variety
  • Pinch of salt
  • 1/2 cup chopped shallots
  • 1/2 cup margarine or vegetable shortening
  • 2 1/2 firm pears (preferably Bosc) (For Topping)
  • 3 teaspoons coriander seeds
  • 2 cups coarsely chopped roasted almonds
  • 1/2 cup plus 2 tbsp. confectioners' sugar
  • Confectioners’ sugar
  • 11/2 tablespoons dark brown sugar
  • 2oz unsweetened chocolate squares
  • 1/4 cup (1/2 stick) unsalted butter
  • 1 " cinnamon stick
  • 1/2 cup sugar
  • 2 egg yolks, preferably at room temperature
  • Whipped cream
  • 1 teaspoon kosher salt
  • 3/4 cups flour
  • 3/4 cups packed light brown sugar
  • 1/4 cup unflavored brandy
  • 1/2 teaspoon vanilla extract
  • 8 Kaffir lime leaves, stemmed
  • 1/2 teaspoon baking powder
  • 2 1/2 cups all-purpose flouror maida
  • 1 cup white sugar coarse or granulated (FOR THE CARAMEL)
  • 100g Thai rice noodles (also called flat pad Thai noodles)
  • 3/4 cups heavy cream (FOR THE COOKIES:)
  • 5 macadamia nuts
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoon baking soda
  • 1 cup brown sugar
  • 1 cup good quality unsweetened Cocoa regular or dutch will do
  • 1 cup sugar
  • 1/2 cup fresh Jackfruit peeled and halved (if available) (optional)
  • 4 cloves garlic, chopped
  • 2 eggs beaten
  • 1 teaspoon ground cinnamon
  • 6 tablespoons corn starch
  • 4 tablespoons unsalted butter
  • 3 red Thai chiles, stemmed
  • 1 cup sugar powdered
  • 1 teaspoon powdered dried ginger or sunt
  • 1 small to medium sized onion, finely chopped
  • 1/4 teaspoon salt
  • 3 tablespoons flour
  • 1/2 cup (1 stick) unsalted butter, cut into 6 pieces
  • 1 3" piece ginger, chopped
  • 1 teaspoon vanilla
  • 1/2 teaspoon freshly grated ginger
  • 1 Large tomato, chopped
  • 3 cups plus 1 Tablespoon all-purpose flour
  • 4 tablespoons butter
  • 140g unsalted butter, softened
  • 2 cups sliced pistachios
  • 3 tablespoons peanut oil
  • 1 cup chopped walnuts
  • 1/2 teaspoon ground cloves
  • 3 tablespoons vegetable oil/olive oil
  • 1 1/4 teaspoon salt
  • 6 tablespoons heavy cream
  • 1½ cup finely ground pistachios
  • 1/3 cup coconut milk
  • 1 cup Packed jaggery
  • 3 Medium cooking potatoes, boiled and mashed or finely cubed
  • 1 1/2 teaspoon ground allspice
  • 1/2 cup heavy cream (FOR THE GANACHE)
  • 2 teaspoons vanilla extract
  • 1.5 cups boiling water
  • 4 eggs, beaten well
  • 1 1/2 teaspoon ground cloves
  • 4oz bittersweet chocolate grated
  • 1/2 cup sugar (FOR THE GLAZE:)
  • 1/2 cup 1 stick unsalted butter, softened
  • 1 Large Thai, Jalapeno or Indian green chili, finely chopped (optional)
  • 2 sticks (1/2 pound) unsalted butter, softened
  • Gray sea salt for garnish
  • 3 tablespoons light corn syrup
  • 1/2 cup packed light brown sugar
  • 2 teaspoons of turmeric
  • 2 cups sugar
  • 4oz semisweet chocolate, preferably 54%, roughly chopped
  • 1 Large egg beaten
  • 1 teaspoon chili powder
  • 5 Eggs lightly beaten
  • 4 cups milk
  • 1 teaspoon instant coffee
  • a well-seasoned 10-inch cast-iron skillet or a 12-inch deep nonstick skillet
  • 1 tablespoon ginger paste
  • 1 cup well-shaken buttermilk
  • 11/2 cups semolina (about 8 oz.)
  • 2oz unsweetened, regular cocoa
  • 1 teaspoon lemon juice (optional)
  • 1 teaspoon baking soda
  • 11/2 cups finely grated Parmesan
  • 1/2 cup flour
  • 1 teaspoon celery stalk (optional), finely copped
  • 1 cup seedless blueberry jam
  • 4 cups whipping cream
  • 5 firm red apples washed
  • 8 tablespoons unsalted butter, softened
  • 1 cup coarse white sugar, powdered
  • 1 tablespoon cilantro leaves, chopped
  • 1 cup golden raisins
  • 8oz bittersweet chopped
  • 2 cups slivered almonds
  • 2 egg yolks, beaten
  • 1/2 cup butter
  • Kosher salt to taste
  • 1 cup chopped walnuts
  • 8 tablespoons Kahlua (optional)
  • 3/4 cups heavy cream
  • Kosher salt, to taste
  • 1 teaspoon vanilla
  • 1 teaspoon vanilla essence
  • 4 tablespoons unsalted butter, cut into 4 pieces
  • 2 Eggs
  • 1 cup all-purpose flour
  • 8 Large egg yolks
  • 1/2 cup (3 1/2 ounces) sugar
  • 2 teaspoons baking powder
  • 5 tablespoons sugar
  • 1/4 cup orange marmalade
  • 1/4 teaspoon Rounded salt
  • 12 teaspoons sugar for brulees
  • 2 cups Maida or all purpose flour
  • 3 tablespoons all-purpose flour
  • 1 stick unsalted butter, softened
  • 2 slices white bread
  • Crème Brulee Torch
  • 1 teaspoon vanilla extract
  • 1/2 cup Milk
  • 3/4 cups plus 1/2 tablespoon sugar, divided
  • 1lb boneless white fish –halibut, bass, tripe (a meaty fish), mashed
  • 1/4 teaspoon grated orange zest
  • 16 tablespoons unsalted butter, plus more for greasing
  • 2 Large eggs
  • 1 Small onion, finely chopped
  • 4oz egg whites
  • 2 tablespoons husked, split Bengal gram or chana dal (For the Vaangi bhaat spice mix)
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon ginger paste
  • 1kg Beets washed, boiled and peeled
  • 4oz bittersweet chocolate, chopped fine
  • 1/8 teaspoon pure almond extract
  • 2 tablespoons tomato sauce/paste
  • 3 peaches, pitted and cut into 1/2-inch-thick wedges
  • 1 teaspoon kosher salt and to taste
  • 1 tablespoon butter
  • 1/2 teaspoon grated nutmeg
  • 1 teaspoon turmeric
  • 4 eggs, separated
  • 1 teaspoon chili powder
  • 1/2 cup sugar
  • 9 Large egg yolks
  • 2 eggs
  • 7 tablespoons cake flour
  • 180g all purpose flour/ refined flour or maida
  • 1 cup (7ounces) sugar
  • 1 green chili Thai/Jalapeno Indian (optional), chopped
  • 1 1/4 teaspoon vanilla extract
  • 2 cups pecan meats
  • Zest of ½ orange, removed with vegetable peeler
  • 1/2 Lemon juice
  • 9 cups fresh or frozen raspberries (FOR THE FILLING:)
  • 1 tablespoon unbleached all-purpose flour
  • 3 package (4 ounces each) sweet cooking chocolate, broken into pieces (I prefer maillard’s but German sweet will be satisfactory)
  • 2 cups all-purpose flour
  • 1 teaspoon each coriander-cumin powder
  • 9 tablespoons unsalted butter
  • 3/4 cups sugar
  • 1 tablespoon cornstarch
  • 3/4 cups (1-1/2 sticks) unsalted butter, melted and sizzling hot
  • 1 1/2 teaspoon cinnamon
  • 1 tablespoon cilantro leaves or parsley, chopped
  • 1 package unflavored gelatin
  • 1.25kg carrots washed and cleaned
  • 2 Large egg whites
  • 1 tablespoon plus 2 teaspoons orange liqueur, divided
  • 1 teaspoon ground nutmeg
  • Breadcrumbs or matzo meal
  • 1/4 cup eau-de-vie de poire (pear brandy)
  • Pinch of salt
  • 9 Large egg whites, room temperature
  • 1/2 teaspoon ground cloves
  • 2 cups heavy cream
  • 1/2kg ready to use puff pastry, thawed but cold (available at your local Irani cafe or supermarket)
  • 1 cup firmly packed light brown sugar
  • Pinch of salt
  • 8 tablespoons unsalted butter like Amul plus more for greasing baking pan
  • 1 teaspoon baking soda
  • FOR THE SAUCE:
  • 1 pint whipping cream, chilled, divided
  • 3oz unsweetened dark chocolate (minimum 60% chocolate)
  • 1 teaspoon baking powder
  • 3 tablespoons superfine sugar
  • 1/4 cup confectioner’s sugar, divided
  • 3/4 cups sugar- if using Indian sugar powder it
  • 1/4 teaspoon salt
  • 2 tablespoons fresh lemon juice
  • 2 eggs, beaten
  • 2 sticks (1 cup) unsalted butter, softened
  • 1 can thick coconut milk (approx 400 ml)
  • 2 tablespoons eau-de-vie de poire (pear brandy)
  • 1/2 teaspoon vanilla extract
  • 1 cup coarse white sugar powdered
  • 1 cup walnuts finely chopped (optional)
  • 3 Large eggs, separated
  • 1/2 cup sweet butter (1 stick), room temperature
  • 1 teaspoon vanilla extract
  • 1/3 cup flour
  • 1.5 teaspoons vanilla
  • 185g caster sugar
  • 1 cup sugar
  • 1/2 fresh small Italian purple plums
  • 1/4 teaspoon cooking salt like Tata salt or kosher salt
  • 1 cup buttermilk
  • 1 teaspoon teaspoon salt
  • 2 Large eggs
  • 3/4 cups plus 2 tablespoons sugar
  • 3 Medium size pears, peeled, cored and diced into roughly 1/2-inch pieces (about 1 to 1 1/4 cups of fruit
  • 10oz bittersweet chocolate pieces
  • 250ml rice vinegar
  • 2 cups all-purpose flour
  • 10 tablespoons sweet butter
  • 1 cup walnuts (3 ounces), toasted , cooled, and finely chopped
  • 200g bean sprouts
  • 1/2 teaspoon salt
  • 3 Large eggs
  • 12oz butter plus more for the pan
  • straggly tails removed
  • 1/2 teaspoon baking soda
  • 1/3 cup flour
  • 12 tablespoons butter, plus more for greasing
  • 1 teaspoon baking powder
  • 1/3 cup cornstarch
  • Pinch nutmeg
  • 1/2 teaspoon baking powder
  • 1/4 cup buttermilk
  • Whipped cream (crème Chantilly) flavored (With kirsch (recipe on page 23))
  • 8 tablespoons unsalted butter
  • 2 overripe plantains, mashed
  • 1 cup coarsely chopped cored pears (or pureed in food processor or blender)
  • 2 tablespoons light corn syrup
  • 1lb minced chicken or 4 large cooking potatoes, mashed
  • 1.5 cups shelled green peas
  • 1 teaspoon vanilla
  • 3/4 cups granulated sugar
  • 1/4 cup unsalted roasted peanuts, crushed
  • 1/2 cup chopped walnuts
  • 1/4 cup light brown sugar
  • 1 cup Basmati rice, washed and parboiled
  • 125ml fish sauce
  • 1/3 cup heavy cream
  • 1 Large white onion, finely chopped,
  • 1/2 teaspoon lime juice
  • 2oz pecans (to yield 1/2 cup ground pecans)
  • 1 teaspoon dark rum
  • 1/2 cup cilantro or parsley leaves, finely chopped
  • 5 cups water
  • 8010 fresh red or green bird’s eye chilies, chopped
  • 2oz (4 Tbs.) unsalted butter
  • 1 teaspoon vanilla extract
  • 1/4 cup ginger and garlic paste
  • 2 teaspoons level ctc black Assam tea
  • 1/3 cup granulated sugar
  • 1/2 teaspoon fine salt
  • 2 green chilies, chopped
  • 4 slices of orange or use smaller tangerines sliced in half
  • 2 tablespoons light corn syrup
  • 1/2 teaspoon fresh lemon juice
  • 2 teaspoons coriander, powdered
  • handful mint leaves
  • 1lb fresh mussels
  • 1-1/2oz . (1/3 cup) all-purpose flour
  • 2 teaspoons cumin, powdered
  • honey to taste
  • 1lb live lobster (optional)
  • Pinch salt
  • 1 teaspoon black peppercorn powdered
  • 1lb fresh shrimp, in their shells
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon powdered cloves½ lime or lemon, juiced
  • 150g bitter guvar (washed, top and tailed)
  • 1 Small bay leaf
  • 1/2 cup coarsely chopped pecans
  • 1lb fresh green beans, trimmed
  • 1/2 cup vegetable or olive oil
  • 1 spring of fresh thyme or a pinch of dried thyme
  • 4oz milk chocolate, chopped
  • 2 cloves garlic, minced
  • 11/2kg peeled and coarsely chopped lal kadoo orpumpkin
  • 8 tablespoons unsalted butter, softened (FOR THE CAKE:)
  • 2 tablespoons lemon juice
  • 1 1/2lb vine-ripened tomatoes, peeled, seeded and chopped Tomato juice
  • 1 cup long grain rain
  • 2 tablespoons Keemun tea leaves, brewed in two cups of spring water
  • 3/4lb plus 1 tbsp. salted butter, softened
  • 1 cup cucumber, peeled, seeded and chopped
  • 4 tablespoons (1/2 stick) butter
  • 1 cup golden raisins
  • 1/2 cup chopped red bell pepper
  • 250g fresh paneer or Indian cottage cheese cut into large1.5 inch cubes and lightly pan fried on both sides
  • Clove garlic, minced
  • 1 teaspoon vegetable oil
  • 1/2 cup chopped red onion
  • Large red chili, minced
  • 1 Medium onion, finely chopped
  • 1 Small jalapeno, seeded and minced
  • 1 tablespoon caster sugar
  • 1 Large rib of celery, finely c
  • 2oz almonds (to yield 1/2 cup ground almonds)
  • 1 tablespoon good-quality oolong or black tea leaves
  • 1 Medium garlic clove, minced
  • 3 tablespoons lime juice
  • 3 spring of parsley, finely chopped
  • 5 tablespoons unsalted butter
  • 1/4 cup vegetable oil
  • 1/4 cup rice vinegar
  • 1/2 teaspoon salt
  • 1/4 cup firmly-packed light brown sugar
  • 1 lime, juiced
  • 1/4 cup fish sauce
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons granulated sugar
  • 3 cups medium grain white rice (washed and dried)
  • 2 teaspoons red wine vinegar
  • 1/4 cup water
  • 2 tablespoons light corn syrup
  • 2 teaspoons Worcestershire sauce
  • 200g Snap peas washed and patted dry
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon toasted, ground cumin
  • 1/8 teaspoon salt
  • 250g dark raisins
  • 1 teaspoon kosher salt
  • 1 teaspoon pure vanilla extract
  • 250g golden raisins
  • 8oz Unsweetened Chocolate
  • 1/4 teaspoon freshly ground black pepper
  • 200g dried and chopped prunes
  • 2 sticks Unsalted Butter (8 oz)
  • 2 tablespoons fresh basil leaves, chiffonade
  • 1-1/2 tablespoon butter
  • 50g dried ,Turkish apricots, finely chopped
  • 2 cups walnuts, toasted (I omitted)
  • 1/4 cup graham cracker crumbs
  • 50g dried cherries or cranberries
  • 5 Large Eggs
  • 3/4 cups (1 1/2 sticks) butter, room temperature
  • 8oz cream cheese, cut into 8 pieces
  • 1/4 teaspoon cinnamon
  • 2 teaspoons Pure Vanilla Extract
  • 2 1/2 cups powdered sugar, divided
  • Large chilies, sliced
  • 4 Large eggs, separated
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon Almond Extract (optional)
  • 2 Large eggs, room temperature
  • 1 cup sugar
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon Salt
  • 8 1/2oz (2 sticks plus 1 tbsp.) unsalted butter, at room temperature
  • 1/4 cup milk
  • 2 tablespoons all-purpose flour
  • 1 cup cake flour
  • 150g leftover orange marmalade
  • 1 tablespoon Plus 1 teaspoon Powdered Instant Espresso
  • 5 Large eggs
  • 1 1/3 cup self-rising flour
  • Pinch of salt
  • 2/3 cups pecan meats
  • 100g eftover cranberry sauce or cherry jam
  • 3 3/4 cups Sugar
  • 1 teaspoon vanilla extract
  • 2-3 Large limes
  • 1 cup heavy cream
  • 1/4lb (1 stick) unsalted butter, at room temperature, cut into 4 pieces
  • 125ml dark rum plus 25 ml
  • 1 2/3 cup Unbleached Flour — sifted
  • 3/4 cups cake flour sifted twice
  • 1/4 cup sugar
  • 1 tablespoon vanilla
  • 1/2 teaspoon pure vanilla extract
  • 50ml red wine
  • 3/4 teaspoons baking powder
  • Blueberry glaze (recipe follows)
  • Pinch of salt
  • juice and zest of 1 lemon
  • 2 pinches salt
  • 250g pearl sago or sabudana
  • 1/2 cup granulated sugar
  • 175g unsalted butter
  • 3/4 cups almonds peeled and ground to a paste to make about ½ cup paste
  • 500g medium-sized potatoes, boiled, peeled, mashed
  • Confectioner’s sugar
  • 250g light brown sugar
  • 1 cup sugar powdered
  • 200g coarsely crushed, unsalted, roasted peanuts
  • 3 Large eggs beaten with ½ tsp vanilla
  • 3/4 cups raisins
  • 1 teaspoon finely grated lime zest
  • 2 Large eggs, plus 1 large egg white
  • 2-3 tablespoons chopped fresh coriander leaves (optional)
  • 1/2 cup water
  • 50g walnut pieces
  • 1 tablespoon Grand Marnier
  • 6 tablespoons water
  • 10 fresh curry leaves, chopped
  • 1 Large egg yolk
  • 2 tablespoons Grand Marnier
  • 250g plain flour (Sift together)
  • 1 cup walnuts, lightly toasted
  • 5 tablespoons unsalted butter, cut into 10 pieces
  • 1½ teaspoon cumin seeds
  • 2 tablespoons fresh orange juice
  • 1/2 cup heavy cream
  • 1/2 teaspoon baking powder
  • 2/3 cups sugar
  • 2 tablespoons whole milk
  • pinch of asafetida powder
  • 1 cup (130 grams) sifted flour
  • 10 tablespoons granulated sugar
  • 2 teaspoons corn flour
  • 1 teaspoon vanilla
  • 1/4 teaspoon Salt
  • 3-4 Indian green chillies, finely chopped or to taste
  • Pinch of salt
  • 3 eggs separated
  • 2 tablespoons cocoa powder
  • 6oz (180g) bittersweet chocolate about 60-70%
  • 1/2 cup unbleached all-purpose flour (2 1/2 ounces), sifted
  • 1/4 teaspoon turmeric powder
  • 1 recipe of lemon curd (page 10)
  • 3 tablespoons tablespoon sesame oil
  • 3 cups Sugar
  • 200g semi sweet chocolate pieces or semi sweet chips
  • 1 cup all-purpose flour
  • 2 Cups all purpose flour or maida
  • 200g brown cooking potatoes, washed boiled and peeled
  • 1/4 lime freshly squeezed
  • 3/4 cups Sugar
  • 1 cup water
  • 1½ cup sugar or to taste
  • 3 small white onions (about 2 cups peeled and coarsely chopped)
  • 3 clove garlic chopped
  • 90g butter
  • 6-8 tablespoons hot chocolate mix or drinking cocoa powder (if using cocoa you will need sugar)
  • 125g powdered almonds or almond flour
  • 1/4 teaspoon table salt
  • 110g all purpose flour
  • 100g green onion bulbs sliced thinly on a mandolin into rings or a shredding blade (slice the green stalks finely about 4 tablespoons and reserve also)
  • 2 sticks or 8 oz salted butter or margarine
  • 3/4 cups pasta like elbow macaroni, ziti, penne, spaghetti cut into bits or 4 cooking potatoes peeled and diced into one inch pieces for gluten free ((optional))
  • 1kg ready to use defrosted or freshly made puff pastry
  • 750ml natural fat-free plain dahi or yogurt
  • 1l milk
  • 50g coarsely crushed unsalted, roasted peanuts or cashews
  • 1/2 cup good quality barbeque sauce
  • 1 Zest large orange without pith
  • 2 teaspoons Salt
  • 225g butter chilled but softened
  • 50g margarine
  • 2 Large potatoes
  • 6 green onions with green stalks washed
  • 1 1/2 teaspoon baking soda
  • 4 tablespoons flour
  • 3 teaspoons BAKING POWDER
  • 250g Potato (peeled boiled and mashed)
  • 1/4 cup plus 2 tablespoons milk
  • 1.25 cups sugar
  • 2.5 cups boiling water with pinch salt
  • 1-2 teaspoon salt
  • 5 cloves garlic
  • 1/4 teaspoon freshly ground cardamom
  • 1 tablespoon fresh lime juice
  • 1.5 cups fresh and chilled pastry cream
  • 1 cup fine semolina (rava/suji)
  • 1 tablespoon dried shrimp crushed (optional)
  • 11/2 teaspoons red chilli powder
  • 1 1/2 cup refined sugar
  • A handful of dried white peas (chana)
  • 1 teaspoon corn flour
  • 1/2 cup white onion finely chopped
  • 1 cup mixed mushrooms washed and sliced finely
  • 1 1/2 cup refined sugar
  • 1 cup cooked and cleaned shrimp/prawns (optional. use tofu for vegetarian)
  • 1 cup Semi-Sweet Chocolate Baking Chips or peanut butter or butterscotch chips (optional)
  • Magge (Chinese cucumber or yellow cucumber) cut into ½ inch pieces
  • 1 egg yolk
  • 80g sugar, powdered finely in a grinder
  • 1/2 lime juice
  • 2/3 cups high quality unsweetened regular Cocoa- I used Pernigotti
  • 8 tablespoons unsalted butter, cubed
  • 8oz bittersweet chocolate, cut into 1⁄4
  • 8oz granulated sugar
  • 2 tablespoons husked, split black gram or urad dal
  • 1/2 cup red or white onion thinly sliced in rings
  • 200g fine white sugar
  • 2/3 cups honey, plus more for serving
  • 6 eggs whisked
  • 1 cup caramel sauce
  • 1/2 cup unsweetened flakes of coconut or freshly grated white meat of coconut (optional)
  • 1 cup brown sugar
  • 1 1/4 cup whole milk
  • 2 tablespoons plus 3 cups flour
  • 4oz unsweetened dark chocolate (70%) broken into pieces
  • 300g cooking potatoes boiled peeled and mashed
  • 1 cup finely sliced red or white onion
  • 12 cloves garlic (finely chopped)
  • 2 1/4 cups all purpose flour
  • 1 tablespoon ghee
  • 1/4 cup dark rum
  • 1/2 cup finely chopped white onions
  • 1/2 chopped tomato
  • 1/2 cup vegetable oil
  • 1/2 cup white onions peeled and finely sliced in rings
  • Teaspoons dried shrimp paste, freshly
  • 4 Eggs whites (use the egg whites from the lemon curd recipe)
  • 1/4 cup rice or white vinegar
  • 5 Eggs
  • 2 tablespoons unflavored vegetable or corn oil
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 200g white onions peeled and sliced thinly into rings
  • 1/2 cup thinly sliced red or white onions
  • 9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, diced
  • 2.25 tablespoons sugar
  • 8-10 saffron strands (Spanish or Kashmiri) (Spices (optional))
  • 4 plum tomatoes (1.5 cups coarsely chopped)
  • 1/2 cup fresh lime juice
  • 160g light brown sugar
  • 8 mint leaves torn
  • 3 tablespoons condensed milk
  • 350g unsalted butter (1 1/2 sticks), cold, cut into 1/2-inch cubes and frozen 10 minutes
  • 1/2 teaspoon baking powder
  • 2 tablespoons potato or rice flour
  • 3/4 cups coarse sugar powdered
  • 2 cups washed and finely chopped plum tomatoes or canned tomatoes
  • 10-15 leaves basil, washed, leaves intact stalks removed
  • 1 banana peeled and chopped
  • 1 1/4 cup sugar or to taste
  • 50g coarsely crushed, unsalted, roasted walnuts
  • 2 teaspoons finely chopped coriander leaves or cilantro (optional)
  • 3/4 cups sugar plus 2 tablespoons
  • Juice of one lime
  • 3/4 cups fine white sugar. If your sugar is coarse powder it in your grinder.
  • 50g caster sugar
  • 1 egg
  • 1 tablespoon fresh garlic and ginger paste
  • 1/2 teaspoon Salt
  • 3-4 green chillies finely chopped (Indian often called Lavangi or Thai bird chillies)
  • 2 EGGS WHISKED WITH 1.5 TEASPOON VANILLA EXTRACT
  • 1 cup Bread crumbs (fresh cooked)
  • 3/4 cups plus 3 tablespoons sugar
  • 1.5 teaspoons powdered seeds of green cardamom
  • 1/5 cup freshly grated coconut or defrosted unsweetened coconut
  • Vegetable oil for deep-frying
  • 11/2 piece peeled ginger
  • Water for thinning (if required)
  • 2 Large egg yolks
  • 1 cup fresh fruit compote of your choice like strawberry or apricot. You could also use lemon curd or a thick high quality jam or caramelized bananas
  • 1 tablespoon warm ghee or unflavored oil
  • 2 tablespoons fish sauce
  • Salt to taste
  • 3/4 cups water
  • 2 tirphal/ peppercorns
  • 4 cloves garlic minced
  • 2 tablespoons butter or olive oil
  • 3/4 cups water
  • 1/2 cup shallots or white onion finely chopped
  • 2 cups all purpose flour
  • 1 cup Suran or Elephant’s Foot Yam peeled cut into ½ inch pieces
  • 5 tablespoons ice water
  • 1/2 Zest lime
  • 2 tablespoons golden honey
  • 1 cup vegetable oil
  • 1/2 teaspoon kosher salt
  • 4 Eggs
  • 12oz unsalted butter, softened
  • 2 tablespoons husked, split moong beans or moong dal
  • 4 tablespoons red wine vinegar
  • 21g unsweetened cocoa- u can use regular or Dutch
  • 1 1/4 cup flour
  • 11/2 cups melted butter or margarine
  • 1/4 cup toasted walnuts pieces
  • 1 teaspoon ground seeds of green cardamom or ½ teaspoon nutmeg, ground
  • 1/2 cup (3 1/2 ounces) sugar
  • Pinch Salt
  • 1 teaspoon baking powder
  • 2 cups brown sugar
  • 1.5 cups good quality breadcrumbs or panko
  • 6 cloves garlic
  • 1 cup white or red onion (finely sliced)
  • 2 teaspoons baking powder
  • 2 teaspoons vanilla extract
  • 1/2 cup sugar
  • 1.5 tablespoons unsalted, unroasted cashewnuts (kaju)
  • 1 teaspoon each: chopped red, yellow and green bell peppers
  • 1 cup coriander/cilantro leaves with stalks but no roots, washed (ground to a paste)
  • 1 tablespoon vegetable oil
  • Large chilies, sliced
  • 2 cups Coriander leaves or cilantro stalks removed (approx 2 cups)
  • 1/2 cup plus 1 tbsp. fresh lemon or lime juice
  • 10 shallots Sliced
  • 3 1/2 cups self-rising flour
  • 1/4 cup nuts of your choice in small pieces (toasted pecans, almonds, cashews)
  • 1 teaspoon ground cardamom
  • 1.5 teaspoons cinnamon (powdered)
  • 3 tablespoons butter
  • 1 tablespoon honey
  • 6 Large eggs
  • 1/4 teaspoon baking powder
  • 1/5 teaspoon cayenne pepper powder
  • 4 tablespoons garlic (paste)
  • 1/4 cup fish sauce or soy sauce (such as nam pla or nuoc nam)
  • 255g light corn syrup
  • sugar to taste
  • 12 unsalted, shelled pistachio halves (optional)
•
  • 9 by 6 or 9 inch by 2 inch deep round tablespoons quiche pan
  • 1 Zest Orange
  • 1.5 tablespoons refined flour or maida (if you want a gluten free recipe use only rice flour or potato flour)
  • 4 Large eggs
  • 1 cup chopped white onion
  • 1 cup cheese of your choice emmenthaler, fontina, buffalo mozzarella, gruyere, a pizza blend, ricotta
  • 2 tablespoons golden honey
  • 1 teaspoon powdered green cardamom seeds
  • 30g dried cherries or cranberries
  • 1 teaspoon cayenne pepper or red chilli powder or more
  • 2 Large eggs
  • 3 teaspoons turmeric powder
  • 1.25 teaspoons baking powder
  • 2 Medium eggs
  • 3/4 teaspoons whole cumin seeds
  • 3/4lb fine-quality bittersweet chocolate grated or finely chopped
  • Salt and freshly ground white pepper
  • 200g SOFTENED BUTTER
  • 4 Slices White sandwich bread (processed / ground into crumbs)
  • 1/2 teaspoon salt
  • 1/4 cup ghee
  • 1/4 cup crumbled jaggery (or to taste)
  • 1/2 cup finely chopped red or white onions
  • 3 tablespoons soy sauce
  • 5 tablespoons plus 2 teaspoons granulated sugar
  • confectioners sugar for dusting
  • Hot water to knead the dough
  • 6-8 cloves garlic finely chopped
  • 6 garlic cloves, finely chopped
  • 6 saffron threads crushed
  • a walnut size ball of jaggery
  • 2 tablespoons finely chopped celery stalk
  • 2 tablespoons finely chopped shallots or white onion
  • 6 saffron threads crushed
  • 8 cloves garlic, finely chopped
  • 2 cups plus 4 tablespoons fine sugar
  • 1/2 cup Ratale cut into ½ inch pieces
  • 2 tablespoons sugar
  • 1 teaspoon vanilla
  • 1 tablespoon gold raisins
  • 4 tablespoons coconut milk
  • 1 cup Flour
  • 1 cup coarse white sugar powdered
  • pinch of salt
  • 1/2 tablespoon white sesame seeds
  • 6 tablespoons extra virgin olive oil
  • 1/2 teaspoon instant coffee powder, optional
  • 1 teaspoon baking powder
  • 1 tablespoon baking powder
  • 1/4 cup toasted almond pieces or slices
  • 1/4 cup sliced or slivered almonds or cashews, toasted
  • 3 tablespoons Dutch-processed cocoa
  • 1 level tablespoon cornstarch
  • 1/2 teaspoon fine salt
  • 2 Eggs beaten
  • 1/4 cup unsweetened, grated fresh or defrosted coconut (Spice Mix)
  • 2 tablespoons peeled and chopped ginger root paste
  • 2 tablespoons butter (melted)
  • 1 teaspoon baking Soda
  • 3 cups plus 1 tbsp. self-rising cake flour
  • 3oz chocolate broken into little pieces
  • Seeds of 1 green cardamoms (elaichi)
  • 1 teaspoon chopped onion
  • 2 cups white or red onions peeled and quartered
  • Red chilli flakes to taste
  • 1 cup Gram Flour/ Chana dal
  • 2 cups sugar finely powdered
  • 10 cloves garlic, thinly sliced
  • 1 1/2 cup buttermilk
  • 1/4 cup sprinkles in colors of your choice (1/4 cup of 2-3 different colors)
  • 1/4 teaspoon salt
  • 1.5 cups fine white sugar
  • 1 tablespoon vegetable oil
  • 1/4 cup good fresh vegetable oil or olive oil
  • 1 cup heavy whipping cream (Ganache)
  • 2 tablespoons unflavored vegetable oil
  • ½ teaspoon freshly powdered green cardamom seeds
  • 3 tablespoons fresh ginger root (paste)
  • 2.5 tablespoons vegetable oil
  • 1 teaspoon grated orange zest (zest carefully to avoid the white pith on the orange.)
  • 12 mini to small cupcake liners in bright colors or large truffle wrappers
  • 1/4-1/3 cup ice water
  • 2 eggs
  • 1/2 teaspoon powdered black pepper
  • parchment or butter paper
  • 1/2 cup washed and finely chopped celery rib
  • 1/2 cup cherry or grape tomatoes washed and sliced into halves
  • Cheesecloth, sieve and freezer safe containers
  • Pinch freshly grated nutmeg
  • 20g dark raisins, chopped
  • 10 strips of samosa paanpatti
  • 4oz unsalted butter
  • 3 teaspoons red chili powder
  • 1 egg, whisked with one teaspoon vanilla extract
  • 4 tablespoons milk
  • 1/4 teaspoon powdered turmeric
  • 24oz unsalted butter
  • 33/4 cups warm whole or skim milk
  • 1 tablespoon MILK
  • 3 Indian green chillies (finely chopped (to taste))
  • 2-1/2 cups plus 1 tablespoon unbleached all purpose flour
  • 1/2kg fresh good quality Mawa or Khoya (solidified milk, crumbled)
  • 1/2 teaspoon white khus khus or white poppy seeds
  • 2-3 Indian green chillies, 2”- 2½” long, finely chopped and mixed with 1 tsp of salt
  • 3 tablespoons gojujang (Korean chile paste)
  • 4 Large egg whites, at room temperature
  • mixed fresh fruit segments of your choice. Berries, sliced kiwi, oranges peeled, deseeded and skins removed
  • 1 cup split Bengal Gram or chana dal soaked in water over night, washed and drained (For the filling:)
  • 3 Limes Juiced
  • 2 green onions finely chopped
  • 1 apple peeled, seeds removed, pureed
  • 2 kokum pieces or 1 tsp tamarind paste
  • 100g carrots shredded or finely chopped
  • 1 teaspoon minced garlic
  • 1 apple peeled, seeds removed, pureed
  • 1 cup bean sprouts
  • 1 teaspoon baking soda
  • 1/2 cup raw plantain cut into ½ inch rounds
  • 1/2 teaspoon grated lemon zest
  • 2 Large eggs, lightly beaten
  • 1/2 teaspoon powdered cinnamon
  • 4 teaspoons unflavored white vinegar
  • 4 eggs, at room temperature
  • 1 cup firmly packed dark brown sugar
  • 1.5 tablespoons coriander seeds
  • 1/5 teaspoon fresh rosemary leaves finely minced (You can also used dried rosemary)
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground ginger or sunt
  • 1 teaspoon habanero, jalapeño or any red chili sauce
  • 1/4 cup finely chopped turkish apricots
  • 300 grams slices of white bread or Challah chopped into 1 inch cubes with the crusts
  • 2 tablespoons cornstarch
  • 3 Large egg yolks beaten
  • 1 cup milk, at room temperature
  • 11/2 teaspoons vanilla extract
  • 1 teaspoon 1 coriander seeds
  • 1 cup red plum tomatoes chopped
  • 2 tablespoons olive oil
  • 1/4 teaspoon Salt
  • 1 1/2 cup coarse white sugar powdered
  • 1 teaspoon cornstarch
  • 2 cloves (laung / lavang)
  • 1/2 chopped onion
  • 2 tablespoons ginger paste
  • Salt to taste
  • 2 tablespoons Rice flour
  • Thin slice of fresh or candied lemon, for garnish
  • 1/4 cup dried prawns
  • 1 teaspoon baking soda
  • 1/4 cup peanut butter or butterscotch kisses or morsels (optional)
  • 1/2 cup whole milk
  • 1/2 cup walnuts pieces skinned and toasted
  • 1/4 teaspoon powdered black pepper
  • 1 teaspoon salt
  • 8oz bittersweet (not unsweetened) or semisweet chocolate, chopped
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon powdered cumin
  • 4-6 indian green chillies or 3 Thai chillies
  • 2-3 teaspoons palm or light brown sugar
  • 2 teaspoons vanilla extract
  • 225g unsweetened dark chocolate about 70-80% cocoa solids (For dipping chocolate)
  • 9 by 6 inch or 9 inch by 2 inch deep quiche pan
  • 115g butter melted
  • 2 large eggs whisked
  • 8 inch cake pan
  • 1/3 cup finely chopped garlic
  • 1/2 cup all purpose flour or maida for dusting
  • 6-8 saffron strands, soaked in ½ cup water
  • 200g kurmura or puffed white rice (fresh and crispy)
  • Vegetable Oil for frying
  • 1 tablespoon flour
  • 1 teaspoon garlic and ginger paste
  • 1 cup good quality jam of your choice like raspberry, cranberry, apricot
  • 1 teaspoon vanilla extract
  • 1 teaspoon red chilli powder or cayenne pepper (adjust for spiciness)
  • 1/2 cup dark rum 80 proof
  • 2 cups grated yellow cheddar
  • 1.25 cups FINE WHITE SUGAR
  • 1 Small White onion (finely chopped)
  • 1-1/2 teaspoon baking powder
  • 1/2 cup lightly toasted slivered or sliced unsalted almonds and pistachios
  • 1/2 tablespoon toasted almond pieces
  • 1 tablespoon finely chopped fresh coriander leaves
  • 11/2 tablespoons rice vinegar
  • 2 teaspoons confectioner’s sugar
  • fresh edible flowers or dried edible flowers for decoration
  • 1 cup jaggery broken into pieces- you can also use palm sugar, date sugar
  • 1 cup unflavored white or rice wine vinegar
  • 1 Small bowl with a lid or a heat proof glass jar
  • salt to taste
  • 1 firm red apple peeled. deseeded and chopped
  • 1/4 teaspoon fresh crumbled thyme
  • 3-4 stalks Chinese chives, sliced in batons or green onions
  • 12 tablespoons butter, very soft but not melted (about 170 grams)
  • 1/2 cup Neer or Vidheshi fanas, also called breadfruit (cut into small pieces) (optional)
  • Pinch of salt
  • 140g flour (Sift together)
  • 1kg ready to use or thawed puff pastry available at some local Irani cafes for pre-order
  • 1/2 teaspoon baking powder
  • 6oz Gruyère cheese, grated
  • 2 teaspoons vanilla extract
  • 1¼ teaspoon cumin seeds
  • 1 teaspoon golden honey
  • 1 teaspoon vanilla extract
  • 1/3 cup milk
  • 2 teaspoons red chili or cayenne pepper powder
  • 1/4 cup apricot jam
  • 4 large eggs (whisked)
  • 1/4 teaspoon salt
  • 6 Large egg whites, covered at room temperature
  • 4 teaspoons lemon or lime juice
  • 1 cup maida or all purpose flour stirred together with 1 teaspoon baking powder
  • 1 teaspoon whole cumin seeds
  • 1 cup full fat coconut milk (you can use water if you want a lighter dish)
  • 1 tablespoon red chilli flakes (optional or to taste).
  • 1 1/3 cup sugar powdered
  • 4 Eggs
  • 1 tablespoon butter
  • 1/2 " stick cinnamon (dalchini)
  • 1 teaspoon thyme
  • 3 tablespoons Garlic Paste
  • 1.5 teaspoons kitchen salt
  • 1-3 teaspoon crushed dried chili flakes
  • 2 tablespoons fresh lime juice
  • 1/4 cup brittle or chikki broken into small pieces (optional)
  • 1/4 teaspoon pure vanilla extract
  • 1.5 cups vegetable oil unflavored (not olive oil)
  • 1 teaspoon good quality hot sauce (optional)
  • 1/2 teaspoon freshly ground black pepper
  • Lightly sweetened whipped cream
  • 1 cup fine sugar (not confectioners) (If you have coarse white sugar at home just pulse it 3-4 times through a grinder)
  • Fresh mango leaves
  • 4 green mangoes peeled and shredded on a mandoline or use a coarse cut manual shredder
  • 1/6 teaspoon powdered nutmeg
  • 3 teaspoons regular unsweetened cocoa
  • 18 pieces tender asparagus (washed)
  • salt to taste and vegetable oil for frying
  • 2 cups carrots, scraped, washed diced in half inch pieces
  • 1 teaspoon fresh sage, rosemary or thyme (chopped (use of herbs is optional))
  • 1 teaspoon finely minced garlic cloves (optional)
  • 1/4 cup blanched and powdered almonds
  • 100g rolled oats
  • 2 teaspoons flour mixed with water to form a thick sticky paste
  • 1/2 teaspoon kosher salt
  • Vegetable or corn oil for frying
  • 1/2 cup dried fruit of your choice
  • 200g chocolate
  • 6 fresh green curry leaves torn
  • 2 cups decaffeinated, freshly brewed coffee at room temperature
  • 1 cup grated Gruyere
  • ICING, SPRINKLES AND COOKIES DECORATIONS OF YOUR CHOICE
  • 2 teaspoons Garlic and ginger paste
  • 1 cup heavy cream
  • 1/2 tablespoon toasted cashew pieces
  • 2 tablespoons grated fresh; or frozen, defrosted, unsweetened coconut
  • 1 tablespoon Asian sesame oil
  • 1/4 cup chopped dry fruits (unsalted and raw cashews, raisins, pistachio, almonds)
  • 1 egg beaten for brushing if desired
  • 11/2 tablespoons Palm Sugar or jaggery or brown sugar to taste
  • 1/2 cup of grated coconut (Grind to a fine paste with a little water -)
  • 1 cup white wine
  • 6 teaspoons goat cheese or mild feta ((if you are vegan replace this with additional mushrooms)
  • 1/3 cup fresh coriander / cilantro
  • 4 tablespoons flavorless vegetable oil
  • 2 teaspoons corn on the cob cleaned and cut into 3 pieces each
  • Pinch of ground cloves
  • 1 teaspoon baking powder
  • 1 egg whisked (optional)
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 4 " cinnamon stick
  • 1/2 teaspoon ground or grated horseradish (wasabi paste from a tube is fine too)
  • 2 tablespoons unflavored white vinegar
  • 1/2 teaspoon salt
  • 1/2 cup maida or all purpose flour
  • 1/4 teaspoon powdered cinnamon
  • 3/4 cups granulated white sugar, depending on level of sweetness desired
  • 3 Large egg yolks
  • 1/2 cup confectioners sugar for soufflés
  • 2 teaspoons lime or lemon zest
  • 2 tablespoons semi sweet chocolate chips
  • 1 teaspoon khus khus or white poppy seeds
  • 2 cups medium grain white rice (washed and drained)
  • 1 cup mashed yellow, ripe bananas (from about 2 medium bananas)
  • 1 1/4 cup double cream refrigerated
  • 1 dried bayleaf (tejpatta)
  • 1 bay leaf
  • 1 cup coconut milk (with 1/5 teaspoon turmeric stirred into it)
  • 3/4 cups flour
  • 1/4 cup unsalted roasted peanuts (coarsely chopped)
  • 1 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1/4 cup coconut flakes (optional)
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 tablespoons golden raisins pips removed
  • 1/5 teaspoon fresh or dried oregano leaves
  • 1/6 teaspoon saunf (aniseed) lightly roasted and coarsely crushed (about 6-7 seeds)
  • 1 cup heavy cream or coconut milk if you are vegan
  • 4 Medium green onion bulbs, thinly sliced
  • 3 Large eggs, whisked
  • 1.5 tablespoons fresh, fragrance free vegetable oil

  • 1 Medium white onions chopped fine (about 3/4 cups)
  • 1 cup sour cream
  • 1 cup zucchini, washed and diced into one inch pieces (don’t peel the zucchini)
  • 1 teaspoon chilli flakes (optional)
  • 2 teaspoons golden raisins (optional)
  • 2 tablespoons whole-wheat flour or atta
  • 12oz unsalted butter, room temperature (Crust)
  • 1 cup fine semolina or ½ cup whole wheat flour
  • 1/4 cup chopped, lightly toasted, unsalted nuts or chocolate, peanut butter, butterscotch chips of your choice
  • 1 tablespoon vegetable oil
  • 2 1/2 cups granulated sugar or coarse white sugar powdered in a mixer
  • 1 cup grated Emmenthal, Fontina or Gouda
  • 2 tablespoons Hot and Sweet tomato sauce (or use 1.5 tbspn tomato ketchup , pinch of sugar and 1/2 tbspn red chilli sauce)
  • Cinnamon
  • 1/2 tablespoon pitted dates chopped
  • 1/2 Lime Juice
  • 1 tablespoon honey
  • 1 teaspoon green cardamom powder
  • some maida or all purpose flour for dusting
  • Salt to taste
  • 2 dry red chillies (this will vary depending on the chillies you use)
  • 6 cups vegetable stock
  • salt and pepper to taste
  • 1/2 cup dry roasted peanuts, coarsely chopped
  • 4 Large eggs whisked
  • 1.5 turmeric powder
  • 1-1/2 cup (7-1/2 ounces) unbleached all-purpose flour
  • 1/4 teaspoon baking soda
  • extra maida or all purpose flour for dusting
  • 1 cup brown sugar
  • 1 cup flour
  • 1 tablespoon ghee or vegetable oil
  • 1/4 cup crumbled feta or goat cheese
  • 75g vegetable oil
  • 1/4 cup red or white onion finely sliced
  • 1/3 cup coarse white sugar powdered
  • 1 tablespoon heavy cream (This is optional if you prefer a lactose free dish)
  • 1/2 cup heavy cream
  • 1.5 tablespoons unsalted butter melted and cooled for soufflé ramekins
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon golden raisins, all pips removed
  • 1/4 teaspoon caraway seeds
  • 2 tablespoons toor or arhar dal (soaked for and hour, washed and drained)
  • 2 eggs
  • 3/4 cups high-quality strawberry jam
  • 4 Indian green chillies, finely chopped with seeds
  • 1 tablespoon butter
  • 4-5 Indian or Thai green chillies (or to taste) (if you prefer less spice reduce the number of green chillies)
  • 2 teaspoons golden raisins (optional)
  • 2 tablespoons finely peeled and finely ground almonds
  • 2 teaspoons Red chili powder
  • 1/2 teaspoon toasted dried shrimp paste
  • 2 tablespoons corn starch (FOR THE GLAZE AND FROSTING:)
  • 1 cup sugar
  • 4 eggs whisked
  • 1/2 cup shredded sharp yellow or white cheddar (optional)
  • 200g rocket or baby arugula, washed and refrigerated
  • 1/2 cup grated semisweet chocolate preferably Mexican or lactose free dark chocolate and extra sugar if you are vegan (If not available add a whole stick of cinnamon to the cream while boiling)
  • 1/2 cup unsalted, roasted or fried cashew pieces (you can also uses toasted only sesame seeds if you are allergic to nuts)
  • 250g pecan pieces about 8 whole pecans
  • 2 tablespoons condensed milk
  • 1/2 tablespoon cornstarch
  • 1/2 tablespoon horseradish grated (you can add more for a spicier flavor)
  • 7-8 leaves of kale, swiss chard, bok choy or radicchio chopped
  • 6 stalks rocket or arugula washed and dried (optional)
  • 1/2 cup oasted, blanched, slivered almonds or pistachios; or cudpah nuts or charoli (Garnish)
  • 60g desiccated coconut
  • 1/4 cup rice krispies or granola
  • 3/4 cups sugar
  • 1/4 teaspoon lime or orange zest
  • 1/2 teaspoon tamarind extract or concentrate
  • 3 Large eggs beaten
  • 500g short macaroni, cooked al dente
  • ¼ cup Coriander / Cilantro leaves (finely chopped)
  • 1/4 tablespoon unsalted, shelled pistachios
  • 1-2 teaspoon grated jaggery or sugar
  • 2/3 cups flour
  • 1/4 cup ghee or unflavored vegetable (if you want to keep this dish vegan)
  • 2kg peeled, shredded or julienned raw green papaya (For the salad)
  • 1/2 teaspoon turmeric powder
  • 1 cup light cream or you can use a non dairy alternative like soy milk
  • 1 egg beaten (if you are vegan omit)
  • 6 tablespoons oil for stir frying (coconut, peanut, corn, sunflower, or canola are all good)
  • 2 teaspoons vanilla extract
  • 100g bhajiravi gevda/field beans/val (washed and diced)
  • 1/2 cup apricot preserves (Glaze and Topping)
  • 1/2 cup prepared lemon curd
  • 1 tablespoon toasted and skinned walnuts (optional)
  • 1/2 teaspoon vanilla essence
  • 1/2 cup walnut pieces
  • 6 dried red Byadgi or Kashmiri chillies, stalks and seeds removed
  • 225g cold water
  • Zest of 1 lime
  • 1 tablespoon light brown sugar
  • 21/2 cups whole milk
  • 2 tablespoons granulated sugar for soufflé ramekins
  • 2 1 inch Indian green chillies (very finely chopped)
  • 3 cups sugar
  • 4 tablespoons dark rum 2+2 for the glaze
  • 2-3 Indian green chillies or to taste
  • 1/2 teaspoon turmeric powder
  • 1/4 cup yogurt
  • Confectioners' sugar
  • 1/4 teaspoon cumin seeds
  • 1 teaspoon cumin seeds (toasted and finely powdered)
  • 1 teaspoon rosewater
  • 2 cups wild rice
  • 4 cups chicken stock
  • 2oz demi-glaze (concentrated chicken stock), optional. If eliminated, use additional chicken stock. S
  • 1/4 cup confectioners' sugar
  • 5 cups sugar
  • 3 Large eggs
  • 1 teaspoon pure vanilla extract
  • 6 pieces thinly sliced proscuitto (optional if you are vegetarian leave it out-you can also use your preferred cured meat but adjust levels of salt accordingly)
  • 2 cups of watermelon, rind and seeds removed, and cut in 1-inch cubes or scooped
  • 2 tablespoons sugar
  • 1/2 cup fresh coriander/cilantro leaves washed,stalks removed
  • Accompaniment: whipped cream with bourbon or vanilla ice cream
  • Parchment or wax paper
  • 2 cups whole milk
  • 1 cup any leftover mixed veggies like potatoes, cauliflower, cabbage, green beans diced into large pieces
  • 2 tablespoons dink pieces (edible crunchy gum)
  • 1/4 teaspoon Vanilla
  • 1/4 teaspoon powdered cinnamon or nutmeg or allspice (optional)
  • 1/2 cup thick coconut milk combined with 1/ cup water (You can avoid coconut milk and use only water if you want a lighter dish)
  • 2 teaspoons vanilla extract
  • 1/2 cup heavy cream or whole-milk
  • ½ teaspoon Cumin / Jeera powder (ground)
  • 1/4 teaspoon powdered green cardamom seeds
  • 1 tablespoon cornstarch
  • Salt
  • 6 green beans or French beans cleaned and sliced into 4 lengthwise
  • 4 tablespoons butter or unflavored vegetable oil (avoid olive oil)
  • 3 tablespoons water or chicken stock
  • 1 cup cool water
  • 100g Pieces Ghosale or Ridge gourd
  • 2 tablespoons dark rum
  • 1/4 cup sugar (Limbo Paani Soaking syrup Boil together until thick)
  • 1 teaspoon unflavored Horlicks powder or a vegan malt powder like Aunt Patty's
  • 8 cloves or Marathi Moggu if you can find it
  • 2 Eggs
  • 1 teaspoon Salt
  • 5 tablespoons unsalted butter, cut into 8 pieces
  • 6, 4 oz or 4, 8 oz crème brulee cups, oven proof teacups or soufflé ramekins
  • 1 teaspoon white sesame seeds (lightly toasted)
  • 6 Large eggs, at room temperature
  • 1/4 cup fine white sugar
  • 2 black cloves
  • 8-9 green chillies stalks removed and partially slit but intact
  • 1 cup coarsely chopped shelled unsalted walnuts
  • 1 tablespoon white khuskhus or poppy seeds
  • 2 cups plum tomatoes chopped
  • 1 teaspoon vanilla
  • 12oz unsalted butter
  • 1 teaspoon finely grated orange zest
  • cup cream cheese frosting recipe
  • 1/4 teaspoon zest of lime
  • 25g arugula or rocket, washed, patted dry and coarsely chopped ((for vegetarians))
  • 2 tablespoons toasted white sesame seeds
  • 
Firm plastic toothpicks to decorate (any one optional)
•
  • 6 Large eggs (whisked)
  • 1/4 cup extra virgin olive or vegetable oil
  • 100g golden honey (For caramel sauce)
  • 1/4 teaspoon kosher salt
  • salt to taste
  • 1/2 cup freshly brewed decaf coffee cold (For mocha butter cream)
  • 1/2 cup fresh bread crumbs
  • Salt (to taste)
  • 1/4 teaspoon zest of Nagpur orange
  • 16 chicken wings (about 1¾ lbs.)
  • 5 Cherry Tomatoes or Roma tomatoes cut into small bits
  • 1/2 teaspoon powdered allspice or use 1/4 teaspoon powdered nutmeg (plus more for the fried wedges)
  • 1 cup chopped pan fried tofu (vegetarians use 1+1 cups) or 1 cup shredded chicken
  • 1 cup butter (for white butter cream frosting)
  • 1/2 cup blanched almonds
  • 1/4 cup Keerlu or bamboo shoots (optional)
  • 1/2 lime juice
  • 1.5 cups water
  • 2 teaspoons grated jaggery or sugar
  • 4oz bittersweet chocolate, chopped fine
  • Orange Cognac Sauce (optional)
  • 3/4 cups warm water
  • 2oz dark chocolate (70%) broken into little pieces
  • 2 black peppercorns
  • 6 pieces Indian apricots or jardaloo soaked in 1 cup of hot water
  • 1 cup sugar (FOR THE FROSTING:)
  • 3/4 cups fresh curds (dahi)
  • 1.5 cups medium sized shelled and cleaned prawns/shrimp or 6 hardboiled eggs or 6 cooking potatoes peeled cubed and pan fried
  • Pinch of salt
  • 2 1/2 cups buttermilk
  • 1 teaspoon zest of lime and juice of half a lime
  • 2 tablespoons toasted pine nuts or crushed toasted walnuts (skins removed)
  • 2 tablespoons store bought crispy noodles or toasted parched rice
  • 10 unsalted pistachios powdered
  • 1 cup heavy cream
  • 2 cups vegetable fronds, tops, stalks, leftover leaves
  • 20g jaggery
  • 9 tablespoons unsweetened cocoa powder
  • 1/2 cup dark rum 80 proof
  • Vegetable Oil (for pan frying)
  • 2 tablespoons fresh pomegranate seeds ((a must during Rosh Hashanah))
  • 200g shelled and toasted peanuts Optional
  • 1 teaspoon red chilli powder or cayenne pepper (plus more for the fried wedges)
  • 2 eggs whisked (optional)
  • 1/2 cup icing sugar
  • 1/4 cup sugar
  • 50g leaves Bhajji dent or green maath or Amaranthus (cleaned, stalked removed and leaves washed OPTIONAL)
  • 1/2 water
  • 1 teaspoon zest of orange (avoid the white pith while scraping)
  • 2 cups medium-grain white rice, washed and drained
  • 2 tablespoons rum
  • 1 cup orange juice
  • 2 tablespoons vegetable oil (plus more for shallow frying)
  • 1/2 teaspoon cornstarch
  • 1/4 " cinnamon stick
  • 5 tablespoons vegetable oil (2+1+2)
  • 2 tablespoons instant coffee powder
  • teaspoon sugar if required
  • Salt and 6 cups hot water
  • 13 tablespoons cold butter, cut into 1/4
  • 4 cups plain whole-milk
  • 3 teaspoons vanilla extract
  • 1/2 cup crispy fried onions (optional)
  • 4-5 mint or spicy basil leaves torn
  • Gold dust or gold sheet (varq)
•
  • 1/2 teaspoon table salt
  • 2 teaspoons fresh thyme, rosemary or oregano leaves
  • 60g chunky peanut butter
  • 1.5 cups all purpose flour
  • 400g unsalted butter softened
  • 2 tablespoons unsalted butter
  • 1 tablespoon chopped or whole dried figs
  • 2-3 tablespoons finely chopped coriander leaves
  • 2 fresh red chillies (sliced lengthwise)
  • 2 tablespoons plain whole milk
  • 1 tablespoon flour
  • 2-3 pan or taro leaves finely sliced (OPTIONAL)
  • salt to taste
  • 8 Indian baby or 3 long Japanese orHyderbadi aubergines
  • 1/2 teaspoon cornstarch
  • 2 tablespoons butter
  • 1/2 " gingerroot
  • 1 teaspoon coriander seeds
  • 6 egg yolks
  • 1/2 tablespoon ghee plus 1 tablespoon vegetable oil
  • 1 juice of lime
  • 2 1/2 teaspoons baking soda
  • 1.5 cups inch size pieces of fried potatoes (for pure vegetarians)
  • Salt as required
  • 1.5 cups fresh plain cream cheese
  • Edible sprinkles
  • 1/4 teaspoon ground black pepper
  • 2 teaspoons freshly ground black pepper
  • 1 teaspoon corn flour
  • Cold water if required
  • pinch salt
  • 2 tablespoons dark rum
  • 8-9 rose petals and segments of orange to decorate
  • 8 tablespoons tamarind paste (available as Asian / Indian food stores) (Mix together and set aside:)
  • 1 teaspoon vanilla
  • 8 firm but ripe pears, preferably Anjou, peeled, halved lengthwise and cored
  • 50g taro root (optional) (washed, peeled and diced)
  • 4 tablespoons ghee or vegetable oil
  • 3 tablespoons cognac
  • 2 tablespoons finely chopped coriander or cilantro leaves (optional)
  • 1 teaspoon cumin seeds
  • 1lb unsalted butter, cut into small pieces and softened
  • Salt to taste
  • 1 cup vegetable shortening
  • 6 hard boiled eggs (quartered for vegetarians. you can also use the potatoes)
  • 4 tablespoons fresh cream light or heavy
  • 1/8 teaspoon grated nutmeg
  • 2-3 teaspoons red pepper flakes
  • 20g dark chocolate chips (70% cocoa solids) melted (Garnish)
  • 2 teaspoons sugar (Chocolate Ganache)
  • 1 teaspoon vanilla
  • 1 cup hot water
  • 1 cup butter (for chocolate buttercream)
  • 1/2 tablespoon tirfal or teppals seeds (lightly smashed)
  • 1 teaspoon black mustard seeds
  • Salt to taste
  • 3 pieces dried, red kashmiri or bedgi chillies with the seeds, stalks removed
  • 6 cloves of garlic paste
  • 1 tablespoon whole garam masala consisting of whole 1 dried bay leaf 2 cloves, 4 peppercorns, 1 large black cardamom, 3 green cardamom pods, 1 inch stick cinnamon
  • 1 cup icing sugar
  • 1/8 teaspoon cayenne
  • 2 tablespoons sugar or agave
  • Non stick tray about 9 by 12 1-1/2 inches deep (otherwise line with parchment paper)
  • 3/4 cups heavy whipping cream
  • 1 cup confectioner’s sugar
  • 4 tablespoons fish sauce or soy sauce for vegetarians
  • 1/2 cup unsweetened cocoa
  • FOR THE SPICE PASTE
  • 10 fresh curry leaves
  • Vegetable oil for frying
  • 250g medium size shrimp deveined and shells removed (optional if you are vegetarian use crispy fried or boiled and cubed about 1/2 inch pieces of potatoes)
  • 1/2 " piece peeled fresh ginger root paste (adrak)
  • 8 whole walnuts skinned and toasted to garnish or 1 carrot shaved
  • 250g Gruyère cheese or any cheese that melts well, shredded (about 1 1/2 cups)
  • 2 medium slices commercial white bread (processed to crumbs in a grinder or food processor)
  • Salt to taste
  • 8oz bittersweet (not unsweetened) chopped
  • 1/4 cup regular cocoa powder
  • 6 tablespoons palm sugar or brown sugar
  • 1 cup icing sugar
  • 1/5 teaspoon methi or fenugreek seeds
  • 1 lime quartered (squeeze over finished pulao as a garnish)
  • 3 Indian green chillies, approx 1.25-1.5” long
  • 2 tablespoons crispy fried onions (an optional garnish)
  • 1 tablespoon water
  • 4-6 wedges of lime (for serving)
  • 1 teaspoon salt
  • 10-12 " french tart pan
  • 2 tablespoons plain whole milk
  • 2 teaspoons coriander seeds (optional)
  • 1/2 cup finely chopped red or white onions (optional)
  • OPTIONAL GARNISHES
  • 1 cup good quality orange juice
  • 2 teaspoons cumin seeds (optional)
  • 2 teaspoons tamarind paste concentrate
  • 1-2 cup croutons from leftover bread or garlic bread as a side
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon zest of orange
  • 1 teaspoon split Bengal gram (Urad dal)
  • 1/2 teaspoon turmeric powder
  • 1/2 cup parmesan
  • 1 9 inch by atleast 2 inch round cake pan or 8 by 12 by at least 2 inches
  • 1 tablespoon orange liqueur like Cointreau or Grand Marnier
  • 1 cup grated white Coconut fresh or frozen and defrosted
  • 2 teaspoons salt or to taste
  • 1/2 cup fried bacon or pancetta bits
  • 2 tablespoons icing sugar
  • 8 dried Bedgi or Kashmiri Red chillies (seeds and stalks removed)
  • 1/2 cup unsalted, roasted or fried peanuts, coarsely crushed (optional)
  • 1/2 cup chopped celery leaves
  • 1 teaspoon corn starch
  • 1 raw Ambado (hog plum) or 3 dried kokum or 2 teaspoon tamarind extract
  • 1/2 cup grated fresh; or frozen, defrosted, unsweetened coconut (optional)
  • 4 methi or fenugreek seeds
  • 5 cups boiling water

Optional

  • sugar (a sprinkling for a crunchy top)

Directions

Here both lots of oil in wok. Add the sliced shallots and cook over
Quently, until they are golden brown and crisp. Lift out with a sliced
Paper towel, leaving the oil in the wok.
Add the sliced garlic and
Making sure it does not turn dark brown. Drain and set aside.
Do not soak the prawns but put them into a food processor
Reheat the oil left in the wok and add the prawn powder.
Utes, then add the vinegar, chili flakes, salt, and shrimp paste. Cook
5 minutes. Remove from the wok and spread on a couple of layers
Absorb the oil, when completely cold, put the prawn mixture in a
Fried shallots and garlic. Tranfer to a tightly sealed jar.

Note- it is important that the shallots and garlic are sliced evenly, so
Cooked at the same time. Ensure the temperature is kept low
1. For the cake: Preheat oven to 350°. Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy. Beat in 1 egg at a time, then beat in flour. Combine buttermilk and baking soda and beat into flour mixture. Add lemon juice and vanilla and beat well. Divide batter evenly among three greased and floured 8" round cake pans and bake until centers of cakes spring back when lightly pressed, 30–35 minutes. Let cakes cool in their pans.
2. For the glaze and frosting: Boil corn starch, 1 cup of the sugar, 8 tbsp. of the butter, 1/2 cup of the buttermilk, 1 tsp. of the vanilla, and 1/2 tsp. of the baking soda together in a 3-quart saucepan over medium heat for 5 minutes, stirring constantly. Remove glaze from heat. Boil shortening and remaining sugar, butter, buttermilk, vanilla, and baking soda together in a 4-quart saucepan over medium-high heat, stirring constantly, until temperature reaches 230° on a candy thermometer, 25–30 minutes. Remove frosting from heat, let cool for 5 minutes, then beat with a wooden spoon until it loses its shine, 5–7 minutes. Keep frosting warm over a pot of hot water.
3. Remove cake layers from pans. Put 1 layer on a cake plate. Brush one-third of the glaze over top and sides, let rest for 2 minutes, then ice top and sides with one-third of the frosting. Set another layer on top and repeat glazing, icing, and layering process, then repeat process again with remaining layer.
Arrange oven rack in middle position and preheat oven to 350°F. Butter 9-inch-diameter round metal pan and line bottom with waxed paper. Butter paper, then dust pan with flour, knocking out excess.
Using food processor, pulse pistachios until finely ground, about 40 seconds. (Do not overprocess, or mixture will become paste.) Add flour, baking powder, cardamom, and salt and pulse briefly to combine.
In small bowl, combine milk and vanilla.
In large bowl using electric mixer at moderate speed, beat together butter and sugar until light and fluffy, 1 1/2 to 2 minutes. Add eggs 1 at a time, beating well after each addition. Reduce speed to low and add pistachio and milk mixtures alternately in batches, beginning and ending with pistachio mixture and beating after each addition just until combined. Add orange zest and beat just until combined.
Spread batter evenly in pan and bake until wooden skewer inserted in center of cake comes out clean, 30 to 40 minutes. Cool in pan on rack 10 minutes, then run knife around cake to loosen and invert onto rack. Remove paper and serve warm or at room temperature with vanilla ice cream or whipped cream.
Preheat oven 350F. Set rack in the middle tier of the oven

Grease and line with wax paper an 8.5 inch round cake tin at least 2 inches deep.

Toast the shredded carrots lightly in a non stick pan on low heat about 5 minutes until fragrant and a little dry. Cool

In an extra large bowl combine flour, baking soda, 1/2 teaspoon salt, cinnamon, walnut pieces and stir well.

Whisk the eggs, sugar, oil, raisins and vanilla in another bowl.

Combine carrots, dry and wet ingredients in the largest mixing bowl until well incorporated.

Pour into greased and lined cake pan and bake approximately 50-65 minutes until cake pulls away from sides of pan and a toothpick inserted in the center of the cake comes out clean.

Cook cake in pan then invert and allow to cool on rack.

CREAM CHEESE FROSTING
For the cream cheese frosting whisk the cream cheese, butter, cream, salt, sugar, zest and vanilla until fluffy. Ice cake and decorate with walnuts or shaved carrots.

FOR VEGAN ORANGE GLAZE

Combine orange juice, zest, icing sugar and corn starch in a pan and heat until mixture thickens. Cool slightly and for a grown up version add orange liquor if desired. Pour over carrot cake.
1. 1. For the Crust: Mix flour, salt, and sugar in food processor fitted with the steel blade. Scatter butter pieces over mixture, tossing to coat butter with a little of the flour. Cut butter into flour with five one-second pulses. Add shortening; continue cutting in until flour is pale yellow and resembles coarse cornmeal, with butter bits no larger than a small pea, about four more one-second pulses. Turn mixture into medium bowl.
2. Sprinkle 3 tablespoons of the water over mixture. Using rubber spatula, fold water into flour mixture, then repeatedly press down on dough mixture with broad side of spatula until dough sticks together, adding up to 1 tablespoon more water if dough will not come together. Shape dough into ball with hands, then flatten into 4-inch wide disk. Dust lightly with flour, wrap in plastic, and refrigerate 30 minutes before rolling.
3. Generously sprinkle 18-inch work area with 2 tablespoons graham cracker crumbs. Remove dough from wrapping and place in center of work area. Scatter a few more crumbs over disk top. Roll dough from center to edges to make 9-inch disk, rotating a quarter turn after each stroke and sprinkling additional crumbs underneath and on top, as necessary, to heavily coat dough. Flip dough and continue to roll, without rotating, into 13-inch disk just under 1/8-inch thick.
4. Fold dough in quarters, then place dough point in center of 9-inch Pyrex pie pan. Unfold dough to cover pan completely, with excess dough draped over pan lip. Trim and flute crust, (see illustrations 1-4 below).
5. Refrigerate dough until firm, about 30 minutes. Prick shell at 1/2-inch intervals to keep dough from ballooning during baking, (illustration 5). Press a doubled 12-inch square of aluminum foil inside pie shell. Prick foil to prevent further ballooning. Refrigerate to let dough relax, at least 30 minutes longer.
6. Adjust oven rack to lowest position and heat oven to 400 degrees. Bake, checking occasionally for ballooning, until crust is firmly set, about 15 minutes. Reduce oven temperature to 350 degrees, remove foil, and continue to bake until crust is crisp and golden brown in color, about 10 to 15 minutes longer. Transfer to wire rack and cool completely.
7. For the Filling: Whisk sugar, cornstarch, and salt in medium saucepan. Add yolks, then immediately but gradually whisk in milk and evaporated milk. Drop in vanilla bean. Cook over medium heat, stirring frequently at first, then constantly as mixture starts to thicken and begins to simmer, 8 to 10 minutes. Once mixture simmers, continue to cook, stirring constantly, for 1 minute longer. Remove pan from heat; whisk in butter and brandy. Remove vanilla bean, scrape out seeds, and whisk them back into filling.
8. Pour filling into shallow pan (another pie pan works well). Put plastic wrap directly over filling surface to prevent skin from forming; cool until warm, about 30 minutes. Pour half the warm filling into pie shell. Peel and slice the bananas on top of half the filling and top with remaining filling. Once again, place sheet of plastic wrap directly over filling surface. Refrigerate pie until completely chilled, at least 3 hours.
9. Whip cream to soft peaks. Add confectioner's sugar and vanilla; continue to whip to barely stiff peaks. Spread over filling and refrigerate until ready to serve.
FOR SALAD DRESSING
Whisk together the orange juice, lime juice, lime zest, onions, honey, aniseed, salt, and pepper. Add vegetable oil, and stir well. Cover and refrigerate for 1-2 hours. Taste for salt and sweetness before using on salad greens.
FOR HOME-MADE COTTAGE CHEESE OR PANEER
Heat milk in a heavy bottomed pan until it reaches a boil. Make sure to stir from time to time to prevent burning. When milk is about to boil over add lime juice and switch off flame. Let sit. Milk will split and cheese curds will form. Start the fire again on medium and let the milk boil once more. Switch off flame. Cool about 15 minutes and strain through a fine sieve. Use whey for soups or lentils otherwise discard. soak the cheese curds in clean drinking water to get the lime juice out. Strain again through a fine sieve and squeeze out all the water. Seal in an air tight container and chill until ready to use
TO ASSEMBLE THE SALAD
Take chilled rocket from refrigerator. Tear coarsely. Place the rocket in a large bowl. Drizzle with half the salad dressing, then gently toss leaves. Scatter the watermelon and pour remaining dressing over the watermelon. Toss gently. Top with chilled crumbled cheese and nuts. Taste for seasonings and serve immediately.
1. Macerate raisins in brandy for 1 hour. Drain, reserving ⅓ cup of the brandy. Preheat oven to 450°.

2. Put raisins, candied fruits, suet or butter, bread crumbs, almond meal, sugar, flour, coconut, carrots, zests, cinnamon, and nutmeg into a large bowl and stir well. Combine egg and treacle or molasses in another bowl. Stir in beer, juices, and reserved brandy, add to fruit mixture, and mix until evenly moist. Pack half the batter into each of 2 greased 2 ½-cup glazed-ceramic or glass bowls (about 3" deep × 5" wide). Cover each bowl with 2 layers each waxed paper, then foil; secure with twine. Put bowls on a rack set in a wide deep pot. Add boiling water to pot to reach 2" up sides of bowls. Cover pot and steam puddings in oven, replenishing water as necessary, for 4 ½ hours.

3. Remove bowls from pot and let cool. Store puddings in a cool, dark, dry spot (or refrigerate) for at least 1 day and up to 2 years. If storing for longer than 1 day, replace covers. Reheat puddings by steaming them, still covered, for 1 hour. Unmold onto plates.
For cake:
Preheat oven to 350°F. Butter 10-inch-diameter springform pan. Line bottom of pan with parchment round; butter parchment. Wrap 3 layers of heavy-duty foil around outside of pan, bringing foil to top of rim. Combine 1 cup water and sugar in small saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Simmer 5 minutes. Remove from heat.
Melt butter in large saucepan over low heat. Add chocolate and whisk until smooth. Whisk sugar syrup into chocolate; cool slightly. Add eggs to chocolate mixture and whisk until well blended. Pour batter into prepared pan. Place cake pan in large roasting pan. Add enough hot water to roasting pan to come halfway up sides of cake pan.
Bake cake until center no longer moves when pan is gently shaken, about 50 minutes. Remove from water bath; transfer to rack. Cool completely in pan.
1. Combine flour, cinnamon, nutmeg, cloves, and walnuts in a bowl. Mix well and set aside.

2. Beat butter with an electric mixer on medium speed. Gradually add sugar and beat until mixture is fluffy. Beat in egg, reduce speed, and add flour mixture, mixing until just combined (dough will be soft and sticky).

3. Preheat oven to 375¡Æ. Butter and flour a 9'' tart pan with a removable bottom. Flour your hands and press half the dough into the bottom of the pan. Press half of the remaining dough into the sides of pan. Form remaining dough into 6 balls; set aside.

4. Combine jelly and jam in a bowl; mix well and spoon into crust. With floured hands, roll out remaining balls of dough on a lightly floured surface until each is 9'' long. Crisscross strips of dough over filling (three strips each way), pinch side and top crusts together, and sprinkle with almonds. Bake until crust is golden, 30 minutes. Cool, remove from pan, and dust with sugar.
Directions for thick hot chocolate 8 fl oz or 1 cup thick hot chocolate
Mexican chocolate is flavored with cinnamon. If you don't have Mexican chocolate at hand use a stick of cinnamon to flavor the cream or coconut milk.
Heat sugar, cream or coconut milk and a stick of whole cinnamon in a medium saucepan on a low flame until sugar has dissolved and liquid reaches a boil. Switch off flame and remove cinnamon stick. Stir in grated chocolate of your choice until smooth. Reserve. Add more sugar to taste if using a darker milk free chocolate.

Directions for approximately 12 2.25 inch Churros
Sift flour and baking powder with 1/6 tsp salt. Reserve.
In a small saucepan on medium heat, stir together water, 2 1/4 tablespoons sugar and 2 tablespoons unflavored vegetable oil. Bring to a boil and switch off flame. Stir in flour mixture and mix vigorously to form a slightly sticky ball. The dough will be sticky but firm and pliable.

Prepare a piping or pastry bag. Use an 8mm star shaped nozzle. If you don't have one don't worry use a similar sized nozzle. If you don't have a nozzle and piping bag just fill the dough into the corner of a ziploc type bag, snip the end about 8-10 mm and squeeze. Nothing should stop you from making and enjoying this dish. If all else fails just make small half inch round balls.

Heat 2 inches unflavored vegetable oil for frying in 6 inch wide deep saucepan or kadai on high flame.

When oil is hot but not smoking lower flame to medium. Introduce a small piece of dough into the oil. If oil sizzles and dough rises to the top oil is ready for use. Pipe strips of dough about 2.5 inches long into hot oil using the pastry bag or a small food safe 'ziploc' type bag snipped at the end. Fry until golden then drain on paper towels. Let cool about 5 minutes.

In a 6 inch wide bowl stir together 1 cup sugar and cinnamon. Roll drained churros generously in cinnamon and sugar mixture.

Serve immediately with a small cup (I use an espresso cup for 2) of warm, cinnamon hot chocolate. if you are serving a larger group, put all the hot chocolate in a single bowl or cup and serve with churros on a larger serving platter like a Chip and Dip.
1. Make the filling: Heat water, when boiling add dates and lemon juice. Cook until dates are softened, about 8 minutes. Stir in vanilla.

2. Make the crust: Heat oven to 350°. Whisk flour, baking soda, and salt in a bowl. Add sugar then butter and using fingertips slowly mix the butter into the flour to form breadcrumbs. Stir in oats until a crumbly dough forms. Press 2/3 of the dough into the bottom of an 8″ square baking dish. Spread filling over crust. Crumble remaining dough over the top and press in the nuts. Bake until golden, about 30 minutes. Let cool completely before slicing.
Method
Make slits in the raw mangoes and place them in a large stockpot or heavy-bottomed pan that is well lined. Enameled, cast iron and stainless steel clad pans work well. Avoid unclad cast iron, aluminum and non-stick.
Fill the pan with 4 litres of water.
Simmer open for 35-45 minutes on medium heat. Add the sugar and continue to cook. Stir occasionally. The water should reduce to about 1 litres and turn a pale, yellow-green colour. Press down gently on the mangoes to release their flavours and pulp into the water.
Strain the liquid and discard the fruit. Add the spices, either all of them or to taste and let it cool.

Chill. Pour 2 tbspns into a highball glass. Top with cold water or chilled soda. Stir and taste for sweetness- add more syrup if needed. Add ice cubes if desired.
Slice boiled potatoes into thick 1/2 inch rounds. Keep covered and refrigerated. Melt oil and butter in a large skillet on medium heat. Add onions and stir until golden and caramelized about 10-12 minutes. If you are using uncooked bacon bits add them now. Add hot sauce, oregano and pepper. Add salt carefully as cured meats and bacon and some kitchen butters and cheddar have plenty of salt. Add potatoes and stir gently to avoid breaking potatoes. Coat potatoes in the onions so they absorb the flavor and salt. Taste again and season as desired.
Let cool completely.
Roast the tea leaves in a heavy dry skillet just until aromatic, about 2 minutes. Do not burn. Remove from the heat and carefully add the boiling water. Steep for 1 minute and then pass through a fine-meshed sieve, reserving the liquid.
Heat the oil over medium heat, in a large, heavy skillet. Add the ginger and stir constantly until aromatic. Do not burn. Add the greens and cook until slightly wilted. Season with salt and pepper to taste. (There should be some liquid remaining.)
Assembly:
Divide the greens among the 4 warmed plates. Arrange the goat cheese and fruit wedges as you like over the greens. Drizzle with olive oil and serve immediately
In a medium saucepan constantly stir over low heat until boiling the sugar, corn syrup, cream and butter, about 9 minutes. Remove from the heat, stir in the rum and vanilla. The sauce may be made ahead and stored in the refrigerator. Serve the sauce hot or cold.
Makes about 2 cups (480 ml)
1. Place semisweet chocolate and rum in a small bowl; set aside. Heat cream in a small saucepan over medium heat until it begins to simmer; pour over chocolate and let sit for 1 minute. Slowly stir until smooth, cover with plastic wrap, and refrigerate until chilled. Divide chocolate mixture into 6 portions. Shape each portion into a ball; refrigerate until chilled.

2. Heat oven to 425°. Grease bottom and sides of six 6-oz. ramekins with butter and dust with flour, tapping out excess; set aside on a baking sheet. Heat butter and bittersweet chocolate in a small saucepan over medium heat until just melted; remove from heat and let cool 10 minutes. In a large bowl, beat together sugar, vanilla, salt, and eggs with a hand mixer on medium-high speed until thick and pale, 3–4 minutes. Beat in melted chocolate mixture; add flour and mix until smooth. Divide half the batter between prepared ramekins and place a chilled chocolate ball in center of each; top with remaining batter and smooth tops. Bake until just set, 15 minutes. Let cool 2–3 minutes.

3. To serve, run a paring knife around edge of ramekins and invert cakes onto 6 serving plates. Dust with confectioners' sugar and serve immediately.
For the dressing grind chiles, garlic, lime juice, fish sauce, oil, and sugar in a mixer until smooth. Stir in 1.25 tspns salt.
Toss mangoes, green onions, sesame seeds, and dressing in a large bowl; season with more salt and sugar if required. Cover bowl and let sit for a few hours in the fridge.
Toss with coriander leaves, basil or mint and sprinkle crispy noodles or toasted parched rice and cashews on top then serve immediately
Make cake layers:
Preheat oven to 300°F. and grease pans. Line bottoms with rounds of wax paper and grease paper.
Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.
Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined well. Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes.
Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and cool layers completely. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.
Make frosting:
Finely chop chocolate. In a 1 1/2- to 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate, whisking until chocolate is melted. Cut butter into pieces and add to frosting, whisking until smooth.
Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency).
Spread frosting between cake layers and over top and sides. Cake keeps, covered and chilled, 3 days. Bring cake to room temperature before serving.
Preheat oven to 350°F with a tray on the middle rack.
Roll out chilled dough on a clean, flat, lightly floured surface with a lightly floured belan or rolling pin.
Roll gently from the center of the dough outwards on four sides to create a 12-inch round. Don’t press too hard and do not handle the chilled dough too much. Heat from your hands will decrease chances of a flaky pastry. Unlike dough for chappatis, short crust pastry must be handled gently.
Lay out rolled pastry into the 9-inch pie plate. Leave a 1/2-inch overhang or flap over the pie dish rim to accommodate shrinking. Indian maida shrinks much more when baked than European and American varieties.
Gently fold overhang and lightly press against rim of pie plate with a fork. Lightly prick the pastry all over with a fork or if you plan to use pie weights cull the pasty first and then place the pie weights inside the pie dish before baking.
Plastic wrap and return to the refrigerator.
Bake pie crust 20 minutes.
Meanwhile melt butter and brown sugar in a heavy bottomed saucepan over low heat. When the syrup is smooth remove from heat and stir in t corn syrup, zest, and salt.
Then stir vanilla, nutmeg (if using) and eggs beating well to incorporate. Stir in only the broken pecan pieces . Reserve the whole pecans.
1. Combine mawa, condensed milk and almond flour in a mixing bowl. Using your fingertips, form a soft and pliable dough. Add more almond flour if it’s too sticky and more condensed milk if it’s too dry.

2. Divide into 12 equal portions. Wash your hands clean, wet each palm slightly and roll each piece into a ball. Bury a pistachio in the middle of each ball. Roll again until smooth.

3. Place half inch apart in a plastic freezer safe container lined with parchment. Freeze for an hour until firm.

4. Melt chocolate and oil in a milk pot or double boiler on a low flame. If you have a thermometer do not let the temperature rise over 110 F. 

5. Take chocolate off the fire and stir in condensed milk and the cocoa. Keep stirring to remove all lumps. Reduce temperature to 80 F or until its cool but still liquid. Strain into a small bowl about 2-3 inches wide and 3-4 inches deep.

6. Using a toothpick dip each ball of chilled mawa into the cooled chocolate to coat completely. Hold it up over the bowl to let excess chocolate drip away. Place each ladoo in a small cupcake or truffle wrapper and extract toothpick. Brush with a little chocolate to disguise the hole.
Sprinkle with decoration of your choice. Cover and refrigerate overnight. Serve chilled.
Oil a 15 inch shallow pizza pan and sprinkle it with the cornmeal. Set a rackin the middle of the oven and preheat the oven to 425 F
In a small bowl, combine the tomato paste, tomato sauce, basil and sugar,
Use the shredding disc with light pressure to process the parmesan and mozzarella cheeses. Mix them together and set aside.
Use the medium or thin slicing disc with light pressure to slice the tomato.
Prepare and prebake the tart dough as directed just before you are ready to assemble and bake the tart.
To assemble the tart, spread the tomato paste mixture over the still hot tart crust. Cover with ½ of the grated cheese and then all the Ratatouille. Arrange the tomato slices on top and season with pepper. Cover the tart with remaining grated cheese and sprinkle with oregano.
Bake the tart in the preheated oven for about 15 minutes, until the cheese on top is lightly browned and the underside of the crust is browned
1. Line the base of a 23cm / 9inch springform cake tin with baking parchment and grease its sides lightly with butter.
2. Preheat the oven to 180°C/gas mark 4/ 350°F.
3. Beat the butter and sugar till pale and whipped, either by hand in a bowl with a wooden spoon, or using a freestanding mixer.
4. Mix together the almonds, polenta and baking powder, and beat some of this into the butter-sugar mixture, followed by 1 egg, then alternate dry ingredients and eggs, beating all the while.
5. Finally, beat in the lemon zest and pour, spoon or scrape the mixture into your prepared tin and bake in the oven for about 40 minutes.
6. It may seem wibbly but, if the cake is cooked, a cake tester should come out cleanish and, most significantly, the edges of the cake will have begun to shrink away from the sides of the tin. remove from the oven to a wire cooling rack, but leave in its tin.
7. Make the syrup by boiling together the lemon juice and icing sugar in a smallish saucepan.
8. Once the icing sugar’s dissolved into the juice, you’re done.
9. Prick the top of the cake all over with a cake tester (a skewer would be too destructive), pour the warm syrup over the cake, and leave to cool before taking it out of its tin.
NOTE: to make this cake gluten-free, make sure to use gluten-free baking powder, or omit the baking powder altogether and beat the batter exuberantly at step 4.
Preheat the oven to 350 degrees F. Line the base of the springform pan with a nonstick silicone liner or baking parchment. Grease the sides with olive oil. Add the pine nuts to a small dry pan and toast them over low heat.
Grate the carrots in a food processor or with a coarse grater, and put them on a double layer of kitchen towels. Wrap the towels around the carrots to soak up the excess liquid.
Put the sultanas in a small saucepan with the rum, and bring to the boil over medium heat. Lower the heat and simmer for 3 minutes.
Whisk the sugar and 1/2 cup of oil in a stand mixer or by hand, until creamily and airily mixed together.
Whisk in the vanilla and eggs in a large bowl. Fold in the almond meal/flour, nutmeg, grated carrots, golden sultanas (and any rum that clings to them) and finally the lemon zest and lemon juice.
Scrape the mixture into the prepared cake tin and smooth the surface with a rubber spatula. The batter will be very shallow in the tin.
Sprinkle with the pine nuts and bake until the top is risen and golden and a cake tester comes out sticky but otherwise more or less clean, about 30 to 40 minutes.
Remove the cake from the oven and let it sit on a rack for 10 minutes before removing the sides. Let cool until ready to serve. Transfer the cake to a serving platter.
Combine the mascarpone, confectioners' sugar and rum in a small bowl. Slice the cake and serve with the mascarpone cream.
Make Ahead Note:
The cake can be baked up to 3 days ahead. Wrap tightly in plastic wrap and store in airtight container in a cool place. Will keep for a total of 5 to 6 days.
Freeze Note:
The cake can be frozen (still on base of the tin), carefully wrapped in double layer of plastic wrap and 1 layer of foil, for up to 3 months. Defrost overnight at room temperature.
Heat milk and mint in a medium saucepan until it reaches a bowl. Using a small tea strainer or a slotted spoon remove the mint leaves and discard. Add hot chocolate mix and stir until smooth. If using cocoa add sugar to taste. Serve hot with a garnish of mint leaves or a small sugar cookie.
1.FOR THE DOUGH: Process flour and butter in a food processor and pulse until butter and flour form small pearl size granules about ten seconds of pulsing. Or do this by hand using a fork or a pastry tool. Mix flour and butter until breadcrumbs form. Don't over handle butter and flour, mix slowly and gently.
2. Add ¼ cup ice water until combined. Pulse 1-2 seconds or mix by hand using your fork or pastry tool. Pinch dough with fingers; if dough is floury, dry, and does not hold together, add 1 to 2 tablespoons ice water and mix until dough comes together in a loose ball.
3. Turn dough out onto clean and floured work surface and flatten into 5-6-inch disk; don't work the dough. The less it is handled the flakier the pastry. Cover disk in plastic wrap and refrigerate 1 hour, before rolling. (Dough can be refrigerated for up to 24 hours but then you need to thaw is 10-12 minutes before rolling.

4. Roll out disk of dough on floured work surface to 12 by 8-inch rectangle or 11 inch round (about ¼ inch thick). Roll dough loosely around rolling pin and unroll into quiche pan. Working around circumference, ease dough into pan. Trim any dough that extends more than 1 inch over edge of pan. Patch any cracks or holes with leftover.
Press dough gently to fit into pan. Using a fork press holes all over the dough. If you have pie weights you can use these instead just before the crust goes into the oven.
Refrigerate dough-lined pan until firm, about 20 minutes, and then freeze for 30 minutes.
6. Adjust oven rack to middle position and heat oven to 350 degrees. Fill with pie weights or dried beans.
Use strips of foil or a pie protector to cover the edges of the pastry. This prevents excessive browning.
Bake until exposed edges of dough are beginning to turn golden 35- 40 minutes. Carefully remove quiche pan and empty out pie weights.
Remove shell from oven. Lower temperature to 325.
Brush hot interiors of pastry lightly with a little whisked egg using a pastry brush. Cool shell 35 minutes.
7. FOR THE FILLING: Trim 1.5 inches off each asparagus stem. Add these trimmed stems to the cream and milk and boil over medium heat. Strain and let cream cool. Discard trimmed pieces.
Cook onions in 1 tablespoon of vegetable oil in a medium pan or skillet over medium heat until tender. Set onions aside to cool.
8. Place cornstarch in large bowl with 2 tablespoons milk and whisk to form a smooth paste. Whisk in cooked milk and cream, eggs, cheese, salt, pepper, nutmeg, and cayenne until mixture is smooth. Stir in the onions.
9. Arrange the raw asparagus vertically inside the quiche pan laying one next to the other over the pastry if using a rectangular pan and concentrically if using a round pan. Pour the cream and onions mixture over the vegetables. Gently tap pan on countertop so the mixture settles and covers the asparagus and dislodges any air bubbles.
10. Bake until top of quiche is lightly browned 1 hour until pastry edges are golden and the filling jiggles a little when pan is shaken. Use a toothpick to ensure the filling isn't still oozing liquid. Remove pan and let rest about 30 minutes. Custard will continue cooking as it cools.
11. When ready to serve, use sharp pastry knife remove quiche from pan, slide quiche onto serving plate. Cut into wedges and serve.
1. With a pastry brush butter, then flour the Madeleine molds (see photo). this recipe makes 12 individual cakes.
2. Stir together the dry ingredients in a mixing bowl.
3. Stir in the whisked eggs. Do not beat excessively only until lightly incorporated.
4. Stir in the melted butter until lightly mixed.
5. Use a spoon or a pastry bags and pipe the batter into the prepared molds about a tablespoon each. This will expand while baking.
6. Cover loosely with plastic wrap. Chill until firm about 1 hour. Preheat oven to 400 F. You could also bake these just before you are ready to serve dessert.
7. Bake the Madeleine’s at 400 F for 7 minutes, or until they are firm and a toothpick inserted in the center of one comes out with just a few moist crumbs attached.
8. Place a clean kitchen towel on the counter. Unmold the Madeleine’s immediately upon removing from the oven by banging the tray on a hard surface. The cookie cakes should mostly just fall off. If not gently pry them loose with a small knife. They can be dipped after they are cooled.
Rinse eggplant and cut into 2 inch cubes. Heat 2 tbsp oil in a pan and add ½ the garlic ,onionand sauté 2 minutes. Add eggplant and cook until soft and edible.


Make sauce:
Heat a large heavy skillet over moderate heat until hot and toast pumpkin seeds, stirring constantly, until they have expanded and begin to pop, 3 to 5 minutes. Transfer seeds to a plate to cool. In skillet heat sesame and cumin seeds, allspice, cloves, and peppercorns, stirring, until fragrant, about 1 minute, and transfer to plate. When seeds and spices are cool, in an electric spice/coffee grinder grind mixture in 4 batches to a powder.
If using fresh tomatillos, discard husks and rinse with warm water to remove stickiness. Stem serrano chilies. In a saucepan simmer fresh tomatillos and serranos covered until soft and pulpy.
Transfer tomatillos and serranos (use a slotted spoon if simmered) to a blender and purée with onion, garlic, 1/4 cup coriander, and salt until completely smooth.
In a 5-quart heavy kettle simmer tomatillo purée in oil, stirring frequently, 10 minutes. Add 2 1/2 cups water and stir in powdered pumpkin-seed mixture. Simmer sauce, stirring occasionally, 15 minutes, or until slightly thickened. Sauce may be prepared up to this point 1 day ahead and cooled completely, uncovered, before being chilled, covered.
Roast and peel poblano chili . In blender purée poblano with remaining remaining 1/4 cup coriander until completely smooth. Stir all ingredientstogether with the eggplant on medium heat until well mixed. Season to taste.
serve with tortillas.
. For the pastry: Sift together flour, sugar, and salt into a mixing bowl. Using a pastry cutter or two knives, work butter into flour mixture until it resembles coarse meal. Beat together egg yolks and cream in a small bowl, add to flour mixture, and mix with a fork until dough just holds together. Turn dough out onto a floured surface and gently knead several times until smooth. Roll dough into a 9" round and transfer to a 10" springform pan. Using your fingertips, press dough evenly into bottom and about 1" up the sides of the pan. Prick dough with a fork, cover with plastic wrap, and refrigerate for 2–3 hours.
2. Preheat oven to 350º. Line dough with parchment, then add pie weights or dried beans. Bake until pastry is set and edge just begins to color, about 25 minutes. Remove parchment and weights and continue baking until pastry is pale golden, about 8 minutes. Set aside to let cool completely, then remove from pan and slide pastry onto a cake plate.
3. For the filling: Put heavy cream into a well-chilled mixing bowl and beat with a whisk or an electric mixer fitted with whisks until cream holds soft peaks. Do not overbeat. Add lemon curd and gently fold together to combine.
4. Fill pastry with whipped cream–curd mixture, then scatter berries evenly over top.
• Stir together the cocoa, sugar and coconut milk or cream to make a smooth paste. Heat on a slow fire, stirring constantly until just combined-don’t overcook.
• Add water for the thickness you desire and only if required and cook another minute.
• Stir in oil or butter and vanilla essence.
• Cool and pour over the cooled cake. If you prefer a very thick frosting spoon it over the cake and spread with an icing spatula
Moisten your hands with water to aid in forming the balls. Preheat oven to 350°. Mix coconut flakes, sugar, flour, melted butter, egg yolks, and whole egg in a medium mixing bowl until ingredients hold together. Roll dough into walnut-size balls and bake on parchment-lined baking sheets until golden on top, about 15 minutes.
Preparation
Preheat over to 350 f with a baking sheet on middle rack
Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 12 inch round and fit into a 9 inch pie plate. Trim edge. Leaving a ½ inch overhang. Fold overhand under and lightly press against rim of pie plate. Then crimp decoratively, lightly prick bottom all over with a fork. Chill until firm, at least 30 minutes (or freeze 10 minutes).
Meanwhile, melt butter in a small heavy saucepan over medium heat. Add brown sugar, whisking until smooth. Remove from heat and whisk in corn syrup, vanilla, zest and salt. Lightly beat eggs in a medium bowl, then whisk in corn syrup mixture.
Put pecans in pie shell and pour corn syrup mixture evenly over them. Bake on hot baking sheet until filling is set, 50 minutes to 1 hour. Cool completely
Cooks’ note:
Pie can be baked 1 day ahead and chilled. Bring to room temperature before serving


Preheat oven to 375°F and butter an 8 inch round disposable aluminum-baking pan. Line bottom with a round of wax paper and butter paper lightly.
In a double boiler or non stick saucepan over a slow flame melt chocolate with butter, stirring, until smooth. Remove from heat and whisk sugar into chocolate mixture. Cool ten minutes. Add beaten eggs and whisk well. Pour batter into pan and bake in middle of oven 25 minutes, or until top has formed a thin crust. Cool cake in pan on a rack 30 minutes. Gently run a knife around the cake to separate it from the sides. Gently cut slits in sides and bottom of the pan with a knife. Gently pull sides downwards, way from the cake. Then invert onto a serving plate.
Garnish with mint leaves and serve warm with whipped cream or crème Anglaise if desired.
1. Combine mawa, condensed milk and almond flour in a mixing bowl. Using your fingertips, form a soft and pliable dough. Add more almond flour if it’s too sticky and more condensed milk if it’s too dry.
2. Divide into 12 portions. Wipe your hands clean and roll each piece into a ball. Bury a pistachio half in the middle of each ball. Roll again until smooth.
3. Place half inch apart in a plastic freezer safe container lined with parchment. Freeze for an hour until firm.
4. Melt chocolate and oil in a milk pot or double boiler on a low flame. If you have a thermometer do not let the temperature rise over 110 F.
5. Take chocolate off the fire and stir in condensed milk and the cocoa. Keep stirring to remove all lumps. Reduce temperature to 80 F or until its cool but still liquid. Strain into a small bowl about 2-3 inches wide and 3-4 inches deep.
6. Using a toothpick dip each ball of chilled mawa into the cooled chocolate to coat completely. Hold it up over the bowl to let excess chocolate drip away. Place each ladoo in a small cupcake or truffle wrapper and extract toothpick. Brush with a little chocolate to disguise the hole. Sprinkle with decoration of your choice. Cover and refrigerate overnight. Serve chilled.
Separate the eggs and set aside the egg whites. With an electric mixer at medium speed, beat the egg yolk in a bowl with the superfine sugar until they are pale yellow and form a ribbon (fig1)
In a 2-1/2 quart saucepan, heat the juice and zest of the lemons together with the water and white wine. When almost boiling, remove the pan from the heat and very slowly whisk the hot lemon mixture into the egg yolk-sugar mixture. When thoroughly mixed, taste for sweetness; add more sugar, if needed.
Return the mixture to the saucepan. Cook it over moderately low heat, stirring constantly with a wooden spoon, for 13 to 15 minutes, or until the custard lightly coats the spoon and is somewhat thicker than heavy cream (fig. 2). Do not allow the mixture to boil. (if steam begins to rise, quickly remove the pan from heat, whisking constantly, and place in a pan of cold water to prevent curdling.)
If you wish to use gelatin for greater stability, add it to the hot custard at this point. Stir the custard until the gelatin is thoroughly dissolved.
Pour the custard into a ceramic bowl. Cover it with plastic wrap by lightly placing the wrap against the surface of the custard to prevent a skin from forming. Allow the custard to cool at room temperature for 30 to 45 minutes.
Whisk in the grand marnier and cover with plastic wrap as before. Place the custard in the freezer (or if gelatin has been added, in the refrigerator) to chill for about 30 to 45 minutes, or until the custard is thick but not completely set (check custard with gelatin after 20 minutes).
Beat the egg whites until they form soft peaks; add the granulated sugar and continue beating until they form stiff peaks. Fold 1/3 of the egg whites into the custard. Pour the custard mixture back into the remaining egg whites and fold gently until combined.
Fill ceramic ramekins, pots de crème or individual dessert dishes with the mousse (avoid glass containers refrigerator). Cover each with plastic wrap and refrigerate for 3 hour.
Serve with the whipped cream and pass a bowl of the Melba Sauce.
Toss all these ingredients together and slow roast in the oven at 325 F until golden. Season and serve!
• Set 2 liters of water to boil in a stock pot. Add 2 cups of the leftover vegetable fronds, tops, stalks, extra veggies, stalks to this stalk with 1 teaspoon salt and pepper. Let it simmer.
• Heat oil in a large stock pot a medium flame . Add chopped celery ribs and onions and sauté till opaque and fragrant.
• Add garlic and stir about 1 minute until fragrant.
• Add tomatoes and beans and stir well. Drain the boiling stock into the tomatoes and beans. Discard the vegetables. Cover and simmer 35 minutes until tomatoes are pulpy and beans are somewhat tender but not fully cooked.
• Stir in carrots, potatoes, herbs of your choice like oregano or thyme, black pepper, red pepper flakes, sugar or agave. Add 2 cups water or as required or for a consistency you like. The pasta, if you use some, when added will absorb a lot of liquid.
• Cover and boil another 15 minutes or until beans and carrots are tender.
• Stir the uncooked pasta, your choice of green leaves and zucchini into the boiling soup. Cover tightly and switch off flame.
• Let pasta and zucchini rest in the hot liquid for 20 minutes. Add salt to taste and more pepper and red chilli flakes as per your taste.
• Serve warm with leftover bread, bacon or pancetta bits and parmesan.
This soup is vegan and can be gluten free made without pasta. The garnishes served on the side make this a dish everyone can enjoy.
1. 1. Adjust oven rack to middle position and heat oven to 325 degrees. Line bottom of 9 or 10-inch springform pan with foil, tuck foil underneath pan bottom, assemble pan, then pull foil around side of pan.
2. Brush bottom and sides lightly with butter. Process 5 tablespoons melted butter, sugar and crackers in a food processor. Sprinkle crumbs over bottom. Tilt pan in all directions to coat evenly with crumbs. Cover pan underneath and along sides with sheet of heavy-duty foil and set in large roasting pan. Bring kettle of water to boil for water bath.
2. Beat cream cheese in bowl of electric mixer until smooth. Slowly add sugar and beat on medium speed about 2-3 minutes. Add egg yolks, one at a time, beating until just incorporated and scraping down after each addition, ensuring ingredients stuck at bottom of bowl are fully incorporated so as to avoid lumps. Add zest and vanilla and beat until just incorporated. Remove bowl from mixer; stir in cream and sour cream. Beat egg whites to soft peaks and fold into batter.
3. Pour batter into prepared pan. Pour enough boiling water to come about halfway up side of springform pan. Bake until perimeter of cake is set, but center jiggles like a custard when pan is tapped, 45 to 50 minutes. Turn off heat and leave oven door ajar, using a long-handled kitchen fork or spoon to hold it open for 1 hour longer. Remove springform pan from water bath and set on wire rack; cool to room temperature. Cover and refrigerate until chilled, at least 4 hours. (Can be refrigerated up to 4 days.)
Preheat the oven to 400 degrees F and line a baking sheet with parchment or preferably silicon pad.
Mix egg whites (unbeaten) with the ground almonds, cocoa and powdered sugar until you have a sticky but cohesive mixture.
Fill a large bowl with cold water and dip your hands in it to wet them before rolling the mixture into little balls the size of small walnuts. You will probably have to redunk your hands to keep wetting them as you go.
Arrange the macaroon-balls on the lined baking tray and put in the oven to bake for 11 minutes. It's hard to tell when they're ready, as they will seem squishy but they harden up a little as they cool, and anyway, they should be damp within; that's what makes them chewy, so don't worry that the macaroons look sticky underneath
Preheat oven to 350F. Squeeze the water from the white onions and reserve them along with half the chopped green stalks. The remainder can be used as a garnish.
Squeeze the water from the shredded carrots. Lay them on an oven tray and bake 15 minutes. This will help reduce the water content and give you a faster cooking and crispier latke. Let cool completely.
Combine carrots, white and green onions, 1/2 teaspoon, salt, pepper, eggs and both flours. Incorporate well. The batter should be thick enough to scoop up and spread on a pan.
Heat 2 teaspoons of vegetable oil in an 8 inch non stick frying pan on medium hat and place 1 heaped tablespoon of batter in the pan. Cook until golden brown on both sides. press down a little as it cooks to allow it to spread. Drain and taste for salt. If the batter requires more salt stir it in. Repeat this process to make about 12 latkes, 4 latkes at a time about 2 inch rounds. Add a little more oil if and when required. Turn over and cook until both sides are golden. Drain over paper towels.

Whisk the sour cream and horseradish together. If you can't find horseradish use a hot sauce or chili paste.
Taste the accompaniment for salt. Serve with warm latkes. Garnish with the leftover green onion stalks.
For cake:
Preheat oven to 350°F. Butter three 8-inch round cake pans with 2-inch-high sides. Line with parchment paper. Butter paper. Bring 2 cups stout and 2 cups butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
Whisk flour, sugar, baking soda, and 1 1/2 teaspoons salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter equally among prepared pans. Bake cakes until tester inserted into center of cakes comes out clean, about 35 minutes. Transfer cakes to rack; cool 10 minutes. Turn cakes out onto rack and cool completely.
For icing:
Bring cream to simmer in heavy medium saucepan. Remove from heat. Add chopped chocolate and whisk until melted and smooth. Refrigerate until icing is spreadable, stirring frequently, about 2 hours.
Place 1 cake layer on plate. Spread 2/3 cup icing over. Top with second cake layer. Spread 2/3 cup icing over. Top with third cake layer. Spread remaining icing over top and sides of cake.
1.Pressure cooker or steam whole mangoes until soft. Cool, then peel and remove bata or seed; place the mango pulp in a large bowl. Mash the pulp well. Add apple puree and mix.
2.Boil the sugar and water in a large pot (avoid nonstick) over low flame. When mixture begins boiling, increase heat to medium. Continue boiling until mixture thickens. Donot caramelize or brown sugar. Stir in the mango apple pulp and boil until the mixture thickens, about 5-10 minutes, stirring regularly. Turn off flame and stir in crushed saffron.
3. Pour cooked jam into sterilized jars and seal according to canning directions. Keep refrigerated.
1. Crush the digestive biscuits to fine crumbs in a blender or food processor. Add the melted butter and sugar and mix. Press onto base of greased 24 cm spring form cake tin. Chill for 1 hour in the refrigerator.
2. Mix the corn flour with the sugar and beat in the cream cheese, egg yolks and vanilla extract with an electric mixer (or by hand)
3. Slowly pour in heavy cream and sour cream, beating constantly. Add the lemon zest.
4. Clean and dry your whisk. In another bowl, beat the egg whites with the salt to stiff peaks, then fold into the cheese mixture carefully.
5. Scoop cheese onto base. Bake in a 170 C oven 1 to 1 ½ hours without opening the oven door until golden brown on top. Turn off the heat and let the cake stand in the oven for two more hours. Open door, stand a further hour. Then chill it in refrigerator for a few hours.
6. Serve chilled, dusted with icing sugar and decorated with berries.


Slice the cabbage very finely, lengthwise by hand into thin, long strips.
Put the oil in a wok on medium heat. Add the dal, asafetida powderand mustard seeds. Let them splutter for 15 seconds.
Add the green chillies and curry leaves and sauté for 30 seconds.
Mix in the ginger and onions and sauté for 3 minutes, till the onions turn translucent.
Sprinkle in thespice powders and mix well.
Add the cabbage in batches and stir vigorously to coat the cabbage with spices.
Sprinkle 1/2 cup of water if too dry, and cookon low heat, stirringperiodically, till the cabbage is tender but crisp and water has evaporated.
Mix insugar and salt.
Garnish with coconut and coriander leaves and serve.
Prepare the tart pastry and the pastry cream as directed. Form and bake the tart shells (directions follow) as shortly before serving as possible. The delicate pastry shells will remain crisp for several hours only.
For crust:
Finely grind cookies, chopped chocolate, brown sugar, and nutmeg in processor. Add butter and process until crumbs begin to stick together, scraping down bowl occasionally, about 1 minute. Transfer crumbs to 10-inch-diameter springform pan with 3-inch-high sides. Wrap plastic wrap around fingers and press crumb mixture firmly up sides to within 1/2 inch of top edge, then over bottom of pan.
For ganache:
Bring whipping cream to simmer in large saucepan. Remove from heat; add chocolate and Kahlúa. Whisk until chocolate is melted and ganache is smooth. Pour 2 cups ganache over bottom of crust. Freeze until ganache layer is firm, about 30 minutes. Reserve remaining ganache; cover and let stand at room temperature to use later for creating lattice pattern.
For filling
Position rack in middle of oven and preheat to 350°F. Using electric mixer, beat cream cheese and sugar in large bowl until blended. Beat in flour. Stir rum, espresso powder, ground coffee, vanilla, and molasses in small bowl until instant coffee dissolves; beat into cream cheese mixture. Beat in eggs 1 at a time, occasionally scraping down sides of bowl.
Pour filling over cold ganache in crust. Place cheesecake on rimmed baking sheet. Bake until top is brown, puffed and cracked at edges, and center 2 inches moves only slightly when pan is gently shaken, about 1 hour 5 minutes. Transfer cheesecake to rack. Cool 15 minutes while preparing topping (top of cheesecake will fall slightly). Maintain oven temperature.
For topping:
Whisk sour cream, sugar, and vanilla in medium bowl to blend. Pour topping over hot cheesecake, spreading to cover filling completely. Bake until topping is set, about 10 minutes. Transfer cheesecake to rack. Refrigerate hot cheesecake on rack until cool, about 3 hours.
Run small sharp knife between crust and pan sides to loosen cake; release pan sides. Transfer cheesecake to platter. Spoon reserved ganache into pastry bag fitted with small star tip. Pipe 6 diagonal lines atop cheesecake, spacing 1 inch apart. Repeat in opposite direction, making lattice. Pipe rosettes of ganache around top edge of cake. Garnish with coffee beans, if desired. Chill until lattice is firm, at least 6 hours. (Can be made 4 days ahead. Wrap loosely in foil, forming dome over lattice; keep chilled.)
Make cake:
Put oven rack in middle position and preheat oven to 350°F. Butter and flour bundt pan.
Sift together flour, baking soda, baking powder, and salt into a bowl. Beat together butter, sugar, cinnamon, allspice, and nutmeg in another bowl with an electric mixer at medium-high speed until fluffy, about 3 minutes in a standing mixer or 4 with a handheld. Add yolks 1 at a time, beating well after each addition, then beat in vanilla. Reduce speed to low, then add flour mixture and buttermilk alternately in batches, mixing well after each addition. Fold in pear pieces and chopped walnuts.
Beat egg whites in another bowl with cleaned beaters until they just hold stiff peaks, then fold whites into batter gently but thoroughly.
Spoon batter into pan, smoothing top, and bake until a wooden pick or skewer comes out clean, 40 to 50 minutes. Cool cake in pan on a rack 10 minutes, then invert onto rack and cool completely.
Walnut Praline Topping
• 3/4 cup (packed) golden brown sugar
• 1/2 cup butter
• 1/4 cup whipping cream
• 1 cups walnuts, roughly chopped, toasted
Stir golden brown sugar, whipping cream and 1/2 cup butter in heavy medium saucepan over medium-high heat until smooth. Boil 3 minutes, stirring often. Stir in walnut pieces. Spoon warm topping over warm cake. Serve warm or at room temperature
• Reserve 2 tablespoons of quartered strawberries in a small bowl. Toss with half a tablespoon of honey, cover and chill.
• Put the remaining strawberries and banana in a freeze safe bag or box and freeze overnight.
• Tie the yogurt tightly in a cheese cloth. Place over a sieve. Put the sieve over a bowl and refrigerate overnight.
• Remove and squeeze excess water out of the yogurt. Use this whey in a curry or lentils.
• In a food processor or mixer blitz the frozen banana, frozen strawberries remaining honey and chilled strained yogurt immediately until smooth.
• Working quickly put the blended yogurt mix in a freezer safe box and refrigerate until you are ready to serve it.
• Scoop into bowls when ready to serve. Top with marinated strawberries and serve before it begins to melt!
Wash the rice, drain and boil in 2 cups of water over high heat. Mash the rice as it cooks.
Add the milk and continue cooking for about 25 minutes on medium heat, till the mixture begins to thicken. Stir frequently to prevent burning.
When the milk has reduced to half its original volume, stir in the sugar and cook for 3-4 minutes.
Mix in the raisins, cardamom, nutmeg and saffron with its soaking water.
Remove from heat and cool. Taste for sweetness and adjust. Stir in the ground almonds.
Cover, chill 5=6 hours or overnight. Stir well. Add some water if the pudding is too thick. Garnish with toasted nuts.
In cold weather, this pudding can be served warm by reheating it on a slow fire.
Stir together the ingredients for the caramel sauce in a saucepan until combined. Set over a low flame and stir till warm. Switch off the flame and let the sauce cool about 20-30 minutes.
· Combine all the dry ingredients in a large mixing bowl. Pour the cooled sauce into the bowl and stir the ingredients together to form a sticky dough.
· Spoon the dough into the prepared pan and press down evenly. Drizzle with melted chocolate cover and refrigerate overnight.
· Remove from refrigerator and turn it over on a cleaning cutting surface. Slice into 12 bars.

Heat oven to 300°. Using an electric hand mixer, beat whites while slowly adding sugar until stiff peaks form. Fold in chocolate, cornflakes, and vanilla. Space tablespoon-size amounts of batter 1" apart on parchment paper-lined baking sheets; bake until crisp, about 20 minutes.
If you are using a pasta sauce from a jar thicken it in a pan over a medium flame. Excess water in a tomato sauce can turn your puff pastry soggy. Let the sauce cool.
Preheat oven to 375F. Set oven tray in the center rack. Lightly grease a baking tray Either a 12 inch round or a 9 by 13 inch rectangle. If its a little bigger or smaller thats fine too. Puff pastry does tend to rise more than pizza dough so the pan needs to have enough room to allow for expansion.
Dust a clean surface with flour and roll out the chilled but thawed puff pastry.
Roll rom the center outwards to ensure an even crust. The pastry should be no more than 3/4 centimeter thick.
Lay it out carefully on the baking pan. Smoothen put an bubbles by pricking them with a fork. Dot the pastry all over with small holes using the fork.
If there are holes patch them up using a little extra dough.
Bake 30 minutes until the pastry just begins to change color.
Remove from oven. Spread the sauce at room temperature all over. If you are using the garlic and the chill flakes stir them into the sauce before you spread it over the pastry.
Scatter the cherry tomatoes-you can reserve a few for a fresh garnish as well.
Add the cheese your choice, make sure it is evenly distributed over the sauce.
Reduce heat to 350F. Bake again for 20-25 minutes until sauce bubbles and cheese has melted.
Garnish generously with basil leaves, arugula and the remaining cherry tomatoes. Serve hot.
For cake: heat oven to 350 degrees. Butter sides of two 8-inch cake pans, and line bottoms with parchment paper. In the bowl of a food processor fitted with a knife blade, add all the liquid ingredients, sugar water, eggs, yogurt and vanilla and process till smooth. Add dry ingredients ½ a cup at a time and process until smooth 1-2 minutes to make a thick batter. Using a rubber spatula, divide batter between pans, and smooth tops. Bake until a cake tester inserted in center comes out clean, 25 to 35 minutes; do not overbake. Transfer to a wire rack to cool for 10 minutes before removing from cake pans.
For frosting: Combine chocolate and butter in a large heat-proof bowl, and heat until melted in a microwave oven or over a pan of simmering water. Remove from heat, and allow to cool for 5 minutes. Stir in corn syrup, sour cream, and vanilla. Whisk in confectioners' sugar until very smooth. Frosting should be thick and spreadable. If necessary, add a teaspoon or two of boiling water to thin it, or additional sifted confectioners' sugar to thicken.
Cook onions in a teaspoon of vegetable oil in a non stick skillet or frying pan until caramelized on a medium flame.
Combine shredded chicken or tempeh with bbq sauce, red chilli powder and cook over a slow fire until mixture gets a little sticky.
Cool completely and stir in cilantro. Taste for salt and spice and adjust flavors. Remove samosa paanpati from the refrigerator and keep covered with a slightly damp and clean kitchen towel.
You can also use fillo pastry and bake these samosas.
Place a samosa paanpati on a clean surface and put one tbsp in the right hand side Turn it over to the opposite side to form a triangle. Keep repeating these turns until you get to the end of the strip. Fold and seal the tip with some sticky flour. There are several diagrams online for how to roll samosa paanpati.
Deep fry in hot oil until golden and serve immediately. Drain completely. Serve it with the orange mint tea as a snack or as a passed appetizer.
Make the pastry shell first. Set the rack in the middle of the oven and preheat to 400 F.
Place the tart pan containing the Rich Pastry Shell on a cookie sheet. Line the shell with parchment paper and fill it with dried beans or rice. Bake for 12 minutes. Remove the beans and paper, Prick the crust all over again with a fork and bake 10 minutes longer, or until lightly colored. Remove from the oven.
While the crust bakes, prepare the filling. Process the eggs, sugar and zest with the metal blade for about 1 minute, until the mixture is light yellow and fluffy. Pour the juices and cream through the feed tube with the machine still running.
Reduce the oven temperature to 375 F. pour the filling into the crust. Bake for 10 minutes; then reduce the temperature to 350 F and bake 12 to 14 minutes longer. If the curst edges darken too quickly, cover them with foil. When the filling is browned and moves only slightly when the pan is shaken, remove the tart from the oven.
Preheat the broiler and adjust the rack 4 inches from the heat. Sprinkle confectioners’ sugar through a sieve uniformly on top in a circular pattern. Arrange the lemon segments on top in a circular pattern. Place the tart under the broiler. Check every few seconds, turning the tart so it browns evenly. When the entire surface is browned, after about 1 to 1 ½ minutes, remove the tart. Let it cool to room temperature before serving.


1. Bring a 6 qt. of salted water to a boil. Add onions and cook until just tender, about 15 minutes. Using a slotted spoon. Transfer onions to bowl. Reserve ¾ cup cooking liquid. Using a paring knife. Peel onions and set aside.
2. Meanwhile, melt butter in a 2-qt saucepan over medium heat. Add flour and curry powder and cook, stirring frequently, until golden and thick, about 1 minute. Slowly whisk in the half and half, the reserved cooking liquid, and mustard and bring to simmer, reduce heat to medium low and cook, stirring occasionally, until sauce has thickened, about 5 minute. Add onions and season with tobacco and salt and pepper. Cook, stirring occasionally, until the onions soften a little and the flavors meld, about 10 more minutes. Transfer onions to a platter or a bowl with a slotted spoon and pour some of the cream sauce over them.
For crust:
Using salt, butter, sugar and salt in large bowl until smooth. Beat in cocoa powder. Add flour and beat until dough comes together in moist clumps. Add a little chilled water if required to bind dough. Resulting dough will be very buttery and soft like a cookie dough. Press dough gently into a ball, wrap in plastic and chill 30 minutes. Dough should be soft and pliant when you work with it.
Flour hands and sprinkle flour on a work surface. Remove dough and unwrap. Roll dough gently on surface. Transfer to tart pan. Press dough with fingers into the tart pan to form a smooth base and clean fluted edges. Pierce dough all over gently with fork. Refrigerate 30 minutes.
Preheat oven to 375°F. Bake crust until sides look dry and bottom looks bubbly, about 25-30 minutes. Transfer crust to rack. Cool completely.
For filling:
Preheat oven 350 degrees. Process walnuts until they form coarse crumbs. Beat sugar and butter about 90 seconds in a kitchen aid on medium speed. Add vanilla and beat another 30 seconds. Add flour and eggs and beat 60 seconds. Add zest and walnuts and stir in well with a fork. Pour mixture into cooled, baked crust. Bake at 350 degrees until filling turns a golden brown about 20-30 minutes. Cool on rack about 45 minutes.
For Ganache:
Place cream and sugar in heavy medium saucepan and heat about 60 seconds on high. Lower heat and add chocolate and whisk until chocolate melts and mixture is smooth. Add orange liquer and stir well. Refrigerate 30 minutes. Pour over frangipane crust. Refrigerate until filling is firm, at least 2 hours. Garnish with sprigs of thyme or orange zest. (Can be made 1 day ahead. Cover loosely with foil and keep refrigerated.) Let sit outside about 25 minutes before serving.
Using sharp knife, gently loosen crust from pan. Cut tart into wedges; serve with whipped cream and coffee.
Rub insides and outsides of fish with spices and lime juice. Marinate in refrigerator for four hours or overnight. Heat an inch of vegetable oil in a deep saucepan. Dust fish on both sides with semolina or flour and fry in hot oil till fish is fully cooked and crust is golden brown.
Preheat your oven to 350°F.
Mix the jam of your choice with the fruits, zest and nuts of your choice. Reserve.
Line the bottom of a 9×13-inch baking pan with wax or butter paper.,
In a big mixing bowl using a fork or pastry blending tool stir the flour, sugar, salt, baking powder, and spices of your choice together. Next add the chilled but softened butter into the flour mixture until the mixture resembles crumbs. Stir in the beaten egg and vanilla. You should have a soft crumbly dough.
Divide the dough in half. Press half the dough into the prepared pan with your fingers.
Spread the jam mixture evenly over this dough.
Top with the remaining pastry. Don't press down on it. Just smoothen it roughly with a spatula. You should be able to see some of the filling through the crumbs

Bake cookies for 35-38 minutes, or until golden brown. Remove from oven and cool completely before slicing them into bars. Keep refrigerated in an airtight container in humid weather.
1. In a bowl, combine cream cheese, butter, sugar, vanilla, and salt, and beat with a mixer until fluffy. Add flour; beat. Form dough into a thin disk. Wrap disk in plastic wrap; chill for 30 minutes.

2. Transfer dough to a floured surface; roll to a 3⁄16" thickness. Using a 2½" round cookie cutter, cut dough into rounds. Reroll scraps; repeat. Transfer the rounds to 2 parchment paper–lined baking eets. Place about ½ tsp. apricot preserves in center of half the rounds; place about ½ tsp. raspberry preserves in the center of remaining rounds. Brush egg white around edges. Fold in edges to form a triangular package, leaving a small opening at the top. Refrigerate filled cookies for 30 minutes.

3. Heat oven to 350°. Bake cookies, one sheet at a time, until lightly browned, about 15 minutes.
For the pastry
Pulse the flour, butter and a pinch of salt in a food processor until the mixture resembles breadcrumbs. Add the sugar and pulse again. Add vanilla, yolk and 1-2 tbsp ice-cold water, and pulse until the dough just comes together. Tip out and shape into a disc. Wrap in plastic and chill 10 minutes. Roll out the pastry on a lightly floured surface into a 12-13 inch circle. Gently line your choice of tart pan with the dough, pressing it into the sides gently. Using a fork make holes all over the pastry. Chill for 30 mins.Preheat oven to 325F fan/gas 3 and put in a baking tray to heat.
For the frangipane
Whisk the butter by hand or in a mixer until creamy, then add the sugar and continue beating until light and fluffy. Gradually add the eggs, vanilla then stir in the ground cashew and flour .
Spoon the frangipane into the tart case or divide between cases and smoothen. Bake for 35-40 mins until the frangipane is set but moist.
Cool tart on a rack completely. Top with mango, garnish with a mint leaf just before serving accompanied by chilled whipped cream.
Put all the ingredients except the flour in a processor with the metal blade; then follow the recipe for Pate Brisee’ (page 16). Prepare the tart shell following the instructions in the first paragraph of the Onion Tart recipe (page 14)
Bring a large pot of salted water to a boil. Peel potatoes and add to pot. Cook until tender but still firm, about 15 minutes. Drain, cool and mash with a fork or potato masher.
Combine 1 cup mashed potato, flour and egg in a large bowl. Knead until dough forms a ball. Shape small portions of the dough into long "snakes". On a floured surface, cut snakes into half-inch pieces.
Bring a large pot of lightly salted water to a boil. Drop in gnocchi and cook for 3 to 5 minutes or until gnocchi have risen to the top; drain and serve.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Preparation
1. Preheat the over to 170 C/gas mark 3 and line a roasting tin or ovenproof dish (approx. 30cm x 20cm x 5cm) with Bake-O-Glide, foil or baking parchment (if using foil, grease it too)
2. In a saucepan, melt the butter over a lowish heat along with the sugar, syrup, treacle, fresh and ground gingers, cinnamon and cloves.
3. Take off the hear, and add the milk, eggs and dissolved bicabonate of soda in its water.
4. Measure the flour into a bowl and pour in the liquid ingredients, beating until well mixed. It will be a very liquid batter, so don’t worry. This is part of what makes it sticky later.
5. Pour it into the prepared tin and bake for 45-60 minutes until risen and firm on top. Try not to overcook, as it is nicer a little stickier, and anyway will carry on cooking as it cools.
6. Transfer the tin to a wire rack and let the gingerbread cool in the tin before butting into 20 squares, or however you wish to slice it.
Preheat oven to 300°F or 150 C gas mark 2 and ready middle rack. If using a microwave convection oven preheat to the same temperature.
Butter 2, 8 inch round and at least 2 inches deep cake pans generously. Line with parchment and lightly butter parchment.
With a fork mix together flour, baking soda, and salt and set aside. In a non stick pan, on low heat, melt chocolate and butter, stirring constantly until smooth. Stir in sugar and cook another 60 seconds.
Remove chocolate from heat and stir in coffee, then rum and vanilla. With an electric mixer or whisk beat in flour, 1 cup at a time, scraping the bottom and sides with a spatula from time to time about 2 minutes if using an electric mixer or 5 minutes by hand.
Add eggs and beat until batter is smooth and quite thin. Pour batter into prepared pans. Smoothen by knocking the pan on the counter.
Bake cake in middle of oven about 90 to 115 minutesor until a toothpick inserted in the middle comes out clean.
Cool completely in pan and then unmold onto rack. Frost with buttercream and stack as indicated below.
Cake can be made a day in advance. Once frosted refrigerate but serve at room temperature.
Method for frosting
Beat butter, vanilla and sugar using a whisk or electric mixer about one minute at a slow speed.
Add cocoa powder, salt and beat 15 seconds or till well incorporated. Add rum and coffee and beat another 30 seconds on medium speed. Cover tightly with plastic and chill 20 minutes.
When cake has cooled spread between two layers and over the cake.
1. Make the filling: Place chocolate in a heatproof bowl; set aside. Heat cream in a 1-qt. saucepan over medium heat until bubbling at the edges, about 5 minutes. Pour over chocolate and let sit for 5 minutes; whisk until smooth. Cover with plastic wrap and chill at least 4 hours or up to overnight.

2. Make the cookies: Whisk 1¾ cups plus 1½ tbsp. flour, cocoa powder, baking soda, and salt in a bowl; set aside. Place butter and sugar in the bowl of a stand mixer fitted with a paddle attachment; mix until fluffy. With the motor running, slowly add dry ingredients until batter forms. Form dough into two disks; wrap disks in plastic wrap and chill 1 hour.

3. Heat oven to 325°. On a lightly floured surface and using a rolling pin, roll 1 disk of dough into a 12” circle, about ⅛” thick. Using a fluted 3” round cutter, cut out cookies and transfer to parchment paper-lined baking sheets. Roll and reuse scraps. Bake, rotating cookies once, until golden, 10 minutes. Let cookies cool completely.

4. Assemble the cookies: Transfer filling to the bowl of a stand mixer fitted with a paddle attachment; beat until smooth, then transfer to a piping bag fitted with a plain 3⁄16” tip and pipe about 1 tbsp. filling on half the cookies; top with remaining cookies.
1. Preheat oven to 350°. Combine 2 tbsp melted butter with breadcrumbs and reserve.
2. Melt remaining butter in a saucepan over low heat. Add flour and cook, stirring constantly, for about 4 minutes. Don’t let the flour brown but it must get bubbly or the sauce tastes of raw flour.
3. Stir in green chillies, salt and pepper to taste. Stir in hot milk, stirring, until sauce thickens. Stir in cooked pasta. Stir in ¾ cheese.Put the cooked pasta into a casserole and spread evenly.
4. Combine remaining cheese with cream or heavy milk and spread over the pasta.
4. Top with breadcrumbs and bake at 35o until cheese melts and the crust is golden
Preheat the oven to 325 degrees F (163 degrees C). Prepare the tea by brewing it in cool (170 degreesF/77 degrees C) water, then sieve out the leaves and set aside. Sauté the garlic and onions in the olive oil until softened. Add the sugar and tomatoes and stir until sugar dissolves.
To braise, place the chicken in a large pan or Dutch oven, season with salt and pepper to taste, then cover with the sautéed mixture. Add the brewed tea, then bake, covered, until chicken is tender, about 1 to 1-1/2 hours and tests done by thermometer — 164 degrees F (73 degrees C). This braising liquid can also be used for other meats, poultry, or vegetables, but cooking times differ greatly according to the cuts of meat or the quantity and type of vegetables. Adjust accordingly.
1. Heat butter, corn syrup, and 1⁄4 cup water in a medium saucepan over medium-low heat, stirring constantly, until butter has melted.
2. Stir in granulated sugar and brown sugar; scrape down sides of pan with a rubber spatula. Bring mixture to a boil over medium heat, without stirring. Cook until light brown and a candy thermometer inserted in sauce reads 245°, 6–8 minutes.
3. Remove from heat; carefully add heavy cream, rum, vanilla extract, salt, and lemon juice; stir to combine. Let sauce cool to room temperature. Serve over ice cream.
Roll out the pastry
1. Heat 2 tbspn oil in a pan and saute green chillies and onions, then garlic and ginger. Add soy, ketchup/chilli sauce/sugar and cumin powder. Mash to break up granules and stir 2-3 minutes stirring constantly. Add 1/2 cup of water and cook until dry and tender. Salt to taste and stir in coriander leaves. Cool.
2. Mix the potatoes with the fresh white breadcrumbs. Salt lightly to taste. Shape into orange- sized balls and flatten in the palm of your hand. Stuff with soy mince in the center than gently roll the potato over it to form a ball. Flatten the ball a little.
3. Dip lightly in some cooked breadcrumbs and fry in hot oil, about 1.5 inches of oil in a heavy skillet) on a medium flame until golden.
4. Drain and serve warm with mint chutney or just plain ole ketchup
Preheat the oven to 350 F. adjust the rack to the middle of the oven.
Put the butter, milk, 3 tablespoons of the sugar and the salt in a food processor and process 10 seconds.
In a small bowl, mix the flour and baking powder, and add the mixture to the food processor. Process only until the dough forms several lumps. Do not over process.
With floured hands, shape the dough into a disc and plastic wrap. Refrigerate 20 minutes.
On a well floured board, divide the dough into 3 parts. Keep covered with a clean cloth. Roll the first one into an approximate 6-7 inch circle about 1/5 inch thick.
Place the circle dough into the tartlet pan and gently press it in. Trim the dough1/4 inch beyond the edge of the tart pan and reserve the trimmings. Pinch a decorative edge or just press down the sides with a fork. use the fork to dot the base of the tart with small holes to prevent it from puffing up.
Repeat with the other two tartlet pans, each time reserving the trimmings. Keep trimmings separate.

Bake the tart for 8 minutes; the cool.

While it cools prepare your choice of fillings and the top layer of the crust.
Roll out each ball of trimmings into a 6 inch circle and cut out your desired shapes using a cookie cutter. You can also do a plain tart if you prefer.

Pour the filling into each pre-baked tart shell. Keep your apple jam or egg wash handy.

Starting at one end of each tart start placing the cut shapes along the periphery of the tartlet pan and work your way inside. Gently brush top with jam or egg wash and layer over this. The egg wash and jam will help the cut pastry to hold together as it bakes and make it easier to unmold.

You should do between 2 and 3 such layers.
If you are doing a plain top just place the circle of dough over the tart. Trim and flute the overhang. Then dot with a fork to allow hot air to rise out of the bottom of the pastry. Brush with jam or egg wash.
Reduce oven to 325 and bake about 20-25 minutes until tops are golden.

Cool, unmold, decorate with confectioner's sugar and serve warm with whipped cream or ice cream.
Wash thoroughly then cut the green onion stalks and separate from the bulbs. Finely dice the bulbs and reserve.
Slice the green stalks and their white tips in fine rings and reserve.
Heat oil in a large skillet or kadai. Add cumin seeds and torn curry leaves and sauté 1 minute until fragrant. Add diced bulbs and sauté 1-2 minutes.
Add garlic and ginger paste and sauté again until fragrant.
Add chopped sweet potato or red pumpkin, turmeric and cayenne pepper and stir well about one minute on a medium flame. Add one cup water or half cup water and half cup coconut milk, tamarind and 1/2 teaspoon salt. Cook until tender and edible. If water evaporates before pumpkin or sweet potato is cooked add a little more.
Taste for sweet, spicy and salt and adjust cayenne pepper and tamarind accordingly. Top with raw green onions and serve warm with Bhakris or flatbreads of your choice.
Preheat oven to 375F.
Combine honey, cinnamon and lime juice. Peel and slice apples into 1/4 inch cubes. Toss with lime juice, cinnamon honey, walnuts and raisins. Cover.
Flour a clean flat surface. Cut puff pastry into 4 equal pieces. Keep 3 pieces covered with clean damp cloth.
Roll out the fourth piece into a square about 1/4 inch thick. Using a knife or pastry wheel or cutter cut into 4 equal squares. You will fold this into a triangle after filling it so ensure that the squares come off the floured surface easily before you fill them. Use a very flat spatula to loosen them by sliding the spatula under each square.
Place 2 tablespoons of the apple mixture in the center of one half of the square and spread inwards. Hold the empty corner of the square and turn it over to form a triangle and cover the apple mixture- a bot like making Baklava or a phyllo dough samosa. Use a fork to press down the sides and seal them. Prick the top of the turnovers a couple of times with a fork to allow air flow.
Repeat with remaining squares and then again with the three portions of dough.
Brush each apple turnover with egg wash if desired. If vegan skip this step.
Place on a non stick baking tray and baking in the center of the oven for 25-30 minutes until golden brown. When the tray goes in reduce temperature to 350F.
Dust with confectioners sugar if desired.
Serve at room temperature or warm with vanilla ice cream.
Stir the flour, baking powder together. Reserve. Beat the butter and sugar until fluffy. Add milk and beaten eggs with vanilla and whisk until incorporated. Stir in a cup of flour at a time until a soft dough form. This dough will be sticky but will firm up once refrigerated.
Turn into a clean and dry plastic bag or an airtight box and refrigerate 3 hours or overnight.
Preheat oven to 375F
You will require several cups of extra flour as you roll the cookies particularly if you are working in a hot and humid climate.
Keep 2 oven trays ready. Cut parchment papers to fit the tray. Depending on the size of your oven- if it take 2-3 trays cut 4 parchment papers or 5.
Cut the dough into 3 even pieces. Keep dough covered while working with each piece. Dust a clean flat surface generously with flour. Roll the dough to form a smooth ball. use only as much flour as required. Excess addition of flour to the dough with make the cookies hard.
Once the dough is easy to handle place it on the cut parchment paper and roll it to the size and thickness desired. If you are make 6-8 inch size giant cookies roll a thicker dough and if you are making small 2 inch size cookies roll the dough thinner. Use the cutter desired, cut the shapes you like and entry pull away the cutter and the leftover dough. Leave the cookie on the parchment. Lift the parchment onto the baking tray and bake till light golden. Bake long for a crisper and more brittle cookie. Cool completely before icing. Refrigerate in air tight boxes in hot and humid weather.
1. Heat 2 tbspn oil in a pan and saute green chillies and onions, then garlic and ginger. Add soy, ketchup/chilli sauce/sugar and cumin powder. Mash to break up granules and stir 2-3 minutes stirring constantly. Add 1/2 cup of water and cook until dry and tender. Salt to taste and stir in coriander leaves. Cool.
2. Mix the potatoes with the fresh white breadcrumbs. Salt lightly to taste. Shape into orange- sized balls and flatten in the palm of your hand. Stuff with soy kheema in the center than gently roll the potato over it to form a ball. Flatten the ball a little.
3.Dip lightly in some cooked breadcrumbs and fry in hot oil, about 1.5 inches of oil in a heavy skillet) on a medium flame until golden. 4. Drain and serve warm with mint chutney or just plain ole ketchup.
Cut parchment to fit the baking dish so there is a two inch over hang on two sides. This will help you pull the bars out after they have baked.
· Soak the chopped apricots and zest in the orange juice and vanilla. Preheat oven to 325 F.
· Combine all remaining ingredients in a bowl and stir well till loose crumbs form. Stir in apricots and juice to form a soft dough.
· Press the dough evenly over the parchment and bake 30 minutes until golden but not dark brown.
· Cool completely about 2-3 hours. Slice into 12 bars.
• Cut a large piece of foil to fit your burner. Lift the grate and place the foil over the burner. Cut a rough hole to expose the burner but cover the area directly around it. Place grate over the foil. Start burner on high. Place whole eggplant over flame and cook until all sides are fully blackened and the eggplant is beginning to fall apart and loose liquid. This process will take about 15 to 20 minutes on high. It is imperative that the eggplant cooks through and through. The skin will char, even catch fire and the vegetable will ooze oil. To test the eggplant cut into it with a thin blade. If you fee any resistance continue cooking the eggplant. When fully cooked remove, switch off flame and let cool on a plate. Discard foil and wipe up your stove
When eggplant is cool, remove remaining skin and discard. Some blackened eggplant peel actually adds flavor to the final dish so if some remain that’s perfectly acceptable.
Mash the eggplant in a mixing bowl with peanuts, goda Masala, cayenne, sugar and lime juice.
Heat oil in a saucepan on medium heat. Add mustard, cumin seeds and asafetida and cook 30 seconds. Add green chilies, crushed garlic, curry leaves and sauté 30 seconds. Add onion and saute till they soften. Add turmeric and stir well.
• Add eggplant and stir vigorously. Salt to taste
• Garnish with cilantro and serve with chapatti or Bhakri.
Put the sugar, salt, and rice vinegar in a bowl, stirring to dissolve the sugar, add the sprouts and toss gently. Leave to marinate 30 minutes, tossing once or twice dung time. Drain before serving with just about any fish, meat or poultry dish and rice. At left over pickle can be refrigerated in a covered container for up to 24 hours make it is well drained before storing
Divide the watermelon between 2 plastic bags, seal the bags with wire twists and place them in the freezer until the watermelon is frozen solid.
Use the metal blade of a food processor to puree the raspberries, pulsing 3 or 4 times and then letting the machine run for about 20 seconds. Strain the pureed raspberries through a fine sieve into a small bowl; discard the seeds. Cover the bowl and put in into the freezer until the puree is frozen.
Remove the frozen watermelon and raspberry puree from the freezer and let stand for 5 minutes. Use the metal blade to process half of the watermelon with half of the puree, pulsing 15 times or until the watermelon is finely chopped and resembles shaves ice; set aside in a mixing bowl. Repeat with the remaining watermelon cubes and puree and then return the reserved watermelon mixture to the processor bowl. With the machine running, add the cream through the feed tube. Let the machine run until the mixture is smooth and creamy, about 1 minute, stopping several times to scrape down the bowl. Transfer to a 2-quart bowl.
Place the bowl, covered, in the freezer for 1 to 2 hours, until almost firm, before serving. Serve in chilled dessert dishes.
Makes about 1 quart.
1. Rinse quinoa, bulgar and farroseparately in a fine mesh colander under cold running water until water runs clear. Transfer to a 3 bowls, cover with cold water and soak 15 minutes; drain and set aside.

2. Heat an 8-qt. saucepan over medium-high heat; add the quinoa and cook, stirring, until toasted, 15-20 minutes. Transfer to a bowl and set aside. Return pan to medium heat. Add oil, chorizo, and bacon; cook, stirring occasionally to break chorizo into pieces, until chorizo and bacon fat are rendered and meat is slightly crisp, about 20 minutes. Add garlic, peppers, onion, salt and pepper. Cook, stirring occasionally, until the vegetables are soft, about 5 minutes.

3. Stir in reserved quinoa, both beans, tomatoes, and stock. Bring to a boil, reduce heat to low and cook until liquid is slightly reduced, 15-20 minutes. Remove from heat and cover with a clean kitchen towel; let sit for 10 minutes. Uncover, season with salt and pepper, stir in parsley and serve with lemon wedges on the side.
1. Heat oven to 350°. Making sure all ingredients are at room temperature, grease two 9" round cake pans with 1 tbsp. unsalted butter; dust with 1 1⁄2 tbsp. flour, tap out excess, and set aside. Sift flour, baking powder, and salt together; set aside. Beat remaining unsalted butter and 2 1⁄2 cups sugar in a bowl with an electric mixer until fluffy. Add vanilla and eggs one at a time, beating after each addition. Add flour mixture and milk alternately in 3 batches, beating smooth after each addition. Divide batter between pans. Bake until golden, 30–35 minutes. Let cool on a rack for 10 minutes; remove cakes; let cool completely. Slice tops off cakes to level them.
2. To make icing, cook remaining sugar and salted butter in a pot over high heat, stirring constantly, until light brown, 7–8 minutes. Carefully stir in evaporated milk; reduce heat to medium-low; cook, stirring constantly, until smooth, 8–10 minutes. Cook, stirring occasionally, until icing registers 240° on a candy thermometer, about 1 1⁄2 hours. Remove from heat; beat with a wooden spoon until thick, glossy, and spreadable, 20–25 minutes. (A dollop dropped on a plate should ooze only slightly.) Ice bottom layer of cake; top with second layer and ice the outside. Chill cake until set.
For puffs:
Bring 1 cup water, salt and butter to boil in heavy medium saucepan. Reduce heat to low and add flour and salt. Stir until mixture is smooth and pulls away from sides of pan, forming a sticky ball, about 90 seconds. Transfer to large bowl. Using handheld mixer, beat in eggs 1 at a time, blending well after each addition. Cover dough loosely with plastic. Let stand until cool, about 1 hour.
Preheat oven to 425°F. Lightly butter 2 large baking sheets. Spoon dough into pastry bag fitted with 1/2-inch plain tip. Pipe 1-inch rounds on prepared baking sheets, spacing 1 inch apart. Moisten finger tips with water and gently smoothen tops. Bake until golden brown and puffed, about 20-25 minutes. Remove puffs from oven; turn off heat. Pierce side of each puff with tip of small knife. Return puffs to oven; let stand 10 minutes with door ajar. Remove from oven and cool completely. (Can be made 1 day ahead. Store airtight at room temperature.) Can also be frozen for 5 weeks in an airtight container. Cool completely before freezing.
Thaw in the refrigerator before use.
For filling:
In a kitchen aid whisk together yolks and vanilla. In a heavy saucepan bring cream and sugar to a boil. Add 1/2 cup cream mixture to egg mixture in a stream and beat on medium speed until smooth. Add remaining cream and keep beating. Add cornstarch and keep beating till smooth and thick about 2 minutes. Transfer hot pastry cream to a clean heatproof bowl and cover. Chill pastry cream at least 2 hours and up to 2 days. Whisk pastry cream before using.

For Sauce
Heat heavy cream in a sauce pan. When boiling add sugar and dissolve. Add chocolate and whisk continuously till melted.
Remove from heat.
Assembly
Spoon or pipe pastry cream into each puff. Spoon with whipped cream. Drizzle with chocolate sauce. Decorate with a sprig of mint and or chocolate curls.
Prepare the sugar glazed tartlet shells first.
In a processor with the metal blade, process the eggs, the sugar and the lemon zest for 1 minute. Add the butter and process 1 minute more. Add the lemon juice and salt, and process 10 seconds.
Put the mixture in a heavy 2-quart nonaluminum saucepan. Cook over medium heat, stirring constantly with a wooden spoon, just until the mixture starts to boil and coats the spoon.
Remove the pan from the heat. Let the mixture cool to room temperature; then cover it airtight and refrigerate it.
Spoon 2 teaspoons of filling into each cooled shell. If desired, pipe a rosette of whipped cream on top.
Preheat the oven to 375 degrees. Line a 9 inch loaf pan with butter paper and butter the sides of the loaf pan as well. Sprinkle a little flour about ¼ teaspoon, all over the sides and butter paper.
Put the sugar, unsweetened chocolate, coffee and butter in a saucepan over low heat and stir constantly until smooth. Place over medium heat and stir occasionally until all of the ingredients are melted and blended. Remove from the heat and let cool about 20 minutes.
Meanwhile, sift together the flour, baking soda, baking powder and salt. In a mixer blend together with the buttermilk, vanilla and eggs. Slowly pour into the chocolate mixture and mix well. Do not over mix. Spoon the batter into the pan. Smoothen the top and bake on the middle rack until a skewer inserted in the center comes out clean, about 30 minutes.
Let the cake cool for 20 minutes, then remove from the pan and cool completely on a rack.
Frost the cake when it is completely cool.
Directions for frosting
Heat milk, sugar and cornstarch mixture in a skillet on low flame about one minute until it bubbles. Stir constantly. Remove from fire and add chips. Stir vigorously until chocolate had blended into the cream. Pour over cake. Cool ten minutes. Keep this frosting refrigerated.
Heat a cup of water in a saucepan with the sugar on medium heat. Allow it to thicken about 2-3 minutes but do not let it change color. When it begins to bubble switch off the flame,
Heat ghee in a large Kadai or Dutch oven on medium heat.
Add grated carrots and sauté on medium heat for 10-12 minutes until carrots begin to lose their water.
Add sugar syrup and continue cooking on low heat. The carrots will release water which will dissolve the sugar. As the carrots cook and soften they will release more liquid. As the mixture dries up lower the heat and stir more frequently.
Scrape sides to prevent burning, until the mixture thickens and reduces to 1/2 original volume: this takes about one hour.
All water must evaporate. The consistency should be crumbly and the carrots soft and creamy.
Add powdered cardamom and stir well. Taste for sweetness.
Warm the carrots before serving and stir in the khoya or mawa (crumbled and at room temperature) until evenly distributed.
Garnish with toasted nuts and serve warm, either plain or with rabdi, vanilla ice cream for an over the top treat.
If you plan to freeze large quantities do not add the Mawa. Freeze the carrot mixture as is, defrost, heat and stir in Mawa just before you serve it.
Combine all the ingredients for the dressing, taste for salt and refrigerate about 30 minutes. Toss the dressing with the papaya, tomatoes and green beans and return to the refrigerator for 2-3 hours. Garnish with coriander leaves and peanuts just before serving.
Tips
• For a vegetarian som tum, substitute the dried shrimp and fish sauce with soy sauce. If I have some fermented bamboo shoots I stir in a ¼ teaspoon- its strong smelling and helps replace the fish sauce. You can also use tamarind instead of lime. Regular sugar can be substituted for palm sugar. Som tum dressing can be seasoned to suit your taste.
COVER THE POHE IN BOILING WATER ABOUT 20 MINUTES.
TOAST THE KHUS KHUS SEEDS IN A DRY PAN.
MIX THE CRUMBLED JAGGERY AND COCONUT AND ADD TO THE PAN. TOAST LIGHTLY 1-2 MINUTES.
COOL COMPLETELY AND STIR INTO THE PUFFED POHE SO IT IS WELL INCORPORATED. YOU CAN USE YOUR FINGERS TO TOSS AND CRUMBLE THE JAGGERY AND COCONUT INTO THE PARCHED RICE.
STIR IN GOLDEN RAISINS, FIGS, DATES AND ZEST.
SPRINKLE WITH POWDERED CARDAMOM AND STIR WELL.
TOP WITH TOASTED NUTS AND POMEGRANATE SEEDS.
DECORATE WITH ROSE PETALS AND FRESH FRUIT.
Put all the ingredients in a saucepan. Bring to a boil and simmer for 5 minutes. Remove the syrup from the heat and let it cool to room temperature; then refrigerate it. Before use, strain out the vanilla bean through a double thickness of wet cheesed cloth.
Preheat the oven to 300 F.
Use the metal blade of a food processor to process ¼ cup of the flour and the pecans, pulsing 10-12 times or until the pecans are coarsely chopped. Set aside in a small bowl.
Use the metal blade to process the butter, vanilla and salt until the mixture is smooth and light in color, about 20 seconds, stopping once to scrape down the bowl. Add the granulated sugar and process for 20 seconds more, scraping the bowl once. Add the chopped pecan mixture and the remaining flour and pulse twice, scrape down the bowl and then pulse about 5 more times or until the mixture is well blended.
Form the dough into walnut-size balls and place 2 inches part on a lightly buttered baking sheet. Bake 15 to 20 minutes in the lower third of the preheated oven. The cookies should not brown. Transfer the cookies to wire rack to cool. Sift confectioners’ sugar over the top of the cookies.
Makes about 2 dozen.
1. For the cake: Preheat oven to 350º. Grease two 8" round cake pans with butter, dust each with 1 tbsp. of the flour, tapping out excess, and set aside.
2. Combine the remaining flour, sugar, baking soda, baking powder, cinnamon, cloves, nutmeg, allspice, and salt in a large bowl. Add oil and eggs and stir until smooth. Add carrots and mix well. Divide batter between prepared pans. Bake until toothpick inserted in center comes out clean, about 25 minutes. Set aside to let cool on a rack, then remove cakes from pans.
3. For the frosting: Beat cream cheese, butter, and vanilla together in a mixing bowl with an electric mixer on high speed until smooth. Reduce speed and beat in sugar.
4. Put 1 cake round on a cake plate; spread one-third of the frosting on top. Set the remaining cake round on top; ice cake with the remaining frosting.
using a rubber spatula, fold the pecans into the frosting.
5. Assemble the cake: Place 1 cake layer on a cake stand. Using a butter knife, spread 2/3 cup frosting evenly over the top. Place second cake layer atop first one and frost top of it with another 2/3 cup frosting. Repeat with remaining cake layer. Spread remaining frosting over the sides of the assembled cake. Serve immediately or wrap loosely with plastic wrap and refrigerate.
In a large mixing bowl combine all the dry ingredients and whisk lightly. Add melted butter, milk, beaten eggs, chillies and whisk gently. Don't over beat this mixture. Stir in sweet corn and cheese. Pour into each muffin cup and bake until golden and a toothpick inserted in the center comes out clean. Let rest 15 minutes. Serve warm.
Heat ghee in a small pan or tempering spoon on high heat. Add cumin then asafetida and cook 20 seconds on high heat. Pour over cooked lentils.
Wash and dry the gourds. Using a sharp knife cut off the tips. Slice and scrape off the spiny surface with a knife. Squeeze the gourds between your palms to release its bitter liquid.
Slice the gourds into fine rings about ¼” thick-discard seeds. Sprinkle with 2 tsp salt and leave to drain in a colander for 15 minutes. Squeeze out all the water.
Soak them in water for 5 minutes, drain and squeeze again.
Spread out on a large plate and dry by patting them with a dish towel.
Pour 2” of oil in a kadhai, wok or deep pan on high heat. Fry the gourds, till crisp and golden. Drain in a sieve lined with paper towels, till they cool to room temperature.
Toss the fried, cooled gourd slices with the remaining ingredients.
Taste and add more salt and jaggery or sugar.
Serve immediately.
For crust:
Using salt, butter, sugar and salt in large bowl until smooth. Beat in cocoa powder. Add flour and beat until dough comes together in moist clumps. Add a little chilled water if required to bind dough. Resulting dough will be very buttery and soft like a cookie dough. Press dough gently into a ball, wrap in plastic and chill 30 minutes. Dough should be soft and pliant when you work with it.
Flour hands and sprinkle flour on a work surface. Remove dough and unwrap. Roll dough gently on surface. Transfer to tart pan. Press dough with fingers into the tart pan to form a smooth base and clean fluted edges. Pierce dough all over gently with fork. Refrigerate 30 minutes.
Preheat oven to 375°F. Bake crust until sides look dry and bottom looks bubbly, about 25-30 minutes. Transfer crust to rack. Cool completely.
For filling:
Preheat oven 350 degrees. Process walnuts until they form coarse crumbs. Beat sugar and butter about 90 seconds in a kitchen aid on medium speed. Add vanilla and beat another 30 seconds. Add flour and eggs and beat 60 seconds. Add zest and walnuts and stir in well with a fork. Pour mixture into cooled, baked crust. Bake at 350 degrees until filling turns a golden brown about 20-30 minutes. Cool on rack about 45 minutes.
For Ganache:
Place cream and sugar in heavy medium saucepan and heat about 60 seconds on high. Lower heat and add chocolate and whisk until chocolate melts and mixture is smooth. Add orange liquer and stir well. Refrigerate 30 minutes. Pour over frangipane crust. Refrigerate until filling is firm, at least 2 hours. Garnish with sprigs of thyme or orange zest. (Can be made 1 day ahead. Cover loosely with foil and keep refrigerated.) Let sit outside about 25 minutes before serving.
Using sharp knife, gently loosen crust from pan. Cut tart into wedges; serve with whipped creamand coffee.
Preheat oven to 350F.
Whisk butter and sugar in a mixer until light and fluffy.
Preheat oven to 325°F. If using a microwave convection oven set temperature at 325 for 35 minutes. Preheat oven for Line the bottom and sides of the baking pan with parchment or wax paper. For an 8 inch square pan with 1.5 inch depth cut a square of 15 inches. Hang 2 extras inches of parchment paper on all four sides. This will help to pull the brownies out of the pan without breaking them.
Combine the butter, sugar, cocoa, and salt in a dry, non stick pan over a slow fire. Stir from time to time until the mixture is smooth and free of lumps.Be careful not to burn the chocolate. Remove pan from the fire and cool 15 minutes.
Stir in the vanilla with a spoon. Add the eggs and beat well until the batter looks sticky and shiny then stir in the flour. Beat well about 3 minutes until batter is well mixed and free of lumps. Spread evenly in the lined pan. Sprinkle nuts on top.
Bake 20 to 25 minutes until the top has set. Prick with a toothpick. If batter oozes out bake it a little longer. Let cool completely on a rack.
Lift up the ends of the parchment and transfer the brownies to a cutting board. Cut into 16 squares.
Knead all ingredients in a food processor using the dough attachments. Remove and knead by hand for 10 minutes to form a smooth ball. If dough is sticky add more refined flour. Place in an airtight container and let sit for four hours in a cool place. Heat two to three inches of oil in a kadai, Indian style wok.
Remove dough and knead again for five minutes. Form two-inch balls. Sprinkle flour on the rolling board and roll each lump into a smooth 4 inch circle. Roll three of these at a time. When oil is hot, gently lift Puris and slip into hot oil, making sure not to cook more than two or three at a time. Use a flat, slotted spoon and gently tease the edges of the Puri with oil. This helps it puff up better. Cook on both sides until golden brown, and then drain gently into a colander. Serve hot. Dough can be stored in the fridge for up to two days.
Boil then peel the beets and dice into small 1/4 inch cubes.
1. Pour oil into a 6-qt. pot to a depth of 2". Heat over medium-high heat until a thermometer reads 350˚. Chop garlic and ginger in a food processor. Add soy, gojujang, vinegar, sesame oil, and honey; purée. Put sauce into a bowl.


2. Whisk flour, cornstarch, and ⅔ cup water in another bowl. Add chicken; toss. Working in 3 batches, fry chicken until golden, 6–8 minutes. Drain on paper towels. Return oil to 350˚. Fry chicken until crisp, 6–8 minutes more. Drain again. Toss chicken in sauce.
Place mangoes in a large stockpot with about three cups of water. Squeeze all the pulps from the mangoes by hand until the seeds are exposed. This will take ten to fifteen minutes. Use one or both hands. Add more water for a thinner Ras. Sprinkle with cardamom. Do not puree in a blender. The Ras must have chunks of mango, which lends texture and body to the mixture. Chill and serve cold with hot Puris as dessert. Mango Ras can also be poured over plain yogurt or Vanilla ice cream, or can be used as a topping for cheesecake.
Preheat the over to 300 F.
With a sharp knife, peel the lemons removing a thin layer of the white pith with the skin. Use the metal blade of a food processor to process the lemon peel and granulated sugar, pulsing 4 or 5 times and then letting the machine run for 1 minute or until the lemon peel is finely minced, stopping to scrape down the bowl as necessary. Add the butter confectioners’ sugar and lemon juice and process about 20 seconds or until well blended, scraping the bowl once. Add the shredded coconut and flour and pulse 4 to 6 times, until well blended.
Form the dough into walnut-size balls and place 2 inches apart on a lightly buttered baking sheet. Bake for 15 to 17 minutes in the lower third of the preheated oven. Until the edges just start to brown.
Transfer to a wire rack to cool.
Makes about 2 ½ dozen
Set the oven rack in the lower third of the oven. Place a cookie sheet on the rack. Preheat the over to 400 F.
Prepare a bain-marie large enough to hold four or five ½ cup soufflé dishes. Line the bottom of the pan with a folded dish towel to cushion the soufflé dishes. Pour in ¾ inch of water. Place the pan over a moderately low heat; the water should be simmering when the soufflés are placed in it. Bring 2 quarts of water to a simmer in tea kettle.
Generously butter the insides and rims of the soufflé dishes.
In a small nonaluminum skillet over medium heat, cook 2 tablespoon s of the kiwi puree until it reduces to 1 tablespoon. Remove it from the heat and add the lime juice.
In a 1 quart mixing bowl, use a whisk to beat the egg yolks with 2 tablespoons plus 1 teaspoon of the granulated sugar until they are thick and light-colored. Whisk in 1 tablespoon of the kiwi and lime mixture. Set it aside.
Put the egg whites with 2 tablespoons plus 1 teaspoon of the granulated sugar into another 1 quart bowl. Beat with a hand held electric mixer until they form soft mounds. Neither stiff peaks nor foamy and runny. Carefully beat in the remaining kiwi and lime mixture. Gently but thoroughly fold a quarter of the yolk mixture into the whites; then fold in the remainder
Working quickly, fills the soufflé dishes to top. With the straight edge of a knife, smooth the surface of each dish. Run a finger around the inside of the rim to form a channel about ¼ inch deep.
Place the soufflé dishes in the simmering bain-marie; the water should come halfway up the sides of the dishes. If in doesn’t add more from the kettle. Simmer on top of the stove for 5 minutes; the soufflé will look poached and slightly puffy. With a wide metal spatula, quickly transfer the ###########
For the filling:
Boil the split bengal gram in 5 cups of water until soft and dry. You can do this in a pressure cooker as it will save you time. Once it's soft cook it on an open flame until the mixture is dry. this could take anything between 10-20 minutes based on water content, power of your flame and your experience making these. But it is very important that the mixture is not wet. (look at the photo to get an idea of the consistency you need to stuff the dumplings). Add ghee or oil and continue frying it until almost all the water content is gone. Stir in jiggery and continue cooking for a minute or two. Cool the mixture and run it through a food mill.
In the absence of one, blitz it in a food processor. Stir in the cardamom powder, salt, dry fruits and nuts.

For the cover:
• Add salt and oil or ghee to the flour and knead. Add a teaspoon of hot water as required and keep kneading 3-4 minutes. Cover and rest the dough at room temperature for a half hour. Knead again. The dough should be stretchy and smooth. divide equally into 12 balls. Keep covered with a damp cloth.
Assembly:
Mix a little water and wholewheat flour to form a sticky paste. For those who make Modaks often this is probably not necessary but in order to plug holes, tears etc this is a useful paste to have handy before you start.
• Take one ball of dough and roll it into a circle on a clean surface of about 3" diameter. Use a little dry flour to prevent it from sticking to the surface.
• Grease your palms. Put the circle of dough in the center of your palm.
• Place a spoon of the jiggery and lentil mixture in the center; bring the edges together in small pleats in a single direction. When you reach the end, bunch them together to form a small peak and seal the gap. If required seal any holes or tears with a little paste.
• Repeat with the remaining dough. Keep Modaks covered with a damp cloth to prevent drying.
• Deep fry in hot but not smoking, unflavored vegetable oil on medium heat until crisp and brown, drain and serve.
: Boil 8 cups of water. Add cloves, cinnamon, carom, lemon/lime juice and a teaspoon of kosher salt. Add chicken and parboil about 3-4 minutes. Drain and cool chicken. Discard water. Marinate chicken in remaining ingredients for 4 hours in the fridge. Remove and let it reach room temperature before frying. Heat three inches of oil in a wok. Beat eggs until frothy. Dip marinated chicken in egg, and then roll in a bed of breadcrumbs. Fry in hot oil until golden brown on both sides. Serve hotwith Sali Boti and breads.
Mix all the batter ingredients in a bowl. Add the seafood and mix well to coat it evenly.
Taste and add more salt if required.
Pour 2” of oil into a small kadhai or wok and put it on high heat.
Coat and press each seafood piece generously and evenly in the rice flour. Add a few teaspoons of water if required to make the rice flour stick.
Reduce heat to medium and fry 1 piece for 3-4 minutes, till golden and fully cooked. (Fish cubes will take longer to fry than prawns.)
Taste to test if the piece is cooked through and for salt.
Repeat with the remaining seafood.
Drain in a sieve lined with paper towels.
Serve warm with lime wedges on the side.
Cook cinnamon for one minute in a skillet on medium heat. Cool completely and grind to a fine powder. Set Aside.Soak chopped apricots in four cups of water. Heat oil on medium and fry onions until they begin to caramelize. Add garlic and ginger paste and sauté one minute. Add lamb and all remaining ingredients, and sauté well for about two minutes. Add the apricots and four cups of water. Cook on a low heat until lamb is tender. Kosher salt to taste. Garnish with fried potatoes and serve with Indian breads, like Roti.
Preheat oven to 375F. Lightly dust a clean surface with maida or all purpose flour. Lay over it a piece of parchment cut to the same size as your baking trays. Cut the dough into two equal pieces and keep one covered with a damp cloth. Roll the other piece into a rectangle about 1/5 inch thick over the parchment. Using a sharp knife or pastry cutters or a square or rectangular cookie cutter cut out 9 squares or rectangles. Remove the excess dough and gently lift and place the parchment on the baking tray. Repeat the the remaining dough to create another 9 squares. and place them along with the parchment onto a second baking tray. Brush the face of each tile of pastry lightly with beaten egg if desired.Bake until crispy and golden about 20 minutes. Remove and let cool completely.
TO ASSEMBLE JUST BEFORE SERVING

On an individual serving plate lay down one square of puff pastry. Using a spoon or if you want a more professional look an icing bag with a large nozzle dollop a tablespoon of pastry cream in the center of the pastry tile. Spread a little using the back of the spoon. Spoon over this cream a tablespoon of fruit compote. lay down a few small pieces of fresh fruit. Top with another pastry tile. Press down ever so gently so the tile sits comfortably over the cream and the compote. Repeat with cream and compote and smaller pieces of fruit. Top with the final tile and press down lightly.
Place a few pieces of fresh fruit in a corner of the plate along with other garnishes like mint leaves and edible flowers.
Lightly dust the entire plate with powdered sugar and serve immediately.

Preheat oven to 350°F. Rub or brush vegetable oil all over metal baking pan.
Melt300 grams chocolate and butter in a small nonstick saucepan over low heat until smooth. Remove from heat and cool 10 minutes. Whisk sugar, eggs, vanilla, and salt in large bowl until fluffy about 4 minutes. Pour in melted chocolate mixture slowly and mix together vigorously. Mix in flour and nuts and chips. Spread evenly in pan. Bake about 30-35 minutes until toothpick inserted into center comes out with soft crumbs attached, about 35 minutes. Batter must not ooze. Cool about 30 minutes in pan.
Heat cream and cornstarch on medium flame in small non stick pan. Stir well to remove all lumps. Remove from heat and immediately stir in 230 grams grated chocolate until glaze is smooth. Pour over brownies and smoothen lightly with a spatula. Cool 15 minutes then chill in refrigerator about 2 hours. Cut into squares and serve cold or at room temperature.
Combine all the ingredients for the dressing, taste for salt and sweetness and refrigerate about 30 minutes.
Toss the dressing with the shredded papaya, tomatoes and green beans and return to the refrigerator for 2-3 hours.
Garnish with coriander leaves and peanuts just before serving.
Tips
For a vegetarian Som Tum, substitute the dried shrimp and fish sauce with soy sauce. If I have some fermented bamboo shoots I stir in a ¼ teaspoon- its strong smelling and helps replace the fish sauce. You can also use tamarind instead of lime. Regular sugar can be substituted for palm sugar. Som Tum dressing can be seasoned to suit your taste.
Preheat the oven to 350 F. line 2 cookie sheets with lightly buttered parchment paper. Set aside.
Use the metal blade of food processor to process the candied orange peel, almonds and sugar, pulsing 6 times then letting the machine run for 20 seconds, until the almonds are chopped to a medium coarseness. Transfer to a mixing bowl and set aside.
With the machine running, pour the cream through the feed tube and process until thick enough to cold its shape, about 45 seconds. Stop the machine and add the reserved almond mixture, flour and vanilla. Pulse twice, then process for 10 seconds, stopping once to scrape the bowl.
Drop teaspoonfuls of batter onto the cookie sheets about 2 inches apart. Bake 12 to 14 minutes in the lower third of the preheated over, until the edges are browned. Remove from the oven and invert the cookies onto wax paper. Let cookies cool thoroughly. Use the metal blade to break up the chocolate, pulsing 6 to 8 times, then process for 1 ½ minutes or until the chocolate is finely chopped. Bring the water to a boil and with the machine running, pour the water through the feed tube. Continue to process for 10 seconds or until the chocolate is completely melted.
Using a spatula dipped in hot water spread the icing thinly over each of the cookies. Let cool for several hours before serving.
Makes about 3 dozen.
. Whisk together egg yolks, whole eggs, sugar, lemon juice, and in a medium mixing bowl until well combined. Strain mixture.
2. Set bowl over a medium pot of simmering water over medium-low heat and cook, whisking constantly, until thick, 8–10 minutes.
3. Whisk in butter, a few pieces at a time, until completely incorporated. Transfer to a clean bowl, cover surface with plastic to prevent skin from forming, and set aside to let cool. Refrigerate for up to 2 weeks
In a 2 quart mixing bowl beat the egg yolks lightly with whisk or an electric mixer. Gradually beat in the sugar and continue to beat until the mixture is pale yellow and forms a ribbon when dropped from the end of the beater, about 4 minutes. Gradually stir in the scalded milk.
Transfer the mixture to a heavy 2 quart saucepan and cook over moderately low heat, stirring constantly, until it thickens enough to coat a spoon lightly, about 5 minutes. Do not let it come anywhere near a simmer, or it will curdle.
Pour the mixture into a 2 quart mixing bowl and stir in the vanilla. Set over a bowl of ice cubes to cool, stirring occasionally. Cover with plastic warp and refrigerate. Just before serving, stir in the lightly whipped cream and crème de menthe.
1 Heat oil in a skillet over medium-high heat. Add garlic when oil is hot and immediately switch off the flame. Pour hot oil into a small glass jar or bowl with a lid. Stir in red chilli flakes and green onions. Shake or stir, cover tightly and let sit in the refrigerator for a few hours.
Toss carrots with this oil and add salt to taste and chill.
1. Slice each fig lengthwise into 4 pieces (try not to rip skin; the nicest figs will be used to garnish cake). Place in a medium saucepan, add enough water to cover, and bring to a simmer over medium-high heat. Remove from heat, cover, and set aside until figs are soft, about 20 minutes.
2. Preheat oven to 350°. Line a 4" × 13" terrine mold with greased parchment paper. Sift flour, salt, baking soda, cinnamon, mace, and allspice together into a large bowl. Set aside.
3. Beat butter with an electric mixer, then gradually add brown sugar and beat until fluffy. Beat in eggs, one at a time, then add vanilla and sour cream. Slowly add dry ingredients, mixing until combined.
4. Using a slotted spoon, transfer three-fourths of the figs from poaching liquid to batter. Mix with a wooden spoon, then fold in almonds. Spoon into mold and bake until a toothpick inserted in center comes out clean, about 1 hour and 15 minutes. Cool for 30 minutes, then carefully turn out onto a wire rack and cool completely.
5. Meanwhile, remove remaining figs from poaching liquid and place in a bowl. Add sugar to poaching liquid and reduce over medium-high heat until thick and syrupy, about 15 minutes. Stir in armagnac, then pour over figs and set aside to macerate for at least 20 minutes.
6. Using a skewer, poke holes all the way through cake. Spoon syrup over cake and overlap remaining fig slices on top. (Store, wrapped in plastic wrap, in refrigerator for up to 1 week.)
1.Pressure cooker or steam whole mangoes until soft. Cool, then peel and remove bata or seed; place the mango pulp in a large bowl. Mash the pulp well. Add apple puree and mix.
2.Boil the sugar and water in a large pot (avoid nonstick) over low flame. When mixture begins boiling, increase heat to medium. Continue boiling until mixture thickens. Donot caramelize or brown sugar. Stir in the mango apple pulp and boil until the mixture thickens, about 5-10 minutes, stirring regularly. Turn off flame and stir in crushed saffron.
3. Pour cooked jam into sterilized jars and seal according to canning directions. Keep refrigerated.
Soak the peas in water overnight. Then cook them on a medium flame until tender in a pressure cooker for one whistle or in a large, covered stock pot with enough water to cover the peas.

Place the potatoes and crushed teppal or tirphal in kadai or large Dutch oven style pot with 2 cups of water and cook about 5 minutes on a medium flame. Depending on your choice of vegetables, gourds and beans add them in the order of the cooking time they take. Add the ones that take longer to cook first followed by the gourds and yam that take less cooking time.
Add the kokum or tamarind, salt, jaggery and pumpkin and yam and cook another 2 minutes. Add all the remaining vegetables and cook. Khatkhate is a thick stew so don't add too much water.

Stir in the coconut paste and peas. Bring to a simmer. Remove from heat, top with yogurt if preferred and serve.

Put the apricots and 1 ½ cups of water in a 2 quart saucepan, and let stand for 2 hours. Add the remaining cup of water, bring the mixture to boil over moderate heat, cover and cook for 20 minutes. Use the metal blade of a food processor to process the mixture until smooth, about 45 seconds, stopping once to scrape down the bowl. Strain the puree through a sieve into a 3 quart mixing bowl. Stir in ¾ cup of sugar and 2 tablespoons lemon juice. Let the mixture cool and then refrigerate it, covered, for at least 1 hour.
Preheat the over to 375 F. butter and sugar the soufflé molds, 8 of the 1 cup size or 10 to 12 smaller ones. Refrigerate the molds for about ½ hour.
With a wire whisk or an electric mixer, beat the egg whites with pinch of salt until soft peaks form (fig.1, page 21). Gradually beat in the remaining ¼ cup sugar and then 1 tablespoon lemon juice. Continue to beat the mixture until it forms stiff and shiny peaks.
Stir 1 cup of the egg whites into the apricot puree. Then fold the mixture back into the egg whites with a large rubber spatula. Pour into the prepared molds, mounding the mixture about 1 inch above the rim,. Shape into a cone with a small metal spatula. Make a groove with your finger about a quarter of the way in from the edge of the mold. Bring the mixture up and let it fall off the end or your finger to form a topknot. Smooth the edge with a small knife and wipe off the rim of the mold. The filled molds may be refrigerated fro up to an hour.
Put the soufflés in shallow baking pan and add enough hot water to reach 1/3 of the way up the sides of the molds. Bake for 30 minutes in the preheated oven. Remove the soufflé from the pan of water and sift confectioner’s sugar over the tops. With a tablespoon remove the tops of the soufflés fill the cavities with whipped cream and replace the lids lightly. Serve immediately.
Make the crust: Heat oven to 350˚. Combine flour, cocoa powder, and salt in a medium bowl and set aside. Using a handheld mixer, cream the butter and sugar in a large bowl until mixture is pale and fluffy; mix in yolks and vanilla. Mix in dry ingredients. Transfer dough to a 9" fluted tart pan with a removable bottom and press dough evenly into bottom and sides of pan. Refrigerate for 30 minutes. Prick the tart shell all over with a fork and bake until cooked through
For caramel syrup

Heat white sugar in skillet with 3 tablespoons of water. Cook slow, swirling the pan from time to time until sugar begins to brown. Switch off flame once the color is just light golden as it will continue to brown in its own heat. Be careful not to burn the sugar. Remove from fire and add ½ cup water. Cool.

Caramel sauce
Mix cream and cornstarch to make a smooth paste. Add brown sugar and cook on a slow flame until sugar melts and mixture thickens to a custard consistency. The custard will have a light brown color. Remove from fire. Add chilled butter and salt. Mix well. Add the cool caramel syrup to the custard and incorporate well. Cover tightly with saran wrap so plastic touches the surface of the caramel and refrigerate 3-4 hours.
For ganache: Bring cream to a boil in a saucepan over medium heat. Remove from fire. And quickly stir in chocolate. Pour ganache evenly over tart and refrigerate until 4–5 hours. Sprinkle tart with sea salt, slice, and serve chilled.
With a sharp knife peel the oranges, removing a thin layer of the white pith with the skin. Use the metal blade of a food processor to process the peel and ½ cup of the sugar, pulsing 6 to 8 times, until the peel is coarsely chopped.
Transfer the mixture to a medium skillet over moderately high heat. When the sugar begins to melt add enough water to just cover, about 2/3 cup. Bring to a boil and continue to boil for 1 minute. Drain and return the peel to the skillet. Add the remaining ½ cup of sugar and 1/3 cup of water and bring to a boil over moderate heat. Continue to boil for 5 minutes, until the sugar has dissolved and the mixture has thickened. Do not allow the syrup to caramelize.
Butter a cookie sheet and spread the candied peel over it. Separate the peel with a fork as it cools.


1. In a bowl, toss shrimp and lime juice; set aside. Puree shallots, sugar, salt, lime leaves, nuts, garlic, chiles, and ginger in a small food processor. Heat oil in a 12″ skillet over medium-high heat; add paste. Cook, stirring, until oil separates from paste, 3–4 minutes. Stir in coconut milk. Cool. Stir into shrimp; chill 4 hours.

2. Build a hot charcoal fire in a grill. Thread 2 shrimp each on 20 skewers. Spoon marinade over shrimp; grill, turning, until charred, 3–5 minutes
1.Pressure cooker or steam whole mangoes until soft. Cool, then peel and remove bata or seed; place the mango pulp in a large bowl. Mash the pulp well. Add apple puree and mix.
2.Boil the sugar and water in a large pot (avoid nonstick) over low flame. When mixture begins boiling, increase heat to medium. Continue boiling until mixture thickens. Donot caramelize or brown sugar. Stir in the mango apple pulp and boil until the mixture thickens, about 15-20 minutes, stirring regularly. Turn off flame and stir in crushed saffron.
3. Pour cooked jam into cup size sterilized jars or a single jar if you prefer and seal according to canning directions. Keep refrigerated.
Sift flour, baking powder and baking soda. Melt shortening and chocolate pieces over slow fire. Remove from fire. Add sugar and mix well. Add chocolate mixture and vanilla and mix. Add flour, a little at a time. Mix well. Stir in the nuts. Pour into baking pan and bake 30 minutes. Cool completely. Cut into squares and serve.
store bought vanilla ice cream
Peel and core pears and cut each into 8 wedges.
Melt butter in skillet over moderate heat until foam subsides. Reduce heat to low, then sprinkle brown sugar over bottom of skillet and cook, undisturbed, 3 minutes (not all sugar will be melted). Arrange pears decoratively over sugar and cook, undisturbed, 2 minutes. Remove from heat.
MAKE CAKE:
• Preheat oven to 350°F.
• Whisk together flour, baking soda, cinnamon, ginger, cloves, and salt in a bowl. Whisk together molasses and boiling water in a small bowl. Beat together butter, brown sugar, and egg in a large bowl with an electric mixer at medium speed until creamy, about 2 minutes, then alternately mix in flour mixture and molasses in 3 batches at low speed until smooth.
• Pour batter over topping in skillet, spreading evenly and being careful not to disturb pears, and bake in middle of oven until a tester comes out clean, 40 to 50 minutes.
• Cool cake in skillet on a rack 5 minutes. Run a thin knife around edge of skillet, then invert a large plate with a lip over skillet and, using pot holders to hold skillet and plate tightly together, invert cake onto plate. Replace any pears that stick to skillet. Serve warm
Bring a large pot of water to boil then remove from heat. Soak the rice noodles for 3-4 minutes until soft enough to eat, but still firm and a little chewy. Don’t over-cook them . Drain and rinse the noodles thoroughly with cold water. Cover and set aside.
For the Pad Thai sauce combine hot water, tamarind, soy or fish sauce and sugar in a bowl until smooth. Reserve.
Warm a wok or large frying pan over medium high heat. Add 2 tbsp. oil and stir fry onions or shallots, garlic, red chili about one minute. Add the whisked egg and scramble about 10 seconds.
Add shrimp then add drained noodles and toss well.
Taste the Pad Thai Sauce for sweetness and tartness- adjust to your taste by adding more tamarind or sugar. Slowly pour over noodles and toss vigorously. Use big tongs to toss the noodles. Add tofu or chicken and continue to toss. Cook until noodles begin to brown and get just a little crispy. Add more sauce, toss and taste.
Add the bean sprouts and chives and continue stir frying 1 more minute.
Remove from heat and taste, adding more Pad Thai sauce until desired taste is achieved. Serve hot with wedges of lime.
1. Make the cookies: Bring cream, sugar, and butter to a boil in a 2-qt. saucepan over medium-high heat, stirring to dissolve sugar. Remove from heat, and stir in flour; add sliced and ground pistachios and vanilla and stir until evenly combined.2. Heat oven to 350°. Spoon teaspoon-sized portions of the batter onto parchment paper-lined baking sheets, spacing the portions 3" apart. Bake until cookies are golden brown and set, about 10 minutes. Let cool completely. 3. Meanwhile, make the glaze: Bring sugar, corn syrup, and 3 tbsp. water to a boil in a 1-qt. saucepan over high heat. Remove from heat, add chocolate, and swirl pan to coat the chocolate with the sugar mixture. Let sit without stirring to allow the chocolate to melt, about 5 minutes. Stir chocolate with a rubber spatula until smooth; let cool slightly.
4. Dip half of each cookie into the chocolate glaze. Transfer to a sheet of parchment paper and let the glaze solidify.
Preheat the oven to 325 degrees.
Grease the 12 by 8 by 2 or a 9 inch by 2 inch round pan thoroughly and line the bottom with parchment paper.

For the cake -ingredients 1-10

In a large mixing bowl, sift together the flour, baking soda and cocoa in a large mixing bowl. Stir in the sugar.

Beat the butter, eggs, oil, vanilla, and water together using a whisk or in a stand mixer or using an electric hand mixer. Add to the dry ingredients and mix until combined.

Scrape the bottom and sides of the bowl and beat again scraping the bottom and sides from time to time until the batter is smooth.

Gently stir in the chocolate chips.

Pour all the batter into the pan and spread it evenly.

Bake 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean (except for melted chocolate chips).

Cool in the pan for 35 minutes. Gently loosen the cake from the sides with a sharp, thin blade then turn over onto rack and let cool completely. Cover and refrigerate. A cold cake is always easier to slice when you are ready to ice.

With a long and sharp blade slice the cake horizontally into two layers on a clean surface.

Apply icing as desired and then place one layer over the other.

If you don't wish to slice it just frost the top of the cake.

For the icing

For the white buttercream whisk together 1 cup butter, 1/2 cup icing sugar, 1 tsp vanilla and 2 tablespoons milk until fluffy. Cover and refrigerate for an hour before icing the cake.
For chocolate buttercream whisk cocoa, 1 cup butter, 1/2 cup icing sugar, 1/2 tsp vanilla and 2 tablespoons milk until fluffy, cover and refrigerate for an hour.

Remove both from the refrigerator and whisk lightly. Add some milk if frosting is too thick.
You can use the chocolate buttercream on top if you prefer and the white inside.
Decorate with edible confetti as desired.
Peel and cut potatoes. Slice lengthwise and then breadth wise as finely as possible. Soak in water to prevent discoloration. Sauté onions, ginger, chilies, and celery in 3 tablespoons of vegetable or sunflower oil. Add tomatoes and cook about two minutes until tomatoes are soft. Drain the chopped potatoes, add to the sautéed mixture and mix thoroughly. Add turmeric and chili powder. Add 1 cupwater. Turn the heat to high, stirring regularly to ensure the potatoes do not stick to the bottom of the pan. Cook 10-15 minutes, until the chopped potatoes are tender but not mushy, and the mixture is dry. Keep adding a little water if the potatoes stick to the sides of the pan. Add eggs and scramble until the eggs are soft but not runny, and arethoroughly mixed in with the potatoes. Simmer until the mixture, Mahmoosa, is dry, turning from time to time. Kosher salt to taste and garnish with chopped fresh parsley or cilantro leaves and lemon juice if desired. Serve hot with bread.
Preheat oven to 375F.
Heat butter or oil in an oversized saucepan on a medium flame. Mushrooms brown better in a larger cooking vessel. Saute onions 1 minute until translucent then add garlic and stir another 30 seconds. Pat mushrooms dry and saute with the onions and garlic 2-3 minutes until water evaporates. Add thyme, salt and pepper and cook again 1-2 minutes. Cool completely.
Lay a large piece of parchment that matches the size of your baking tray on a clean dry surface and dust lightly with flour. Then roll out the puff pastry to a thickness of about 1/6 inch on top of the parchment. You will need to dust the pastry with flour a few times to ensure it doesn't stick. Using a 3 inch round cookie cutter cut 12 rounds. Remove the pastry around the rings.
Using a teaspoon fill the center of each round with 1 teaspoon of mushroom mix and 1/2 teaspoon of soft goat or feta cheese.
Once all the rounds have been filled gather the ends of each circle with both hands and bring them towards the center. Twist slightly to create a frill and then pinch together to seal. Pinch the base of the frill will also enhance the frill.
Brush with egg wash and bake until golden brown.
cool 10 minutes and tie each pouch with a chive thread. Serve warm.
Butter an 11 inch quiche pan with removable bottom. With the metal blade in the processor, add the butter, egg yolk, water, sugar, lemon zest, salt and cloves. Mix with 6 on/off turns, then process 5 seconds. Do not be concerned if there are small lumps of butter. Add flour; process until the dough begins to mass together. Do not over process. Place dough (including little scraps on bottom of work bowl) in plastic bag. Press dough together into a flat ball, working through plastic bag. Refrigerate at least 2 hours or overnight, or chill in freezer 20 minutes.
Roll out pastry on a lightly floured board into a round slightly larger than the pan. Ease into the prepared pan. Press into place. With kitchen shears, trim the edges. Prick the bottom and sides of pastry with a fork. Refrigerate 30 minutes.
Fifteen minutes before baking, preheat oven to 400 F. adjust rack to middle of over. Line tart with parchment paper or foil; fill with beans or rice. Bake tart for 15 minutes; remove beans or rice and paper. Prick crust again and bake an additional 5 minutes. Cool on a wire rack while you prepare the glaze and filling.

Glaze and Topping

Make the glaze by pureeing the apricot preserves with the rum, using the metal blade, transfer to a saucepan and keep warm over low heat. Brush over the cooled pastry crust and save the remaining glaze.
Again with the metal blade, process the almonds, sugar and flour until reduced to a fine powder. Spread evenly over glazed crust (fig.7)

Assembly
Use the medium slicing disc to process 6 of the 8 pears, standing them upright in the feed tube. Arrange the slices in circular clusters, leaving about a 2 inch circle around the center (fig.8). shred the remaining 2 pears and fill spaces with the shreds (fig.9). bake in a preheated 400 F. oven for 40 minutes. Reheat the glaze and brush pears and crust with the glaze.

For the Cake
Put a rack in middle of oven and preheat oven to 325 degrees F. Butter and flour a 13-by-9-inch baking pan, line bottom with parchment or waxed paper, and butter paper.
Sift together 3 cups flour and salt into a bowl.
Beat together butter, sugar, allspice, cloves and cinnamon in a large bowl with an electric mixer on medium high speed until pale and fluffy, 3-5 minutes. Add eggs and beat until well combined.
Stir together buttermilk and baking soda in a small bowl. Working in 3 batches, alternately add flour and buttermilk mixtures to the butter mixture, beating well after each addition. Add jam and beat until well combined. Toss together raisins and nuts with remaining 1 Tablespoon of flour in a bowl, then add to batter and stir until well combined.
Pour batter into baking pan. Bake until wooden pick or skewer inserted in center of cake comes out clean, about 55-60 minutes. Cool in pan on a rack for 15 minutes, then invert cake onto rack, remove paper and cool completely.
1.Heat oven to 180C. Line a standard 12 cup cupcake pan with cases. Beat the butter and sugar in a big bowl with a wooden spoon until fluffy, then add the lime zest. stir in the eggs, then fold in the flour mixture.
Divide the mixture between the cake cases. Bake for 20 mins until the cakes are golden and springy when you touch them. Cool the cakes on a baking rack. These cakes turn out a little flatter than a traditional cupcake.
2.While you wait for the cakes to cool, make the soaking syrup and cool. Slice each cake in half horizontally.Spoon a teaspoon of the syrup over the two layers of the cake. Let sit 5 minutes. Pipe in the lemon curd between the two layers and on top (you can also use whipping cream in the middle and lemon curd on top, dust with confectioners sugar and serve!
Heat a large pot of water. When boiling add sweet potatoes. Cook until tender about 10 minutes.Drain. Reserve 3 whole sweet potatoes. Peel remaining sweet potatoes and chop coarsely. Cover and reserve.
Melt butter in a large pot on medium heat and saute onions, garlic, celery until soft about 2 minutes. Stir to prevent excess browning. Add carrots, apples and sweet potatoes and cook another 2 minutes, stirring to prevent burning. Add cayenne, allspice or nutmeg, 2 teaspoons salt, white wine and stock and cook 8-10 minutes on high heat. Cool soup.
Taste soup for seasoning and adjust. Puree soup in batches until smooth.
Just before you are ready to serve the soup peel remaining sweet potatoes, slice in wedges. If you plan to serve them in chai glasses the wedges should be thinner and longer. If you want to serve full size portions in a mug or soup bowl cut the sweet potato into small cubes. Deep fry in 2 inches of hot oil until crisp.
Drain and toss with a little salt, allspice and cayenne.
Reheat soup on a slow flame, stir in cream or soy milk and pour into bowls, glasses, mugs or cups of your choice. Garnish with a wedge or cubes of fried sweet potato.
1. In a 5-qt. pot over medium-high heat, bring milk to a simmer while stirring. Reduce heat to low; slowly whisk in semolina. Cook, whisking, until tender, 8–10 minutes. Whisk in ½ cup Parmesan, 4 tbsp. butter, and yolks; season with salt. Remove from heat.

2. Wet a 15" x 10" rimmed baking sheet with a soaked paper towel. Pour semolina mixture onto baking sheet; smooth surface with spatula to ½" thickness. Let cool until firm, about 40 minutes.

3. Heat oven to 450˚. Using a knife, cut gnocchi dough in 2" squares; transfer half of the squares to a buttered 9" x 13" baking pan. Sprinkle gnocchi with ¼ cup Parmesan and dot with 2 tbsp. butter. Layer remaining gnocchi on top and sprinkle with ¼ cup cheese and remaining butter. Bake until golden, about 15 minutes. Serve with remaining cheese.
Preheat oven to 375 C or 180 F. Cream the butter, vanilla and sugar until light and fluffy using an electric or hand whisk. Add eggs one at a time and beat well. Mixture may appear curdled so don’t worry. Add cocoa and flour mixture and mix lightly just until flour is incorporated. Pour into a greased cake pan and bake 25 minutes. Remove from oven and cool 30 minutes. Cover and refrigerate until chilled. Then cut into squares. You can warm them in the microwave or oven before serving if you don’t like your brownies cold.
1) Preheat oven to 325°F.
2) Bring cream to simmer in a saucepan.
3) Combine eggs and sugar with vanilla in a bowl. Whisk 1/3 hot cream into yolk mixture slowly. Whisk rapidly. Strain through a sieve set over medium bowl. Set aside.
4) Whisk chocolate into remaining cream and stir over medium fire until fully melted and smooth. Remove from fire and combine both cream mixtures until smooth.
5) Place cups in a large, flat, roasting or baking pan with at least 2 inches of hot water. Fill custard into the cups almost till the brim.
6) Bake until custards are set, about 20 -30 minutes. To test shake the cup gently. The center should jiggle. Do not over bake custards Let the custards sit in hot water outside the oven about 15 minutes. Remove cups from water. Chill overnight. Before serving very gently pat the top of each custard dry with a paper towel. Sprinkle with a teaspoon of sugar. Use a torch to brulee the sugar until caramelized. Chill again 15 minutes. Serve cold.
Toast the cumin, coriander, red chilies, Urad dal, fenugreek seeds in a dry skillet until fragrant about 3-4 minutes on a slow flame. Cool and powder finely.
Lightly toast the coconut in the same skillet about 2 minutes and grind to a smooth paste. Add a teaspoon or two of water if required to facilitate grinding.
Combine the spice powder and coconut and grind together again.

Combine all the beans with the smashed teppal, kokum/tamarind/ambado, turmeric and a liter of water. Cook on a high flame about 8 minutes.
Reduce flame to medium. Add remaining vegetables and cook another 2-3 minutes. Add more water if required. As the vegetables cook they will release a fair bit of liquid.
Stir in the coconut paste and 3 teaspoons of salt. Cook until vegetables are tender.
Add salt, red chilli powder and jaggery to taste.
Serve with plain boiled white, red or brown rice, semolina idlis or Keerli (coconut rice) .

It’s important to cook the cream mixture in the saucepan until it is thick and starting to brown at the edges; under cooking will result in a dough that is too runny to portion. Do not be concerned if some butter separates from the dough while you’re portioning the cookies. For the most uniform cookies, use the flattest baking sheets you have and make sure that your parchment paper lies flat. When melting the chocolate, pause the microwave and stir the chocolate often to ensure that it doesn’t get much warmer than body temperature.
Method:
It’s important to cook the cream mixture in the saucepan until it is thick and starting to brown at the edges; undercooking will result in a dough that is too runny to portion. Do not be concerned if some butter separates from the dough while you’re portioning the cookies. For the most uniform cookies, use the flattest baking sheets you have and make sure that your parchment paper lies flat. When melting the chocolate, pause the microwave and stir the chocolate often to ensure that it doesn’t get much warmer than body temperature.
• EQUIPMENT:
9-inch round aluminum or glass cake pan
• Preheat oven to 350°F with rack in middle. Lightly butter cake pan.
• Whisk together flour, baking powder, and salt.
• Beat butter and 3/4 cup sugar with an electric mixer until pale and fluffy. Add eggs 1 at a time, beating well after each addition, then beat in extracts. At low speed, mix in flour mixture until just combined.
• Spread batter evenly in pan, then scatter nectarines over top. Stir together nutmeg and remaining 1/2 Tbsp sugar and sprinkle over top. Bake until cake is golden-brown and top is firm but tender when lightly touched (cake will rise over fruit), 45 to 50 minutes. Cool in pan 10 minutes. Remove side of pan and cool to warm.
Remove bones and skin mash fish into a pulp with a fork or blend for 20 seconds in a processor. Don’t over-blend. Soak 2 slices of white bread in water for a couple of minutes. Squeeze out the water and crumble the bread into the mashed fish. Add egg, onion, tomato sauce, turmeric, coriander and cumin powder, ginger, salt, chili powder, and chilies. One tablespoon of chopped coriander leaves or parsley is optional. Mix well. Divide the mixture into balls the size of a baby potato, or 1 ½ inches wide. Coat with breadcrumbs or matzo meal. Heat oil on high on a wok and deep fry until golden. Alternatively, you can make small, slightly flat patties about 1 ½ inches in diameter and pan fry in a nonstick pan on medium heat in about 2 inches of oil. Drain and serve hot with a variety of vegetables and relishes. You may also bake these in a well-greased tray at 300 degrees for about 45 minutes, or until golden brown.
1. Heat oven to 425°. Bring milk, butter, salt, and ½ cup water to a boil in a 4-qt. saucepan over high heat. Add flour; stir until dough forms. Reduce heat to medium; cook, stirring dough constantly with a wooden spoon, until slightly dried, about 2 minutes. Transfer to a bowl; using a hand mixer, beat in 1 egg until smooth. Repeat with remaining eggs, beating each one at a time, until dough is smooth; stir in cheese.

2. Using a large tablespoon, drop balls of dough onto parchment paper-lined baking sheets. Place in oven; reduce temperature to 375°. Bake until golden brown, about 30 minutes.
1. Heat oven to 350°. Grease a 9" x 13" baking pan with butter and line with parchment paper; grease paper. Set pan aside.
2. Pour enough water into a 4-quart saucepan that it reaches a depth of 1". Bring to a boil; reduce heat to low. Combine butter and chocolate in a medium bowl; set bowl over saucepan. Cook, stirring, until melted and smooth, about 5 minutes. Remove from heat; set aside.
3. Whisk together eggs in a large bowl. Add sugar, brown sugar, vanilla, and salt; whisk to combine. Stir in chocolate mixture; fold in flour. Pour batter into prepared pan; spread evenly. Bake until a toothpick inserted into center comes out clean, 30–35 minutes. Let cool on a rack. Cut and serve.
Place a medium sized pan with about 3 inches of water over medium heat. Place egg whites and salt in a medium sized bowl to create a double boiler over the simmering water.
Once water is simmering, place bowl of egg whites over water, making sure that simmering water does not touch the bottom of the egg white bowl. Whisk egg whites and gradually add 8 ounces of sugar.
Whisk egg whites and sugar over double boiler, whisking constantly, until sugar is completely dissolved, about 5-8 minutes.
Remove egg white bowl from double boiler and pour egg white and sugar mixture into the bowl of an electric mixer. With the whisk attachment, whisk egg white and sugar on medium speed for about 4 minutes.
While the eggs are whisking, cut softened butter into large chunks, about 8 chunks per stick of butter. When egg white mixture has body and is slightly cooked, stop the mixer and switch to the paddle attachment. With the mixer on medium speed, add butter one chunk at a time, letting each chunk of butter incorporate into the egg white mixture for about 20 seconds.
Continue to slowly add the butter chunks, stopping the mixer to scrape down the bowl as necessary.
As you are adding the last chunks of butter, the buttercream will start to look curdled. Don’t worry, just keep the mixer going and add the remaining butter, it will all come together, and the curdled look will disappear.

To Assemble Cake
Place cake on large cake plate, or cake board. Add a thin layer of blackberry jam on top of the cake if desired, this step is optional. Dollop swiss meringue buttercream atop cake, and smooth. I left the sides of the cake bare to show off the dripping blackberry jam and the gorgeous brown color of the cake.

STEP 1 (REFER PICTURES)
Vaangi bhaat spice mix
Roast the dals, sesame seeds, coriander seeds, cumin seeds and cinnamon in a dry skillet on high heat for 3-4 minutes. stir constantly to prevent burning.
Remove from pan, cool and grind to a fine smooth powder.
Heat the ghee or oil in the same skillet. Sauté the red chillies and cloves on medium heat for about 1 minute.
Cool.
STEP 2
Add to the ground lentils and spices and grind again with the jaggery or sugar to make a smooth, slightly moist powder. Reserve.
For the Rice
Wash the rice and set aside to drain until dry.
Wash the aubergines and remove the stalks.
If using baby aubergines quarter them lengthwise. Cut the long ones into 1” thick rings.
STEP 3
Put the ghee or oil in a large heavy-bottomed pan that has a tight-fitting lid on medium heat.
Add the mustard seeds, curry leaves and green chillies and sauté for 1 minute.
Add the onions and sauté for 2-3 minutes, stirring constantly to prevent burning.
Add the eggplants or aubergines and stir well.
STEP 4
Stir the rice into the pan. Mix gently so as not to break the grains.
STEP 5
Add the tamarind, vaangi bhaat spice mix, turmeric powder and 3 tspns salt and stir. Add 5 cups of boiling water. Mix gently.
Cover the pan and cook for 20-25 minutes on low heat.
Switch off the heat fand let the rice cook in its own steam for 5-7 minutes.
STEP 6
Fluff up the rice with a fork and taste. Add more lime juice, salt and sugar if required.
Stir in the peanuts and coconut. Serve warm.
For the cake: Preheat oven to 400°. Butter a 9" springform pan and line bottom with buttered parchment. Whisk together egg yolks and sugar in a bowl until pale yellow. Gradually beat in flour until mixture is smooth. Add vanilla and set aside. Whisk egg whites in a medium bowl until stiff peaks form, then fold whites into yolk mixture, taking care not to deflate whites. Pour into pan and bake until brown, 25–30 minutes. Set aside to cool.
2. For the filling: Put raspberries, sugar, and 1 cup water into a medium saucepan. Simmer over medium heat until sugar dissolves and berries break down, about 10 minutes. Press through a sieve set over a bowl to catch purée. Return 2 cups purée to pan and set over low heat. Reserve remaining purée for sauce. Sprinkle gelatin in 1/4 cup cold water, set aside until softened, then add to purée in pan, stirring until dissolved, 1–2 minutes. Remove from heat, add eau-de-vie, and set aside to cool. Whip cream in a large bowl until soft peaks form. Gently fold cooled purée into cream.
3. Unmold cake and discard parchment. Slice cake in half crosswise, then return cake bottom to pan with ring reattached. Pour in filling, then replace cake top, brown side up. Cover with plastic; refrigerate for 24 hours.
4. For the sauce: Combine reserved berry purée, sugar, lemon juice, and eau-de-vie in a bowl and stir until sugar has dissolved. Slice cake and serve with sauce.
Butter an 8 inch spring form pan. Preheat oven to 350 F; adjust rack to middle of oven.
Use the metal blade to process the egg yolks and sugar together for one minute until thick and light colored. Transfer this mixture to a small bowl.
With metal blade in place again, add the zest and chocolate to food processor; turn machine on and off several times, then let run until the chocolate is finely and uniformly chopped, stopping the machine as needed to loosen any chocolate stuck between the blade and bowl. With machine running, pour the hot butter through the feed tube and process for 10 seconds. Add the yolk/sugar mixture and 1 tablespoon of orange liqueur; process for 5 seconds.
Beat the egg whites until frothy with an electric mixer. Add salt and continue beating until they are firm and shiny not stiff and dry. Spoon ¼ of whites into the chocolate in the processor bowl; turn machine on and off 4 times. Transfer the chocolate mixture into the whites and fold in gently but thoroughly (fig.9).
Spread half the mixture in a spring form pan (fig. 10), making a slight outer rim to form a shell. Bake for 28 minutes.
Use the metal blade to process ½ pint whipping cream until slightly thickened, about 15 seconds. Add 2 teaspoons orange liqueur and 2 tablespoons confectioners’ sugar and process until thick. Fold gently but thoroughly into the remaining uncooked chocolate mixture. Spread over the baked shell. Freeze the dessert; when frozen, wrap airtight.
To serve, allow to thaw in the refrigerator for 2 to 3 hours. Whip the remaining cream and serve either in a separate dish, spread over surface of dessert or cover with rosettes using a pastry bag and a medium star tube.
1) Preheat your oven to 350°F. Lightly grease an 8" square or 9" round pan that is atleast 2" deep.
2) Measure all the ingredients into the prepared pan. Blend the ingredients together thoroughly with a fork or whisk until smooth.
3) Bake the cake for 30 to 35 minutes, until a toothpick inserted into the center comes out clean, or with a few moist crumbs clinging to it.
4) Serve the cake in the pan; warm from the oven or, once cool, frost the cake with a simple chocolate frosting.
FROSTING OR GLAZE

For 1st frosting combine 1/2 cup boiling hot heavy cream and 4 ozs chocolate with 1/2 cup icing sugar in a glass mixing bowl until smooth. Pour over cake.
Fora vegan version replace milk with coconut milk and a teaspoon of vanilla extract.
For a chocolate glaze-Combine half cup cocoa, one cup icing sugar and 1/2 cup water in a pan and stir till smooth and bubbly hot. Cool ten minutes, stir in one tbspn butter and pour over the cake.

Optionally you can scatter peanut butter, white or dark chocolate chips or butterscotch chips over the hot cake and allow them to melt.
Preheat the oven to 300 F.
Use the metal blade of a food processor to process the pecans with the flour and cornstarch, in 2 batches pulsing 18 to 20 times or until the pecans are finely chopped. Set aside.
In a 3 quart bowl, with a wire whisk or an electric mixer, beat the egg whites and salt until soft peaks form. Gradually beat in the sugar and continue to be the mixture until if forms stiff, shiny peaks, about 3 minutes. Fold in the reserved pecan mixture.
Line a cookie sheet with parchment paper. Drop rounded teaspoonfuls of the pecan mixture on the cookie sheet 2 inches apart. Bake 18 to 20 minutes the lower third of the preheated oven, until lightly browned. Transfer the cookies to a wire rack to CC
Make about 2 ½ dozen.
Put oven rack in middle position and preheat oven to 350°F. Butter and flour bundt pan.
Sift together flour, baking soda, baking powder, and salt into a bowl. Beat together butter, sugar, cinnamon, allspice, and nutmeg in another bowl with an electric mixer at medium-high speed until fluffy, about 3 minutes in a standing mixer or 4 with a handheld. Add yolks 1 at a time, beating well after each addition, then beat in vanilla. Reduce speed to low, then add flour mixture and buttermilk alternately in batches, mixing well after each addition. Fold in pear pieces and chopped walnuts.
Beat egg whites in another bowl with cleaned beaters until they just hold stiff peaks, then fold whites into batter gently but thoroughly.
Spoon batter into pan, smoothing top, and bake until a wooden pick or skewer comes out clean, 40 to 50 minutes. Cool cake in pan on a rack 10 minutes, then invert onto rack and cool completely.
Walnut Praline Topping
• 3/4 cup (packed) golden brown sugar
• 1/2 cup butter
• 1/4 cup whipping cream
• 1 cups walnuts, roughly chopped, toasted
Stir golden brown sugar, whipping cream and 1/2 cup butter in heavy medium saucepan over medium-high heat until smooth. Boil 3 minutes, stirring often. Stir in walnut pieces. Spoon warm topping over warm cake. Serve warm or at room temperature.
1. Heat oven to 400°. Grease a 3-cup aluminum pudding basin with 1 tbsp. of the butter; pour 2⁄3 cup of the syrup into the bottom. Set aside.
2. Put a pot of water on to boil. Meanwhile, using a sieve set over a bowl, sift together flour, baking powder, and ginger. Set aside.
3. Whisk together milk and salt; set aside.
4. Using a handheld mixer set to medium speed, cream together sugar, remaining 8 tbsp. of butter cut into small cubes, and the lemon zest in a large bowl until fluffy and pale. Add 1 of the eggs and beat for 15 seconds; repeat with remaining egg. Reduce mixer speed to low and alternately add the flour mixture and the milk mixture in 3 batches, beginning and ending with the flour. Scrape down sides of bowl with a rubber spatula; briefly beat batter until smooth and silky.
5. Pour batter into prepared pudding basin and cover basin with a sheet of wax paper, followed by a sheet of foil. Press foil around edges to seal; tie kitchen twine around rim to secure. (We suggest using the paper and foil even if your basin comes with a lid, which won't trap moisture so well on its own.) Place an 8" x 8" baking dish on middle rack of oven, set basin in center, and pour in enough boiling water from the pot that it reaches halfway up sides of basin.
6. Bake until cake is puffed slightly and set, about 1 1⁄2 hours. Carefully remove cake from the water; let rest for 5 minutes. Uncover cake and invert onto a serving dish. (Scrape out any bits stuck to inside of basin and spread on top of cake.) Drizzle more golden syrup over cake before serving.
Quarter each beet. In a small bowl combine all remaining ingredients except the cheese. Whisk with a fork. Taste for salt and sweetness and adjust seasonings. Pour over beets and toss to coat the vegetables evenly. Cover and refrigerate 1 hour. Remove from fridge, toss again, garnish with cheese and a sprig of rosemary. Serve cold.
• Heat oven to 350 F. Grease or butter a 6-7 inch round cake pan.
• Sift together flour, cocoa, baking soda and baking powder. Stir in sugar and malt powder.
• Combine vanilla, vinegar, water, coconut milk and stir into the mixed, dry ingredients to make a smooth batter.
• Pour into greased pan and bake 25-30 minutes until a toothpick inserted in the center comes out clean. Bang the cake pan on the counter to ensure the batter settles evenly.
• Cool cake and frost as desired
1. Preheat oven to 325°. Grease an 8" x 8" baking pan or Pyrex dish with butter. Line the pan with parchment paper or newspaper and grease the paper.
2. Melt the butter and the chocolate together in a small saucepan over low heat. Stir constantly to prevent burning. Stir in the sugar till it dissolves.
3. Remove from fire and cool 5 minutes.
4. Stir in eggs and vanilla to make a smooth batter. Stir in flour and salt till well mixed. Gently stir in walnuts.
5. Pour batter into baking pan. Spread evenly. Bake 40-50 minutes until a knife with thin blade inserted into the center comes out clean, 40–45 minutes. Cool completely before slicing.
Preheat over to 325 degrees. In a 9 inch round baking dish lay down the bread pieces packing them together tightly.
Beat eggs, vanilla, cardamom or nutmeg, rosewater, sugar, coconut milk, 1/2 cup water together. Stir in raisins and coconut flakes.
Pour over bread, press down so all the bread is evenly soaked and let sit at room temperature for 20 minutes. Stir in ½ cup water if mixture is too dry. Top with almonds or cashews.
Bake until golden brown and set. A toothpick inserted in the middle should come out with moist crumbs clinging to it but the pudding shouldn't ooze liquid.
Serve warm.
Cream butter, gradually beat in sugar, and add eggs one at a time, beating after each addition. Combine dry ingredients and add to egg mixture alternately with buttermilk. Stir in pears, vanilla, and nuts. Pour into a greased 8 ½ x 4 ½ x 2 ½ inch loaf pan and bake at 350 for 1 hour. Cool. Slice and serve plain or with cream cheese.
Makes 1 loaf.

Assembly

1 quart of the tomato sauce, marinara style (recipe on page 15)

Cover the bottom of two 7-by-11 inch baking dishes with a thin layer of sauce (about ½ cup in each dish).
Place 2 heaping tablespoons of cheese filling onto the lower third of each crepe. Roll up and arrange, seam side up, in the baking dishes. Pour the remaining sauce (about 3 cups) over the crepes and sprinkle with the reserved 1/3 cup grated parmesan cheese. At this point, the manicotti may be baked immediately, or refrigerated overnight.
Bake the manicotti in a preheated 350 F. oven for 20 minutes, or until the cheese is melted and the sauce is heated through and bubbly.
1. 1. Stir together vanilla and espresso powder in bowl; set aside. Whisk sugar, cocoa, cornstarch, and salt together in large saucepan. Whisk in yolks and cream until fully incorporated, making sure to scrape corners of saucepan. Whisk in milk until incorporated.
2. Place saucepan over medium heat; cook, whisking constantly, until mixture is thickened and bubbling over entire surface, 5 to 8 minutes. Cook 30 seconds longer, remove from heat, add butter and chocolate, and whisk until melted and fully incorporated. Whisk in vanilla mixture.
3. Pour pudding through fine-mesh strainer into bowl. Press lightly greased parchment paper against surface of pudding, and place in refrigerator to cool, at least 4 hours. Whisk pudding briefly and serve.
Put the sugar, salt, and rice vinegar in a bowl, stirring to dissolve the sugar, add the sprouts and toss gently. Leave to marinate 30 minutes, tossing once or twice dung time. Drain before serving with just about any fish, meat or poultry dish and rice. At left over pickle can be refrigerated in a covered container for up to 24 hours make it is well drained before storing
Preheat the over to 350 F.
Generously butter an 8 inch round cake pan 1-1/2 inches deep. Halve the plums lengthwise and remove the pits. If they seem a bit dry. Sprinkle them with ¼ cup of the sugar and let them stand for 30 minutes.
With the heel of your hand, pound and flatten 8 tablespoons of the butter; gather it together with a pastry scraper, cut it into tiny pieces and repeat, working quickly , until the butter in malleable.
With an electric mixer on medium speed, beat the eggs and ½ cup of the sugar together in a bowl until pale yellow. Then beat in the butter, a tablespoon at a time, with the mixer on low speed. The mixture may look curdled.
Sift together the flour, cornstarch and baking powder. With the electric mixer on low speed, gradually beat the sifted ingredients into the batter. Beat just until blended. With a wooden spoon, stir the plums into the batter.
Pour the batter into the prepared cake pan. Tap the pan on the counter to level. Bake on the middle rack of the over for 45 minutes to 1 hour, or until the top is golden and the cake is just starting to pull away from the side of the pan (or until a cake tester comes out clean.) if the cake begins browning too quickly, cover loosely with foil.
Turn the cake upside down on a broiler-proof platter, tap the cake mold and wait 10 to 15 minutes before unmolding.
After unmolding, sprinkle the top with the remaining 2 tablespoons sugar and dot with the remaining 2 tablespoons butter. Place under the broiler until the sugar caramelizes; with closely to prevent burning.
Cool the cake but don’t refrigerate it.
Preheat oven to 350 F and prepare lowest rack. Grease or butter a souffle dish or a baking dish about 3 quart capacity that's at least 2.5 inches deep. For individual sizes you will need 1/2 cup size dishes for 10 people. This is not a traditional French souffle and doesn't rise very much.
Boil or steam the carrots until very soft. Drain completely and wipe with clean cloth or paper towels to remove all excess water. When the carrots are at room temperature puree them to a smooth paste.
Add all remaining ingredients and puree again. Taste for salt and seasonings. If you like it spicy add more chili sauce.
Method for sauce: Combine cold orange juice and cornstarch in a saucepan. Blend over low heat until smooth and mixture starts to thicken. Add cognac and mix well. Remove from fire and chill.
Method for soufflé

1. Heat oven to 400 degrees. Combine butter and sugar for ramekins. Using a pastry brush generously butter and sugar soufflé
 ramekins. Place on a baking tray.
2. In a saucepan or double boiler over medium heat, melt the chocolate until smooth.
3. In a small saucepan combine milk, salt and cornstarch. Stir continuously, until thick but not glutinous about 2 minutes.
4. Remove milk mixture from the heat and stir in warm melted chocolate. Cool. Add beaten egg yolks and stir well. The resulting batter will be shiny and somewhat stretchy. If it is too thick and lumpy add a little milk and stir well.
5. In the bowl of a heavy-duty mixer, whip egg whites until foamy. Slowly add confectioners and increase speed to high. Whip until stiff peaks form.
6. Using a whisk, blend the chocolate mixture with about 1/2 of the peaked egg whites. Stir well. Using a fork or spatula, gently fold in remaining egg whites until just incorporated. Use a fold in motion. Do not over mix.
7. Fill 4/5 each ramekin with batter. Transfer ramekins on baking sheet to oven. Place in middle rung of oven. Remove top grate or metal sheet to give the soufflés space to rise. Bake until risen about15-20 minutes. Spoon with sauce if desired. Serve immediately. Maybe accompanied with crème Anglaise, sorbet, sweetened whipped cream.
. Heat oven to 325°. Generously grease a light-colored 10" tube pan with butter. Add 2 tbsp. flour; turn the pan to coat it evenly with flour, tap out any excess, and set aside. (The inside of the pan should be smoothly and evenly coated with butter and flour, with no clumps or gaps.)
2. Using a sieve set over a bowl, sift together remaining flour, baking powder, and salt. Repeat 2 more times. In a measuring vessel with a pourable spout, combine milk and the almond, lemon, and vanilla extracts. In the bowl of a standing mixer fitted with a paddle, cream butter at medium-low speed until light and fluffy, about 2 minutes. Gradually add sugar, 1⁄4 cup at a time, scraping down the sides of the bowl with a rubber spatula, and beat until satiny smooth, about 3 minutes.
3. Add 1 egg at a time to the butter mixture, beating for 15 seconds before adding another, and scraping down the bowl after each addition. Reduce the mixer speed to low and alternately add the flour and milk mixtures in 3 batches, beginning and ending with the flour. Scrape down sides of the bowl; beat just until the batter is smooth and silky but no more.
4. Scrape batter into prepared pan and firmly tap on a counter to allow batter to settle evenly. Bake until light golden and a toothpick inserted in center of cake comes out moist but clean, about 1 hour and 15 minutes. Let cake cool in pan on a rack for 30 minutes. Invert cake onto rack; let cool completely before slicing.

Lime or lemon glaze
½ cup confectioner’s sugar
2 tsp lemon zest
Juice 2 limes
1 cup water

Method: Mix all ingredients and cook on a slow fire, stirring constantly till mixtures thickens and bubbles about 3-5 minutes. Cool slightly and spread thinly over lemon pound cake.
1. Heat butter, corn syrup, and 1⁄4 cup water in a medium saucepan over medium-low heat, stirring constantly, until butter has melted.
2. Stir in granulated sugar and brown sugar; scrape down sides of pan with a rubber spatula. Bring mixture to a boil over medium heat, without stirring. Cook until light brown and a candy thermometer inserted in sauce reads 245°, 6–8 minutes.
3. Remove from heat; carefully add heavy cream, rum, vanilla extract, salt, and lemon juice; stir to combine. Let sauce cool to room temperature. Serve over ice cream.
Drain parboiled rice and spread on a plate to dry. Mash slightly. Heat oil. Add onions and green chilies, and sauté one minute on high heat. Add garlic and ginger and sauté one minute. Add all powdered spices and sauté 30 seconds. Add chicken and stir-fry until chicken is cooked. Do not add water. Add lemon juice, parsley and plantains, and mix well. Allow mixture to cook. Shape 12 balls from this mixture. Coat with mashed rice and peanuts. Heat oil in a wok on high heat. Deep fry Arooks until golden brown. Serve piping hot as a snack.

Sauté the pumpkin and butter in a large sauce pan 5-6 minutes. Do not brown. Add heavy cream, milk, brown sugar and spices and cook until pumpkin is very soft and sugar has melted. Switch off flame and cool mixture. Puree in batches until smooth. Preheat oven to 325F.
Stir in whisked eggs and vanilla. Strain through a sieve.
Create a water bath or bain marie; a tray with about 2 inches of water. Place a 2 quart custard dish in the water. Pour the custard into the bowl. Smoothen the tops and bake for 1-1.25 hours until the center is still wobbly. Remove from oven and let sit until it reaches room temperature. Cover tightly and refrigerate over night.
Combine the pulverized ginger biscuits, butter, spices and almonds and bake 15 minutes at 350F until fragrant . Cool and reserve in a tightly sealed container.
To serve, scoop out the chilled custard into little bowls using an ice cream scoop and sprinkle with streusel.
1. On a medium flame roast the coconut,coriander seeds, cumin, khus khus, caraway seeds, cloves, peppercorn, cinnamon stick and ginger in one tablespoon ghee or oil. Roast until fragrant about 3-4 minutes, stirring regularly.
2. Cool and grind to a smooth paste. Add green chillies and grind again until smooth.
3. Add the peas to the ground spice paste. Add one cup water and cook until peas are tender and dry. Cool completely and stir in chopped coriander/cilantro leaves.
4. Add the fresh bread to the potatoes. Stir in a little salt to taste. Mix well. Form 10 equal sized balls with the mashed potatoes
5. Place one ball in the center of your palm and flatten to form a disc.
6. Fill the center with 1.5 tablespoons of cooked peas then bring the ends of the potato disc together to enclose the peas. Repeat with remaining balls.
7.Coat cutlets in breadcrumbs and fry in 2 inches of hot vegetable oil until golden on a medium flame. Drain and serve warm with ketchup or green chutney or yogurt and peanut sauce.
Soak raisins in 1/2 the rum for 25 minutes.
Heat oven to 350°. Grease an 8" x 8" baking pan with butter. Line the pan with parchment paper; grease the paper. Set pan aside.
Melt butter and chocolate together in a 2-quart saucepan held over a larger pan of boiling water over low heat, stirring constantly with a wooden spoon. Or use a professional double boiler.
Remove pan from heat and stir in the brown sugar, baking powder and flour. Add the whisked eggs and vanilla; stir until the batter is smooth. Add the raisins and their liquid and mix lightly. Pour batter into baking pan, sprinkle with chocolate chips and spread evenly using a spatula. Smoothen top.
Bake for about 18-20 minutes or until a toothpick inserted into the center comes out with crumbs attached. Let brownies cool for at least 3 hours.

For glaze
Mix butter, white sugar and 2 ozs of chocolate in a non stick pan and cook over slow heat, stirring constantly until chocolate has melted and the mixture is smooth. Add cornstarch and blend well.
Remove from fire. Add the leftover rum. Pour glaze over cooled brownies. Cover and refrigerate 2-3 hours. Remove parchment with brownies from the pan. Slice with a sharp knife into desired sizes. Let reach room temp or microwave for 30 seconds before serving.
Combine all ingredients in a bowl and transfer to small sauce bowls when serving. Any left over dip can be kept in a covered container in the fridge. You can keep adding fish sauce and squeeze of lime juice to the left over chilies, which will keep their bite for quite some time.
Position racks in the middle and upper third of the oven. Heat the oven to 350°F. Line two baking sheets with nonstick liners, like Silpat brand, or with parchment.
In a food processor, grind the 2 oz. of pecans finely and measure out 1/2 cup. Heat the butter, sugar, and corn syrup in a medium saucepan over low heat, stirring often, until the butter melts and the sugar dissolves. Increase the heat to medium high and, stirring constantly, bring the mixture just to a boil. Remove the pot from the heat and stir in the flour and salt until incorporated. Stir in the vanilla, the ground pecans, and chopped pecans.
Drop the batter by the teaspoon 3 inches apart on the baking sheets, about six cookies per baking sheet. Bake the cookies until evenly light brown, 11 to 12 minutes total. About 5 minutes into baking, switch the sheets from top to bottom and back to front to promote even baking. The cookies won't begin to spread until about 6 minutes into baking.
Line a cooling rack with paper towels. Remove the cookies from the oven and, as soon as they're firm (which will take just a few minutes), use a wide spatula to transfer them to the rack to cool completely.
Melt the milk chocolate in a bowl in a microwave or over a water bath. Let it cool enough to thicken slightly.
Arrange the cookies in pairs of similar size. Turn half of the cookies bottom up. Leaving a 1/2-inch border around the edge, spread a thin layer of milk chocolate over the cookies that are bottom up. Gently place the remaining cookie, bottom down, onto the milk chocolate. Let the cookies sit until the filling firms, about 30 minutes.
Make Ahead Tips
The cookies will stay crisp and flavorful for a few days wrapped in waxed paper or plastic wrap at room temperature. They also freeze well in a tin or sturdy plastic container.
nutrition information (per serving):
Size : per sandwich cookie; Calories (kcal): 160; Fat (g): fat g 11; Fat Calories (kcal): 100; Saturated Fat (g): sat fat g 4; Protein (g): protein g 2; Monounsaturated Fat (g): 5; Carbohydrates (g): carbs g 14; Polyunsaturated Fat (g): 2; Sodium (mg): sodium mg 30; Cholesterol (mg): cholesterol mg 10; Fiber (g): fiber g 1;
Boil 5 cups of water with 1 teaspoon fresh orange zest. Add 2 teaspoon black (CTC) tea cover and switch off flame. Let sit 2 minutes. Strain, add honey and mint leaves. Enjoy!
Tip make sure you only use lightly scraped zest. If you get pieces of white pith into the tea it will taste bitter.
In a 2-quart saucepan, place enough water to come ½-inch up the side. Add the mussels. Cook over high heat 5 to 7 minutes, or until they open. Remove from heat. As soon as they are cool enough to handle, remove the meat from the shells, holding them over the saucepan to catch any liquid. Set the mussel meat aside. Discard the shells and reserve the liquid in the saucepan.
In a 5-quart pot, bring 3 quart of water to a boil. Drop in the lobster head first, and when the water returns to boil, cook uncovered for 10 minutes. Remove the cooked lobster with tongs. Discard the cooking liquid.
As soon as the lobster is cool enough to handle, remove the meat and cut it into bite-size pieces. Set aside.
Place the shrimp in the reserved mussel liquid in the saucepan, add water to cover. Add the bay leaf and thyme. Place over moderate heat and cook until the water boils (this will not take more than 4 minutes). At this point, the shrimp are fully cooked. Use a slotted spoon to remove them from the saucepan. Strain the cooking liquid through a fine sieve lined with a double thickness of cheesecloth. Reserve 1-3/4 cups. If you have less liquid, add water. Peel and devein the shrimp. Set aside.
In a 2-quart saucepan, combine the rice and 1-3/4 cups of the mussel-shrimp broth. Bring to a boil over high heat. Stir once, reduce the heat to low and cover the pan tightly. Cook for 17 minutes.
While the rice is cooking, heat the butter and oil in a 10-inchskillet. Add the onion, celery, parsley, salt and pepper and sauté over moderately low heat for 8 to 10 minutes, or until the vegetables are soft but not browned. Remove from heat. Add the mussels, lobster and shrimp, stirring gently to mix.
When the rice is cooked, place it in a large shallow bowl or serving dish. Cook the seafood gently over low heat for minute or 2 just to heat through. Add to the rice and stir to mix. Serve hot.
Steam green beans in water. While beans are steaming, saute minced garlic in one tsp. of canola oil until opaque. Add brewed tea and simmer with garlic for a few minutes. Remove beans from steamer and put in a large bowl. Pour tea marinade over drained beans. Garnish with toasted almond slices, as desired. Serve immediately.
OVEN DIRECTIONS:

Toss all these ingredients together in a food safe plastic bag and ensure that all the pumpkin is evenly coated with spices, herbs, butter and oil. Add a teaspoon of salt and toss again. Empty bag into a roasting pan, cover with foil and slow roast in the oven at 325 F for 35 minutes. Open foil and continue cooking at 375 until pumpkin is golden and tender. Season and serve.

STOVE TOP DIRECTIONS:

If you don't have an oven heat butter and oil on a slow flame in an oversized non stick saucepan. Add onions and chili flakes and sauté 2-3 minutes on medium flame. Add garlic and sauté 1 minute. Add red pumpkin pieces and herbs of your choice and cook until tender, tossing regularly. You may need to add some water to prevent burning. Season and serve warm.
For the cake: Preheat oven to 375°. Use 1 tbsp. of the butter to grease three 8" round cake pans, line each pan with parchment paper, and set aside. Sift flour, baking powder, baking soda, and salt together into a medium bowl and set aside. Beat remaining 7 tbsp. butter and sugar together in a large mixing bowl with an electric mixer on high speed until fluffy, 3–4 minutes. Add bananas and beat on medium speed until well combined. Add eggs and buttermilk and beat until fully incorporated. Add flour mixture, stirring with a wooden spoon until just incorporated, then fold in pecans. Divide batter equally between prepared pans, smoothing tops with the spatula. Bake until cakes are golden brown and spring back when touched, 10–15 minutes. Cool cakes in their pans for 5 minutes on a wire rack, then remove them from pans, peel off parchment, and allow cakes to cool completely on the rack.
2. For the frosting: Combine sugar and 1/2 cup water in a small saucepan and boil over medium heat until sugar dissolves and syrup reaches 238° on a candy thermometer, 15–20 minutes. Meanwhile, dissolve espresso powder with 1 tsp. boiling water in a small bowl and set aside. Beat egg yolks in a medium mixing bowl with an electric mixer on high speed until pale yellow, 4–5 minutes. Gradually add hot sugar syrup to yolks in a slow steady steam down the side of the bowl, beating constantly on medium speed, and continue beating until mixture cools to room temperature, about 5 minutes. Add butter, one piece at a time, beating thoroughly on medium speed after each addition, and continue beating frosting until light and fluffy, about 5 minutes. Beat in espresso and set aside.
3. To assemble the cake, stack cake layers on top of each other on a cake plate, spreading about 1 cup of the frosting between each layer, then ice side and top of assembled cake with remaining frosting. Decorate cake by piping some of the frosting on top and garnishing with coffee beans, if you like. Refrigerate cake until frosting sis set. Bring cake to room temperature before serving.
Watch how to make this recipe.
Fill a 6-quart pot halfway full of water, set over high heat and bring to a boil.

Make an X with a paring knife on the bottom of the tomatoes. Drop the tomatoes into the boiling water for 15 seconds, remove and transfer to an ice bath and allow to cool until able to handle, approximately 1 minute. Remove and pat dry. Peel, core and seed the tomatoes. When seeding the tomatoes, place the seeds and pulp into a fine mesh strainer set over a bowl in order to catch the juice. Press as much of the juice through as possible and then add enough bottled tomato juice to bring the total to 1 cup.

Place the tomatoes and juice into a large mixing bowl. Add the cucumber, bell pepper, red onion, jalapeno, garlic clove, olive oil, lime juice, balsamic vinegar, Worcestershire, cumin, salt and pepper and stir to combine. Transfer 1 1/2 cups of the mixture to a blender and puree for 15 to 20 seconds on high speed. Return the pureed mixture to the bowl and stir to combine. Cover and chill for 2 hours
1. Preheat oven to 360º. Grease two 2"-deep 8" round cake pans with 1/2 tbsp. butter each. Dust each with 1/2 tbsp. flour; set aside.
2. Beat remaining butter in a large bowl with an electric mixer on high speed for 5 minutes. Add granulated sugar and beat until light and fluffy. Combine eggs and 6 tbsp. water in another bowl. Add half the egg mixture and half the flour to butter–sugar mixture. Beat well for 1–2 minutes. Add remaining egg mixture and flour; beat batter for 5 minutes.
3. Divide batter between prepared pans. Bake until a toothpick inserted in center of cakes comes out clean, 35–40 minutes. Invert cakes onto a rack, remove pans, and let cool completely.
4. Beat cream in a medium bowl until stiff. Put 1 cake layer on a cake plate, spread top with half the jam, then cover jam with the cream. Spread top of remaining cake layer with remaining jam and place it, jam side down, on top of cream. Dust cake with confectioners' sugar
Mix raisins and rum together and let sit 2 hours.
Mix butter sugar and chocolate in a non stick pan and cook over slow heat, stirring constantly until chocolate has melted and the mixture is smooth. Add cornstarch and blend well.
Remove from fire. Add ¾ of the raisin mixture and any remaining liquid. Save the remaining raisins for the brownie batter
Boil the peeled onions in 1/2 a cup of water until soft.
Toast poppy seeds and cashews lightly until golden and fragrant, in a dry skillet about 4-5 minutes on low heat, grind to a fine power and reserve.
Toast cumin, cardamom seeds, cinamon and cloves in a dry pan on medium heat about 3 minutes. When fragrant cool them and grind finely to a smooth powder.
Blend with the onions and remaining water to a smooth paste. Add yogurt and blend again.
Heat ghee and vegetable oil in a large skillet and add the dried bayleaf. Add the yogurt paste, garlic and ginger paste, green chillies and cook on a slow flame about 20 minutes until the oil separates. Stir from time to time to prevent the sauce from burning.
Add the cashew and poppy seed paste and cook on a slow flame until the gravy thickens.
Add the lightly pan fried paneer and season with salt and cook for a few minutes. Add sugar if the yogurt is sour.
Serve hot with parathas.
If you have a mortar and pestle, pound the garlic and chili together with little of the sugar until coarsely ground. Stir in the rest of the sugar and remaining ingredients, mixing until the sugar dissolves. If you prefer to use a blender, process all ingredients until the chili is fairly fine. Pour into a bowl and allow the pink froth to disappear before serving. This makes about ¾ cup of dip; double the amounts if you like and refrigerate any left over in a covered container for up a week.
Preheat oven to 350 degrees F. Position two oven racks in the middle and upper third of your oven. Line two (2) cookie sheets with parchment paper or use the Silicone Baking Mats to prevent the cookies from sticking. I personally recommend that you use the Silicone Baking Mats as nothing sticks to them.
In a food processor, grind almonds finely; measure out 1/2 cup and set aside.
In a medium saucepan over low heat, heat the butter, brown sugar, granulated sugar, and corn syrup until the butter melts and the sugar dissolves, stirring often. Increase the heat to medium high and, stirring constantly, bring the mixture JUST to a boil. Immediately remove the pan from the heat and stir in the flour and salt until incorporated. Stir in the ground almonds and vanilla extract.
Drop the batter by the teaspoon, 3-inches apart, on the prepared cookie sheets (about 1/2 dozen cookies per cookie sheet). Prepare all your pans of cookies at this time even though you are only going to bake 1 or 2 sheets at a time.
Bake the cookies until evenly light brown, approximately 8 to 10 minutes until the cookies spread, become thin, and take on a deep golden color. After 5 minutes into the baking time, switch the baking sheets from top to bottom and back to front to promote even baking. The cookies won't begin to spread until approximately 6 minutes into the baking time.
Line wire cooling racks with plastic wrap. When cookies are done baking, remove the cookies from the oven and, as soon as they're firm enough to lift off the baking sheet (which will take just a few minutes), use a wide spatula to transfer them to the prepared cooling racks to cool completely. Allowing the cookies to cool slightly on the cookie sheet will also cause them to flatten out more. If the cookies become too cold and hard to remove from the baking sheet without shattering them, replace the pan in the oven to soften the cookies again.
Bake the remaining cookies; the batter will have firmed up a bit, but that is fine.
Store the flat cookies between sheets of parchment paper in a tin or plastic container with a tight-fitting lid.
Puree onions, tomatoes, green chillies, garlic and ginger to a smooth paste.
Heat oil in a large dutch oven type pot on high heat then add whole garam masala spices.
Sauté 1 minute then drain and discard whole spices.
To the remaining oil add pureed onion and tomato masala and cook for 15 minutes stirring on and off to prevent burning.
When the pureed masala is dry and reduces to half its original volume, add the powdered cumin and cook 30 seconds. Add coconut milk with turmeric, ground coriander or cilantro leaves and drained rice. Stir gently.
Add hot water and 2.5 teaspoons salt. Cover and cook on a slow gas about 15-18 minutes until rice is nearly cooked. Switch off flame, stir in prawns, cover tightly and let cook in its own heat.
Fluff up rice, sprinkle with fried onions and serve warm. If using potatoes or hard boiled eggs garnish pulao with them before serving. Serve with lime wedges.
Heat oil in a large saucepan on medium heat. Add onions and saute until translucent and soft but don't brown the onions. Add snap peas and chilli flakes, toss and saute until snap peas are crisp and edible. Season with salt. Serve immediately.
Soak the first 10 ingredients with 150 ml rum and 50 ml red wine in a sealed container. Mix well and refrigerate overnight.
2. Preheat the oven to 150°C/300°F.
3. Butter an 8 inch round and 2-3 inch deep cake tin generously. Line with wax or parchment paper. Line the outside of the tin with aluminum foil for extra insulation.
4. Put the dried fruit soaking mixture into a large, deep saucepan and cook on a slow flame, stirring constantly until the mixture bubbles about 8-10 minutes. Take it off the heat, cool completely, then add 25 ml rum, stir and reserve.
5. Beat butter and sugar until fluffy.
6. Add beaten eggs with vanilla and whisk.
7. Stir in the flour mixture at intervals until well combined.
8. Add the cooked fruit mixture and nuts and stir till well incorporated.
9. Spoon the fruit cake mixture into the prepared cake tin.
10. Bang the tin against the counter so the mixture settles.
11. Cover cake pan with foil and bake one hour.
12. Remove foil and bake one more hour.
13. The cake should have a firm and dry top and a toothpick inserted in the center should come out with a few moist crumbs attached.
14. Remove all foil. Cool cake completely before unmolding. This takes 4-5 hours.
15. The cake will keep refrigerated in an airtight box for a couple of months.
16. Slice and serve and room temperature
Adjust an oven rack one-third up from the bottom and preheat oven to 425 degrees. Line a 9×11x2-inch pan with foil. Brush well with melted butter. (I used parchment)
Melt the chocolate and butter in the top of a large double boiler over hot water on moderate heat or in a small, heavy saucepan on low heat, stirring occasionally. When combined, remove from heat and set aside.
Break the walnuts into pieces if necessary, trying to keep them fairly large. In the large bowl of an electric mixer, beat the eggs with the vanilla and almond extracts, salt, espresso and sugar at high speed for 10 minutes. On low speed, add the chocolate mixture and beat only until mixed. Remove the bowl from the mixer and stir in the nuts.
Pour the batter into the prepared pan. Bake for 35 minutes, reversing the pan from front to back once to ensure even baking. At the end of 35 minutes, the cake will have a firm crust, but when tested with a toothpick will appear underbaked. Do not be concerned, it is done.
Remove the pan from the oven and let stand until cool. Invert the brownies onto a cookie sheet and remove the foil. Cover with length of waxed paper and another cookie sheet..invert again. This cake MUST be covered and refrigerated for a few hours or overnight
before it is cut into bars.
Preheat the over to 325 F
Use the butter to grease the bottom and side of a 9-inch spring form pan. Reserve 1 tablespoon of the graham cracker crumbs. Dust the entire surface of the pan with the remaining 3 tablespoons graham cracker crumbs. Shake out any excess crumbs.
Use the metal blade of your processor to blend the cream cheese until smooth, about 60 seconds, scraping down the side of the bowl once. Add the egg yolks and process for 15 seconds. Add ¾ cup of the sugar, the flour and the salt and process for 15 seconds.
With the machine running, pour the cream and the vanilla through the feed tube. Scrape down the side of the bowl. Process for 5 seconds.
In a 2-quart mixing bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the remaining ¼ cup sugar and continue beating until stiff peaks form.
Add ¼ of the egg whites to the cream cheese mixture in the bowl of the processor. Turn the machine on and off until the egg whites are incorporated. Add the remaining egg whites and turn the machine on and off just until they almost disappear. Do not over process. Some flecks of egg whites should still be visible. Pour this mixture into the prepared spring form pan. Sprinkle the top with the reserved graham cracker crumbs.
Bake the cheesecake in the preheated oven for 1 hour. At this point, turn off the heat and leave the cake in the oven with the door ajar for 15 minutes. Close the door and leave the cake in the over for an additional 45 minutes.
Remove the cake from the oven and allow it to cool at room temperature for at least 4 hours. Cover the top of the cheesecake with blueberry glaze.
Just before serving, remove the side of the spring form pan. This cheesecake may be served at room temperature or refrigerated and served chilled.
Preheat oven to 350°F. Butter and flour 8-inch square baking pan. Using electric mixer, cream butter and 11/2 cups powdered sugar in large bowl. Beat in eggs 1 at a time. Beat in milk, then flour. Transfer batter to prepared pan; smooth top. Bake cake until tester inserted into center comes out clean, about 35 minutes.
Meanwhile, finely grate enough lime peel to measure 1 tablespoon. Halve limes; squeeze enough juice to measure 1/4 cup. Mix peel, juice, and 1/4 cup sugar in small bowl. Set lime syrup aside.
Using skewer, poke holes all over baked cake. Spoon half of lime syrup (about 3 tablespoons) over hot cake. Cool.
Whisk 1 cup powdered sugar into remaining lime syrup; drizzle over cake. Let stand 1 hour. Cut cake
Remove the apricots from the hot water. Discard this water as it may contain sulphates used to dry apricots. If your apricots are organic and sulphate free then you can use the water to cook your vegetables.
Peel the apricots and chop the skins into little pieces. Reserve. Crack open each nut and save the small, sweet nut inside as a garnish. In a pressure cooker or Dutch oven style pot heat 2 tablespoons vegetable oil. Add the green chillies and saute 30 seconds. Add the toor dal and rice and stir gently. Add turmeric, a teaspoon of salt and 3 cups of water, if using a pressure cooker and 4 cups if using a Dutch oven. Cook for one whistle or for 20 minutes on medium heat in a covered Dutch oven pot. Remove the cooked rice and spread it out on a plate. Fluff with a fork.
While the rice simmers in a dry skillet heat 1 tablespoon oil and roast red chillies, garlic, ginger, cumin and coriander until bubbly and fragrant. Cool and grind to a smooth paste. Add tomatoes and onions and grind to a smooth puree.
Heat two tablespoon vegetable oil in a large saute pan. Add the puree and cook until oil separates from the masala and the tomatoes are soft and pulpy about 12-15 minutes. Stir regularly to prevent burning.
Add guvar, apricots, coconut milk or water and cook until vegetables are tender. Turn off flame and immediately stir in shrimp and allow it to cook in the heat of the vegetables. This prevents over cooking of the shrimp. If you aren't using shrimp you can use crispy fried or plain, boiled and peeled cooking potatoes. Salt to taste.
lightly grease a serving dish that can either be put into a steamer or is microwave safe to reheat the pulao. Layer first with half the cooked rice followed by the shrimp and guvar and top with remaining rice. Press down on the top layer with a flat ladle. Cover and refrigerate if you plan to eat it later. Steam 15 minutes just before serving or microwave until piping hot. Garnish with fried onions and apricot kernels.
Process or pound the chilies, shrimp paste, and salt until the chilies are finely ground, but not turned into a smooth paste. Transfer to four small sauce dishes and put a lime on each. Each person squeezed in lime juice to taste, stirring it before using the dip as a condiment with rice. Any unused sambal can be refrigerated for several days in a covered container.
1. Put an oven rack in lower third of oven and preheat oven to 350°. Grease an 8-cup loaf pan with 1/2 tbsp. of the butter. Line bottom and long sides of pan with a sheet of parchment paper long enough to drape over sides by 2"–3", leaving short ends of pan unlined. Butter parchment paper with 1/2 tbsp. of the butter. Set pan aside.
2. Lightly whisk eggs and vanilla together in a medium bowl and set aside. Sift flour, baking powder, and salt together into another medium bowl and set aside.
3. Crumble almond paste into the bowl of a standing mixer fitted with the paddle attachment and mix on low speed for 30 seconds. Gradually add sugar while mixing; mix until texture is grainy, about 2 minutes. Add remaining butter, 1 tbsp. at a time, mixing well after each addition. Stop mixer and scrape down sides of bowl with a rubber spatula. Beat almond mixture on medium speed until light and fluffy, about 1 minute. Add egg mixture 1 tbsp. at a time while beating constantly. Continue beating, stopping as needed to scrape down sides of bowl, until mixture is pale and has doubled in volume, about 2 minutes. Stir in lemon zest. Gently fold in half the flour mixture at a time. Spoon batter into prepared pan and smooth out top with the spatula.
4. Bake cake until golden brown, about 30 minutes. Tent a piece of foil over cake and continue to bake until cake contracts from sides of pans and springs back when lightly touched, 55–60 minutes more. Let cake cool in pan on a wire rack for 10 minutes, then grab parchment paper and lift cake out of pan. Peel off parchment and let cool completely on rack.
Preheat the oven to 300 F
Use the metal blade of a food processor to process ¼ cup of the flour and the pecans, pulsing 10 to 12 times of until the pecans are coarsely chopped. Set aside in a small bowl.
Use the metal blade to process the butter, vanilla and salt until the mixture Is smooth and light in color, about 20 seconds, stopping once to scrape down the bowl. Add the granulated sugar and process for 20 seconds more, scraping the bowl once. Add the chopped pecan mixture and the remaining flour and pulse twice, scrape down the bowl and then pulse about 5 more times or until the mixture is well blended.
Form the dough into walnut size balls and place 2 inches apart on a lightly buttered baking sheet. Bake 15 to 20 minutes in the lower third of the preheated oven. The cookies should not brown. Transfer the cookies to a wire rack to cool. Sift confectioner’s sugar over the top of the cookies
Sweat tomato, peppers and onion in butter until tender. Add wild rice, tea leaves, spices and chicken stock to cover. Add demi-glaze. Bake in covered casserole dish in 350-degree oven for 45 minutes. Remove bay leaf, fluff and serve.
set a large pot of water (about 1.5 liters) to boil.
WHOLE ROASTED MASALA CAULIFLOWER
4-5 servings

Traditionally, this cauliflower would be slow-roasted in a dhuvan or coal smoker but my mother achieved a similar result with one piece of coal and 2 cast iron tawas. You can also use a heavy-bottomed pan with a lid.
This dish presents beautifully when placed on a platter, garnished with coriander leaves and served with lime wedges. Serve it warm with flatbreads such as flatbreads like chapattis and patrel parathas and dalithoi or plain, boiled, white rice and lentils.

Ingredients
1 large or 2 small cauliflower head (850-950 gms)
150 gms white onions, finely chopped
1 tbsp ginger paste
2 tbsp garlic paste
120 gms red tomatoes, chopped
2-3 tsp cayenne pepper powder or red chilli powder
2 tsp salt or to taste
1 tsp jaggery or sugar or to taste

Spice powder
2 tsp cumin seeds
¼ tsp coriander seeds
4 cloves
1” cinnamon stick
1½ tsp turmeric powder

Tempering
4 tbsp vegetable oil
1 dried bay leaf
2 black peppercorns
1 black cardamom

To smoke the cauliflower
1” piece of charcoal

To serve
2 tbsp fresh coriander leaves, chopped
2 limes, cut into wedges

Remove and discard the leaves of the cauliflower, but keep the stalk intact. Wash well.
Set a large pan of water to boil on high heat. When the water is boiling, plunge in the cauliflower and cook for 3-4 minutes, till tender but crisp.
Remove and rinse in very cold water. Set aside in a colander to drain thoroughly.
Toast the whole spices for the spice powder in a dry skillet on medium heat for about 2 minutes. Switch off the heat and add turmeric powder.
Stir and remove from the skillet. Let the spices cool; then grind to make a fine powder.
Put the oil for the tempering in a large skillet on medium heat. When hot, add the tempering spices and sauté for 1 minute.
Remove the cooked spices with a slotted spoon and discard.
Add the onions to the skillet and sauté for 2-3 minutes.
Stir in the ginger and garlic and sauté for 1 minute, stirring continuously to prevent burning. Add tomatoes and cayenne pepper powder or chilli powder and sauté for 2-3 minutes, till the tomatoes are completely pulped.
Stir in the ground spice powder and cook for another minute, stirring continuously.
Add salt and sugar to taste.
Switch off the heat.
Transfer the cauliflower head to a bowl and baste it evenly with the cooked spice paste.
Cover with cling film and refrigerate overnight.
Bring the cauliflower to room temperature and unwrap it.
Put a cast iron griddle or a heavy-bottomed pan with a lid on low heat. Grease the bottom generously with oil.
Put the cauliflower in the centre of the griddle or pan.
Light of the charcoal and place it in the griddle or pan near the cauliflower without direct contact. Cover the cauliflower and the griddle or pan with a heatproof, heavy, domed lid or thick foil and put it on low heat.
Sprinkle the lid or foil with water and cook for 30 minutes.
Open and serve immediately on a round or oval platter.
You can also cook this under a grill in exactly the same way.


Put the sago into an oversized bowl. Pour water at room temperature over the sago and then drain immediately. Return the sago to the bowl.
Pour fresh water at room temperature into the bowl again, to barely cover the sago.
Cover the bowl and set aside for 3-4 hours. The sago will absorb most of the water, puff up slightly and soften. But it must not be mushy. If the sago feels hard, toss it in a little more water and wait 15 minutes.
Drain completely. Pat down lightly with paper towels to remove all traces of liquid.
Put the sago into a large bowl and add the remaining ingredients, except the oil.
Mix gently with your hands without mashing the sago seeds.
Form the mix into 12-14, balls, 2” round. Flatten each ball slightly to form a flying saucer shaped cake or patty. The centre should not be too thick or the insides will not cook. Place them on a large plate and cover with a clean, dry cloth.
Pour 2” of oil into a kadhai or wok on high heat. When hot, test the oil by dropping in a vadi. If it sizzles and rises to the surface immediately, the oil is ready. Fry till golden, drain and taste for
1. Wash Coriander leaves or cilantro and chop finely.
2. In a large mixing bowl combine warm water and baking soda. Stir in all remaining ingredients- flours, coriander leaves, spices, 2 tablespoon vegetable oil water and peanuts. Mix well using a mixing spoon or fork to form a thick pancake like batter. if your batter is too thick add a little more water.
3. Grease an 8 inch round baking pan or pressure cooker insert with oil. Pour in the batter. Seal tightly with a lid and plastic wrap or foil and steam 15-20 minutes until dry. if you plan to bake it preheat oven to 325F and bake 30 minutes until dry. Place the baking pan in a larger tray with half a cup of water in the tray to create a steam effect.
4. remove from the oven if a toothpick inserted in the center comes out clean. Cool, seal and refrigerate 2-3 hours. Donot slice while the dough is warm.
5. Remove from the refrigerator and using a sharp knife cut in the shape you desire and shallow fry in hot vegetable oil (about one inch in a 10-12 inch non stick frying pan) until they are golden brown on all sides.
7. Serve warm with tomato ketchup or mint chutney or yogurt and peanut sauce with Sauce.
. Soak the raisins in the liquer for 30 minutes.
2. Preheat the oven to 350°F.
3. Lightly butter a 9-inch cake pan. Line the bottom with parchment paper and lightly butter the paper.
4. In a food processor combine the walnuts with 1 tablespoon of sugar and process until finely ground, but not to a paste.
5. Melt the chocolate over a water bath set over medium-high heat. When melted, remove from the heat and let cool to room temperature.
6. In a large bowl cream the butter with the remaining sugar until pale yellow and fluffy. One at a time, add the eggs, beating well after each addition. One at a time, add the ground walnuts, the melted chocolate, the orange zest, the bread crumbs, and the raisins with any liquer residue they haven't absorbed, mixing well after each addition.
7. Turn the mixture into the prepared cake pan and bake on the center rack of the oven until the cake has puffed sightly and has a slight crust on top, about 30 minutes. Test for doneness by pressing gently on the center of the cake—it won't spring right back and a slight indentation will remain. Remove the cake from the oven and cool on a wire rack.
8. While the cake is cooling, make the glaze. Melt the chocolate with the butter, stirring occasionally in a small, heavy-bottomed saucepan over low heat. Remove from the heat when melted, and stir to blend well. Set aside to cool. Spread evenly over the top and sides of the cooled cake.
1. 1. Beat eggs and egg white in measuring cup or small bowl; you should have 1/2 cup (discard excess). Set aside.
2. Bring water, butter, milk, and salt to boil in small saucepan over medium heat, stirring once or twice (see illustration 1). When mixture reaches full boil (butter should be fully melted), immediately remove saucepan from heat and stir in flour with heatproof spatula or wooden spoon until combined and mixture clears sides of pan. Return saucepan to low heat and cook, stirring constantly, using a smearing motion (illustration 2), until mixture is slightly shiny, looks like wet sand, and tiny beads of fat appear on bottom of saucepan, about 3 minutes (paste should register 175 to 180 degrees on instant-read thermometer).
3. Immediately transfer mixture to food processor and process with feed tube open for 10 seconds to cool slightly. With machine running, gradually add eggs in a steady stream (illustration 3). When all eggs have been added, scrape down sides of bowl and add Gruyère and cayenne to food processor. Process for 30 seconds until a smooth, thick, sticky paste forms. (If not using immediately, transfer paste to medium bowl, press sheet of plastic wrap that has been sprayed lightly with nonstick cooking spray directly on surface, and store at room temperature for up to 2 hours.)
4. Adjust oven rack to middle position and heat oven to 425 degrees. Spray large baking sheet with nonstick cooking spray and line with parchment paper; set sheet aside.
5. Fold down top 3 or 4 inches of large pastry bag fitted with 1/2-inch plain tip to form cuff. Following illustrations 4 through 6, hold bag open with one hand in cuff and fill bag with paste. Unfold cuff, place bag on work surface, and, using your hands, push paste toward tip of pastry bag. Twist top of bag and pipe paste onto prepared baking sheet into 16 evenly spaced 2-inch mounds. Use back of teaspoon dipped in bowl of cold water to even out shape and smooth surface of piped mounds.
6. Bake 15 minutes (do not open oven door), then reduce oven temperature to 375 degrees and continue to bake until golden brown and fairly firm, 12 to 14 minutes longer. Remove baking sheet from oven. With paring knife, cut 3/4-inch slit into side of each puff to release steam; return to oven, turn off oven, and prop oven door open with handle of wooden spoon. After 10 minutes, transfer puffs to wire rack. Serve warm. (Gougères can be cooled completely and stored at room temperature for up to 24 hours or frozen in zipper-lock plastic bag for up to 1 month. Before serving, crisp room-temperature gougères in 300-degree oven for 5 to 8 minutes; crisp frozen gougères for 8 to 10 minutes.)
Sift flour, confectioners' sugar, vanilla, and salt into the bowl of a mixer. Add almond flour and 4 1/2 tbsp. butter; mix on low about 30 seconds.. Add egg and milk and mix just until a dough forms. Remove from mixer and shape dough into a ball with your hands, cover with plastic wrap, and refrigerate about 1 hour.
2. Heat oven to 350°. Grease an 8" fluted tart ring with a removable bottom with 1/2 tbsp. butter. Working on a lightly floured surface, roll dough into a 10" circle. Lay dough in tart ring and press it in to cover the bottom and sides. Trim off overhanging dough; prick the bottom all over with a fork. Cover the tart shell with plastic wrap and refrigerate for 30 minutes. Line tart shell with parchment paper, fill with dried beans or pie weights, and bake until the edges are lightly browned, about 15 minutes. Remove beans and parchment paper and bake until bottom is cooked through, 12–14 minutes more. Let the tart shell cool completely.
3. Pour lemon curd into tart. Cover tightly with plastic and refrigerate.
4. Heat 3/4 cup sugar and 1/4 cup water in a small pot over medium heat, without stirring, until it reaches 248° on a deep-fry thermometer (the firm ball stage) to make a syrup. Meanwhile, beat the remaining egg whites in a large 3. In a small pot, combine remaining butter, lemon juice, and 3/4 cup sugar. Heat over medium heat until bubbles form around the edges. Meanwhile, whisk 1 egg white, yolks, and 1/2 cup sugar in a large bowl until thick and pale, then whisk in the cornstarch. Drizzle hot lemon mixture into egg mixture while whisking constantly; strain through a fine sieve into a small pot. Cook lemon–egg mixture over medium heat, stirring constantly, until it's as thick as pudding, to make a lemon curd, about 10 minutes. Strain the lemon curd into a bowl, cover with plastic wrap, and chill in the refrigerator. Transfer chilled curd to the tart shell and smooth out to cover the bottom. Refrigerate the tart.
4. Heat 3/4 cup sugar and 1/4 cup water in a small pot over medium heat, without stirring, until it reaches 248° on a deep-fry thermometer (the firm ball stage) to make a syrup. Meanwhile, beat the remaining egg whites in a large bowl with an electric mixer until foamy. Add the remaining sugar and beat to soft peaks. Carefully drizzle the hot syrup into whites while beating constantly to make a meringue. Continue beating the meringue until completely cool.
5. Heat oven to 475°. Fill a pastry bag fitted with a saint-honoré tip with the cooled meringue. Pipe the meringue onto the tart, with the notch of the tip facing up, in a fan pattern, starting from the outside edge of the tart and working inward. Bake the tart until the top of the meringue is just lightly browned, about 2 minutes. Garnish the center with the lemon slice and refrigerate until chilled.
Whip heavy cream with 2 tbs. sugar and refrigerate. Separate eggs and add 4 tbs. of sugar to the yolks and whip until thickened and light yellow in color. Set aside. Whip egg whites to a light foam and slowly add the remaining 4 tbs. of sugar, whipping until stiff peaks are formed. Heat water and steep tea bags, and leave to brew for four minutes. Squeeze bags to draw out all the flavorful liquor of the brewed tea. Place tea on the stove and bring to a boil; simmer at medium heat uncovered until reduced two-thirds. Remove from heat and cool. Place yolk mixture in a double boiler with tea liquid and temper over warm water until the tea liquid reaches a ribbon stage. Pour into a large mixing bowl and fold in egg whites, then fold in chilled cream. Add Grand Marnier and pour entire mixture into a soufflÈ mold, ramekins or chocolate cups. Refrigerate.
Boil 2 liters of water with 1/2 teaspoon of salt. Plunge in the head of cauliflower
In a small bowl, mix the egg yolk and orange juice with a fork.
Sift the flour, salt and sugar onto a pastry board or Formica counter top. With a circular motion, use the flat bottom of a metal measuring cup to create a well about 8 inches in diameter in the center of the flour (fig.3) with the side of your fist (not your palm, which is too warm), pound and flatten the butter on the counter top; gather it together with pastry scraper; repeat if necessary. Cut the butter into tiny prices and sprinkle them around inside the well in the flour.
Pour the egg yolk and orange juice mixture into the well. Using only the tips of your fingers and working quickly, gradually incorporate the flour, with little pinching motions, into the butter and liquid (fig. 4) until you have a coarse dough. This should take about a minute. Resist the temptation to clean your fingers by rubbing your hands together; use a pastry scraper instead. To make sure there are no lumps of butter left, gather the dough together with the scraper and cut it into small pieces (fig 5); gently reform them into a ball. To complete the blending and achieve a smooth consistency, lightly smear the dough away from you in small sections with the heel of your hand, in about 5 motions (fig 6). Handle the dough as little as possible and don’t overwork it, or the pastry will be tough. Roll the dough quickly into a ball, place it on a sheet of plastic wrap, dust it with flour and wrap closely.
Refrigerate the dough for at least one hour, or up to on day; freeze, if keeping I longer, when using frozen dough, defrost it only until it rolls out easily; if it’s too warm, it tends to fall apart.
1. Crush the digestive biscuits to fine crumbs in a blender or food processor. Add the melted butter and sugar and mix. Press onto base of greased 24 cm spring form cake tin. Chill for 1 hour in the refrigerator.
2. Mix the corn flour with the sugar and beat in the cream cheese, egg yolks and vanilla extract with an electric mixer (or by hand)
3. Slowly pour in heavy cream and sour cream, beating constantly. Add the lemon zest.
4. Clean and dry your whisk. In another bowl, beat the egg whites with the salt to stiff peaks, then fold into the cheese mixture carefully.
5. Scoop cheese onto base. Bake in a 170 C oven 1 to 1 ½ hours without opening the oven door until golden brown on top. Turn off the heat and let the cake stand in the oven for two more hours. Open door, stand a further hour. Then chill it in refrigerator for a few hours.
6. Serve chilled, dusted with icing sugar and decorated with berries.
Peel the bananas, slice them in half horizontally. Use plastic forks or dulled bamboo skewers to pierce the banana halves. Slide the skewer or fork in until it holds the banana firmly. be careful not to split the fruit.
Place these popsicles in a freezer safe plastic bag, 3-4 per bag and freeze overnight or for a few hours until the bananas are frozen.
Prepare your work area. You will need a clean surface area, 2 medium plates or food safe trays, a clean dish cloth, several teaspoons and small bowls or cups filled with your sprinkles. You will also need 3-4 tall and heavy glasses to hold the prepared popsicles. Arrange these glasses in one of the plates or trays.

Melt the semi sweet chocolate and oil in a small but deep saucepan about 4-5 inches deep on a slow flame stirring regularly.Once the chocolate is almost melted turn off the flame and continue stirring until the mixture is smooth. Let cool 10 minutes.
Remove frozen popsicles from the fridge and dip each frozen banana popsicle into the warm chocolate. Hold it lengthwise, the fork handle facing upwards over the saucepan to let excess chocolate drip back into the saucepan.
Working quickly, hold the popsicle over the empty plate and sprinkle with topping of your choice. Use the nuts, chips, morsels and sprinkles of your choice-you can use one sprinkle or many.
Turn the popsicle as you spoon the coating over the banana. Place popsicle in a tall glass that can hold the exposed length of the fork or skewer. When you've completed 3-4 popsicles place the glass back in the fridge. if its still dripping put the glass in a small plate. Repeat with remaining popsicles. Allow the chocolate to set 6-8 hours. Serve cold and eat immediately after removing from the fridge.
Preheat oven to 350°F. Butter 8x8-inch metal baking pan. Bring 1 1/2 cups water to simmer in medium saucepan. Add dates; simmer until very soft and thick, stirring occasionally, about 10 minutes. Cool to room temperature. Stir in vanilla.
Combine flour, sugar, oats, cinnamon, baking soda, and salt in large bowl; stir to blend. Add butter. Using fingertips, rub in until moist clumps form. Press half of oat mixture evenly over bottom of prepared pan. Spread date mixture over. Sprinkle with remaining oat mixture; press gently to adhere. Bake until brown at edges and golden brown and set in center, about 40 minutes. Cool completely in pan on rack. Cut into bars and serve.
Preheat oven to 350F. The pie will bake in the middle rack of the oven for approximately 35-45 minutes. Flour a clean flat surface generously. Roll out the chilled dough into a 14-15 inch circle. Fold the sides gently and lift the dough into a 9 inch pie dish. Unfold the dough and let sides hang out of the pie dish. Dot the bottom of the crust lightly with a fork.
Pour the muffin mixture into a muffin tin filling each mould up to two thirds full.

Place a block of chocolate into the middle of each muffin. Then sprinkle some sugar over the top of each.
Remove crust and let cool 20 minutes. Lower oven heat to 325F.

Pour pecan mixture into the pastry shell until it is almost full.
Lay the whole pecans in the mixture and return to the oven to bake about 30-40 minutes until set but still a bit jiggly. Don’t over bake. A good pecan pie must have a firm top and a slightly gooey interior.
Remove and cool completely.
Warm in a 325F oven about 15 minutes before slicing and serve with bourbon whipped cream or cold vanilla ice cream.
Melt butter in a large pot on medium heat and saute onions, garlic, celery until soft about 2 minutes. Stir to prevent excess browning. Add carrots, apples and sweet potatoes and cook another 2 minutes, stirring to prevent burning. Add cayenne, allspice or nutmeg, 2 teaspoons salt, white wine and stock and cook 8-10 minutes on high heat. Cool soup.
Pour into the prepared pan and smooth the tops. Bake about 45-60 minutes until the top is golden brown and a few peaks form. Serve hot.
Slowly pile the potatoes and onions into the dish, spreading them evenly. If using a cured meat layer the top of the potatoes. Otherwise spread the chopped Arugula over the potatoes. Carefully lift each side of the dough and bring it together to seal the pie. Overlap the sides leaving a small vent open in the center for heat to escape from the filling. Lightly dot the top of the crust with a fork to prevent excessive puffing and cracking of the dough when it bakes. Brush with beaten egg. Bake until golden brown. Remove from oven and let sit at room temperature for 15 minutes. Gently unmold so the folded side is face down. Carefully using a large flat spatula turn the folded side over. Slice and serve with freshly grated cheddar and a simple side salad.
Cook for around 20 minutes in a preheated oven at 200ºC / 390ºF / gas mark 5. After 18 minutes or so check to see if they are cooked enough.

Insert a knife into one of the muffins and if no mixture is on the knife then they are cooked!

Allow to cool for at least 5 minutes before eating.
Taste soup for seasoning and adjust. Puree soup in batches until smooth.
Just before you are ready to serve the soup peel remaining sweet potatoes, slice in wedges and deep fry until crisp. Toss with a little salt, allspice and cayenne.
Heat soup, stir in cream and pour into bowls or cups of your choice. Garnish with a wedge of fried sweet potato.

Photo Credit Deepa Netto

Karanji: Coconut and Almond Empanadas for Ganesh Chaturti

photo d netto

photo d netto

making karanjias with Nani

 

 

 

 

INGREDIENTS ((MAKES ABOUT 15-16 PUFFS)

Coconut filling:

10 plain, unblanched ,unsalted almonds sliced, flaked or slivered

1 tbsp white poppy seeds or khus- khus,

1 1⁄2 cups grated fresh or frozen, defrosted, unsweetened coconut,

1/2 cup jaggery crumbled or use date or palm sugar

1⁄2 tsp powdered green cardamom seeds you can also use powdered nutmeg

8-10 saffron strands lightly powdered (optional)

Karanji dough:

3 cups refined flour or maida plus more for dusting, A pinch of salt,
1⁄2 tsp plain yogurt,
2 tbsp melted ghee or vegetable shortening,

3⁄4 to 1 cup warm water, warmed, vegetable oil for frying

Sealing paste: 2 tbsp refined flour mixed with 3 tbsp water

METHOD

Karanji Dough: Combine all the ingredients, except the oil for frying, to form a soft, pliable dough. Add more flour and water or  if required for a glossy and pliable dough. Knead for about 3 minutes until smooth, cover and rest for 15 minutes.

Filling: Toast the almonds and poppy seeds in a dry skillet for about a minute on medium heat until toasty and fragrant. Cool and reserve.  Heat ghee or margarine and add coconut and toast stirring regularly about 2-3 minutes. Add jaggery and continue cooking another 1-2 minutes.  Add almonds and poppy seeds and stir in saffron. Cool.

Make 14-16 balls from the dough. Dust a little refined flour on a clean, dry surface and roll out the ball of dough into a 3-31⁄2 inch round circle. This is a generous size and you can make them smaller about 2.5 inches also. Fill the center with about 2 tbsp of filling. Spread the filling about carefully so that there is a little coconut in every bite.  Flip one end over the other to form a half moon. Use a fork to press down the edges. With a brush seal the ends very lightly with paste to make sure they don’t open up while frying. Keep the puffs covered at all times with a clean and damp cloth to prevent drying. Pour 2- 3 of oil into a small kadhai or wok on high heat. Lower heat to medium, then fry 3-4 karanjias at a time, till golden brown. Drain on paper towels and serve warm or at room temperature. To store, place in an airtight container after they have cooled completely and refrigerate for up to one week.

To reheat:

Remove the cooked karanjias from the refrigerator and put them in a preheated 150C oven for 15 minutes.

NOTE: Karanjis are filled and fried turnovers made for festive occasions. In my family we made them for Diwali and Ganesh Chaturti. You can make them entirely vegan by using vegetable shortening instead of ghee. Almonds can be substituted for cashews, nutmeg for cardamom. You can also bake these if you don’t like deep frying though that isn’t the traditional method. Add an extra 1.5 tbsp ghee or shortening to your dough and decrease the amount of water you use while mixing the flour. Place them on a baking tray in the middle tier of an oven preheated to 350F. Bake until golden on both sides.

Karanjis can be made ‘sukhe’ or with desiccated coconut which lasts longer but i always preferred mine ‘Ole’ or with wet, fresh coconut so my grandmother made a separate batch just for me!

Classic American Carrot Cake with Orange

Classic Carrot Cake with Orange

Serves 10
Prep time 30 minutes
Cook time 1 hour
Total time 1 hours, 30 minutes
Allergy Egg, Tree Nuts, Wheat
Meal type Dessert, Snack
Occasion Birthday Party, Casual Party
Region Indian
By author Tara Deshpande
"Please consult your doctor about any health restrictions or allergies before enjoying this recipe."

Ingredients

  • 3.5 cups finely grated carrots (squeezed a few times to remove excess water)
  • 2 Cups all purpose flour or maida
  • 1 teaspoon baking soda
  • 1.5 teaspoons cinnamon (powdered)
  • 1.5 cups fine white sugar
  • 1/2 cup walnuts pieces skinned and toasted
  • 1.5 cups vegetable oil unflavored (not olive oil)
  • 2 tablespoons golden raisins pips removed
  • 4 eggs whisked
  • 1 teaspoon pure vanilla extract
  • cup cream cheese frosting recipe
  • 1 teaspoon zest of lime and juice of half a lime
  • 2 tablespoons unsalted butter
  • 1.5 cups fresh plain cream cheese
  • 4 tablespoons fresh cream light or heavy
  • 1 cup icing sugar
  • 8 whole walnuts skinned and toasted to garnish or 1 carrot shaved
  • 1 teaspoon salt
  • 1 cup good quality orange juice
  • 1/4 teaspoon zest of orange
  • 1 tablespoon orange liqueur like Cointreau or Grand Marnier
  • 2 tablespoons icing sugar
  • 1 teaspoon corn starch

Note

The secret to this carrot cake? I like to toast my carrots. I find it intensifies the flavor of the carrots and reduces the water content in the cake producing a much nicer crumb. If you want a lactose free recipe ice the cake with the orange glaze recipe provided below. You can also use powdered allspice and nutmeg instead of cinnamon. I also add powdered or crystallized ginger to the frosting sometimes. Some orange zest in the cake or frosting makes a nice change too.

Directions

Preheat oven 350F. Set rack in the middle tier of the oven

Grease and line with wax paper an 8.5 inch round cake tin at least 2 inches deep.

Toast the shredded carrots lightly in a non stick pan on low heat about 5 minutes until fragrant and a little dry. Cool

In an extra large bowl combine flour, baking soda, 1/2 teaspoon salt, cinnamon, walnut pieces and stir well.

Whisk the eggs, sugar, oil, raisins and vanilla in another bowl.

Combine carrots, dry and wet ingredients in the largest mixing bowl until well incorporated.

Pour into greased and lined cake pan and bake approximately 50-65 minutes until cake pulls away from sides of pan and a toothpick inserted in the center of the cake comes out clean.

Cook cake in pan then invert and allow to cool on rack.

CREAM CHEESE FROSTING
For the cream cheese frosting whisk the cream cheese, butter, cream, salt, sugar, zest and vanilla until fluffy. Ice cake and decorate with walnuts or shaved carrots.

FOR VEGAN ORANGE GLAZE

Combine orange juice, zest, icing sugar and corn starch in a pan and heat until mixture thickens. Cool slightly and for a grown up version add orange liquor if desired. Pour over carrot cake.

Eggplant or Brinjal Pilaf: Vaangi Bhat

Eggplant or Brinjal Pilaf: Vaangi Bhat

Serves 8
Prep time 30 minutes
Cook time 30 minutes
Total time 1 hour
Allergy Peanuts
Dietary Gluten Free, Vegan
Meal type Main Dish
Misc Serve Hot
Occasion Casual Party, Formal Party
Region Indian
By author tara deshpande
This classic vegan Konkan dish is a complete meal. Serve it with yogurt and roasted papads this Sunday. A delicious spice mix of lentils, seeds, nuts and spices, typical of the Konkan add flavor to this robust, comfort food.

Ingredients

  • 2 tablespoons husked, split Bengal gram or chana dal (For the Vaangi bhaat spice mix)
  • 2 tablespoons husked, split black gram or urad dal
  • 2 tablespoons husked, split moong beans or moong dal
  • 1/2 tablespoon white sesame seeds
  • 1.5 tablespoons coriander seeds
  • 1¼ teaspoon cumin seeds
  • 4 " cinnamon stick
  • 1 tablespoon ghee or vegetable oil
  • 6 dried red Byadgi or Kashmiri chillies, stalks and seeds removed
  • 8 cloves or Marathi Moggu if you can find it
  • 2 teaspoons grated jaggery or sugar
  • 2 cups medium-grain white rice, washed and drained
  • 8 Indian baby or 3 long Japanese orHyderbadi aubergines
  • 4 tablespoons ghee or vegetable oil
  • 1 teaspoon black mustard seeds
  • 10 fresh curry leaves
  • 3 Indian green chillies, approx 1.25-1.5” long
  • 1/2 cup finely chopped red or white onions (optional)
  • 2 teaspoons tamarind paste concentrate
  • 1/2 teaspoon turmeric powder
  • 2 teaspoons salt or to taste
  • 1/2 cup unsalted, roasted or fried peanuts, coarsely crushed (optional)
  • 1/2 cup grated fresh; or frozen, defrosted, unsweetened coconut (optional)
  • 5 cups boiling water

Note

Please check with your doctor if you have health restrictions before you enjoy this recipe.

Directions

STEP 1 (REFER PICTURES)
Vaangi bhaat spice mix
Roast the dals, sesame seeds, coriander seeds, cumin seeds and cinnamon in a dry skillet on high heat for 3-4 minutes. stir constantly to prevent burning.
Remove from pan, cool and grind to a fine smooth powder.
Heat the ghee or oil in the same skillet. Sauté the red chillies and cloves on medium heat for about 1 minute.
Cool.
STEP 2
Add to the ground lentils and spices and grind again with the jaggery or sugar to make a smooth, slightly moist powder. Reserve.
For the Rice
Wash the rice and set aside to drain until dry.
Wash the aubergines and remove the stalks.
If using baby aubergines quarter them lengthwise. Cut the long ones into 1” thick rings.
STEP 3
Put the ghee or oil in a large heavy-bottomed pan that has a tight-fitting lid on medium heat.
Add the mustard seeds, curry leaves and green chillies and sauté for 1 minute.
Add the onions and sauté for 2-3 minutes, stirring constantly to prevent burning.
Add the eggplants or aubergines and stir well.
STEP 4
Stir the rice into the pan. Mix gently so as not to break the grains.
STEP 5
Add the tamarind, vaangi bhaat spice mix, turmeric powder and 3 tspns salt and stir. Add 5 cups of boiling water. Mix gently.
Cover the pan and cook for 20-25 minutes on low heat.
Switch off the heat fand let the rice cook in its own steam for 5-7 minutes.
STEP 6
Fluff up the rice with a fork and taste. Add more lime juice, salt and sugar if required.
Stir in the peanuts and coconut. Serve warm.

Photo Credit Deepa Netto

Author Tara Deshpande

Chocolate Mousse Surprise

CHOCOLATE MOUSSE SURPRISE

Serves 10-12
Meal type Dessert
Misc Serve Cold
Occasion Birthday Party, Christmas, Valentines day
Region Greek
By author Tara Deshpande
"Please consult your doctor about any health restrictions or allergies before enjoying this recipe."

Ingredients

  • 9 Large egg yolks
  • 1 cup (7ounces) sugar
  • Zest of ½ orange, removed with vegetable peeler
  • 3 package (4 ounces each) sweet cooking chocolate, broken into pieces (I prefer maillard’s but German sweet will be satisfactory)
  • 3/4 cups (1-1/2 sticks) unsalted butter, melted and sizzling hot
  • 1 tablespoon plus 2 teaspoons orange liqueur, divided
  • 9 Large egg whites, room temperature
  • Pinch of salt
  • 1 pint whipping cream, chilled, divided
  • 1/4 cup confectioner’s sugar, divided

Directions

Butter an 8 inch spring form pan. Preheat oven to 350 F; adjust rack to middle of oven.
Use the metal blade to process the egg yolks and sugar together for one minute until thick and light colored. Transfer this mixture to a small bowl.
With metal blade in place again, add the zest and chocolate to food processor; turn machine on and off several times, then let run until the chocolate is finely and uniformly chopped, stopping the machine as needed to loosen any chocolate stuck between the blade and bowl. With machine running, pour the hot butter through the feed tube and process for 10 seconds. Add the yolk/sugar mixture and 1 tablespoon of orange liqueur; process for 5 seconds.
Beat the egg whites until frothy with an electric mixer. Add salt and continue beating until they are firm and shiny not stiff and dry. Spoon ¼ of whites into the chocolate in the processor bowl; turn machine on and off 4 times. Transfer the chocolate mixture into the whites and fold in gently but thoroughly (fig.9).
Spread half the mixture in a spring form pan (fig. 10), making a slight outer rim to form a shell. Bake for 28 minutes.
Use the metal blade to process ½ pint whipping cream until slightly thickened, about 15 seconds. Add 2 teaspoons orange liqueur and 2 tablespoons confectioners’ sugar and process until thick. Fold gently but thoroughly into the remaining uncooked chocolate mixture. Spread over the baked shell. Freeze the dessert; when frozen, wrap airtight.
To serve, allow to thaw in the refrigerator for 2 to 3 hours. Whip the remaining cream and serve either in a separate dish, spread over surface of dessert or cover with rosettes using a pastry bag and a medium star tube.

Sauteed Snap Peas with Onions and Red Chilli Flakes

Healthy Sauteed Snap Peas with Onion and Red Chilli flakes

Serves 3
Meal type Side Dish
Misc Serve Hot
An easy and healthy side dish for when you've had a long day.

Ingredients

  • 200g Snap peas washed and patted dry
  • 1/2 cup white onions peeled and finely sliced in rings
  • 1 tablespoon vegetable oil
  • Red chilli flakes to taste
  • Salt to taste

Directions

Heat oil in a large saucepan on medium heat. Add onions and saute until translucent and soft but don't brown the onions. Add snap peas and chilli flakes, toss and saute until snap peas are crisp and edible. Season with salt. Serve immediately.

 

Author Tara Deshpande

White Afghani Paneer

White Afghani Paneer with cashews

Serves 3-4
Prep time 20 minutes
Cook time 25 minutes
Total time 45 minutes
Allergy Milk, Tree Nuts
Dietary Gluten Free, Vegetarian
Meal type Main Dish
Misc Serve Hot
Occasion Formal Party
Region Indian
By author tara deshpande
Delicious Creamy Cashewnut Paneer absolutely yummy

Ingredients

  • 250g fresh paneer or Indian cottage cheese cut into large1.5 inch cubes and lightly pan fried on both sides
  • 1/2 cup finely chopped white onions
  • 1.5 tablespoons unsalted, unroasted cashewnuts (kaju)
  • Seeds of 1 green cardamoms (elaichi)
  • 2 cloves (laung / lavang)
  • 1/2 " stick cinnamon (dalchini)
  • 1 dried bayleaf (tejpatta)
  • 4 Indian green chillies, finely chopped with seeds
  • 1/4 teaspoon cumin seeds
  • 1 tablespoon white khuskhus or poppy seeds
  • 3/4 cups fresh curds (dahi)
  • teaspoon sugar if required
  • 1/2 tablespoon ghee plus 1 tablespoon vegetable oil
  • Salt to taste
  • 6 cloves of garlic paste
  • 1/2 " piece peeled fresh ginger root paste (adrak)
  • 1 tablespoon water

Note

if you have dietary or health restrictions please consult your doctor before enjoying this recipe.

Directions

Boil the peeled onions in 1/2 a cup of water until soft.
Toast poppy seeds and cashews lightly until golden and fragrant, in a dry skillet about 4-5 minutes on low heat, grind to a fine power and reserve.
Toast cumin, cardamom seeds, cinamon and cloves in a dry pan on medium heat about 3 minutes. When fragrant cool them and grind finely to a smooth powder.
Blend with the onions and remaining water to a smooth paste. Add yogurt and blend again.
Heat ghee and vegetable oil in a large skillet and add the dried bayleaf. Add the yogurt paste, garlic and ginger paste, green chillies and cook on a slow flame about 20 minutes until the oil separates. Stir from time to time to prevent the sauce from burning.
Add the cashew and poppy seed paste and cook on a slow flame until the gravy thickens.
Add the lightly pan fried paneer and season with salt and cook for a few minutes. Add sugar if the yogurt is sour.
Serve hot with parathas.

Photo Credit Deepa Netto

Author  Tara Deshpande

Ration Chocolate Cake

Ration Chocolate Cake

Serves 6
Prep time 10 minutes
Cook time 30 minutes
Total time 40 minutes
Allergy Wheat
Dietary Vegan, Vegetarian
Meal type Dessert
Misc Pre-preparable, Serve Hot
Occasion Barbecue, Casual Party, Formal Party
Region American
By author tara deshpande
This cake was also called Tin box cake as all the ingredients were mixed together in the baking pan and put in the oven. Also known as Ration cake and more grimly World Wars cake. During these terrible and bitter wars, eggs and milk were often unavailable so people had to make do with simpler food. Photo Credit Beynaz Mistri

Ingredients

  • 180g all purpose flour/ refined flour or maida
  • 200g fine white sugar
  • 21g unsweetened cocoa- u can use regular or Dutch
  • 1/2 teaspoon instant coffee powder, optional
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 2 tablespoons unflavored white vinegar
  • 75g vegetable oil
  • 225g cold water

Note

Consult your doctor before enjoying this recipe in case you have health restrictions

Directions

1) Preheat your oven to 350°F. Lightly grease an 8" square or 9" round pan that is atleast 2" deep.
2) Measure all the ingredients into the prepared pan. Blend the ingredients together thoroughly with a fork or whisk until smooth.
3) Bake the cake for 30 to 35 minutes, until a toothpick inserted into the center comes out clean, or with a few moist crumbs clinging to it.
4) Serve the cake in the pan; warm from the oven or, once cool, frost the cake with a simple chocolate frosting.
FROSTING OR GLAZE

For 1st frosting combine 1/2 cup boiling hot heavy cream and 4 ozs chocolate with 1/2 cup icing sugar in a glass mixing bowl until smooth. Pour over cake.
Fora vegan version replace milk with coconut milk and a teaspoon of vanilla extract.
For a chocolate glaze-Combine half cup cocoa, one cup icing sugar and 1/2 cup water in a pan and stir till smooth and bubbly hot. Cool ten minutes, stir in one tbspn butter and pour over the cake.

Optionally you can scatter peanut butter, white or dark chocolate chips or butterscotch chips over the hot cake and allow them to melt.

Photo Credit: Beynaz Mistri

Author: Tara Deshpande