Red Velvet Cake

September 15, 2017

Red Velvet Cake #

A classic, rich and vibrant cake layered with smooth cream cheese frosting.

Ingredients #

Cake:

• Plain flour – 250g (sifted)
• Salt – ½ tsp
• Cocoa powder – 2 tbsp
• Unsalted butter – 113g (room temperature)
• Granulated white sugar – 300g
• Eggs – 2 large
• Vanilla extract – 1 tsp
• Buttermilk – 240 ml (1 cup)
• Red food colouring (liquid) – 2 tbsp
• White distilled vinegar – 1 tsp
• Baking soda – 1 tsp

Cream Cheese Frosting:
(Use 2/3 or ½ quantity for a lighter frosting layer)

Afghani Chicken Curry

September 6, 2016

Afghani Chicken Curry #

A rich and mildly spiced chicken curry, infused with creamy yoghurt, fragrant spices, and finished with a smoky flavour. This North-Western recipe delivers flavour and tenderness in every bite.

Ingredients #

• 500 g Chicken
• ½ cup Mustard oil
• 2 tbsp Coriander leaves
• 1 inch Ginger (roughly chopped)
• 5–6 Garlic cloves
• 2 Green chillies
• 1 medium Onion (roughly chopped)
• 2 tbsp Cream + 2 tbsp Milk
• ½ Lemon (juice)
• 1 cup Yoghurt
• ¾ tsp Black pepper powder
• Salt (to taste)
• 1 tsp Special Bhuna Masala (see below)
• ½ tsp Garam Masala

Method #

1. Grind coriander leaves, green chillies, ginger, garlic, and onion into a fine paste.
2. Marinate the chicken with:
   • Ground paste
   • Cream + milk mixture
   • Yoghurt
   • Lemon juice
   • Salt, black pepper, and Bhuna masala
   • Mix well and marinate for at least 30 minutes (preferably overnight).
3. Heat mustard oil in a saucepan.
4. Remove chicken pieces from marinade (keep the masala aside) and fry until lightly golden. Set aside.
5. In the same oil, add the leftover masala and:
   • Cook covered for 10 minutes:
     • 5 minutes on high flame (stirring occasionally)
     • 5 minutes on low flame
   • Add some water and bring to a boil.
6. Add fried chicken to the boiling gravy. Cover and cook for 15–20 minutes.
7. Add garam masala, stir well, and turn off the heat.

Optional Smoky Flavour (Dhungar Method) #

1. Heat a small piece of charcoal till red-hot.
2. Place it in a small steel bowl within the saucepan.
3. Pour 1 tsp ghee over the coal and immediately cover the pan tightly.
4. Let it sit for 10 minutes for the smoky aroma to infuse the curry.

Bhuna Masala (Dry Spice Blend) #

A simple, aromatic dry masala that enhances this dish:

Biryani – Lucknow or Hyderabad?

June 4, 2014

Wednesday, 4 June 2014
Biryani - Lucknow or Hyderabad?

I love biryani, it’s the best meal.

Among various Biryani the Lucknow and Hyderabad style are dominant with a friendly rivalry.

There are nearly 30 different types of Biryani served in India, Pakistan, and Sri Lanka today. Out of all most hyped Biryani, there are two competing Biryani in India: Lucknow, and Hyderabad.

The hype is orchestrated to promote various restaurants. Lucknow is a grand old city once ruled by Nawabs and capital of Uttar Pradesh; while, Hyderabad is a grand old city once ruled by Nizams and joint capital of Telangana and Andhra Pradesh. This has become a friendly food fight between North and South over Biryani. After all, all the tastes are acquired. North Indians like Lucknow Biryani, and South Indians like Hyderabad Biryani. The hype has created a natural curiosity over the differences.

Hummus

March 5, 2014

Creamy, garlicky, and rich with tahini, hummus is a Middle Eastern classic that’s both comforting and versatile. Perfect with warm bread, olives, or crisp veggies.

Hummus #

I was introduced to hummus by a Mid-eastern friend of mine during my university days, and ever since I have loved it. In Vegetarian Dishes from the Middle East, celebrated British Armenian cook Arto der Haroutunian calls hummus, “One of the most popular and best-known of all Syrian dishes” and a “must on any mezzeh table.”

Butterscotch Cake

May 20, 2017

Butterscotch Cake #

A rich, flavour-packed cake with layers of caramel icing and creamy frosting, topped with pecans.

Ingredients #

Cake #

• Light brown sugar – 2 cups (about 240g)
• Butter – 200g
• Vanilla – 1 teaspoon
• Eggs (medium size) – 2
• Plain flour – 2 cups (about 300g)
• Baking powder – 1 teaspoon
• Baking soda – 1 teaspoon
• Salt – ½ teaspoon
• Buttermilk – 1 cup
  (To make buttermilk: add 1 spoon white vinegar to warm milk and let sit for 5 minutes to curdle)

Caramel Icing #

• Light brown sugar – 1½ cups (about 220g)
• Plain flour – 1 tablespoon
• Salted butter – 60g (divided in 2 parts)
• Milk – ¼ cup
• Vanilla – 1 teaspoon

Frosting #

• Unsalted butter – 300g
• Dark brown sugar – 2 cups (about 270g)
• Heavy cream – 1 cup
• Salt – ½ teaspoon
• Cream cheese – 300g
• Icing sugar – 2 cups (about 200g)

Garnish #

• Pecans (crushed) – 2 cups

Method #

Cake #

1. Preheat oven to 180°C. Grease and flour two 9-inch cake tins.
2. Cream the butter and sugar in a mixer on medium speed until fluffy.
3. Add vanilla, then eggs one at a time, beating gently until incorporated.
4. In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
5. Add the flour mixture and buttermilk alternately into the batter, starting and ending with flour.
6. Pour the batter evenly into prepared tins and bake for 25–30 minutes.
7. Cool the cakes completely before icing.

Caramel Icing #

1. In a small saucepan, combine all ingredients along with 30g of the butter.
2. Heat over medium, stirring frequently, and bring to a boil. Let boil for 1 minute.
3. Remove from heat, add the remaining 30g butter and stir until melted.
4. Let the mixture cool, stirring occasionally, until it thickens but is still spreadable.
5. Spread a thin layer over the cooled cake. Allow to set completely before adding frosting.

Frosting #

1. Beat butter and dark brown sugar until creamy.
2. Add cream cheese, icing sugar, and salt. Beat until thickened.
3. Add heavy cream and whip until fluffy and spreadable.
4. Frost the cake generously.
5. Pipe additional frosting as desired.
6. Press chopped pecans onto the sides and garnish the top with pecan halves.

Home | Cake

Carrot and Coconut Soup

February 4, 2017

Carrot and Coconut Soup #

A satisfying soup delicately spiced and perfect for warming up during the colder months.

Ingredients #

• Carrots (trimmed and sliced) – 500g
• Potato (peeled and sliced) – 1
• Onion (finely chopped) – 1
• Garlic clove (chopped) – 1
• Ginger (grated) – 1 teaspoon
• Red chilli (chopped) – 1
• Vegetable oil – 1 tbsp
• Garam masala powder – 1 teaspoon
• Lemon juice – 2 teaspoons
• Orange or lemon zest – 4 teaspoons
• Coconut milk – 200g

Optional for added flavour:

Afghani Chicken (Barbecue)

September 7, 2016

Afghani Chicken (Barbecue) #

A creamy, nutty, and subtly spiced North-Western style barbecue chicken, marinated overnight and finished with a rich paste just before grilling. Perfect for outdoor grilling or indoor skewering.

Ingredients #

Quantity approximately for 3 chickens to make 1 kg paste

Marinade #

• 1 tbsp Ginger garlic paste
• 1 tsp Black pepper
• 3 tbsp White vinegar
• Salt (to taste)

Paste #

• 150 g Magaz (melon seeds)
• 100 g Kaaju (cashew nuts)
• 50 g Khaskhas (poppy seeds)
• 70 g Khoya
• 50 g Cream
• ½ cup Milk
• 1 tbsp Methi (dried fenugreek leaves)
• 1 tsp White or black pepper
• Salt (to taste)

Method #

1. Marinate the chicken with the marinade ingredients and leave it overnight in the fridge.
2. Prepare the paste by blending all paste ingredients in a mixer to a smooth consistency.
3. 30 minutes before grilling, coat the marinated chicken with the prepared paste.
4. Barbecue the chicken over hot coals or in a grill until charred and cooked through, basting occasionally for a juicy finish.

This Afghani-style barbecue chicken pairs wonderfully with naan, green chutney, and fresh salad.

Naan - I

April 22, 2016

Soft, fluffy and delicious — perfect alongside curries or grilled dishes. This version is baked rather than made in a tandoor, making it great for home kitchens.

Ingredients #

(Makes 8 small naan breads)

• Plain white flour – 375g / 13oz
• Baking powder – ¾ teaspoon
• Salt – 1½ teaspoons
• Full-fat milk – 200ml / 7fl oz
• Sugar – 15g / ½oz
• Free-range egg – 1 (you will only need half the beaten egg)
• Vegetable oil – 2 tablespoons

Recipe #

1. Mix the flour, baking powder, and salt in a large bowl.
2. In a separate bowl, whisk together the milk, sugar, and half the beaten egg.
3. Add the wet mixture to the flour mixture and knead lightly until it forms a soft dough. Avoid overworking.
4. Cover the bowl with a damp cloth and leave to rest for 15 minutes.
5. Pour the oil over the rested dough and turn to coat evenly.
6. Divide the dough into 8 equal pieces.
7. Roll each piece on a lightly oiled surface into a 9cm / 3½in circle. Optionally stretch into teardrop shapes or roll to 10cm / 4in circles.
8. Preheat a baking tray in the oven.
9. Place the naan on the hot tray and bake for 4–5 minutes, turning as needed, until golden and slightly puffed.

Serve warm with curry, chutneys or grilled kebabs.

Apple and Cinnamon Cake

February 3, 2017

Apple and Cinnamon Cake #

A moist and aromatic cake that combines sweet apples with the warmth of cinnamon—perfect for tea time or dessert.

Ingredients #

• 4 apples
• 1 tbsp cinnamon
• 4 tbsp sugar
• 1 ½ cups all-purpose flour
• 1 tbsp baking powder
• Pinch of salt
• 4 eggs
• 180g (6 oz) butter, softened
• 1 1/3 cups brown sugar
• ½ cup milk
• 1/4 cup flaked almonds
• 1/4 tsp cinnamon

Method #

1. Preheat the oven to 180°C (350°F). Grease a spring-form pan.
2. Peel and slice the apples, toss with 1 tbsp cinnamon and 4 tbsp sugar. Set aside.
3. In a medium bowl, sift the flour, baking powder, and salt.
4. In a separate bowl, cream the softened butter and brown sugar until light and fluffy.
5. Add eggs one at a time, beating after each addition.
6. Fold in the sifted flour mixture, alternating with the milk.
7. Pour half the batter into the pan, spread the apples over it, then pour the remaining batter on top.
8. Mix the flaked almonds with 1/4 tsp cinnamon and sprinkle over the top.
9. Bake for 1 hour or until a toothpick inserted in the centre comes out clean.

Home | Cake

Chicken Tikka Masala

February 1, 2014

Bold, creamy, and smoky – this Chicken Tikka Masala combines marinated grilled chicken with a rich spiced sauce that’s perfect for a weekend feast or a showstopping dinner.

Chicken Tikka Masala #

Chicken tikka masala stimulates the senses; the mildly spiced masala coating tender pieces of marinated, char-grilled chicken is one of Britain’s favourite takeaways.

Although it is claimed the dish was created in Glasgow, it certainly has Indian influences. There is no standard recipe for chicken tikka masala; a survey found that of 48 different recipes, the only common ingredient was chicken. I found Madhur Jaffrey’s Curry Nation to be the most interesting for my taste buds. Her recipe of marinating chicken in whipping cream ends up flawlessly moist, thanks to her grilling technique. No one can beat Jaffrey’s DIY answer to the fiery tandoor—it gives the chicken an intense charcoal flavour.