Marble Cake

January 29, 2017

Marble Cake #

A beautiful and delicious cake with swirls of vanilla and chocolate, perfect for afternoon tea or a sweet treat.

Ingredients #

• 250g plain flour
• 200g unsalted butter (softened)
• 200g caster sugar
• 40ml full-fat milk
• ½ tsp vanilla extract
• 3 large eggs
• 3 tsp baking powder
• 2 tsp unsweetened cocoa powder
• Icing sugar (for dusting)

Method #

1. Preheat the oven to 180°C (350°F).
2. Line a 1kg loaf tin with baking parchment.
3. In a large bowl, beat the butter, 180g of the sugar, and vanilla extract until light and fluffy.
4. Beat in the eggs, one at a time.
5. Add the baking powder and sift in the flour.
6. Fold the flour in gently with 2 tbsp of the milk.
7. Spoon two-thirds of the mixture into the loaf tin (should fill about three-quarters of the tin).
8. To the remaining third, sift in the cocoa powder and add the remaining milk and 20g of sugar. Mix well.
9. Spoon the chocolate mixture over the plain one in the tin.
10. Swirl a fork gently through both mixtures to create a marbled effect—avoid overmixing.
11. Bake for 55–70 minutes, or until a skewer inserted into the centre comes out clean (check from 55 minutes).
12. Remove the cake from the tin and let it cool on a wire rack.
13. Once cooled, dust with icing sugar before serving.

Home | Cake

Chocolate Peanut Butter Squares (No-Bake)

January 1, 2017

Chocolate Peanut Butter Squares (No-Bake) #

A delicious no-bake treat combining the rich flavours of chocolate and crunchy peanut butter. Perfect for quick snacks or party platters.

Ingredients #

• 150g butter
• 150g dark chocolate
• 50g milk chocolate
• 250g digestive biscuits
• 200g soft light brown sugar
• 300g crunchy peanut butter
• 1 tsp vanilla extract

Method #

1. Line a baking tin with parchment paper.
2. Melt the butter in a large pan over low heat.
3. Blitz the biscuits and brown sugar in a food processor until fine crumbs form.
4. Add the biscuit and sugar mix to the melted butter.
5. Stir in the peanut butter and vanilla extract, mixing until well combined.
6. Press the mixture into the lined tin using the back of a spoon.
7. Melt the dark chocolate in a bowl placed over a pan of simmering water (ensure the bowl doesn’t touch the water).
8. Pour the melted dark chocolate over the biscuit base, tilting the tin to spread evenly.
9. Melt the milk chocolate and drizzle it over the top. Use a spoon to create swirls.
10. Refrigerate for at least 2 hours until firm.
11. Once set, lift out using the parchment, and cut into squares with a sharp knife.

Home | Dessert

Choley Chicken

January 2, 2014

A comforting, hearty dish where tender chicken meets the earthiness of chickpeas, Murgh Cholay is a flavour-packed curry perfect for a cosy dinner or weekend treat.

Ingredients #

Main: #

• Chicken – 1 whole (about 1 kg)
• Onion – 3 medium, roughly chopped
• Garlic (grated) – 4 cloves
• Ginger (grated) – 2 tablespoons
• Green chilli – 3 (sliced vertically, halved horizontally)
• Tomato – 5 medium, chopped
• Chickpeas – 1 kg (soaked and boiled, or canned)
• Salt – to taste
• Vegetable oil – 5 tablespoons

Whole Spices: #

• Bay leaf (Tez Patta) – 2
• Cinnamon (Dalchini) – 1 stick
• Black cardamom (Badi Elaichi) – 2
• Cloves (Laung) – 3
• Black pepper (Kali Mirch) – 5
• Nutmeg (Jaiphal) – 3 pinches
• Mace (Javitri) – 1 strand

Ground Spices: #

• Turmeric powder – 1 teaspoon
• Chickpea spice mix (Choley Masala) – 2 tablespoons

Recipe #

1. Heat oil in a non-stick pot.
2. Add all the whole spices and let them sizzle for a few seconds.
3. Add chicken, grated ginger, garlic, and salt. Fry until the chicken turns white on all sides.
4. Remove the chicken and place in a bowl.
5. Add the chickpea spices with the chicken and marinate for at least 1 hour.
6. In the same pot, fry the onions until golden brown.
7. Add turmeric powder and stir for 10 seconds.
8. Add green chillies and chopped tomatoes, cook until softened.
9. Return the marinated chicken to the pot.
10. Fry everything together, then cover and cook on medium heat for 10 minutes.
11. Add chickpeas along with some water if needed. Cover and cook on medium flame for another 10 minutes, or until chicken and chickpeas are fully done.
12. Garnish with chopped fresh coriander before serving.

Serve hot with naan or steamed rice!

Banana Loaf

January 1, 2017

Banana Loaf #

A soft, moist banana loaf with dark chocolate chips and a touch of caramel. Great for tea time or as a breakfast treat.

Ingredients #

• 2 ripe bananas
• 2 tbsp milk
• 100g soft butter
• 150g plain flour
• 150g caster sugar
• 1 tsp bicarbonate of soda
• 1 tsp baking powder
• 2 eggs
• 1 tsp caramel flavouring
• 100g dark chocolate chips

Method #

1. Preheat the oven to 160°C / 325°F.
2. Grease and line a 900g / 2lb loaf tin with non-stick baking parchment.
3. Mash the peeled bananas with a fork in a mixing bowl.
4. Add all remaining ingredients (except chocolate chips) and whisk until smooth and combined.
5. Fold in the chocolate chips.
6. Spoon the mixture into the loaf tin and level the top.
7. Bake for around 50 minutes, or until golden, risen, and pulling away from the sides.
8. Allow to cool in the tin for 10 minutes, then transfer to a wire rack.
9. Slice and enjoy.

Home | Cake

Roasted Chicken

September 7, 2016

Roasted Chicken #

A spicy and flavourful roasted chicken recipe inspired by a chef at Lawaza. The marinade is yoghurt-based and infused with aromatic spices, mustard oil, and colour for a signature restaurant-style finish.

Paste (Marinade) #

• 1 kg Dahi (yoghurt, without water)
• 1 tsp Black Pepper
• 1 tsp Chilli Powder
• 2 tbsp Ginger Garlic paste
• ¼ tsp Red Food Colouring
• 150 ml Mustard Oil
• 1 tsp Methi Powder (fenugreek powder)
• A pinch of Yellow Food Colouring

Method (Suggested) #

1. Mix all the paste ingredients thoroughly to form a smooth marinade.
2. Make deep cuts in the chicken to help it absorb the marinade.
3. Rub the paste generously all over the chicken, ensuring it enters the cuts.
4. Marinate for 6–8 hours, or preferably overnight in the fridge.
5. Preheat your oven to 200°C / 390°F.
6. Roast the chicken for 45–60 minutes, turning once midway, until fully cooked and slightly charred.
7. Rest for 10 minutes before serving.

Serving Suggestions #

Serve with mint chutney, onion rings, lemon wedges, and naan or rice.

Kalimirch Chicken

September 6, 2016

Kalimirch Chicken #

A rich and creamy North Indian chicken dish, flavoured with black pepper and kasoori methi. This version combines the warmth of whole spices, the smoothness of cream and khoya, and the subtle tang of yoghurt and lemon.

Ingredients #

• 1 kg Chicken (cut into ~18 pieces)
• 2 tbsp Ginger Garlic (finely chopped)
• 2 medium Onions (finely chopped)
• 4 tbsp Butter
• 1½ tsp Salt
• 2 tsp Black Pepper
• 2½ tbsp Kasoori Methi
• 1 cup Milk
• 1 cup Yoghurt
• 1½ tbsp Cream
• ½ tsp Garam Masala
• 3 tbsp Khoya
• 4 tbsp Green Coriander (finely chopped)
• 1 tbsp Lemon Juice
• ⅛ tbsp Sugar

Method #

1. Heat oil in a wok (karahi), add finely chopped ginger and garlic.
2. Add chopped onions and sauté until golden brown.
3. Add butter and mix well.
4. Add chicken and fry for several minutes until lightly browned.
5. Add salt, black pepper, and 2 tbsp kasoori methi (rubbed between palms).
6. Pour in milk, yoghurt, and cream. Stir well.
7. Cover and cook on medium heat until the chicken is done.
8. Add garam masala, khoya, ½ tbsp kasoori methi, and 2 tbsp green coriander.
9. Cook for another 5 minutes.
10. Finish with lemon juice, sugar, and remaining 2 tbsp green coriander.

Alternate Style #

• Use whole chicken cut into 4 pieces.
• Boil it with:
  • ½ cup Yoghurt
  • 2 cups Water
  • 1 tbsp Black Pepper
  • Salt to taste
• Prepare the gravy without chicken and kasoori methi.
• Adjust black pepper and salt.
• Add chicken when gravy is ready.
• Add kasoori methi at the end for a final aromatic touch.

This dish pairs beautifully with naan, tandoori roti, or jeera rice. Ideal for a comforting dinner with rich, peppery flavours.

Karahi Chicken

August 16, 2015

Ingredients #

• 1 kg Chicken or Mutton
• 3 medium Onions, cut into cubes
• ¼ tbsp Carom (Ajwain) seeds
• 1 inch Ginger, finely chopped
• 3 cloves Garlic, finely chopped
• 1 can Tomato puree
• 1½ tsp Coriander powder
• 1 tsp Shaan Karahi masala
• ½ tsp Chilli powder
• Salt, to taste
• 4 tbsp Oil
• ½ cup Water
• 3 Jalapenos, sliced vertically on one side
• 1 tbsp dried Fenugreek (Methi) leaves

Recipe #

1. Heat oil in a wok (karahi). Add onions and fry until the edges start to turn golden brown.
2. Add carom (ajwain) seeds and fry for 15 seconds.
3. Add chopped ginger and garlic, fry until they release oil.
4. Add tomato puree and sauté until oil separates from the mixture.
5. Add coriander powder, shan karahi masala, chilli powder, and salt. Mix well.
6. Add chicken and cook for 5 minutes, stirring occasionally.
7. Add water, cover, and cook until the chicken is tender.
8. Add jalapenos and dried methi leaves, cook for another 5 minutes.

Serve hot with naan or steamed rice.

Yakhni Biryani

June 4, 2014

Wednesday, 4 June 2014
Yakhni Biryani

“Yakhni” means broth or stock. The meat is cooked with whole spices and the broth is used to cook the biryani.

Ingredients #

For the mutton: #

• 1 kg mutton, cut into pieces
• 2 Tbsp coriander seeds
• 1 onion, roughly chopped
• 12 cloves of garlic
• 2 bay leaves
• 4–5 green cardamoms
• 2 cinnamon sticks
• 6–7 cloves
• Salt, to taste
• Water

For the pulao: #

• 3–4 Tbsp oil
• 2 bay leaves
• 6–7 cloves
• 4–5 cinnamon sticks
• 4–5 green cardamoms
• 7–8 onions, thinly sliced lengthwise
• 4 heaped Tbsp ground garlic
• 1 grated nutmeg
• 1 tsp cinnamon powder
• 2 cups of basmati rice
• 4 cups of mutton stock
• Salt, to taste

Recipe #

Preparing the “Yakhni” #

1. Add enough water to a pan.
2. Tie up the onion and all the spices into a small muslin cloth (potli), and drop it in the pan.
3. Add meat.
4. Add salt.
5. Cook until the meat gets tender.
6. Discard the whole spices from the potli.

Preparing the “Biryani” #

1. Heat the oil in a heavy-bottomed vessel.
2. Add the whole spices to it.
3. Once they start spluttering, add onions.
4. Fry till they turn golden brown in colour.
5. Add garlic paste and stir for some time.
6. Add nutmeg and cinnamon powder and mix well.
7. Mix in the cooked mutton and the rice.
8. Sprinkle salt over it and continue to stir.
9. Add the mutton stock and mix well.
10. Cover it with a heavy lid to prevent the steam from escaping.
11. Cook on low heat for about 15–20 minutes.
12. Serve hot with raita or chutney.

Home | Rice

Chicken Tikka Barbecue

April 15, 2015

Chicken Tikka Barbecue is a popular South Asian grilled dish featuring marinated pieces of chicken infused with aromatic spices and yoghurt. This recipe creates tender, juicy chicken with a smoky flavour perfect for outdoor grilling or indoor barbecue.

Ingredients #

• 1 kg chicken (boneless or leg pieces)
• 2 lemons
• 1 tbsp ginger (peeled and finely grated)
• 5 garlic cloves (peeled and finely grated)
• 1 tbsp coriander seeds
• 1 tbsp cumin seeds
• 1 tbsp black pepper
• 2 tbsp yoghurt or cream
• 1 tbsp paprika or food colour (optional)
• 1 tbsp olive oil
• 1 tbsp salt (or to taste)

Recipe #

1. Make 2 deep cuts in each piece of chicken.
2. Squeeze the juice of 1 lemon over the chicken, mix well, and marinate overnight.
3. Two hours before cooking, lightly toast coriander seeds, cumin seeds, and black pepper in a dry pan.
4. Crush the toasted spices using a mortar and pestle.
5. Add ginger, garlic, crushed spices, salt, and olive oil to the chicken marinade. Mix thoroughly.
6. Stir in yoghurt or cream.
7. Add paprika or food colour if using.
8. Leave the chicken to marinate for 2 more hours.
9. Prepare the barbecue or grill.
10. Thread chicken pieces onto skewers in 3 to 4 pieces per skewer.
11. Grill over coal, brushing with oil if the chicken looks dry during cooking.
12. Remove from skewers once cooked through and squeeze 3-5 drops of lemon juice on each piece to enhance flavour.

The lemon juice is absorbed better when applied immediately after grilling.

Bihari Kabab-I

December 20, 2016

Bihari Kabab-I #

A classic Pakistani-style BBQ dish, full of bold spices and smoky flavour. Perfect for grilling over coals or cooking on a griddle pan.

Ingredients #

• 2 kg lamb, beef or chicken (boneless, cut into strips)
• 7 large onions (minced) + 1 sliced
• 2 tbsp garlic paste (use 3 tbsp for beef)
• 10 tbsp mustard oil
• 2 tbsp red chilli powder
• 1 tsp crushed black pepper
• 3 tbsp poppy seeds
• 2 tbsp paprika powder
• 3–4 tsp salt (to taste)
• Tenderiser (papaya):
  • None for chicken
  • 1 tbsp for lamb
  • 2 tbsp for beef
• 2 tbsp curd/yoghurt (only for beef, thick, no water)
• 1 tbsp Shan Bihari Kabab Masala

Method #

1. Mince 7 onions in a food processor and mix with meat.
2. Add garlic paste, red chilli powder, black pepper, poppy seeds, paprika, and salt.
3. For beef, add tenderiser and curd. Add tenderiser optionally for lamb.
4. Mix in 7 tbsp mustard oil.
5. Marinate overnight (or 2–3 hours for chicken).
6. In a separate pan, fry 1 sliced onion in mustard oil until golden.
7. Add fried onions with oil to the marinade.
8. Just before cooking, add 1 tbsp more mustard oil, 1 tbsp paprika, and 1 tbsp Shan Bihari Masala.
9. Thread onto skewers and grill or barbecue until cooked through and slightly charred.

Enjoy with naan, lemon wedges, and sliced onions.