Author: Christina

Categories
Sweets

Pasteis de nata (Portuguese Custard tarts)

Flaky crust, creamy custard which just melts in your mouth,  this is one of the amazing pastries… the butter is evenly layered making it very crispy. These are one of the delightful tarts!

Ingredients

Tart
150gms All purpose flour
35gms unsalted butter cold
65gms water
2gms salt
3gms sugar
80gms unsalted butter ( for filling) room temperature and soft

Filling
6 egg yolks
135gms powdered sugar
25gms corn flour
370gms whipping cream/ fresh cream
250gms milk
8gms vanilla essence

Instructions
In a bowl add the flour and cold butter, mix in till it blends
Dissolve sugar, salt in water.
Pour the water in the bowl, knead the flour to a dough.
Sprinkle the flour on the surface , place the dough, roll it out, spread 1/3 of the butter evenly over the dough
Fold it in 3, and chill it for an 1 hr
Sprinkle flour and roll the dough again this time thinner that earlier and spread the butter , fold in and refrigerator it for 30 mins
Repeat the procedure again, but this time roll the dough instead of folding, cling it and keep it in the refrigerator for 30 to 45 mins

Categories
Main Course Rice

Chicken Biryani

Biryani is my absolute favorite!! A flavorful dish, full of aroma, vibrant colour and a complete Indian meal

Ingredients

750gms to 1kg chicken
2 cups Basmati rice ( washed and soaked for 2 hrs)
1/4 Oil
Salt to taste
2 tomatoes finely chopped
Juice of 1 1/2 sour lime
200 gms curd
3 Potatoes
1 tsp sugar
1/2 Nutmeg (grated)
1 tsp red chilli pwd
1/2 tsp tumeric pwd
1 cup Coriander leaves chopped
1/4 cup mint leaves
3 tbsp ghee
Pinch of safforn mixed in 2 tbsp milk

Biryani masala
4 – 5 greenchillies
3 red chillies
20 to 25 garlic flakes
1 inch ginger
10 cloves
10 cardamon
2.5 inch cinnamon
2 star anise
1 tbsp dagad phool
1/2 Mint leaves

Instructions

Grind the above biryani masala, marinate the chicken for 3 hrs with the masala, curd, lime juice, salt, sugar, nutmeg, tomatoes, red chilli pwd, tumeric pwd (best if marinated overnight)
Slice onions , sprinkle some salt. Heat oil in a pan and add the onions. On a medium flame, shallow fry the onions till they are a golden brown. Drain them out on a paper towel and set aside. 
Chop potatoes, par boil them with salt and fry.
Bring water to a boil and add salt, whole spices and basmati rice. Cook it till its 70% done. Strain and keep it aside. You can also add food colour ( orange / green) to some portions of the cooked rice.
Heat oil , add the marinated chicken and cook till its 75% done. Put off the gas, now layer the potatoes, fried onions ( save some for garnish), coriander & mint leaves, cooked rice, garnish it with fried onions and potatoes. Pour ghee over the rice, safforn milk , cover and cook on low flame till done. Serve hot with some raita

Categories
Main Course Spaghetti

Spagetti Aglio e Olio

A simple Italian dish, made by lightly sauteing the garlic & chillies in olive oil, tossed in parsley and garnish with parmesan..since its a mild dish I typically use a generous pinch of red chilli flakes.This is the classic recipe , you can add variations that you like (meats, shrimps, veggies)

Ingredients

80 gms spagetti
7 – 8 garlic cloves
1 tsp chilli flakes/ 1 red chilli
1/4 tsp pepper pwd
1 tbsp parsley
1 tsp oregano ( optional)
1.5 to 2 tbsp olive oil
2 tbsp paramesan cheese
Salt to taste

Instructions

Bring water to a boil and add salt to taste, add the spaghetti ( do not break it) cook until almost done, strain and set aside , keep some pasta water.
Finely chop garlic, red chillies and parsley.

In a pan add olive oil , on low heat fry the garlic and chillies.
Add pasta, some salt, pepper and oregano
Combine well, add little pasta water if required.
Add some parsley , remove it in a serving plate and sprinkle the parmesan cheese.

Categories
Appetizers Main Course

Chicken Roast

Super easy recipe for baked chicken. Its flavored with spices to make the best comforting dinner, roasts beautifully to a golden, crispy and juicy perfection! It’s perfect for weekend dinner.

Christina

INGREDIENTS

1 whole chicken with skin *
2 tsp red chilli powder *
2 tsp garlic powder *
1 1/2 tsp pepper powder *
Salt to taste *
Juice of 1 lime ( you can add more if you like) *
1 1/2 tbsp olive oil ( you can use regular oil) *
3 to 4 green chillies
10 to 12 garlic flakes
1 onion
1 potato

INSTRUCTIONS

In a bowl mix all the (*) ingredients, apply it over and inside the skin of the chicken.

Insert the chillies n garlic in between the skin of the chicken.

Marinate the chicken for 24 hrs.

Add 4 to 5 garlic cloves and squeeze in the lime in the chicken cavity. Also add in onion and potatoes (chopped).

Tie in the chicken legs together and place the chicken on the baking tray with the breast side on top.

Bake it at 180° C for almost 60 to 75 minutes.

Serve it with stir fry veggies.

Categories
Main Course

Anglo-Indian Meatball Curry

Delicious Anglo Indian meat ball curry, simple and easy to make.

Christina

INGREDIENTS

3 Onions (finely chopped)
2 Tomatoes ( ground)
1 tsp Ginger paste
1 tsp Garlic paste 
1/2 tsp Turmeric powder 
1 1/2 Red chili powder
1 tbsp Coriander powder
1/4 tsp Cumin powder 
1/2 tsp Garam masala powder 
7- 8 Curry leaves 
1 cup Coconut milk 
Salt to taste
 3 tbsp oil
 2 to 3 tbsp Coriander leaves (finely chopped)

INGREDIENTS – FOR THE MEATBALLS

500 gms Mutton/ Chicken Kheema 
1/2 tsp Garam masala powder
2 to 3 Green chilies( finely chopped)
3 tbsp Coriander leaves (finely chopped)
1 1/2 cup Water
Salt to taste

INSTRUCTIONS

Washed and drain mutton the mince. Add garam masala powder, salt, chopped green chilies and coriander leaves and blend it in the mince well. Make small balls and keep aside.

Heat oil , add curry leaves and chopped onions and saute for on medium flame till onions turn transparent, add the ginger garlic paste and saute for a while.

Add red chili powder, coriander powder, cumin powder and turmeric powder and fry well. Add tomato and cook till the oil separates on a low flame.

Add salt to taste and garam masala powder and mix. Add 1 1/2 cups of water and bring to a boil. Let it simmer for a while.

Add the minced meat balls, into the gravy and allow to cook on medium flame for 3 to 4 minutes. Cover the lid and reduce the flame, till the mear balls are cooked.

Add coconut milk and cook for 8 to 10 minutes and turn off heat.

Serve with rice.


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