Bao buns

  • Flour – 250 gms
  • active dry yeast- 2 gms
  • baking powder- 2gms
  • sugar- 20 gms
  • milk powder- 25 gms
  • water -150 ml
  • sugar-20 gms
  • salt-5 gms
  • oil 25 ml
  • Sieve flour.Add in all other dry ingredients.
  • add in flour and lightly mix with a fork and keep aside for 15 minutes covered with plastic wrap.
  • knead lightly and add in oil and knead again till smooth.

Spinach and Ricotta fatayer

  • Pastry
  • flour- 200 gms
  • baking powder- 2gms
  • salt- pinch
  • butter- 20 gms
  • eggs-1/2
  • cold water – just enough to form a semi hard dough.
  • Filling
  • olive or other oil- 10-15 ml
  • onion – 1/2 medium white onion roughly 50 gm
  • garlic- 1-2 cloves, crushed and chopped
  • frozen spinach- 100 gms ( subsitute with another green leafy vegetable of your choice if you dont have this./ or use corn kernels
  • seasoning- salt and pepper
  • ricotta – roughly 2 T can subsitute with feta/ or paneer /cream cheese/
  1. crumble flour , baking pdr, salt and butter.
  2. add egg and cold water and combine to make a semi hard dough
  3. rest for 15-20 minutes till filling is ready.
  4. For filling, heat oil, add crushed garlic and onion and saute till translucent, then add spinach and cook till dry. turn off heat
  5. add in ricotta and allow to cool down.
  6. roll out dough ad cut with a cookie cutter roughly 10 cms ./ if you dont have a cookie cutter, use something round and cut around with a sharp knife. the thickness should be roughly as much as a 1$ coin-3-4 mm thick roughly.
  7. put some filling in the centre and using the remainder of the egg , seal the edges to form a triangular shape.
  8. https://youtu.be/gDmwskrsfa0?t=336
  9. click on link above to see how they are making the shape.
  10. its easy with some practise. then either you can deep fry these pastries when they are done or bake at medium temp for 15-18 mins(350F/175 C). If baking brush with some butter or olive oil.
  11. Optional can add pine nuts/ slivered almonds and lemon juice/ sumac to the filling.

Tiramisu

Whisk eggs over double boiler till thick and fluffy.

Combine with softened mascarpone.

Add in baileys irish cream / amarula.

Whisk cream and fold into above mixture .

dissolve coffee powder with hot water and dip sponge fingers inside.

Layer sponge fingers and cheese mix. keep in the fridge/ freezer to set .

Dust with cocoa powder before service.

 

 

sponge fingers 0.4 kgs
mascarpone cheese 1 kgs
eggs 4 nos
sugar 0.12 kgs
bailey irish cream 0.03 lts
kahlua 0.06 lts
cream 0.25 lts
coffee powder 0.03 kg
cocoa powder 0.045 kg

 

Foccacia

This is one of my favourite breads. made well its awesome, but its very easy to make too.

  • Flour 1kg
  • Instant Active yeast-20 gm
  • Sugar-20 gm
  • Salt -20 gm
  • Water-800 ml
  • Olive oil-100 ml

Mix Flour with yeast, sugar and salt.Add in the water. the dough will be very very sticky.

Dont worry thats normal.Add in half of the oil.

allow to proof for about 20minutes.(keep in a warm area with gladwarp on dough or a wet tea towel).

Divide into 4 and spread flat on baking trays with the remainder of the oil.make dimples with your fingers on the top

of the dough and then add the oil.

when the bread is proofed nicely(risen) Bake at 195 C for 13-15 minutes.

You can add fresh herbs in the dough and some rock salt on top too.Enjoy.

 

Chocolate mousse

  • dark chocolate -150 gms melted with about 30 ml cream
  • eggs -2 whole
  • sugar-45 gms
  • vanilla essence- 2-3 ml
  • dark cocoa powder- 10-20 gms i use home brand cocoa or valrohna .
  • cream- 200 ml
  • alcohol-10-20 ml ( grand marnier/ whisky or baileys/ rum/ brandy  )

whisk cream and keep in fridge till later.

whisk eggs sugar and vanilla essence over a double boiler till thick and foamy and ribbony consistency.(not dont overcook the egg or you have a sweet scrambled egg)

add chocolate and cocoa powder and alcohol  to it.

allow to cool down then fold in the cream inside and portion into cups or bowls and allow to set for a few hours.if you want this set faster then you have to add in some gelatine after the egg stage.( the gelatine if using should be about 10 gm maximum and soaked with about 40 ml of liquid / water)

Gateau Opera

We are making a beautiful gateau opera tonight  in our cookery class. this is an almond sponge called joconde which is layered with a coffee flavoured butter cream and ganache.

For the sponge we need( will make one half sheet pan30cmx 40 cms)

  1. ground almond -85 gms
  2. sugar- 55 gms
  3. flour-30 gm
  4. eggs whole-3 ea
  5. Vanilla essence- 1ml
  6. egg  white – 2ea
  7. sugar- 30 gms
  8. melted butter-30 gm
  • mix almond sugar, flour together with the whole eggs and vanilla
  • beat the egg whites with the sugar till quite stiff and fold it into earlier mixture
  • fold in melted butter and bake in pre heated oven at 180c for 7-9 minutes.
  • take out and keep covered to prevent it from drying out.

filling

Swiss butter cream

  1. egg whites-3
  2. sugar-150 gms
  3. soft butter- 300 gms
  4. coffee liqueur

whisk egg whites with sugar over a double boiler till light.Add in soft butter and some coffee liqueur.

Ganache

  1. cream- 50 ml
  2. Dark chocolate- 100 gms

Melt chocolate along with cream and use for one layer of the cake.

for glaze

  1. dark chocolate- 75 gms
  2. butter-45 gms
  3. sugar syrup or glucose- 20 ml

Melt butter chocolate and glucose in a pan and adjust consistency to be able to pour on top of the cake.

the rest is all about arranging it neatly together and piping “opera ” on it with some chocolate.

 

 

lamb seekh kebab

this kebab, originated somehwere in the ottoman empire, where it would be called lamb kofte or adana kabab . the muslim invaders who came to india from the 15th century onwards brought their cuisine and obviously over the years it got modified, chnaged a bit here and there, became a bit more spicy than what was originally made.

this is a version which i make for home and work and comes out beautifully everytime. this will make enough as a starter for about 4-6 people

  • minced lamb- 250 gm
  • onion chopped finely- about 1/2 – maybe 75 gm
  • chopped coriander- 2 sprigs
  • fresh mint- 2 sprigs
  • green chillies- 2 or more if you are extra adventurous
  • salt
  • turmeric powder
  • garam masala powder- pinch
  • cumin whole
  • oil- 20 ml
  1. combine all the ingredients
  2. cook a small bit in the microwave to check for seasoning
  3. soak wooden skewers for about 10 minutes in water.
  4. press about 25-30 gms of the meat in a sausage shape onto the skewers.takes a bit of practise, after a few hundred times will be easier.
  5. cook on a hot plate, fry pan bbq anything really to the degree that you like.
  6. serve as an appetizer or larger qtys as a main course.

mango pudding with basil/ sabja

this delicious pudding is a version of a panacotta, but we gave it a southeast asian twist when we made it and topped it with basil seeds soaked in water. they go a bit funny, and then we used those for garnishing the dessert. the result funky looking and delicious.+vegetarian and gluten free too.

this recipe is designed to be made for a big bunch of people, because u have to use up the whole tin of mango, u could halve it but then use the mango elsewhere so it doesnt go waste

qtys

  • mango puree/pulp tinned – 1 tin (850) gms
  • milk500 ml
  • cream 500ml
  • sugar 100gm
  • gelatine-14 gm soaked in 60 ml room temp water
  • coconut cream- 400 ml
  • basil seeds- 5 gms
  1. soak gelatine in water . soak basil seeds separately as well
  2. heat up mango pulp and reduce to half. take off the heat and add sugar to sweeten.
  3. heat up milk and cream. when boiled add in gelatine and mix well.
  4. start too cool down, add coconut cream, when almost room temperature, add in mango pulp mix.
  5. continue to cool  down, mixing every few minutes.
  6. pour into glass bowlsor wine/ martini glasses, and refrigerate atleast 2 hours to allow it to set nicely.
  7. the basil seeds will have started to look like fish eggs by now, .spoon a little on top of the pudding before serving.

Basav mukherjees un-adulterated lamb rezala

One leg of mutton or lamb de-boned

A : Marinade :

 

1. One cup Fried onions. The packaged stuff works too. Otherwise you can fry the onions.

 

2. 4 Green cardamom, 02 black cardamom, 5 cloves, 1 inch cinnamon stick, one javitri, crushed pepper corns 7 or 8, one tea spoon of saunf (aniseed). Dry roast these spices on a tava. When roasted and fragrant, grind to a powder.(  i do this differently is to use the microwave  to toast them for about 30-45 seconds)

 

3. Plain yogurt. Try the packaged greek yogurt, but otherwise get the thick yogurt.

 

4. One bunch of fresh coriander leaves

 

5. About 20 mint leaves. Optional

 

6. One one inch piece of fresh ginger & 6-7 cloves of fresh garlic.

 

7. 15 cashew nuts. boil the cashewnuts in the water and grind to a smooth paste

 

8. Salt to taste.

 

Add some oil or ghee to the mutton and coat it well. This helps in the next process. Now add the ground spices and salt to the mutton and rub in with fingers. It will coat the mutton well. Your kitchen will get fragrant . Now in the food processor,  add the fried onions, fresh coriander, the ginger, garlic, the mint leaves and some water and create a fine paste. Add this to the mutton and massage with your hands. This will now coat the mutton in the masala. At this stage, you will have no choice but to stick in a finger and taste the marinade….it will smell so good

 

Now whisk 2 cups of the yogurt with a fork. Add some salt to it. The yogurt will be smooth and aerated and add it to the marinade. Using your hands mix well to coat the mutton.

 

Finally add the cashew nut paste. Check seasoning in the marinade.

 

Leave to rest for an hour if you have the time.

 

B. Cooking :

 

Ingredients :

 

1. 2 onions & 3 or 4 green chillies put in the blender and get a smooth paste. You can add more chillies if you like it hotter.

 

2. 6 cloves of garlic, crushed & an inch of ginger, cut in fine juliennes

 

3. Whole Masala : 1 black cardamom, 4 green cardamom, 2 bay leaves, 5 cloves, 1 inch stick of cinnamon, 1 tsp shahi jeera (optional)

 

4. Masala paste : In a bowl, add 2 tea spoons of Coriander powder, 1 tsp of cumin powder, 2 tsp of kashmiri chilli powder, 1 tsp of turmeric powder. Add a little water and make a paste.

 

Cooking Process :

 

Take a heavy bottomed pan or pressure cooker (your choice…Pressure cooker is quicker).

 

Add enough ghee or oil so that the entire base of pan gets covered and immediately add all the whole masalas. Let the masala get broiled as the oil heats up. Then, once the oil is fragrant and hot, add the onion & green chilli paste. Fry till the onion loses its raw smell. Add the garlic and ginger juliennes & some salt. Fry till the fat leaves the masala.

 

At this time, remove all mutton pieces from the marinade and add to the pan. Keep the left over marinade. it will be used later.

 

Fry the mutton. it will sear first and then it will lose some of its water. fry till all the water has evaporated. by now your kitchen would be full of the aroma of the rezala. Reduce the flame and bhunno gently for a while, till you get the nutty aroma of the cashewnut caramelising.

 

At this stage, add the masala paste to the mutton. Fry some more on low flame till the fat leaves the masala and till you feel that the mutton has been fried just enough. Dont burn the masala.

 

At this stage, add the rest of the marinade to the pan. Add some warm water as well to cover the meat and the right consistency of your sauce, as you would like it. Bring to boil.

 

Now, you can pressure cook it or let simmer in the lowest flame for 50 minutes. If you must pressure cook, please pressure cook at the lowest flame. There will be no whistles, but you can switch off the flame after 18 to 20 minutes and let the cooker lose steam by itself. The meat continues to cook at this time, even without the flame. This will take 15 minutes. I assure you that this is the best way to cook the meat.

 

After you have removed the lid, taste for seasoning. By now your neighbours have rung the bell, asking you if they can join you for dinner

 

Let the mutton rest for 15 minutes then serve  with fragrant basmati or crisp parathas

 

Tip : If you forget to add the javitri, the magic is not going to happen

 

One leg of mutton or lamb de-boned
A : Marinade :
1. One cup Fried onions. The packaged stuff works too. Otherwise you can fry the onions.2. 4 Green cardamom, 02 black cardamom, 5 cloves, 1 inch cinnamon stick, one javitri, crushed pepper corns 7 or 8, one tea spoon of saunf (aniseed). Dry roast these spices on a tava. When roasted and fragrant, grind to a powder.(  i do this differently is to use the microwave  to toast them for about 30-45 seconds)3. Plain yogurt. Try the packaged greek yogurt, but otherwise get the thick yogurt. 4. One bunch of fresh coriander leaves5. About 20 mint leaves. Optional6. One one inch piece of fresh ginger & 6-7 cloves of fresh garlic.7. 15 cashew nuts. boil the cashewnuts in the water and grind to a smooth paste8. Salt to taste.
Add some oil or ghee to the mutton and coat it well. This helps in the next process. Now add the ground spices and salt to the mutton and rub in with fingers. It will coat the mutton well. Your kitchen will get fragrant . Now in the food processor,  add the fried onions, fresh coriander, the ginger, garlic, the mint leaves and some water and create a fine paste. Add this to the mutton and massage with your hands. This will now coat the mutton in the masala. At this stage, you will have no choice but to stick in a finger and taste the marinade….it will smell so good
Now whisk 2 cups of the yogurt with a fork. Add some salt to it. The yogurt will be smooth and aerated and add it to the marinade. Using your hands mix well to coat the mutton. Finally add the cashew nut paste. Check seasoning in the marinade.
Leave to rest for an hour if you have the time.
B. Cooking :
Ingredients :
1. 2 onions & 3 or 4 green chillies put in the blender and get a smooth paste. You can add more chillies if you like it hotter.2. 6 cloves of garlic, crushed & an inch of ginger, cut in fine juliennes3. Whole Masala : 1 black cardamom, 4 green cardamom, 2 bay leaves, 5 cloves, 1 inch stick of cinnamon, 1 tsp shahi jeera (optional)4. Masala paste : In a bowl, add 2 tea spoons of Coriander powder, 1 tsp of cumin powder, 2 tsp of kashmiri chilli powder, 1 tsp of turmeric powder. Add a little water and make a paste.
Cooking Process :
Take a heavy bottomed pan or pressure cooker (your choice…Pressure cooker is quicker).
Add enough ghee or oil so that the entire base of pan gets covered and immediately add all the whole masalas. Let the masala get broiled as the oil heats up. Then, once the oil is fragrant and hot, add the onion & green chilli paste. Fry till the onion loses its raw smell. Add the garlic and ginger juliennes & some salt. Fry till the fat leaves the masala.
At this time, remove all mutton pieces from the marinade and add to the pan. Keep the left over marinade. it will be used later.
Fry the mutton. it will sear first and then it will lose some of its water. fry till all the water has evaporated. by now your kitchen would be full of the aroma of the rezala. Reduce the flame and bhunno gently for a while, till you get the nutty aroma of the cashewnut caramelising.
At this stage, add the masala paste to the mutton. Fry some more on low flame till the fat leaves the masala and till you feel that the mutton has been fried just enough. Dont burn the masala.
At this stage, add the rest of the marinade to the pan. Add some warm water as well to cover the meat and the right consistency of your sauce, as you would like it. Bring to boil.
Now, you can pressure cook it or let simmer in the lowest flame for 50 minutes. If you must pressure cook, please pressure cook at the lowest flame. There will be no whistles, but you can switch off the flame after 18 to 20 minutes and let the cooker lose steam by itself. The meat continues to cook at this time, even without the flame. This will take 15 minutes. I assure you that this is the best way to cook the meat.
After you have removed the lid, taste for seasoning. By now your neighbours have rung the bell, asking you if they can join you for dinner
Let the mutton rest for 15 minutes then serve  with fragrant basmati or crisp parathas
Tip : If you forget to add the javitri, the magic is not going to happen

chocolate raspberry brownie

  1. Dark chocolate buttons  285 gms

  2. sugar  270 gms

  3. flour  45 gms

  4. cocoa 85 gms(dark really dark bitter kind)

  5. butter  185 gms

  6. eggs    3 nos

  7. Raspberry frozen  100 gms

  8. white chocolate buttons 100 gms

  9. vanilla essence 2 mlMethod
  • melt the dark chocolate and butter.

  • whisk eggs and sugar till thick and creamy.

  • mix well the flour and cocoa powder, if lumpy then sieve together.

  • Add vanilla essence , and the melted chocolate and butter mix to the eggs.

  • slowly fold in the flour /cocoa mixture.

  • line one half chafing pan/or half sheet pan 12 inch x 18 inch pan  with greaseproof paper, and pour the mix over it then top with the raspberries and the white chocolate.

  • bake at 175 C for 25-30 minutes. the center shouldn’t be too dry just soft cos we want them to be gooey like proper brownies should

  • Cool down well, and cut into desired size for use.

  • Makes about 1 small tray of brownie