Chicken Reshmi Kabab 2.0

INGREDIENTS

• 700 gm Tender Chicken Breasts
• Salt (As Needed)
• 4 Green Chilies
• 1 Onion (Finely Chopped)
• 5 gm Green Coriander leaves 
• 35 gm Butter
• 2 Garlic Cloves
• 1 small piece Ginger (Chopped)
• 2 tsp Coriander Powder
• 1 tsp Cumin Powder
• 1 tsp Garam Masala Powder
• 1 tsp Black Pepper Powder
• 1 tsp white pepper Powder
• ¼ tsp Red Chilli Flakes
• 2 tbsp Coconut Powder
• 1 2 tsp Cream
• Cooking Oil (As Needed)

Instructions:

1. First of all, take a Blender, add chicken (after removing excessive water with paper towels), Butter, White Pepper Powder, Salt, Black Pepper Powder, Green Coriander, Onion, Coconut Powder, Cream, Red Chilli Flakes, Coriander Crushed, Garam Masala Powder, Cumin Powder, Ginger, Garlic, Green Chili. Now Blend these all ingredients with chicken. And Keep it in the fridge for 30 Minutes.
   
   
   
   
   
   
   
2. Apply the oil at the hands, make kababs from the marinated chicken
3. Take a pan, add oil and fry the kababs lightly
4. Take oven tray and keep these kababs in this tray now oven bake for 10 minutes at 180 °C or grill them on a grill pan for 6 minutes on one side and flip and let it get done for 4 minutes on a medium-low flame. Serve Hot with creamy hummus and khubz.

Recipe Adapted from sooperchef.

• 3-4 Mushrooms*, sliced
• 1 egg
• 3 1/2 tsp Corn Flour (mixed with 3 tbsp water)
• 1/2 cup Carrot, chopped finely 
• 1/4 cup Spring onion, chopped finely 
• 150 gms Boneless Chicken, chopped finely 
• 8-10 pcs Prawns, peeled and deveined (chop few of them)
• 2 Garlic, freshly minced 
• Small piece Ginger, freshly minced 
• 2-3 tbsp Vegetable Oil
• 1 Chicken Cube / 1 cup Chicken broth
• 1-2 tbsp Soy Sauce 
• 1-2 tbsp Red Chilli Sauce
• 1 tsp White Pepper Powder
• 1 tsp Black Pepper, crushed 
• 1 tbsp Oyster Sauce, optional
• 3 1/2 - 4 cups Water 
• Salt, as required 
• Spring onion, chopped (to garnish)

1. In a heavy bottom pot, pour in the vegetable oil and add in the chicken pieces and the minced ginger and garlic and toss well until almost cooked. 
2. Next, add in the chopped prawns and whole prawns.
3. Add in your veggies like sliced mushrooms, finely chopped carrots.
4. After a couple of minutes of sautéing, add in the chicken cube and add in the sauces like soy sauce, red Chilli sauce and oyster sauce and spices like white pepper, black pepper. 
   
   
   
5. Pour in the water, close lid and allow to boil, once boiled, if froth is visible, skim it using a ladle.
6. Pour in the corn flour slurry, while stirring continuously. 
7. Add salt, if required, and sauces if necessary.
8. Finally pour in the beaten egg like a thin string and swirl while doing it, mix gently.
9. Garnish with the chopped spring onion and your 19B soup is ready to enjoy!

• 20 gms All purpose Flour
• 3 Eggs (separate the yolks from the whites)
• 25 ml Whole Milk 
• 1 tsp Vanilla Extract 
• 1/4 tsp Cinnamon powder 
• Salt, a pinch
• 125 ml whole Milk
• Puff pastry Sheets

• 85 ml Water
• 120 gm Sugar

1. Measure the flour and set aside. 
2. Depart the egg yolks from the whites and set aside. 
3. In a saucepan, pour in the 125 ml milk and add in the vanilla extract and allow to heat, until almost boiling.
4. In a bowl, add in the measured flour, cinnamon powder, and salt, mix using a whisk. Now gradually add in the 25 ml milk and combine without any lumps. 
5. Next add in the egg yolks and mix well.
6. In another saucepan, add the sugar and water and allow to come to a boil or until the sugar melts into the water and forms sugar syrup.
7. To the flour and milk slurry, add in the warm milk, whilst rigorously whisking (or else the eggs will get get lumpy and cooked).
8. Similarly add in the sugar syrup and whisk continuously while pouring the hot syrup. 
9. Preheat oven at 290 deg C or the highest temperature setting on your oven.
10. In a muffin pan, press the puff pastry sheets into the cavities without tearing them. Cut off the excess dough using an offset spatula.
    

    
    

    
    

    

    

    
    

    
    
11. Dip your fingers in cold water and press the inner sides of the tarts to keep the tarts cool when pouring the custard.
12. Fill the tart cups halfway through and bake them for around 10-12 minutes or until the top of the tarts get caramelized.
    
    
    
13. Enjoy warm with a cup of coffee! ☕️ 

• 1 pack frozen Tapioca, medium cubes(700 gms) / 1 large Fresh Tapioca*
• 1/4 tsp Turmeric powder
• Salt, as required 
• 2-3 green Chillies, slit
• 1/2 cup Water 
• 1/4 cup Shredded Coconut 
• 3 tbsp Coconut oil
• 1 tsp Mustard seeds
• 1 small Garlic, minced 
• 2-3 Dry Red Chillies
• 2 sprigs Curry leaves 

1. In a pot, add in the tapioca cubes with the turmeric powder, salt, green Chillies and Water. Combine everything.
2. Close the lid and allow to come to a boil, boil for around 7-8 minutes, if knife inserted, glides in easily, you may switch off the flame. **
3. In a tempering pan, pour coconut oil, once the oil is hot, add the mustard seeds.
4. Once the mustard seeds have spluttered, add in the minced garlic and mix immediately (make sure the flame is low) for 5-10 seconds, next tear the dry red Chillies, and card in the curry leaves Rand aloo to splutter. 
5. Add the tadka, to the boiled tapioca, combine well and enjoy with some spicy fish curry or a glass of chukku kaapi (dry ginger coffee) like I do!

• 2 1/2 cups All purpose Flour
• 1/2 cup unsweetened Cocoa powder
• 1 1/4 cup Sugar (you may use half brown sugar and half white sugar)
• 1/2 tsp Instant Coffee powder (optional)
• 1 tsp Vanilla Essence
• 1 tbsp Baking powder
• 1/2 tbsp Baking soda
• 100 gms Unsalted Butter, softened
• 1/4 Vegetable Oil
• 3 medium Eggs
• 3/4 cup Milk
• 2 tbsp white Vinegar

• 1 cup Icing Sugar
• 3 tbsp Cocoa powder
• 70 gms Unsalted Butter, softened
• 60 ml warm Milk
• 100 gms Dark Chocolate, melted 

1. Preheat the oven at 170 deg C and line a 9x13 inches tray with baking paper.
2. Combine the milk and white vinegar in a jar, mix and set aside for 5 minutes.
3. In a large mixing bowl, combine the dry ingredients like flour, cocoa powder, sugar, baking powder, baking soda and a pinch of salt and mix with a balloon whisk.
   
   
   
4. Add in the butter, eggs, and butter milk.
   
   
   
   
   
   
5. Beat on the lowest setting until the ingredients come together.
6. Scrape the bowl and increase the speed gradually until everything is incorporated well.
7. Transfer the batter into the prepared tray and level out.
   
   
   
8. Bake for 35-40 minutes or until the skewer comes out clean. 
   
   
   

1. Melt the dark cholate in a microwave for 30 second bursts or until melted. Or you may double boil the chocolate over a saucepan with boiling water and melt the chocolate. Set aside to cool.
2. In a bowl combine icing sugar (sifted), Cocoa powder (sifted), add in the softened butter and mix well.
   
   
   
3. Gradually add milk little by little, as required.
4. Finally add in the melted and cooled chocolate and beat well until the frosting holds stiff peaks. (I like mine as ganache, so I did not do this step)
   
   
   
5. Finally, once the cake has cooled on a cooling rack, spread the frosting/ ganache and add your desired toppings like strawberries (if eating immediately), chocolate sprinkles etc.

• 2 tsp Kashmiri Chili Powder
• 1/4 tsp Turmeric Powder
• 1/4 tsp Fennel Seeds
• 1/4 tsp Freshly Crushed Black Pepper
• 1/4 tsp Garam Masala Powder
• Salt, as required
• 1 tsp Ginger Garlic, paste
• 1/2 tsp Lemon juice
• 1 tbsp Olive oil

Other ingredients:

• 500 gms Chicken pieces
• 3 tbsp Vegetable oil
• Curry Leaves
• 2 dried Bay Leaves
• 1 Cinnamon Stick
• 2-3 Cardamom Pods
• 2-3 Cloves
• 1 Large Onion, finely chopped
• 2 tsp Ghee
• 2-3 Green chillies (slant cut)
• 1 Capsicum/ Green Bell Pepper, chopped
• 1 tsp Ginger Garlic, minced
• 1 Tomato, finely chopped
• 3 cups Basmati Rice (washed and soaked for 1/2 an hour)
• 4 1/2 cups Water
• 1 tbsp Lemon juice
• Salt, as required

1. In a bowl, add all the spices, under marinade and coat the chicken well in the marination, allow to marinate at least for half an hour.
2. In a large biryani pot (preferably non stick), pour in the vegetable oil and fry the chicken pieces well, for around 8 minutes on one side and around 10 minutes on medium flame the other side. Add in a few curry leaves too.
   
   
   
3. After frying the chicken pieces, add in your whole spices like bay leaf, cinnamon stick, cardamom pods and cloves.
4. Give it a saute, and add in the chopped onion, and salt as required.
5. In the same pot, bring aside the onion and whole spices to a side and add in the ghee and splutter the curry leaves along with the green chillies.
6. Next add in the hero ingredient, Shimla Mirch (capsicum). 
7. Add salt, as required and add the minced ginger garlic and sauté well. Finally add in the finely chopped tomato and cover with the lid. 
8. Once everything comes out mushy, add in your leftover marinade mix well and add in your soaked and drained rice, give it a toss to absorb all the masalas and then pour in the water and add salt and lemon juice.
9. Once the water comes to a rolling boil, close the lid and cook for around 25 minutes on low flame and do not open the lid.
   
   
   
   
10. Once the rice is nice and fluffy at around 20 minutes, open the lid and add in the fried chicken pieces and close the lid and allow the flavors to marry. 
11. Finally serve hot with your favorite chutney or salsa.

Crema Catalana

Ingredients: (recipe adapted from Spain on a fork)

Instructions:

• 3 tbsp All purpose Flour
• 3 tbsp Cocoa powder
• 3 tbsp Sugar
• Salt, a generous pinch
• 4 tbsp Milk 
• 1/4 tsp Coffee (mix it with the milk)
• 2 tbsp Vegetable oil
• 1/4 tsp Vanilla Essence/ extract
• 2 tsp Nutella (optional)
• 1-2 tbsp Chocolate Chips/ chunks (optional)

1. In a mug, combine the dry ingredients with a small whisk/ spoon. 
   
   
   
2. Pour in the wet ingredients and the chocolate chips/chunks. Mix well without any lumps. 
   
   
   
3. Microwave for a minute or 10 seconds extra, on high. (Timing can vary depending upon your oven, I had to do a minute and 10 seconds)
4. Allow the brownie to cook slightly and enjoy with a dollop of ice cream and berries of your choice!