Saturday, December 25, 2010

Zeera Boti

Zeera Boti or Tawa boti can be made both with Beef and Chicken.I usually double the meat and stack away a box in the freezer for laters. Very simple and easy to make.

1 tray of boneless veal/chicken steaks or any lean cut
1 can petite deced tomatoes
1 bag frozen bell peppers chopped or fresh if you have on hand
1 bag of frozen chopped onions or fresh if you feel like chopping
1/2 tsp salt
1/2 tsp Red chilli powder
1/4 tsp Turmeric powder
1 tbsp Cumin powder
1/2 tsp Paprika
1 tbsp Ginger Garlic paste
1 tbsp Whole Cumin seeds
1-2 Whole green chilli
2 tbsp oil

Chop up the veal into really small cubes. Its done better while still somewhat frozen unlike pictured below.

In a pot, add the meat, dash of salt, Ginger garlic paste and the green chilli. Cover with water and start cooking.
 Add the whole cumin seeds and continue cookin until the meat is tender.
 
Once the meat is tender, turn the heat to high and burn all the water.
 So it looks dry like this.
 
Now in a skillet, take a tbsp of oil and add the onions, bell peppers and tomatoes.

 Add all the seasonings.
 Simmer until all is mixed well and water starts to evaporate.
 Now add the meat to the veggies..
 Cover and cook for about 15 minutes. Serve with Parathas!

Caramel Pudding

This is one dessert that always bring fond memories of my childhood. And for one reason or the other, I was always ALWAYS intimidated to make this the traditional way at home yet was always secretly on the lookout for a shortcut. Whenever I was in the mood to eat this, I would get the Royal Flan mix and settle with it but hubby never seemed to be satisfied. I had company over this last week and I decided to make the traditional 'Patelee Custard' and asked around for recipes. Yasso and Nussie came to rescue again as usual. Now both recipe that I got differed a great deal so I decided to compromise and adapt from both and came down to the following version. Enjoy!

8 Eggs
4 cups Milk
1 tsp Vanilla 
1/2 cup Sugar
1 Slice white bread, crust removed

1/2 cup sugar for Caramel
1 tsp finely chopped Almonds/ Pistachios

Berries and Cool Whip, Optional


In a mixing bowl, add the eggs, sugar and vanilla.


In the meanwhile, pour the milk into a pot, warm it with a slice of bread.


Mix the eggs, sugar and vanilla with a hand blender until well blended.

 Now add the warmed milk and the bread to the egg mixture and continue to blend until uniform. Keep it aside.
 In a non-stick pot, put half a cup of sugar and turn the heat on.
With a wooden spoon, stir it to get rid of all the crumbly texture. 


Keep stirring until the sugar becomes caramelized.
 Transfer it to a mould in which you will be making the pudding. I used a Bundt Cake pan.
Sprinkle the chopped nuts over it. 

Let it harden for a few minutes. Preheat the oven to 350 in the meanwhile. You will also need a bigger oven-safe pan that can be used as a water bath for the Bundt pan.

Lets get back to the Caramel. Pour the Pudding mixture onto the hardened caramel.


Nice and pretty already.

Now fill the bigger pot with water upto 4 inches. Place the Bundt pan carefully in the middle and transfer it to the lower rack of the oven.

Let it bake for atleast 45 minutes to an hour or even more if need be until a knife comes out clean when inserted. It should look firm on the top but not too browned.

Ofcourse I don't have the pictures because you know how I function! *You can insert a lame excuse here for not taking the pictures after this step on my behalf. Please post them in the comments section below.*
Picture Below:

Once its completely baked and firm enough, I turned the oven off and let it sit in the oven until it cooled down. Then I transferred it in the fridge. That was just my personal preference and I am not advocating you to follow the same. Right before serving, I inverted it onto a pie plate VERY CAREFULLY. Served it with Berries and Cool Whip. And yes, hubby is finally satisfied with the final result and would want it made again the same way.


By the way, if you must see what the last slice looked like, here is a peek.


Friday, December 24, 2010

Puff Pastry Squares

On our trip to Canada over this Fall break, Apa made these and the whole family really enjoyed it. I had to try it so here it is..

1 package (2 sheets) Frozen Puff Pastry Sheets, thawed
1 cup Cooked and chopped chicken boneless breasts
1/2 cup Sweet Corn Kernels
1/4 cup Spring onions, chopped
Salt, White pepper and anything else you are in the mood for
2 Eggs, separated

You will need a square dish to make this quicker and easier. Unfortunately, I didn;t had one on hand so bear with me with all this complications!

Grease a pie plate and lay one sheet of pastry over it. Trim edges if need be to cover the surface of the dish.

Just like that.
 Brush it with one of the Egg yolk.
 Here is the Chicken filling. You can do whatever filling you like. I mixed up some chicken along with sweet corn, spring onions, salt and pepper. Mix the egg whites in the chicken.
 Now pur the chicken mixture on top of the pastry sheet.
 Spread it evenly.
 And cover with the second sheet of pastry.
 Trim the corners again to fit the dish. Be creative and use all the leftover trimmings on the top layer. Brush top layer with the remaining egg yolk.

 Cut it into squares or diagonals preferably with a serrated knife. Please DO NOT FORGET to do this.
 Bake it in a preheated oven at 350 until nice and golden on top.

Thursday, December 23, 2010

Cookie Dough Brownies

Remember I made the Brownie Pillow Cookies the other day? This is the exact reverse recipe of that. And this couldn't be simpler. So grab a bag of Chocolate chip Cookie mix or even better if you can get the readymade dough. Also grab a box of Brownie mix and you are all set to go. Promise!

Cookie Dough (Either mix or ready to bake)
Brownie Mix
And the ingredients to prepare the dough and the batter

Prepare the cookie dough according to package instructions.

Prepare the Brownie batter according to directions on the box.
 Here is the cookie dough.
 And here is the brownie batter!! :D
 Pour the brownie batter in a greased 9X13 baking tray.
 Scoop Cookie dough evenly across the pan. Don't stare at the below picture, please! Yes, that's my definition of evenly placed.
 With the back of the soon, press the cookie dough downwards so it touches the base of the pan.
 And bake at 350 for about 40-45 minutes in a preheated oven.
 Ta Da!!
 I told you its simple. Didn't I?

Wednesday, December 22, 2010

Shrimp Chutney Rice

I wanted to cook something fast and didn't want to defrost any meats, yet satisfy everyone's appetitie. I was at Nussie's and asked her for some suggestions with Shrimps and she suggested Chowmein.. Nay.. something else?? And yup, she gave me the recipe for this colorful scrumptious Shrimp Rice which was easy and Impressive. Hats off to Nussie!!! Also, she made this recipe prepare even faster with a box of frozen chutney!! Thanks!!! Love Ya!!


1 bag of cooked Shrimps Large, peeled, de-veined and tails off
2 to 2 -1/2 cups Basmati Rice
1 box of Frozen Chutney (Courtesy of Nussie) Okay..I'll get the recipe!! (Soon)
1/2 cup chopped onions
1/2 can petite diced tomatoes
1/2 bag tater tots (Not originally in the recipe)
1/2 tsp salt
1/2 tsp red chilli powder
1/2 tsp cumin powder
1/2 tsp paprika
Pinch of Haldi
2 tbsp oil

Yellow food color
Whole cumin Seeds
Whole dried red chillies
1 tbsp oil

Rinse the shrimps and set aside.

 Boil the rice and set aside.

 In a pot, add the oil and saute the onions. Add tomatoes and the seasonings.
 Also add the tomatoes and braise until it dries up.
 Add the shrimps.Toss for a few minutes until weel heated and set aside.
 In a baking dish (Pyrex clear dish in my case) grease well and put a thin layer of rice.

 Pour the shrimp curry over it.

 Now artistically arrange the tater tots over it.
 Just like that!!
 Here is the Chutney!!! Thanks Nussie!!
 Imagine a picture here where a layer of rice was spread over the tater tots. 

Imagine another picture here where a layer of chutney was spread over that plain layer of rice.

Phew!!
Okay, Now add a third layer of rice over the chutney.
 Now in a little bit of oil, add the cumin seeds and the whole red chillies and simmer and pour over the final layer of rice. Sprinkle a bit of yellow food color.
 The layers should somewhat look like this.

 Now cover with foil and pop it in the already preheated oven at 350 for about half an hour.

Ofcourse I was in a hurry to cook and we were starving to eat.. so no final results picture.. but here is a peek from the leftovers!!