Chicken korma

Ingredients

1 cup of blended onion
1/2 cup, or little less, ginger blended
2/3 cup yogurt (stir well to prevent separation)
1 tbsp sugar
salt to taste
1/2 cup beresta
3.4 cardamom
2 small sticks cinnamon
some raisins
1/2tsp of chili powder just for color
2-3 drops of kewra
1/3 cup of rose water

Directions

1. Drain chicken well, no water droplets. some yellow food coloring and salt. Mix well.
2. On high heat, fry chicken - cover to prevent oil splatter. Brown each side and keep aside.
3. Use some of oil from step 2, and mainly fresh oil - fry onion, ginger, dry spices.
4. Once fried, water coming out, put everything else in.

5. When oil starts to rise, add the chicken. Move it around so masala coats every piece.

6. Add kewra and rose water.
7. 2/3 cup to 1 cup of water - put on med.low heat and cover.

Firni

1L of milk, 1 condensed milk, 3 handfuls of polau chaal - when boiled and melted rice, add sugar and 3-4 cardamom seeds. Also, when gravy like - stop heat. May add some kewra water. Make sure to stir constantly.

SOAK RICE BEFOREHAND!!!! Or else it won’t melt!

If using sweetened condensed milk, make sure to add water to dilute it. 

Add the condensed milk at the end after rice has broken down 

Tomato soup

INGREDIENTS (Nutrition)
4 cups chopped fresh tomatoes
1 slice onion
4 whole cloves
2 cups chicken broth
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
2 teaspoons white sugar, or to taste

DIRECTIONS
In a stockpot, over medium heat, combine the tomatoes, onion, cloves and chicken broth. Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors. Remove from heat and run the mixture through a food mill into a large bowl, or pan. Discard any stuff left over in the food mill.
In the now empty stockpot, melt the butter over medium heat. Stir in the flour to make a roux, cooking until the roux is a medium brown. Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest. Season with sugar and salt, and adjust to taste.

Chocolate bread pudding cake

[edit] Ingredients
1 loaf of brioche or other white bread (about 18 slices)
350 mL or 11 ¾ fl oz milk
445 mL or 15 fl oz cream
3 whole eggs
100 g or 3 ½ oz sugar
100 g or 3 ½ oz chocolate, neatly chopped
200 g or 7 oz chocolate, roughly chopped
a cup of sugar

[edit] Steps
Preheat the oven to 300ºF (150ºC).
Cut all the brioche or bread into quarters using the large knife and place them into a large bowl.
Pour the cream and milk into a pan, and heat over a medium high heat.
Add the neatly-chopped chocolate and salt as soon as small bubbles appear on the surface. Stir well, and turn off the heat.
Add the egg yolks, whole eggs and sugar to a bowl. Whisk to combine.
Add a small amount of the hot chocolate sauce to the egg and sugar mixture, and whisk to blend. This is called "tempering" the eggs.
Pour this mixture into the pan of the remaining hot chocolate sauce and whisk once more.
Strain the chocolate sauce through a sieve over the bowl of bread.
Add the roughly-chopped chocolate, and mix. Be very careful to not break up the bread. Leave to soak for 10-15 minutes.
Pour the bread and chocolate mix into the buttered tin. Spread it evenly and pour any excess sauce over the mixture.
Place the tin into the center of the oven and bake for roughly 35-40 minutes.
Check to see if it is done by gently piercing the center of the loaf with a knife point or a toothpick. If a little chocolate is left on the knife or toothpick, it is ready to remove, as it should be on the moist side, and not too dry. Let it cool.
Remove from the tin, cut into thick chunky slices.
Serve hot or cold with raspberry sauce, cream, toffee or simply on its own.

chocolate eclairs

Make pastry batter
boiling water - 1 cup
i stick of butter - melt
i cup of allp flour - slowly stir it in - clump free
let it cool in bowl

Make filling
1/4th of cup of cocoa in pot
6 tbsp of flour
1/2 tsp of salt
3/4th cup of sugar
stir dry ing in.
slowly add 3 cups of milk while stirring
heat it.
while clump free, add 3 eggs (not while too hot or else scrambled eggs)
use whisk now.

Now,
add 4 eggs to cool pastry batter.
beat it in 1 egg at a time.

pastry bag - transfer batter to bag.
make 4 long eclairs
in preheated oven at 400 deg.

use pastry bag, pour in filling into sliced eclair
make filling for the top with choc bar, melted, sugar.

Beguni/Morich

Ingredients:
1 Eggplant
4 tbsp of besan
1/2 tsp of red chilli powder
Salt

Preparation:
THIN slices of eggplant.
Coat and fry.

Piyaju

Ingredients:
One finely sliced onion
One cup of Mushurir daal (orange) - coarsely blended - will allow for three makings.
1 tsp Salt
2-3 chilis
Some cilantro/parsley
1/2 tsp of turmeric
1/2 tsp of red pepper

Preparation:
Soak daal overnight
Make piyaju batter by mixing everything.
Flatten out and then fry in oil.

Chicken curry

Courtesy of - http://www.ecurry.com/blog/curries/gravies/chicken-curry/


Ingredients:
Chicken with bones but Skinless – about 15-20 pieces cut into 3 inch pieces

For marinade:
2 Tablespoons of Ginger Paste (I use Fresh Ginger, & blend it into a paste at home)
2 Tablespoons of Garlic Paste (Use Fresh Garlic cloves & blend into a paste)
1/2 Onion Chopped
4 Tablespoons Yogurt
Salt
1 Teaspoon Turmeric Powder

For Curry:
5-6 Tablespoons of Oil
1″ stick of Cinnamon
2 Green Cardamoms
2 Cloves
2 large Red Onion ( Peeled & sliced thinly lengthwise)
2 tablespoons ginger paste
2 tablespoons garlic paste
2 cups chopped Tomatoes (or 1.5 cup Tomato Puree)
Salt
2 Teaspoons Red Chili Powder (Optional/more or less to taste)
1 Tablespoon Coriander Powder (Optional – skip it if you do not have any)
2 Green Hot Peppers like Thai Bird Chili (Optional)
1/2 Teaspoon Sugar
1 Teaspoon Turmeric Powder
Fresh Chopped Cilantro/Coriander for garnish

Preparation:
Wash the chicken well, & combine all ingredients of the marinade with the chicken pieces. Let it sit for a couple of hours, overnight being better.

Place a Thick Bottomed Stock Pot or Dutch oven on the stove. Add the Cinnamon, cardamoms & cloves & dry roast them at medium heat for a few minutes till they are fragrant. Take care they do not turn dark & burn.

Add the oil to the pan, & when the spices starts to sizzle, add the sliced onions, green chili & the sugar. Stir fry at high heat till the onions starts caramelizing & turns light brown.

Pick up the pieces of chicken from the marinade & add them to the pan. Save the marinade.

Fry the Chicken turning them sometimes so both the sides slightly brown & the oil & the onions coat the chicken pieces.

Add salt, turmeric, red chili powder, ginger paste, garlic paste, coriander powder, the rest of the marinade & tomatoes. At medium heat fry for about 15 -20 minutes till the oil starts to separate. Stir & scrape out the bottom of the pan frequently. If you feel that it is getting sticky at the bottom of the pan, sprinkle some water & scrape it out… (Don’t burn the mix, it should not turn dark brown or black… )

When the oil separates & starts to leave the side of the, add 2.5 cups of water. Stir to mix, Cover & cook for another 15 -20 minutes or till the chicken is tender & cooked.

This should have some gravy, like a soup, & enough to soak up the bread. If you need less gravy, uncover & boil it down.

Garnish with fresh cilantro/coriander & serve with Rice or Flatbread!

Edit :
Skip the cardamom/cloves/cinnamon (gives it too smokey a flavor)
Cook in a wok or else hard to stir fry.
Skip the yogurt in the marinade.