Wednesday, November 23, 2011

Black and White Wednesday

Photography is only intuition, a perpetual interrogation – everything except a stage set. - Henri Cartier-Bresson

This slice of beautiful Lemon Meringue with a Strawberry Coulis was served at Via Milano at our first Bangalore Food Blogger's Meet. Susan 'The Well Seasoned Cook' Hosts the Black and White Wednesday a culinary photo gallery where the BW and Sepia photos make their way.

And this is my first entry to the event.........

Wednesday, November 16, 2011

Chicken Makhanwala

I have made this a zilliion times and it has never failed to please the people I have made it for. A nice creamy blend of yogurt, tomato and onions with the spices and finished off with some cream and a fresh squeeze of lime...

Chicken - 1 kg, cut into small or medium pieces
Yogurt - 1 cup, whisked
Coriander Powder - 2 teaspoons
Chili Powder - 2 teaspoons
Turmeric Powder - 1/2 teaspoon
Jeera Powder - 1teaspoon
Ginger Garlic Paste - 2 teaspoons
Tomatoes - 4 large, blanched
Onion - 5, finely chopped
Cream - 1/2 cup
Salt to taste
Lime Juice - 2 teaspoon
Coriander Leaves - a handful

Into a large skillet, fry the chopped onions till evenly browned. Meanwhile chop the blanched tomatoes and add to the fried onion. Saute till the tomatoes are softened and mashed. Saute till the oil starts to separate.  Tip in the ginger garlic paste and continue to saute. Then add in the curry powders and fry till the powders are cooked through. Add in the chicken, curd, salt and cook till the chicken is tender on a low to medium flame. Add in the cream and give a good stir around. Allow to cook for 2-3  minutes. Just before serving, add in the lime juice and coriander leaves to finish off the dish.

Coffee Chocolate Pudding ~A Sweet Punch

It's a magical combination of Coffee And Chocolate

Serve this saucey warm chocolate bowl with a good scoop of vanilla ice cream

1 cup flour
2 tsp baking powder
2 tsp cocoa
Pinch of salt
½ cup brown sugar
2 tbsp butter, melted
½ cup milk
1 egg, beaten
50g hazelnuts, chopped
For the topping
½ cup brown sugar
3 tbsp cocoa
1 cup strong black coffee

Preheat oven to 180°C. Sift together dry ingredients. Stir through butter, milk, egg and hazelnuts until well combined. Spoon batter into 4 ramekins. Sprinkle over brown sugar and cocoa then pour over coffee but do not stir. Bake for 16 - 20 minutes depending on how done you want it. I baked it for 18 minutes as my husband and child like it a lot more done than it being saucey, whereas I had mine baked at 16 minutes for a more gooey effect. Finally dust with cocoa powder or cinnamon and sugar; serve with vanilla ice cream.

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