Crunchy Fish Sticks with Stir Fried String Beans

Spicy Chicken Chowmein

Khatay Mithay Gol Guppay!

Mini Beef Cheese Burrito

While rummaging through the fridge to find something to munch on, I came across a couple of small sized tortillas and some left-over beef keema (mince) from last night's dinner... added some diced tomatoes, some shredded cheese and a bit of sour cream, wrapped and panini-fied it aaaaaaaaaaaaaand.....  Voila!!!  :o)

Toasted kebab Cheese Sandvich

Chana Puri

Okay, so I finally made it :)

Some days back I had this chana dish at a friend's place and I loved it. This weekend I decided to make it, I called her for the recipe but, unfortunately she was not available... So I made it with my own recipe. It turned out pretty good as well. So, here I am.. writing the recipe down for furture reference :)

Chana Masala

1 can of chick peas

1 medium sized yellow potato - peeled and diced and boiled

1 tablespoon oil

1/2 sliced onion

1 diced tomato

1 teaspoon tomato puree

1/2 teaspoon ginger-garlic paste

1 bay leaf

1/2 teaspoon cumin seeds

1/2 teaspoon red chilli powder

1/4 teaspoon turmeric powder

1 teaspoon garam masala powder

1/2 teaspoon ground cumin and coriander seeds.

1 tablespoon tamarind chutney

Salt to taste

1 teaspoon of mixed achar

Fresh coriander

Okay so...  fry the onions till they change color.

Add ginger garlic paste, bay leaf and cumin seeds.

Fry for 5-10 seconds and then add the tomato and the tomato puree.

Take out the bay leaf. Let it cook till the tomatoes soften.

Add turmeric, salt and chillie powder.

Add the ground cumin and coriander powder and half hte garam masala.

Add the canned chick peas with only half of the canned water.

Let it cook till the chana go soft. Once they do... add the potatoes.

Finally add the tamarind chutney & achar. Cook for 2-5 more minutes.

Serve with chopped coriander on top and the rest of the garam masala.

Puri

Regular dough.

Just  remember to wet your hands with a bit of oil before making puris and deep fry them at medium heat.

Chocolate Custard Pie.

Chocolate Custard Brownie Pie



Chocolate Cookie Crust

*1 1/4 cups (4 ounces) cookie crumbs from chocolate wafers (pulverized in the food processor)

*5 tablespoons unsalted butter, melted
*3 tablespoons sugar

1. Preheat the oven to 350 degrees F.
2. In a bowl, combine the cookie crumbs, butter and sugar.
3. Pat the mixture into the bottom and up the sides of a 9-inch pie pan.
4. Bake for 5 minutes.

Filling:

• 2 1/2 cups whole milk
• 5 ounces (155 g) chopped semisweet chocolate (or chocolate chips)
• 70% and 90% chocolate to balance the sweetness
• 4 large egg yolks
• 3/4 cup (185 g) sugar
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 1/2 teaspoons vanilla extract
• chunks of decadent brownie bites
• Half a cup of walnuts

Topping:

• 1 cup heavy cream
• 1 tablespoon sugar
• 1 teaspoon vanilla extract
• Garnish: chocolate curls

1. For the Filling: In a heavy saucepan over medium-high heat, warm the milk and chocolate. Whisk them occasionally until the chocolate is melted.

2. In a large bowl, combine the egg yolks and sugar, whisking them until pale yellow. Add cornstarch, salt and vanilla.

3. Slowly pour the warm chocolate mixture into the egg mixture, whisking them well.

4. Return the mixture to the saucepan, and cook over medium heat until it thickens and begins to bubble slowly, about 7 minutes. Remove the saucepan from the heat, and stir the mixture until it’s smooth, about 1 minute.

5. Chop brownies into small pieces and layer them in the pie shell, add walnuts as well.

6. Pour the chocolate filling into the cookie crust, and smooth it with a spatula. Cover it with plastic wrap, pressing it directly onto the surface, and refrigerate it for 2 hours.

7. For the Chocolate Curls: Microwave a medium-size chunk of chocolate on low for about 5 seconds. Using a vegetable peeler, slowly and evenly scrape the edge of the chunk until curls form. (If it’s too cold, the peeler will make ragged shavings instead of curls, so repeat warming the chocolate as necessary.) Refrigerate the curls until ready to use.

8. For the Topping: Using an electric mixer fitted with a whisk (whip) attachment, beat the cream, sugar and vanilla on medium-high until stiff peaks form.

9. Spoon the whipped cream onto the pie, and use a spatula to spread it evenly, being careful not to disturb the chocolate pudding underneath.

10. Decorate with chocolate curls.

11. Refrigerate the pie until ready to serve, but let it sit at room temperature for 20 minutes before serving.

12. Enjoy :)