Bread and Butter Pudding

Ingredients

  • 125 gm raisins, soaked overnight in liquor or orange juice
  • 75 gm softened butter (can use more)
  • 125 gm fine granulated sugar
  • 10 slices thinly cut white bread
  • 450 ml whole milk
  • 150 ml single cream
  • 3 – 4 eggs
  • 1 tsp vanilla essence
  • 60 gm sliced almonds
  • Demerara sugar and cinnamon powder for topping

Method –

  1. Butter a 2 litre ovenproof dish
  2. Butter the slices of bread, cut into small pieces and place in the baking dish
  3. Sprinkle the sugar over the bread evenly
  4. Scatter the raisins over the sugar
  5. In a bowl, whisk together the eggs, milk, cream and vanilla till well blended
  6. Strain over the bread, press lightly with a spoon so that the custard soaks the bread
  7. Cover with a cling wrap and set aside in the fridge for at least an hour
  8. Preheat the oven to 160°C
  9. Sprinkle the Demerara sugar over the pudding, followed by cinnamon powder and almonds
  10. Place the dish in a water bath and bake for about 50-55 minutes

Jika Masor Jul (Fish in Ridgegourd Gravy)

Ingredients

  • 3 pieces fish
  • 400 gm ridgegourd, chopped
  • 2-3 tsp lemon juice
  • 1 tsp fenugreek seeds
  • 1 tsp turmeric powder
  • 2 slit green chillies
  • Salt to taste
  • 3 tbsp mustard oil

Method –

  1. Rub the fish pieces with salt and turmeric powder and keep aside
  2. Heat oil in a wok
  3. Fry the fish pieces lightly and set aside
  4. In the same oil (add more if necessary), add the fenugreek seeds
  5. Add the chopped ridge gourd and the chillies
  6. Sauté till the water dries up
  7. Add salt and 1/2 tsp turmeric powder
  8. Sauté for 3 minutes
  9. Add 1 cup warm water
  10. Cook on low heat for 10 minutes
  11. Add the fish and lemon juice
  12. Cook for 2-3 minutes and serve

Aloo Jul (Potato Gravy)

Ingredients

  • 4 large boiled potatoes
  • 2 dry red chillies
  • 1 tsp cumin seeds
  • A pinch of asafoetida powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 1/2 tsp amchur powder
  • 1/2 tsp ghee
  • 2 tbsp mustard oil
  • Salt to taste

Method –

  1. Cut the potatoes in medium cubes
  2. Heat mustard oil in a wok
  3. Temper with dry red chilli, cumin seeds and asafoetida powder
  4. Add turmeric powder and red chilli powder
  5. Splash a little water when frying the spices
  6. Add the potatoes cubes and mix well, break some potatoes
  7. Add warm water and salt
  8. Cook covered on low heat for about 10 minutes
  9. When the gravy becomes a little thick, switch off the flame
  10. Add amchur powder and ghee

Pork Lai Xaak (Pork with Mustard Greens)

Ingredients

  • Pork – 500 gm
  • Lai Xaak – 300 gm
  • Onion – 2 medium sized
  • Tomato – 2 medium sized
  • Cumin powder – 1/2 tsp
  • 3-4 green chillies
  • 2 tbsp ginger garlic paste
  • 1/2 tsp turmeric powder
  • Salt to taste
  • 1 tbsp oil

Method –

  1. Wash and clean the pork pieces
  2. Finely chop the onions
  3. Clean the lai Xaak thoroughly and set aside
  4. Heat oil in a pressure cooker
  5. Add the onions and green chillies
  6. Fry till the onions turn golden
  7. Add the pork and braise well for about 10 minutes
  8. Add the tomatoes. Mix well
  9. Add the ginger garlic paste and turmeric powder and cumin powder
  10. Mix well
  11. Add 3 cups of water, salt and pressure cook for 1 whistle and then reduce the flame and cook for 10 minutes
  12. Once the pressure is released, add the lai Xaak broken into two and cook for 2 whistles

Stuffed Capsicum

Ingredients

  • 4 medium potatoes, boiled and mashed
  • 3 large bell peppers
  • 2 tbsp oil
  • 1 tsp cumin seeds
  • 3/4 tsp fennel seeds
  • 1 tsp whole coriander seeds, crushed
  • 1/4 tsp asafoetida powder
  • 1 medium onion, chopped
  • 2 green chillies, chopped finely
  • 1/2 tsp coriander powder
  • 1/4 tsp garam masala powder
  • 1/2 tsp amchur powder
  • Salt to taste
  • 2 tbsp chopped coriander leaves

Method –

  1. Wash the capsicums and dry them
  2. Cut the top and discard
  3. Remove the stems and seeds from inside
  4. Boil the potatoes
  5. Peel and mash the boiled potatoes. Set aside
  6. Heat 1 tbsp oil in a pan
  7. Once the oil is hot, add cumin seeds, fennel seeds and crushed coriander seeds
  8. Sauté for about 30 seconds
  9. Add the asafoetida powder, followed by onion and green chilli
  10. Sauté the onions till light brown
  11. Add the mashed potatoes and mix well
  12. Add all the spices and salt. Mix everything together
  13. Cook for 1 minute and then add the chopped coriander leaves
  14. Set this mixture aside
  15. Now take the capsicums and fill them to the top with the potato mixture
  16. Press tightly so that the filling doesn’t come outside
  17. Heat 2 tbsp oil in a pan on medium heat
  18. Once the oil is hot, lower the heat
  19. Add the bell peppers into the pan.
  20. Close the lid and cook for 3 minutes
  21. Change sides after about 3 minutes till the bell pepper gets cooked from all sides
  22. Also, turn them outside down so that the potato filling gets roasted from the top

Palak Paneer (Cottage Cheese in a Spinach Gravy)

Ingredients

  • 200 gm paneer, cut into cubes
  • 2 big bunches of spinach, chopped
  • 2 green chillies, chopped
  • 1/2 tsp chopped ginger
  • 1 tbsp oil
  • 1 tbsp butter
  • A pinch of asafoetida powder
  • 1 onion, chopped
  • 7-8 cloves garlic, chopped
  • 1/4 tsp cumin seeds
  • 2 small tomatoes
  • 2 tsp fresh cream for garnish

Method

  1. Blanch the Palak (spinach) and blend it in a mixer with tomatoes, ginger, onions and green chillies
  2. Heat oil in a wok.
  3. Shallow fry the paneer and keep aside
  4. Heat 1 tbsp butter in the same pan
  5. Add a pinch of asafoetida powder, cumin seeds, garlic and sauté
  6. Add the Palak purée and salt to taste
  7. Sauté for 2-3 minutes
  8. Add fried paneer
  9. Cover and simmer for about 5 minutes
  10. Garnish with fresh cream

Potol Rasha (Parwal Gravy)

Ingredients

  • 8 potol/Parwal
  • 1 large tomato, pureed
  • 2 tsp ginger paste
  • 1/4 tsp cumin seeds
  • 1 bay leaf
  • 1/2 cup milk
  • 1 tsp cumin powder
  • 1/2 tsp turmeric powder
  • 1/4 tsp garam masala powder
  • 2 slit green chillies
  • Salt to taste
  • 3 tbsp mustard oil
  • 1 tsp ghee

Method

  1. Trim the ends of the potol and scrape the skin alternately. Make insertions lengthwise.
  2. Rub a pinch of salt and turmeric powder on the potol
  3. Heat oil in a wok
  4. Lightly fry the potol and keep aside
  5. In the same oil, add cumin seeds and bay leaf
  6. Add tomato puree
  7. Fry till oil separates
  8. Add cumin powder, turmeric powder, salt and ginger paste
  9. Fry well and cook till oil separates
  10. Add the potol and mix well.
  11. Sprinkle water and cover for 5 minutes
  12. Add milk and cook on low heat for another 5-7 minutes
  13. Add green chillies
  14. Add garam masala powder and ghee at the end

Pav Bhaji Masala Powder

Ingredients

  • 4 black cardamoms
  • 8 tbsp coriander seeds
  • 4 tbsp cumin seeds
  • 4 tsp peppercorns
  • 1.5 tbsp fennel seeds
  • 10 dry red chillies
  • 4” cinnamon
  • 12 cloves
  • 2 tbsp amchur powder

Method –

  1. Clean the spices and discard stones or debris
  2. On low heat, dry roast all the ingredients one after another except amchur powder
  3. When the spices turn aromatic, remove them on a plate
  4. Add amchur powder to the hot ingredients
  5. Cool the ingredients
  6. Add them to a blender jar and make a fine powder

Pizza

Ingredients

  • 1 1/3 cups warm water
  • 2 1/4 tsp instant/active yeast
  • 1 tbsp sugar
  • 2 tbsp olive oil
  • 3/4 tsp salt
  • 3 1/2 cups all purpose flour + more for hands and surface

Method

  1. Whisk the warm water, yeast and sugar in a bowl and cover and allow to rest for 5 minutes
  2. Add the olive oil, salt and flour in a big mixing bowl
  3. Pour the warm water into the flour and knead the dough for about 5 minutes
  4. After kneading, the dough should feel a little soft
  5. If the dough bounces back when poked with a finger, the dough is ready to rise. Otherwise, keep kneading for some more time
  6. Lightly grease the mixing bowl with oil and allow the dough to be coated with the oil
  7. Cover the bowl with plastic wrap and allow to rise in room temperature for 1 to 1 1/2 hours
  8. Preheat the oven to 240°C
  9. Allow it to heat for 15-20 minutes while you shape the pizza
  10. Lightly grease baking sheet with olive oil
  11. Sprinkle the pan lightly with flour
  12. Shape the dough into 12” round. This dough makes 2 pizzas
  13. Brush the surface of the round lightly with olive oil
  14. Using fingers, push dents into the surface of the dough to prevent bubbling
  15. Put the pizza sauce on top of the round and put the toppings and mozzarella cheese and bake for about 12-15 minutes

Pizza/Pasta Sauce

Ingredients

  • 6 red tomatoes
  • 2 tsp oil
  • 3 cloves garlic, finely chopped
  • 1 small onion, finely chopped
  • 2 tbsp basil leaves, finely chopped
  • 3/4 tsp sugar
  • 3/4 tsp paprika
  • Salt to taste
  • 1/2 tsp oregano
  • 1/4 tsp chilli flakes
  • 1 tbsp ketchup
  • 1/2 tbsp butter

Method

  1. Slit X on the bottom of tomatoes
  2. Add the tomatoes into boiling water and blanch
  3. Peel the skin of tomatoes once they are cool
  4. Pulse the tomatoes once in the mixer, it should not be smooth
  5. Heat oil in a pan
  6. Add garlic and sauté till they turn light brown
  7. Then add onions and sauté till they turn light brown
  8. Add the tomatoes and cook completely
  9. Mash the tomatoes while cooking
  10. Mix well
  11. Add basil, sugar, paprika, oregano, chilli flakes and salt
  12. Mix well and let the sauce come to a boil
  13. Cover and simmer the sauce till it turns thick
  14. Add ketchup and butter
  15. Mix well and it is done