Masala Chai Cupcakes

Masala Chai Cupcakes

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Masala Chai Cupcakes
 
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A decadent dessert similar to a rich sticky toffee pudding but with Christmassy overtones from the ginger and Chai masala. I prettied mine with Sugar shards and served it with custard. You can serve it with ice cream or sandwich it with dark chocolate, buttercream, and decorate with chunks of crystallised ginger pieces. However you serve it make sure you ENJOY every crumb
Author:
Recipe type: Dessert
Cuisine: British-Indian
Serves: 12
Ingredients
  • * For the sponge
  • 400g (13oz) self-raising flour, plus extra for dusting
  • 1¼ tsp bicarbonate of soda
  • 115ml Sunflower Oil
  • 1 tsp Vanilla Essence
  • * For the Chai
  • 250g caster sugar
  • 1 tbsp grated ginger
  • ½ tsp Chai Masala
  • 400ml Milk
  • 100ml water
Instructions
  1. Pre-heat your oven to 180°C
  2. Line a muffin tray with cup cake cases or grease and line the base of a loaf tin or grease and line two round cake tins to bake sandwich cake.
  3. Sift the flour and bicarbonate of soda into a large mixing bowl.
  4. Make the Chai and let it reduce to about 400ml.
  5. Allow the Chai to cool completely.
  6. Whisk the oil, and vanilla into the cooled Chai.
  7. Now add the Chai mixture to the dry ingredients.
  8. Whisk using a hand-blender for 2 minutes until thick and creamy.
  9. Spoon the mixture into the prepared cup cake cases or tins.
  10. Bake for 25 - 30 minutes cup cakes,
  11. Bake for 35 minutes - sandwich sponges
  12. Bake for 40 minutes.- Loaf
  13. Check to ensure they risen and are cooked through.
  14. Remove from the oven and leave to cool approximately 10 - 15 minutes before removing from the tins.
  15. Allow to cool completely before icing or decorating.

 

Banana Walnut Loaf

Banana Walnut Loaf

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Banana Walnut Loaf
 
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Being a typical Indian I hate having to weigh ingredients I tend to go off cup measures so here’s my recipe! If however you have a nut allergy omit the walnuts and add chocolate chips instead.
Author:
Recipe type: Easy
Cuisine: Baking
Serves: 8 generous slices
Ingredients
  • 3 - 4 ripe bananas (mashed0
  • ⅓ cup melted butter
  • ¾ cup brown sugar
  • 1 large egg
  • 1 tsp vanilla essence
  • 1 tsp baking powder
  • 1½ cup flour
  • handful of chopped walnuts
Instructions
  1. Mix all the wet ingredients
  2. Sieve the dry ingredients and gently mix in
  3. No need for an electric mixer - just use a wooden spoon.
  4. Tip into a lined loaf tin and bake in a preheated oven for about 50 minutes on 180*

 

Cauliflower Tikka Masala

Cauliflower Tikka Masala

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Cauliflower Tikka Masala
 
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Taking the ever popular British Tikka Masala and adding Cauliflower florets to make a delicious veggie curry. Satisfyingly scrumptious if i do say so myself
Author:
Recipe type: Easy
Cuisine: Indian British
Serves: 4
Ingredients
  • ***Marinade***
  • 1 large Cauliflower (washed and cut into florets)
  • 2 tbsp Oil
  • 3 heaped tsp Tandoori Masala
  • 3-4 tbsp Yogurt
  • 1 tsp salt
  • ½ tsp Turmeric
  • ½ tsp Red Chilli Powder
  • ½ tsp Garlic, Ginger, Green Chilli paste
  • *** Sauce ***
  • 1 tbsp Oil
  • 1 tbsp Butter
  • 1 tsp Onion Seeds
  • 2-3 Cardamom Pods
  • 1 Box Passata
  • 2 tbsp Jaggery
  • 1 tsp Salt
  • ½ tsp red chilli powder
  • 1-2 tbsp Kasoori Methi
  • 2 tbsp Chopped Coriander
Instructions
  1. Place washed and dried Cauliflower florets in a bowl.
  2. Add the MARINADE ingredients in the order listed.
  3. Mix and set aside.
  4. Add the oil and butter in a non stick pan over a medium heat.
  5. Add the onion seeds and cardamom pods. (careful as the pods will splutter)
  6. Add the passata and the rest of the sauce ingredients and allow to simmer on a low heat.
  7. Whilst the sauce is simmering take the marinated cauliflower florets and stir fry them with a bit of butter for approximately 5 minutes.
  8. Spoon the liquid the florets will give off as they cook and add it to the sauce.
  9. Add the semi cooked florets to the sauce.
  10. Finally add a drizzle of yogurt and the chopped coriander to the curry.
  11. Mix - taste and adjust.
Notes
This Recipe is so easily adapted to make it VEGAN by substituting Butter with Coconut Oil and Yogurt with Soya Yogurt.

Delicious either way

 

Nankhatai (Indian Shortbread)

Nankhatai (Indian Shortbread)

Nankhatai
 
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A moorishly delicious Indian shortbread.
Author:
Recipe type: Easy
Cuisine: Indian
Serves: 16
Ingredients
  • 1 cup White Flour
  • ½ cup Castor Sugar
  • 1 tbsp Semolina
  • ½ tsp Cardamon Powder
  • ½ cup Ghee
  • ½ tsp Baking Soda
  • Almond slivers
Instructions
  1. Melt Ghee and set aside to cool.
  2. Sift the flour and baking soda.
  3. Add the semolina and cardamon powder and mix.
  4. Now in a separate bowl cream the ghee and sugar.
  5. Add tablespoons of flour and bring the dough together.
  6. (Do this with a wooden spoon or spatula - no need for an electric mixture at this point)
  7. When all the flour mix is incorporated use your hands to gently knead the dough and round up any crumbs around the bowl.
  8. Cling wrap and place in the refrigerator for an hour to rest.
  9. Pre-heat oven at 170C
  10. Divide mixture into 16 balls and evenly place on a baking sheet.
  11. Press almond slivers into each pressing down gently.
  12. Bake for 20 minutes or until golden brown.
Notes
There is no need to grease the baking sheets. Do not over knead if you do you will have hard cookies not crumbly golden melt in you mouth Nan Khatai. Well that's my batch just pinged so I'm off for a well earn cuppa and a taste test! Enjoy

 

Coconut Quorn Curry

Coconut Quorn Curry

Coconut Quorn Curry
 
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A mild quick and easy curry that even the mum approved of. Quorn can be easily substituted with earthier chicken or prawns.
Author:
Recipe type: Easy
Cuisine: Indian
Serves: 4
Ingredients
  • 2 green chillies
  • Thumb sized piece of ginger
  • 2 garlic cloves
  • 1 red chilli + pinch red chilli powder
  • 1 small onion (finely chopped)
  • 1 tbsp oil
  • ½ tsp mustard seeds
  • ¼ tsp fenugreek seeds
  • ½ tsp turmeric powder
  • 1 tsp salt
  • 1 bag Quorn pieces
  • 1 can coconut milk
  • Handful spinach
  • 1 tbsp chopped coriander
Instructions
  1. Blitz the ginger garlic and chillies.
  2. Finely chop the onion.
  3. Heat a tablespoon of oil in your pan.
  4. Add the mustard seeds and fenugreek seeds
  5. Let them sizzle and splutter.
  6. Now add the onion and cook for two minutes.
  7. Add the turmeric, salt and then the Quorn pieces.
  8. Stir to combine then add the can of coconut milk.
  9. Allow it to simmer on a low heat for five minutes.
  10. Add the spinach and allow it to gently wilt in.
  11. Put the lid on and let it bubble for a further five minutes until the Quorn is cooked through.
  12. Garnish with chopped coriander and sliced red chilli, sprinkle of red chilli powder.
  13. Serve with rice and paratha.
  14. Enjoy

 

Idli Sambar

Idli Sambar

Idli Sambar
 
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This is typically served for breakfast in India but with the lifestyle over here I think it's better served as a main for lunch or dinner - great at a dinner party as you can have it all prepped and ready before your guests arrive leaving you time to mingle.
Author:
Cuisine: Indian
Serves: 6
Ingredients
  • *Idli
  • 2 cups Rice
  • 1 cup Urad Dal (white)
  • 1 - 2 tsp Salt
  • A pinch of Baking Soda
  • Oil for greasing
  • *Sambar
  • 2 Cup Tuvar Dal
  • 1 large Tomato
  • ½ tsp Turmeric Powder
  • 3 Red Chilles
  • 1 tsp Red chilli powder
  • 1 pinch Asafoetida (Hing)
  • 1 tsp Mustard Seeds
  • 1 tsp Cumin Seeds
  • ¼ tsp Tamarind paste
  • 4 tbsp Mixed Vegetables (either fresh or frozen)
  • 1 heaped tsp Garlic / Ginger / Green Chilli paste
  • Few Curry Leaves
  • Salt to taste
  • Cooking Oil
  • *Coconut Coriander Chutney
  • 1 fresh coconut (grated)
  • 3 fresh green chilies or as per taste
  • 2 tbsp coriander leaves (chopped)
  • 1 tbsp lemon juice
  • 1 tbsp split peas (roasted)
  • ¾ cup plain yogurt (if you're vegan replace yogurt with 3 tomatoes and a tspof sugar)
  • ½ tsp Salt (adjust To Taste)
Instructions
  1. For the Idli
  2. Wash and soak the urad dal and rice separately overnight.
  3. Drain rice and dal.
  4. Grind the rice coarsely in a blender.
  5. Blend the dal into a smooth and forthy paste.
  6. Now mix the ground rice and dal making a batter.
  7. Add salt and set aside in a warm place for 8-9 hours for fermenting.
  8. Add the baking soda and stir briskly.
  9. Grease the idli holder and fill each of them with ¾ full of batter.
  10. Steam cook idlis on medium heat for about 12 minutes or until done.
  11. Use a butter knife to remove the idlis.
  12. For the Sambar
  13. Pressure cook the tuvar dal, tomato and salt for three whistles or boil until soft.
  14. When cooked through sieve and set aside.
  15. Heat some oil in a pan, add mustard and Cumin seeds and when they splutter add red chillies, green chillies, curry leaves, asafoetida, turmeric and mixed veg.
  16. Stir fry till softened.
  17. Now tip,in the tuvar dal and allow it to simmer.
  18. Add the tamarind and allow to simmer..
  19. Taste and adjust (you may want to add lemon juice and a tsp of brown sugar)
  20. For the Chutney
  21. Blend all the ingredients coarsely in a food processor.
  22. Taste and adjust as required.

 

Paneer Tikka

Paneer Tikka

Paneer Tikka
 
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This is a delicious quick way to jazz up a salad, fill a wrap or a pitta. I served these today with an easy yogurt dip and a mango salad.
Author:
Recipe type: Easy
Cuisine: Indian
Serves: 4
Ingredients
  • Marinade
  • 2 blocks Paneer
  • 2 tbsp oil
  • 3 tsp tandoori masala
  • 1 tsp red chilli powder
  • 1 tsp green chilli / garlic / ginger (pulped)
  • 1 large dollop of yogurt
  • ¼ tsp salt
Instructions
  1. Cut Paneer into chunks.
  2. Place in a bowl and pour boiling water over the paneer a d ensure all the cubes are submerged.
  3. Leave for 2 minutes - then drain water.
  4. Add oil, and coat softened paneer.
  5. Now add tandoori masala.
  6. Red chilli powder, green chilli, garlic, ginger pulp and salt.
  7. Mix thoroughly ensuring all the paneer is coated.
  8. Now add the yogurt.
  9. Mix, cover with cling wrap and refrigerate until you are ready to pan fry, grill, or BBQ.
  10. If you are pan frying use ghee or a blob of butter but add a tsp of oil to stop the butter burning.
  11. If grilling drizzle a bit of melted butter on the paneer tikka's as they cook.
  12. For BBQ skewer, then brush with melted butter wrap loosely in foil and cook on the BBQ for 5 minutes.
  13. Garnish with wedges of lemon and chopped coriander, serve with salad, wraps or pitta bread.

 

Cauliflower Peas Stirfry (Gaubi Matar nu Shak)

Cauliflower Peas Stirfry (Gaubi Matar nu Shak)

Cauliflower Peas Stirfry (Gaubi Matar nu Shak)
 
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I served this with piping hot khadi, fluffy chapatis and a bowl of khadi. Absolutely delicious! But you could serve it as a veggie side to complement any main curry...the flavours aren't overpowering so work well with any meat / fish curries....Enjoy!
Author:
Recipe type: Easy
Cuisine: Indian
Serves: 4
Ingredients
  • 1 small cauliflower
  • 1 cup peas (frozen is fine)
  • 2 tbsp oil
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • Pinch asafoetida (optional)
  • ½ tsp turmeric powder
  • 1 tsp salt
  • 1 tsp red chilli powder
  • 1 green chilli (finely chopped)
  • 1-2 cloves garlic (minced)
  • 1 tsp Cumin coriander powder
Instructions
  1. Chop the head of cauliflower into little florets and rinse with cold water.
  2. Place a non stick pan on medium heat and add the oil.
  3. When the oil hazes add the Cumin and mustard seeds.
  4. When these sputter add the asafoetida.
  5. Now tip in the cauliflower florets and stir.
  6. Add the red chilli, turmeric, green chilli, minced garlic and salt.
  7. Stir, lower heat and place the lid over the pan and allow to steam cook for 5-8 minutes.
  8. Add the peas, stir and allow to cook through for a further 5 minutes.
  9. Finally add the cumin coriander powder, mix, taste and adjust as required.

 

Fenugreek Flatbreads Methi na Thepla

Fenugreek Flatbreads Methi na Thepla

Fenugreek Flatbreads Methi na Thepla
 
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This takes me about 25minutes to do as I cook and roll in tandem. If you are starting off roll them all out then cook them. This will increase your cook time but it does get easier. These freeze well and are great to have with any meal or even on their own with a nice cup of masala chai. Enjoy!
Author:
Recipe type: Easy
Cuisine: Indian
Serves: 12
Ingredients
  • 2 cups chapati flour (I use Elephant Atta medium brown)
  • 1 tsp turmeric
  • 1 tsp red chilli powder
  • 1 tsp salt
  • 2 tsp Ajwain / Carom seeds (place in sandwich bag and crush by rolling with rolling pin)
  • 2 tsp sesame seeds
  • 1.5 tbsp oil
  • Handful of chopped fresh fenugreek leaves (methi)
  • ½ cup boiling water
  • Extra flour for rolling and extra oil for cooking.
Instructions
  1. Combine all the dry ingredients.
  2. Add water sparingly and bring the flour together to make a firm dough.
  3. Divide dough into 12 equal portions.
  4. Dust with flour and roll out to 10cm circumference.
  5. Cook on tavi (non stick pan) on both sides (low heat).
  6. Transfer to another tavi (non stick pan) and drizzle a teaspoon of oil cooking on both sides. (Med heat)
  7. Press down with a spatula, remove and cool on cooling rack.

 

Sabudana Khichdi

Sabudana Khichdi

Sabudana Khichdi
 
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I love the simplicity of this dish but you can have it with chopped nuts, desiccated coconut, ginger, cumin, sugar and lemon. Personally I don't think it needs any of the extra frills, it's satisfyingly delicious in its simplicity! However you have yours, enjoy!
Author:
Recipe type: Easy
Cuisine: Indian
Serves: 2
Ingredients
  • 1 cup large sabudana
  • 2 medium potatoes (or substitute with sweet potatoes)
  • 1 tbsp peanuts
  • 1 - 2 tbsp cashews
  • 2 green chillies sliced
  • 1 tsp rock salt
  • 2 tbsp peanut oil (Or 1 tbsp ghee and 1 tbsp oil)
  • Dollop of Greek ypgurt to serve
Instructions
  1. Rinse and soak the sabudana ensuring there's enough water to allow the sabudana to expand.
  2. Do this a few hours ahead of cooking.
  3. Peel and cube the potatoes.
  4. Put the oil in a nonstick wok and place on medium heat.
  5. Add cubed potatoes and gently fry.
  6. Add the cashews and the peanuts.
  7. Cover and let the steam cook the potatoes through - approximately 8 minutes.
  8. Keep an eye on the potatoes and stir to ensure the potatoes and the nuts don't burn but turn a lovely golden brown.
  9. Drain the sabudana and add to the wok.
  10. Add the sliced green chillies and rock salt.
  11. Stir gently, until the white sabudana turn into lovely translucent pearls.
  12. Serve with Greek yogurt dusted with red chilli powder.