Thursday, December 18, 2014

Peach Melba Trifle


Heavy Cream - 1/2 cup
Whole Milk Yogurt - 1 cup
White Sugar - 3 tablespoons
Vanilla Essence - 1/2 teaspoon
Cinnamon Powder - a pinch
Fresh Peaches - 6
Vanilla or Chocolate Cake - 10 to 12 slices (I used chocolate cake)
Lemon Juice - 2 teaspoons

For Cranberry Sauce:

Dried Cranberries - 1/4 cup
White Sugar - 2 tablespoons (adjust depending on the sweetness of cranberries)
Salt a pinch
Water - 1/2 cup + 2 tablespoons
Corn Flour - 1 teaspoon
Vanilla Essence - 1/2 teaspoon
Lemon Juice - 1 teaspoons

For Serving:

Stemmed glasses or bowl - 6


Preparing Cranberry Sauce:

  1. Take cranberry, sugar, salt and 1/2 of water in a sauce pan. Cook on medium flame until the cranberries turn soft.
  2. Meanwhile dilute corn flour in 2 tablespoons of water.
  3. Pour the diluted corn flour into the cooking cranberry syrup. Stir continuosly to avoid any lumps. The syrup will start thickening.
  4. Set the flame to low, add vanilla essence, mix well.
  5. Now add lemon juice, mix well. Cook for a minute more. Turn off the heat.
  6. Cool and refrigerate to chill the sauce, for about 3-4 hours. 

Preparing and Assembling Triffle:

  1. Peel peaches. 
  2. Cut 4 peaches into thin slices. Rub the slices with 2 teaspoons of lemon juice. Refrigerate the slices.
  3. Whip the heavy cream until it forms peaks in a bowl.
  4. In a separate bowl, whisk yogurt with sugar, vanilla essence and cinnamon powder thoroughly.
  5. Chop the remaining two peaches and puree them. Keep aside.
  6. Now add whipped cream and peach puree. Whisk well. 
  7. Now place the stemmed glasses or bowls on the platform.
  8. Roughly chop the cake slices.
  9. Divide half the portion of the cake slices among the 6 glasses.
  10. Place 4-5 slices of peaches.
  11. Top it with 3-4 tablespoons of yogurt mixture.
  12. Now repeat the cake, peach slice and yogurt mixture layers.
  13. Layer it with a few slices of peaches.
  14. Top with 3 teaspoons of prepared cranberry sauce.
  15. Refrigerate for 4-5 hours.
  16. Serve chilled.

Monday, December 15, 2014

Pudina Paneer Kurma


Onion - 1 large
Tomato - 1 small
Capsicum - 1 small
Cooking Oil - 1 tablespoon
Turmeric Powder - 1/4 teaspoon
Red Chill Flakes - 1/2 teaspoon
Sugar - 1 teaspoon
Salt to taste
Paneer - 400 gms

For Masala:

Fresh Mint Leaves (Pudina), chopped - 1 cup, tightly packed
Coriander Leaves, chopped - 1/2 cup, tightly packed
Roasted Peanuts - 1/4 cup
Coconut, grated - 1/2 cup
Green Chillis - 5
Garlic Cloves - 4
Cinnamon - 1" long stick
Cloves - 5
Peppercorns - 6
Cardamom seeds - 1/4 teaspoon

For Garnishing:

Chopped Coriander Leaves

  1. Chop onion and tomato.
  2. Cut capsicum into 1/2" squares.
  3. Cube paneer and boil them in salt water. This makes paneer soft. Drain the water, keep aside.
  4. Heat oil in a pan.
  5. Add chopped onion, saute until translucent.
  6. Now add capsicum pieces and saute for 4-5 minutes until they are a little soft but still a little crunchy.
  7. Add tomatoes, saute until they turn soft.
  8. Add turmeric powder, red chilli flakes, sugar and salt. Mix well and let it cook on low flame for 4-5 minutes.
  9. Meanwhile, grind all the ingredients for masala adding a little water. Grind into a smooth paste.
  10. Add the paste to sauteed vegetables. Mix well. Cook for 10 minutes on low flame.
  11. Add paneer cubes.
  12. Pour a little more water to adjust the consistency of the gravy.
  13. Let it cook on low flame for about 10 minutes.
  14. Garnish with chopped coriander leaves.
  15. Serve hot with roti, phulka, paratha of your choice.

Friday, December 12, 2014

Lachcha Paratha


All Purpose Flour (Maida) - 4 cups + for dusting
Water - 2 cups
Salt to taste
Cooking Oil - 1/4 cup

For Aid:

A Clean Cotton towel


  1. In a large mixing bowl, take maida, salt and 2 teaspoons of oil. Mix well.
  2. Now pour 2 cups of water and mix well until it forms a lump.
  3. Now pour 2 teaspoons of oil on a clean kitchen platform and using both your palms, knead the dough thoroughly for 5-10 minutes. Make a large dough ball, smear a teaspoon of oil on top. Set it aside, covered with a wet towel, for about 20 minutes.
  4. Divide the dough into small orange sized balls. Keep them covered with the wet towel for about 15 minutes.
  5. Take a ball, dust it lightly with some flour (if you are generous is using the oil, use oil) and roll it as thin as you can. Do not bother about the shape or any small tear. All you need to do is stretch the dough as thin as it can get. Using oil instead of dusting with flour, does make a difference, lets you roll thinner.
  6. Smear a teaspoon of oil on the surface on the rolled dough.
  7. Sprinkle a little flour on top.
  8. Now from one end, carefully lift the rolled dough and start pleating them all the way through the other end. 

  9. Once you are done with pleating, stretch it slightly by pulling with both your hands or swirl it.
  10. Now keeping the oiled and dusted side on top, tightly roll it like a swiss roll and tuck the end at the bottom of the roll.

  11. Keep the roll covered under wet towel.
  12. Repeat steps 5-11 for all the remaining dough balls.
  13. Now take the roll that you made first, dust it slightly with some flour (or use oil instead) and roll it into a thick disc. 
  14. Place it on your left palm and transfer to the right palm, hitting against the palms. This helps the layers to become distinct, the discs become thinner too.
  15. Now, gently roll it using a rolling pin to make it even throughout. Due to elasticity, it will become a little thicker once you stop rolling. So, roll it to the thickness you prefer, but not too thin.
  16. Immediately, place it on a hot griddle, set the flame to medium. When small bubbles appear on top and brown specks have formed at the bottom, flip the side.
  17. Smear a little oil on top, roast until brown specks form at the bottom. Flip again, smear little oil.
  18. Now place it in a plate, while still hot, place your palms on two sides of the paratha, bring your palms closer to each others, squeezing the paratha from outside to inside, . This separates the layers of the paratha making it flaky.
  19. Serve hot with kurma or any other side dish of your choice.
  1. You can use 2 cups of whole wheat flour and 2 cups of maida, instead of 4 cups of maida.
  2. This makes about 12-14 parathas. If you do not need so many parathas, in step 16, heat both sides of the paratha only until white spots are formed, without adding any oil, allow it to cool down and then freeze them to use as required. 
  3. Make large batch of these ahead of party to save your time. 
  4. Using oil instead of dusting with flour while rolling does make difference. It lets you roll it thinner and also the pleats get greased on both sides, making the layers much more distinct.