Monthly Archives: August 2010

STRAWBERRY SOUFFLÉ

It tastes as good as it looks.

Method

  • In a heavy bottomed vessel, melt butter and add in the flour.
  • Mix together and cook for 2-3 minutes on a low flame till the raw smell disappears.
  • DO NOT LET IT BROWN OR COLOUR.
  • Gradually add in hot milk whisking constantly to avoid lumps.
  • Continue stirring till mixture thickens.
  • Remove from flame and whisk in the strawberry crush.
  • Preheat oven to 200° C.
  • In a clean dry bowl beat egg whites till stiff.
  • Fold the egg whites quickly yet gently into the strawberry mixture.
  • Pour into souffle moulds and place on the baking/cooking tray.
  • Place the tray in the centre rack position.
  • Bake at 220° C fpr 20-25 minutes.
  • Top with strawberry crush and serve immediately.

CHEESE CAKE

A tasty, mouth watering cake that’s impossible to resist.

Method

FOR CRUST

  • In a blender mix butter with sugar and honey until light and fl uffy. In separate bowl, whisk egg yolk with rum and vanilla.
  • Add egg yolk mixture to butter mixture slowly, and beat until combined.
  • Sift fl our and baking powder together and gently fold in the butter mixture to make a light short crust pastry.
  • Preheat the oven to 150° C.
  • Lightly grease a 8” pie mould and spread the pastry dough evenly at the base to about 1 cm thickness.
  • Prick the base all over with a fork and bake for 3 minutes in a pre-heated oven at 150° C. Remove using mittens and cool slightly before pouring in the batter.

CHICKEN POT ROAST

Portuguese-style stuffed chicken. Simply irresistible!

Method

  • Clean and skin the chicken. In a glass or porcelain bowl, crush garlic and stir in olive oil, spices and salt. Rub the mix into the chicken and leave aside for an hour.
  • Stuff the chicken with chopped shallots, mushrooms, sausage and butter. Wrap the chicken in foil. Place cabbage leaves into the cooker bowl. Pour in approximately 200 ml of water.
  • Place the chicken into the electric cooker bowl. Cover and cook using ‘Cooking’ setting for 30 minutes. If water dries out within this time, the cooker will switch to ‘Keep Warm’ mode. If this happens, pour in a little water and continue cooking.
  • Remove the chicken and strain off the juice. Add the strained juice to the cooker bowl. Stir in flour and a little butter. Bring to a boil and simmer until it thickens.
  • Serve this sauce with the chicken along with roast potatoes and rice.

ROZ REFOGADO

Portuguese-style stuffed chicken. Simply irresistible!

Method

  • Clean and skin the chicken. In a glass or porcelain bowl, crush garlic and stir in olive oil, spices and salt. Rub the mix into the chicken and leave aside for an hour.
  • Stuff the chicken with chopped shallots, mushrooms, sausage and butter. Wrap the chicken in foil. Place cabbage leaves into the electric cooker bowl. Pour in approximately 200 ml of water.
  • Place the chicken into the cooker bowl. Cover and cook using ‘Cooking’ setting for 30 minutes. If water dries out within this time, the cooker will switch to ‘Keep Warm’ mode. If this happens, pour in a little water and continue cooking.
  • Remove the chicken and strain off the juice. Add the strained juice to the cooker bowl. Stir in flour and a little butter. Bring to a boil and simmer until it thickens.
  • Serve this sauce with the chicken along with roast potatoes and rice.

AVIAL

An all-time South Indian favourite.

Method

  • Cut vegetables length-wise, and then cut into pieces 1½” long and ½” thick.
  • Grate the coconut and grind coarsely with green chillies and cumin seeds. Mix the curd with the ground masala.
  • Add all the vegetable to the electric cooker bowl and boil using ‘Cooking’ setting with 200 ml of water and turmeric and chilly powder, till they are just done.
  • Then add in the curd and coconut mixture, and bring to a boil. Switch off and let it stand for 5 to 10 minutes.
  • Temper the curry leaves in hot oil on a gas stove, and add to this mixture.
  • Simmer using ‘Cooking’ setting for 2 minutes.
  • Serve with rice.

COUS-COUS

This dish from Tunisia is best had with cooked lamb.

Method

  • Soak chickpeas overnight. Cook with 1.5 litre of water in the cooker bowl using ‘Cooking’ setting for 30 to 45 minutes. When done remove and keep aside.
  • Heat oil in the cooker bowl in ‘Cooking’ setting. Sauté onions and zucchini until just barely soft. Remove and drain off water and return to cooker bowl. Stir in the peppers and mushrooms. Cook for approximately 5 minutes until all vegetables are cooked but still firm. Remove and keep aside.
  • Cook the stock with the cous cous in the electric cooker bowl using ‘Cooking’ setting. When done, the cooker will automatically switch to ‘Keep Warm’ mode. Let the mixture stand for 5 to 7 minutes.
  • In a large bowl, pour in the cous cous, then toss with the tomatoes, chickpeas, balsamic vinegar. Stir in the vegetables and their juices.
  • Add salt and pepper to taste. Serve at room temperature.

DAL MAHARANI

Could this, straight from the Land of the Five Rivers, be the most famous of all Indian dals?

Method

  • Clean and wash the urad dal and red kidney beans. Soak overnight and then drain off the water.
  • Pour water into the cooker bowl and add in the dal along with red kidney beans. Add in 1 tbsp ghee, salt, water and 2 teaspoons of ginger-garlic paste. Cook using ‘Cooking’ setting for 20 minutes. Remove and keep aside.
  • Heat 3 tablespoons of ghee in the electric cooker bowl using ‘Cooking’ setting. Add 3 tablespoons ginger-garlic paste, tomato puree, coriander powder, chilli powder and garam masala powder. Fry using ‘Cooking’ setting for 5 to 7 minutes.
  • Add beaten curd and cook till the gravy turns red. Stir in the dal and mix before adding butter. Cover and cook using ‘Cooking’ setting for 10 minutes stirring occasionally.
  • Finally, add the cream and nutmeg and mix. Garnish with coriander leaves and rings of cream around the coriander.

CHILLI RICE WITH MIXED VEGETABLES

A little spicy, a little sour.

Method

  • Heat 1 tablespoon of oil in the cooker bowl using ‘Cooking’ setting. Add rice and chilli powder. Cook for 2 minutes. Remove and keep aside.
  • Add the remaining oil to the electric cooker bowl and heat using ‘Cooking’ setting.
  • Add garlic and saute for a minute before adding the onions and prepared vegetables, and stir-fry for 2 to 3 minutes before adding the tamarind paste. Sprinkle roasted besan on top.
  • Spread rice on a plate and pour cooked vegetables on top.

ZAFRANI FIRNI


A dessert like no other.

Method

  • Put saffron with a little hot milk in a glass bowl. Keep aside. Mix rice flour with a 100 ml of milk and stir to a smooth paste. Keep aside.
  • Mix mava to a smooth paste with 200 ml of milk. Keep aside. Pour in remaining milk, sugar and cardamom powder together into the electric cooker bowl. Cook using ‘Cooking’ setting for 5 minutes.
  • Add the paste prepared with mawa and hot milk. Next, gradually add the rice flour paste, while stirring. Add the saffron milk and vetivier (or rose water) and cook using ‘Cooking’ setting till it thickens.
  • Pour into dish and chill. Decorate with silver paper, sliced almonds and rose petals. Serve cold.

GAJAR HALWA

Punjab’s sweet gift to the rest of the world.

Method

  • Clean and grate carrots. Blanch and slice almonds after removing the skin.
  • Clean and wash raisins.
  • Mix khoya with 100 ml of milk. Add in the carrots and milk into the electric cooker bowl. Cook using ‘Cooking’ setting till the mixture thickens and the milk has been absorbed. Add sugar, ghee and cardamoms.
  • Stir and allow to simmer using ‘Cooking’ setting for 5 minutes or till it draws away from the sides of the vessel. Add in the raisins.
  • Switch off and mix in khoya. It should have a flaky appearance.
  • Arrange in a dish. Sprinkle almonds on top and serve.