Sheek Kebabs

Marinate the deboned chicken breast pieces with drained yoghurt besan (chickpea powder) salt pepper nutmeg pdr and allspice pdr.

Add a pinch of baking soda for a softer and juicer kebab.
Dice the onions and capsicum

Marinate  the chicken pieces overnight. Do not marinate the veggies
Prepare the wooden skewers by dipping them in water for a few minutes.
Pierce the marinated chicken pieces alternating them with onion and capsicum dices
Now prepare the tandoor with a dash of ghee mustard oil and cowdung to the burning hot  coal for the spicy smoky flavour.

Place the loaded skewrs on the tandoor rack and allow to cook. Roll them from time to time to avoid burning.
Basting/ Brushing them with white unsalted butter while cooking will give u juicer kebabs.

Serve hot.

Prawn Envelopes

Wash and clean the prawns and marinate them in our good old shorshey posto narkol baata with a dash of green chilli salt n turmeric.

Portion them into balls.

Wash the Pumpkin/ gourd leaves . Slightly steam them and wrap them around the portioned balls.

Truss or tie them with threads and steam or bake as you like. Drizzle  mustard oil.

Good Ol' Shepherd's Pie

Mince the mutton.

Add butter to the skillet. Add the mutton and Cook it dry with salt pepper nutmeg powder

Optional Chop veggies carrots beans and broccoli ( you can always add ur favourite veggies)

Prepare the white sauce with butter ,nutmeg ,flour and seasoned milk with onion cardamom and bay leaf.

Boil the potatoes. Season with kt pepper and cheese.Mash them and keep aside.

Mix the cooked minced meat with veggies to the white sauce and pour them in a baking bowl.

Cover it with a layer it he mashed potatoes. Check the seasoning

Bake / microwave on high for 10mins.
 Serve hot with toasted bread

Homemade Chocolates

Ingredients:

1/4 cup - cocoa powder
200g - milk powder
1 cup - sugar
1/2 cup - water
1/4 cup - butter
1/2 tsp - vanilla essence
Nuts and raisins

Method:

1. Take water and sugar in a saucepan and allow it to boil until it reaches 1 string consistency.
2. Remove from fire and add butter to it.
3. Once it melts down, add the milk powder, cocoa powder and vanilla essence.
4. Mix really well until everything blends.Add Crushed or  baked whole nuts and raisins
5. Allow it to cool down for few minutes.
6. Grease your hands slightly with butter.
7. Pinch small portions of the chocolate and roll them into balls.
8. Refrigerate for a while and wrap them in colored papers or arrange them in gift boxes :)
9. This quantity would make around 35 small chocolate balls/ Or simply pour the chocolate mixture on a greased plate and cut them into squares.

Stuffed Tomatoes

Makes 4 servings

4 large tomatoes

4 ounces loose sausage meat

2 tablespoons butter

1 small yellow onion, diced

1 stalk celery, diced

1 clove garlic, minced

1 tablespoon minced fresh rosemary

1 tablespoon minced fresh oregano

1 1/2 cups torn stale bread

2/3 cup chicken broth

Salt and ground black pepper, to taste

1 cup shredded mozzarella cheese

1. Heat the oven to 400 degrees. Coat a 9-by-13-inch baking dish with cooking spray.

2. Slice the top off each tomato, being careful to remove only enough to create a wide opening at the top of each. Use a spoon or melon baller to carefully scoop out the innards of each tomato, much as you would a pumpkin. Arrange the tomatoes in the prepared baking dish. Set aside.

3. In a large skillet over medium heat, cook the sausage until browned, about 5 minutes. Add the butter, onion, celery and garlic, then cook until the onion is soft and beginning to brown. Add the rosemary, oregano and bread and cook for another 2 minutes.

4. Stir in the broth and season with salt and black pepper. Scoop the filling into the hollowed out tomatoes. Bake for 20 minutes, or until the tomatoes are softened and the top of the stuffing is toasted. Sprinkle with the cheese and cook for another 5 minutes, or until the cheese is melted and starting to brown

ROASTED TOMATO AND BASIL SOUP

Serves 4

11/4 pounds cherry tomatoes, halved

2 garlic cloves, crushed

1 red onion, in large chunks

Sea salt, black pepper

Extra virgin olive oil

1 tablespoon balsamic vinegar

10 fresh basil leaves, torn

2 cups chicken or vegetable stock

1. Preheat oven to 325 degrees. Put the tomatoes, garlic and onion in an overproof dish. Season with salt and pepper, and drizzle with olive oil and balsamic vinegar. Using clean hands, massage the ingredients for 5 minutes. Roast in the oven for 20 minutes.

2. Let tomatoes cool slightly, then place them in a large bowl with the fresh basil leaves. Let the basil infuse the tomatoes for about a minute.

3. Pour the chicken stock into a saucepan, stir in the tomatoes and place over low heat for 20 minutes. Serve with toasted baguette slices, topped with melted Parmesan cheese.

My Baby My Haven!!!

A wee bit of heaven,
Drifted down from above.
A handful of happiness
A heart full of love.

The mystery of life,
So sacred and sweet.
The giver of joy,
So deep and complete.

Precious and priceless,
So loveable to.
The world's sweetest miracle,
That is surely you.