Gobhi Bhuna (Pan Roasted Cauliflower)

First of all, a big "Thank you" to all of you,  for appreciating my efforts on baking the super duper "Brownie Cheesecake". I have never received these many raving reviews before compared to my other recipe posts. The Cheesecake truly kicked up a notch on my baking skills and  am now a bit more confident and comfortable with my oven. So after basking in the glory of my decadent cheesecake, I have come with yet another easy, simple but exciting dish for all of you. The vegetarians can be happy as I have modified the previously posted recipe of "Murgh Bhuna" to "Gobhi Bhuna"!!

I tried this recipe for lunch today and it tasted yum with rotis. You can serve this dish with a simple dal and roti. Just a small tip before going on to the recipe - "Keep the florets chunky"....

Ingredients: 

• 1 medium cauliflower (cut into medium sized chunks)
• 2 tbsp natural set yoghurt
• 1/2 inch ginger (whole) + 1/2 inch ginger (minced)
• 2 bay leaves
• 2 cloves
• 1 tsp cumin seeds
• 2 cardamom pods (crushed)
• 1/2 tsp fennel (saunf) seeds (crushed)
• 1 tsp red chilli powder
• 1/2 tsp garam masala
• 1 tbsp oil
• salt to taste

Method:

1. In a small bowl, mix 2 tbsp of water along with minced ginger, red chilli powder, crushed fennel seeds and the yoghurt. Sir well and keep aside.
2. Heat oil in a frying pan (shallow kadai) and add the whole ginger, bay leaves, cloves, cumin seeds. Saute for 30 seconds.
3. Now add the cauli florets to the pan along with 100 ml water & salt. Stir well and cover and cook for 10 minutes stirring occasionally. 
4. Once the water is fully absorbed, allow he cauli florets to get roasted on all sides. 
5. When they turn golden brown, pour the yohurt-spice mixture to the cauliflorets and gently mix. Cook in low heat until all the yoghurt gets absorbed in cauli flower. 
6. Now sprinkle some garam masala and crushed cardamom over the cauliflower. Do not break the florets. Garnish it with some chopped coriander leaves. 
7. Serve warm with Roti Rice and Dal. 

Brownie Crust Cheesecake

Saturday night 10.30 pm, the sun set was 15 minutes ago, it was pouring heavily outside the window (typical English weather) and suddenly it was all dark and silent at home. Arun said he was too tired for the day and snored away immediately. I was left alone in the living room, fully charged up only then. I wanted to engage myself immediately, do something, anything....so I thought why not I bake? Perfect time to be with yourself, and do what you love doing....COOK! I already had the plans of baking a cheesecake this weekend, so I had all the ingredients ready at home. So I baked away a nice "Brownie Crust Cheesecake" at Midnight...and What fun! :)

There was a long time request by an ardent fan of my blog and a good friend Poornima, to share a good recipe of a Cheesecake. Since "Baking" is not my forte,  I delayed it too long, but after baking this one, I was feeling quite happy with myself. The Cheesecake not only tasted good, but it also looked perfect like any other Cheesecake sold in professional Bakeries. I got this recipe from some UK food magazine (which I had cut and saved it long back) and thought of trying it out someday. Never thought it will turn out this good. See the picture for yourself!! :) :)

Brownie (Crust) Ingredients:

• 115 g unsalted butter (room temperature) 
• 115 g plain chocolate
• 115 g plain flour 
• 200 g caster sugar
• 2 eggs (beaten with 2 tbsp of milk)

Method:

1. Take a 9 inch round cake tin and grease it with some butter all over the base and sides. Then sprinkle some flour on the base of the tin slightly.
2. Melt the butter and chocolate together until smooth  over a low heat, in a saucepan. Transfer the sauce in a deep large bowl.
3. Preheat the oven to 180 degree celsius.
4. Now add the sugar little by little to the sauce and beat well.
5. Now add the beaten eggs to the bowl and beat again till smooth. Now sift the flour and mix well until fully blended. 
6. Pour the brownie mixture to the cake tin and spread it evenly with a spatula.
7. Bake for 25 minutes.
8. Remove the cake tin from the oven and allow it to cool. Reduce the temperature of the oven to 160 degree celsius. 

Cheese Cake (Top layer) Ingredients:

• 500 g soft cheese (I used philadelphia soft cheese)
• 125 g caster sugar
• 3 eggs (beaten)
• 1 tsp vanilla extract
• 125 ml natural set yoghurt

Method:

1. In a large bowl, beat the soft cheese, sugar, beaten eggs and vanilla extract together until fully blended.
2. Now stir in the yoghurt to the cheese mix and mix well till no lumps remain. 
3. Pour this cheese mixture over the baked brownie. Bake again for a minimum of 45 minutes until the cheese mixture is fully set. (Insert a knife and see whether it comes out clean). Remove the cake tin from the oven. Allow it to cool. 
4. Run a knife across the edges of the cake to loosen from the tin. After ten minutes of cooling, keep the cheese cake in the refrigerator and chill for atlest 4 hours, I keep it overnight. 
5. Remove the cheesecake from the fridge the next day, slice it into nice triangles and serve it with melted chocolate drizzled on top.     

Murgh Bhuna (Pan roasted Chicken)

Here's a recipe for all the chicken lovers like me. "Murgh (Chicken) Bhuna (Roasted)" as the name goes is, chicken roasted in spices. Now, I have seen and tasted this dish in many UK Restaurants and it is very much like any other chicken curry, only the chicken is roasted and added to the spicy gravy. But here, I have tried to make this dish totally dry, without its gravy. You will get exactly what the name suggests....Just Bhuna Murgh! 

Friends who don't like to spend much time in the kitchen can take note of this recipe as this cooks up in minutes without any hard work. Dry, spicy, delicious chicken is made in no time and all you need in your serving plate is, some Pilau rice and Raita. You are all set for a grand meal!!

 Ingredients:

• 500 gm boneless chicken (diced into bite sized chunks)
• 2 tbsp oil
• 1 cinnamon stick
• 1 bay leaf
• 2 cloves
• 2 cardamoms (crushed)
• 4 tsp cumin seeds 
• 2 tbsp yoghurt
• 2 medium sized green chillies
• 2 inch ginger
• 1 tsp garam masala
• salt and pepper to season
• chopped coriander leaves to garnish

Method:

1. Heat the oil in a frying pan & add the cinnamon stick, bay leaf, cloves, cardamom and 2 tsp of cumin seeds to it. Saute for 30 seconds.
2. Now add the chicken pieces to the oil and stir. Add required amount of salt and pepper at this stage and let the chicken release its own juice to cook. Add 100 ml water to the chicken and put the heat in medium. Wait till all the water is absorbed from the chicken. 
3. Meanwhile, grind the green chillies, ginger, garam masala and 2 tsp of cumin seeds to a coarse. Keep aside.
4. Let the chicken roast in the pan till it turns golden. Now add the yoghurt at this stage and simmer the heat. Let all the yoghurt get absorbed. 
5. When the chicken has left with very less moisture, add the ground mix and coat well with the chicken. Switch off the heat after a minute. Serve hot with any variety rice and Raita.

Homemade Italian Garlic Bread

During the past couple of months, I have tried out many of my favourite dishes at home but when coming to posting recipes, I seriously am not getting time for it. June was completely bland as I have posted hardly one recipe. So to compensate that, I promise, July will be more palatable and interesting. So to start off, am bringing to you, everyone's favourite....the irresistible "Garlic Bread"!!

This warm, buttery, garlicky bread can be made at home in no time that you will stop ordering  it from any pizza joint after relishing the home made. Perfect for any tea time parties. Bake it in 10 minutes and earn your brownie points. Forget the frozen garlic bread that you buy from the superstore and make your own at home, only it will be more fresh and delicious!! 

  

Ingredients:

• 1 french loaf (I have used a cheese baton) 
• 50 gm butter (room temperature)
• 4-5 cloves of garlic (or more according to your taste)
• 1 tbsp of finely chopped fresh parsley (I have used dried parsley)
• 1 tsp dried oregano
• 1 tsp dried thyme 
• salt and pepper to season
• 1 tbsp of grated parmesan cheese (parmigiano reggiano)

Method:

1. Preheat the oven to 200 degree Celsius.
2. Using a bread knife, slice (make slits) the french loaf about 3 cm apart, but without cutting it fully. Keep aside.
3. Mince the peeled garlic with a mincer or grater.
4. Take a small glass bowl and melt the butter in a microwave for no more than 30 seconds. It should be just creamy. 
5. Now add the minced garlic, parsley, oregano, thyme and required amount of salt & pepper o the butter. Stir the butter well. 
6. Take a tea spoon and spread the garlic herb butter into the each slit made in the loaf.   
7. In the same way, spread the parmesan cheese into each slit of the loaf.
8. Place the loaf on a piece of aluminium foil and cover it loosely. 
9. Place the foil into the oven and let it bake for 8-10 minutes or until the butter has completely melted on to each slice. (If you like crispy crust, open the foil after the 5th minute and let the crust turn golden brown).  
10. Take the loaf out of the oven and slice the loaf completely and serve hot.