the recipe book

1C O O K I N G M A D E E X C I T I N G A N D E A S Y

THE

RECIPEBOOK

DELICIO OTG

DELICIO28

2

B A K E R Y T R E A T S & D E S S E R T S

C O N T E N T S

Potato Cutlet 1Pizza 2Baked Eggs with Chives 3

Murg Musallam 5Baked Potato with Chilli Sauce 6Salmon With Lemon Sauce 7Paneer Shashlik 8Hara Bhara Kebabs 9Chicken Teriyaki 10Stuffed Tandoori Chicken 11Baingan Masala 12Maas Ke Sule 13Patra Ni Machhi 14Wasabi Prawn Til Tikka 15Hariyali Lamb Chops 16

Achaari Paneer Tikka 18Cocktail Samosa 19Galauti Kebab 20Aloo Tikki 21Cheese Chilli Toast 22Fish Tikka 23Patties 24

Choco Lava Cake 26Cheese Cake 27Apple Pie 28Eggless Chocolate Cake 30Christmas Cake 31Bread Pudding with Stawberries 32Sesame Buns or Rolls 33

B R E A K F A S T

L U N C H & D I N N E R

S N A C K S

3

B R E A K F A S T

Potato CutletPizzaBaked Eggs with Chives

1

P O T A T O C U T L E T

M E T H O D

I N G R E D I E N T S

• Potatoes (boiled, 4 No.) • Paneer (grated, 100 gms) • Peas (boiled, 5 tbsp)

• Carrot (chopped, 1) • Ginger-garlic paste (1 tbsp) • Green chillies (fine chopped,

1 tsp) • Bread crumbs (100 gms) • Oil (1 tbsp) • Tomato (garnish, ½ No. ) • Salt to taste.

A. Mix all the ingredients together in a large bowl.

B. Preheat the oven to 150 degrees Celsius

C. Divide the mixture into 8 large balls.

D. Make an oval shape of the patty.

E. Roll each cutlet in breadcrumbs. Place the patties onto a lightly greased

cooking tray and brush some oil on each cutlet.

F. Place the baking/cooking tray in the centre rack section of the pre-heated oven

and bake at 200 degrees Celsius for 3 min before turning it over.

G. Bake for another 2 minutes. Brush oil on the tomatoes and bake it

along with the patties.

H. Remove from the oven using mittens and serve hot.

I. For garnish, cut the tomatoes in half lengthwise and lightly sprinkle it with

salt and pepper.

2

P I Z Z A

M E T H O D


• Pizza bread (2) • Ground meat or corn (250 gms or 100 gms) • Eggs (2)

• Pizza tomato sauce (3 tbsp) • Cheddar cheese (grated, 250 gms) • Onions (finely

sliced, 2 large) • Green capsicum(diced, 100gms) • Bell pepper (Red) (diced, 75 gms)

• Bell pepper (Yellow) (diced, 75 gms) • Tomato(diced, ½ tsp)

• Fresh ground pepper (½ tsp) • Salt to taste

A. Spread the pizza sauce evenly over the pizza bread. Arrange the vegetables

over the pizza sauce.

B. Sprinkle herb, salt and pepper and tomato on top. Sprinkle shredded

cheese on top.

C. Preheat the oven on convention mode at 225 degrees Celsius for 8 minutes.

D. Place the pizza on the middle rack at 250 degrees Celsius for 6 minutes.

E. Let the pizza cool down for 5 minutes inside the oven .Remove using tong and serve.

3

B A K E D E G G S W I T H C H I V E S

M E T H O D


• Butter (2 tbsp) • Ricotta cheese (80 gms) • Snipped fresh chives (2 tsp)

• Eggs (3) • Whipping cream (100 ml) • Salt (½ tsp) • Pepper (½ tsp) • Whole chives (1-2)

A. Place butter molds and preheat the oven to 150 degrees Celsius and spread

cheese and chopped chives onto the base of the dish.

B. Break an egg into the centre and pour in a little cream. Sprinkle the top with

salt and pepper.

C. Place the dishes onto a baking tray. Pour a full cup of hot water onto the base

of baking tray to steam bake.

D. Bake at 150 degrees Celsius for 10-12 minutes. Remove using mitten and serve

hot garnished with fresh chives.

4

L U N C H A N D D I N N E RMurg MusallamBaked Potato with Chil l i SauceSalmon with Lemon SaucePaneer Shashl ikHara Bhara KebabsChicken TeriyakiStuffed Tandoori ChickenBaingan MasalaMaas Ke SulePatra Ni MachhiWasabi Prawn Ti l TikkaHariyal i Lamb Chops

5

• Chicken pieces - thigh fillet, cut into 2” cubes (1.5 kg) • Green chillies (2) • Cloves of garlic & pieces of ginger (20 , 2 x 3” ) • Garam masala powder (1 tsp)

• Turmeric powder (1 tsp) • Yoghurt (1 cup) • Red chilli powder (1 tsp) • Brown cardamom/ badi elaichi (6) • Cloves (10) • Piece of cinnamon (2)

• Peppercorns (10) • Cumin seeds (1 tsp) • Coriander seeds (2 tsps) • Almonds (15) • Oil (12-15) • Onions, tomato puree (3) • Salt to taste (3 tbsps) • Fresh, chopped coriander (2 tbsps)

M U R G M U S A L L A M

M E T H O D


A. Put the chicken into a large, deep, non-metallic mixing bowl.

B. Grind the green chillies, cut the cloves and add 1 piece of ginger to make a

smooth paste in the food processor.

C. Mix this paste with garam masala powder, 3/4 tsp of salt, turmeric powder,

yogurt and half of the red chilli powder. Mix well to make the marinade

for the chicken.

D. Pour the marinade over the chicken and mix well to coat the pieces completely.

Keep aside for later.

E. While the chicken is marinating, heat a shallow pan or griddle on medium heat

and when hot, roast the cloves, peppercorns, cinnamon, badi elaichi, blanched

almonds, cumin seeds and coriander seeds on it. Stir frequently until the spices

begin to turn slightly darker in color. Take off from heat and allow to cool.

6

B A K E D P OTATO W I T H C H I L L I S A U C E

M E T H O D


•Potatoes (5 large) • Green chillies (2) • Grated cheese (150 gms) • Cream (100 ml)

• Lemon juice • Butter (1 tbsp) • Red chilli powder (½ tsp) • Salt and pepper to taste

A. Preheat the oven to 220 degrees Celsius

B. Wash and scrub the potatoes. Dry the potatoes and prick them a couple of

times with a fork.

C. Finely slice the green chillies. Wrap each potato in foil and place it on

a baking tray.

D. Placing the tray in centre rack position. Bake at 220 degrees Celsius in the oven

for 45 minutes. Mix all the remaining ingredients together in a bow.

Remove the potato. Open the foil and cut the potato half way down.

E. Stuff the mixture into the sliced opening. Return to the oven and change the

oven function to grill.

F. Grill at 250 degrees Celsius for 5 minutes or till the cheese turns

nice golden brown.

G. Serve garnished with red chilli powder and green chillies.

7

S A L M O N W I T H L E M O N S A U C E

M E T H O D


• Sweet chilli sauce (4 tbsp) • lime (1) • Skinless salmon fillet, cut into large chunks

(500 gms) LEMON PARSLEY SAUCE • Butter (50 gms) • Lemon juice (1 tbsp)

• Garlic (1 clove) • Parsley (1 tbsp)

A. Combine the sweet chilli sauce and lime juice in a bowl and marinate the

salmon in this sauce for 20 mins.

B. Preheat the oven to 225 degrees Celsius.

C. Place the fish in the silver foil and fold over the edges of the foil to seal the fish.

Place the tray in the centre rack position in the pre-heated oven. Bake at 225

degrees Celsius for 10 minutes.

D. Lower the temperature to 200 degrees Celsius and bake for 10-15 minutes.

E. Melt the butter in a small saucepan and stir in the lemon juice, garlic and

parsley. Whisk well and stir over low heat for 5-8 minutes (lemon parsley sauce)

F. Serve salmon with the lemon parsley sauce.

8

P A N E E R S H A S H L I K

M E T H O D


• Paneer (200 gms) • Capsicum (2 No.) • Onion (1 No.) • Tomato (2 No.)

• Yoghurt (30 gms ) • Gram Flour (15 gms) • Salt to taste • Red chilli powder (10 gms)

• Chaat Masala (15 gms) • Roasted jeera powder (15 gms)

• Turmeric powder (10 gms) • Oil (10 ml)

A. Dice the capsicum, onion & tomato. Boil the paneer in salted water.

B. Make a marinade from yogurt mixing in all the masalas. Let the paneer and

vegetables marinate in the bowl for 30 mins.

C. Skewer the vegetables with paneer alternately onto aluminium skewer.

D. Preheat the oven to 250 degrees Celsius. Place skewers onto the wire grill cum

barbeque tray on the top rack position, with the drip tray at the bottom.

E. Set the oven to broil mode and cook.

F. Serve hot, garnished with onion rings.

G. Serve on a bed of rice.

9

H A R A B H A R A K E B A B S

M E T H O D


• Peas (50 gms) • Crushed soya bean (25 gms) • Boiled potatoes (25 gms)

• Chopped coriander leaves • Green chillies (3-4 No.) • Salt to taste

• Chaat masala (10 gms) • Cumin seeds (5 gms) • Black pepper (10 gms)

• Breadcrumbs (15 gms) • Chopped ginger and garlic (10 gms) • Oil (10 ml)

A. In a bowl, mix together all the ingredients, knead the mixture into a firm mass.

If it is too soft add more bread crumbs.

B. Preheat the oven to 150 degrees Celsius. Divide the mixture into

equal sized portion.

C. Either flatten each ball into a patty or tikki shape or make a seekh of it.

D. Place the skewer in the top rack position and let it roast cook at 225 degrees

Celsius for 10 minutes.

E. Serve hot with imli chutney.

10

C H I C K E N T E R I Y A K I

M E T H O D


• Boneless chicken breast (4) TERIYAKI SAUCE • Ginger (minced, 1 tbsp)

• Garlic (minced, 1 tbsp) • Sugar (2 tbsp) • Tamarind paste (60 gms)

• Soya sauce (100 ml) • Vinegar (50 ml) • Red chilli paste (1 tsp)

A. Wash and clean the chicken breast, and cut lengthwise into 3 pieces.

B. Soak the tamarind in lukewarm water, strain and reserve the water.

C. In the tamarind water, mix all the other ingredients and let the chicken marinate

in this mixture for about 30 minutes.

D. Pre-heat the oven to 250 degrees Celsius. Place the wire grill cum barbeque

tray in the top rack position and using the broil settings, broil the chicken at

250 degrees Celsius for 30 minutes or till golden brown.

E. Baste the chicken with the remaining marinade occasionally and turn the

skewer using mitten.

F. When done remove and serve with salad.

11

S T U F F E D T A N D O O R I C H I C K E N

M E T H O D


• Chicken (1 Large) • Ginger garlic paste (1 tbsp) • Yoghurt (3 tbsp) • Salt (1 tsp)• Red chilli powder (1 tsp) • Garam masala (½ tsp)• Red color (pinch) • Chaat

masala (1 tsp) • Coriander powder (½ tsp) • Bhuna besan (1 tbsp) • Lemon (1 No.)STUFFING

• Cooked rice (200 gms) • Chicken liver(Finely diced, 1) • Onion(Finely diced, 1) • Button mushroom(chopped, 250 gms) • Parsley(finely chopped, 1tbsp) • Black pepper powder (¼ tsp) • Salt (½ tsp) • Grated nutmeg (¼ tsp)

• Butter (2 tbsp) • Mixed herb (1 tsp)

A. Wash and clean the chicken well. Make a marinade of all spices, yogurt and

bhuna besan.

B. Marinate the whole chicken in this yogurt mixture, giving cuts on the flesh of

the chicken(so that the chicken will absorb more flavour of the marinade).

C. In the frying pan, heat butter and sauté chopped onions, chicken liver and

mushrooms for 2-3 minutes. Add the cooked rice and remaining stuffing

ingredients.

D. Preheat the oven to 225 degrees Celsius,stuff the filling into the chicken cavity

and truss up the chicken.Skewer the chicken onto the rotisserie rod. Place in the

oven using the rotisserie tong and place the drip tray below.

E. Grill at 225 degrees Celsius for 30-35 minutes or till the chicken turns nice

golden brown.

F. Serve it with green chutney and onion rings.

12

B A I N G A N M A S A L A

M E T H O D


• Brinjal (¼ kg) • Tamarind,Extract pulp (Lemon Size) • Oil (15 ml)

FOR STUFFING

• Sliced onion (1 No.) • Cloves (4-5) • Cinnamon stick (1 inch) • Red chilli powder (1 tsp)

• Coriander powder (1 tsp) • Butter (1 ½ tsp) • Sugar • Salt to taste

FOR TADKA

• Methi seeds (¼ tsp) • Curry leaves (7-8 No.)

A. Wash the aubergines, slit the brinjal from between, 2 cuts but don’t remove the

head (keep the head intact). Add 1 tbsp oil in a pan, add garlic and cinnamon

stick and sauté for a few seconds. Add the sliced onions and sauté till rawness

disappears. Approx 4-5 minutes. Keep aside to cool.

B. Once cooled, make a coarse paste. Remove the paste into bowl, add salt to

taste, red chilli powder, sugar, coriander powder and ghee. Combine well and

stuff the brinjals with this paste.

C. Add the remaining oil over the brinjal and place the brinjal on the cooking

tray. Place the tray in centre rack position in the oven and bake at 180 degrees

Celsius for 15 minutes, add curry leaves and stir it for a few seconds. Add the

methi seeds and let them turn brown.

D. Add the tamarind extract along with a cup of water in the cooking tray.

E. Serve it with rice or chapati.

13

M A A S K E S U L E

M E T H O D


• Meat thin sliced fillet (500 gms) • Raw papaya paste (2 tbsp) • Ginger garlic paste

(1½ tbsp) • Bhuna besan (3 tbsp) • Salt (1 tsp) • Red chilly powder (1½ tsp)

• coriander powder (2 tsp) • lemon juice (1 no.) • Brown onion paste (1 tbsp)

• Yogurt (½ tbsp)

A. First make a marinade by mixing raw papaya, ginger-garlic paste,

lemon juice and salt.

B. Let the meat marinate in this mixture for about 2 hours(tenderness).

C. Make 2nd marinade mix with yogurt,besan,brown onion paste, red chilly

powder, coriander powder.

D. Soak the meat with a duster to remove the moisture, then put it in 2nd

marinade mix overnight or 2 hours, let the meat absorb the masalas.

E. Skewer the meat and place on the wire grill cum barbecue tray. Place a dip tray

below to avoid spillage on to the heating coils.

F. Grill at 220 degrees Celsius for 30 minutes, vasting it occasionally with ghee.

G. Serve hot along with onion rings, lemon wedges and green coriander chutney.

14

P A T R A N I M A C H H I

M E T H O D


• Pomfrets (2 Large)• Banana leaves (2 Large) and strings • Coconut (1 bunch)

• Fresh seeds (1 tsp) • Green chillies (6 no.) • Sugar (1-2 tsp) • Lime juice (2 tsp)

• Garlic (6) • Cloves (2) • Salt to taste

A. Cut each fish into slices, wash well and rub a little salt over it.

B. Apart from the fish, the banana leaves and the string, grind all the ingredients

to a smooth paste in the blender.

C. Preheat the oven to 225 degrees Celsius. Rub the ground paste

all over the fish liberally.

D. Cut the banana leaf into square, large enough to wrap each

individual fish slice.

E. Oil one side of the leaf then place an individual slice on it. Fold the leaf over

and roll to make a nice parcel.

F. Tie it securely with a string. Place the parcels on a baking tray and pour in a

little hot water.

G. Place the tray into a pre-heated oven in the centre rack position and bake at

225 degree Celsius for 15 minutes.

H. Remove from the oven using mittens and allow to stand for 2 minutes.

I. Serve the fish with rice or chapatis.

15

• Shrimps without shell (500 gms) • Wasabi sauce (2 tbsp) • Lemon juice (½ lemon) •

Grated coconut (3 tbsp) • Roasted black sesame (2 tbsp) • Roasted white sesame (2 tbsp)

• Egg (2 eggs) • Refined flour (3 tbsp) • Oil (15 ml)

W A S A B I P R A W N T I L T I K K A

M E T H O D


A. Cut off the shrimps’ heads and legs; discard the shell (except the section which

is just next to the tail); devein with toothpicks; Rinse and pat dry; Marinate in

wasabi sauce, lemon and salt for 60 minutes.

B. Thread the shrimps onto each bamboo skewer.

C. Evenly coat the shrimps with a layer of flour; Evenly coat with a layer

of the egg solution.

D. Add 500 gms grated coconut, 50 gms roasted black sesame seeds and 50gms

roasted white sesame seeds to a big bowl; mix well.

E. Evenly coat the coated shrimps with a layer of the mixture on step 3.

F. Place the tikka onto the wire grill, roast the prawns at 200 degrees Celsius for

10 minutes or till golden brown.

G. Serve hot with chilli sauce.

16

H A R I Y A L I L A M B C H O P S

M E T H O D


• Lamb chops (500 gms) • Raw papaya (2 tbsp) • Ginger garlic paste (2 tbsp)

• Salt (½ tsp) • Red chilli powder (½ tsp) • Garam masala (½ tsp)

• Coriander powder (1 tbsp) • Yoghurt (3 tbsp) • Green coriander, Mint, Garlic,

Jeera & green chilli paste (2 tbsp) • lemon juice

A. Make 1 marinade for lamb chops, to make the meat tender and soft and the

other marinade is to impart the flavour into the meat.

B. Marinade 1- raw papaya paste, ginger garlic paste,salt,lemon juice.

Let the lamb chops rest in this mixture for 3-4 hours.

C. Marinade 2- Yoghurt, red chilly powder, garam masala, coriander powder, and

green chutney. After 4 hours pat dry the lamb chop with dry duster and coat the

lamb chops in marinate for at least 2 hours.

D. Cook the lamb chops in oven to 250 degrees Celsius for 10-12 minutes (meat

should be pink from inside) and serve hot with onion green chutney.

17

S N A C K S

Achaari Paneer TikkaCocktai l SamosaGalauti KebabAloo TikkiCheese Chil l i ToastFish TikkaPatt ies

18

A C H H A R I P A N E E R T I K K A

M E T H O D


• Paneer (400 gms) • Orange bell pepper (1 diced) • Cherry tomato (10-12 No. )

• Diced Onion (1 No.) • Lemon (wedges)

FOR THE MARINADE

• Cumin, fennel, coriander,haldi (½ tsp) each Brown mustard (raai) seeds

• Dry red chillies or red pepper flakes (4-5 No.) • Garlic and ginger chopped (1 tbsp)

• Yoghurt (3 tbsp) • Bhuna besan in mustard oil (2 tsp) • Salt to taste

A. Boil the cubed paneer seasoned with salt for about 15 minutes. Once boiled,

drain and pat dry with a paper towel.

B. In a small sauce pan, on high heat, lightly dry roast all the seeds under the “For

the Marinade”. Roast for about 20 seconds or till you smell the aroma. Remove

into a small bowl and let it cool.

C. Next, in the same pan, roast the whole red chillies for about 20 seconds.

D. Tip the cooled, roasted spices along with red chillies into mortar or coffee

grinder. Grind to a smooth powder to get an achaari spice mix.

E. In a bowl (big enough to hold the marinade & ingredients), combine the yoghurt,

achaari spice mix, ginger, garlic, oil, lemon juice & salt.Whisk well to mix.

F. Combine the paneer with the achaari marinade, toss gently, cover the bowl with

a cling film and set to marinate for 30 minutes, refrigerated.

G. Add the vegetables to the marinade 5 minutes in advance. Ready to cook the

skewers. This is important to keep the moisture of the vegetables.

H. Once marinated, thread the marinated paneer & vegetables in skewers, set the

oven function to broil. Broil the kebab for 5 minutes before basting it.

I. Serve hot with radish slices and lemon wedges.

19

C O C K T A I L S A M O S A

M E T H O D


• Potato (3-4 no.) • Green chilly (4-5 no.) • Coriander (2 tbsp) • Salt (½ tsp)

• Red chilly powder (½ tsp) • Peas (2 tbsp) • Garam masala (½ tsp)

• Spring roll sheets (10-12 sheets) • Turmeric powder (½ tsp) • Lemon juice (1 no.)

• Ginger –garlic paste (1 tsp)

A. Boil the potatoes and peas, peel the potato and keep aside to cool.

B. Mash the potatoes in a frying pan and add little oil, splutter the jeera seeds .

C. Mix all the masala in a small bowl. Add ginger garlic paste into the pan and

after 1 minute add the masala water.

D. Add mashed potato over it and peas into pan and mix well till all the potatoes

are coated with turmeric.

E. Sprinkle lemon juice last after adding finely chopped coriander and green chilly.

F. Let the mixture cool in a separate bowl.

G. Divide the spring roll sheet into half (triangle shape) and make a small samosa.

H. Lightly brush ghee onto the top surface of the samosa. Preheat oven at 225

degrees Celsius. Place the tray in the centre rack position in the oven.

I. Bake at 225 degrees Celsius for 10 -12 minutes.

J. Remove and serve with green chutney or imli chutney.

20

G A L A U T I K E B A B

M E T H O D


• Triple ground meat (450 gms) • Raw papaya paste (2 tbsp) • Ghee (2 tbsp)

• Bhuna besan (3 tbsp) • Salt (½ tsp) • Red chilli powder (½ tsp) • Saunf powder

(1/3 tsp) • Ginger-garlic paste (2 tsp) • Onion (½ no.) • Coriander (for garnish)

• Green chilli (3-4 no.)

A. Finely chop the onion, green chillies and coriander and set them aside.

B. In a large bowl mix all the ingredients together. Minced meat, raw papaya

paste, ginger-garlic paste, salt, red chillies, besan & saunf powder.

C. Let it marinate for about 30 - 45 minutes.

D. Preheat the oven to 225 degrees Celsius. Divide the mince into 16 equal

portions and shape into balls. Then flatten slightly.

E. Place onto a greased cooking tray. Brush over with a little ghee.

F. Place the tray in the centre rack position and bake at 250 degrees Celsius

for 15 minutes.

G. Turn the kebab upside down and cook for 5 more minutes.

H. Serve hot with rumali rotis or paranthas.

21

A L O O T I K K I

M E T H O D


• Potato (3-4 no.) • Green chilly (3-4 no.) • Coriander (2 tbsp) • Salt (½ tsp)

• Red chilly powder (½ tsp) • Corn (optional) (2 tbsp) • Chana dal (2 tbsp)

• Corn flour (1 tbsp)

A. Boil the potatoes, peel the potato and keep aside for it to cool.

B. Mash the potatoes in a frying pan, add little oil and splutter the jeera seeds.

C. Mix all the masala in a small bowl. Add ginger garlic paste into the pan after 1

minute and add the masala water.

D. Add mashed potato over it and peas into the pan and mix well till all the

potatoes are coated with turmeric.

E. Sprinkle lemon juice at last and spread coriander and green chilly finely

chopped.

F. Let the mixture cool in a separate bowl.

G. Add cornflour and corn, and make a stiff dough of potato.

H. Make tikkis and bake at 170 degrees Celsius in oven for 10-15 minutes.

I. Serve hot with onion strings and green chutney.

22

C H E E S E C H I L L I T O A S T

M E T H O D


• Bread slices (8 no.) • Onions(fine chopped, 2) • Butter (½ tsp) • Cheese(grated,

150 gms) • Green chillies(fine chopped, 2-3) • Capsicum (fine chopped, 1)

• Red chilli powder (¼ tsp)

A. Preheat the oven to 180 degrees Celsius. Slightly sauté chopped onion and

capsicum for 3-4 minutes in a pan.

B. Except for the bread slices, mix all the ingredients together.

C. Spread the cheese mixture evenly over the bread slices.

D. Place the prepared slices onto the wire grill, place the tray in the centre rack

position, set the oven to toast mode.

E. Toast at 180 degrees Celsius for 5 minutes or till golden brown,

remove using tongs.

F. Serve hot with a chilli sauce.

23

F I S H T I K K A

M E T H O D

I N G R E D I E N T S• Fish - Boneless pieces (800 gms) • Ginger-garlic paste (5 tsp) • Salt (1 tbs)

•Yoghurt, drained (2 tsp) • White pepper powder (tsp) • vinegar (¾ cup)

• Fenugreek, red chilli, turmeric, garam masala (½ ,1 ½ , ½ ,pinch)

• Cream (½ cup) • Oil (15 ml) • Red chilli powder (1 ½ tsp) • Besan (1 tbsp)

A. Wash, clean and dry the fish pieces.

B. Prepare a marinade by mixing together salt, white pepper powder, dry

fenugreek powder, turmeric powder red chilli powder,garam masala, ginger

garlic paste, yoghurt, vinegar and cream.

C. Marinate the fish pieces in the prepared marinade and keep in a bowl.

D. Skewer the fish piece and grill at 200 degrees Celsius in the pre-heated

oven for 10 minutes.

E. Remove from skewers and transfer to serving platter.

F. Serve hot, accompanied by a green salad and coriander chutney.

24

P A T T I E S

M E T H O D


• Refined flour (3 cups) • Salt (1 tbsp) • Butter (1 ½ cup) • Chicken keema or potato

(800 gm or 3-4 no.) • Onions-chopped fine (1 No.) • Egg (1 No.) • Salt (1 tbsp)

• Black pepper (1 tsp) • Cold water as needed for dough.

A. Mix maida, salt and 1 cup of butter into a crumbly consistency.

B. Add some of the water and continue to mix into a crumbly mixture.

C. Add some more water till no dry particles remain.

D. Cover in plastic wrap and refrigerate for 1 hour or so.

E. Roll the dough into a rectangle shape.

F. Place butter at the centre and fold first one end over, then the other.

G. Press edges to seal and refrigerate for 15 minutes.

H. Roll dough into a long strip again, fold one third from one end towards centre

and then the other.

I. Cool it and repeat twice before using as required.

J. Heat butter and add onions when the butter melts.

K. Sauté till onions are a little soft.

L. Add chicken, salt and pepper and stir-fry till chicken is tender.

M. Roll dough 1” thick, cut into square.

N. At the edges, place chicken mixture in one half and fold over. Press to seal.

O. Brush top with whisked egg mixture and bake in a hot oven 200 degrees

Celsius for 15 to 20 minutes.

25

B A K E R Y T R E A T S & D E S S E R T S

Choco Lava CakeCheese CakeApple PieEggless Chocolate CakeChristmas CakeBread Pudding with StawberriesSesame Buns Or Rol ls

26

C H O C O L A V A C A K E

M E T H O D


• Butter (5 tbsp) • Dark chocolate (one large bar) • Eggs (2 no.) • Egg yolk (1 No.)

• Sugar (3 tbsp) • Flour (3 tbsp) • Cocoa powder (2 tsp) • Salt (A pinch)

• Sugar (As needed)

A. Using a double-boiler, melt the butter and chocolate together

and stir to combine.

B. In another bowl, whisk the eggs and sugar together until the mixture is light

yellow in colour, and the sugar is dissolved. Keep for 3 minutes.

C. Pour the warm chocolate mixture into the egg mixture and whisk

until well incorporated.

D. Fold in sifted flour, cocoa, and salt into the chocolate and egg mixture using a

spatula. Add 4 spoonful of butter into the cake mold, and tap on the table to

settle any air bubbles. Refrigerate for 30 minutes.

E. Preheat the oven at 170 degrees Celsius on convection mode for 10 minutes,

with the baking tray placed on the middle rack.

F. Place the cake batter into the oven and cook for 5 minutes at 170 degrees

Celsius using the grill mode.

G. Cook for another 2 minutes at 170 degrees Celsius using bake mode.

H. Remove the cake from the oven and let it cool for some time.

I. Remove the baked cake from the mold and serve.

27

C H E E S E C A K E

M E T H O D


• Butter (150 gms) • Sugar (150 gms) • Honey (2 tbsp) • Egg yolk (1 egg)

• Rum (1 tbsp) • Vanilla essence (½ tsp) • Baking powder (¼ tsp) • Refined flour (250 gms)

FILLING • Orange juice (100 ml) • Orange marmalade (2 tbsp) • Cream (100 ml)

•Cream cheese (200 gms) • Sugar (75 gms) • Salt (a pinch) • Eggs (3)

• Vanilla essence (1 tbsp) • Miniature semi sweet chocolate chips (½ cup)

FOR THE CRUST

A. In a blender mix butter with sugar and honey until they become light and fluffy.

In a separate bowl, whisk egg yolk with rum and vanilla. Add egg yolk mixture

to butter mixture slowly and beat until combined.

B. Sift flour and baking powder together and gently fold in the butter mixture to

make a light short crisp pastry.

C. Preheat the oven to 150 degree Celsius. Lightly grease a 8” pie mold and

spread the pastry dough evenly at the base to about 1 cm thickness.

D. Prick the base all over with a fork and bake for 3 minutes in a pre-heated oven

at 150 degrees Celsius. Remove using mittens and cool slightly before pouring

in the batter.

FOR FILLING

E. In a glass bowl combine all the filling ingredients together using a hand

blender. When the mixture is smooth, keep aside for a few minutes.

F. Preheat the oven at 150 degrees Celsius, pour the prepared filling mixture into

the baked pastry shell. Place in the centre rack position in the oven and bake at

200 degrees Celsius for 20 minutes.

G. The cake will shrink a bit. Then cool it for a few hours before serving.

28

A P P L E P I E

M E T H O D


• Refined flour (2 cup) • Unsalted butter, chilled, cut into small pieces (185 gms)

• Caster sugar (1/3 cup) • Eggs (2 No.) • Milk (1 tbsp) • Sugar, to sprinkle (1 tsp)

FILLING • Granny Smith (8 no.) • Apples (1 No.) • Lemon (45 gm)

• Unsalted butter (½ cup) • Caster sugar (1 tsp) • Ground cinnamon (¼ tsp)

• Ground cloves (¼ tsp)

A. Sift flour and a pinch of salt into a large mixing bowl. Add butter and rub lightly

into flour with your fingertips. Lift mixture high above the bowl as you rub, to

incorporate air into the pastry and make it lighter. Continue until mixture resembles

fine breadcrumbs, then stir with sugar. Lightly beat 1 egg with 1 tablespoon chilled

water, then drizzle over flour mixture. Start to bring the dough together by cutting

the liquid into the dough with a blunt knife, then form into a smooth ball with your

hands, add a little more water if necessary. Divide the dough into two pieces, one

slightly larger than the other. Wrap in plastic wrap, and cool it for 30 minutes.

B. To make the filling, peel and cut the apples and cut each into 8 pieces. Toss them

immediately with lemon juice in a large bowl, to prevent apples from discolouring.

Place the butter and sugar in a large frying pan over medium-low heat. When

the butter has melted, add apples and spices, then stir to coat. Cook, stirring

occasionally for 10 minutes or until apples have softened. Set aside to cool.

C. Roll out the larger pastry ball on a floured workbench to a 30cm circle (about

2mm thick). Roll pastry around rolling pin, then unroll over a 22cm metal pie dish.

Gently press into corners and allow excess to overhang. Place filling in base with a

slotted spoon. Roll the small pastry piece to a 25cm circle. Beat remaining egg with

29

milk, brushing some on rim of the base. Top with small pastry.

D. Lift the pie dish and cut excess pastry from edges with a sharp knife. Crimp edges

of the pastry together with your fingers. Cool it for 30 minutes. Preheat oven to 180

degrees Celsius, place pie dish on a baking tray. Brush top of pie with more beaten

egg, sprinkle with demerara or caster sugar. Cut four small air vents in the centre

of the pie and bake for 45 minutes or until turns golden brown.

30

E G G L E S S C H O C O L A T E C A K E

M E T H O D


• Refined flour (75 gms) • Baking powder (1 ½ tsp) • Cocoa powder (1 tbsp)

• Chocolate soda-bi-carbonate (1 tbsp), (½ tsp) • Vanilla essence (1/8 tsp)

• Condensed milk (300 gms) • Butter (75 gms)

A. Grease and dust 18 cm square mold and keep aside. Sieve together flour,

baking powder, cocoa powder, drinking chocolate and soda-bi-carbonate thrice

and keep aside.

B. Mix water and vanilla essence and keep aside. Mix condensed milk and butter,

beating constantly in one direction. Add 1 tbsp of the sieved flour mixture into

the above mixture.

C. At the same time add the water mixture into the beaten mixture. Continue doing

the same until the sieved mixture is over.

D. Pour the cake batter into a greased and dusted tin. Place the tin to the baking plate

E. Preheat at 170 degrees Celsius for 10 minutes on convection mode.

After pre-heating is over place the baking tray with cake tin on the middle rack

and bake the cake on grill mode for 7 minutes.

F. Cook for another 13 minutes at 170 degrees Celsius using bake mode.

Keep the cake in the oven for 5 minute in the off mode.

G. Remove the cake from the oven and cool for some time, remove the baked

cake from the mold and serve.

31

C H R I S T M A S C A K E

M E T H O D


• Self raising flour (500 gms) • Raisins (100 gms) • Currants (50 gms) • Cherries (300 ml)

• Rum (200 gms) • Butter (150 gms) • Sugar (1) • Lemon (4) • Eggs (300 gms)

• Ground ginger (½ tsp) • Ground cinnamon (1 tsp) • Ground cloves (pinch)

• Almonds (150 gms) • Walnuts, chopped (150 gms)

A. Preheat the oven to 170 degrees Celsius and line the base and sides of a 23cm

round tin or a 20cm square tin with a double layer of grease proof paper.

You’ll need the side lining to be a good 8cm higher than the tin.

B. If you’d like your cake to be particularly moist, cream the butter and sugar in a large

bowl until they are light and fluffy. Grate in the zest of your lemon and beat in the

eggs, one at a time. Sift the flour and combine with the spices and ground almonds.

Mix into the butter mixture. Finally, fold in the walnuts. Spoon the mixture into the

lined tin and bake in the oven for about 3 hours.

Check after 2½ hours and then every 20 minutes, or until a skewer comes out clean.

C. As soon as the cake comes out of the oven, brush with a little more booze. Leave it

to cool in the tin for 5 minutes and then remove it, placing it directly onto a large

sheet of tin foil. Wrap it up twice to retain the heat for as long as possible. After a few

hours, remove the foil and wrap the cake up again in a double sheet of greaseproof

paper and a double sheet of tin foil, making sure you can access the cake from the

top. Store in an airtight container for 2–12 weeks. During this time, feed the cake the

alcohol of your choice by gently pouring it over the top and rewrapping.

32

B R E A D P U D D I N G W I T H S TA W B E R R I E S

M E T H O D


• Milk (500 ml) • Eggs (3 No.) • Honey (2 tbsp) • Nutmeg Powder (¼ tsp)

• Star Anise Powder (¼ tsp) • Butter (2 tbsp) • Bread Slices (8 No.)

• Strawberries (10-12)

A. Bring the milk to boil, reduce the flame and cook for 20 minutes. Leave to cool.

B. Beat the eggs in another bowl, add honey and spices into egg mixture and add

cooled milk into the bowl.

C. Cut the bread into triangles and arrange in individual molds and fill it up the

mixture prepared.

D. Pour a cup of hot water onto the baking tray,place the mold on the tray.

E. Preheat the oven to 180 degrees Celsius.Place the tray in the oven in the centre

rack position and bake at 180 degree for 45 minutes.

F. Using the mitten provided remove and cool. Refrigerate for an hour

before serving.

G. Serve cold with strawberries cut into half.

33

S E S A M E B U N S O R R O L L S

M E T H O D


• Flour (500 gms) • Butter (2 tbsp) • Salt (1 tsp) • Yeast (2 tbsp) • Sugar (4 tsp)

• Sesame seeds (3 tsp) • Milk (2 tbsp)

A. Mix water, 2 teaspoon of sugar and yeast. Let the yeast activate,

let it rest for 5-7 minute.

B. Mix sieved flour and remaining sugar and salt together.

C. Rub in the butter to a crumble stage. Make a soft dough by using yeast water.

D. Put the dough and wrap in a warm place for the fermentation process.

E. Knock back the dough again after 20 minutes (its double in size) and again put

the dough in warm place for proofing.

F. Knock back the dough again after 10 minutes and divide into 8 portions,

shape it and leave to rise with in the baking tray.

G. Brush with milk and sesame seeds over for shinning, preheat the oven

to 225 degrees Celsius.

H. Place the tray in the centre rack position and bake at 225 degrees Celsius for

10 minutes or till it turns golden brown.

I. Remove using mittens and place onto a wire grill.

the recipe book

Documents