Aug 13

Chocolate & Hazelnut Babka

For Filling

40g Roasted chopped hazelnuts

unsalted butter 50gm (Amul)

powder sugar 30gm

dark chocolate, chopped 100gm (Van Houten 46.5)

cocoa powder 15gm (Van Houten medium brown)

Amul cream 40ml

Pinch of cinnamon

Pinch of salt

Make the filling minium 5 hrs before so it rests and thickens up.

1. Roast the hazelnuts, let it cool, then roughly chop the hazelnuts and keep aside.

2. In a medium saucepan place chopped chocolate, butter, cream, cocoa powder, cinnamon, sugar, and salt, and bring just to a boil over moderate heat. Reduce heat to low and mix until melted and completely smooth. Keep whisking

3. Transfer to a bowl, place a cling film touching the filling so that a skin doesnt form and set aside to cool. It would thicken and become spreadable as it cools. You can also place it in the fridge for a short while until you get a spreadable consistency, but don’t let it harden

For dough

APF 200gm

Instant dry yeast 4gm

Granulated Sugar 14gm (any with small granules)

Salt 3gm

Milk powder 14gm

Unsalted Butter 20gm

Approx 125-140gm lukewarm milk

Method

1. Mix, flour, yeast, sugar, milk powder.

2. Add half the milk and mix. Add salt

3. Add rest of the milk leaving behind 10-15 ml.

4. Add the butter, mix well

5. Now see if the dough needs more milk, add if needed

6. Now knead the dough as shown in the video. (If using machine start at speed 2 and then move to speed 4 at the end.) While kneading if u feel the dough is too tight add a spoon or so of RT milk

7. Knead well till u get a window pane

8. Transfer to a greased bowl and leave till it doubles.

Assembly

1. Once doubled punch the dough to release the gas.

2. Sprinkle some flour on the platform, roll out the dough to make a big rectangle.

3. Spread the chocolate mix leaving some space on the borders. Ensure u don’t put a lot of filling. Keep it thin and spread evenly.

4. Sprinkle the hazelnuts leaving a few big pieces for garnish

5. Now make a tight roll of the dough into a log, keeping the seam down.

6. Cut the log in the center in half ensuring not to cut completely at the top.

7. Tilt the cut side upward and start by crossing one half over the other.

8. Lift this twirled log and place it in the parchment lined tin.

9. Cover leave for second proof.

10. Once the babka has risen, brush with milk and top with hazelnut pieces.

11. Bake at 180 in a preheated oven for 25 mins

12. While it’s baking, Make the syrup by boiling water and sugar till it reduces to half.

13. Once baked, remove the tin and brush the top with the syrup.

14. Leave to cool for 5 mins and remove from tin. Leave to cool completely before slicing

For the syrup:40g granulated sugar50ml water

Aug 13

Chicken Mandi

Mandi Masala

Ingredients

Whole coriander seeds – 1.5 tbsp

Cumin – 1 tbsp

Pepper corns – 12-14

Cardamoms – 4-5

Cloves – 7-8

Cinnamon – 2 small sticks

Turmeric – 1/2 tsp

Whole/powdered nutmeg – 1/4 tsp

Salt

Other Ingredients

Whole chicken legs – 4

Lemon juice – 1 tsp

Oil – 2 tbsp

Red chilli powder – 2 tsp

Butter – 2 tbsp

Almonds – 1 tbsp

Cashews – 1 tbsp

Onion – 1 medium sliced

Ginger garlic paste – 1 tsp

Saffron water (optional)

Basmati rice – soaked for 30 minutes and washed

Method

1. Dry roast rhe coriander seeds, cumin, peppercorn, cardamom, cloves cinnamon.

2. Grind to a powder along with turmeric, salt and nutmeg powder.

3. Mix 2 tbsp of the Mandi Masala with 2 tsp of red chilli powder, salt and lemon juice.

4. Make cuts on the chicken and rub it with this masala mix.

5. Let it marinate for a couple of hrs.

6. Take a steamer, add 4 cups of water. Bring it to a boil.

7. Grease the steamer plate. And place the chicken. Steam for 30 mins on low flame, turning the chicken in between.

8. Remove the chicken reserving the stock aside.

9. Heat butter on a pan and fry the pieces on high flame fot 2-3 mins on both sides. Brush with butter before turning.

10. Heat butter in a vessel, fry the cashews and almonds. Keep aside.

11. In the same vessel, add the onions and fry till brown.

12. Add the ginger garlic paste and cook till raw smell goes.

13. Add the Mandi masala and salt.

14. Add the saffron water and drained rice. Adjust salt.

15. Bring to a boil and cover and cook for 16 mins.

16. Heat coal well on a flame

17. Spread the rice on a big pan, top with the chicken pieces and Dry fruit.

18. Make a cavity in the center, place a bowl add the coal and pour a tsp of ghee. When it emits smoke cover and keep for 10 mins.

19. Serve Hot

recipe adapted from Oh My Food Kitchen

Aug 13

Afghani Chicken

INGREDIENTS

Green Masala paste- Grind in mixer

1 big onion cubed

4-5 green chilli

5 cloves

3″ ginger

Handful coriander

Other Ingredients

200gm curd

200ml fresh cream

Paste of 10 cashews

1 tbsp Kasuri methi

1tsp white pepper powder

1 tsp cumin powder

1tsp garam masala powder

1 big lemon juice

Green masala paste

Salt

750 gm chicken

Butter + oil

3 tbsp oil

4 Cloves,

2 cardamon

10 peppercorn

Handful chopped coriander leaves

Method

1. In a bowl take curd, fresh cream, cashew paste, kasuri methi, white pepper powder, cumin powder, garam masala powder, lemon juice, green masala paste, salt

2. Mix all of this well, add 750 gm chicken and mix well. Leave to marinate for 2 hrs or overnight in the fridge

3. Heat a pan add little butter and oil. Pan fry the pieces (don’t add gravy). Cook till 80% done.

4. In a kadhai, heat oil on high flame, add the garam masala and then add the leftover marinade, mix some water in the bowl of marinade and add all of it in the kadhai.

5. Cook for a little time and then add the chicken.

6. Cook for 10-15 mins till chicken is completely cooked

7. Garnish with coriander

Recipe adapted from Cook with Fem

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Aug 08

Spinach & cheese Pide

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A Turkish take on pizza. U can play with so many variations and trust me it’s delicious

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Ingredients

250 gm maida

11 gm sugar

4 gm salt

3 gm yeast

20 ml oil

120-130 ml luke warm water

  1. Mix the flour, yeast and sugar. Add the oil and mix.
  2. Add half the water and mix
  3. Add the rest leaving back about 10-15 ml water.
  4. Add salt and knead.
  5. Incase the dough needs water add spoon by spoon.
  6. Knead till u get a window pane
  7. Oil a bowl and put the dough in it. Cover with wet cloth/cling.
  8. When double appx 1.5 hr, punch it down weigh and divide into 4. Appx 100 gms each
  9. Make it into a tight ball each and cover and let it rise for the second time

Topping

1 chopped onion

10 minced garlic

8-10 mushrooms quartered

2 bunches of spinach sliced

1 tsp jeera

Pepper and salt

Olive oil

  1. Heat olive oil, saute the onion and garlic till pink.
  2. Add the mushroom and cover cook till it’s done
  3. On a slow flame, add the spinach (ensure u have squeezed all excess water out, wrap in a cloth) and cover and let it blanch
  4. Remove the lid and mix the spinach till the water dries
  5. Add salt pepper and jeera powder. Mix. Shut gas and leave to cool

Other toppings

50 gms feta

50-60gms mozzarella

Sumac powder

Milk wash

1-2 tsp semolina

Method

  1. Pre heat ur oven to 200° C
  2. When the balls of dough has doubled (appx 45 mins to 1 hr), dust the surface and press the ball flat
  3. Use a belan and press it to oval shape
  4. Sprinkle some semolina on the mat. Lift and put the pide on a baking tray lined with parchment paper or silicon mat.
  5. Brush olive oil and put mozzarella cheese in the center. Leave an inch border
  6. Add the spinach/mushroom topping.
  7. Apply water in the borders. Pinch the corners to make a canoe/boat shape and fold the sides as shown.
  8. Apply milk wash and put for baking for 15 mins.
  9. Once done drizzle olive oil, crumble feta and dust with sumac.
  10. hot

Jan 27

Apollo Fish

Living in Hyderabad I have discovered so many interesting dishes. After experimenting with loose prawns, I was told to try the Apollo fish. I have tasted a few versions but the best was at this small Telugu joint called Simhapuri deluxe. It was too good

These Hyderabadi special dishes are perfect bar nibbles. An amazing amalgamation between Chinese and Hyderabadi and trust me this starter is so so good. Here is my version adapted from vah chef


Marinade
1kg basa cut into 2″ rectangles
1.5 tbsp Ginger garlic paste
Salt
1/2 tsp Turmeric
2 tsp Chilli powder
1 tbsp Lime juice
1 Egg
2 tbsp corn starch
2 tbsp maida

  1. Marinade the fish with the given masalas.
  2. Add the egg corn starch and maida at the end. Mix well.
  3. Deep fry on medium flame. Drain and keep aside

Masala
Oil
12-15 Minced garlic
1.5 ” Minced garlic
4-5 Slit green Chilli
Curry leaves
1 tbsp Coriander powder
Salt
2 tsp Soya sauce
1/2 cup Curd
Chopped coriander
1 tsp Lime juice
Optional – 2 tsp chilli paste

  1. Heat oil
  2. Saute garlic & ginger
  3. Add chilli and karipata
  4. Add coriander powder and salt. If adding chilli paste u can do so now. Saute it well
  5. Add soya sauce, mix
  6. Add curd and mix well on low flame
  7. Add the fried fish and top with lime juice and coriander. Mix well. Serve hot

Nov 23

Chicken Changezi

The restaurant style chicken gravies have always intrigued me. When I saw a friend making Chicken Changezi, I knew I had to try it.


After searching for a good recipe, decided to make Sanjyot Kheers recipe as I have always had success with his recipes
This recipe is a bit long but the rich and spicy gravy is worth the effort.


Marinade
1 kilo chicken curry cut
Salt
1 tbsp kashmiri chilli powder
1 tsp dhania powder
1 tsp jeeta powder
3 tbsp ginger garlic chilli paste
1/4 tsp garam masala
1/2 lime juice

1. Mix all ingredients under marinade and keep chicken for 1 hr minimum or overnight

2. Heat oil in a pan and fry chicken on high both sides for 2-3 mins3. Cover and cook for 10-12 mins. Cooked 80%

8-10 medium tomatoes
2 medium onions – chopped
Oil
4 tbsp ginger garlic chilli paste
1/4 tsp haldi
1 tsp red Kashmiri chilli powder + 1 tsp chilli powder
1.5 tbsp dhania powder
1 tsp jeera powder
1/2 TSP garam masala + 1tsp garam masala
Hot water
Salt
1/2 cup dahi
4-5 tbsp cream
2-3 slit green chillies
Pinch kasuri methi
Pinch chaat masala
Chopped coriander

1. Cook tomatoes in water till skin cracks. Then peel skin and coarse grind the tomatoes. Keep aside

2. Add oil in a pan, add the onions and fry till golden brown

3. Add the GGC paste and fry till raw smell goes

4. Add the haldi, chilli powder, dhania powder, jeera powder, garam masala. Mix well and add little hot water and mix. Fry for 4-5 mins.

5. Add the tomato puree and little salt. Sautee for 25 mins. Cover and cook, stirring at intervals

6. Take a flat pan, add lots of oil. Once it’s hot add the changezi gravy and spread it

7. Add 1/2 cup dahi and 4-5 tbsp cream, garam masala, red chilli powder and salt

8. Cook on high flame for 20-25 mins

9. Add the chicken, slit green chillies, kasuri methi, chaat masala and mix well

10. Cook on slow flame for 10 mins. Adjust consistency and salt

Recipe courtesy – your food lab

Nov 23

Chicken Enchiladas

I have a food group called Foodies Central and we keep having some activity or the other.


Recently we started a challenge group on WhatsApp where one person mentors a recipe and the others have to follow it.


The Enchilada recipe featured here was mentored by me and received fabulous feedback. It’s an amalgamation of quite a few recipes I already make.

MEXICAN SAUCE
1 big red capsicum
4 tomatoes
4 dry Kashmiri red chilies (Adjust as per spice preference)
10-15 garlic
salt
Olive oil

1. Chop tomatoes, capsicum, garlic. Big pieces are fine

2. Sauté tomatoes, capsicum, garlic and red chillies together in olive oil in high flame. Keep the flame high and keep mixing.

3. The mix needs to char a bit but be careful not to burn it.

4. Blend it in a mixer with minimum water

ENCHILADA SAUCE
1 bay leaf
1 large onion chopped
15 garlic cloves chopped
10 tomatoes
1/2 readymade tomato purée pkt
1 tbsp dried oregano
1 tbsp coriander powder
1 tsp jeera powder
1/4 TSP cinnamon powder
1/2 tsp red chilli flakes (adjust as per ur spice level)
1tsp smoked paprika (or kashmiri chilli powder)
1/2 TSP sugar
salt
Olive oil
1 tbsp maida

1. Blanch tomatoesin boiling water till the skin splits.

2. Puree the blanch tomatoes.

3. In a pan, heat olive oil and add the bay leaf, onions and garlic. Sautée to pink

4. Add the tomato, pkt purée, dried herbs, sugar, spices and salt.

5. Cook till tomatoes are soft. Add some maida to thicken the sauce. Adjust seasoning. Let it cool.

INGREDIENTS
Enchilada sauce
4 Tortillas ( Tex Mex Salsalito)
1 cup grated Mozzarella cheese (Britannia cheeza)
1/2 cup Boiled rajma
1/4 cup Boiled corn
1/4 cup sauteed bell peppers
500gm boneless chicken / 350gm paneer
Mexican sauce
Mexican seasoning

METHOD
1. Brush a thin layer of enchiladas sauce on the baking tin/glass bowl

2. Toast the tortillas slightly

3. Lay out the tortilla on a plate, on one side, add the chicken/veggie mix in a line, top with cheese, sprinkle Mexican seasoning. Roll the tortilla. Lay it flat on the tin/bowl with folded side underneath

4. Top with enchilada sauce (should be room temp) and add cheese on top.

5. Bake at 180 for 15 mins till cheese melts 6. If u do not have an oven then place the time on a pan and cover with foil. Place gas on sim and let the cheese melt. Or u can also melt the cheese in a micro (use a micro safe dish)

Apr 09

Gochujang Grilled Chicken with spicy garlic noodles

Finally laid my hands on the Korea chilli paste Gochujang and the first dish I made was this sweet spicy sticky chicken

1kg chicken thighs, cut into bite-sized pieces

3 tbsp light soy sauce
1 tbsp sesame oil
2 tbsp gochujang
1 tbsp honey
1 tbsp finely grated ginger
3 garlic cloves, finely grated grated
½ cup finely chopped spring onions(white)
finely grated zest of 1 lemon
1 tsp black sesame seeds
½ tsp chilli flakes
¼ tsp sea salt

1. Preheat oven grill to medium-high. Line a baking tray with foil.

2. Place chicken in a large mixing bowl. Add soy sauce, sesame oil, gochujang, honey, ginger, garlic and spring onions. Mix well. Marinate chicken for 2 hrs

3. Spread chicken out onto lined baking tray. Place under hot oven grill at 200 and cook for 25 minutes, turning half way, or until cooked through. If chicken starts to char or brown too quickly, turn oven grill down.

4. Just before serving toss the chicken on a pan with all the gravy left on the pan, let the sauce get sticky and coat the pieces.

5. In the meantime, mix together lemon zest, sesame seeds and salt.

6. Place chicken on a serving plate and sprinkle with lemon zest mixture. Serve hot.

Recipe courtesy Marion Grasby

Apr 09

Irani style Green Chicken Kheema

When you are always looking for some twist in a regular recipe, it’s time to sit in front of the internet and start your research.


I chanced upon this recipe of green masala Irani style kheema by Sanjyot Keer. His recipes are really good so I had to give it a try. It’s completely different from the regular kheema and brings a good twist to the tale. I paired it with homemade Bombay Paav and it was a perfect match made in Heaven


Method
500 gms chicken kheema

Green masala paste
1 cup. Dhania
10 pudina leaves
3-4 palak patta
3-4 green chilli
1 tbsp coriander seeds
4-5 peppercorn
1 tsp jeera
2 green cardamom
1 black cardamom seeds
1 Ice cube
Little water

Grind it well to a thick paste

Other Ingredients
1/3 cup oil
5 medium chopped onion
3-4 tbsp gg paste
1/2 cup peas
1/3 cup curd
2 tbsp dhania powder
1/2 tsp red chilli powder
1 tsp jeera powder
1/4 cup dill leaves
Hot water appx 300 ml
Pinch of garam masala
Salt
Chopped dhania
Butter plus kasturi methi


1 Fry onions till golden brown
2 Then add GG paste fry fro 3-4 mins
3 Add kheema and matar and fry for few mins on high heat
4 Add the green masala paste and mix well
5 In a bowl add curd, dhania, jeera and chilli and mix well
6 Add the masala dahi to the pan , mix well
7 Cook for 5-6 mins till it leaves oil
8 Add dill leaves mix and add hot water, add salt. Cook for 10-15 mins
9 Adjust seasoning and add garam masala and dhania
10 Heat butter add kasturi methi and give tadka

Jan 21

Loose Prawns

I woke up this morning and realised my blog Vishualfoodie completes 8 years. Started with a gusto only to have dwindled posting over the last few years. But with a guarantee that the recipes on the blog have been loved and made repeatedly not only by me but my many who follow it. Some of the recipes have been a star attraction not only amongst followers families but also some of their business best sellers.

I honestly didn’t have time to cook anything elaborate and suddenly remembered this dish that aroused my curiosity after moving to Hyderabad.

Loose prawns are featured on many local Hyderabad restaurant menus under the Chinese section. It’s one of those Hyderabadi-Chinese inventions like the Apollo fish and the chicken 65. One day I finally decided to order it even though was highly amused by the name Loose Prawns. What a bang on dish. So flavourful and perfect snacky item with a few drinks.

Here is my humble attempt if not authentic attempt at Loose Prawns

Prawns 500 grams.
Green chili 3 Ginger 1″ Garlic 10
Corn starch 1 tablespoon.
All-purpose flour (Maida) 1 tablespoon.
Soy sauce 2 tablespoons.
Chili powder 2 tablespoons.
Curry leaves 2 springs.
Coriander chopped 1 bunch.
Sugar 1 pinch.
Oil to fry.
Salt to taste.

  1. Take a bowl, add prawns, salt, chilli powder, Soy sauce, mix it properly.
  1. Then add all purpose flour, corn starch and mix it. If mix is thick, then add little water.
  1. In a mixer add chopped Ginger & garlic, green chillies, curry leaves, chopped coriander leaves, sugar, salt and make a coarse paste.
  1. Heat oil and deep-fry the prawns.
  1. Heat oil in another pan, add coarse paste (earlier prepared) cook it till moisture is evaporated.
  1. After that add fried prawns, toss it.

Recipe courtesy Vah Re Vah