Tiramisu

Egg yolks – Of 3 eggs
Milk – 1/4 cup
sugar – 1 cup
Mascarpone cheese – 3 cups
Cream cheese or fresh cream – 1 cup
Vanilla essence – 1/4 tsp
Ladyfingers /sponge cake (cut the cake into 3 rings so that you'll have layers
Italian Coffee powder – 5tbsp
Hot water – 1 cup (for making espresso)
Kahlua or any coffee liquor – 1/4 cup
Cocoa powder/Grated chocolate- as needed

Fill half of a medium sized sauce pan with water and allow it to boil.In a metal bowl whisk egg yolks,milk and sugar together.Simmer the boiling water and place the metal bowl on top of the sauce pan and stir the mixture often for 10-15 mts..When the sugar dissolves,the egg mixture will begin to thicken.Remove from the sauce pan and allow it to cool.
prepare espresso allow to cool
Combine mascarpone cheese,cream cheese and vanilla essence together using an electric mixture.You’ve to mix it until it turns almost creamy with small chunks remaining.Add egg yolk mixture to the cheese mixture and combine them together.

Combine 1/4 cup cooled espresso and 1/4 cup Kahlua together.

Pour espresso-Kahlua mix into a flat plate so that it’ll be easy to dip the ladyfingers.Keep it aside.Dip each ladyfingers into the espresso-Kahlua mix and arrange it in a serving dish side by side.Ladyfingers will get soaked up very fast so careful dip only the bottom half of the ladyfinger ,the top half has to be dry.You can break the ladyfingers to fit into the dish.

Spoon half of the mascarpone cheese mixture over the ladys fingers.Sprinkle grated chocolate/cocoa powder over it. Again arrange another layer of soaked ladyfingers over the cocoa/chocolate powder.Spoon remaining cheese mixture over ladyfingers and spread it evenly.

Cover and chill it for 8-10 hrs.

Brinjal Pachadi (Chutney) for Biryani

Ingredients

Cinnamon -1 stick

Curry leaves- handful

Dry red chillies -4

Brinjal- 6

Tomato-1

Tamarind- a small piece

Chilli powder-1 tsp

Salt to taste

Dry and roast

Peanuts- 1/4 cup

Cumin seeds-2tsp

Fenugreek- 1/2 tsp

Pepper corns- 1/2 tsp

Method:

Cut the brinjals into long strips and fry them in oil with a little salt and cumin powder and set it aside in the same wok add a little oil and season with mustard seeds curry leaves red chillies and cinnamon stick. Saute for a while and then add the roasted powder saute for a min if it catches add a little water saute for a few seconds then add the tomatoes, fried brinjals, salt, chilli powder (optional) and add the tamarind and allow it to cook.... switch off when the oil comes on top.

CHICKEN BIRIYANI

Chicken: 1/2 kg
Basmathi rice:2 cups
Mint, Coriander leaves :Bunch
Curry leaves- 1 sprig
Green Chilles: 10
Onion-1
Tomato-1
Bay leaf-4
Cloves-3
Cardamom-3
Cinnamon-1 inch
Nutmeg- very little
Javantri(Maze)-2 pieces
Garlic and Ginger paste -2 spoon
Black pepper-10
Turmeric powder -1 tsp
Red chilli powder 1 1/2 tsp
Curd -1 cup.

Method

Marinate the chicken with Curd,turmeric,red chilli powder,1 spoon of Ginger garlic paste and salt for 30 mins but the taste would be better if its kept marinating longer. Boil the marinated chicken in a cooker with water for about a whistle with 2 bayleaf. Remove the chicken and set aside the chicken stalk which is also required. In another cooker add oil plus a little clarified butter add about 2 bay leaf, cloves,cardamom, cinnamon. when it is fried a bit, add onions and saute , gingergarlic paste saute then add tomatoes.. Grind the mint, coriander leaves, curry leaves and the chillies in a mixie. Add this paste to the cooking mixture add a little pepper and the cooked chicken saute for sometime. In a wok add clarified butter but half a cinnamon stick add the rice make sure the rice is slightly fried. Add the rice into the cooker. For a 2 cup of rice 4 cups of water ... Note the chicken stalk should also be considered. So if you get a cup of chicken stalk out of the chicken then add 3 cups of water. Add a squeeze of lime salt ( When u taste the water in the cooker it should be slightly salty) put the stopper and allow to cook after 3 whistles switch off or put the cooker on sim and allow to cook for 15 mins and switch off let it cook in the steam without taking the stopper off.

Delicious Indian Pork Vindaloo

• Pork with medium fat 1/2 KG
• Onions 2 Large
• Tomatoes 2 Large
• Ginger Garlic Paste 4 Tsp
• Coriander Powder 4 Tsp
• Chilli Powder 2 Tsp
• Green Chillies 3-4
• Pepper corns 10
• Cinnamon 2 small sticks
• Cloves 3-4
• Mustard seeds 2 Tsp
• Salt to taste
• Sunflower/Peanut Oil 2 Tbsp

Dry grind all the mustard seeds,pepper corns,cinnamon and cloves.

Mince onions and green chillies in a mixer and set aside.

Puree' the tomatoes and set aside.

Choose a pressure cooker and light the stove.

Pour the oil when the cooker is hot.

Add the minced onions and green chillies and fry till golden.

Add the ginger garlic paste,and masala powders and continue frying.

Puree'd tomatoes go in next if you are using them.

The pork pieces and salt go in soon after the oil separates.

Let the pork get coated with all the masala well as you mix it.

Add a 1/2 cup of water and cover the lid.

Let cook for 10 minutes after the pressure cooker begins to whistle, on low heat.

Open the lid after releasing the steam and dry all the water.

Cook till oil floats on top.

Lady's Finger Masala

Well this is my version of the lady's finger masala,

1/2 Kg Lady's finger

2 big onions

2 big tomatoes

4 teaspoons of oil

1 teaspoon of chilli powder

1 teaspoon of coriander powder

1 teaspoon of ginger garlic paste

1 teaspoon of garam masala

a pinch of turmeric

Half a cup of water

Curry leaves 6 to 10 leaves

2 cloves

2 cardamoms

A cinnamon stick

Half a lime

heat 2 teaspoons of oil in a deep dish add a cumin seeds,curry leaves and fennel seeds let it sputter then add the onions and fry them nicely then add ginger garlic paste fry both till the paste catches then add the tomatoes 1 teaspoon of chilli powder 1 teaspoon of coriander powder, 1 teaspoon of garam masala and a pinch of turmeric salt add half a tumbler of water and let the masala's combine nicely. After 5 mins increase the flame and allow the water to dry up. Remove this from the stove, allow to cool and grind and keep it aside.

Add 2 teaspoons of oil and season with cinnamon stick 2 cloves and 2 cardamom. Add the lady's finger along with cumin powder and salt. Make sure the lady's finger is nicely fried all the gooey stuff should go away. Once the lady's finger is nicely fried add the ground masala and half a lime allow the masala to mix with the fried masala for 5 minutes and then switch off.

Mince Mutton or Mutton Keema

1/2 Kg Mutton Keema

Garlic 6 pods

Sambar powder 1 tbsp

Salt

Onion 1

Peas a handful

Cinnamon 1 small stick

Clove 1

Ginger and garlic paste 2 tsp's

Curry leaves

Oil 3 tbsp

Pepper powder

Wash and marinate the keema with garlic pods ,ginger and garlic paste, 2 pinches of pepper powder and sambar powder for an hour( the more time the better)

Pressure cook the keema with a cup of water

In a kadai add a cinnamon stick, a clove,curry leaves and then add the onions and fry till golden brown

Add a teaspoon of ginger and garlic paste, when the paste sort of catches add the peas saute for a minute and add the keema with the stock and another pinch of pepper powder. Stir and cook in low flame for 15 minutes.