Chocolate Éclairs

Ingredients

Water 4 ounces
Butter 2 ounces
Flour 2 ounces
Egg 2
Salt a pinch
Fresh cream whipped 1 cup
Icing sugar 1 ounce

Ingredients for chocolate icingButter 1 ounce

Cooking Chocolate 2 ounces
Milk 2 tbsp

Method for éclairs

Preheat oven to 400 degrees F (200 degrees C) and place rack in center of oven. In a bowl whisk the flour with the s salt. Place the butter and water in a saucepan over medium high heat and bring to a boil. Remove from heat and, with a wooden spoon, add the flour mixture, all at once, and stir until combined. Return saucepan to the heat and stir constantly until the dough comes away from the sides of the pan and forms a thick smooth ball (about 1-2 minutes). Transfer the dough to your electric mixer (can do this by hand or with a hand mixer), and beat on low speed to release the steam from the dough (about 1 minute). Once the dough is lukewarm start adding the lightly beaten eggs (dough will separate and then come together) and continue to mix until you have a smooth thick paste (dough will fall from a spoon in a thick ribbon). Place the dough in a pastry bag fitted with a large plain tip and pipe 12 oblongs of dough (about 3/4 inch (2 cm) wide) onto the baking sheet. (When piping have the bag at a 45 degree angle.) Bake for 15 minutes and then reduce the oven temperature to 350 degrees F (180 degrees C). Continue to bake for a further25 minutesor until the shells are a nice amber color and when split, are almost dry inside. Remove from oven and place on a wire rack to cool.

Method for icing

Micro all ingredients for 30 seconds or until melted,mix well & use !

Assembling

Split the pastry shells in half, lengthwise. Take the top shell and dip into the chocolate glaze, letting the excess drip off. Place on a wire rack to dry. Fill the bottom half (can spoon or pipe) with the cream. Once the glaze is dry, gently place the top half of the pastry shell on the cream. Can be covered and stored in the refrigerator for two days.

Chocolate Éclairs

Baked Pasta Cups

Ingredients
Boiled Macroni 1 cup
White Sauce 1cup
Chicken Tikkah chunks 150gms approximately (home made or store bought)
Pasta Sauce 4 tbsp
Onion,Capsicum,Olives,mushrooms,jalapeno pepper,tomato, (optitonal u can add remone any)
Cheddar Cheese 4 tbsp grated
Mozzerralla Cheese half cup grated
Boiled & mashed Potato 1cup
Garlic Powder 1 tsp
Bread Crumbs 4 tbsp
Mix italian herbs 1/2 tsp
Crushed black pepper 1/2 tsp
Crushed red chilli 1 tsp (optional)
Method
Mix mashed potato,garlic powder,black pepper & italian herbs,keep aside.
Mix boiled pasta and white sauce,
Grease 12 cupcake liners,
Divide pasta equally into 12 cupcake liners,drizzle pasta sauce, then spread a layer of Chicken tikkah,veggies & cheddar n mozzeralla cheese lastly spread a layer of prepared potato mixture(u can use piping bag & a nozzle for this step..its easier ),sprinkle bread crumbs ,Crushed red chilli & bake on 180 c for atleast 20 mins then grill from top till golden.

Recipe for White Sauce* :
Butter 4 tsp
All purpose flour/maida 4tbsp
milk 4 cups
white pepper 1/4 tsp (optional)
Method
In a small saucepan over medium heat, melt butter. Add flour and stir until the butter and flour are well combined. Pour in milk, stirring constantly as it thickens.add pepper.
Add more milk depending on desired consistency. ( I always add 4 tbsp of grated cheddar cheese in my white sauce)

Chicken falafel* (Falafel with a twist)

Ingredients

Grams (White chana) = 2 cups (Unsoaked)
Chicken mince = 100 gms
Onion = 1 big
Garlic = 8 cloves
Cumin (Zeera) = 1 tb
Green chillies = 5 to 6
Coriander leaves = 1 bunch
Baking powder= 1 tsp
Seasame seed = 1 tb (heaped)
Salt = to taste
Water = 4 to 5 tb

Method

Soak grams (chana) in water over night.In morning discard water again wash & fine chopperized along with chicken mince +onion + garlic + coriander leaves+ green chillies & zeera . Use 4 to 5 tb of water while chopperizing.Take out falafel mixture in a bowl mix salt & seasame seed. Add baking powder just before frying.
Now make falafel with the help of two spoons .Deep fry on medium flame till nice golden.Serve with garlic sauce

Chicken falafel* (Falafel with a twist)

Double Decker Brownies

Ingredients for Black Brownies base..

Coco powder 1/4 cup
Ghee or unsalted butter 6 tabl spoon
Sugar powdr 1 cup
Eggs 2
Vanilla essence 1/2 tea spoon
Flour 1 cup
Baking powder 1/2 tea spoon
Salt pinch
Walnuts chopped 1/3 cup

Ingredients for Chocolate chip top layer..

Unsalted butter 1/3 cup
Ghee 1/3 cup
Sugar powder 1/2 cup
Brown sugar 1/2 cup
Egg 1
Vanilla ess 1 tea spoon
Flour 1 - 1/2 cups
Baking soda 1/2 tea spoon
Salt pinch
Chocolate chips 1/2 cup

Method:

First preheat oven .oil n flour the tray or rectangular pan or square pan .. Heat ghee/ butter melt it ..add coco pwder ..mix ..add sugar .egg .essens ..baking pwde salt ..beat well .. add flour n walnuts .beat .put this thicky batter in ready pan or tray..
Now make ur chocolate chip layer . Beat ghee n butter well .add brown sugar n sugar .beat well .add egg .essense .soda .salt .beat .add flour n chips .mix well .thick mixture ready .. spread this mixture over brownie layer ..use spatula or pallate knife ..level it .tap it ..bake it .. bake untill top layer becums golden ..check with tooth pick .leave to cool ..give it full rest to set .over nite rest is best .to cut nice equal slices .. then cut them in bars ..serve with drizzle chocolate sauce .i use melted chocolate to drizzle..
This top layer recipe is chocolate chip cookies recipe .. use flat knife to lift up from tray .

Double Decker Brownies

Chicken Hareesa

Ingredients

Wheat (soaked overnight) ½ kg
Chicken boneless ½ kg
Turmeric ½ tsp
Ginger garlic 2 tbsp
Green chilies grinded 1 tbsp
Black pepper 1 tsp
Salt 1 tbsp
Tomatoes blended 3
For baghar
Oil ½ cup or 4 tbsp heaped ghee
1large onion sliced
Mint chopped 1 bunch
Ginger finely sliced 2 tbsp
Green chilies chopped 6
Brown onion ¼ cup
Garam Masala powder 1 tsp heaped

Method

soak ½ kg wheat over night, boiled in 12 cups of water and ½ tsp of turmeric till tender, cool and blend, boil ½ kg boneless chicken with 2 tbsp of ginger garlic paste, 1 tsp black pepper, blended tomatoes,1 tbsp salt, 1 tbsp grinded green chilies and 4 cups of water till chicken tender, then chopperize chicken, add the chopperize chicken in boiled & blended wheat and garam masala powder mix all well and cook for a while, lastly heat ½ cup oil, add onion,1 bunch chopped mint leaves, 2 tbsp ginger Julian, 6 chopped green chilies fry till golden then pour it in hareesa, mix well and serve hot.

Chicken Hareesa

CHICKEN MALAI HANDI

Ingredients 

chicken breast 1kg (cut in 2 inch pieces)
yogurt 1 cup
butter 50g
oil 1/2 cup
ginger & garlic paste 1 tbs
cashew nuts 12 pieces
green chilli 10 to 12
cream 1/2 cup
poppy seeds 1 tbs
black pepper powder 1/2 tsp
sesame seeds 2 tbs
salt 1 tsp
white pepper powder 1/2 tsp
bullet green chilli 4 (sliced from the middle)
fresh coriander 1/2 cup

Method

grind cashew nuts, poppy seeds, sesame seed, green chilli to a paste.
marinate the chicken with, the grinded paste, yogurt, cream, black pepper, white pepper, salt, ginger & garlic mix well cover and keep in the fridge for 20 to 30 minutes.
heat oil and butter add the chicken with the marination mix and wait for a boil, cover and cook on medium flame till the oil comes on the surface.
now add the coriander, green chilli mix.
serve hot with naan.

CHICKEN MALAI HANDI

Almond & Honey Tart

Ingredients for short crust

Basic sweet paste
Ingredients
Butter 16 ounces
Caster sugar 12 ounces
Flour 24 ounces
Egg 1
Vanilla essence 1 tsp

Method

In a bowl cream together the butter and sugar until light and fluffy.
Add in eggs and beat well. Fold in flour and mix gently with finger tips until the dough can be
gathered into a ball. Knead lightly and chill dough for 30 minutes, use as required.(bake for 5 mins before filling..for this recipe)

Ingredients for filling

Almonds crushed 4 ounces
Butter 1 ounce
Sugar 1 ounce
Honey 3 tbsp

Method

In a pan add Almonds crushed 4 ounces, Butter 1 ounce, Sugar 1 ounce, Honey 3 tbsp.
Cook on low heat stirring continuously till the mixture thickens.
Pour and spread the filling in the half baked tart shells.
Bake at 180 degree C for 20 to 25 minutes.
Do not overcook or cracks will appear, cool until set and serve.

Almond & Honey Tart