Tipsy Pudding

Tipsy pudding

Don’t worry this pudding does not make you tipsy and you will not fall down after having it. 

Why is it called Tipsy Puding? No idea!! What I do know is that this is a very easy recipe and is loved by one and all. 

The best thing about this dessert is that it is better made a day prior to a party and it tastes even better a day after the party. Trust me this recipe is for keeps. 

It is a very sneaky way to add fresh fruits if you have fussy eaters at home. You can add fruits such as apples, bananas, pears, tinned pineapples, etc. I have specifically mentioned tinned pineapples because using fresh one is a disaster for desserts. Fresh pineapples have an enzyme called bromelain that makes it bitter. The tinned processed pineapples are sweet. 

Ingredients

1x8” basic eggless vanilla cake
400 ml Amul cream
1 cup powdered sugar ( you can add more if you want it sweeter)
1 apple, chopped fine (do not peel)
1 banana, chopped fine
3 pineapple rings, chopped fine ( use tinned pineapple)
Nuts and raisins for garnish

The pudding is basically about layering the ingredients. 

Slice the cake into two layers. 

Sprinkle some sugar syrup on the cake slices. If you are using tinned pineapples then you can use the juice in the tin. 

Beat the Amul cream with the sugar till the sugar dissolves. Now add the chopped fruits and mix well.

Take a pudding dish. First put a layer of cake. Then layer with half the fruit-cream mix. Then put the second cake layer and top with rest of the fruit-cream mix. 

Garnish with nuts and raisins. Wrap the pudding dish with cling film and refrigerate till ready to be eaten.

 I make this dish often for parties and I make them the night before and keep refrigerated for 24 hours. This gives the cake time to soak in the cream and flavor from the fruits. It makes the pudding tastier. 

Chicken Rezazla

Chicken Rezala

A royal Bengali dish, this chicken recipe has all the royal ingredients like cashews, poppy seeds, cream, yogurt. Anything with a poppy seed and cashew combination is always lip smackingly delicious. And remember you should not count calories while eating the rezala. 

Ingredients

700 gm chicken
2 onions, blended
2 tbsp ginger garlic paste
10 cashews, soaked and blended
4 tbsp poppy seeds, made into a paste
1 cup curd
2 tbsp garam masala
3 green cardamoms
2 black cardamoms
4 cloves
1” cinnamon
6 black peppercorns
6 white peppercorns
Salt to taste
A pinch of sugar
3 tbsp ghee
½ cup cream

Marinate the chicken with onion paste, ginger garlic paste, curd and salt for 1 hour. 

Heat some ghee. Add the cloves, cinnamon, green cardamoms, black cardamoms and both peppercorns. 

Add the marinated chicken pieces and bhuno or saute on high heat for 5 minutes. 
Add the cashew and poppy seed paste and saute some more. Add the garam masala, salt and sugar. 
Cover and cook for 20 minutes till done. Before taking it off the heat add the cream and mix well. 

Safed Murg

Safed Murg

Having spent almost two years in Rajasthan I had developed a liking for Rajasthani cuisine. I specially loved the Gatte ki sabzi and Ker Sangr. Infact I was quite amazed to realize that Ker is so expensive. These little wild berries cost as much as Rs 900 per kg. The Sangri itself was in the range of Rs 500 per kg. But once cooked it tastes awesome. I have already posted a Gatte ki Sabzi recipe. Ker Sangri will follow soon. 

The non-vegetarian cuisine is no less awesome. The Lal Maas needs no introduction. However today I am tweaking another mutton recipe to suit my palette. The safed maans is rich and creamy. Unfortunately mutton is not good for your heart and cholesterol. So, inspired by this mutton delicacy I am making Safed Murg.

Ingredients

500 gm chicken
2 onions, boiled
1 tomato, boiled
2 tbsp ginger garlic paste
2 tbsp kasuri methi 
3 tbsp cashews, soaked in some hot water
4 tbsp cream
1 cup milk
1 tbsp coriander powder
1 tbsp cumin powder
3 green cardamoms
1 inch cinnamon
1 tsp peppercorns

Wash the chicken pieces and pat them dry. Apply some salt and keep aside.
Boil the onions and tomatoes. Cool and make a paste.

Heat some oil. Add the green cardamoms, cinnamon and peppercorns. Add the ginger garlic paste and saute. 

Add the onion paste and cook on low heat till oil starts leaving the sides. Make a paste of the soaked cashews and add to the onion paste. Saute for a minute. 

Add the coriander powder, cumin powder and salt. Saute for a minute. Add the kasuri methi and cream.

 Now add the chicken pieces and cook on medium for about 10 minutes till the chicken is well coated with the masala. Now slowly add the milk stirring all the while. 

Cover and simmer for 10 minutes. The Safed murg is ready. Garnish with kasuri methi. 

Chandi Korma

Chandi Korma

( A Sanjev Kapoor Recipe)

Ingredients

1 kg chicken

4 onions, sliced thin

1 tbsp ginger paste

1 tbsp garlic paste

1 tbsp green chili paste

½ cup almonds, blanched and made into a paste

½ cup khoya, grated

1 cup yogurt

1 tbsp white pepper powder

¼ cup cream

1 tsp green cardamom powder

Almonds and pistachios for garnish

Sauté the onions till translucent. 

Add ginger, garlic and chilli paste. 

Add the almond paste, yogurt and grated khoya. Fry for 2-3 minutes. 

Add the chicken and cook on high heat for about 5 minutes. 

Sprinkle the white pepper powder. Season with salt. Cover and cook till the chicken is done. 

Add the cream, green cardamom powder and simmer for a few minutes. 

Serve garnished with almond and  pistachio slivers.