Mutton Chops

Mutton Chops Cooked With Milk

When we were children, the festival of Ramzan  was one to look forward too.  Back then everyone celebrated all the festivals with each other and my Muslim friends would send the most delicious mutton biriyani faithfully every year or call us to their house to enjoy a variety of sumptious dishes.  One of my Dad's friends would always send a leg of mutton amongst other things and my Mum would wield her culinary skill and concoct amazing dishes for as long as the meat lasted.  This recipe is one I got while browsing a book years ago and tried out when as a young married couple, our very friendly neighbour presented us with 2 large Mutton Chops for Ramzan.  The aroma is enough to entice one and all to the kitchen.

The Recipe:

2 large mutton chops, trimmed of all fat; 1 cup low fat milk; 1 tbsp ghee; 1 large tomato, grates;1 large onion, grated; 1/2 tsp chilli powder or to taste; 1/4 tsp garam masala powder; 1/2 tsp ginger, grated; 1/2 tsp garlic, grated; few spring onions, chopped fine; salt to taste.

For Garnish: 1 hard boiled egg, cut in half (optional);  few coriander leaves.

Put the chops milk and ghee in a heavy bottomed pan.  Bring to the boil, lower flame and simmer till the milk dries up, stirring frequently.  Add the onion, tomato, spring onions; ginger, garlic and garam masala and fry well until the ghee oozes out.  Add the salt last of all.  Serve hot with chappathis or puris.  A heavenly dish and I have a hankering to make it for our next dinner party.

Christmas Pie

 Effortless Christmas Pie

I have been having a blast this season baking and cooking to my hearts content.  I have tried out new recipes and baked a variety of cakes to give away to friends and also sent a couple to Bangalore in my daughter's suitcase.  And another went to Germany with a friend's niece.  Some time ago I came across this pie recipe which which seemed very easy.  Somehow I have never had the confidence to make pies.  This recipe instructed the reader to just throw everything in a blender and dump it into a dish and bake it.  That's about all I did  (except that I played around with the ingredients)and the result- a golden yellow, astonishing concoction with the bottom like a pudding, the centre like a cake in texture and a crusty, chewy  top.  The fragrance made my house smell like Christmas and when I scraped the dish, I wish I had made more of this Effortless Christmas Pie.

The Recipe:

1/4 cup flour; 2 large eggs; 2 tsp vanilla essence; 1/2 cup coconut milk powder; 1/2 cup desiccated coconut; 1/4 cup almond meal; 60 gm salted butter at room temperature; 1/2 cup caster sugar; 1 cup low fat milk; 1/2 tsp grated nutmeg.

Blend all the above ingredients together except the nutmeg till well mixed.  The mixture will be a pouring consistency.  Pour into greased and floured pyrex dish.  Sprinkle the grated nutmeg on top and bake in pre heated oven at 180 degrees centigrade for exactly 45 minutes.  Skewer inserted in centre should come out clean.  Serve piping hot with icecream or custard.  It's also scrumptious on its own.

One Of The Best

Double Chocolate Brownies

Once upon a time brownies were out of my league until I found a recipe in an old piece of newspaper used to wrap groceries.  Then Ranita  bought me a book on brownies and we tried every one and now make our own version.  This recipe always turns out great and you will find yourself licking up the crumbs.

The invention of the celebrated brownie is attributed to a librarian from Maine called “Brownie Schrumpf”.  She reputedly forgot to add baking powder when she was making a chocolate cake and the rest is history.  However my version has a wee bit. 

Double Chocolate Brownies

100 gms maida; ½ tsp. baking powder; 30 gms cocoa powder; 112.5 gms. margarine or butter; 140 gms. powdered sugar;2 large eggs; 1/2 tsp. vanilla essence; 37.5 gms. chopped nuts(either walnut, cashew, almond or groundnut).

For the Icing:  110 gms. icing sugar,sifted;, 30 gms. soft butter; milk to mix; vanilla or peppermint essence.

Topping:  60 gms cooking or milk chocolate(either white or brown or a combination of both).

 Grease and line the base of a 20 cm / 8 inch pan with baking paper, so that the paper extends over two sides.

Sift the flour, baking powder and cocoa onto a baking sheet.  Set aside.  Cream sugar and margarine till light and fluffy.  Beat in the eggs and the vanilla essence.  If the mixture starts to curdle, stir in a little of the flour mixture.  Fold in the remaining flour and the nuts.  Pour the mixture into prepared pan and bake in preheated oven 175C for about 20 to 25 minutes or until toothpick inserted in centre comes out clean.  Allow to cool.  Make the icing by combining all the ingredients to a spreading consistency.  Spread over cooled cake.  When set, melt the chocolate in a bowl over gently simmering water.  Drizzle over icing.  (If using white and brown chocolate, melt the white first and pour over cake at random.  Follow with brown.  Take a toothpick and gently run through both colours to create a marbled effect.  Decorate with almond flakes , cut into triangles and serve.

NB:  I always use cashewnuts for a rich, delicious flavour.