Sugar Cookies

Ingredients
3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 egg, beaten
1 tablespoon milk
Powdered sugar, for rolling out dough
Directions
Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.


Preheat oven to 375 degrees F.


Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.

Salmon Patties

The past one year has been super-duper busy with my two year old son learning new ways to keep me occupied and it has been a grueling semester at school too. But nothing gives me more joy than perhaps taking a long break, sipping coffee while reading a good book or cooking up my favorite recipes. I always find the cooking part easier than the taking notes part where i try to write down the recipes so I can post them here. But hopefully, the next two weeks of winter break will be more productive in that sense. Look out for some more recipes.


Ingredients
* 2 cups flaked, cooked red salmon (2 15.5 oz. cans), skin and bones removed, drained
* 1/2 cup fine cracker crumbs
* 1 large egg, lightly beaten
* 1/4 cup red onion, chopped
* 1/4 cup red pepper
* 1/4 cup yellow pepper
* 2 tablespoons parsley, minced
* 1 1/2 teaspoon capers, drained
* dash hot sauce
* 1/2 teaspoon Worcestershire sauce
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper
* 1/2 cup mayonnaise
* 1 teaspoon lemon juice
* 2 tablespoons butter
* 2 tablespoons oil

Preparation

1. Combine all ingredients except for butter and oil.
2. Divide into 8 equal portions and form into patties
3. Heat 1 tablespoon butter and 1 tablespoon oil in a non-stick frying pan.
4. In batches of four, cook salmon cakes for 4-5 minutes on each side over medium heat, or until browned. Repeat with the rest of the butter and oil and cook the other four cakes.
5. When cooked, set onto a paper towel lined plate to catch any extra oil.
6. Serve hot with chili Sauce.

Chocolate and Blueberry Cheesecake

I tried this recipe for the first time for the Christmas dinner this year and it was a big hit and unbelievably yummy even though it does leave you guilty with all the calories consumed. But what the heck---it's Christmas!
Ingredients:

* 1 package (9 ounces) chocolate wafer cookies
* 6 tablespoons unsalted butter, melted
* 4 bars (8 ounces each) cream cheese, room temperature
* 1 1/2 cups sugar
* 1/2 teaspoon salt
* 4 large eggs
* 1 cup sour cream
* 8 ounces semisweet chocolate, melted
* Blueberries, for topping

Directions

1. Preheat oven to 325 degrees. Assemble a 9-inch springform pan with the raised side of the bottom facing down. Alternately you can also use a pie dish.
2. In a food processor, pulse cookies until finely ground. Add butter, and pulse to moisten. Transfer to prepared pan, and press crumbs firmly and evenly into the bottom. Place pan on a rimmed baking sheet; bake 10 minutes, and set aside.
3. Wipe out bowl and blade of food processor. Add cream cheese, sugar, and salt; blend until smooth. With motor running, add eggs, then sour cream, and finally chocolate; blend filling until smooth, scraping down sides of bowl as needed.
4. Pour filling onto crust, and bake just until set, 1 hour. Turn oven off, and let cheesecake sit 1 hour in oven, without opening (this helps prevent cracking).
5. Run a thin knife around the edge of the pan (this helps prevent cracking, too); leave in pan, and cool completely on wire rack. Cover loosely and refrigerate, at least 6 hours or up to overnight.
Garnish with blueberries and serve!

Shrimp curry

Ingredients:

1 large onion, quartered
1 (2-inch-long) piece fresh ginger, peeled
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 cup vegetable oil
1 1/2 teaspoons curry powder
1 tsp garam masala
1 to 2 fresh serrano chiles, halved lengthwise
1 cup water
1 (14-oz) can unsweetened coconut milk
1 tablespoon fresh lime juice
1 lb large shrimp in shell (21 to 25 per lb)

Method:
Pulse onion and ginger in a food processor until finely chopped. Cook onion mixture with salt and sugar in oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until onion begins to brown, about 5 minutes. Stir in curry powder and chilies and cook, stirring frequently, 2 minutes. Stir in water, coconut milk, and lime juice and simmer, stirring occasionally, until thickened, 5 to 8 minutes.

While sauce simmers, peel shrimp (devein if desired) and season with salt and pepper. Add shrimp to sauce and simmer, stirring occasionally, until shrimp are just cooked through, about 3 minutes. Add salt to taste and garnish with coriander leaves if desired. Serve immediately.

Chicken Curry if you are in a hurry!

This is one dish where you don't have to marinade the chicken nor will it take you hours to choose and prepare the ingredients.

500gms boneless chicken diced in 3/4 inch pieces
2 medium yellow or white onions finely chopped
2 medium tomatoes finely chopped
3 tomatoes finely chopped
2 small potatoes, peeled and diced into large pieces
1/2 cup coriander leaves chopped finely for garnishing
1 tsp ginger paste
2 tsp garlic paste
1/2 tsp turmeric powder
4-5 tsp oil
1-2 tsp lemon juice
6-8 whole black peppercorns
Salt to taste

Method:

Take a pressure cooker and add oil, onions and tomatoes, ginger paste, garlic paste, turmeric powder, chicken pieces (washed), potatoes, peppercorns and lemon juice all together and stir for a few minutes. Add about 1/4 cup of water. Place the lid and let it cook for 8-10 minutes or 1 full whistle on a medium flame. Do not remove the lid and keep the pressure cooker on the same hob till the contents are cooled. This is because after you switch the gas off, the chicken will continue to cook on the heat of the same hob. Now open the lid and start the gas on low flame. At this point if you want the consistency of your curry more thin, add a little water. Let it boil and then add the salt according to your taste. And finally you can garnish with coriander leaves. Your quick and easy chicken recipe is ready to serve.

Cabbage Stir-fry with Shrimp

When in Kolkata I always refused to eat the soggy cabbage dishes. But after trying a couple of recipes, I just fell in love with the crispiness and freshness of cabbage when stir-fried with the minimum of extraneous ingredients. I hope you love this dish as much as I do.

Ingredients:

1 Cabbage, cut into julienne pieces
1 Onion(preferably yellow), finely chopped
8-10 small shrimps
2 chilies, finely chopped
Salt
1 tsp Pepper
1 tbsp oil


Method:
Take a medium sized wok and heat the oil. Stir in the onions and fry till slightly softened. Add the shrimp and cook on medium heat till the shrimp turns pink. Add the cabbage and the chilies. Add the salt and pepper and stir till the cabbage is just cooked but not mushy or too soft.

Serve it hot with fried chicken. Yum!

Shahi Paneer

Ingredients:
3 large bell pappers( red)
Paneer (cottage cheese) cut into cubes
4 Chilies
6 white cardamom pods
5-6 curry leaves
Cashew nuts 1/2 cup
1/2 cup heavy cream

Paprika powder 1tsp

Method:
In a deep pot boil water and add the bellpeppers, cashew nuts, cardamom and chilies.
Boil till the bell peppers are soft and forkable.
Put all the ingredients in the pot in a blender and blend well.
Pour the mixture in a pan and add Paneer and paprika powder.
Stir for a few minutes and add the cream and curry leaves.
Cover and simmer for a few minutes till you get the desired consistency. Add salt to taste.
Serve hot with naan/roti.

Jeera (cumin) Shrimp

Ingredients
· 12 king prawns
· 4 Tbsp. ghee or possibly vegetable oil
· 1 onion finely minced
· 1 tomato sliced
· 1 inch smashed piece of fresh ginger
· 2 tsp garlic paste
· 1/2 red capsicum in thin strips
· 1 salt and pepper
· 1 Tbsp. whole cumin seeds
· 1 tsp turmeric

Method
Shell and clean and strain the prawns.
In a pan heat the oil to warm.
Fry the cumin add in the onion, ginger and garlic
When well cooked lower heat add in the turmeric, tomato and capsicum
Stir-fry till the capsicum has softened but retains its color then turn up the heat to high. Add in the prawns and coriander and stir fry for about 5 min then serve.
It takes only 15 mins to cook and can be served with either naan or rice.

Yellow Curry Chicken

Ingredients
3 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
3 tablespoons curry powder
1 teaspoon ground cinnamon
1 teaspoon paprika
1 bay leaf
salt to taste
2 skinless, boneless chicken breast halves - cut into bite-size pieces
1 cup plain yogurt
3/4 cup coconut milk
1/2 lemon, juiced
1/2 teaspoon cayenne pepper

Method:

Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.

Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes. Serve with jasmine rice.

Chicken Pesto

Ingredients
1 cup fresh basil leaves
1/4 cup grated Parmesan cheese
1/4 cup Oil
1 tablespoon pine nuts
1 to 2 garlic cloves
4 boneless skinless chicken breast halves (4 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter, melted

Directions
For pesto, combine the first five ingredients in a blender; cover and process until blended. Sprinkle chicken with salt and pepper. Place chicken in a greased 11-in. x 7-in. baking dish; brush with butter and pour the pesto sauce over it. Bake, uncovered, at 375° for 30-35 minutes. Serve hot with pasta!

You can also make this dish the meatball style as I have done following the same directions except you can buy the chicken meatballs to prepare the dish.

Rajma Masala( Red Bean Curry)

Ingredients
Rajma Seeds - 1 cup
Onions - 1 (cut thinly)
Green chillies - 4
Tomatoes- 4
Curry leaves - few
Ginger Garlic paste - 1 tsp
Coriander powder - 1/2 tsp
Garam Masala Powder - 1/2 tsp
Turmeric powder - 2 pinches
Chilli powder - to taste
Salt to taste
Jeera (Cumin) seeds - 1 tsp
Cloves - 5
Butter - 1 tbs

Method:
Soak Rajma Seeds overnight

Pressure cook Rajma Seeds with two cups of water until 4-5 whistles.

Cut & puree tomatoes, green chillies in a blender

Heat oil in a vessel & add jeera, onions, ginger garlic paste, curry leaves. Saute until onions turn golden brown.

Add the blended mixture and little water & let it boil for about 5 minutes.

Add pressure cooked red beans to this (with the leftover water in the cooker). Add coriander powder, garam masala powder, salt and chilly powder. Cook until the extra water evaporates & the gravy begins to thicken.

Add a dash of butter and remove from flame. Garnish with cilantro. Serve hot with rice/rotis.

Shrimp Curry

Shrimps - (medium sized, cooked)
3 medium sized onions chopped
Green chillies - 8
(split half)
Curry leaves - 2 stems
Mustard seeds - 1 tsp
Olive oil - 4 tbsp
Tomato(big) - 1
(sliced)

For marinating:
Vinegar - 1 tbsp
Ginger-garlic paste - 2 tsp
Chilly powder - 1 tsp
Black pepper - 1/2 tsp
Coriander powder - 2 1/2 tsp
Turmeric powder - 1/4 tsp
Salt- As reqd

1)Marinate shrimps with vinegar, ginger-garlic paste, chilly powder, coriander powder, turmeric powder, black pepper and salt for atleast 1/2 hour.
2)Heat oil in a pan.
3)Splutter mustard seeds.
4)Add marinated shrimps into it.
5)Saute for 5 mins on a medium-high flame. Stir it occasionally.
6)Add chopped onions, green chillies and curry leaves and saute on a medium flame for 15 mins.
7)Let the juice in shrimp and the onions mix with each other.
8)Add sliced tomato to the boiling curry and close with a lid.
9)Turn off the flame and let it stay undisturbed for atleast 15 mins.
10)Add required salt.Garnish with chopped cilantro and serve hot with rice.

P.S: You will easily find the ginger-garlic paste in the market but there is nothing like the homemade taste. So get a mortar-and-pestle and start cooking!

Chocolate Rum cake

Ingredients:
1 bar of chocolate, chopped coarse
1 stick (1/2 cup) unsalted butter, cut into pieces
2 tablespoons bourbon or dark rum
1 1/2 cups pecans (about 6 ounces)
1 1/2 cups sugar
3/4 cup all-purpose flour
1 cup egg whites (from 7 to 8 large eggs)
1/4 teaspoon salt
confectioners' sugar for dusting

Preheat oven to 350°F. Butter a 9- by 2-inch round springform pan and line bottom with a round of parchment paper or foil.

In a bowl set over a saucepan of barely simmering water melt chocolates and butter, stirring until smooth. Remove bowl from heat and stir in bourbon or rum.

In a food processor pulse pecans with 3/4 cup sugar until finely ground. Transfer mixture to a bowl and stir in flour.

In another bowl with an electric mixer or hand mixer beat whites with salt at medium speed. Gradually add remaining 3/4 cup sugar, beating at high speed until whites hold soft (not stiff), slightly glossy peaks. Stir in pecan mixture with a spatula until well blended and fold in chocolate mixture.
Pour batter into pan and smooth top. Bake cake in middle of oven 50 minutes, or until a fork inserted into center comes out clean. Run a thin knife around edge of cake to loosen and invert cake onto a rack to cool completely.

Remove parchment or foil and transfer cake to a platter. For a fancier look, dust cake with confectioners' sugar.

Spicy Carrot Soup

Ingredients
1 tablespoon extra virgin olive oil, 1 turn of the pan
2 tablespoons butter
1 medium onion, chopped
1 1/2 pounds packaged baby carrots, from produce section
6 cups chicken stock, available on soup aisle
1 tablespoon mild curry paste or 1 1/2 tablespoons curry powder
1/4 to 1/2 teaspoon ground cayenne pepper
Salt to taste

Method:

Preheat medium pot over medium high heat. Add olive oil, butter, onions and carrots and saute for 5 minutes till onion turns pink. Add 4 cups chicken stock, curry powder and cayenne, and about 1 teaspoon salt to the pot. Bring to a boil, cover and cook until carrots are very tender, about 15 minutes. Pour the soup in a blender and blend soup in 2 or 3 small batches until soup is smooth and carrots are fully pureed. Return the blended soup to the cooking pot and place back over low heat. If the soup is too thick, add remaining stock, up to 2 cups, to achieve desired consistency. Granish with chopped cilantro or parsley.

baigan bharta( eggplant curry)

Ingredients:

1 medium Baigan (eggplant)
2 Finely chopped onions
3 Diced tomatoes
4 Finely chopped green chilli
1/2 tsp Red chilli powder
1/2 tsp Garam Masala Powder
1/4 tsp Turmeric Powder
3 tbsp Vegetable oil
Salt to taste
Chopped cilantro for garnishing

Method :
Brush baigan (eggplant) with oil and roast it on a gas burner over medium heat(or bake poked eggplant in oven at 400 degrees).
Frequently turn the eggplant upside down, until fully roasted.
Once done, hold it under cold running water or in a bowl full of water. Cool it and peel off the blackened skin.
Mash the flesh.
Heat oil in a pan / kadhai . Add green chilli and onion and fry over medium heat until light golden brown.
Add red chilli powder, turmeric powder, garam masala and salt and stir. Add tomatoes and cook until tender.
Add the mashed baigan (eggplant). Stir well. Fry the baigan bhartha for 5-7 minutes over medium heat.
Garnish the baigan bharta with green coriander leaves and serve hot with naan.

Chicken Parmesan( quick and easy)

Ingredients
1 clove garlic, minced
1 stick unsalted butter (1/2 cup or 1/4 pound), melted
1 cup dried bread crumbs
1/3 cup grated Parmesan cheese
2 Tbsp chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon garlic salt
1/8 teaspoon ground black pepper
2 lbs of skinless, boneless, chicken meat, cut into pieces no larger than 2x2 inches
6 tbsp tomato puree( a mix of approximately 4 tomatoes, basil and red pepper)
Method:

1 Preheat oven to 450°F.

2 In a bowl, combine the minced garlic with the melted butter. In another bowl mix together the bread crumbs, Parmesan cheese, parsley, salt, garlic salt, and pepper. Dip chicken pieces into garlic butter, then into crumb mixture to coat.

3 Place coated chicken pieces on to a 9x13 baking dish. Try to leave a little room between each piece. Drizzle with remaining garlic butter and bake uncovered 15 minutes. Pour the tomato puree on top of the cooked chicken and sprinkle with some grated cheese on top. Bake till top turns golden brown (in 10-15 mins). Serve hot with angel hair pasta!