SUNDAY LUNCH CHICKEN BIRYANI

SUNDAY LUNCH AT THE TENGRA HOUSE 

A typical Sunday lunch at home would be a dish that's BIG & HEAVY followed by an afternoon siesta.

At a Parsi's house you would usually find Mutton Dhansak or Curry Rice on a Sunday afternoon, but we decided to take a break from the Parsi cuisine for a week. So here we have CHICKEN & EGG BIRYANI WITH DAHI RAITA, followed by a CHOCOLATE PUDDING. 

TATRELO KHEEMO

TATRELO KHEEMO

PARSI CUISINE

DRY SPICY MINCE

INGREDIENTS

• 500 grams mince
• 2 tbsp oil
• 2 green chillies chopped fine
• 1 tsp cumin seeds
• 1 large onion sliced (optional)
• 1 large potato cut in half lengthwise 
• 1/4 green peas 
• 6 cloves garlic -minced
• 1 tbsp ginger garlic paste
• 1 tsp garam masala powder
• 1/4 tsp turmeric powder
• 1 tsp chilli powder
• 1 tomato chopped fine
• 1tbsp Worcestershire sauce
• 2 tbsp tomato puree
• 1 tbsp white vinegar
• 1 tbsp jaggery or sugar
• 1 tbsp coriader leaves
• 1 cup water
• few curry leaves
• salt to taste
• 3 tbsp oil.

METHOD 

1. Heat oil in a pan. Add the curry leaves, green chillies and cumin. Once the cumins start spluttering add the sliced onion. Add in the minced garlic. Cook till onions turn brown.

2. Add in the tomato and cook till tomatoes are slightly soft. Add in the garam masala, turmeric, garam masala, chilli pwd and sautee for a few minutes till the masalas get cooked into the tomato.

3. Add the green peas, potato and mince and fry further for 5-6 mins till the water gets absorbed.

4. Add the worcesterschire sauce, tomato puree, salt vinegar and jaggery adding one cup water.

5. Pressure cook for 3 whistles and simmer on low for 10-15 mins. Alternately you can cook in the pan till dry until the potatoes and green peas are cooked.( You can add boiled potato and peas if cooking without the pressure cooker) 

6. Garnish with coriader leaves

7. Serves 4

ALL PURPOSE CHOCOLATE FROSTING

ALL PURPOSE CHOCOLATE FROSTING

Quick and easy frosting that can be used to frost any cake or cupcake or cookie.

INGREDIENTS

• 125 gms bittersweet chocolate melted cooled.
• 2 tbs honey or golden syrup
• 2tsp vanilla essence
• 3 tbsp butter softened
• 1 1/2 cup sieved icing sugar or confectioners sugar
• 3 tbsp milk.

METHOD

• Beat butter, chocolate vanilla and honey and whisk with beaters.
• Add in the sugar and whisk in 2-3 tbsp milk. Add in 2 tbsp at first and in the remaining 1 tbsp until spreadable consistency.

CHOCOLATE FUDGY BROWNIES

CHOCOLATE FUDGY BROWNIES

(SOFT CENTERED CHOCOLATE BROWNIES)

• 130 grams butter
• 200 grams melted bittersweet chocolate
• 1 cup granulated sugar
• 1/2  tsp instant coffee powder mixed in 2 tbsp warm water
• 2 tsp vanilla extract
• 1/4 tsp salt
• 1 tbsp cocoa powder
• 2 large eggs
• 2/3 cup or 85grams flour 

METHOD

• Preheat Oven
• Melt chocolate in the microwave on high for 1 min. Stir. Cool and keep aside.
• Mix the dry ingredients: Flour, cocoa and salt and keep aside
• In a bowl mix the granulated sugar with the butter until sugar melts slightly and turns slightly pale.
• Add in the eggs one at a time. 
• Add in the vanilla and the coffee mixed in water
• Sieve in the dry ingredients into the mix and beat the mixture in cut fold method until all the ingredients are well incorporated. DONOT OVERBEAT.
• Pour the mix into a square pan, buttered and slightly floored so that the mix does not stick to the pan or line with butter or parchment paper.
• Bake at 180 degrees C for 40-45mins .Check with toothpick The centre will be soft but there should be no liquid mix sticking to the toothpick.
• Cool and cut into squares.
• Makes 12-15 squares.

CHILLI BEEF STEAK WITH SPAGHETTI

CHILLI BEEF STEAK WITH SPAGHETTI

INGREDIENTS

• 2 pieces of steak (undercut)
• 1 tbsp red wine
• 2 tbsp worcestershire sauce
• 1 tbsp crushed peppercorns
• Salt
• 2 tbsp olive oil
• 1 tbsp butter
• 1 onion sliced
• 1 tsp crushed pepper
• 2 cloves minced garlic
• 1 green pepper sliced
• 1 small carrot cut in stripes
• 1 tbsp soya sauce
• 1 tbsp barbecue sauce
• 1 tbsp chilli sauce
• 2 green chillies slit length wise
• 1 cup boiled spaghetti
• Oregano & Chilli Flakes to garnish

METHOD

• Marinate the steak in the red wine, 1 tbsp worcestershire sauce, salt & crushed peppercorns for 3 hours and broil in the oven for 10 minutes on each side.
• Cut into thin strips & sautee them in 1 tbsp of butter. Keep aside.
• In a wok heat olive oil. 
• Add in the onion, green pepper, carrot & stir fry on high heat for 2-3 minutes.
• Add soya sauce, 1 tbsp worcestershire sauce, barbecue sauce, chilli sauce & slit green chillies.
• Add in the beef & serve with spaghetti.
• Garnish with chillie flakes & oregano.
• Serves 1.

MASALA GRAVY CHICKEN

MASALA GRAVY CHICKEN

INGREDIENTS

• 1 kg chicken (breast & thigh)
• 100 grams cream
• 100 grams curd or yogurt
• 2 tbsp ginger garlic paste
• 2 large onions chopped
• 2 tomatoes chopped
• 2 green chillies chopped fine
• 2 tbsp tomato puree
• 1 tbsp tomato ketchup
• 1 tsp garam masala
• 1tsp chilli powder
• 1/2 tsp turmeric powder
• 1 glass water
• Salt 
• 3 tbsp oil
• Corriander leaves to garnish

METHOD

• Sautee the chopped onions in oil until translucent 
• Add in the chopped onion
• Add in the chopped tomato, ginger garlic paste & cook for further 3-4 minutes
• Add in the chicken pieces
• Add in the beaten curd
• Add in the tomato puree, masala & salt
• Add in 1 glass water
• Pressure cook for 3 whistles and simmer on low for 10 minutes or cook the chicken until tender
• Cool
• Add in the cream & garnish with coriander leaves
• Serve with rice if desired. 
• Serves 4

PALM TODDY CAKE

PALM TODDY CAKE

FOR THOSE WHO DON'T KNOW WHAT TODDY IS :

Palm wine also called palm toddy also called "kallu", or simply toddy, is an alcoholic beverage created from the sap of various species of palm tree such as the palmyra, and coconut palms. This drink is common in various parts of Asia and Africa, and goes by various names, such as emu and oguro in Nigeria, nsamba in Democratic Republic of the Congo,nsafufuo in Ghana, kallu in South India, tuak in North Sumatra, Indonesia, mnazi in Mijikenda,Kenya goribon (Rungus) in Sabah, Borneo, and tuba in the Philippines, Borneo and Mexico. In the Philippines, tubâ refers both to the freshly harvested sweetish sap and the one with the red lauan-tree tan bark colorant. In Leyte, the red tuba is aged for up to one to two years such that an echoing ring is made when a glass container is tapped this type of tubâ is called bahalina. Toddy is also consumed in Sri Lanka and Myanmar. On the one hand, production of palm wine may have contributed to the endangered status of some palm species such as the Chilean wine palm (Jubaea chilensis). On the other hand, palm wine production by small holders and individual farmers may promote conservation as palm trees become a source of regular household income that may economically be worth more than the value of timber sold.

INGREDIENTS

• 1 cup toddy
• 2 eggs
• 100 grams butter
• 225 grams sugar
• 140 grams rava or semolina
• 30 almonds powdered
• 3 tbsp rose water
• Pinch of salt
• 30 grams flour
• 2 tbsp milk
• 1 tsp cardamon powder
• 1 tsp vanilla extract

METHOD

• Melt butter in the microwave till semi-liquified.
• Mix in the semolina, toddy, cardamon powder, vanilla, butter, eggs, sugar, almonds powder, rose water, salt, flour, milk and let the mixture rest for 3-4 hours in a warm place.
• Grease pan and bake at 200 degreesC for 45 minutes.

KID GOSHT (LAMB STEW)

KID GOSHT (LAMB STEW)

INGREDIENTS

• 250 grams Lamb
• 6 cloves garlic
• 1/2 tsp peppercorns
• 1 inch ginger
• 1/2 tsp cumin seeds
• 3 green chillies
• 50 grams cashewnuts
• 2 tsp poppy seeds
• 2 large onions sliced
• 2 potatoes cut in half length wise
• 2 cups water
• 1/2 cup coconut milk
• Salt
• 2 tbsp Oil

METHOD

• Grind together the garlic, ginger, peppercorns, cumin seeds, chillies, cashewnuts, poppy seeds to a fine paste.
• Marinate the lamb in the ground masala for 4-6 hours or overnight.
• Heat oil.
• Fry the onions until translucent & grind to a fine paste.
• In another pan, add the fried onion paste, the lamb & cook for 5 minutes adding 2 cups of water.
• Add in the potatoes.
• Cook till thick gravy remains or alternately pressure cook for 2 whistles and simmer for 5-7 minutes until the lamb is tender.
• Add in the coconut milk.
• Serve hot. 
• Serves 2.

PEPPER BEEF STEAK IN BARBECUE SAUCE WITH CARAMELIZED ONIONS

PEPPER BEEF STEAK IN BARBECUE SAUCE
WITH CARAMELIZED ONIONS

INGREDIENTS FOR PEPPER BEEF STEAK

• 4 beef steak handucts
• Salt and Pepper to taste
• 2 tsp crushed peppercorns
• 2tbsp worcestershire sauce
• 2 tbsp red wine

METHOD FOR PEPPER BEEF STEAK

• Marinate overnight the pounded steak, salt, pepper, red wine & worcestershire sauce.
• Broil in oven, each side 10-15minutes
• In a pan add 1 tbsp butter, fry steaks both sides adding a bit of worcestershire sauce, crushed pepper& 1 tbsp red wine till all juices get sealed. Keep aside.

INGREDIENTS FOR BARBECUE OR BROWN SAUCE

• 1 onion chopped
• 2 cloves garlic chopped
• 1 tbsp butter
• 1 tbsp oil
• 1 tbsp crushed peppercorns
• 1 cup stock (chicken or beef)
• 4 tbsp worcestershire sauce
• 2 tbsp barbecue sauce
• 1 tbsp chilli sauce
• 1 tbsp flour
• 1 tbsp brown sugar
• 1 tbsp cornflour mixed with 3 tbsp water

METHOD FOR BARBECUE OR BROWN SAUCE

• Melt butter & oil in pan, add onions & garlic. Cook till translucent.
• Add in sugar, stock, worcestershire sauce, barbecue sauce & chilli sauce.
• Add in crushed pepper & salt.
• Mix in the flour & you can add 1 tbsp of soya sauce or 1 tbsp red wine.
• Cook till sauce thickens a bit. Add in the cornflour mixed with water.
• Cook till glazed & thick. Keep aside

INGREDIENTS FOR CARAMELIZED ONIONS

• 2 onions thinly sliced
• 1 tbsp butter
• 1 tsp oil
• 1 tbsp brown sugar
• 1 tbsp worcestershire sauce

METHOD FOR CARAMELIZED ONIONS

• In pan heat butter & oil.
• Add in the onions with the brown sugar and worcestershire sauce.
• Cook till slightly brown in color. 

SERVE STEAK WITH THE BARBECUE SAUCE & TOP IT OFF WITH CARAMELIZED ONIONS.

TIPSY CHICKEN DRUMSTICKS

TIPSY CHICKEN DRUMSTICKS WITH COLD PASTA SALAD

INGREDIENTS FOR CHICKEN DRUMSTICKS

• Chicken Drumsticks - 12
• Salt to taste
• White Pepper Powder - 1 tbsp
• Black Crushed Pepper - 1 tbsp
• Red Wine - 4 tbsp

METHOD FOR CHICKEN DRUMSTICKS

• Make incisions on the chicken drumsticks.
• Marinate with the mixture of the above ingredients for 3-4 hours
• Put it in a pre heated oven of 200 degreesC for 10 minutes
• Brush the drumsticks with a BARBECUE OR BROWN SAUCE*
• Grill for further 10 minutes on each side, brushing it with the sauce at regular intervals.
• Takes 20 minutes for the chicken to be tender

INGREDIENTS FOR BARBECUE OR BROWN SAUCE*

• 1/2 cup of hot barbecue sauce (store bought)
• 2 tbsp white vinegar
• 2 tbsp chilli sauce
• 1/2 cup brown sugar
• 4tbsp worcestershire sauce
• 4 tbsp tomato puree
• 2 tbsp tomato ketcup
• 3 tbsp butter
• Salt & Pepper to taste

METHOD FOR BARBECUE OR BROWN SAUCE

• Mix all the above ingredients in the pan until the sauce thickens.
• Check for the perfect hot, tangy & sweet flavors.

INGREDIENTS FOR COLD PASTA SALAD

• 1 cup mixed pasta
• 1 small onion
• 1 small green pepper
• 1 small diced tomato
• 1 tbsp chopped gherkins
• 1/4 cup olive oil
• 1 tbsp vinegar
• 1 tsp sugar
• 1 tsp chopped parsley
• 1 tsp minced garlic
• 1 tsp oregano
• Salt & Pepper to taste

METHOD FOR COLD PASTA SALAD

• Cook pasta in salted hot water until al dente (3/4th done)
• Rinse in cold water & keep aside.
• Dice the onion, pepper, gherkin, tomato, minced garlic & toss them together with the pasta.
• In another bowl make the dressing.
• Mix the olive oil, sugar & vinegar and pour it over the pasta.
• Cover and chill for 3-4 hours in the refrigerator & garnish with chopped parsley.

PARIZAD GANDHI'S MOLTEN CHOCOLATE COOKIES

PARIZAD GANDHI'S MOLTEN LAVA CHOCOLATE CHIP COOKIES : 

Ingredients:

Butter 4 ounces

Brown sugar ½ cup
Granulated sugar ½ cup
Egg 1
Vanilla essence 1 tsp
Flour 1 ¾ cup
Salt ¼ tsp
Baking soda ½ tsp
Chocolate chips 1 ½ cup

Method:

1. Pre heat oven at 180 C and grease the muffin tin.
2. Put ¾ cup chocolate chips in a zip lock bag and seal. Place the bag in a microwave for 30 seconds , spreading out the chocolate chips in a single layer. 
3. Remove the bag and turn, microwave for another 15 seconds until chocolate chips soften.
4. In a bowl beat butter and sugar until light and fluffy for about 3 minutes, add egg and vanilla essence and beat well.
5. In another bowl sieve together flour, salt and baking soda.
6. Add to the butter mixture to the dry ingredients and beat on low speed until just mixed.
7. Add the remaining chocolate chips and mix.
8. Divide the dough into two equal portions. Now using half the cookie dough, scoop 1 ½ tbsp of dough and flatten a bit. Place in the bottom of the muffin tin.
9. Cut a small tip in the corner of the zip lock bag.
10. Gently squeeze a layer of chocolate over the cookie. Scoop and flatten the remaining dough.
11. Place on the top of chocolate layer. Repeat the steps above until the entire cookie dough is utilized.
12. Bake for 15 minutes until edges are light brown.
13. Cool completely before serving

MALAI KULFI

MALAI KULFI

INGREDIENTS

• 750 ml milk
• 200 ml cream
• 200 ml condensed milk
• 100 grams mawa or khoya
• 4 tbsp milk powder
• 4 tbsp sugar

METHOD

• Mix all the above ingredients in a large pot
• Bring to 1 boil 

• Let simmer for 10 minutes stiring continuously till thick
• Keep stirring so that the mixture doesn't stick to the bottom of the pan
• Cool and strain the mix 

• Fill in an airtight container and freeze for 6-7 hours.
• After 6-7 hours beat the mixture with a beater to break the ice crystals.

• Pour into kulfi moulds.
• Freeze again
• Makes 12-15 kulfis.
• You can add in chopped nuts of your choice if desired.

Mawa Cupcakes

MAWA CUPCAKES

INGREDIENTS

• 100 grams - Broken Cashew Nuts (optional)
• 3 eggs
• 1 cup flour
• 1 and 1/2 cup sugar
• 1/3 cup butter
• 150 grams mawa/khoya
• 1tsp vanilla extract OR Oil based butterscotch extract (which is used in this recipe)
• 1/3 tsp baking powder
• 2-3 tbsp milk

METHOD

• Beat butter & sugar until creamy 
• Add eggs one at a time
• Add in the mawa , vanilla , baking powder & flour
• Whisk the entire mixture till smooth
• Dust the cashewnuts with a little bit of four
• Add in 2-3 tbsp of milk
• Add to the batter.
• Pour into muffin bowls or an individual cake tin
• Bake it at 180 degrees celcius for 40 minutes.
• Makes 12 cup cakes or an individual cake.

A Peek Into The Saturday Lunch : Mince Meat Lasagna

(From The Bottom)

Layer 1 : Meat Sauce
Layer 2 : White sauce
Layer 3 : Lasagna Sheet

Layer 4 : Meat Sauce
Layer 5 : Lasagna Sheet
Layer 6 : White Sauce
Topped with cheese & herbs.