Ingredients 2 yogurts (125 g each) 2 cloves of garlic(finely chopped) 1/4 tsp red chilli powder 1/2 tsp roasted cumin powder Salt to taste A garlic clove (chopped) 1/2 tsp cumin seeds Oil for frying Coriander leaves (chopped) Few mint leaves (chopped) Method Finely chop the garlic cloves. Mix it with salt, red chilli powder & roasted cumin powder. Leave for 10 mn. Whip yogurt & add to the garlic mixture. Heat oil in a pan & fry cumin seeds. Then add chopped garlic & fry till light brown Drain on a kitchen paper & then add to the burani raita . Garnish chopped coriander& mint leaves . Serve with biriyani.
Leonardo da Vinci statue is located in the middle of Piazza della Sacla, infront of the opera house (Teatro alla Sacala). This square is connected to the Piazza del Duomo by the Galleria Vittorio Emmanuelle II. In 1856, Accademia di Belle Arti in Brera held a competion to honour the Tuscan Artist Leonardo da Vinci. The sketch of the artist Pietro Magni was selected. The base of the sculputre is made of Baveno granite & the statues of Leonardo da Vinci & his four disciples (Antonio Boltraffio, Marco d'Oggiono, Andrea Solari & Cesare da Sesto) are made of white Carrara marble.
Ingredients 200 g Cherries 1 tbsp cane sugar 1/2 tsp cinnamn powder 1 tbsp rum *** 110g flour 120g sugar 75g butter 3 eggs 1 tbsp rum 1 tsp vanilla essence 1 tsp baking powder A pinch of salt Method Remove the stalks & stones of the cherries. Quarter them & keep aside. Mix with cane sugar , cinnamon powder & rum . *** Melt butter in microwave oven. In another bowl beat eggs & sugar. Sieve the flour with baking powder & fold into the cake mixture. Add butter mixture & mix well. Add marinated cherries,vanilla essence, rum & just mix them. Pour the batter into the greased cake pan. Bake for 20-25mn - Th 180°C. Serve with tea.
Ingredients * For Rice * 4 cups Basmati rice 2 tbsp vegetable oil 1 tbsp ghee 6 cups water 1 tsp salt 1 cinnamon stick 3 cardomom pods 1 star anise 1 bay leaf 3 cloves 10 black pepper corns 2 mace 3 tbsp ghee / oil * Masala * 1 kg chicken (chopped) 1 tsp red chilli powder 1/2 tsp turmeric powder 1 cup curd Salt to taste *** 1 tsp cumin seeds 2 green chillies ( cut in coins) A big tomato (chopped) 4 garlic cloves (paste) A piece of ginger (paste) 1 tbsp coriander powder 1/2 tsp cumin powder 50 g butter / ghee + 1 tbsp oil Strained spices used for rice 1 tsp garam masala 1 tsp black pepper powder Salt to taste Decoration 1/2 cup chopped mint leaves 1/2 cup chopped coriander leaves. Method Marinate chicken in chilli powder, turmeric powder, salt & curd. Cover & keep in the refrigerator for an hour. *Rice * Boil water with all the spices & salt. Strain or just remove the spices & keep aside. Heat ghee+ oil in a sauce pan. Add basmati rice & stir. When some rice grains change to light brown, add boiled water. Bring to the boil, cover tightly and simmer until the rice is tender and the water has been absorbed. Reduce the heat. When rice is 3/4 cooked remove from fire. Stir occassionaly with a wooden spatule. When fully cooked remove the lid & let it cool. *Chicken Masala* Heat butter+oil in a sauce pan. Add cumin seeds & ginger garlic paste. Add marinated chiken along with coriander powder & cumin powder. Fry for 3mn . Then add the sliced tomatoes, green chilli & strained spices. Fry for few minutes & then add a cup of water. Cover & cook until tender.( 15mn) When cooked remove from fire. Garnish with garam masala & black pepper powder. Keep aside. * Decoration * Take a casserole & spread a layer of prepared chicken curry. Then cover it with a layer of basmati rice. Top with garam masala, mint leaves & coriander leaves. Repeat the same with the rest of chicken & rice At last dilute a pinch of saffron in water & pour over the rice. Cover it for a while Then mix well & transfer to the serving plate; Serve hot with Raita & Chutney Courtesy @ SooperChef
Ingredients 300g cherries (stemmed) 3 cloves 2 cardomom pods 1/2 of a vanilla pod 1 cinnamon stick 1 star anise 375 cl red wine A pinch of nutmeg powder 75g cane sugar Method Wash & stem the cherries. Heat a sauce pan with red wine, sugar & spices. Boil for 10 mn & then cherries. Reduce heat & turn the cherries frequently. Poach the cherries until they are tender (just 3 mn). Transfer them on a serving bowl. Boil the red wine until it's thick & glossy. Remove from fire & drizzle the syrup over the cherries. Serve this spicy poached cherries with vanilla ice cream / panacotta.
Ingredients 250g Ricotta cheese 250g flour 3 large eggs 300g sugar 150g butter 2 tsp baking powder 150g blueberries 1 tsp vanilla essence Zest of an organic lemon Method Preheat the oven to 180°C. Mix ricotta cheese with 150g sugar. Beat the eggs with the remaining sugar. Add beaten eggs to the whipped cheese. Mix flour & baking powder together and fold into the cake mixture. Stir in the blueberries. Pour the batter into the greased cake pan. Bake for 30-35 mn. Serve with tea.
Ingredients 2 cups roasted rice powder 21/2 cups of luke warm water 1 tsp fennel seeds 1 green chilli 1 tsp salt A piece of ginger 2 tbsp dessicated coconut / 2 tbsp grated coconut 2 scallions Curry leaves * Prawn Mix * 500g tiger prawns ( fresh/frozen) 1 tsp kashmir chilli powder 1/2 tsp turmeric powder 1 tsp salt *** 1 tsp ginger -garlic paste 1 green chilli(chopped) 2 onions (chopped) 1 tomato (chopped) 1 tsp coriander powder 1/2 tsp chilli powder A pinch of turmeric powder Salt to taste. Coriander leaves. Garam masala. Method Chop the leaf part of scallions & keep aside. Coarsely grind coconut, chilli, scallions, ginger, curry leaves & fennel seeds in a blender. Add , scallion leaves, salt & blended mixture to the rice powder. Mix with water to get a stiff dough. Keep aside for one hour. Make marble sized dough balls & just press in the middle. Steam cook the rice balls for 10-15mn & keep aside. Scallion leaves gives a green colour to the rice balls. *** Shell, devein and wash prawns using salt and turmeric. Marinate them with tumeric, chilli & salt. Cover & refrigerate for an hour. Marinate mussels with chilli, turmeric,oil & salt. Fry them till light golden brown. *** Heat oil in a pan & fry onions till light golden brown. Add ginger- garlic paste & fry again. Add all the masala powders & fry for a while. Then add chopped tomato & chilli. Add some water, cover & cook for 5mn. Then add fried prawns & stir well with the masala. When the sauce is reduced remove from fire. Fold in prepared rotti's & toss several times. Garnish with garam masala & coriander leaves. Serve hot.