Tuesday, May 31, 2011

Tiramisu (Italian Deseert)

Tiramisu, one of my favourite Italian dessert. I tried my hand on it.. It came out very well. So, just thought of posting it on my blog. Hope, you all will like it.


French Fingers - 2 packets
Mascarpone Cheese - 2 packets
Castor sugar - 1 and 1/2 cup
Egg - 6 nos
Cognac or Rum - 4 tblsps
Coffee powder - 4 tbs
Coco powder - 1/2 cup
Vanilla essence - 2-3 drops


1. Bring the cheese at room temprature.

2. Seperate the egg white and egg yokes.
3. Add 6 spoons of sugar to egg yoke and beat it with hand mixer.

4. Add the soften cheese in it and mix very gently with the use of rubber spatula.
5. In another bowl add egg white and whisk it by adding all ramaining sugar little by little.
6. Add Cognac or Rum and vanilla essence to it. Whisk it till you get a hard pick.

7. Then mix it with egg and cheese mixture. Keep it in the fridge.
8. In another pan add 4 cups of water. Add coffee powder and 2 spoons of sugar to it. Let it boil for 2 minutes and then let it cool until it reaches room temprature.
9. Add the french fingers in this coffee water and layer it in a cake tin

10. Pour half of the egg mixture and sprinkle some coco powder with the use of strainer.

11. Repeat the procedure once. After finishing it place the cake in the fridge for 7-8 hrs.

12. After 7-8 hrs cut it into pieces and serve.


1. Cognac or Rum is optional.

Wednesday, May 11, 2011

Butter Chicken / Chicken makhani


Chicken - 2 chicken breasts
Onion - 1 finely chopped
Tomato - 4 finely chopped
Cashewnuts - 10-12 soaked in water for 1 hr
Curd - 4 tblsps
Ginger garlic paste - 3 tsps
Red chilly powder - 4 tsps
Turmeric powder - 3 tsps
Garam masala - 2 tsps
Tandoori chicken masala - 1 tsp
Black pepper powder - 3 tsps
Black cardamom - 1 no
Green cardamom - 2 nos
Cinemom - 1 inch piece
Bayleaves - 2 nos
Black pepper - 3-4 nos
Cloves - 3-4 nos
Cumin seeds - 1 tsp
Kasuri methi - 1 tsp
Fresh cream - 3 tblsps
Honey - 2 tblsps
Butter - 2 tblsps
Oil - 2 tblsps
Salt as per taste


1. Wash the chicken and cut into medium size pieces.
2. Add curd, ginger garlic paste, 2 tsps red chilly powder, 1 tsp turmeric powder, 1 tsp garam masala, 1 tsp black pepper powder, 1 tsp tandoori chicken masala and salt to it. Mix all well and marinate it for 2-3 hrs.
3. After marinating the chicken for 2-3 hrs, roast it into oven and after raosting it keep it aside.
4. Now in another pan heat some oil and butter together. Add all whole garam masala to it.
5. When the masala starts to splutter add finely chopped onion to it. After some time add ginger garlic paste and fry it for a minute.
6. Now add turmeric powder, red chilly powder, black pepper powder, garam masala and mix well. When oil begins to ooze out, add chopped tomatoes and soaked cashewnuts to it.
7. Add kasuri methi and salt as per taste. Saute this mixture for 1-2 minutes and switch off the gas.
8. When the mixture gets cool down blend it into the mixer and make a puree.
9. Strain this puree with a strainer. Now you will get the fine gravy for butter chicken.
10. Heat some butter in a pan. Add strained puree to it. Adjust the seasoning as per your taste.
11. Add roasted chicken pieces to it and cover. Let it boil for 1-2 minutes.
12. After 2 minutes add honey and cream to it. Switch off the gas.
13. Remove the butter chicken in a serving dish. Garnish it with some cream and serve hot. You can have this with Roti, Naan, Fulka or Jeera rice.


1. Using chicken with bones could be an alternate option.
2. 2 spoons of honey makes magic to this dish.
3. While making a puree of this mixture, remove black cardamom from it.
4. Vegeterian people can use paneer instead of chicken.