I Finally Found what Im looking for…


Here’s the other recipe I tried out from our Book Club’s January selection Climbing the Mango Tree.
I must admit that this too I found kinda bland…but i upped the spice quotient and it was simple yet delicious.

Chicken Cooked in a Yogurt-Almond Sauce (Murgh Korma)

Serves 4-6

INGREDIENTS

One 2 ½ -inch piece of fresh ginger, peeled and chopped
4-5 good-sized cloves garlic, peeled and chopped
3 tablespoons blanched, slivered almonds
1 ½ cups plain (nonfat) yogurt
1 ½ teaspoons garam masala (see below for Madhur’s recipe)
1 tablespoon ground coriander
½ – 1 teaspoon cayenne pepper, to taste
1 ½ teaspoon salt
5 tablespoons peanut or olive oil
2 medium onions, peeled, cut in half lengthwise, then sliced into fine half-rings
Two 2-inch sticks of cinnamon
8 whole cardamom pods
2 bay leaves
3 ¼ pounds chicken, cut into 8 pieces (see headnote)
2 tablespoons golden raisins (sultanas)
3 tablespoons finely chopped fresh cilantro

DIRECTIONS

Put the ginger, garlic and ¼ cup water into a blender. Blend until you have a smooth paste. Add the almonds and another 2 tablespoons water. Blend again until you have a smooth paste.

Put the yogurt in a bowl. Whisk it lightly with a fork or whisk until smooth. Add the garam masala, ground coriander, cayenne and salt. Stir well into mix.

Put the oil into a large, preferably nonstick sauté pan and set it over medium heat. When it is hot, put in the sliced onions. Stir and fry for 10-12 minutes, turning the heat don if necessary, until the onion slices are reddish brown. Remove the onion slices with a slotted spoon, squeezing out as much of the oil as you can with the back of a second spoon, and leaving that oil back in the pan. Spread the onion slices over a paper towel-lined plate.

Put the cinnamon, cardamom and bay leaves into the same pan over medium heat. Stir once or twice. A minute later, put in the chicken pieces, only as many as the pan can hold easily in a single layer. Brown the chicken lightly on both sides, removing them to a bowl when done. Do all the chicken pieces this way. Add the golden raisins. Stir a few times and then add the paste from the blender. Stir and fry for two minutes. Now put the contents of the bowl with the chicken, including all the accumulated juices, the contents of the yogurt bowl and the fried onions. Stir to mix and bring to a simmer, still on medium heat. Cover, turn the heat to low, and cook gently for 25-30 minutes, stirring gently now and then, until the chicken pieces are tender. Sprinkle with the chopped cilantro and serve.


To Make Punjabi Garam Masala used in Madhur Jaffrey’s recipe:

Put in a spice grinder
1 tbsp of cardamom seeds
1 tsp of whole black peppercorns
1 tsp of whole black cumin seeds
1 tsp of cloves
1/3 of a nutmeg
2″ stick of cinnamon

Grind finely and store in an air tight jar. This makes about 3 tbsp of Garam Masala

BTW ..WHAT was Lady Gaga wearing at the Grammy’s??????????????????Definitely Out-of-this-world!!!!!

Moroccan Chocolate Yogurt Cake

Night-Out
The venue was Fisherman’s Wharf, a lovely restaurant by the river Sal. The Food was good, the ambience great and the company outstanding. We were meeting some old friends who were holidaying in Goa and we had such a fabulous time.
Options for vegetarians are a bit limited in Goan restaurants but thankfully for my friends, this place had an almost fair share. All-in-all a great evening.

Earlier in the afternoon when my kids took a nap I made a Moroccan chocolate cake. It was all that it claimed to be…and oh-so-soft.

Moroccan cuisine is very new to me and I must thank DK of Chefinyou who started A Worldly Epicurean Delight (A.W.E.D) event and this months host Cooks hideout for giving me a chance to read up so much about this wonderful place. There were so many things I wanted to try out (Brochetter-a lamb kebab, pastilla,baklava-a very popular dessert, the moroccan tea
…..) and a few I didn’t want to try(brain fry, liver sauce, calves heel, snail…) but I had the ingredients for this cake so that’s what I baked…
Moroccan Cake

First make the Chocolate Sauce

In a saucepan, mix together:
3/4 cup of cocoa powder (in Morocco this is “Caobel” powder)
2/3 cup granulated sugar
2/3 cup cooking oil
1 1/3 cups water

Bring these ingredients to a boil. Cool 2/3 cup of the mixture in the refrigerator.

Now the Cake
Sift 2 2/3 cups of flour along with 3 tsp of baking powder.

In a mixing bowl, beat four eggs, together with ¾ cup granulated sugar, and 2/3 cup of cooking oil. Add ½ cup of yogurt. Add the flour to this mixture.

When the remaining chocolate sauce has cooled to room temperature, add it into the batter, and mix well.

Bake in a greased and floured bundt (circular tube) pan, in a medium oven (350 °F, or gas mark 5) until a knife, or toothpick comes out clean. When done, immediately remove from pan, while still very hot, and pour the refrigerated chocolate sauce all over the top of the cake, while the cake is still very hot. Immediately take a table knife and poke the cake in various places so that the sauce goes through. There you have it. Chocolate drenched cake….

Lemony Cheese and Yogurt Cake

Lemony Cheese and Yogurt Cake

Lemony Cheese and Yogurt Cake


Although my kids and husband are die-hard chocolate lovers, i dont mind trying out different flavours every once in a while. So it was with a certain bit of apprehension that I tried out the following recipe. I got the recipe from Farida’s Azerbaijani s wonderful site.Although Feta cheese was what was actually recommended, I opted for the regular processed variety as anyother variety is rather hard to come by here in Goa.The recipe did say specifically no salted cheese….but i didnt have a choice and bravely decided to go ahead!!

The cake was sweet and moist and tasted very much like a cheesecake and i am a sucker for cheesecakes! I loved the lemony flavour in the cake but my kids( not surprisingly) did not really like it too much. Nevertheless, it was a good easy recipe and the end result was quite nice.

LEMONY CHEESE AND YOGURT CAKE

Ingredients

(250 g) unsalted white
1/2 cup (4 oz/113 g) butter, melted
5 eggs, at room temperature
1 tsp vanilla essence
3/4 cup all-purpose flour
1 1/4 cup granulated sugar
1 cup plain yogurt
Coarsely grated zest of one lemon
Confectioners’ sugar, for dusting

1. Preheat the oven to 180 C

2. In a large bowl crumble the cheese into small bits; add the flour, eggs, vanilla and the melted butter. Beat at medium speed until blended.

3. In another bowl beat together the yogurt, sugar and the lemon zest.

4. Combine the yogurt mixture and the cheese mixture. The batter will be quite thin, as it is supposed to be.

5. Pour into prepared pan and place the pan on the middle rack of the oven. Bake for about 50 minutes, or until the cake is slightly golden on top and spongy when lightly pressed. The cake would not have risen, but that’s the way it should be. Once cool dust with confectioners’ sugar and serve.

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