Tofu Kabab

Here is a simple but classic method for the Tandoori delight,Tofu Kebabs. These kebabs are not only easy to make but will satisfy your craving for fried food. And this is certainly a favorite food for all seasons. Usually Kebabs give you a feel that its too complicated to make, but actually its not. There is no rushing and sweating to make this dish. Just follow few simple steps and in no time you will have nice hot, tender and juicy appetizer.
As for the vegetables selections, I used onions and capsicum. You can also consider using egg plants, cherry tomatoes, mushrooms and zucchini. I am confident that the kebabs will be a perfect appetizer for all vegetarian lovers.

Preparation time:15 minutes
Standing time:3-6 hours
Total cooking time:15 minutes
Serves:4

Ingredients:
2 cloves of garlic,crushed
2 tsp fresh ginger,grated
1/4 cup coriander leaves
1/4 cup mint leaves
1 cup plain thick yogurt
2 tsp turmeric powder
2 tsp garam masala
1 tsp chili powder
1tbsp lime juice
salt to taste
1lb firm tofu,cut into 1 inch cube
1/2lb broccoli, cut into small pieces
1 capsicum,cut into 1 inch squares
1 onion,cut into 1 inch squares
oil to spray

Method:
1.Combine garlic,ginger,coriander and mint leaves.Grind it to paste along with 1/2 cup of water.
2.Whisk yogurt in a separate bowl and add the paste.Add rest of the dry ingredients and tofu cubes.Set aside for 3-6 hours.
3.Thread tofu,capsicum,broccoli and onion alternately.

4.Brush yogurt mixture lightly over skewer and place on lightly oiled griller tray and cook, brushing with the remaining yogurt mixture occasionally under high heat for 5-6 minutes.
5.Turn and cook,brushing again with yogurt mixture, for 5 minutes or until tofu is cooked or firm.Serve with saffron rice or mint chutney,if desired.


COOK'S FILE:
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HINT:Dont over cook the tofu.15-20 minutes is sufficient for the tofu to fully cook.Soak the skewers in water before threading tofu and vegetables.
NOTE:I used Shan's tandoori masala.It gave a very good flavor.

Baklava

Baklava a famous Turkish pastry originally from the Ottoman cuisine. The original name of baki-halva translates as "Lenten sweet". Originally the baklava had forty sheets of pastry sheet. Each for the days of Lent. There are so many versions in preparing this dessert, resulting in a rich and sticky pastry studded with assorted nuts and oozing butte and drenched with sugar syrup.

I always love to prepare things from scratch. When I was looking for recipes for Baklava online I found Farida's recipe, which was simple and the step by step pictures were very helpful. Some times its not lot of fun to follow the same steps so I modified a few and gave a little twist. And the result was yum. The quality of the home made pastry was equal and tasty to the ones made with the store bought sheets. So take advantage of this simple yet tasty recipe. I am sure you wont be disappointed.

Ingredients:
For the Dough:
3 cups unbleached flour
1 tsp baking soda
8oz/2 sticks butter,
1 cup sour cream
2 egg yolks
For the Filling:
1 cup sugar
2 egg whites
1 cup walnuts,chopped
1 cup pistachio
To brush:
1 egg yolk
Sugar Syrup:
200 ml water
1 1/2 cups sugar
1 tsp lemon juice
1/4 tsp cinnamon

Method:
1. In a large bowl,combine flour,baking soda and butter. Press the butter and mix it with the dough until it crumbs.
2. Add sour cream and the yolks. Combine until you get a soft dough. Wrap in a plastic wrap and chill in refrigerator for an hour or 2.

3. For the filling, whisk the egg whites until fluffy. Combine the sugar and the nuts.
4. Preheat the oven to 350F. Grease a rectangular pan with oil.
5. Remove the dough from the refrigerator. The dough will be very easy to work. I din have to dust my work pad either. Divide the dough into 4 equal parts. Roll each one into a rectangular shape sheets. Shape it in such as way that it should fix your pan.
6. Layer one sheet then spread a small portion of the filling then layer another.
7. Repeat until you cover the top with the finally pastry sheet. Cut the baklava into diamond shapes using a knife. Brush this layer with egg yolk.
8.Bake in the oven for about 35-40 minutes or until the top turns golden.
9. Meanwhile make the sugar syrup by boiling the water, then add sugar and cook until it dissolves. Then add cinnamon and lemon juice.
10. Strain the syrup; arrange a pistachio on each baklava and pour the syrup on top.
11. Serve them warm or cold.
COOK'S FILES
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THINGS THAT I WOULD CHANGE: I might skip using egg white for the filling and substitue it with 1/2cup honey.
NOTE:Baklava are lot more softer when stored.
VARIATION: I prefer using unbleached flour. But you can use the normal one too.

Hurmasice

Hurmasice a Bosnian dessert, shaped like a rectangular pastry soaked in a sugar syrup. This was the only recipe I could find online. The pastry batter is suppose to be firm, but mine turned out soft. I baked mine in a 9 inch pan and sliced it after it was baked. A simple recipe with juicy results.

Preparation time: 15 minutes
Baking time:20 minutes
Cooking time:20 minutes
Makes: 24

Ingredients:
200gm butter
2tbsp granulated sugar
200gm (7oz) creme fraiche
100ml oil
1 egg
2cups flour
2tsp baking powder
For the syrup:
1liter water
2-3cups sugar
1 tsp cardamom powder
24 walnuts, for garnish

Method:
1. Cream the butter and sugar together until light and fluffy.
2. Add creme fraiche,oil,egg and mix well.

3. Combine the flour and baking powder in a separate bowl. Then add it to the wet mix.
4. Pour the batter in a greased 11 inch baking pan. Bake for about 20 minutes at 300F or until it turn golden.

Hurmasice soaked in sugar syrup (Insert:After baking)

5. Meanwhile for the syrup, heat the water in a pan. Bring it to a boil and add the sugar. Combine until the sugar is well dissolved.

6. Remove the hurmasice from the oven and like it stand for 15 minutes. Then pour the warm sugar syrup over it. Let them soak in the syrup for atleast 1-2 hrs or overnight.
7. Serve them cold along with syrup and top with walnut.

COOK'S FILE:
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NOTE: Make the syrup during the baking time. If not make it in advance and get it to a warm temperature. The syrup should be warm while pouring it on top of Hurmasice.
TIP: I prefer overnight in the refrigerator. They will be soaked in the syrup and plump.
GLOSSARY: Creme Fraiche, pronounced as Crem Fresh is a thinner version of sour cream. The closest substitue for 1 cup of creme fraiche would be 1 cup of whipping cream and 3tbsp of buttermilk. Whip both;cover and let it stand over night.

Chicken Kebabs

Here is a simple but classic method for the Tandoori delight,Chicken Kebabs. These kebabs are not only easy to make but will satisfy your craving for fried food. And this is certainly a favorite food for all seasons. Usually Kebabs give you a feel that its too complicated to make, but actually its not. There is no rushing and sweating to make this dish. Just follow few simple steps and in no time you will have nice hot, tender and juicy appetizer.

As for the vegetables selections, I used onions and capsicum. You can also consider using egg plants, cherry tomatoes, mushrooms and zucchini. I am confident that the kebabs will be a perfect appetizer for a chicken lovers.

Preparation time:15 minutes
Standing time:3-6 hours
Total cooking time:15 minutes
Serves:4

Ingredients:
2 cloves of garlic,crushed
2 tsp fresh ginger,grated
1/4 cup coriander leaves
1/4 cup mint leaves
1 cup plain thick yogurt
2 tsp turmeric powder
2 tsp garam masala
1 tsp chili powder
salt to taste
6 chicken thigh fillets,cut into 1 inch cube
1 capsicum,cut into 1 inch squares
1 onion,cut into 1 inch squares
oil to spray

Method:
1.Combine garlic,ginger,coriander and mint leaves.Grind it to paste along with 1/2 cup of water.
2.Whisk yogurt in a separate bowl and add the paste.Add rest of the dry ingredients and chicken cubes.Set aside for 3-6 hours.This will make the chicken tender.
3.Thread chicken,capsicum and onion alternately.
4.Brush yogurt mixture lightly over skewer and place on lightly oiled griller tray and cook, brushing with the remaining yogurt mixture occasionally under high heat for 5-6 minutes.
5.Turn and cook,brushing again with yogurt mixture, for 5 minutes or until chicken is tender or until the chicken is no longer pink.Serve with saffron rice or mint chutney,if desired.

COOK'S FILE:
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HINT:Dont over cook the chicken.15-20 minutes is sufficient for the chicken to fully cook.Soak the skewers in water before threading chicken and vegetables.
NOTE:I used Shan's tandoori masala.It gave a very good flavour.