- cream cheese-2.2kg
- sugar 690 gms
- 6 egg
- 12 egg yolks
- 180 gms sour cream/labneh drained yoghurt
- vanilla essence 30 ml
- corn flour 80 gms
- mixed berries 200 gms or melted dark chocolate or whatever the hell yu want (tastes gr8 when spiked w/ baileys)
125 deg C for 80 mins.
whip the cream cheese till completeley soft and creamy .use philadelphia/elle et vire/anchor/pinar . add the sour cream/ labneh/ drained yoghurt.
add the sugar and corn flour.add the eggs(yolks +whole slowly till incorporated)
add the berries or whatever else you wanna flavour it w/.
bake at the temp mentioned above.leave overnight in the chiller.atleast !!!
this is important the mixture shld get time to settle, also if the cheese cake seems to getting over browned from the top cover w/ aluminium foil. and also when baking use a water bath..
and name it cheesecake al la fatman .
On the request of my now wifey , am adding recipe for a biscuit crumb base.
- butter- 100 gms
- grain sugar- 100 gms
- biscuit crumbs-200 gms.
mix all well. press down hard in the cake tin, then bake for abt 5 mins.then pour in the cheesecake batter , and bake as before.
you could also use a mixture of
- 100 gms butter
- 100 gms white sugar
- 200 gm flour /or 180 gms flour and 20 gms “home brand 100%cocoa powder”, available in nz , from countdown, foodtown, woolworths, its as good as valrhona /dgf .has 21.6 %fat content , which in the case of cocoa powder, is a sign of good times.
drool over the results …and be happily ever after!!!!!!!!!
. . . → Read More: Cheesecake or should i call it simply irresistible
- black urad dal-1kg
- tomato fresh- 200 gms
- kasoori methi- 5 gms
- butter- 250 gms-(u can increase this to 500 gms or even a kilo , for the sake of your already overburdened arteries/hearts i have reduced it)
- cream- 250 gms(same goes for this too)
- ginger-25 gms, julienne
- garlic-20 gms sliced
- red chilli powder-1tsp
- cumin whole-1/4 tsp
- green chillies-2-3 nos
- corainder- yeah why not..
well soak the dal the night before.the next day boil boil, boil (very heavy botomed pot)skimming off the scum which forms on top.normal this.till the dal starts to get very mushy, until then do not stir, just skim
then heat a litlle butter, add everything else(except the cream), saute a little and add to the dal.
then add the remaining butter and cream and continue to cook the dal till it gets nice and thick and ceamy.
when done u can add more or less green chilli, and ginger, and like i said before more butter or cream.
variations – folks add chana dal, and rajma to it also. even the process stays the same.
and the twist which i spoke abt.yeah when dal is cooked take a pice of live coal in a bowl, add some whole spices(i use some cloves and a cinnamon stick) to it and a little blob of butter, put the bowl on top of the dal and cover w/ a tight fittling lid.repeat abt 4 times to get a nice smoky aroma.
some folks after all this is done will make another tadka w/ onions and tomatoes and fry the dal..u could do it..also..yeah and if u make w/ tomato paste , will get better colour.
. . . → Read More: Dal Makhani- w/ inputs from kandahar,and bukhara,and some of my own twists
- sugar-20 gms
- water-450 ml
- salt-25 gms
- oil-20 ml+some for brushing after baking.
mix items 1-6 and form smooth dough.clingwrap and allow to rise.then knock back and scale into 20 gm balls.elongate slightly and keep to proof again on greased tray. this time keep them quite close to each other so that they should start to stick.proof again till risen.
bake at 450 F for abt 10-12 mins
when finished with the baking ,brush with oil as soon as it comes outta the oven,use as required, with pav bhajee, or lentil crusted potato cakes, and green chutney.
. . . → Read More: noel dias pav/or long fermented bread from bombay as perfected by the king of cool pastry chef
- cooked potatoes mashed up-1kgs
- oil-20ml+for deep frying
- mustard seeds black-1tsp
- cumin seeds-1/4 tsp
- curry leaves-1 sprig
- green chillies chopped -2 nos
- onions finely chopped-200 gms
- turmeric- pinch
- red chilli powder-pinch
- ginger chopped-10 gms
- garlic -5gms
- sugar- 1tsp
- corainder chopped- 3springs stem and all.
- methode batatwodoise
- heat oil, add mustard seeds, when they start to,crackle, add everything else, and saute lightly.
- make small balls or patties with this mixture.
methode battery water.
- chickpeas flour /besan-500gms
- water for batter-
- baking powder-1/4 tsp
- turmeric- pinch
- mix all whisk well, and form fairly thickish batter.
- dip the potato balls in the batter, and deep fry.
- serve with how green was my chutney and “noel dias”es pavs.
. . . → Read More: Batatawada-or lentil crusted lightly battered potato cakes,with a hint of curry leaves.
shyam santosh kaikini ex belgaum and heather montgomery goldman ex charleston ,got married today (AGAIN, i,mean first was charleston s.c, now wodehouse rd,m.a.h.a.r.a.s.h.t.r.a)and bloody hell missed it yet again.i am gonna get some hard talkings to from all when i get back to muzzer india.
cheers to shyama, heather and lucy boo-boo
. . . → Read More: shyam and heather..
take oil, add the herb, bottle and use as required.as simple as that, no hocus pocus….
. . . → Read More: rosemary or any other herb oil
- ½ kg mutton
- 3 onions sliced
- 1 tomato chopped
- 1 tablespoon pepper powder
- 5 green chillies
- 1 teaspoon ground garlic
- 1 teaspoon ground ginger
- ½ teaspoon chilli powder ( opitonal )
- 1 teaspoon turmeric powder
- 1 ½ teaspoon salt
- ½ teaspoon coriander powder
- 2 tablespoon cooking oil
- 250 ml water
- 1 tablespoon juice of lemon
- 2 tablespoon chopped coriander Leaves
Wash, clean and mix the mutton with salt and turmeric.
Cook the mutton and keep aside.
Add one after the other, stirring all the time: ginger-garlic
paste, sliced onion, green chillies and tomatoes.
Fry masala till golden brown.
Add rest of the ingredients and fry for 1-2 minutes
(except the lemon juice)
Add the mutton; stir fry for another 2 minutes.
Uncover and dry the masala till the oil leaves.
Add lime juice and garnish with coriander leave
. . . → Read More: MUTTON PEPPER FRY /addu milaga fry or roast
½kg Pork ( preferably with bones) cut into medium size pieces, has to be fatty pork,no lean mean things allowed.
½ Teaspoon Kachampuli or 1 ½ tablespoon thick tamarind pulp
1-2 teaspoon salt
1 teaspoon red chilli powder.
Masala 1: Roast the following ingredients on a medium flame to a very dark colour and grind together. 1 teaspoon jeera ¼ teaspoon fenugreek 2 tablespoon black pepper 1 tablespoon coriander
Masala 2: To grind the following ingredients: 2 onions sliced 1 teaspoon ground ginger 1 teaspoon ground garlic 6-8 Green chillies 1 Small bunch coriander leaves (keep a little for garnishing)
Put the pork in a pressure cooker, mixing both the masalas.
Keep aside for ½ hour.
Add the turmeric, salt and chilli powder.
Add half cup water, cover and pressure cook till done.
Uncover lid, add the Kachampuli and cook for 2-3 minutes, till the
gravy becomes thick.
Garnish with coriander leaves.
. . . → Read More: PANDHI CURRY ( COORG PORK CURRY )
RICE ROTIS (OTTI)
250gms raw rice
½ teaspoon salt
250gms rice flour
Cook rice in the water with salt.
Spread the cooked rice on a kneading plate or thali.
Knead the rice with the rice flour, adding little at a time.
Make into dough.
Roll on a little flour to prevent sticking.
Make small balls and flatten in a chapatti press between
two plastic sheets wiped with a little oil to prevent sticking.
Remove the roti, put it on a hot tawa for about a minute.
Turn the roti over and keep for little longer.
Turn it over again, remove and place the roti on
The roti will puff out well. Careful not to burn.
Approximately 12-14 rotis
Rice rotis go well with all curries, especially bamboo shoot curry.
. . . → Read More: rice rotis from ponas kitchen..
What is special about Kodava/Coorg cuisine is the way in which the various masalas are blended. The Kodava way of preparation is different from that of the other South Indian dishes. Certain dishes are very unique to the Kodavas or Coorgs. Some of the typical Kodava dishes are the Pandhi Curry (Pork Curry), Bamboo Shoot Curry, Jungle Mango Curry and Rice Roti or Otti as they are known in the local Kodava dialect. The usage of a black vinegar made out of a wild black fruit called Kachampuli, provides a distinct taste to the Pandhi Curry and other meat dishes like mutton. It is also interesting to note the process which goes into the curing/seasoning of the bamboo shoot prior to the actual preparation of the Bamboo Shoot Curry.
Day 1: The shoots are sliced very thin and soaked in water over night.
Day 2: The shoots are rinsed thoroughly, the old water discarded. Then the shoots are put into another vessel with just enough water to cover the shoots. Cover the vessel with a muslin cloth and keep in a warm place.
Day 3: Taste the water, it should have turned sour with a distinct tang. If you fail to get the necessary tang keep the shoots for a few hours longer. Then cook the bamboo shoots in the same water with salt and turmeric. It is now ready for use.
. . . → Read More: coorgi thingy/rahul ponappa expert advise on his wild roots.(pickle that man)