melt the chocolate with about 50 ml of cream and keep warm.

whip the remaining cream to soft peaks and keep chilled.

Combine the eggs and sugar and whip over a double oiler to a sabayon like consistency. should be very thick and creamy and leave a trail when whisking.

Add in the cocoa, powder, and liqueur.Add i 25 gms of melted butter. let it cool down slightly.Fold in the whipped cream.

Set in ramekins and freeze. serve frozen because the consistency is such that in a chiller it will go soft.

Serve with abandon.Enjoy.

• Flour- 1kg
• Dry yeast- 20 gms
• Sugar-25 gms
• Salt- 20 gms
• Dry or fresh herbs to add inside the dough-5 gms
• Salt to sprinkle on the top- as required.
• Olive oil-80 gms
• Warm Water-800 gms

In a mixing bowl, add flour, yeast, sugar and salt, and slowly add in the water.Keep mixing or kneading for 15 minutes to allow for good gluten formation .the doughwill feel almost too wet then , but thats part of the plan.If you have a dough mixer , its best to use that, and let the dough proof in the bowl itself.Oh at this point of time you can add in the herb flavouring(u can change the herbs and even add in chopped olives, sun dried tomatoes,roasted red onions)

after about 30-40 minutes, spread the dough out in a deep baking tray, greased with some of the olive oil.Since its a soft dough, you will not have to roll it out, but can just spread wih your palm.Let it proof again for a good half hour to 45 minutes.

make indentations on the surface of the bread dough, and brush, lavishly with the olive oil.reserve a little to brush after baking.

Bake at 190-200 C for upto 15 minutes.

For the Kadhi you need

• plain unsweetened yoghurt- 200 ml
• besan flour/gram flour/chick pea flour-40 gms or 2 large table spoons.
• Water- 250 ml.

Whisk the above the three ingredients and put on to a low heat.then you have to add on

• Sugar-15-20 gm depending on taste can be increased
• Salt- 5 gm
• Turmeric- pinch
• grated ginger- 5 gms
• bay leaf/or tej patta – 1 nos
• fenugreek seeds-1/4 tsp crushed
• coriander seeds- 1/2 tsp crushed
• Cinnamon stick-1 small 1/2 inch piece
• Dry red chillies- 1no  cut up

then when the whole lot is simmering , you need to add

• ghee/clarified butter-10 gm or 1/2 tbsp
• Curry leaves – 1 sprig
• cloves- 3-4 nos
• Cumin seeds- 1/4 tsp
• Asafoetida/hing- pinch

the process is simple,heat the ghee/clarified butter add in the rest of the stuff, leaving the asafoetida/hing for the last.

When it all starts to splutter, add it into simmering liquid.simmer for 45 minutes to an hour, and adjust the consistency and seasoning.It should not be very thick, but rather like a thin creamy very light yellowish soup.

For the Khichdi you will need,

• Basmati rice- 100 gms
• Tur dal-50 gms
• Salt- to taste
• Turmeric- pinch

Wash the rice and dal together, and put in a steel bowl add in enough water to cover and top by 1 cm or so.Add in the salt and turmeric.Cook in a pressure cooker for 2 whistels/Can be alternatively cooked in a microwave rice cooker for 12-14 minutes , but will need to soak, for half an hour before cooking.

Serve together, with roast papads, or as we do at home with a spicy dipping condiment /oil, which is traditionally an alternative to the kadhi to eat alongwith the khichdi, but i like it alongwith it. for that we need

• Ghee-10 gms/1/2 tbsp
• mustard seeds- 1/2 tsp
• dry red chillies- 1-2 cut up
• red chilli powder-1/4 tsp
• Asafoetida/hing- pinch

Heat the ghee, add in mustard seeds till they start to splutter , turn off the heat and add in the rest of the ingredients and serve as a condiment with your kadhi khichdi. Enjoy it, as my gandma ManiBa used to cook it.

ok after fluffing around , lets get down to business

• green curry paste- (yes its great to think you can make your own, but mae ploy, nam jai, cock , arroy-d will go outta business then)-15- 25  gms , more if you like it spicier, and stronger. be warned
• oil- 5 ml
• sugar- 5 gms or more depending on how much fire u want burning in your mouth.
• fish sauce, or nam pla as its called in thailand.- can be substitued with salt, for non fish eaters, but then the curry paste does contain shrimp paste too.- to taste, this serves as the salt in the curry
• chicken stock- 100 ml
• thai pea eggplant- a few , cos they are quite bitter, also can add some regular eggplant those are good cubed.
• kaffir lime/citrus hystrix/ bai makroot- a few leaves, dont use the dried ones they are no good, if not fresh then use frozen.
• sweet basil/ocimum basilicum/bai ho ra pha- fresh leaves – a few.
• coconut milk powder to make about 250 ml of coconut milk or a good canned one,
• chicken meat cut into strips/slices- 200 gms
• optional- thai chili - 1 sliced, trust me you wont want more than 1 
• optional vegetables- slices of carrots, mushrooms, etc, if you want 
• optional coriander leaves and stems- to give a brighter green colour and some fresh herb flavour

the process of transforming these to some yum  thai curry.

1. heat oil add curry paste, sir fry a little, then add chicken stock, lime leaves, fish sauce,sugar , coconut milk and simmer.
2. Add the eggplant and the chicken and bring to a boil. One  can add more or less coconut milk/cream depending on how thick you want your curry to be. Its also one reason ,why i prefer to use coconut milk powder. Add vegetables at this stage too, if at all.
3. Taste for seasoning, add more sugar if you feel that its too hot, but the green curry is always the hotter one.
4. Tear the basil leaves and add them in. Add also the coriander paste , for the extra green-ness. Serve with steamed jasmine rice, or sticky rice.

Method:

Take the coconut milk in a bowl and dissolve sugar in it thoroughly. Now
beat the yolks into this mixture well and then put the flour into this
liquid mixture and blend it will. Don?t let the granules to form from
the flour. Now sprinkle the nutmeg powder. Keep it aside. Pre-heat the
oven. Take a round non-stick baking bowl (cake tray) and grease the base
with ghee or butter. Take half cup of batter and put on this. Bake this
batter only for 10 minutes and then put off the fire. Cool it. Grease
the cooled layer with ghee or butter again put another half cup of
batter. Now bake this with the grill fire for ten minutes. Periodically
turn the bowl in the oven for browning it evenly. Remove it out cool it
and again follow the same step like before till the batter finishes.
After the last layer is over, cool it well and then turn it upside down
and cut it.

Culinary Regards,

Chef Dillu ’92
Down Under.

————————————————————————

*Reply author:* Andre 87
*Replied on:* 12/30/2006 08:51:13
*Message:*

I’ll vouch for Dilraj’s recipes I I have ” eaten the pudding” – scrumptuous

Improvement on Bebinca (Maria has perfected this and I have yet to taste
a better one)

Make the batter 24 hrs before and let all the flavours permeate (in the
fridge). Then strain the next day. For baking use a copper bottomed
(thick bottomed) vessel for the Bebinca. First layer cook on stove on
low flame – no need of oven at all. This cooks the bottom then brown the
top in salamander/grill. this is the frst layer. Grease with ghee then
second layer. Now you only cook brown the top each time for each layer.

Important: Bebinca is a *layered* pancake and just like pancakes each
layer should be soft, not gooey soft but juicy soft in the centre but
well browned (caramelised)on top). This is important for taste as well
asd for presentation as then you get the clear demarkation of each
layer. Nothing worse than B that is a glutenous sludge with a caramel
toffey one colour – it just tastes like fat uncooked coconut pancake and
is a disgrace to my Goan and Mangalorean ancestors.

shamelessly plagiarized and copy pasted from our catcol site .
forgive me , but the good recipes are for the greater good of mankind, eat eat eat .

why?

cos i used macleans before then went and bought a bottle of  listerine, and 

lo and behold, i found that i preferred the taste of macleans, over listerine which burns ( even though i bought the less burning kinda thing). and has a better aftertaste etc.

so once i finish this btl of listerine, im gonna use only macleans.!!!

process

1. sieve together the flour, cocoa, and baking pdr.
2. cream butter and  sugar till light , fluffy and creamy.add  eggs till they are incorporated.
3. add the milk, and stir in the flour.
4. put in greased  cupcake moulds, and bake at 190 C, 375 F, for 15-18 mins till they are done.
5. eat slightly warm with a  nice vanilla ice cream.

whisk all the ingredients together. cook over a very low heat till starts to thicken to dropping consistency rather like a pound cake batter. the next part is crucial. you have to use greased flat trays to spread the mixture out very very thinly, and let it cool down.

then you roll from one end to another like a swiss roll. till you have cylinders abt an inch in diameter. cut in 3/4 inch lenghts and hold.

then temper with

1. oil-5 ml
2. mustard seeds-2 gms
3. asafoetida- pinch
4. curry leaves- 1sprig, and top with
5. grated coconut- to top , as much as you like
6. chopped coriander.

you can  serve this with my green chutney, recipe lying around somewhere on the blog.

• eggs – 3 whole
• castor sugar- 270 gms
• flour 45 gms
• cocoa , bitter, and dark again-85 gms
• butter -185 gms
• nuts – if u like them then u can add some, of any kind chopped

process of making the thing.

1. melt the butter and chocolate together.
2. sift the flour, cocoa,and add the chopped nuts to it.
3. whisk eggs and sugar till thick and fluffy. add in the butter, and choc mix.
4. fold in the flour, and nut thing, and bake at 375 F, 175 Deg C for about 25-30 mins. it should be tested, to see that it doesnt get too dry.
5. end result shld be nice and gooey like a propah brownie. cool down and dont share with any body.

for the tempering, masala

• mustard oil-100 ml
• fennel seeds- 5 gms
• mustard seeds  -3-4 gms little less than 1 tsp.
• black pepper crushed-20 gms
• jaggery/brown sugar/raw sugar- 200 gms or so, depends on taste
• cumin whole- 5 gms
• coriander powder- 20 gms
• asafoetida- 1 gms
• red chilli powder- 25 gms
• ginger  peeled and chopped- 20 gms
• raisins – sometimes( u add if u want)
• salt – lots.
• vinegar – natural is good .

method

1. Clean and cut the vegetables- carrots into batons, or large chunks, cauliflower into florets, and turnips into wedges.The idea is to achieve minimum wastage.roast in an oven till half dehydrated.
2. Heat oil, add the mustard seeds, crackle, them add cumin,fennel,ginger, red chilli powder, asafoetida.
3. add the jaggery and some vinegar, to form a kind of thickish gravy.
4. chuck in the rest of the ingredients,check for salt, and u are more or less done.
5. add the vegetables, and then put in glass jar, with a screwtop lid.
6. let mature for a month or so before u eat.
7. enjoy with parathas stuffed with potatoes, just like i first did with amyt bhatias grannys pickle..!!!