Ingredients for pudding sauce :
Instant coffee - 2 tsp ,
Boiling water - 360 ml ,
Granulated white sugar - !/3 cup or 65 gms ,
Light brown sugar - 1/3 cup or 70 gms ,
Unsweetened cocoa pwd - 1/3 cup or 30 gms .
Ingredients for cake :
All purpose flour - 3/4 cup or 95 gms ,
Cocoa pwd - 1/4 cup 25 gms ,
Baking pwd - 2 tsp ,
Egg - 1 ,
Salted butter - 4 tbsp or 57 gms melted and cooled to room temperature ,
White sugar - 1/3 cup or 65 gms ,
Milk - 80 ml ,
Vanilla essence - 1 tsp ,
Walnuts - 1/2 cup or 50 gms .
Method :
Pudding sauce -
Stir instant coffee with boiling water or freshly brewed coffee .
In a medium size bowl stir together white sugar ,brown sugar and cocoa pwd .
Cake -
In a bowl sift together flour ,cocoa pwd and baking pwd .
In another large bowl whisk egg with the melted butter ,sugar ,milk and vanilla essence .You can mix the ingredients by hand .you do not need a mixer .
Add the dry ingredients in batches ( flour ,cocoa pwd and baking pwd ),
When well blended add the walnuts .
Grease 8 inch square baking dish .
Pre heat oven to 180 C .
Spread the batter evenly to the bottom of the prepared pan.
Sprinkle the sugar ,cocoa mixture over the batter .
Gently pour the coffee mixture over the cocoa mixture .
Bake for 25 minutes until the cake is puffed and just beginning to pull away from the side of the pan .
Remove from oven and place it on a wire rack .
Serve warm or at room temperature either plain or with coffee flavoured ice cream .
Leftovers can be covered and kept in the fridge .
Re heat in microwave .
Serves -8
Ingredients for pie crust :
All purpose flour - 2 1/2 cups or 350 gms ,
Salted butter - 1 cup or 225 gms ( chilled and diced ),
Sugar - 2tbsp ,
Ice water - 1/4 to 1/2 cup ( 60 ml to120 ml.
Method:
Take a bowl and mix sugar in it .Add the chilled and diced butter .Mix gently till the mixture resembles a coarse mix .
Pour 1 tbsp of chilled water and gently mix .Pour 1/4 cup or little more till it forms a little binding .
You can test it by holding it in your palm .It should bind into a ball .
Turn the dough into your work surface and gather into a ball .
Divide the dough into half .Flatten each half into disk or square .
Cover each disk or square with a plastic wrap and put in the fridge for an hour or overnight .
After the dough has chilled remove one portion of the dough from the fridge and place it on a lightly floured surface .
Roll the pastry into a 10 inch circle ( to prevent pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry to quarter turn as you roll ).
Fold the dough in the rolling pin and gently transfer to the greased 8 inch tart pan .
Press the dough gently and trim the excess dough at the edges so that it fits in the pan .Make little fork marks on the dough and then cover again with a plastic wrap and place it in the fridge.
Then remove the second dough from the fridge and roll it into a 10 inch circle .
Transfer into a parchment lined baking sheet and cover with a plastic warp and put in the fridge .
Ingredients for apple filling :
Apple - 1 kg ( cored ,peeled and sliced into 1/4 inch thick ),
White granulated sugar - 50 gms ,
Brown sugar - 50 gms ,
Lemon juice - 1tbsp ,
Ground cinnamon - 1 tbsp ,
Ground nutmeg - 1/4 tsp ,
Salt - 1/4 tsp ,
Butter - 2 tbsp ,
Corn starch - 1 and 1/2 tbsp .
Method :
In a large bowl combine the sliced apples with sugar ,lemon juice ,ground cinnamon ,ground nutmeg and salt .
Let it sit for 30 minutes .( can keep upto 3 hours )
After 30 minutes you will see some juice at the the bottom of the bowl .Just tilt the bowl and take out the juice in a pan .Put the pan on heat with 2 tbsp of butter till a thick sauce forms (2 to 3 minute) .
Remove the pastry crust from the fridge and let it sit for 10 minutes
Pour the thick reduced sauce and cornflour on the sliced apples and toss to combine .
Spread the apples into the pie pan and press so that it is evenly spread .leave some space at the edges .Fold in the top crust and tuck in the extra dough at the edges .Crimp the edges using a fork or your finger .
With a sharp knife make 2 inch 5 slits from the center of the pie, out towards the edge of the pie to allow steam to escape .
Cover the pie with a plastic wrap and place in the fridge to chill the pastry while we pre heat oven to 220 C .
Place the oven rack to the lowest and place a baking sheet on the baking tray and then transfer the pie dish to the oven .
Bake for 45 minutes .
After 30 minutes the pie is slightly brown .Cover the crimped edges with a foil to prevent from over browning .
Check the pie with a knife after 45 minutes .If the knife is clear then take out the pie and
Let it cool for 3 to 4 hours .
Serve with vanilla icecream or it can be enjoyed without it .
Store in room temperature Can be kept for 2 to 3 days .
Ingredients :
Boneless chicken breasts - 700 gms ( cubed ) ,
Onion - 2 ( coarsely grated it with the grater ),
Hung curd - 4 tbsp ,
Garam masala pwd - 1 tsp,
Small caradamom - 4 ,
Cumin seeds - 1 tsp ,
Big cardamom - 4 ,
Whole black pepper - 10 ,
Cinnamon stick - 1 ,
Bay leaves -1,
Ground almond paste - 2 tbsp ( micro wave 10 almonds in a small bowl for 30 seconds and then peel the skin and then grind in the grinder with few tbsp of water ),
Ginger garlic paste - 2 tsp ,
Kashmiri red chilli pwd - 1tsp ,
Salt - to taste ,
Canola oil - 2 tbsp ,
Light cream - 2 tbsp ,
Coriander leaves chopped - 2 tbsp,
Green chilli - 2 chopped ,
Warm water - 1/2 cup .
Method :
Except for cream ,green chilli , onion , oil and warm water , mix ginger garlic paste ,red chilli pwd ,garam masala pwd ,cumin seeds ,cardamom big and small ,bay leaves ,pepper corn, cinnamon stick, hung curd ,almond paste and salt in a bowl and marinate the chicken for few hours in it .
Heat a non stick kadhai and pour 2 tbsp of oil .As oil heats up add the grated onion and stir fry till they are light in colour .
Lower the heat and put the marinated chicken in the kadhai .
Raise the heat and mix with a spatulla .As the chicken is heated put a cover and lower the heat and let it cook for 15 minutes .
Open the cover after 15 minutes ,add cream ,chopped green chilli ,chopped coriander leaves and 1/2 cup of water.Cover again and let it simmer for 30 minutes on low heat .
Open lid and check the seasoning and thickness of the sauce and adjust according. I added 1/2 cup more warm water to my pasanda as the sauce was very thick .let it boil once then close the gas.
Chicken pasanda is ready .
You can increase the quantity of cream to 1/2 cup if you like it to be more rich and creamy .
Enjoy with hot lachche paratha .
Serves -5
