Butter Chicken

Butter chicken was my introduction to Indian cuisine, some 17-18 years ago. I bought ready made sauce (jarred, from supermarket), and cooked it at home. I tried many brands and some recipes over the years; some of them good, some not so good. Here is one directly from India (slightly adapted) from a lady that I follow
 Original recipe on Vimitha's blog.

Ingredients:
Marinade-
500-600 g chicken meat , preferably with bones
1/4 cup yogurt
1/2 tsp garlic, crushed
1/2 tsp ginger, grated
1/2 tsp chilli powder
salt and pepper
Sauce-
1 tbs ghee
1 tbs butter (or oil)
1/2 tsp cumin seeds powder
1 onion, chopped or grated
1/2 tsp ginger, grated
1/2 tsp garlic, crushed
1/2 tsp Garam masala
1/2 tsp chilli powder
1 tsp coriander powder
1/2 tsp Fenugreek powder
3/4 cup tomato paste
1/4 cup water 
2-3 tbs cream
salt and pepper to taste
1-2 tbs coriander leaves, chopped
Method:
Mix all ingredients for marinade; set aside for 30 minutes +. Preheat your oven (or grill) and bake for 10 minutes on high.
Heat ghee and butter in a pan, add cumin seeds and fry for a few seconds, then add onion to saute. When translucent, add garlic and ginger and mix well. Place meat onto it, then add all other spices, water and tomato paste. Cook for 20 minutes then mix in cream. Season to taste and garnish with coriander leaves. Serve with rice or any Indian bread.

Butter Chicken

'Puter piletina' je bilo moje prvo Indijsko jelo koje sam probala, prije  nekih 17-18 godina. Kupila sam gotov umak (u tegli iz supermarketa) i skuhala ga kod kuce. Tokom godina sam isprobala mnoge verzije i recepte; neke od njih dobre, neke bas i ne. Evo jednog recepta (malo adaptiranog) direktno iz Indije , od gospodje koju slijedim.
Originalni recept sa Vimithinog bloga.

Potrebno:
Marinada-
500-600 gr piletine, najbolje sa nesto kostiju
1/4 solje jogurta
1/2 k bijelog luka, sjeckanog ili protisnutog
1/2 k djumbira, rendanog
1/2 k chili praha
so i biber
Sos-
1 crveni luk, sjeckan
1/2 k kima u prahu
1 K maslaca
1 K masla
1/2 k djumbira, rendanog
1/2 k bijelog luka, protisnutog
1/2 k Garam Masala zacina
1/2 k chili praha
1 k korijandera u prahu
1/2 k fenugrek praha
3/4 solje ukuhanog paradajza, gustog
1/4 solje vode
2-3 K slatkog vrhnja
so i biber prema ukusu
1-2 K lisca korijandera, za ukras

Nacin:
Pomijesajte meso sa sastojcima za marinadu. Ostavite po strani 30 minuta +. Zagrijte rernu na visoku temperaturu i pecite 10-ak minuta.
U vecoj posudi, zagrijte masla i maslo pa proprzite kim. Dodajte luk i dinstajte. Ubacite bijeli luk i djumbir. Promijesajte, dodajte meso i ostale zacine. zalijte vodom i ubacite paradjz sos. Pokrijte i kuhajte 20 minuta. Uspite vrhnje i zacinite prema ukusu. Pospite liscem korijandera i sluzite sa rizom ili nekim Indijskim hljebom.

Naan (from your oven)

Naan is Indian flat bread that is traditionally made in Tandoori oven (scroll down for photo), which means at very high temperature. Here is how you can make your own naan in an conventional oven.

Ingredients (for 4-6)

150 ml warm milk
2 teaspoons caster sugar
2 teaspoons dried active yeast
450 g plain flour
1/2 a teaspoon salt
1 teaspoon baking powder
2 tablespoon vegetable oil, plus a little extra
150 ml natural yogurt
1 large egg, lightly beaten
For spreading-
5 cloves crushed garlic  and chopped coriander leaves mixed with a bit of oil
extra butter for spreading baked bread

Method:
Mix milk, sugar, 1 tbs flour and yeast. Set aside until it starts frothing. Place it over flour (in a bowl) and add all other ingredients. Mix then knead into soft dough. Oil it lightly (spray OK), cover and let it rest (30+ min).
Preheat oven to highest temperature; place heavy baking sheet in the middle. Divide dough into 4, or 6. Roll out each piece into an 4-5 mm thick oval. Spread with garlic/ coriander/ oil mixture. When oven very hot , carefully place 2 breads on baking sheet. Bake for 5-6 minutes, or until puffed and starts getting colour. Take out and  spread with some butter. Cover with foil (to keep warm and soft) until others are done.

Naan (Indijski ravni kruh)

Naan je Indijski hljeb / kruh koji se pece u Tandori pecnici; to je glinena pec, koja izgleda kao velika vaza. Vatra je od drveta, na dnu. Tanki komadi tijesta se 'zalijepe' sa strane i peku (slika dolje).
Po ovoj verziji recepta, naan mozete peci u svojoj rerni.

Potrebno (za 4-6 komada)
150 ml mlijeka, mlakog
2 k secera
2 k kvasca
450 gr brasna
1/2 k soli
1 k praska za pecivo
2 K ulja, + jos malo
150 ml yogurta
1 vece jaje, umuceno
Za premazivanje-
5 cena bijelog luka i 
sjeckano lisce korijandera, pomijesano sa malo ulja
Jos maslaca za premazivanje gotovih
Nacin:
Pomijesajte mlijeko, secer, kvasac i 1 K brasna. Ostavite da se aktivira. Umijesite sa ostalim sastojcima, blago nauljite i stavite 30 min +.
Zagrijte rernu na najvisu mogucu temperaturu; postavite tesku tepsiju u sredinu.
Podijelite tijesto na 4 ili 6. Razvaljajte na 4-5 mm ovale. Premazite svaki sa mjesavinom bijelog luka i korijanderovog lisca. Pecite po 2, nekih 5-6 minuta ili dok se ne napusu i pocnu mijenjati boju. Izvadite, premazite maslacem, pokrijte folijom kako bi ostali topli i mekani dok druge ne zavrsite.

Tandoori oven

Rhubarb and White Chocolate Tart

I love cakes which have differentiation in texture and taste, that makes them interesting for eye and taste buds. This tart is one of them - Truly beautiful dessert!

Ingredients:
     Dough-

1 1/3 cups flour
2 tbs caster sugar
125 g butter, chopped
1 egg
Cream-
½ cup caster sugar, extra
¼ cup custard powder
1¼ cups milk
1 vanilla bean, seeds scrapped (or vanilla extract)
250 g cream cheese, soft
125 g  white chocolate, melted 
Top layer-
300 g rhubarb, cut into 6 cm 
finely grated rind 1 orange and juice of ½ an orange
¼ cup caster sugar, extra

Method:

Combine the flour, sugar and butter in a food processor and process. Add the egg and process briefly until mixture begins to form lumps. Remove and knead to form a soft dough ball. Wrap in plastic wrap and refrigerate for 30 minutes. Roll out on a lightly floured surface and line a 35cm x 12cm rectangular tart pan with a removable base. Prick well with a fork and chill for 30 minutes.
Bake in a hot oven 200*C for 10 minutes, reduce the heat to 180*C and then bake for a further 5 minutes or until golden.  Cool.
Combine the extra ½ cup sugar and custard powder in a saucepan, stir in the milk and vanilla   then whisk over a medium heat until custard boils and thickens. Cover and chill until firm. Beat the cold custard until smooth. Gradually add cream cheese and melted chocolate and beat until smooth. Chill.
Combine the rhubarb, orange and extra sugar in a shallow pan and cook gently for 10 minutes or until just tender. Cool.
Spread the custard into the prepared base, top with the rhubarb and drizzle over any juice. Chill before serving.

   

Tart sa Rabarbarom i Bijelom Čokoladom 

Volim kolace  i deserte koji u sebi sadrze varijacije u teksturi i okusu, sto ih cini zanimljivim za oko i nepce. Ovaj tart je jedan od njih - uistinu divan desert.

Potrebno:

Prhko tijesto-

1 1/3 solje brasna

2 K secera

125 gr maslaca, kockice

1 jaje

Krema-

1/2 solje secera

1/4 solje vanila scroba (1 vanila puding)

1 1/4 solje mlijeka

vanila ekstrakt (ili secer)

250 gr krem sira, omeksalog

125 grbijele cokolade, otopljene

Preliv-

300 gr rabarbare, 6 cm komadi

ribana korica 1 narandze

sok 1/2 narandze

1/4 solje secera

Nacin:

Pomijesajte brasno, secer i maslac. Pulsirajte u multipraktiku, dodajte jaje i umijesajte. Istresite na povrsinu pa umijesite. Zamotajte i ostavite hladiti. Razvaljajte na pobrasnjenoj povrsini pravougaonik koji cete postaviti u 35 X 12 cm kalup. Nabodite viljuskom i ohladite .Pecite 10 minuta na temp 200*C, zatim 5 min na 180*C. Izvadite i prohladite.

Pomijesajte 1/2 solje secera i vanila puding, zalijte mlijekom i kuhajte dok se ne zgusne. Pokrijte i ostavite rashladiti. Umutite puding sa sirom i otopljenom cokoladom. Uspite preko rashladjenog tijesta.

Pomijesajte rabarbaru, narandzu i secer i kuhajte 8-10 minuta. Rashladite. Pospite preko krema u tartu Rashladite prije sluzenja.

Rose Torte

I know her for 20+ years; we flew (on same flight) and stepped on Australian soil together. We had our ups and downs, but I'm sure, we never questioned our friendship. At the back of our mind, we always could count on each-other, even if we weren't in contact for months. 

It was her 50th birthday, and I made a special cake for a special lady! Her name is Nada... 

Celebration took place last Friday/Saturday at Sydney City, 76th floor of Meriton Hotel (with other lovely ladies)

Ingredients:

Sponge-

4 eggs, separated

3 egg whites

3/4 cup sugar

1/3 cup melted butter

1 cup SR flour

2/3 cup plain flour

3-4 drops pink colour

(1-2 tbs rose water + 1/2 cup water + 1 tbs sugar, for syrup)

Cream-

1 cream cheese, soft

1 butter, soft

2/3 cup (+) icing sugar

3-4 tbs (red) rose jam, warmed and sieved

1 tbs rose water

(dried rose petals, for decoration)

Method:

Beat egg whites with sugar until thick. Add colour and yolks, one by one, while beating. Fold in butter, then flour. Bake for 25(or more) minutes at 180*C, in a 22 cm cake pan. Take out, cool then slice horizontally into 3. Mix all ingredients for syrup and brush (or spoon) over each layer with this liquid.

Beat butter and cheese with icing sugar, add jam and rose water. Spread over each layer, then assemble. Decorate outside of the cake and sprinkle with rose petals. Chill before slicing.

Torta sa mirisom Ruže

Poznajem ju vise od 20 godina; zajedno smo doletjeli (istim avionom) i krocili na Australijsko tlo. Imali smo nase uspone i padove, ali sam sigurna da nikada nismo sumnjale u nase prijateljstvo. Negdje u dnu srca, uvijek smo znale da mozemo racunati jedna na drugu, cak i ako se nebismo vidjali mjesecima.

Slavila je 50i rodjendan, i napravila sam posebnu tortu za posebnu damu. Njeno ime je Nada...

Proslava se desila proslog petka / subote u Sidniju, na 76 spratu Meriton hotela (sa drugim dragim gospodjama).

Potrebno:

Biskvit-

4 jaja, odvojena 

3 bjelanca

3/4 solje secera

1/3 solje otopljenog maslaca

1 solja samodizajuceg brasna

2/3 solje obicnog brasna

3-4 kapi ruzicaste boje

(1-2 K ruzine vodice + 1/2 solje vode + 1 K secera, za sirup)

Krema-

1 krem sir (250gr)

1 maslac, omeksao

2/3 solje secera u prahu (vise,  po zelji) 

3-4 K dzema  (crvene) ruze, zagrijan i procijedjen

1 K ruzine vodice

(susene ruzine latice, za dekoraciju)  

Nacin:

Umutite bjelanca sa secerom u cvrstu masu, zatim dodajte boju i zumanca, muteci cijelo vrijeme.

Rucno umijesajte maslac, zatim brasno. Uspite u 22 cm kalup i pecite 25(+) minuta na 180*C. Prohladite i prerezite biskvit na 3 dijela. Pomijesajte sastojke za sirup pa svaki sloj navlazite s njim. 

Umutite maslac, krem sir i secer. Dodajte dzem i ruzinu vodicu. Premazite svaki sloj i ukrasite okolo. Pospite laticama ruze i rashladite prije rezanja.

Maqloobeh / Maqluba

I really can't understand how some people eat same food over and over for years. I  always crave something new; I simply need to try everything that I hear about or see on the internet. Maqluba is one of those - Palestinian popular dish; layers of meat, vegetables and rice, all in one pot.

Ingredients:

1/3 cup oil

1 large onion, diced

1/2 kg lamb, diced

4 cups water

salt to taste

1/2 tsp black pepper

1 1/2 tsp allspice (pimento)

2 bay leaves

1(+) tsp cinnamon

2-3 cardamom pods, crushed

2-3 egg plants, sliced

3 tomatoes, sliced

1 1/2 cups rice

(parsley / coriander leaves, pine nuts and chilli flakes for garnish - optional)

Method:

Heat half oil, saute onions. Add meat and spice; mix and cook until meat changes colour. Pour water, cover and cook for 1 hour. In another pan heat remaining oil and fry eggplant slices on both sides. 

When meat cooked, assemble the dish; place 1-2 tbs rice on bottom of a pan, place meat, eggplant slices, tomato slices and then rice over it. Pour water (that you cooked meat in), cover and bring to boil. Reduce heat and cook for 30 minutes, or until all water absorbed by rice. Let it stand for another 10-15 minutes, then carefully turn upside-down on a plate. Garnish with chosen ingredients and enjoy.

Makluba (Maqluba)

Ne mogu razumjeti neke osobe koje godinama mogu jesti istu hranu. Ja uvijek ceznem da isprobam nesto novo; cesto vidim neki program ili naletim na neki zanimljiv recept na internetu i onda to moram isprobati. Takav slucaj je bio sa ovim Palestinskim jelom - Maqluba je tamo jako popularna; slojevi mesa, povrca i rize, sve u istoj posudi.

Potrebno:

1/3 solje ulja

1 veci crveni luk, sjeckan

1/2 kg jagnjetine, sjecene na kocke

4 solje vode

so prema ukusu

1/2 k crnog bibera

1 1/2 k 'allspice' (pimento)

2 lovorova lista

1 k cimeta, vise ako volite

2-3 kardamoma, zrvo istucano

2-3 patlidzana, isjecena

3 paradajza, isjecena

1 1/2 solja rize

(persunovo ili lisce korijandera, pinjole i ljuspice papricice za ukrasavanje - opciono)

Nacin:

Zagrijte polovinu ulja i proprzite luk. Dodajte meso i zacine i dinstajte dok meso ne promijeni boju. Zalijte sa vodom, pokrijte i kuhajte oko 1 sat. Zagrijte preostalo ulje i proprzite reznjeve patlidzana na obje strane. Kad je meso kuhano, poslazite maklubu. Najprije stavite 1-2 K rize na dno serpe / lonca, zatim meso, reznjeve patlidzana, paradajz zatim i rizu. Zalijte sa vodom u kojoj ste kuhali meso, poklopite i na blagoj vatri kuhajte oko 30 minuta ili dok riza ne popije svu vodu. Ostavite jos 10-15 minta po strani, zatim pazljivo prevrnite na posudu u kojoj cete sluziti. Ukrasite sa odabranim sastojcima i uzivajte.