Nov 27, 2013

Tex Mex Chilli Pasta



1 tablespoon vegetable oil or 15 ml
600 g minced beef
1 large onion or 150 g, cut into 1cm pieces
2 medium red bell pepper or 200 g, cut into 1cm pieces
1 stalk celery or 50 g, finely chopped
6 cloves garlic, finely chopped
2 tablespoons tomato paste
2 tablespoons chili powder
1 teaspoon cocoa powder, unsweetened
2 teaspoons ground cumin
1 teaspoon ground cinnamon
3 cups water or 750 g, hot
2 cubes MAGGI® Chicken Bouillon or 20 g
1 can tomatoes, canned with juice or 400 g, crushed
1 can red kidney bean, canned or 400 g, rinsed and drained
3 cups penne pasta dried pasta or 400 g
1 cup cheddar cheese or 100 g, grated
3 spring onion or 50 g, (optional to garnish with)


Preheat oven to 175 degrees C and place oven rack on low position.
In a sauce pan, heat Vegetable Oil and sauté Minced Beef until cooked, add Onions, Bell Peppers and Celery and continue cooking until Onions are soft.
Add Garlic, Tomato Paste, Chili Powder, Coco Powder, Cumin and Cinnamon and sauté for another 2-3 minutes.
Add Hot Water, MAGGI® Chicken Bouillon and Crushed Tomatoes and simmer on medium low heat for 20 minutes, while stirring occasionally.
Add Kidney Beans and remove from heat
Place un-cooked Penne pasta in a large casserole dish, add the Chili and gently stir until well mixed. Make sure the pasta is fully covered with the sauce.
Sprinkle Cheddar Cheese on top, cover with aluminum foil and bake in an oven for 40-45minutes or until pasta is cooked and the cheese is melted on top.
As an optional garnish, place chopped Spring Onion pieces on cooked pasta before serving.

Nov 24, 2013



Ingredient NameQuantityUnit
SaltTo Taste
Ginger Garlic Paste1Tablespoons
Cumin Powder1Teaspoons
Coriander Powder1Tablespoons
Red Chilly Powder2Tablespoons
Golden Fried Onions150Grams
Pepper Corn6Numbers
Lichen (kalpasi)1Teaspoons
Shahi Jeera1Teaspoons
Cinnamon Sticks2Numbers
Star Anise3Numbers
Bay Leaf3Numbers
Basmati Rice500Grams
Coriander Chopped1Bunch
Mint Chopped1Bunch
Green Chilly5Numbers
Lime Juice2Tablespoons


First make a powder of all the spices, Take a bowl add chicken pieces and add made masala, chilly powder, ginger garlic paste, turmeric, salt, coriander powder, curd, chopped mint leaves, coriander leaves, fried onions, green chilly, lime juice, oil, and mix it well, and put it in the refrigerator over night, Heat water in a vessel and let it come to a boil add oil, salt, Shahi jeera, bay leaf and add Basmati rice (soak the rice 1 hour) cook the rice till 70 %, add layer of chicken marinate and then this layer of rice. Sprinkle fried onions, and add dissolved saffron strands in milk , then add ghee (optional), kewra water, rose water and put the lid on which is lined with sticky dough for dum. First cook it on high for first 4-5 minutes then reduce the flame to low, use a griddle under this for even heat transfer. And cook it for 25 to 30 min and switch off the flame. After 40 minutes this is ready for opening the seal of the lid. Never mix the biryani just check it removing the top rice and checking the bottom of the vessel for burnt marks.                                                                                                                                         Recipe video  & Recipe source

Nov 11, 2013

The Best Chocolate Cake


The Best Chocolate Cake


2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
2 eggs
1 cup buttermilk
1 cup strong black coffee 
1/2 cup vegetable oil
2 teaspoons vanilla extract


1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan. Set aside.
2. In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with an electric mixer, combine the sugar, flour, cocoa(s), baking soda, baking powder. Mix on low until dry ingredients are thoroughly combined. Add eggs, buttermilk, coffee, oil and vanilla. Beat on medium speed for about two minutes; the batter will be thin. Pour batter evenly into prepared pans.
3. Bake in preheated oven for 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.


Chocolate Butter-cream Frosting
A simple recipe for classic chocolate butter-cream frosting. Perfect for frosting cakes, cookies, brownies, or cupcakes.
  • 1 cup unsalted butter (2 sticks or ½ pound), softened (but not melted!)
  • 3½ cups confectioners (powdered) sugar
  • ½ cup cocoa powder
  • ½ teaspoon table salt
  • 2 teaspoons vanilla extract or 1 teaspoon almond extract
  • 4 tablespoons milk or heavy cream
  1. Cream butter for a few minutes in a mixer with the paddle attachment on medium speed. Turn off the mixer. Sift 3 cups powdered sugar and cocoa into the mixing bowl. Turn your mixer on the lowest speed (so the dry ingredients do not blow everywhere) until the sugar and cocoa are absorbed by the butter. Increase mixer speed to medium and add vanilla extract, salt, and milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add a little more sugar. If your frosting needs to be thinned out, add additional milk 1 tablespoon at a time.

 recipe source