Boozy Easter Cupcakes

An easy cupcake recipe, filled with jam, Baileys Irish Cream Liquor and chocolate.

Ingredients:

Makes roughly 30

175g plain white flour
1 tbsp baking powder
175g unsalted butter
175g golden caster sugar
3 eggs beaten
2-3 tsp Baileys Irish Cream
100g dark cooking chocolate, melted
6-8 tbsp strawberry jam

Frosting

85g unsalted butter, softened
150g icing sugar, sifted
2 tbsp Bailey's Irish Cream
30g dark cooking chocolate ( for making chocolate frosting)

Method:

1. Preheat the oven to 190 deg Celsius. Place double layer paper cupcake cases onto baking trays.

2. Sift the flour, baking powder into a large mixing bowl, add butter, caster sugar, eggs, Baileys cream and melted chocolate.

3. Divide the mixture between the paper cases and place little jam onto the center of each, without pressing down.

4. Bake in the oven for 15-20 mins, or until risen and firm. Transfer cupcakes to a wire rack to cool.

5. For the frosting , beat together the butter, icing sugar, Bailey's Cream until smooth. Pipe a little frosting on top of each cupcake and top with chocolate sprinkles. If you want to make the chocolate icing, just add the melted chocolate to the above mixture. Pipe onto the cupcake and sprinkle silver balls.


Tips:

You can avoid the Bailey's and add vanilla essence. Experiment with different flavours.

Pav Bhaji

Is a mixture of various vegetables which are boiled, mashed and cooked with a spicy masala and served with butter fried pav (Bread).

INGREDIENTS

3 large potatoes 
4 medium tomatoes, chopped 

2 medium onions, chopped 
1 medium green capsicum, chopped deseeded
2 carrots

1 cup green peas 

2 tsp ginger/garlic paste 

2 tablespoons oil 
2 green chillies, chopped 
2 tablespoons pav bhaji masala 
Salt & Pepper for seasoning 
3 tablespoons butter 

4-6 Pav ( Square Bread) 
1/4 cup Fresh coriander leaves, chopped 
1 Lemon, cut into wedges 
       

METHOD

1. Boil all the vegetables in salted water till soft, drain, mash lightly and set aside. 

2. Heat oil in a pan and add three fourth quantity of onions. Sauté till light brown. Add green chillies and ginger-garlic paste. Stir-fry for half a minute. 

3. Add half the quantity of tomatoes and cook on medium heat for three to four minutes, stirring continuously or till oil separates from the masala. 

4. Add mashed vegetables. Bring it to a boil and simmer for ten minutes, pressing with back of the spoon a few times, till all the vegetables are completely mashed. 

5. Add Pavbhaji Masala, salt and remaining tomatoes. Cook on medium heat for two minutes, stirring continuously. Add water if required.

6. Season with salt & pepper.

7. Heat half of the butter in a thick-bottomed pan or a tawa. Slice pav horizontally into two and pan fry in butter for half a minute, pressing two or three times or till pav is crisp and light brown. 

8.Garnish the bhaji with chopped coriander leaves, remaining butter and serve hot with pav accompanied with remaining chopped onion and lemon wedges.

Franciscan KingFish

This is an easy King Fish recipe. My mum used to make this dish when we were small hence I have named it after her. I have improvised it a bit , hope you enjoy it as much a I do.

Ingredients:

Marination for the fish:

2 Kingfish steaks (slices)
1 tablespoon ginger/garlic paste
1/2 tsp turmeric powder
1/2 tsp red chilli powder
salt for seasoning

Marinate the fish for atleast an hour.

Topping
1 tbsp olive oil
2 onions, sliced finely
2 tomatoes, sliced finely
1 pepper (capsicum) , sliced finely
2 flakes of garlic, chopped finely
2 kokum fruit seeds,
3 green chillies, slit
2 tbsp freshly chopped coriander
Salt & pepper for seasoning

Method:

1. In a pan, heat oil, fry the garlic, chillies, onions until translucent.

2. Add the kokum,sliced peppers and tomatoes. Mix well.

3. Season with salt & pepper. Add chopped coriander. Remove from the heat and keep aside.

4. Shallow fry the kingfish . Cook until tender, remember not to over cook the fish.

5. Before serving, add the stir fry on top of the fish. Season and serve with rocket or side salad.

Shark Ambotik

This is a goan shark (fish) curry. Ambotik..means sour & spicy. Quick and easy to make and

Ingredients:

2 tbsp oil
10 shark steaks (season with salt for 30 mins)
2 onions finely chopped
2 garlic flakes , finely sliced
2 green chillis, slit
3-4 dried kokum fruit seeds
Salt and pepper for seasoning

For the masala

3-4 flakes of garlic
1 inch ginger
8-10 red kashmiri chillies
2 tsp red wine vinegar
1 tsp cumin
5-6 black peppercorns
1 tbsp recheado masala ( see my recipe http://jouelleskitchen.blogspot.com/2011/02/goan-fish-platter.html on how to make it)
1 marble sized tamarind piece (soak in hot water and use the juice)
1 tsp sugar
1 tsp turmeric powder
2-3 cups water (depending on the gravy required)

Blend this well.

Method:

1. In a heavy based saucepan, heat the oil. Fry the garlic, chillies and onions. Saute until lightly brown.

2. Add the ground masala and kokum,season with salt and pepper. Cook for 5 mins.

3. Add the fish. Cook on a slow flame until fish is cooked.

4. Season well. Serve hot with rice.

Three Bean & Mushroom Chilli

This is a great dish packed with goodness and full of nutrients

Ingredients:

1-2 tbsp olive oil
1 tin 400g black beans
1 tin 400g cannelloni beans
1 tin 400g red kidney beans
500g mushrooms, cut into medium size
1 tin 400g chopped tomatoes
6-7 small cherry tomatoes, halved
1 tsp cumin powder
2-3 flakes of garlic, chopped finely
1/2 inch ginger, chopped finely
1 bay leaf
1 cinnamon stick
2-3 tsp Tabasco sauce (depends on how spicy you want it)
2 tsp red chilli flakes
2 onions, finely chopped
1 green chilli, chopped finely
1/2 tsp garlic powder
3-4 tbsp freshly chopped parsley
2-3 chopped spring onions
salt & freshly crushed pepper for seasoning

Method:

1. Heat the oil, add in the chopped garlic, ginger, chilli, bay leaf , cinnamon stick and onions. Saute until onions are translucent.

2. Add the cumin powder, chilli flakes, mushrooms and stir well. Season with salt & pepper.

3. Add all the beans and tabasco sauce , mix until well coated. Add the tinned tomatoes, season for taste.

4. Add garlic powder, and water if you need more gravy. Add in the cherry tomatoes.

5. Before turning the heat off add the chopped parsley and spring onions. Season well. Serve with rice.

Indian Vegetarian Thali

I cooked an Indian thali (my version) for a lovely Saturday Lunch. 
It comprised of Dhal, Rajma, Potato Bhaji, Butternut Squash & Chickpea Bhaji served with rice, papad & pickle. Serves 6 people.

Dhal


Ingredients:


450g red lentils (masoor dhal)
50g ghee
3 garlic cloves, crushed
1/2 ginger finely grated
1.5 tsp turmeric
1/2 tsp chilli powder
2-3 peppercorns
1 litre water (depends on how you would like the consistency)
4 fresh green chillies, slit
1 tomato sliced


The Tarka
1 tbsp ghee
8-10 curry leaves 
2 tsp mustard seeds
2 tsp cumin seeds
2 garlic cloves, thinly sliced
1 small onion, thinly sliced
2 long dry red chillies


Freshly chopped coriander for garnish

Method

1. Wash the dhal (lentils) thoroughly , Soak for 30 mins, drain.

2. In a pressure cooker, add the dhal, water, turmeric, chilli powder, garlic, ginger, tomato, green chillies, peppercorn and pressure cook for one whistle. Make sure dhal is soft. Season with salt.

3. Heat ghee in heavy pan add the mustard & cumin seeds, once they start spluttering add curry leaves, red chilli, fry onion and garlic , cook gently until softened. Pour mixture over lentils and cover. Garnish with freshly chopped coriander  Serve hot.

Rajma


Ingredients:


2 tbsp ghee
2 tins Kidney beans (300g)
1 onion, finely chopped
5-6 curry leaves
1 tomato sliced finely
2 green chillies ,slit
2 garlic cloves chopped finely
1/2 inch ginger chopped finely
1 tsp turmeric powder
1 tsp chilli powder
1 tsp coriander powder
1 tsp garam masala
1 tsp jeera
2 tbsp dessicated coconut
Freshly chopped coriander
Salt for seasoning


Method:


1. Heat ghee, add jeera, curry leaves, ginger/garlic,chillies. Add the onions, saute until translucent. 


2. Add the masala powders, mix well. Add the kidney beans (do not add the liquid), stir. Add  little water


3. Add the tomato , season with salt. Once tomatoes have cooked a bit, add the dessicated coconut. Cook for 5-10 mins.


4. Add the chopped coriander. Season. Serve hot.

Potato Bhaji


Ingredients


4-5 potatoes, cut into small cubes
2-3 green chillies slit
2-3 cloves garlic, finely chopped
1/2 inch ginger, finely chopped
1 inch cinnamon stick
2-3 peppercorns
2 cloves
1 cardamom pod
2 tsp turmeric powder
1 tsp chilli powder
1 tsp cumin powder
2-3 tbsp ghee
2 tsp mustard seeds
2 tsp jeera seeds
5-6 curry leaves
1 tsp amchoor powder
1-2 tsp kassori methi
3-4 Onions chopped finely
freshly chopped coriander
season with salt & pepper


Method:


1. In a pressure cooker, heat ghee, add mustard & jeera seeds. Once it starts to splutter, add curry leaves, cinnamon,cloves, peppercorns, cardamom, chillies, ginger/garlic. Add onions and saute until translucent.


2. Add turmeric, chilli, cumin powder and mix well. Season with salt. and pepper.


3. Add the potatoes, stir until well coated with masala. Add little water, depending on how much gravy you need. Pressure cook for one whistle ( until potatoes are soft)


4. Add the amchoor powder and kassori methi. Stir well. Add the freshly chopped coriander.  Season & serve hot

Butternut Squash & Chickpea Bhaji


Ingredients


1 Butternut squash ( 500g) skinned and cut into cubes
1 tin 400g Chickpeas
1 tin 400g chopped tomatoes
2 tsp tomato puree
1 cinnamon stick
1 bay leaf
1 tsp jeera
3 garlic cloves, finely chopped
1/2 inch ginger finely chopped
2 green chillies finely chopped
1 tsp turmeric powder
1 tsp chilli powder
1 tsp coriander powder
1 tsp madras curry powder
1tsp amchoor powder
freshly chopped coriander

Salt & pepper for seasoning.


Method:


1. Heat ghee in a heavy based saucepan, add the jeera, bay leaf,ginger/garlic,chillies,onions fry until translucent.


2. Add the tomato tin. Cook until the oil seperates. Season with salt & pepper.


3. Add the cinnamon stick and the dry masala powders (besides amchoor powder) Stir well. Add the butternut squash & chickpea. Cook until the butternut squash is cooked ( if a knife goes through easily it is cooked)


4. Add little water is it gets too dry. Once cooked add amchoor powder and freshly chopped coriander. Season well. Serve hot.