Russian Chocolate Vodka recipe

Enjoy this as a shot or pour over an ice-cream dessert.

Ingredients:

200g good quality chocolate, finely grated

300ml plain vodka

Method:

1. Fill a bowl with boiling water as deep as the level of the vodka in the bottle. Immerse the bottle in the warm water for a few minutes to warm the alcohol. 2. Spoon the grated chocolate into the neck of the bottle. Shake to dissolve. Repeat the process until the vodka cannot absorb anymore chocolate. Keep at room temparature.

Cuisine: Russian

Chocolate Jelly recipe

Ingredients:
3 oz chocolate
2 cups milk
3 tbsp sugar
1 tbsp vanilla
2 tbsp gelatin


Method:
Pour over gelatin cold boiled water (1 part gelatin: 9 parts water). Leave for 40-60 minutes and then warm up on a very low heat, don't bring to boil. Strain carefully. Bring milk to boil. Dissolve chocolate, sugar in milk, add vanilla and gelatin. Stir carefully and pour into moulds. Cool down.


Cuisine: Russian

Russian apple pie

Russian apple pie is a traditional autumn bakery. The key secret of a cooking success is a special apple sort, called Antonovka. They are sour and give a special taste to the sweet dough.

Ingredients:

3 ea big eggs
3 ea average sour apples
1 c sugar
1 c flour
1 ts baking soda
measures conversion [+]

Method:

Peel the apples and slice into thin pieces. Mix eggs, soda and sugar in the mixer. Add flour gradually. The dough must be liquid as sour cream. 

Pour a little vegetable oil in the pan. Put all apples (use different design) on the bottom. Pour the dough in to the pan evenly. Heat the oven and bake the pie during 20-30 minutes. 

When the pie is ready, put the pan on the wet napkin for 5 minutes. 

It helps to detach the pie from the pan. The apples must be on the top of the pie. Apple pie is served, of course, with my favourite beverage - tea.


Cuisine: Russian

Krasnye Bliny Pancakes recipe

Russian blini are known as the thinnest ones, and for me, most tasteful. In a classic way, Russian blinis are yeast-leavened pancakes from buckwheat flour. Russian pancakes are served with different dressings - most popular are sour cream, jam, syrup, red caviar, salmon, cottage cheese and others.

Ingredients:

3 1/2 c All-purpose flour

3 tb Water warm 105F degrees

1 1/2 pk Yeast dry

3 3/4 c Milk warm 105-F degrees

1 tb Sugar

1/2 c Heavy cream

1 ea Egg white

2 ea Egg yolks

1 ts Salt

4 tb Butter unsalted melted &

- cooled until just warm

Method:

Take 1 tablespoon of the flour, the warm water, 1 teaspoon of the sugar, and the yeast and mix together in a small bowl. 

Cover and set in a warm place for 15 minutes. Mix in a large bowl the the 1 1/2 teaspoons of sugar, flour, milk, the yeast mixture and salt. Beat by hand for 4 minutes. 

Cover and set in a warm place for 1 hour. Mix the egg yolks and remaining sugar and add to the natter along with the butter and beat with an electric mixer for 3 minutes or by hand for 8 minutes. Whip the egg white separately and whip the cream as well until very stiff. 

Fold in the cream then the egg white making sure to mix well. Cover again and place in a warm place for 45 minutes. grease the skillet with butter, place 2 tablespoons of batter in the center of the skillet, (at this point you may add any of the flavor garnishes that you wish or none at all) cook for 1 minute, turn the blin over, and cook for 35 seconds, and serve smothered in sweet butter.

Cuisine: Russian

Recipe category: Breads-and-Pastry > Pancakes

Poori-Puri Recipe-How to Make Poori

Ingredients:

2 cups whole wheat flour
Water/Milk to make dough
Salt to taste
Vegetable/ cooking oil  for deep frying

Preparation:

Put the wholewheat flour in a large mixing bowl or platter. Make a well in the center. Add salt to taste.

Now add a little water at a time and start to mix the flour to form a dough.

Make the dough to be medium-soft so, go slow with the water - add it only as needed, as you go along. 

Instead of water, you can also use yoghurt or milk. This makes for really soft Pooris.

The real secret of soft Pooris lies in the kneading! The dough must be smooth and just the right softeness - 
medium. 

Add water/ yoghurt/ milk as required and continue to knead till you get the right consistency.

Then add 2 tbsps of oil/ghee and continue to knead. The dough will become silky in texture! Cover with a damp cloth now and keep aside in the refrigerator for 15 mins.

Remove from refrigerator and divide the dough into golf ball-sized portions. Roll these portions into balls between your hands till they are smooth and without cracks.

Very lightly flour a rolling board or clean counter surface and roll each ball into a 5" circle (5mm thick). 

For convenience, roll out as many Pooris as you like, stacking them, ready to cook with a layer of cling film between each Poori.

Heat the oil/ghee for deep frying in a thick-bottomed flat pan on a medium flame. Deep fry the Pooris one at a time, pressing very gently on each side with a slotted spoon. This will help the Poori to puff up! Fry one the first side till golden then turn over and fry the same way on the other side. Drain on tissues to remove excess oil from fried Pooris and serve hot.

                           Serve this crispy, golden bread with any vegetarian  dish.

Matar Paneer Gravy Recipe

Matar paneer is a famous north Indian dish made with paneer and peas. It is usually served  with Roti, Chapati, Paratha, Puri/Pooris and also goes well with rice and pulao.

Preparation Time: 30 min

Serves: 4 

Ingredients:

Matar (Green Peas) 1 small cup

Paneer (Indian cottage cheese): 150 gms

Coriander leaves for garnishing

Cumin seeds 1 tbl spoon

Oil  2 tbl spoon

Onions 1 big onion finely chopped

Tomatoes 3-4

Green Chillies 2-3

Garam masala

Coriander powder 1 tbl spn

Almond/Cashew nuts 7-8

Turmeric powder 1/4 tbl spn 

Ginger Garlic paste 1 tbl spn

For garnishing

Finely chopped coriander leaves - 1 tbsp

Preparation process:

Keep cashew nuts in hot water for soaking about 10 minutes and grind it with less water.

Boil tomatoes in water for about 4  minutes. filter the water and keep it to cool. Take out the skin and puree it.

Make paneer into cubes, soak them in hot water with a pinch of salt for 5 minutes to retain the freshness. 

 Boil peas for  5 min by adding a pinch of salt to get the softness in peas. 

Now keep ready  boiled peas, paneer, cashew nut paste  tomato puree, and all the required ingredients.


Step by step method:

Heat oil in a pan , add jeera seeds,  finely chopped onions and saute until light brown. Stir continuously for browning. and add Ginger garlic paste 1 tbl spoon and stirr it.

Then add tomato puree and turmeric powder garam masala (measures mentioned in top) coriander powder. stir the mixture until tomato puree absorbs/oozes oil and gently stirr it

Now add the cashew nut paste, and paneer cubes and Boiled peas to the pan and stirr continuously so that paneer and peas will get mixed up well with the masalas as mentioned in picture

Now add 1 cup full of water and stirr for some time until everything gets blended well. 

Garnish with nicely chopped coriander leaves, and now it is ready to serve.

Serve this yummy dish with any Puri/Chapati.

Beef Tikka Biryani Recipe

INGREDIENTS :

Beef boneless cubes 1 kg 

Basmati rice, bOiled 3 1/2 cups 

Chilly powder 1/2 tsp 

Turmeric powder pinch 

Coriander powder 1/2 tsp 

Onions, finely chopped 3 medium 

Tomatoes, finely chopped or pureed 4 medium 

Spring onion, finely chopped 1, leaves only 

Green chilies, finely chopped 4 

Green chilies, chopped and fried 4 tbsp 

Ginger Garlic paste 1/2 tsp 

Coriander and Mint leaves 2 tbsp and few for garnishing 

Butter or desi Ghee 4 tbsp 

Salt to taste

How To Cook Beef Tikka Biryani :

Preheat oven to 180 C.

• Heat, butter / ghee and fry onions and ginger garlic paste until golden brown. Add tomatoes and all seasonings. Stir till the ghee separates from the gravy and it becomes thick.

• Add spring onion, beef pieces, coriander and mint leaves and green chillies. Cook for about 8 -10 minutes. Set aside.

• Grease a large pan with heated ghee.

• Spread a layer of half the beef , sprinkle with the coriander and mint leaves, cover with half the rice. Repeat the layers omitting the mint and coriander leaves.

• Garnish the rice with fried onions, coriander and mint leaves. Cover with aluminum foil. Put in a preheated oven for 10 - 15 minutes.

• Serve hot with raita.