Mutton Liver Masala
250g fresh mutton liver
1 large onion, sliced
1 tomato, cut into thin wedges
1 potato, cut into wedges or cubed
1 green chilly, slit
Salt, to taste
Juice of 1/2 a lime
1 tsp ginger garlic paste
Black pepper powder, to taste
1/4 tsp turmeric powder
1/2 tsp red chilly powder
1-2 tbsp oil
Wash the mutton liver and cut in into bite sized slices.
Marinade with salt, lime black pepper powder and the ginger garlic paste for about 10 minutes, while you get the other ingredients prepped.
Slice the onion, tomato, slit the green chilly and peel, wash and cut the potato.
Heat some oil in a large pan and fry the potato wedges / cubes till they’re done. Take them out of the pan and set aside.
In the same pan, add some more oil if needed and fry the mutton liver for a few minutes turning them over to make sure that they are cooked. Don’t overcook the liver as it gets rubbery and doesn’t taste as good. Take the mutton liver pieces out of the pan and set aside.
Using the same pan, add a little more oil if you need it. Drop in the green chilly and let it fry off for a few seconds. Then add the onions and saute them till they sweat a little. They should maintain some of their crunch.
Now add the turmeric powder and red chilly powder and stir well.
Add the tomato wedges and stir fry for a little while till the tomato has softened a little.
Tip the cooked potato wedges and the cooked liver into the pan. Stir everything gently but thoroughly to make sure the spices have coated everything and let it all warm through for a couple of minutes.
Learn how to make the Puris here –
2 cups whole wheat flour
1 tsp Salt, or to taste
Water (approx 1 cup)
Oil, for deep frying
Mix the flour and salt in a large mixing bowl.
Make a well in the centre and adding water a little at a time, knead to form a nice pliable dough. If you need to use more than a cup of water, please do so.
Heat the oil for deep frying over medium heat. To test the oil, drop a tiny pea sized ball of the dough carefully into the oil. It should sizzle and rise to the top fairly quickly. If this happens, your oil is at the right temperature. If it browns straightaway, your oil is too hot. Take it off the heat for a while and then start frying. If it just sinks to the bottom without any sizzle, your oil is not hot enough.
Make small walnut size portions and roll to form a disc. Do not roll out too thin. (According to my mum, they need to be a little on the thicker side to puff up. I simply follow that and get brilliant results each time.)
Deep fry as you’re rolling them out. Don’t stack the raw discs before frying.
When golden brown, drain on absorbent paper.
Stuffed Peppers with Bacon
Makes 6 pieces
3 peppers, washed, stalks taken off, halved lengthwise and deseeded
1/3 cup cream cheese, softened
A sprinkle of red chilly powder or paprika (optional)
6 slices of bacon, skin taken off
Spread the softened cream cheese on the insides of the peppers almost stuffing it. Don’t over-stuff the peppers.
Sprinkle the red chilly powder / paprika over the cream cheese. Use as much or as little as you like. It adds a lovely flavor.
Place a rasher of bacon over it.
Lightly grease a baking tray with some olive oil.
Please the peppers on the tray and bake in an oven preheated to 170°C for about 15 minutes or till the bacon gets a little color.
Enjoy them warm.
Anyway, I urge you to try this out. Make it for your family and friends, they’ll love you even more for it. 😉
Cheese Garlic Bread
Adapted from: Living Lou
Makes 12 pieces
6 slices of bread
1 spring onion, sliced
1/4 cup mayonnaise (I used Homemade Mayonnaise)
2 tbsp. softened butter
2 cloves garlic, finely chopped (I’ll probably use 3 or 4 cloves of garlic next time)
1 – 1 1/2 cup grated cheese
Freshly crushed black pepper, to taste
Preheat the oven to 170ºC.
Mix the onion, mayo, butter, garlic, cheese and pepper in a bowl till well combined.
Spread this mix on the slices of bread and bake for about 5-7 minutes or until the cheese has melted and is bubbly.
Take it out of the oven immediately and allow it to cool for a minute. Cut the slices of bread into two and serve immediately.
Whole Wheat Carrot Muffins
Adapted from: Living Lou
Yield – 12 muffins
1 1/2 cups whole wheat flour
1 cup oats
1/4 cup packed brown sugar
1 tbsp baking powder
1/2 tsp cinnamon powder
1/4 tsp salt
1 cup natural unflavored yogurt (The original recipe calls for 1 cup milk)
1/4 cup honey
1/4 cup vegetable oil
1 tsp vanilla
1 carrot, grated
1/2 cup cashew nuts, chopped (The original recipe uses walnuts)
Preheat the oven to 170ºC.
Grease a muffin tray or line with paper liners.
Mix the dry ingredients in one bowl and the wet ingredients in another.
Add the wet ingredients to the dry and mix gently until just combined.
Once combined, gently stir in the grated carrot and the nuts.
Don’t overwork your batter, or you’ll be stuck with some not so soft muffins.
Spoon the batter into the prepared muffin tin and bake for about 20 minutes or till a toothpick inserted in the muffin comes out clean.
Let it cool down a little before you try it. Trust me this will be hard to do based on how your kitchen smells at the moment.
Look at how moist the muffins are on the inside.
Tricolored Vegetable Pulao
1 cup rice
2 bay leaves
4 pepper corns
2 pods of cardamom, whole
Salt, to taste
1 tbsp vegetable oil (You can use ghee/clarified butter if you prefer)
1 carrot, peeled and diced
1/4 cup green peas (You can adjust this quantity to suit your liking, I used a little more)
1/4 cup corn kernels (You can adjust this quantity to suit your liking, I used a little more)
1 onion, chopped
Wash the rice and soak it in some water while you prepare the other ingredients for the pulao, about 15 minutes.
Heat some oil in a vessel and add the bay leaves, cinnamon, cardamom, cloves and pepper corns. Let it infuse the oil with its flavors.
Once you can smell the aromas from the spices, add the onions and saute till they are soft and translucent.
Add the vegetables and stir fry them for a couple of minutes. Add salt to taste.
Drain the rice and add it to the veggies. Stir gently.
Add 2 cups of water. (I use a 1:2 rice to water ratio while making a pulao.)
Stir gently to mix everything. Cover and cook till all the liquid is absorbed.
Turn off the fire and fluff the rice up using a fork.
Pineapple Upside Down Cake
Adapted from: Nigella Lawson
100g butter + extra to grease the cake pan
100g sugar + 2tbsp to sprinkle in the cake pan
1 tsp baking powder
1/4 bicarbonate of soda
6 slices of pineapple
Preheat the oven to 200ºC.
Butter a 9″ round cake tin. Sprinkle the 2 tbsp of sugar on the buttered base of the tin and place the pineapple slices in a circle around the pan and place one in the center.
Place all the ingredients in a mixing bowl and beat together to form the cake batter.
Pour out the batter carefully to cover the pineapple rings. You may think you don’t have sufficient batter at first, I did. But spoon the batter over the slices and gently and very light handedly spread it with a spoon if necessary to cover the rings. Trust Nigella here, the pineapple to cake ratio is perfect.
Bake for 30 minutes.
Place a plate over the cake tin and in one deft move, turn the pan and plate upside down to un-mould the cake.
Voila! You have yourself your very own Pineapple Upside Down Cake.
Back when I was in college, we had this amazing cafe really close by that served some of the most amazing snacks and it was a fact that if you couldn’t find a person on campus, you’d definitely find them at this cafe. On offer was a range of savory puffs, rolls, cutlets, sweet stuff and sandwiches. This humble tomato cheese sandwich was my favorite. Just recently, out of nowhere I really wanted to have one of these and there was no way that I was going to travel 1 hour to and another hour back just to get a taste of this, considering how easy it was. So I ran to the kitchen and in less than 5 minutes I was happily munching away on one. At that moment nothing could’ve tasted better. This sandwich is so simple, that nothing can go wrong really.
But don’t take my word for it. Try it out yourself and let me know what you think of it. Its a meatless sandwich that I absolutely love.
Tomato Cheese Sandwich
Makes 1 sandwich
2 slices of bread
Butter, to spread
1 tomato, sliced
A slice of cheese
Salt, to taste
Freshly crushed black pepper corns, to taste
Spread butter on one slice and top that slice with slices of tomato. The butter prevents the slice of bread from getting too soggy from the juice of the tomato.
Sprinkle some salt and pepper on the slices of tomato to season it.
If you’d like, you can butter the other slice of bread and place a slice of cheese over it.
Cover the slice of bread that has the tomato slices on, with the one that has the cheese slice on.
Tea Cakes – We will cover 5 different types of tea cakes.
Chocolates – Over 20 different varieties will be featured ranging from the basic chocolates to the more advanced liqueur chocolates.
Cupcakes – We will cover 3 varieties of cakes and 3 varieties of icing / frosting. We will also cover basic cupcake decorating tips.
Simply call me at 9769713102 or email me at clairespartysupplies(at)gmail(dot)com for more details.
*The workshops will be conducted in Malad (W).
*You can give me preferred dates for the workshops and we’ll schedule you accordingly.
*Notes will be provided along with hands on experience during the workshop to enable you to learn better.
If you have any specific requests for workshops not listed here, please let us know so that we can arrange to offer those at a later time as well.
In addition to these, we also conduct paper flower making workshops and fabric flower making workshops. Over 40 varieties of flowers can be learnt. These sessions will be conducted at a time convenient for you. Contact us for more details.