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Muffins are a type of rich bread that are baked in little portions usually in paper cups and can be flavoured with fruits, jams, nuts, biscuits and many more. There is an English variant which is griddle cooked but the muffin discussed here is American variant which is baked in oven as compared to the English muffin which is cooked on griddle or hot plate.They look like cupcakes and small cakes in the shape, but they in general lack the frosting and are not sweet as the cupcakes.You can hold a muffin with one hand. Often served during breakfast, they can also be served as light snacks. There are many flavours and variations of muffins and the bottom line is that there is always a special ingredient that defines the muffin. The special ingredient can be a fruit such as blueberry for example or maybe a vegetable like pumpkin. Other ingredients can be banana, orange, strawberry, raspberry, almond, cinnamon, lemon, chocolate chips and peach. You can make your own signature variant by combining two or more of your choice of ingredients. Chocolate and cashew muffinsIngredients(Makes 6 muffins)Butter unsalted 200gIcing sugar 200gEgg 4 noFlour 200gCocoa powder 1 tbspBaking powder ½ tspVanilla extracts few dropsCashewnut ½ cupMethodSift flour, baking powder and cocoa powder together and keep aside. Pre heat the oven to 180 degree C.Cream butter and icing sugar until light and fluffy and the sugar is dissolved.Add eggs and vanilla extract, and mix slowly to combine egg. Gradually add the flour mixture using cut and fold method to make a smooth batter.Pour the prepared batter in the muffin cups and garnish with cashewnut.Bake for 15-18 minutes or till a knife pierced through muffin comes out clean.Remove from baking tray and muffin mould and serve hot or cold as desired.Note: Please note that while filling up the muffin mould fill only till half the mould as the muffin mixture will expand during baking.RosemaryRosemary is a Mediterranean woody herb with spike shaped leaves. The name rosemary is derived from the Latin for dew “ros” and sea “marinus” or “dew of the sea”. Rosemary herb is the perfect pot herb to have in your kitchen garden. It is consumed either as fresh herb or dry herb in whole or powdered form. When cooking, it’s best to use whole sprigs and then remove the sprig since the tough leaves do not soften during cooking. The leaves are used as a flavouring in foods such as stuffing and roast lamb, beef, chicken and turkey. The sprig when used whole is an excellent garnish for the food being served along and also imparts its bitter, astringent taste. The herb is highly aromatic when cooked and imparts mustard like smell. While buying rosemary choose fresh over the dry form as it will have subtle flavours compared to the dried rosemary which has a stronger and pungent flavour. Fresh leaves should be dark green coloured. It can be stored in plastic bags in a refrigerator. Dried rosemary should be kept in an airtight container and placed in cool, dry place and can last for several months.Rosemary scented chicken Serves 2IngredientsChicken breast 4 noRosemary sprigs 3-4 noBeef bacon strips 8-10 noGarlic, chop 1 tbspOlive oil 2 tbspSalt to tasteCrushed pepper to tasteButter 4 tbspLemon juice 1 tbspMethodPlace chicken breast using a meat hammer or using the blunt side of the knife to tenderise the meat.Marinate the chicken with chopped garlic, olive oil, chopped rosemary sprigs and season.Place two bacon strips on chicken breast and roll over to shape it like roulade.Secure using aluminum foil and close the ends so that the roll does not open up while cooking.Place in a baking tray and bake for 25 minutes at 170 degree C. Once cooked, remove the aluminum foil and slice the chicken roulade.Prepare a sauce using the dripping from the baking tray and adding butter and lemon juice to it, also cook a whole rosemary sprig in it.Reduce till the sauce consistency is achieved. Serve on a bed of butter garlic tossed potato and pour the prepared sauce and garnish with the cooked rosemary sprig.Note: You can omit bacon strips from the recipe if you don’t prefer bacon.* Tarun Kapoor is executive chef at Doha’s Horizon Manor Hotel.  Send your feedback to: [email protected]

Tarun Kapoor is executive chef at Doha’s Horizon Manor Hotel.  Send your feedback to: [email protected] means little oranges in Italian, but they are actually golden fried balls of risotto and are thought to be originated in Sicily. Arancini is a perfect option for dinner and a great way to use your leftover risotto. We all know how delicious risotto is and can imagine how delicious it becomes once breaded and fried. They can be crafted from plain rice or risotto that is specially prepared or one day-old. The stuffing can be made from any number of ingredients, such as mozzarella cheese, meat and tomato sauce, mushrooms, eggplant, peas, or a combination of any of the above. Arancini make great snacks, antipasti (starters), or a hearty addition to a tossed salad. They are best enjoyed fresh out of the fryer. Traditional arancini are made with basic risotto and a ragu filling but the possibilities are endless. Just be creative with it. You can take your own choice of risotto like fennel and can fill it with some mozzarella cheese for extra creamy goodness. Also you can fill it with pistachio to give it crunchy texture. To make sweet arancini for dessert you can add sugar to the risotto and then fill with chocolate chips or candied fruits. These rice balls are a jewel in the crown of Sicilian cuisine. Arancini di RisoServes 4Ingredients For risottoArborio rice 1½ cupsButton mushrooms 50gChicken stock 1 litreShallot, chopped  ½ cupButter 3 tbspOlive oil 1 tbspParmesan cheese ¼ cupParsley few sprigsSalt to tasteCrushed pepper to tasteOlives 6-7 noCream 3 tbspOregano herb few sprigFor aranciniPrepared risotto rice 2 cupsEggs 3 noParmesan cheese ½ cupBread crumbs 2 cupsMozzarella cheese 50gOil to deep fryMethodHeat oil and butter in a sauce pan and saute chopped shallots and arborio rice. Cook for two minutes but don’t let the rice brown, add chicken stock just to cover the rice and lower the flame.Once the stock evaporates, add more and repeat until the rice is just cooked and almost dry.Adjust the seasoning, add parmesan cheese and cream to it.Mix well and keep aside, allow to cool. Heat oil in a heavy bottom pan over medium heat.Stir eggs, risotto, parmesan cheese and ½ of the bread crumbs in a bowl and mix. Take 2 tbsp of mixture and place a cube of mozzarella cheese in the centre form a ball.Roll this ball in the remaining bread crumbs and deep fry till golden brown.Using a perforated spoon place rice balls on the paper towel to remove excess oil.Serve hot on a bed of salad greens and choice of sauce.ChocolateChocolate is a word which brings smile to everyone’s face. The initial use of chocolate was limited to drinking chocolate mixed along with spices, herbs and sweetened corn syrups, but now we associate chocolate more with eating rather than drinking. A major production of the cacao comes from western Africa and finds its way to chocolate lovers across the world. In various studies, dark chocolate has been proved to be beneficial for heart health. The presence of caffeine  and the obromine is the reason for us feeling better after eating the chocolate. The below mentioned recipe is a simple and vegetarian recipe for vegetarian chocolate lovers. Dark chocolate mousse pastryIngredientsDark chocolate 200gWhipping cream 100gCastor sugar 2tbspChocolate chips 50gStrawberry 4-5 nosCocoa powder 1 tbspMethodWhip the cream with sugar till light and fluffy and the sugar is dissolved.Melt dark chocolate on double boiler and keep aside.Add cocoa powder and half of the melted chocolate in the whipped cream and leave aside half for the coating.Mix chocolate chips in the prepared mousse and pour the chocolate in the desired mould or chocolate cups, refrigerate for 2 hours.Pour the remaining melted chocolate on top to give even surface and shine to the mousse pastry.Garnish with strawberry and serve cold.

Tarun Kapoor is executive chef at Doha’s Horizon Manor Hotel.  Send your feedback to: [email protected] cream does not need any introduction. Since our childhood we have grown up relishing many varieties and flavours. Ice cream is a frozen dessert made of milk and cream and is flavoured with nuts and fruits. The process to make a scoopable and creamy ice cream is to churn the mixture while it is being frozen so that the ice crystal formation is minimised and the ice cream is creamy and smooth to scoop. The history of ice cream is hard to trace but is thought to be originated when a Roman emperor used to order ice from the mountains combined with fruit toppings. Ice cream manufacture was a tedious process as the availability of ice in the early days was the primary concern and thus this delicious dessert was limited to only people who could afford it. Gradually, with the advancements in technology, the process began improving and then the ice cream production also benefited. Now we have the fully automatic commercial machines which can produce gallons of ice cream per hour. There are portable ice cream makers available in the market also to make your own signature ice cream at home.One particular recipe which is very simple and not yet known to many is the fried ice cream — yes you read it correctly, hot outside and frozen inside.Fried ice creamServes 2Ingredients   Ice cream 400mlEgg 2 noCorn flakes 200gPistachio to garnishAlmond to garnishCooking oil to fryMethodTake three scoops of ice cream in a bowl and combine them together to get a big scoop.Immediately refreeze the prepared scoop in freezer so that the ice cream does not start to melt.Take egg in a bowl and lightly whisk using a fork to break the egg yolk and combine.In a separate bowl, take corn flakes and mash them to a coarse powder with hands.Heat oil in a wok till almost smoking hot.Remove the ice cream from freezer and dip in the egg and immediately roll over in the corn flakes. Take care not to hold the ice cream scoop for long outside as every second outside the freezer ice cream will start to melt.Roll over from one side in the wok so that the scoop rolls in the oil and is evenly cooked from all the side.Remove after 2-3 seconds and serve immediately in a serve bowl and garnish with chopped pistachio and almond. Note: The oil temperature should be almost smoking hot and also the ice cream should be frozen properly as it will melt away in the oil and cause burns if not handled carefully. Eggs BenedictEggs Benedict is a traditional breakfast dish comprising  English muffin bread topped with meat rashers and poached egg and hollandaise sauce poured on top and baked from top. You can replace meat with smoked salmon slice. A perfect Eggs Benedict required attention to detail and needs patience as it involves making few preparations before making it.Eggs BenedictServes 2Ingredients      Beef strips 8Eggs 4 noWhite vinegar 1 tbspEnglish muffins 2 noFor hollandaise Unsalted butter 10 tbspEgg yolks 3 noLemon juice 1 tbspSalt a pinchTabasco (few drops)MethodPlace meat strips on a skillet and cook evenly from both sides till cooked and crispy, keep aside.Melt unsalted butter and keep aside.Take egg yolks, lemon juice, salt and blend over medium speed to combine for 30 seconds.Turn the blender to the lowest speed and slowly add melted butter in the jar.Once all the butter is finished adjust the seasoning and keep in a warm area. Break eggs one by one in a bowl and slip it in simmering water with vinegar to poach the eggs.Poach for 4-5 minutes or more depending on your preference, once cooked remove the egg with slotted spoon. Toast the English muffin bread cut into half and place the prepared rashers on top.Place a poached egg on top of rashers and pour 2tbsp hollandaise sauce on top. Place in oven for 30- 45 seconds to lightly brown the hollandaise sauce on top.Remove and sprinkle with fresh crushed pepper and serve hot.

Tarun Kapoor is executive chef at Doha’s Horizon Manor Hotel.  Send your feedback to: [email protected] It is said to be the oldest cake in the world and dates back to the 16th century. Originated from Austria, it is named after the city of Linz. Not so far from Vienna, Linz is close to the borders of Austria, Germany and the Czech Republic. Linzer torte comprises a crumbly pastry base, a jam filling and a lattice top. The ingredients used to make linzer torte are flour, egg yolks, sugar, unsalted butter, lemon zest, cinnamon, lemon juice and jam filling. Linzer torte is conventionally a two-layer affair — one almond cream, the other raspberry preserves with the lattice work on top. However it’s not unusual to find three- or four-layer versions. I always prefer a single layer, but feel free to stack yours, if you want to come up with your own signature style. You can layer each slice with whipped cream or butter cream icing. Linzer torteIngredientsButter unsalted 150gFlour 250gCastor sugar 150gHazelnuts 100gEgg 1 noVanilla extracts few dropsLemon zest 1 lemonCinnamon powder a pinchClove powder a pinchBaking powder 10gRed currants jam 300gMethodSift flour with baking powder and keep aside.Cream butter and sugar till light and fluffy, add flour and continue to cream.Roast hazelnuts in oven and crush them to smaller pieces.Add the crushed hazelnuts, spices and egg to the above mixture and mix well.Keep the dough covered in refrigerator for 1 hour.Divide the dough into quarters, roll out three quarter of the dough to a thickness of 1.5cm in a greased baking tray (for a 22cm baking tray).Refrigerate again for 30 minutes, spread red currant jam on top.Shape the remaining dough into strips and lay them on top of the jam as a grid.Bake in a pre-heated oven for 40- 45 minutes at 190C.Remove and allow to cool, cut into desired shape and serve hot with ice cream.PineapplePineapple is called pineapple because the Spanish explorers thought pineapple looked like a pine cone, so they called it ‘pina’. The English added ‘apple’ to associate it with juicy delectable fruits and thus came out the word pineapple. It is an excellent source of vitamin C. Consuming pineapple helps in digestion and has refreshing effect during summers. Chunks of pineapple are not only used in desserts such as fruit salad, but also as a main ingredient in savoury dishes, like hamburgers, and as a pizza topping. Crushed pineapple is used in yoghurt, jam, sweets, and ice cream. Pineapple juice is served as a popular beverage. The following recipe is one of my favourite in which pineapple is used as a main ingredient in a kebab and can be served as an appetiser.Ananas kebabServes 4Ingredients  Pineapple 1 noCottage cheese 150gPotato 500gCumin seed ½ tspGinger, chop ½ tbspGreen chilli 2-3 nosSalt to tasteBlack pepper top tasteCoriander leaves, chop 3 tbsp Corn flour 3 tbspOil for grillingMethodPeel and core the pineapple and cut into small dices, squeeze to remove the juice and keep aside.Boil the potato and mash them in a mixing bowl.Grate the cottage cheese in the potato and add the pineapple dices.Heat oil in a heavy bottom pan and add cumin seeds followed by chopped ginger and green chilli and cook for 5 minutes.Once the ginger is cooked add this to the potato mixture.Add chopped coriander leaves and adjust the seasoning.Mix well to combine the ingredients.If the mixture is wet, sprinkle some corn flour to bind the mixture.Divide the mixture into equal portions and flatten them to shape them like kebab.Heat oil in a frying pan and shallow fry them over medium heat to give a nice brown crust to the kebab.Once browned from both the sides, remove on a kitchen paper to remove excess oil.Serve hot with a choice of tangy dip and salad greens. Note: Please note that the pineapple used should be sweet, so it’s advisable to use the canned pineapple rather than the fresh one. Also the pineapple dices should be squeezed out to remove the juice otherwise while cooking the kebabs will break apart.

Pasta can undoubtedly be called an international food because now it is not confined to a particular region but is now found in most of the restaurant menus in the world. Originally from Italy, pasta is made from unleavened dough of a durum wheat flour mixed with eggs and water, and formed into various shapes or sheets. Pasta is cooked and served usually with an accompanying sauce. It may be divided into two broad categories — dried and fresh pasta. Pasta is prepared in large varieties because it is a versatile food item. It is the perfect for a healthy, delicious and satisfying meal, as manufacturers also make whole wheat pasta to meet the dietary fibre requirements. Some pasta dishes are served as a first course in Italy because the portion sizes are small and simple. The servings are usually accompanied by a side of meat. Pasta is also prepared in light lunches, such as salads or large portion sizes for dinner. It can be prepared by hand or food processor and served hot or cold. Pasta sauces vary in taste, colour and texture. When choosing which type of pasta and sauce to serve together, there is a general rule that must be observed. Simple sauces like pesto are ideal for long and thin strands of pasta while tomato sauce combines well with thicker pastas. Sauce should be served equally with its pasta. It is important that the sauce does not overflow the pasta. The extra sauce is left on the plate after all of the pasta is eaten.Spaghetti and sausage with tomatoServes 2IngredientsSpaghetti pasta 500gChicken sausage 150gArugula leaf few sprigsOlive oil ¼ cupTomato 500gOnion 2 noGarlic cloves 6 noBasil leaves 2 sprigsSalt to tasteBlack pepper crushed to tasteSugar 1tbspParmesan cheese ¼ cupCream 2 tbspMethodPierce the chicken sausages with spaghetti strands and keep aside.Boil the prepared spaghetti in water with 1tbsp of oil and salt.Cook till pasta is al dente (just cooked with centre of pasta slightly raw to bite).Drain and add 1tbsp of oil to prevent it from sticking.Heat oil in a pan and add garlic, saute for 2 minutes.Add chopped onion and continue cooking till onion is translucent, add chopped tomato. Cook over slow flame till all the tomatoes are mashed and a sauce consistency is achieved.Add the boiled pasta and chopped basil and toss gently using a tong taking care not to break the pasta.Adjust the seasoning, finish with cream and parmesan cheese and fresh arugula leaves.Serve hot garnished with a basil leaf and grated parmesan cheese on top and garlic bread.Note: To make perfect pasta, always boil pasta in small batches and toss in the sauce. Do not store the boiled pasta, as the pasta will taste best if freshly boiled. Also your guests will be amazed to see the soft spaghetti strand piercing through sausages. Amuse GueulesIt is a course comprising simple bite-sized portion of food served before appetiser course — also called ‘amuse bouche’, which means to amaze the mouth. They are different from appetiser as they are not ordered by the guests and are served complimentary to showcase the creativity of the chef and the menu offerings of the restaurant. Amuse Gueules are usually served in fine dining restaurants and are prepared beforehand. They can be hot or cold or a combination of both and can comprise any specially prepared soup, meat item or any other vegetables prepared accordingly. One very simple Amuse Gueule recipe is presented for you which is not only easy to make but is healthy too.Veggies in celery boatIngredientsCelery stalks 2-3 noRed apple 1 noGlazed cherry 5-6 noOlives 10-12 noBlack mushroom 3-4 noOlive oil 1 tbspLemon juice 1 tbspTabasco sauce few dropsSalt to tasteBlack pepper to tasteCheddar cheese 2 inch blockMethodWash and cut celery stalks lengthwise to 2-inch long sticks with a natural curve. Cut apples, mushroom, olives and cherry to very small dices and combine in a bowl.Drizzle olive oil, lemon juice, tabasco sauce and adjust the seasoning.Toss gently to combine the ingredients. Place celery stalks in a platter and place the prepared filling in the celery curve.Garnish with cheddar cheese small dices and serve cold.Spaghetti and sausage with tomato.

Tarun Kapoor is executive chef at Doha’s Horizon Manor Hotel.  Send your feedback to: [email protected] or prawns are seafood which is consumed worldwide in a variety of food preparations. The word ‘shrimp’ is more used in Americas and Middle East whereas prawns are more common in Europe and Asia. Shrimp can be found feeding near the seafloor on most coasts and estuaries, as well as in rivers and lakes. The muscular tails of shrimp can be delicious to eat, and they are widely caught and farmed for human consumption. The head, tail shells and tentacles are used to make flavourful stock. Most shrimp are sold frozen and marketed based on their categorisation of presentation, grading, colour, and uniformity. Shrimp have high levels of omega-3 fatty acids and low levels of mercury. Citrus shrimpsServes 2Ingredients  Shrimps 400gOlive oil 1tbspGarlic, chop 4-5 clovesBlack pepper to tasteSalt to tasteLemon juice 1 tspOlives 8-10 nosCapers 4-5 nosButter 3 tbspLemon juice 1 tbspCilantro, chop 1 tbspMethodPeel and devein shrimps. Combine olive oil, chopped garlic, lemon juice, salt and crushed black pepper to make a marinade.Marinate the shrimps using the marinade and refrigerate for 30 minutes.Heat butter in a heavy bottom pan and add the marinated shrimps and toss gently.Cook for 3-4 minutes or till the shrimps turn pink.Remove the shrimps and keep aside.In the same pan, add olives, capers, cilantro and lemon juice.Pour the prepared sauce on top of the shrimps and serve hot. Note: The secret to grilling shrimp is to keep a close eye on them. Shrimp cook fast enough for you to keep the lid up and an eye on them at all times. Overcooked shrimp are rubbery so take them off the moment they are done. Carrot cakeCarrot cake, as the name suggests, uses carrot as one of its ingredients along with flour, sugar and eggs. No one really knows where carrot cake came from, It looks like it did evolve from the carrot pudding of medieval times. During the middle ages, sugar and other sweeteners were difficult or expensive to come by in Britain and carrots had long been used as sugar substitutes. Carrot cake has been a favourite over the years. After Britain, carrot cake became popular in America in the mid-1900s and started appearing on restaurant menus. Carrot cake often tastes like spiced cake, with the sweetness of raisins or pineapple or even apples, paired with cream cheese frosting. These add-ins are the choice of the baker and the preference of the eater. It has a mild but distinct flavour, while few would think of it as fashionable. It’s considered a timeless classic that never goes out of style.Carrot cakeIngredientsFlour 2 cupsCarrot, grated 3 cupsBaking soda 2 tspBaking powder 2 tspSalt a pinchCinnamon powder ½ tspNutmeg powder ½ tspEggs 4 nosOil 1 ¼ cupCastor sugar 1 cupBrown sugar 1 cupVanilla extracts 1 tspWalnuts ½ cup (optional)Raisin ½ cup (optional)For cream cheese icingCream cheese 200gButter unsalted ½ cupVanilla extracts 1 tspIcing sugar 2 cupsFor garnishMarzipan  50gOrange and green colour as required.MethodPre heat oven to 325 degree F and prepare a 12inch baking pan with butter paper.Sift flour, salt, baking soda, baking powder, cinnamon powder and nutmeg powder in a bowl.In a separate bowl, whisk egg with sugar till the sugar is dissolved and then add vanilla extract and oil to it.Gradually add the dry ingredients to the egg mixture mixing continuously to avoid lumps.Add grated carrots and walnuts and raisins if required.Pour the prepared batter in the lined baking pan and bake for 45 to 50 minutes.Check by piercing a knife in the cake if it comes out clean the cake is cooked.Remove from oven and allow to cool at room temperature.To make the cream cheese frosting cream together cheese and butter until creamy.Add icing sugar and vanilla extracts and mix well.Remove the cake from the baking pan and decorate using the prepared icing.Garnish with carrots made from coloured marzipan.Citrus shrimps.

  Tarun Kapoor is executive chef at Doha’s Horizon Manor Hotel.  Send your feedback to: [email protected] is a salt-water fish with a sleek body adapted for speed. It is a predator fish and is capable of swimming at speeds up to 75kmph.  It is fished commercially and is also popular as a game fish. In colour, tunas are generally dark above and silvery below, often with an iridescent shine. They have a conspicuous keel on either side of the tail base. Tunas are unique among fishes in their ability to maintain the temperature of their bodies above that of the surrounding water, often between 5 and 12°C above ambient water temperature. Tuna is generally considered to be rich in omega-3 fatty acids.  The yellow fin tuna is the variety that is used in the canned form. Their maximum length is around 7.8ft and weight is 440lbs. Yellow fin tuna prefer warmer, tropical to subtropical waters. This fish has a relatively short lifespan of 6-7 years.Tuna bruschettaServes 4Ingredients Tuna fish 400gExtra virgin olive oil 2 tbspTomato 2 nosGarlic, chopped 4-5 clovesSalt to tasteBlack pepper crushed to tasteParsley leaves chopped 3 tbspFrench baguette 1 noButter to spreadSpring onion to garnishMethodCut the French baguette into 1cm thick slant slices.Spread butter on one side and toast on a hot plate or toaster and keep aside.In a heavy bottom pan heat olive oil and garlic and sauté.Add tuna fish and toss to cook evenly until cooked.Add parsley leaves and sliced tomato, adjust the seasoning.Allow the mixture to cool down.Place a spoon filling on top of the toasted bread.Garnish with remaining sliced tomato and spring onion.Serve immediately as an appetiser.PistachioPistachio is a member of cashewnut family and is native to Central Asia and Middle East. Pistachio being a desert plant has tolerance towards saline water and can also survive temperature from -10 degree C to 48 degree Celsius. Another popular name of pistachio is pista. The nut is a rich source of antioxidants and helps lower the cholesterol level. The seed has a mauve skin and light green flesh, with a distinctive and unique flavour. When the fruit ripens, the shell changes from green to an autumnal yellow or red, abruptly splits open. And this opening happens with an audible pop. Each pistachio tree averages around 50kg of seeds every two years. Iran, the United States and Turkey are the major producers of pistachios. The trees are planted in orchards, and take approximately seven to 10 years to reach significant production. When the researchers tested the effects of pistachios on antioxidant levels they found participants had much more antioxidants in their blood and lower cholesterol concentrations when they ate the nuts. The kernels are often eaten whole, either fresh or roasted and salted, and are also used in pistachio ice cream, kulfi (Indian ice cream), gulab jamun filling pistachio butter, pistachio paste and desserts  such as baklava, pistachio chocolate, pistachio halva, pistachio biscotti and cold cuts such as mortadella. Americans make pistachio salad, which includes fresh pistachios or pistachio pudding, whipped cream, and canned fruit. Pistachio chocolate rollIngredientsPistachio 400gIcing sugar 120gSugar syrup 3tbspVanilla extracts few dropsWhite chocolate 250gDark chocolate 50gMethodRoast the pistachios for 5 minutes over medium heat in oven to make them crisp.Crush them to small chunks and keep aside.Add icing sugar, sugar syrup, vanilla extract to crushed pistachio and knead into a thick dough.Divide the dough into equal parts and roll into 1 cm thick rolls and keep it refrigerated for 30 minutes.Melt white chocolate on double boiler and pour over the prepared pistachio rolls. Remove excess chocolate from sides using a scraper and allow the chocolate to set.Garnish with melted dark chocolate and chopped pistachio flakes.Refrigerate for 30 minutes to allow to set, serve as a dessert or a tea time praline.Note: You can shape the pistachio dough into different shapes also and coat them with chocolate. Also you can buy decorative moulds to make them more attractive for kids.

Tarun Kapoor is executive chef at Doha’s Horizon Manor Hotel.  Send your feedback to: [email protected] tikka is a boneless chicken morsel marinated with yoghurt and spices roasted in a charcoal fired clay oven called tandoor. The word tikka means ‘bits or pieces’. The dish is popular across the globe but the spice levels vary according to the palate of the region. There are other dishes like butter chicken or tikka masala which basically uses this dish along with a sauce to make it in curry form. Chicken tikka(Serves 2)IngredientsChicken thigh 600gGinger paste 2 tbspGarlic paste 2 tbspLemon juice 1 tbspMustard oil 3 tbspKashmiri red chilli 1 tbspYoghurt 2 cupCoriander powder 1 tspCumin powder ½ tspSalt  to tasteKasoori methi 1 tbspMint powder ½ tspChat masala 1 tspGarnishButter 3 tbspCoriander leaves 1 tbspLemon wedge 2-3 nosOnion rings as requiredMint sauce to accompanyMethodWash and pat dry the boneless chicken thigh and cut into 1 ½ inch cubes.Marinate it with ginger-garlic paste, lemon juice and salt and refrigerate at least for 2 hours (overnight marinating is the best).Hang the yoghurt in a thin muslin cloth to remove the water and get thick yoghurt.Take the hung yoghurt in a bowl and add the remaining spices and mix well to make a smooth marinade.Marinate the chicken morsels in the prepared marinade and leave them for another 30 minutes in refrigerator.Heat the oven to 180 degree C and skewer the chicken and cook evenly turning them to get the even browning of meat.Once the tikka is half cooked remove from oven and allow to stand for 5-8 minutes to allow the excess moisture to drip down.Baste with butter and return to oven to get the colour and cook the chicken.Once done, the tikka should have a nice brown colour from the outside and soft and juicy from the inside.Sprinkle some chat masala and garnish with chopped coriander leaves. Serve hot with choice of bread or rice. Note: It is important to remove the tikka half way though and allow to rest as the meat will not get tough after cooking and also the centre will be moist and well-cooked. Otherwise in direct cooking the meat will shrink, making it tough to eat. Also basting the chicken tikka with butter will impart taste and will help in giving a nice brown colour from the outside. You can also cook this tikka over charcoal fire as that will give it a smoky flavour. PralinePraline is a confection primarily made from nuts and chocolates. Initially pralines comprised whole almonds coated in caramelised sugar. When this is crushed to powder it is called pralin and is a common ingredient in making cakes, pastries, desserts and ice creams.  When this powder is mixed with chocolate it becomes praline, also popularly known as French chocolate praline. In Europe, the praline has evolved to a different candy altogether. In Belgium and France, praline is a smooth paste of cocoa blended with finely ground nuts and used to fill chocolate bon-bons. There have always been many forms and shapes in Belgian pralines. They nearly always contain a hard chocolate shell with a softer (sometimes liquid) filling. The filling can be butter, nuts, marzipan, or even a different kind of chocolate. They are usually wrapped as a gift. Almond pralineIngredientsAlmond roasted 300gMilk chocolate 500gRaisin 100gChocolate truffle to garnishFor chocolate ganacheCooking cream 100mlDark chocolate 100gMethodFor chocolate ganacheHeat cooking cream in a heavy bottom pan and add the dark chocolate.Stir continuously to avoid the chocolate sticking to the bottom or getting burnt.Once the chocolate is mixed with cream, pass through a sieve to remove any lumps.And allow to cool at room temperature for 2–3 hours so that the consistency is thick.For almond pralineRoast the almonds in medium heat oven to dry them.Crush the almonds using a rolling pin. Melt the milk chocolate over double boiler and add crushed almonds and raisin to it.Pour the mixture in a tray to set the chocolate.Refrigerate for 30 minutes. Remove and cut into desired shape using a cutter.Garnish with chocolate truffle using a piping bag with star nozzle.Serve as a dessert or along tea or coffee.Note: you can create your own signature praline also by changing the almond with a mix of your choice of nuts.

Tarun Kapoor is executive chef at Doha’s Horizon Manor Hotel.  Send your feedback to: [email protected]‘Morel’ is derived from German word ‘Morchel’ meaning mushrooms. It is an edible mushroom and has a distinct honeycomb design on top. Morel has a steak like meaty and earthy aroma and is considered a super food. Morels find their way in the French cuisine and are considered a delicacy to serve and relish. Commercial value of this mushroom is also one of the highest. They are found all over America and are favourite among mushroom hunters. The season for morels runs from mid-late April to mid-May. But because this spring got off to a late start, according to farmers and foragers, the season will probably last at least a few more weeks. Finding morels may be challenging, but that’s what makes foraging all the more fun. Serious morel lovers go to morel-hunting festivals or join in guided foraging trips in the US. They’re often found near hardwood trees like elm and ash, and find dying ones especially attractive. Old decaying apple orchards can be a hot spot. They’re a popular menu item in vegetarian restaurants and are commonly sold at farmer’s markets. Buttered morelsFirst you need to rinse the morels nicely in hot water several times and keep them soaked for half an hour to remove the dust and grime. Then slice them in half and saute in butter over medium heat, season and serve hot. Morels and cashew curry(Serves 2)IngredientsMorel mushrooms 100gGreen peas 100gOnion, chop 2noGinger, chop 1tbspGreen chilli, chop 1 noCumin seeds ½ tspCashewnut 150gMilk 100mlCoriander leaves 1tbspOil 3tbspSalt to tasteMethodWash and clean morels in hot water several times and boil it for 10 minutes to make them soft and spongy.Prepare a filling for the morels by heating oil in a heavy bottom pan and add cumin seeds. Add boiled green peas and half of broken cashewnut and saute.Add little moisture just to cover the filling and allow to simmer.Once the moisture evaporates adjust the seasoning, add coriander leaves and keep aside.  Slice the morels in half and fill the prepared filling. For the gravy, grind onion, ginger and green chilli and remaining cashewnut to a paste.Heat oil in a heavy bottom pan and pour the prepared paste to it and cook over slow flame.Stir continuously to avoid the paste sticking to the bottom, and cook for 15–20 minutes or until the raw flavour is gone.Adjust the consistency using milk to get a gravy consistency.Adjust the seasoning and finish with cream.Once ready, place the prepared morels in a serving bowl and pour the prepared gravy on top and garnish with coriander leaves.Serve hot with choice of bread or rice.MilkAll of us know what milk is. This work will have mixed reaction of people — some like it and some don’t. I have this recipe which is easy to make and I hope will be liked by both. This recipe is for milk cake petit fours and is a healthy option. You can make it easily with milk powder and delight your kids with a new food item. Milk is a rich source of calcium and essential for the overall development of the human body. Milk cake petit foursIngredients Cottage cheese 200gMilk powder 10 tbspWater 2 cupsCardamom pod 1-2 no   Sugar 3 tbspUnsalted butter 1 tbspGarnishPistachio 8-10 noMethodGrate cottage cheese in a bowl and add milk powder to it.Add 1 cup water and mix well to a smooth paste.Heat the prepared mixture in a heavy bottom pan and cook over medium heat.Add the remaining 1 cup water and stir in sugar.Add crushed cardamom and cook till the mixture leaves the sides and starts to form a mass.Remove from flame and allow to cool.Grease a plate with butter and spread the prepared mixture on it.Garnish with chopped pistachio and refrigerate.Cut into cubes and serve cold as a dessert or homemade petit fours.

  Tarun Kapoor is executive chef at Doha’s Horizon Manor Hotel.  Send your feedback to: [email protected] are made of sweet leavened batter cooked between two hot plates to give it a unique shape and surface impression. The recipes vary from one region to another but waffles mainly comprise beaten eggs with flour, milk and sugar and flavouring cooked between two greased hot plates, served with choice of maple syrup, honey, whipped cream or ice cream. The batter can be prepared in advance and kept refrigerated up to a week. Early waffle irons were made up of two metal plates connected by a hinge, and equipped with long handles used to hold the apparatus over the fire. Designs on the plates not only decorated the flat cake, but allowed it to cook quickly and more evenly. Once the decorated kind became popular, they were called Gaufres, a word related to wafer. Gaufres were made of a coarse flour, usually barley and oats. They were unsweetened and unleavened, as the common folks ate them. Later, when they spread to the upper classes, they were much tastier, and contained eggs, milk and honey. The irons got more decorative, as the simple honeycomb pattern was replaced by more ornamental patterns. Waffles became extremely popular and were sold by street vendors. Waffle parties, or “waffle frolics,” as they were called, soon became a stylish way to entertain. Guests could enjoy their waffles either sweet — with maple syrup or molasses — or savoury. Kidney stew was said to be a popular topping for non-sweetened waffles.Waffle with fruits(Serves 2)Ingredients        Eggs 2 nosFlour 2 cupsMilk 1 ¾ cupsButter, clarified    ½ cupSugar 1 tbspBaking powder 4 tspVanilla extracts ½ tspKiwi 1 noMango 1 noApple 1 noSweet melon    ½ noVanilla ice cream    1 scoopMint sprig 1 noMethodBeat eggs in a large bowl until fluffy.Dissolve sugar in milk and keep aside.Pour milk into the whipped eggs and add vanilla, and clarified butter.Sift flour with baking powder and fold with the above mixture.Preheat waffle iron and grease it with butter and pour the prepared mixture in it and cook till golden brown and remove.Cut all the fruits in dices and fill the waffle with fruits and place an ice cream scoop in centre.Garnish with mint leaf and serve.QuesadillaQuesadilla is a flour or corn bread known as tortilla filled with beans, cheese, flavourings and choice of meat with abundance of cilantro leaves served with avocado dip, sour cream or a salsa dip.  Mexico is the birth place of quesadilla but they are popular across the globe. Ingredients(Makes 10 quesadillas)Chicken breast 200gRed kidney beans     100gFajita seasoning 3 tbspCumin powder    ½ tspOil 2 tbspGreen bell peppers 1noRed bell peppers 1noOnion 1noFlour tortillas 10 nosCheddar cheese 120gMonterey jack cheese 120gSalt to tasteWhite pepper powder to tasteCilantro leaves chopped ½ cup    Guacamole  1 cupSour cream ½ cupFor tomato salsaTomato 3 nosOlive oil ½ tbspVinegar 1 tbspCilantro leaves chopped 2 tbspSalt to taste    Black pepper to tasteMethodFor quesadillaSeason chicken breast with salt pepper and oil and grill on a hot plate or saute pan from both sides till chicken is cooked.Allow chicken to cool and cut into small green peas sized dices.Heat oil in a pan and add chopped onion and saute till onion turns translucent.Add diced bell peppers and boiled red kidney beans, mash using the back of ladle to get the kidney beans half mashed.Add the fajita seasoning, cumin powder and chicken pieces.Toss well to combine the flavouring, add cilantro leaves and adjust the seasoning.Remove from flame, add grated Monterey jack cheese.Take a tortilla bread spread guacamole and grate cheddar cheese.Place 2–3tbsp of prepared filling in half of tortilla and fold to make half-moon shape.Heat a skillet and cook from both sides to get nice crispy crust.Remove and sprinkle some more cheese to garnish and serve with guacamole, sour cream and prepared tomato salsa.Note: You can also bake the quesadilla in oven for 5 minutes at 180 degree C instead of cooking on skillet.For tomato salsaBlanch and peel tomato and deseed them.Cut them into small dices and add chopped cilantro, olive oil and seasoning.Blend in a mixer top for a coarse dip, take care not to blend it more otherwise the dip will be very smooth.Refrigerate and serve along quesadilla.

Class act: Wives of ambassadors attended the cookery class at Porcini Restaurant of Ritz-Carlton Hotel and took lessons from the top chefs. The culinary team was led by Executive Chef Gael Cruchet, the only ‘Maitre Cuisinier de France’ in Qatar. Top chefs of Ritz-Carlton Hotel share their culinary secrets with ambassadors’ wives at a cookery show in Doha. By Umer Nangiana   Good cooks zealously guard their culinary secrets. Who would want to reveal them and that too for free? Well, chefs at Ritz-Carlton Hotel in Doha did just that. They shared their secrets of popular recipes with wives of ambassadors in a cookery show recently. Now these ladies know why one dish is tastier than the other the next time they come across a crab risotto, bouillabaisse or a tiramisu (a dessert). Moreover, with the recipes in hand, they can cook these dishes in the comfort of their homes. “Learning from professional chefs is always interesting,” says Chhaya Arora, wife of Indian ambassador. Wives of ambassadors from 21 embassies attended the class at Porcini Restaurant and took lessons from the hotel’s top chefs. The culinary brigade was led by Executive Chef Gael Cruchet, the only ‘Maitre Cuisinier de France’ in the state of Qatar. Others included Porcini Chef Daniele Vacca, La Mer Chef Ivo Benidio and Pastry Chef Khaled Rashawn. The chefs demonstrated cooking skills and techniques in over two-hour long class. Those who were new to the recipes learnt how to prepare them while those already familiar with risotto and tiramisu, for instance, upgraded their skills. “To see how the chefs cook is a lesson in itself. For example, I was fascinated when the chef showed us how he cooks vegetables. He only cooks it for 15 seconds in hot water and then plonks the vegetables in ice water so they do not continue cooking anymore,” said Alejadra Hopton, wife of UK ambassador. This way, the vegetables are not overcooked. We tend to overcook vegetables a lot in the UK so it is a very good technique I will take home with me, she added. Hopton said it was a great experience at Ritz-Carlton and that it’s been a long time she had taken cooking lessons from Prue Leiths in London.  “Now we know the secrets. So when we are at a restaurant next time, we know how they make it,” said Saia Bardibay, wife of ambassador of Kazakhstan. “Risotto we know how to make but some secrets like how much rice should be used and such details were good to learn,” she added. The Indian ambassador’s wife also said she knew how to prepare tiramisu or risotto. “For me, the new thing was the French dish and it was really interesting,” added Arora.  “The authentic recipe is what is important. And as we know this is an Italian restaurant at a good hotel so the recipe that they taught us here is original,” said the Kazakhstan ambassador’s wife.  “Thank you very much Ritz- Carlton, it was amazing,” added Bardibay. The idea to launch such an initiative is to introduce one country to another through its culinary arts, and The Ritz-Carlton, Doha is proud to be the first hotel to introduce such an event, said the hotel’s statement. “With a show kitchen and a wonderful ambience, Porcini was the perfect choice to introduce the Italian cuisine with a set menu followed by lunch, and a certificate to honour their participation,” it added. Chef Daniele Vacca said cooking was all about love for food and the job itself. “It becomes very easy if you love your job. I love my job. Cooking comes from the heart. It does not come from google or youtube. We are very proud to be working for Ritz-Carlton where we do our best,” he told Community. He said the women were given lessons on cooking king crab, the French dish bouillabaisse besides the dessert. Crab risotto with the lemon aroma is very popular around the world, he added. “The fish item was a little bit complicated but I think he explained it very well and I will definitely have a go,” said the UK ambassador’s wife. “All the chefs showed us what they were capable of doing. It was a four-course meal including desserts. They explained to us all the details step by step, answered all questions, it was very professional,” said the Kazakhstan ambassador’s wife.  The women who participated in the class included Aisha Ahmad, wife of ambassador of Nigeria, Yasmine Dhraief, wife of ambassador of Tunisia, Tahmina Tisha Masud, wife of ambassador of Bangladesh, Samia al-Haraki, wife of ambassador of Syria, Yuxiang Zhang, wife of ambassador of China, Meike Naomi Loing, wife of ambassador of Philippines besides others.   BELOW: Wives of ambassadors pose for a group photo with the culinary team and hotel management.  

Tarun Kapoor is executive chef at Doha’s Horizon Manor Hotel.  Send your feedback to: [email protected] combination of unique texture and sweet, tart flavour has made grapes a refreshing addition to both fruit and vegetable salads. Some contain edible seeds while others are seedless. Grapes are a type of fruit that grow in clusters and can have crimson, black, dark blue, yellow, green, orange and pink colour. A majority of the world production of grapes is used in wine production and the remaining is eaten as a fresh fruit and a smaller chunk is used to make dry fruit. With the exception of Antarctica, grapes are cultivated in all the continents. Grapes are popularly known as angoor in the Indian subcontinent. Angoori tikkaIngredients Cottage cheese 500gGreen grapes 100g Black grapes 100g Red grapes 100g Hung yoghurt 50g Ginger paste ½tbspGarlic paste ½tbspGram flour 2tbspButter 2tbsp Turmeric powder ¼tsp Yellow chilli powder ¼tsp Coriander powder ¼tsp Cream 2tbspSalt to tasteMethod Hang yoghurt in muslin cloth overnight to remove excess water.Heat butter in a pan and roast gram flour in it till light brown.Add roasted gram flour in hung yoghurt and add all the remaining spices and cream together making a smooth mixture.Cut the cottage cheese in cylindrical shape and put slits in it.Fill the slits with prepared grape chutney (see below) and marinate in the prepared marinade.Place the tikka on a skewer and roast in tandoor or an oven till light brown from outside.Serve hot with grape chutney and crunchy green salad on the side.Grape chutney IngredientsGrapes — green, black, red — 200g eachGhee ½tbsp Onion seeds ¼tsp Lemon juice 10mlChat masala to tasteMethod Heat oil in a pan, add onion seeds and saute. Add diced grapes and cook till consistency is thick. Remove from flame, add lemon juice and chat masala. Insalata capreseInsalata caprese means in the style of caprice. It is a simple salad of mozzarella and tomato flavoured with fresh basil and drizzled with extra virgin olive oil. It is a perfect summer time dish for all those who want to spend less time in kitchen and yet enjoy a tasty food item. This dish comprises two main ingredients — mozzarella and tomato — so it’s advised to use the best possible quality to make a good dish. Fresh mozzarella is generally white, but may vary seasonally to slightly yellow depending on the animal’s diet. It is either served fresh or kept in brine and can be used up to a week. Mozzarella of various types is used to make pizza and pasta dishes. Bocconcini is a fresh small mozzarella ball used in a variety of Italian dishes. Mozzarella is also known as string cheese because of its production style. This cheese is not aged like most cheeses and is actually best when eaten within hours of its making. The process of making mozzarella is called pasta filata, which means the curds are heated in water or whey until they form strings (hence the term “string cheese”) and become elastic in texture. The curds are stretched, kneaded until smooth, and then formed into round balls to make fresh mozzarella cheese. Insalata capreseIngredientsTomato 250gFresh mozzarella cheese 300gSun dried tomato 50gBasil leaves ¼ cupOregano ¼ tspExtra virgin olive oil 2-3 tbspSalt to tasteBlack pepper to tasteOlives 8-10 noBasil pesto 2 tbsp (optional)MethodSlice tomato and mozzarella into equal thick slices.Arrange tomato and mozzarella in a platter placing one after other.Sprinkle dried oregano leaves, salt and crushed black pepper.Add chopped basil leaves on top.Drizzle with extra virgin olive oil, balsamic vinegar and place olive on top.You can additionally flavour with basil pesto also.Serve cold as an appetiser or salad.

Tarun Kapoor is executive chef at Doha’s Horizon Manor Hotel.  Send your feedback to: [email protected] is a thin, crisp disc-shaped Indian food typically based on seasoned dough made from black gram, usually fried or cooked with dry heat. A variety of other flours can also be used to make poppadum like, rice, corn, chickpeas or potato. They are not really a food item but served as an accompaniment to the food items. Poppadum recipes vary from region to region and from family to family.  Black gram flour is mixed with black pepper, salt and then the mixture is kneaded together. A well-kneaded mixture is then flattened into thin rounds and kept for sun-drying. Once dried, poppadum can be stored for later consumption. Poppadum may also contain rice, jackfruit, sago etc. as main ingredients. Cracked black pepper, red chilli powder, asafoetida, or cumin or sesame seeds are often used as flavouring agents.  Poppadum are easily available in the hypermarkets in various shapes and colours, which the kids find it attractive once cooked.Poppadum apricot rolls(Serves 4)IngredientsPoppadum 12 noPotato 2 noApricots 6-8 noCumin seeds few noGinger, chop ½ tspGarlic, chop 2 clovesGreen chilli 1 noCoriander powder ½ tspCashewnut  4-5 noRaisins 5-6 noCoriander leaves, chop 1 tbspMint leaves, chop ½ tbspOlive oil 1 tbspSalt to tasteChat masala ½ tspOil to deep fryFor saladOnion 1 noCucumber 1 noBell peppers 1 noTomato 1 noLemon juice 1 tspSalt to tasteLebneh 1 tbspMethodBoil the potato in salted water, peel and keep them aside.Heat oil in a heavy bottom pan and add cumin seeds and ginger garlic chop.Saute, add chopped green chilli, boiled diced potato and add the remaining spices.Add cashewnut, raisin, diced apricot and mix well.Add chopped coriander leaves, mint leaves and adjust the seasoning, remove from heat and keep aside.Take poppadum and dip them in water for 30 seconds.Place it on the kitchen table and place a small amount of prepared filling on the side.Fold in the sides and then roll over to make a roll, like you are preparing a spring roll.Repeat this for the remaining filling, deep fry over medium heat till the outside is golden brown.Drain on kitchen towel and serve along with the prepared salad.For saladWash and cut the vegetables in thin juliennes.Add lebneh, lemon juice and toss in a salad bowl.Serve along with the prepared appetiser.Note: If the poppadum is hard, soak for some more time to make it soft and flexible, and reduce the soaking time if the poppadum is too soft.Warak enabAlso known as stuffed grape leaves, it is an amazingly creative, tasty and healthy Middle Eastern dish.  It is made of rolled grape leaves with rice and vegetable stuffing slowly boiled in lemony water. It is also served as a part of Arabic mezze. Ingredients(Serves 4)For stuffingGrape leaves 250gTomato 1 noParsley 100gMint leaves 50gGreen onion 80gRice ½ cupSalt to tasteOlive oil 1/4 2 cupLemon juice ½ cupFor cookingWhite onion 1 noTomato 1 noYoghurt 1 cupMethodIn a salad bowl take chopped tomato, mint, parsley, green onion and half boiled rice, salt, half of olive oil and half of lemon juice. Mix well and keep aside.Take the grape leaves and wash in warm water to remove brine if using the canned leaves.If using the fresh leaves pick young leaves and simmer in water for 30 minutes to make them tender.Once the leaves are ready, cut their stem and stack them on cutting board.The rough side of the leaves should be facing upwards.Place 1tsp of the filling on the leaf and fold in the sides and roll the leaf with palm to make a roll.The roll should be rolled tightly so that it does not break apart while cooking.The roll should be ½ inch thick and 3 inch long.Cut white onion and tomato into thick slice and place them at the bottom of a pan.Arrange the rolls on top so that they are placed in layers.Sprinkle 1 tsp of salt, the remaining lemon juice and the remaining olive oil and add water to cover the rolls.Place a small plate upside down to keep the rolls at their place while cooking.Cook over medium heat for approximately 35-40 minutes, swing the pot to stir the sauce evenly.Once cooked, uncover the pot and allow to cool for 1 hour, as the grape leaves will absorb the sauce.Place the plate again on top and drain the sauce into another bowl and turn the pot upside down.You will get the prepared warak enab arranges in plate with onion and tomato slices on top.Pour the sauce over top and serve with a bowl of yoghurt.

Marzipan is a smooth almond and sugar mixture used to make candy centres, form figures, diminutive fruits and vegetables, cartoon characters and cover wedding or Christmas cakes. This is a great all-purpose marzipan recipe that comes together quickly and you can make this simple and easy dish for your kids. This has been one of my favourite dishes and I get repeated orders for it. Marzipan icing is particularly common in England, on large fruitcakes. It may also be used as a cake ingredient, as in stollen. Parzipan is a similar, yet less expensive product, in which the almonds are replaced by apricot or peach kernels.Cartoon cakesIngredients(Makes 10 cup cakes of 90g each)Flour 200gUnsalted butter 200gSugar 200gEgg 5 noVanilla extracts 1 tspBaking powder ½ tspRaisin 20gMarzipanAlmond powder 450gPowdered sugar 3 cupsHoney 4 tbspMethodCombine almond powder and powdered sugar in a mixer so that they are combined and the texture is sandy.Gradually add honey spoon by spoon to the mixer and mix at slow speed.Make into a soft dough which can be easily moulded like a clay.Once ready keep wrapped in plastic air tight wrap.Make cartoon characters and allow to air dry for 1 hour and place on the prepared cupcakes.Method for vanilla cakeSift flour and baking powder together and keep aside.Pre heat the oven at 180 degree C.Cream butter and sugar till all the sugar is dissolved and mixture is light and fluffy.Add eggs and vanilla extracts one by one and mix well.Gradually add flour and mix using spatula by cut-and-fold method add raisins.Pour in the desired cupcake mould and bake at 180 degree C for 20–25 minutes.Check the cupcakes by piercing a cupcake with knife, if the knife comes out clear then the cup cake is cooked.Remove from oven and allow to cool and garnish with favourite cartoon character made by marzipan.EggplantIt is neither an egg nor a plant, but the fruit of a plant native to Indian subcontinent. Other names are — aubergine, garden egg or guinea squash. The egg-shaped glossy black fruit has white flesh with a meaty texture. The cut surface of the flesh rapidly turns brown when the fruit is cut open due to the high iron content. Different varieties of the plant produce fruits of different size, shape, and colour though typically purple. The raw fruit can have a somewhat bitter taste, but becomes tender when cooked and develops a rich, unique flavour. Eggplants are cooked in numerous ways, they can be roasted and peeled to make ‘moutable’, the famous Arabic dip. Or they can be cut into dices and deep fried to be used in Chinese dishes. They can also be hollowed and stuffed with cous-cous or meats and can be roasted or baked to make moussaka. Eggplants can be enjoyed from August to October when it is in season, but is available throughout the year.Eggplant masalaIngredientsEggplants 8-10 noCoriander powder ½ tspCumin powder ½ tspSalt to tasteRed chili powder ¼ tspGarlic, chop ½ tbspGinger, chop ½ tbspOnion, chop ½ cupTomato, chop 2 cupTomato puree 1 cupFenugreek dried 1 tbsp Turmeric powder ½ tspYoghurt  2 tbspOil to fryGaram masala 1 tspCoriander leaves  2 tbsp MethodWash and slit eggplants lengthwise but leave the stem intact so that eggplant retains its shape.Using a knife coat some coriander powder, cumin powder and salt in the eggplant.Heat oil in a heavy bottom pan and deep fry over slow flame until they start to brown from the sides. Drain on a kitchen towel and keep aside. Heat about 1tbsp oil in a heavy bottom pan and add chopped ginger, garlic, onion and saute till onions turn brown.Add the chopped tomato, puree and red chilli powder, coriander powder and cumin powder and stir.Cook over slow flame for about 5-8 minutes, once the mixture leaves oil, remove from flame and blend.Return again to flame and add yoghurt and adjust the seasoning and consistency by adding warm water.Sprinkle dry roasted fenugreek leaves and place the fried eggplants in the gravy and simmer for 5 minutes.Serve hot garnished with chopped coriander leaves with choice of bread or rice.

Lamb chops are tender, juicy, and easy to make. Simply rub the meat with some chopped herbs, garlic, salt and pepper, and olive oil, let it sit for a while, sear all over on high heat, let it rest a few minutes, and serve. The only thing you really have to take care with is to not overcook it. Lamb is best served rare, though if you have eaters who prefer their meat medium, you can always cook it longer. The innumerable variants of lamb chops differ in spice blends, marinade, cooking style, method and cooking degree but the main ingredient is the same. Cooking a perfect lamb chop is like an art which one attains through experience. Mustard lamb chops with veg skewer(Serves 4)IngredientsLamb chops 12 piecesOlive oil    4 tbspGarlic, chop 4-5 clovesEnglish mustard 1 tbspSea salt to tasteBlack pepper to tasteBroccoli 2 headsCherry tomato    10-12 noMushroom 10-12 noCarrot, slices few nosParsley, chop 2 tbspFor sauceButter ½ tbsp    Garlic 2 clovesLamb meat trimmings as availableParsley 1-2 sprigMint leaves few sprigsDijon mustard 1 tspMethodSelect lamb chops which is 1-1/2 inch thick and is bright red in colour. Marinate the lamb chops with chopped garlic, mustard, salt and pepper and rub gently to coat evenly.Refrigerate for 20 minutes to allow the meat to acquire the flavours.Skewer the vegetables on a skewer and marinate in the same marinade. Pre heat a grill and cook the lamb chops to desired doneness from both sides, take care not to overcook the lamb chops, also grill the vegetable skewer.For the sauce, saute garlic in butter and add the lamb trimmings available from the chops.Add moisture and allow to simmer for 30 minutes so that the flavours are extracted.Once the sauce thickens strain the trimmings and add mustard, chopped parsley and mint and adjust seasoning.Once the lamb chops are grilled and nice golden brown serve hot with the prepared vegetable skewer and sauce on side.Petit foursPetit fours are small bite-sized French sweet or savoury dessert served usually at the end of the meal. There is a story about the origin of petit fours that they were usually baked next to the main oven to utilise more of the expensive charcoal fuel. So they are always in smaller portions as they would bake easily and quickly. But as time progressed they were appreciated because of their decorative nature and small-sized portions, and now they are made and served exclusively in restaurants. Petit fours nowadays mainly present the creativity of the chef. Pistachio marzipan rollIngredientsPistachio plain 250gIcing sugar 2tbspVanilla extracts few dropsRose water few dropsMarzipan 400gEgg white 1 noFor sugar syrupSugar 250gWater 100mlMethodPlace pistachios in a baking tray and roast at 180 degrees for 7-8 minutes and allow to cool (make sure the pistachio is not over roasted otherwise the dish will be bitter). Crush using a rolling pin to break into small pieces.Prepare a thick sugar syrup by boiling sugar and water for 10 minutes, keep aside and allow to cool down.Add icing sugar, vanilla extracts, rose water and prepared sugar syrup to the pistachio and mix well.Do not add all the sugar syrup at a time, pour slowly to get a thick dough.Roll the pistachio mixture to get a ½cm diameter roll.Take marzipan and flatten it using a rolling pin to 3-4 mm thickness, cut into 1- 1 ½  inch broad strips.Place the pistachio roll in the centre of the marzipan strip and roll over to seal the roll.Cut this prepared roll into 1 inch and arrange again in a baking tray. Grease with egg white, bake at 250 degree Celsius just to colour the top.Store in an air tight container and serve accordingly.Note: There are no specific rules to make petit fours, you can experiment with the commonly available ingredients. Garnish them nicely to make your signature petit fours.Mustard lamb chops with veg skewer.      

Salmon needs no introduction. One of the healthiest among fishes, its pink-coloured flesh distinguishes itself from the rest. ‘Salmon’ is derived from the Latin word ‘salmo’ which means to leap. Born in fresh water, they migrate to ocean and come back to spawn at their place of birth. The fish can make amazing journeys, sometimes moving hundreds of miles upstream against strong currents to reproduce.  Salmon live along the coasts of the North Atlantic and Pacific Oceans. Classified as an oily fish, salmon is healthy due its high protein, omega-3 fatty acid and vitamin D content. The flesh is generally orange to red, although white-fleshed wild salmon occurs. The natural colour results from carotenoid pigments in the flesh.  Wild salmon get these carotenoids from eating tiny shellfish.Smoked salmon is a popular preparation method, and it can either be hot or cold smoked. Due to its high price, smoked salmon is considered a delicacy and it’s a popular ingredient in canapes and finger foods, often combined with cream cheese and lemon juice, or combined with other fish.  Scrambled eggs and smoked salmon is another combination. Smoked salmon salad is a strong-flavoured salad, with ingredients such as iceberg lettuce, boiled eggs, tomato, olives, capers and leeks, and with flavoured yogurt as a condiment. Salmon and fricassee saladServes 4IngredientsSmoked salmon 300gFricassee lettuce few sprigsWhipped cream 3tbspDill few sprigsLemon juice 1tspCaper 4-5noExtra virgin olive oil to drizzleOlive 4-5 noMethodWash and place fricassee lettuce in a salad bowl as a base.Take whipped cream, add lemon juice and chopped dill leaves to it.Take smoked salmon fillet and thin slice it and fold it round to make a roll.Place on the fricassee bed and drizzle with prepared sour cream.Place caper and olive on top and drizzle with extra virgin olive oil.Serve cold as an appetiser or a salad along with choice of food.            Prawn cocktailPrawn cocktail is a classic dish comprising steamed prawns served with Marie Rose Dip and salad greens. It was one of the most popular starters in Britain some years back. The sauce and its preparation vary from place to place but the main ingredient, the prawns, remains same although its size may vary from place to place. This dish is really simple for anyone to prepare even without much experience in cooking. Serves 4IngredientsPrawns, peeled (tail on) 20 noRomaine lettuce, shredded 2 cupsLime 1 noChives few sprigsFor Marie Rose DipMayonnaise 5 tbspCreamed horseradish sauce 1 tbspTomato ketchup 2 tbspWorcestershire sauce ½ tspSalt to tasteWhite pepper to tasteMethodWash and clean the prawns and steam them for 8-10 minutes in a steamer or simmer them in salted water till cooked.Chill the prawns using ice cubes and water to bring the temperature down and stop carry over cooking.Combine all the ingredients required for the dip in a mixing bowl and mix well to get a smooth dip.Shred the lettuce and place in a serving glass.Arrange steamed prawns on the sides of the glass and drizzle prepared sauce on top, garnish with chives sprig and place lime wedge on the side.      

Strawberry is cultivated across the world and is known for its distinguished aroma, taste, colour and flavour. The fruit is thought to be originated from France in the 18th century. Basically an accessory fruit, meaning that it has more eye appeal, it is closely associated with Valentine’s Day when the consumption increases many fold. Strawberries are an excellent source of vitamin C and flavonoids. In addition to being consumed fresh, strawberries can be used in prepared foods, such as cereal bars, in a variety of desserts like strawberry mousse, cream and gateaux. It is also popular in the dairy industry where every manufacturer tries to make many variants of their products like yoghurt, Froyo, ice cream, milk shakes, flavoured milk, custards, jelly yoghurt and many more.  This recipe is very simple and popular. You can try and make this for your loved one and delight him/her with your cooking skills. Strawberry mascarpone Ingredients(Serves 4)Strawberry 500gSugar 1/3 cupEgg yolks 6noHeavy cream 400mlMascarpone cheese 100gFor garnishChocolate, fresh strawberries MethodWash and hull three fourth of the strawberries and mash well.Cream mascarpone cheese and keep aside.Beat egg yolks in a bowl of double boiler until thick and light coloured.Add sugar and continue till combined, remove from double boiler and allow to cool.Beat cream separately until it forms stiff peak and add combine with mascarpone and fold into yolk mixture.Fold in mashed berries and pour into desired mousse mould to set.Freeze for three hours or until completely set.Remove from freezer and demould on a plate.Garnish with fresh strawberries and chocolate accordingly and serve chilled.The French classicThe tarte Tatin is an upside-down tart in which the apples are caramelised in butter and sugar before the tart is baked. It is one of the French classical desserts which is thought to be originated from a hotel named Tatin. This hotel was run by two sisters and while making apple pie one day they accidently left the apples cooking in butter and sugar for long time and to cover up their overcooked apple mixture they decided to cover it up with dough and bake it. And when the dish came out from the oven and the apples looked delicious they served it upside down which was highly appreciated by their guests and then onwards this dish became their signature dish and is now popular across the globe. When choosing apples for a tarte Tatin, it is important to pick some that will hold their shape while cooking, and not melt into apple sauce. It’s best to use Golden Delicious, Granny Smith apples to make Tatin. However, other variants can also be made with banana, pears, peaches, apricot, pineapple, or other fruits. In terms of dough, the tarte Tatin can be made with both puff pastry and short crust pastry. Apple tarte TatinIngredients(Serves 4)Puff pastry 500gCooking apples 5 noCastor sugar 1 cupVanilla pod 1 noButter 50gCinnamon powder a pinchIce cream  4-5 scoopsFor sugar syrup Sugar 2 cupWater 3 cupFor effectPistachio to garnishAlmonds to garnishMethodMake a light sugar syrup by boiling sugar and water and keep aside.Peel the apples and core them, cut into 8 equal wedges. Return the prepared sugar syrup on flame with apples, butter and cinnamon powder and simmer it for 20 minutes.In a heavy bottom pan caramelise the sugar and pour carefully into the required tart mould.Once the apples are soft carefully strain from sugar syrup. Arrange the apple wedges in the tart mould to make an even layer.Flatten the puff pastry to ½cm thick and layer the tart mould and pressing the corners of the dough. Bake in a pre-heated oven for 25-30 minutes at 190 degree C.The puff pastry should have a nice crisp top, remove from oven and allow to cool down for 5 minutes.Demould and garnish with roasted pistachio and almonds and serve along a scoop of ice cream of choice.Note: While cooking the apples they should not be too soft or brittle and should be little firm.

Commonly known as roquette, rocca, rocket or jarjeer, arugula is a leafy vegetable resembling a longer-leaved open lettuce. It is rich in vitamin C and potassium. In addition to the leaves, the flowers, young seed pods and mature seeds are all edible. The plant is native to the Mediterranean region. The reason why it is called rocket is still very unclear. Arugula has a peppery flavour that is exceptionally strong for a leafy green. Popular in the Middle East, the leaves are frequently used in salads and often mixed with other greens. In a young plant, the green leaves appear identical to that of spinach without stems. Arugula is a low-calorie vegetable. As much as 100g of fresh leaves provides just 25 calories. Nonetheless it has many vital phytochemicals, anti-oxidants, vitamins and minerals that can be beneficial for health.Fresh arugula is available in the market all through the year. While buying, look for crispy green young leaves. Avoid flowered harvest as its leaves are tough and bitter in taste. Discard any bruised, slumped leaves and stems before storage. The below mentioned recipe is simple and easy to make, does not require much ingredients, and can be prepared within minutes. Mediterranean arugula salad    Ingredients(Serves 2)Arugula leaves 1 bunchWhite onion, sliced 1 noTomato, diced 1 noRed radish, thinly sliced  ½ cupCucumber slicedCarrot slicedExtra virgin olive oil 1 tbspLemon juice ½ lemonSumac 1 tspSalt to tasteMethodWash and dry arugula leaves and place in a salad bowl.Add onion, red radish and diced tomatoes.In a separate bowl combine olive oil, lemon juice, sumac and salt and whisk to combine.Pour the prepared dressing on the arugula leaves and toss gently.Once the dressing is all over the leaves, serve immediately, and pour the remaining dressing on top of leaves. Garnish with cucumber and carrot slices.Note: Sumac, available as a ground spice in hypermarkets, comes from the dried berries of a shrub that grows wild in the Mediterranean areas. The taste is sour, fruity and astringent. The colour is reddish purple. Basa fishBasa is a type of catfish native to Vietnam and Thailand. It’s an important food fish with an international market. Basa is often labelled as bocourti, river cobbler, pangasius or panga, and is known for large white fillets, flesh that is moist with a light firm texture, and a mild flavour. One of the most versatile species ideal for restaurant or take-away meals, it’s equally suitable as a table fish to cook at home using a multitude of recipes and cooking styles. Basa is a fast growing fish — so the cost of raising them is far less than for many other farmed species. They are easily harvested, and most farms are located in shore — close to the processing factories.Black pepper crusted basaIngredients(Serves 2)Basa fish fillets 2 noOlive oil 2 tbspBlack pepper crushed to tasteSalt to tasteLemon juice to tasteFor sauceButter 2 tbspGarlic cloves 2- 3 noLemon juice 2 tbspParsley, chopped 2 tbspMethodWash and trim the fish fillet and cut into desired size, pat them dry.Marinate with olive oil, salt, crushed black pepper, lemon juice and salt and refrigerate for 1 hour.Melt butter in a heavy skillet over medium heat and saute chopped garlic for 1 minute, add fish fillet and cover. Cook for 2-3 minutes on each side until the fish gets a crust and flakes easily with fork.Remove fish on absorbent paper to remove excess oil and in the same skillet add butter and brown it.Squeeze lemon juice and add chopped parsley and stir to combine.Pour the prepared sauce on the fish and serve hot.Note: Always marinate the fish with minimum seasoning and avoid adding too many ingredients in marinade to appreciate the real taste of the fish.* Tarun Kapoor is executive chef at Doha’s Horizon Manor Hotel.  Send your feedback to: [email protected]

IN DEMAND: Peter Lloyd has found recognition with royalty as well. Photo: Shaji KayamkulamBy Shalinee BhardwajIf you think journeys can only inspire fine arts in its diverse forms, then you might as well add one more element to your list —‘Taste and cuisine’. Local food not only imbibes the uniqueness of the place but also gathers years of traditional cooking style that bring out the flavours which mark the essence of its taste. Few can understand this better than Peter Lloyd, an avid traveller and Chef de Cuisine at Spicemarket, London who is known for bringing in a dash of local flavour to create such remarkable signature recipes that don’t fail to generate a stir among its connoisseurs and critics alike. Peter is currently wooing Doha with his luscious ‘Taste of Singapore’ menu which is on run at the Spicemarket, W Doha until tomorrow. Peter has travelled extensively in South East Asia and the one thing he never forgets to bring back is the local zest. The places he visits inspire him to create what can be best described as his ‘dishes with distinction’. “Last year I went to Singapore cooking at the World Street Food Congress and gathered a lot of knowledge on the different styles of cooking.  Singapore being a cultural hotspot is actually a melting pot for different foods and flavours that can inspire you incessantly with their uniqueness and novelty. Such culinary experiences that I acquire during my travels are a major influence on what I cook. “I innovate a lot, always looking to bring in newer concepts in the menu. Last year, I had come up with the ‘Taste of Malaysia’ concept. This year I will be travelling to Indonesia and hopefully, bringing in a different concept again”, informs Peter. This is his fifth visit to Doha and he still packs a lot of surprises under his sleeve. The previous three visits had seen Peter coming up with distinctive promotions including ‘A Taste of Malaysia’, ‘Barley and Steam Buns’ and now the ‘Inspirations from Singapore’. With 16 years of experience in cooking exhaustive French, Italian, Thai, British and Spanish cuisines, his inclination towards Asian flavours seem to have sparked a whole new beginning for him. “I fell in love with Asian cooking purely by accident.  Before joining Spice Market, I was the Executive Chef at The Sanderson where I was to initiate a French Tapas style of restaurant. It somehow did not materialise and I inherited the task of overlooking their Malaysian restaurant called Suka. Without any formal training in Malaysian cooking, I immersed myself into understanding the complexities of this style. Malaysian food is quite complicated due to the influences of Indian, Chinese, Malay cooking. I started experimenting and implementing new food concepts. While doing this I discovered a whole world of flavours and since then there has been no looking back”, recalls Peter. “This passion was nurtured when I joined Spicemarket, London as it is South East Asian cuisine. The beautiful aspect of this cuisine is that there is a big area to explore and draw inspirations from. The various influences keep the menu alive and fresh. We can always find something new to enliven and rejuvenate the menu,” Peter says. The recipes that he creates have found recognition with the royalty as well. As he informs, Peter was personally invited to cook for HH the Emir at Al Wajbah Palace in December last year.While innovation is central to Peter’s kitchen yet there are some classic dishes that people like to see on the charts at all times. Extremely well versed in Thai, Malaysian, British, and French cuisines, Peter consistently delivers the signature dishes on which Spice Market has built its reputation.  He made his first appearance on BBC Saturday Kitchen Live in January 2013, demonstrating how to cook his award-winning black pepper shrimp dish. But the success of modern day kitchen is not only about food and flavours; it also depends on its capacity to keep up with the ever evolving dining trends. According to Peter, people are now turning more towards a casual form of dining experience where they can enjoy food in a relaxed atmosphere. “The trend is more towards providing a friendly atmosphere to the customers for socialising. Restaurants that are now opening in London are less fussy in their menu choices, though with a great deal of selections but it is kept casual. The traditional formal and stiff dining is giving way to a more relaxed style of service that is professional yet simple”. Peter believes in keeping an open communication with his customers to know their preferences and choices. “This helps a lot in organising the menu.” Since the last few days that he has been in Doha, he already has over four and a half thousand followers on Twitter! Peter foresees a lot of potential in Doha as a fine cuisine market. “The top chefs from across the globe are visiting Doha more than ever before. The market is evolving at a faster rate than anywhere else. Now there are roughly 360 restaurants in Doha and their number is expected to double in the coming years as the nation prepares itself for the World Cup. More hotels are coming up and with them the demand for chefs will rise.” When asked to reveal his secret ingredient for a blooming career, he says gingerly, “Although there is no straight path to success, you should always take your team along, training them with interest and giving them the confidence so that they support you. You will flourish if the team flourishes.” For Peter, a typical day at work can be quite taxing especially during the promotions that involve preparing the menu from scratch, checking for all the ingredients, their freshness and quality, preparing the recipe and then the most crucial moment of pre-tasting. And when he is not working, he likes to team up with his two daughters and enjoy the simpler things in life.Recipes for Community readers Peter Lloyd shares two recipes that he has prepared especially for the readers of Community. Give them a try! Shrimp Char Kuih Teow Ingredients Cleaned shrimp 1 oz5mm Flat rice noodles (hydrated) 120 gEggs 1Minced garlic 4 gShrimps cleaned 6Sambal olek 5 gBean sprouts Chinese chives / Spring onion White pepper powder Sauce mix 2 ozCoriander leaves and Julienned chilli Sauce Mix Soy sauce 275 gWater 300 mlDark soy sauce 50 g Sugar 90 gFish sauce 40 g Methodl Mix all sauce ingredients together and set aside. l Heat up oil in a hot wok and fry minced garlic then add in the egg and stir fry till just cooked. l Add in shrimps and wok fry for a few seconds then add the rice noodles and sambal olek and turn up the heat and stir fry for a few more seconds.l Add in 2 oz of the sauce mix and a pinch of white pepper and wok char. Lastly add bean sprouts and spring onions and mix till just cooked.l Place on serving plate, garnish with coriander leaves and julienned red chilli. Singapore Chili CrabFor Sweet Thai Chili SauceCilantro root 20 gRed finger chili 90 gGarlic 35 gShallots 90 gOil 20 gl Prepare the paste in robot coupe medium to fine. Fry briefly in oil, then add the following:Thai palm sugar 45 gWater 25 gTamarind water 60 gFish sauce 50 gl Reduce until desired consistency is achieved.For Crab SauceKetchup 200 gChili sauce 300 gVegetable stock 400 gFor Pick upJumbo Tempura Soft Shell Crab cut in half when cooked 2 EaChili sauce 4 ozThai basil chopped 8 gLeeks sliced thin 10 gGarlic chopped fine 5 gShallot minced 5 gOlive oil 10 gWhisked eggs in a squeeze bottle 15 gFried garlic chips 1 gThai basil oil 5 gl Lightly caramelize the garlic and shallots in olive oil then add the thai basil oil until fragrant. l Add the chili sauce and bring to a boil. l Add leeks and stream in the eggs. l Tempura the crab. Pour the sauce in the bowl. Place the 4 halves standing up in the sauce. Top with fried garlic, thai basil wide chiffonade and thai basil oil. l Serve with two Chinese steam buns deep fried and dusted with kaffir lime salt.

Butter chicken: It is undoubtedly one of the most popular Indian dishes in the world. Cooking butter chicken mainly comprises two steps — first is to make tandoori chicken, followed by the gravy. Then they are combined and allowed to simmer to enhance the taste. This dish has a nice sweet and smokey flavour and is mildly spiced.  Numerous versions of the recipe exists, my version  is listed below.IngredientsChicken 800g (1 no)Ginger garlic paste 1 tbspKashmiri chili powder 1 tspHung curd ¾ cupGaram masala ½ tspSalt to tasteLemon juice 1 tspCumin powder ½ tspCoriander powder 1/3 tspCardamom powder ¼ tspMustard oil  1 tbspFor gravyTomato 1 kgGinger 1 inch cubeGarlic 4—5 clovesGreen chilli 2 noCashewnut 1/3 cupRed chilli powder ½ tbspSalt to tasteGaram masala powder ½ tspHoney 2 tbspCream 1 cupButter 50gKasoori methi 1 tbspOil 1 tbspMethodWash and clean the chicken, cut into 4 pieces and keep aside.Combine all the ingredients in a bowl using a whisk to a smooth marinade.Rub the marinade onto chicken pieces and refrigerate for 2— 3 hours or preferable overnight.Skewer the chicken pieces and cook over charcoal fire in tandoor or cook in a greased baking tray till the chicken is almost cooked.Remove from skewer/ oven and cut into desired pieces and keep aside.Take tomato, ginger, garlic, green chilli, cashew nuts, red chilli powder, salt and boil in water till the tomatoes are completely mashed.Remove from flame and allow to cool, blend and strain the mixture to get a smooth tomato puree.Melt 2tbsp butter in a heavy bottom container and return the prepared tomato puree and cook over slow flame till the oil comes on top and the gravy becomes shiny.Add the roasted chicken pieces to the gravy and simmer for 12— 15 minutes to cook the chicken pieces and allow the chicken to impart flavour to the gravy.Add the remaining butter, cream and honey and stir to mix.Meanwhile heat a tawa separately and dry cook kasoori methi to it to extract the taste.Remove the prepared butter chicken from flame and serve hot sprinkled with kasoori methi on top and a dollop of butter and cream drizzle.Enjoy with choice of tandoori bread or rice.Swiss rollSwiss roll is a pinwheel shaped layered pastry mainly comprising sponge made of flour, eggs, and sugar and layered with jam or choice of icing. While many different types of sponge cakes can be used, the cake needs to be fairly light and pliable enough to roll without breaking. Just about anything with a spreadable consistency can be used as the filling for this cake, though fruit jelly, lemon curd, chocolate icing, and buttercream frosting are commonly used. The initial Swiss rolls were made in Europe and are now a popular dessert. The preparation however varies from place to place. The popularity of the Swiss roll in Hong Kong and Chinese baking is so great that they are prepared and sold by many bakeries in American Chinatowns.Chocolate Swiss rollIngredientsFor spongeWhole egg 6 noCastor sugar 1 cupsAll—purpose flour 2 cupCocoa powder  1 cupBaking powder ½ tspVanilla essence few dropsChocolate creamWhipping cream 500mlCocoa powder ½ cupCastor sugar 2 tbspChocolate shavings to garnishMethodPre heat oven to 350 degree F.Sift flour, cocoa powder and baking powder together and keep aside.Whip sugar and eggs till light and fluffy, add vanilla essence.Fold in flour mixture into the creamed butter and sugar.Pour the mixture into a greased square baking tray lined with baking paper.Bake for 20— 25 minutes until a knife inserted in the sponge comes out clean.Remove and allow to cool, remove baking paper and cut into two and slice into three layers. For the icing whip the cream combined with sugar and cocoa powder till light and fluffy.Layer the sponge with the prepared icing and roll the sponge width wise to make a roll and wrap in butter paper.Refrigerate for 1 hour, remove paper and ice with the prepared icing and chocolate shavings. You can also garnish as per your choice.* Tarun Kapoor is executive chef at Doha’s Horizon Manor Hotel.  Send your feedback to: [email protected]