Thursday, October 20, 2016

Poh's moussaka - Moussaka recipes - Greek cuisine

“This particular recipe for moussaka is the best I’ve tasted. Given to me by George Calombaris, it boasts layers of silky, smoky eggplant and a truly gorgeous tomato and grilled capsicum based sauce, filled with lovely herbs and spices.” Poh Ling Yeow

2 large red capsicums, halved lengthways, seeds removed
2 tbsp olive oil, plus extra as needed 
3 large eggplants, cut lengthways into 5 mm-thick slices
500 g minced pork
500 g minced lamb
1 tsp cumin seeds
1 tsp ground cinnamon
1 tbsp dried oregano
1 tsp ground cardamom
2 onions, finely chopped
2 garlic cloves, crushed
800 g tinned crushed tomatoes
120 g kefalograviera cheese (see note) or parmesan, coarsely grated


750 ml (3 cups) milk
1 onion, studded with 4 cloves and 1 bay leaf
100 g unsalted butter
75 g (½ cup) plain flour
Cook's notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Resting time 10 minutes

Preheat the oven to 180˚C (160˚C fan-forced).

Flatten the capsicum halves with the palm of your hand, then place, skin-side up, on baking trays lined with foil and grill on the highest oven shelf for 15 minutes or until the skins are blistered black (see Note). Pull the sides of the foil to the centre over the capsicum and fold to enclose it completely. Leave to steam for 10 minutes, then peel and discard the skin and finely chop the flesh. Set aside.

Meanwhile, heat a drizzle of olive oil on a cast-iron grill-plate over high heat until smoking. Working in batches, grill the eggplant slices for 30 seconds on each side or until both sides have clear char marks, adding extra oil as needed; as the grill-plate heats, it will take less time to grill.

Heat 1 tablespoon of the olive oil in a large non-stick frying pan over high heat and cook the mince, stirring for 6–8 minutes or until the meat is brown. Add the cumin, cinnamon, oregano and cardamom, then, stirring continuously, cook for another 5 minutes. Season to taste with salt and pepper and set aside.

Heat the remaining olive oil in a large heavy-based frying pan over medium heat and cook the onion and garlic for 4 minutes or until soft and translucent. Add the capsicum and tomato and bring to a simmer, then cook for 15–20 minutes, stirring occasionally. Add to the mince mixture, then simmer over low heat for 15 minutes. Season to taste.

Meanwhile, to make the béchamel, place the milk and clove-studded onion in a small heavy-based saucepan and bring to a simmer over medium heat. Melt the butter in a non-stick saucepan over medium heat. Stir in the flour and cook, stirring continuously, for 1 minute. Strain the milk, discarding the onion, then add 60 ml (¼ cup) of the hot milk at a time to the butter and flour mixture, whisking continuously to ensure the mixture is smooth; when all the milk is added, the sauce should be thick. If not, continue to cook for 2–3 minutes or until it has thickened. Season the sauce to taste with salt, stir and set aside.

To assemble, place one-third of the meat mixture in a large baking dish, top with one-third of the eggplant, then repeat the layering process until all the eggplant and meat are used. Spread the warm béchamel sauce evenly over the surface and sprinkle with the kefalograviera or parmesan.

Bake the moussaka for 35 minutes or until heated through and golden brown on top. Serve immediately.


• When grilling the capsicum it is useful to know that, the more burnt they are, the easier the skin will be to remove.

Tuesday, October 18, 2016

Malai Lollipop | Cooking Classy with Afraz

Watch this video to find out how to make this recipe. Click to subscribe for more recipe.



2-3 tablespoons fresh cream (malai)
8 chicken lollipops
½ cup hung yogurt
½ cup grated processed cheese
Salt to taste
½ teaspoon garam masala powder
¼ teaspoon green cardamom powder
½ teaspoon chaat masala
Crushed black peppercorns to taste
2 teaspoons ginger-garlic-green chilli paste
Juice of ½ lemon
2 tablespoons oil + for greasing
Onion rings for serving
Fresh coriander sprigs for garnishing


1. To prepare marinade, take hung yogurt in a bowl. Add cheese and mix. Add salt, garam masala powder, cardamom powder, chaat masala, crushed peppercorns, ginger-garlic-green chilli paste and lemon juice and mix well.
2. Add chicken lollipops and mix. Add cream and mix well. Refrigerate to marinate for 1 hour.
3. Preheat oven to 200° C. 
4. Add 2 tablespoons oil to marinated chicken lollipops and mix well.
5. Line a baking tray with an aluminium foil and grease with some oil. Place the marinated chicken lollipops.
6. Put the tray into the preheated oven and bake for 8-10 minutes. 
7. Wrap the bone on baked lollipops with aluminium foil.
8. Serve hot garnished onion rings and coriander sprigs. 

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Thursday, October 13, 2016

Solomon's Cardamom | Patreon Cocktail

Today we feature Solomon, one of our patreon subscribers that donates monthly to the show. We created a Cardamom drink for him because he has a bottle of Scrappy's Bitters Cardamom and he's found them very potent and needs a cocktail to create.

Scrappy's Cardamom:
Bourbon Blind Tasting:

So, here we go, we created....

Solomon's Cardamom #1 
3/4 oz. American Gin
3/4 oz. Angostura 1919
1/4 oz. Lemon Juice
3 Dashes Scrappy's Cardamom
3/4 oz. Clove Simple Syrup (1-water, 1-sugar, 12 crushed cloves)

Solomon's Cardamom #2
1/2 oz. London Dry Gin
3/4 oz. Angostura 1919
1/4 oz. Lemon Juice
3 Dashes Scrappy's Cardamom
3/4 oz. Clove Simple Syrup (1-water, 1-sugar, 12 crushed cloves)

Many people liked the london dry variant so if you have only time to try one, go with that one.

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Common Man Cocktails, inspired by Derrick Schommer's intimidation when opening a cocktail book, is designed to show viewers how to create some of the most common cocktails to advanced crazy cocktails and to look back at the classics of yesterday. Derrick has learned as he goes and has been actively creating five recipes a week on the channel for over six years, lots of content to keep you entertained for hours!

CMC will teach you how to make some great cocktail designs, give you ideas for new cocktails and introduce you to the latest spirits, liqueurs, syrups, barware and bitters. If you're looking to become a cocktail enthusiast or need new ideas for your bartending trade, CMC is a great place to start.

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Wednesday, October 12, 2016

Lassi Pannacotta | Cooking Classy with Chef Afraz



1 cup yogurt
3½ tablespoons powdered sugar
A pinch green cardamom powder
2 teaspoons gelatin
Butter for greasing
1 cup whipped cream
Small mango cubes for topping and garnishing
Small meringues for garnishing
Edible yellow flower petals for garnishing
Edible white flower petals for garnishing
White chocolate discs for garnishing
Fresh mint sprig for garnishing


1. To prepare lassi, take yogurt in a bowl. Add powdered sugar and cardamom powder and whisk well.
2. Take 2-3 tablespoons water in a microwave proof bowl. Sprinkle gelatin and set aside to bloom. Place the bowl in the microwave and heat for 30 seconds.
3. Strain the bloomed gelatin in another bowl, add 2 tablespoons of lassi and mix well.
4. Add gelatin mixture in remaining lassi, mix and whisk well. 
5. Grease small individual tart moulds with some butter, fill them with prepared lassi mixture and gently tap. Refrigerate for 2-3 hours.
6. Dip the base of each mould in warm water and demould the pannacotta on a serving platter.
7. Fill a piping bag fitted with a nozzle with whipped cream.
8. Place few mango cubes on top and pipe out whipped cream on the platter.
9. Garnish with some mango cubes, meringues, edible yellow flower petals, edible white flower petals, white chocolate discs and a mint sprig. 
10. Serve immediately.

Preparation Time: 2-3 hours
Cooking Time: 0 minute


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Thursday, October 6, 2016

Chicken Roast Recipe

Thank you for watching!!

1 tbsp ginger
1 tsp garlic
1/2 cup plain yogurt
1 tsp sugar
1 cup milk
1 tbsp red chilli powder
1/4 tsp salt
1/2 tspn shah jeera
Ghee/ Oil ( as required)
1/2 cup Beresta
1 tsp Kewra water 
1/2 tsp black pepper powder
3 pcs cardamom
2 cinnamon sticks
2 pcs clove
1 bay leaves

Marinate the chicken with 1 tbsp red chilli powder, 1/4 tsp salt. Let it rest for 15 mins. 
Fry the chicken on a heated pan, fry both sides well.

Cooking Instructions:
On a heated pan, add oil/ ghee, add shah jeera and onions. Saute until onions are translucent.
Add bay leaves, cardamom, black pepper, cinnamon sticks, cloves. Add ginger, garlic, red chilli powder and yogurt mix (1/2 cup plain yogurt + 1 tsp sugar). Saute all spices at high heat for 10 mins, add milk in little quantities in between, continuously stirring. Add garam masala powder and cook for 5 mins. Add chicken pieces and dry plums onto the mix and let it cook at medium-high heat for 10 mins. Add remaining hot milk, reduce heat to low-medium heat and cook for 15 mins.
Lastly add, beresta, ground black pepper and kewra water, let it cook for another 10 minutes. 

Enjoy delicious chicken roast!

Tuesday, October 4, 2016


Where to buy matcha:

matcha starter kit:
matcha ninja:

Hi everyone!!

Fall is officially in full swing and this cold weather definitely has me craving a delicious hot drink to pair with it!! I absolutely love drinking lattes during the fall time, especially now that I've been fighting a cold the last few days! However, it's not always the healthiest option with all the sugar and calories.. Which is why I wanted to share these healthier recipes with you all. Hope you give the recipes a try and please let me know which one you like best :)

Thank you so so much!

- Shyma 

Thursday, September 29, 2016

Orange Almond Cardamom Cake

This doctored cake mix is moist and flavorful with a perfect, subtle balance of flavors. Also, it makes you look like Martha fucking Stewart. Get the recipe at

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