Mohnkuchen Recipes

MOHNKUCHEN

Steps:

• Preheat oven to 180°C/ 350°F.
• Grease and line a 26 cm/ 10 inch springform cake tin.
• Melt the margarine and then reduce the heat to very very low. Add the chocolate and water. When it starts to melt, take off the heat and then continue to stir until fully melted. Set aside. This forms the chocolate topping for the cake.
• Separate the eggs. Whisk the egg whites with the salt until snowy peaks are formed. Add half the sugar slowly and whisk until stiff.
• Beat the egg yolks and the rest of the sugar together. Add four tablespoons of the chocolate topping and mix.
• Stir the poppy seeds, walnuts and raisins into the egg-chocolate mix.
• Fold in half of the egg whites into the poppy seed mix.
• Fold in the other half of the egg whites. Pour the mixture into the cake tin.
• Bake for 40 - 45 minutes.
• Once the cake has cooled, remove it from the tin.
• Reheat the chocolate topping (easiest in the microwave, you can also do it over a bowl of hot water but NEVER over an open flame) and pour over the cake. Leave to cool.

MOHNKUCHEN

Steps:

• Prepare a dough from the ingredients above and line the bottom of a baking pan with the dough.
• Let it sit for about 30 minutes.
• Prepare the vanilla pudding according to the instructions on the package (or bring milk to a boil, add vanilla and cornstarch and boil for 1 more minute).
• Add poppy seeds, sugar, butter, raisins and rum to the hot pudding and put the mixture into the baking pan.
• Bake at 180 C for 40 minutes.
• A shortbread crust can be substituted for the yeast dough in this recipe.

MURGH MAKHANI - MOGHUL BUTTER CHICKEN

Steps:

• Place the chicken in a bowl with the garlic, ginger, salt, chilli powder and lemon juice. Mix, cover with cling film and chill for 30 minutes. Mix together the yoghurt, garam masala, turmeric and cumin and add to the chicken, making sure that each piece is well coated with the mixture. Cover again and chill for 3-4 hours.
• Preheat the oven to 180°C/Fan 160°C/Gas 4. Put the marinated chicken pieces on a grill rack set on a baking tray and bake for 8-10 minutes. Brush the chicken pieces with a little oil and turn them over. Bake for another 10-12 minutes until just cooked through.
• For the sauce, heat the ghee or butter in a pan and add the garlic and ginger. Fry for a minute or so then add the cardamom, cloves, coriander, garam masala, turmeric, fenugreek and chilli powder. Stir well and fry for 1-2 minutes until they give off a lovely aroma.
• Stir in the tomato puree and lemon juice and cook for another couple of minutes. Add the chicken pieces to the sauce and stir well to coat. Finally, add the butter and cream and stir continuously until the butter has melted and the sauce is smooth.
• Taste and adjust the seasoning. Transfer to a warm bowl and serve hot, garnished with chopped coriander.