Chai Masala recipes

Tried the BBC one. OK, but too much cardamom and think I would have preferred it with addition of nutmeg and/or cloves:
http://www.bbc.co.uk/food/recipes/theultimatemasalatea_86647

A few others to try:
http://thehathicooks.blogspot.co.uk/2011/11/how-to-make-best-chai-ever.html
http://www.thekitchn.com/recipe-homemade-chai-47061
http://joannagoddard.blogspot.co.uk/2013/09/the-best-masala-chai-youll-ever-have.html

Cornbread

Ingredients

• 375g plain flour
• 225g cornmeal (polenta worked fine)
• 1 tsp salt
• 4 tsp baking powder
• 50g sugar (cut down from 110g in original recipe, but could leave out altogether)
• 480ml  milk
• 2 free-range eggs
• 110g butter, melted, plus extra for greasing
• (Added some hot sauce to good effect)

Preparation method

• Preheat the oven to 200C/400F/Gas 6. 
• Grease 23cm/9in square baking pan with melted butter.Alternatively, you can bake these in a muffin tray lined with paper cases.
• In a large bowl, combine all the ingredients.
• Mix until you have the consistency of a sponge cake batter.
• Pour into the prepared baking pan. 
• Bake for about 20 minutes in the top of the oven. (Needed 30 mins). The cornbread is ready when it has a golden colour and is springy to the touch. 
• Allow to cool slightly before cutting.

Adapted from: http://www.bbc.co.uk/food/recipes/cornbread_86386

Indian 'base sauces' to try

http://indianfood.about.com/od/masalarecipes/r/basicgravy.htm

http://www.cook4one.co.uk/c2/bases/c44base.html

Chow Chow/ Chayote recipe to try

http://www.simplyrecipes.com/m/recipes/chayote_with_tomato_and_green_chile/

Rohu fish recipes to try

http://www.channel4.com/4food/recipes/popular-ingredients/fish-and-seafood/roasted-carp-with-peppers-and-pancetta-recipe-08-07-25

http://www.reshmamartin.com/recipes/fish/rohucurry.htm

Easy Chocolate Cake

This worked really well - easy, and a nice moist cake. But does take a 2+ hours before it's finished given the need to bake 2 layers of cake separately (unless I get 2 identical cake tins) and then cool before icing.

Ingredients
For the cake

• 225g/8oz plain flour
• 350g/12½oz caster sugar
• 85g/3oz cocoa powder
• 1½ tsp baking powder
• 1½ tsp bicarbonate of soda
• 2 free-range eggs
• 250ml/9fl oz milk
• 125ml/4½fl oz vegetable oil
• 2 tsp vanilla extract
• 250ml/9fl oz boiling water

For the chocolate icing

• 200g/7oz plain chocolate
• 200ml/7fl oz double cream

Preparation method

• Preheat the oven to 180C/350F/Gas 4. Grease and line two 20cm/8in sandwich tins.
• For the cake, place all of the cake ingredients, except the boiling water, into a large mixing bowl. Using a wooden spoon, or electric whisk, beat the mixture until smooth and well combined.
• Add the boiling water to the mixture, a little at a time, until smooth. (The cake mixture will now be very liquid.)
• Divide the cake batter between the sandwich tins and bake in the oven for 25-35 minutes, or until the top is firm to the touch and a skewer inserted into the centre of the cake comes out clean.
• Remove the cakes from the oven and allow to cool completely, still in their tins, before icing.
• For the chocolate icing, heat the chocolate and cream in a saucepan over a low heat until the chocolate melts. Remove the pan from the heat and whisk the mixture until smooth, glossy and thickened. Set aside to cool for 1-2 hours, or until thick enough to spread over the cake.
• To assemble the cake, run a round-bladed knife around the inside of the cake tins to loosen the cakes. Carefully remove the cakes from the tins.
• Spread a little chocolate icing over the top of one of the chocolate cakes, then carefully top with the other cake.
• Transfer the cake to a serving plate and ice the cake all over with the chocolate icing, using a palette knife.

Source and video of the recipe: http://www.bbc.co.uk/food/recipes/easy_chocolate_cake_31070

Bechamel Sauce

Ingredients

• 15fl oz/425ml milk
• a few parsley stalks [dried dill seems to work as an alternative]
• 1 bay leaf
• 1 blade of mace or a pinch of powdered mace (optional)
• 10 whole black peppercorns
• 1 slice onion, 1/4 inch (5 mm) thick
• 1½oz/40g butter
• ¾oz/20g plain flour
• salt and freshly milled black pepper

Preparation method
First place the milk in a small saucepan and add the parsley stalks, bay leaf, mace (if using), peppercorns and onion. Then place it over a low heat and let it come very slowly up to simmering point, which will take approximately 5 minutes. Then remove the saucepan from the heat and strain the milk into a jug, discarding the flavourings.

All this can be done ahead of time, but when you want to make the sauce, use the same washed pan and place it over a gentle heat. Begin by melting the butter gently - don't over-heat it or let it brown, as this will affect the colour and flavour of the sauce. As soon as the butter melts, add the flour and, over a medium heat and using a small pointed wooden spoon, stir quite vigorously to make a smooth, glossy paste. Now begin adding the infused milk a little at a time - about 1fl oz/25ml first of all and stir again vigorously. Then, when this milk is incorporated, add the next amount and continue incorporating each bit of liquid before you add the next. When about half the milk is in, switch to a balloon whisk and start adding large amounts of milk, but always whisking briskly. Your reward will be a smooth, glossy, creamy sauce.

Now turn the heat down to its lowest setting and let the sauce cook for 5 minutes, whisking from time to time. While that's happening, taste and season with salt and freshly milled black pepper. If you wish to keep the sauce warm, all you do is pour it into a warmed jug and cover the surface with clingfilm to stop a skin from forming, then place the jug in a pan of barely simmering water.

Source: http://www.bbc.co.uk/food/recipes/bechamelsauce_70004