Thursday 25 July 2013

Pavlova


Today I am going to share a very delicious  Australian meringue dessert Pavlova :)
Pavlova is a meringue based dessert named after the Russian ballet dancer  Anna Pavlova. It is a meringue dessert with a crisp crust and soft, light inside.The dessert is believed to have been created in honour of the dancer either during or after one of her tours to Austalia and New Zealand in the 1920s. The nationality of its creator has been a source of argument between the two nations for many years, but formal research indicates New Zealand as the source.The dessert is a popular dish and an important part of the national cuisine of both countries, and with its simple recipe, is frequently served during celebratory and holiday meals. It is a dessert most identified with the summer time. Pavlovas have a habit of deflating and forming cracks when you open the oven. Don't be disheartened, just make some extra whipped cream to fill in the hole if this happens. It will still be a spectacular dessert.If you use bananas in the topping, toss them in lemon juice to stop them going brown.

 So, here are the ingredients you will need for making Pavlova:

  • 4 large egg whites at room temperature
  • 1 cup of Castor sugar
  • 1 tsp of white vinegar
  • 1/2 Tbsp of cornstarch
  • 1/2 tsp of pure vanilla extract
  • 1/2 cup of whipping cream
  • Fresh fruit such as strawberries, raspberries, bananas, blueberries ( fruits of your choice)
  • 1 Tbsp fresh lemon juice
Directions:
  1. Preheat the oven to 275F (140C) and place the rack in middle of the oven. Line a baking tray with foil and draw a 7 inch circle on the foil with the blunt edge of a knife (don't tear the foil). Set aside.
  2. In a clean, medium-sized metal bowl, beat the egg whites with a clean electric mixer on medium speed. Beat until the whites form soft peaks.
  3. Gently sprinkle the sugar into the egg whites, one teaspoon at a time. Don't just lump the sugar in the bowl and never stop beating the eggs until you finish the sugar. Your egg whites should now be glossy stiff peaks.
  4. Sprinkle the cornstarch and vinegar on the meringue and fold in gently with a plastic spatula. Add the vanilla and gently fold the mixture again.
  5. Now gently spread the meringue in the circle on the foil to make a circular base. Make sure the edges of the meringue are slightly higher then the center so you have a very slight well in the middle.
  6. Bake the meringue for about 1 hour and 15 minutes or until it goes a very pale, egg shell color.
  7. Turn the oven off and leave the door slightly ajar to let the meringue cool completely. As the meringue cools, it will crack slightly.
  8. Just before serving, take the meringue out of the oven and remove it gently from the foil and place on a plate.
  9. Whip the cream with the vanilla extract until it forms peaks. Prepare the fruit by washing and slicing.
  10. Gently spread the cream to the top of the meringue with a spatula and arrange the fruit on top.
This recipe is pretty much fail-proof, it makes a crusty on the outside and marshmallow-y on the inside sort of meringue, the whipped cream and the tang of the fruit help make it taste sensational!! 

Tuesday 16 July 2013

Chinese Style Chicken in hot Sauce

Ingredients:

500gm Chicken boneless
1tbsp Ginger garlic paste
1 Green capsicum
½ tsp Chilli flakes
2Onions 2 inch sliced
1 tomato pureed
 1 bowl Spring onion
8-9 Green chillies
A pinch Ajinomoto
3 tbsp Cornflour
1egg
1tsp Vinegar
2 tsp Tomato ketchup
1/2tsp honey (optional)
Salt and pepper to taste
Oil for frying

Directions:

1. Clean the chicken and keep aside. Chop the onions into 2” pieces and slit the green chillies. Cut the peppers into 2” pieces.
2. Make a paste with 2tbsp corn flour and egg. Add half the ginger, garlic paste, ½tsp soya sauce, ½tsp vinegar, salt and pepper. Marinate for 20 minutes.
3. Heat the oil and deep fry the chicken pieces. Drain on kitchen roll and keep it aside.
4. Heat 2tsp of oil in a pan. Add the onions and green chillies. Sauté until onions are brown.
5. Add the rest of the ginger garlic paste , spring onion and fry.
6. Add the chicken, soya sauce, vinegar, ketchup, sugar, tomato puree, salt,chilli flakes and pepper.
7. Mix 1tbsp of the cornflour with water and add to the chicken. Mix well. Boil till it thickens.

8. Serve hot garnished  with spring onion.


Monday 15 July 2013

Fish Fry

Here is another very simple recipe of fish, you can have it as a starter  or you can simply fry the fish and add curry to it :)

Ingredients

4 flat fish fillets(salmon)

4 Tbsp olive oil

1/2 tsp turmeric

1/4 tsp chili powder

Juice of half a lemon

Method

Dry the fish fillets on kitchen paper. Heat a frying pan on the hob at a high heat until smoking.

Add a splash of olive oil, followed by the turmeric and place the fish fillets into the pan.

Turn when golden on one side, after 2-3 minutes and cook on the other side.

Sprinkle the chili powder and lemon juice and serve immediately !

Friday 12 July 2013

Irish Caffe Icecream


Ingredients

Sweetened condensed milk 200 Ml
Heavy cream 200 Ml
Espresso 3 Teaspoon
Whiskey 60 Ml
Chocolate sauce 6 Tablespoon (For Serving) (Optional)

Directions


1. In a bowl, combine condensed milk and espresso, whisk thoroughly until very well incorporated. 

2. Gradually pour in the heavy cream, whisking constantly. 
3. Pour in the whiskey and continue whisking. 
4. Transfer the mixture into individual bowls or in a single large bowl and place in the freezer for about 6 to 8 hours or overnight. 

SERVING 

5. Serve drizzled with chocolate sauce.

Pan fried fish with sauted vegetables




Ingredients:

250 gm of cut into small cubes,Bhitki (any fish with a firm flesh would do)
3 tbsp + 1 tsp of cornflour / corn starch
3 tbsp of refined flour
1tsp ginger garlic paste
6-8 garlic chopped
1 inch ginger , cut into thin stripes
1 tsp of black pepper powder
1 capsicum / bell pepper, cubed
1 small bowl carrots cubed
4 baby corns cut into halves
1 medium onion, cubed
1/2 to 1 tbsp of soya sauce
1 tsp of green chilli sauce
1 tsp of tomato sauce
1 small tsp tobasco
1/2 tsp honey
A small bunch of spring onions or coriander leaves, chopped fine

Directions:

Make a thick batter of 3 tbsp cornflour + flour + 1 tsp ginger garlic paste + salt + pepper powder + water
Dip the fish pieces in this and shallow fry in oil until golden brown (in small batches without crowding the pan)
Drain and set aside.

In the same oil, add the onions and capsicum, carrot, baby corn and ginger slices , and chopped garlic and saute until fragrant
Turn heat to high and add the soya sauce, chilli sauce and tomato sauce (keep them ready by your side to prevent the rest of the dish burning)
Mix well and reduce heat. Add the fried fish pieces
Mix well and cook on low heat. Meanwhile, mix the 1 tsp cornflour in 4 tbsp water without lumps. Add to the fish mixture and cook until the sauce thickens and coats the fish
Add chopped coriander leaves or spring onions and remove from stove.

Serve hot with fried rice  :)





Thursday 11 July 2013

"Ramadan Kareem"Special - Shahi Tukda



Today  is the start of “Ramadan” the holiest month in the realm of Islam. Ramadan is the ninth month on the lunar calendar. They fast daily from dawn to sunset for a month, fasting is meant to increase spirituality, thankfulness, discipline & consiciousness of God's mercy.The traditional Muslim salutation at the beginning of "Ramadan" is “Ramadan Kareem” it means  “Ramadan is Generous” and the reply is “Allahu  Akram” means “God is more Generous”. On this day I extent my best wishes to every Muslim in every part of the world and say

 Ramadan Kareem ! May Allah bless you in this holy month and accept all your prayers and good deeds. Amin. And treat them shahi tukda :)

How to make shahi tukda at home?

Ingredients:

4 slices Bread- sliced ( you can choose brown or white i have used brown bread )
Oil to deep fry
2  cup of full fat Milk
2 tbsp Pistachio , blanched and chopped
1/4 cup Sugar
1/4 cup Water
1 Cardamom powdered
4-5 Almonds toasted and sliced (optional)
Few strands saffron (gives nice colour optional)


Directions:

• Firstly you need to cut the edges of the bread. Thereafter, cut it in to four equal part or you can cut it diagonally also. Deep Fry them in hot oil until brown and crisp.
• To make the sugar syrup, mix sugar and water and set the mixture to boil. Now, simmer the solution for about 10 minutes and add powdered cardamom into it
.• Take a pan and set the milk to boil. Simmer it until it reduces to 1/4th quantity. Keep stirring occasionally so that it does not stick to the pan. Now, add pistachio and few strands of saffron  to the thickened milk. You can also add sugar to the reduced milk if you like the milk mixture(Rabri) to be sweet .
• Dip the bread pieces into sugar syrup, drain well
• Arrange the fried bread on a plate.
• Now, spread the milk mixture onto the bread and (you can also sprinkle some almonds, pistachio and saffron strands over it).
• Chill it and serve when it is chill!!

 Ramadan Mubarak :)





Tuesday 9 July 2013

Chatpati Mango Chutney



This is one of my favourite chutney that I relish the most . I have seen my mom making this delicious  finger licking chutney every summer. It goes fabulously with pretty much anything from rice to dal and chapati What I love about this chutney is how it so perfectly blends the spiciness of red chilly powder, the tanginess of the raw mango and the sweetness of sugar! 

Ingredients :

1 raw mango peeled and cubed
1/2th tsp fennel seeds
1/4th tsp cumin powder
1/2tsp tsp chilli powder
1/2tsp turmeric powder
1 cup sugar
2 Tbsp oil
salt to taste

Directions:
  1.  Heat the oil in a  non stick pan , add the fennel seeds, and mango pieces and sauté for 2 minutes. Add the chilli powder, turmeric powder, I  am just adding for the color, and salt with ½ cup water
  2. Keep checking on it every few minutes to see if the mangoes are cooking and there is sufficient water. Prod the pieces with the ladle to check. If they squish easily, they are done. 
  3. With the ladle, squish the pieces to make a paste. If they are cooked well enough,
  4.  To this, add the sugar. Start off with half the quantity and stir it in. Keep tasting the chutney and adding sugar to it accordingly. If it is too tangy for your taste, some salt should take care of that. The best part about this chutney is you can make it to suit your taste and likes. If you like it sweet,  add more sugar to it!
    
          Once it has come down to room temperature, 
          store it in the refrigerator.


            enjoy :)

Kofta curry & tamarind chutney







Yesterday, while at the  supermarket , I casually asked my husband, "kal kya khana hai aapko" (what do you want to eat tomorrow). Without saying a word , he just vanished into the aisles. After what seemed an eternity, he emerged with a bunch of raw bananas. With a huge grin on his face and pointing at the bananas said “ Honey , make anything you like” I asked again, “What”, he just smiled. So i came home , and sat down thinking. Something, somehow , reminded me of my Grandma’s keema koftas (minced meatball) and it then struck me “banana koftas”.
An idea struck me again that my husband always need something after coming back home after work . So, I made dozen of Koftas more to double up as an evening snack accompanied by tamarind chutney to be enjoyed with a nice cup of tea .




Kofta recipe :

1 raw banana boiled and mashed
4-5 tsp chickpea flour
1tsp ginger – garlic paste
1 chopped green chilly
1 teaspoon salt ( always put accordingly to your taste)
1 teaspoon red chilli powder
1 small onion coarsely chopped

Directions for making kofta:
Combine all the ingredients in a bowl and mix well. Divide the mixture in 9-10 equal portions and shape each portion into round flat balls. Heat the oil in a kadai ( Deep cooking pot) and deep fry till golden brown. Fry them on medium heat.Drain on absorbent paper and keep aside.

Curry Ingredients:

4tsp oil
2 Cardamom
2 cloves
Small stick of cinnamon
1 Onion grated
1tomato pureed
1teaspoon chilli powder
 1teaspoon Salt ( please use accordingly to taste )
½ teaspoon Cumin powder
½ teaspoon coriander powder
1teaspoon garam masala
1teaspoon turmeric
Fresh green chopped coriander

Directions:

Heat the oil in a pan, add cardamom,clove cinnamon. When the spices start to crackle add the onion and sauté for 3-4 minutes till the onion turns golden brown. Add the tomato puree and allow it to simmer for 5-6 minutes.Add the chilli powder, salt , cumin, coriander , turmeric powder, and garam masala. Cook for another 5-6minutes.
Remove from flame. Arrange the kofta on a serving dish, pour the hot gravy on top  and serve with rice rice. Garnish with chopped coriander.






Tamarind chutney ingredients:

Tamarind 1 cup

jaggery 1 1/4 cup
cinnamon 1 inch stick
raisin 2 tsp
black salt 1/4 teaspoon
red chilli powder 1teaspoon
roasted cumin powder 1teaspoon
dry ginger powder 1/2 teaspoon


Directions:

Soak the tamarind (without seeds) in two cups of warm water for half an hour. Extract pulp and strain to remove fiber. Take a heavy-bottomed pan, add the tamarind pulp and jaggery. Cook on low heat. Add cinnamon stick and cook for fifteen minutes. Wash and pat dry raisins. Add raisins, salt, black salt, red chilli powder, roasted cumin powder and dry ginger powder. Remove from heat and allow to cool. Store in an air-tight container.

*Please remember that while making koftas for the curry use less salt , as the gravy itself have some salt and it will compensate the salt in the kofta.

Do let me know how this recipe turned out for you :) 

Sunday 7 July 2013

Feed your Skin


    Hello everyone!!

    Hope you all are doing well :) Today I am sharing a homemade facial :) I always talk about food recipes so thought why not the natural skin regimes that I follow? Skin also needs food! 
    Sometimes all you need is the good and luxurious homemade treatment of simple and quick-to-make Milk Facial Mask Recipe. Plus, I also think that this can work double for a Milk Bath. Try to double or triple the measurements to enjoy the benefits of milk for your whole body :)
    Regular Milk facial helps to achieve a milky-white skin tone, create and maintain a baby-soft, beautifully-moist, and blemish-free complexion, and visibly reduce the appearance of fine lines and wrinkles.

    Have you ever imagined feeding your skin with the same nutrients that feeds a baby?? If not, you must try Milk facial!! It has essential nutrients like:

      • Proteins, which are essential for building healthy skin cells;
      • Lactic acid, a natural alpha hydroxyl acid, or AHA, which helps to remove the dead skin cells that block the pores and hamper the skin’s natural renewal process; and,
      • Vitamins and minerals, that help to keep the skin healthy and protected from infections and premature ageing.

          Homemade Milk and Banana Facial Mask recipe :

          All you need is a half banana, mashed & Milk.
          Preparation is very easy. 
          Mix the mashed  banana with right amount of milk into a paste. 
          Apply a thick layer onto the face with complete rest as it can trickle down your face .
          Rinse off after 15 to 20 minutes.

          Keep shining and eat healthy ;)

          Saturday 6 July 2013

          Chocolate chip cookies


          Cookies !! I just love cookies :) today i am going to share very easy recipe for Chocolate Chip Cookies. So go ahead and treat yourself to a perfect companion for your evening tea or coffee :)


          Ingredients:

          1 cup(226 grams) unsalted butter, room temperature
          3/4 cup (150 grams) granulated white sugar
          3/4 cup (160 grams) firmly packed light brown sugar
          2 large eggs
          1 1/2 teaspoons pure vanilla extract
          2 1/4 cups (295 grams) all-purpose flour
          1 teaspoon baking soda
          1/2 teaspoon salt
          1 1/2 cups (270 grams) semisweet chocolate chips
          1 cup (100 grams) walnuts or pecans, coarsely chopped (optional)

          Directions:

          Preheat oven to 375° F (190°C). Cream together butter and sugars; beat in vanilla; beat in eggs; sift flour, soda, salt and beat into creamed mixture. Stir in nuts and chocolate chips.
          Drop by small cookie scoop onto baking sheet and bake about 10 -14 minutes, or until golden brown around the edges. Let it Cool completely. Makes about 4 dozen - 3 inch round cookies.


          Munch on!!

          Crispy calamari with chilli Mayo



          Hello foodies!!  Hope you all are doing good :) so here am sharing a very easy to make recipe with squid.
          Squid is a popular food in many parts of the world. Fried squid (fried calamari) is a dish in Mediterranean cuisine. It consists of batter-coated, deep fried , for less than two minutes to prevent toughness.


          Ingredients:

          200 gm flour
          Salt
          Paprika powder
          Black pepper
          600 gm squid, cut into 5mm/ 1/4 inch rings

          For Chilli Mayo:

          2 Tbsp of mayonnaise
          1 red chilli, sliced
          1 teaspoon of capers
          1 teaspoon of cut gherkins
          Juice of 1/2 lemon
          A pinch of paprika powder

          Directions:

          Season the flour with salt, pepper and paprika powder.
          Mix the squid with flour until they get fully coated.
          Fry in the deep fryer for 2 minutes.
          Serve with chilli mayo.


          For chilli mayo:

          Mix the mayonnaise with red chilli, capers, gherkins and lemon juice and give it a good stir.
          Season with Paprika powder.


          Bon Appetite:)

          Friday 5 July 2013

          Baked eggs in tomato sauce



           This is a great weekend breakfast dish, or also makes a nice second course after soup for a light dinner. I have used small glazed ceramic bowls in this recipe .You can also cook all four eggs  in a shallow baking dish instead.

          Serves – 4
          Preparation time- 10 mins
          Cook time – 12 mins

          Ingredients:
          4 Extra Large Fresh Eggs
          1 Cup Tomato Sauce
          4 Tablespoons Olive Oil
          Sea Salt & Cracked Black Pepper
          Red Pepper Flakes (Optional)
          To Serve:
          4 Slices Bread
          1 Large Garlic Clove, Peeled
          3 Tablespoons Olive Oil
          Directions:

          Preheat the oven to 170 degrees C
          In 4 separate 6 inch ceramic bowls, spoon in 1/4 cup of the tomato sauce.
          Break an egg into each ramekin being careful not to break the yolk.
          Drizzle each egg with a tablespoon of olive oil, and some sea salt, black pepper and red pepper flakes if using them.
          Bake for 8 to 10 minutes or until the whites are cooked but the yolk remains soft.
          Place the bread slices on the griddle  until golden brown on each side.
          Place the garlic clove on the tines of a fork and scrape the garlic along one side of the bread.
          Brush with some olive oil and serve alongside the cooked eggs.
          enjoy :)