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!! 

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.

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 !

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  :)

"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 :)

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 :)