Apr 10

Cucumber boats – The Far Away Sails

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Presenting THE FAR AWAY SAILS

Cucumber boats stuffed with hung yoghurt, corn and spinach, spices like Zaatar, Chilli flakes with aromatics of dried rose petals and pistachios.

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Every bite u take, the aroma of the rose petals is such a wonderful effect. My son loved them. Perfect for the summer heat.

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Ingredients

1 box Brittania yoghurt
1 cup sweet corn
1/2 bundle spinach
2 minced garlic 
Salt
1/4 tsp red chilli flakes
1/2 lime
Pinch Zaatar
crushed dried rose petals
Crushed pistachios 

2 big fat cucumbers


1) hang yoghurt for 1 hour in a Muslin cloth
2) boil sweet corn and when nearly done, add chopped spinach and shut the gas. Let it blanch for a minute and then drain
3) Whisk the hung yoghurt and add corn, spinach, lime, salt, Zaatar, Chilli flakes and chill it in the fridge.
4) cut the cucumber half lengthwise and scoop out the seeds making a hollow boat. Leave the skin on, it gives a nice crunch.
5) spoon in the curd mix and sprinkle rose petals and pistas. Serve cold.

Apr 09

Eggless chocolate cake with candied orange peel

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A long pending promise to my friends daughter Saima finally saw the results today.

My first attempt to teach baking to someone, actually resulted in some hiccups but my student passed with flying colours. The ganache was either to runny or too stiff and the piping was giving us lots of trouble. But we did not give up and the pics speak for itself.

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We baked an eggless chocolate cake and infused it with orange syrup. Saima has decorated the cake herself with chocolate ganache and a side sprinkle of hazelnuts. The candied orange peel I had made at home.

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Ingredients

All purpose flour – 1 ½ cups

Castor Sugar – 1 cup

Cocoa powder – ⅓ cup

Baking soda – 1 teaspoon

Salt – ½ teaspoon

Water – 1 cup

Oil – ½ cup

Pure Vanilla Extract – 1 teaspoon

Apple cider Vinegar – 1 tablespoon

Orange Syrup

Chopped Hazelnuts

 Chocolate Orange cake

Chocolate Ganache:

Dark Chocolate 2 cups (chopped)

Heavy Cream 1 cup

Butter 2 tbsp

Candied Orange Peel

3 oranges

1 cup sugar

Chocolate Orange cake

Candied Orange Peel

  1. Using a vegetable peeler, shred long strips of orange peel without the white pith, just the orange part.

  2. Place strips in a medium saucepan. Cover with cold water, and bring to a boil over medium heat. Drain; repeat two more times with fresh water.

  3. Place sugar in a clean saucepan with 1 1/2 cups water; stir to combine. Bring to a boil over medium heat, stirring occasionally, until sugar has dissolved, about 3 minutes. Add the citrus strips to the boiling syrup; reduce heat, and simmer until strips are translucent, about 12 minutes. Remove from heat; let strips cool in syrup, at least 1 hour. Remove from syrup when ready to use.

  4. Reserve the syrup to moisten the cake.

 

Cake:

  1. Preheat oven to 180 degrees..
  2. Line and dust a 7″ tin.
  3. Mix all dry ingredients (All purpose flour, sugar, cocoa powder, baking soda and salt) in a bowl. Pass them through a sieve first
  4. In another bowl mix all wet ingredients (water, oil, vanilla extract and vinegar). Add wet mixture to flour mixture.
  5. And mix till it well blended together. Do not over mix.
  6. Pour the batter in the tin and tap it once to remove the bubbles.
  7. Bake in pre-heated oven for about 30-35 minutes or till toothpick inserted comes out clean.
  8. Remove it from oven and let it cool completely.
  9. Using a silicon brush, sprinkle a little syrup over the cake and allow it to soak in. Repeat after 10 minutes.
  10. Apply a generous coat of ganache, covering each side of the cake. Keep it in the fridge for 20 mins.
  11. Decorate the sides of the cake with chopped hazelnuts.
  12. Chop the candied peel and use it to decorate the cake.
  13. Keep the cake in a refrigerator for 2 hours before serving.

 

 

 

Apr 09

Salted Caramel Mousse cake

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Chocolate cakes are in demand and when I asked the birthday girl what she wanted, she prompltly replied chocolate.

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I recently made a salted caramel sauce using Kiran Tarun’s recipe (www.kirantarun.com)  and knew I wanted to use it in a cake. The chocolate sponge was from Nidhis blog (www.soulandspicebox.com). I made a chocolate cake with a salted caramel mousse filling and a frosting of milk chocolate and salted caramel ganache. Sinful. Perfect for chocolate lovers

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Ingredients

Cake:

All purpose Flour – 100 gms ( 1 cup)

Powdered sugar – 160 gms ( 1 1/2 cups)

Eggs – 4

Butter – 100 gms

Cocoa powder – 6 tbsp

Thick Curd – 4 tbsp

Baking  powder – 1 tsp

Vanilla Essence – 1 tbsp

Butterscotch bits – 1/4 cup

Almond slivers – 1/4 cup

 

Dark Chocolate Ganache

500 gms dark chocolate

1 pkt (200 gms) Amul Cream

2 tbsp butter

 

Salted Caramel Sauce:

1.5 cups granulated sugar

1/3 cup water

4 tbsp butter, cubed and room temperature

1/2 cup heavy cream, room temperature

1 tsp sea salt

1 tsp vanilla extract

 

 

Salted Caramel Ganache Mousse

Dark chocolate ganache – 1/2 cup

Salted Caramel Sauce – 1/4 cup

whipped cream – 1/2 cup

 

For the sugar syrup:

Powdered sugar/ icing sugar – 3 tbsp

Water -1/2 cup

 

Method:

Cake:

 

  1. Grease and dust a 7 inch baking tin and pre heat the oven to 180 C.
  2. Sieve the all purpose flour, cocoa powder, baking powder and set them aside.
  3. In a bowl, add the butter and sugar and whip them till they are well combined.
  4. Add the eggs 2 at a time and whip the batter well.
  5. Add the vanilla essence and whip it once more.
  6. Slowly add the dry ingredients and keep whipping.
  7. Add the thick curd and mix it well. Pour the batter in the pan and tap it to remove air bubbles.
  8. Bake the cake at 180 C for 30 minutes or till a toothpick comes out clean.
  9. When cool, slice it horizontally to get 2 pieces
  10. Make the sugar syrup by combining ingredients listed under sugar syrup and use a silicon brush to dizzle it over both the cakes.

Dark Chocolate Ganache

 

  1. Chop the chocolate to small even pieces
  2. Heat the Amul cream in a pan, when it just starts to bubble shut the gas.
  3. Mix the butter with the cream and pour this mix over the chocolate.
  4. Leave it for 3-4 minutes and then mix well. Let it rest for a couple of hours.

 

Salted Caramel Sauce: 

 

  1. Add water and granulated sugar into a saucepan. Heat saucepan over medium-high.
  2. RESIST any attempt to stir with a spatula or wooden spoon while sugar melts. Let it do its thing. It’ll bubble vigorously but DON’T be tempted to stick a wooden spoon to STIR. DON’T DO IT. You’d only risk a huge clump of mess! Crystalized sugar, no bueno.
  3. Instead, swirl the saucepan once or twice to evenly melt sugar and caramelize. Do not over-do it.
  4. Once sugar caramelizes into a nice dark amber shade, remove saucepan from heat and carefully drizzle in cubes of softened butter and cream. With a wooden spoon, continue whisking even though it looks like everything would bubble over, but trust me, it will settle. Just continue whisking, carefully and AVOID BURNS.
  5. DO NOT STICK YOUR FINGERS IN FOR TASTE. You will be awarded with 3rd degree burns. No joke.
  6. Once caramel is pourable, whisk in fleur de sel and vanilla extract. Store salted caramel sauce in airtight jars for up to a week.

Salted Caramel Ganache Mousse:

 

  1. Add the salted caramel sauce to the ganache and whisk it.
  2. Add the whipped cream and fold it in. Keep it in the fridge for 15 mins to firm up.

 

Cake Assembly:

 

  1. To assemble the cake, pour a thick layer of salted caramel mousse over one layer of cake. Add butterscotch bits. Place the other cake on top and press it lightly.
  2. Use a spoon and offset spatula to spread the chocolate ganache evenly on the top and sides of the cake.
  3. Keep it in the fridge for 30 mins
  4. slowly pour the salted caramel sauce on the edges of the cake allowing it to drip on the sides.
  5. Use the leftover mousse to pipe rosettes. Garnish with some almond slivers.
  6. Refrigerate for 2 hrs before serving.

 

 

Apr 09

Ferrero Rocher Cake

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Am so glad I finally can bake a cake. It’s a different feeling all together when u bake a cake yourself for friends and family

It’s my bestie, chuddy buddy, darlings birthday and she wanted a chocolate cake. I was sure i didn’t want a simple chocolate cake so decided to make a Ferrero Rocher cake using my foodie bestie Nidhis recipe. (www.soulandspicebox.com). A hazelnut filled chocolate sponge with a ganache loaded with Nutella and multiple Ferrero Rocher to decorate the cake. Who couldn’t fall head over heels in love.

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Recipe from Nidhi’s blog (as i made it)

Ingredients:

For the cake:

All purpose Flour – 100 gms ( 1 cup)

Powdered sugar – 160 gms ( 1 1/2 cups)

Eggs – 4

Butter – 100 gms

Cocoa powder – 6 tbsp

Thick Curd – 4 tbsp

Baking  powder – 1 tsp

Roasted Hazelnuts – 1/2 cup ( chopped)

Vanilla Extract – 1 tbsp

 

For the Nutella Dark Chocolate Ganache: 

Dark Chocolate – 2 cups (chopped)

Cream – 3/4 cup ( I used amul)

Nutella – 1/2 cup

 

For the sugar syrup:

Powdered sugar/ icing sugar – 3 tbsp

Water -1/2 cup

 

For garnishing:

Roasted Hazelnuts – 1/2 cup ( chopped)

Ferrero Rocher Chocolates

 

Method:

  1. Grease and dust a 7 inch baking tin and pre heat the oven to 180 C.
  2. Sieve the all purpose flour, cocoa powder, baking powder and set them aside.
  3. In a bowl, add the butter and sugar and whip them till they are well combined.
  4. Add the eggs 2 at a time and whip the batter well.
  5. Add the vanilla essence and whip it once more.
  6. Slowly add the dry ingredients and keep whipping.
  7. Add the thick curd, chopped hazelnuts and mix it well. Pour the batter in the pan and tap it to remove air bubbles.
  8. Bake the cake at 180 C for 30 minutes or till a toothpick comes out clean.
  9. When cool, slice it horizontally to get 2 pieces
  10. Make the sugar syrup by combining ingredients listed under sugar syrup and use a silicon brush to dizzle it over both the cakes.
  11. To make the nutella dark chocolate ganache, chop the dark chocolate into small pieces.
  12. Heat the cream till it comes to a bubble and pour it over the chocolate. Add the nutella and let it rest for 5 minutes.
  13. Use a hand whisk to mix it ganache well. Make sure there are no lumps. Refrigerate the ganache for 15 minutes before use.
  14. To assemble the cake, pour 2-3 tbsp of ganache over once piece of cake. Place the other cake on top and press it well.
  15. Use a spoon and offset spatula to spread the ganache evenly on the top and sides of the cake.
  16. PS – If the ganache gets too sticky – Boil 2 cups of water in a pan. After every few strokes with the offset spatula, dip the spatula in the hot water and wipe it clean. Smoothen the ganache with the hot spatula to get a perfect finish.
  17. Press 1/2 cup of chopped hazelnuts on the sides of the cake.
  18. Use the left over ganache, hazelnuts and Ferrero Rochers to decorate the cake.
  19. Refrigerate the cake for 2 hours before serving.

 

 

 

 

Apr 04

Brown butter chocochip cookies with sea salt and Nutella

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My secret obsession with Nutella is now out in the public. I keep thinking how can I incorporate it in all my desserts. A while ago I had seen a pic of this cookie and it just would creep up in my dreams and cravings. I couldn’t wait to make it.

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After searching for a recipe I could work with, I bookmarked it for the future. Recently I went away on a trip and when I got back I was in no mood to cook. I really wanted to but lethargy overtook everything else.

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Last night I decided that after a 2 week break, enough is enough. I have to make something and this is the perfect dish to start again with.

A comfortable nook, a magical book, some cold milk and these gooey cookies. Life is good ain’t it.

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Ingredients

 

2 1/4 cup all-purpose flour

1 1/4 teaspoons baking soda

1 cup Amul butter

1 1/4 cup packed dark brown sugar

1/4 cup granulated sugar

1 large egg plus 1 egg yolk

1 1/2 teaspoons vanilla extract

1 tablespoon yogurt

3/4 cup semi-sweet chocolate chunks

1/2 cup dark chocolate chips

1 jar of Nutella, chilled in refrigerator

Coarse sea salt for sprinkling

Instructions
  1. Whisk together the flour and baking soda in a bowl and set aside. Melt butter in a saucepan over medium heat. The butter will begin to foam. Make sure you whisk consistently during this process. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a bowl to prevent burning. Set aside to cool for a few minutes.
  2. With an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, vanilla, and yogurt until combined. Add the dry ingredients slowly and beat on low-speed just until combined. Gently fold in all of the chocolate chips.
  3. Chill your dough for 2 hours in the refrigerator.
  4. Preheat the oven to 175 degrees C. Once dough is chilled measure about 1 1/2 tablespoons of dough and roll into a ball. Flatten the dough ball very thinly into the palm of your hand. Place 1 teaspoon of chilled nutella in the middle and fold dough around it; gently roll into a ball — it doesn’t have to be perfectly rolled! Make sure that the nutella is not seeping out of the dough. Add more dough if necessary. Place dough balls on cookie sheet, 2 inches apart and flatten with your hand VERY gently. (Really only the tops need to be flattened a bit!)
  5. Bake the cookies 10-11 minutes or until the edges of the cookies begin to turn golden brown. They will look a bit underdone in the middle, but will continue to cook once out of the oven. Cool the cookies on the sheets at least 2 minutes. Sprinkle with a little sea salt. Remove the cooled cookies from the baking sheets after a few minutes and transfer to a wire rack to cool completely. Repeat with remaining dough.

Recipe – ambitious kitchen.com

Mar 21

Mom’s birthday cakes (chocolate rum and banana walnut)

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This year, we sisters decided to throw a surprise birthday party for Mom. Its her birthday tomorrow and we are having a surprise party at her place tonight. All the secret arrangements have been made and we have arranged for mom to go on a coffee date while her minions set up everything at home. Everyone has been warned to hide in the corners till she exits the building before coming home, Super exciting.

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A while ago, before this surprise party was planned, had asked Mom what kind of cake she wanted. She said Banana Walnut and I was perplexed. How can u make a tea cake look like a birthday cake. And then this party was planned, so I knew now I needed 2 cakes.

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One that was chocolatey, rich, sinful and the other a simple cake as per moms request. Made the chocolate cake that I had made for my birthday before though this time infused it heavily with rum and layered with Nutella. Sprinkled some crushed toasted hazelnuts on top.

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The second cake is a delightful naked banana walnut cake layered with some whipped cream. Hope I met mom’s expectations. Both these recipes are from Nidhi S Raj’s blog. (www.soulandspicebox.com)

 

CHOCOLATE RUM CAKE

For the basic Chocolate Sponge Cake:

4 eggs

1 1/4 cup sugar

1 cup all purpose flour

3/4 cup butter

1/2 cup cocoa powder

1 tsp vanilla essence

2 tsp baking powder

Nutella jar

For the chocolate Ganache:

Dark Chocolate 2 cups (chopped)

Heavy Cream 1 cup

Butter 2 tbsp

Rum Syrup:

2 tsp powdered sugar,

1/2 cup water

1/3 cup dark rum

For Garnishing:

Roasted Hazelnuts

  1. Grease and dust 8″ cake pan. Pre heat the oven to 300F.
  2. Sieve the flour, baking powder and cocoa together.
  3. Beat the butter and sugar very well until thick and well combined.
  4. Add eggs gradually, and keep beating the mixture till it is mixed well and is fluffy. Gradually add in the dry ingredients and fold inslowly. Do not overbeat the mixture.
  5. Pour the mixture into the prepared tin.
  6. Bake in a hot oven at 180 for 30 minutes or till a toothpick comes out clean.
  7. Once the cake is baked, put it on a wire stand and let it cool.
  8. Divide the cake into 2 parts horizontally.
  9. Make a syrup by mixing 1/2 teacup of water with 2 teaspoons of powdered sugar.
  10. Using a silicon brush, sprinkle a little syrup over the two cake parts and allow them to soak. Repeat after 10 minutes.
  11. To make the chocolate ganache, roughly chop the dark chocolate and set aside.
  12. In a pan, add the heavy cream and put it to boil. Once the cream starts boiling, remove from heat and add to the dark chocolate. Add in the butter.
  13.  Gently spread the hot cream over the chocolate pieces so that everything is evenly covered. Let this sit for 5-7 minutes.
  14.  After 5-7 minutes, take a whisk and whip the contents till you get a smooth creamy mixture. Make sure no lumps of chocolate remain in the ganache.
  15. Cool the ganache in the refrigerator for 20-30 minutes before use.
  16. To assemble the cake, take a serving platter and put one piece of cake on it. Coat it generously with the Nutella.
  17. Place the top part of the cake and apply a generous coat of ganache icing, covering each side of the cake.
  18. Roughly chop 10-12 roasted hazelnuts and sprinkle them on on the cake.
  19. Keep the cake in a refrigerator for 2 hours before serving.

 

BANANA WALNUT CAKE

 

All purpose flour – 1 1/2 cups

Baking powder – 2 tsp

Cinnamon –1 tsp

Oil – ¾ cup

Bananas -2 ripe (mashed)

Walnuts -1/4 cup (chopped)

Brown Sugar – 1 cup

Eggs – 2

Vanilla extract – 2 tbsp

Salt – 1 pinch

 

  1. Pre heat the oven to 180 C and place a baking tray in the center rack of the oven.
  2. Sift the flour, baking powder, cinnamon and salt.
  3. In a large bowl, whip the eggs and brown sugar till you get a smooth batter.
  4. Gradually add the oil and keep beating the batter with your hand blender.
  5. Add the mashed bananas and extract to the batter. Whip the batter for 1 minute.
  6. Gradually add the dry ingredients and fold it in. Don’t over beat the batter.
  7. Add the chopped walnuts and mix it well to ensure they are well coated.
  8. Pour the batter into the  cake tin and bake in a pre heated oven at 180 C for 30 minutes or till a toothpick comes out clean.
  9. You can choose to layer the cake and filled whipped cream

Mar 19

Kashmiri Pulao and Dum Kokur

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Chefs across boundaries is a group of bloggers who challenge each other every month with cuisines and fusions that encourages us to step beyond our comfort zone and attempt something new. This month the challenge was given by Nidhi S Raj ( http://soulandspicebox.com/) to create a traditional Kashmiri dish.

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Now besides a Dum Aloo, I have never cooked anything else from this cuisine nor have I tasted any dish besides Rogan Josh. Research revealed a wonderful bounty of meat dishes especially mutton. I had zeroed in on a few mutton dishes and started nagging my husband to source the recipes. He is Ex Taj and has made some wonderful friends over the years. Thanks to him I have got this recipe from the Executive Chef of Taj Shrinagar.

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Now though I set my mind on the mutton dishes, prior commitments and a busy schedule forced me to change my dish at the last minute. I somehow wanted to meet the challenge and so went ahead with this wonderful chicken dish Dum Kokur and a last minute accompaniment of Kashmiri Pulao ( recipe – vegrecipesofindia). Dum Kokur is chicken marinated with aromatic spices and cooked in its own juices.

DUM KOKUR (Pot roasted chicken)

1 chicken (curry cut)

3 tbsp ghee

1 Whole Garlic (paste)

1 tsp. salt

1 large onion sliced

1″ ginger (grated fine)

1 tsp. turmeric powder

1 1/2 tsp. red chili powder

1 ½ fennel powder

3 tbsp. yoghurt

1/2 tsp. cumin (crushed)

2 black cardamom (crushed)

3 cloves

chopped coriander

 

1) Mix salt, turmeric, chili, powder, fennel powder garlic and ginger in yoghurt and rub the paste well on the chicken pieces.

2) Let it marinate covered for 3 hours.

3) Heat ghee in a thick bottomed pan, drop the cloves in.

4) when it sizzles, add the onions and fry till golden brown.

5) Now put in the chicken along with the juices that would have collected in the dish, Toss them around for one minute.

6) Cover with a tight fitting lid (u can seal the lid with atta for dum) and simmer on low heat for 40-45 mins, by with time the chicken should be tender and nicely browned.

7) Garnish with chopped coriander

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KASHMIRI PULAO

 

2 cups basmati rice soaked in water for 30 minutes

1 inch cinnamon/dal chini

1 tsp shahjeera/caraway seeds

1 indian bayleaf/tej patta

3 cloves/laung

2-3 green cardamoms/hari elaichi/choti elaichi

2 black cardamoms/badi elaichi

½ tsp dry ginger powder/saunth

1 tsp fennel powder/saunf

2 pinches of saffron/kesar

2 tbsp oil or ghee

4 to 41/4 cups water

salt as required

for garnish:

1 medium sized onion, sliced thinly

10-12 cashews/kaju

10-12 almonds/badam

10-12 walnuts/akhrot

2 tbsp oil

INSTRUCTIONS
  1. heat oil or ghee in a deep pan. on a low or medium flame, add all the whole spices. fry till the oil becomes fragrant.
  2. now lower the flame and add the ginger and fennel powder & stir.
  3. add the soaked and drained basmati rice and stir.
  4. add crushed saffron and saute for a minute.
  5. pour water and salt. stir and cover the pan tightly. when the rice is cooking, prepare the garnish.
  6. heat 2 tbsp oil in a frying pan. add the sliced onions.
  7. also add a pinch of salt and fry the onions till they are golden or caramelized and crisp. remove and drain on paper tissues.
  8. in the same oil, first fry the almonds till they become crisp. now fry the cashews and walnuts till they are crisp and lightly browned.
  9. cook the rice till all the water is absorbed and the rice is cooked. when done, fluff the rice.
  10. serve kashmiri pulao hot and while serving the kashmiri pulao, garnish with the fried onions and dry fruits.

Pulao Recipe – www.vegrecipesofindia.com

 

 

 

 

 

Mar 18

Rajma Chawal

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Soul food, comfort food, rajma chawal and kachumber. All in the same breath

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I have made rajma a zillion times from this recipe unfortunately cannot credit anyone as it was written years before in my recipe notebook

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This time went the no soak way and cooked the beans directly in the cooker. Took close to any hour for the right texture but I guarantee an awakening in the flavours.

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Ingredients

1&1/2 cup rajma

2 onions

8 garlic flakes

1″ pc ginger

oil

1 tej patta

2 laung

1 moti elaichi

2 tomatoes puree

1/2 cup beaten curd

1/4 tsp haldi

3 tsp dhania powder

1/2 tsp amchoor

1/2 tsp garam masala

1 tsp chilli powder

2 tbsp chopped coriander

1) Pressure cook rajma with lots of water to give one whistle. Keep on low flame for 45 mins. Check once cool, if not of the desired consistency then keep it for 15 more minutes.

2) Grind onion, ginger and garlic to a paste.

3) Heat oil in a kadhai, add tej patta, moti elaichi and laung. let it sizzle

4) Add onion paste and fry till golden brown.

5) Reduce heat, add dry masalas and salt and stir for a minute.

6) Add tomato puree and cook till it leaves oil and tomatoes are soft.

7) Add beaten curd & stir continuously on low flame till masala turns red and the oil separates.

8) Strain and add the rajma with as much of the liquid required. Mash some of the rajma to make the gravy thicker.

9) Garnish with coriander and serve hot with rice and some onion kachumber.

 

Mar 17

Shammi Kebab

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A drink goes hand in hand with ????

Kebabs of course. And kebab that just Melts in your mouth and bursts with spices and flavours?

SHAMMI KEBABS is the winner hands down. Mutton mince mixed with chillies, spices, garlic, ginger and all the wonders from the kitchen found in one delectable bite.

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Ingredients

½ kg mutton mince
¼ cup soaked and drained channa dal
1 sliced onion
10 chopped garlic
2″ chopped ginger
2 tsp dhania seeds
1tsp jeera
3-4 cloves
2 small cardamom seeds
2 big cardamom whole
½ ” cinnamon
1 bay leaf
4-5 peppercorns
3-4 dry red chillies
Salt
½ cup water

1) Wash and drain the mince. Squeeze out as much water as u can
2) Add everything to the mince along with 1/3 cup water and pressure cooker to give 2 whistles. Lower and keep on low gas for 5 mins.
3)  After pressure drops, open the lid and if there is any water left then dry it out.
4) Cool the mixture and blend in a mixer.
5) Make kebabs and pan fry with little oil on medium heat.

Mar 17

Cheesy Rice poppers

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In my excitement during M’s party, I cooked too much rice. I mean 4-5 times the quantity. Happens sometimes when the mind plays tricks 

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The bottom half had gotten lumpy and was trying to figure out what to do. Researched some recipes from Indian to Italian and finally got an idea

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Made a cheesy white sauce with herbs and chillies and mixed the rice in it. Made balls, stuffed mozzarella cubes, coated it and fried them in the appey pan with a drop of oil. A little sweet chilli sauce it’s a wonderful starter, some arrabbiata sauce and its a main course.

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Ingredients

2 cups cooked leftover rice

6-7 minced garlic

2 tbsp maida/APF

3/4 cup milk

salt

2 cheese cubes grated

1 tsp chilli flakes/chopped fresh chillies

15 basil leaves chopped

1 tsp oregano

salt

mozzarella or pizza cheese – cubed

1-2 eggs beaten

bread powder/crumbs

1) Heat oil in a pan, add garlic and fry little, add maida and roast the same.

2) Add the milk and mix well, removing lumps. keep on low heat.

3) when mixed well, add cheese, chilli, salt and herbs. Mix well

4) keep cooking the sauce till it starts to leave the sides of the pan and gets thick.

5) Add cooked rice and mix well. Shut the gas when the mixture is thick and blended well.

6) shape into balls, make a well and pop a cube of mozzarella in it. Seal well from all sides and reform a ball.

7) Beat an egg and add little salt

8) coat the rice balls in the egg mix and then roll it in the bread powder.

9) now u have a choice to deep fry or use an appey pan and fry the balls to a crisp.

10) Serve hot with ketchup or sweet chilli sauce.