Chicken Stroganoff

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An absolute favourite in our house. My nephew adores and it when he comes over he says “Chikki (short for Chikamma or maasi) make stroganoff for me naa.”

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Stroganoff originates from Russia but you can find it peeking out in many a country’s cuisine. Traditionally made with beef, but I have made it using chicken.

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Its an easy dish that is rich with cream and cheese and u can eat it with rice or some bread. Super easy to make and not forgot loved by all especially the little brats

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Ingredients

3 boneless chicken breasts ,cubed into 1″pcs

3 tbsp butter

1 onion finely chopped

100 gms mushroom quartered

1 cup chicken stock or water

2 tbsp tomato puree

1 tbsp tomato sauce

1/2 tsp worcestershire sauce

3 flakes garlic chopped and crushed

1/2 tsp chilli flakes

1 tbsp flour

3/4 cup cream

4 tbsp thick CHEESE spread

1/4 tsp chilli powder

salt to taste

1 capsicum chopped into cubes for garnish

1) Whip cream and cheese spread well so that there are no lumps and is smooth. Keep aside.
2) Marinate the chicken pcs in salt and chilli pwdr for 15 minutes.
3) Heat 2 tbsp butter in a pan, add onion and cook till light brown. Add the mushrooms and cook for 1-2 mins, remove from the pan.
4) In the same pan add 1 tbsp butter and add the chicken pcs, stir fry till well browned on both sides. Cover and cook for 4-5 mins.
5) Remove the chichen pieces and in the same pan add garlic-saute, tomato puree, tomato sauce, worcestershire sauce, salt, chilli flakes.  mix well for 2 minutes. add flour and mix
6) Take the pan off the heat, add cream and cheese mixture and blend well. stir continuously
7) Return to heat, and add the the fried onion, mushroom and chicken to the pan.Stir and boil.
8) Add chopped capsicum,heat on low flame and remove when it starts to boil.Serve with steamed rice.

Shepherds Pie

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Shepherd’s pie is a type of savoury pie made with minced meat and mashed potato on top. It comes from the United Kingdom and Ireland though now the dish is now popular worldwide.

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In modern British English, the dish is usually called “cottage pie” if it is made with beef. If it is made with lamb it is usually called “shepherd’s pie”

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In early cookery books, the dish was a means of using leftover roasted meat of any kind, and the pie dish was lined with mashed potato as well as having a mashed potato crust on top.Unlike standard pies, cottage or shepherd’s pie does not include a bottom pastry crust.

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Ingredients
500 gms mutton mince
5-6 big boiled potatoes
2 big chopped onions
10-12 minced garlic
1 pkt cubed mushroom
1/2 pkt tomato purée
1-2 tbsp tomato ketchup
1 tbsp Worcestershire sauce
1 tbsp maida
2-3 chopped chillies
1 tsp rosemary, thyme
Butter
3-4 tbsp milk
Salt

1) in a heavy bottomed pan, heat butter and add onion and garlic. Sautée till pink
2) add the mince and fry on high heat till brown
3) add the tomato purée, salt and some water. Keep lid slightly ajar and cook the meat
4) after some time add the chillies. Keep cooking
5) after a while add the Worcestershire and ketchup, herbs. Keep cooking. Adjust water accordingly. Ideal would be to add meat stock but I didn’t have it so kept adding little water at a time
6) cook for atleast an hour with lid slightly ajar. Adjust seasoning
7) add mushrooms and cook till done. By this time the liquid should have dried out
8) add maida and mix well
9) pour into a bake proof dish
10) boil the potatoes, peel and mash
11) add salt, 1 tbsp butter and little milk at a time to get a creamy consistency. Pass through a drum sieve to remove lumps
12) I used a piping bag to pour out the mash on the mince. U can also place it neatly on top and run designs with a fork
13) pre heat the oven and bake at 180 for 20 mins. Then grill at 220 for 5-10 mins or till mash gets brown.

Note – U can also add veggies like carrots, peas at step 4 if u want based on their cooking time.

Italian Rum cake

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A special person deserves a special cake. It was M’s birthday and we decided to have a party by calling his friends over for dinner. I causually asked him, have u ever had a birthday party with friends over and was surprised when he answered in the negative.

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Thought back to the 14 years we have been together and realised its true, Its mostly been with family or just the 2 of us. So planned an elaborate menu and started researching for a special cake. My cake guru is Nidhi and when she suggested I check out the Italian rum cake, I had to go with her suggestion

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This cake usually is baked for wedding and birthdays and has three fillings, italian pastry cream, italian chocolate cream and whipped cream. I decided to adapt the pastry cream filling and rum syrup recipe from this site dianasdesserts.com and make 2 fillings – one of italian pastry cream which is like a custard and a simple chocolate ganache. My fool proof sponge recipe (again Nidhis brilliance) was put to work for the cake. So light, airy and spongy.

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Being a novice baker, it did take me some time to make but it came out pretty good. Couldnt click a picture of the slice as we cut it late at night.

VANILLA SPONGE CAKE

4 eggs,
3/4 cup powdered sugar,
3/4 cup maida,
1 tsp baking powder,
2 tsp vanilla extract,
1 tbsp hot water

1) pre heat oven to 180 C for 10-15 mins

2) separate egg white and yolks

3) beat egg whites till they are stiff, add sugar gradually and keep beating it

4) add yolks and extract, mix it well.

5) Add the hot water and beat the mixture till it doubles in size

6) Sift maida and baking powder in a separate bowl

7) fold in the dry ingredients, dont beat it, fold it gradually

8) grease the cake tin and pour the batter.

9) bake for 30-35 minutes on 180C.

CHOCOLATE GANACHE

2 cups dark chocolate

1 cup Amul cream

2 tbsp butter

Melt the dark chocolate, 1 cup cream and 2 tbsp butter in a double boiler method. Cool the ganache in the refrigerator for 20-30 minutes before use.

RUM SYRUP

1/4 cup light or dark rum or 1 tablespoon rum flavoring
1/3 cup water
1/2 cup granulated sugar

(Note: If you prefer not to use rum syrup, you may sprinkle/brush cake layers with 1/3 cup rum which has been diluted with 1/4 cup water.)

Mix together the water, sugar, and rum in a small pot. Bring to a boil, and stir until the sugar is dissolved. Remove from the heat and cool before using.

ITALIAN PASTRY CREAM

3 tablespoons granulated sugar
3 egg yolks
3 tablespoons all-purpose flour
1/2 teaspoon vanilla extract
2 cups whole milk
1 tablespoon butter

1) Place sugar, egg yolks, flour, lemon rind (if using), and vanilla in a saucepan and mix together well.

2) In a separate saucepan, scald milk. Very slowly pour milk over egg yolk mixture, in a thin stream, beating constantly with rotary beater. Continue cooking on low heat, stirring with a wooden spoon, until mixture reaches the boiling point. Cook 4 minutes longer, stirring constantly.

3) Remove pan from heat, add butter and mix well. Pour into bowl and let cool, stir occasionally to prevent skin from forming over the top.

If using as a filling, chill (with plastic wrap pressed onto the surface to prevent a skin from forming) until very thick (about 3-4 hours).

WHIPPED CREAM

250 gms Rich whipping cream

3-4 tbsp powdered sugar or as per taste

1 tsp vanilla extract

1) Chill the bowl and beater blades for 30 mins

2) Prepare an ice bath and place the chilled bowl on it.

3) pour the chilled whipped cream in the bowl and start beating it. Avoid any body heat

4) when it gets slightly stiff, add the sugar and vanilla extract and continue beating

5) at intervals, u can chill the bowl and beater in the fridge as temperature plays a key role in forming the whipped cream

6) the cream should be ready in 30 mins or so of whipping and chilling. The trick is that when u invert the bowl, the cream should stay in place

GARNISH

1/3 Cup Almond slivers

sprinkles

ASSEMBLY

1) when the cake is cool, slice the cake horizontally into 3 layers. Sprinkle the rum syrup on the layers. Leave for 10 mins and sprinkle again

2) Place the chocolate ganache on the bottom slayer and spread it evenly

3) Place the middle layer of the sponge on top. Spread the italian pastry cream evenly and top with last layer of sponge.

4) Crumb coat the cake i.e put a thin layer of the whipped cream covering all sides and keep the cake in the fridge for 30 mins.

5) Frost the cake with whipped cream and decorate with almond slivers and sprinkles

Ice Cream bread with strawberry compote

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A fellow foodie Nithya had posted a dish called Ice Cream bread. Was quite intrigued with the idea and saved the recipe to try later.

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Had half a tub of vanilla icecream wasting away in the freezer as all of us were down with the seasonal flu. Made some strawberry compote and was wondering what to pair it with when i remembered this recipe.

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Quite an interesting cheat option to a cake with not too much effort.

 

Strawberry compote
10-15 fresh strawberries
1/2 cup water
1/2 cup sugar
1 tsp balsamic vinegar
1) take a pan and heat water and sugar in high
2) when the sugar melts and just starts to thicken, then add the chopped strawberries
3) cook it on low for about 20 mins or till all the juices flow out and the strawberries are soft. Smash half the strawberries
4) add balsamic vinegar and give it a stir. Shut the gas. U will get a thick syrupy consistency.
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Ice cream bread Ingredients

2 cups vanilla ice cream, softened

1 1/2 cups all-purpose

2 teaspoons baking powder

1/2 teaspoon salt

1 tablespoon sugar

1 tablespoon grated lemon zest

Directions

  1. Preheat the oven to 350F. Spray an 8″x4″ loaf pan or line it with parchment paper.
  2. In a medium bowl, mix together ice cream, sugar, flour, baking powder, salt and zest until just combined.
  3. Transfer the loaf to the baking pan and smooth out.
  4. Bake for 35 minutes, or until a toothpick stick in the loaf comes out with a few crumbs stuck to it.
  5. Remove from the pan and let cool.
  6. Enjoy with a generous serving of compote.
Recipe – 12tomatoes

Oats and strawberry bars

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I recently was gifted a box of strawberries from a very dear friend. A while back I had shortlisted some strawberry recipes on Pinterest, and these bars were very tempting.

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Used the recipe as inspiration and gave it my own twist with the ingredients at hand. Have used this recipe before to make Oats Hazelnut Dulce De Leche bars.

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Crunchy chewy, sweet and salty. Lovely flavours.

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Ingredients

1 1/2 cups all-purpose flour
1 1/2 cups Quaker oats
1 cup packed brown sugar
1/4 teaspoon salt
1 cup butter, softened
1/2 cup sliced almonds

Strawberry filling
15-20 chopped fresh strawberries
1/2 cup water
1/2 cup sugar
1 tbsp cornflour mixed with water to make a slurry.
1) take a pan and heat water and sugar in high
2) when the sugar melts and just starts to thicken, then add the chopped strawberries
3) cook it on low for about 20 mins or till all the juices flow out and the strawberries are soft. Smash half the strawberries
4) add cornflour slurry and give it a stir. Shut the gas after 2 mins. U will get a thick syrupy consistency.

Directions for assembly
1) heat oven to 200 degrees C.
2) In large bowl, mix flour, oats, brown sugar and salt.
3) cut in butter and mix until mixture is crumbly. Press 1/2 of mixture in greased pan. Bake 10 minutes.
4) spread strawberry filling over partially baked crust. Sprinkle evenly with sliced almonds and remaining crumb mixture.
6) Bake 20 to 25 minutes or until golden brown. Cool 15 minutes.
7) run a knife around sides of pan to loosen it. Set in the fridge and cool completely.
8) cut into bars.

Date Rolls

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My son had this big event at school. They were celebrating the festivals of India and his class had been assigned the festival of Eid. I made date rolls to be packaged as give aways for the event.

Mom has this super easy and healthy recipe that she has been making for years. I hate dates so never really ate or made the rolls. But everyone in my family absolutely love them. A healthy alternative to sugar laded confectionaries.

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Ingredients

500 gms black soft seedless dates

2 tbsp Amul cream

8 marie biscuits powdered

1/2 cup chopped badams and sliced badams for decoration

1) Heat 2 tbsp amul cream, add 500 gms black soft seedless dates and mix.

2) Keep pressing for 10 mins till dates are soft and sticky.

3) Shut the gas, add powder of 6-8 Marie biscuits and chopped dry fruits of your choice. Mix well.

4) Shape into rolls and coat with biscuit powder.

5) Keep in the fridge for a couple of hrs and cut into slices.

6) Press a sliced badam for decoration.

Spicy Margarita

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One week no cooking only nursing. Kids and I have been down with the seasonal flu and looks like finally we are on the road to recovery.

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My group of foodie friends were given chillies as a challenge and with everything happening thought I would miss the deadline. Had big plans for this spicy ingredients but had to settle for a simple outcome

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Presenting Spicy Margarita that has just the right amount of birds eye chilli to make ur eyes water. A rim of paprika salt gives that zingy finish.

Ingredients

Juice of 2 limes

30 ml tequila

15 ml cointreau

60 ml simple syrup (sugar water)

1-2 birds eye chilli deseeded and slit

Paprika salt – crushed sea salt mixed with chilli paprika powder

 

1) Rim the glass with lime and coat with paprika salt

2) In a shaker add 4-5 cubes of ice and the remaining ingredients. Shake it well

3) Pour and enjoy

Sweet Chilli Chicken

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I asked mom to get some red chillies for a dish I wanted to make a few days ago. She bought me a whole bunch of red birds eye chilli.

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I used it for the Basa and then for the margarita and still it wouldn’t get over. So made a Thai sweet chilli sauce from it.

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Experimented by adding a few sauces and made Sweet chilli chicken with some baby corn lying neglected in my fridge.

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Bursting with spice but still sweet enough to savour. Hot and sweet just like me ;p

 

SWEET CHILLI SAUCE

 

Ingredients

5 garlic cloves minced

6 birds eye chillies (deseeded and chopped)

¼ cup white vinegar

1 cup sugar

2 cup water

1 tablespoon cornflour mixed with water

1) boil water and sugar in a heavy bottomed pan till well mixed. the water should reduce and become thick in consistency.

2) Lower the heat to medium and add the garlic, chilli and vinegar. Simmer till the chilli garlic begin to soften.

3) Combine the cornflour and water to make a slurry. Whisk in the cornstarch mixture and continue to simmer one more minute.

4) Let cool completely before storing in a glass jar and refrigerate.

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SWEET CHILLI CHICKEN
500 gms boneless chicken
4-5 minced garlic
1″ grated ginger
3-4 sliced babycorn
1 tbsp white vinegar
3 tsp black bean sauce
1 tsp soya sauce
4-5 tbsp sweet chilli sauce
1/4 spring onion greens
oil, salt
1) Heat oil in a wok, add ginger and garlic. When it turns golden, add the babycorn and chicken and some salt.
2) cook on high flame stirring often till chicken and babycorn are nearly cooked.
3) Add the vinegar and sauces, mix well and continue to cook till the sauce coats the chicken. Adjust seasoning
4) Garnish with spring onion greens

Aloo Pohe Vade

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VADE VADE VADE
CUTLESS CUTLESS CUTLESS

If u have travelled by train (which we did a lot of) you know what those words mean and how your heart starts thumping waiting for the first sight of the oily delicious deep fried balls of joy.

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I lived in Goa for a bit and travelled back to Bombay at every opportunity I got. Loved to take the Konkan Kanya as every half hr the most delicious dishes would tempt u. Miss that train


Getting back to today’s post. My sons school menu has poha as an option for today. Bored of the same old poha. So made ALU POHA VADAS in my favourite appey pan. Using a drop of oil, the crispy outer cover gives a wonderful variation and texture to an old dish.

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Ingredients

1 cup jada poha
2 big boiled potatoes
2 minced green chillies
Chopped coriander
1/2 tsp haldi
1/2 tsp red chilli powder
Salt
1/2-1 lime juice

1) soak Poha for 5 mins in water. Strain and Drain well for 30 mins. (If using patla poha then soak for less time)
2) smash and mix all ingredients together
3) make small balls and put 1 drop oil in the appey pan. Cover and cook for 5 mins, turn over
4) when it’s nearly cooked. Leave the lid open and let it cook to. golden brown.

Chicken Cafreal

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Three alphabets G-O-A opens up a pitaara of memories and visuals and drunk days/nights and the aroma of food and the shirtless (hot and not) studs zooming around in bikes.

Are u in Goa now

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Ok let’s move ahead, macchi frying somewhere, Rosy Aunty toiling over a steaming hot vat of feni, Bobbito (I knew someone by that name) strumming his guitar. Have u gone deeper into Goa.

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A dish synonymous with Goa is the chicken cafreal. This recipe was given by a foodie friend Suchit and its the yummiest recipe of cafreal I have ever come across

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Ingredients

Marinade

1 and half cup coriander leaves and stems
6-8 peppercorns, 
3-4 cloves, 
1/2″ piece of cinnamon, 
1″ piece of ginger, 
8-10 large cloves of garlic,
3 green chilies, 
1 tbsp lemon juice,
1 tsp salt, 
1/2 tsp sugar, 
1 tsp cumin 

Other ingredients

700 gms chicken

2 onions – Paste

Chopped coriander

Oil


Grind the ingredients under marinade together with 1 tbsp of oil. Use the entire marinade for the chicken and keep covered in the fridge for at least 6 hours for best results

Post marination:
1) In a pan over medium heat, add 2 tbsp oil, add paste of 2 large onions and saute till onions are translucent.

2) Add the chicken without the marinade and brown well on both sides on high heat.

3) Then cook covered turning at intervals without moving the chicken around too much.

4) Once you think the chicken is nearly done, add 1/2 cup of chopped coriander leaves and the left over marinade.

5) Mix well and cook for 2-3 minute or so without lid.