Mar 02

Fusion Bento box

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Sometimes its fun to play with food. Made a bento box – A bento box,( in Japanese is a single portion takeout that resembles the ‘tiffin’ we make for our family members for their work, school or journey) for the kids as a surprise

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It’s a combination of

Banana nutella roti rolls,
(Roti layered with Nutella and a banana. Rolled up tight and sliced.)

Spaghetti aglio olio with a boiled egg chick,
(Pasta tossed with olive oil, minced garlic and herbs)

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Spiced cream cheese tomatoes flowers,
(A mix of Cream cheese, cream and seasoned salt stuffed in cherry tomatoes)

Jaggery & coconut on Neer dosa mountains
(Neer dosa – soaked rice ground to a paste and made into dosas. Topped with a mix of dark jaggery and coconut. )

A cheesy sun.

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Feb 26

Brinjals in plum sauce with chilli garlic noodles

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We have a restaurant called Global Fusion in Mumbai which has an awesome buffet spread. I first tasted the brinjal dish there and fell in love with it. When I asked the staff for the recipe, they were very vague about it and I came back confused about the recipe.

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But my mind was set on making this dish, so googled a few recipes and then finally figured out what flavours I wanted to add into it. Then the hunt was on for fresh plums.

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Finally found some plums, and  had to prepare this dish that has been in my long pending list of experiments. To compliment this gravy found the perfect partner in crime. And yes it’s pure vegetarian completely unlike my usual preference but it’s chatakdar yummy

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BRINJALS IN PLUM SAUCE

6 big plums
2 chopped onion
10 chopped garlic
1″ chopped ginger
1/2 cup soya sauce
2 tbsp sweet chilli sauce
1 bharta brinjal cut into quarters
1 tbsp cornflour
1 tbsp schezuan sauce
1 tsp honey
Chopped spring onion greens

1) chop the plums. Add 1 onion, half of the garlic, ginger, soya sauce, sweet chilli sauce and the plums in little water. Boil for 20 mins or till the plums are soft and the sauce is a little thick. Blend in mixer when cool
2) Quarter the brinjal and sprinkle salt. Leave for 15 mins. Wipe clean and then coat with cornflour. Pan fry till 90% done.
3) in a pan, heat oil, add 1 onion, left over garlic. Sauté
4) add 7-8 tbsp of plum sauce, and the schezuan sauce. Add little salt. Cook for a min
5) add the brinjal and let it cook out. Shut the gas and add the honey, mix well. Garnish with spring onion greens

 

CHILLI GARLIC NOODLES

1 pkt Hakka noodles

6-7 minced garlic

2 spring onion sliced – white and green separate

1 tbsp soya sauce

4-5 dried Kashmiri chillies

oil

1) Boil noodles as per package instructions. Be careful to leave it al dente.

2) Heat oil in a wok, Add the garlic and fry a little.

3) break the chillies and add it. Keep the flame low. Mix well

4) Add the spring onion whites, mix well and add the soya sauce.

5) Add the salt and noodles and toss it.

6) Garnish with spring onion greens

Feb 22

Cake in a jar (5 min Oreo cake recipe)

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Birthdays are always super exciting. I am like a little child when my birthday comes. I would shout out “ITS MY BIRTHDAY” all day if I could. Is it mid life crisis. Naah. It’s just the child in me who loves it.

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I love planning surprises for other people’s birthday and just wait to see the expression on their face when they see it. I have recently in the past few months started baking a little but still so much to learn. Wanted to try something different as a birthday surprise but didn’t have any time.

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Made a quick 5 min Oreo cake, infused it with cognac. Then layered it with fresh strawberries and topped with a white chocolate ganache mixed with crushed cookies. Presenting CAKE IN A JAR

Ingredients

 19 Oreo biscuits
1 cup milk
1 tsp of baking powder

1) blitz the above in a mixer 
2) grease a bowl and pour the mix in
3) microwave at 900W for 5 mins
4) leave it in for 5-10 mins and then let it cool outside the microwave. 

White chocolate ganache 

1) Heat 1 pkt amul cream till it just bubbles. 
2) Pour over 3/4 cup white chocolate chips
3) leave for 5 mins and then whisk well to remove lumps. 
4) crush some Oreo biscuits (no cream just the brown biscuit) and fold it in
5) chill for 30 mins

Assembly

1) Take a jar, crumble some cake and press it down to seal the gaps. 
2) pour a tsp of cognac 
3) double layer with sliced fresh strawberries
4) pour the ganache over it and top with sprinkles. 
5) chill in the fridge for an hour.

Feb 22

Appey

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A healthy breakfast option. Appeys. The person who invented the Appey pan is a pure genius. It takes minimal oil and has multiple uses.

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I have made poha vada, sabudana vada, koftas, etc in an appey pan. The original appey recipe is a bit time consuming as like idlis, we need to soak, grind and ferment the previous day. But it tastes wonderful and worth making whenever we do have the time. Dunk it in spicy green chutney and you are in bliss.

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For grinding:
3 tbsp channa dal
1 cup rice
1/2 cup urad dal 
1/2 cup moong dal 
Salt


Other ingredients:
2″ ginger
10 garlic flakes
2-3 green chillies
2 onions
Coriander 

1) soak the rice and dals in the morning and grind them at night with some salt. Should have similar consistency to idli batter. 
2) whisk a bit to air it and leave it to ferment overnight. 
3) in the morning, finely chop all listed under other ingredients and add it to the batter
4) put a drop of oil in the appey pan and pour a spoonful of batter. Cover and cook till underside is golden then flip and cook for another 2 mins
5) take it out and serve with green chutney. 

(Adjust salt and chillies as per ur taste)

 

Feb 22

Chicken Thai red curry

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I love Thai food. Close to coastal southie flavours with the use of coconut but the addition of lemon grass and fish sauce add that twist to the dish.

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I was keen on making green curry but lack of ingredients made me opt for the tried and tasted red curry. Fiery, spicy, creamy with hot steamed rice makes a perfect Sunday lunch.

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This recipes is from Nita Mehta, and its such a simple recipe that there is no excuse not to make it from scratch. The red Kashmiri chillies give it the wonderful colour. If u wish to make it more fiery then just add sliced red bird eye chillies at the end.

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Ingredients

1/2 kg boneless chicken

1 pkt mushroom

10 florets of broccoli

4 babycorn sliced

10 french beans cut into half

2 pkt coconut milk

3-4 tbsp fish sauce (optional)

1 tsp soya sauce

8-9 Kafir lime leaves

1/4 cup basil leaves

salt

sliced red birds eye chilli

RED CURRY PASTE –

8 dried Kashmiri chillies soaked for half hr 

1 chopped big onion

15 chopped garlic flakes 

1 ” chopped ginger

3 (only stalks) of lemon grass chopped

3 tbsp roasted coriander seeds

2 tsp roasted jeera 

1 tbsp lemon juice

10 peppercorns

2 tbsp lemon juice

salt

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1) grind the ingredients listed under red curry paste with a little water. Make a fine paste. 

2) heat oil in a pan, add the paste, fry a little 

3) add the chicken and 2 tbsp coconut milk, let it cook in the gravy till 80% done.

4) add kafir lime leaves, salt, fish sauce, soya sauce and rest of the coconut milk. Let it simmer covered for a couple of mins. 

5) Add the baby corn and french beans, cook for 5-10 mins, then add the mushrooms and basil leaves. Add 1/2 cup water if its too thick. let it simmer for 5 more mins

6) Add the broccoli, adjust seasoning, let it simmer for 5 more mins

7) garnish with spring onion greens and birds eye chilli.

Serve with steamed rice

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Feb 22

Tawa paneer masala

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Today was a momentous day as I delivered my very first catering order. Cooking has always been a passion though I treated it like a hobby. The past six months, I have seen my learning graph rising and my interests in cooking developing multifold.

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I did think that in the future, I would take a professional route from this hobby but didn’t realise that the day would come so soon. Cooking for 20 people, didn’t really faze me and was quite happy when each dish i prepared passed my family’s taste test. And they do have a discerning palate, esp. my daughter.

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This paneer dish, is usually reserved for parties, no reason why, but its quite a crowd pleaser. The marination of the paneer adds to the flavour of the dish/

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Ingredients

1/2 tsp jeera
1/2 tsp ajwain
1 large chopped onion
3 tsp garlic paste
3 chopped green chillies
2 tsp dhania powder
1/2 tsp red chilli powder
1/2 tsp salt
2 chopped tomatoes
1 chopped capsicum
1/4 tsp garam masala

Marinate for 5 mins
400 gm 1″ cube paneer
1/2 tsp red chilli powder
1/2 tsp haldi
1/2 tsp salt
1 tsp chaat masala

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1) heat 2 tsp oil and shallow fry paneer. Keep aside
2) for the masala, heat 3 tsp oil in a kadhai. Add ajwain & jeera. Let it turn golden.
3) add chopped onion and sauté till pink, add garlic paste, green chillies, coriander powder, red chilli powder & salt. Fry on med heat.
4) add chopped tomatoes. Stir fry for 5-7 mins till the oil separates.
5) mix in the fried paneer, capsicum and garam masala. Mix and cook for 2 mins. Garnish with coriander

Feb 20

Strawberries and cream cake with a cinnamon rum sauce

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When my kids were born, in the first year, I would celebrate their birthdays monthly. Get a cake, sing happy birthday and then relish it while the little one was clueless. Any reason to eat cake right. 😛

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This blog, was a long time in the making. A push and nudge and loads of help from friends saw the birth of Vishual Foodie. Today the blog completes one month and also this will be my 50th post. So its time for cake. Yippee!!

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I love the look of naked cakes, no fuss and simple flavours. I have the recipe of the worlds best sponge and decided to make a vanilla sponge and use the seasons freshest strawberries. Strawberries go perfectly with whipped cream. So the cake is layered vanilla sponge with, strawberries and whipped cream. Sinful.

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I wanted to take it up one level, so made the most delicious cinnamon rum sauce to drizzle over this delicious cake. Many a taste tests (oh those area must) later, the sauce was ready to be generously poured over the delicious cake. Hope u enjoy it.

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Vanilla Sponge

Ingredients

 

4 eggs,
3/4 cup powdered sugar,
3/4 cup maida,
1 tsp baking powder,
2 tsp vanilla extract,
1 tbsp hot water
4/5 tbsp simple syrup
1) pre heat oven to 180 C for 10-15 mins

1) separate egg white and yolks
2) beat egg whites till they are stiff, add sugar gradually and keep beating it
3) add yolks and extract, mix it well.
4) Add the hot water and beat the mixture till it doubles in size
5) Sift maida and baking powder in a separate bowl
6) fold in the dry ingredients..dont beat it, fold it gradually
7) ) grease the cake tin and pour the batter.
8) bake for 30-35 minutes on 180C.
9) when cool, slice the cake horizontally. Sprinkle the simple syrup on both the layers. Leave for 10 mins and sprinkle again
Whipped Cream
1 cup Rich/Tropolite whip cream
1/4 cup powdered sugar
1 tsp vanilla extract
1) Chill the beater blades and the steel vessel u will use for 15 mins in the fridge
2) let the cream also be semi frozen
3) pour the cream in the steel vessel and put it on an ice bath (big plate with lots of ice cubes)
4) Avoid any bodyheat when holding the vessel, use an electric hand beater and whip it till its stiff.
5) Add the sugar and vanilla extract, continue to whisk till it peaks. A test is if you overturn the bowl, it should not drip.
6) if the cream doesn’t peak, keep everything in the fridge for 10 minutes and then continue whisking.
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Cinnamon rum sauce
1 cup butter
1 cup brown sugar
1 tsp cinnamon powder
1/4 cup dark rum
1 tbsp vanilla extract
1) Heat butter in a heavy bottomed pan and add sugar and cinnamon powder.
2) mix with a wooden spoon and let the sugar blend into the sauce.
3) Shut the heat and add in the rum and vanilla extract. Mix well
4) serve the sauce warm

Feb 20

Plum Zing

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I discovered a hidden talent when I participated in a cocktail mixing event.

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Post that event I have concocted many a mixes that have that zip zap zing to it.

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The Plum zing was made with leftover savoury spiced plum sauce. But the simple option is to cook out the plums with some ginger or just chop and puree to get the pulp out.

 

 

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Ingredients

60 ml vodka
2 tbsp plum puree (from fresh plums)
1/2 tsp lime juice 
1 tbsp simple syrup
Pinch of cinnamon powder
Pinch of black salt

muddle all of the above and top with soda. 



Feb 20

Mushroom Hara Dhania

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One day I asked hubby, lunch pe kya banau. He says kuch light hi banana. Hmpf. Now what to do. Can’t think of making simple sabzi.

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Then remembered a wonderful recipe by a foodie chef – Jaspreet Nirula. It’s the most aromatic flavoursome dish ever. So lunch was simple dal roti and the awesome Mushroom Hara Dhania.

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Mushrooms (use fresh and clean them properly) – 250gm
Onions – 4 medium
Coriander leaves 3-4 sprigs
Cloves 5-6
Peppercorns 7-8
Black Cardamom 2
Green Cardamom 2
Cinnamon 1 stick
Black Cumin Seeds 1tsp
Ginger paste 1tsp
Garlic paste 1tsp
Green Chilies 3-4
Curd 3tbsp
Cream 1tbsp
Turmeric 1tsp
Coriander powder 2tsp
Freshly roasted and ground cumin powder 1tsp
Garam Masala Powder 1-2tsp

 

1) Cut onions into quarters and put in boiling water. Cook until they turn translucent and the raw smell is gone. Let it cool. Now blend the boiled onions and coriander sprigs into a paste in a blender.

2) Heat oil in a handi – add whole garam masala and cumin seeds and let it splutter. Now add finely chopped green chilies (Spice level can be increased as per taste by increasing green chilies) and stir for a minute.

3) Now add the ginger and garlic paste and stir for a couple of minutes.

4) Add the onion and coriander paste and bhunno it till oil separates. Add turmeric, coriander powder and salt and mix well.

5) Now take cream and curd and mix well thoroughly. Remove the handi from flame and mix in the curd cream mixture. Add a cup of water as well.

6) Keep the handi back on flame and simmer until you see specks of fat on top. Keep stirring continuously in between.

7) Now add the mushrooms and mix in well. Add cumin powder and garam masala powder and mix in well.

8) Cook for 4-5 minutes or until themushrooms are done. Adjust the seasoning and serve hot.

 

 

Feb 18

Marvay da Addye – Mangalorean speciality

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Comfort food. Especially mom ke haath ka comfort food. Heaven. When asked what it was, after a lon hard thought, decided it had to be this dish.

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Marvaay da addye or mussels and steamed rice balls cooked in spicy coconut gravy. I don’t like mussels at all but absolutely love this dish. The mussels are given to my hubby while I devour the spicy rice balls. Had never attempted it before and used the opportunity of mom visiting me to make it under her guidance. It took me 2 visits to the fish market to get mussels and finally managed to get it but they are really tiny.

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The dish is super elaborate and took a few hrs to finish. But it’s finally done and now feeling a bit emotional. Presenting mummies Mangalorean Marvay da addye.

Ingredients

1 kilo mussels (teesrya)
2 cups red Kerala rice

ROAST SEPARATELY WITH A DROP OF OIL
12-15 dried Kashmiri chillies
2 tbsp coriander seeds
1/2 tbsp mustard
1 tsp jeera
1/4 tsp methi seeds (10-15 seeds)
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GRIND WITH ROASTED MASALA AND LITTLE WATER TO MAKE A VERY FINE PASTE
1&1/2 freshly grated coconut
1 lemon size ball of tamarind
8 garlic flakes
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TEMPER
1 tbsp mustard seeds
10-15 karipatta
6 crushed garlic
1 big chopped onion
Oil

1) soak 2 cups red Kerala rice overnight

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2) wash well in the morning, grind the rice for about half an hour with little water an 1 tbsp salt. Keep an eye on the batter. It should be little thick and not like idli batter.

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3) transfer to a soft cloth and steam without lid. Every 5-10 mins, remove the cloth filled with batter and knead it. Once the steam is released, shut the gas after 10 mins (depends on the firmness). Don’t forget to knead in between.

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4) from the dough, make marble size balls and press to make a little depression. Put in steamer with lid and steam for 15 mins after the first steam is released

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5) roast with little oil – chillies, dhania, jeera, methi, mustard. Each ingredient separately. Then grind with coconut, tamarind, garlic and little water. the paste should be ground fine.

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6) meanwhile wash the mussels in water 3-4 times. Pour little water (below mussels line) bring to a boil and lower gas. keep for few mins till the shells open. Shut the gas and let it cool a bit. Break one half of the shell and discard, only leave the shell which has the meat in it. Reserve the water that the mussels have been cooked in. Leave it at a tilted angle so any residue can collect at the bottom

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7) heat oil in a heavy bottomed vessel, add mustard, when it splutters, add karipatta and smashed garlic. When the garlic turns golden, add the onion and fry till golden brown

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8) now add the masala paste and some water. Also add the liquid reserved from cooking the mussels. Be careful while pouring that the grime should be left behind. adjust consistency and add salt and haldi.

9) bring to a boil and cook for 5 mins. Add the steamed rice balls and mussels, cook for another minute and shut gas. Leave it for half hr to soak before serving.