May 24

Mango Indulgence

Mango

I like mangoes. If I am in the mood then I love them too. Strangely I don’t like mango in any other form except as a fruit. I hate mango icecream or lassi or kulfi or barfi or etc etc.

Mango

My cousin visiting from Canada decided to come to India in the peak of the summers and in the midst of full fledged mango season. And he fell in love with the King of fruit. Starts his day eating mango. One bite mango and one sip chai. What a combination. Go figure.

Mango

When he decided to come home for a night in, I knew I needed to whip up a dessert with mangoes for him. And this is what I came up with. Mango indulgence. And for a change I liked it too ?

 

Ingredients

200 gms vanilla cake or any store bought cake

3 chopped ripe Alphonso mangoes

2-3 tbsp (white) Alcohol – bacardi, smirnoff, cointreau, tequila (optional)

or

3-4 tbsp sugar syrup

150 gms whipped cream

3-4 tbsp chopped pistachio

chocochips

 

  1. Divide the cake into serving bowls or glasses – Around 6 servings
  2. Pour little alcohol mixed with sugar syrup or if you do not want to use alcohol then put only sugar syrup just to soak the sponge.
  3. Place the chopped mangoes on top of the sponge generously.
  4. Pipe the whipped cream on top of the mangoes in a nice pattern.
  5. Sprinkle pistas and choco chips generously.
  6. Chill for an hour before serving.

May 17

Fudgy Eggless Brownies

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My egg based brownies turn out super awesome. Gooey and Fudgy with an amazing crust. But when it comes to eggless have not met success until now.

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This recipe by baking Guru Anuja Sule from Simple Baking uses flax seeds as a replacement for eggs. Its soft and fudgy and left my daughter confused as to which brownie is better. And a plus as always is that the recipe is super easy to follow.

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Ingredients
150 gms chopped chocolate
113 gms butter cut into pieces
15 gms cocoa powder
200 gms caster sugar
1 tsp pure vanilla extract
2 tbsp flax seeds powder (just grind the flax seeds in your mixer till it turns into a fine powder) + 6 tbsp water
1/4th cup curd
95 gms all-purpose flour (maida)
1/4th tsp baking soda
  1. Preheat oven to 180 degrees C.
  2. Butter an 8 inch (20 cm) square pan, and line the bottom of the pan with parchment or wax paper.
  3. In a small bowl, mix two tablespoons of flaxseed powder with six tablespoons of water. Keep it aside.
  4. Melt the chocolate and butter in a large stainless steel bowl placed over a saucepan of simmering water.
  5. Remove from heat and stir in the cocoa powder and sugar .
  6. Next, whisk in the vanilla extract, flaxseed paste and curd.
  7. Finally, stir in the flour and baking soda.
  8. Pour into the prepared pan and bake for about 25-30 minutes, or until a toothpick inserted in the center comes out with a little batter and a few moist clumps clinging to it. Do not over bake.
  9. Remove from oven and let cool on a wire rack. If its soft to cut, keep in the fridge for a couple of hours and then cut it.
  10. Serve at room temperature or chilled.

Apr 22

Cheese Corn Poppers

poppers

U see a post, u like it, u save the recipe. But for some reason never make it. I wonder why it took me nearly a year and a half to make it.

poppers

Am so glad I did finally try the recipe. These potato corn poppers have the perfect little piece of mozzarella cheese hidden in its folds, that turns into this molten lava of yumminess when u bite into it.

poppers

Super delicious and once again I have to thank Suchit Save for another phenomenal recipe.

poppers

Ingredients

1 cup boiled corn
1 cup boiled and mashed potatoes
1/2′ cubes of Mozzarella Cheese
2 tsp Mixed oregano and chilli flakes
1 tbsp finely chopped coriander
1 tsp garlic powder

1 tsp olive oil

1 tsp finely chopped garlic
Salt & Pepper to taste

3 tbsp All purpose flour mixed with some salt and chilli powder

1/2 cup curd mixed with water to make buttermilk

breadcrumbs

 

  1. Saute the chopped garlic in some olive oil till light golden in colour
  2. Combine corn, potato, oregano, chilli flakes, coriander, sautéed garlic, garlic powder and salt.
  3. Now, take a tablespoon of the mixture and insert a mozzarella cube in the center so that it is completely encased with the potato and corn mixture. Repeat till the filling is all used up.
  4. Take 3 bowls…
    Bowl 1: APF + Salt + Chilli powder
    Bowl 2: Buttermilk
    Bowl 3: Breadcrumbs
  5. Dip the poppers in bowl 1 (shake off excess flour) then in bowl 2 (let the excess buttermilk drip away) and finally in the breadcrumbs. Repeat dipping in bowl 2 and 3.
  6. Store poppers in the freezer for at least 15 mins before deep frying them to a golden brown. Ensure your oil is not too hot, temperature is important else the poppers may burst. Once the oil is hot keep the flame on medium. When u drop the poppers in ensure not to overcrowd as if they stick, they will break. Gently move the poppers so that they don’t stick to the bottom.
  7. Enjoy piping hot with any dip of your choice.

poppers

Mar 08

Mom’s Chicken Fry

chicken fry

All these years we have been salivating and hogging on Mom’s chicken fry and I never bothered to ask her for the recipe.

chicken fry

Today when I wanted to make it, I quickly dialled mom and asked her for the recipe. And guess what, it’s the same masala that I use for fish fry ???. Don’t know why I waited so long to make it

Presenting Mom’s style chicken fry

chicken fry

Ingredients

1 kg chicken legs

2 tbsp kashmiri chilli powder

1 tbsp cumin powder

3/4 tsp turmeric

1 heaped tbsp ginger garlic paste

1 .5 tsp vinegar

salt

1 tsp oil

 

  1. Wash the chicken and make slits on the pieces,
  2. Mix all the ingredients mentioned and marinate the chicken for minimum 2 hours.
  3. Place the chicken in an oven proof dish and cover with foil. Bake in a preheated oven at 180C for 20 mins. (Alternately try my mom’s style where you can put the chicken in a vessel with little oil and cover with a high rim plate. Place water on the plate and let the chicken cook for 15-20 min. We do this if the leg pieces are big to ensure a cook through, if the pieces are small you can pan fry directly.)
  4. Once out of the oven, heat oil in a pan and get a good golden colour on both sides of the chicken by pan frying for about 4-5 mins on each side.
  5. Serve hot.

Mar 07

Goan Mince Potato Chops

chops

Another wonderful dish from Goa. My love for the beautiful state is unparalleled.

chops

Chops are a wonderful way to present all kinds of meat and just right with a glass of your favourite spirit. A starter and meal all in one.

chops

Here mutton mince is lovingly embraced by silky potato mash caressed with an egg wash and bread crumbs and pan fried to a golden crisp. The textures and flavours from crunch to smooth to spice makes it one of my favourites.

chops

Ingredients:

600 gms mutton mince
6 boiled potatoes
3 large chopped onions
2 chopped tomato
2 chopped green chilli
1/2 tsp chilli powder
1 tsp jeera powder
Chopped coriander
1 tsp ginger garlic paste
1 tsp vinegar
Salt,
1 beaten eggs
Breadcrumbs

 

  1. Heat oil in a vessel, add onions and sauté till translucent.
  2. Add ginger garlic paste and brown it
  3. Add washed mince and dry off on high flame
  4. Lower the gas, add tomatoes, jeera powder, chilli, salt and mix well
  5. Add some water and bring to a boil. Close the lid and lower gas and cook for 30 minutes. Add coriander and vinegar. When the mince is cooked, dry excess water. Shut the gas
  6. Mash the potatoes with salt and make small balls
  7. Make a well and stuff with mince mixture
  8. The potato coating should not be too thick. Equal balance of mince and potatoes
  9. Beat eggs with salt. Coat with egg and then breadcrumbs and pan fry to golden brown.

(You can also Pressure cook the mince, 2 whistles and leave on slow gas for 5 minutes. Add the vinegar after the mince is cooked and dry out excess water)

Mar 07

Mutton Stew & Neer Dosa

Mutton stew

Mom is home and it’s time for me to be pampered. Well anytime mom is around whether at her place or mine it’s time for me to relax and be fed some of her famous delicacies. ??

Mutton stew

Had nagged her once for the stew recipe but never landed making it for the blog. This weekend when she asked “What u want to eat” I said stew and neer dosa ?.

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Just love this combination and even though she made it and not me, I had to click pics for the blog as this recipe is a winner.

So here is one from mom for u

 

Ingredients

Masala:

8-10 green chillies

1.5″ ginger

1 cup coriander

1/2 cup mint

10-12 garlic

1 big onion

1 tsp cumin seeds

1.5″ cinnamon stick

8 cloves

1 tsp fennel seeds

Other:

1 kg mutton pcs

1 big sliced onion

4 chopped tomatoes

1 lime

3 tbsp curd

1/2 tsp turmeric

2 coconut milk pkts

salt

ghee/oil

 

  1. Grind the ingredients under masala to a fine paste using little water.
  2. Heat oil/ghee in a cooker & fry the sliced onion to light brown.
  3. Add the ground masala & fry for 5 mins to remove the raw smell.
  4. Add the chopped tomatoes and 1 lime juice & cook till soft.
  5. Add the curd & mix well till colour is back to normal.
  6. Add the mutton, turmeric & salt and mix well. Fry on high for few minutes. Add water if its less.
  7. Close the cooker & keep for 5 minutes after the whistle.
  8. Once the mutton is cooked, add the coconut milk and simmer for 5-10 mins on slow flame.

 

NEER DOSA

1 cup kolam rice

water

salt

  1. Soak the rice for min 4 hours or overnight.
  2. Wash and grind it very fine with some water and salt.
  3. When extremely fine, add more water till its of a thin watery consistency. Mix well.
  4. Heat a pan and grease it with oil. When hot splash the batter and swirl the pan in a circular motion to allow the batter to cover the pan.
  5. Cover with lid and keep flame on medium to high.
  6. When the sides leave the pan, turn over and cook for another minute or so.
  7. Remove and serve hot.

Feb 20

Pesto Prawns

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Prawns are an all time favourite and pesto is an all time favourite too. So why not combine them and give a sinful starter.

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Pesto prawns, sautéed or grilled. A perfect starter.

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Ingredients

1/2 cup Pesto sauce

20 pcs of prawns

olive oil

1 tbsp minced garlic

1-2 red birds eye chilli – slit

Lime

 

  1. Marinate the prawns with the pesto sauce and birds eye chilli for 1-2 hours.
  2. Heat olive oil in a pan. Sauté garlic in olive oil.
  3. Add the prawns leaving aside the marinade and cook on both sides till nearly done.
  4. Add the leftover marinade and mix to coat well.
  5. Serve hot with a squeeze of lime

 

Feb 20

Inayas Bday bakes

 

My daughters 10th bday cakes & return gifts

The first one is a mud cake layered wit Nutella chocolates and frosted with Belgian chocolate

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The second one is an icecream cake. Mud cake with (Baskins) cotton candy and gold medal ribbon flavours and a salted caramel ganache on top

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Chocolate and strawberry cake jar as return gifts

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Feb 18

Eton Mess

Eton mess

Eton mess is a traditional English dessert consisting of a mixture of strawberries or bananas, pieces of meringue, and cream, which is traditionally served at Eton College’s annual cricket game against the pupils of Harrow School.

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Look at this beauty. A perfect share for a bunch of mad friends or even on a romantic date share or a cosy get together with family. It took less than a few minutes to polish this plate off

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Ingredients

1 cup Whipped cream

1/4 cup cake crumbs

1/2 cup strawberry compote

1/2 cup strawberries sprinkled with icing sugar

4 meringues

handful of pomegranate seeds

 

  1. Scoop whipped cream on a plate and sprinkle cake crumbs, some crushed meringues, strawberry slices, compote and pomegranate seeds. Serve

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Feb 18

Meringues

Meringue

Sometimes, before we venture into the Unknown, we worry about it. Think Oh this is impossible or is it worth the effort. And most times we procrastinate or avoid trying something new for fear of failure.

meringue

Meringues was something I wanted to try since quite a while but always hesitated as was worried that they would flop. After months, I chose the strangest time to give it a go. The eve of my daughters bday. Wanted a couple of meringues to decorate her cake. And was surprised as to how easy it was.

Asked a few friends and with guidance from a brilliant baker Anuja Sule set about making it at 9 in the night. Yes am a fool. Something that takes a long time to make esp using a hand mixer and the long baking time involved it was a bad idea but went ahead with it. Took me a long time to whisk it but still need to get the right consistency. Maybe a kitchen aid would help ?. Anyway slept super late but landed up making millions of meringues as didn’t judge the quantity I needed.

meringue

The blue ones are peppermint flavour and sandwiched them with some Belgian chocolate ganache. Waiting to try so many flavours and fillings in the new future.

Ingredients

100 gms egg whites

180 gms castor sugar

pinch of salt

flavour of your choice

gel colour of your choice

 

  1. Separate egg white and yolks ensuring that not a bit of the yolk gets into the white. Its advisable to do one egg at a time and separate the whites in another vessel to ensure minimum wastage. Put the whites in a dry clean vessel.
  2. Slowly add sugar in increments and start whisking your egg whites.
  3. When u reach soft peaks, add the salt and continue to whisk till u get stiff peaks. When u overturn the vessel, the whites should hold shape and not drip.
  4. Add 1-2 drops of flavour and fold it in. repeat with colour.
  5. Put it in a preheated oven at 125 C for about 40-45 mins. Top, bottom rod with fan on, center rack.  Basically we need to dry the cookies out.
  6. Once done, leave the oven door slightly ajar and let the meringues cool in the oven.
  7. Once absolutely cool, store in a airtight box upto 10 days.