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.

Feb 18

Pan seared Basa with Thai lemon garlic sauce

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I am partial towards prawns when it comes to seafood. But ever since i tasted Basa, thats become one of my favourites too. I actually salivate at the thought of it. Its so universal that you can prepare it anyway you want.

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Its such an easy fish to cook, it picks up the flavour of all the ingredients. Light flavours go really well and this broth spooned over a lovely pan sear makes it so delicious.

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Ingredients

3 Basa fillets
pinch of salt and pepper
2 Tbsp. oil for frying


LEMON-HERB SAUCE:
1/3 cup olive oil
juice of 1 lemon
2+1/2 Tbsp. fish sauce
2-3 cloves garlic, minced
1/3 cup fresh coriander leaves and stems, chopped
2 spring (green) onions, sliced
1 tbsp basil leaves.
2 birds eye sliced red chil (remove the seeds to adjust spice levels)
1/2 tsp. sugar
2-3 Tbsp. coconut milk (pkt variety is fine)

 

1) Place all lemon-herb sauce ingredients together in a sauce pan. Stir together and set aside.
2) Rinse fish and pat dry. Then, using a paper tissue, pat the fish on both sides, absorbing any remaining moisture. (This is the secret to getting a good sear.)
3) Heat a frying pan over medium-high heat. When pan is hot, add the oil and swirl around. Reduce heat to medium. Place fish in pan and season with salt and pepper.
4) Do not move the fish once you have placed it in the pan or the flesh will tear. Allow the fish to fry undisturbed for at least 2 minutes before turning. If pan is smoking, reduce heat to medium-low.
5) Turn the fish, but again, don’t move it around – allow it to fry undisturbed for another 2 minutes. Lightly season the second side with salt and pepper. Fish is cooked when the inner flesh is opaque when gently pulled apart with a fork. One inch thickness will take roughly 5 minutes.
6) Place lemon-herb sauce over medium heat for 2 minutes, or until warm. (Don’t boil the sauce or it will lose its fresh flavor and nutrients.)
7) Before serving, taste-test the sauce. Note that this sauce tends toward the sour side; however, feel free to sweeten it with a little more sugar if it’s too sour for you. If it’s too spicy, add a little more coconut milk. If not salty enough, add more fish sauce. If too salty, add another squeeze of lemon or lime juice.
8) To serve, place the fish fillets or steaks on individual plates. Spoon the sauce over and serve any extra on the side.
Recipe courtesy – Darlene Schmidt

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Feb 18

Lemon Garlic Butter Prawns

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Amongst all the food options the sea has to offer, Prawns are my all time favourites. I would salivate when I saw prawns – in any form, tandoori, butter garlic, crisp fried, bacon wrapped. You name it.

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And then I got married, and M suffers from crustacean related allergies which means he cannot eat prawns, lobsters and crabs. I wish the oceans would part and take me into its fold. I know I am over reacting but it gets frustrating when i cant order prawns outside as he cant share them with me.

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Then I had kids and they adore prawns. The sun seems to shine now. Finally I can make prawns for more than 1 person at home. This prawn preparation is so super easy, quick and super yum too.

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Ingredients

10-15 big prawns

Half Lemon

1 tsp Worcester sauce

Few drops Fish sauce

1 tsp Chilli flakes

2 tsp nandos Peri peri sauce

Olive Oil

1 tsp Oregano

1tbsp garlic paste

Butter

1) Clean and devein the prawns. Leave the tails on if u prefer.

2) Sprinkle salt and leave for 5 mins. Wash it off

3) Marinate the prawns with all ingredients except lemon and set aside covered for 1 hours.

4) Then pan fry the prawns in little butter. Adjust seasoning.

5) Squeeze lemon over the prawns while serving

Feb 17

Saffron risotto with lemon garlic prawns

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I love watching food shows and most of the risotto challenges are a make or break in the contest. Have never ever tried risotto and even after searching I couldn’t get access to arborio rice easily. And then I visited USA, and went berserk shopping for ingredients. Arborio was one of them

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My cousin gifted me a lovely Australian wine and I knew the flavours would blend well with the risotto as the Indian wines were not working too well when used as a cooking element. I had some lemon garlic marinated prawns and wanted to make a prawn risotto but then my husband would not be able to enjoy them so instead made a creamy saffron risotto using chicken stock and parmesan. Added saffron for that stunning colour. The prawns on top are just to make me happy.

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The texture was creamy with a slight bite. Would like to work more on the flavours as I feel risottos can be a bit boring after half the bowl is polished off

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Ingredients

1 cup arborio rice

4-5 cups chicken stock

1 cup white wine

1 finely chopped onion

3-4 minced garlic

olive oil

1 tsp paprika

salt

1 tbsp butter

1 big pinch saffron

1/4 cup grated parmesan

1)  Keep the stock on a low simmer as u need to add worm stock to the risotto.

2) Heat oil in a deep heavy bottomed pan, add oil and sauté the onions and garlic.

3) When pink, add the rice and a pinch of salt, toast till it becomes pearly white. Do not brown

4) Add wine and saffron, let it simmer while stirring with a wooden spoon till the wine is absorbed by the rice

5) Add 2 ladles of the stock to the risotto, while stirring at simmer.

6) when the stock is absorbed add 1 ladle at a time till it gets absorbed again. Only add stock when the previous batch has been absorbed by the rice. Stir at intervals.

7) continue this process till the rice is cooked but still has a bite to it and its not to watery. Remember you will have to give it your attention and avoid wandering off for too long.

8) When the rice is at the right texture and consistency, stir in the butter and mix well.

9) Shut the gas and stir in the grated parmesan. Cover and let it sit in the risotto for a couple of minutes.

10) Serve immediately and top with parmesan shavings or leman garlic prawns as i have

 

 

Feb 17

Kori Roti (Chicken curry over Rice crisps)

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Kori roti is a Mangalorean speciality that is available on most menus in a restaurant specialising in Mangalorean cuisine. Spicy creamy curry soaks into the crisp rotis till they are just melt in your mouth. One of my absolute favourites.

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Now a days most rotis or (crisp dried rice dosas) are bought from the store. I remember the time one of my aunts in Puttur near Mangalore would make them at home. All the kids would sit next to her and watch as she would pour out super thin dosas on her iron tawa. they did not have electricity then, and the dark kitchen would be lit by a kerosene lamp. She would then leave it out to sun dry and we would wait eagerly for it to be ready.

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A spicy creamy coconut curry is the perfect accompaniment to the rotis, though suitable alternatives are soft neer dosas or spongy idlis.

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Chicken curry

Ingredients

1 fresh grated coconut

20 Kashmiri chillies

2 tbsp coriander seeds

1 1/2 tsp jeera

1/4 tsp methi seeds

salt

1 tbsp khus khus

4-6 peppercorns

3 tbsp ghee

8 flakes garlic

1 tsp haldi

1 marble size tamarind

2 chopped onion

1 chopped and fried onion

1 tbsp butter

2-3 cups water

1 kg chicken

1) roast the grated coconut till brown

2) roast red chillies, dhania, jeera, methi, pepper, khuskhus, in a tbsp of ghee

3) grind the spices, coconut and garlic, haldi, salt and tamarind to a fine paste. 

4) put 2 tsp ghee in a vessel, add chopped onion and fry till brown

5) Add chicken, fried onions, salt and butter & fry on low heat for 5 mins.

6) add the masala paste and fry till raw smell goes. Add water. Boil till cooked stirring occasionally

Roti is store bought.

Feb 16

Wholewheat Jackfruit fritters

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I absolutely adore ripe Jackfruit. I know there are mixed feelings about this fruit but I am its biggest fan. I just wait for the season to gorge on them. Recently I found some at the supermarket and immediately bought it. Enjoyed about half of it till I thought, i should try to make something with it. Remembered mom makes these awesome banana fritters that I absolutely adore. Quickly called her and asked if i can do the same thing with the jackfruit. She said of course so here it is

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Ingredients

1/2 kg ripe jackfruit (deseeded)

1 big cup of wholewheat flour

1/4 cup of jaggery

5-6 pounded elaichi

ghee

1) Steam the jackfruit pieces till soft. I put water in a cooker, and placed a bowl filled with jackfruit. cover the bowl with a lid. Give one whistle and leave it on slow for 5 mins. Do not put water in the jackfruit bowl as the fruit will let out its juices any way.

2) when cool, grind the jackfruit, jaggery and powdered elaichi to a paste.

3) Slowly add the flour and knead to a slightly wet dough. It should be a thick pouring consistency.

4) Heat appey pan, add a drop of ghee and pour the batter, Cover and cook for 5 mins on each side or till golden brown.

Feb 16

French onion bites

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Chefs Across Boundaries is a group of Chefs who set up challenges every month to encourage the participants to innovate, think out of the box and explore the culinary world.

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This month, one of the Members Hetal Kamdar (http://hetalkamdar.blog.co.uk/) hosted the challenge and her theme was Pondicherry cuisine.he Union Territory of Pondicherry boasts of a sumptuous cuisine that shows strong French and Tamil influences. Fusing the two proved quite a challenge as I had very little knowledge of both Tamil and French cuisine.

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Lot of research and some brainstorming and I had the perfect dish. Only the ingredients proved difficult to find. Hmm, plan B. Thought about the French onion soup and a plan seemed to form. Had seen a post of the top layer of the soup being used on baguettes to make bites. Suddenly it clicked. Made a dish that is such a wonderful marriage of the two cuisines

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Ingredients

4 idlis

butter

2 large chopped onion

2 minced garlic cloves

1 thyme sprig

1/4 cup white wine

1 bay leaf

salt, red chilli flakes

Smoked paprika cheddar

1) slice the idles to 2″ rectangles and butter fry them on a cast iron pan to crisp.

2) Heat butter, and cooke, bay leaf, thyme, onion and garlic with some salt and red chilli flakes. Cover and cook for 10 mins stirring occasionally

3) Uncover and cook, stirring occasionally until nicely caramelised. Another 10 mins more.

4) Add wine and cook until its entirely evaporated. about 1-2 mins

5) Discard bay leaf and thyme

6) spoon the onions on the fried idli and top with slices of the smoked cheese.

7) Microwave until cheese melts. 30 seconds to a minute. Serve hot.

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