Devil's Yule Log Cake With Espresso Cream

Oh I love holidays that too when it's coupled with festivities. Coming from a multicultural soceity every holiday is being directly or indirectly absorbed in the family. In West holidays are the best thing. Despite the cold, numb weather the spirit of the holidays, the lights, the decorations and the food especially the desserts warm up the soul. Yule log cakes are one such holiday dessert.
To get into the spirit of the holiday season, make these Devil's dark chocolate yule log cake layered with espresso butter cream and covered in dark chocolate ganache.
I chose to go with dark chocolate in this recipe because we love dark over milk but you can feel free and make it with milk chocolate (ie.regular cocoa powder) and replace the amount of dark chocolate mentioned in the recipe with milk chocolate.
 Also you can use a ready made devil's cake mix to make the steps easier. You should follow the instructions on the cake mix box but make sure to bake in a sheet pan, the size of which is mentioned above. And the time varies from the one given in the pack. So follow timing as I have mentioned.
If you don't have cream of tartar...you can avoid separating eggs and instead mix dry ingredients and wet ingredients separately and mix as you would do for any other cake.
But if you follow the method I have given the cake will be extra soft, spongy and more moist.
If you fall under the really sweet tooth category and an extra 1/2 cup sugar to the filling recipe.
 If you try please leave your comments on how it turned out.

INGREDIENTS :

For The Cake:
1/4 Cup all purpose flour
1/4 Cup cocoa powder
1/4 Cup extra-dark cocoa powder
1/2 Tsp baking powder
3/4 Cup sugar
6 Large eggs separated
1/4 Tsp cream of tartar
1/2 Tsp vanilla extract
Pinch of salt

For The Filling:
1 Cup unsalted butter (room temperature)
2 Cups powdered sugar
1 Tsp vanilla extract
2 Tsp espresso/instant coffee powder

For The Ganache:
1/3 Cup heavy whipping cream
11/4 Cups dark chocolate chips

METHOD :

Filling:
 In a small bowl mix the coffee powder with vanilla essence/extract and keep aside. Using the whip attachment, whip the butter on medium-high speed for 5 mins, scrapping the sides. Reduce the speed to low and add the powdered sugar little at a time. Once all the sugar has been added, increase speed and beat for 2 minutes until fluffy. Add the vanilla coffee mixture and beat at high speed, until completely mixed. Keep refrigerated until ready to use.

Cake:
Heat oven to 375 degrees F. Coat and line a 15*10*1 inch sheet pan (cookie sheets with 1inch depth) with non-stick/cooking spray and line with parchment paper and coat the paper with non-stick spray too.
Take another piece of parchment paper about the size of the pan separately.  Dust the surface with powdered sugar and keep aside. We need this to fold the cake once its baked.
In a small bowl whisk together flour, 2 types of cocoa powder and baking powder.
In another large bowl beat the egg whites with salt and cram of tartar until light and fluffy. Add 1/4 cup sugar to this and beat on high for 5 mins.
In a third bowl beat egg yolks, other 1/2 cup sugar and vanilla until pale and thick.
Fold egg whites into this yolk mixture and then the flour mixture little by little.
Spread into even layer on the prepared sheet pan.
Bake in the preheated oven for about 12 to 15 mins, testing after 12 minutes with a toothpick.
Once done take the cake out, run a knife along the edges and invert on the parchment paper, already prepared earlier. Roll up the cake along with the parchment paper and let it cool completely.

Ganache:
When ready to assemble the cake make the ganache by heating the heavy cream over medium-low heat until bubbles form around the edge. Turn off heat and add the chocolate chips, stirring inbetween until the chips are completely melted and smooth.

Once the cake is cool, unroll it and spread the frosting already made and kept in the refrigerator and roll back the cake alone leaving the parchment paper. Place onto a cooling rack with seam side down. Carefully pour the warm ganache over the cake and make sure it covers all sides.
Remove to a serving plate, cut and serve.

Baked Fajita Hashbrowns

Potatoes are those happy roots..I mean in my wiki there would be no one who can say no to potatoes. Wait.. I don't know but I just love potatoes and made my family fall in love with it too. One of the first dishes I made for my life partner and made him wow (I was still a novice then and his close friends would never believe he liked a vegetable, something that was not chicken) was a potato dish. I would love to share that recipe but, some other day. Ok, coming back to the subject. I was making hash browns and then stopped frying them half way because I was in a mood to try something new, easy and cheesy. So here you go! The awesome easy, cheesy baked heaven.

INGREDIENT :
Makes 12

3 Big Idaho potatoes
1 Small yellow onion
1 Tsp dried oregano
1 Tsp salt
1 Cup shredded cheddar cheese
1 Tbsp olive oil/any cooking oil

METHOD :

  Preheat the oven to 400 degree F.
  Prepare  a 12 cup muffin tray by spraying non stick spray.
  Peel the onion and finely grate in a handheld grater and keep aside.
  Clean the potatoes and finely grate these too. Once all the potatoes are grated, squeeze out any extra  moisture from the potatoes as much as possible. You can either place them in a kitchen towel in batches and squeeze tightly to drain all the liquid or even use your hands.
   Line a microwave safe plate with paper towel and place the grated, squeezed potatoes and heat it for about 1 min. You should do this in two batches. This step helps to get  a crispy texture to the hash.  You can also avoid this step too.
   Take this potato in a mixing bowl, add the grated onion without any liquid and the rest of the ingredients and mix thoroughly.
    Equally divide and fill in the prepared muffin cups and bake for about 20 minutes or until the top turns golden and crispy.
    Once done let it cool for 5 minutes and remove to a plate and serve warm.
    These baked fajita hash are crispy outside and soft inside and tastes great with the fajita seasoning.

Madras Biryani

This Madras Biryani is one of a kind, rich in taste, enhanced in flavors and so tempting. This particular recipe is from one of my dear friends who is an expert in making this and I have a bunch of fans for her biryani at my place.  The measurements have to be exact and she advice us to use India Gate brand rice to get a flawless one. While cooking the rice, it is better to stay by the stove and keep a close watch because here even a minute will let the rice over cook which might result in over cooked biryani. So keep watching, the rice should not have an al dente bite to it but also not fully cooked too. I have given almost exact times. Depending on the brand of rice used, it might take an extra minute.
Also the time it takes to cook the meat varies and she advises that the flavors are well preserved if we do the cooking in a pan rather than a pressure cooker. Though it is a little time consuming, it's worth the effort.
The process as such is very simple for such a scrumptious outcome.
Always try pairing with tomato jam, raita and fried pappadam.

INGREDIENTS:

41/2 Cups (1kg) Basmati rice

21/4 lb (1kg) Goat meat

2 4" Piece Cinnamon

10 Green cardamoms

10 Cloves

1 Big Bay leaf

3 Big (500gms) Onions

3 Big (500gms) Tomatoes

10 Green Chilies

15 Tblsp (200gms each) Ginger and garlic paste

2 Cups (1 bunch) Chopped coriander leaves

2 Cups (1 bunch) mint leaves

4 Limes

1 Tsp Red chilly powder

1 Tsp Garam masala powder

1/4 Cup Oil

Water as needed

Salt to taste

METHOD:

To make curry:

Clean and cut the meat into somewhat large pieces.

Chop onion and tomatoes and slit the green chilies. Clean and peel the skin off the ginger and garlic and make a paste out of it. Squeeze the juice out of limes.

In a heavy bottomed pan, heat the oil over medium heat. Once hot enough, add the dry spices and fry for a minute. Then add the chopped onions and fry until the color becomes a little brown. Then add the slit chilies and then the ginger and garlic paste. Give it a nice stir and let cook until the raw smell is gone. Add the cleaned meat to this and mix everything for a minute. Then add the chopped mint and coriander leaves. Fry them until they release the flavor. Finally add the tomatoes, give a quick stir and then goes in the lime juice. Stir them together just to combine. Check for enough salt and add enough for this curry.
If cooking the meat in a pressure cooker add a little water, maybe less than 1/4 cup, close lid and cook on medium high heat for two whistles. Then reduce the flame to medium low and simmer for about 10 minutes and switch off flame and wait until the pressure subsides. Open lid and see if the curry is well cooked but not falling apart. Also this amount of time varies according to the freshness of meat.
So you might want to reduce the simmering time to 5 minutes and check in between once to make sure the curry is not over cooked.
If you prefer cooking on pan, reduce the amount of water to half and on medium flame cook the meat. Check often giving a stir and adding water to keep from burning. Do not add too much water because we don't want the curry to be runny.

To make rice:
Clean and soak the rice for about 30 minutes.
Simultaneously boil water in a 10 quart pan or a big pan to cook and drain one kilo or two pounds rice.
Add a tablespoon of oil and enough salt to cook the rice.
Once the rice has been soaked, drain them and add to the briskly boiling water. The boil subsides once rice is added, and again when the water comes back to a boil set the timer for six minutes. When timer goes switch off stove and drain the water immediately.
Now layer the rice and meat on alternate layers in a wide mouthed pan coated with ghee.

Dumm:
You can do the dumm over the stove or in the oven. If using oven its 350 degrees(F) pre-heated oven for 30minutes.
If doing it on stove top, heat a thick iron tava, place the biryani vessel over this, reduce flame and leave it for about 10 mins.You can keep a weight on top or a pan of boiling water or seal the sides with wheat dough. Put off flame and leave it undisturbed for 30 minutes.
When done, the rice and curry should be mixed together and voila! the Madras biryani is ready to be served.

Coconut Chicken Soup

I was planning on making Tom Yum soup. But then I had this chicken broth with coconut cream stored earlier from another recipe. I was thinking of making use of it and then this idea just came to mind. So tried this out and turned out as a hit. Hope you guys would enjoy too. You might not need all the chicken pieces in the soup but you need this many pieces to flavor the broth. Also just roughly break few twigs of coriander and you don't really have to chop them fine. This is kind of clear soup. Feel free to thicken with corn flour if you like. Lime juice is added just before serving.

INGREDIENTS:
Servings 4

For Broth
4 Pieces Chicken
1/4 Cup Coconut Cream
1 Cup Water
1 Tsp Ginger Garlic Paste
1/4 Tsp Turmeric Powder
1/2 Tsp Red Chilly Powder
Salt to taste

For Soup
1 Whole Lime
4 Whole Green Chilies
2" Piece Ginger
2 Tblsp Chopped Coriander Leaves
4 Cups Water
1/4 Cup Coconut Cream
Salt to taste 

METHOD:

    Clean the chicken pieces and marinate with turmeric powder, chilly powder, ginger-garlic paste and salt. Mix the coconut cream with water and cook the chicken pieces in this liquid until done.
Remove the chicken pieces from stock and shred and keep them aside separately.

Peel off the rind from lime and squeeze juice and reserve. Slice the ginger.

Bring the water to a boil in another pan along with the lime rind, ginger pieces and the coriander leaves. When it comes to a brisk boil reduce heat and leave it closed with a lid for about five minutes to let the flavors infuse. After 5 mins add the reserved chicken stock and shredded chicken pieces. Mix well  and add the other 1/4 cup coconut cream and heat through. Check for salt.

While serving place a slit green chilly and few drops of lime juice in each bowl and ladle the broth along with the lime rind, ginger, coriander leaves and chicken pieces.
  
   

Vegetable Soup

This all vegetable soup is a great way to feed vegetables to your family. You get this vibrant color because of tomatoes and carrots and will attract the little people in the family too. This can be served at anytime of the day. Make this parmesan crips to go with it on the side and kids would love it. I started making this soup following a fellow blogger's recipe. You can avoid the dairy here and make it vegan too. Very easy yet delicious.

INGREDIENTS:

Makes 6 Serving

1 Medium onion 

1 Bay leaf

1" Cinnamon stick 

2 Garlic pods

3 Carrots 

1 Small potato 

4 Tomatoes 

2 Stalk cellery

4 Cups chicken stock 

2 Tsp pepper powder 

1/4 Cup cream or milk (optional)

Salt to taste 

2 Tblsp oil 

METHOD:

  Clean, deskin and chop all the vegetables. Heat a soup pot over medium flame and add oil and fry the bay leaf and cinnamon. Then add the onion and garlic. Fry until translucent. Then add all the vegetables one by one and fry them. Add salt and pepper to taste.

Then add the chicken stock (you can either use vegetable stock or plain water).

Bring to a boil, reduce heat and cook for about 20 mins on low flame or until the vegetables are tender.

Once done, remove the bay leaf and cinnamon stick. Cool down completely and transfer to a blender and purée it.

Then transfer back to the pot, warm the soup and check for seasoning. Add cream ( if using) and serve warm.

Wheat Rava Biryani

Wheat rava biryani is very authentic to our own place. A festive food you could say, very flavorful, rich, and a most welcome dish. Most or all wedding meals begin with this as the breakfast. In most gatherings or functions, wheat rava biryani is the non-vegetarian version of breakfast served with fried chicken, banana, and hot tea on the side.

This biryani can be served as breakfast or dinner. Making it for lunch is your choice.

The rava used is mostly a fine variety of white or brown wheat. 

INGREDIENTS:

11/2 lb Goat meat

21/2 Cups wheat  rava

5 Cups water

3 Tblsp oil

2+1Tblsp ghee

1 Bay leaf

2" Cinnamon stick 

4 Cardamoms 

4 Cloves

2 Big onions

2 Medium tomatoes 

4 Green chilies slit

2 Tblsp ginger garlic paste 

1 Tblsp curry powder 

1 Tsp red chili powder

1 Tsp garam masala powder

1/2 Cup chopped coriander leaves

20 Nos mint leaves

2 Tblsp lemon juice 

Few drops pineapple essence (optional)

Salt to taste

Garnish:

1 Tblsp ghee

10 Cashews broken

2 Tsp raisins 

METHOD:

  Chop onions and tomatoes lengthwise. Slit green chilies.

Clean the meat and cut into medium sized pieces.

Heat a pressure pan/cooker over medium heat. Add the oil and 2 tblsp of ghee into the pan. When it is slightly hot add the bay leaf, cinnamon, cardamom and cloves. Let their flavor infuse the oil, about two minutes. Take care not to burn them.

Then add the chopped onions along with a pinch of salt. The salt helps the onion to wilt quickly and bring out the flavor.

Once it starts to turn slight brown, add slit green chilies and give it a minute. Then add the ginger garlic paste. Mix well and add the chopped coriander and mint leaves. Fry them for few seconds and add tomatoes. Once tomatoes get cooked add the spice powders and mix well. Finally add the meat.

Stir everything together add salt and cover and pressure cook the meat for two whistles, reduce flame to medium low and cook for 10minutes. You can either add a little water to cook the meat or if the meat it fresh the natural fluid will help. Just make sure there isn't much liquid left in the cooked meat. Switch off the stove and wait until the pressure subsides. 

Open the pan and check if the meat is done.

If there is gravy, just strain the liquid and reserve it.

Add the rava to the meat and fry for about 2 minutes. 

If there is any reserved gravy measure it along with water, make it to 5 cups( reduce water quantity) and add to the rava meat mixture, stir together, add lemon juice and the pineapple essence if using, check for salt and bring it to a boil. When the water gets obsorbed you can see bubbles on top, add the remaining ghee at this point, give it a stir, close the lid with the whistle, simmer for about 5 to 7 minutes.

Switch off flame and let the pressure subside.

Fry the cashews and raisins in the ghee.

Once you open the cooker, add the fried cashews and raisins,stir everything together. Serve hot.

P.S: 

 You can also fry the rava separately in ghee and once the meat is cooked you can add water adjusting the quantity according to the amount of gravy left. The water should be double the measure of rava.

Garnish is a must.

I prefer to fry the rava along with the meat so the flavor comes out really well.

Pineapple essence is optional.

I prefer serving with fried chicken as side. 

If you like raita go for it.

Puff Pastry Chicken Empanada

It's Ramadan and Iftars are always special. When you have little kids fasting making something they might love is showing your way of appreciation. These Puff pastry empanadas are a twist to your regular puff pastry filling. The aroma is chanceless. 

INGREDIENTS:

Makes 10 Servings 

1 Pack puff pastry 

1 Egg

1 1/4 Cup shredded cheddar cheese 

1 Lb chicken breast 

1 Big onion choppped 

2 Jalapeños chopped

1 Tomato deseeded and chopped 

1/4 Cup chopped red bell pepper 

4 Tblsp oil

Spice mix:

2 Tsp red chili powder 

1 Tsp paprikka

1 Tsp cumin powder 

2 Tsp dried oregano

1 Tsp salt

METHOD:

Preheat oven according to the puff pastry package instructions.

Mix the ingredients in the spice mix and keep aside.

Clean and cut the chicken into one inch cubes. Take half the spice mix and rub all over the chicken pieces.

Heat two tablespoons of oil in a pan over medium heat. Add the chicken and cook until light brown. Remove and keep aside.

In the same pan heat the remaining oil and fry the choppped onion, once they turn translucent add the tomato, then the jalapeños and the bell pepper and stir and cook for about two minutes.

Add the remaining spice mix to this and fry until aroma comes out. Then add the chicken pieces, give a stir check for salt and add more if needed.

Sprinkle some water, stir together, cover the pan and simmer for 5 mins.

The empanada filling is ready.

Unroll the puff pastry sheets. On a floured surface roll the sheets thin and spread into squares. Place some chicken filling top in with about a tablespoon of cheese and close and seal the pastry sheets into triangles.

Make two shallow slits on surface with a knife to help steam escape and brush it with egg wash.

Bake according to the time mentioned in your puff pastry pack or until light golden.

Serve plain or with salsa and sour cream.

Stuffed Fried Dates

My mom used to make this as an evening snack or to serve for guests with tea. She tried them at some relative's place which apparently was very similar to something she makes out of bananas. But later I realized they made an excellent dessert with vanilla ice cream. You can also serve them with butter scotch ice cream.

So here we go. Stuffed fried dates with vanilla ice cream.

INGREDIENTS:

Makes 3 Servings 

For Batter

4 Tblsp plain flour

2 Tsp sugar

A pinch cooking soda

A pinch of salt

1/2 Cup water

15 Nos dates pitted 

15 Nos almonds

Oil for frying 

3 Small scoops vanilla ice cream 

METHOD:

  Stuff the dates with almonds and keep aside.

Make a batter using all the ingredients given under "for batter". Make sure the batter is not too thick or runny. Because most dates have a smooth surface its kind of hard for the batter to stick to the surface. You should make sure, coating the dates and dropping in oil is pretty quick. 

Heat oil in a deep pan over medium heat. Dip the stuffed dates in the batter and fry until light golden.

Serve hot with cold icecream.

If you are making ahead for parties you can reheat them in the toaster oven.

 

Chicken Pakora

Chicken pakoras are one of those crowd pleasing appetizer or an awesome evening snack with your hot tea. These can be made fresh or from left over fried or baked chicken.

These pakoras can be stuffed into any rolls with shredded veggies, a hot sauce and some mayo to make lunch for kids.

INGREDIENTS:

For Chicken:

3 Cups 2" Cooked chicken tikka cubes

OR

1Lb 2" Chicken cubes

1 Tsp ginger garlic paste

1 Tsp chili powder 

1/2 Tsp fennel powder

1/2 Tsp garam masala powder 

1 Tsp lemon juice

Salt to taste 

Batter:

1/2 Cup gram flour

1/4 Cup plain rice flour

2 Tblsp corn flour

1/2 Tsp salt or to taste

A pinch cooking soda

1/2 Tsp chili powder 

1/4 Tsp ajwain/carom seeds (optional)

2 Green chilies deseeded and choppped 

1 Tblsp choppped curry leaves

1 Tblsp choppped coriander leaves

Oil for deep frying 

METHOD:

 You can use already cooked left over chicken tikka pieces.

Or if using fresh chicken, use breast pieces (preferably). Clean and cut them into small 2" cubes, pat them dry and marinate in the spice mix given under for chicken and marinate in the fridge for about 30 minutes to 2 hours.

For Pakora:

 Mix all the ingredients under pakora except oil. Rub them all over the chicken pieces and let it marinate for another 30 minutes. You can also make this ahead and leave it in the fridge for a day. 

When using cooked pieces you might need a little water to make paste of the spice mix.

If using fresh chicken the moisture from the chicken will help. 

It's better to keep the batter to coat like a thick layer rather than runny.

So take care adding water.

Heat a deep frying pan over medium hot temperature and add oil. Once ready reduce the flame a little bit and fry the chicken pieces in batches until crispy and brown.

Serve hot with your favorite sauce.

You can reheat leftovers from fridge in a toaster oven or from freezer in a convection oven.

Jackfruit Pudding

It's Ramadan and muslims around the world are fasting. The beauty is even if someone doesn't follow their everyday prayers (which is considered the second pillar of the faith) they will fast the entire month.

This month is literally meant to experience the thirst and hunger of the less fortunate so we will be ready to giveaway our share of charity (the third pillar of the faith) at the end of the month.

It teaches us how to be patient, control your cravings which is not limited to food and water and get a glimpse of the poor and needy. The prayer and fasting if observed with faith makes you feel so close to God and the experiences are indescribable, all praise to Him.

When it comes to food, you don't feel like cooking at all but at the end of the day the spread in front of you when you are to break the fast is so much.

One of the most welcome dishes during iftar is a cold pudding made of china grass aka agar-agar. It's believed to cool down your body.

This is one of a kind jackfruit pudding inspired from the pineapple pudding recipe from a fellow blogger.

INGREDIENTS:

Makes 8 servings 

2 Cups milk (2% or whole)

1 Tin condensed milk 

3/4 Cup heavy cream 

10 grams agar-agar (china grass) strands/sheets

11/2 Cups water

1 Tblsp chia seeds 

11/2 Tsp vanilla essence 

For Fruit:

2 Cups jackfruit cubed

1/2 Cup water

1/2 Cup sugar

4 Cardamom pods

METHOD:

Cut the jackfruit into small cubes.Its better to poach the fruit because jackfruits are a bit harder whether fresh or canned. So cook the fruit with 1/2 cup water, 1/2 cup sugar and the cardamom. Bring the mix to a boil and cook on medium flame for about five mins. Remove the cardamom pods.

Cut the agar into small pieces and soak in 11/2 cups water in a sauce pan for 10 mins. You can skip this step but in helps the agar to dissolve completely when cooking, without traces. Heat the pan under medium flame and cook until the agar is completely dissolved in water.

Make sure to keep it warm and simmer until ready to be used because agar may solidify at room temperature.

In another pan, mix together condensed milk and milk. Heat this too in medium flame keep whisking to avoid the condensed milk from burning at the bottom of the pan. Once they are hot enough add the cream, mix together and switch off the flame.

Now add the agar to this milk mixture, vanilla essence, chia seeds and jackfruit.

Give a quick whisk and pour into desired cups or 8" tray (cut into shapes once set), leave it in the refrigerator until set and chill for about 2 hours.

Coconut Cooler

Coconut cooler is one of those exotic drink that will instantly transport you to the tropics. It's one of those love at first attempt thing. The first time we had it in PF Changs, we regretted ourselves that we never thought of making such a drink though we had lived under those luscious coconut groves.

Whenever we think of coconut tree we have the coconut water (actually that's the coconut milk) rather than having the coconut milk (originally the cream). Better late than never we have had this and making it as often as we could.

As it is Ramadan we make fresh drinks every evening for Iftar (breaking fast). This is one of the most appropriate drink for iftar.

INGREDIENTS:

Makes 3 tall cups

11/2 Cups coconut milk (water)

11/2 Cups coconut cream (milk)

1 Cup ice cubes

1/4 Cup simple syrup

Simple Syrup:

1 Cup sugar

1 Cup water

 Mix sugar with water in a pan and heat under medium flame. Once the sugar is completely dissolved and comes to a boil, switch off the flame. Simple syrup is ready. The excess can be stored in tight containers in the fridge and used in drinks.

METHOD:

Blend together the simple syrup along with ice, coconut water and milk until smooth and frothy in a food processor and serve immediately.

Alternatively you can mix syrup, coconut water and cream in a shaker and serve over ice.

Simple yet delicious and real easy to make.

Darsaan Chinese Dessert

Darsaan is a popular chinese dessert which is fried wonton strips in sticky sugar honey syrup served along with vanilla ice cream.

Frozen wonton sheets makes it easy to prepare this dessert. But if you don't have them handy that won't stop you from making these because its again an easy method to roll out wonton sheets at home. Here I have given both the methods. Try them and you will be happy you did. The crunchiness paired with smooth ice cream is a burst in your mouth.

INGREDIENTS:

If Using Frozen Wonton Sheets:

2 Wonton sheets

1/4 cup Oil for frying

If Making Wonton Sheets:

1 Cup All purpose flour+ extra for rolling

1/8 Tsp salt

1/8 Tsp baking powder

2 Tsp butter/oil

1/2 Cup lukewarm water

For Syrup:

2 Tblsp sugar

2 Tblsp honey

2 Tblsp water

1 Tsp sesame seeds

1 Tsp almond slivers

METHOD:

Making wonton sheets:

   Mix together all dry ingredients needed to make wonton sheets.Make a crumbled mixture with oil or butter and add water little at a time and make a smooth dough. Cover with damp cloth and let rest for atleast 15 minutes.

When ready make two balls out ofthe dough and roll them into thin sheets and cut them into 1/2" wide strips.

If Using wonton sheets:

Cut the wonton sheets into 1/2" wide strips. 

 Heat a deep frying pan under medium flame and add oil to it.

Once oil is hot enough reduce flame and fry all the strips until crisp and light golden in color. Remove to a plate layered with paper towel to absorb the extra oil.

For Syrup:

In another pan mix together sugar and water and heat over medium flame. Stir until sugar completely dissolves and syrup thickens (half string consistency).

Now add honey and mix well. 

Reduce flame and add all the fried strips to the syrup and mix until well coated. 

Garnish with slivered almonds and sesame seeds.

Serve along with vanilla ice cream.

Methi Chicken Curry

Growing up methi leaves were not that common in our households unlike their seeds. The flavor of frying the seeds always reminded me of the methi seed flavor infused fish curries. So on my first introduction with this dish I was almost deceived by the flavor that I belived and thought what I tasted was fish. I should admit I was disappointed a bit because it was far away from my home in an alien land, lol.  

Ok thats the story behind my liking for methi chicken (oh that reminds me, should try it with fish sometime, and what fish should I use? I think that should be a seperate brainstorming session)

Now try this recipe and be creative with your palette and pair it with butter toasted bread (Yes, I meant our plain old bread), rice, roti or naan.

Make it a thick and hot gravy. Tomato paste is optional though I recommend it because it adds an edge to the the tang and thickness. 

Go try this dish and leave your comments.

INGREDIENTS:

2 lbs Chicken, cubed

1 medium Onion, finely chopped

2 medium Tomatoes, pureed

2 tsp Tomato paste (optional)

1 tsp Shahi jeera

2 tsp Ginger garlic paste

1 tsp Turmeric powder

4 tsp Chili powder

2 tsp Coriander powder

2 tsp Cumin powder

2 tsp Garam masala powder

2 tbsp Yogurt

2 tblsp dried Methi leaves

2 sprigs Curry leaves

2 tblsp choppped Coriander leaves

4 tblsp Olive oil (cooking oil)

Salt to taste

11/2 cup warm water

METHOD:

 Heat a deep pan on medium flame and add the oil. When it's warm, add shahi jeera and fry for few seconds.Then add curry leaves followed by onions with a little salt. Salt helps onions wilt fast and adds flavor. Fry onions until they turn golden brown.

Once onions turn golden, add ginger garlic paste and fry until the raw smell is gone. Then add the tomato paste (if using) and let the oil seperate. Then add in the pureed tomato, close the pan and let it cook on low flame for five mins. 

Now open the lid and add the dry masalas except garam masala, followed by the chicken.

Fry for few minutes and add yogurt. Then add the methi leaves and the water, stir well, add more salt if needed, close the lid, reduce flame and simmer until the chicken gets cooked. 

Switch off flame, add garam masala and chopped coriander leaves and leave it with closed lid for a few minutes before serving.

 

Thai Sweet Chili Salmon

Salmon is one of those fishes packed with goodness. But be sure to buy wild

caught or the wild caught sock-eye salmon. If you like salmon, I'm sure you would love this recipe. Honey can be replaced with maple syrup and you may reduce the amount of honey if you don't really like the sweetness on fish.

This Thai recipe is a perfect blend of flavors and balanced amount of sweet and heat and sure you will experience a blast of textures too. Give it a try and leave your comments.

 

INGREDIENTS :

6 Fillet of Sockeye Salmon

2 Tblsp chopped spring onion

Sauce:

1/4 Cup siriracha sauce

1 Tblsp honey

2 Tsp red chili flakes

Method :

 The salmon fillet can be around 6" size. We prefer with skin because if you brown the skin thw right way, it adds a crispy bite to it. If you are not a big fan of skin on feel free to remove it. If skin on then scratch off to remove the scales. Clean and pat dry.

  Mix together the ingredients for the sauce, reserve a tablespoon of sauce and then marinate the salmon pieces with the rest of the marinade and keep for atleast 2 hours or overnite.

You can either grill them or bake them. Pre-heat the oven to 425 degrees. Line a baking sheet with parchment paper. Line up the salmon pieces, skin side down. Sprinkle few drops of oil all over and bake for about 10 mins. Then flip over the salmon pieces and cook for another 10 mins. Finally brush the reserved sauce over the skin and broil for 2 minutes untilthe skin turns light brown and crisp.

Remove from oven and transfer to a serving plate and garnish with chopped spring onions.

Thai sweet chili salmon can be served with rice and a side or salad.

Hydrabadi Mutton Soup

Soups are always a heartwarming dish to devour. Mostly we have it as a starter but this particular soup can be had for a light breakfast or dinner on a cold day.

Really flavorful and packed with goodness this soup will be an instant hit at homes. The shallots must be browned a little bit which gives the touch of french onion soup flavor to this mutton soup. Hope you enjoy.

INGREDIENTS:

10 Pieces bone in mutton or paya

1 Tsp ginger garlic paste

1/2 Tsp salt

10 Shallots

1/2 Tsp chopped ginger

1 Big green chilly

1 Tblsp oil

1 Tsp coriander seeds

1/2 Tsp cumin seeds

1 Tsp pepper corns

10 Mint leaves

1 Tblsp gram(channa) flour

4 Cups water

Salt to taste

METHOD:

   In a pressure cooker take the cleaned meat pieces/paya and mix in ginger garlic paste and salt along with 3 cups of water and cook for 2 whistles, reduce flame to medium and cook for another ten munutes. While you wait for the steam to subside prepare the seasonig.

 Heat a pan over medium heat and fry the finely chopped shallots until golden brown. Then add chopped ginger and green chillies and fry along.

Meanwhile coarsely grind the coriander seeds, cumin and pepper and add to the onion. Fry until raw smell is gone.

Add the chopped mint leaves and fry a bit. 

To this add the cooked bones along with the liquid. Add more water if neeed. You must get about 4 cups altogether. Add more salt as needed.

Mix the gram flour in 1/4 cup water and add to the soup mix. Reduce flame and simmer for about 20 minutes or until everything blends together and the soup thickens.

Serve as a starter or with bread or naan as a main course.

Tiramisu Cheese Cake

It's once again a RH's baking session and this time her idea was Cheese Cake. She came up with few flavor options and based on the ingredients available at home everyone agreed on Tiramisu flavor.

It was a real treat and turned out super good. I just did some manuevering. 

Few Tips to getting that perfect cake.

1. Make sure the filling is real "satiny" smooth.

2. If cracks appear on final product do not panic, its quite normal.

3. Always bake the crust before filling in the cake batter.

4. If the toothpick comes out clean but still the cake is wiggly, its absolutely fine and will set over cooling.

5. Make sure the cream cheese is at room temperature.

6. Give the cake its cooling time, atleast 6 hours in refrigerator and 20 minutes at room temperature before serving, I know this step is really hard but believe me its worth the wait.

INGREDIENTS:

2 Pack ladyfingers (14 ounce)

4 Tblsp melted unsalted butter 

12 Tsp Instant coffee 

8 Tblsp water

3 8-ounce pack cream cheese 

1 8-ounce pack mascarpone cheese 

1 Cup granulated sugar 

2 Eggs

4 Tblsp all purpose flour 

4 Tblsp Cocoa powder 

METHOD:

   Pre heat oven to 350 degrees. Fill 3/4th of a roasting pan with water and place it on the bottom rack of the oven.

Prepare a springform pan by lining the bottom with parchment paper and cover the outer sides and bottom with aluminum foil.

Make a strong espresso with four teaspoons of coffee in 3 tablespoons of water for the crust and other 8 teaspoons of coffee in 5 tablespoons of water and reserve for the cake.

Crumble the ladyfingers, add the melted butter and 3 tablespoons espresso.Mix well and make sure no lumps and press as a base into the prepared springform pan and bake for about 8 mins in the oven. Keep aside while preparing the filling.

Cream together the cream cheese, sugar and mascarpone until very smooth. Then mix in the reserved espresso and egg one by one and then the flour.

The batter should have a 'satiny' texture by now.

Pour this into the prepared crust and bake for about 40 mins. Insert a toothpick to make sure it comes oit clean. If the cake looks wiggly its fine because it will finish cooking while cooling.

Dust the top with cocoa powder.

Cool completely and refrigerate overnight or atleast 4 hours and keep it in room temperature for about 20 minutes before serving.

Chocolate Chip Cookies

Most of the days my little baker RH comes home from school with a craving to bake something. She can do by herself though I would like to watch her because electrics are involved and mostly depends on my mood or time if she would bake or so.

Today everything fell in place that others at home were lucky enough to indulge in this melt in your mouth chocolate chip cookie.

She found this recipe in a website and tried to incorporate a trick she learned from watching a famous chef in tv which turned out really well. And as I had only wheat flour at home we used that and no one noticed that either.

INGREDIENTS:

Makes 20 Cookies

2 Cups Wheat flour

11/2 Tsp Baking soda

1/2 Tsp Salt

3/4 Cup melted butter 

1 Cup Brown sugar

1/2 Cup Granulated sugar

1 Egg

2 Tblsp Mayonnaise (secret ingredient)

1 Tblsp Vanilla essence 

11/2 Cups mini semi-sweet chocolate chips

METHOD:

Pre-heat oven to 325 degrees. Prepare a cookie sheet lined with parchment or butter and dust with flour. You will make 18 to 20 cookies with this measurement.

In a medium bowl whisk together flour, baking soda and salt and keep aside.

In another bowl beat with a hand mixer ( you can use stand mixer too) at medium speed the melted butter along with the white and brown sugar until well blended.

Then add the egg, mayonnaise and vanilla essence until pale and creamy.

Now reduce the speed and mix in the flour mixture. Beat until it blends together.

Then add the chocolate chips and using a spatula mix them into the dough.

Now using an ice cream scoop, scoop out the dough and place in the cookie sheet atleast 3 inches apart.

This space is needed because the cookie spreads as it gets cooked.

Bake for about 15 to 18 mins. This time depends on your oven. So go for 15 and extend as needed.

The tootjpick inserted comes out clean. The cookies will be soft and hardens as it cools.

Mango Ricotta Parfait

 Sometimes thinking of making breakfast can be really tiring. This parfait is perfect for such days or even a midday or after school snack. You can adjust the portion size of the cup depending on what tume you are planning to have this. You can add mango pieces along with the fruits and choose not to use ricotta if you are not a big fan of cheese. 

INGREDIENTS:

Makes 2

1/2 Cup Greek Yogurt

1/2 Cup Mango Puree

2 Tblsp Ricotta Cheese

1 Tsp Honey

1/2 Tsp Honey

1 Tblsp Chopped Pistachios 

1/2 Cup Granola

1/2 Cup Berries

METHOD:

  In a bowl mix together the greek yogurt, ricotta cheese and mango puree along with honey and rose water.

Take two tall glasses and pour a layer of this yogurt mix, add a layer of berries and then granola. Repeat this process one more time and garnish with the chopped nuts.

Carrot Ginger Soup

Soup is always a soulful dish. Paired with a light side they make a hearty meal. Carrot soup is a healthy and easy way to feed your kids. With a little sweetness and richness from the cream it's hard for anyone to say no. Make it light with stock (may be water too) or scrumptious with some cream. It can be either served hot or cold.

INGREDIENTS :

Makes 4

1 Medium Onion Chopped

6 Big Carrots, peeled and Chopped

2" Piece Ginger, peeled and Chopped

4 Garlic Cloves minced

2 Tomatoes Chopped

2 Cups Chicken/Vegetable broth or water

2 Tblsp Olive Oil

2 Tsp Lemon Rind

1 Bay Leaf

4 Tblsp Grated Parmesan Cheese

(Optional)

1/2 Cup Heavy Cream (Optional)

Lemon Wedges (Optional)

METHOD :

  Heat a large heavy bottomed pan over medium heat. Pour the olive oil and fry the bay leaf and then add chopped onion. Fry until translucent. Then add the ginger and garlic fry for a minute. Then add the tomatoes and then carrots and then the lemon rind. Saute for a minute and add the stock. Cook covered until the vegetables are well cooked. Switch off the stove and let it cool down a little bit. 

Remove the bay leaf and transfer this to a blender and puree everything together.

Pour this back into the pan and heat and season with salt and pepper. Adjust the consistency with warm water. If using the cream finally add that to the soup and let the cream heat through.

Serve warm with grated parmesan cheese on top or serve cold with lime wedges.

Pumpkin Spice Cupcakes

 My little darling at home cannot sit quite for a minute. Does something to keep herself busy and one of her favorite things to do is baking. She made these fluffy, flavor filled cakes with a hint of spice back in Fall. I was busy and just found time to post her work. We surfed around and came up with this perfect recipe. 

INGREDIENTS:

11/8 Cups All-purpose flour

1/2 Cup Sugar

11/2 Tblsp Brown Sugar

1/2 Cup Pumpkin Puree

1/3 Cup Milk

2 Eggs

1/2 Tblsp Baking Powder

1/2 Tsp Baking Soda

1/4 Tsp Salt

1 Tsp Cinnamon Powder

1/8 Tsp Nutmeg Powder

1/8 Tsp Clove Powder 

1/8 Tsp Ginger Powder

1/8 Tsp All Spice

1/2 Tsp Vanilla Extract

1/2 Cup Butter,at room temperature

1/3 Cup Milk

METHOD:

Preheat oven to 375 F. Prepare12 cups muffin tray by lining with cupcake liners

Sift together the dry ingredients and keep aside.

In a big bowl beat together white sugar, brown sugar, butter and egg until light and fluffy. Now stir in the milk and pumpkin puree.

Then stir the sifted dry ingredients until just mixed through. 

Pour the batter into the cupcake liners in the prepared pan.

Bake for about 22 to 25 mins.Check at 18 mins and then add more time as needed because depending on the oven the time may vary. The surface should be golden brown and a toothpick inserted comes out clean.

Cool completely before frosting the cake.

Spinach Artichoke Soufflé

 Soufflé is an egg dish from 18th century France. These are made with eggs and well beaten egg whites along with other ingredients like vegetables or meat.Made savory for breakfast/brunch or sweet as a dessert.

 This particular recipe is made inspired by Panera Bread's breakfast soufflé. I have tried to make it as a healthy version by incorporating wheat flour rue instead of heavy cream and light parmeasan where asiago cheese can be used.To cut down more carbs you can use multigrain bread crumbs to line the dish instead of puff pastry.

INGREDIENTS :

1 Cup Chopped Frozen Spinach

Canned Artichoke Hearts 6 ounces

2 Egg Yolks 

4 Egg Whites 

1/2 Tsp Salt

1/2 Tsp Pepper Powder

1/2 Cup Grated Parmesan 

1/8 Cup  White Wheat/All Purpose Flour

1 Tblsp Butter 

1 Tblsp Olive Oil/Any Oil

3/4 Cup Skim Milk 

1 Sheet Puff Pastry Thawed

4-4" Pie Trays/1-9" PieTray

METHOD :

Pre-heat Oven to 375 degrees.

Clean and butter the pie plates and layer them with the thawed puff pastry. If using 4 small pie trays, cut the single sheet into 4 squares and use them on individual trays.

Drain and chop the artichoke hearts.

Squeeze any extra moisture out of the artichoke and spinach. Mix in cheese, salt, and pepper to this and keep aside.

Start heating the milk. Meanwhile in a pan melt together butter and oil, and once melted add the flour. Whisk together until completely mixed, then pour the hot milk little by little until a thick paste is formed.

Remove from stove and whisk in the egg yolks one by one and then mix along with the spinach artichoke cheese mixture and keep aside.

Now take the egg whites in a clean dry bowl and whisk with a hand mixer until foamy. Then add a pinch of salt and increase the speed a little by little, beating well until stiff peaks are formed.

Add a third of the egg whites to the already prepared cheese mixture and fold it with a spatula. Then add the rest and fold into the mixture, but be careful not to mix thoroughly- it's okay if there are still some white streaks.
Pour this into already prepared pie plates and bake in the preheated oven for about 25 mins for small individual trays or 30 to 35 mins for big single tray.

The time varies with ovens, so check five mins before the final time. If it's done, you will see the soufflé lightly browned and well risen on the top, and an inserted toothpick should come out clean.

Sis's Sesame Chicken

I This recipe has an interesting story. I was talking to my sis and she said she made sesame chicken,one of the recipes I had shared with her long back. Because I hadn't made any sesame chicken in quite some time (I used to make one with Indian spices and another Chinese fusion) I asked her for the recipe and she said it was my fusion find. But surprisingly over the conversation I realized it's not both the recipes I usually make but she has came up with this recipe from three other recipes I have given her. We usually share recipes while talking over phone and she never jots down, just depends on her memory. No harm anyway this taste so good and so I named it so.

INGREDIENTS:

1 lb Chicken             

1/4 Cup Shallots              

5 Dried Red Chillies

2 Tblsp Caraway Seeds  

1 Tblsp  Ginger Paste      

1Tblsp Garlic  Paste       

1Tblsp Black Pepper     

1Tsp Garam Masala   

1Tblsp Yogurt                

1 Tsp Salt                     

2 Tblsp Sesame Seeds   

2 Sprigs Curry Leaves      

1/2 Cup Oil For Frying                

METHOD :

     Clean and cut the chicken into desired size pieces, preferably medium size. Pat dry.

Make a coarse marinade using all the ingredients except sesame seeds and curry leaves.

Reserve a tablespoon or two of the marinade and rub the remaining all over the chicken pieces and keep them well covered for 30 mins. Check and adjust your salt level.

Heat a pan with oil in medium high heat and shallow fry the chicken pieces and remove them to a plate lined with paper towel.

Once all the chicken are fried, heat two teaspoons of oil in a separate pan and add the reserved marinade and give it a stir. Then add the curry leaves and sesame seeds and fry them. Add the fried chicken pieces to this and saute them well until the chicken gets coated with the marinade and sesame seeds.

Sissy's sesame chicken is ready. Serve hot as a starter or side dish.