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.

Crispy Fried Chicken

An never ending demand is always there for chicken especially fried chicken. This recipe helps you make fried chicken that is very crispy outside, soft and juicy inside. The steps may look like too much but I can guaranty you that its worth the extra effort. You will definitely taste the juicy meat.
 This can be served as a starter or side dish. Even goes well as a side for biryani or any rice meal.   

INGREDIENTS :

1 lb Chicken cubes  (bone in/less)
1/2 Cup Coconut Oil (for deep frying) 

Step 1 :
1 tbsp Soy Sauce       
Few Lemon Wedges
1 tsp Salt                 
1/2 tsp Pepper Powder 
1/4 tsp Salt                    
2 Cups Water                

Step 2 :
1 tsp Ginger Garlic Paste 
1/4 tsp Turmeric Powder    
1 tblsp Lemon Juice           
1 tblsp Red Chilly Powder 
1 tsp Black Pepper          
1 tsp Fennel Seeds           
1 tsp Garam Masala         
1 tblsp Roasted Rice Flour  
1 tsp Salt                         


METHOD :
                  Clean the chicken pieces and mix the ingredients under step 1 and soak the chicken pieces in that liquid for about 20 to 30 mins. This helps retain the moisture of the chicken and helps absorb the spices into the meat.
                 Pound the fennel seeds and pepper seeds together to a coarse powder. To this add the rest of the ingredients from step 2. Now squeeze out the chicken pieces from the soaking liquid and rub this spice mixture well over the pieces to completely coat them. Check for salt in the spice mix before rubbing in to the chicken pieces and adjust according to your taste.
   Heat oil in a deep pan for about an inch or two at medium high flame.When it is hot enough reduce the flame to medium low and drop the chicken pieces in batches. Fry them stirring in between until golden brown and drain onto absorbent paper towels to take out any extra oil.
         If you plan to make ahead for parties keep them on trays in oven at 200 degrees. Squeeze lemon juice before serving which is optional. Crispy fried chicken is ready.

Aappam

Aapam is a breakfast/dinner staple in my town. The good thing about this dish is that it can pair well with any side dish sweet or savory. Most commonly it is used with coconut milk and sugar, along with a mashed banana, or chicken/meat/fish/egg curries as well for vegetable stew or potato based gravies. Another interesting side dish to go with it is maasi (dried fish) sambal (like thoku).

A favorite in my house is aapam with chicken malaai karahi.

INGREDIENTS:

2 Cups Raw/Basmati/Long grain rice

3 Tablespoon Cooked rice

1 Cup Grated Coconut

1/2 Tsp Baking/Cooking Soda

Water

Salt

METHOD:

       Clean and soak the rice along with cooked rice in water for atleast 2 hours. Then grind along with the grated coconut in a mixer/ grinder to a smooth batter. You can add about a cup of water while grinding. The batter shouldn't be too thick or thin. 

To this add about a teaspoon of salt, mix well and keep in a warm place to ferment for about 6 to 8 hours. Depending on the weather this might even happen in two hours.

Once fermented you can refrigerate or use immediately. When you are ready to use add the cooking soda and mix well. 

 Heat a slightly shallow pan with a lid over medium high heat. Pour a laddleful of batter swirl around the pan and cook with the lid on. This might take two to three minutes to cook soft and smooth in the center with crispy sides.

P.S: Actually you can add a ladleful of dosa batter to the aapam batter to get a bit more soft center.

Alternately if you do not have cooked rice you can add 1/2 teaspoon fenugreek seeds and 2 teaspoons urud dal while soaking the rice.

Paaladai/Rice Crépes

 Paaladai is a breakfast/dinner dish but is mostly made during special occasions. Any time there's a festival or holiday, one can almost always find a plate of soft paaladai, thinner than paper (when made right) on the table. It's easy to make and there's the additional advantage of it being able to be made right after the batter is prepared- there's no waiting time for fermentation or such. The best side to go with it, in my opinion, would be mutton roast (and you can have it with my mom's mutton roast, another recipe on this blog). Enjoy!

INGREDIENTS:

2 Cups Raw Rice/ Basmati/ Long Grain

1 Egg

3/4 Cups Grated Coconut

Water

Salt

METHOD:

   Rince and clean the rice and soak in water for atleast an hour.

After an hour drain the water and grind in a mixer/ grinder with the egg and coconut. Add water if needed and grind to a smooth batter.

The batter must feel silky smooth.Add salt and a cup of water to the ground batter and mux well. The consistency of the batter should be thinner than the dosa batter, so add water as needed.

Heat a wide shallow pan at medium heat. When the pan is hot enough (when a water drop is added it should splatter) add a spoonful of batter and swirl around the pan to form a thin layer. Remove from pan when it starts to peel out of the pan. Remive to a plate and fold into a triangle shape when its cool enough to handle. 

  Paaladai can be paired with any spicy chicken or meat dish for dinner or with coconut milk and sugar for breakfast.

Ginger Cream Pasta

The easiest dinner ever is always pasta.If you have the right ingredients it can be made in just below 30 minutes or so. Any pasta combinations can be made with few items from your pantry. Most of the time the outcome never fails. Your imaginations with the ability to combine ingredients can give birth to an easy yet delectable recipe/dish. And again pasta and cheese can never fail you.

This dish is one of my brainchild and I'm not sure if there is any other similar dish out there. I'm just thinking of a name for this dish. Now I remember that the flavor of ginger with cream was so welcoming and yeah I think I can name this dish Ginger Cream Pasta.

Ginger Cream Pasta an easy weeknight dinner served in under 30 minutes. Njoy!!

INGREDIENTS:

1 Pack Pasta (Penne/Bowtie)

2 Chicken Breasts

2 Big Shallots

11/2" Piece Ginger

20 Mint Leaves

15 Plum Tomatoes

1 Chicken Buillion Cube

2 Tsp Red Chilli Flakes

2 Tblsp Flour

4 Tblsp Butter

2 Cups Whole Milk

1 Cup Cream

1/2 Cup Parmesan Cheese

Salt to taste

METHOD:

  Cook and drain pasta according to package directions. You can make it Al dente or well done according to your taste.

Clean and cut chicken into small strips about 2 inches long. Chop the shallots, grate the ginger and halve the tomatoes. Wash and remove the mint leaves from the stalks.

In a pan over medium heat add 2 tablespoons of butter and fry the shallots until transparent. Add ginger fry for few seconds and then add the chicken breasts and fry until well cooked along with the chicken stock cube. Now add the mint leaves give a quick stir and then the tomatoes and fry for just 30 secs. You don't want to cook the tomatoes completely because we are looking for the fresh bite in the pasta. Remove to a bowl and keep aside.

To the same pan add the remaining butter. When it melts add the flour and keep frying with a whisk. Pour the milk ti this and combine together but be careful about lumps. Now add the cream, stir until it gets heated through. 

Its time to add the fried chicken and veggies to this sauce. Check for salt,mix in the parmesan cheese and pour it over the pasta. Stir everything together and serve immediately.