Crispy Golden Broccoli In Chili Honey Sauce & Sesame Garnish

Broccoli is very low in calories, provides just 34 cal per 100 g. However, it is rich in dietary fiber, minerals, vitamins, and antioxidants that have proven health benefits. Broccoli is an important calcium source for those who don't consume dairy products. With so many benefits and much more this dish is super quick to make and is really tasty to accompany any of your rice or noodles.

Adapted from Kai Asia

Ingredients:

Broccoli Floret:                    150 grams
All purpose flour:                  2 tablespoon
Corn flour:                            2 tablespoon
Pimentos:                            30 grams ( Substitute:  Red bell pepper)
Sesame Seed:                     11/2 teaspoon (toasted)
Vegetable oil
Salt to taste

For sauce
Dry chilli Flakes:                  1 teaspoon
Black peppercorn:               1/2 teaspoon (crushed)
Garlic:                                 1 teaspoon (chopped)
Honey:                                1 tablespoon
Vinegar:                              1 teaspoon
Tomato ketchup:                 1 tablespoon

Method:

1) Blanch the broccoli florets and drain well.
2) Sprinkle the broccoli with flour and corn flour. Toss well. Heat some vegetable oil and shallow fry till crisp. Else you can bake it as well.
3) Combine all the sauce ingredient except garlic.
4) Heat 1/2 teaspoon of oil and add garlic. Add diced pimentos/ bell pepper on high flame.
5) Toss the crispy broccoli and sauce with pimentos. The sauce will have a sweet, spicy and tangy flavour.
6) Toss the sesame seed dry in a hot pan. Mix a little with the crispy broccoli and preserve few for final garnish. Check the seasoning.
7) Arrange on a serving plate and garnish it with remaining sesame seed.
8) Serve hot.

BON APPETIT..

Steamed Bok Choy in Lemon Butter Garlic Sauce

Sign up for a Chinese Cooking classes and at some point you're likely to find yourself happily shredding leaves and chopping up the stalks of a bok choy plant. It is cultivated in China since ancient times, bok choy is found in soups and stir-fries, appetizers and main dishes. Bok choy is one of the popular leafy-vegetables very low in calories; it is very rich source of many vital vitamins, minerals and health-benefiting anti-oxidants. 100 g of bok choy provides just 13 calories. It is one of the recommended vegetable in the zero calorie or negative calorie category of foods which when eaten would add no extra weight to the body but in-turn facilitate calorie burns and reduction of weight. Let's get cooking  :)

Adapted from Kia Asia
Serves:      2
Preparation time 25 minutes

Ingredients:

Bok Choy:                       200 grams
Butter:                              1 tablespoon
Garlic:                              1 tablespoon (finely chopped)
Corn flour:                        25 grams
Salt to taste
White Pepper:                  1 teaspoon
Lemon Juice:                    2 tablespoon
Flakes of garlic fried golden for garnish

Method:

1) Blanch the Bok Choy.
2) Heat some butter, saute garlic . Dilute the corn flour in water and add.
3) Keep stirring to make a sauce of thick consistency. Add more water if required.
4) Season it with salt and pepper.
5) Add fresh lemon juice and mix well.
6) Arrange the bok choy on a serving plate. Spoon the sauce over it.
7) Garnish it with golden fried garlic  flakes and serve hot.

BON APPETIT...

Crispy Tofu In Thai Chilli & Basil

This week will be great for all diet food followers and south Asian food lovers. I will be experimenting with south Asian food in my blog. Today's basic ingredient is "Tofu", also called bean curd, is a food made by coagulating soy juice and then pressing the resulting curds into soft white blocks. Tofu originated in ancient China. Tofu and its production technique were introduced into Korea and then Japan. Tofu has a low calorie count, relatively large amounts of protein, and little fat. It is high in iron, calcium and/or magnesium.

Recipe minimally adapted from Kai Asia by The Gateway Hotel

Ingredients:

Tofu:                       100 Grams
Corn Flour:             2 tablespoon
Thai chilli paste:       1/2 tablespoon
Sugar:                     1/4 tablespoon
Garlic:                     1 tablespoon (finely chopped)
Sweet Chilli Sauce:  1 tablespoon
Onion:                     1 medium (diced)
Basil leaves:             1 sprig (few of them fried)
Vegetable oil

Method:

1) Cut tofu into small dices.
2) Coat with corn flour and shallow fry till crisp.
3) Heat some oil in a pan and add garlic, toss diced onion basil leave for 1-2 minutes.
4) Add chilli paste, sugar, sweet chilli sauce.
5) Mix well and garnish with fried basil leaves.
6) Serve hot.

BON APPETIT..

Italian Orange Polenta Cake

Polenta is coarsely or finely ground yellow or white maize used as a foodstuff. It is cooked by boiling to a paste in water or a liquid such as soup stock, and may be eaten with other ingredients. After boiling, it may be baked, fried or grilled; leftover polenta is often used this way. Polenta is originally an Italian word, derived from the Latin for hulled and crushed grain, especially barley-meal; maize was not cultivated in Europe until the early 16th century. It also comes from the same base as "pollen".
This cake is moist with a pleasantly crumbly and grainy texture; try these cake recipes using popular Italian ingredient polenta/ cornmeal. Give your sweet tooth an Italian flavour with this moist, golden, shiny and fruity polenta cake.

Ingredients:

All purpose flour:                     1 cup
Polenta/ corn flour:                   3/4 cup
Sugar:                                      1 cup
Butter:                                     4 tablespoon
Vegetable oil:                          1/4 cup
Vanilla essence:                       1 teaspoon
Orange zest:                            2 tablespoon
Fresh Orange Juice:                 1  cup
Egg:                                         3 medium
Baking powder:                       1 tablespoon

Method:
1) Preheat oven to 180C. Line the base and sides of a round 23cm cake tin with baking parchment.
2) Cream the butter, oil and sugar (1 cup leaving 4 tsp for glaze) together until light and fluffy using a whisk.
3) Add the eggs one at a time and mix thoroughly.
4) Sieve all the dry ingredients together in a separate bowl.
5) Add all the dry ingredients and the zest.
6) Add half a cup juice to the mixture.
7) Transfer the mixture to the tin, spread evenly, then cook for about 35 mins or until a skewer inserted into the centre of the cake comes out clean.
8) Remove from the oven and turn out onto a wire rack to cool.
9) To make the glaze, put the remaining juice and sugar in a medium saucepan and bring to the boil. Let it simmer for 5 mins, then remove from the heat and allow cooling.
10) Drizzle the orange glaze over the top of the warm cake. Serve with cold vanilla ice cream.

BON APPETIT....

Mediterranean Red Lentil Soup

As promised in my earlier post I am here with the Mediterranean Red Lentil Soup. This is a perfect time to share this warming recipe since we are now ready to set in the winter soon. Red lentil soup is a Turkish/ Greek favorite and served in most restaurants. Most households in Mediterranean region consume this soup. This is another simple, yet delicious recipe. Red lentils are a good source of protein, dietary fibre and iron similar to beans. Lentils are great soup material, adding wonderful richness and protein.

Ingredient:
For two serving


Red lentils:                               1/2 cup               
Onion:                                     1/2 medium sized
Carrot:                                    1 small
Tomato or pepper paste:         1 tablespoon (substitute:  1 small tomato)
Garlic:                                     1 small clove
Butter:                                     1/2 tablespoon
Salt to taste
Crushed white pepper
3 cups of water
Lime juice

For the garnish sauce:
Olive oil/ butter:                         1 tablespoon
Paprika Powder:                       1 teaspoon

Lemon wedges

Method:

1) Heat some butter in a saucepan/ pressure cooker. Add garlic, onion and toss for a minute till it sweats. Add tomato or its paste.  Stir it for half a minute.

2) Add the other ingredient like carrot and red lentil. Season it with salt and pepper. Add water and let it cook till soft. In pressure cooker the process is faster.

3) Let it cool and blend it in a food processor. 

4) Adjust the consistency of soup if required. Boil it in the pan again. Add lime juice.

5) Before serving garnish it with the chilli oil. 

6) For the garnish heat some butter in a pan. Once fuming close the flame and add paprika powder. Spoon it over the hot soup. Serve it hot with some lime wedges.

BON APPETIT...

Stuffed Chicken Breast with Sour Cream Sauce

I have been in love with this dish from ages, till date its one of my favourite recipes. I had it for the first time in a swanky Italian restaurant and wondered how did the chef managed to do so. So let unveil the secret of this delicious recipe and impress your family and friend. I am using spinach, mushroom and mozzarella for stuffing the chicken breast.  Chicken breasts are white meat and are relatively dry.

Ingredients:

Chicken breast:                      2 medium sized

Spinach:                                 1/2 cup ( blanched and chopped)

Mushroom:                            1 cup

Yellow onion:                         1 Medium

Mozzarella cheese

Crème fraîche:                        1/2 cup ( Substitute: Sour cream)

Dried oregano

Garlic:                                    2 cloves

White pepper

Salt to taste

Olive oil

Method:

1) Heat some oil in a pan; add oregano and garlic stir in for a minute. Add some onion, mushroom and spinach. stir for 3-4 minutes until water run dry. Season it with salt & pepper.

2) Once cold add shredded mozzarella.

3) Using a sharp pointed knife make a cut from the thicker side of the breast. Try to insert the knife to make a pocket in the chicken breast. 

4) Use your thumb to clear the pocket and stuff the filling tightly.

5) Prepare both the chicken breast with the stuffing sprinkle some salt and pepper over it. Heat some oil in a pan and cook both side at low to medium heat until cooked. Or you can also grill it at 230 degree celsius for 15 minutes turning it once.

6) For the sauce heat some olive oil in a pan. Add some garlic, half onion finely chopped, and 1/2 cup mushroom finely chopped. Saute it for 2 minutes. Add the cream, simmer it at low temp. Season it with salt and pepper.

7) Serve it hot with some oven grilled vegetables.

BON APPETIT...

Dhaba Chilli Chicken

"Chilli Chicken" name itself is so tempting that you will not miss to remember the taste you had last time. It is the the most popular dish that comes to mind when thinking about all the Chinese food that has been adapted in India. It goes great with fried rice or chow mein. Indo Chinese cuisine is the adaptation of Chinese seasoning and cooking techniques to Indian tastes. The Indian Chinese cuisine is said to have been developed by the small Chinese community that has lived in Kolkata (formerly Calcutta) for over a century. Today, the Chinese food has become an integral  part of the Indian culinary scene. I got this recipe from a local dhaba wala, his recipe was very famous among the local community and was a great hit. It makes me remember my good old college days when we use bunk the boring food of hostel mess for having these taste bud tantalizing chilli chicken.

Ingredient:

Chicken breast:                500 Grams ( Boneless cut in small cubes)
Red Bell Pepper:              1/2 cut in small cubes
Green Bell Pepper:           1/2 cut in small cubes
Soya sauce:                      3-4 tablespoon
Onion:                              1 medium cut in small cubes
Corn flour:                        2 tablespoon
All purpose flour:              1 tablespoon
Egg:                                 1 tablespoon
Green Chilli:                     2 split in halves
Garlic:                              1 tablespoon finely chopped
Ginger:                             1 tablespoon finely chopped     
Chili oil:                            1/2 tablespoon
Salt to taste
White pepper
Vegetable Oil

Method:

1) Cut the chicken in small cubes. Add 1 tablespoon soya sauce, egg, 1 tablespoon corn flour and all purpose flour. Season it with salt and pepper.
2) Mix well and deep fry all the chicken cubes until golden brown from out and fully cooked inside.
3) Heat some oil in a wok. Add green chilli, ginger and garlic fry for a minute and add diced onion and bell pepper. Add fried chicken. Toss it on high flame.
4) Add 1 tablespoon Soya sauce and 1 tablespoon corn flour mixed with few spoons of water. Stir it till all the chicken and vegetables are coated with sauce. Season it with salt and pepper.
5) Finish this hot and spicy chicken with some sprinkle of chili oil.
6) Serve hot with some veg fried rice or chow mein.

BON APPETIT...

Kesari Bhaat ( Sweet Saffron Rice)

"Nava-ratri" literally means "nine nights." This festival is observed twice a year. This is a festival dedicated to the worship of a Hindu deity Shakti. During these nine nights and ten days, nine forms of Shakti/Devi are worshiped. The 10th day is commonly referred to as Vijayadashami or "Dussehra.This festival is celebrated with great zeal in India. Bengali "Durga Puja" is best of its kind and center of attraction worldwide. During this period people observe fasting for seven to eight days. Today's recipe is dedicated to this festival and all the people who are fasting. Its made of rice, saffron, loads of dry fruits and sugar syrup.


Ingredient:

Basmati rice:                  1/2 cups soaked
Saffron:                          few threads (soaked in warm water)
Dry Fruits:                      1 cup (Finely chopped- walnut, almond, pistachio, cashew and raisin)
Sugar:                            1/2 cup
Clarified butter:              1 tablespoon
Cumin seed:                   1/2 teaspoon
Green Cardamom powder
Desiccated coconut to garnish

Method:
1) Dissolve saffron in two tablespoon of warm water and set aside.
2) Heat some clarified butter (desi ghee) in a pan and add cumin seed, add rice and sauté for two to three minutes.
3) Add one and a half cups of boiling water and let the rice cook.
4) When rice is 90 percent done strain it and set aside.
5) In a separate pan add sugar and saffron water over the heat until the sugar is dissolved.
7) Add cooked rice and continue to cook till all the water has been absorbed and the rice is fully cooked approximately 5 minutes. Add the cardamom powder and all the dry nuts. Mix gently. And cover it for 5 minutes
8)  Garnish it with desiccated coconut and serve hot.

BON APPETIT..

Saffron Potato Halwa

Yes you read it right!!! "A potato halwa". It is as scrumptious and amazing as it looks. You can't guess until you make one for yourself. Potato is so universal and found in the entire household. There are about five thousand potato varieties worldwide. Potatoes are prepared in many ways: skin-on or peeled, whole or cut up, with seasonings or without. The only requirement involves cooking to swell the starch granules.

Ingredient:

Potato:                     3-4 medium
Sugar:                      1 cup      
Cream:                     2 tablespoon
Cardamom:               1 teaspoon
Saffron:                     1/2 teaspoon soaked in 2 tsp milk
Clarified Butter:         3-4 tablespoon  
Raisin
Almond
Walnut
Cashew nut

Method:
1) Peel the potato and grate it. Soak all the grated potato in water and wash to take out the starch. Strain and keep aside.
2) Heat clarified butter in a pan and add grated potato.
3) Stir till its dry and golden yellow in color.
4) Add saffron soaked milk, cream and sugar.
5) Mix all the finely chopped dry fruit.
6) Keep stirring till dry and bright.
7) Serve hot or cold and relish this unusual halwa.

BON APPETIT..,

Pesto Crusted Salmon with Grilled Brussel Sprouts

Blogging has been an amazing experience so far. I got a personal domain for my blog yesterday. Hope to shift soon and load various new recipes in the collection.

 I could see loads of basil growing in a flower box along my kitchen window; I am tempted to cook something with it. A pesto crusted salmon sounds interesting and simple. I am complimenting it with some vinegar and soya sauce infused Brussel sprouts. The leafy green vegetables are typically 2.5–4 cm (0.98–1.6 in) in diameter and look like miniature cabbages. The Brussels sprout has long been popular in Brussels, Belgium and may have originated there. Healthy option for dinner tonight. Let’s get cooking.

Ingredient:
Basil leaves:                   1 cup
Pine nuts:                       2 tablespoon (slightly roasted)
Parmesan Cheese:         1/4 cup
Garlic:                           3-4 cloves
Bread crumb:                1/2 cup
Salmon fillet:                  4 medium sized
Brussel Sprout:              100 grams
Natural Vinegar:             1 tablespoon
Soya Sauce:                   2 tablespoon
Salt to taste
Black pepper
Olive oil
Garlic Powder
Unsalted Butter

Method:

1) Grind basil, pine nuts , parmesan, olive oil and garlic into a rough paste to make pesto sauce.
2) Mix it with Bread crumb and a spoon of butter. Season it with salt and pepper. Keep aside.
3) Saute the Salmon for 2 minutes each from both sides in a hot pan with some olive oil. Season it with salt and pepper.
4) Marinate the brussel sprout by cutting it in half with vinegar, soya sauce, salt, pepper, olive oil and some garlic powder. Keep it for 15 minutes.
5) Preheat the oven at 250 degree celsius and grill the sprout for 7-8 minutes. Keep it warm
6) Top the sauteed salmon with bread crumb mixture evenly. Sprinkle grated parmesan over it and grill for 5 minutes at 250 until light golden in color.
7) Serve it hot with the grilled sprout. I AM HUNGRY...

BON APPETIT..

Strawberry Layered Dark Chocolate Cake (Eggless Diet Cake)

The first garden strawberry was grown in France during the late 18th century. From then to now supermarket are full of these small fruits with characteristic aroma, bright red color, juicy texture, and sweetness. Strawberry and chocolate are universal combination. Today I am trying a cake in same combination with strawberry filling and dark chocolate frosting. Best part is its Eggless and Butter less :)

Ingredients:

For Cake:

Cake flour:                                    1 1/2 cup

Sugar:                                            3/4 cup

Unsweetened cocoa powder:         1/4 cup

Baking powder:                             1 teaspoon

Salt:                                               1/4 teaspoon 

Hot water:                                      1 cup

Vegetable oil:                                 1/2 cup 

Distilled white vinegar:                    1 tablespoons

Vanilla extract:                               1 tablespoon 

For Filling

Whipping cream:                            100ml

Strawberries:                                  50 grams chopped

Sugar:                                             4 tablespoon

Balsamic vinegar:                            1/2 teaspoon (optional)

Vanilla extract:                                1/2 teaspoon

For Icing

Dark chocolate:                              100 grams

Creme fraiche:                                4 tablespoon 

Unsalted Butter:                             1 teaspoon

Method

1) Preheat oven to 180ºC with rack in the centre. Line the bottom baking tin.

2) Mix together flour, sugar, cocoa, baking soda, and salt in a large mixing bowl.

3) Add water, oil, vinegar, and vanilla in a large measuring cup.

4) Add to the dry ingredients and whisk just until combined

5) Bake until a toothpick inserted in the centre comes out clean, for 35-40 minutes.

6) Cool cake on a rack, slice into two. 

7) Boil strawberries, sugar, vanilla essence and balsamic vinegar in a sauce pan, and simmer till it becomes thick. Cool completely.

8) Beat cream to medium stiff peaks, and gently fold in cooled strawberry mixture.

9) Layer the cake with filling in between and place the second slice over it. Allow to rest in the fridge for about 30 minutes.

10) Place the grated chocolate, butter and 3 tablespoon creme fraiche in a heatproof bowl and microwave for 20-25 seconds. You can also simmer it in pan until the chocolate melts. Stir well to combine both into a smooth ganache.

11) Give the cake one basic thin coating with this ganache, and reserve some for piping decorations.

12) Add the remaining 1tablespoon cream and mix until smooth. You can use this for piping your favourite pattern for decoration. Refrigerate it tell serving.

BON APPETIT..

Desi Videsi Khandvi ( Rolled pasta from chickpea flour with feta filling)

Khandvi (in Gujarati) or Surali Chya Vadya (in Marathi) is a famous Western Indian dish. It is similar to rolled pasta made from chickpea flour. It is savoured as a snack or as a starter and is extremely popular in Gujarat and North-western Maharashtra. I learned making this beautiful piece of art at one of my friends place; she made it with complete ease and in no time. Today we taking this a step forward and not only making it the authentic way but also with the twist. We make green Khandvi and with feta filling to give this authentic recipe an international look and feel.

Ingredient:

Chickpea flour:          1cup
Spinach puree:          1/2 cup
Water:                      11/2 cup
Curd:                        1/2 cup
Ginger:                      1/2 inch
Green Chilli               2
Turmeric powder:      1/2 teaspoon
Feta cheese:              2 tablespoon
Desiccated coconut:  2 tablespoon
Mustard Oil:             1 tablespoon
Mustard seed:           1 tablespoon
Curry leaves:             7-8 leaves
Whole red chilli:        2 medium
Salt to taste

Method:
1) Take two bowls and put 1/2 cup flour in each. We will work together for both the batters.
2) Add spinach puree and 1/2 cup water to one bowl and 1 cup of water to another bowl.
3) Add 1/4 cup of curd to both of them.
4) Grind the ginger and chilli to make a fine paste. Add it to both the batter.
5) Season it with salt. Add turmeric powder to the batter without spinach.
6) Mix the batter really well without any lumps.
7) Now we work with one batter at a time. Place it on low to medium heat and keep stirring continuously.
8) Batter will start getting thick and gluey. Keep stirring until it starts leaving the surface and still soft and easy to move the spoon.
9) Take a ladle full of cooked batter on a cookie sheet, foil or a clean kitchen top. Using a spatula spread it so that it is very thin - thinner than a crepe. Run the spatula from top to bottom to make it like a big sheet. Set aside to cool for 5 minutes.
10) Sprinkle feta cheese on the spinach sheet and desiccated coconut on the yellow sheet. Using a knife make a cut mark on the sheet to make several strips of about 11/2 inches width and 5 inches in length.
11) Carefully start rolling the strip from one end using a wet hand. Make all the rolls and palce it on the serving dish.
12) Heat some oil with mustard seed, red chili and curry leaves. When mustard seed starts sputtering pour it over the rolls using a spoon.
13) Serve it hot or cold with your favourite drink.

BON APPETIT..

Strawberry Souffle

Dessert is the triumphant closure of an elaborate dinner. It must be something special to capture the attention of the already sated eater. Hunger has long since disappeared, all that is left is gratification of the senses.
There are plenty of ways to enjoy fresh summer strawberries. You can stuff them into shortcake or pile them up into a pie, as well as add them to cereal and toss them into a salad. Let add a new recipe to list of strawberry dessert options: a strawberry souffle.The souffle will rise up quite high in the oven and, like most souffles, will sink down as it cools.

Ingredients: ( For 2 serving)

Fresh Strawberry:              5-6 large
Sugar:                                4 tablespoon
Cornflour:                          1 tablespoon    
Lemon Juice:                     1 tablespoon
Egg White:                        2 large eggs
Pinch of salt
Butter to grease the souffle mould.

Method:
1) Blend the strawberry, 2 tablespoon sugar, cornflour and lemon juice into a fine paste.
2) Using an electric blender beat the egg white with pinch of salt till soft peak. Add remaining sugar and beat till stiff peak
3) Gently blend the strawberry mixture to the egg white.
4) Grease the souffle mould and pour the mixture into it. Level it using a spatula.
5) Bake it for 25-30 minutes until the top is light brown. Serve it hot

BON APPETIT..

Baked Yogurt with Spiced Fresh Fruit

It is an easy and quick recipe to make you lunch or dinner a healthy yet exotic finish. It’s just three ingredients , takes barely any preparation time and tastes so good, especially with fresh fruit. The twist here is with the complemented spiced fresh fruit.  Let's get cooking :)

Ingredient: ( For 1 serving)

Heavy Cream:             3 tablespoon
Condensed Milk:        3 tablespoon
Greek Yogurt:            4 tablespoon
Fresh Fruit:                 Green Apple(sliced), Strawberry, Grapes
Cinnamon Powder:      1/2 teaspoon
Pink peppercorn:         2 crushed
Sugar:                         1 tablespoon
Vanilla essence:           1/2 teaspoon

Method

1) Combine cream, condensed milk and yogurt. Mix well
2) Bake in a bake-and-serve dish at 120 degree celsius for 12 minutes.
3) Chill it in a refrigerator.
4) Boil all the fresh fruit, and sugar in a saucepan. Add cinnamon, peppercorn and vanilla essence. Cook it for a minute.
5) Serve it cold with chilled baked yogurt.

BON APPETIT...

Saffron and Honey Panna Cotta

Panna Cotta literally translates as "cooked cream" in Italian. These softly set and creamy Italian puddings are so silky-smooth they slip down beautifully at the end of a meal. It is generally from the Northern Italian region of Piedmont, although it is eaten all over Italy, where it is served with wild berries, caramel, chocolate sauce or fruit coulis. Deliciously light and creamy, panna cotta is so easy to make. It makes a great companion for bright, sharp summer fruit. Or pair it with Christmas spices and dried fruit compote for a classy winter dessert. This real quick silky Italian dessert is made by simmering together cream, milk and sugar, mixing this with gelatin, and letting it cool until set. I am giving it a flavor and color of saffron with some honey and star anise.

Ingredient: ( for 2 serving)

Heavy cream:                        1 cup
Vanilla sugar:                         1/2 tablespoon
White milk chocolate:             25 grams
Saffron:                                  Few threads
Honey:                                   1 tablespoon
Star Anise:                             1 whole
Gelatin:                                  1 leaf
Strawberries to serve

Method
1) Soak the gelatin leaf in cold water for 5 minutes.
2) Put the cream to boil on a heavy bottom pan. Add Saffron, sugar, honey and star anise.
3) Let it boil whisking it in between. Add finely chopped chocolate.
4) Mix well and add soaked gelatin leaf. Stir continuously for 2-3 minutes, turn off the heat. Take out the star anise.
5) Grease the mould with light butter and pour the liquid in.
6) Let it set for 2-3 hrs before you serve.
7) Gently take the Panna cotta out from the mould and serve it with your favorite garnish or fresh fruits.

BON APPETIT..

Desi Gajar ka Gajerela (Carrot Halwa)

Gajar ka Halwa was first introduced by the Shikhs traders of the Punjab during the Mughal period and the name originates from an Arabic word "Halwa", which means "sweet" and it is made from carrot (in Hindi: Gajar) so that it is known as Gajar ka Halwa (meaning pudding of carrot or Halwa of carrot). It is traditionally eaten during all of the festivals in India, mainly on the occasion of Diwali, Holi and Raksha Bandhan. The Gajar Ka Halwa is served hot during winters.Today I am going to share with you the secret of a perfect gajar ka halwa. Let's get cooking a bollywood style "maa ke haatho ka halwa".

Ingredient:
Carrot:                              1 Kg (shredded)
Condensed Milk:               200gm
Full cream Milk:                 1 liter
Sugar:                                1 cup
Clarified butter:                  1/2 cup    
Unsalted Dry fruits:            1 cup finely chopped (I am using walnut, almond and raisin)

Method:

1) Put all the shredded carrot and milk in a big Karahi (or a Wok) on a medium high flame. Let it simmer and cook for 30 minutes stirring every occasionally.
2) Cook till the carrot are soft and milk is almost evaporated. Add Condensed milk, sugar and dry fruits. Mix well and keep stirring until it run dry.
3) Time to add desi ghee (Clarified Butter). Stir it regularly mixing the halwa with ghee for approximately 10-15 minutes until its changes its color to a darker shade and become chewy. All you need is a bit of patience while cooking and your halwa will be perfect chewy and yummy.
4) Serve it hot with some cold vanilla ice cream and treat yourself and family with god's food.

BON APPETIT..

Earthy Honey Carrot Cupcake

I called it earthy because of the texture and color of the final cake which turned out to be super yummy and healthy too. Carrot cakes are quite popular in UK and North America and can be found pre-packaged in a local grocery store. Carrot cake is a cake which contains carrots. It is mixed with batter. The carrot softens in the cooking process, and the cake usually has a soft, dense texture. The carrots themselves enhance the flavor, texture, and appearance of the cake. Carrot cake may be eaten plain, but it is commonly either glazed or topped with white icing or cream cheese icing and walnuts, usually chopped. It is often coated with icing or marzipans made to look like carrots. But I am not going to do it the basic way.The twist is in the lemony and honey flavour which is added to this beautiful cake. No topping or icing for me as I like it in its basic form.

Ingredient:

Carrot:                                1 1/2 cup (Grated)
Cake Flour:                         1 Cup
Sugar:                                  1/2 cup
Honey:                                 1/4 Cup
Butter:                                  1/2 cup
Eggs:                                    2 large
Cinnamon powder:               1 tablespoon
Walnut:                                1/4 Cup (chopped)
Vanilla essence:                    1 teaspoon    
Lemon zest:                          1 tablespoon
Lemon Juice:                        1 tablespoon
Salt:                                     1 small pinch
Baking Powder:                   1/2 tablespoon

Method:
1) Using a electric whisk combine butter and sugar till creamy and pale. Add honey and mix well.
2) Add egg one at a time whisking continuously. Add vanilla essence, lime juice and cinnamon powder. Mix all together.
3) Sieve cake flour, baking powder and salt together in a separate bowl.
4) Mix all the dry mixture and grated carrot to the wet mixture in 3 parts folding slowly. Add lemon zest and walnut, fold it again.
5) Put the cupcake wrapper into the cupcake tin and fill each of them till half.
6) Preheat the oven at 180 degree celcius.
7) Put the cake filled tin into the hot oven for 35-40 minutes until the cupcake are done and tester comes out clean.
8) Serve hot or cold with or without icing and enjoy it any time.

BON APPETIT..

Apple Galette with Yoghurt Chantilly Cream

Want to cook like Julia Child? Get out your whisk! Here is a classic and rustic apple Galette with a sophisticated and cosmopolitan twist. If you think French desserts are all about piping pastry cream and fussy meringues, give this fancy, gorgeous, apple galette a glance.

Ingredient:

Golden Delicious Apple:                             1 large
Demerara Sugar:                                        2 tablespoon
Walnut:                                                      2 tablespoon (Finely chopped)
Unsalted Butter:                                          1 tablespoon
Frozen phyllo pastry sheets:                        1 sheet
Whipped cream:                                         2 tablespoon
Greek Yogurt:                                            1 tablespoon
Vanilla essence:                                           1/4 teaspoon
Cheese cream:                                            1/2 tablespoon.

Method:

1) Slice the top of the apple at one-quarter mark using a sharp knife. Retain the lid.
2) Carefully core the apple and retain the outer shell.
3) Dice the apple core and mix it with Sugar, walnut and butter.
4) Heat at medium low flame to caramelize. Reserve
5) Poach apple case and lid in boiling water and immediately immerse in ice water
6) Brush some melted butter in a muffin mould and place the phyllo sheet, bake it at 180 degree celsius till golden brown.
7) For the sauce add yoghurt, vanilla essence and cheese cream. Mix well and gently fold the whipped cream. Freeze it.
8) Fill the poached apple case with caramelized apple and cover with apple lid. Arrange on a serving plate. Spoon a small amount of caramelized apple in the phyllo cup and top it up with yoghurt chantilly cream. Serve immediately and  enjoy the classic French galette with a twist.

BON APPETIT...

Cabbage Cigar

Chinese cabbage has pale, tightly wrapped, succulent leaves with crisp, broad, white ribs and a delicate, mild, sweet flavour. There are two basic types of Chinese cabbage: firm-headed and loose-headed. These lovely Chinese cabbage are calling me, take me out and cook me. I wanted to make an easy and quick appetizer and I am really happy with the final result. I am sure you are going to love it.

Ingredient:
Cabbage leafs:                    5-6 big leafs
Cottage Cheese:                 1/2 cup
Spring Onion:                     4 stems
Salt to taste
White Pepper:                    1/2 teaspoon
Butter:                                2 tablespoon
Tomato Sauce:                   2 tablespoon
Chili Sauce:                        1 tablespoon
Red Pepper Sauce:             1/2 tablespoon
Natural Vinegar:                 1 tablespoon

Method:
1) Take out the whole cabbage leaf carefully and split it into half taking out the middle thick vein.
2) Put all the leaves into boiling water for 1 minute and refresh it with cold water immediately. Set aside
3) Heat some butter in the pan and add finely chopped spring onion. Toss it for 2 minutes at medium flame and season it with salt and pepper.
4) Add crumbled cottage cheese and mix well on high flame.
5) Put a small amount to mixture at the thinner end of cabbage leaf and roll it to give a cigar look.
6) Make the entire roll stuffed with the mixture.
7) Again heat some butter in the pan and toss all the rolls carefully until light greenish brown from outside. It takes approximately 1-2 minutes.
8) Make a red hot sauce mixing all the sauces given in the ingredient section.
9) Serve hot cigar rolls with spicy chilli dip

BON APPETIT..

Doubled Layered Tart With Chocolate Custard

There are few foods that people feel as passionate about, a passion that goes beyond a love for the "sweetness" of most candies or desserts. For the true chocoholic, just thinking about chocolate can evoke a pleasurable response. Today's recipe is for all those chocolate lovers, a doubled layered tart with chocolate pudding. It is a perfect combination of creamy soft pudding and a brittle & crunchy tart.

Ingredients

Tart Shell Pastry:
All-purpose flour:                                2 cups(some more for dusting)
Sugar:                                                 3 tablespoon
Salt:                                                    1/4 teaspoon
Unsalted butter:                                   3/4 cup (cold and cut into small chunks)
Egg:                                                    1 large separated
Ice water                                            2 tablespoons (some more if needed)

Filling:
Heavy cream:                                       1 cup
Milk:                                                    1/4 cup
Semisweet chocolate:                            200 grams (chopped)
Sugar:                                                   2 tablespoon
Salt:                                                      1/4 teaspoon
Eggs:                                                     2 large, at room temperature

Method:

1) To make the pastry: combine the flour, sugar, and salt in a large mixing bowl. Add the butter and mix with your fingertips until the mixture resembles coarse crumbs.
2) Make a well in the middle of the pastry. Combine the egg yolk with the ice water in a small bowl, whisking to blend. Pour it into the well and work it in to bind the dough until it holds together without being too wet or sticky.
3) Squeeze a small amount together, if it is crumbly, add more ice water, 1 tablespoon at a time. Form the dough into a disk and wrap in plastic. Refrigerate for at least 30 minutes.
4) Roll out the pastry on a lightly floured surface into a 12-inch circle, about 1/4-inch thick.
5) Carefully roll the dough up onto the pin and lay it inside a 9-inch tart pan. Press the dough into the pan so it fits tightly. Press the edges into the sides of the pan.
6)Shave off the excess hanging dough with a knife. Put the tart in the refrigerator for 15 minutes to relax.
7)Preheat the oven to 180 degrees celsius. Bake for 30 minutes, using a pastry brush, lightly coat the crust with a beaten egg white. Return to the oven and continue to bake for another 8 minutes until the tart is golden in color, but not brown.
8) Set aside to cool and lower the oven temperature to 150 degrees celsius.

9)To make the filling: Heat the heavy cream and milk in a pot over medium-low flame, until it simmers slightly around the edges.
10)Remove from the heat, add the chopped chocolate and stir until melted and smoothed out. Add the sugar and salt and whisk until well incorporated.
11)Beat the eggs in a small bowl until blended and add them to the chocolate mixture, stir until completely blended.
12) Take out the cooled tart shell which will be a bit shrunk from the size of tart pan. Carefully place it back at in the centre of the tart pan and pour 1/4 of the chocolate mixture outside the tart in the pan. Its a tricky step so do it carefully. Pour the rest of the filling inside the tart shell.
13) Bake at 150 degrees Celsius for 15 to 20 minutes until the filling is set and the surface is glossy. If you see any bubbles or cracks forming on the surface, take the tart out right away.
14) Cool for 4-5 hours before cutting. Enjoy this sinful delight with your kids.

BON APPETIT..

Dal Dhuaan ( Green Moong Lentil Smoked with Clove)

Lentils have been part of the human diet since the Neolithic times, being one of the first crops domesticated in the Near East. Archaeological evidence shows they were eaten 9,500 to 13,000 years ago.
Lentil colours range from yellow to red-orange to green, brown and black, and are sold in many forms, with or without the skins, whole or split. These can be cooked in several styles in various cuisines. This recipe is very special and uncommon because of the smoke flavour which is infused using a live glowing charcoal. Smoke enhances the taste and makes it a more delicate for what I call it "A Delicate Dal".

Ingredient:            

Green Lentil (Moong Dal):                  100gm
Milk:                                                   1/2 Cup
Oil:                                                     1tsp
Cumin Seeds:                                      1/2 tsp
Curry Leaves:                                      1 sprig
Onion:                                                 1 Small (Finely Chopped)
Green Chilli:                                         2 Chopped
Ginger Garlic paste:                              1/2 tablespoon
Turmeric powder:                                 1/4 tsp
Salt to taste
Tomato:                                                1 small ( chopped)
Clarified butter:                                     1 tsp
Clove powder:                                      1/4 tsp
A live Charcoal for smoking.

Method:
1) Soak the green lentil in water for an hour. Cook with 1/4 cup of milk and half cup water till done.
2) Heat some oil, crackle cumin and curry leaves on a low heat for a minute.
3) Add onion and green chilies and fry golden brown. Add ginger garlic paste and cook till raw flavor disappears.
4) Add cooked lentil with turmeric powder and season.
5)Stir, add 1/2 cup water and remaining milk. Add tomato, cover and simmer for 5-7 minute s at high heat.
6) Remove from the heat and put it in a pan. to smoke, place the clove powder and melted clarified butter in a small bowl, put a live glowing charcoal on the butter. Place on the surface of dal for 5 minutes covering the pan.
7) Transfer to a serving bowl and garnish it with cream and coriander leaves.  Serve hot with butter naan.

BON APPETIT..

Honey Muesli Crunch

Nothing is more satisfying than having a tasty diet food or a low calorie sweet. Muesli is always associated with healthy diet. Its ability to make you feel full and the nutrition it offers makes it an ideal morning meal. Today we are making some cookies out of these humble cereal food combine with yet another healthy honey. You can have these crunchy cookies any time of the day to quench your sweet desire without gaining extra calories. Let's bake this simple and quick recipe and make ourselves healthy.


Ingredient:

Muesli:                        1 Cup
All purpose flour:         1/2 Cup
Honey:                        1/4 Cup
Unsalted Butter:          2 Tablespoon
Unsweetened Cocoa:  1 Tablespoon
Egg:                            1 Small
Demerara Sugar:         4 Tablespoon
Baking powder:           2 teaspoon

Method:

1) Whip the butter and sugar together. Add egg and use an electric whisk to mix it up together.
2) Add honey and mix well
3) Sieve flour, cocoa and baking powder in a separate bowl
4) Mix the entire dry ingredient into the wet mixture to make loose dough.
5) Refrigerate it for 20 minutes.
6) Grease the baking tray with butter or some oil. Make small cookies from the dough and place them a bit far from each other. Bake at 150 degree celsius for 12 minutes. You can work in batches to make all these cookies.
7) Enjoy these freshly baked cookies and store rest of them it an airtight dry container to relish later.

BON APPETIT...