Wow, it been a while since I came to my own blog. But life happens. ...one day you do know what to with yourself the next you don't know where time flies. The years 2012 and 2013 slipped past and here we are mid- March 2014. Phew thats something. 
         A lot  has changed though. Daughter has grown up..she is six now. Hubby changed jobs, we shifted to a new apartment. All good, I will always be grateful to The Almighty for the life he has given me.
         Hope to be regular here...Ciao for now.

Easy Fruit Trifle

I tried this delicious dessert last Saturday for our house party. It was a success, that much I can say.....So now its time to share the recipe....

Easy Fruit Trifle (Recipe)

Ingredients:
1 sponge cake (I used ready made)
2 cups chopped fruits ( strawberry, pineapple, kiwi)
1/2 cup sugar syrup
2 cups whipped cream

Method:
 1. In a bowl, mix the chopped fruits with the sugar syrup. Refrigerate.
 2. Slice the cake horizontally to make two equal halves (discs).
 3.In a flat bottomed glass dish place the first slice, it should fit well.
4. Take the fruits and  pour the syrup in another bowl.
5. Sprinkle half of the syrup on the cake .
6. Spread 1 cup whipped cream on the moist cake.
7. Spread half of the fruit mixture on the cream evenly.
8. Cover with the other half of the cake.
9. Repeat step 5,6,and 7. Cover with cling film and refrigerate.
10. Serve chilled.

New Year Resolution

The year is almost coming to an end, just a few hours to go now. The year 2011 was great, but personally I would like to make this new year even better. So this year my resolution is - to be a better person. Being more tolerant towards other peoples  mistakes and more careful to not repeat them myself. I would like to be less selfish and more considerate. Also I would like to respect myself and my body by eating right and being fit.
This is what I wish for myself this coming year, and sincerely hope that I can keep up this promise to myself.

Happy New Year.................and may all good things come to you all in 2012....

                     

Drink up your veggies...

Yes, you read it right...that's what the title says - Drink up your veggies and get all the nutrients. Even fussy eaters will relish a bowl-full of warm and creamy vegetable soup. Get back at those hunger pangs with this satisfying soup. Here is the recipe...

Creamy vegetable soup ( recipe):

Ingredients:
1/2 potato
1 large tomato
1/2 onion
1 pod garlic
5-6 pepper corns
1/2 cup peas
1 cup spinach
1 cup assorted mixed vegetables (squash, bottle gourd, french beans, carrot, beet, turnip) any vegetable .....you get the idea?
salt and pepper to taste
2 tbsp extra virgin olive oil
2 tbsp cream (optional)

Method:
1. Pressure cook all the vegetables in sufficient water until tender.
2. Let the cooked vegetables cool for a few minutes.
3. Puree the entire mixture with the cream.
4. Sieve the puree, drizzle with olive oil and season with salt and pepper to serve.

You could use vegetable or chicken stock instead of water.

Enjoy the warm soup when it is chilly outside.... 

Corn Bhel

This is a really easy recipe for a light snack. Its is healthy too....

Corn Bhel (recipe) :

Ingredient:

1 cup boiled corn kernals
1 cup chopped boiled potatoes
1 tomato chopped
1 tbsp multipurpose green chutney (recipe in an earlier post)
2 finely chopped green chilies
1 small red onion chopped
juice of one lime
1 tbsp olive oil
salt and pepper to taste
1 cup roughly chopped coriander leaves
1 cup chopped cucumber
1 cup crushed potato chips or anything that is savory and crispy.

Toss all the above ingredients in a large bowl, mix well and top with the chips before serving.

What a thought........

1. Start each day with a grateful heart.
2. Focus on the positive aspect of every person you encounter.
3. End each day with a grateful heart.
- Lucy MacDonald

I wish we could all follow this......I try my best though.

Almost Panko........

It was only last year I got to know about Panko. Its another name for Japanese bread crumbs. And what makes Panko different from our normal bread crumbs? Well to begin with they are absolutely white in colour and a lot more flakier, so the final product is much more crisp and has a lovely golden hue. And it also does not clump up like the regular bread crumbs.

So I used the store bought one for quite sometime until I made my own out of laziness ....literally. I usually make my own regular bread crumbs - you know the drill I guess. Slightly toasting the leftover bread in a low oven and then grinding it all up. Now the other day, I had sliced baguette and another loaf, without the crust which I had kept in the refrigerator and both were rock hard. As usual, I was feeling lazy to get the food processor out. And since the bread was already hard I decided to skip the oven too. Instead I used the mandolin (vegetable grater/ slicer) with the widest slit/ holes to grate the bread. And I got my panko ....just like that. Of course it helps to use a large plate or bowl for the flaky crumbs as they have a tendency of flying in all directions no matter how careful you are.

Roast Chicken ..............as promised........

Yes, when I make a promise i try my best to keep it. So here is the recipe for my roast chicken as promised. Please note this is my version so obviously it will not be the it is supposed to be. This roast is easy and hassle-free. And to top it, you do not have to stand next to the oven, worried about either burning the chicken or under-cooking it. Because I do not use the oven at all. Yes this is what I mean by my version of roast chicken.....Ohh also I do not use the whole chicken , just the thigh pieces so the result is juicy and the dinner is ready within 20-25 minutes.

Pan -roasted chicken ( recipe):

Ingredients:

6 pcs chicken thighs with the skin
2 tsp Worcestershire sauce
2 tsp soy sauce
juice of 1 lemon
1/2 tsp honey
1 tsp Italian mixed herbs(dry)
1 tsp ginger paste
1tsp garlic paste
1 tsp  coarsely crushed black pepper
salt to taste
2 tbsp olive oil

Method :
1. Wash and pat dry the chicken. Beat the thighs slightly with a meat tenderizer or the base of a heavy pan.
2. Mix all the ingredients and 1 tbsp olive oil with the chicken and marinate for minimum 30 minutes. The longer, the better though.
3. Heat a frying pan or a grill pan and place the chicken thighs skin side down. Let it sizzle for 3-5 minutes on high heat, then lower the heat to medium for 5-7 minutes.
4. Drizzle the remaining olive oil on the un-cooked side of the thighs a 3-5 minutes. Cover and cook for 10 minutes.
5. Turn off the heat,  let the chicken pieces rest for at-least 5 minutes before serving.

Yum-yum............

Diwali Treat........

I like Indian festival, almost all of them. And the sole reason being the sweet treats. Even if I do not celebrate them, nothing stops me from preparing at-least one treat exclusive for that particular festival. Like during Ganesh Cathurti I tried my hands at something similar to modak, it turned out well so what the shape was very...very different. Well now that Diwali is close, I chose to prepare something simple and quick.
I started with a recipe for nankatai, tweaked it here and there and came out with my version of coconut macroons. Sounds strange right ? read on and see how a nankatai got turned into a macaroon.

Diwali coconut macaroons ( recipe)

Ingredients:

2 cups all purpose flour
1 cup dessicated coconut
1 cup fine semolina
1/2 cup chopped almonds
1/4 cup raisins
1 1/4 cup sugar
1 1/4 cup  unsalted butter
1/2 tsp baking powder
a pinch of salt
1/2 tsp cardamon powder

( I think you have already noticed the tweak ...almond, raisin, dessicated coconut etc..wait there is one more twist)

Method:
1. Pre-heat the oven at 180 degree.
2. Mix all the above ingredients to form a dough.
3. Make small lime sized balls and slightly flatten them.
4. Time for the twist- leave the baking tray alone, grab the muffin tray or (even better) a mini cup cake tray, place the flattened dough balls and bake for 12- 15 minutes. I did not grease the tray as mine is non-stick.
5. Let the macaroons cool completely before de-moulding them (a fancy way of saying- remove them fron the muffin tray).
6. Store them in an air-tight container.

The macaroons will be perfectly shaped, at-least their bottoms........hehe..........enjoy !!

Light and easy mashed potato

Well what can I say .......... I prepared this mashed potato by chance. Hubby dear was in a mood for some roast chicken and mashed potato.So like an obedient wife I started the preparations. The recipe for roast chicken will be featured in another post -I Promise. Lets deal with the mashed potato first...

I began by boiling 3 medium sized potatoes in a pressure cooker( I love the pressure cooker, it saves time and energy). Then realized there is no cream in the house, so looked for alternatives...it happens all the time with me. Anyway, I came up with a plan 'B'. I had unbelievable success, so here is the recipe...

Light and easy mashed potato (recipe)
2 servings, 3 if you really stretch it
Ingredients:

3 medium sized potatoes
1/2 cup low fat high calcium milk
2 tsp butter
2 tsp olive oil
salt and pepper to taste
1/2 tsp nutmeg powder

Method:
1. Boil the potatoes, drain and peel while the are still hot. Use a fork, to hold the hot potato.
2. Roughly chop the potatoes and put them in a food processor- chopper attachment ( I do not own a potato ricer, never needed one!).
3. Add in all the ingredients and half the milk, pulse the mixture until smooth.
4. Add some more milk if the mixture is too dry. Pulse again.
5. Adjust the salt and pepper before serving.
Yummy!!
The potatoes must be hot / warm at all time.

Multipurpose Green Chutney

I love this green chutney of mine. I usually make it in large quantities, freeze it and use it  as an when i like. This chutney is a chameleon in some ways, use it an a condiment or add it to curries to enhance the flavors. Marinate the fish or chicken in it or mix it with yogurt for a refreshing dip. Thus I call it a multipurpose chutney. So here is the recipe ......

Multipurpose Green Chutney (Recipe):

Ingredients:

1 large bunch fresh coriander, stems included
2 large bunches fresh mint, only leaves
1 cup curry leaves (optional)
1 cup celery leaves
5-6 fresh green chillies ( more if you like it spicy)
2 inch piece ginger
4-6 garlic cloves
6-8 shallots
1 tbsp roasted cumin seeds
1 tsp  black pepper corns
1/2 tsp roasted carom seeds( optional)
1/2 tsp rock salt (optional)
salt to taste
juice of 2 lemons
1 tsp olive oil
2 tbsp water
pinch of sugar

Method:
1. Wash all the fresh ingredients, drain and roughly chop them.
2. Blend all the above dry and wet items together, until smooth.
3. Using the lemon juice and olive oil, as a lubricant for blending.
4. If the mixture is still too dry add little water .
5. Store in freezer proof containers and freeze until required.
6. Thaw and use as and when required.

Mini Puff Pizzas

Here is an anytime snack recipe loved by kids and grown-ups alike. This one is extremely easy to prepare with minimum ingredients.

Mini Puff Pizza Recipe :

Ingredients:
1 sheet of ready-made puff pastry
1/2 cup chopped tomatoes
1/2 cup chopped bell peppers
1/2 cup canned corn kernels (drained)
2-3 tbsp chopped spring onions
salt and pepper as per taste
1 cup grater cheese ( melting type)
circular cookie cutter, a greased cup cake baking tray

Method:
1. Pre-heat the oven to 180 degree.
2. Lightly roll out the puff pastry on a floured surface, almost doubling the size of the sheet.
3. Using the cookie cutter, cut out circles from the puff pastry sheet.
4. Place the circles into the greased cup cake slots, press lightly.
5. Mix the filling in a bowl and put 1 tsp in each slot on top of the pastry shell.
6. Sprinkle with salt and pepper and top with the melting cheese.
7. Bake for 20 minutes.
8. De-mold  and serve warm with tomato ketchup.

Easy Dal-Ghosht

This is one of the easiest and quickest way to prepare yummy Dal Gosht. And without much ado ....here is the recipe.

Easy Dal Gosht Recipe:

Ingredients:

1/2 kg mutton ( with bones)
1/2 cup red lentils ( masoor Dal)
1 large onion (thinly sliced)
3 tomatoes ( finely chopped)
2 tbsp garam masala
1 tsp chili powder
2 tsp coriander powder
1/2 tsp turmeric powder
1/2 tsp dry mango powder(amchoor)( optional)
1 tsp kasoori methi ( optional)
Salt to taste
1/2 tsp Ginger paste
1/2 tsp garlic paste
1/2 tsp green chili paste
3 tbsp cooking oil

Method:
1. Soak the Dal for 30 mins,drain and pressure cook it until done. Set aside.
2. In a wok, heat the oil and fry the onions until golden brown.
3. Add the tomatoes and the Ginger,chili and garlic pastes. Stir well.
4. Add all the dry spices and mix well. Fry on medium low heat till the oil rises on top.
5. Now put in the mutton and continue frying. When the meat is amply browned transfer to the pressure cooker with the cooked Dal.
6. Add enough water and pressure cook till the meat is tender.
7. Garnish with fried onions,mint and coriander leaves, serve with steamed rice.

Grilled Eggplants

In my family, we love eggplants. And this recipe just popped in my mind when we had guests for dinner and I was falling short of one vegetarian side-dish. Well the dinner was a success and grilled eggplants were polished off. This has now become a staple in my house. I do hope you enjoy the recipe too.

Grilled Eggplants (recipe) :

Ingredients:
2-3 medium sized eggplants
2 tbsp cooking oil or olive oil
salt to taste
1 tsp red chili powder
juice of 1/2 lemon

Method :
1. Slice the eggplants diagonally, about 1/4 inches thick.
2. Rinse in cold water and drain well.
3. mix the oil and make sure every slice is coated on both the sides.
4. Heat a thick bottomed pan (preferably grill pan) and arrange the sliced eggplants in a single layer.
5. Cover and let it cook for about 3-4 minutes on medium-high heat.
6. Cook both the sides in the same manner.
7. Lower the heat and sprinkle the salt, chili powder and lemon juice. Cover and cook for 1 minute.
8. Turn off the heat. For serving, arrange the slices on top of each other like a pyramid.

This is a very simple and quick to make recipe with amazingly good results, just make sure you don't burn the eggplants.....

Fruity Dessert

This is my version of fruit cream. Its easy and quick to prepare.

Fruit Cream Recipe:

Ingredients:

1 can mixed fruits (drained) or 2 cups chopped (strawberry, mango, apple and grapes)
200 ml whipping cream
3 tbsp powdered sugar
3 cups strawberry ice cream, softened

Method:
1. Whip the cream until thickened. Now add the powdered sugar and whip till soft peaks are formed.
2. Add the ice cream spoon by spoon and fold slowly.
3. when all the ice-cream is incorporated, whip once more for 30 seconds, cover and freeze.
4. Keep the fruits refrigerated.
5. Remove the ice cream mixture 5-7 minutes before serving.
6. Spoon out the fruits in individual bowls and top with the ice-cream mix.
7. Garnish with some more fruits and serve.

Spicy Peas Pulao

This yummy rice dish is my take on the regular peas pulao. Here the recipe..

Spicy Peas Pulao Recipe:

Ingredients:

2 cups basmati rice
1 cup frozen peas
1/2 onion, sliced thinly
1/2 tsp cumin seeds
1 bay leaf
1 tsp garam masala or all spice
3 cups water
1 tbsp cooking oil
1 tsp butter or Ghee
1/2 tsp ginger- garlic paste
3-4 green chillies slit
salt to taste

Method:
1. Wash and soak the rice.
2. Heat the oil in the dutch oven (handi with well-fitting lid) and the cumin seeds.
3. When the cumin crackles, add the onions and bay leaf. Fry until soft.
4. Add the ginger-garlic paste, slit chillies and fry for a minute.
5. Now add the garam masala and salt, fry for a minute
6. Now add the peas. Drain the rice and stir slowly.
7. When the rice and peas are well coated with oil, pour in the water.
8. Bring to boil and then simmer the heat. Cover partially and cook until almost all the water content evaporates.
9. Cover fully and cook for another 10 minutes, on very low heat.
10. Turn off the heat, stir once or twice with a fork and serve with raita.

Beany Surprise

At our regular restaurant, we usually order this dish, and it vanishes within minutes. Me and my hubby dear love it so much. I tried to make it at home n it turned out really good. So now I am sharing this recipe.

Beany Surprise Recipe:

Ingredients:
300g french beans, stringed and blanched
300g lean minced beef or chicken
6-7 shallots finely chopped
2 garlic pods finely chopped
2-3 dried red chilis finely chopped
salt and pepper to taste
1 tsp soy sauce
2 tbsp cooking oil

Method:
1. In a wok, heat the oil and fry the shallots, garlic and dried chillies.
2. Add the mince and stir fry until done. Season with salt, pepper and soy sauce.
3. Cover and cook for 5 minutes.
4. Now add the blanched beans, stir well. Cover and cook for 5 minutes, turn off the heat.
5. Serve with steamed rice.

Note : All the cooking must be done on a med- high flame.

Watching Titanic

I watched Titanic the movie, in the morning, right after my tea. i did not move from the couch until noon. I did not cook lunch and offered my hubby an instant breakfast. The point is that I was so engrossed in the movie that nothing else mattered for the next 3 1/2 hours. Just so you know I have watched Titanic umpteen number of times and every time is like the first. Each time I am awestruck by the grandeur of the ship itself, the detailed costumes, the tragic love-story and the flamboyant Jack Dawson .

This time though, was different. I realized, through the movie that no matter what ones social status is, we all want to be alive. Money has no value when it comes down to a breadth for a few more seconds. We all, be it rich or poor, young or old are afraid of the unknown and hence of death. Though admitting this fear or dealing with it is different from person to person.

So, like Jack from the movie made Rose promise to live life to its fullest, we all should do the same. Make every moment count.............Happy Living!

Mini Corn- Spinach Pies

Remember, almost a month ago I promised to do a few tweaks on the Spinach-Corn Delight and make it even more interesting.Well the time has finally come for me to share the tricks.
So, I start with Mini Corn Spinach Pies...

Mini Corn Spinach Pies:
Ingredients:
1 sheet ready to use puff pasrty
1/2 cup flour for dusting
salt and pepper to taste
1 cup grated cheese (any melting cheese)
cup cake tray or small ramekins

Method:
1. Pre-heat the oven to 180 degree.
2. Roll out the pastry sheets, on a well dusted surface and cut them into 12 squares, approx. 2"x 2".
3. Place each square in the each ramekin.
4. Fill it with  spoonful of spinach corn mixture(earlier blog).
5. Season with salt and pepper and top with the cheese.
6. Bake n the hot oven for 20-25 minutes.
5.

A New Enterprise

I have been busy, busy and more busy these past few months. To begin with , my house help had vanished for almost an entire month. But more importantly I had been making handbags, lots of them. What began as a hobby, ended up in an exhibition, at a crafts bazaar. And my dear friends supported me hugely. Thanks a ton girls...........love you all. Now is the time to share my creations with the rest of you. I have uploaded the pictures of some of my pieces, of course, the best ones are taken.....already.

There is more to come................I take orders for custom made bags too.