Scrambled Oats & Eggs.. Healthy Breakfast..umm tad bit πŸ˜

So now I understand the pain of the people staying in places with no resources… because I, the greedy foodie, is dumped in a vegetarian place having only 5-6 kind veggies:'(… Thank god! atleast we get eggs here…
But then yeah, learning a few things…baking without oven..easier recipes…πŸ™…
One fine day, my roommate made me this breakfast and I checked for the angel ring above her headπŸ‘ΌπŸ˜œ. Thank you Smaranika for this super simple recipe. 😻

Ingredients
1 pkt masala oats or 50gm rolled oats*
2 eggs
2 tbsp butter or oil

*masala oats already has spices in it. If you’re using normal rolled oats you can use your owns spices.

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Method
1. Crack both the eggs in a bowl. Add oats, salt and spices. Keep aside for 5 mins.

2. Heat oil or butter in pan, pour the mixture in and mix well. Cook till it reaches the consistency of scrambled eggs. And ta daπŸŽ‰ your breakfast is ready. 😍

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Serve it with chilled chocolate milk shake or coffee.

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You can turn this “tad bit” healthy breakfast into a healthy one. Add chopped veggies, soya chunks blah blah, I made it with sprouts. Or why don’t you give it Italian flavour with cheese… Actually Chinese is better just add schezwan sauce.. 😁 and garam masala with chicken kheema will taste so yumm…
I will try a sweet version next time with fruits and nuts.😍

BASIL PINEAPPLE & COCONUT TARTLETS.. Pretty, eh??

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After chocolate my next favorite flavor is pineapple 🍍☺. I had this idea of making a pineapple tart from long. Just couldn’t decide on how to make it different. So I decided on making tartlets having basil pineapple filling topped with coconut cream. My only problem was that I don’t have tartlet moulds 😁. I used cookie cutters which made the tartlets look prettier :D. And the flavors worked really well. Yum!

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Ingredients

For the Shell
8 tbsp unsalted butter
3 tbsp sugar
1/4 tsp salt
1 1/4 cups all-purpose flour, plus more as needed

For the filling
2 cups diced pineapple
1/2 cup sugar
1 tbsp butter
Juice of 1/2 lime
Handful of basil
A pinch of salt

For topping
Whipped coconut cream ( I didn’t get coconut cream so I mixed normal whipped cream with coconut powder 😜)
Diced or sliced pineapple
Toasted coconut flakes

Method

1. Combine all the ingredients for the tart shell and knead till a soft dough is formed. Don’t overwork the dough. Wrap in a plastic wrap and refrigerate for 30 minutes.

2. Heat butter in pan. Add diced pineapples. Cook on high flame for a minute then add sugar, salt, basil and 2 tbsp water. Cook on low flame till the pineapples are soft.

3. Roll the dough and place in tartlet moulds. ( You can also use cookie cutters like I did by placing 2 layers of the sides on the base with egg wash or milk. I got the sides by using 2 cutters of same shape, bigger and the medium one.)

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4. Prick with a fork and refrigerate again for 20 mins.

5. Bake for 20-25 mins in a preheated oven at 350Β°F.

6. Bring the shells to room temperature. Put the filling in the base and top with whipped coconut cream, toasted coconut flakes and pineapple dices.

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Serve with tea or as a dessert after dinner. ☺

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I stored the shells in a jar and used them with different fillings as well. When my mother is not around, I quickly take 1 tartlet, fill it with Nutella, top with some whipped cream and eat it all at once… 😁🙊😝

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Mutton Saoji… Too hot to handle (I mean it ;))

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It is so hot here in Pune, like never before (40Β°C + πŸ˜₯) and having a Saoji dish now is pretty daring 😁. I don’t usually eat mutton but I couldn’t stop myself when I saw this recipe on the channel Food Food. One of my friends tried it too and he was drooling all over 😜.

Mutton Saoji is one of the specialities of Nagpur (Maharashtra). It is listed under the spiciest dishes cooked in India. So if you love spicy Indian food, THIS IS HOT AS HELL !! GO FOR IT! πŸ™‹

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INGREDIENTS

500 gms Mutton

2 medium potatoes, peeled and halved (optional, I love potatoes cooked in non veg curries😁)

1 tbsp Garam Masala

8-10 Cloves Garlic

1″ piece of Ginger

2 tbsp lemon juice

2 tsp turmeric powder

1Β½ tsp Caraway seeds

5tbsp Mustard Oil

1tsp Coriander seeds

6-7 Green cardamom

12-15 Black pepper

1 tsp Cloves

1 star anise

2 Black cardamom

1 Cinnamon stick

3 Bay leaves

8-10 Dry red chillies, soaked

2 tbsp Dry grated coconut

2 Onions

2 tbsp Poppy seeds

Salt To taste

4 Green chillies

Method

1. Marinate mutton overnight with salt, garam masala, turmeric powder and lemon juice.

2. Heat 2 tbsp oil in a pan. Add all the whole spices then fry roughly sliced onion, garlic and ginger till it turns brown. Now add rest of the ingredients except mutton, potatoes , oil and green chillies. Cook for a minute and keep aside.

3. In the same pan seal mutton on high heat.

4. When the onion mixture is slightly cool, grind it till smooth. Add water if required.

5. Heat rest of the oil in a heavy bottom pressure cooker. Add sliced green chillies and the paste. Saute till the paste leaves oil and stop sticking to the bottom. Put potatoes and sealed mutton. Pour 3 cups of water and salt. Cook on low heat till 4-5 whistles. Garnish with chopped coriander and serve with rice or roti (flat bread).

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I served it with sorghum flat bread known as “Bhakri”.

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… And don’t forget to keep something sweet handy… 😜

Churros? Nah.. It’s Pommes de Terre Lorette

image Do you think these are churros? Well I can just hope, you do. 😜

I’m very fascinated with the concept of ‘food in disguise’, when the food presented is not what it looks like. It is an element of surprise when the taste buds play with our minds. Some might disagree with me for the same reason.😣 So as an attempt to start this style of cooking I made Pommes de Terre Lorette that looks like churros and to give it a more realistic appearance, I served it with barbecue sauce (store bought) and parmesan powder. (I know I am li’l out of line here, but I don’t mind as long as it tastes good 😁)

Pommes de Terre Lorette is a French dish where creamy mashed potatoes are combined with choux pastry and fried. These are fluffy, creamy and has crispy crust. Easy to make. You just need to keep few things in mind. This recipe was taught to me when I was in college. I absolutely loved the cigar shaped pommes lorette, I mean who does not like potatoes and cheese (that too fried ones):P.

Ingredients

500 gms Potatoes

100 gms processed cheese

Salt and Pepper to taste

Choux pastry

1/2 cup whole milk

1/2 cup water

2 tablespoons butter (1/4 stick)

1 cup all-purpose flour

2-3 eggs Salt and Pepper to taste

Oil for frying

Method

1. Boil water, milk, salt and pepper. Add flour and stir till the mixture forms a ball. Take it off the heat and put potatoes for boiling.

2. Gradually add eggs to the dough and keep mixing till it forms a glossy mixture. It should be of thick piping consistency i. e. if you lift the spoon, the mixture should form a hook.

3. Peel and grate the boiled potatoes. (to avoid starchy mash, don’t overwork the potatoes)

4. Add grated cheese, potato mash and seasonings to the choux paste and mix well. Transfer to a piping bag when it comes at room temperature.

5. On high flame, heat the oil in a deep pan and pipe the mixture. Fry till golden brown. Serve immediately.

I hope you like the recipe. Vegetarians can skip the eggs and add a cup of cream. πŸ™‚ Posted from WordPress for Android

Retro Style Panna Cotta… Or Zebra Panna Cotta (Visually :p)

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I made this dessert last week and yet could not decide on the name 😥. Anyway, what matters is that it is yummy, looks great and is easy to make. This dessert is inspired by Masterchef India 4 where it was named as ‘Orange and Chocolate layered Barfi’. Well.. It is certainly not a barfi. The recipe wasn’t disclosed, so I just made it my way :). (you can do it your way 😜)
The recipe is not very difficult, you just need to set a few things VERY FIRM and arrange them.

Ingredients
2 cups milk
100 gms white chocolate
100 gms dark chocolate
1 tspΒ  cocoa powder
2 tbsp powdered gelatin
2 tbsp sugar (or 1 tbsp brown sugar and 1 tbsp regular sugar)
2 tbsp any citrus jam or jelly
Nuts and cherry for garnishing (optional)

Method
1. Soak the gelatin in bowl with a bit of water.
Mix jam with 1 tsp of water and transfer to a small piping cone.

2. Heat each cup of milk in separate pans. In one, add sugar, dark chocolate, cocoa powder and brown sugar and in the other one, add white chocolate and sugar (vanilla extract can be added). Mix well.

3. Add soaked gelatin half in each pan and let it dissolve.

4. Pour the mixtures in separate rectangular tin or tray. (1-1.5 cm thickness) and refrigerate till the mixtures are set.

5. Demould and cut into strips. Arrange the strips alternating dark and white chocolate. Do two such layers.

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6. Put it again in the fridge so that it is firm enough for cutting into roundels with the help of cookie cutter. After cutting, transfer into a plate and garnish with jam to cut the sweetness. Serve chilled.

7. You can also serve the strips in a glass with nuts, ice cream, cherries. πŸ™‚

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Throw it all in there.. 😋

Tip: Instead of white chocolate mixture you can use coconut milk and sugar. It will at a nice flavor.

Based on some suggestions and black and white strips I used the name ‘Zebra Panna Cotta’. Please don’t think I used zebra in this panna cotta. 😅

Posted from WordPress for Android

Croquembouche, My first try

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Well I am a huge Masterchef fan, especially Masterchef Australia. πŸ™Œ

Croquembouche plays a key role in all the MC seasons. It is a French dessert made with choux pastry, filled and piled into a cone with the help of caramel.

So this was my very first choux pastry and of course “the croquembouche” πŸ™‚ (a mini one though). I don’t know if it was perfect or not but I am so proud of myself 😁. I couldn’t believe it came out this good in my first try. The crunchy crust.. chocolate ganache filling and caramel.. YUMMY !!:D ||Period ||

Stuffed Banana Peppers… Then rolled and baked and eaten :P

Homemade midway snacks are great, aren’t they? Especially when you are travelling in a train for 3 days and
And they have only 4 things to offer, veg/non-veg thali and veg/non-veg biryani. Indians will connect with me (very well 😁). As you might have guessed, I am posting this while dancing to the violent tunes of the train πŸ˜₯
From past 2 days me and my mother are preparing meals for both of us and for the fellow travellers. Though I have made many snacks including Nutella Bread, truffles, nachos etc. I will share the recipe of the most liked snack i. e. stuffed banana pepper.Β This looks like a big chilli and has a mild tangy taste. Bright yellow or green in colour and is not spicy at all. In India we make pickles and pakoras (fritters) with these.
Here is what you will need..

6 banana peppers
Juice of 1/2 lemon
1 tsp salt

For the stuffing
150g Minced chicken (depending on the size of the pepper)
1 tbsp olive oil
3-4 cloves of garlic
1 green chilli
3/4 cup grated cheese
1/2 cup chopped coriander
Salt and Pepper to taste

For Rolling
2 cups plain flour
1 tsp red chilli powder
1/2 cup butter
Salt to taste

Method
1. Slit the pepper in middle and take all the seeds out. Dip them in lemon juice, salt and water solution take out and keep aside.

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2. Heat oil in a pan, add garlic, chilli and sautΓ©. Add minced chicken and cook a bit. Let it cool.

3. Knead a dough with the ingredients mentioned and water and rest it in refrigerator for 30 minutes.

4. Mix cheese and chopped coriander with the chicken and stuff the peppers with this mixture.

5. Roll out the dough thin and cut into strips, about 1 inch thick.

6. Brush the strip with water. Put the tip of the pepper on one end of the strip and roll. Keep on sticking stripes till the pepper is covered.

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7. Brush it with milk or beaten egg and bake in a preheated oven at 200Β°C for 12-15 mins.

Serve hot with mint chutney or mayonnaise!

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Now there can be many variations to this recipe.
You can stuff the peppers with any thing you like.Β Then you can grill the peppers, pan fry or deep fry them… Hope you like these.. . πŸ™‚