Break the Fast, Have Designed Savoury French Toast Muffins :-P

I know I know that I am very bad at giving titles… πŸ˜› so please ignore that and try these pretty and cheesy savoury French toast muffins. I don’t know how I got the idea..but the moment it came into my head, I was dying to try this. My mother always served us savoury French toast.. We didn’t even know that there is a sweet version of this.. 😁 So I was very certain about the outcome. It tasted good, looked different and no hard work required.. ☺

A simple and small recipe…

Ingredients
3 eggs
3/4 cup milk or cream
1/2 cup melted butter
4 cups 1 day oldΒ  cubed bread (I used brown bread loaf)
2 tbsp plain flour
Few sausages of your choice
1/2 cup grated cheese
Salt and Pepper to taste
Mixed herbs, optional

Method
1. Beat the eggs, butter, milk, herbs, cheese and seasoning together. Fold in the four & bread and keep aside.

2. Preheat the oven at 180 Β°C.

3. Slice the sausages into thin roundels and line the muffin moulds with it.

4. Scoop the mixture and bake for 15-20 minutes or until the muffins are slightly browned.

5. De-mould and see the magic.. πŸ˜€ πŸ˜‰

Serve these for breakfast upside down with compound butter, mayonnaise or with whatever you want and whenever you want… 😜 tasty anyway.. 😁

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I apologize for not having pictures.. I lost them.. 😣 I am sure that yours will look better… I beg you to share those with me.. πŸ™‚

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Munch into Crunchy Herbed Biscotti…

Greetings folks!

After a busy month and a great vacation, here I’m, back to blogging… πŸ˜€

First a bit about the tour… Oh my! It’s the best place I have ever seen πŸ˜† – Andaman and Nicobar Islands. So colorful, soothing, relaxing, clean and there is a lot more to this place. Scuba diving was thrilling.. Beautiful corals, clear water, cute little fishes.. I should really start a travel blog to brag about this place more.. 😜

Radhanagar beach, Havelock Island (rated as best beach in Asia by Times Magazine)
Radhanagar beach, Havelock Island (rated as best beach in Asia by Times Magazine)
Neil island
Neil island
Cloudscape (Looks like Scrat from Iceage to me 😜)
Cloudscape (Looks like Scrat from Iceage to me 😜)

Now about biscotti, It is originated from Italy. Very similar to a rusk but more flavorful and heavy. A freshly baked loaf is sliced and baked again to make it crunchy and dry.

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Usually biscotti are made sweet, but I wanted to try the savory one.

Ingredients
1 cup plain flour
1/2 cup rolled oats
1/2 cup gram flour (you can use plain flour instead)
3-4 cloves of garlic, chopped
1 tbsp red chilli flakes
1 tbsp dried mixed herbs
1 tsp turmeric for color (optional)
1/2 cup + 1 tbsp butter
3/4 cup curd
1 tbsp sugar
1 tsp baking powder
1 tsp baking soda
Salt to taste

Method
1. Combine all the ingredients and knead into a dough. Sprinkle water if it is too dry.

2. Preheat the oven at 350Β°F. Roll the dough and place in a greased baking tray. Press down to 1 inch thickness. Sprinkle with flax seeds and chilli powder.

3. Bake for 25-30 minutes. Take out and let it cool for 10 minutes.

4. Slice crosswise carefully keeping the thickness around 1/2 inch.

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5. Brush each side with melted butter (optional). Bake for 5 minutes, flip and bake again for 5 minutes or till the biscotti are well toasted.

And done! πŸ™‚

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Serve these with soups, drinks, as a base for canapΓ© or toss in with any salad. Versatile and easy, isn’t it? πŸ˜‰

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Moist and Sinful… Veg (Soya) Galouti Kebab

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When I first had Galouti Kebab, I never thought it would be so creamy and so flavorful.. The aroma.. The tickling taste buds.. Oh my god! I can’t even explain..Pure bliss.. 😌

It was created for an aging Nawab Wajid Ali Shah of Lucknow who lost his teeth, but not his passion for meat dishes. β€˜Galouti’ or β€˜Galawati’ means β€œmelt in your mouth”. Traditionally, green papaya is used to make the meat tender. After being mixed with a few select herbs and spices the very finely ground meat πŸ–(lamb and beef) is shaped into patties and fried in pure ghee until they are browned. The original recipe is supposed to have more than 100 aromatic spices. 😱

Well I don’t even know the names of 100 spices 😁. So this isn’t an authentic recipe. Actually, I was experimenting with soya kebabs the other day and when I ate the final product, I had the same ‘Galouti-Kebab-feeling’. I have eaten Rajma Galouti Kebab, but it is dry. I feel that this is a better version of vegetarian Galouti Kebab. Plus it is easy… Why don’t you judge it yourself.. πŸ™„

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Here is what you’ll need..

Ingredients

100 gms Soya chunks or granules, soaked

1 medium onion, sliced

6-7 cloves of garlic, roughly chopped

1″ pc of ginger, sliced

1 medium tomato, chopped

2 tbsp roasted chana dal (split Bengal gram)

1/2 cup chopped coriander leaves

7-8 black pepper

1 Bay leaf

3-4 Cardamom pods

4-5 cloves

2″ cinnamon stick

2 dry red chillies

1 tbsp coriander seeds

1 tsp turmeric powder

1 tsp red chilli powder

2 tsp chat masala

Juice of half lime

2-3 tbsp hung curd

3/4 cup bread crumbs

1 tbsp cream

3-4 tbsp butter or ghee

Salt, to taste

Method

1. Heat 2 tbsp butter or ghee in a pan. Add all the whole spices. After the aroma is released,fry garlic, ginger and onion till slightly browned.

2. Add turmeric powder, red chilli powder, tomato and soya. Cover and cook for 5 mins.

3. Bring the mixture to room temperature, add curd, chat masala, coriander, chana dal, lime juice and grind into a fine paste.

4. Now mix cream and bread crumbs. The mixture should form a very soft dough like structure. (add more bread crumbs if you find it tough to handle). Taste and check the seasoning.

5. Grease your palms and give desired shape.(a bit messy work)
Tip: take desired amount of the mixture and roughly give a round shape, put on the heated pan and press. Be careful.

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6. Heat a non stick or a grill pan, brush with ghee or butter and fry each side till golden brown.

Serve hot with mint chutney, raita or ketchup. You can use it a burger patty or as a wrap stuffing. πŸ™‚

Tip : You can use 1 tbsp of garam masala powder instead of whole spices.

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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 ||