Monday, March 31, 2014

Raspberry Chocolate Chips Ice Cream

Raspberry Chocolate Chips Ice Cream

Smooth and creamy ice cream is a perfect summer treat.Anyways I do not need an excuse to eat ice cream and the taste of this ice cream is,to die for. Raspberry chocolate chip ice cream is luscious flavorful dessert.

Raspberry puree -  1 cup
Whole raspberry- 1/4 cup
Mini chocolate chips- 1/2 cup
Egg yolk-3
Milk- 1 cup
Vanilla essence- 1 tsp
Heavy cream 2 1/2 cup
Sugar- 1 cup

Make a puree of raspberries, strain it and allow it to chill in the refrigerator.
Heat half of the cream, milk and sugar in a heavy bottom. Do not allow it to boil. Beat egg yolks lightly with a fork and gradually add 1/3 cup of warm milk into the egg mixture stirring continuously. Add this back to the boiling milk and cream and bring back to simmer whisking continuously. When the mixture thickens into custard form ( it should coat the back of the wooden spoon) switch off the flame and strain it to take off any lumps and you get a smooth silky custard. Cover with a cling wrap. It should touch the top of the custard and allow to cool.
Once the custard is in room temperature,pour in the raspberry puree,the rest of the heavy cream and mix. Allow this mixture to chill for at least two hours.
Set the tub of the ice cream maker to chill in the freezer ( best if it is left to chill over night). Add the mixture and blend in the ice cream maker till you attain the desired consistency. It will take about 15- 20 minutes. Take whole raspberries and using a fork sliglty mash it and add to the ice cream along with the chocolate chips. Mix for another minute in the ice cream maker.Once done transfer to the freezer for about two hours before serving.

Try this
Hope you will all enjoy!

Tuesday, March 25, 2014

Pineapple Chicken Fried Rice

Pineapple Chicken Fried Rice

Chicken fried rice is a family favorite and a perfect Sunday meal. Add pineapple to your regular chicken or shrimp fried rice to make a more interesting. Pineapple and chicken fried rice is sweet and savory  rice busting with flavor of caramelized pineapple. You can make it vegetarian or add chicken/ shrimp/eggs.

Cooked rice- 3 cups
Chicken -1/2 lb
Pineapple cubes- 1 cup
Celery chopped- 1/2 cup
Spring onions-1/2 cup
Bell pepper chopped- 1/2 cup
(or vegetables of your choice)
Garlic- 3 pods
Turmeric powder- 1/8 tsp
(or half tsp curry powder)
Red chilly flakes- 1/2 tsp
Pepper powder- 1/8 tsp

Soya sauce- 1 tbs
Oyster sauce- 1/2 tsp
Fish sauce- 1/2 tsp
Sugar- 1 tsp
Sesame oil-2 tbs
Roasted peanuts- 2 tbs

Cut chicken into small pieces. Marinate for half an hour with soya sauce,chopped garlic and red chilly flakes.
Roast peanuts and keep aside.
Heat sesame oil in a pan and add the marinated chicken and stir fry in high for  five minutes or until the chicken changes color to light brown. Drain and keep aside.
In the same pan add cubed pineapples and sugar,stir fry for three to four minutes till it is slightly caramelized. Now add the white part of the spring onion, chopped bell pepper,chopped celery,turmeric and stir fry for a minute. Add cooked rice (preferably cooked overnight) fried chicken, oyster sauce,fish sauce and white pepper powder and toss well. Finally add chopped spring onions and roasted peanuts.

Try this
Hope you will all enjoy!

Thursday, March 20, 2014

Potato Bondas

Potato Bonda

Indian style potato croquettes or bondas needs no introduction. It is staple in South Indian hotel menu. It is a perfect tea time snack and is also served as appetizers during weddings and festive meals. I made some coconut mint chutney to pair with the bondas.


For the filling
Potatoes cooked- 1 pound
Urad dal- 1 tbs
Channa Dal- 1 tbs
Mustard seeds- 1/2 tsp
Hing- a pinch
Turmeric powder- 1/3 tsp
Onion- 1/2
Curry leaves chopped- 1 spring
Chopped chilly- 3
Ginger- 1 inch thick chopped
Lemon juice- 1/2 lemon
Cilantro- finely chopped- 2 tbs

For the batter
Chick peas flour- 1 1/4 cup
Salt- 1/2 tsp
Baking soda- a pinch
Chilly powder- 1/2 tsp
Water- 1 cup

Oil for frying

Mash cooked potatoes.
Heat oil in a pan and add mustard seeds and when it pops add urad dal and channa dal and saute for 30 seconds. Add hing, turmeric powder,onions,ginger and chopped curry leaves and saute for a minute.
 Add mashed potatoes,salt and mix well. Finally add the lemon juice and chopped cilantro. Allow this mixture to cool and then make small equal sided balls (around 12-15).
Mix all the ingredients listed under batter. Whisk into a smooth medium smooth batter.
Heat oil 2-3 inch deep. Dip each ball in batter and carefully drop into hot oil . Fry till all sides are golden brown. Drain on paper towels and allow to cool a bit. Serve with chutney.

Try this
Hope you will all enjoy!

Sunday, March 16, 2014

Saltine Cracker/ Homemade Soda Crackers

Saltine Cracker/ Homemade Soda Crackers

Baking partners challenge for March is crackers.There was two types of crackers- Saltine and Graham crackers. This months challenge was suggested by Arthy Sharma. This is my first attempt to make home made saltine crackers. Crackers can be made with  yeast or baking soda. I used fresh mint,salt,fennel seeds and sesame seeds as topping Thanks Arthy and  Swathi for this recipe.

All purpose flour- 3/4 cup
Salt- 1/8 tsp
Baking soda- 1/2 tsp
Cream of tartar- a pinch
Lukewarm water- 1/4 cup
Active dry yeast- 1 1/2 tsp
Water- 3 tbs
Butter- 1 tbs
Oil- 1 tbs

For the topping
Sea salt- 1/2 tsp
Dry herbs or fresh herbs, sesame seeds,poppy seeds or any seasoning you prefer

Bring three tbs of water,one tsp of butter and one tbs of oil to a boil. Stir till the butter is melted. Cool this mixture till warm.
Mix yeast with luke warm water and sugar and keep aside.
In a bowl shift the dry ingredients,flour,salt, baking soda and cream of tartar and mix well. Make a well in the center and pour in the yeast mixture and mix. Add warm water in little additions and mix to form a soft sticky dough. Place in a greased glass dish and cover with cling wrap. Refrigerate overnight so that the dough can rise a bit ( it will not double in sized like other yeast dough)
Pre-heat oven to 200 degree F.
 Bring the dough to room temperature. Dust working surface with flour and flatten the dough using a rolling pin. Make it into a thin rectangle sheet. Fold in both the ends towards the center to resemble an envelop. Turn it 90 degree and flatten again into a thin sheet using the rolling pin. Spread the topping and gently press so that they stick to the dough. Cut them into squares of equal size. Place them on baking sheet. Before baking prick some holes on top with a tooth pick. Bake them in per-heated oven for ten to twelve minutes

Try this
Hope you will all enjoy!

Friday, March 14, 2014

Vietnamese Fish Cakes/Cha Ca

Vietnamese Fish Cakes

Today's recipe is a delicious appetizer with fish- Vietnamese fish cakes/Cha' Ca. It is a street food and is deep fried to golden brown. It is served with crushed peanuts and fish sauce dip.

Recipe source: Nhut Huynh, Little Vietnam,Turtle Publishing,2009

Boneless skinless fish- 1 lb
Egg -1
Sugar- 1 tsp
Fish sauce- 1 tbs
Turmeric- 1/8 tsp
Garlic clove-2
Crushed dry red chilly-1/3 tsp
Pepper powder-1/3 tsp
Basil leaves chopped-3-4 tsp
Spring onions chopped- a hand full
Oil for frying

Cut fish into pieces and marinate with sugar, fish sauce, chopped garlic,pepper powder, egg. Chill in refrigerator for an hour.
After an hour pulse this in food processor to form a course mixture.
Add chopped basil, chopped spring onion and crushed dry red chilly and mix. Grease your hands with oil. Make small lemon sized balls and then lightly and flatten on your palm.
Heat oil in a pan and deep fry/shallow fry the fish cakes till it slightly puffs up and is golden brown. Drain on paper towels and serve with fish sauce dip or tomato sauce.

Try this
Hope you will all enjoy!

Mangoes with Coconut Custard Sauce

Mangoes with Coconut Custard Sauce

Mangoes in creamy coconut custard sauce is a simple dessert combination. This sauce has the flavor of coconut and rose essence. The custard can be made in advance and keep in refrigerator before adding the mangoes.

Milk- 2 cup
Heavy cream- 1/2 cup
Thick coconut milk- 1/2 cup
Mangoes ripe- 2 
Egg yolks-3
Sugar- 1/3 cup
( adjust according to the sweetness of mangoes)
Rose essence- a few drops
Cardamon powder- 1/8 tsp
Chopped pistachios and mint for garnish

Bring milk and cream to a slight boil in a heavy bottom pan over medium heat. While the milk is heating whisk eggs and then add sugar and beat till the mixture is pale and thick. While constantly beating the egg mixture slowly pour hot milk into the bowl. Pour the egg and milk back into the sauce pan and set over medium low heat.Cook until the mixture thickens stirring constantly for 4-5 minutes. Do not let the mixture come to a boil ( it can cuddle) Once thicken pour into a clean bowl, stir in coconut milk,cardamon and rose essence. Cover and refrigerate for a few hours or till ready to serve. To serve,stir in diced mangoes and serve with dollop of cream and chopped pistachios.

Try this
Hope you will all enjoy!

Monday, March 10, 2014

Aloo Methi Curry (Potato and Fenugreek Leaves)

Aloo Methi Curry (Potato and Fenugreek Leaves)
A simple and healthy side dish for chapati/naan. Methi and potato is a wonderful combo. Usually I make a dry stir fry version. I used malai/cream in this recipe but it is optional.

Potato - 2 medium
Frozen peas- 3/4 cup
Fenugreek leaves- 1 cup washed and roughly chopped
Onion- 1 medium
Green chilly-2
Ginger garlic paste- 1 1/2 tsp
Tomato puree- 1/3 cup
Turmeric powder-1/4 tsp
Chilly powder- 1/2 tsp
Coriander powder- 1 tsp
Chole masala- 1 tsp
Cumin powder- 1/4 tsp
Heavy cream- 1/4 cup
Cumin seeds- 1/4 tsp
salt to taste

Cut potato into cubes. Cook potatoes along with green peas, turmeric, green chilly and salt and set aside.
Heat oil in a pan and add cumin seeds. When it splutter add chopped onion and salt saute for a minute. Add ginger garlic paste and saute till raw flavor disappears. Next add tomatoes and cook for two minutes. Finally add all the spice powders, chole masala (or you can use garam masala ) and the chopped methi leaves. Stir fry for two minutes and add the cooked potatoes Adjust consistency by adding warm water. Allow this to simmer in medium flame. Just before taking off from stove add the cream and mix well. Serve with chapati/poori.

Hope you will all enjoy!

Thursday, March 6, 2014

Raspberry Mint Agua Fresca

Raspberry Mint Agua Fresca

Agua fresca is a refreshing Mexican drink made from fruits,grains,herbs and sugar syrup. Raspberry and mint is a refreshing combo. You can also make agua fresca with mango,pineapple guava etc.

Recipe source: Williams Sonoma, Essentials of Breakfast and Brunch.

Super fine sugar- 1/3 cup
Raspberries 20-25
Mint leaves a few
Lemon juice- 1/2 lemon
 Ice cubes

In a sauce pan combine sugar and 1/2 cup of water. Simmer in medium flame till all the sugar dissolves. Allow the sugar syrup to cool. In a blender make a puree of raspberry and mint. Strain using a sieve  and add the sugar syrup and lemon juice and  one and half cup of water.Fill glass with ice and pour the raspberry juice. Garnish with mint springs and serve immediately .

Try this
Hope you will all enjoy!

Tuesday, March 4, 2014

Chocolate Chip Walnut Cookies

Chocolate Chip Walnut Cookies

Chocolate chip cookies is my son's favorite. I often make it as an after school treat. This time I added some chopped walnuts and it tasted even better.Try this with a cup of milk or warm coffee, you will surely love it.

All purpose flour- 1 1/2 cup
Baking soda- 1 tsp
Salt- 1/2 tsp
Walnut meal- 1 cup
Semi sweet chocolate- 1cup
Sugar- 1/2 cup
Dark Brown Sugar- 1/3 cup
Butter- 1/2 cup
Vanilla extract- 1 tsp

Preheat oven to 350 degree f and line baking sheets with parchment paper.
In a large bowl,combine butter, granulate sugar, brown sugar on medium speed beat till smooth. 
Add eggs and vanilla and beat until well blended. Slowly add the dry ingredients, walnut meal and beat on low speed until just incorporated. 
Finally fold in the chocolate chips.Refrigerate and chill the dough for one hour. 
Drop the dough heaping tablespoon to prepared baking sheet. Place cookie dough two inch apart. 
Bake the cookies until the edges are lightly brown and firm to touch on the top. This will take around 10-12 minutes. Transfer to cooling rack and allow to cool down completely. Store in air tight containers.

Try this
Hope you will all enjoy!

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