Oyster Bay - Restaurant and Food Review

Oyster Bay, a brand new Seafood Restaurant conveniently located on the busy Jyothi Nivas College Road, cannot be missed. Oyster bay tags out to seafood lovers and to vegetarians "equally". A big THANK YOU to Dimna from the PRHUB for having arranged the afternoon lunch, and made it possible.

Amuse Bouche

Who were my fellow blogger's who joined in for the afternoon Madhuri from Cook Curry Nook, Geetha and her husband Prakash from Fragrant Kitchen and Shubhada from Shubhada 1,2,3's It was the first time for me  with respect to a blogger's meet, taste testing and reviewing a restaurant. Was it worth it? Of course it is when a group of women who just simply got fired away like long lost friends catching up over good food - Cooked specially by Chef Thomson.

Chef Thomsun

Since I was the first to reach I had the privilege of having a nice chat with Mr.Philip the Managing Director of Penver Products which is one of the top 5 exporters of Seafood from Kerala. He is re-known in the Seafood Industry, with over 20 years of experience. And now Philips has decided to utilize Penver’s core strengths of sourcing world class food processing expertise, by setting up Seafood restaurants in the fast casual format of which Oysterbay is his first christened. The idea is to delight the Indian palate within inlands to a variety of global seafood dishes, with an Indian twist to it. The restaurant done in colours of white and grey, with the ceilings overcast with bright blue canopies, comes with a European hint. The restaurant is spaced out into a lounge and dining area. which came a buzz with the islands of families seated enjoying a gala spread of the buffet. The buffet consists of a spread of 2 Seafood grill, 3 Non-vegetarian dishes, 4 Vegetarian dishes, a salad bar and a dessert station with 4 choices, of which rested a Chocolate Fountain, all for a price of Rs.255 per head excluding taxes. We stepped away from the usual buffet counter style lunch and opted to try out the chef's recommendations.

My refreshing Orange blossom along with an Amuse bouche appeared in front of me. We tried the first entrée of our meal proper with a soup, my eyes fixed onto the Lobster Cappuccino in the menu - which I found a delight with the lobster pleasantly done justice to with a soul warming balance of flavor. A bemusing appeal of a soup served in a coffee cup, not to forget the foam effect too. Then came the nibbles with Tahini Scented Grilled Lebanese Prawns, Oyster Otang Otang which is oyster cooked in spices, wrapped in a banana leaf and grilled. And then came Spiced Pesto Tentacles - which is squid tentacles combined with a hot pesto sauce, all scored full marks.

Top L-R: Lobster Cappuccino,
Bottom L-R: Grilled Prawns, Oyster Otang Otang, Spiced Pesto Tentacles

Being a non-vegetarian has its advantages, because you get to try the vegetarian dishes too, of which I enjoyed the Cajun Aloo Tikki - An Indo Carribean delight topped with  a Cajun flavored raita. All the starters have a free accompaniment of choice of any one - harabhara kabab, potato wedges, french fries or steamed vegetables, mini pizza paratha which is a like a meal by itself. I was already quite full from the appetizing en trees. Yet I had to order the signature dish Jewels of the Sea, an association of grilled squid tubes, prawns, mussels, clams and cuttlefish served with crab claws and slow roast garlic in white wine. The portions were generous but to me required bit more moisture from the wine.

Jewels of the Sea

To round of the lunch on a sweet note, there came the dessert platter - A Missippi Mud pie, portions of Bebinca, Coconut Mousse, Tiramisu, Blueberry Cheesecake, Litchie Bavarian, the Winner Walnut Chocolate Brownie with chocolate sauce, not to forget a glorious Chocolate fountain to indulge in further. What took to a couple of more bites are the Palada Payasam and the Coconut Mousse a definite must try for those wanting a delicate hint of coconut. And with almost two hours after we had started, our meal drew to a close. Though some of the dishes may sound intimidating, the service is handled by exceptional service with dignified enthusiasm.

My verdict: Go if want to try out seafood in its options, a MUST TRY of their soups and entree's, needs wee bit more work on some of their dishes...

Oysterbay  Ground Floor, Cygnus Chambers, Adjacent to Bhima Jewelers, Jyothi Nivas College Road, Koramnagla, Bangalore 560095. Tel: +91 80 4209 0000

Working Hours: Lunch: 12 noon to 3 PM, Happy Hours: 3 PM to 7 PM, Dinner: 7 PM to 11 PM

Basement Parking Available

Banana and Cranberry Loaf

Cranberries from S'pore a pack specially sent in by Lesa, two about to rot bananas and the usual ingredients is all you need for this super, ultra moist loaf. It's simply easy to bake........

A big thank you to Binu, for wanting to click some pictures for me, and a big mention of another dear friend Chintu, for baby sitting my active little brat during the photo shoot.

Ingredients:

Self rising flour - 1 1/4cups

Brown sugar - 3/4cup

Baking powder - 1/2tsp

Bananas - 2 mashed

Chopped candied peel - 1/3cup [i used a mix of orange marmalade and pineapple preserve]

Mixed nuts - 2tbs

Orange juice - 5-6tbs

Dried Cranberries - 1/4cup

Eggs - 2 lightly beaten

Sunflower oil - 2/3cup

Grated rind of one orange

Icing Sugar - 3/4cup sifted

Preheat the oven to 180C. Grease a 900gms loaf pan with butter and line the base with parchment paper. Sift the flour and baking powder into a mixing bowl. Stir in sugar, bananas, chopped candied peel, nuts and cranberries. Stir in the orange juice, eggs and oil together until thoroughly blended. Add the mixture to the dry ingredients and mix well. Pour the mixture into the prepared pan and level the surface with a spatula. Bake in a preheated oven for about 1 hour, until firm to touch or until the skewer comes out clean. Turn out onto a wire rack and let it cool completely.

Mix the icing sugar with a little water and drizzle the frosting over the loaf. Sprinkle orange rind over the top. Let the frosting set before serving into slices.

Sending this in for the Cooking with Fruits Event hosted by Taste Buds.

Carrot Cake You'll Crave

It's a carrot cake with a cream cheese frosting for my Bible Study fellowship aunties. I go to a bible study once a week. All my members are aunties who have aged with grace. They are women, who have experienced life. You look at them and their faces radiate with the happiness of standing through whatever life had to offer them. They are a group of women who to me have stood through the tests of time and conquered it all in their personal lives.

Ingredients:
Eggs - 2
Molasses - 3/4cup
Grated carrots - 1 1/3cups generous amount
Plain flour - 2cups
Baking soda - 1tsp
Ground cinnamon - 2tsp
Ground ginger - 1/4tsp
Grated nutmeg - 1/4tsp
Walnuts - 1cup roughly chopped
Sunflower oil - 1cup

Topping
Cream cheese - 1/2cup
Butter - 4tbs
Icing sugar - 3/4cup

Preheat the oven to 180C.Grease a 9inch square pan/ bundt pan/ ring mould  with butter and line with parchment paper. In a mixing bowl, beat the eggs until well blended. Add the sugar and oil. Mix well. Add the grated carrots. Sift in the flour, baking soda, and spices, then add the walnuts. Mix everything until well incorporated. Pour the mixture into the prepared cake pan and bake till the center is nicely risen and from to touch. Remove from the oven and let it cool in the pan until just warm and then turn out onto wire rack to cool completely.
To make the topping, put all the ingredients into a mixing bowl and beat together until really smooth. When the cake is completely cool, spread the topping and smooth with a fork and leave to firm a bit before cutting into 16 portions. I was reserved with my frosting owing to the crowd I was serving. I didn't want my ladies indulging into too much sweetness. Thus using a spoon simply flicked the frosting making it look like a drizzle and left it to firm. Store in an airtight container in a cool place up to a week.

I'm sending this across as my entry for Priya's event.

Currant Slices with Spiced Apple Syrup

This cake chosen by the Sweet punch team, turned out to be a real treat indeed. The only thing I didn't have was a rectangular tray, which is something I'm definitely going to buy. But served in slices or wedges the cake is worth a try!!

Ingredients:
Currants - 175gms
Cinnamon Stick - 1
Apple juice - 300ml
Plain white flour - 175gms
Baking powder - 2tsp
Unsalted butter - 175gms
Caster Sugar - 175gms
Eggs - 3 beaten
Vanilla extract - 1tsp

Place the currants, cinnamon stick and apple juice in a saucepan and bring to the boil. Remove from the heat and leave to stand for several hours or overnight. Drain the currants thoroughly, pressing the juices through a sieve, reserving the juices and cinnamon stick. Set aside the currants. Preheat the oven to180C. Grease and line a 12x9 inch rectangular tray-bake tin. Sift the flour, baking powder into a large bowl and add the butter, sugar, eggs and vanilla extract. Beat well until mixture is smooth. Stir in half the reserved currants into the mixture and spoon into the prepared tin. Spread the remaining currants over the top. Bake in the oven for 30-35minutes or until firm and golden brown. Meanwhile, boil the reserved the juices and cinnamon stick rapidly and reduce by about half, until syrupy. Discard the cinnamon stick. Cut the cake into slices and serve warm with hot syrup spooned over.

Chicken Satay Sandwich for the Quick Breakfast!

Left over dinner of yesterday was Chicken satay. I always get up late, in spite of the alarm ringing, I turn it on snooze and cozily snooze till there's an hour left for everything to get done. The next you know, I'm worked up and already tearing my hair apart. I wish I could get up earlier everyday - "still remains one till date..." Never the less, I quickly got the chicken and the peanut sauce from the fridge, warmed it up and put it between two slices of bread. It pretty much worked fine with me to go along with my cup of 'tangerine tea' - courtesy teena who got me, quarter of a bag of dried tangerines from Mongolia.

Ingredients:
Chicken Breats - 750gms
Brown sugar - 2tsp
Lemon juice - tsp
Grated garlic - 1tsp
Grated fresh ginger - 1tsp
Salt to taste

Satay Sauce
Crunchy peanut butter - 4tbs
Soy Sauce - 1tbs
Honey - 1tbs
Grated ginger - 1tsp
Grated garlic - 1tsp
Onion - 1 small chopped

Using a sharp knife, cut the chicken into cubes and marinate the chicken with brown sugar, lime juice, grated ginger and garlic. Season the chicken with salt. Stash into the refrigerator for about half hour to one hour. Skewer the chicken using the wooden skwers. Onto a hot pan, drizzle in some olive oil/ any vegetable oil and griddle the chicken. Pour some of the excess marinade on the chicken and cook till the chicken is done on both sides.
In the meantime into a small pan saute the onion till translucent. Then add in the grated ginger and garlic and continue to saute. Then add in the soy sauce, peanut butter, honey and about 4-5tbs of water to loosen the peanut butter and make it a thick sauce like consistency. Once done, remove and serve the sauce immediately with the griddled chicken. The dish will serve as a good appetizer or starter.
For the sandwich: Left over chicken breasts need to be taken off the skewer and chopped up roughly. Into the frying pan, drizzle in some oil. Mix in the chopped up chicken and leftover satay sauce and combine well over low heat. Place the filling between freshly toasted bread and enjoy for breakfast.

Delicious Desserts - An Annoucement and Giveaway

"Dessert is probably the most important stage of the meal, since it will be the last thing your guests remember before they pass out all over the table.” William Powell

Yes, I'm playing hostess for a while to the theme 'Delicious Desserts' and the incentive for bloggers and non-bloggers to take part is the giveaway 'Wicked Desserts'. So what are you waiting for? Make those indulgent, sinful creations and send them in......so happy cooking to you all!!

How do we work this out:

• Cook any recipe(s) pertaining to the theme - it could be anything from cakes - souffles - puddings - pastries - ice-cream  - or even chocolate.
• Post about the recipe from the date of the announcement until 15 Febaruary, 2011
• Blog about the event and provide a Link back to What's Cooking today!!. Please feel free to use the logo in your blog. Multiple entries are allowed.
• Send in your entries to varghese.aliena@gmail.com with the subject Delicious Desserts, with your name, your post URL and a picture.
• Deadline date is 15 February, 2011 and the winner with the round up will be posted within a week.
• Non-bloggers are more than welcome to participate. Simply e-mail me with your name, the recipe, a story if you have to share and a picture of the dish created.
• The book will be shipped to any address within India.

Meringue Cake ~ A Sweet Punch

I haven't tried a meringue cake before. The Sweet punch team did give us options varying from cakes to cookies. I went in with the simple Meringue cake which is two layers of cake sandwiched together with whipped cream and fresh strawberries. Since I had some blueberries, I added a handful. My little one was the first to taste it, he simply couldn't resist it being rested. And in between mouthfuls he spurted out mama its very nice.......

Ingredients:
[Serves 8 - 10]
Egg yolks - 4 large
Sifted cake flour - 1 cup (100 grams)
Baking powder - 1 teaspoon
Salt - 1/8 teaspoon
Unsalted butter - 1/2 cup (1 stick) (114 grams)
Granulated white sugar - 1/2 cup (100 grams)
Pure vanilla extract - 1 teaspoon
Milk - 1/4 cup (60 ml)
Meringue Layer:
Egg whites - 4 large
Cream of tartar - 1/4 teaspoon
Granulated white sugar - 1/3 cup (65 grams)
Vanilla extract - 1/2 teaspoon pure
Topping:
Heavy whipping cream - 1 cup (240 ml)
Granulated white sugar - 1 - 2 tablespoons (14 - 28 grams)
Fresh strawberries - 1 pound (454 grams)  cut into bite sized pieces
Confectioners Sugar (powdered or icing) for dusting top of cake

Cake: Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Grease and flour two - 8 x 1 1/2  inches (20 x 3.75 cm) round cake pans. Set aside. Separate the eggs while they are still cold, placing the yolks in one bowl and the whites in another bowl. Cover the two bowls with plastic wrap and allow the eggs to come to room temperature before using (about 30 minutes).In a mixing bowl sift or whisk together the flour, baking powder, and salt. Set aside. In bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the egg yolks, one at a time, beating well after each addition. Scrape down the sides of the bowl and then beat in the vanilla extract. With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Divide the batter evenly between the two cake pans, smoothing the tops with an offset spatula. Set aside while you make the meringue layer.

Meringue: In a clean bowl of your electric mixer, or with a hand mixer, beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually beat in the sugar and continue to whip until stiff peaks form. Beat in the vanilla extract. Divide the meringue between the two cake pans, gently smoothing the tops with an offset spatula. Bake for approximately 25 - 30 minutes, or until a toothpick inserted in the center of the cake comes out clean. The meringue layers will have turned a light brown and will be crisp to the touch but soft inside. Place the pans on a wire rack to cool. When completely cooled, remove from pans.

Shortly before serving whip the cream with the sugar until soft peaks form. Cut the strawberries into bite sized pieces and, if necessary, add a little sugar to sweeten them. Place one of the cake layers, meringue side up, on a serving platter. Spread the whipping cream onto the cake and top with the strawberries/ raspberries or blueberries or a combination of berries. Gently place the second cake layer, cake side down so the meringue layer is facing up, onto the first layer. Dust with confectioners (powdered or icing) sugar. If not eating immediately, cover and place in the refrigerator until serving time. The assembled cake will hold in the refrigerator for a few hours.

Spanish Flan

I was sort of not well enough to make anything for the Husband's birthday. My heart did'nt let me get away with the day not making anything. Since Satish loves desserts I resorted to making this flan which is a much more heavier version than the usual creme caramel. A simple and indulgent dessert!
A third entry to Suma's event.

Ingredients:
White granulated sugar - 1 cup
Eggs - 3
Sweetened condensed milk -  1 can (14 ounce)
Evaporated milk - 1 can (12 fluid ounce)
Vanilla extract - 1 tablespoon

Preheat oven to 350 degrees F (175 degrees C). In a medium saucepan over medium-low heat, melt sugar until liquefied and golden in color. Carefully pour hot syrup into a 9 inch round glass baking dish, turning the dish to evenly coat the bottom and sides. Set aside. In a large bowl, beat eggs. Beat in condensed milk, evaporated milk and vanilla until smooth. Pour egg mixture through a sieve into the baking dish. Cover with aluminum foil. Bake for 60 minutes in a water bath. To test the flan for doneness, insert a toothpick, if it comes out clean the flan is cooked. Let it cool completely. To serve, run a knife around the dish carefully invert on serving plate with edges when completely cool.

Tip: For those wanting to make it without the evaporated milk the measurements would be 4 eggs and 2cups of regular milk 
There will some hard sugar at the bottom of the dish/mould, do not attempt to scrape this and add it to the caramel sauce to be served.
The flan can be enhanced with honey, lemon zests, and crushed almonds depending on one's preference.

Lemon Ricotta Cake for the New Year!!

It's a brand new year, and I'm already excited at knowing what's in store for the coming months. I say, the last week of December until January 2 is indeed a tight schedule for us - Church, celebrations, husband's birthday, new year's, and then our wedding anniversary. The lemon ricotta recipe is from my dear friend Lesa, I decided to use her recipe for distributing cakes to our all and near and dear. I trusted Lesa's verdict which in her words were "It's YUM". My verdict: "It's YUUUUUUMMMMMMYYYYYY" and it's the same verdict right from neighbors, to friends, to office friends, colleagues and family. I only made 7 of these to please everyone..got some more people on the list that are yet to be pleased........which means more baking......
This is also my second entry to Suma Rowajee's event. I'm sending this to Champa too for her bake off

Ingredients:
Caster sugar - 175gms
Butter - 175gms , plus extra for greasing
Zest of 4 unwaxed lemons
Eggs - 3, separated
Ricotta cheese - 250gms
Self-raising flour - 125gms , plus extra for dusting
Baking powder - 1 tsp
Icing sugar, to dust
To serve
Blackberries
Clotted cream

Preheat the oven to 180C/gas 4. Grease a 18cm cake tin with butter and dust with flour. Beat the sugar and butter until light and fluffy - you can do this in an electric mixer or in a bowl using a wooden spoon. Beat in the lemon zest, add the egg yolks and ricotta and beat in until well combined.In a separate bowl, whisk the egg whites until stiff peaks form when the whisk is removed from the bowl. Fold these into the main mixture and stir in the flour and baking powder.Spoon the mixture into the prepared cake tin and smooth the top. Bake for 35 minutes, or until risen and golden-brown in colour. Test the cake by inserting a skewer into the centre – if the skewer comes out clean, the cake is cooked.Cool the cake on a wire rack and dust with icing sugar. Serve with fresh blackberries and clotted cream

Middle East Wrap

A simple dish using leftover rotis or tortillas.

Ingredients:
Aubergine - 1 large cut into 1inch cubes
Salt - 1tsp
Rotis/ Tortillas - 4
Green Chillies - 2 finely chopped
Slice Cheese - 8

Sprinkle salt onto the aubergine and set aside for 30minutes. Squeeze out the water and pat dry. Deep fry the aubergine in hot oil until golden brown and drain on absorbent paper. Lay one roti/tortilla on a work surface. Put a few cubes of aubergine in the center sprinkle some chillies and cover with two cheese slices. Fold in the sides and roll the roti/ tortilla. Repeat with remaining rotis.

Tuscan Christmas Panforte~ Christmas Cake

I was about to make the Christmas cake, my mum's recipe which we have been using over thirty years. But this year I passed on my version of the Christmas cake recipe to her and asked her to try it out...only because mine turned out absolutely yummy!!

Suma Rowajee of 'Cakes and More' is hosting her first event, the best part is the giveaway -  The Cake Bible by Rose Levy Beranbaum. Here's my entry~

Ingredients:
Hazelnuts - generous 1/3cup
Almonds - generous 1/3cup
Candied Peel - 1/2cup
Candied pineapple - 1/3cup chopped finely
Dried Apricots - 1/3cup chopped finely
Grated rind of 1orange
All purpose flour - 1/2cup
Unsweetened cocoa - 2tbs
Ground cinnamon  - 1tsp
Ground coriander - 1/4tsp
Ground cloves - 1/4tsp
Freshly grated nutmeg - 1/4tsp
Caster sugar - 1/2cup
Honey - 1/2cup
To decorate:
Icing sugar

Line an 8inch cake pan with parchment paper. Spread put the hazelnut on a baking sheet and toast in a preheated oven for 10minutes until golden brown. Put them onto a dish towel and rub off the skin. Meanwhile spread out the almonds and toast in the oven for 7minutes watching them as they can easily burn. Reduce the oven temperature to 150C. Chop all the nuts and place them in a large bowl.
Add the candied peel, chopped candied pineapple, apricots, rind of the orange to the nuts and mix well. Sift together the flour, cocoa, coriander, clove, cinnamon and nutmeg into the bowl and mix well. Put the sugar and honey into a pan and set over low heat stirring until the sugar has dissolved. Bring to a boil and cook for 10minutes until thickened and starting to darken.Stir in the nuts mixture into the pan and mix well. Spoon the mixture into the prepared cake pan and level the surface using the back of a damp spoon.Bake in the oven for 1hour and then transfer to wire rack to cool in the pan. Carefully remove the cake from the pan and peel off the parchment paper and. Just before serving dredge the top with icing sugar. Cut into thin wedges to serve.

Christmas Cookies ~ A Sweet Makeover

Peace on earth will come to stay, When we live Christmas every day. ~ Helen Steiner Rice

Asan Khana is hosting the month's event on 'Its time to jingle'. These cookies are being sent over......

Ingredients:
Wholewheat flour - 360gms
Raisins or Sultanas - 50gms
Ground Ginger - 1 1/2tsp
Ground Cinnamon - 1/2tsp
Dark Brown Sugar - 125gms
Bicarbonate of Soda - 1tsp

Preheat the oven to 180C. Line the baking tray with parchment paper. Mix in oil with the sugar, tip in the raisins or sultanas and mix. Sieve the flour, bicarbonate soda, ground ginger and cinnamon into a large bowl. Add the oil, sugar and raisin mixture and mix together. Knead the mixture for a few seconds till it comes together, adding a teaspoon or so of water if necessary. Take care to keep the dough soft but not sticky. Flatten the dough into a a round surface about 2cm thick, cling wrap and leave to chill for 30minutes. Dust a work surface with flour and roll out the dough to .5cm thickness. Stamp out shapes using the Christmas cutter or regular rounds of 6-7cm diameter. With a spatula put each shape onto the baking tray. Bake in the oven for 10-12minutes until golden brown . Remove from oven, leave to cool. Store in airtight container.

Baked Beans Deluxe

Another one of my Mum's recipes that she would make, on the days she and Appa would head out for their weekly game of badminton back in the day when her children were still going to school.....

Ingredients:
Cabbage - 450gms shredded
Potatoes - 3 medium sized
Baked beans - 450gms (1can)
Tomato Ketchup - 2tbs
Sweet paprika powder - 1tsp
Onions - 1 large finely chopped
Bechamal Sauce - 1 1/2cups (White Sauce)
Butter - 2tbs

Macerate the shredded cabbage with salt. Place the cabbage into a steamer and let it steam through for about 3minutes. Boil the potatoes, peel and cut into roundels, apply salt and pepper to taste and keep aside. Into a frying pan, melt the butter and sweat the onions, then add the paprika powder, baked beans and ketchup and saute for a while. Grease a baking dish. Arrange the cabbage at the bottom. Cover the leaves with the seasoned baked beans. Sprinkle some cheese over the beans and then top the beans with the potato rounds. Pour the white sauce over the potatoes. Top the potatoes with more cheese and bake in a hot oven at 180C for 25mins. Serve hot.

Bechamal Sauce (White Sauce):

Butter - 2tbs

Plain flour - 3tbs

Milk - 11/2cups

Salt and pepper to taste

Melt butter in a sauce pan over low heat. Blend in the flour. Add the milk all at once and cook quickly constantly stirring, till the sauce thickens.

White Chocolate Chip & Chocolate Chip Muffins

My son has been pestering me to make him muffins for over a month, and due to various reasons kept postponing his request. Until  I get a December letter from his play school announcing one of the days as 'Picnic day' with specifics to snacks, a mat, paper plates and cups to be brought along as the paraphernalia. My son couldn't have have had better reasons to take along with him 15 muffins for his friends, with my constant reminder "Elijah you got to share with your friends" to which he promptly responds "No, Mama I can't - Please..."!!
At the end of the day he indeed shared his muffins with all his little friends. Ria is hosting the mingle for the month - Chocolate Extravaganza, and I'm sending this across as my entry.

Ingredients:
Plain Flour – 215gm

Baking Powder – 1 tsp

Butter/Margarine – 115gm

Caster Sugar – 70gm
Dark Brown sugar – 30gm
Eggs – 2
Milk – 125ml
White Chocolate Chips – 85gms
Chocolate Chips – 85gms (I used a semi sweet chocolate bar and cut them into pieces)

Preheat the oven to 180C. Grease 10 – 12 silicone muffin cases/ paper cups or the muffins tray. Cream the butter until soft. Add both sugars and beat until light & fluffy. Beat in the eggs 1 at a time. Sift together the flour & baking powder, twice. Fold into the butter mixture, alternating with the milk. Spoon the mixture three fourths full into the muffin cases. Sprinkle several chocolate chips on top. Bake until lightly colored , about 25 minutes.

A Sweet Punch~Pear, Chocolate & Almond Crumble

We are down with a nasty cough, so couldn't enjoy this crumble with ice-cream like we wanted to nor did I make custard or cream to go with it. And without ice-cream, heavy cream, custard or any of the like the crumble is just warm enough to delight us all.

Ingredients:
Ripe pears - 1kg (4-5), peeled, cored and chopped into 1cm pieces
Light brown soft sugar - 50gms [ Can substitute with regular sugar]
Grated zest and juice of 1 un-waxed lemon
Swiss milk chocolate - 100gms, roughly chopped

For the crumble:
Plain flour - 100gms [ You could substitute this with Whole wheat flour too]
Butter - 50gms, chilled and diced
Light brown soft sugar - 50gms
Almonds - 50g blanched, lightly toasted in a dry pan and roughly chopped

Preheat the oven to 180°C, gas mark 4. Grease 6 ovenproof teacups or ramekins or a pie-dish. In a medium bowl, mix together the pears, brown sugar, lemon zest and juice, and half the chocolate. Divide the mixture between the teacups or ramekins, spooning over any juice. To make the crumble, place the flour and butter in a medium bowl and, with your fingertips, rub together until the mixture resembles fine breadcrumbs. Stir in the sugar, almonds and remaining chocolate. Spoon the crumble over the pears and press down lightly. Place the crumbles on a baking tray and bake for 30-40 minutes until golden and bubbling. Serve with a scoop of good vanilla ice-cream.

Beef Stroganoff with Buttered Rice

This dish remains to be a personal favorite. Well if you have friends coming over for a meal...then its one occasion to get a stroganoff on the table.

Ingredients:
Fillet steak - 750gms
Butter - 3tbs
Onion - 1/4cup finely chopped
Mushrooms - 500gms sliced
Warm water - 1/2cup
Beef stick cubes - 2 crumbled
Tomato puree - tbs
Salt and pepper to taste
Sour cream - 3/4cup
Cornflour - 1tsp

Cut fillet into 1cm thin slices. Heat butter into a non stick frying pan and saute the meat very quickly until cooked and golden brown. With a slotted spoon remove meat to a warm plate. In the rest of the butter saute the onion for a while. Add the mushrooms and cook for 2minutes. Return meat to the pan with water, stock cubes, salt, pepper and tomato puree. Finally add in the sour cream and cornflour mixture. Allow to boil and then simmer for 3minutes.

Buttered Rice
Ingredients
Long grain rice - 11/2cups
Butter - 2tbs at room temperature
Salt to taste
Parsley - 2tbs chopped

Soak the rice for 10minutes and drain. Cook in plenty of boiling water and drain and refrigerate for 3hours. Just before serving, melt the butter into a non stick pan and stir fry the rice for 3minutes. Remove from heat and add salt and mix in parsley.

Farmhouse Current Cake for turning 25!

Arun's birthday (my younger brother) and he has turned 25. We all just wanted some good time together. My brother in law came home to stay with us and join in the pyjama party. We all spent time talking, catching up, laughing at corny jokes, sitting up in the night and enjoying ourselves. A special thank-you to Zee for having come at 12am and adding to the late night entertainment and be able to eat a good slice of goodness..

Ingredients:
Self Rising flour - 1 3/4cup
Milk - 1/3cup
Eggs - 3
Butter - 200gms
Caster Sugar - 3/4cup
Vanilla extract - 1tsp
Lemon peel - 1tsp
Black currants - 500gms

Frosting Ingredients
Cream cheese - 100gms softened
Butter - 3tbs softened
Grated lemon zest - 1tsp
Grated orange zest - 1tsp
Icing sugar - 150gms

Preheat oven to 150C. Cream the butter and beat in the sugar and then the vanilla. Add the eggs one at a time, gradually add the flour. Stir in the milk, currents and lemon peel and mix well. Spoon into a lightly greased and lined 18cm round tin and bake for approximately for an hour and a half. Cool in the pan.
For the frosting: Beat the cream cheese and butter, orange and lemon zests until light and fluffy. Gradually beat in soft icing sugar. Spread over the cake with a spatula once the cake is cooled.

Hot Chocolate Fudge Pudding

A chocolate dessert which mum used to make for the one of the many dinner parties we have hosted at home. This a warm fudgy dessert to be had with a good dollop of vanilla ice cream. I'm sending this, as an entry to CCN's first blog birthday. Madhuri is celebrating her blog's first year with a bang - 'The Chocolate Fest' along with an awesome giveaway. Who wouldn't want to be a part of it?

Ingredients:
Plain Flour - 1cup
Baking powder - 1 1/2tsp
Salt - a pinch
Sugar - 1/2cup
Cocoa Powder - 1dsp
Milk - 1/2cup
Ghee - 2dsp
Vanilla Essence - 1tsp
For the Sauce
Sugar - 3/4cup
Cocoa - 2dsp
Hot water - 1 3/4cup

Mix the flour, salt, baking powder, sugar and cocoa. Add milk, ghee and essence and mix well. Put this evenly into a greased deep dish. Dissolve the sugar and cocoa in hot water and pour over the pudding. Bake at 160C for 35minutes. The pudding will look like a cake and the sauce will form a thick sauce underneath. Serve the pudding with vanilla ice cream.

Praline Bavarian Cream Pudding

Mum regularly made this dessert from her treasured collection of recipes. It would delight anybody wanting a hint of sweet aftertaste... especially after a heavy meal.

Ingredients:
[Serves 6]
Eggs - 3
Milk - 1 1/2cup
Sugar - 1/2cup
Gelatin - 4tsp
Whipping Cream - 1cup
Sugar (for Caramel) - 3tsp
Cashew nut Pieces - 3dsp

Soak gelatine in half cup of milk. Beat the yolks and sugar well till it turns a light yellow colour. Into a pan, heat milk and the egg yolk mixture over low heat till it thickens, and coats the back of the spoon. When it starts to thicken, add in the milk mixed with the gelatine. Take it off the fire and let it cool in the refrigerator till  it is half set, which means it would be slightly wobbly. In the meantime caramelize the 3tsp sugar into a pan. Once the sugar has caramelized, add in the cashew nuts. Coat the cashew, pour the caramel onto a greased tray. Once it is cooled, grind coarsely and keep aside.
Whip the egg whites until stiff and forms soft peaks. Fold the egg whites into the half set pudding  until well combined. Then add in the whipped cream and mix well. The pudding consistency should be creamy. Pour the pudding into bowls/ ramekins/ or into a shallow dish and let it set in the refrigerator. Top the pudding with the coarsely ground praline while serving.

Mutton Masala with Mint 'n' White Radish Chutney~ The Punjabi Way!

One of the shows I saw on TLC, by Madhur Jaffrey, this specific episode was on Punjabi Cuisine. She had demonstrated authentic Punjabi style lamb chops. I have substituted lamb chops for regular mutton pieces and tweaked the recipe a bit....but the end result is fantatisco!

Ingredients:

Mutton chops/ pieces - 1kg

Ginger - 3tbs finely chopped

Garlic - 6-8pods chopped

Tomato - 1 roughly chopped

Onion - 2medium finely chopped

Cayenne Powder - 1 heaped tbs

Yoghurt - 300ml

Punjabi Garam Masala - 3-4tsps

Roasted Cumin Powder - 1tsp

Lemon Juice - 3tbs

Freshly chopped coriander leaves

Into a large pan, pour some oil and put in the onions, saute for a minute, then add the tomatoes. Saute the tomatoes for about 3minutes, add in the yoghurt, cayenne powder, salt, ginger garlic paste and the mutton pieces. Mix and bring the curry to a gentle boil. Lower the heat, cover and cook the mutton for about 45 minutes and the mutton is almost tender. Then add the roasted cumin seeds and simmer for 15minutes till the mutton is tender and the curry thickens to a sauce. Then add the garam masala and lemon juice, stir well. Add in the chopped coriander. Serve hot.

To make the Punjabi Garam Masala

The spice combinations in garam masala vary in different parts of India: 5 tbsps coriander seeds, 3 tbsps cumin seeds, 2 1/2 tbsps black peppercorns, 2 black cardamom seeds, 2 inch cinnamon stick, 4-5 cloves, 1/6 nutmeg. Put the coriander and the cumin into a cast-iron frying-pan over a medium heat. Stir until lightly roasted. Allow to cool. Grind with the remaining ingredients in a clean coffee grinder and store in a tightly lidded jar.

Mint and White Radish Chutney

Ingredients:
Mint leaves - 2cups
White Radish - 1 chopped (which is about 270gms)
Green chilly - 1-2 chopped
Onion - 1 chopped
Lemon Juice - 2tbs
Salt to taste


Combine all the ingredients into a blender and add water as needed