Coriander Yogurt Rice with Dry Chilli Chicken

This combo is not unusual for us, because for one, regular curd rice is an absolute no-no if not accompanied by non-veg. So at home mum would make curd rice with a mutton roast. Then during my spinster days, my curd rice would be accompanied by chilli chicken, because that used to be the take home dinner. If you want to try the option of a take home curd rice and chilli chicken, then I'd reckon getting it from Dolphin bar situated in Frazer town. Of course, there's much more than just curd rice at Dolphin bar, everything on their menu is a must - have!.  But you wouldn't want to get it all by yourself, the bar is a dark and dingy place with groupies of men, gulping down hard liquor and 'women' are a visual treat if you know what I mean (wink).

These recipes are from Ramani Aunty's book called Sadya - Meals for Four

Coriander-Yogurt Rice


Ingredients
Rice - 1cup
Butter - 1tbs at room temperature
For the yogurt mixture
Yogurt - 3/4cup
Milk - 1 1/2tbs
Lemon Juice - 1tbs
Asafoetida powder - 1/2tsp
Salt to taste
To temper
Olive Oil - 1 1/2tbs
Mustard seeds - 1/2tsp
Green Chillies - 2 finely chopped
Ginger - 2cm finely chopped
Chopped Coriander  - 1/2cup

Cook the rice in plenty of water until very soft. Drain thoroughly. Mix in butter to the hot rice. Gently fold in the combined yogurt mixture ingredients.
In a small pan heat oil, sprinkle mustard seeds and allow to burst. Saute the the green chillies and ginger in it.Finally add coriander leaves. Add in the rice mixture Spoon in individual molds. If preferred serve cold.

Dry Chilli Chicken


Ingredients
Chicken Breasts - 250gms cut into cubes or strips
For the Marinade
Gram Flour - 1/3cup
Five Spice Powder - 1tsp (mixture of Powdered cinnamon, fennel, star anise, cloves and szechuan pepper)
Chilli Powder - 1/2tsp
Pepper Powder - 1/4tsp
Salt - 1/4tsp
Vinegar - 1tsp
Egg - 1 small lightly beaten.
To saute
Butter - 1 1/2tbs for frying
Oil - 1tsp
Green chillies- 3 cut into thin rounds
Minced garlic - 1tsp
Minced ginger- 1tsp
Sieved Fresh Tomato pulp - 1/2cup
Soy Sauce - 1tbs
Salt to taste

Pat dry the chicken pieces and combine the marinade ingredients and marinate chicken for 30minutes. Heat the butter into a wok and stir fry the chicken for 3-4minutes until cooked and browned on all sides. With a slotted spoon remove onto a plate. Heat with 1tsp oil in the wok, the chillies ginger and garlic without browning. Add the tomato pulp, soy sauce and salt and bring to a gentle boil. Return the fried chicken to the sauce and stir till the chicken is well coated. Serve hot.

Double CHOC Brownie

Double chocolate, double indulgence, double the delight!

Ingredients:

Sugar - 1 1/2cups

Dark chocolate - 200gms melted

Vegetable oil - 1cup

Vanilla Essence - 2tsp

Eggs -4

Flour - 1 3/4cup

Baking powder - 1tsp

Chocolate glaze 

Dark Chocolate - 18gms

Vegetable Oil - 2tsp

Place the sugar, chocolate, oil, eggs, essence in a bowl and whisk to combine. Sift the flour and baking powder to the chocolate mixture and mix well to combine. Pour mixture into a greased and lined 20cm square tin and bake for 40minutes in a preheated oven at 180C until firm to touch. Cool in the tin, then cut into 5cm squares and place on a wire rack. To make the glaze, place chocolate in a heatproof bowl set over a saucepan of simmering water and heat, stirring until chocolate melts. Stir in oil. Spoon glaze over the brownies and stand until set.

After they were set I put the brownies into the refrigerator owing to the present heat.

My second entry for Divya's event The Best Brownie Event

Chorizo and Cheese Quesadillas

At Goa, I remember eating goan sausages with some pan roasted potatoes. Ever since, its been on my mind to use these Indian Chorizos. The recipe I had for a quesadilla seemed just do it all...loved it. Just wish
I wasn't lazy to make the guacamole, but did have some preserved salsa to pair with. All in all a nice meal.

Ingredients:

Mozzarella Cheese - 115gms grated

Cheddar Cheese - 115gms grated

Chorizo (Or Goan Sausages) - 225gms cooked (outer casing removed), or ham diced

Green chillies - 2 de-seeded and finely chopped

Spring onions - 4 finely chopped

Salt and pepper

Flour Tortillas - 8

Guacamole and Salsa to serve

Place the cheese, sausages, spring onions, chillies, salt and pepper to taste in a bowl and mix together. Divide the mixture between the tortillas. Fold the tortillas in half. Brush a large non-stick pan with oil and heat over medium heat for over 4-5minutes until the underside is crisp and lightly browned. Cut each tortilla into a quarter and serve accompanied with guacamole and salsa.

Cinnamon Blondies~A Reason to smile!

Subhash, Su, Raj, Madhu, Tj and Myself have had some impeccably awesome fun when we worked together as Researchers....wonder what we were researching - we were Market Researchers, with data fed into PowerPoint presentations, lengthy transcripts and much more. Though everyone is split up and we are all in different parts of the world, the weekend saw TJ and Raj for dinner at moi place for our catch up sessions and hearty laughters. And of course, friends cannot leave without having to enjoy some goodness can they?

Ingredients:
Butter - 1cup
Brown sugar -1cup, generous
Egg - 1
Egg yolk - 1
Self Rising flour - 1cup
Ground Cinnamon - 1tsp

Preheat the oven to 180C, and line the base of a square 18cm tin with parchment paper. Place the butter and brown sugar in a pan over low heat and stir until the sugar has dissolved. Cook, stirring for an additional minute. The mixture will bubble slightly but do not boil.Let it cool for 10minutes. Stir the egg and egg yolk into the mixture. Sift in the flour and cinnamon and stir until well blended. Pour the cake into the prepared cake tin and bake for 20-25minutes. Let cool in the pan for a few minutes, then run a knife around it the edges of the cake to loosen it. Turn the cake out into a wire rack and peel off the parchment paper. Let cool completely. When cold cut into squares.

Am sending this across for Divya's Brownie Event.

Whole Wheat Almond Eggless Cookies~ A Sweet Punch

A recipe accompanied by a video demo makes things way too simplistic. The cookies are wholesome goodness, without the guilt. And without a doubt, they'd go well for your evening tea. Using every ingredient within your pantry is the best reason you'd want to have a go at baking these awesome cookies. Throw in some chocolate chips or raisins and you'd have your own twist to the whole thing.

Ingredients:
Whole wheat flour - 1cup
Sugar - 1/2cup
Salt - 1/4tsp
Sliced almonds - 1/4cup
Green cardamom seed coarsely powder (ilaichi) - 1/2tsp
Unsalted butter  - 1/2cup (8 tablespoons or 4oz)
About 2 tablespoons of milk or as needed.


Pre heat the oven to 160C. In a bowl, mix the flour, sugar, salt, sliced almonds and cardamom powder well. Next add soft butter and milk to the flour mixture to make dough. Dough should be very soft. Divide the dough into about 24 equal parts and make them into balls. Press each ball between your palms lightly; every piece should be about 1/2” in thickness. Place the dough balls on an un-greased cookie sheet about inch a part. Bake the cookies for about 15 minutes or until cookies are lightly gold brown. After they become lightly golden brown remove the cookie sheet from the oven. Let the cookies cool down for two to three minutes before taking them off the cookie sheet. 

Peas Pulao with Fish Mapas

Fish  mapas is a coconut milk based curry which goes well with a pulao, plain rice, roti.. I had veena and little ivona home, so when you have the best people coming over to spend time with you. You want to be able to give them the best too. Before she and her little one came over I ensured I had summed this up, so as to be able to talk at length and not get caught in the kitchen.....

Fish Mapas

Ingredients:

Seer Fish - 1kg and cut into 2inch pieces

Onions - 2 medium thinly sliced

Curry leaves - 2 stalks

Green chillies - 4 sliced, slit

Red Chili Powder - 1 1/2tsp

Turmeric Powder - 1/4tsp

Coriander Powder - 2 tsp

Ginger and garlic paste - 2tsp

Tomato - 2 medium diced

Mustard seeds - 1tsp

Fenugreek seeds - 1/2tsp

Coconut milk - 1 cup thick

Mix the chili, turmeric, coriander powders together in a little water. Heat oil in a pan and splutter the mustard sees, then add the fenugreek sees. Saute the onion, and curry leaves till onion becomes transparent. Add the ginger and garlic paste and saute for two minutes. Then add the powders and fry for another minute. Add the diced tomatoes and saute till the tomatoes are softened and the powders are well combined. Add about 1/2cup water and bring to boil. Gently lay the fish  and cook over a low flame for a few minutes and pour in the coconut milk and bring to a light simmer. Take care not to boil the curry.

Peas Pulao

Ingredients: 

Long grain Basmathi Rice - 2cups cooked

Onion - 1 big, finely chopped

Peas - 1cup, blanched

Cloves - 4-5

Black Cardamom - 2

Cinnamon - 1 2inch piece

Salt to taste

Coriander leaves - a handful

Into a heavy pan, pour in some oil and saute the onions till light brown. Add a couple of cloves, a piece of cinnamon and 2 black cardamoms and let it saute till the flavors are released. Then add in the blanched peas and quick it a quick stir. Add the rice and carefully mix the rice and peas. Add salt and then add the coriander leaves. Take it off the flame, put the lid on and give it 5 minutes to rest. Serve the rice with the hot mapas.

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.