Hard Rock Cafe with a Reinvented Menu

Corn Fritters

Discerned patrons of Hard Rock Cafe could definitely look beyond the rock memorabilia, fantastic music and without a doubt the food. The Hard Rock Cafe menu conjured up new items on the menu which is by far an abosulute delight to one trying them at HRC. One visiting HRC would definitely not go disappointed. One thing to be noted in the menu is the new header Namma Benguluru which has some new bites like the Corn Fritters which comes in a brown paper package which are a mouthful of fritter balls filled with sweet corn, bell pepper and some spices golden fried, served with a refreshing cucumber dip. Next up on the list to try is the Fritto Misto which is not only crunchy but a definite must have for those who love the seafood. It's a cocktail glass full of golden fried squid rings and prawn spirals accompanied with a justified chili garlic dip. These rings are something you could go on munching without knowing how many of those you would have HAD at the end of the day. I reckon the dish as that good because it comes without a hint of oil and is just so non greasy.

Fritto Misto

Another new entrant like the Saag Paneer is something the vegetarians are going to indulge in, its a sizzling platter of paneer marinated in an Indian-Tunisian flavor served over a heap of spinach served with pita bread and a yogurt dip. You must ask the Chef to show you how to eat this dish, so that you could eat enjoy the dish through and through. Chef Niranjan did the honors for us. For the piquant lot the Chicken Pakodas are new on the menu. Incase your looking for something rustically spicy as the chicken pieces are fried to a crunchy finish which compliment your drinks o! so fine.

Saag Paneer

Chicken Pakodas

If your wanting to go light for a meal then try their Assorted Hummus Platter ,something you would'nt want to miss which is a trio of dips. Black bean and chipotle chilli, classic garbanzo with roasted red pimentos & kidney beans with roasted garlic, a flavorful twist to the Arabic delicacy served with vegetable crudites & toasted pita. If your thinking this is it, then there is more in the sandwich section just to show how the food at HRC could get bigger and better. 

There is more in the Namma Benguluru section when  it comes to the main course for the ones who want  the taste of the Indian Cusine, HRC brings you Bhuna Chicken Rolls, Paneer Kathi Rolls, Kerala Fish/Prawn Curry, Murg Makhani, Southern Spiced Chicken Curry and the Paneer Makhani.

Assorted Hummus Platter

Under their Legendary Burger Section they have additions like the Fish 'O Fillet, the Tandoori Spiced Chicken Burger and the Carribean Black Bean Burger which is a sweet potato burger spiced with carribean seasonings and glazed with a tangy mango chutney.

Tandoori Spiced Chicken Burger

There is the Pulled Chicken Sandwich, the Poboy Sandwich which can be Vegetarian, Chicken or Prawn Based and also a Pulled Pork Sandwich which is a robust filled sandwich with some stunning pork meat in barbecue sauce in some bustling flavors! From the Smokehouse Section  you could enjoy some authentic memphis style Barbecue pork spare ribs and chicken, which is succulent and packed with a punch, served with a coleslaw and french fries.

BBQ Combo 

And for Dessert which truly overtook the palates by pure dreamy delights were the Tres Leches and the Mohito Yogurt with Fresh Seasonal Fruit. The Tres Leches is a traditional Mexican dense moist cake oozing with flavor and served with a curly cue of whipped cream and fresh berries. While the other dessert is an exotic mix of berries in yogurt with a shot of raspberry rum poured over. 

Tres Leches

So on your next visit to the Hard Rock Cafe be sure to try the stuff you haven't tried, because it's definitely worth the bite besides that, there is plenty to choose from....

Cheers to all!!!!

Mohito Yogurt with Berries

Hard Rock Cafe  - 40, St.Mark's Road,  Bengaluru

Tel: 080- 41242222

Working Hours - 12 noon to 11:30pm (Kids Menu and colouring kit on request)

Group parties or special events available on request

Car and Bike parking available

Bacon Wrapped Sausages

Something the grandmother made for the grandson, because he was screaming sausages.......Yup my mum made these for Elijah and he helped her make them. Not only was he super excited to make them but he was super super delighted in tasting them hot right from the oven.

Ingredients:

Bratwurst - 8 ( you could use chicken sausages instead)

Bacon Slices - 12

Paprika Powder - 2 tsp

Brown Sugar - 8 tbsp

Mix the paprika powder and brown sugar in a dish and keep aside. Cut the sausages into three pieces and wrap a slice of bacon around each pieces and fasten with a toothpick. Lightly coat the sausages with the paprika and sugar mixture and place them on a baking sheet lined with an aluminium sheet. Bake in the oven till the bacon is browned and crisp, for about 25-30 minutes at 180 C. Serve warm on a platter with paprika and brown sugar lightly sprinkled.

Chocolate Brownie

I'm at home with mum so when I'm with her the its all the more exciting to bake and try something. She is even more excited to try out her set of written and stored recipes. So out of the selected we tried this together, a nice fudgey piquant chocolate brownie.

Ingredients:

Butter – ½ cup
White Sugar – 1 cup
Eggs – 2
Vanilla Extract – 1 teaspoon
Unsweetened Cocoa Powder – 1/3 cup
All Purpose Flour – ½ cup
Salt – ¼ teaspoon
Baking Powder – ¼ teaspoon
Frosting:
Butter - 3 tablespoons, softened
Unsweetened Cocoa Powder - 3 tablespoons
Honey - 1 tablespoon
Vanilla Extract - 1 teaspoon
Confectioner’s Sugar - 1 cup

Preheat oven to 175C. Place wax or parchment paper onto the base of the pan and then grease and flour it. In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan. Bake in a preheated oven for 25 to 30 minutes. Do not overcook.
To make the Frosting:
Combine 3 tablespoons butter, 3 tablespoons cocoa, 1 tablespoon honey, 1 teaspoon vanilla, and 1 cup confectioners' sugar and mix well using an electric mixer. Frost brownies while they are still warm. Spread an even layer.

Tuna Bread~ As Delicious as it Gets!!

Each time I have gotten this bread baked I haven't got a single decent picture clicked, why? because as soon as its baked, its just waiting to be eaten, you don't believe it? Well don't let this bread intimidate you in any way coz this is my first experiments with yeast and baking bread and the results are fantastic. Another of my mum's recipe's which she said if I tried I would love. I haven't captured a great click, but moments before the grab, this is the least I could get, I promise to bake another one to bring forth this creation more life!!!

Ingredients:
Flour – 2 cups
Eggs – 2
Yeast – 1 1/2 tsp
Milk – 4 tbsp
Sugar -2 tsp
Butter – 1 oz
Salt- 1 tsp
For the Filling
Tuna or any other fish - 200 gms, cooked and flaked
Onion – 1, finely chopped
Tomato – 1, finely chopped
Celery - A dash of celery (optional)
Garlic – 2 pods, finely chopped
Green chilies – 2, finely chopped
Flour – 1/2 tbsp flour
Salt to taste
An egg yolk and little milk to glaze

Prepare the Filling:

In a frying pan, sauté the onions and garlic in oil along with green chilies. Add in the tomatoes and sauté till oil separates. Add the flour and sauté. Add the celery and then the tuna and sauté till everything is blended well. Keep aside to cool.

To prepare the bread:

In a bowl, mix the yeast in the warm milk and sugar and keep aside for about 15 minutes. Into a food processor, add the flour, butter and salt and process for about 2 minutes. Meanwhile in another bowl break the eggs and lightly beat them. Add the milk mixture to the beaten eggs and mix lightly.In a slow and steady stream, through the feed pour the egg milk mixture to the flour to form a smooth dough. Transfer the dough to a well oiled bowl. Cling wrap the bowl and keep in a warm place to rise for about an hour. Once risen, punch the dough down. Turn the dough out to a floured surface. Roll it out to 37.5 x 22.5 cm rectangle. Spread the filling along the length of the rectangle. Roll tightly. Once rolled, place onto a greased sheet shaped like a ring sealing the edges. I shaped mine like a horse shoe. Using a knife or scissors, cut 2/3rd’s the top of the ring down through all around. Leave to rise again. Once risen, glaze the bread with an egg yolk and milk mixture. Bake in the oven for about 25-30 minutes at 180 C. Garnish with capsicum rings.

Combine mayonnaise, tomato sauce, chili sauce and add little chopped celery(optional) and serve with the tuna bread snack.

Tip: I have tried the same thing with potates, and you would need 200gms of potatoes. First boiled, mashed and then sauteed. You would end with up aloo bread for the vegetarians.

Ninja Sugar Cookies

By far these are the coolest things I have made for my son! I was waiting to inaugurate these little bunch Shinobi warriors. They were gifted to me by Byju last year and put them to use in full justice this year for my son and his friends. I didn't have time to give the little ninja's their attire, but in my next attempt with them, I definitely will!

Ingredients:

All Purpose Flour - 3 cups

Salt - 1/2 tsp

Baking Soda - 1 tsp

Unsalted Butter - 1 cup which is at room temperature

Granulated White Sugar - 1 cup

Eggs – 2

Vanilla Essence - 2 tsp

Royal Using Egg Whites:

Egg Whites - 2 large

Lemon Juice - 2 teaspoons

Icing Sugar – 3 cups, sifted, sifted

To make these you would need to first whisk together the flour, salt, and baking soda. Then into the bowl of the food processor, beat the butter and sugar until light and fluffy (about 3 minutes). Add the eggs and vanilla extract and beat until combined. Add the flour mixture, pulse until you have a smooth dough. Divide the dough in half and wrap each half in plastic wrap. Refrigerate for about one hour or until firm enough to roll.

Preheat the oven to 150C. Line the baking sheets with parchment or wax paper. Remove one half of the chilled dough from the refrigerator and, on a lightly floured surface, roll out the dough to a thickness of 1/4 inch (1 cm). Keep turning the dough as you roll, making sure the dough does not stick to the counter. Cut out the shapes using the lightly floured cookie cutter and transfer cookies to baking sheet. Place the baking sheets with the unbaked cookies in the refrigerator for about 15 minutes to chill. The dough prevents the cookies from spreading and losing their shape while baking. 
Bake cookies for about 11 minutes or until the edges are just starting to brown. Remove from oven and let cookies cool on baking sheet for a few minutes before transferring to a wire rack to finish cooling. Frost with royal icing. Let the royal icing dry completely before storing.

Note: If you are not going to frost the baked cookies, you can sprinkle the unbaked cookies with sparkling sugar.

For Royal Icing with Egg Whites: In the bowl of your electric mixer (or with a hand mixer), beat the egg whites with the lemon juice. Add the sifted sugar and beat on low speed until smooth. If necessary, to get the right consistency, add more sugar or water. Add food coloring, of choice. The icing needs to be used immediately or put in an airtight container as it hardens when exposed to air. Decorate as per the design.

Banana Butterscotch Muffins

When you have some leftover morsels of butterscotch you got to use them right! After much searching I finalized on Nigella's recipe.And once again the muffins make their disappearance act into everyone's momentous gluttony...a warming muffin with a nice bite of the butterscotch morsels! Simply delightful!

Ingredients:
Bananas – 3 very ripe
Vegetable Oil - 125ml

Eggs - 2

Flour - 250gms

Caster Sugar – 100gms

Bicarbonate of Soda – ½ teaspoon

Baking Powder – 1 tsp

150gms butterscotch (or chocolate) morsels

Preheat the oven to 200°C. Line a 12-bun muffin tin with muffin papers.Mash the bananas and set aside.Pour the oil into a bowl and beat in the eggs.Put the flour, sugar, bicarbonate of soda and baking powder into a large bowl and mix in the beaten-egg-and-oil mixture, followed by the mashed bananas.Fold in the butterscotch morsels, then place equal quantities in the prepared muffin tin - I used an ice cream scoop and a spatula - and bake in the oven for 20 minutes.

Chili Egg

I was not in the mood to cook, only because I was plain tired. Tired of the chores, tired of doing of my work (I work part time at home as a freelance writer), tired of my hyperactive kid's activities - I could say Beattttt!!!.
Well you - yourself gotto get into the kitchen and rumble something out too right? Well, I had the eggs, and the capsicum. No way was I going to make chapathis - it's got to be bread coz I just don't have it in me to knead and roll out the dough (the brown bread beckons!!!!). So its got to be a quick chili egg.Yup indeed it is!!!

Ingredients:
Hard Boiled Egg - 4 peeled
Onions - 3, finely sliced
Green Pepper - 1 large, sliced thinly
Tomato Paste - 4tbs
Sugar - 1/2tsp
Soy Sauce - 1tbs
Green Chilies - 3, minced finely
Garlic - 2 cloves, sliced thinly
Ginger - 1tbs, julienned
Salt to taste
Black Pepper Powder - a dash
Oil for frying

Into a large wok, pour in some oil and fry the eggs till the whites have a nice golden covering. Keep them aside. Into the same wok, add in the garlic, ginger and the chilies and saute for a minute. Tip in the sliced onions and saute till the onions are nice and transparent. Add in the tomato sauce, soy sauce and pepper powder. Mix everything well. Time to add in the green pepper and saute till about just soft, yet you would want the crunch of the veggie.
Meanwhile, slice the fried eggs into halves and add to the wok and gently coat for about 2minutes. You have yourself a dinner or lunch ready in no time. We had ours with some toasted bread, you could have these anything you wish.Enjoy!!!!

Tip: Remove the seeds from the green chillies if you don't want the dish too spicy

Kerala Style Chicken Fry~ Amma's Way!!

A regular meat dish had with chapathy and a nice salad. Mum made this regularly on her quick dinner days. I did the same, needed to whip up a quick dinner to get my day set, just so that I could have some time off: :)

Ingredients:

Chicken - 1 kg, cut into medium pieces (You could even use only drumsticks which would taste better)

Ginger Garlic Paste - 3tbs

Fennel Powder or Saunf - 1tsp

Kashmiri Chili Powder - 2 1/2tbs

Turmeric Powder - 1/2tsp

Onion - 4 large, sliced thinly

Salt to taste

Coriander Leaves - 1tbs, freshly chopped

Oil to fry

Into a non - stick pot, combine all the ingredients and the chicken with about 1/2cup of water and cook for about 20minutes. Allow the masala to coat the chicken pieces completely. In the meantime, into a large wok or skillet, pour a little oil just enough to fry the sliced onions. Fry them till nice and caramelized and keep aside. Add in little more oil and fry the cooked chicken till nice and golden on all sides. Top the chicken with the fried onions and some freshly chopped coriander leaves. Serve hot with chapathis and a nice salad.

Sliced Chili Pork

This recipe is a twist from the version shown by Kylie Kwong, and as your go through various recipes, you know what suits you best! So this is my version of the Chili Pork!

Ingredients:
Pork Slices - 500gms
Brown Sugar - 2 teaspoons (or white if you don't have any)
Chinese Cooking Wine - 4 tablespoons
Ginger - 2tbs, julienned
Garlic - 1 tbs, sliced
Dry Red Chili - 6-7 pieces, roughly chopped
Shallots - 4tbs, sliced
Black Pepper Power - 1tsp
Lime Juice - 2 tbs, freshly squeezed
Dark Soy Sauce - 2 tbs
Water - 1 scant cup

Wash and clean the pork thoroughly. Into a large heavy based pan, add 2 tablespoons of oil just enough to coat the base of the pan. Add in the shallots and saute them till fragrant for about 2 minutes. Then add in the ginger and garlic and saute them for a minute. Throw in the dry red chillies and then place the pork slices onto the pan. Add in the soya sauce, sugar, pepper and lime juice and mix in well. Add in the water and allow the pork to cook through stirring occasionally. The pork should get coated well in the sauce and the meat should be tender! Serve hot with some steamed rice!

Hazelnut Ricotta Cake with Apricot Glaze

 

Not that it's valentines, but my husband has been wanting something cake like, with a ricotta as an ingredient. Ever since the Lemon Ricotta Cake, anything with ricotta is a pleaser for Him! So my the next recipe lies in the below creation. Another creamy textured nutty flavored cake! Anyway for all those out there Happy Valentines Day!!!

Ingredients:

Whole dry-roasted hazelnuts - 1cup (250 mL)

Sugar - 2⁄3cup (160 mL)

Vegetable Oil - 1⁄3cup (80 mL)

Ricotta Cheese - 1/2cup (125 mL)

Eggs - 2

Vanilla Extract - 1 tsp (5 mL)

Finely Grated Lemon or Orange Zest - 2 tsp

All Purpose Flour - 3/4 cup (180mL)

Baking Powder - 1tsp (5 mL)

Salt - 1/4tsp (1 mL)

For the glaze:

Apricot Jam – 4 tablespoons

Water – 1 teaspoon

Grated Bitter Unsweetened Chocolate

Preheat the oven to 350°f (175°c) and grease an 8-inch (20 cm) cake pan.  Using a food processor, pulse the hazelnuts and sugar until the hazelnuts are finely ground.  Add the oil, ricotta, eggs, vanilla, and orange zest, and pulse to blend.  Add the flour, baking powder, and salt, and pulse just until combined. Scrape the batter into the prepared pan. Bake the cake for about 35 minutes, until a tester inserted in the center of the cake comes out clean. Allow the cake to cool for 30 minutes before turning out to cool completely.

To make the glaze, place the jam with the water in a small pan over a gentle heat to dilute until you get a smooth, fairly runny consistency. Brush over the top of the cake and sprinkle with the grated chocolate.

Nutella Bread Pudding for World Nutella Day

World Nutella Day is celebrated on 5 February, not that I remembered it specifically, but I called it sheer coincidence and pure luck! Thought I make a bread pudding for the awfully sweet craving lot of US with NUTELLA the last Sunday!!

Ingredients:
Croissants  - 3 or 10 slices of bread (atleast a day or two old)
Nutella - 3/4cup
Almonds - 1/4cup chopped
Eggs - 2
Milk - 1cup
Vanilla Extract - 1tsp
Powdered Sugar - 1/2cup
Salt - a generous pinch

Onto each slice of bread, spread a generous amount of Nutella. Make them into sandwiches and then cut into little cubes. Into a large bowl, whisk the milk, eggs, vanilla, sugar and salt. Keep aside the mixture for about 10minutes. Into a greased glass dish, casserole or baking dish, place the bread cubes and then pour the custard over. Scatter atop some chopped almonds and allow the bread to soak up the milk mixture before baking for atleast 1/2hour. Bake for about 30 minutes till the liquid is all absorbed. Powder the pudding with some snowy effects of the sugar and voila, have your pudding warm out of the oven with some more Nutella flicked over! (Yumminess all the way :):))

Tuna, Egg & Sweet Corn Wrap~ Smart Lunch

Midday meal is it a problem for you?? Forget the lunch box blues and put a quick fix on this idea for healthy options for a light snack or meal!

Ingredients:
Natural Yogurt - 1 tbsp ( I used the set curd)
Olive Oil - 1 tsp
White Vinegar - 1/2 tsp
Dijon Mustard - 1/2 tsp
Pepper to taste
Hard Boiled Egg - 1 large
Canned Tuna - 200gms, drained
Canned Sweet Corn Kernels - 200gm drained ( I did'nt use them as my family is not fond of sweet corn)
Flour Tortillas - 4
Cucumber Sticks
Tomato - 1, finely chopped
Onion - 1 large, finely chopped

Whisk the yogurt, oil, vinegar, mustard and pepper in a little bowl and keep aside. Then mash the egg and keep aside.In a frying pan, saute the onion in a little vegetable oil till just transparent, then tip in the chopped tomatoes. Saute till the tomatoes are soft. Add in the drained tuna and fry for about 10 minutes. Once the mixture is cooled, add in the mashed egg and dressing. Onto each tortilla, spread the mixture and place 2 cucumber sticks and wrap them up! Grill them over a skillet or sandwich maker and your packed lunch is ready!

Banoffee Pie

This pie was devoured by my cousins, the minute they entered through my door. I did look for that opportunity to make this provided someone were to come over so that me and my husband didn't have to finish it all up(wink)! I barely finished making this pie and started taking the pics, when the door just opened and the entire party of boys just arrived. What's this chechi?!! Can we eat this now?? Well I wanted this to sit in the refrigerator for the biscuit base to set, but then you can't have em waiting can you? Served them without waiting! Better still, it tastes better the next day, and the base just sets perfectly for that extra crunch effect!

Ingredients:
Dulce De Leche (Condensed Milk) - 1 can (400gm)
Bananas-3, large
Heavy Cream -2 cups, whipped
Digestive biscuits or Marie biscuit- 200gms
Butter- 100gms
Grated chocolate/ Cocoa powder or Chocolate Sprinkles/ Chocolate Sauce to decorate

To make the Dulche De Leche

Place the can of condensed milk, unopened, in a large pot of water. Bring to boiling point and boil for 3 hours, topping up with boiling water from a kettle as needed. Ensure that the can remains covered in water, as otherwise there is a risk of the can bursting open. Remove and leave to cool completely. You can make this ahead of time or even boil several tins at one go and store the unopened cans in the fridge for several months. There are other ways of making the dulche which could either be David's way or Divya Kudua's pressure cooker way!
I wasn't sure which method to choose, but made my mind to resort to the safer method of placing it in a pot of water. No harm that way!

Now to get to making of this pie. Process the biscuits in the food processor and mix in the melted butter biscuit. Line a 10 inch pie pan with the biscuit mixture and place in the fridge for about an hour or else bake in the oven for 10 minutes at 160C. Open the of dulche de leche and spread this over the layer of biscuit.
Peel and thinly slice the bananas, and arrange in a layer over the toffee.Whip the cream until thick and stiff and spread over the bananas. And finally, decorate with grated chocolate or dust the cocoa powder on top using a sieve or with chocolate sprinkles. Drizzle with chocolate sauce if you desire too.

Italian Hot Chocolate

 AJ (my bro) just returned from his trip from Milan, hey he didn't go there for a pleasure trip; but as a part of his studies which he is currently pursuing. So while we were catching up on the culture and the place, he insisted that I concoct this drink? Pudding? It's a thick, dense and a definite chocolate rush  - all in a cup.

From Milan With Love!!

Ingredients:
[Serves - 4 cups]
Whole Milk - 1 cup, separated in 3/4 cup and 1/4 cup
Heavy Cream - 1 cup
Cornstarch - 1 1/2 teaspoons
Granulated Sugar - 4 tablespoons
Chocolate - 4 1/2 ounces high quality, finely chopped
Whipped Cream - a cup

Combine the 3/4 cup milk, cream and sugar in a saucepan. Heat until it starts to bubble around the edges. While the milk mixture is heating, whisk together the 1/4 milk and the cornstarch till smooth. Once the milk mixture starts to bubble around the edges, add the milk and cornstarch mixture. Whisk until it's heated through. Add the chocolate and whisk together, till hot and thick enough to coat a spoon. Pour into mugs and serve with whipped cream if desired.

Berried Panna Cotta

It's a rich dessert, serve this with big spoonfuls of blackberries and strawberries. You could impress anyone with this easy- no effort involved dessert.

Recipe Source: David Lebovitz

Ingredients:
Heavy Cream - 4cups (1litre)
Sugar - 1/2cup (100g)
Vanilla Extract - 2tsps or 1 vanilla bean, split lengthwise
Powdered Gelatin - 4 1/2tsp
Cold Water - 6tbs
For the topping
Canned Blackberry Pie Filling
Fresh Hulled Strawberries

Heat the heavy cream and sugar in a saucepan. Once the sugar is dissolved, remove from heat and stir in the vanilla extract.If using a vanilla bean, scrape the seeds from the bean into the cream and add the bean pod. Cover, and let infuse for 30 minutes. Remove the bean then rewarm the mixture before continuing. Lightly oil eight custard cups with a neutral-tasting oil. Sprinkle the gelatin over the cold water in a medium-sized bowl and let stand 5 to 10 minutes.Pour the very warm panna cotta mixture over the gelatin and stir until the gelatin is completely dissolved. Divide the pannacotta mixture into the prepared cups, then chill them until firm, which will take at least two hours but I let them stand at least four to six hours. If you’re pressed for time, pour the Panna Cotta mixture into wine goblets so you can serve them in the glasses, without unmolding. Run a sharp knife around the edge of each pannacotta and un-mold each onto a serving plate, and garnish as desired with the blackberries and strawberries.

Note: To make Panna Cotta with sheet gelatin: Soften 25g (approximately six sheets) in a liter of cold water for 5 to 10 minutes. Wring the sheets out and stir them into the warm Panna Cotta mixture until dissolved.

Chocolate Truffles

If this is to be a Happy New Year, a year of usefulness, a year in which we shall live to make this earth better, it is because God will direct our pathway. How important then, to feel our dependence upon Him!  - Matthew Simpson

Recipe Souce: Joy of Baking


Ingredients:
Semisweet or Bittersweet chocolate - 8ounces (227 grams), cut into small pieces
Heavy Whipping cream (double cream) - 1/2cup (120 ml)
Unsalted butter - 2tbs (28 grams), cut into small pieces
Brandy - 2tbs
Coatings for Truffles:
Unsweetened Cocoa Powder


Place the chopped chocolate in a medium sized heatproof bowl. Keep aside. Heat the cream and butter in a small saucepan over medium heat. Bring to a gentle boil.  Pour the boiling cream over the chocolate and allow to stand for a minute or two. Stir with a rubber spatula until smooth. (If the chocolate doesn't melt completely, place in the microwave for about 20 seconds, or over a saucepan of simmering water, just until melted.) Add the liqueur. Cover and place in the refrigerator until the truffle mixture is firm which could take several hours or overnight.Place your coatings for the truffles on a plate. Remove the truffle mixture from the refrigerator. Using your hands, or a small ice cream scoop, a melon baller, or a small spoon form the chocolate into round or mis-shaped bite-sized balls.The mixture should yield about 25 to 30 small balls. Immediately roll the truffle in the coating and place on a parchment lined baking sheet or tray. Cover and place in the refrigerator until firm. Truffles can be refrigerated for a couple of weeks or else frozen for a couple of months. Bring them room temperature before serving.

Tip: You could opt to coat the truffles with different coating such as nuts, shave chocolate, confectioner's sugar, toasted coconut flakes. The option of liqueur could either be omitted or a choice between Grand Marnier, Kirsch, Rum, Bourbon, Kahlua could be used.

Isaac and Scout's Christmas Cake

This year I wanted to try yet another Christmas cake something not attempted and that's when this recipe as simple as it is just lured me. This recipe is not only simple but you could involve your kids while making this....

Ingredients:
Unsalted Butter - 225gms butter, softened
Caster Sugar - 300gms
Eggs - 4 medium, beaten
Milk - 5tbsp
Self Raising Flour - 450gms, sifted
Rind of an Orange - 1, grated (optional)

To drizzle
Milk Chocolate - 400grms
Dark Chocolate - 100gms
White Chocolate - 100gms
Edible Silver balls

Butter two cake tins, 24cm and 18cm, and line the bases with parchment paper. Heat oven to 180C/160C/gas. Beat the butter and sugar in a bowl until light and creamy. Gradually beat in the eggs adding some flour with the last few additions to prevent curdling. Using a metal spoon, fold in the remaining flour and milk. Split the mix between the tins and smooth the tops. Bake the cakes together, 30-35 minutes for the smaller and 40-45 minutes for the larger, until golden and springy. Cool in the tins, then turn out on a rack to cool fully.
Break milk and dark chocolate into a bowl and melt over a pan of simmering water, stirring occasionally. Melt white chocolate the same way. Peel the paper from the cakes and sit the largest on a plate. Spread a small blob of chocolate in the middle and sit the smaller cake on top. Drizzle with chocolate, sprinkle with edible silver balls and leave to set. 

This below picture goes to Susan for her event Black and White Wednesday!

Butterscotch Cookies

I totally agree with Nag's verdict on these cookies being fudgy, gooey and down right yummy. A treat over this weekend, we all needed that simple something after two long weeks of going through bouts of illness and the various other things that simply keep you occupied. I had a packet of these morsels lying ready to be used from the batch of recently procured goodies. And I did my justice to them.

Ingredients:

White Sugar - 1/4 scant cup (even if it doesn’t quite measure a ¼ cup, its fine, because the cookies could be bit too sweet)
Brown Sugar - 1/4 cup
Unsalted Butter - 1/2 cup butter at room temp
Vanilla Extract - 1 tsp
Egg - 1
Flour - 1.5 cups
Baking Soda - 1/2 tsp
A generous pinch of salt
Butterscotch Chips - 3/4 cup (I used the Nestle butterscotch morsels)

Preheat the oven to 180C. In a bowl, combine sugars with the softened butter until smooth and creamy. Add vanilla and the egg and beat well until well combined. In a separate bowl, combine the flour, baking soda and salt well with a fork. Add this to the wet mixture and combine well. Then add the butterscotch chips. The dough will be thick. Distribute the chips as well as possible. Line a cookie sheet with parchment paper or a baking sheet. Use an ice cream scoop to drop the cookie dough on the baking tray. If you don't have an ice cream scoop, use 2 spoons, one to scoop up the dough and the other to smoothen it a bit and lower it on to the baking tray. Bake for about 15 to 18 minutes until the top turns a light golden brown.

Am sending these festive beauties for Suma's event 'Cakes And More Cookie Fest'

Black and White Wednesday

Photography is only intuition, a perpetual interrogation – everything except a stage set. - Henri Cartier-Bresson

This slice of beautiful Lemon Meringue with a Strawberry Coulis was served at Via Milano at our first Bangalore Food Blogger's Meet. Susan 'The Well Seasoned Cook' Hosts the Black and White Wednesday a culinary photo gallery where the BW and Sepia photos make their way.

And this is my first entry to the event.........

Chicken Makhanwala

I have made this a zilliion times and it has never failed to please the people I have made it for. A nice creamy blend of yogurt, tomato and onions with the spices and finished off with some cream and a fresh squeeze of lime...

Ingredients:
Chicken - 1 kg, cut into small or medium pieces
Yogurt - 1 cup, whisked
Coriander Powder - 2 teaspoons
Chili Powder - 2 teaspoons
Turmeric Powder - 1/2 teaspoon
Jeera Powder - 1teaspoon
Ginger Garlic Paste - 2 teaspoons
Tomatoes - 4 large, blanched
Onion - 5, finely chopped
Cream - 1/2 cup
Salt to taste
Lime Juice - 2 teaspoon
Coriander Leaves - a handful

Into a large skillet, fry the chopped onions till evenly browned. Meanwhile chop the blanched tomatoes and add to the fried onion. Saute till the tomatoes are softened and mashed. Saute till the oil starts to separate.  Tip in the ginger garlic paste and continue to saute. Then add in the curry powders and fry till the powders are cooked through. Add in the chicken, curd, salt and cook till the chicken is tender on a low to medium flame. Add in the cream and give a good stir around. Allow to cook for 2-3  minutes. Just before serving, add in the lime juice and coriander leaves to finish off the dish.