Wednesday, April 30, 2014
Nutrition
Nutrition is very important in keeping us healthy, there are lots of foods which have many health benefits.
This page is full of information about the health benefits some foods have.
Health benefits of vitamin C
Health benefits of prunes
Health benefits of spices
Health benefits of kalonji seeds
Health benefits of buckwheat
Health benefits of omega oils
Health benefits of Himalayan pink salts
Going down memory lane with icecream and recipe for Fig and Vanilla Icecream
"As a kid, the only thing I really cared about was candy. Candy is the only reason you want to live when you’re a kid. Ages zero through ten, candy is your life, there’s nothing else. Family, friends, school…they’re only obstacles in the way of getting more candy."
Jerry Seinfeld
I can say the same thing about ice cream.
As a child, my love for ice cream was pretty intense. More so because I was not allowed to eat it as frequently as Id have liked to. I was predisposed to getting a nasty cold every now and then. The fact that my people thought eating ice cream led to colds did not help. Exam times, school competitions, all such times were strictly no-ice cream times. I wont say I was obsessed with ice cream the way Jerry was with candy. But being denied something makes you want it more. Thats what happened to me.
My first favourite among ice creams was strawberry - no fancy schmancy REAL fruit ice cream - the pale pink synthetic colour and flavour of Amul suited my tastebuds just fine. Next in line came Tutti Frutti - which is its mild orangey flavour and the colourful fruit bits (coloured and candied dried papaya for all we know) was pleasing to the eye as well as palate.
My aunt used to make these ice creams with seasonal fruits like Chikoo, Mango, Custard apple and also with those ice-cream mixes that were common in supermarkets as we were growing up. Those days, any guests coming to her place would unashamedly poke their head into her freezer to check if that aluminium dabba in which she usually freezed the good stuff was around!
Then entered Baskin Robbins. Probably that time I was low on my ice cream phase and dont recall any big favourites with them.
My short stay in the US made me a big fan of Perrys Death by Chocolate - my tastebuds could not believe that such a decadent icecream could exist. Then of course there was Ben and Jerrys Cherry Garcia and more such exotic flavours that made me regret that my stay in US wasnt long enough. On second thoughts, Im happy today I gave all those excess calories a miss.
From US when we moved back to Bombay, we settled into ice cream land - Juhu - the place where Naturals Ice Cream was born. The ice cream of Juhu scheme. Anyone who has tasted Naturals will vouch for the real good taste that comes from fresh natural ingredients. Their home delivery box on any fruit ice cream will read just three ingredients: Milk, fruit and sugar. I trust them. My favourites here were the papaya-pineapple and real strawberry. When it comes to ice creams, Ill mostly go with fruit flavours or butter scotch. Im not a big fan of chocolate in ice creams, I can eat chocolate by itself, thank you.
Today, I have all the freedom to eat ice cream as and when I please. The husband has nothing but words of encouragement when I say "I feel like having an ice cream today". Last week we shared a Willy Wonka Chocolate blast at the Cream Stone, which made me feel guilty as hell :(
There are some things you want to make more often, but we dont get around to making them. Making ice cream at home is one such thing for me. In all these years of frantic cooking, Ive made kulfi twice and ice cream twice, including this one. Ill probably make it more often, now that Ive almost cracked the jinx.
I came to know after 5 years of being married to S that his favourite flavour in ice creams was Fig and Honey, which is why they say marriage is a process of continuous discovery of each other :) I saw him poking his head into the Baskin Robbins counter a few days ago searching for this flavour that was out of stock or something like that - which is when the idea of making this cropped up in my mind. And I wanted to start using the vanilla pods that Id bought in Munnar on my holiday there in April. So this was a fantastic experience for me, handling real vanilla for the first time.
Since this can be made using basic household equipment, more ice cream lovers can try this out. So heres the recipe for the eggless fig vanilla ice cream - no ice cream maker required.
Fig and Vanilla Ice cream
Serves 6-8
Ingredients
12 dried figs
1" vanilla pod
800 ml milk ( I used toned 3%)
1/2 tin condensed milk (200g)
6tsp sugar or more to suit your taste
1 tbsp cornflour
Directions
- Soak the figs in hot water for 3-4 hours till plump and soft. Grind to a rough puree, using some of the soaked water if required. If some pieces of fig remain, it is fine - it will fun biting into the little chewy pieces later!
- In a heavy bottomed saucepan, combine all but half cup of milk, condensed milk and sugar. Bring to a simmer.
- Slit the vanilla pod with the tip of a sharp knife - scrape out the seeds into the simmering milk. I added the empty pods into the milk too, to use any seeds that got left out inside. [If using extract, add in two teaspoons of extract after removing the mixture from the flame.]
- Mix the cornflour in the reserved half cup cold milk and add to the simmering mixture. Bring to a boil. The simmering milk will thicken as the cornflour gets cooked.
- Add the fig puree at this stage. Stir / whisk well and remove from flame. [If using vanilla extract, add at this stage.]
- Cool the content of the pan and pour into two plastic icecream boxes. (I used two old ice cream containers 500 ml each)
- Turn your freezers setting to maximum and keep the boxes in the freezer for 4-6 hours.
- When the ice cream is nearly set, remove the contents of boxes into a large bowl and churn with an electric hand blender till soft and creamy, around 6-8 minutes.
- Return the content to the boxes and freeze again.
- You can repeat the same procedure after 3-4 hours and freeze for a creamier texture.
If you dont have an electric hand blender, use your food processor or else a wooden spoon to beat the mixture manually.
Taste: The ice cream was mildly sweet and very rich in flavours - vanilla with its intoxicating sweet aroma and the figs with their natural sweetness and textures. The combination worked beautifully for us. The condensed milk almost made up for the absence of the eggs - providing the rich creamy taste.
I used regular 3% milk, but you can use whole milk for better taste and more creaminess.
The only other ice cream on this blog is the Mango-coconut ice cream, which you might like to try if the mango season is still on in your part of the world.
I used regular 3% milk, but you can use whole milk for better taste and more creaminess.
1 Day of Summer
{Beer}
{Bucket o beer}
{Fat Dip Crab Dip, natch}
{Crabs covered in Old Bay}
{Destruction--we only got this knife for some reason...any good crab eater knows you need those clampy things and a little fork to pry the meat out of the crevices. Dammit.}
We may have only had one day of summer, but thats about all I can stand anyway. BRING ON THE FALL!!!
Tuesday, April 29, 2014
Chicken on Roasted Potato
Chicken on Roasted Potato
Ingredients
- Potatoes 3
- Oil for fry
- Chicken mince 300 gm
- Onion 1
- Green chilies 3
- Green olives 5 – 6
- Parsley ¼ bunch
- Mint leaves ¼ bunch
- Red capsicum 1
- Salt to taste
- Black pepper ½ tsp
- Egg half
- Tomatoes 1
Method
- Cut potatoes into ¼ inch thick slices, deep fry till golden brown.In chopper put together 300 gm mince, 1 onion, 1 capsicum, 3 green chilies, ¼ bunch mint leaves, few leaves of parsley, salt to taste, ½ tsp black pepper and half egg.Chopperize well.
- Put fried potato slices in a greased oven proof tray.Spread 1 tbsp of chicken filling on each potato slice. Then bake in a preheated oven on 200 degrees for 8 – 10 minutes.Garnish with 5 – 6 sliced green olives, sprinkle with chopped parsley and serve.
Happy National Grilled Cheese Sandwich Day!
I cant believe its already National Grilled Cheese Sandwich Day! April 12 seems to come faster and faster every year. Anyway, what better way to celebrate than with one of our famous Inside-Out Grilled Cheese Sandwiches? These crispy, cheesy works of art are not for everyday use, but today, they are not only appropriate, but necessary. Enjoy!
Click here to go to the original Inside-Out Grilled Cheese Sandwich post!
Tequila Lime Salmon
Need a fabulous but easy recipe? Here it is. Marinate your salmon steaks in tequila and lime juice. After a day spent cruising with our friend Joey (no not that kind of cruising, Dear Reader- my life is more tame than you can imagine, trust me) and seeing some of the stunning (dare I say, breathtaking!) overlooks and canyons in northern New Mexico, we turned our little Honda Fit around and jetted back to our casita, hungry, a bit sun washed and giddy (swaying on a high altitude precipice will do that to you).
Once home we raided the refrigerator. As luck (some might say, near-genius) would have it, I had three wild salmon steaks blissfully marinating in tequila, lime juice, and minced garlic. And Joey brought the cutest little perky heads of Belgian endive, a bag of organic spinach, and three flavors of Haagen Daz sorbet for dessert (mango, raspberry, and lemon). Now do you see why I adore him?
Tequila-Lime Salmon Recipe
We plated the salmon steaks on a bed of wilted spinach braised with a touch of extra virgin olive oil, sea salt and ground pepper, and a hint of balsamic vinegar while Dashing Husband chose to keep his spinach crisp and raw with a scant drizzle of olive oil. Both ways were good! The endive was trimmed and halved then braised in a little olive oil and chopped garlic - this was Joeys contribution, and Babycakes, it was too yummy.
Ingredients:
3 to 4 wild Alaskan salmon steaks
3 to 4 wild Alaskan salmon steaks
2/3 cup tequila
1/3 cup fresh lime juice
1/3 cup extra virgin olive oil
5 cloves of garlic, chopped
Pinch of organic brown sugar
Dash of GF Worcestershire sauce
Instructions:
Combine the marinade ingredients in a large measuring cup (tequila through Worcestershire). Place the salmon steaks in a wide shallow bowl and pour the marinade over the steaks. Cover, and pop in the fridge.
Combine the marinade ingredients in a large measuring cup (tequila through Worcestershire). Place the salmon steaks in a wide shallow bowl and pour the marinade over the steaks. Cover, and pop in the fridge.
Go sightseeing for the afternoon.
When you return, put on a pot of brown rice (add Old Bay Seasoning and a dab of olive oil), wash and cut a few vegetables (endive, and spinach, and carrots work) and chop copious amounts of garlic.
Make some ice cold lemonade.
Play music. Talk about life and politics and religion (everything your mother told you not to talk about).
When the rice is done, turn on your oven- 400ºF will work.
Arrange the salmon steaks skin side down on a broiler pan or other shallow baking pan.
Pour the marinade into a saucepan.
Place the salmon in the oven on a rack near the top.
Turn the burner on under the saucepan and start reducing the marinade to make your tequila sauce; keep it at a gentle simmer; stir now and then, between witty repartee and snorts of laughter.
Meanwhile, quickly braise the endive, and the spinach (in two different pans) and saute the carrots (yup, in another pan).
Keep an eye on the salmon steaks while all the braising and sauteing is going on- this is why Chefs get the big bucks. After about 6 minutes, turn the salmon over and cook briefly to crisp the skin. Cook till fork tender, maybe a minute.
Youre ready to plate. Spoon the tequila sauce over the steaks.
Light some candles. Live a little.
More salmon and fish recipes
Shrimp Fried Rice
Salmon & Spinach Goat Cheese Strata
Garlicky Shrimp & Spinach Bake
Pineapple Salmon Brown Rice Bake
Monday, April 28, 2014
SFC twister
SFC twister
Ingredients for tortillas
- Flour 2 cups
- Salt ½ tsp
- Baking powder ½ tsp
- Oil 2 tbsp
- Luke warm water to knead
Method for tortillas
- Mix altogether in a bowl knead the dough into a medium soft dough, leave covered for 30 minutes, make into dinner plate size tortillas, cook on tawa, cover and keep warm.
- Boneless chicken breast 2 cut in thick 4 pieces of each breast
- Salt 1 tsp
- Pepper 1 tsp
- Paprika 1 tsp
- Chili garlic sauce 1 tbsp
- Chili sauce 1 tbsp
- Cabbage thinly sliced ½ cup
- Tomato 1 cut in cubes
- Mayonnaise ½ cup
- Salad leaves as required
- Self raising flour 4 tbsp
- Corn flour 2 tbsp
- Salt, pepper ¼ tsp each
- Chili sauce 1 tbsp
- Oil 1 tbsp
- Chilled water to make batter
- Baking powder ¼ tsp
- Marinate chicken strips with salt, pepper, paprika, chili garlic sauce, chili sauce for 30 minutes, dip in prepared batter and roll in corn crumbs and deep fry until done.
- To assemble,Put the tortillas on a table, put 2 fried chicken strips, cubes of tomato, lettuce, cabbage, 2 tbsp mayonnaise in each twister, hot sauce, roll, serve wrapped in paper.
Pumpkin Chocolate Chip Cookies Gluten Free Recipe
 |
| Gluten-free pumpkin chocolate chip cookies with a secret ingredient. |
Fall usually stirs my culinary imagination to conjure seasonal soup recipes and Crock Pot comfort food. The key word here is usually. Historically. As in, what I've done before, come the Autumn Equinox. This time around the season's wheel, however, my restless spirit has been wandering far and wide and away from dreams of butternut chili and baked rice casseroles toward the tempting, sweeter things in life.
As in cookies.
Read more + get the recipe >>
METHI CHICKEN
METHI CHICKEN
This is my entry for the Weekend Herb Blogging event. This is a wonderful event started by Kalyn from http://kalynskitchen./ hosted this week by Amy and Jonny from We Are Never Full
The herb I am using this time is fenugreek. Fenugreek is a very common herb in most Indian cuisines. The seeds have so many health benefits. Here a few benefits of fenugreek:
Fenugreek seeds are rich sources of carbohydrates, proteins, Vitamin A and C, iron, calcium and minerals. It aids in digestion and purifies the blood. Regular consumption of fenugreek helps in controlling high blood sugars and lowers cholesterol. The seeds have anti-inflammatory properties. It is also good for treating respiratory infections and mouth ulcers.
There are many variations in the preparation of methi chicken. This is my version. I have not used tomato here. The spices used here also less. If needed, a teaspoon of garam masala can be added or 1 bayleaf can also be added while sautéing the onions.
INGREDIENTS:
Chicken, ½ kg.
Methi (fenugreek) leaves, 2 bunches.
Onions, 2.
Ginger-garlic paste, 1 teaspoon.
Cumin seeds, ¼ teaspoon.
Yogurt, ½ cup.
Chili powder, 1 teaspoon.
Coriander powder, 2 teaspoons.
Green chilies 2, (optional).
Red chili for seasoning, 1, (optional).
Salt as per taste.
PREPARATION:
Clean the chicken and chop them into bite-size pieces. Wash the fenugreek leaves and remove the leaves from the stems and keep aside. Chop the onions and slit the green chilies. Heat a pan with some oil. When the oil is hot enough, add the cumin seeds, and red chili and fry for a few seconds. Then add the chopped onions and green chilies and sauté for a few minutes. Then add the ginger-garlic paste and sauté everything for a few more minutes until the onions are caramelized. Add the chili powder, coriander powder, salt as per taste, and yogurt and closed for 5 minutes until the raw smell of the spices go. Then add the chicken along with 1 cup of water and cook closed under medium flame for 12-15 minutes until the chicken is well cooked. Now add the methi leaves and cook closed for a few more minutes until the leaves have wilted and everything turns dry. Turn off the stove and serve hot with rice or rotis.
This is my entry for the Weekend Herb Blogging event. This is a wonderful event started by Kalyn from http://kalynskitchen./ hosted this week by Amy and Jonny from We Are Never Full
The herb I am using this time is fenugreek. Fenugreek is a very common herb in most Indian cuisines. The seeds have so many health benefits. Here a few benefits of fenugreek:
Fenugreek seeds are rich sources of carbohydrates, proteins, Vitamin A and C, iron, calcium and minerals. It aids in digestion and purifies the blood. Regular consumption of fenugreek helps in controlling high blood sugars and lowers cholesterol. The seeds have anti-inflammatory properties. It is also good for treating respiratory infections and mouth ulcers.
There are many variations in the preparation of methi chicken. This is my version. I have not used tomato here. The spices used here also less. If needed, a teaspoon of garam masala can be added or 1 bayleaf can also be added while sautéing the onions.
INGREDIENTS:
Chicken, ½ kg.
Methi (fenugreek) leaves, 2 bunches.
Onions, 2.
Ginger-garlic paste, 1 teaspoon.
Cumin seeds, ¼ teaspoon.
Yogurt, ½ cup.
Chili powder, 1 teaspoon.
Coriander powder, 2 teaspoons.
Green chilies 2, (optional).
Red chili for seasoning, 1, (optional).
Salt as per taste.
PREPARATION:
Clean the chicken and chop them into bite-size pieces. Wash the fenugreek leaves and remove the leaves from the stems and keep aside. Chop the onions and slit the green chilies. Heat a pan with some oil. When the oil is hot enough, add the cumin seeds, and red chili and fry for a few seconds. Then add the chopped onions and green chilies and sauté for a few minutes. Then add the ginger-garlic paste and sauté everything for a few more minutes until the onions are caramelized. Add the chili powder, coriander powder, salt as per taste, and yogurt and closed for 5 minutes until the raw smell of the spices go. Then add the chicken along with 1 cup of water and cook closed under medium flame for 12-15 minutes until the chicken is well cooked. Now add the methi leaves and cook closed for a few more minutes until the leaves have wilted and everything turns dry. Turn off the stove and serve hot with rice or rotis.
Sunday, April 27, 2014
Curried Shepherds Pie with Sweet Potato Topping
Our sweet potatoes did not produce all that much last year, but we are eating them and they are good. Next year we will try to grow more of them. We grew 2 kinds, a fairly standard orange one and a white one called Frazier White. They do taste slightly different, although just as good as the darker ones. You can certainly use whatever sweet potatoes you like for this.
The Jamaican curry is something I picked up last time I was in Toronto and Im enjoying it very much. Mine is quite mild, so you may wish to adjust the amount of curry powder you put in, depending on what you are able to get.
4 servings
1 3/4 hours - 1 hour prep time
Make the Sweet Potato Topping:
1 1/2 kilos (3 pounds) sweet potatoes
3 tablespoons butter
1 teaspoon salt
Preheat the oven to 400°F.
Wash the sweet potatoes, and stab them with a fork. Bake for about 45 minute to 1 hour, until soft. Let them cool enough to handle, then peel and mash with the butter and salt. Meanwhile...
Make the Filling:
1 cup diced celeriac
1 large onion
2 medium carrots
2 cups frozen corn
500 grams (1 pound) ground beef
1 tablespoon mild vegetable oil
2 tablespoons Jamaican or other mild curry powder
1/2 teaspoon rubbed thyme
1 teaspoon salt
black pepper to taste
Peel and dice the celeriac, onion and carrots. Set the corn out to thaw.
Heat the oil in a large skillet and crumble in the beef. Cook until browned, stirring occasionally. Add the celeriac, onion and carrots, and continue cooking and stirring until they are softened and browned in spots as well. Add the seasonings and cook for another few minutes. Turn off the heat and mix in the corn.
Put the beef and vegetables into an 8" x 11" baking pan, and top with the mashed sweet potatoes. Return to the oven and bake for 30 minutes to an hour and a quarter, until lightly browned and bubbling. (Baking time will depend on whether it goes straight in or whether you allow it to cool, and refrigerate it before proceeding.)
Last year at this time I made Cocoa Oatmeal, Dried Corn Baked with Cream & Cheese and Ambrosia.
Read More..
The Jamaican curry is something I picked up last time I was in Toronto and Im enjoying it very much. Mine is quite mild, so you may wish to adjust the amount of curry powder you put in, depending on what you are able to get.
4 servings
1 3/4 hours - 1 hour prep time
Make the Sweet Potato Topping:
1 1/2 kilos (3 pounds) sweet potatoes
3 tablespoons butter
1 teaspoon salt
Preheat the oven to 400°F.
Wash the sweet potatoes, and stab them with a fork. Bake for about 45 minute to 1 hour, until soft. Let them cool enough to handle, then peel and mash with the butter and salt. Meanwhile...
Make the Filling:
1 cup diced celeriac
1 large onion
2 medium carrots
2 cups frozen corn
500 grams (1 pound) ground beef
1 tablespoon mild vegetable oil
2 tablespoons Jamaican or other mild curry powder
1/2 teaspoon rubbed thyme
1 teaspoon salt
black pepper to taste
Peel and dice the celeriac, onion and carrots. Set the corn out to thaw.
Heat the oil in a large skillet and crumble in the beef. Cook until browned, stirring occasionally. Add the celeriac, onion and carrots, and continue cooking and stirring until they are softened and browned in spots as well. Add the seasonings and cook for another few minutes. Turn off the heat and mix in the corn.
Put the beef and vegetables into an 8" x 11" baking pan, and top with the mashed sweet potatoes. Return to the oven and bake for 30 minutes to an hour and a quarter, until lightly browned and bubbling. (Baking time will depend on whether it goes straight in or whether you allow it to cool, and refrigerate it before proceeding.)
Last year at this time I made Cocoa Oatmeal, Dried Corn Baked with Cream & Cheese and Ambrosia.
All Killer No Filler…A Few Fun Foodie Clips to Hold You until Monday
It’s the weekend, and as you know by now I don’t post any original material on my “days off.” And by “day off” I mean 14 hours of answering emails, and comments, and questions like, “do you have a tasty Vegan recipe for Philly Cheese Steak??” But I do like to post some type of fun, food-related stuff I’ve found during the week. Here are two clips I think you’ll enjoy.
The first is a rather creative food themed “beat box” mix that I thought was well done. Now, even if you don’t like Hip Hop, who doesn’t enjoy seeing an Englishman in a really bad wig? What exactly is it with all the cross-dressing over there? The second clip is another interest of mine, magic tricks, especially ones using food. This is quite the trick and if you know how it was done PLEASE tell me!! By the way, the first clip is dedicated to my cousin Tony Q, and my sister-in-law Jennifer M, and the second clip is dedicated my nephew Alex M. Theyll know why. Enjoy!
The Beat Box Chef
Magic Produce
Read More..
The first is a rather creative food themed “beat box” mix that I thought was well done. Now, even if you don’t like Hip Hop, who doesn’t enjoy seeing an Englishman in a really bad wig? What exactly is it with all the cross-dressing over there? The second clip is another interest of mine, magic tricks, especially ones using food. This is quite the trick and if you know how it was done PLEASE tell me!! By the way, the first clip is dedicated to my cousin Tony Q, and my sister-in-law Jennifer M, and the second clip is dedicated my nephew Alex M. Theyll know why. Enjoy!
The Beat Box Chef
Magic Produce
Chicken Fajitas
Chicken Fajitas
These are a family favorite around here- they are so easy to make.
Grill up your meat.
when your done with your meat- put in a large bowl. Add a bottle of Paul Newtmans Italian dressing, 1 small bottle of pace salsa (medium Flavor) juice from one lemon, and throw in your cut up vegetables.
Throw in fridge and let it sit over night. When your ready to eat dinner- throw it in a skillet and heat it up!
It s that easy! Hope you guys will try this- i have been making these alot lately just because it s so easy and still so good!
We got this recipe from our friend savannah over at Classy Clutter.
Saturday, April 26, 2014
Crisp Noodles with Green Chicken
Crisp Noodles with Green Chicken
Ingredients:
- Boiled noodles ½ packet
- Small sized onion 1
- Chicken breast 2
- Green chilies 3-4
- Coriander/mint leaves ¼ bunch
- Coconut milk ¼ cup
- Cumin powder 1 tsp
- Sugar 1 tsp
- Papaya paste 1 tbsp
- Lemon juice 1 tbsp
- Soya sauce 1 tbsp
- Worchester shire sauce 1 tbsp
- Ginger garlic paste 2 tbsp
- Oil 5 tbsp
- Salt to taste
Method:
- Slice 2 chicken breast and keep aside.In a blender add ¼ bunch of coriander leaves and mint leaves, 3-4 green chilies, 1 small onion, and coconut milk and make a paste.Grease wok, add ½ packet noodles and toast them till turns golden and pour it in a plate.
- Add 5 tbsp oil in a wok and add 2 tbsp of ginger garlic paste and cook for 2 minutes.Cook chicken in it till the color changes.Add coconut milk paste in it. Add salt to taste and 1 tbsp lemon juice and cook till for 4 minutes till it thickens.
- Pour noodles in a plate and pour chicken on the top of it and serve.
Yorkshire Barm Brack with Wenslydale for Best of British
One of the things I love about visiting tea rooms in Yorkshire is being served a piece of Wenslydale cheese with a slice of fruit cake, its a fabulous combination and a real treat, if youve never tried it I can recommend it.
When I saw that Karen at Lavender and Lovage was hosting Best of British for the Yorkshire region, it was a no-brainer that I should make a traditional Yorkshire Barm Brack and serve it with a wedge of Hawes Wenslydale cheese.
Yorkshire Barm Brack
Ingredients:
550g/ dried fruit - sultanas, currants and raisins 225g /4oz candied peel, chopped
225g /8 oz glace cherries, halved
300ml/10 fl oz cold, strong, black "Yorkshire" or other tea
150g/5½ oz butter, slightly softened
150g/5½ oz soft, dark brown sugar
3 large eggs
225g/10oz all purpose/plain flour
2 tsp baking powder
2 tbsp black treacle/molasses
100ml/3 fl oz whisky
1 tsp freshly ground nutmeg
2 tsp lemon juice
110g/4oz ground almonds
- Place all the dried fruits in a large bowl, pour the tea over, stir well, then cover with a tea towel and leave overnight.
- Preheat the oven to 170°C (160C Fan)/325°F/Gas 3.
- Line a 22cm/8½" cake tin (I used a square tin) with greaseproof paper or baking parchment and grease lightly with a little butter.
- Place both the butter and sugar into a roomy baking bowl. Cream the butter into the sugar until light, smooth and creamy using either a fork or electric hand whisk.
- Mix the flour with the baking powder. Beat one egg into the creamed butter, then beat in a third of the flour. Repeat until all the eggs and flour are used up.
- Finally, gently stir in the treacle, whisky, nutmeg and lemon juice to the cake mixture using a spoon or spatula.
- Drain the dried fruits of the tea and add the ground almonds. Stir well then add to the cake mixture, again stirring gently until all the fruits are incorporated into the mixture. Make sure you do stir gently so as not to knock the air out of the mixture.
- Spoon the mixture into the prepared cake tin and gently level the surface. Cook in the preheated oven for 2 - 2½ hours or until dark, golden brown.
- Remove the cake from the oven and place on to a cooling rack and leave the cake to cool in the tin. Once cooled it is ready to eat. The cake keeps well when stored in an airtight tin.
If you would like to enter the Best of British challenge which is sponsored for the first six months by New World Appliances proud BRITISH manufacturers of kitchen appliances. Each month, one entrant will be picked AT RANDOM to receive a £50 Amazon voucher. And, at the end of the six month period there will be a regional showdown, with a judge to pick the best entry New World Appliances have kindly offered £300 of Amazon vouchers for the overall winner, so if you enter every month you have 6 chances to win the grand prize!
We’ll be showcasing the entries both on the Face of New World blog and on host blogs and promoting the recipes through Facebook and Twitter, with all your entries fully credited back to your blogs. The full rules are posted on The Face of New World Appliances.
The Best of British Challenge has been organised by Karen Burns Booth of Lavender and Lovage and Fiona McLean of London Unattached. Many thanks to them both for all their hard work.
Im also entering this cake for Alphabakes August 2012. as it is a Teabread for the letter T. Alphabakes is organised by Ros at The More than Occasional Baker and Caroline at Caroline Makes.
Friday, April 25, 2014
Shrimp Egg Scramble Royyalu guddu Porutu Burji
Quick and easy recipe made with egg and shrimp. I learnt this from my mother-in-law and my husband’s super favorite dish.
Here are the easy steps to make this delicious yummy curry !!!!
Ingredients:
Shrimp – 12-15 medium sized peeled & deveined
Eggs – 3 no
Onion – 1 medium size
Green chillies – 3-4
Ginger garlic paste – 1tsp
Garam masala powder – 1tsp
Salt as Required
Chilli Powder As Required
Turmeric powder a pinch
Oil – 2 tsp
Jeera – ½ tsp
Curry leaves – 2-3 no
Coriander Leaves
Preparation
- Heat oil in a pan add curry leaves, chopped onions, green chillies.
- Saute for few mintues and add ginger garlic paste.
- Cook till the onions become soft and add washed shrimp.
- Add salt, chilli powder, turmeric powder and mix well.
- Cook shrimp for 10-15 mins add garam masala and cook with a closed lid until shrimp is cooked well. (If required add very little water)
- Beat eggs and mix well with shrimp mixture.
- Put the flame on low and cook for another 5 mins.
- Now add chopped coriander leaves and serve with rice or roti.
Thanks Vimitha of My Culinary Trial Room , Neenu Praveen of My experiments with cooking and RS of Relishing Food for passing this lovely blog Award and Stylish blogger Award !!!!
I am passing this award to my amazing fellow bloggers...
1. Divya of Divyas Recipes
2. Aipi of US Masala
3. Krithika of Krithis Kitchen
4. Soumya of Ente Pachakalokam
5. SheenaBabu of Sheenababu
6. Priya of Priyas Easy N Tasty Recipes
7. Jay of Tasty Appetite
8. Kalyani of Kalyanis Kitchen
9. Umm Mymoonah of Taste of Pearl City
10. Akheela of Torviewtoronto
11. Satya of My Innovative kitchen
12. Hema of Hems Kitchen
13. Swathi of Zesty South Indian Kitchen
14. Smitha of Smithas Spicy Flavors
15. Akila of Learning-to-cook
I am really sorry for missing my other fellow bloggers. As I am limited to pass it to 15 members.
Rules:
1.Accept the award. Post it in your blog with the name of the blogger who has given u this award with a link to his/her blog.
2.Pass it on to 15 other blogger friends.... to keep the ball rolling.
3.Let the nominated blogger know about their award [leave a comment in their most recent post].
1.Accept the award. Post it in your blog with the name of the blogger who has given u this award with a link to his/her blog.
2.Pass it on to 15 other blogger friends.... to keep the ball rolling.
3.Let the nominated blogger know about their award [leave a comment in their most recent post].
Potato Burger Patti Aloo tikki Patti
Healthy food is what everyone is in search of these days, many people think that they cannot prepare food for themselves because of lack of time or they are unaware of easy recipes or last but not the least they are lazy. So, many of them who are working rush for the fast food centers and load their stomach with lots of calories, I do not say that loading the body with the calories is bad but, I say that whenever you eat stay cautious about what you are eating and what it does to you. If , you could give a little time you can make these wonderful patties at home in no time and refrigerate them and use daily. I do not say that they are very healthy but I can definitely say that they are much healthier than the one you buy in the market and also when you make yourself you know what is there in the food that you eat and what it does to you.
So, friends stop going to the fast food centers and try to practice these simple recipes at home, then you can notice the big difference in taste and you can save some money too!
Ingredients
For making 3 large patties
one large boiled potato pealed
Spring onion finely chopped-2tbsp
cumin seeds-1/2tbsp
red chili powder- to taste
oil-3tbsp
turmeric-1/4tbsp
ginger garlic paste-1/2tbsp
salt to taste
Chat masala-1/2 tbsp (Optional)
Coriander poser-1/2tbsp (optional)
Lemon juice-2tbsp
Gram flour (senega pindi)-3tbsp
Method
Mash the potato and keep aside. Heat 1tbsp of oil in a pan and add cumin seeds, when they start splattering add spring onions and saute them till they are soft. Then add ginger garlic paste and saute till the raw flavor vanishes (be careful the paste will splatter all over). Turn off the flame and add turmeric,salt, red chili powder, chat masala, coriander powder and mix well. When the mixture gets cool down mix mashed potato, 1tbsp of gram flour and lemon juice. Divide the mixture in to 3 equal portions and make each portion in to ball shape and flatten it like a Patti. You can use the cutting board to flatten it, so that it remain smooth on all sides. Dust with gram flour all over. When the patties are ready, heat 1tbsp of oil in a pan and fry the patties on both sides till they turn golden brown. This will add texture and crispness to the Patti. Arrange these patties in the burger bun and serve with the vegetables you like. You can pack this burger in the zip lock bag and take it to the work place. You can store these patties for 3days in the refrigerator and 7 days in the freezer.
I hope you like my recipe and please come back again for more wonderful recipes.
MINI CHICKEN POT PIES
Picky-picky husband loves chicken pot pies, but they definitely have not been on my "quick fix" list until now. This "recipe" is almost a cheater recipe, because you can skip the filling recipe below and just use your favorite leftover chicken and gravy to make
these.
They were so tasty that picky-picky husband went back for seconds!! With this quick and easy technique, I can see we will be having mini chicken pot pies a lot more often.
1 cup favorite veggies(I use a frozen pea-corn-green bean mix)
1/2 stalk celery chopped fine
1 tablespoon onion chopped fine
1 carrot sliced thin
1 COOKED chicken breast small cubed
1 tube of refrigerator rolls (see note about brand)
3 tablespoons butter
3 tablespoons flour
2 1/2 cups chicken broth (see note)
2 teaspoons chicken bullion
pepper to taste
In a large sauce pan, saute the onion and celery in a little butter until soft. Add the chicken broth, potatoes, veggies, bullion and pepper (DO NOT ADD THE CHICKEN MEAT AT THIS STAGE). Boil about 5-8 minutes or until potatoes and carrots are fork tender.
Drain but SAVE THE BROTH!! In a medium size sauce pan, melt 3 tablespoons of butter then add 3 tablespoons flour and stir, (cook for about a minute to cook out the raw flour taste). Add the saved chicken broth (whisk like crazy when you add the broth). Cook until the mixture thickens, then put the cooked veggies back in. Remove from heat and set aside. Note: If the "gravy seems a little thick, just add a couple tablespoons more chicken broth.
Spray a Texas size muffin pan lightly with vegetable spray (even if it is a non-stick pan). Roll out each refrigerator biscuit very thin and place one in each muffin cup.
Then use your fingers to press the thinned out biscuit up the sides and to the top of each cup.
NOTE: If you dont have a Texas size muffin pan, see note below.
NOTE: Ive tried all brands of refrigerator biscuits for this recipe and the very best one (for mini pot pies) is a Kroger brand biscuit called JUMBO butter biscuits (our Fred Meyer sells them).
Place pieces of cooked chicken in the bottom of each little pot pie and then spoon the veggies and gravy over it (almost to the top).
Place the muffin pan on a cookie tray (in case youve filled them too much) and bake in preheated 375 oven for 20 minutes or until golden brown and bubbly.
NOTE: If you dont use chicken bullion, youll have to add a little salt to the sauce.
NOTE: On occasion, I buy Pillsbury Grands refrigerator biscuits, but they dont work well for this recipe (too bready). The Kroger brand of Jumbo Butter Biscuits roll out nice and thin and they bake into a thin crusty-buttery shell.
NOTE: I dont think this recipe will work very well in a standard cupcake pan unless you chop everything VERY small and use only half of a refrigerator biscuit (but Ive never tried it).
Read More..
these.
They were so tasty that picky-picky husband went back for seconds!! With this quick and easy technique, I can see we will be having mini chicken pot pies a lot more often.
2 potatoes cubed fairly small1 cup favorite veggies(I use a frozen pea-corn-green bean mix)
1/2 stalk celery chopped fine
1 tablespoon onion chopped fine
1 carrot sliced thin
1 COOKED chicken breast small cubed
1 tube of refrigerator rolls (see note about brand)
3 tablespoons butter
3 tablespoons flour
2 1/2 cups chicken broth (see note)
2 teaspoons chicken bullion
pepper to taste
In a large sauce pan, saute the onion and celery in a little butter until soft. Add the chicken broth, potatoes, veggies, bullion and pepper (DO NOT ADD THE CHICKEN MEAT AT THIS STAGE). Boil about 5-8 minutes or until potatoes and carrots are fork tender.
Drain but SAVE THE BROTH!! In a medium size sauce pan, melt 3 tablespoons of butter then add 3 tablespoons flour and stir, (cook for about a minute to cook out the raw flour taste). Add the saved chicken broth (whisk like crazy when you add the broth). Cook until the mixture thickens, then put the cooked veggies back in. Remove from heat and set aside. Note: If the "gravy seems a little thick, just add a couple tablespoons more chicken broth.
Spray a Texas size muffin pan lightly with vegetable spray (even if it is a non-stick pan). Roll out each refrigerator biscuit very thin and place one in each muffin cup.
NOTE: If you dont have a Texas size muffin pan, see note below.
NOTE: Ive tried all brands of refrigerator biscuits for this recipe and the very best one (for mini pot pies) is a Kroger brand biscuit called JUMBO butter biscuits (our Fred Meyer sells them).
Place the muffin pan on a cookie tray (in case youve filled them too much) and bake in preheated 375 oven for 20 minutes or until golden brown and bubbly.
Remove from oven and let sit for 3 or 4 minutes before taking them out of the pan; this will really help.
Dont worry, they stay hot forever!! Use a butter knife to assist you in lifting these out of the pan.
NOTE: If you dont use chicken bullion, youll have to add a little salt to the sauce.
NOTE: On occasion, I buy Pillsbury Grands refrigerator biscuits, but they dont work well for this recipe (too bready). The Kroger brand of Jumbo Butter Biscuits roll out nice and thin and they bake into a thin crusty-buttery shell.
NOTE: I dont think this recipe will work very well in a standard cupcake pan unless you chop everything VERY small and use only half of a refrigerator biscuit (but Ive never tried it).
Thursday, April 24, 2014
An unusual pizza for lunch
Yesterday was one of those days, when I was famished for lunch and the only thing ready was the cauliflower-potato curry made in the morning. Besides this, there was some thin crust pizza base languishing in the fridge since last Saturday, and there was the hummus that I had made a couple of days ago. I also had some ready pizza sauce( Pizza Mazza - Maggi) which I always happen to keep on hand nowadays, for these last minute affairs. (It is quite good!)
Putting all of the above together and a minute in the microwave, a delicious pizza was ready in under two minutes....and Im all set to beat Rachael Ray at her own game - Hahahaa
Ingredients
1 thin crust pizza base
1 tbsp pizza tomato sauce
2 tbsp hummus
1 cup cauliflower-potato curry (used 1 potato instead of the peas in the recipe)
1 tbsp shredded mozzarella cheese
Directions
Start with the spreading a thin layer of tomato sauce on the base, followed by a thick layer of hummus. Spread the curry evenly over the hummus. Top with cheese (as much as you like). Nuke this for a minute at high power in microwave or bake for 5 minutes in a regular oven (if you have the patience for the pre-heating ritual). I sometimes use leftover pita bread or even leftover / frozen parathas as a pizza base, in times like these.
Eat as hot as your tongue can take it. I did, thats why I kept those cold cucumber slices by the side, for first-aid.
Burp!
That reminds me, we won two movie tickets thanks to DH reviewing a restaurant on Burrp that got selected as review of the week. We love this site, that is an exclusive restaurant review website, covering many of the Indian cities. Each time we have to decide on a place to eat out over the weekend, this site along with the Times Food Guide is a great resource.
[Disclaimer: I have not been paid to say this. And I have been using the site much before we won any prize there :) Just want to bring it this helpful website to the notice of my Indian readers! ]
And this is what has kept me busy all of today morning...I was planning to make Foccasia to take to a friend, and a search lead me to these hot cross buns...I have already devoured one piece of the 12 with a spot of orange marmalade and its yummy - will share recipe in next post! I know one of my dearest blog friends has made this too in the near past, and i hope we end up posting this together - like how true soul sisters should :)About Jeenas Kitchen
Jeenas Kitchen is a highly popular worldwide food recipe website that has grown & grown due to the hard work & dedication of Chef Jeena cooking in the kitchens complete with film crew.
Our Organization located from Maine USA offers a wide range of FULL photo step-by-step food recipes & cooking styles from all around the world. We have hundreds of recipes available, use the index pages or see a recipe listed under a catagory or you can enter a keyword into the ask chef search box to find a recipe.
Jeenas Kitchen is all about cooking tasty food the healthy way.
Keep visiting us - we update daily with NEW recipes.
Do spread the word about us, so more people can visit us.
1) Please tell all your family or friends about this FREE service at Jeenas Kitchen
2) Add a hyperlink from your website to: http://
( No need to ask for permission to link to this cooking site.)
3) You can e-mail your family/ friends and tell them to visit >
http://
4) Bookmark Jeenaskitchen. so you can re-visit us.
5) Use "Social bookmarks" to bookmark: Jeenas Kitchen
6) You can mention "Jeenas Kitchen" on forums or chat rooms.
7) Subscribe to our "RSS feed" to get the latest updates.
8) Talk about Chef Jeena on twitter.
http://www.twitter.com/chefjeena
International Media.
BBC Good Food & Jeenas Kitchen
Channel 4 & Jeenas Kitchen
-------------------------------------------------------
Celebrities and Jeenas Kitchen
-------------------------------------------------------
Eamonn Holmes, Amy Winehouses father (Mitch Winehouse) & many more..
-------------------------------------------------------
Thank you for visiting our organization.
Subscribe to:
Posts (Atom)