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Friday, March 27, 2015

Baked Lahori Chargha | Easy Chicken Recipes

There are days when all I need is a flavor packed piece of chicken with a side salad or some baked sweet potato fries. While I am okay with that kind of food, the huss is totally opposite. He needs dosas or idlis or biryanis to keep him and his tummy happy. But one thing that we both agree on is tandoori chicken. We love it to the core and with a side dip of mint yogurt it is just the best dinner in the whole world. I follow this food group in FB and I saw this recipe there. Was totally hooked up with the flavor profile and added my own twist by baking it. This my friend is a bomb and you should definitely give this a try.



~*What U Need*~
Chicken legs - 4-5, 1 lb, with skin
Coriander seeds - 1 tbsp
Garam masala powder - 1 tsp
Ginger garlic paste - 1 tsp
Cumin powder - 1/4 tsp
Mint leaves - 1/4 cup, packed
Chilli flakes - 1 tsp
Lemon juice - 1/2 of a lemon
Salt
Eggs - 1

How I Made it
Grind everything in a mixie from coriander seeds to chilli flakes. Marinate this with the chicken, lemon juice, salt and egg with 2 tbsp oil. Marinate for atleast 2 hrs - overnight. Preheat oven to 400F. Bake in a foil lined pan for 30 mins. Turn over and bake for another 20 mins. Broil for few mints till you get the crust on the chicken.

Serve with mint chutney.

So thats it Folks...
With Love,

Signs off!!!


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Tuesday, March 24, 2015

Andes mint Chocolate Chip Cookies

I started with typing, "it is spring here" last week. Then I got lazy and then things changed on the weather front. Yes it was sunny and the weather was in its 50s last week but then all of a sudden it started snowing yesterday and there was snow accumulation. The whole event was kinda depressing. So off I went into a slumber. A deep slumber in which blogging was the last thing on my mind. But then I had to give in, isn't that what we bloggers do all the time.

So here I am with these outrageously delicious mint chocolate chip cookies. If mint is your thing, then you sure have to give this a go. I love anything with a hint of mint. That refreshing flavor it gives is something that you would find addicting, if well, mint is your thing. If you do not have access to mint chocolate chips, then use regular chocolate chips and if you can lay yours hands on pure mint extract then add 1/4 tsp of that and increase by your personal preference.


~*What U Need*~
Unsalted butter - 1/4 cup, room temp
Brown sugar - 6 tbsp
Granulated sugar - 1/4 cup
Baking soda - 1/2 tsp
Baking powder - 1/2 tsp
Vanilla extract - 1 tsp
Egg - 1, room temp
Andes creme de menthe baking chips - 5 oz, 1/2 a bag
All purpose flour - 1 1/3 cups, sifted

How I Made it:
Preheat the oven to 350F. Line cookie sheets with parchment paper. Beat the butter until pale and fluffy. Add the sugars and beat until light and fluffy. Add the egg and mix until combined.

Sift together the all purpose flour, baking soda and baking powder. Add the dry ingredients and stir well. Add the chocolate chips and stir until combined. Drop tablespoons of dough on the cookie sheet and bake for 10-12 mins or until it slightly browned on the edges.

Serve with a glass of milk.

So thats it Folks...
With Love,

Signs off!!!

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Friday, March 13, 2015

Lemon Poppy Seed Sour cream pound cake

My first experience with a lemon pound cake was a failure. It was not good, it was artificial and there was this lingering aftertaste which just made me go yuck. I mostly withhold myself from buying cakes from the grocery but that single slice of lemon cake was so tempting and with that bright yellow color and speckles of lemon zest peeking out, I had to give in. And since it was a single slice I knew that it would not go to waste. But one bite and I knew that it was goner.

Something told me that that should not have been my first lemon cake. The all-time famous Starbucks lemon pound cake just didn't seem right and made me skeptical. I knew it had to be homemade for me to get the flavor profile in the cake right. This cake is what I have waited for in my life. Make this in winter and you will savor spring in very bite. Make it during spring and it will freshen and liven your senses. Make it anyday, for guests or family or friends or for yourself, it will elevate your mood right away.


~*What U Need*~
All purpose flour - 3/4 cup
Baking soda - 1/8 tsp
Salt - 1/8 pinch
Unsalted butter - 1/4 cup, room temperature 1 1/2 cups (180 grams) all purpose flour
Granulated sugar - 1/2 cup
Large eggs - 1, room temperature
Lemon juice - 1/8 cup
Lemon zest - 1/2 tbsp
Sour cream - 1/4 cup

For the glaze:
Cream cheese - 2 oz, at room temperature
Icing sugar - 4 tbsp
Milk - 1 tbsp or as needed

How I Made it:
Preheat oven to 325 degrees F. Grease a mini loaf and a small ramekin(just in case you have excess batter). Dust pan with flour and tap out the extra. Whisk together the flour, baking soda and salt in a medium sized bowl. Set aside. In the bowl of an electric mixer, beat the butter until fluffy. Add the sugar gradually and beat for 5 minutes.

Add the egg and mix until combined. Rub the lemon zest with 1 tbsp of sugar so that the sugar becomes fragrant and the zest releases its oils. Beat in lemon juice and zest mixture.

Stir in the dry ingredients with a spatula. Finally, add the sour cream and fold it in to the batter. Spread the batter evenly in the pan. Bake for about 20 -25 minutes, until a toothpick inserted in the center comes out clean. Let the cake cool in the pan on a wire rack for 15 minutes. Release the cake and remove it. Cool it completely on a wire rack. Dust with powdered sugar or glaze if desired. For the glaze, mix everything till smooth and pouring consistency. Place the cake over a wire and pour the glaze over. Allow to set.

Serve with sweetened whipped cream.

~*What U Need*~
So thats it Folks...
With Love,

Signs off!!!

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Monday, March 9, 2015

Christmas Fruit Cake | Kerala Fruit Cake

I made this cake two days before Christmas, stored it carefully feeding it with rum every day and then on the D day, I shared it with friends, devoured it to hearts content and then totally forgot about it. Today when I was going through my food pics, I found this and I came to realize that I had missed posting this for Christmas. Well now that I have found it, I am not going to spare another moment to share this recipe with you. Its the best and just like all other christmas cakes it gets better and better. I have been following this recipe for the past 2 years but each time I use a different pan and do not flour it believing that the non stick coating would do its job but finally I would end up with the cake sticking to the pan. So this time I made it a point to grease the pan, line the pan with parchment paper and grease and flour the pan too. And look how neat and yummy the cake looks!!!


Recipe adapted from here
~*What U Need*~
For soaking the dried fruits
Dry fruits - 1 1/2 cups ~ Raisins, dates, pineapple, apricot, cranberries, dried papaya, dates, almonds, cashews
Rum - as needed (I used CaptianMorgans. U need to immerse the fruits completely in rum and then refill as and when you find the amount reducing)
Caramel syrup - 2 tbsp (2tbsp sugar + 1 tbsp water)

For Caramel Syrup to be used in cake
Sugar - 3/4 cup
Water - 2 tbsp
Hot water - 6 tbsp

For the cake:
Butter - 1/2 cup, room temp
Powdered sugar - 1 1/4 cups
Eggs - 2, separated
All purpose flour - 1 1/4 cups
Baking powder - 1 tsp
Baking soda - 1/2 tsp
Salt - a pinch
Coarsely powdered nuts - 1/2 cup(almonds and walnuts)
Orange Zest - 1/2 tsp
Vanilla Extract - 1 tsp
Cinnamon powder - 1/4 tsp
Clove powder - 1/4 tsp
Cardamom powder - 1/4 tsp
Nutmeg powder - 1/4 tsp
Jeera powder - 1/4 tsp
Ginger powder - 1/4 tsp

How I Made it:
Heat 2 tblsp sugar with 1 tsp water on medium heat until the sugar melts and browns up. Take off the heat and carefully add the water and stir well. Atleast 2 weeks in advance , chop all the dry fruits and place them in an airtight container. Pour the rum on top of it, add the caramel syrup and allow to soak. On the day of baking, heat 3/4 cup of sugar with 2 tbsp water in a saucepan. The sugar will start melting. COntinue heating till the syrup turns brown or almost black in color. Take it off the stove and add the hot water and stir well. Allow to cool. Preheat oven to 350F and grease your cake pan. Sift together all the dry ingredients with the spices. Add the powdered nuts, mix well and keep aside. Beat the butter with powdered sugar until smooth and creamy. Add the egg yolks one at a time and mix well until well incorporated. Add in the dry ingredients slowly and mix until combined. Add the Vanilla essence, orange zest and Caramel syrup and combine everything together. Strain the rum soaked fruits (save the rum), and coat the fruits with some all-purpose flour and add the fruits into the cake batter. Fold the fruits into the cake evenly. Beat the Egg Whites until soft peaks form, add powdered sugar and continue to beat until the peaks look stiff and glossy. Gently fold the egg whites into the cake batter. Pour the cake batter into the cake pan and bake for 1 hour or until a toothpick inserted into the cake center comes out clean. After taking the cake out from the oven, immediately pour 2-3tblsp of the saved rum over the cake. Allow the cake to cool for 15 mins and then flip the cake pan onto a wire-rack. Once cooled brush the sweet rum all over the cake. Keep the cake covered with aluminium foil/plastic wrap and brush the cake with more Rum everyday until you cut the cake.

Serve with love!!!


So thats it Folks...
With Love,

Signs off!!!

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Monday, March 2, 2015

Mango Icecream

Something about winter makes you crave icecream. I don't know about you but that is me. I love eating icecreams on a wintery night or on a snowy evening. If you follow me by instagram then you would have known the recent addition to my kitchen ~ my brand new Cuisinart icecream maker. Ever since I got this beauty I have been churning out different flavors non stop. The inaugural was done with the huss's favorite flavor, mango. I used canned sweentened mango pulp but if you are using fresh mangoes then increase the sugar content to your taste.



~*What U Need*~
Egg yolks - 3, large
Granulated sugar - 1/2 cup
Heavy cream - 350 ml
Milk - 200 ml
Vanilla extract - 1 tsp
Mango pulp - 450 gms, I used canned

How I Made it:
Whip egg yolks and sugar until pale. In a saucepan set on medium heat bring the cream and milk to a boiling point. Add the vanilla and mix well. Temper the egg yolks with a small amount cream mixture, stir well. Slowly add the cream mixture over the egg yolks whisking all the time. Pour back into the saucepan and cook over medium heat until the mixture thickens and coats the back of the spoon. Remove from heat and let cool to room temperature. Add the pureed mango, cover and refrigerate until cold. Freeze the mixture as per your icecream maker's instructions.

So thats it Folks...
With Love,

Signs off!!!

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Thursday, February 26, 2015

Broccoli Cheddar twice baked potatoes

Sorry for being MIA the past week. It wasn't because I was busy, it was because I was lazy or to put it out decently I could say that I was hit by the writer's block. Well I can even say that I am blocked. I have not been cooking properly, I still have to do the laundry and then there are all the other household chores. Sometime you need a break, a break from daily routine and thats what I took. I am slowly coming out of my slumber. There's not much cooking up in the kitchen and that's why I am sharing a super simple recipe here which you can put together in a matter of mins and is delicious with all that ooey gooey cheese on top.

Prep time: 15 mins; Cook time: 1 hrs; Serves - 1

~*What U Need*~
Russet potatoes - 1, washed & scrubbed
Broccoli florets - 1/2 cup
Italian seasoning - 1 tsp
Granulated garlic - 1/4 tsp
Sour cream - 2 tbsp
Unsalted butter - 1 tbsp
Whole milk - 2-3 tbsp
Salt and pepper
Shredded Sharp Cheddar - 1/2 cup

How I Made it:
Cut the potato in half. Pressure cook for 2 whistles or till cooked throught. A knife should pass through easily. Allow the potatoes to cool slightly, and scoop out most of the flesh and place in a bowl. In a small pot, warm together the milk and butter until the butter is melted and the mixture is hot but not boiling. Pour mixture over the scooped potatoes along with the sour cream, salt and pepper. Mash the potatoes until smooth and creamy, add the broccoli, granulated garlic, half of the grated cheese and give everything a good stir. Scoop the potato mixture inside each half of potatoes, top with the remaining cheese and bake them for about 15 minutes or until the cheese is fully melted.

So thats it Folks...
With Love,

Signs off!!!


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Tuesday, February 17, 2015

White Chocolate Banana Blondies

I had a plan for Valentine's day, I had a few breakfast recipes lined up but then all hell broke loose at our place. Last week was a nightmare, pappu was down with ear infection and cold with temperatures spiking to 100s. And so Valentine's day passed on like any another day. So here I am making up with some blondies. I am totally in love with these blondies, they are sweet, you get a hint of banana flavor and the white chocolate definitely comes through. Warm them up in the microwave for 30 seconds, top with some berries and a dollop of whipped cream and they taste insanely good.



~*What U Need*~
Unsalted butter - 1/4 cup
White chocolate chips - 4 oz
Bananas - 2 medium, mashed
Granulated sugar - 1/2 cup
Egg - 1
Salt - a pinch
Vanilla extract - 1 tsp
All purpose flour - 1 cup

How I Made it:
Preheat oven to 350F. In a large microwave safe bowl, melt the butter and white chocolate in 30 second bursts, stirring each time until melted. Stir in the sugar. Mix in the mashed bananas, Add eggs, salt, and vanilla and stir until well combined.

Mix in the flour until completely incorporated. Spread batter into a 8" square pan and bake 15-20 minutes or until tester comes out clean. Cool completely and store covered.

Serve warm with some berries on the side!!!

So thats it Folks...
With Love,

Signs off!!!

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