Bringing Imagination to your Cooking…!!!

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Spiced Mango Pancakes….

Spiced Mango Pancakes..

Mangoes..!

K loves mangoes…. Just the way I love crabs.. :D. You give him a couple of mangoes & I won’t feel his presence around.. He gets lost in his own world.. We suddenly have loads of Mangoes at home.. Thanks to a friends farmhouse & K’s cousin who brought us some from a friends orchard. All seem to be ripening at the same time almost… !! Such lovely sweet mangoes cannot go a waste can they??!? Had to come up with ways to eat them in as many ways as possible..!

Spiced Mango Pancakes..

Instead of the usual milkshake or cut fruit with muesli or corn flakes, Pancakes seemed to be good alternative.. Been a while since we had pancakes for breakfast..! So ended up fixing some mango pancakes for breakfast..! K’s face lit up with the very sound of mango pancakes.. He loves bacon & pancakes for breakfast the American way :D.. Every time I read this combo on a menu card, I always found I quite strange, until I tried in & really liked it, a shame that I had not given this wonderful combo a shot earlier..!! Sigh..! I used the salted butter to make-do with the saltiness from the Bacon..

Yes, I know I’m on a diet & watching my calorie intake..!!! I try to make one good meal for K so that he does not have to suffer due to my diet. They smelled so heavenly that I just could not say no to them.. Just indulged in one small pancake & had my cup of green tea with it.. ! I just know how my mind tempts me, by giving me these awesome creative ideas about food just when I should not be thinking about such indulgent food..! 

Mangoes..!

You see mangoes everywhere in the market. Even alphonso’s have gotten cheaper now, a carton/dozen for just 300/- which is a steal compared to buying them for 900/- for a dozen in the beginning of the season. Look at the yellow-golden pancakes screaming out at you from the pictures…! Don’t you think this recipe is worth giving a shot??!??

Ingredients: (Serves 2)       Preparation Time: 20 mins
Mango pulp – from one medium-sized mango, use any sweet variety of mango
Flour – 3/4 cup
Castor sugar – 2 tbsp, use more if the mango isn’t sweet enough
Ground Cinnamon – 1/4 tsp + more to drizzle
Salt – 1/8 tsp
Baking powder – 1 tsp
Egg – 1
Cooking oil – 1 tbsp
Milk – 3/4 cup
Salted butter – 1 tbsp for frying
Mango cubes to serve

Method:
Sift Flour, salt & baking powder together into a measuring mug. I usually use a mug since it is easier to pour the batter on to the frypan. Add the sugar & give the ingredients a good whisk. If you like to you can add about 1/4 tsp of cinnamon here to the dry ingredients as well. I like cinnamon a lot, so I added cinnamon while preparing the batter as well. :) You can skip adding cinnamon here if you find it very overpowering.

Puree the mango pulp along with 1/2 cup of the milk, so that it is easier to puree the mango pulp. Now add the cooking oil & the egg & whisk well. If the wet ingredients seem to be too thick adjust by adding 1/4 cup of remaining milk, till a smooth runny consistency is achieved. (Remember haven’t added the dry ingredients yet so it is going to get thicker). Add the wet ingredients to the dry & fold till the dry ingredients are incorporated well. Make sure the batter is just the right consistency.

Midway...

Heat your non-stick pancake pan. Set heat to low. Grease the pan with some salted butter & allow it to melt. Pour enough batter required to make a pancake on to the pan. Add some butter around the pancake & cover the pan & let the pancake cook for a couple of minutes. Remember do not increase the heat from low. Open the lid, the top of the pancake should have also cooked, else cover & cook for another minute. Do not let the underside burn. Spread some butter on top, turn the pancake upside down for about a minute. Take the pancake off heat.

Garnishing:
Garnish with some fresh-cut mango pulp cubes with a sprinkle of ground cinnamon. I did not have any fresh whipped cream with me.

Serving Suggestions:
Serve the pancakes with the garnish mentioned along with some fresh whipped cream if you have some. :) Else you can serve this with some syrup & crispy bacon the American way..!!! Or serve it with some Vanilla ice-cream as a dessert.. :))

Spiced Mango Pancakes..

 

Dig in.. indulge!  We can all die another day.. :)


Ragi/Finger Millet Biscuits…. more healthier biscuits for all + they are Gluten free.. !

Ragi/Finger Millet biscuits..

Baking some biscuits has been on my to-do list since a very long time. I’m not a biscuits lover, so this never got done until last week. I’m a wee bit late in posting this, I was out-of-town for a cousin’s wedding.

I baked a huge lot of these biscuits for all my cousins & carried them along. All loved it, now mum wants me to make her some sugar-free ones & my FIL wants a savoury version of them. This is enough encouragement for me to bake more of these.

Since Valentines is around the corner, I decided to bake them in heart shapes. K was happy that I was finally putting the cookie cutters to use ;). He loves to have rusk/mathri/biscuits with his chai, so it worked out well for him. Who doesn’t love a batch of home-baked biscuits ;).

Raagi biscuits...

Raagi is very popular in Karnataka. Raagi as it is referred, yes with an extra “A” is usually eaten in the form of Ragi balls called as Raagi Mudde in Kannada. It is the staple diet of many Kannadigas (People who belong to one of the Southern State of India – Karnataka) living in the rural areas. Raagi mudde is usually prepared by cooking the flour with water to generate a dough like consistency & then rolled into balls of desired sizes. Mudde is smashed or broken into smaller pieces, swallowed after dipping it in one of these accompaniments – Sambhar, ghee, chicken/mutton curry, huli (a sour curry with tamarind) etc. Hmmm yes, swallowed & not chewed. I have never had raagi mudde ever. But I do hear from the people who have that it is pretty tasty.

Ragi is very nutritious. A porridge made of raagi flour with milk & sugar is fed to babies as an alternative to the store-bought Cerelac or the likewise. Ragi is known to keep the body cool. Hence consumed a lot in hot, dry areas of Karnataka. It is often used to prepare rotti, very similar to an old post of mine called Akki Rotti & consumed for breakfast. In Kerala, the famous putty is also made using ragi flour.

Gluten free - Ragi/Finger Millet biscuits....

Lately, Ragi has shot to fame in the urban areas because of its high nutritional value (rich in calcium & iron). Now you often find Ragi sevvaiya/semiya, biscuits etc. in the market. Ragi malt is also popular.

These cookies are Gluten free, so these are just perfect for those who need a new variation in gluten-free biscuits. The cookies last for a week when stored in air-tight containers. 

Ingredients:            Preparation Time: 60 mins
Ragi flour – 320 gms
Unsalted Butter – 100 gms (Room Temperature)
Confectioners Sugar – 150 gms
Egg yolks – 2,  You can substitute the egg yolks with 1 tbsp corn flour dissolved in 2 tbsp of water.
Vanilla extract – 1 tsp
Salt – 1/2 tsp

Method:
Sift together the ragi flour, salt & keep aside.

Cream together the softened butter & sugar in an electric mixer. Add the yolks & vanilla extract. Mix till the egg blends in well. Add the sifted flour & salt mixture. Mix till you get a firm dough to work with.

Pre-heat oven to 190 degrees Celsius or 400 degree Fahrenheit.

Roll the dough into 1/2 cm thick sheets. If you find it easier, roll between 2 sheets of butter paper. Now cut to desired shapes using cookie cutters. Remove the extra bits of flour & transfer back to the remaining dough.

Note: The ragi dough is usually crumbly. You need some extra patience to work with this dough.

Bake the cookie shapes in the centre of the oven for 8-10 minutes or till done.

Tip : You will see that the cookies puff up a bit, so leave enough space between each cookie.

Repeat the process till you have consumed all the dough.

Ragi/Finger Millet biscuits..

These biscuits are very crisp.  The texture is a little powdery. 

Tip: If you wish to, you can substitute Ragi flour with All purpose flour.


Chocolate Walnut Brownie….

Choco-walnut Brownie....

Dark chocolate & walnuts.. whatta brilliant combination..!!! Love it..!! K wanted to have some brownies.. & I’m not a huge fan of hazelnuts.. checked the pantry if I had a packet of walnuts..n hurrah… I did find a packet. :) The rest does not require to be told.. Mixed the ingredients as I ate my bowl of pasta for lunch.. Yup multi-tasking.. & I only rested when the heavenly aroma of the brownie baking away, started filling up the house… :)

Basic ingredients are what you require for these.. yummy is not the right word.. the best way to describe is “A slice of heaven”.. :)

Choco Walnut Brownies..

Remember, it’s not a cake.. so don’t wait to bake it till a toothpick comes out clean…. If you do.. then its a chocolate cake!.

Happy days are here again….!! Been a long time since I posted two recipe’s on a day.. :) Guess I’m making for all those days when I won’t be able to add posts…!!

Yummy Choco walnut brownies

Ingredients: (Serves 8-10 )      Preparation Time: 40-45 mins
Plain flour – 1 cup/150g
Cocoa Powder – 80g
Light brown sugar – 1 cup/175g
Vanilla extract – 2 tsp
Baking Powder – 1 tsp
Eggs – 3
Walnuts – a handful, chopped
Vegetable Oil – 200 ml

Method:
Line a 25cm baking tin with grease-proof paper & keep aside.

Sift the flour, baking powder & cocoa powder into a large mixing bowl & keep aside.

In another mixing bowl, mix together the sugar & the oil. Add eggs one by one, mixing after adding each one in, using a hand mixer. Add the vanilla extract. Mix well.

Pre-heat the oven to 160 degree C.

Now add the wet ingredients to the dry & fold.

The batter...

Don’t over mix.

Prepared baking mould..

Transfer the gooey brownie batter to the prepared tin. Add the chopped walnuts evenly on the top of the batter.

Pour the batter into the prepared mould & then add chopped walnuts on top...

Bake for around 25 minutes once the oven pre-heats. You don’t want to overcook this, unlike cakes, you don’t want a skewer to come out all clean. The brownies should be slightly springy on the outside but still gooey in the middle.

Allow to cool in the tray, then carefully transfer to a large chopping board and cut into large chunky pieces.

Choco Walnut Brownies..

Serving Suggestions:
Serve warm with a scoop of vanilla or chocolate ice-cream. Creme fraiche also makes a tasty accompaniment with them.

Choco-walnut Brownie....

If your someone like me who can’t wait to have accompaniments.. just eat them as is.. :)

This is the picture I uploaded via Instagram. I did not want to wait to work on the pictures from my camera for this post.. !!

If you like this recipe, then you may also like – Dark Chocolate BrowniesDark Chocolate & Mocha Cheesecake with Rum…Coffee Banana loaf Cake with Coffee ganache frosting etc.

 


Celebration Post – Super moist, Venetian Carrot Cake

Super Moist Venetian Carrot Cake...

Yippie Yay! this is my 200th recipe post on Keli Paan and I am so glad that my plans to post a something baked succeeded. Yes, I have been planing this post for a while now. The plan was to indulge & celebrate with a good cake.. It’s such a wonderful feeling writing this post.. Feels like it was just the other day..! Now, I am at the 200th post.. when I now look at few or rather many of my vintage posts, I feel what was I thinking ???.. the photographs are atrocious..!! There is no concept..! It made me think, if I should let them stay or re-do them.. What do you guys think?? Do leave a comment.. I would love to know your thoughts! I’m not claiming I have turned into a master at photography.. I’m still learning the art of food styling… The posts help me see the transition my blog has gone through. I do see I have gotten better from the time I have started.. :)

Super Moist Venetian Carrot Cake....

When I was reading about Carrots cakes, I got to know that they came into existence because sweeteners were scarce & expensive during the medieval period. Since carrots & beets contain more sugar than most other vegetables, carrots were preferred. These cakes were huge in the United States in the 1970’s.. it was considered a novelty.. But then it go so popular that it became a standard dessert across the country. In a radio survey conducted in 2011, in the UK rated Carrot cake came out as the favourite & why wouldn’t it be? they are just so wonderful. I have always eaten store-bought cakes. Never tried making one at home.. I had picked up lovely looking fresh juicy carrots from the store yesterday for this.

Super Moist Venetian Carrot Cake....

This recipe is an adaptation of Nigella Lawson’s Venetian Carrot cake recipe. I baked a smaller cake though.The moment I had seen this recipe, I fell in love with it.. No flour, no milk & even them you get such a lovely moist cake.. ! There were all my favourite ingredients.. Pine nuts.. I’m a huge fan of these tiny silky nuts… !!! Fresh carrots, ground almonds, Rum!! yes, this cake has rum.. & sultanas which are cooked in rum.. The fragrance of simmering rum cooking the sultana’s is wonderful.. :) Ground nutmeg adds jus the right flavour to this cake.. it just gets your senses reeling.. Though it might not be the prettiest cake you have seen around.. I always say that something has to look good to make it appealing, specially when it comes to food.. but then here do not go by the looks…! :) I tried to make it look as pretty as possible :).

Notes:
1. I used normal sultana’s ,though the recipe calls for golden sultana’s..
2. The most popular icing on this cake is the cream cheese icing. I did not want a sweet overdose, hence I skipped it.. :)
3. I used a silicone cake pan. Use a springform cake tin if you have one.
4. This cake will seem to be shallow. Wont be higher than 2 inches. This cake does not rise like other cakes, you will notice a small rise though.

Ingredients: (Serves 6 )        Preparation Time: 60 mins
Pine nuts – 30g,
Carrots – 2, medium-sized, hand grated, If you’re using a food processor, do not turn it into pulp. It should still have strands.
Dark Rum – 40 ml
Golden Sultana’s – 30g
Golden castor sugar – 80g
Pure Vanilla extract – 1/2 tsp
Olive oil – 50ml + for greasing
Ground almonds – 100g
Nutmeg – 1/8 – 1/4 tsp
Eggs – 1 large/ 2 small
Fresh Lemon zest – 1/4 tsp
Fresh Lemon juice – 1/4 tsp

Method:
Take a small saucepan & soak the sultana’s in the rum before you start.

Pre-heat oven to 180 degrees C. Meanwhile, line the base of a cake pan, preferably a springform tin with grease-proof paper. Grease the sides with some olive oil.

Lightly toast the pine nuts on a fry pan without any oil, till they turn golden brown. Keep aside.

Grate the carrots & take out the excess water from them by wrapping them around kitchen towels. Keep aside.

Now bring the saucepan with the rum & sultana’s to a boil over medium heat. Simmer & cook for a couple of minutes.

In a mixing bowl, whisk the sugar & oil. Use a hand mixer/ stand mixer if you have one because you need to mix till they turn creamy & airy. Add the vanilla, eggs, almond meal/powder, nutmeg, grated carrots & the sultana’s along with the rum. Fold all these ingredients in using a spatula.

Note: Nigella does not add the rum which is left behind. I did. So you can choose to do what you please. :)

Finally add the lemon zest & juice. Mix.

Transfer the batter into the prepared cake pan. The batter, like I mentioned will seem shallow because it’s not a tall cake. Use a spatula, preferably a silicone spatula to even out the top of the cake. Since I added the left over rum my batter was not as solid, hence I did not need to do that. Sprinkle the toasted Pine nuts around.

Ready to be baked...

Bake for 35-40 minutes or until you see a golden hue on the cake with a slight rise. Check using a toothpick, it may be come out a wee bit sticky, but that’s alright.

Cool the cake on a wire rack.

Baked & Out... cooling on the wire rack...

Let it sit for 10 minutes or so before you spring it out of the tin. Now cool further.

I’m sorry to say I did not get down to clicking more pictures of the preparation process..  was a cloudy day & did not get enough sunlight for good pictures while I was mixing & preparing the batter.. Luckily the sun came out for  a bit when the cake was out of the oven. I must say I got lucky.. :) 

Transfer to a serving plate..

Oh by the way, this serving plate is a prized new possession now.. :) I had to own it, the instant I saw it….. :) I’m in love with the little pink & red hearts..!! It can just pep up anything you serve on it.. :) That’s how I made this cake look pretty.. !!

Serving Suggestions:
Serve a slice with some cream cheese mixed with some rum & icing sugar on the side if you wish.. :)

Super Moist Venetian Carrot Cake...

You can save this cake for 3 days tightly wrapped in cling film & stored in a air-tight container.

If you like this recipe, then you may also like – Summer fruits Compote sandwiched between Sponge cake..Coffee Banana loaf Cake with Coffee ganache frostingDark Chocolate & Mocha Cheesecake with Rum…Plum Cake etc.

 


Indian spiced scrambled eggs/Anda burji…

Indian spiced scrambled eggs/Anda burji...

I don’t know why I missed posting such a simple & tasty recipe. Its a wonderful snack/breakfast/filler/side dish/starter. Yes, its put a versatile tag on this one.

Indian spiced scrambled eggs/Anda burji...

This serves as a wonderful spiced up breakfast with some bread by the side. If you on an outing or a picnic & want to carry some dry lunch/snack, use this as a filler in your chapati’s or wraps, pack it in your lunchbox for work or you need a quick starter & all you have in your pantry are a carton of eggs, perfect for this recipe :) Get your bottle of chilled beer out of the fridge & drink away with these scrambled eggs to keep you munching on the side.

My mum makes scrambled eggs in a different way, no matter how many times I try, I have not attained the same taste. I can’t complain as I never really checked/watched her prepare them. I still remember when my kid brother came over to give me company as I was home alone & he asked me to prepare Anda burji for dinner along with some dal & rice; I ended up disappointing him as I could not fix them the way mum does.. :( Its his favourite egg dish. When we were kids, there was a point when he asked mum to make this everyday for lunch during summer vacations. The garam masala powder you use also can alter the taste is what mum told me when I told her that my bro was disappointed with what I made.

Oh yes, I had promised a sweet dish post for this time,I want to apologise for it, but I could not resist posting a picture of the scrambled eggs on the Keli Paan Facebook page & Mohan from Mobites kept looking for the recipe. So this post if for Mohan.

Ingredients: (Serves 2) Preparation Time: 10 – 12 mins
Eggs – 3, beaten well
Onion – 1, medium-sized, finely chopped
Tomato – 1, large, finely chopped
Green Chilli’s – 3-4, finely chopped
Garlic (optional) – 2 cloves, finely chopped, I have a weakness for garlic in my food, so I add some
Turmeric powder – a pinch
Garam Masala – 1/4 – 1/2 tsp, use accordingly
Cumin powder – 1/4 tsp
Coriander leaves – 2 sprigs, finely chopped
Cooking oil – 1 tbsp
Salt to taste

Method:
Heat oil in a deep bottom fry pan. Set heat to medium. Once hot throw in the green chilli’s & sauté for a minute. Next add the garlic if you plan to add them. Sauté them for a minute. Next add the chopped onions. Sprinkle some salt to help fry them quicker. Add the turmeric powder & mix well.

Once the onions turn translucent (if you like the onions a little on the brown side, fry them a wee bit longer), add the garam masala & cumin powder. Fry for a minute. Next add the tomatoes & fry till they start loosening up. Add some more salt, including some for the eggs too. Mix well. Now add the eggs & mix well to form a scramble out of them.

Once they cook & firm up, use your spatula to mince them into small bits, till they look like bigger grains of couscous. Turn the heat off.

Garnishing:
Garnish with finely chopped coriander leaves.

Indian spiced scrambled eggs/Anda burji...

Serving Suggestions:
Serve with hot chapatis’ or bread or as is.. Enjoy. Squeeze some lime if its hot.

Indian spiced scrambled eggs/Anda burji...

If you like this recipe, then you may also like – Egg Puffs – A Savoury, South Indian Bakery treatMasaledar Ande/Eggs tossed in a hot & spicy onion sauce…Red pesto Egg BombsEgg Stumbler/ Spicy scrambled eggs tossed with bite size bread pieces etc. 


Masala Eggs in curry…

Masala Eggs in curry..

K’s day off.. I love cooking more than usual when he is home. He fancied a hot egg masala for lunch.

Masala Eggs in curry..

Adding flavour to boiled egg curry is always a difficult task. If you just add whole boiled eggs, they will obviously not grab any of the flavours from the curry. Even slit boiled eggs do not absorb flavours from the curry. Hence I tossed the eggs in some red chilli powder & turmeric along with fragrant curry leaves.. The aroma that filled the kitchen was absolutely lovely.

I made some curry out of freshly ground onions, tomatoes, ginger, garlic along with some fresh coriander leaves. Added some spice powders & topped it off with some coconut milk for curry. It reminded me of the egg curry’s you get back in India in small restaurants.

Masala Eggs in curry..

We finished off every bit from the plate… what a satisfied lunch for a lazy day indoors.. :)

Ingredients: (Serves 3) Preparation Time: 40 mins
Eggs – 7-8,

For the fresh paste:
Onions – 1 large, roughly chopped
Tomatoes – 3, medium-sized, chopped
Garlic – 4 medium-sized cloves
Ginger – 1 inch piece
Coriander leaves – 4 sprigs

Some of the ingredients..

Red chilli powder – 1/4 + 1/2 tsp
Coriander powder – 1/2 tsp
Cumin powder – 1/4 tsp
Cumin seeds – 1/2 tsp
Turmeric powder – 2 pinches
Coconut Milk – 100 ml thick milk. I used 2 tbsp of coconut milk powder dissolved in just enough water to keep it thick. Use water at room temperature.
Garam Masala powder – 1/2+1/2
Black pepper – 1/4 tsp, freshly ground
Curry leaves – 7-8 leaves, roughly torn
Cooking oil – 1.5 tbsp + 1/2 tbsp
Salt to taste

Method:
Add all the ingredients mentioned for the fresh paste, except the tomatoes into a blender & grind it. Once the ingredients have turned into pulp, add the tomatoes little by little & make a smooth paste. Keep this aside.

Bring about 1.5 litres of water to a boil & boil the eggs with a pinch of salt.

Meanwhile while the eggs are boiling, in a deep bottom pan, heat up 1.5 tbsp of oil. Add the freshly ground paste once the oil heats up. Turn heat to low once the paste begins to boil. Let the paste cook in low heat for 10 minutes. Now add a pinch of turmeric, 1/2 tsp red chilli powder,cumin powder & coriander powder, 1/2 tsp garam masala powder & salt to taste. Mix well. Our intention is to let all the water content evaporate till a thick cooked paste is left & the oil separates out when we achieve this. Keep turning the paste around every couple of minutes.

The eggs would have boiled by now. Take them off heat & keep them aside.

Once the paste is reduced to half its initial quantity, increase the heat up slightly & keep turning the paste around till it again reduces to half its quantity. This is when almost all the water has evaporated & the oil begins to separate. Add 1/2 tsp of garam masala, mix well. Add the coconut milk. Mix well. Add about 300 ml of water. Check for the seasoning & adjust accordingly.

Meanwhile, de-shell the eggs & slit each egg into two.

Once the curry comes to a boil, simmer. Adjust the consistency of the curry by adding some more water if you wish to. Heat a fry pan, add 1/2 tbsp oil & once hot, add the cumin seeds, let it sizzle. Next add curry leaves, add a pinch of turmeric powder & red chilli powder. Throw in the slit eggs & mix well. Add a pinch of salt.

Fry the egg...

Let the eggs fry for a minute or two. Turn the heat off & transfer the eggs into the bubbling curry. Turn the heat off.

Serving Suggestions:
Serve hot along with some Indian breads.

Masala Eggs in curry..

If you like this recipe, then you may also like – Masaledar Ande/Eggs tossed in a hot & spicy onion sauce…Muttai Kolumbu/ Egg curry with a Tamil Nadu influenced twistMilky Egg curry with capsicum garnishing etc.


Peppered Broccoli omelette with Oriental flavours…..

Peppered Broccoli omelette with Oriental flavours.....

I’m so sorry for not being able  to post anything since the past week… Been caught up with moving… packing & unpacking… I’m sure you know how hectic & tiring the whole process is..

To make my blog more interactive & fun I decided to have small contests on my Facebook page for the fans every month..  I have named it KPCC (Keli Paan Cooking Challenge,.. I should come up with a better name :)… I know it sounds so clichéd like those reality shows running on TV). For the details of this contest, check out the page – KPCC. This recipe was the first contest recipe I posted..  Since it was the first challenge, I gave all a weeks time to try out the recipe & post pictures.. The best picture was selected by me.. The winner decides the next recipe & selects the winner….

Peppered Broccoli omelette with Oriental flavours.....

Check out the Journal for the pictures sent in by people who participated in the first challenge.. For the current challenge check out the page - KPC Journal, you can go ahead & leave a note/comment on Facebook or this page if you want to take part in this challenge.. :) the more, the merrier.. !!!

Peppered Broccoli omelette with Oriental flavours.....

Like I have mentioned earlier.. I love trying out different omelette’s.. while I was experimenting.. I ended up burning this omelette a little as I was multitasking & the omelette cooking on the stove just slipped out of my mind.. & I did not want to post this recipe with the pictures that I had clicked with that omelette. That’s when I thought why not start a challenge to engage fans of Keli Paan by reversing the process.. I always post the recipe & the pics.. & tempt people with the pictures to try out the recipe.. So this time why not ask people to post pictures by giving them just the recipe.. Let their creative juices flow out.. Make it interesting.. :) Teach & learn new recipe’s is the motive..  everybody wins in one way or the other..  !

Ingredients: (Serves 1)             Preparation Time: 10 mins
Eggs – 3
Red/yellow/green Pepper – 1/4 of a small-sized one, finely chopped
Broccoli – one cluster from it, finely chopped
Garlic – 2 medium-sized cloves, finely chopped
Spring onions – 2 whole, finely chopped
Chilli flakes – as per taste
Ground black pepper – as per taste
Light Soy sauce – 1 tsp
Hoisen Sauce (optional) – 1 tsp
Toasted Sesame oil/ any cooking oil of your choice – half a tsp
Salt to taste

Method:
Into a mixing bowl, break the eggs & beat them well. Next mix salt, chilli flakes with the chopped veggies & garlic, transfer them to the bowl with eggs, mix well.

Heat oil in a frying pan set to medium heat. Meanwhile when the pan is getting heated up add the hoisen sauce & soy sauce to the egg & veggie mixture. Mix well.

Pour the mixture into the frying pan & evenly spread the veggies around if they are concentrated in one region. Reduce heat to low. Cover & cook for 2 minutes. Remove the lid & add some crushed black pepper around the omelette. Cover & cook till the top is cooked as well. I don’t flip the omelette, you can if you wish to.

That’s it.. & its ready.. :)

The peppers add a nice crunchy sweet flavour.. & the soy sauce, the hoisen sauce add the oriental touch to this omelette.. & the broccoli blends in so well.. It is such an incredible way to make your family eat broccoli.. they would never know it exists in this omelette, since it is finely chopped.. :)

Peppered Broccoli omelette with Oriental flavours.....

If you liked this recipe, you may also like - Herbed Mushroom Omelette..Indian Masala Omelette with Bread/ a.k.a Bread OmeletteEgg Stumbler/ Spicy scrambled eggs tossed with bite size bread piecesBlanketed Frankfurters… etc.

Also don’t forget to check out the Keli Paan Cooking Challenge page - KPCC.


Dark Chocolate & Mocha Cheesecake with Rum…


This cheesecake has so many different flavours that blend so beautifully that it will definitely be a treat for your taste buds..

We had a wee bit of an Indian Dark Rum called Old Monk left with us; it wasn’t enough for a drink & it was not going to be wasted :). I had noted this recipe down sometime back from a magazine & found it while I was cleaning up some old documents in my laptop. Guess its meant to be.. I had everything that I needed to make this cheesecake.. did not have to make a run to the grocers at all..

The only thing was that it needed to be set for at least 6-8 hours before you dig your fork into it for a bite.. ! Well, I know it’s easier to buy a slice from the bakery or your favourite restaurant because your wait time is just from the time you place your order & till the plate is brought to your table.. But think on the brighter side.. here for the same price of the slice you have a whole cheesecake which is yours!! That’s just one way to think about it… then it always involves all your precious time & love that goes into baking it..so it is definitely special.. :)

Dark Chocolate & Mocha Cheesecake with Rum...

This is the first time I tried a cheesecake which involved baking. The last time I had tried a no bake cheesecake.. I fancy cheesecakes because it’s a bit sour & salty when compared to other cakes which are only on the sweeter side.. Its been unbearably hot from a couple of days & a chilled cheesecake just helped me cool down.. :)

As I did not have a 18 cm tin, I used 2 smaller tins to make this. One was a midnight snack.. I could not wait to let it set overnight & ate it.. shared it with K .. :)  The other one I patiently waited till the next day & went through the process of garnishing it & clicking pictures for the blog.. :)

Ingredients: (Serves 4 – 6) Preparation Time: 75-80 mins
For the cheesecake base:
Dark chocolate digestive biscuits – 150 gms
Butter – 50 gms, melted
Tip: I used unsalted butter, you can use salted butter for a nice salty flavour to add a nice salty biscuit base.
Mixed spice (optional) – 1/4 tsp, I used this just for the twist :)

For the filling:
Dark chocolate – 100 gms, I used Bournville
Cream cheese or soft cheese – 400 gms
Sugar – 90 gms
Eggs – 2
Cornflour – 3/4 tsp
Granulated coffee of your choice – 3/4 tsp
Sour cream – 150 gms
Dark Rum of your choice – 2 tbsp

Method:
Pre-heat your oven to 130 degrees. While the oven is heating up, break each biscuit into 2-3 pieces. Using a blender, blend the biscuit pieces into tiny bits.

Blend the biscuit pieces into a bits in a blender...

Take a medium-sized mixing bowl, & mix together the blended biscuit bits, melted butter & mixed spice powder if you plan to add it using a spatula.

Mix the biscuit bits with melted butter & mixed spice..

Line the base of a 18 cm springform tin/ a loose bottom sandwich tin with grease proof paper & transfer the biscuit mix to it. Evenly spread & press this to make a base. Once the oven has pre-heated, bake this in the oven for 10 mins.

While the biscuit base is baking, take a large mixing bowl, add the cream cheese, sugar, sour cream, eggs, corn flour & using an electric beater, beat all the ingredients together. Mix the coffee granules in 3/4 tsp water & let it dissolve completely. Add this to the cheese mixture. Mix well.

Melt the chocolate in a bowl over a bowl of simmering, bubbling hot water. Once its melted, add this to the cheese mixture along with the rum & give it a good mix with the beater. Make sure everything has blended well.

Mix all the ingredients well....

Cover & keep aside.

Meanwhile the base should be ready, let the base cool down to room temperature. Now pour the cheese mixture over the biscuit base.

Pour the mixture over the baked & cooled biscuit base...

The mixture should fill it to 3/4 the height of the cake pan. Give the pan at least 4-5 sharp taps so that any air bubble will escape.

Place the cake pan on a baking tray & bake at the same temperature 130 degrees for around 40 – 50 minutes or till done. The centre should wobble & the sides should be firm; that’s when its done.

Take the cheesecake out, place it on a wire rack & let it cool down completely.

Baked & cooling on the rack...

The sides should loosen up & get separated from the tin, else use a blunt knife to separate the edges. Cover with cling film or with a ceramic plate & chill in the freezer for 6-8 hours or overnight.

Once chilled, take out the cheesecake from the tin.

Garnishing:
Garnish with shavings of dark chocolate & white chocolate or dust with some cocoa or coffee powder.

You can even add chocolate chips if you wish to. Or  you can eat it as is… :)

Serving Suggestions:
Slice, serve & enjoy chilled..

Dark Chocolate & Mocha Cheesecake with Rum

If you like this recipe, then you may also like -Lime n Lemon Cheesecake PotsCaramel CustardMuhallabia.. a Lebanese sweet dish….Gaajar Halwa/ Carrot Halwa etc.


The aromatic omelette – Celery Omelette..

Celery Omelette..

This is one of the most aromatic omelette’s I have had till now. When you give it a try, I’m sure you will agree!

Celery has a strong flavour & many don’t really like it, nor did I when I had it for the first time. I guess you need to develop a taste for it. Celery leaves have a stronger flavour compared to the stalks. Celery leaves are hence used lesser while compared to the stalks.

If you have been following my blog from quite sometime, you may remember that I had promised to post many interesting omelette recipe’s. :) For those who are recent followers, you can check out the older recipe’s, quite a few have already been posted & there are more to come..

I love the juicy tender celery sticks with some cheesy hummus… Its a nice refreshing snack. Celery is mostly eaten by people who undertake a weight-loss diet, as it provides low-calorie dietary fibre.

Celery omelette..

Sorry about the photographs.. the omelette was magnetic.. It kept my mind off the photography & drawing me towards eating it..! :D

You can serve it with your favourite sauce/ketchup & bread slices/toast. I wanted something more interesting.. hence made a quick lettuce & strawberry salad & sautéed some mushrooms.. :)

Ingredients: (Serves 1) Preparation Time: 5-10 mins
Tender Celery stem/stalk – 1, finely chopped
Garlic clove – 1 large, finely chopped
Eggs – 2, well beaten
Cooking oil – 1/2 tsp or more, based on how oily you like your omelette
Freshly ground pepper – as per taste
Salt to taste

Method:
Heat a fry pan & set the heat to medium. Spread some oil around.

Mix salt to the chopped celery & the garlic. Add this to the beaten eggs. Pour the egg mixture on the fry pan when its hot. Remember to give the egg mixture a good mix before you pour it, this avoids the concentration around one region. You can always quickly spread the celery around as it tends to get concentrated around one region.

Cover & cook for 3 minutes or so; till both sides are cooked. You can flip the omelette over if you like it that way. I don’t hence I never flip my omelette’s over. Turn off heat when cooked.

Serving Suggestions:
Serve hot with some slices of bread/toast/with some salad & sautéed mushrooms like me.. :) A perfect breakfast.. :)
You can leave me a note on how magnetic this omelette was.. :)

Celery Omelette..

If you liked this, you will like - Herbed Mushroom Omelette..Capsicum Omelette…Indian Masala Omelette with Bread/ a.k.a Bread Omelette, Blanketed Frankfurters…Red pesto Egg Bombs etc.


Sweet & Sour Pork….

Sweet & Sour Pork...

Been quite some time since I posted a recipe with pork. Since I do not have any oriental pork recipes up yet I decided to post this recipe today. Also, I had diced pork with me; perfect for this recipe.

This recipe is a pleasant change from all the hot & spicy dishes I have posted from sometime now. A perfect starter for a fun evening or afternoon. Many of my friends keep asking me to post dishes they can enjoy with their kids. This one will be a hit among all age groups. Plus you can substitute the pork with chicken or lamb or the veggies can substitute this with mushrooms or paneer/cottage cheese. Before I started blogging I had tried the same recipe with paneer & chicken; that turned out superb as well.

Sweet & Sour Pork...

The dish is as visually appealing as it’s taste. The different colours & flavours added by the peppers & spring onions. Remember there is no spice added at all. Ginger & the peppers add the subtle spice present in them. :)

Ingredients: (Serves 2 -3)    Preparation Time: 20 mins (Excludes time for Pork Marination)
Diced Pork – 300 gms
Chinese White Rice Wine – 3/4 tbsp

Marinate the pork...

For the batter:
Eggs – 1 beaten
Cornflour – 2 tbsp
Baking Soda – 1/4 tsp
Tomato Puree – 1/2 tbsp
Cooking oil – 1/4 tsp plus extra oil to shallow fry the pork pieces
Water – as required to form a firm batter
Salt to taste

For the stir fry:
Red Onion – 1 small-sized, cut into chunks
Garlic – 2, cloves, finely chopped
Ginger – 1 inch piece, finely chopped
Bell Peppers – 1/2 cup, cut into small cubes, seeds removed
Spring Onions – 2, cut into 1 inch pieces
Red Wine Vinegar – 1 tbsp
Tomato Puree – 3 tbsp
Sugar/Honey – 1 tbsp
Sesame Oil – 1/2 tbsp
Light Soy Sauce – 1/4 tbsp
Salt to taste

Method:
Wash the diced pork pieces & drain well. Transfer them into a small mixing bowl. Add the white rice wine some salt to taste & mix well. Set aside to marinate for 2 hours or if possible overnight in the refrigerator in a zip-lock bag.

In another mixing bowl, fold all the ingredients mentioned for the batter together, adding water gradually to form a stiff batter.

Batter to coat the pork..

Add the diced and mix well ensuring all the pieces are covered with the batter. If there is any rice vinegar left behind keep it aside.

Add the marinated pork pieces & coat them well..

Heat the oil to shallow fry the pork in a large enough fry pan. Add the batter coated pork pieces to the oil. If any batter is left in the bowl then slowly add the batter over the pieces from the top. Now fry till the batter gets crispy & the pork cooks. The pork pieces turn a light golden brown as shown. You can fry them a little longer if you want the batter to be crispier. Remove the pork from the pan using a slotted spoon and drain on kitchen towels.

Shallow fried pork...

Take off the extra oil leaving behind about 1/4 tbsp of the oil & add the sesame oil. When the oil is hot, add the ginger, garlic & sauté it for a few seconds. Next add onions and fry till they turn translucent.

Tip: If you want to spice up this dish then you can add 1/2 tsp of red chilli flakes or add some freshly chopped green chilli’s once the onions turn translucent.

Add 3 tbsp of tomato puree. Mix well. & let the raw flavour of the tomatoes fade away. Add the soy sauce, sugar/honey & red wine vinegar, mix well. Also add any rice vinegar left behind from the pork marination. Now add the fried pork pieces & toss well. Add some salt to taste, remember that the pork was marinated with some salt & the batter also has a wee bit salt. So just add the amount required for the veggies. Once the pork pieces mix well with the veggies add the peppers & the spring onions, without the greens and fry for 30 secs.Toss them around for a minute or two. Turn off the heat.

Sweet & Sour Pork ready..

Note: I have reduced the oil used hence the pork does not look as glazed with oil as most Chinese food does. You can increase the oil used to stir fry & have a nice oil glaze on the dish when you serve it.

Garnishing:
Garnish with the greens from the spring onions. If the dish is not sour enough for you then squeeze some fresh lemon juice before you serve.

Serving Suggestions:
Serve hot as a starter or a side dish along with some Fried rice/noodles.

Sweet & Sour Pork...

If you liked this recipe, you may also like – Sweet n Spicy Spinach Chicken – Chinese style, Prawn Chilli Garlic Noodles, Crabstick Soup etc.


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