Cooking videos in here

Cooking videos in here
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Tuesday, 28 January 2014

Methi Chaman Recipe

After trying quiet a few methi chaman recipes this is my favourite one, the flavour of coriander and a bit of spinach makes this dish a bit extra yummy, I always serve these with phulkas, boondi raita  and onions on the side, it makes the perfect lunch or dinner for us.
Methi chaman has no red chili powder or turmeric, the spice is only from the green chili.
Adding other spices ruin the flavour of this dish so try doing it at your own risk, sugar can be added to balance the bitterness but why would you right? Methi chaman is supposed to have a slight bitter taste that's the beauty of this dish.
So guys if your looking for an Indian fenugreek recipe give this one a try, its delish.
Sorry for the bad lighting..
This is what you need for Methi Chaman
2 cups fenugreek leaves
1/2 cup chopped coriander leaves
1/2 cup spinach (I used frozen)
4 Cashews
1/2 cup paneer
1/2 tsp cream

1 tomato
4/6 garlic cloves
1 or 2 green chili (depends on the heat)
1/2 onion

2 tsp cumin seeds
1/2 tsp fennel seeds
2 cardamom pods
2/3 cloves

> Steam the fenugreek leaves, spinach and coriander for 5 min.
Blend everything with cashew and a little water.

> Microwave the tomato for 2 min and puree.

> Make a paste of the onion, green chili and garlic.

In ghee and all the ingredient's listed in tempering.
Then add in the onion mix, cook for 5 min on low.
Add in the tomato and the salt, cook on low till the onions and tomato become a paste.

Add in the fenugreek puree and a little water, cook covered for 10 min on low heat.
Stir in between, now add in the paneer and cook covered again for 4/5 min.
Check for seasoning and add salt if required.
Last add in the garam masala.

Add cream just before serving and sprinkle a pinch of garam masala for extra flavour.

Now your done !

Saturday, 25 January 2014

Almond Cake/Loaf | Moist Almond Tea Cake

Try this moist and scrumptious tea cake and you will be hooked, the batter for this cake is very versatile too. I tried adding chocolate, rum and dry fruits last time and that turned out sinful, it went beautifully with ice cream.
I love this almond cake/loaf recipe all the more as the almond flour makes it taste nutty and rich, you can add any flavouring of your choice and experiment, I promise this cake will not fail you, pinky promise guys. Just make sure you bake with no fear in your mind and always expect the best results.
Make sure the egg and milk are at room temperature. 
Preheat oven to 180 c for 15 min.
You need :
1 egg that's it just one
1 cup self raising flour
l cup powdered sugar
1/2 cup almond flour
1/2 cup melted butter
a pinch baking powder
1/2 cup milk or more if the mixture is too thick
2 tbs crushed whole almonds for a nutty bite
1 tbs vanilla essence or extract
Before you start boil about 2 cups water, use a small pan for boiling the water.
Use this to beat the eggs and sugar over the hot water to make it pale and fluffy.
Turn off the heat when you are beating the egg and sugar.
Dry mix
Mix the self raising flour, baking powder, almond flour and the crushed almond pieces.
Crack the egg and add the sugar to a large bowl, now give it a whisk with your electric whisk, beat on high and place the bowl on top of the hot water vessel.
Make sure you do not touch the bottom of the bowl to the hot water. The steam is enough to get a fluffy texture.


You will notice in pic 1. the egg is a bit frothy after beating on high speed for about a min.

In pic no 2. the egg and sugar has turned more frothy and a bit pale after beating on high speed for 3 min. This is a good sign. Keep beating on high.

After beating for 5 min you can see how pale and fluffy the mixture is in pic 3.
Beat on low now to set the mixture. At this stage add the melted butter.

Now add the dry mix little by little and cut with a wire whisk.

Last add in the milk and fold the mixture very gently.

I used a mini loaf tin for this cake, pour the mix into the tin by pouring the batter from a height to form ribbons, this will give you a light and moist cake.

Bake at 180 c for 30 min.
Cool on a wire rack then cut.

Now your done !

Tuesday, 21 January 2014

The Simple Full Breakfast | What I Ate on New Year Morning

I know I am 21 days late for this new year post but better late than never right !
This is what we ate on new year morning, eggs, mushrooms, tomato and some fruit on the side made our day puuuurefect !!
This combo is a classic in my eyes and you cannot go wrong with something simple. Ever.

Use the best butter and free range organic eggs always ! Just saying !  

I served strawberry's and lightly whipped cream too as a special treat, try getting plain heavy whipping cream and add sugar to your taste, whipped cream tastes best when made fresh in your own kitchen.

In todays post there is no recipe as such, but these ingredient's are what you need to make a simple full breakfast.

# Mushrooms sautéed in butter, Italian herbs, pepper and salt.

#Tomato cut in circles lightly grilled with olive oil, sea salt and pepper.

#Chicken sausages steamed or boiled for 5 min, then cooked with olive oil to lightly brown on all sides. You an add some pepper if you like.

#Eggs beaten with a dash of cream, salt and pepper. Cook with butter and scramble.
Cheese (optional)

#Toasted Bread with butter and orange marmalade.

#Our drink was grapefruit and orange together.
Try making your own juice too it just takes a few extra minutes.

That's it guys now its done. I know this breakfast is nothing special or fancy but we sure did enjoy a quick and easy egg and sausage breakfast for our new year morning.

My darling likes to go for the strawberry's and cream first ! Cute !!

Friday, 17 January 2014

South Indian Prasad Recipe (easy prasad for pooja)

Hey guys I'm back.. Happy new year you all !!
I took a break as I lost my son last year, my boy Cerberus was 7 and he was and will remain the most precious and handsome Doberman you could lay your eyes on.

I'd like to start with a sweet dish guys as come what may life goes on and you got to live it and smile no matter what.

This Prasad is made during poojas and offered to god in most south Indian homes, I do not make offerings to idols but I sure love the aroma and taste of hot prasad so I make them on festivals after a nice vegetarian lunch.
Below is the pic of my boy, looking handsome as always !
Here's what you need
1/2 cup rice, traditionally unpolished red rice is used
(i stuck with basmati) boil for 10 min in 2 cups water, then drain
1/2 cup jaggery (use more if you want)
1 tbs black sesame seeds
1/2 cup beaten rice (poha)
1/8 tsp salt (do not skip the salt)
1/2 tsp cardamom powder
1/8 tsp nutmeg powder
1/4 cup cashews
few coconut pieces
2 tsp grated coconut
1/2 cup ghee
edible camphor or regular camphor used for the aroma 

My tip : Use a pressure cooker to make your life easy.
Lets start cooking !

Start by adding the half cooked rice, jaggery, salt and sesame seeds into a pot or pressure cooker.
Add little water and pressure cook for 2 whistles, the jaggery melts and the rice gets mushy, this is what we want..

After about 5/7 min the pressure will go and now you can remove the lid.
Add the heat back on and stir for a min, now add in the beaten rice.
At this point if you feel the mixture is very dry and sticky so add in about half cup or more  water if you want it a bit on the runny side. Stir well.

Add in the cardamom and nutmeg powder and keep cooking for 10 min,till everything turns into a sticky gooey mix.
Prasad’s are mushy and sticky so do not panic. Keep the flame to low.

After 10 min its time to fry the cashews and coconut.
Add in the ghee  into a pan and fry the coconut pieces and cashews till brown, switch off the flame and add in the grated coconut . Pour this into the cooked Prasad.
Usually a lot of ghee is used but I stuck to ½ cup.

Mix the fried cashews and coconut into the mix really well. The ghee will make the prasad get a beautiful shiny look.
I did not get edible camphor so I burnt the regular camphor into a steel container and placed it on top of the prasad, cover with a lid quickly so the flavours infuse.
The aroma of camphor is what gives this prasad a divine taste. 
Now your done. Serve warm.

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