Saturday, November 30, 2013

Mushroom Magic

Mushroom Masala
Going through my recipe book, I came across this long forgotten recipe that is a quick and delicious one to make.  Simple, and tasty, it could be polished off by one person in a sitting.

The Recipe:

1/2 kg button mushrooms; 2 spring onions, minced; 1 tbsp curry powder (I make my own); salt to taste; 1 tbsp oil.

Soak mushrooms in salted water for 15 minutes.  Drain.  Heat a nonstick pan and add the oil.  When hot, lower flame and add the curry powder and salt.  After 30 seconds add the mushrooms and spring onions.  Increase the heat and cook on high flame for 5 minutes till dry and the mushrooms are cooked.  Serve hot as a snack.  I like to eat this while watching a movie at home.

Red Velvet Breakfast Shake

Red Velvet 
 It's time to reveal another delicious breakfast recipe that I have been having for years-  The Red Velvet Shake.  I look forward to Thursdays because that's the day for chocolate indulgence culminating in one of my  favourite breakfasts.  Add a few drops of red food colouring and there it is-  a thick, delicious, energizing smoothie that enables me to take on the world.  

The Recipe:

300 ml low fat milk; a few ice cubes; 1/2 tsp red food colouring; 3 scoops Herbalife  F1 Dutch Chocolate; 2 scoops Herbalife  F3 Protein Powder.

Blend together for 3 minutes.  Pour into a tall glass.  Sit on the balcony and enjoy this bright Red Velvet Shake.  Use it everyday and see how your shape will change for the better.

Friday, November 29, 2013

Mouthwatering Tamarind Chicken

Tamarind Chicken

Just looking at this photograph evokes mouthwatering memories and 
I enjoy gloating over my culinary accomplishments.  This is a simple , easy recipe  to be savoured from start to finish.  The main ingredient is tamarind which I used to love eating as a child.  Combine it with chicken and you have a very unusual, startling dish- looks good, smells good and tastes good.  Get ready to attack and satisfy your taste buds.

The Recipe:

1 small chicken, remove skin, joint, wash and drain.; 2 tbsp thick tamarind paste without seeds; 3 tbsp corriander powder; 1 tsp brown sugar; salt to taste; 1 tsp pepper corns, crush roughly; 3 spring onions, minced fine.

Mix all ingredients in a large bowl and marinade overnight.  Next day, transfer to pan and cover and cook for 15 minutes on a medium flame until the sauce is thick and  reduced.  Heat 2 dsp oil in a nonstick pan and fry the the chicken for a couple of minutes.  Garnish with spring onions and serve hot with rice.  Tastes wonderful.

Saturday, November 16, 2013

Two In One

Falooda Trifle Pudding
My sweet tooth has been very active these past few weeks.  What with friends and others presenting us with delectable home made goodies and other popular sweetmeats of the season, I have been spoilt for choice.  In the midst of all that, Ranita made her usual coffee brownies, so decided to explore unknown territory and combine two of my favourite desserts- Falooda, a popular Indian Dessert and Trifle,  a  family favourite.  The result- extraordinary (even if I say so myself).  But then, you have to make it and taste it for yourself.

The Recipe:

For The Trifle: 1 slice cake or brownies of any kind; 2 tbsp nuts per person; 1/2 an apple, cubed; 1 scoop ice cream per person (optional); a few red icing hearts for decoration.

For The Coffee Brownies:  250 gms salted butter; 250 gms dark chocolate, chopped; 3 tbsp nescafe (instant coffee) dissolved in 1/8 cup of hot water; 1 cup brown sugar; 4 eggs lightly beaten; 2 tsp vanilla essence; 1 cup self raising flour; 2/3 cup chopped nuts.

Preheat oven to 180 C. Grease and line a 12" by 6 inch rectangular baking tray.

Melt butter and chocolate in a heatproof bowl over a pan of simmering water, stirring until smooth. Add coffee and sugar and stir until sugar has almost dissolved. Remove from heat and keep aside. Beat in the eggs, vanilla and a pinch of salt. Fold in the flour and nuts. Bake for 25 minutes or until skewer inserted in centre comes out clean. Cool 10 minutes in tin and cut into  squares. 

For the Falooda :  2 tbsp angel hair pasta; 1 cup cold milk; 2 tsp rose water; 1/4 cup red jelly (follow instructions on packet and reserve left over for the family to eat); 1 tsp sabza (basil seeds); 2 tbsp MTR Badam Mix;
Boil the pasta is a large pan of water for 15 minutes until done. Drain under running water and keep aside. Clean and soak the sabza in 500 ml water for half an hour. Drain just before use in a strainer. Mix the milk, MTR Badam Mix and rose water together. Chill in refrigerator.

To Assemble:  I decided to make individual Falooda Trifle Puddings for everyone.

Take a pretty glass and place the coffee brownie at the bottom.  Press firmly into place.  Scatter the nuts on top evenly, followed by the apple.   Then pour the falooda over the layers.  Decorate with the red hearts.  Set in the fridge and serve really cold with a scoop of your favourite ice cream.