Multi Grain Garlic Bread

The other day I walked into a supermarket and the smell of freshly baked bread lured me to the bread section.  I succumbed to a crusty, brown, delicious looking multi grain bread and brought it home to make garlic bread.  I came across this recipe on Facebook ( RECIPE30. com ) and decided to try it out.  The result- another soon to become family favourite and oh so easy to make.

The Recipe:

1 long loaf of multi grain bread; 1 small bunch of parsley, washed and wiped dry; 1/4 cup olive oil; 5 large flakes garlic; some cheese for garnishing; salt to taste.

Grind the parsley, olive oil, garlic and  salt to taste.  Slice the loaf in half lengthwise and then cut each in half.  Spread liberally with the parsley mixture.  Then, join the halves together, wrap in foil and bake in a preheated oven at 200 C or 400 F for 10 minutes.  Remove, open out , sprinkle with cheese and bake again  without foil for 10 minutes at the same temperature.  Enjoy as a snack or serve with pasta or salad.

NB:  I sprinkled the cheese and serve it immediately as the heat is enough to melt it.

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Low Calorie Mango Pudding

Mango Pudding

Mango Pudding is a Malaysian favourite and this is a delicious low calorie version of it.  It is so good, you could even have it for breakfast or any time you fancy or when your sweet tooth gets the better of you.

The Recipe:

250 ml low fat milk); 100 gms mango cubes;  1 tbsp gelatine powder.

50 ml evaporated milk and extra Mango cubes.

Heat 50 ml of milk and sprinkle the gelatine over and leave aside until it blooms.  Add to  and blend with the milk and  Mango cubes. 

Pour into glass dish and set in the refrigerator.  

To Serve:  Pour a little of the evaporated milk in a glass bowl and place a portion of the Mango Pudding in it.  Top with cherries or additional mango cubes.  Serves 2 people and if you like you could polish off the whole lot yourself.

NB:  This could also be made with a F1 Mango Shake - my favourite way of cutting down on calories.  In this case make 1 shake with 3 scoops of F1 Mango and 250 ml low fat milk with 100 gms Mango Cubes.  Blend together with 1 tbsp of gelatin that has bloomed, set in the refrigerator and you have an easy peasy version of it.  Serve as above.

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Birthday Apple Pie

Apple Pie

This is the first time I'm attempting an Apple Pie and no one was more surprised than I when it turned out so well.  To cut a long story short, it was Ranita's  22nd birthday last week and I was looking through various recipes wondering what to bake when she requested I make her an Apple Pie.  

So I looked up various versions and then remembered a rcipe given by Jayanthi Pichamuthu which we had eaten  at her house and which she also made for us while visiting us here.  Checked out various roses I had seen on Pinterest and combined a few techniques together.  The result was a visual and culinary delight.

The Recipe:

400gms flour; 175 gms caster sugar; 250gms cold butter; 100gms golden raisins; 100 ml orange juice; 1 yolk ( optional); 1 kg red apples, cored and sliced; 2 tbsp custard powder; 2 tsp cinnamon powder; 2 tbsp brown sugar.

Honey for glazing

Mix flour and sugar in a deep bowl.  Cut the butter into pieces and add to the flour along with the yolk of 1 egg.  Knead together until smooth and the mixture becomes a firm ball.  Divide into two pieces.  Grease a 9 inch cake pan with a collapsible bottom and press one piece with your fingers over the bottom and the sides evenly. Cover the pan, wrap the remaining dough in cling film and keep in the frig until required.

Put the raisins and orange juice in a small saucepan, bring to the boil and simmer until the raisins are plumped up and the liquid evaporates.  This takes about 5 minutes.

Mix the chopped apples, custard powder, cinnamon, sugar and raisins and place in the pan.  Cut the remaining  dough into two and roll out one portion  into a thin circle large enough to fit  on top of the apples, pressing the edges together with your fingers.   Take a fork and prick a few holes in the top of the pastry for the steam to escape.  Roll out the remaining pastry into a circle, cut into strips and arrange in a criss cross pattern over the pastry pinching the edges together.

Bake in a preheated oven at 175 Celcius for 45 minutes or until golden brown.  Insert a metal skewer to check if done.  Remove from oven and glaze (brush) - use a pastry brush- with 1 tbsp honey.  Decorate with Roses.

How To Make The Roses:  See the video on how to make the roses.  It's pretty easy.

https://www.youtube.com/watch?v=NgetvGCoEFQ&list=FL6DSUpL_0eJvs5jBwg33_Kw

 For Roses:  1 red apple; 2 tbsp sugar; 1 tbsp honey; 3 tbsp water.

Wash and cut the apple.  Core it.  Place the cut side down and slice each half very thin.  Place in a small saucepan with the sugar, honey and water.  Bring to the boil and simmer 3 to 5 minutes until the slices are soft.  Take out the slices and cool on a plate.

For the Pastry:  1 cup plain flour, sifted; 1/2 stick butter- 55 gms approx; 3 tbsp cooked apple water.

Knead the sifted flour, apple water and cut butter until smooth.  Shape into a ball and cut into two pieces.  Roll out each piece into a rectangle.  Cut into strips 1 inch in width and 8-10 inches in length.  Take a strip and place 5 to 6 cooked apple slices on it overlapping each other.  Roll from one end to another into a rose.  Repeat with all the strips until the cooked apple slices are used up.  Make a few leaves too.    Place the roses  in  cup cake cases.  Arrange leaves on baking paper  and bake  both together in a preheated oven at  175 Celcius for 15 to 18 minutes until golden brown.  Remove from oven and glaze with honey using a pastry brush.  Sprinkle with sugar and cinnamon.   Arrange on Apple Pie when cool.  

Serve with vanilla ice cream.

For The Sugarless Version: Made For My Mum's 80th Birthday 2-7-2015

400gms flour; 1 1/2 cups sugarless Apple juice;  250gms cold butter; 100 gms golden raisins; 100 ml sugarless orange juice; 1 yolk ( optional); 1 kg red apples, cored and sliced; 3 tbsp cornflour; 2 tsp cinnamon powder.

Honey for glazing

Make the Roses first.

How To Make The Roses:  See the video on how to make the roses.  It's pretty easy.

https://www.youtube.com/watch?v=NgetvGCoEFQ&list=FL6DSUpL_0eJvs5jBwg33_Kw

 For Roses:  1 red apple; 2 tbsp real honey; 4 tbsp water.

Wash and cut the apple.  Core it.  Place the cut side down and slice each half very thin.  Place in a small saucepan with the  honey and water.  Bring to the boil and simmer 3 to 5 minutes until the slices are soft.  Take out the slices and cool on a plate.

Reserve the water.

For the Pastry:  1 cup plain flour, sifted; 1/2 stick butter- 55 gms approx; 3 tbsp cooked apple water.

Knead the sifted flour, apple water and cut butter until smooth.  Shape into a ball and cut into two pieces.  Roll out each piece into a rectangle.  Cut into strips 1 inch in width and 8-10 inches in length.  Take a strip and place 5 to 6 cooked apple slices on it overlapping each other.  Roll from one end to another into a rose.  Repeat with all the strips until the cooked apple slices are used up.  Make a few leaves too.    Place the roses  in  cup cake cases.  Arrange leaves on baking paper  and bake  both together in a preheated oven at  175 Celcius for 15 to 18 minutes until golden brown.  Remove from oven and glaze with honey using a pastry brush.  Sprinkle with cinnamon.   Arrange on Apple Pie when cool.  

For The Pie Base:

  Cut cold butter into pieces and add to the flour along with the yolk of 1 egg in a deep bowl.    Knead with about 5 - 6 tbsp apple water.  If it is less add water by the tbsp. together until smooth and the mixture becomes a soft consistency.   Divide into two pieces.  Grease a 9 inch cake pan with a collapsible bottom and press one piece of dough with your fingers over the bottom and the sides of the pan evenly. Cover the pan, wrap the remaining dough in cling film and keep in the frig until required.

Put the raisins and orange juice in a small saucepan, bring to the boil and simmer until the raisins are plumped up and the liquid evaporates.  This takes about 5 minutes.

Mix the corn flour, cinnamon and 1/4 cup of the apple juice to a smooth consistence.  Simmer the chopped apples in the remaining apple juice ( 1 1/4 cups) on a medium flame in a deep saucepan till soft.  Add the raisins and gently stir in the cornflour and cinnamon mixture until thick and gooey.  Cool ( about 20 minutes).  Pour into the pie crust.

  Cut the remaining  dough into two and roll out one portion  into a thin circle large enough to fit  on top of the apples, pressing the edges together with your fingers.   Take a fork and prick a few holes in the top of the pastry for the steam to escape.  Roll out the remaining pastry into a circle, cut into strips and arrange in a criss cross pattern over the pastry pinching the edges together.

Bake in a preheated oven at 180 Celcius for 45 minutes or until golden brown.  Insert a metal skewer to check if done.  Remove from oven and glaze (brush) - use a pastry brush- with 1 tbsp honey.  Decorate with Roses.

How To Make The Roses:  See the video on how to make the roses.  It's pretty easy.

https://www.youtube.com/watch?v=NgetvGCoEFQ&list=FL6DSUpL_0eJvs5jBwg33_Kw

 For Roses:  1 red apple; 2 tbsp honey; 3 tbsp water.

Wash and cut the apple.  Core it.  Place the cut side down and slice each half very thin.  Place in a small saucepan with the honey and water.  Bring to the boil and simmer 3 to 5 minutes until the slices are soft.  Take out the slices and cool on a plate.

For the Pastry:  1 cup plain flour, sifted; 1/2 stick butter- 55 gms approx; 3 tbsp cooked apple water.

Knead the sifted flour, apple water and cut butter until smooth.  Shape into a ball and cut into two pieces.  Roll out each piece into a rectangle.  Cut into strips 1 inch in width and 8-10 inches in length.  Take a strip and place 5 to 6 cooked apple slices on it overlapping each other.  Roll from one end to another into a rose.  Repeat with all the strips until the cooked apple slices are used up.  Make a few leaves too.    Place the roses  in  cup cake cases.  Arrange leaves on baking paper  and bake  both together in a preheated oven at  175 Celcius for 15 to 18 minutes until golden brown.  Remove from oven and glaze with honey using a pastry brush.  Sprinkle with sugar and cinnamon.   Arrange on Apple Pie when cool.  

Serve with vanilla ice cream.

Whole Grilled Baby Salmon

Spicy Grilled Baby Salmon

Last week, while shopping for groceries at the supermarket I cam across whole baby salmon for a very reasonable rate.  So I decided to take the plunge and carefully selected one that looked good.  I have numerous recipes that I have been saving for a rainy day and I found one that I wanted to try.  Grilling salmon is very easy.  Since it is an oily fish, all you have to do is marinade it overnight and transfer it to the grill or oven the next day.  The result was delectable and Nehru & I finished it all by ourselves.

The Recipe:

1 whole baby salmon, about 600 gms, scaled, gutted and washed with salt.  Retain tail and side fins.

For the Marinade:  1tsp chilli powder; 1/2 inch piece ginger, minced; 1 tsp garam masala powder; 2 cloves garlic, minced; 2 tsp coriander powder; 1/2 tsp jeera powder; 1/2 tsp coarse black pepper powder; salt to taste and 1 dsp olive oil.  Grind to a coarse paste and rub all over and inside the salmon.  Marinade in the refrigerator overnight.  Next day, bring the salmon to room temperature before grilling it.  Discard the watery part of the marinade.  Line an oven tray with foil and preheat oven at 250 C (grill setting).  Wrap salmon in foil or banana leaves (this makes it easier to turn the salmon over) and grill 10 minutes each side.  Open the foil and return salmon to the oven and grill top again for 5 minutes till brown.  Serve with green salad and warm garlic bread. A must try for busy days when there's simply  too much to do.

NB:  Once the salmon is grilled, you can peel off the skin before browning the flesh.  I left it on and peeled it off while eating.

Mangalorean Cashew Pulav

Cashew Rice

Ever since I listed my kitchen with Plate Culture, I have been cooking Mangalorean Food for special occasions.  To hone my skills and also to plan for future cookery classes.  My family and friends are very appreciative and give me positive feedback all the time.  All the participants loved the idea of cooking their own Indian food in far away lands and here is one of the recipes I taught them.

The Recipe:

250 gms long grain, basmati rice, washed and drained; 1 cup cashew nuts, soaked overnight; 1 large onion, sliced fine; 1 inch piece ginger, minced; 4 large cloves garlic, minced; salt to taste; 1 tbsp ghee; 1 tbsp olive oil and 500 ml warm water; 2 cloves, 1 inch stick cinnamon and 2 cardamoms, whole.

Heat the ghee and oil (add both together) in a non stick pan.  Throw in the spices and when they crackle, lower heat and add onions, ginger and garlic.  Stir fry a few minutes till golden brown.  Add the rice and gently mix until transparent and all the grains coated with oil.  Add the soaked cashews (discard the water) and stir fry a few minutes.  Transfer to rice cooker, add salt and warm water and cook till done.  Serve with Chicken Stew and Cucumber Pachdi.

Grilled Masala Fish

Fishy Flavours

There's nothing easier than Grilled Fish.  All you need is one large fish enough to serve two or three persons.  Get your fishermonger to scale and gut it.  Then it's all yours.  Recently I won an electric grill, so decided to make one of our usual fish recipes.  The grill won a standing ovation and we now know what to do when surprise guests turn up.

The Recipe:

1 medium pomfret, scaled & gutted, keep whole with fins and tail.

For Marinade:  2 tbsp vinegar or lemon juice; salt to taste; 1/4 tsp turmeric powder; 1 tbsp chilli powder.  Mix to a liquidy paste.

Wash fish thoroughly with water, salt and turmeric.  Drain on kitchen towels.  Marinade ( in refrigerator) in the above mixture overnight.  Next day bring to room temperature.  Plug in the grill and adjust settings to 240 Centigrade.  Place a banana leaf on the grill with a little oil on it.  Place the fish on preheated grill (until desired temperature is reached) and grill 5 minutes each side.  Serve hot with lemon wedges.  The aroma wafting on the air is bound to bring the household into the kitchen, awaiting the moment to attack.

Marbled Coconut Panna Cotta

Sinfully Yours

And so the celebration continues ...and today it was a sinful dessert- a fusion of east and west .  A delightful combination of thick coconut milk mixed with cream and sugar and a few black cherries thrown it.  This is a very light, creamy concoction that could go straight to your heart (and waist line).  What the heck, we are on the Herbalife shake and can afford to do this once in a while.

The Recipe:

1 cup thick coconut milk; 1 cup cream; 1/4 cup caster sugar or to taste; 2 tbsp gelatine ; 1/4 cup hot water; few black cherries or any fruit of your choice; few drops pink food colouring.

Sprinkle the getatine on the hot water and keep aside to dissolve.  Heat the coconut milk on a medium flame until bubbles begin to form at the sides.  Remove from the stove.  Gently fold in the cream and sugar and stir until the sugar is dissolved.  Once the getatine has dissolved completely stir it into the coconut milk and cream mixture.  Divide the mixture into two.  Pour one half into a glass bowl and pop it into the freezer for 15 minutes or until partially set.  Add the pink food colouring to the second half.  Next pour the pink mixture onto the partially set Pannacotta and using a wooden toothpick give it a swirl or two to create a marbled appearance.  Transfer to the refrigerator and when partially set, decorate with cherries or fruits of your choice.  Creamy, rich and absolutely wonderful.

Christmas Salad

Poinsettia Christmas Salad

Salads are a great addition to any party and particularly at Christmas when there's so much to eat and a variety of culinary specialities.  Christmas Poinsettia Salad makes a lovely centre piece, an ice breaker and is so simple that a beginner could do it with ease.

The Recipe:

For The Poinsettia:  2 large salad tomatoes, the reddest you can find; a few corn kernels.

For The Salad:   1 green apple, cubed; 1/2 cup fresh pine apple, cubed; 1 medium carrot, skinned and grated; 1/2 a medium cucumber, washed and sliced wafer thin with the skin on; 1/2 cup curds (yoghurt); 2 tbsp spicy fruit chutney or any chutney in your kitchen or salad dressing of your choice; salt to taste; a sprig of kaffir lime leaves; 3 kaffir lime leaves, cut very fine (roll each leaf and then cut).

To Make The Poinsettia:  Cut each tomato into equal halves, then quarter each half and cut each quarter into two.  You should have sixteen nearly equal sized wedges, 8 for each layer.  With a sharp knife, remove the soft flesh and seeds and retain for use in the salad.  Next take a scissors and cut each wedge midway into two.  Repeat with all the pieces.  Keep aside for assembling later.

For The Salad:  Mix all the ingredients except the sprig of lime leaves together.  Taste for seasoning.  Take a pretty plate and place the sprig of lime leaves on it.  Arrange the salad on top of it and now assemble the Poinsettia carefully, eight pieces per layer in a flower shape, skin side up.  Repeat with a second layer on top of the first.  Place the corn kernels in the centre.  Your Poinsettia Christmas Salad is now ready.  Make sure it is admired adequately before it is eaten.

Indian Christmas Pudding

Princess Pudding Recipe From Jayanthi Pichamuthu

Christmas is the time for celebrating the birth of a baby boy 2000 years ago in Bethlehem.  It is a time for bonding with family and friends, exchanging gifts, goodwill and fellowship with all.  As always in India any and every festival is an occasion for pound parties, pot luck, get togethers, carol singing and enjoying food together.  Every household will be in a flutter planning for various events and using the choicest of ingredients.  We make vast quantities of goodies like fruit cake, kal kals, ladoos, diamond cuts, macaroons, chakkulis, mixture, savoury nuts and what not to be distributed to family, friends and neighbours.  Dinners are spectacular with every expert cook serving the best.  This is a phenomenal recipe that I got from my niece.  It is so simple, yet extravagant and the best part is that it can be made effortlessly in vast quantities for the perfect Christmas get together.  Surpass yourself with this unexpected Indian Christmas Pudding.

The Recipe:

1 1/2 litres full cream milk; 6 slices white bread, crusts removed- blend into fine breadcrumbs; 250 ml tin of condensed milk or to taste ;  100 ml thick cream; 1/2 cup almond meal; a few drops rose essence- optional.

Boil milk on medium flame till thick.  This takes about 10 minutes.  Lower flame and add the bread and condensed milk, stirring constantly..  When it is thickened enough (about 5 minutes) stir in the almonds gently and ensure there are no lumps.  Finally stir in the cream and the essence.  Remove from flame and cool.  Refrigerate overnight.  Serve chilled garnished with (or without) raisins, nuts or anything you fancy.  This is a rich and creamy dessert that you can serve as thick or as thin as you like.

NB:  I used low fat milk. 

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.

Exotic Banana Leaf Fish

Banana Leaf Fish Parcel        

October was indeed a month for feasting and I for one really enjoyed it.  This is a traditional recipe made by my sister Anu and all of us smacked our lips in anticipation and enjoyed the wonderful outcome.

The Recipe:

1 large fish - 2 kg , scaled and cleaned and kept whole.  Wash, rub with turmeric and salt and keep aside to drain.  Make gashes with sharp knife on both sides to rub in the masala.

Large banana leaves to wrap the fish.  Oil for deep frying the fish.

Masala:  1 tsp chilli powder; 1/4 tsp turmeric; 3 tbsp ginger garlic paste; 1 tsp black pepper powder; 1 onion, quartered; 1/8 medium coconut grated; salt to taste.  Grind to a smooth paste and marinade fish overnight in this masala

For Gravy:  3 large onions, sliced fine; 2 sprigs curry leaves; 2 tomatoes chopped fine; chilli powder and salt to taste; oil for seasoning.

Deep fry fish on both sides to a golden brown.  Drain and place in the centre of banana leaf retaining remaining masala for the gravy.  Fold the leaf into a parcel and tie with string.   Bake in a preheated oven at 200 C 15 minutes each side or until skewer inserted in centre comes out clean.

Next, make the gravy.  Heat 3 tbsp oil in a nonsick pan.  Add the curry leaves and onions and fry to a golden brown.  Throw in the tomatoes and stir fry till thick and gravyish.  Add salt  and chilli powder to taste and a little water if required.  Mix in the remaining masala marinade.    Simmer for 5 minutes.

Untie the banana leaf and pour the gravy over the baked fish.  Garnish or decorate as you please.  Serve with white rice and vegetables of your choice.  A most impressive dish.    The outcome is phenomenal.  We all admired it for a while before attacking it.  And wiped the platter clean.  Hats off to Anu for this Exotic Banana Leaf Fish.

Kiwi Pineapple Cake

De Luscious Birthday Cake 

October has been an extraordinary month full of celebration and fun and best of all eating food cooked by others.  What a treat for me.  Serita made this De Luscious Birthday Cake that vanished in one sitting and left me wanting for me.  It's not easy getting recipes out of her, so here is my version of this De Luscious Birthday Cake.

The Recipe:

For The Cake:   175 gms salted butter; 175 gms caster sugar; 3 large eggs; 175 gms self raising flour, sieved 3 times.

For Filling & Topping:  250 gms cream cheese at room temperature; 1/4 cup curds, beaten; sugar to taste; sliced pineapple (tinned) and sliced kiwi; 2 tbsp apricot liqueur; 2 tbsp of pineapple juice from tinned pineapple.

Grease and line two  8" round sandwich cake pans. Preheat oven to 180 Celsius.  Cream butter and sugar till pale and fluffy.  Gently beat in the  eggs one at a time.  If the mixture begins to curdle add a tbsp of flour to the mixture.  Fold in the sieved flour with a metal spoon.  Divide the mixture equally between the two pans.  Bake in preheated oven for 20 minutes or till toothpick or skewer inserted in centre comes out clean.  Cool.  Unmould onto board or cake plate.

Beat the cream cheese, sugar to taste and curds till smooth and thick.  Mix the liqueur and pineapple juice together and drizzle 2 tbsp each over the two cakes.  Spread half the quantity of cream cheese mixture  over one of the cakes.  Decorate with pineapple and kiwi.  Place second cake on top and repeat the process.  Store in refrigerator.  This is one of the best cakes I have ever eaten.  Thank you Serita for an enjoyable De Luscious experience.  

Black Forest Shake

Black Forest Shake

It feels wonderful to get up in the morning everyday and look forward to my Black Forest Breakfast Shake.  I have been on it for 8 years now and love it.  Tastes so good and I could rhapsodize on it for hours and hours.  Mix and match, play around with it, enjoyed by all who taste it, I am addicted for life to this low calorie Chocolicious Shake!

The Recipe:

250 ml low fat milk; 4 large scoops Herbalife F1 Dutch Chocolate Flavour; 1 tsp chocolate sprinkles; a few black cherries, stoned;  a dollop of low fat cream.

Blend the Dutch Chocolate and milk together.  Pour into a tall glass.  Garnish with black cherries, chocolate sprinkles and a dollop of low fat cream.  Absolutely Chocolicious!

Spicy Mangalorean Clams

Shellfish Divine

This was one of my favourite dishes as a child back in Mangalore.  Every time we visited our grandparents in Kundapoor, we would contrive and look forward to going to the river to pick clams (shellfish) and have a rip roaring time doing so.  Once, we slipped away in the rain and used our umbrellas to collect the shellfish and were so engrossed in our endeavours that we failed to notice the tide had crept in and there we were stranded in the middle of the river.  The boatmen came to our rescue and I still remember the whacking we got.  Nothing could dim our enjoyment of this delicious dish and I urge you to try it too.

The Recipe:

100 shellfish (Molee in Kannada)- wash in running water till all the sand is removed.  Previously we used a foot knife (mettu kathi in Kannada) on which we sat and expertly cut the cockles in half, discarding the empty shells.  Nowadays, I just boil them whole in 1/4 cup water for one minute and wait for them to open, retaining the half with the shellfish.

For Masala: 10 red chillies or to taste; 1/4 tsp mustard seeds; 1 dsp corriander seeds; 1 pinch jeera seeds (cumin); 1/2 tsp khus- khus (poppy seeds); 6 pepper corns; 3 cloves garlic; 1 onion; 1/4 tsp turmeric powder; 3 tbsp grated coconut (fresh or dry- use whatever's available).   Roast the dry ingredients in a pan  on medium heat till crisp; cool and grind with 1/8 cup water to form a thick paste.

For Seasoning:  1 medium onion, sliced fine; 2 sprigs curry leaves; oil for seasoning.  Heat oil and throw in the curry leaves.  Fry for a minute or two.  Add the onions and fry on medium heat till golden brown.  Keep aside until required.

Add masala to boiled shellfish and simmer three minutes.  Stir in the seasoning and remove from fire.  Serve hot with white rice and dhall.  This is one of the most delicious meals one can ever have.

NB:  Instead of cockles  crabs or prawns and potatoes could be used.  Equally delicious.

There's nothing like traditional food to tickle the palate.

Nothing But Breadfruit

BreadfruitLast week while shopping for vegetables, I was very excited to see a large, green vegetable that looked very familiar.  It turned out to be one of our favourite childhood vegetables - breadfruit -  and so we bought it. The vendor had no clue as to what it was and was quite pleased when we told him the Kannada name for it.  Bread fruit is a smaller cousin to the jack fruit, usually eaten as a vegetable and can be used as a replacement for potato, in curries, cakes and dough nuts and also as a substitute for flour.  However we like it fried or dipped in batter and fried.  A delicious snack for all ages at any time.

The Recipe:     

1 breadfruit; oil for frying

For Batter :        1 cup water; 1/4 cup gram flour; salt to taste; chilli powder to taste; 1 tsp rice flour; 1 tsp cornflour; 1/2 tsp baking powder.  Mix all ingredients to a smooth liquidy batter. 

Cut the breadfruit in half, quarter it and remove the pith in the middle .  Slice into large pieces and soak in salt water for 5 minutes.  

1.  Drain thoroughly and deep fry half of the slices to a golden brown.  Serve hot with sauce  or as it is.

2.  Dip the remaining breadfruit slices in the  batter and deep fry in hot oil  till crisp and brown.  Serve hot with sauce or just as it is.

                                                                                                                                                                                                                                                                                                                                                                                                                                                     

Serene's Tuna Bake

Quick Baked Tuna

A few years ago we were invited to a friend's house for lunch and were served a delectable appetiser.  I was really surprised to learn how quickly it could be made.  It's a great dish to make when unexpected guests turn up. And it goes a long way.  Make extra and save it for a lazy day.   This is how you make it.

The Recipe:  

1 can tuna flakes in brine, drain and keep; 1 large tomato, chopped fine and drained of all liquid; 1/2 green capsicum, diced; 1 large onion, minced; a few coriander leaves, chopped; 1/2 cup curds; a handful potato chips, crushed; 2 spring onions, minced; 2 green chillies, minced; 1 tsp ginger garlic, minced; 50 gms grated cheese; 1/4 cup breadcrumbs.

Mix all the ingredients (except breadcrumbs) together and put into oiled pie dish.  Sprinkle breadcrumbs over and bake at 150 C for 20 minutes or until brown. .  Garnish with more coriander leaves before serving.
 Serve with crusty bread and soup.

Simply Delicious

Chicken Crumb Chop

This is a recipe that is easy, tasty and ready within minutes.  I usually make it when I am pressed for time.  It can be made with chicken or any other meat including fish.  So make it all and select your favourite.

The Recipe:

3 fillets(150 gms each) chicken breast, washed, drained and flattened with a meat mallet; 1 cup bread crumbs; salt & pepper to taste; 1 tbsp vinegar; 1 large egg; oil for shallow frying.

Beat the egg lightly with the vinegar and salt and pepper.  Dip the fillets in the egg, roll in breadcrumbs and shallow fry both sides until golden brown.  Serve hot with tomato sauce and a salad and garlic bread or with dhal and rice.

Forever Shake

Strawberry- Dragon Fruit Breakfast Delight

What a way to start the day!  With a delicious strawberry- dragon fruit shake mixed with French Vanilla and Protein and soy milk or low fat milk.  I drool just thinking about it.  This has been my breakfast since January 2006 and I love it.  So does my family.  We all have our favourites and mine is French Vanilla with all the trimmings  What a wonderful way to eat delicious and look delicious!

The Recipe:

250 ml low fat milk or soy milk- cold or low temperature(heat destroys nutrition); 2 tbsp (25gms) French Vanilla nutritious soy powder; 1 tbsp F3 - protein powder; 1/4 dragon fruit and 5 strawberries.

Blend together with or without ice.  About 300 calories.  What is important is that it is a complete meal with 55 nutrients, energises, manages weight (lose/gain/maintain) and absolutely addictive.  My favourite for sure and my Forever And Ever Shake.

New Year's Eve Rice

Sweet And Sour Chicken Rice

It is the last day of the 2012, a wonderful year and time to ring in the new. We have always made it a point to eat together and go to church for the midnight service and come back and toast the New Year with fruit cake and wine. This year, the special dish of the evening is Sweet and Sour Chicken Rice, a one pot meal and a great way to end the year.

The Recipe:

2 cups cooked basmathi rice, prepare and keep earlier; oil for frying; 1 cup vermicelli, deep fried , drained and kept ready for use.. 

500 gms boneless chicken, cubed and marinated for 20 minutes in salt and pepper; 1 tbsp rice wine or sherry; 2 tbsp cornflour; 1 tbsp sesame seed oil.

For the sauce: Mix together 225 ml water; 40 ml white vinegar; 180 ml tomato ketchup; 60 ml tomato chilli sauce; 125 ml brown sugar (more or less according to your taste); 60 ml light soy sauce; 20 ml sesame seed oil; 60 ml Worchestershire sauce; and 4 tbsp cornflour. Keep aside.

1 carrot sliced into thick rounds; a few cabbage leaves; 1 large onion quartered and taken apart in layers; 1 tbsp ginger garlic, minced; oil for frying.

Deep fry the chicken in smoking hot oil until golden brown all over. Drain and keep warm.

Heat a wok and add 2 tbsp oil. Stir fry the ginger garlic till fragrant. Add the carrots and stir fry for 2 minutes. Throw in the onions and cabbage leaves and stir fry for 30 seconds. Add the chicken and pour in the mixed sauce, lower flame to medium heat and keep stirring till it bubbles. Remove from flame. Now arrange rice and vermicelli in serving dish in layers reserving some vermicelli for the top. Pour the sauce over and serve immediately with love and a grateful heart.

The Twelfth Recipe For Christmas

Steamboat- The Pièce de résistance

Recipe No 12: 

Chinese Food is a great favourite for family celebrations and festivals because although it takes a while to prepare, the result is always a healthy, delicious option that leaves one feeling satisfied and smug at having pulled off another culinary feat. The Steamboat is the best option for special occasions as the ingredientsc can be prepared the day before and the guests have fun choosing their food at the table, cooking it themselves and eating it immediately. The Steamboat is a unique experience and more so when it is for the first time. This tantalising Chinese meal, with an array of ingredients and flavours remains a firm favourite to this day.

2 litre Stock: This is the basic requirement and you can make it any which way you like- from scratch or with soup cubes and other seasoning like I did. Some celery, minced ginger, 2 cloves minced garlic, a few slices tomato, chilli flakes, 2 chicken soup cubes, some sliced carrots and thick stems of any greens. Bring to the boil on the gas stove and then transfer to the Steamboat as you will save a lot of time.

Dipping Sauces:  Soy Sauce :Slice Chillies and soak overnight in a mixture of light soy sauce and vinegar to taste;

Red Chilli Sauce : Blend to a rough consistency 5 red, dried chillies, a small piece of ginger, 2 cloves garlic, 1 tsp sesame seed oil and salt to taste. Personally we don’t feel the need for dipping sauces as the Steamboat on its own is absolutely delicious.

100gms Plain Noodles; 100 gms Glass Noodles; 200gms Sliced Chicken Breast ;200gms Boneless Fish Fillet, cut into four pieces; Beef Fillet (Optional), sliced ; 20 Prawns, deveined, tails intact; 50 gms Corn Kernels; Carrots Sliced; 50gms Cabbage ,Shredded; A Bunch Of Greens, wahed and cut into 1” pieces; Soft Bean Curd, sliced ; 2 Bean Curd Sheets (If Available), broken; Fried Bean Curd Puffs- soak in hot water to remove excess oil and drain before using .
And Of Course the all Important Steam Boat. I used an electric One, but there are other options.

Marinade For Seafood: 1 tsp sesame oil, 1 tbsp cornflour; salt & pepper to taste; 1 tbsp red wine or sherry. If you don’t have red wine use apple cider vinegar. When marinading prawns add 1 tsp brown sugar. Marinade overnight.

Marinade For Meats: 1 tsp sesame oil; 1 tbsp cornflour; 1 tbsp rice wine- optional (can use apple cider vinegar); salt & pepper to taste. Marinade overnight.

Place the Steamboat in the middle of the table and arrange all the other ingredients around it. Keep your spoons, forks, strainers, tongs and ladles at the ready. Switch on the Steamboat and once the stock starts simmering, start adding the ingredients of your choice to the stock, dish it out and start eating your gourmet meal. Keep replenishing the stock as required. (I keep a kettle of water simmering on the gas stove). Dip the food in the sauces if you like. This is a fantastic way to break the ice and by the time the feast is over, everyone is friends for life. I remember the first time I had Steamboat and it made a lasting impression on me.

Wishing everyone a Joyous Christmas and may you be blessed with peace, health and happiness always.