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.

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.

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.

Vanilla Wafer Cake

                                                                       A Sweet Note
I am ending October on A Sweet Note.  This is a cake I had at a party many years ago and I ended up making it the next day.  I have always wanted to post this recipe on my blog because this is such an unusually scrumptious, delicious, give me more  Vanilla Wafer Cake.

The Recipe:  

1 cup butter at room temperature; 2 cups soft brown sugar; 4 eggs; 3 cups vanilla wafers, crushed;1/2 cup milk;   350gms chopped nuts.

For Topping:  1/8 cup butter and 1/4 cup brown sugar; 3 tbsp milk; almond flakes for decoration.

Beat butter and sugar in bowl till fluffy.  Add eggs, 1 at a time, beating well after each addition.  Add vanilla wafer crumbs and milk, mixing well.  Stir in  nuts.  Pour into well-greased and lined round 8" pan.  Bake at 275°F for 40 minutes or until cake is done. Cool, unmould and  pour  butter caramel glaze on top.  Decorate with almond flakes.

To Make The Glaze:  Mix the butter, brown sugar and  milk together in a medium sized non stick pan.  Bring to the boil and lower the heat.  Simmer (takes about 5 minutes) till a two string consistency is reached.  Remove from fire, beat for 5 minutes with a fork, pour over cake and decorate with almonds.  This wonderful Vanilla Wafer Cake will certainly add A Sweet Note to any party.

Extravagant Carrot Shake

                                                 Deepavali Three in One Shake

Deepavalli is certainly the right time for this extravagant Three in One Vanilla Almond Carrot Breakfast Shake.  This lovely orange drink not only activates your taste buds, it boosts up your system, keeps you full and provides you with energy from vegetable protein source,  giving you the stamina for all those Festive Parties and social gatherings.  Taken over a period of time (like I have been doing), it enhances your skin, reverses the ageing process , provides the body with all the vital nutrients,  maintains normal  blood sugar levels, helps the body retain adequate amount of water and enables you to move to a high fitness level- burn fat and pack muscles.  One of my favourites and I look forward to having my Extravagant Carrot Shake this weekend.

The Recipe:

150 ml low fat milk; 150 ml cold water; 1 medium carrot, boled and mashed to a smooth consistency; 1 tbsp almond meal; 2 tbsp (Scoops)  French Vanilla Soy Powder; 2 tbsp (scoops) F3 Protein Powder; ice cubes- optional

Blend all ingredients together and serve immediately.  Great for all ages.  And the bonus is this is a low calorie high nutrition breakfast.

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.