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Wednesday, August 21, 2013

Apple Cinnamon Muffin

There is a barrage of cup cake makers in the market, to the extent that people have stopped focusing on the cake bit of the cup cake. considering how easy it is to make a muffin i find it lame to go buy a dry piece of sponge smothered in artificial color and sugar. Giving u a recipe of a muffin that can be used as a cup cake base too and is moist even 3 days after baking it. 

This can be topped with a white chocolate ganache as shown in the pic and decorated with sprinklers as well 

Apple Cinnamon Muffin
Apples 180g (grated)
Eggs 2 nos
Oil 75 ml
Sugar 120g ( powdered)
Flour 110g
Cinnamon powder 1 tsp
Green apple Crush 1 tbsp 
Baking powder ¼  tsp
Soda bicarb ¼  tsp
Salt – a pinch
Raisins 50 g (optional) 
Almonds 15 pcs chopped

  • Mix in all dry ingredients together in a large bowl 
  • Add the egg and oil and blend into a smooth paste with a fork don't over beat 
  • mix in the green apple crush 
  • Add the apples and the dry  fruits
  • spoon in cup cake liners
  • Baked for 25 minutes at 180 degrees celcuis

Seafood Pancakes..

Pan cakes or in this case griddle cakes to most are honey dripping butter oozing mouthfuls of goodness. On the other hand with just a few modifications one can make a really interesting party dish which is savory and sinful and not to forget super easy to cook. Bringing to you a dish that I love cooking when ever I am making a nice meal for people who don't quite like the Indian food palette. Here goes ...

Pancake Batter

250 cream cheese
100ml milk
120 g Refined Flour (Maida)
2 eggs
Baking powder
Oil or butter for grilling

  • Separate the eggs
  • Whisk the cheese and egg yolk together till light and fluffy
  • Whist the egg whites till light and fluffy forming soft peaks. Keep Aside
  • Beat the milk into the batter removing any lumps
  • Sift the flour and gently fold in the batter.
  • Softly mix in the fluffy egg whites
  • Add baking powder
  • Grill them till golden 
Seafood Filling 

Shrimps ( peeled deveined ) 100g
Diced Basa 100g
Chopepd onion 2 nos 
chopped garlic 1 tbsp 
chopped chives  tbsp 
chopped celery 1 tbsp 
olive oil 2 tsp 

  • Heat the olive oil and saute the seafood and keep aside
  • In the same pan add remaining ingredients and saute till they are all soft and change colour 
  • add the seafood back and sprinkle some white wine and cook till the moisture is dried out 

Layer the pancakes with the sea food top with either a basic white sauce or a basic tomato sauce (pasta sauce ) if u like it tangy 

Tip: I never throw away celery leaves, as when soaked in water they get nice and bright and crunchy. They make a lovely garnish .

Monday, August 19, 2013

Shahi Tukra Sandwich

Well, its Rakshabandhan and my birthday, KAPUT goes my diet . So lets ruin it just a little bit more by making an awesome and super simple recipe. Shahi tukra ... basically sweetened toast with rabri. Rabri can be a long tedious process, where as in this recipe you can make this recipe in flat 15 mins. Not just sisters who bring sweets to their brothers, I feel even brothers should cook for their sister. I sent mine Mocha Muffins. This post for my DIDI. 

Shahi Tukra

Bread 8 slices

Condensed milk ½ tin
Corn flour 1 tbsp
Milk 1 cup
Cardamom powder

Sugar 1 cup
Water 1 cup
Rose water 1 tsp

Ghee for frying bread
Almond slivers for garnish
Saffron for garnish

  • Make sugar syrup with water and sugar add rose water at end
  • Fry the bread and soak in soak in syrup
  • Dissolve the cornflour in a little milk
  • Mix the remaining milk with the condensed milk and bring to a boil
  • Add the cornflour mixture and thicken.. Add Cardamom powder
  • Cook till thick
  • Top over the sweet toast and serve 

Sunday, August 11, 2013

Eid Ki Sevaiyan...

I have been blessed to work with some really gifted people.... and on of them is Chef Naseem, from whom i have learn a true elixir... Sevaiyon  Ka Muzaffar... and then after adding few of my personal twists i make this recipe over and over again, pleasing many friends and sending it as Eid sweet. This Eid we had a Bloggers Meet at my residence and some wonderful foodies came over for a potluck... I cooked Rajmah and Sevaiyon ka Muzaffar... Thus,  sharing the recipe.

Sevaiyon Ka Muzaffar 

Sevaiyan toasted 200g 
Ghee 100 ml 
Sugar 200 g 
Water 200 ml 
Milk 50 ml 
Cardamom Powder 1 tsp 
Meetha Itr few drops 
khoya 50 g 

Cashewnut 50 g 
Raisin 50g
Almonds 50g
dated 50g 
magaz 1 tbsp 
chironjii 1 tbsp 
glazed cherries few 
petha 50g 
ghee for frying 1 tbsp 

Silver Warq for garnish 

  • Chop all dry fruits and saute in ghee 
  • boil water and sugar to form a syrup 
  • Saute the sevaiyan in ghee and add the syrup and cook till all syrup is absorbed
  • add the milk and cardamom powder and ittr and cook till mill gets absorbed 
  • add half the dry fruits and mix well 
  • transfer into a large dish and spread it evenly top with khoya, warq and remaining dry fruits

Eid Mubarak Everyone ....

Monday, August 5, 2013

Pad Thai..... Soul Comforts

When we talk about soul food, mine is Thai food, yes it does hurt even thinking of this as I am on a diet and this is diet buster.... but believe me, nothing makes me happier that a well cooked Pad Thai. Fish sauce or Nam Pla is the key flavoring ingredient in Thai food and also hold importance in this recipe . For people who like meats in their pad thai one can add some sauteed prawns and chicken to it as well. Tamarind too is very important as it adds the piquant flavor way better than any vinegar .

Pad Thai

Onion 1 nos sliced
Tofu  50 g fried
Crushed peanuts 2 tbsp
Spring onion ½ cup
Tomato julienne 1 nos
Garlic 2 cloves
Ginger 1 cm piece

Chili paste 1 tbsp
Light soy 1 tsp
Tamarind pulp 1 tsp 
Fish sauce a dash  
Palm Sugar 1tsp

Rice sticks 100g
Oil to stir fry

  • Soak the rice sticks in water
  • Drain and keep aside
  • Heat oil and sauté ginger, garlic, and onions with the chili paste
  • Add the vegetables and tofu  and sauté
  • Mix chili paste, soy, tamarind pup, fish sauce with a few drops of water 
  • Add the seasonings and the mixture of sauces and saute till oil appears on edges 
  • Add the soaked rice sticks and stir fry till they wilt and turn reddish brown 
  • make sure not to over cook them the process will not take more that 5 mins 
  • Top with crushed peanuts