Crunchy chocolate cups

"Forget love, I'd rather fall in chocolate!"

Crispy, crunchy and chocolaty....sounds wonderfully indulgent, no? These tiny crackle cups are an answer to all those sudden chocolate cravings.

 

Made these for my little one's play date and had a bunch of really happy children.

 

 

 

 

Melt the chocolate and butter together add in the golden syrup and the nuts and the cornflakes .....mix well, but gently, taking care not to break the corn flakes......spoon into paper cases..........let the chocolate set and serve!! Really! What could be simpler.

 

Ingredients

Milk chocolate         100 gms

Butter                        50 gms (unsalted)

Plain cornflakes        50 gms

Nuts of your choice  25 gms (chopped) (optional)

Golden syrup              3 tbsp.

 

Method

 

1. Melt chocolate and butter over a double boiler.

2. Once the chocolate has melted add in the golden syrup.

3. Stir well to make sure it is a smooth mixture.
 

4. Add in the cornflakes and nuts.

 

5. Spoon the mixture into cupcake liners.

6. Leave aside, until set or refrigerate till the chocolate sets.

7. Store in an airtight container.

Roasted Chickpeas

Its the weather again! What's wrong with the rain Gods I wonder, are they confused as to what time of the year it is or have they misplaced their calendars. One day it pours like crazies and it gets cold and the next morning the sun is out in all its majestic glory, scorching everything around, and you wonder if your mind actually made up all the thunder and storm. Whatever the case maybe, its got me stuck with a bad bad cold ...have been sneezing and coughing last two days.
 
 

 

I generally don't take medicines and let my body heal itself, but don't know why, I popped an anti allergic pill. It was definitely not a good idea, that stuff is lethal, it had me walking around the house like a zombie. I was dozing in and out of sleep the whole day.  
 

 

  

 But, the good thing was, after ages, I lazed in bed the whole day with a warm blanket and endless cups of green tea and I watched television. I mean real television with real people, not those crazy cartoons with super powers that make you feel so inadequate.

 

 

 

Surfing channels I came across this show that I think was called 5 ingredients or something similar, the whole idea was to make sumptuous dishes using just 5 ingredients. Brilliant, no? And they made theses amazing, absolutely gorgeous spiced and roasted chickpeas.

 

 

 

 

They looked so tempting, that they had to be recreated. I have used some dry mango powder and dry mint powder to give it a tangy kick, but just put in any spice combination you like. The options are endless....

Ingredients

Boiled chickpeas or use the canned ones    250 gms
Olive oil                                                    2- 3 Tbsp
Red chilly powder                                      1 tsp
Cumin powder                                           1 tsp
Dry mango powder                                     1 tsp
Dry mint powder                                        1 tsp
Salt, to taste

 

Method

 

1. In a mixing bowl add in the oil and all the other spices. Mix well.

 

 

 

 

2. Tip in the chickpeas and mix gently to coat the masala evenly on the chickpeas.

 

 

 

 

3. Line a baking tray and spread the chickpeas in a single layer.

 

 

 

 

4. Bake in a preheated oven at 200 C for 30 mins.

 

 

 

5. Take out in a serving bowl. Serve warm or at room temperature.

 

 

 

Dahi Chicken

 “Learn how to cook–try new recipes, learn from your mistakes, be fearless, and above all have fun!” ~ Julia Child

 

  

This one is really special, it is first successful chicken curry that I made once I started cooking. I was so overjoyed with the results that I could barely contain my excitement. Now almost 5 years later, it is still a favourite.

 

 

 

The curry uses a lot of whole spice...but wait, don't let that overwhelm you. The only key to roasting whole spices is to take them off the flame as soon as they are fragrant. I think the results that you get by making a fresh spice powder/paste cannot be matched to store bought masalas. The delicate aromas of freshly roasted and ground spices is so alluring, you can barely wait for the chicken to cook.

 

 

 
 

 Ingredients

 

Chicken                600 gms        

Oil or ghee           2 tbsp

Onions                 2 (med sized)

Curd                    1.5 c

Cashew nuts         4-5

Green chillies       2-3

Garlic                   5 cloves, chopped finely

Ginger                  1 inch piece, chopped finely

 
Whole spices

Bay leaf                         1

Green cardamoms          3

Black cardamom            1

Cloves                           4

Fennel seeds                 1 tsp

Coriander seeds            1 tbsp

Cumin seeds                 1 tsp

Sesame seeds               1 tsp

Cinnamon, a small stick or 1/2 tsp cinnamon powder

Method

 

1. In a non stick pan, add oil, add the ginger and garlic. Sauté till golden brown.

2. Add the chicken pieces to the pan and cook till they are no longer pink and 'raw looking'. Season with a little salt. Keep aside.

 

3. Dry roast all the whole spices, till fragrant.

 

4. Using your mixer jar, grind together 1/2 C curd, green chillies, cashew nuts, onions and all the spices to a very fine paste. Then add in the remaining 1 cup of curd and mix everything together.

5. In a thick bottomed pan put in the browned chicken and pour the curd-spice paste over it. Add salt. 

 

 

6. Once the mixture starts bubbling, lower the flame and let it simmer till the chicken is cooked.

7. Check the seasoning. Garnish with fresh coriander leaves.

 

 

8. Serve hot with hot rotis or paranthas.

Chicken shorba

 

With the evenings getting cooler, its time to dig out the soup pots and recipes. Winter is the perfect time for soups to warm you right through and provide adequate nourishment.  

 

 

This chicken shorba is a thin, but flavourful broth, with delicate flavours of the spices, which are not too overpowering, but just enough to make you notice them.

 

 

 

 

INGREDIENTS

Chicken with bones              500 gms
Onion                                  1 medium, chopped
Tomatoes                            2 big, chopped
Garlic                                  20-25 cloves, crushed
Green cardamoms                2-3
Roasted cumin seeds            1 tbsp.
Olive oil                               1 tbsp.
Cashewnuts                          20-25
Water                                  1.5 ltrs (approx.)
Juice of 1 lemon
Salt & black pepper, to taste

 

Method

1.In a pressure cooker add in oil and brown the chopped onions.(See notes if using a pan)

2. Add in the crushed garlic. Cook till aromatic. Do not brown the garlic.

3. Add in the tomatoes, cumin seeds & green cardamom. Bhuno the masala well till the tomatoes are soft and cooked through.

4. Add in the washed chicken pieces and fry till the chicken dries out completely.

5. Add around 1.5 litres of water and salt.

6. Let the soup come to a boil, simmer and pressure cook for about 40-45 mins.

7. Soak the cashews in little warm water and once they soften, make a smooth paste in a blender. Keep aside.

8. Once the pressure drops, open the cooker and stir in the cashew paste.

9. Strain the soup. Debone the chicken pieces and reserve.

10. Add in the juice of a lemon

11. Check the seasoning and add black pepper powder.

12. Garnish with coriander leaves.

13. Serve hot with the chicken pieces.


NOTES:
If using a pan increase the quantity of water to about 2 litres and continue checking through the cooking process to make sure there is enough liquid for 4 servings and cook for 60-90 mins.

Lemon cupcakes

 

 "Eating is a need, enjoying is an art" 

Just as I had started taking beautiful sunny days for granted, the clouds showed up. It kept pouring all of yesterday evening and the morning was gloomy and dark. To bring in some cheer, what better than theses zingy and flavourfully moist Lemon cupcakes.  Lets bake in some cheer !

 

They are wonderfully moist and bursting with lemony flavour. Lemon zest adds that extra kick to these little beauties.

Ingredients

Butter                125 gms
Castor sugar       125 gms
Plain flour          150 gms
Eggs, beaten       2
Baking powder    1 tsp
Milk                    1-2 tbsp. (if required, to loosen the batter)
Lemon essence   1/2 tsp
Finely chopped zest of 1 lemon

 

Method

1. Preheat the oven to 180 C.

 

2. Cream the butter and sugar together in a bowl using an electric blender, till light and fluffy. 

 

3. Add in the essence  lemon zest and the beaten eggs, one at a time and beat till mixed well.

 

4. Sieve the flour & baking powder well. Using a wooden spoon or a spatula gently mix the flour with the butter mix. Use milk if the batter seems too dry, start with 1 tbsp. and use more if required. Do not over work the batter.

 

5. The batter will have dropping consistency. Line a cupcake tray with liners and drop in the batter. 

 

5.  Bake for 10-12 mins or till a skewer inserted comes out clean.

 

 

 

 For the Icing

Butter                          75 gms

Icing sugar                   125 gms

Fresh lemon juice        1-2 tsp

Finely chopped zest of 1 lemon    

  

Method 

1. Cool the cakes completely before you start icing them.

2. Cream together butter and sugar using an electric blender.

3. Add in the zest and lemon juice

4. Using a piping bag or simply with a spoon cover the tops of your cupcakes.

 

Sweet corn soup

"Between soup and love, the first is better"

 

To stay warm, lose a few inches or up your vegetable intake, whatever your reasons may be,  a steaming hot bowl of soup is always welcomed.

Its easy to fix, steam the corn, grind it, sieve it, add water, vegetables, season it and slurp... slurp... slurp !

 

 

 

Ingredients

Sweet corn kernels      1 Cup + a handful (fresh & frozen, both work well)
Oil                                1 tsp
Garlic                           2-3 cloves
Capsicum                    1 tbsp (finely chopped)
Carrot                          2 tbsp (finely chopped)
Stock cube                  1  or use freshly made stock in place of water
Water                          1/2 cup + 2 cups
 Pepper                        1 tsp
Salt                              to taste

 

1. Steam the kernels for about 5-10 mins.

2. Keep a handful aside and grind the remaining  with 1/2 cup water to a very fine paste. Pass the corn paste through a strainer. Keep aside.

3. In a pan add oil and minced garlic and let it cook till aromatic. Do not brown the garlic.

4. Add in the sweet corn paste along with 2 cups of water, carrot, capsicum, remaining corn kernels, stock cube, salt & pepper.

5. Bring it to a boil and simmer till vegetables are cooked.

6. Check the seasoning.

7. Garnish with spring onion greens.

8. Serve hot.

Homemade Peanut Butter

 

Chances are that if you like peanut butter, you love it and, if you don't, well, you just don't. I have been making my own peanut butter for quite some time now. Once you start making it at home there is no way you will be able to buy a bottle off the shelf. They suddenly seem so, 'preserved'.

  

 

 

Making your own peanut butter is not only healthier but there is a lot of variation that you can do to suit your personal taste. You like it sweeter, add more honey, you want it little salty, add in a good pinch of salt, you like it chunky, add in roasted peanuts, or if, creamy, just whizz the whole thing to creamy goodness.  You could even try a new flavour, like maybe vanilla or coffee or chocolate. 

 

 

 

The best part, just 4 ingredients and a food processor, and you are done.

 

 

Added some chocochips to half the quantity and boy, I am so glad I did.....mmmm...yum yum yum!

 

  

 

Peanut Butter

 

Roasted & skinned peanuts                 1 1/2 cups

Extra virgin olive oil or any other oil   1 Tbsp

Honey                                                as per taste

Salt                                                    as per taste

 

 

1. Put all the peanuts in the bowl of the food processor and whizz till it resembles a coarse powder.
 

 

 

 

 

2. Pulse on till it all starts coming together...check out the stages in the pics below. Remember to keep scrapping the sides, of the bowl.

 

 

 

 

 

3. And then it starts liquidising... at this stage put in your oil and honey and salt and whizz it more.

 

 

 

4. Finally, it starts thinning out and you have creamy, delicious peanut butter.
 

 

 

5. For chocolate peanut butter, once you have reached this stage, just add in choco chips and continue to process it.

 

 

 

 

 

Naan Khataai

 

“I just figured if I was going to make the world a better place, I’d do it with cookies.”

                                                                                                               Stranger Than Fiction

 

 

I love home baked cookies, eating something that is still warm from the oven is my idea of indulgence. Unfortunately, my oven had developed a mind of its own and had started acting little strange, heating up too fast at times and just refusing to fire up on endless occasions. Finally, managed to get my poor Mr. O, serviced and after what seems like decades we are back together, like good old times. 

 

 

What better way to celebrate than bake a batch of cookies and keeping up with the festive season, it only seemed right to bake Naan Khataai.  The recipe below is so simple and yields such amazing results that even a child can bake these.

 

 

 

 

Ghee, cardamom, pistachios, flour & sugar. Really, what can go wrong here? It’s all truly amazing stuff put in a bowl, kneaded together, baked to perfection and then, polished off.
 





Depending on your personal taste and flavour, you could substitute almonds with pistachios. I baked a batch with pistachios, as, that is what I found in the kitchen cabinet.

Right before popping the cookies in the oven



Naan Khatai

 

Maida or All purpose flour - 1 cup

Ground sugar - 10 tbsp ground sugar

Baking soda -  3/4 tsp

 

Cardamom powder - ½ tsp

Ghee - 6-8 tbsp.

Almonds or pistachios, chopped - ¼ Cup

Ready to be baked

 

1. Preheat the oven to 180 C

 

2. Sieve the AP flour and the baking soda.

 

3. Add all the other ingredients, except ghee and mix well.

 

4. Gradually add the ghee and knead the dough till it all comes together. Don't overwork the dough.

 

5. Divide the dough into 12 equal portions.

 

6. Roll each portion into a smooth ball and flatten slightly between the palms. Place on a lined baking tray. Garnish the tops with a few chopped pistachios.

 

7. Bake in preheated oven for 15 mins.

 

8. Remove from the oven, cool them completely and store in an airtight container.

 

Amla Pickle

“Cooking is not about being the best or most perfect cook, but rather it is about sharing the table with family and friends.”  ~ Skye Gyngell

I have recently returned from a nice long stay at my parent's. Like most people, I am convinced that my mother is absolutely the best cook in the whole world. For over a month I was ‘living to eat’...…eating one meal and looking forward to the next one.

This amla pickle that she made, was among the first things that I tried during my stay. According to me, this is how food should be, no complex procedure or ingredients. This is a simple,  home style pickle, using the most basic ingredients that are a part of most kitchens. 

Incidentally, on my way back home, I came across an article in the in-flight magazine of my chosen air carrier. It was an extensive two page article on the goodness of amlas, talking about how amlas are a storehouse of Vitamin C and are loaded with anti-oxidants. It was so convincingly written that i knew i had to pickle my very own gooseberries, at the earliest. It almost seemed like a divine signal, urging me to get down to making my own 'amle ka achaar' and here it is .....

Amla Pickle

300 gms                 Amlas or gooseberries

2 Tbsp                   Mustard Oil

1 tsp                      Haldi/Turmeric

1 tsp                      Red chilli powder

1.5 tsp                   Ajwain/ Carom seeds

1 Tbsp                   Vinegar

1.5 tsp                   Salt

1. Wash the amlas well and boil them in water till they are fork tender. Take them out of the water and keep.
                                               or 
Put them in a pressure cooker with a little water and give it one whistle. After the whistle immediately drop the pressure by putting the cooker under running water.

2. In a wok or kadhai add mustard oil. Once the oil is heated up add turmeric, ajwain, chilli powder and salt.

Add caption

3. Add the cooked amlas and mix till the masala coats the amlas.

4. Finally add the vinegar and mix.

5. Let the pickle cool completely and then store in an airtight container.