Honey Fried Noodles with Ice cream

I am a regular visitor of Mainland China, not coz I am crazy about the place...its just that my family refuses to eat elsewhere ...we are such regular customers that each time we visit Mainland China,they are so happy to see us that they give us complimentary Honey fried noodles for dessert......according to their menu card  they charge 170 Rs for one single portion.....and they give that free....can you believe it......I felt so special......little did I know then that the actual price would roughly come up to Rs 25(including ice cream).....and I also got to know that almost all the customers get complimentary Honey fried noodles....I do not feel special anymore.

Honey fried noodles is my dads favorite dessert and you can make it in less than 15 minutes..... definitely a must try simple recipe. and spring roll sheets work best (Thank you Nalini aunty for the tip),you can also use fried noodles.


Ingredients (for one portion of honey fried noodles)
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• 5 Spring roll sheets
• 3 tbsp Sugar
• 2 tsp water
• 3 tbsp honey
• 1 tsp Sesame seeds , lightly toasted or toasted Almonds
• Oil to deep fry
• Vanilla Ice cream

Method

1. Thaw the frozen spring roll sheets for 15 minutes and cut into medium thin strips.
2. Deep fry the spring roll strips in hot oil till it turns light golden brown.Remove from oil and place on kitchen towel to remove excess oil.keep this aside.(you can fry the strips ahead of serving time and store in airtight container)
3. Prepare the honey syrup few minutes before serving.Place a small saucepan on medium flame,add sugar and water and cook till the sugar melts.Now add honey and mix.Take off the flame and keep the syrup warm.
4. Just before serving toss the fried noodles in required amount of honey syrup.Transfer onto a serving plate and sprinkle toasted sesame seeds on the honey fried noodles and serve with vanilla ice cream.

Spaghetti with Chicken Meatballs

No story behind this dish.....wanted to have Spaghetti after I watched Eat pray love......Julia Robert enjoying her spaghetti all alone in Italy.... OK ....I guess that's a short story.

Ingredients

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For Chicken Meatballs

• 3 medium Chicken Breasts,minced
• 1/2 cup Breadcrumbs
• 5 cloves Garlic, minced
• 1 tsp chilli flakes
• 1 tsp freshly ground pepper
• Salt to taste
• 3tbsp Olive oil

For Sauce

• 6 medium Tomatoes , ripe
• 1/2 cup tomato puree
• 5 cloves Garlic, minced
• 2tsp Red chilli flakes
• 1 bay leaf
• 1 tsp or as required freshly ground pepper
• 1tsp sugar
• Salt to taste
• 250g spaghetti

Method

1. Make tomato concasse -Boil 3 cups of water, while the water is coming to boil, make a small 'X' on the tomatoes (as shown below). Drop all the tomatoes into boiling water for few seconds(blanching). Remove from hot water as soon as the skin around the 'X' curls up or loosens. Dip the hot tomatoes into cold water to stop the tomatoes from cooking further. Peel the skin of all the tomatoes and keep aside. Cut the tomatoes and remove the pulp and seeds(keep this aside) and chop up the rest of the tomato and blend to a puree in a processor/blender/mixie. I went a step further and passed the pulp and seeds through a sieve to get little more sauce, you can skip this step and discard the pulp and the seeds. The whole idea of tomato concasse is to avoid the seeds and the skin of the tomato.
2. In a bowl mix minced chicken,breadcrumbs,garlic,salt,red chilli flakes and pepper. Shape the mixture into small balls (if its not holding shape or is too sticky add more breadcrumbs).Place the uncooked meatballs on an aluminium foil or wax paper.
3. Place a large non stick pan on medium flame,add olive oil and fry the chicken meatballs till they turn brown on all sides.Remove from oil and place on a kitchen towel.
4. Remove excess olive oil from the pan and reserve 3tsp, add garlic and bay leaf, stir for a minute and add the tomato concasse and tomato puree and  red chilli flakes, pepper, salt and sugar(adjust according to your taste)  cook for few minutes ,toss in the meat ball and add little water or stock if the sauce is very thick(since I used the pulp my sauce was of the right consistency). Let the sauce reduce little and the meatballs cook through..Now prepare spaghetti.
5. Cook the spaghetti-Bring 6 cups of water to a boil, add generous amount of salt. Drop in the spaghetti and stir once and let it cook for 8 to 9 minutes or till al dente (firm but not hard). Drain the water.
6. Toss the spaghetti into the prepared meatball sauce and heat through.Serve with bread,

Chocolate Sprinkle Thumbprint Cookies - Eggless

 Enjoy these cute super simple cookies.....which will drive any kid insane.....have you noticed....kids always love the simple stuff......

Recipe Source: Brown Eyed Baker
Ingredients
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• 2 1/2 cups Flour (maida)
• 226g unsalted Butter, room temperature (1 cup)
• 125g Icing Sugar (1 cup)
• 2 teaspoons vanilla extract or essence
• pinch Salt
• Chocolate sprinkles

Chocolate Sauce

• 56g Semi Sweet Chocolate chips 
• 3/4 tsp Corn syrup (I used pan cake syrup)
• 2 tbsp butter

Method

1. Pre heat oven to 170 Degree C. Line baking sheet with baking paper and keep aside.
2. Beat together butter ,icing sugar, vanilla and salt for 2 minutes on high speed with a hand electric mixer or a whisk till light and fluffy.
3. Add the flour and beat on low speed and then increase to medium high.
4. Using a small cookie scoop or in my case 1 tsp measure , heap the cookie dough in the spoon and roll the dough into balls,roll the ball in chocolate sprinkles and place 1 inch apart on a baking tray.
5. Bake for 9 to 10 minutes, remove from the oven and make indentation in middle of the cookie. I used back of a small rounded measuring tsp to make the indentation. 
6. Pop the cookies back into the oven and  bake for 7 to 9 minutes or until the edges turn light brown.
7. Remove from the oven and let it cool for few minutes in the tray .Transfer the cookies onto a wire rack and let them cool completely.Meanwhile make the chocolate sauce to fill the cookies.
8. Fill the cooled cookies indentation with chocolate sauce and let it set for few minutes before storing in an airtight container.

Chocolate sauce

1. Combine chocolate, 2 tbsp butter and corn syrup or pancake syrup in a small heat proof dish. Place over a pot of simmering water, stir until melted and smooth (or melt in the microwave). Allow to cool slightly. 

Potato Cheese Croquettes

Potato Cheese Croquettes are perfect appetizers for any party.....and kids just love anything that has potato....cheese.....and is deep fried...I would have put this under Kids Special if not for the glass of beer in the pic.....but on second thoughts....it can easily pass off as apple juice (please don't mind the silliness)

Ingredients
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• 5 medium Potatoes 
• 4 tbsp thick White Sauce
• 2 tsp Red Chilli Flakes
• 1 tsp Freshly ground pepper
• 2 tsp Lemon juice 
• salt to taste
• 1 tbsp fresh Coriander leaves , chopped
• 2 Green Chillies ,finely chopped
• 100g Mozarella Cheese ,cut to thin strips
• 1 cup Breadcrumbs
• 1/2 cup Flour (maida)
• 1 egg or 2 tbsp cornflour
• Oil to deep fry

White sauce

• 1 tbsp Butter
• 1/2 tbsp Flour (maida)
• 1/2 cup Milk
• salt and pepper to taste

Method

1. Peel the potatoes and cut into medium size cubes, place in a vessel and add enough water to cover the potatoes, add 2 tsp salt and cover and cook on medium flame till the potatoes are cooked and tender (do not over cook,the potatoes should hold their shape)
2. Drain the water from the potatoes and mash using back of a fork.
3. Transfer the mashed potatoes into a bowl and add white sauce 1 tbsp at a time (do not use all the white sauce), you should get a soft potato dough not a gummy sticky paste, now add remaining ingredients- red chilli flakes ,pepper,salt ,green chillies,coriander leaves and lemon juice. Mix well.
4. Now take a small ball of potato dough and flatten on your palm, place the cheese strip in between and cover,roll into cylinders or desire shapes (try to keep the cheese in the middle or the cheese will melt and ooze out while frying). Prepare rest of the croquettes similarly and rest in the refrigerator for 15 minutes (this will harden the croquettes and will be easy to handle while coating them)
5. Now beat one egg* in a bowl and keep aside , spread breadcrumbs and flour in two separate plates , get ready to coat the croquettes.Roll the croquettes in flour,dust away the excess flour,dip it in the egg and roll in breadcrumbs and keep aside. Repeat the same process for rest of the croquettes.
6. Keep the coated croquettes in the refrigerator till further use.
7. Heat oil in a vessel on medium high flame. When the oil is hot enough drop in the coated croquettes and fry till it turns golden brown (fry two or three croquettes at a time)
8. Remove from oil and place on kitchen towel to remove excess oil.
9. Serve hot with tomato sauce , mayonnaise , sour cream or green chutney.

White sauce

1. Place a small non stick vessel on medium low flame, add butter and flour and fry for 1 to 2 minutes ,now slowly add the milk and keep mixing to avoid lumps.
2. Cook till the sauce thickens,Add salt and pepper.
3. The sauce will thicken more once it cools down.

*Instead of egg, mix cornflour in enough water to make a semi thick liquid and dip the floured croquettes in it and roll in the breadcrumbs and deep fry

Filter Coffee Panna Cotta

I know......the name is totally off......I wanted to make this ever since I saw it on Passionate about baking... Deeba Rajpal made Bru Coffee Panna cotta......but how can I make instant cofffee panna cotta when I get a lifetime free supply of amazing coffee beans from a coffee estate in Chikamagalur.....hence the name 'Filter coffee Panna Cotta'........it sounds so much like.... ...Italy meets South India

Ingredients

Recipe Source : Deeba Rajpal's Passionate about Baking

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• 600ml Cream (I used Amul)
• 60ml Coffee decoction or 1 1/2 tbsp instant coffee powder
• 100 g Sugar (adjust to taste)
• 1.5 tsp Gelatin
• 2 tbsp Cold Water

Method

1. Sprinkle gelatin in 2tbsp cold water and let it stand for few minutes.
2. Transfer cream into a thick bottom vessel, add the coffee decoction and sugar into the cream and mix well.Place on medium low flame and heat the cream, do not let it boil.
3. Add few tablespoons of the hot coffee cream into the soaking gelatin and mix well.Add this into the remaining coffee cream and mix till well combined.Pass this through a sieve.
4. Transfer the coffee cream into a vessel or individual glasses or ramekins.
5. Let this set in the refrigerator of 5 to 6 hours or overnight.

* If using instant coffee powder,mix it in 2 tbsp cream till the granules have dissolved and add to the remaining cream before heating it.

Happy 1st Birthday Alana - Love you

Happy Birthday Alana

Took two months break from blogging......and what better way to get back .....my nieces first birthday cake....sending a virtual cake for my lovely Alana, wish we could be there with you....can't wait to hold you and Rini can't wait to play 'Big Sister'......miss you and love you

Love : Ajja.....Doda....Mimi......Mama and ....Rini

Okay.....down with the ugly truth.....this is my first and LAST fondant cake......for months I have been planning for this cake....wanted to make a cute pink and blue fondant cake for my princess Alana.....something very special for my special niece......hmmmmm problem.......my knowledge on fondant was close to 'ZERO'....but  I had to give it a shot.....Baking the cake was.....Cakewalk ......but  when I got down to working with the fondant......like seriously....I rather bake 100 simple cakes....I was so exhausted in the end....I seriously have no patience to type the recipe....but I made my Eggless chocolate cake....you can also use ready-made cake mix and simple buttercream icing to frost the cake..... and you want any tips on fondant.....please don't ask me :).......I rather stick to my simple looking ...warm....homely cakes......(maybe that's just my excuse for not having a creative gene in me :) 

Nutella ,Banana & Walnut Roll

Soft bread.......rich creamy buttery Nutella......... crunchy walnuts...........Banana........this is one combination that can never go wrong........unless you have the audacity to hate Nutella......which is a crime....

Ingredients
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• 1 1/2 cup Flour (maida)
• 1/2 cup warm milk
• 3/4 tbsp yeast (1/2 tbsp if using instant yeast)
• 1 tsp salt
• 1 tbsp sugar
• 1 tbsp + 1 tsp oil
• 4 tbsp or more Nutella
• 2 tbsp Butter , softened
• 2 Bananas, thinly sliced
• 1/2 cup Walnuts , toasted and roughly chopped

Method

1. Prepare nutella spread :-In a small bowl mix nutella and butter and mix well, keep aside.
2. Prepare dough :- In a small bowl pour in 1/4 cup lukewarm milk, sugar and yeast, mix till yeast dissolves. Keep this aside for few minutes till the mixture looks frothy.
3.  Now in a large bowl mix flour, salt, yeast mixture and remaining milk and form a sticky dough. Oil your fingertips and knead the dough until it springs back when you press with your fingers, 6 to 7 minutes.Cover the bowl with cling wrap and allow it to double (keep in a warm area). This will take 45 minutes to 1 hour.
4. Once the dough doubles, punch the dough to remove the air and knead again for few minutes.
5. Prepare a baking dish, grease with oil and keep aside. 
6.  Divide the dough into 2 equal parts.Place one portion dough on a flat surface. Use little flour if the dough is very sticky.Roll the dough into a rectangle with 1/2" thickness.
7. Spread evenly 1/2 of the nutella mixture on the rolled out dough.Place half of the sliced bananas and half of the chopped walnuts on the nutella spread.Roll from one end.Cut the roll into halves.
8. Then cut each half into halves to get 4 rolls.Repeat the same with the other portion of dough.
9. Place the rolls in a greased dish with cut side up and brush the top with milk.
10. Allow the rolls to rise for about 20 minutes.
11. Place in a preheated oven for 25 to 30 minutes at 180 degree C,or till the top looks golden brown.
12. Serve warm

Roasted Bell Pepper Pizza - From scratch

I have this list of recipes to try out........Pizza was not one of them......I never thought I would be able to get the same restaurant flavor into my pizzas.....But.......my sister Neets has this notion that she has the right to add her own personal favorites into my list.....Pizza being one of them....and she does challenge me a lot.......and I gave it a shot......have to tell you......I am quite proud with the outcome....Neets I know ....next on list is Pavlova........please keep you nose out of 'my list'.

Ingredients
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For base

• 3 cups Flour
• 1 tsp Salt
• 2 tbsp Olive oil
• 1 tbsp Sugar
• 1 tsp Instant yeast
• 1 cup lukewarm Water

For pizza sauce

• 6 medium size Tomatoes
• 10 cloves Garlic (finely chopped)
• 1 small Onion (finely chopped)
• 2 tsp chilii flakes
• 100grams Tomato puree
• Salt to taste
• 1 tsp sugar
• Pepper to taste
• 1tbsp Olive oil

For topping

• 3 Bell Peppers (green,yellow and red) charred,skin and seeds removed and chopped
• 15 to 20 fresh Basil leaves
• Grated Mozzarella 
• Or any topping of your choice - Mushroom, onion,chicken,babycorn ,olives,pineapple...... 

Method for Pizza base

1. In a bowl mix sugar ,one cup lukewarm water and yeast. Keep aside for five minutes till it becomes frothy.
2. In a big bowl add remaining ingredients - Flour,oil and salt, now add the frothy yeast water and sugar mixture into the flour and knead on a clean surface into a smooth dough.
3. Transfer the dough into a vessel,cover with wet cloth and keep in a warm place and let the dough rise to double its original size- about one hour.
4. Meanwhile prepare the sauce.

Method for Sauce.

1. Make 'X' on bottom of each tomatoes and plunge it into boiling water,remove from the hot water when the skin around the 'X' wrinkles up, this will take little more than a minute.Place the tomatoes under running water to stop them from cooking further.
2. Peel the skins of the tomatoes,cut roughly and make puree.Keep aside.
3. Place a saucepan on medium heat add oil,when hot add the garlic and onion and fry till the onion turns translucent, now add the chilli flakes and fresh pureed tomatoes, tomato puree and 1/2 cup water. Add sugar,salt and pepper and simmer on low flame for 20 to 25 minutes till the sauce thickens.

Method for Roasted peppers

1.Roast the bell pepper in an oven or on gas top till the skins of the peppers are charred.Place the bell peppers in a bowl and cover with clingfilm and let it rest for 20 minutes.

2.Remove the charred skin (do not wash with water),you won't be able to remove all the skin, leave the bits of charred skin as it is. Cut the tips of the bell pepper and discard the seed.Chop the bell peppers into cubes.

Assemble the Pizza

1. Preheat the oven to 180 Degree C.
2. Divide the dough into two equal parts, Roll the dough into a 10inch circle,place on a 10 inch pizza tray or plate.Poke the base with a fork, add little more than 1/2 cup pizza sauce on the pizza base and spread evenly. Sprinkle the charred bell peppers evenly over the pizza sauce and toss into hot oven on the bottom rack and bake for 35 to 40 minutes or till the sides turns golden brown.
3. Remove from the oven and sprinkle grated cheese on top and bake for 5 more minutes till the cheese melts.Top it with fresh Basil.
4. Slice the pizza using a pizza cutter or sharp knife and serve hot.

Thouthe kodel -Mangalore Cucumber Curry

I have always maintained that I am a hardcore Non Vegetarian.......I just realized that I do not enjoy vegetarian food for a reason.....its just that my mom and me...we are not good vegetarian cooks.....In our house, a veg dish is served because it just makes us feel less guilty for not eating more healthy veggies.....We are 'Fish and Chicken' people.....In our house sentences like "I am vegetarian" and "I love vegetarian food" is actually considered a crime and looked down upon........but there are few authentic Mangalorean veggie dishes that mom makes best ....like ...Manoli Kadle , Uppad Pacchir ,Pathrode Fry and of course thouthe kodel to name a few ,actually that is all I can think of......damn....we are such  pathetic Veggies.....

Ingredients

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• 1 small Thouthe/Mangalore Cucumber (washed,de seeded and chopped)
• Tamarind lemon size
• 1 tbsp Jaggery
• 3 cups Water
• 1 tsp Mustard seeds
• 1 tsp Urad dal
• 2 tsp Oil
• 3 tsp Coriander seeds
• 1/4 tsp Cumin seeds
• 1/4 Fenugreek seeds
• 8 dry Red chillies (5 long and 3 small)
• 1 tsp Turmeric powder
• 3 cloves Garlic
• 1/2 Onion chopped
• 1 cup Coconut
• Salt to taste

For seasoning

• 4 cloves Garlic (with skin)
• 1/2 tsp Mustard seeds
• 1/2 tsp Urad dal
• 10 Curry leaves
• 2 Red chillies
• 3 tsp Oil

Method

1. Place a pan on medium flame add oil, roast mustard seeds,urad dal,coriander seeds, cumin seeds, fenugreek seeds and red chillies for few minutes.
2. Put the above into a mixer jar,add turmeric,garlic,onion and coconut and grind to a fine paste. Keep this aside.
3. In a big vessel put 3 cups water,add tamarind and squeeze till well mixed ,add jaggery and chopped thouthe and cover and cook this till thouthe is almost done.Now add the above ground coconut masala paste and salt and mix well and cook for 5 to 8 minutes.
4. In a small place add oil,when hot add mustard seeds and urad dal,when mustard seeds pop add crushed garlic,curry leaves and red chillies.fry till the garlic turns brown.Pour over the thouthe kodel.
5. Serve with rice.

Vanilla Cupcake with Chocolate Ganache

I KNOW!!!!!!!!.......the vanilla cupcake is totally lost........thanks to the sinful looking ganache.....it has stolen all the limelight.......Please do not be blinded by the ganache and forget my vanilla cupcakes.....coz they are beautiful soft spongy pillows that just melt in your mouth and the orange zest works like magic which makes these cupcakes extra special......these come under my 'Have to make every month' list and 'Vanishes in seconds' list.

Recipe source :Joy of Baking

Ingredients

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For Vanilla Cupcake

• 113 grams Butter , softened (1/2 cup)
• 130 grams Sugar (2/3 cup)
• 3 large Eggs ,room temperature
• 1 tsp Vanilla Extract
• Zest of one Orange or Lemon
• 195 grams Flour (1 1/2 cup)
• 1 1/2 tsp Baking Powder
• 1/4 tsp Salt
• 60 ml Milk (1/4 cup)

For Chocolate Ganache

• 300 grams Dark Chocolate
• 200 ml Cream

Method

For Vanilla Cupcake

1. Preheat oven at 180 Degree C , line muffin trays with cupcake cases.
2. Mix orange / lemon zest , flour,baking powder and salt in a bowl and set aside.
3. In a bowl beat butter an sugar till light. fluffy and pale,add one egg at a time,beating after each addition.Now add vanilla extract.
4. Add flour and milk in 3 batches,starting and ending with flour mixture and beating in medium speed after each addition.
5. Using an ice cream scoop divide the batter into the cupcake cases and bake for 15 to 25 minutes or when toothpick inserted comes out clean.
6. Remove from the oven and transfer onto a cooling rack.let the cupcakes cool in the muffin trays.
7. Once cooled completely pipe chocolate ganache on top.

Method for Ganache

1. Keep grated chocolate in a heat proof bowl.
2. Pour cream into a saucepan and place on medium flame.Remove once small bubbles start forming in the sides of the saucepan.Do not boil.Pour this hot cream on the chocolate and let stand for a minute.
3. Mix till all the chocolate melts and you are left with smooth ganache.
4. Let  it cool down completely, the ganache will thicken, transfer into a piping bag and pipe the cupcake with the ganache.

Roasted Bell Pepper and Spinach Mushroom Quiche- Mission Toscano

This was something that I had already tried long back and I make Spinach and mushroom quiche pretty often......and it sells like crazy at home.....Freshly baked quiche at home....then I guarantee it will vanish within few minutes.

The difference between the quiche I make and the one I learnt at Toscano was the base.....the one I make is very light and crispy...the Toscano one is little thick and soft.Roasted bell pepper quiche is a must try......and Spinach and mushroom is an amazing combination for quiche.  

Okay ...I have tried 3 out of 4 'Mission Toscano' recipes....I am dreading the last one....

Ingredients
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For Quiche Crust

• 130grams Flour
• 30 grams Butter,softened
• 1 egg
• 7grams Salt
• Cold water as required

For Cream Sauce

• 4 eggs
• 400 ml Cream
• salt to taste
• pepper to taste
• 2 tsp chilli flakes
• 200 grams cheese (grated)

For Roasted bell pepper filling

• 3 Bell peppers(green,red and yellow)
• 1 small Onion ,chopped
• 5 cloves Garlic ,crushed
• 1tsp Chilli flakes,optional
• Salt to taste
• Pepper to taste
• 2 tbsp Butter

For Spinach Mushroom filling

• 300 grams Spinach
• 200 grams Mushroom(chopped)
• 1 small Onion,chopped
• 5 cloves Garlic, crushed
• Salt to taste
• Pepper to taste
• 2 tsp Chilli flakes
• 2 tbsp Butter

Method for Crust

1. In a bowl combine flour, egg,salt and butter. Add enough cold water to make a soft dough.
2. Wrap with clingfilm and let it rest in the refrigerator for 45 minutes.
3. After resting the dough,roll out the dough to fit a pie dish or loose bottom pie dish. I used one 7 inch and two 5 inch loose bottom pie dish.Press the dough evenly into the bottom and sides and cut off the excess dough that's hanging out.
4. Preheat oven at 180 degree C.
5. Place a baking paper or aluminium foil on the pie crust and place any kind of dried beans on the baking paper to avoid the crust from puffing up. Bake in preheated oven for 10 minutes
6.  Now get the crust out of the oven, remove the dried beans and baking paper and prick the crust with a fork and bake again for10 minutes or till the crust turns golden brown. This is called 'Baking Blind' --Baking the pie crust completely before pouring in the filling.

Method for cream sauce

1. In a bowl combine cream,eggs,salt, pepper ,chilli flakes and 100grams cheese.Keep aside.

Method for Bell pepper filling

1. Roast the bell pepper in an oven or on gas top till the skins of the peppers are charred.Place the bell peppers in a bowl and cover with clingfilm and let it rest for 20 minutes.
2. Remove the charred skin (do not wash with water),you won't be able to remove all the skin, leave the bits of charred skin as it is. Cut the tips of the bell pepper and discard the seed.Slice the bell peppers lengthwise.
3. Place a pan on medium flame, melt butter,add onion and saute for few minutes and add garlic and saute for a minute ,now add the roasted bell pepper,season with salt pepper and chilli flakes and saute for two minutes.Take off the flame and let it cool completely.

Method for spinach mushroom filling

1.Wash and cook spinach in 1/4 cup water for few minutes. Drain and squeeze out excess water and chop the spinach leaves. Keep this aside.
2. Place a pan on medium flame, melt 2tbsp butter and fry onion till they turn golden brown and crisp ,add chopped garlic and fry for a minute.
3.  Add the chopped mushroom and cook till the mushroom turns light golden brown. Add the chopped spinach, salt(add little salt )and chilli flakes and stir for few minutes till the moisture evaporates.Take off the flame.Let it cool completely.

Assemble the Quiche

1. Place the filling inside the baked pie crust and fill with cream sauce.
2. Sprinkle grated cheese on top and bake in preheated oven 180 degree C for 45 minutes or till the quiche is set and the top has browned slightly.
3. Remove from oven and let it rest for few minutes.Serve warm.

Ratatouille - Mission Toscano

I am crazy about movies.....I can watch an entire movie just for one particular scene I love....for example....Gladiator...I can watch the movie for that one single dialogue that I am just crazy about...the part where Ruselle Crowe turns around and faces the king and says "My name  is Maximus Decimus Meridius. Commander of the Armies of the North, General of the Felix Legions, loyal servant to the true emperor, Marcus Aurelius. Father to a murdered son, husband to a murdered wife. and I will have my vegeance , in this life or the next".....That is one hell of a dialogue....well similarly....I can watch the movie 'Ratatouille' for that one single scene where Remy the rat makes ratatouille for the infamous brutal critic Anton Ego.....just one bite and he is taken back to his childhood....to the kitchen where his mother makes ratatouille for him.

I have never thought of making ratatouille until I went for the French cuisine demo at Toscano....everyone has their own version of Ratatouille.....in Toscano they showed us the pan roasted method...I was not for it coz whenever I close my eyes and think of ratatouille all I can see is Remy the rat layering those delicate slices of zucchini, yellow squash and aubergines on a bed of fresh tomato puree....and I knew my Ratatouille should look something like that.

This dish is nothing fancy...very simple comfort food.....a good accompaniment with pasta.

Ingredients
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• 1/2 Zucchini
• 1/2 Yellow Squash
• 2 small Aubergines
• 1/2 Red pepper 
• 5 to 6 fresh Basil Leaves
• 2 tbsp Olive oil
• 1/2 Onion,chopped
• 3 to 4 cloves Garlic, crushed
• Salt to taste
• freshly ground Pepper to taste

For tomato puree

• 4 medium size Tomatoes
• 3 cups water

Method

1. Make tomato puree - -Boil 3 cups of water, while the water is coming to boil, make a small 'X' on the tomatoes. Drop all the tomatoes into boiling water for few seconds(blanching). Remove from hot water as soon as the skin around the 'X' curls up or loosens. Dip the hot tomatoes into cold water to stop the tomatoes from cooking further. Peel the skin of all the tomatoes and keep aside.You can remove the seed and pulp, but I used the whole tomatoes to make puree.Keep this aside.
2. Preheat oven to 200 degree C.
3. Slightly grease a round or oval oven safe dish, pour the freshly prepared tomato puree into it,add in the chopped onion,basil leaves and crushed garlic.Season well with salt and pepper,add 1 tbsp olive oil and mix.
4. Thinly slice the zucchini,yellow squash,aubergines and red pepper.
5. Place one layer of red pepper on the tomato puree(you can layer it along with other veggies,but I preferred this method)
6. Now lay the zucchini,yellow squash and aubergines on the red peppers in a circle.
7. Pour 1 tbsp of olive oil on top of the veggies,sprinkle some salt and pepper.Cover with butter paper (as shown below)
8. Bake in preheated oven for 45 minutes.
9. Serve hot with pasta or cous cous.

Gratin Potato - Mission Toscano

Toscano is one of my favorite restaurants in Bangalore and I did not want to miss the cooking demo they had last week on French cuisine and who would miss the amazing three course meal....for a price of course...it was a nice experience ...got to learn a lot and also met few nice people out there.

I got to learn 4 dishes and I will try to create it in my kitchen and it is going to be called 'Mission Toscano'......yeah I have a thing for silly names....how else do you think I ended up with 'Cherie's STOLEN recipes".........hopefully I will get to take part in the next months demo too.....I can add more recipes to the 'Mission Toscano' list

Gratin potato is a very simple accompaniment with pastas and steaks......I think, I am more of a 'mashed potato' person.

Ingredients
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• 5 large Potatoes
• 200ml Milk
• 200ml Cream
• 1 medium Onion ,chopped
• 1tbsp chopped or crushed Garlic
• Salt to taste
• Pepper to taste
• 100grams Mozzarella , grated
• 100grams Cheddar, grated
• 2 sprigs fresh Rosemary
• 4 to5 tbsp Butter

Method
1.Prepare cream: Place a saucepan on medium flame, add 1 tbsp butter ,when butter melts add chopped onion and garlic and fry for few minutes,till onion is translucent.Now add milk,cream,salt and pepper.Throw in rosemary sprigs and bring to a boil.Keep this aside.Let the cream be little salty,the potato will absorb it.
2.Remove the skin of the potatoes (do not soak in water-aim is to retain as much starch as possible in the potatoes.it is the starch that is going to hold the gratin together).Cut potatoes to thin slices-I used a mandolin to get super thin slice, you can test your knife skills.
3.Blanch the potatoes -Throw the sliced potatoes into a pot of salted boiling water and blanch for 2 to 3 minutes (more time if the potato slices are thick),drain the water.
4.Now assemble the gratin- butter an 8 inch baking pan, get set for layering ,put one layer of cream,arrange the blanched potato slices on top of cream, now another layer of cream,sprinkle some salt and pepper,apply tablespoon of butter and spread around, sprinkle some grated cheese on top now potato layer and cream again butter, repeat layers.I got up to 5 layers.
5.Let the last layer be the cream.top with the rosemary sprig and bake in preheated oven for 25 minutes.Remove sprinkle grated cheese and bake again for 10 more minutes till the top browns slightly.

Yellow butter cake with Chocolate butter cream icing - Happy birthday Dad

                                   Again......planned to write 1000 words....but this is all I could come up with...

Dad you are my hero........Happy Birthday

Recipe Source:Smitten Kitchen

Ingredients
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For Cake

• 480grams Cake Flour (4 cups + 2 tbsp)
• 2tsp Baking powder
• 1 1/2 tsp Baking Soda
• 1 tsp Salt
• 225grams unsalted butter (softened)
• 400grams Sugar (2 cups)
• 2 tsp Vanilla extract
• 4 large Eggs (room temperature)
• 2 cups Butter milk

For Butter cream icing

• 225grams unsalted Butter (softened)
• 188grams Icing sugar
• 1 1/2 cup Dark Chocolate (melted and cooled slightly)

Method

1. Make cake flour : Once you measure plain flour remove 8 tbsp  and replace with 8 tbsp Cornflour. Sift 3 times.Cake flour is ready.
2. Buttermilk substitute : add 2 tbsp vinegar to 2 cups of milk,let it stand for 5 to 10 minutes,use this for cake batter.
3. Preheat oven to 180 degree C.Line two 9 inch baking pan with baking paper and grease the sides.Set this aside.
4. Sift all the dry ingredients cake flour,baking powder, baking soda and salt into a bowl and set aside.
5. In a large(when I say large I mean really large,coz you are gonna have crazy batter)bowl beat butter and sugar till light,fluffy and pale, add vanilla extract and mix, now add one egg at and time and beat after each addition and keep scraping down the sides.Beat on low speed and add in the buttermilk,add this point the batter will look curdles.
6. Add in the dry ingredients in three batches, beating after each addition till all the dry ingredients are well incorporated and you are left with a smooth batter.
7. Divide the batter equally among the greased cake pan.
8. Pop it in the oven and bake for 35 to 40 minutes or when a toothpick inserted it comes out clean.
9. Cool the cake in the pan for 10minutes and transfer onto a wire rack and cool completely for one hour.
10. Meanwhile prepare the butter cream icing, in a bowl beat butter and sugar till light,fluffy and pale,add in the melted chocolate and beat till well combines and smooth.
11. Assemble the cake, place one cake on a cake tray or plate ,top with 1/4th of the butter cream icing and spread with a spatula evenly.Place the second cake on top and spread the remaining frosting on the cake.

Cherry Clafoutis

Anyone who watches Masterchef would have come across this dish,I have seen quite a few contestants creating Cherry Clafoutis.....recent one being Fillipo and I remember the judges saying that it tasted like sweet cherry omelette.....well that is exactly what I ended up with in my first attempt of making Cherry Clafoutis....I did not enjoy it and was wondering whats so great about this dish with a fancy French name and I was also very glad that I was smart enough to have halved the recipe....I was so surprised that my granny enjoyed it...in fact she was asking if there was more...then I thought....maybe its just my palette that is so used to having chocolate....and maybe this dish failed to hit the right chord for me....so I decided to give it a try again...this time I made few changes ....increased the level of sweetness and baked for lesser time(coz I definitely did not want to end up with cherry omlette).....my mom,dad,daughter, granny and my maid enjoyed Cherry Clafoutis......but I did not ........damn those chocolates. 

So I think maybe its just me....coz Cherry Clafoutis is famous French breakfast dish...so Iam assuming there must be something really unique about it....but its just not for me I guess.....maybe it is for you...you like it ...great......if you don't .....please do not grill me :)

Recipe source:Joy of baking
Ingredients
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for batter

• 1/2 cup All purpose flour (65grams)
• 1/4 tsp Salt
• 2 large Eggs
• 5 tbsp Sugar 
• 3/4 ml Milk (180ml)
• 1 tbsp Melted butter
• 1/2 tsp Vanilla extract

For Cherries

• 350gram Fresh cherries ,pitted
• 1 tbsp unsalted Butter
• 2 tbsp Sugar

Method

1. Preheat oven to 210 degree C.Keep a 9 inch oven proof dish or in my case 4 ramekins ready.
2. In a food processor (or use electric beater or hand whisk) add flour,eggs,salt,sugar,milk,butter and vanilla extract.Process for a minute till you get a smooth batter.Let it rest for few minutes while you prepare the cherries.
3. In a saucepan melt butter, add cherries to the bubbling butter and cook till the cherries have softened and are coated with butter.Now sprinkle sugar and cook till sugar dissolves and turns into syrup.Pour the cherries into the baking dish or ramekins.Pour the prepared batter over the cherries.Bake for 18 to 20 minutes or until just set and the clafoutis is puffed.( my clafoutis took 14 minutes to bake completely)
4. Do not open the door until the end of baking time there are chances the clafoutis will collapse.
5. Dust some icing sugar on top and serve immediately.

Pots de Creme au Chocolat - Baked Chocolate Custard

Have you ever fallen in love........with a dish.......when I say love I do not mean....'feeling weak in the knees' love......or having an 'organism' love...neither 'getting turned on' love.......nor 'sinful love'......I am talking about just 'Pure Love'.......from the heart love.......coz believe me this is that dish......LOVE.

I know I am in love with a dish ....when ...'ME'...known for my laziness.....actually gets up middle of the night,walks down two floors...in pitch darkness...into the kitchen.....all the while praying that there is no ghost following me....open my refrigerator....just to steal a bite.....yes.....that is when I know I am in LOVE....from the heart PURE LOVE. 

Creme au Chocolat is like heaven for a dessert lovers and perfect for couples in love......or maybe for my sisters and me who are in love with chocolate.There is no way anyone can hate this dessert......spread some LOVE.....make some Creme au Chocolat.....oooooo...I can dance 

Recipe Source - William - Sonoma

Ingredients

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• 1 cup Cream
• 85 to 90 grams good quality Dark Chocolate (40% Cocoa)
• 3 Egg yolks (room temperature)
• 2tbsp Sugar
• 2 tsp Vanilla Extract
• 1tbsp Rum (optional)

Method

1. Preheat oven to 160 degree C. Keep ready a pot of boiling water and baking pan big enough to accommodate 4 normal size ramekins for water bath.
2. Place the chopped chocolate or chocolate chips in a bowl.
3. Meanwhile heat cream in a small saucepan over low heat.Once small bubbles start forming in the sides ,take off the heat (do not boil the cream) and pour the cream on the chocolate and let it stand for a minute till the chocolate melts.Mix well and set aside to cool down slightly.
4. In another bowl beat egg yolks and sugar using a hand held electric beater till it turns pale yellow,light and thick and should fall from the whisk like lazy ribbons, slowly add in the warm chocolate and cream mixture into the egg mixture(Yo need to be careful here,make sure the chocolate cream mixture is warm or you might end up with scrambled eggs-not a pretty sight) ,add vanilla extract and rum and mix well till well combined.
5. Place the 4 ramekins in the baking pan and equally divide the chocolate egg mixture among the ramekins.Now pour at least an inch deep of boiling water into the baking pan.
6. Cover the ramekins with aluminium foil and carefully transfer into the oven and bake for 15 to 20 minutes(mine took 18 minutes to bake to perfection)
7. Remove from the oven and let cool,transfer to refrigerator to let it set for at least 4 hours.
8. You can have it with strawberries or raspberries or in my case I made cute heart shaped white chocolate....even better ....just dig in...

Cookies for Kooky - Happy belated Birthday

We cousins are a crazy bunch.....if one zones out....the other one just loves to dance and eat ........one loves to cook and eat.........and our cousin Kooky is one of a kind......apart from her unique feature....her big beautiful ears she is also known to go mad after 11pm and is just crazy about chocolates....what better way to celebrate her birthday by sending her virtual 'Totally Chocolate - Chocolate chip cookies'........and the best part .....'Cookies for Kooky' sounds cool :).....Wish you a very Happy Birthday Kooks....I have wonderful memories with you.....I love your after 11 madness....throwing your leg up in the air and singing ....Yeh jho mohabbat hai.......you are special.........waiting to see you soon.

This post was long due....Neetu, Devs and me wanted to make these cookies for Kooks for long time...Well here it is


"Kooksu.....
My chaddi buddy....only cousin who tolerated me as a child....as described by my sister....Kooksu is our MAD CRAZY ONE....this one may look all quiet and docile from the outside.....but do not go by her looks...she is a mad wild  cat!!!!!(Literally.....she uses her long sharp nails to scratch your eyes out)....So here is a little dedication to our Chocoholic Kooksu ....HAPPY BIRTHDAY!!!!!!!....hope you have a great year ahead"
Love Devs

        

"Kooky Akka
Growing up I always knew that Kooky Akka,most of the time,was in her own little world! Little did I know that I would one day end up to be a zoner out like her! Sounds shady but I mean zoning out in the most innocent way! People think we are big thinkers but honestly we are probably just wondering if we can sleep standing up! Happy birthday Kooky akkaaaaaaa!!!!!!!!! I hope you had an amzing birthday and have an awesome year ahead....Keep zoning out :) "
Love Neetu

Totally Chocolate Chocolate Chip Cookies - Nigella Lawson
Ingredients
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• 125 g Dark Chocolate
• 150g All purpose flour (Maida)
• 30g Cocoa
• 1tsp Soda bi carbonate
• 1/2 tsp salt
• 125g Butter, softened
• 75g Light brown sugar
• 50g White Sugar
• 1tsp Vanilla extract
• 1 Cold Egg
• 200g Semi Sweet Chocolate chips(we mixed white chocolate chips and semi sweet chocolate chips)

Method

1. Preheat oven to 170 degree C.Line baking sheet with parchment paper.Set aside.
2. Melt 125g dark chocolate over double boiler or in a microwave.
3. Sift flour,soda bi carbonate, cocoa powder and salt into a bowl and set aside.
4. In another bowl cream butter,brown sugar and white sugar till light,smooth and fluffy.
5. Add melted chocolate and mix together.
6. Now add vanilla extract and cold egg and beat till well combine.
7. Add the dry ingredients and mix well. 
8. Add the chocolate chip and stir.
9. Using an ice cream scoop,scoop out the cookie dough and place on the prepared baking sheet 6 cms apart,don't flatten the dough.
10. Bake in preheated oven for 18 to 20 minutes,test by inserting a toothpick and it should come out semi clean and not wet batter.
11. Let the cookies cool on the baking sheet for 5 minutes before transferring on to a wire rack to cool completely.
12. Store in cookie jar or air tight container. 

Pineapple Cream Gateau - Happy Birthday Mom

I am no doubt  a Daddy's girl.....always taken my mom for granted...still do and I don't think it is going to change in the near future....My mom and me.....we are not the very expressive kind....always  at each others throat....fighting,arguing,screaming(well its just me doing all the three...my mom just ignores me and my tantrums).....have you ever noticed....no matter how rude you are towards your mom,she is always fine the next minute(at least that is how my mom is)....its like nothing happened, I feel god made her that way...'super special'.


I may not appreciate my mom much .....I am sometimes rude to her.......I may not hug or kiss her often......I may not say 'thank you' often.......nor do I say 'I love you' often...but I know deep down inside .....she is my SUPERWOMAN and I love her and I will be happy and blessed if years down the lane ...I am at least half the person she is. Happy Birthday Mom (Please don't tell her this...I won't be able to deal with her attitude)


My mom does not like chocolate.....I know she likes pineapple.....I was all set, started preparing for the cake the previous day.....early morning...running around....getting my girl ready to go to school....dropped her....came back....made the basic sponge cake....let it cool....skipped gym...went to pick up my girl from school....slit the cake to two......made syrup...whipped first batch of fresh cream...plopped on the cake... meanwhile cut my finger trying to open the pineapple tin....sprinkled chopped pineapple on the cream(after tending to my wound).....plopped top layer...whipped second batch of cream...took almost 20 minutes to frost the cake almost perfectly....made butter cream icing for decorating......daughter pretending to help me bake but actually being a big pain.....piped the cake with frosting ...all done.....and mom says "I would have preferred  pineapple mousse" .......Thank you mom....I wonder where I got that 'Non Appreciating' gene from.

Ingredients
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For Cake
Recipe source :From my heart

• 105g  All purpose flour
• 1/2 tsp Baking Powder
• 3 Eggs
• 125g Caster Sugar
• 55ml Boiling Water
• 7g Butter, melted
• 1/2 tsp Vanilla extract
• 1/4tsp Pineapple essence (optional)

For Soaking Syrup

• 1/2 cup Syrup from tinned pineapple
• 2tbsp  Sugar
• 2 tsp Rum

For Frosting

• 400ml Fresh Cream
• 6tbsp  Icing Sugar
• 450 g tinned pineapple slices

Butter cream frosting (optional)

• 55g Butter,softened
• 4ml Vanilla Extract
• 125g Icing sugar, sifted
• 15ml Milk
• few drops of lemon yellow color

Method

For cake

1. Grease an 8inch pan and line with baking paper.Keep aside.
2. Preheat oven at 180 degree C.
3. Sift flour and baking powder.Keep aside.
4. Using an electric beater, beat egg and sugar till it turns pale yellow,light and fluffy.
5. Fold in the sifted flour, do not over mix.
6. Now fold in butter,vanilla,pineapple essence and water and mix slowly till well combined.
7. Pour the cake batter into the prepared tin and bake in preheated oven for 20 minutes or till done.
8. Cool the cake in the pan for 5 minutes ,remove from pan and cool the cake completely on wire rack.

For Soaking syrup

1. Combine sugar and syrup in a small sauce pan and boil till sugar dissolves. Let this cool.
2. Add rum.

For whipped cream Filling

1. Whip cream and icing sugar till soft peaks are formed.

For Butter cream icing

1. Cream butter till light and fluffy.
2. Add icing sugar and vanilla and beat on high speed, add enough milk to get smooth and light consistency
3. Add color and beat for 30 seconds.
4. Transfer the icing bag and set aside till further use.

Assemble the cake

1. Cut the cake to two layers.
2. Place one layer on cake stand, soak the layer with half of the soaking syrup.
3. Cover with cream and top with half of the chopped pineapple
4. Place the second layer on top, soak with the remaining syrup.
5. Frost the cake with rest of the whipped cream and decorated with chopped pineapple or anyway you desire.
6. Pipe the butter cream frosting on the cake. 
7. Let the cake rest in the refrigerator for at least 4 hours before serving.

Apple and Snicker Salad

        This one is for you  'Our lives taking turns in spite of straight paths'

         from.....

      'Finding hope in a hopeless place'

Recipe source :Taste of home
Ingredients
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• Homemade Vanilla pudding/custard  or store bought 
• 200 ml Cream
• 2 medium Apples (can also substitute with other fruits)
• 2 Snicker bars , chopped
• Caramel sauce to drizzle on top

Method

1. Clean and remove the seeds of the apple, chop to desired size.
2. Whip cream till thick, add sugar if you like the salad very sweet...I skipped it.
3. Pour the vanilla pudding into a bowl and fold in the whipped cream.
4. Add chopped apples and chopped snicker chocolate.
5. Transfer to a serving bowl and refrigerate till serving time.
6. Serve the salad in individual bowls topped with caramel sauce and chopped snickers. 

Homemade Vanilla Pudding

Simple vanilla pudding or custard that can be served with fruits ,ice creams and cakes.

Recipe Source: All recipes

Ingredients

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• 500ml Milk
• 1/2 cup Sugar
• 3 tbsp Cornflour
• 1/4 tsp Salt
• 1 tsp Vanilla extract
• 1 tbsp Butter

Method

1. In a heavy bottom saucepan mix together milk, sugar, cornflour, and salt. When all the ingredients are well blended place on medium low flame and cook stirring often till the mixture has thickened, the pudding is done when it coats back of the spoon.
2. Remove from heat and add vanilla extract and butter and stir till combine and smooth.
3. Vanilla pudding is ready to be served.