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.