Simple vanilla fruit cake

 

Baking cake is something that gives me complete pleasure and its kind of stress buster for me. I have been baking cakes for  many years now and I still remember when I fed my family with rock hard cakes once upon a time. I had an OTG that time  which I had to sell for some technical difficulties and bought my microwave. Since then I have been doing all my baking stuff in my microwave convection mode. Though I miss my OTG now a lot as people say it is the best for baking purpose. This holiday I have baked cookies, plum cake, some simple vanilla cake, chocolate cakes.


This particular recipe of this vanilla cake is something I am very very excited to share with you all. This has to be one of my no fail recipe of super moist soft spongy cake. I cant explain how happy I was when PB said that "ohh I thought it was store bought cake!!" PB & my daughter both of them have approved it as the best recipe of cake I have ever baked. Hence no waiting and I baked one chocolate cake, vanilla cake and even the plum cake with this particular recipe.

I wanted to make it a fruit cake but knowing my daughter , she would not eat it with dry fruits inside , I thought of only top the cake with few cherries. This time I have worked with the temperature level also while baking. I always get the top of my cakes not so brown which I don't like but never got any solution to do it without burning my cake. This time I tried to change the temperature levels. First I baked the cake for about 25minutes in 180 degree Celsius and then next 5 minutes  and then 3 more minutes in 250 degree Celsius. And it was like magic for me, I got a brown top and no burning inside. 

I have changed the measurements of this case from my regular ones. I normally used to bake cakes with 1 1/2cup of flour with 3 eggs with 2-3 tbsp. of butter/veg oil. In this recipe I have used 1 cup flour with 2 eggs and 1/2 cup butter & 1/2 cup sugar. I have added few spoons of milk and luke warm water as well. For the chocolate cake version , add 1/2 cup of cocoa powder and replace the sugar with brown sugar (use a little more that 1/2 cup as it is less sweeter than regular granulated sugar). Sift the cocoa powder together with the flour, baking powder & salt. If you wish , add dry fruits in this cake like almonds, walnut, dates, tuti frutti, cranberry etc. for example. Always roll them in dry flour before adding in cake batter to avoid them sinking in the bottom of the cake.

Here is how I made it.

SIMPLE VANILLA FRUIT CAKE

• Preparation Time : 12 minutes
• Baking Time: 35 minutes

INGREDIENTS:

Plain flour: 1 cup
Sugar: 1/2 cup (powdered)
Egg: 2
Butter: 1/2  cup softened at room temperature
Baking powder: 1 tbsp.
Vanilla essence: 1 tsp
Pinch of salt
Milk: 4 tbsp. (at room temperature)
Luke warm water: About 2 tbsp. (you can adjust depending on the consistency of the batter)
Red & Green cherries: 6 each of red & green


METHOD:
                          
Preheat the oven at 180 degree Celsius.

Sift the flour, baking powder, salt in a large bowl.

Take another large bowl, add the sugar & butter. Whisk till everything combines and become creamy. Add the eggs one by one , whisk till the consistency is fluffy and creamy. I used the electric blender and it took me 6 minutes altogether.

Add vanilla essence and mix.

Now fold in the dry ingredients to this mixture with the help of a spoon or flat spatula. Once you combine everything well , add the milk & then water spoon by spoon keeping the batter consistency in mind. 


Grease the cake mould/tin with oil/butter and sprinkle some dry flour. Remove excess. I used an aluminium cook ware this time (as you can see in the picture) so I skipped this step.

Pour the batter in it and arrange the cherries on top of it . Before placing them, I have rolled them on dry plain flour.

Bake it in the preheated oven at 180 degree Celsius for 25 minutes. After that reset the temperature to 250 degree Celsius and baked first for 5 minutes and then for another 3 minutes to get that brown top. 

This step might vary from oven to oven. I bake in my microwave in convection mode. If you use oven/OTG, then bake it for 20-25 minutes or till a toothpick inserted comes out clean.

Happy baking!

If you like the recipe do spread among your friends :)

 

Chocolate dipped Coconut Macaroons

 

My second bake of this holiday season is Coconut Macaroon. This is one such yummy treat that you cannot say no to it. Crunchy from outside and moist and chewy from inside. Three simple steps and you are done - Beaten Egg white mixed with shredded coconut condensed milk , bake and you are done. I just love the brown colour on the top of it after it is baked. I made one small batch this time as I was not sure how it would turn out. So you need to adjust the measurements according to your servings. But trust me its quite difficult to keep track on this as to how many of them you have baked and how many are actually left at the end provided if you do not munch these beauties in between :)

Okay so we all loved these macaroons specially my daughter. I am planning to make them again very soon. Specially the chocolate enhanced the taste and look. You can make them without dipping in the chocolate as well. Also there are different ways out there to make them. In some recipes you will find the use of condensed milk , in few without it and even in few you will find use of flour also. Honestly I tried both - without condensed milk first and then with condensed milk because I ended up making the mixture non-sticky and it was not binding up at all. Few things that we need to keep in mind while preparing them.

Firstly , the coconut should be shredded and not the powdered coconut .

Secondly, when you beat the egg white , beat till its fluffy & you need to beat till the mixture gets soft peaks.

Thirdly you need to be very careful while adding the coconut mixture. Because the consistency required to make ball like shape should not be runny  yet should not be dry and should be sticky enough to hold its shape.

In my first one batch i did that mistake as the mixture was almost dry and i was not able to give any shape to it.  And then i decided to make my fresh batch using condensed milk so that i don't have to struggle with the binding issue again. So the recipe with condensed milk worked for me and i am sharing here this recipe for you all to try at home.


RECIPE:

This measurement gave me about 15 macaroons.

Ingredients:

Shredded coconut: 1 cup (and some extra in case you need to adjust the consistency)
Egg white: 2
Condensed milk: 1/2 cup
Vanilla essence: 1/2 tsp
pinch of salt

For chocolate dip:

Chocolate chip/any dark chocolate


Method:

Preheat the oven at 180 degree Celsius.

Take the egg whites in a bowl , add salt and beat till it gets fluffy and takes soft peaks (I used the electric beater).

In another bowl mix the coconut, condensed milk & vanilla essence. Combine everything with a spoon or spatula. Now fold this mixture into  the egg white mixture. Once everything combines well , check for the consistency and try to make small sized ball with the help of two spoons. Add more coconut to adjust the consistency.


Grease the baking tray or you can use parchment paper. Arrange the balls on the tray . Bake for about 15-17 minutes or until you see the top getting brown.


Take out the tray and let the macaroons cool. Transfer them to the cooling rack.


For the chocolate dip:

With the help of double boiler method melt the chocolate. I used choco chips. Melt it stir it till you get running consistency.

Now dip the base of each macaroon in the chocolate and arrange them in a plate. Once you are done with all, take some chocolate in a spoon and drizzle some on each macaroon just to give it a nice look and to look more appealing.

Let them rest in refrigerator or at room temperature to set. Store in air tight container and enjoy whenever you crave for it :)

 

Holiday baking - Tutti frutti & Chocolate chip cookies

Starting of holidays and we are enjoying the winter here in Mumbai. Christmas is round the corner and I see people keep them busy in baking a lot of stuff. Love to see my friends living out of the country lighting up their house and baking cookies breads cakes for Christmas. And that inspires me a lot.

Few days  back my daughter came back from school and said she has to carry dry snacks to school on the sports day coming up on this Saturday. And she asked me what am I going to pack in her tiffin. Then I said 'let me bake some cookies for you' and my bakes for the season starts from here - cookies with tutti frutti and chocolate chips. I had to bake two different batches coz my daughter does not like tutti frutti or any dry fruits in her cookies. They are super yummy and she loved it. Mission successful !

These cookies are not eggless version. Thing is I love that egg flavour in cookies and cakes. Though I love both the tuffti frutti & chocolate chip ones, but the tutti frutti has definitely enhanced the taste & the look of the cookies more. In this recipe I have used granulated sugar only that's why you will see the granules of sugar on the top of the cookies. You can always use powdered sugar to avoid that. You can use any dry fruit instead of chocolate chip or tutti frutti.

If you ask me for a healthy version of this recipe then I would say you can use whole wheat flour but I have not tried whole wheat version so wont be able to say how it would turn out to be. If you try do let me know , I would definitely like to follow that.

Few important points that I have been learning while baking and still improving.
It is very important when you mix the butter and sugar to whisk it properly till the sugar dissolves and after adding the egg whisk till you get the creamy fluffy consistency. Have patience ! Do not ever add the dry ingredients all at once, always add batch by batch.  Also the baking time is very important when you bake cookies , do not bake till it gets hard to get that brown top. Because once you take it out from oven and keep on wire rack to cool these will anyways get harden. So it is always advisable in my case to take out  the cookies when they are still a bit soft.


Here is how they are made.

RECIPE

This measurement gave me total 17 cookies.
Ingredients:

Plain flour: 1 cup
Sugar : 1/2 cup
Butter: 1/2 cup softened
Egg: 1
Baking powder: 1 tsp
Vanilla essence: 1 tsp
Tutti frutti & chocolate chips & white chocolate chips: 2-3 tbsp. of each (You can increase or decrease as per your liking)
Oil to brush on the baking tray


Method:

Sift the flour and baking powder in a bowl. Keep aside.

In a bowl add the butter & sugar. Whisk till the sugar combines well with the butter . I used the electric blender for this. It took me a little longer as I was using granulated sugar.
Now add the egg and whisk again till you  get the creamy fluffy texture. Do not hurry in doing this. Take your time.


Once done add the flour mixture little by little and keep on mixing with a spoon or spatula . Here I use a spatula to mix everything. You will get a dough like consistency once everything combines well. Now knead the dough once with your hand. Divide the dough into two equal portions and add the tutti frutti & chocolate chips . Knead once again to mix them with the dough.

Make logs of the dough & wrap them in cling sheets separately and keep in refrigerator for about an hour or so.

 

Preheat the oven at 180 degree Celsius.

 

Brush the baking tray with some oil. You can use parchment paper on the baking tray and arrange your cookies on that and bake. I never use it .

.

Take the dough out and roll them. Give shapes with the help of cookie cutter and arrange them on the tray keeping some gap between each of them. Bake them at 180 degree Celsius for about 15-17 minutes. Mine took exactly 17 minutes. Please do keep a close eye while its baking because the temperature varies from oven to oven and mine is a microwave oven. Also the temperature and timing would vary depending on the thickness of the cookie. What I usually do is I always set the time for 10 minutes first and then accordingly adjust it how much more time it would need to be baked. Once baked take them out . Keep them on the cooling rack till completely cool. Now store them in air tight containers and enjoy with your cuppa.

 

Eggless caramel bread pudding

Bread pudding - that one dessert I loved to eat when mom used to make.  It was like no one else can make this pudding as she does. Honestly I learnt many times from her but never so interested in making it on my own. Only wanted to enjoy this dessert made by her.

How about you people. I am sure most of you like this delicious yummy dessert and also am sure many of you have made it several times in your kitchen. But for me it was the first time and that too caramel one. I had guests last weekend and I wanted to make the dessert at home instead of buying ice-cream or something from outside. And in anyways ever since I have started my blog I never had to go buy sweet dishes for my guests. I wanted to try something that I have never tried before. But at the same time was a little scared thinking  how it would turn out. Somehow settled my mind on caramel bread pudding. As this recipe doesn't require any special ingredient I quickly started preparing for the same the previous night. I usually prefer to make desserts the previous night only to set in refrigerator properly and chilled properly. I have omitted the egg intentionally whereas we all eat egg including the guests.  I have steamed the pudding in a large kadhai with water covering with the lid. You can bake it in oven as well (I have not tried though). I have made this pudding in my round cake tin , you can use glass /casserole dish/ramaken of any shape.

Here is how my dish came out. Pretty good looking right ? You can garnish the caramel pudding on top with some chocolate sauce /caramel sauce or whipped cream or you can add some dry fruits also . I did not coz I was out of stock and also I wanted to keep it simple.

Now how does this eggless version tastes like. Well it tastes as good as the one with eggs, only difference being that softness fluffiness and gooeyness  that comes with the addition of egg. You can spread butter on the bread slices which will  definitely enhance the taste I am sure or why not to spread some mix fruit jam too. Hmmm that sounds yummy to me. Gonna try that too soon in my kitchen.

Ingredients:

Bread slices: 6 (I used brown bread. you can use white bread as well)
Milk: 2 cups
Sugar: 6-7 tbspoons
Vanilla essence: 1 tsp
Cornstarch: 1 tsp
 
For the caramel

Sugar: 3 tbsp.
Water: 2 tbsp

Method:

Take the bread slices and cut them into small square/cube sizes. Keep aside. As I mentioned above that you can apply butter on the bread slices , so this is the step where you have to spread the butter on the slices and then cut into cubes.


In a saucepan add the milk and bring it to boil and then keep it in simmer for some time. Say about 3-4 minutes. Now add the bread , sugar and corn starch. Mix everything well. Remove it from the flame and mash the bread with the help of a masher or any big flat spatula or spoon till you get a paste like consistency. Add vanilla essence, mix everything well and keep aside to cool down.

Now prepare the caramel in another saucepan by adding the water and sugar in low flame. Bring it to boil and stir continuously so that the sugar completely dissolves in water. Slowly you will see the bubbles forming and the colour of the mixture changes into light brown. Remove it from flame then and pour it in the cake tin and  spread it evenly by moving the tin in circular motion. You need to be very fast at this point of time as the caramel hardens as it cools and you wont be able to get it spread evenly otherwise. Now let it rest for sometime till it cools & sets.


In the meanwhile boil water in a large broad pot/saucepan/pan. I used my large broad kadhai where my tin fits easily. and added about 3-4 cups of water.

Now pour the bread mixture onto the  tin with caramel. Spread evenly with the help of a spoon or spatula. Cover it with an aluminium sheet and poke holes on it with a toothpick. Place it on the boiling water. Just keep it in mind that the water level should touch at least an inch or two of the tin. Cover it with a lid and put the flame to low. Keep it in simmer for about 20-25mins till the pudding sets. Mine took 25 minutes. Now put the flame off and let it cool down a bit so that you can handle to take it out from the water.

Once it cools down completely remove the foil and keep it in refrigerator overnight. Unmould the pudding the next morning. You will see the pudding coming out neatly. Now slice according to your choice and serve chill.

If you don't want to keep it in refrigerator and have it immediately after its done then you will find the pudding bit gooey but softer and equally delicious which is my mom's version and I just love it.


I hope you will try  this in your kitchen and enjoy as much as I did. Do give your feedback if you try this version.














 

Achari Paneer Shashlik

Ingredients:

Cottage Cheese or Paneer: 200gms cut into cubes
Onion: 1 medium sized cut into cubes
Vegetables of your choice: 1 cup (Capsicum/different colours of bell pepper/Zuccini)


For marination:
Curd: 1/2 cup
Ginger garlic paste: 1 tbsp
Red chilli powder: 1/2 tsp
Garam Masala: 1 tsp
Cumin powder: 1 tsp
Coriander powder: 1 tsp
Turmeric powder: 1/2 tsp
Pepper powder: 1/2 tsp
Salt to taste
Fresh cream: 2 tbsp.
Masala and oil of any pickle: about 2 tsp
Olive oil: 1 tbsp


For the smoky barbeque flavour :

1 piece of charcoal/coal


In a large bowl, add all the ingredients mentioned under "for marination" and mix well. Now mix the paneer cubes, and all the vegetables, combine all well. Cover the bowl and marinate for about 10-15 minutes.

While it is being marinated, put the piece of charcoal/coal over gas stove in low flame for about 2-3 minutes till it releases smoke.

Once the marination is done, skew the paneer pieces and vegetables alternatively in the skewers and keep aside. Do it for the rest of the skewers.


Bake it for 5-6 minutes in 300 degree Celsius in micro+grill mode. Turn the skewers  and again grill for another 5 minutes. Once done take them out and heat a pan with some oil, place the skewers and also the piece of coal. Dash of oil over the coal and cover with a lid. Remove from flame after few seconds and serve .

Or you can do the same in pan as well on gas stove.

Heat the grill pan or any regular pan/tava , add oil and place the skewers and cook on all the sides by turning the skewers. Now put that piece of coal on the pan in between the skewers, sprinkle some oil over it and cover with a lid under low flame for few seconds to get that smoky barbeque flavour on the paneer. Remove from flame.

Serve this hot as starters and enjoy.

 

Chicken Croquettes

Ingredients:

Chicken: 200 gms
Chicken stock: 1/2 cup
Ginger garlic paste : 1 tsp
Onion: 1 medium sized chopped
Plain Flour: 4 tbsp.
Black pepper: 1 tsp
Butter: 1 tsp
Mixed dry herb
Oil for deep frying
Bread crumbs required for coating : about 1 cup
Egg: 1
Salt to taste

Method:

Clean and wash the chicken. Pressure cook with half cup of water and bit of salt and 1/2 tsp pepper powder. 2-3 whistles would be sufficient  enough.

Once the chicken is done and cooled, shred them with the help of a knife , keeping the chicken stock aside.

Heat the pan, add butter. Add garlic ginger paste and fry till translucent and then add the chopped onion and fry them. Add the stock now and mix. Season with salt and remaining 1/2 tsp pepper powder. Slowly add the flour spoon by spoon and stir continuously so that no lumps form. Once the mixture thickens add the chicken and cook for few minutes till you see everything getting bind together. Add the dry mixed herb and mix. Now put the flame off and let it cool.


Once the mixture is completely cooled down, start making balls of equal size and give oblong shape. Apply some oil on palm of your hands to avoid sticking of the mixture on your hands while giving shapes.


In a dish take bread crumbs . Roll the prepared croquettes over it and keep it in the refrigerator for about 20 minutes.

Break the egg in a bowl and mix with a fork. Now dip the croquettes one by one and again roll over the bread crumbs and arrange on a dish.

Heat enough oil in a heavy bottomed pan. Deep fry all the croquettes, 3-4 at a time till they are golden brown in colour from all sides. Transfer to a tissue paper.

Serve hot with your favourite dip .

 

Chocolate Barfi

Ingredients:

Paneer/cottage cheese: 1 cup
Khoya or mawa:  1/2 cup
Rava/semolina: 3 tbsp
Cocoa powder: 4 tbsp.
Sugar: 1/2 cup
Ghee: 1 tbsp.
Almond flakes : for garnishing




Method:

Grease a tin/dish/tray and keep aside.

Heat ghee in a pan. Add the khoya and grated paneer and mix well. Add the semolina, sugar , stirring continuously , slowly add the cocoa powder. Mix everything continuously in low flame till the mixture leaves the sides of the pan and starts binding. Now remove from the flame and transfer the mixture to the greased tray and spread evenly. Sprinkle the almond flakes and press a little.  Let it cool and set in refrigerator for about half an hour.

Cut into desired shapes and enjoy this delicious treat.

 

Chicken Korma

Chicken Korma , said to be originated in Central Asia is consisting of meat or vegetables braised in a spiced sauce made with yogurt cream, nut or seed paste. I have had this dish many times in restaurants but never tried at home. Yesterday when I was chatting in a whatsapp group of my home town in Assam, one of our friend has posted a chicken korma recipe. It was so easy and simple when I went through it that I decided to make it for lunch today. Moreover PB is down with fever and as obvious wanted some spicy food which would suit his taste bud now. Very minimum ingredient , very simple steps to follow. And the taste is just so amazing. In this recipe there is no use of nuts or cream as the traditional way of making korma requires.

Ingredients:

Chicken: 500 gms
Curd: 4 tbsp
Milk: 1/2 cup
Onion: 1 medium size finely chopped
Garlic,ginger & onion paste: I used one small piece of ginger, 5-6 cloves of garlic & a small onion & made a paste altogether
Green chillies: 2, cut into halves
Bay leaf: 3
Cardamom: 4-5
Cinnamon : 4
Cloves: 3-4
Raisin: 1 tsp
Sugar: 1/2 tsp
Ghee: 4 tsp
Salt to taste
Garam Masala: 1 tsp
Coriander & cumin powder: 1 tsp each
Red chilli powder: 1/2 tsp (Kashmiri mirch)
water if required
Fresh coriander to garnish

Method:

Clean & wash the chicken. Marinate with the curd and salt. Keep it for abut 15 minutes.

In a pan heat ghee, add the bay leaves, cardamom, cinnamon, cloves and allow them to crackle. Now add the chopped onion first & fry. Then add rest of the ingredients, fry them and add some portion of the milk and mix everything well. Cook till you get a creamy gravy like consistency. Add the marinated chicken now and mix well. Cook for about 5-10 minutes in low to medium heat with lid on. Finally add the remaining milk , stir and cover with the lid and let the chicken cook in low to medium heat.. Check & stir in between till the chicken gets  tender (approx. another 10-15 minutes) .In case you find the gravy becoming dry add some water. Check for seasoning.

Transfer the chicken korma to serving bowl and garnish with coriander. Serve  hot with rice or roti.

 

Easy peasy breakfast option Veg Sandwich

Days when I feel lazy to make an elaborate breakfast I opt for this easy simple sandwiches to go with our tea. Best part is you can add as many vegetables as you want. This time I just replaced mayonnaise with curd. Tasted just the same and less calorie intake too.


Ingredients:

Brown bread: 3 slices
Butter: 1 tsp
Curd: 2 tbsp.
Vegetables: half cup chopped (I used bell peppers of all three colours, purple cabbage, onion. You can add corn/spinach/carrot)
Salt to taste
Black pepper to taste
Few drops of oil

Assembling:

Take the curd in a bowl, whisk it till you get a smooth creamy consistency. Add all the veggies and salt , pepper and mix.

Take the bread slices and apply butter on each.

Now spread the curd and veggie mixture on one slice , cover with another slice with the buttered side down. Now again spread some of the mixture on the top of that slice and cover with remaining slice with the buttered side down.

Heat the tawa and smear some oil. Now place the sandwich on tawa till you get the dark brown colour on both sides of the sandwich.

Put the flame off and transfer the sandwich to your chopping board and cut diagonally or in whichever shape you want to.

 

Creamy & fluffy instant coffee

Weather in Mumbai these days is just awesome. Though I don't like rain but I like to cook & eat spicy food in this beautiful weather. And a nice hot cup of tea or coffee. I am not a coffee person but as always the kitchen cabinet has coffee available most of the time. So I thought to make one for me this morning. See this coffee and decide yourself if you want to make this easy to make gorgeous looking coffee.

Ingredients:

This measurement is for one cup only

Instant coffee: 2 tsp (I used Nescafe)
Sugar: 1 tsp
Cream: 1 tsp
Milk: 1 cup

Directions:

In a big mug take the coffee and sugar. Mix them very well with a spoon.

You need very hot milk for this because this needs lot of whisking which would make your coffee cold by the time you finish making it.

In the same mug add the cream and mix with the spoon till everything combines and dissolves. Do it for few more seconds, be patient enough. Now add the milk in small small portions and with the help of a balloon whisk , whisk the coffee as much as you can till you see the froth forming. Keep adding the hot milk from height and whisk. Repeat the process until the foam looks nice and creamy.

Now pour the coffee into the coffee mug. Allow the foam to come out by shaking your wrist side to side while pouring it. Or you can use a spoon to take out the foam and place it on the top of the coffee. Dust some cocoa powder on it and enjoy your creamy fluffy hot coffee.

 

Home-made Mint chocolate chip ice-cream

 

Mint chocolate chip ice-cream is one of a kind. The mint flavour in every bite of it is something that will give such a freshness to your taste bud. This is my personal favourite flavour. And then the choco chips to it add the extra magic here.

I have made kulfi at home before but never tried ice-cream. My little girl has been insisting me for quite a long time. But to my fear of not having an ice-cream maker at home I had dropped the idea every time. Last time  when she asked me again I told her if she does well in her exam this time then this home-made ice-cream would be her treat from mamma. She agreed and she proudly kept her promise too. Now there was no escape for me. I had to try this. So here I am with the simple easy ice-cream recipe without  ice-cream maker. It does take time no doubt about it but the result would definitely make you feel on top of the world :).

I would recommend you to start preparing the ice-cream from the previous night to avoid that long waiting time for setting the ice-cream.

Ingredients:

Milk: 1 cup
Cream: 1 cup (I used amul fresh cream)
Sugar: 1/2 cup
Mint leaves: one handful - If you have mint extract/essence, you don't have to use fresh mint leaves
Egg yolk: 3
Vanilla essence: 1 tsp
Choco Chip: as much as you want actually. I added one handful

Procedure:

In a large saucepan add the milk and add the mint leaves, crushed with hands a bit. Bring it to boil once and keep in simmer , stir in between. You need to keep checking whether the mint is releasing its flavour and aroma to the milk. Once it is done , remove from flame. Let the milk cool down and strain it. Discard the leaves.


Take egg yolks in a large bowl, add the sugar and whisk it well to get the fluffy texture.

Once again put the milk on gas in the saucepan and now add the cream & vanilla essence as well. Keep it in simmer and once it reaches the boiling point, put the flame off. Add few spoons of this mixture into the egg sugar mixture and combine well (this step needs to be followed to avoid your egg yolks getting cooked while pouring directly into the hot milk & cream mix).

Add this egg mixture to the milk cream mixture in the saucepan, and cook for about 2-3 mins or till you get a thick consistency of the custard. Put the flame off. Strain once again to avoid any lumps.
Let it cool down.

Now in another large bowl or flat rectangular glass dish (glass/steel/plastic) pour the mixture and cover it with a cling sheet touching the mixture/custard. Keep it in refrigerator for 4-5 hours or overnight. I kept it overnight. Take the bowl out, whisk the mixture (I used my balloon whisk) and add the choco chips. Mix everything well again. Cover it with an aluminium sheet now and keep it in the freezer. Now onwards the most lengthy task begins. After every 15-20 minutes you need to take out the custard, whisk it , then cover it again and back in the freezer. This you have to do for couple of times say 4-5 times. I exactly did it for 6 times and then only I got that creamy texture of the ice-cream.

If you have ice-cream scooper its well and good.  I don't have , so I used a round big spoon to take  out my ice-cream and serve it to my girl and PB. Though he did not get what the flavour was (as expected). But the little girl just got it right with one bite of it. My foodie girl she is :-) . My next experiment would be a chocolate coffee ice-cream, again her suggestion !!

Enjoy !

 

Egg & Mayonnaise grilled sandwich

Egg Mayo sandwich is a super tasty creamy sandwich. Perfect for your breakfast or tea time snack or even for your kids tiffin or to carry for picnic. Few ingredients, very easy to prepare & assemble specially if you are working and have less time in hand to prepare an elaborate breakfast or perfect for days when you feel lazy to cook. I like grilled ones , else you can make it as cold sandwich or tava ones. Also I used brown bread as we prefer that only at home. You can always use white bread.


The below measurements are for one head. You have to increase the quantities as per your servings.

Ingredients:

Brown Bread: 3 slices
Butter: about 1 1/2 tsp to apply on the slices
Mayonnaise: 3 tbsp.
Hard boiled egg: 1 large
Capsicum: About 2 tbsp. finely chopped
Spring onion greens: 1 string finely chopped (I did not use, I forgot it was in my refrigerator only)
Yellow mustard sauce: 1 tsp (I didn't use but do add, it enhances the taste)
Salt to taste
Black pepper powder: few pinches
Few drops of oil while grilling

Assembling:

Peel the egg & take out the egg yolk in a mixing bowl. Add the mayo and mix it very well.

Chop the white part of the egg and add to the mayo mixture along with the chopped capsicum. Add salt and pepper and combine everything well. (Add mustard sauce & spring onion greens at this stage only if you are using).

 

Take the bread slices and apply butter on each. You can omit the butter if you want.

Now spread the egg mayo mixture on one slice , cover with another slice with the buttered side down. Now again spread some of the mixture on the top of that slice and cover with remaining slice with the buttered side down.

Heat the grill pan and smear some oil. Now grill the sandwich till you get the dark grilled marks on both sides of the sandwich.

Put the flame off and transfer the sandwich to your chopping board and cut diagonally or in whichever shape you want to.

 

Stir-fried Noodles or chowmein - a street food we sooo love

My street food love continues .... And its Chowmein or stir fried noodles  this time. I love the way chowmein is prepared , high heat with continuous stirring. Aroma & the sound that comes from frying this in high flame is what enchants me. As I was sitting and thinking what to cook for my kid to eat after she is back from school today I found one noodles packet in the pantry and refrigerator too is loaded with all the required veggies. So there was no waiting and I just made it instantly. One thing about this dish is that I can add as much vegetables I want to feed the little one as she mostly eats it happily with the noodle and can be made with less oil at home other than the oily street food style. Here is how I make my noodles.

I have read somewhere that there is a difference between chowmein & hakka noodles, which is their style of cooking. Hakka noodles are toss-fried whereas Chowmein is a stir-fried noodle dish. But they both are called and understood as the same by many people in India and the rest of the world. 

Ingredients:

Hakka Noodles: 1 pkt - 150gms
Spring onions with the green parts: 2 thinly sliced
Carrot: 1 julienned
Green capsicum: half of 1 julienned
Green chillies: 1 or 2 cut into halves (optional, I did not use)
Soya sauce: 1 tbsp.
Chilli sauce: 1 tsp
Vinegar: 1 tsp
Salt to taste
Oil for frying and few drops while cooking the noodles in water


Method:
Half cook the noodles with sufficient water with some salt and a few drops of oil to avoid sticking. You do not need to cook the noodle completely. This will give you a nice crunch while eating.

Once done strain the noodles in a strainer and keep it under running tape water and with your clean hands separate the noodles.

In a mixing bowl, add soya sauce, chilli sauce, vinegar and mix well. You can also add tomato ketchup. Now add the noodles and mix the noodles with the sauce with your clean hands. This will help in coating the noodles with the sauce evenly. Keep aside.

 

You can use other veggies too like beans, cabbage etc.

Now heat 1tbsp oil a wok or pan. Oil needs to be really hot. Add the veggies and stir fry them in high flame , add salt (do keep in mind about the quantity as we have already added salt while cooking the noodle). Stir fry them until the vegetables are half cooked.

Add the noodles , stir continuously again in high flame for about a minute or two.

Once everything coats the noodles put the flame off.

Transfer the noodles to a serving dish or bowl and serve hot.