TANDOORI CHICKEN TIKKA

Tandoori chicken is one the most loved Indian recipes. And I sure make it often.

This healthy delight should be a staple at most households, not just for how easy it is to make but also the health factor.

However, while I write this post, it is raining outside and I want to enjoy the weather with a cup of tea, so this is gonna be one short post.

TANDOORI CHICKEN TIKKA

  • Servings: 3-4 persons
  • Difficulty: EASY
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1 kg chicken with bone

Tomato puree 200 ml

¼ cup oil

1/3 cup vinegar

3 tbsp Tandoori masala

Salt to taste

Chaat masala to taste

Lemon juice to taste

In a bowl, mix tomato puree, oil, vinegar, tandoori masala and salt. Add chicken and toss till well coated. Allow chicken to marinate for atleast 15 minutes, longer is better.

Preheat oven to 200c and cook chicken in batches according to the oven size for approx 40-45 minutes

The recipe works very well with a grill or an air fryer.

Chocolate Sorbet

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How long have I been away from this blog!!

MONTHS!!

I missed writing it. I missed my blog. And my followers. All 3 of them.. maybe, 4? If they are still following me that is.

But most of all I missed the idea of writing down, sharing, giving words to and organizing my thoughts. I wanted to revive this blog when I realized it has been a year since I started it.

It’s not that I wasn’t cooking. I just wasn’t blogging.

I’ve been jotting down the recipes though so there may be a few coming up without pics.

But for today, I wanted to restart with a dessert. Not just any dessert, a Chocolate one. Just like my first post last year.

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Summer is at it’s peak. Remember my summer hater rants from last year? What can be better for this horrid season than sorbet. And not just any sorbet, chocolate one. i like to call it chocolate snowball.

CHOCOLATE SORBET

  • Servings: 750 ml
  • Difficulty: EASY
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550 ml water

50 gm cocoa powder

175 gms sugar

170 gms cooking chocolate

1 tsp vanilla

In a bowl mix sugar, vanilla and cocoa. In a saucepan, bring water to a boil and add the cocoa mixture. Stir continuously for 3-4 minutes on low heat. Remove from heat. Melt chocolate and add to the hot sorbet mixture.

In an ice cream maker, churn as per user instructions.

Alternately, freeze in a freezer. Remove every 30 minutes and whip vigorously.

APPLESAUCE CAKE

Another day, another cake!!

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I wanted to make an apple cake since forever, but never did. So this week when there were too many apples that needed to be finished I went ahead and got it done.

Pheww!!! Wasn’t difficult. I wish I had made it before.

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Find the recipe of applesauce here.

APPLESAUCE CAKE

  • Servings: 1 9” cake
  • Difficulty: EASY
  • Print

1 cup all-purpose flour

1 tbsp baking powder

2 eggs

½ cup sugar

4 tbsp oil

1/3 cup milk

11/4 cup applesauce

Preheat oven to 350f and prepare a 9” baking pan with oil and flour.

In a small bowl sift flour and baking powder together.

In another bowl, beat together eggs sugar and oil till mixed together.

Add milk and apple sauce and mix well.

Fold in dry ingredients.

Pour into the prepared pan and bake for 35 minutes.

To serve, drizzle with hiney or sprinkle sugar and powdered almonds.

APPLE SAUCE

This post was supposed to be a part of my Applesauce Cake post, but I realized that since applesauce is so versatile, I might end up rewriting the recipe in many future posts. So I decided to give it it’s own post.

APPLESAUCE

  • Servings: 11/4 cup
  • Difficulty: EASY
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5 medium sized apples

½ cup liquid of choice(water and apple juice are ideal)

1 tbsp apple cider vinegar(optional)

3-4 tbsp sugar(optional, depends on the sweetness of your apples and can be incresedto ½ cup if the apples are very tart)

Peel and core apples. Cut each apple into 8 peices.

In a saucepan, add apples, water/apple juice, vinegar and sugar.

Boil for 15 minutes, stirring well every 4-5 minutes.

When all apples are soft, cool and put into a blender and blend.

Adjust sugar, if needed. Add a little apple cider vinegar, if too sweet.

STIR FRIED TERIYAKI VEGETABLES

I was wondering what to post next all day. By evening I still wasn’t sure. I got hungry and made my go to snack and realized.. I never posted this dish that I eat almost everyday.

So I took pics before eating and decided to do this post.

It can be prepares in 15 minutes and served as a filling healthy snack or a side dish.

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STIR FRIED TERIYAKI VEGETABLES

  • Servings: 4 as a side dish, 2 as a snack
  • Difficulty: EASY
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1 broccoli, cut into florets

1 cup diced mushrooms

1 small zucchini, sliced

1 tbsp butter

1 tsp light teriyaki sauce

Salt

Pepper

In a pan, heat butter and add all vegetables.

Stir fry for 7-8 minutes till tender.

Add teriyaki sauce and salt and pepper.

Mix well, cook for 1 minute and remove from heat.

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Note:

  1. a larger quantity of vegetables takes more time to cook.
  2. do not crowd the vegetables in the pan as this will cause them to steam. Use a large pan.

A FOODIE VACATION

It’s been a long time since I posted.. I was on a much needed vacation.. to Goa. beautiful beaches, wonderful weather and fabulous food. It was an absolute delight.

If I were to tell you in words, this post would become way too long..So let me give you a summary of my vacation..

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You know how I love desserts.. dont you?

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I ate all of the above in one day.

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Beautiful salad spreads that justified gluttony.

IMG_3050Scrumtious snacks made rounds every evening

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Ever beautiful.. the colors made my  mouth water, as the aroma made my soul rejoice.

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Eclairs.. my all-time favorite dessert.

Are you wondering why there is no pictures of beaches, skylines, palm trees etc.Because I’m a hopeless photographer, except when it comes to food. So ill give you this..

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BANANA WALNUT CAKE

I made a cake.. Yeah!! Again.. like always.. I made a cake.

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After a good year or so I made a cake with no chocolate in it. It actually feels weird. Like, my dry ingredients are kinda beige and the final batter is not brown so I must have forgotten something.. But, ohh, I love it.

It is definitely a cake I’ll be making again. Soon. And with chocolate chips.

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BANANA WALNUT CAKE

  • Servings: 8 Medium wedges
  • Difficulty: EASY
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1 cup all purpose flour
1 tsp baking powder
1/2 cup chopped walnuts(adjust according to taste)
3/4 cup sugar
1/3 cup oil
2 eggs
1/2 to 2/3 cup mashed banana(about 2 large bananas)
1/2 to 2/3 cup buttermilk( if using 1/2 cup of banana use 2/3 cup of buttermilk and vice versa)
Prheat the oven at 180c and prepare a cake pan with oil and flour.
In a bowl, sift together flour and baking powder. Mix in chopped walnuts, reserving some to sprinkle on top.
In a large bowl, cream together sugar and oil for 2-3 minutes.
Add eggs, one at a time, and beat till slightly fluffy.
Add mashed banana and milk into the mixture and mix well.
Gently fold in dry ingredients.
Pour the batter into the prepared pan and sprinkle reserved walnuts on top.
Bake at 180c for 40 minutes in a preheated oven.

CHOCOLATE CAKE WITH CINNAMON CRUMBLE

As I write this, there is no more cake in the house. I made this cake a few days ago and ate a slice a day for a week.

I am sometimes thankful to God for giving me a family that does not want more than a couple of bites of dessert. This leaves me with all of it everytime.. (grins wide with happiness).

p.s. if anyone of my family is reading this, I always want to share desserts with you guys.. well, atleast I love you guys.. especially for leaving all the desserts alone(blushes at the extreme gluttony).

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This cake is pure heaven for a cinnamon lover. If you like cinnamon buns, this is it’s brother in cake form.If you don’t like cinnamon, substitute coffee or vanilla in its place.

By the way, did you know, cinnamon is amazing for diabetic patients as it would not let the blood sugar spike.. do not eat the entire batch though.

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At this point, in the middle of writing a blog post, I got up, made a mug cake, topped it with nutella and vanilla ice cream and returned. Because writing about cake means I have to eat cake or I cry.

Also, just because I can never say this enough.. I LOVE CHOCOLATE 😀

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CHOCOLATE CAKE WITH CINNAMON CRUMBLE

  • Servings: 8 large wedges
  • Difficulty: EASY
  • Print

For the Crumble:
1 cup all-purpose flour
115 grams butter, softened, cut into small cubes
1/2 cup brown sugar
1/4 teaspoon fine sea salt
1 tsp cinnamon powder
1 teaspoon pure vanilla extract
Combine all the dry ingredients in a bowl. Add in the vanilla extract.Cut the butter into the dry ingredients and crumble with your hands.

For the Cake:
3/4 cup unsweetened cocoa powder
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup white sugar
175 grams butter
3 large eggs
1 teaspoon pure vanilla extract
1/2 cup buttermilk
Preheat an oven at 180c. Prepare a 12″ baking pan by oiling and dusting with flour.

For the Crumble:
Combine all the dry ingredients in a bowl. Add in the vanilla extract.Cut the butter into the dry ingredients and crumble with your hands.

For the Cake:
In a bowl, combine flour, cocoa powder, baking powder and salt.
In another bowl, beat sugar and butter till sugar dissolves. Beat in eggs, one at a time. Add vanilla extract and buttermilk.
Fold in the dry ingredient mixture in three batches ensuring there are no lumps.
Pour the cake batter into the pan. Sprinkle the crumble on top and lightly press (do not sink the crumble into the cake).
Bake at 180c for 40 minutes in a preheated oven.

 

Update: A fellow blogger gave my recipe a gluten-free twist and I think it looks absolutely amazing. Check it out here. I would also recommend you to try her other recipes, especially this and this.

VEG THAI GREEN CURRY WITH PANEER

This is one of my mum’s favorite dish. It is also one of my favorite dishes to cook. It takes no time or effort and tastes like heaven.

I’m sure most people make this already, however, I’ve been asked for this recipe a few times so I decided to post it anyways.

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You can add vegetables of your choice, these are just the ones that are easily available near me throughout the year. Also, you can substitute tofu for paneer if you wish.

VEG GREEN THAI CURRY WITH PANEER

  • Servings: 6 persons
  • Difficulty: EASY
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1 broccoli, cut into florets
1 cups thickly sliced mushrooms
1 cup sliced carrot
1 cup diced yellow pumpkin
15-18 baby corn
1 cup diced paneer(cottage cheese) or tofu
3 tbsp green curry paste
1 can(400 ml) coconut milk
2 tbsp oil
salt to taste
In a pan, heat oil and add vegetables, saute for 2 minutes.
Add 1 cup of water and cover, steam vegetables for 3-5 minutes
Add curry paste, coconut milk and salt and steam for another 5 minutes.
Add more water to bring the curry to desired consistency, and adjust salt.
Add paneer and simmer for 2 minutes.
P.S. cooking paneer for too long will make it tough. Always add paneer at the end of the recipe, and gently reheat at the time of serving.

ROSEMARY CHICKEN PIE

Ahh.. chicken pie.. a happy happy meal.

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I made this pie a couple of days ago, however could not post due to various reasons.. most of them can be blamed on the weather, i guess. But I decided I should get it together and post this anyways.. so this is gonna be a short post.

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This was my first attempt at making a pie.. but if I never try another pie crust recipe I’ll be happy enough considering how flaky this turned out to be. Remember, the butter and water should be chilled when making the dough. the dough should be chilled when rolling.. that’s the secret to a flaky pie. Get this right and you’ll nail it.

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ROSEMARY CHICKEN PIE

  • Servings: 6 persons
  • Difficulty: moderate
  • Print

Pie Crust:
2 1/2 cup all purpose flour
225 gms chilled butter, cubed
1 tsp salt
1 cup chilled water
In a bowl, mix flour and salt, and cut butter into the flour, ensure that the butter doesn’t melt. Undermixing is better than over mixing.
Add chilled water (as needed) and make a dough. Again, do not overkneed.
Seperate into two balls, one slightly bigger than the other.
Roll out the bigger ball, and make the pie base. The other ball gets rolled and used as the pie cover, or you can cut it into strips and cover the pie.

Filling:
1 tbsp oil
1 large onion, chopped
2 medium chicken thigh, diced small
1 cup sliced mushrooms
1 tsp chopped fresh rosemary
1 tsp salt
1 tsp black pepper
1 1/4 cup bechamel sauce
Preheat the oven to 200c.
In a pan, heat oil and saute onions till soft. Add chicken and mushrooms and saute till cooked, about 7-8 minutes. Add rosemary, salt and pepper, and cook for a minute.
Add 1 cup bechamel sauce reserving the rest.
Cool the mixture.
Pour the chicken mixture into the pie crust and then top with the remaining bechamel sauce.
Cover the pie to your liking (fully covered or with strips of dough).
Bake in the preheated over for 45 minutes at 200c.

 

ROAST VEGETABLE SALAD WITH FETA

I’m a very happy girl right now.. this salad was good for my soul. It was perfectly roasted, perfectly flavored, looked beautiful and made me very happy.

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Also, this is a healthy recipe.. you know, veggies and all. And I’m sure everyone knows my ‘get healthy while eating to your heart’s content’ resolve by now.

However (yeah there’s no perfect worlds and there’s always a however), after eating a plateful of this, I ate puri halwa chole. I’m not sure if the dinner could be considered healthy, but this salad definitely made people happy. And atleast eating roasted vegetables was a healthy decision. 😛

Shall we say all is well that ends well.

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ROASTED VEGETABLE SALAD WITH FETA

  • Servings: 3-4 persons
  • Difficulty: easy
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1 potato(wet the potato, put in a plastic bag, and microwave for 45-60 seconds)
1 beetroot, sliced
1/2 green zucchini, thickly sliced
1/2 yellow zucchini, thickly sliced
1 small broccoli, cut into florets
5-6 large button mushrooms, stem removed
150 gms yellow pumpkin, sliced thin
1 small orange bell pepper, diced
1 small red bell pepper, diced
1 medium onion, thickly sliced lengthwise
10-12 cherry tomatoes
3-4 tbsp olive oil
1 tsp dry basil
1 tsp dry chives
1/2 tsp dry oregano
1 tsp salt
1/2 tsp black pepper
2-3 tbsp crumbled feta

Preheat an oven at 350 f.
Prepare vegetables by washing and cutting as required.
In a small bowl, mix 3-4 tbsp olive oil, 1 tsp dry basil, 1 tsp dry chives, 1/2 tsp dry oregano, 1 tsp salt and 1/2 tsp black pepper.
Pour oil over vegetables and toss.
Spray a baking dish with cooking spray and arrange the vegetable on it. Do not put in a heap, spread out in a single layer.
Bake for 45 minutes at 350 f.
Remove from the oven and adjust salt if needed.
Top with crumbled feta.

Note:- The quantities of vegetables can be cha

BECHAMEL CHICKEN LASAGNE

I made chicken bechamel lasagne for the first time in my life!!!

Dont get me wrong.. I love eating and making lasagne. I make lasagne bolognese, lasagne florentene, peri peri vegetable lasagne and many more. But chicken bechamel lasagne.. never. Until now.

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Why didn’t I?.. coz this is super easy and super yummy.

I do not like bechamel sauce most of the time, as I find it too heavy.. but this lasagne seemed rather light.

Everyone seemed to like it a lot so I might be making it often.. will post if I make it with a variation.

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BECHAMEL CHICKEN LASAGNE

  • Servings: 3-4 persons
  • Difficulty: easy
  • Print

350 gms chicken breasts, diced
1 cup brocolli florets
1/2 cup sliced mushrooms
2 lasagne sheets
2 tbsp all purpose flour
1 cup warm milk
1 tsp oregano
1 tsp parsley
1 tsp garlic flakes
1 tsp dried chives
1 tsp chilly flakes
1/2 tsp black pepper
1 tsp salt
1/2 cup mild cheddar
4-5 tbsp olive oil for cooking
In a pan, heat 1 tbsp olive oil and add chicken. Stir-fry till the chicken is done, about 5-7 minutes. Remove on a plate and reserve.
In the same pan, add 1 tbsp of olive oil and broccoli and mushrooms. Stir-fry for a minute, cover and cook for 4-5 minutes. When cooked remove on a plate and reserve.
Meanwhile, boil 2 lasagne sheets in salt water.
In another pan, Heat 1 tbsp olive oil, add 2 heaped tbsp of all-purpose flour and saute till pale in colour. Add 1 cup of warm milk, stirring vigorously so that no lumps form. If there are lumps, use a hand blender to smooth them out. Cook for a minute. Remove from heat. Add oregano, pasley, garlic flakes, dried chives, chilli flakes, salt and pepper.
In a baking dish, layer chicken, then half of the sauce, then broccoli-mushroom, then rest of the sauce. Place the lasagne sheets on top. Sprinkle cheese.
Bake in a preheated oven for 10 minutes.
Note:- You can use any cheese that you prefer to top your pasta with. I’ve tried mozerella, parmesan, ricotta and cheddar, all with good results.

GOAN FISH CURRY

Wow!! I’m cooking after three days. I missed cooking. But this was one hectic week, and the next one seems much worse.

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At least I managed to cook for sometime today. I haven’t been sleeping much lately; and I’ll be honest, I’m so tired I’ll start getting into fights with people soon. Yeah!! I do that when I’m tired.

Also, I’m sorry for any typos or bad photography today. And I’m going to keep this post short. So off to the recipe.

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GOAN FISH CURRY

  • Servings: 3-4persons
  • Difficulty: easy
  • Print

1/2 kg or 1 pound sole fillet, cubed
lemon sized ball of tamarind
1 tomato, large
1 onion, large
3/4 cup dessicated coconut
1″ peice of ginger
4-5 garlic cloves
2-4 green chillies(can be adjusted as per taste)
2 tbsp oil
1/2 tsp coriander powder
1/4 tsp turmeric powder
1 tsp salt
1/4 tsp black pepper

In a small bowl, put hot water and tamarind and allow to stand for a few minutes. When tamarind is soft, mash well with fingers and strain strain through a sieve. Retain water.
Put the onion and tomato in a little water, and microwave for 2 minutes, till soft. Remove the tomato peel.
Put the tamarind, tomato, onion, coconut, ginger, garlic and chillies in a grinder and form a paste.
In a pan, heat 2 tbsp oil, and add the coconut paste, coriander powder, turmeric powder and salt. Saute well, till oil seperates.
Add 2 cups of water, and the fish. Cook till the fish is tender, about 10 minutes.
Add black pepper and adjust salt.
Serve with rice or chappati.

NUTTY CHOCOLATE BISCOTTI

It rained today.. Finally, after months of unbearably hot weather.. it RAINED.

And I danced.. after three weeks of holidays, the classes resumed.. and I DANCED.

Did you know I dance? I’m a Kathak dancer.. a classical dance form from North India.

Kathak means story telling. It is a dance of delicate movements and subtle expressions. A dance of elegance and grace. The dance that Krishna danced for His Radha, and the Gopis danced when Krishna played His flute.

Dance.. it soothes my soul.

And rain.. rain soothes my eyes. I believe, When heaven showers its blessings, it falls down as rain.

Dancing to the music of rainfall and to the smell of freshly wet mud, is this what heaven feels like?

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And I baked biscotti.. chocolate biscotti. Biscotti means twice baked. And I always found the idea overwhelming.

But today I baked chocolate biscotti and was mighty impressed.

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I used a recipe I’d jotted down long ago and do not have a source for. I added some walnuts and hazelnuts into it as  I wanted something nutty.

Also the dough was too dry to come together so I added a tablespoon of milk.. and it was perfect.

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Please note that the dough for biscotti should be on the dry side, so do not be tempted to add more liquid.

NUTTY CHOCOLATE BISCOTTI

  • Servings: 12-14
  • Difficulty: easy
  • Print

1 cup all-purpose flour
1/4 cup cocoa powder
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/4 cup walnuts, chopped
1/4 cup hazelnuts, chopped
3 tbsp unsalted butter
1/2 cup sugar
1 egg
1 tbsp milk(if needed)

Preheat the oven at 220c or 350f.
In a bowl, mix all-pupose flour, cocoa powder, baking soda, baking powder and salt. Mix chopped nuts into the dry ingredients.
In another bowl, whisk together butter and sugar till slightly fluffy. Add egg, and whisk till mixed.
Add dry mixture to the wet ingredients and form a dry dough. Add milk if needed to bring the dough together. form a log, about 12″ long and 2 1/2″ wide.
Bake at 220c or 350f for 35 minutes.
Remove for the oven and cool for 5-10 minutes.
Slice the log into 3/4″ thick slices. Diagonal slices will give a more elegant look.
Place the slices on the baking sheet again, with cut side down, and bake for another 10-12 minutes, till crisp.

BBQ CHICKEN SALAD

I tried to eat healthy today.

I ate a light meal for lunch. But then I went for a movie, and ate a kathi roll there. Yumm!!

Then I ate a light chicken salad for dinner, but I was so hungry I ate an entire mango, a banana and a big bowl of leftover chocolate pudding from yesterday. I would still have said, All is well that ends well, only I’m still looking forward to another dessert.

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I don’t think I have a chance of eating healthy in this lifetime, but if you have a stronger will power than I do, make this salad for a healthy light delicious meal.

Serve with garlic bread or pasta for a filling supper, or as is for a light lunch.

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Enjoy.

BBQ CHICKEN SALAD

  • Servings: 1 person
  • Difficulty: easy
  • Print

cooking spray
1 chicken breast
1 tbsp mayo
2 tbsp bbq sauce
10-12 lettuce leaves
7-8 chery tomatoes
1 medium onion
1/3 cucumber
2 tbsp vinaigrette
salt
pepper

In a small bowl, mix together mayonnaise and bbq sauce.
Sprinkle a pinch of salt over the chicken breast.
Spray a pan with cooking spray, and grill the chicken. When done, brush the bbq-mayo mix on both sides of the chicken and grill for 1 minute on each side.
Remove on a plate, and cut into slices.
In a bowl tear lettuce and slice cucumber and onions. Add cherry tometoes and chicken.
Drizzle vinaigrette over the salad, and toss well. Adjust salt and pepper.
Chill for a few minutes before serving.

CHOCOLATE PUDDING- EASY N QUICK

Yayiiii!!! I’ve finally created a chocolate pudding.

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I’ve been trying to make one for very many years.. but it never got thick enough. Every time I tried a pudding, I got a chocolate custard. Obviously it got eaten by cupfuls by yours truly.. since I’m addicted to chocolate to the point of no return.

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But today I chanced upon this recipe and finally I’ve found what I was looking for. Adding cornstarch for thickening seems to be the answer.

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Of course I used full cream milk and some melted chocolate since I wanted something not just thick but rich as well.. also, I had to use a little more cornflour to make this thick enough. But I finally got it.

This pudding will be made often and will be used as a filling for pies and eclairs.

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Note 1: It is easy to overeat this pudding.

Note 2: This pudding is worth gaining a few pounds.

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Now print the recipe and go on to make it.

 

CHOCOLATE PUDDING

2 cups milk (whole, full cream, toned will all work)
4 tbsp corn flour
4 tbsp cocoa powder
1/4 cup sugar
1/4 cup brown sugar
75 gms cooking chocolate(chopped)
In a bowl, mix together corn flour and cocoa powder.
Heat 1/2 cup milk. Pour over cornflour mix, and stir well, ensuring that no lumps form.
In a saucepan, heat the remaining milk bringing to a boil. Reduce the heat, stir in sugar and brown sugar.
Stir in chopped chocolate and allow to melt.
Stir the corn flour mixture into the milk and cook while stirring till desired thickness is achieved.
Transfer to a bowl, whisk out any lumps and cool in refrigerator.

P.S.:
1. put a foil cover on the bowl or else you might get a crust on the pudding. If a crust forms, whip the pudding.
2. stir the pudding throughout, so it doesnt stick to the bottom or form lumps.
3. you can use skimmed milk or even almond milk to veganize this recipe. Since the pudding is thickened by corn flour and not cream or milk fat, any milk will work.

SINGLE SERVE CHOCOLATE CHIP COOKIES

EUREKA!!!! CHOCOLATE CHIP COOKIES 🙂

Are you wondering what is so unique about chocolate chip cookies that I’ve just found. Are you wondering if I’ve finally gone nuts? Are you wondering if you’re reading a crazy girl’s blog?

Well you might be on to something with the idea of me being crazy.. for yummy stuff at least.

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I do not know about other people but when I see delicious stuff, I need to eat it. All of it. Especially chocolaty stuff.

I can’t bake two dozen cookies and eat two. That is why I needed a single serve recipe. A recipe that yields one or two medium sized cookies.

However, most recipes I came across on the internet were for giant, cake-sized cookies. I don’t want cookies that are a disk of 8″. If I eat the entire thing, it will be the same as eating half a batch, which I do anyways.

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Also they require me to beat an entire egg, and add two tablespoons. And eat the rest of it for breakfast the next day. Making me want to tear my hair out. I do not wish to waste that egg. And I do not wish to eat it the next day.

So i needed a substitute for egg. And every baker knows that eggs are indispensable in baking. From moisture to texture, from binding to flavor, egg serves many purposes.

But this time, I substituted egg with cream and this gave me my eureka moment.

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My recipe gave me 2 cookies are 3” each.

Ahh!!! chewy crispy chocolate crinkle cookies.

Pure Heaven!!!

 

CREAMY CAJUN CHICKEN SALAD

A quick salad recipe is a must for Delhi summers.. partly because cool salad is all you can think of, but more importantly because there is only so much time you can spend in the kitchen.

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So today i tried to whip up a Cajun flavored salad. This was as delicious as it was easy.

Since shredded chicken is small in size it cooks in no time, and the rest of the salad will be prepared while it cooks. Jam in the fridge for a few minutes and you’re set to serve.. or gobble up right from the bowl.

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Served with focaccia, this salad will make for a great light meal.

CREAMY CAJUN CHICKEN SALAD

  • Servings: 3-4 persons
  • Difficulty: easy
  • Print

1 tbsp Butter

1 cup shredded chicken

2 tomatoes, discard seeds, slice thin

7-8 lettuce leaves

12-15 walnuts

2 tbsp roasted seed mix(pumpkin, sesame, flax as desired)

2 tsp Cajun spice

½ tsp salt

½ tsp black pepper

3 tbsp thousand island

In a pan, heat butter, add chicken 1 tsp Cajun spice, ½ tsp salt, ½ tsp black pepper. Sauté till cooked through(about10-12 minutes). When cooked remove onto a plate and place in the fridge to cool.

While chicken is cooking, thinly slice tomatoes and discard seeds. Tear lettuce leaves into bite sized pieces. Add walnuts and seeds to the mix.

When chicken cools down, add to the salad mix.

Prepare dressing by mixing 1 tsp Cajun spice into 3 tbsp thousand island dressing.

Add dressing and serve.

Note: it is best to add dressing at the time of serving.

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PUMPKIN SOUP- CREAMY N HEALTHY

Who would think of soup in this heat? Me.

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Not just any soup.. a  creamy heavy hearty comfort soup.

You know how it is when we try to eat healthy. The things we never like become a craving.

And I wanted cream of pumpkin soup. Creamy, thick, yummy pumpkin soup.

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Adding milk instead of cream is the go to of everyone that wants to cut calories.. however a milky taste is not my thing. But the addition of allspice seems to give it a kick that seems to camouflage the taste of milk.

May I suggest you to serve it with my cheese scones?

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CREAMY PUMPKIN SOUP

  • Servings: 4 persons
  • Difficulty: easy
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2 tbsp Butter

1 medium onion sliced

1 cup diced pumpkin

2 ½ cup water

¼ cup milk

1 tsp salt

1 tsp black pepper

1 tsp allspice

In a pan, heat butter and sauté the onions till golden brown. Add pumpkin and sauté for 2 minutes.

Add 1 ½ cup of water and allow to simmer on low heat till pumpkin is soft (7-8 minutes). Remove from heat.

Using a hand blender, puree the pumpkin-onion mix.

Move again to the stove, add 1/4 cup of milk and 1 cup of water. Bring to a boil.

Add salt, pepper and allspice.

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FRIED SALAMI SANDWICH

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The weather.. yeah, I’m gonna rant about the weather.. it’s driving me mad.

I wake up in the morning, look out at the beautifully cast sky, decide it’ll be a cool day, and plan an outing. Two hours later.. scorching sun.

Ugghhh.. its 50c. I don’t have to bake anymore.. stuff gets baked on it’s own all the time.

I’m waiting for winters. I love winters and hot chocolate and spiced teas and pumpkin lattes.. and I’m really messed in my head right now.

I think this is enough ranting for the day.. however (you knew there was a however, didn’t you?), this is enough only for today. The summers here last till October and you are going to here a lot of it.

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And now for today’s recipe. I made a simple salami sandwich and served it with cream of pumpkin soup.

The quantities for the fillings can obviously be changed to suit your taste. The primary flavors are salami and cheddar.

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FRIED SALAMI SANDWICH

  • Servings: 2 sandwiches
  • Difficulty: easy
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2 tbsp Butter

16 salami slices (chicken, mutton, pork or any other you like)

Half a medium zucchini (sliced thin)

4 slices sandwich bread

8-10 slices Gherkins

4 tbsp Olives

2 tbsp chopped Jalapenos

4 Cheddar slices

2-4 lettuce leaves

Mayonnaise

Salsa

In a pan, heat a little butter and pan-fry the salami slices and zucchini slices.

On a bread slice, spread mayonnaise. Put 8 salami slices, half the zucchini slices, 4-5 gherkins, 2 tbsp olives, 1 tbsp chopped jalapenos, 2 slices cheddar, 1-2 lettuce leaves. Butter the other side and put a little salsa.

Heat a griller/toaster and grill as desired.

Repeat for the second sandwich.

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