Garlic and Basil Hung Curd Dip

I would totally call this a lazy person’s style of dip. All one requires is hungry taste buds that help you add your favorite set of ingredients to a plain bowl of hung curd. This dip is refreshing; definitely very quick and easy to make. Use it as an early morning sandwich spread, or have it with your good old tortilla chips and other variety of crispies.

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This is what you will need:

Ingredients (Preparation time: 5 minutes)

1 bowl of hung curd

½ finely chopped red onion

5-6 cloves of finely chopped garlic

8-10 leaves of fresh basil torn into tiny pieces

1 tsp finely chopped green chilies

½ tsp freshly ground black pepper

Salt to taste

Method

  • Add all of the above ingredients to the hung curd and combine well. Serve cold.

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Could this get any easier?

Happy Eating :)

Vegetable Long Rolls

Hello to all my lovely readers! :)

It has been a while since I’ve posted anything on my blog. Reason being, I have been involved in a lot of travelling since the past two months. I stayed for about a month and a half in Sydney, and also got a chance to visit the calm and serene capital of Australia- Canberra. Apart from all the crazy fun I had during my stay in Australia, it has also been a great learning experience for me. My visit to Australia is definitely going to be one of the most memorable trips of my life. A visit to this place should be on top of everybody’s bucket list. I really can’t describe it in words how lovely the country is. There is something out there for everyone and nobody really can get bored at all. One has to see it to believe it.

A nice quote I came across inside the Opera House

                                                   A nice quote I came across inside the Opera House

My coastal walk from Bondi to Bronte beach. Simply amazing!

                                  My coastal walk from Bondi to Bronte beach. Simply amazing!

One of the most exciting things I did in Sydney! Jumping from 14000ft. Still want to go for it again! ;)

One of the most exciting things I did in Sydney! Jumping from 14000ft. Still want to go for it again! ;)

Coming to my cooking, I really missed posting recipes on my blog. It is always nice to have close friends around you helping out in the kitchen. It just doubles the fun! A few pictures are clicked by my friend and a little help from her as well. The cutlets I have made here contain fresh carrots and broccoli along with potatoes and are toasted on a non-stick pan making them a completely healthy snack to munch on! The sandwich is easy to make and you can modify the veggies according to your taste.

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This is what you will need:

Ingredients
3 Long Rolls (Use any other bread of your choice)

4 Boiled Potatoes

1 medium-sized red onion finely chopped

2 green chilies finely chopped (can be adjusted)

1 tsp finely chopped Ginger

1 small sized finely chopped carrot

½ of broccoli cut in small pieces

4-5 pieces cherry tomatoes

1/2 tsp cumin seeds

1/2 tsp red chili powder

1/2 tsp cumin powder

A few sprigs of chopped parsley

For the cheese sauce- cheddar cheese, milk, salt, pepper and red chili sauce (qty. can be adjusted)

Salt to taste

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Method

  • Add all of the above ingredients for the cutlets and mix well.

Cheesecake

  • Form shapes; drizzle some olive oil and lightly toast them on both sides on a non-stick pan.

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  • To make the cheese sauce, add cheddar cheese, milk, salt, pepper and red chili sauce in a bowl and microwave for 30 seconds and combine until it becomes a thick sauce.
  • Assemble the sandwich by adding your favorite veggies and sauce along with the cutlets.

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  • Grill them for two minutes and relish them right away.

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Happy Weekend :)

Ganache Filling Eggless Duet Muffins

Since the past one week, it has been raining here almost everyday. The cool and breezy atmosphere instantly demands you to have a good cup of hot drink along with delicious nibbles. These muffins make an excellent pair with nice strong coffee. The orangey soft centre combined with the intense flavors of chocolate and vanilla just makes the whole experience so satisfying and for that moment it just makes you want nothing more!

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You can make many variations with the same recipe. If you want, just avoid the cocoa powder and make plain vanilla bean cupcakes; or add cocoa powder with a little milk to the whole batter and make chocolate ones. Add chocolate chips for a little extra crunch. Change the flavor of the chocolate used for ganache. The store I bought the chocolate from also sold strawberry, mango, milk, dark and white chocolate. Imagine the kind of variations you can come up with if you actually give it a thought. Do give it a try, they are sure to bring a smile to your face. :)

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Ingredients (Makes: 6  Preparation Time: 10 minutes  Cooking Time: 20-25 minutes)

For Eggless Cake Mix

1 cup plain flour

1 cup fresh cream

¾ cup condensed milk

½ cup milk

2 tbsp cocoa powder

1 tsp baking powder

1 tsp vanilla bean paste/vanilla essence

1 pinch soda bicarbonate

For Ganache

50 gm cooking chocolate (I have used orange compound chocolate here)

25 ml cooking cream

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Method

  • Ganache Preparation – For ganache to be able to set, it requires a proportion of 2 parts chocolate: 1 part cream. I used 100 gm: 50ml. Although, for this recipe 50gm:25ml is more than enough, as I was left with some unused ganache.
  • Add chocolate and cream in a bowl. Place it on a double boiler and combine until it melts. You will end up with a glossy looking, silky smooth ganache. (You can even pour hot cream over the chocolate and mix until well combined)
  • Place it in the refrigerator to set. I put it in the freezer for about 10 minutes.

Cheesecake

  • Pre-heat oven at 180 degree Celsius. Grease your muffin tray and keep aside.
  • Combine plain flour, baking soda and soda bicarbonate in a bowl and keep aside.
  • In another bowl combine condensed milk, vanilla bean paste and fresh cream.

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  • Add flour mixture to the wet vanilla bean batter and mix. The texture should be a little thick for the ganache to sit on.

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  • Add 1 spoon each into your muffin moulds. Keep aside.

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  • Next, add cocoa powder to the leftover batter along with half a cup of milk.

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  • Place a tsp of set ganache in the centre and pour the chocolate cake mix batter on top.

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  • Bake for 20-25 minutes at 180 degree centigrade. (Time may vary a little). After they are baked, let them rest  for 5-10 minutes and then remove. See how nicely they’ve risen.

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I am also linking this post to The Novice Gardener for Fiesta Friday #33

Happy Weekend! :)

Sweet Corn and Cheese Chili Fritters

These fritters are definitely for people who are fond of spicy food. The heat from the fresh green chilies hits you right on the palate combined with the sweetness coming from the corn kernels and onions along with the mellow flavor of mozzarella cheese. They all blend really well with each other resulting into an amazing recipe!

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I had some leftover rice sitting in my refrigerator for quite a while, so I thought of using it to make some new recipe. My taste buds called out for something crispy and spicy. I just combined some ingredients ready on hand and came up with these fritters. It is really easy to prepare and very less preparation involved. Relish them with your favorite dips.

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This is what you will need:

Ingredients (Makes 12 fritters  Preparation Time: 5-7 minutes  Cooking Time: 10 minutes)

1 cup boiled sweet corn kernels

1 cup grated mozzarella cheese

1 cup boiled rice

2 finely chopped fresh green chilies

2 small finely chopped red onions

2 tbsp fresh cream

2 tsp cornflour

1 tsp lemon juice

Seasoning (red chili flakes, freshly ground black pepper, salt to taste)

1-2 tbsp rice bran/ olive oil

Bread crumbs for coating (Blitz 2-3 bread slices in a mixer grinder)

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Method

  • Take all of the above ingredients except oil and bread crumbs and combine well.

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  • Divide into 12 portions, shape them up and coat them with bread crumbs.

Cheesecake

  • Heat oil in a non-stick pan and brown fritters on each side on a low flame. It will take about 5 minutes on each side.

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Serve them with your favorite dip.

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 They tasted really good in the form of wraps. Just spread your favorite fresh veggies, fritters and sour cream dip. Delicious! :p

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Note: To prepare sour cream take fresh cream, add chili sauce, dash of lemon juice, black pepper powder and a pinch of salt. mix well.

Enjoy :)

 

Brinjal Fry in Thick Tomato Sauce

The subtle flavor that comes from the brinjal fry combined with a thick tangy tomato sauce just makes this dish so flavorsome and tasty. It does require quite a bit of preparation just like any other Indian curry, but it is just worth the time spent. Nevertheless, it is easy to make and tastes best with a mild dal (lentil) and jeera (cumin seeds) rice – A good combination! Hope you all give it a try and I am sure you all will definitely like it. :)

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This is what you will need :

Ingredients (Servings: 3-4)

250 gm brinjal

4 medium sized tomatoes

2 small sized onions

3-4 garlic cloves

2 inch piece of ginger

2 green chilies

1 tsp lemon juice

Whole spices for Spice Mix (1 tsp cumin seeds, 1 green cardamom, 1 black cardamom, 3-4 whole black pepper, 1 small bark of cinnamon stick, 1-2 cloves)

1 tsp cumin seeds

½ tsp red chili powder

1 1/2 tsp turmeric powder

½ tsp chana masala (optional)

¼ tsp asafetida

4 tbsp olive oil

1 tsp salt

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Method

  • Preparing Spice Mix- Dry Roast whole spices in a non-stick pan on a low flame until they release their flavor. Form a powder with the help of a mortar and pestle. Keep aside.

Cheesecake

  • Drop in your green chilies, ginger, garlic and onions in the mixer grinder. Add 2 tbsp water and form a paste.
  • Add tomatoes in the mixer grinder and blitz to form a puree. Keep aside.

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  • Marinating and Frying Brinjal- Cut brinjal into thin slices and drop them in water for a minute or two.
  • Combine 1 tsp turmeric powder, 1 tsp salt (adjust it to your liking) and spice mix (keep 1/2 tsp aside for the tomato sauce) and rub it evenly on the brinjal slices.
  • Heat 3 tbsp oil in a pan and place the slices evenly and fry on a low flame. Check and turn after 5 minutes. Cook and keep aside.

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  • Preparing the gravy- Heat olive oil in a pan. Add cumin seeds and asafetida. Let it release its flavor.
  • Add ginger garlic green chili and onion paste. Sauté for two minutes.
  • Add tomato puree and let it cook.
  • Next, add leftover turmeric powder, chana masala, red chili powder, leftover spice mix and ½ cup water. Simmer and cook until oil comes on top. Add lemon juice.

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  • Combine brinjal with tomato sauce and serve hot.

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It tastes good with rice and mildly spiced yellow dal (lentil)

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Enjoy! :)