This dish is really simple and will just take you not more than 15 minutes to make it, as it requires very less preparation plus cooking time. It is definitely filling too. I won’t say the dish is healthy as the sauce does have good amount of butter and cream in it. So if you’re on a diet WATCH OUT, and as far as kids are concerned; they will definitely enjoy it. 😉
100gm Cottage Cheese
200 ml cooking cream
1 cheese slice
1 small broccoli head
4-5 cloves of garlic
2 green chillies
2-tbsp garlic butter (I have used Amul Garlic Butter here)
2 cups boiled rice
2-3 sprigs of fresh coriander
Freshly ground black pepper
Salt to taste
- Brown cottage cheese slices in a non-stick pan on both sides. Sprinkle some salt and add a little butter to the pan. Toss and keep aside.
- In a separate wok add garlic butter and broccoli florets. Cut them into smaller pieces if you like. Add a little salt and ½ cup water and simmer for 2 minutes. Add boiled rice and toss well. Add chopped coriander.
- For the cream sauce, add butter to a non-stick pan. Next, add finely chopped garlic and chili. Let it release its flavor; then add freshly ground black pepper and cooking cream. Bring it t o a boil. Add cheese slice and salt to taste. Add cottage cheese and mix well.
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!
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. 🙂
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
50 gm cooking chocolate (I have used orange compound chocolate here)
25 ml cooking cream
- 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.
- 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.
- Add flour mixture to the wet vanilla bean batter and mix. The texture should be a little thick for the ganache to sit on.
- Add 1 spoon each into your muffin moulds. Keep aside.
- Next, add cocoa powder to the leftover batter along with half a cup of milk.
- Place a tsp of set ganache in the centre and pour the chocolate cake mix batter on top.
- 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.
I am also linking this post to The Novice Gardener for Fiesta Friday #33
Happy Weekend! 🙂
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!
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.
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)
- Take all of the above ingredients except oil and bread crumbs and combine well.
- Divide into 12 portions, shape them up and coat them with bread crumbs.
- 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.
Serve them with your favorite dip.
They tasted really good in the form of wraps. Just spread your favorite fresh veggies, fritters and sour cream dip. Delicious! :p
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.
This again is a very quick and easy recipe to prepare. Fried potatoes give it a much more different taste along with sauteed spinach and gooey mozzarella cheese and cream. All ingredients blend really well with each other and barely requires any cooking time. It is a perfect breakfast delight. Feel free to adjust the quantity of the ingredients as per your liking.
Ingredients (Makes 4)
4 slices of bread
1 cup spinach cut in thin strips
1 cup diced potatoes ( I have used frozen ones here)
1 finely chopped green chili
1 cup grated mozzarella cheese
¾ cup fresh cooking cream
1 tsp freshly ground black pepper
½ tsp red chili flakes
1 tsp olive oil and Oil for frying potatoes
- Thaw frozen potatoes and fry in hot oil. Keep aside.
- Heat olive oil in a pan and sauté spinach for a minute or two.
- Add fried potatoes, grated mozzarella cheese, cooking cream and give it a mix.
- Add freshly ground black pepper and red chili flakes.
- Place the topping on your toasted slices and serve.
This is a delicious and creamy dish which is so enjoyable to have. I say enjoyable only because you are bound to use your hands for this. We all know eating with hands is the best way to really connect with food. Biting into the corn on the cob and sucking the juice out from it is a different feeling altogether.
Although, it is up to you whether you want to use corncobs or kernels alone. Either way it a delightful dish to savor. Bell-peppers and corns are a great combination. Feel free to adjust the quantities of the spices used according to your taste.
This is what you will need: (Serves 4)
2 whole boiled corns
1 green bell-pepper cut in small cubes
1 red onion cut in julienne
1/4 cup green chili ginger garlic paste (2 green chilies, 1 tsp chopped ginger, 5-6 cloves garlic)
½ cup fresh cream
1 cup cashew nut paste (Soak cashew nuts overnight/5-6 hours and blitz to form a smooth paste)
½ tsp red chili powder
¼ tsp turmeric powder
¼ tsp pav bhaji masala (optional)
1 tsp cayenne pepper garlic chutney
1 tsp cumin seeds
¼ tsp asafetida
2 tbsp olive oil
Salt to taste
Juice of half a lemon
- Add a tsp of salt to water and boil corn in a pressure cooker for 1 whistle. Keep aside.
- Heat olive oil in a pan. Add cumin seeds and asafetida. Let it release its flavor.
- Add ginger garlic green chili paste on a medium flame. Sauté for two minutes.
- Add onions and a dash of salt. Add a little water if you think the bottom of the pan might burn.
- Next add in your cashew nut paste and cayenne pepper chutney (optional). Give it a mix and add 1/2 a cup of water. Let it cook for 2 minutes and add fresh cream.
- Add turmeric powder, salt to taste, pav bhaji masala, red chili powder. Give it a mix and cook for another 2-3 minutes on a medium flame. Squeeze juice of half a lemon.
- Add bell-pepper and boiled corns.
- Cover with a lid and simmer for 10 minutes on a low flame. Give it a taste and serve hot with flavored rice or just plain will do too.