Soft Pretzels

Soft Pretzels

Pretzels, known as Brezel in German, comes in both sweet and savoury versions. They are also both soft and hard. These are most popular in southern Germany and adjoining area and also in some parts of US. Today I chose to post this recipe of Soft and buttery sweet Pretzel, just for the fact that Southern Germany is celebrating it's Oktoberfest, and I love celebrations. So why not celebrate in German way ? And what what can be better than some thing sweet ? So friends, roll up your sleeves and warm up your ovens, here comes Soft Sweet Pretzels for your Saturday night dinner.

Preparation Time : 30 minutes
Resting Time        : 1 Hour
Baking Time         :  8 minutes per tray
Difficulty              :  Easy
Serves                  :  6 - 8

Ingredients :

4 teaspoons Active Dry Yeast

1 teaspoon White Sugar (for activating Yeast)

1 1/4 cups Warm Water (110 degrees F/45 degrees C)

5 cups All-purpose Flour

1/2 cup White Sugar

1 1/2 teaspoons Salt

1 tablespoon Vegetable Oil (use any Vegetable oil)

1/2 cup Baking Soda

4 cups Hot Water

Melted Butter for coating

Powdered Sugar or Granulated White Sugar for Dusting

 

Method :

 1) In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water. Let stand until creamy, about 10 minutes.

 

 2) In a large bowl, mix together flour, 1/2 cup sugar, and salt.

 

 3) Make a well in the centre; add the oil and yeast mixture.

 

 4) Mix and form into a dough. If the mixture is dry, add one or two tablespoons of water.

 

 5) Knead the dough until smooth, about 7 to 8 minutes.

 

 6) Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil.

 

 7) Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.

 

 8) Preheat oven to 450 degrees F (230 degrees C).

 

 9) In a large bowl, dissolve baking soda in hot water and set aside.

 

 10) When the dough is fully risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces.

 

 11) Roll each piece into a rope and twist into a pretzel shape.

 

 12) Once all of the dough is all shaped, dip each pretzel into the baking soda solution and place on a greased baking sheet. 

 

 13) Bake in preheated oven for 8 minutes, until browned.

 

 14) Once they are done, take out the Pretzels, Put on a wire rack and brush with melted butter and immediately sprinkle sugar of your choice. (If you are not too health conscious, you can even dip the Pretzel in melter butter and coat with sugar by  dusting sugar all over.

 

 15) Your Soft Sweet Pretzels are ready to serve. You can serve them hot, oven fresh or even at room temperature. 

 

                              This is how you twist your Pretzels

 

Horiatiki Salata , The Greek Salad

Horiatiki Salata , The Greek Salad

This salad is fresh, tasty and moreover, it's quick. So what can be better option for a mid week snack or lunch or even dinner? As a working woman, I always prefer to prepare something wholesome and quick at the end of the tiring day and at the same time I can't forget the Golden rules of my 4 veggie servings a day :) So I opt for something as good as this wonderful fresh salad. If you are thinking on my lines, then this is the right kind of dish for you.

Preparation Time  : 10 minutes
Cooking Time       : Nil
Assembling Time  : 15 minutes
Difficulty               :  Very Easy
Serves                   :  8

Ingredients :

• 60ml (¼ cup) Extra Virgin Olive Oil
• 1½ tbsp Balsamic Vinegar
• 1 tsp dried Greek Oregano (you can also use ordinary Oregano, if you can't find the Greek version) 
• 400g Grape or Cherry Tomatoes, halved
• 4 Lebanese Cucumbers, chopped (I use the regular variety, in that case I remove the skin before chopping)
• 1 small Spanish Onion, finely chopped
• 150g Feta, cut into 1cm cubes
• Salt to Taste
• Pepper to taste
• Olives to serve (optional)
• Chopped Lettuce to serve (optional)

Method :

 1) To make dressing, whisk together oil, vinegar and oregano in a bowl.

 

 2) Place the remaining ingredients in a large bowl and season with salt and pepper.

 

 3) Pour over dressing and just before serving, toss salad gently to combine. Check the seasoning and adjust if required.

 

 4) Serve cold or at room temperature sprinkled with olives of your choice. 

 

Note : You can serve this salad with toasted Crusty bread or with a Roasted chicken, if you are serving this for dinner. Otherwise, this is an ideal dish by itself.

 

Moroccan Chicken and Bulgur Salad

Moroccan Chicken and Bulgur Salad

The Moroccans love their carbs, specially their Bulgur. These cracked wheat comes in two varieties, medium and fine. For this recipe, we are going to use the one with medium texture. I was introduced to dish by one of my father's friend, who was a lovely Moroccan lady. My love for the Moroccan cuisine was entirely because of her. She used to wear, brightly coloured tunics and equally colourful scarves and the food she used to prepare was equally colourful. The taste was so good that I could spend hours lingering over a single meal (though I was never allowed to do that). From her heavily laden table, this dish touched my heart. A simple yet tasty dish, which I picked up pretty fast and used to prepare for most gatherings. Today this dish is my tribute to Aunt Farzana (my father's friend).

 Preparation Time  :  20 minutes
 Cooking Time       :  40 minutes
 Difficulty               :   Easy
 Serves                   :   4 - 6

Ingredients :

• 2/3 cup Bulgur (you can substitute Bulgur with Couscous or Dalia) 
• 2/3 cup boiling Water
• 4 1/2 tablespoons Olive oil
• 4 cups fresh or frozen Corn Kernels (I always try to get fresh ones, when they are in season)
• 1 1/2 teaspoons Salt
• 1 small Red Onion, chopped
• 600 grams boneless skinless Chicken Breasts (about 4)
• 1/4 teaspoon fresh-ground Black Pepper
• 1 Tomato, seeded and chopped
• 1 Jalapeno pepper, seeds and ribs removed, minced (or any other Chili with medium heat)
• 1/2 cup chopped Cilantro/ Coriander leaves 
• 4 tablespoons Lime Juice (from about 2 limes)
• 1/4 teaspoon Cayenne Pepper / Red Chili Powder

Method :

 1) In a medium bowl, combine the Bulgur and the water. Cover and let sit for 20 minutes.

 2) In a large nonstick frying pan, heat 1 1/2 tablespoons of the oil over moderate heat.

 3) Add the corn and 1/4 teaspoon of the salt and cook, stirring occasionally, for 5 minutes.

 4) Add the onion and continue cooking for 5 minutes longer, stirring occasionally.

 5) Transfer to a large glass or stainless-steel bowl and let cool.

 6) Add 1 tablespoon of the oil to the frying pan and heat over moderate heat.

 7) Season the chicken with 1/4 teaspoon of the salt and the black pepper.

 8) Cook the breasts until browned and just done, about 5 minutes per side.

 9) Remove the chicken from the pan and let it rest for 5 minutes.

 10) Cut crosswise into 1/4-inch slices. Put into a salad bowl.

 11) Add the Bulgur, tomato, jalapeno, cilantro, 3 tablespoons of the lime juice, the cayenne, and 3/4 teaspoon of the salt to the bowl with the corn and onion. Toss.

 12)  In a small glass or stainless-steel bowl, combine the remaining 1 tablespoon lime juice, 2 tablespoons oil, and 1/4 teaspoon salt.

 13) Mound the salad onto plates. Top with the chicken and drizzle the chicken with the lime oil.

 14) This salad can be served both at room temperature or cold. It taste great both ways.

 

Japanese Style Folded Omelet

Japanese Style Folded Omelet

I had this unique dish at Hotel Pan Asia, Singapore. I was amazed by the perfection that was put into making a simple dish like an Omelet into a piece of art. I have noticed Chef Sylvan Mishima Brackett uses a rectangular skillet specifically designed for making this thick sweet-and-savoury Omelet, called dashimaki tamago. The method takes some practise, and watching the "easy tamago tutorial" by Japanese cooking on You Tube can help. I managed to prepare this on a square skillet myself. But I think, I would needs years of practise in order to make a perfect one like Chef Brackett's. You can it a try, you just might succeed. By the way, Japanese people love this omelet and have it almost at every meal, but dinner.


Preparation Time : 15 minutes
Cooking Time      :  30 - 40 minutes
Difficulty              :  Medium
Serves                  :   2 - 4

Ingredients :

• 3/4 cup Water
• 3/4 cup Bonito Shavings (see Note)
• 1 tablespoon Sugar
• 1 tablespoon Mirin
• 1 teaspoon Kosher Salt (you can also use regular sauce)
• 1 teaspoon Light Soy Sauce, plus more for serving
• 8 large Eggs, at room temperature
• Vegetable oil, for greasing
• 2 tablespoons Lightly drained grated Daikon, for serving (in case you can't find daikon, use regular radish)
• 1 Sushi mat

Note :

If you are vegetarian and are looking for an alternative to bonito (a small fish) in soup bases and dipping sauces, try molasses, a white dessert wine, or balsamic vinegar.

A friend of mine from Japan has informed us that he uses Port in lieu of bonito in his dishes. I actually followed him and used Port. There was some difference in taste of course, but not very sticking, which can not be ignored.

Method :

 1) In a small saucepan, bring the water to a boil.

 2) Add the bonito shavings (or Port instead) and simmer over low heat for 1 minute.

 3) Cover, remove the saucepan from the heat and let stand for 10 minutes. Your Dashi is ready.

 4) Strain the dashi through cheesecloth and let it cool to a temperature, when it is just warm.

 5) In a bowl, whisk 125 millilitres (1/2 cup) of the warm dashi with the sugar, mirin, salt and 1 teaspoon of soy sauce.

 6) Whisk in the eggs.

 7) Heat a large nonstick skillet over moderate heat.

 8) Rub the pan with an oil-soaked paper towel.

 9) Add a drop of the egg mixture to the pan and, when it sizzles, pour in one-quarter of the egg mixture so it forms a thin layer.

10) As the egg begins to cook, use chopsticks or a spatula to roll the omelet away from you, popping air bubbles as you go, to form the omelet into a flattened log.

11) Dab more oil in the skillet and add another quarter of the egg mixture, lifting the rolled omelet and tilting the pan to allow the egg mixture to seep under it.

12) As the layer of egg cooks, roll the omelet with the new layer of egg toward you.

13) Push the log to the opposite edge of the skillet.

14)  Repeat twice more with the remaining egg to form a large, loose roll.

15) Remove the skillet from the heat and set a lightly moistened wooden sushi mat over the omelet.

16) Invert the omelet onto the mat. Bring the sides of the mat over the omelet and let rest for 5 minutes.

17) Turn the omelet out onto a plate and thickly slice crosswise.

18) Serve with daikon and soy sauce.

 

Cuban Papas Rellenas or Stuffed Potatoes

Cuban Papas Rellenas or Stuffed Potatoes

 

This is a very popular snack from Cuba. Not only in Cuba, it is eaten all over the West Indies, though every country has it's own version and name for this tasty snack. I tasted this dish for the very first time, during an UNICEF conference and instantly fell in love with it. Later when I started making this for my family, my hubby became an addict. I have always got admiration from my friends, whenever I prepared this dish. So I thought I should share it with all my friends...

 

Preparation Time  : 30 minutes
Freezing Time       : 4 hours

Cooking Time        : 20 minutes for frying, 25 - 30 minutes for Picadillo

Difficulty                 : Easy

Served                  : 6 - 8

 

Ingredients :

• 1 kilo Large Potatoes (peeled and cut into quarters)
• 500 grams Picadillo (seasoned ground beef)(In case you don't use beef, you can make this with finely ground lean Mutton or Lamb)
• Vegetable oil for frying
• 1 cup dry Bread crumbs
• 4 Eggs
• 1 teaspoon Salt

 

Method : 

1) Add salt to a pot of cold water, and boil the potatoes until they are soft.

2) Drain the potatoes, and then mash them, then set aside to allow them to cool.

 

3) Separate the egg yolks from the whites in two bowls. Mix the egg yolks into the mashed potato mixture, whisk the egg whites for a minute.

 

4) Take a 1/4 of a cup of the mashed potatoes, and form it into a ball. Make a dent in the ball, to give it more of a bowl shape. Fill the indentation with a tablespoon of picadillo, and then reseal it.

 

5) Reshape the potato as a ball again.

6) Dip the ball in the egg whites, then roll the ball around in bread crumbs until it is coated. For a better coating, or for a crunchier texture, you may dip the ball into the egg whites again and coat it with another layer of bread crumbs.

7) Refrigerate the potato balls for at least four hours before frying.

 

8) To fry, pour enough oil into a skillet or frying pan to cover half of the balls, the oil should be at least 350°.

9) Place several balls into the frying pan and cook on each side until golden brown, usually 2-3 minutes, taking care not to overcook.

10) Drain the stuffed potatoes on paper towels, do not stack them.

 

The other cooking method is to deep fry the papas rellenas at 375° until golden brown, they cook best deep-fried when they are frozen.

 

 

To Make the Picadillo:

 

• 500 grams ground Meat
• 1 large Onion, chopped
• 2-3 Garlic cloves, chopped
• 1 small can Tomato sauce
• 1/4 cup Dry White Wine
• Pimiento Stuffed Olives
• Salt to taste
• Pepper to taste

 

 1) In a large skillet, brown the ground meat, onions and garlic.

 2) If meat is not too lean, pour out whatever fat you render.

 

 3) Turn heat down to medium low.

 4) Add the tomato sauce and wine.

 5) While it simmers, chop up the pimiento stuffed olives and add to meat mixture, it is ok to add a little bit of the brine, if you wish.

 6) Adjust the seasonings per taste. The Picadillo should be absolutely dry when you finish cooking. There should be no liquid left. Otherwise, it'll turn the potatoes soggy, when stuffed.

 

 

 

　

　

Greek Halva

Greek Halva

 

Once we talk about Halva, Indians would jump on their toes saying, "Yes, we know all about this sweet." Yes of course we do. But this Halva is a semolina pudding that is sweetened with syrup and studded with nuts and raisins. It is a dessert that has Arabic origins but has been adopted into the Greek culture and is widely served during fasting periods because there are no eggs or dairy in the recipe. This recipe gives us an idea about the bonding between ancient cultures and customs, which ties two different countries, despite of their Geographical boundaries.

 

Preparation Time : 10 minutes

Cooking Time      : 30 minutes

Difficulty              : Very Easy

Serves                  : 8 - 10

Ingredients:

• 2 cups of coarse Semolina (substitute Farina)
• 1/2 cup Vegetable Oil
• 1/4 cup Olive oil
• 1/4 cup Walnuts, chopped coarsely
• 1/4 cup Pine nuts (Chilgoze) (opt out if you don't get it, or substitute with Almonds)
• 1/4 cup Raisins

For the syrup:

• 4-1/2 cups Water
• 2-1/2 cups Sugar
• 1/2 cup Honey
• 3 small pieces Cinnamon stick
• 3-4 whole Cloves
• 2-inch piece of Orange peel
• Ground Cinnamon for dusting

 

 

Method :

Prepare the syrup:

1 ) In a medium saucepan, add the water, sugar, honey, cinnamon sticks, cloves, and orange peel.

2) Put it on Medium heat and bring to boil.

3) Boil for 5 minutes then lower the heat and simmer gently.

4) Remove the cinnamon, clove and orange peel before pouring. Strain in a clean bowl and set aside.

5) In another larger saucepan, over medium high heat, add the oil and heat until shimmering.

6) Add the coarse semolina and cook, stirring frequently to prevent sticking. Cook the semolina in the oil until the grains begin to toast and turn a deep golden colour.

7) Remove the pot from the heat and carefully add the hot syrup to the semolina mixture. The semolina is going to sizzle, bubble, and spatter so be careful not to burn yourself. Mix it well.

8) Stir in the walnuts, raisins, and pine nuts/almonds and continue to cook until the semolina absorbs all the liquid.

9) Cover the pot tightly and set aside to cool for 10-15 minutes.

10) Spoon the mixture into a pudding mold or into individual ramekins. Allow the pudding to cool to room temperature before serving.

11) To serve, sprinkle with cinnamon and some more chopped nuts (if desired).

Mexican Stuffed Jalapeno

Mexican Stuffed Jalapeno

This Mexican dish is very common and easy to prepare. I learnt this from a chef in a Delhi Mexican food joint. I thought it can be an ideal starter for any party and I was right. It never failed to kick start any gathering. Though it is quite difficult to get Jalapenos in local markets in India, but we have a lot of alternatives, such as, Hyderabadi Mirchi or Hara Achar Ki Mirchi.. You can use any of these to prepare this dish. They even taste as good as Jalapenos. Here I am posting the vegetarian stuffing, you can use the options given below and see them vanish.

Preparation Time : 15 minutes
Cooking Time      :  40 minutes to 50 minutes (depending on the stuffing)
Difficulty              :  Easy
Serves                  :  4 - 6

Ingredients :

•  12 Jalapeno Chilies / Any long green chilies
•  2 big Potatoes, boiled, peeled and roughly mashed
•  1/2 cup American Sweet Corn
•  1/2 cup Green Onions, finely chopped 
•  1 tablespoon Olive oil for cooking the filling
•  5 -6 tablespoons Vegetable oil for pan frying chilies
•  Salt to taste
•  Pepper, freshly ground, to taste
•  1 teaspoon freshly ground, Roasted Cumin powder
•  3 tablespoons finely chopped Coriander leaves

Method :

 1) Wash Chilies well and dry them between two kitchen towels.

 2) Slit the chili lengthwise, only on one side, taking care not to slit open the back or tearing the top off.

 3) Remove the seeds and the membranes from inside and set aside.

 4) Heat Olive oil in a nonstick pan over medium high heat.

 5) When the oil is hot enough, add the chopped green onions, lower the heat and let it soften. This will take a couple of minutes.

 6) Add corns and a pinch of salt. Mix well and saute for a few minutes.

 7) Add mashed potatoes to the onions, mix well and add salt, pepper and cumin powder. Fry for 4 - 5 minutes.

 8) Once the corns seems to be slightly softened, add chopped coriander leaves, mix well and turn out on a flat plate.

 9) Let the mixture cool, till it is ready to handle.

 10) Fill the mixture into the ready chilies.

 11) Heat a skillet on medium heat, add a tablespoon of Vegetable oil.

 12) Once the oil is hot and well coated the pan, add the chilies, and slowly keep on turning on all the sides, till the skin becomes blistered and slightly blackened.

 13) Remove on a paper lined plate and serve hot with salsa of your choice.

Variations :

You  can use a non veg filling by using Minced meat/ pork / beef . In that case, add some chopped garlic and finely chopped onions and fry them before you fry the meat. The meat will take more time to cook than the potato fillings. Hence take your time to prepare a well cooked, and properly seasoned filling.

You can also make a vegan filling by using Soy granules instead of meat.

The fillings can also be made of tofu or any other innovations which you would like to add.

 

Warm Lobster Salad

Warm Lobster Salad

This wonderful salad is from Norway. The freshest of Lobsters from the northern seas, and fresh milk products from Norway goes a long way to make this dish extra special. I heard from a Scandinavian Chef, that he uses imported products from his country in order to prepare this dish. I was scared to try it. But when I prepared the dish, sitting in India, I found it tastes equally good. It actually does not matter, whether the lobster is Norwegian or Indian :) only thing that matters is freshness. Just try it out in your Indian Kitchen, I sure you would fall in love with the salad.

Preparation Time : 40 minutes
Cooking Time      : 50 minutes - 1 hour
Difficulty              : Easy
Serves                  : 4 - 6

Ingredients :

• 60 grams Butter
• 1/4 cup plain Flour
• 3/4 cup boiling Milk or Fish stock (I prefer using fresh Fish stock, it tastes better than milk)
• 2 cups Lobster meat, cooked and chopped
• 1 Egg, lightly beaten
• 1 teaspoon Lemon juice
• Salt to taste
• 1 Lettuce, separated into leaves, (dip it in boiling water till wilted)
• 1 litter Fish Stock

 Sauce:

• 3/4 cup Fish stock
• 1/3 cup Whipping cream
• 1/3 cup Dry White wine
• 2 tablespoon unsalted Butter

Courtsy : Foodnetwork.com

                                 

Method :

 1) Preheat the oven to 200 degree Centigrade.

 2)  Heat a sauce pan over medium high heat. Add butter to the pan, taking care that it does not burn.

 3) Melt the butter in the sauce pan and stir in the flour. Take care to see that you don't add the whole amount at once. Add in portions and keep on mixing.

3) Once the whole flour is mixed, gradually whisk in the milk or stock. Keep on whisking, so that lumps don't form.

 4) Once the whole liquid is incorporated, bring to a boil.

 5) Stir the lobster into the sauce.

 6) Whisk together the egg and lemon juice and add to the lobster mixture.

 7) Season with salt. Take it off the heat.

 8) Place spoonfuls of lobster mixture on the lettuce leaves and wrap up, covering the filling entirely.

 9) Place, seam side down, in a greased ovenproof dish.

10) Pour over stock, cover with foil and heat about 20 minutes.

11) Combine the ingredients for the sauce, i.e. fish stock, cream and wine in a sauce pan.

12) Put the saucepan on medium heat and reduce by half.

13) Cool slightly, then stir in the butter.

14) Serve the lobster rolls hot with the sauce.

Vegetable Spring Rolls

Vegetable Spring Rolls

Spring Rolls are one of the most common snack found all around. This dish is originally from China. These tasty snacks has so many versions in all the South East Asian Countries that it can fill a whole book. I myself had at least 20 different versions in different stalls and restaurants around different countries. This version of Vegetable Spring Rolls is one of such snacks, which can be enjoyed any time. The easy availability of ready made wraps, make it less time consuming and easier to prepare. So just go ahead and make a plate full and enjoy with your children.

Preparation Time : 30 minutes additional 20 minutes to prepare rolls
Cooking Time      : 15 minutes
Frying Time         :  3 - 4 minutes for 1 set of rolls.
Difficulty              : Very Easy
Serves                  :  4 - 6

Ingredients :

2 cups Mung Bean Sprouts

6 dried Black Mushrooms (if you can't find it, simply use button mushrooms)

1/2 Red Bell Pepper

1 medium Carrot

250 grams of canned Bamboo Shoots (this is optional) 

2 1/2 tablespoons Oyster Sauce

1 tablespoon Chicken Broth or Water (you can also use broth powder mixed in water)

2 teaspoons Light Soy Sauce (please don't use Dark Soy, it changes both the taste and appearance) 

1 teaspoon Sugar

Salt to taste

Freshly ground Pepper to taste

18 – 20 Spring Rolls Wrappers (these are available, packed in Super markets or Asian speciality stores)

1 Egg, lightly beaten

2 tablespoons Oil for stir-frying (Use any vegetable oil)

4 to 5 cups Oil for deep-frying, as needed (Use any vegetable oil)

 

Method :

To make the spring rolls filling:

1) About 30 minutes ahead of time, rinse and drain the mung bean sprouts to give them time to dry thoroughly.

2) Soak the Chinese dried mushrooms in warm water to soften (20 to 30 minutes). Squeeze any excess water out of the mushrooms and thinly slice. If you are using button mushrooms, simply wash them well, under running water and then drain and slice thinly.

3) Dice the red bell pepper. Grate the carrot and finely slice the bamboo shoots.

4) In a small bowl, combine the oyster sauce, chicken broth or water, soy sauce and sugar. Set aside.

5) Heat 2 tablespoons in a frying pan, swirling so that it coats the pan.

6) When the oil is sizzling, stir-fry the vegetables, starting with the dried mushrooms and then the bamboo shoots, bell pepper, mung bean sprouts and grated carrot.

7) Stir in the sauce ingredients (the oyster sauce, chicken broth or water, soy sauce and sugar).

8) Taste and season with salt and/or freshly ground pepper if desired.

9) Remove from the heat and cool.

To make the spring rolls:

1) Lay a wrapper in front of you so that it forms a diamond shape.

2) Brush the edges of the wrapper with the lightly beaten egg.

3) Place 2 tablespoons of filling in the bottom half, spreading it out sideways to form a rectangle shape but not touching the edges.

4) Lift the bottom corner of the wrapper and tuck it in under the filling.

5) Fold over the left and right sides of the spring roll wrapper.

6) Continue rolling up the wrapper. When you are almost finished, lightly brush the edges of the top corner of the diamond with the beaten egg mixture, fold over and seal.

7) Heat oil for deep-frying to 360 degrees Fahrenheit.

8) When the oil is ready, carefully add the spring rolls, a few at a time, cooking until they are golden brown and crispy (3 to 4 minutes).

9) Remove and drain on paper towels.

10) Serve with plum sauce, hot mustard, or sweet and sour sauce.

Malva Pudding

Malva Pudding

This sweet dish is from South Africa. This delicious part pudding - part cake, got it's name because it was traditionally served with a sweet dessert wine called Malvasia. But now a days it is mostly served with ice creams. This apricot flavoured pudding is so delicate and tasty that it is difficult to resist for the children as well for adults.

Preparation Time : 30 minutes
Baking Time        : 45 - 50 minutes
Cooking Time      : 12 - 15 minutes (for the Sauce)
Difficulty              : Easy
Serves                  : 6 - 8

Ingredients :

Pudding :

1/2 cup Sugar

1 Egg, beaten

1 cup Flour 

1 teaspoon Baking soda

Salt, pinch

1/2 cup Milk 

2 tablespoons Melted butter

1 tablespoon Vinegar

1 tablespoon Apricot jam (use any brand)

Sauce :

1/2 cup Water

8 tablespoons Butter

1/2 cup Sugar

1 cup Cream

1 teaspoon Vanilla essence

Method :

1) Preheat oven to 350 degree Fahrenheit / 180 degree Celsius

2) In a large mixing bowl, beat together the sugar and egg until the sugar is dissolved and the mixture is light and frothy.

3) Sift together the flour, baking soda and salt into a medium bowl.

4) In another bowl, stir together the milk, melted butter, jam and vinegar until smooth.

5) Beat one third of the flour mixture into the eggs and sugar until smooth.

6) Then beat in half the milk mixture, followed by another one third of the flour, the remaining milk, and then the final third of the flour.

7) Pour the batter into a greased 8-inch cake pan and bake for 45 to 50 minutes, or until a toothpick inserted into the middle comes out clean.

8) Meanwhile, to make the sauce, add the water, butter and sugar to a small saucepan and bring to a boil.

9) Reduce heat to medium-low and simmer for about 5 minutes.

10) Remove from heat and stir in the cream and vanilla.

11) Serve Malva pudding warm, cut into wedges with a little of the cream sauce poured over the top.

Sesame Chicken and Pasta Salad

Sesame Chicken and Pasta Salad

This recipe of of salad is an ideal dish which can be the right sort of starter for a small gathering, or even a mid-day snack. I also thought it would be popular with the kids, seeing the affinity of my sons, for this dish. Just try it out and see for yourself. I saw this dish getting prepared at a Thai road side stall. There they used rice noodles, which I changed to pasta for convenience.

Preparation Time : 20 minutes
Cooking Time      : 10 minutes
Difficulty              :  Very Easy
Serves                  :  6 - 8

Ingredients :

1/4 cup Sesame seeds

250 grams package Bow tie Pasta

1/2 cup Vegetable oil

1/3 cup Light soy sauce

1/3 cup Rice Vinegar

1 teaspoon Sesame oil

3 tablespoons white Sugar

1/2 teaspoon ground Ginger

1/4 teaspoon ground Black Pepper

3 cups shredded, cooked Chicken breast meat

1/3 cup chopped fresh Cilantro/ Coriander leaves 

1/3 cup chopped Green onion

 

Method :

 1) Heat a skillet over medium-high heat.

 

 2) Add sesame seeds, and cook stirring frequently until lightly toasted. Remove from heat, and set aside.

 

3) Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente.

 

4) Drain pasta, and rinse under cold water until cool. Transfer to a large bowl.

 

5) In a jar with a tight-fitting lid, combine vegetable oil, soy sauce, vinegar, sesame oil, sugar, sesame seeds, ginger, and pepper. Shake well.

 

6) Pour sesame dressing over pasta, and toss to coat evenly.

 

7) Gently mix in chicken, cilantro, and green onions.

 

8) Give a final toss, check and adjust seasoning, if required.

 

9) Serve Hot or at room temperature, with an extra sprinkling of green onions.

 

Club Sandwich

Club Sandwich

It is speculated that the club sandwich, with its layers of chicken, tomatoes and bacon, was originally made at the Saratoga Club House in Saratoga Springs, New York, the same place that invented potato chips. The original version had only two pieces of bread. Now a days this is probably one of the most commonly ate food around the world. The inside layers changes in almost every country, yet the appeal remains same. I am posting here the version I love most...

Preparation Time :
Assembling Time :
Difficulty              : Very Easy
Serves                  :  4

Ingredients :

12 slices Bread, toasted 

12 tablespoons Mayonnaise (make fresh or use any good bottled version)

400 grams Chicken breast, cooked and thinly sliced

16 slices Tomato

16 Cooked bacon (fried on a nonstick skillet with 1/2 teaspoon of oil or cooking spray)

4 leaves Lettuce

Pepper to taste

 

Method :

1) Toast the breads only when all your ingredients are ready in four different bowls.

2) Spread the mayonnaise on one side of each of the slices of bread.

3) Spread the sliced chicken on one of the slices of bread. Top with another slice of bread. (pre boil the chicken breasts with 1/2 clove of garlic, crushed and a large pinch of salt added to 1 cup of water. Once done, take it out, drain, and slice)

4) Cut the tomatoes in perfect rounds. Lay the tomatoes over the second slice of bread.

5) Top with the bacon slices and the lettuce.

6) Place the last slice of bread on top of that.

7) About 1-inch in from each of the sides of the sandwich, insert a long toothpick. This will help to keep your filling in place.

8) Carefully slice the sandwich on the diagonal into 4 triangles and serve with a side of potato chips.

Italian Sausage Soup

Italian Sausage Soup

This hearty soup is easy to prepare and is equally healthy. It is one of the first few Italian dishes I learnt from an Italian Chef visiting in India. He was right about the fact that the freshest of veggies and the combination of sausages along with a good broth is always a winner in any kitchen. I started giving my children this soup ever since they started to eat non-vegetarian meals. They enjoyed the soup so much that they never complained about the veggies and the spinach they consumed in this process. I am sure your children would love this soup. Add different vegetables like string beans to this soup.

Preparation Time : 15 - 40 minutes (more if you prepare the broth on the same day)
Cooking Time      :  35 minutes
Difficulty              :  Very Easy
Serves                  :  4

Ingredients : 

450 grams Italian sausage or any Spicy sausage,

1 tablespoon of Olive oil

1 clove Garlic, minced

1 ltr of fresh Broth (see Note)

400 grams Italian-style stewed Tomatoes (see Note1)

1 cup Carrots, sliced

400 grams of Northern beans, (undrained, if you use canned. You can also substitute it with any other white beans like Lima, soaked and boiled)  

2 small Zucchini, cubed (You can use Ridged Gourd, if you don't get Zucchini) 

2 cups Spinach - packed, rinsed and torn

1/4 teaspoon ground Black Pepper

Salt to taste

 

 

 

 

Method :

 1) In a stockpot heat the Olive oil over medium heat.

 

 2) Add sausages and garlic.  Fry til the sausages are well browned.

 

 3) Stir in broth, tomatoes and carrots. Mix well.

 

 4) Season with salt and pepper. Reduce heat, cover, and simmer 15 minutes.

 

 5) Stir in beans with liquid and zucchini. Cover, and simmer another 15 minutes, or until zucchini is tender.

 

 6) Remove from heat, and add spinach.

 

 7) Replace lid allowing the heat from the soup to cook the spinach leaves. Soup is ready to serve after 5 minutes.

 

 8) Just pour the hot soup in a soup bowl and serve.

 

 

Note :

 

The broth used in Italian Sausage Soup is predominately a beef broth. But you can prepare it with mutton too. It is always better to prepare a big batch and stock it in the freezer. It can be used for cooking other non-vegeterian dishes. This is the most easiest  way to prepare a hearty fresh broth :

 

Ingredients :

• 750 grams neck of mutton, use mutton on bones, it is healthier
• 6 cups water
• 1 large onion, diced
• 1 medium turnip or  100 grams of Raw papaya, peeled and chopped
• 2 Carrots, diced
• 1/4 small white cabbage

Method :

Put the meat in a large pan and cover with the cold water. Bring to the boil and skim the surface. Cover, but not too tightly, and simmer gently for 90 minutes. Shred the cabbage and dice the other vegetables and add these to the stock. Bring back to the boil and simmer for half an hour.  Your broth is ready. Strain and use in your soup.

 

The  mutton from this broth can be used in other soups or you can also remove the mutton and separate the meat from any bones, chop the meat and return to the soup.

 

Note 1 :

If you don't get Canned Italian-style Stewed Tomatoes, don't worry. Just follow this recipe and your Stewed Tomatoes are ready in minutes.

 

Ingredients :

• 6 large Tomatoes - peeled, seeded and chopped
• 1  stick chopped Celery
• 1 small Onion, chopped
• 1/2  Green Bell Pepper/Capsicum, chopped
• 2 teaspoons dried Basil (available bottled in all food stores)
• 1 tablespoon white Sugar

Method :

In a large saucepan over medium heat, combine tomatoes, celery, onion, bell pepper, basil and sugar. Cover and cook for 10 minutes, stirring occasionally to prevent sticking. Your stewed Tomatoes are ready to go into your soup.

Chakalaka, A South African Fun Dish

Chakalaka, A South African Fun Dish

When I first heard the name of this dish I rolled down laughing, how can a dish have such a funny name ? But it does. Chakalaka, is a traditional dish of the Black population of South Africa. It is an integral part of their Barbecue, Braais. This is also served as a side dish for grilled meat and often served as a starter on Malie Pap, South African bread. This is a simple dish made with Tomato, Onions and often with beans. But no doubt a real tasty affair. I often cook this as a main course and serve along with some crusty bread and a bowl of fresh green salad.

Preparation Time :  10 minutes
Cooking Time      :  15 - 20 minutes
Difficulty              :  Very Easy
Serves                  :  4 - 6

Ingredients :

3 tablespoons Oil

2 Onions, chopped

2 Bell peppers (use coloured ones, it gives the dish a wonderful look) 

2 or 3 Hot chili peppers, minced 

2 or 3 cloves Garlic, minced 

2 teaspoons Curry powder (use any brand of Curry powder) 

3Tomatoes, chopped 

1 can of Baked beans in tomato sauce

Salt to taste

Pepper to taste

Method :

 1) Heat the oil in a large saucepan over medium flame.

 

 2) Add the onions, bell peppers, chili peppers, garlic and curry powder.

 

 3) Saute, stirring frequently, until the onions and peppers are cooked down and wilted, about 4 to 5 minutes.

 

 4) Stir in the tomatoes and bring to a boil.

 

 5) Reduce heat to medium-low and simmer for about 5 minutes.

 

 6) Stir in the baked beans, add salt and pepper and stir to heat through.

 

 7) Serve hot or cold as a side dish to meat, or simply with some crusty bread.

 

 

Note :

 

The original Chakalaka was probably a simple dish of onions, tomatoes and a little curry powder. These days, every South African household has their favourite recipe, which also includes bacon, pieces of ham, sausages and so on.

I some times opt for some additions to give Chakalaka a slightly different taste, which includes minced fresh ginger (added with the onions), grated carrots, shredded cabbage or chopped cauliflower (added after the tomatoes and simmered until cooked) and chopped cilantro (stirred in at the end).  Try these variations.

 

Egg Mayo Salad

Egg Mayo Salad

This is a very easy to make salad which you can enjoy cold and even at room temperature. I used to make my Egg Mayo Salad for quite sometime, specially since I had to give sandwiches for my sons tiffin, but never knew the real recipe. Last time I met a very well known chef in US and managed to get this recipe. I am sure everyone is going to love it as much as I am loving to share it. I sometimes serve this salad on piece of toasted pita, layed with a lettuce. This is an ideal finger food for a party.

Preparation Time  : 5 minutes
Cooking Time       : 15 minutes
Mixing Time          : 10 minutes
Cooling Time        : 1 hour
Difficulty               : Very Easy
Serves                   : 4 - 6

Ingredients :

5 Eggs

3 tablespoons Mayonnaise

2 tablespoons Dijon Mustard

2 tablespoons Sweet Pickle Relish

1 teaspoon Steak Sauce (I replace it with 1/2 teaspoon of Worcestershire) 

1/4 teaspoon Paprika (you can also use Red Chili Powder)

1/4 teaspoon Dried Dill (available bottled in all food stores) 

Salt to taste 

Ground Black Pepper

1 pinch Cayenne Pepper (you can replace with Kashmiri Mirch Powder)

 

 

Method :

 1) Place eggs in a saucepan and cover with water.

 

 2) Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes.

 

 3) Remove eggs from hot water, cool under cold running water, and peel.

 

 4) Chop eggs and transfer to a large bowl.

 

 5) Stir mayonnaise, Dijon mustard, sweet pickle relish, steak sauce, paprika, and dill into eggs until well mixed.

 

 6) Season with salt and black pepper. Check and adjust seasonings.

 

 7) Cover and refrigerate until chilled, if desired.

 

 8) Sprinkle with cayenne pepper before serving.

 

 9) You can sprinkle a small handful of chopped green onion or some lemon juice to have a better looking and fresh tasting salad.

 

 

Note :

 

Remember to bring the eggs to the room temperature before you put them into water, this will reduce the chance of eggs getting cracked.

 

You should also check for the freshness of the eggs before you prepare the salad, this will produce a better tasting salad. Just put an egg in water, if it sinks, it is fresh.

 

 

Caramel Apples

Caramel Apples

 

These sweet Little Treats are the best way to feed children their daily dose of Apples. This is a very common treat in United States, traditionally prepared in most American household and enjoyed by everyone, not just children. These caramel coated treats are specially found during Halloween. But I loved the sweet caramelly taste so much that I prepare and keep a batch for myself in the fridge. This is really a favourite with both my sons. Try it and I'm sure your children will love it too.

 

Preparation time : 15 minutes

Cooking time      : 25 - 30 minutes

Difficulty             : Very Easy

Serves                 :   6

 

Ingredients :

• 6 Apples
• 6 Popsicle sticks, craft sticks or chopsticks
• 2 cups Heavy cream (used Amul, if you are in India) 
• 2 cups Brown sugar
• 4 tablespoons Unsalted Butter
• 1/2 cup Dark Corn Syrup (See Note 2)

 

Method :

 1) Wash and stem the apples.

 

 2) Insert sticks into the stem end of each apple to form a handle.

 

 3) Grease a baking sheet with butter or line it with parchment paper and set aside.

 

 4) Add the cream, sugar, butter and corn syrup/Honey to a heavy-bottomed saucepan and bring to a boil over medium heat.

 

 5) Insert a candy thermometer into the mixture and continue to boil, stirring frequently, until the temperature reaches 245°F, about 10 to 15 minutes. (See Note)

 

6) Remove the saucepan from heat and set aside to cool somewhat, continuing to stir.

 

7) Dip each apple into the caramel, twirling it and using a spoon to cover all sides.

 

8) As you finish each apple, set them on the greased or parchment-lined baking sheet. (If you are covering them with nuts then this is the right time to do it. Keep a try ready with chopped nuts. Roll your apples after you have finished caramelling them)

 

9) When finished with all apples, chill them in the refrigerator for 30 minutes to set the caramel.

 

Note :

 

As we are not that professional in kitchen and don't use candy thermometer  handy, the best way to check if the caramel is ready... keep a bowl of water handy, drop a large drop of ready caramel into the water. If it forms a clot and floats, your caramel is ready. If you see it dispersing, it needs to be cooked further. Ideally this takes 10 - 15 minutes, so check your caramel around 10 - 13 minutes.

 

Another way to test it is the thread test. take a little bit of caramel in a spoon, dip your index finger in it. The caramel syrup will stick to your finger. Now join your thumbe to it and try to pull it apart. you will see a string forming in between two fingers. This means your candy is done. If it does not form a string, that means you have to heat it further.

 

Note 2 :

 

You can make your own Corn Syrup : You'll need

1 1/4 cups granulated sugar (use dark brown sugar for Dark Corn Syrup)

1/3 cup water

Pot for boiling

 

Mix the ingredients in a heavy pot.

Bring the mixture to a slow boil.

Reduce the heat to a simmer.

Let the mixture simmer over low heat until the mixture gets thick and syrupy. Corn syrup should simmer for about 3 minutes.

Read more: How to Make Your Own Corn Syrup | eHow.com http://www.ehow.com/how_2278308_make-own-corn-syrup.html#ixzz25Ee5ihZ4

Super Ideas :

After dipping the apples in the caramel, they can be rolled in chopped peanuts, chopped walnuts

Melted white chocolate is often dripped over the finished apples