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