Monday, February 11, 2019

Spicy Clams In A Claypot (Mangalorean style)


Clams Masala (Mangalorean style)



Ingredients
Clams – 500 gms

To Roast
Fenugreek seeds (methi) – ½ tsp
Cumin seeds (jeera) – 1 tsp
Coriander seeds (dhania) – 3  tsp
Peppercorns (kala miri) – 1 tsp
Dried Red chilies (Byedgi variety) – 18 (adjust according to spice level)

To add to masala
Coconut – ¼ o ½
Garlic – 12 cloves
Tamarind – 2 tbsp

For tempering                        
Mustard seeds – 1 tsp
Curry leaves (kadi patta – ¼ cup
Coconut oil – 30 to 40 ml

Other ingredients
Onions (finely chopped)  - 2
Turmeric powder – 1 tsp




Method

Step 1
Dry roast the spices in little coconut oil
Cool
Powder it
Add tamarind and blend it well
Step 2
Crush coconut and garlic flakes
Add to the spice mix in a bowl
Step 3
Heat oil
Add mustard seeds
Let it splutter
Add curry leaves
Add onions and little salt
When onions turn translucent, add turmeric powder and clams
Add little water and cook it
Add the coconut-spice mix
Adjust salt and mix it well
Serve with Manglorean brown rice, dal and a green vegetable or salad

Health Benefits Of Clams


Contains high levels of vitamin B12
Best Lean Protein Option
Boosts Immunity
Rich in Omega 3 Fatty Acids
Rich in iron

Natural Multivitamin dose - Vitamin C, B 12, copper, phosphorus,riboflavin and iron  



Sunday, February 3, 2019

Bikini Bread

Bikini Bread



I am a die-hard fan of fresh fruits and veggies and like to bake with them whenever possible. It's a good idea to include their natural goodness in food. So my paranthas and cakes will always be loaded with these naturals. The flavour of the week is zucchini, one of my favourites. This one has spices and jaggery to to give it a natural spice n sweet flavour with walnuts to add that crunch. This bread can be a 5 pm hunger snack or perfect breakfast on the go! Teamed with eggs it's your balanced morning meal. And it's quick to make. You have to beat the eggs lightly, unlike a cake where you have to beat the whites separately till light and fluffy. This loaf is a happy cross between a bread and cake. It's called Zucchini Bikini Bread. Bikini rhymes with zucchini and is added just for effect. So happy baking! 


Ingredients
Whole wheat flour – 1 ½ cup
Jaggery (powder) – 1 cup
Salt – ½ tsp
Baking soda – ½ tsp
Baking powder – ½ tsp
Cinnamon powder – 1 tsp
Nutmeg powder – ½ tsp
Cloves powder – ½ tsp
Ginger powder – ½ tsp
Eggs – 2
Coconut oil – ½ cup
Vanilla essence – ½ tsp
Walnut pieces – ¼ cup (optional)
Zucchini (grated) – 1 cup (heaped
Banana (elaichi) – 1 (overripe)

Method
Beat oil and eggs together
Mix all the dry ingredients
Add slowly to the egg mix and mix
Add the zucchini and walnuts and mix
Bake in a preheated oven at 180 degrees C for about 25 mins
Cool slightly and serve warm with a hot cup of tea or coffee 







Health Benefits of Zucchini
Anti-inflammatory
Loaded with antioxidants
Improves digestion
Slows down aging
Lowers blood sugar levels
Supports healthy circulation and a healthy heart
Improves eye health
Boosts energy
Weight loss
Improves thyroid and adrenal functions



Friday, February 1, 2019

Dark Chocolate Cake Drizzled With Strawberry Sauce

Dark Chocolate Cake With Strawberry Drizzle 



Ingredients
Whole wheat flour – ¾ cup
Custard powder – ¼ cup
Jaggery (powdered) – 1
Cocoa powder – ½ cup
Baking powder – 1 tsp
Baking soda – ½ tsp
Salt – 1 tsp
Eggs – 2
Coconut oil – ½ cup
Milk (warm) – ½ cup (to adjust consistency of batter)
Apple Cider Vinegar – 1 tbsp
Lime juice – ½ lemon
Strawberry sauce – ¼ cup
Method
Beat eggs with salt and lime juice
Sieve flour and custard powder twice with baking powder and soda
Add jaggery and the rest of the dry ingredients
Add dry mix little at a time to the egg mix
Add oil and mix
Add vinegar to milk and add to batter to adjust consistency        
Bake in an oven preheated to 180 degrees C for about 20 mins
Let it cool in the oven


Strawberry Sauce
Strawberries - 1 cup
Jaggery powder – 2 tbsp
Method
Slice strawberries
Add water and jaggery powder
Cook till it become soft and forms a thickish mixture

Cool and store

Sunday, January 13, 2019

Pineapple Peel Tea

Pineapple Peel Tea
Skin is in. Suddenly everyone is waking up to the health benefits of fruit peels. I stumbled upon this drink, tried it out and loved it. Peels of fruits are loaded with antioxidants and most of the nutrition is in the skin and just below the skin. So what better way to take advantage of this! This tea has a strong pineapple flavour and is very soothing and warming particularly on a winter afternoon. It takes about 15 to 20 minutes to brew it and sip it while it's hot.
  

Ingredients
Pineapple peels - 1 1/2 cups
Water - 3 cups


Method
Wash the pineapple well
Remove the peel with a part of the flesh
Boil water
Add the peels
Let it cook for about 15 mins
Strain and drink the tea hot



Health Benefits of Pineapple Skin
Storehouse of vitamin C, bromelain and antioxidants          
Extremely effective in water retention, bloating and cellulite owing to its rich potassium content. Great news for women!
Bromelain, present in the rind, is the enzyme responsible for improving digestion and treats inflammation

Sunday, January 6, 2019

Ginger Cinnamon Cookies...Chocolate Tea


Ginger Cinnamon Cookies

Ingredients
Whole wheat flour – 2 cups
Baking Soda – 2 tp
Ginger powder – 3 tsp
Cinnamon powder – 2 tsp
Clove powder – 1 tsp
Salt – ½ tsp
Jaggery powder – 1 cup
Candied ginger pieces – ¼ cup (add a little flour while cutting them if you find it becomes sticky)
Honey or Molasses – ¼ cup
Butter – ½ cup
Egg – 1
Method
Mix all the dry ingredients in a bowl
Cream the butter
Add jaggery powder and beat
Add egg and beat the mixture well
Add the dry mixture slowly to this and mix to form dough like
Cover and refrigerate for at least 2 hours (I kept it for 8 hours)
Take it out 15 mins before baking
Preheat the oven to 160 degrees C
Make small sized balls of the dough and flatten with a fork
Arrange them on a baking tray keeping enough distance between them. They increase in size
Bake for about 10 mins
Cool and enjoy the crunchy biscuits with hot chocolate tea

Chocolate Tea


Add ½  tsp secret ingredient (pic of the special mix given below) to 2 tsp tea powder and make your regular tea



Sunday, December 30, 2018

Last Cheat Meal Of The Year

Last Cheat Meal Of The Year

Tandoori Raan (Goat Shank)


Ingredients
Raan (Goat Shank) – 1 kg
1st Marinade
Curd – 1 cup
Ginger-Garlic Paste – 5 tbsp
Red Chili Powder – 5 tbsp (vary according to taste)
Turmeric Powder – 2 tbsp
Salt – 3 tbsp (vary according to taste)

Garam masala powder (freshly ground – homemade) – 1 tbsp


2nd Marinade

Lime juice – of 1 lemon
Garam masala powder (freshly ground – homemade) – 3 tbsp
Salt – if required

Method
Clean the shank and make gashes on either side
Mix Marinade 1 and apply all over the shank even inside the gashes
Let it rest for about 6 to 8 hours
Mix Marinade 2 and apply all over in the same manner
Let it rest overnight
Preheat the oven to 170 degrees C
Brush it with mustard oil on both sides and bake for about 35 to 45 mins
Check if it’s done
Turn over to the other side
Scoop out the juices on the tray and pour it on the meat
Bake for another 25 mins
Make sure it does not get dry


Peas Pulao



Ingredients
Basmati Rice – 2 cups (washed and soaked in water for about 20 mins)
Green Peas – 3 cups
Onions (medium) – 2 (cut into thin slices)
Tomatoes (medium) – 2 (cut into thin slices)
Ginger – 1’ (cut into strips)
Garlic paste – 3 tbsp
Green Chilies – 3 (vary according to taste)
Peppercorns - 20               
Bay leaves – 4
Green cardamoms – 4
Big cardamom – 2
Cloves – 6
Cinnamon – 2
Cumin seeds – 2 tsp
Black Stone Flower (pather ke phool) – 1 tbsp
Water – 2 cups
Ghee or oil – 4 or 5 tbsp
                                                  
Method
Heat ghee
Add the whole spices and fry for a minute
Add ginger and fry again
Add onion and fry till light browned
Add peas, salt, tomatoes, garlic paste and green chilies and fry again
Cover the pan and let it cook for about 5 mins
Add the water and cover again for 5 mins
Add rice and mix carefully
Cover and cook till done
This can be done in a pan or pressure cooker
Enjoy hot

Whisky Chocolate Volcano
Ingredients
Butter – 100 gm
Dark Chocolate – 100 gm
Jaggery (powder) – 90 or 100 gm
Salt – pinch
Eggs – 2
Egg yolks – 2
Maida – 1 tbsp
Whisky – 3 or 4 tbsp
Method
Melt the chocolate and butter on low flame
Take off from the fire
Add eggs and beat well
Add yolks and beat again
Add the rest of the ingredients and beat well
Preheat an oven to 170 degrees C
Pour into small baking cups greased and dusted with cocoa powder
Bake for about 10 to 12 mins
Cool slightly
Unmould and cut in the centre to let the lava flow out


  

Friday, December 28, 2018

Beer Bread n Spiced Up Squids

Beer Bread

I had to try out this beer bread ever since I stumbled across this recipe. I've always used rum in my plum cakes. I ventured into whisky and beer cakes. The bread was the next on the list. And to say how easy baking bread using beer is, would be another story. It's a no-knead bread and you can't go wrong if you follow the steps correctly. Make sure you give it enough time and temperature to rise. So go ahead, pour some of that beer into your bread... Enjoy it for it's pure wholewheat with just a tablespoon of butter and a teaspoon of honey. And what better lunch than beer bread teamed with spiced up squids. 


Ingredients
Beer (mild small can) - 250 ml
Yeast – 1 ½ tsp
Sugar or honey – 1 tsp
Wholewheat flour - 3 cups (approx.)
Baking powder – ½ tsp
Butter - 1 tbsp

Method
Step 1
Take yeast and sugar or honey in a bowl
Add warm water and swirl the bowl
Add 3 tsp wholewheat flour and give a quick mix
Don’t disturb the yeast by over mixing
Cover and keep in a warm place for about 20 mins or till the mixture looks frothy and bubbly 




Step 2
Pour the beer into the mixture and stir
Sieve the flour with baking powder and salt
Add little at a time to the mixture and stir with a spatula to form soft dough
You may need more or less flour depending on the moisture content of the flour
Keep in a warm place for 2 hours till the dough has almost doubled in size

Step 3
Add little flour on a smooth surface and roll the dough gently on it to firm it up
Add little melted butter and mix
Keep adding flour slowly to form springy dough that can be shaped
Oil a baking tray and place the dough in it
Keep in a warm place again for about 30 mins

Step 4
Preheat oven to 160 degrees C
Make a slit in the middle of the dough and bake for about 35 to 40 mins
Let it cool in the oven a bit
Brush the top with a milk and honey mixture for that gloss
Bite into this crunchy crust bread for breakfast or lunch

Squids Spiced Up






Ingredients
Squids (washed, cleaned and cut into rings) – 1 cup
Onions (medium) – 2
Tomato (medium) – 1
Ginger (grated) – 1 tsp
Garlic (cut fine) – 1 tbsp
Green chilies (slit) – 2 or 3 (according to taste)
Red chili powder – 2 tsp (according to taste)
Turmeric powder – ½ tsp
Lime juice – 1 tbsp
Curry leaves – 4 to 5 sprigs
Oil – 2 tbsp
Butter – 2 tbsp

Method
Marinate the squids in lime juice, salt, turmeric and chili powder for 15 mins
Heat butter
Add 2 sprigs of curry and fry the squids for about 5 mins
Masala
Heat oil
Add grated ginger and fry
Add onions and fry well
Add tomatoes and fry again
Add salt, masalas and ¼ cup water and cook the masala well
When it’s done, add the squids
Mix well, cover and cook for about 3 mins
Serve hot with beer bread