Wednesday, October 23, 2013

Cauliflower Pepper Fry



Cauliflower Pepper Fry

Today's recipe is black pepper cauliflower fry. The sauce is flavorful with depth in flavor and the right amount of kick from the black pepper. When I tried this recipe I knew I would make this recipe again and again. It is perfect with fried rice. Try this,hope you will all enjoy!

Ingredients

Cauliflower- 1 head cut into bite- size florets
Egg -2
Corn starch- 3 tbs
flour- 1 tsp
Salt- a pinch

Onion- 1 medium
Green onion chopped- 1 hand full
Soya sauce- 1 1/2 tsp
Dark soya sauce- 1 tsp
Oyster sauce- 1/4 tsp
Black pepper- 1 tsp
sugar- 1/2 tsp
Vegetable broth- 3 tbs

Cut cauliflower into bite sized florets. Microwave in high for three minutes. Make a batter with eggs, corn starch, flour and a pinch of salt. Dip each florets in the batter and deep fry till golden brown and crispy. Drain into paper towel and keep aside.

Heat two tsp of oil in a pan and saute onions till it is soft. Add the batter fried cauliflower florets. Pour the sauce, broth, sugar and the black pepper mixture and coat well and stir fry till the sauces are absorbed. Garnish with chopped green onions.

Try this
Hope you will all enjoy!

Corn Capsicum Masala



Corn Capsicum Masala

A simple and perfect side dish for chapati or naan.

Ingredient
Corn kernels- 1 1/2 cup
Capsicum- 1 large
Onion- 1 medium
Ginger garlic paste-1 1/2 tsp
Turmeric powder- 1/3 tsp
Chilly powder- 1 tsp
Coriander powder- 1 tsp
Tomato puree- 1/2 cup
Coconut milk- 3/4 cup
Meat masala- 1 tsp
Coriander leaves chopped- a little

Heat oil in a pan and add chopped onions and saute till golden. Add ginger and garlic paste and saute till the raw flavor disappears. Add tomato puree and allow it to cook for two to three minutes. When you see oil separating add turmeric powder, chilly powder, coriander powder and meat masala. Add capsicum and corn and mix well. Cover and cook for two to three minutes or till the corn and capsicum becomes soft. Finally add the coconut milk and simmer for a minute. Garnish with chopped coriander. Serve with chapathi or appam.

Try this
Hope you will all enjoy!

Friday, October 18, 2013

Hamantaschen



Hamantaschen

Hamatashen is a  triangular pasty-cum- cookie which is traditional to the Jews. It is served on the Jewish festival of Purim. Purim is a joyous festival and these buttery citrus flavored cookies are exchanged as gifts. I knew about Purim and this special cookie hamantaschen when my hubby's co- worker's Jessica and Teodora sent this recipe with a detailed diagram on how to shape the cookies. They also sent a list of filling suggestions which I am sure you will find interesting (It is listed below).  So today's recipe is a shared recipe from friends. Thanks Jessica and Teodora for this beautiful foolproof cookie recipe.


Ingredients
This recipe will make around 24 cookies.
Sugar- 3/4 cup
Shortening- 3/4 cup
( I used half butter and half shortening)
Eggs-3
Orange Juice- 3/4 cup
All purpose flour- 4 1/2 cup
Baking powder- 3 tsp
Salt- 1/2 tsp

For the filling
Dates chopped- 1/2 cup
Orange marmalade- 1/2 cup
Chopped walnuts- 1/2 cup
Honey- 3 tbs
( Mix the above ingredients and chill till it is ready to be used)



In a bowl combine flour, baking powder and salt.
In a separate bowl cream sugar and shortening. Add eggs one at a time and beat till it is light and fluffy. Add the dry ingredients and mix until combined. Divide dough into fourths, wrap tightly in plastic  and chill in refrigerator for at least three hours.
Note: Make sure the cookie dough is well chilled before you roll it out so it won't stick to your rolling pin or counter and tear. Take small portions of the dough and work with it while keeping the rest chilled.

Roll the dough to a thickness of approximately 1/8 of  an inch on a well floured surface.
Note : Try to roll the dough thin. The thicker the dough, it will be hard to handle and shape the dough. Cut into 4 inch or larger circles. If you are making it for the first time the four inch or larger circle will be good. As you get more practice you can attempt the small cute triangles.
 
Using a round cookie cutter cut out circles, and place on a well greased or non - stick cookie sheet. Cut out as many circles as possible. Line on baking sheet and cover with a cloth to prevent drying.Spoon filling into the center of the circle. Lightly wet the edges of the circle with water. First, grasp the left side and the right side of the circle and fold it towards the center to make a flap (not over lapping) and create a triangular tip at the top of the circle.Take the third flap or the bottom part and fold upwards. Press the two corners in the bottom part to complete a triangle shape. Chill this filled cookie for about 30 minute. Bake at 350 F for 20 minutes or till golden brown . Transfer to cooling rack and allow to cool completely.


Filling Suggestions:
Fruit Preserve or jam
( Do not add too much as it will boil over)
Traditional Poppy seed filling
( A mixture of poppy seeds,butter, sugar and eggs)
Cherry pie filling
Chopped dates ( with or without honey)
Nutella or peanut butter

Try this
Hope you will all enjoy!


Tuesday, October 15, 2013

Ginger Pumpkin Bread with Maple Brown Butter Icing



Ginger Pumpkin Bread with Maple Brown Butter Icing

Baking partners challenge for this month is a pumpkin bread.  Swathi suggested  a fall theme. There were two bread recipes, an yeast bread and a quick bread. I selected the sweet non-yeast version of quick bread with maple brown butter icing. It is a moist and flavorful bread with the flavor of ginger and is a perfect treat.  Brown butter contributes a rich depth of flavor which smells so inviting. These recipes are suggested by Tamy. To check Tamy's space go to www.threesidesofcrazy.com .
Thanks Tamy and Swathi for this months challenge. The bread was tasty and my family enjoyed.

Recipe source:  SIMPLY SCRATCH BLOG

Ingredients
All purpose flour- 2 1/2 cup
Baking powder- 2 tsp
Salt- 1/2 tsp
Ground ginger- 2 tsp
Butter- 1 stick

Granulated sugar- 1/2 cup
Packed light brown sugar- 1 cup
Pumpkin puree- 1 3/4 cup/ 15 ounces
Egg-3

For the glaze
Maple syrup- 3 tbs
Vanilla extract- 1/4 tsp
Unsalted butter- 1/2 stick
Powdered Sugar- 1 cup
Heavy cream- 3-4 tbs
Salt- a pinch


Pre heat oven to 350 degree. Prepare loaf pan,first grease it  with cooking spray/oil and then dust with flour and spread all around. Tap off the excess flour and set aside.
In a medium bowl, whisk together flour, baking powder, ginger, and salt. In another bowl whisk together the egg and sugar till well combined. Mix in pumpkin puree and melted butter. Add the flour and fold in till it is combined.
Pour batter into the prepared pan. Bake until a cake tester is inserted into the center and comes out clean. It will take about 60- 70 minutes.Let cool 10 minutes; invert pan and transfer the loaf to a wire rack to cool completely

To make the glaze
Heat butter in a skillet in low heat. The butter will melt and will start bubbling. Allow to cook until solid separates and brown to a golden color.  Once melted and a deep golden, turn off the heat. When it cools down a bit add maple syrup an vanilla and whisk. When it cools down a bit add powdered sugar, heavy cream and salt and whisk till you get a smooth glaze. Drizzle the warm glaze over the pumpkin bread. Slice and serve.


Try this
Hope you will all enjoy!

Monday, October 14, 2013

Cajun Chicken Jambalaya



Cajun Chicken Jambalaya

Today's dish is a one pot meal, a Spanish inspired chicken and sausage Jambalaya. This is Cajun style jambalaya and is a versatile main course dish.I used Cajun sausage and spice mix which imparts a smoky flavor. You can also add shrimp to this dish. Try this,you will surely love it.

Ingredients
Chicken- 1 lb
Rice- 2 cup
(Use long grain rice or basmathi rice)
Onion- 1 large
Tomatoes- 2 medium
( or half can diced tomatoes)
Garlic- 2-3 cloves
Green bell pepper- 1  medium
Celery chopped- 1/3 cup
Jalapeno pepper- 1
Bay leaf-2
Tomato paste- 1 tbs
Cajun sausage- 8 ounce
Cajun spice-3/4 tsp
Cayenne pepper- 1/2 tsp
Pepper- a pinch
 salt to taste


Heat olive oil in a pan and add bay leaf. Add the chicken and stir fry for 3-4 minutes till it changes color and get slightly browned up. Add the cubes sausage and fry for another 2 minutes. Drain and keep aside. Discard excess oil from the sausage.
In the same pan saute, garlic, jalapeno peppers,onion, bell pepper, and celery till it is crisp tender.Add pureed tomatoes, tomato paste and seasoning and saute for a minute. Add the fried chicken and sausage and one cup of chicken stock. Bring this to a boil. Reduce the heat and simmer for three to four minute. Next add rice ( washed and strained) and three and one third cup of chicken stock. Mix, cover and cook for around fifteen minutes or till all the liquid is absorbed. Using a fork make the rice fluffy. Serve warm.

Note: If Cajun seasoning is not available, you can add the following ingredients to the above recipe. A pinch of   dried oregano and thyme and 1/3 tsp each of garlic powder and onion powder. It will give you the flavor close to the Cajun spice mix.

Try this
Hope you will all enjoy!

Friday, October 11, 2013

Apple Honey Cake



Apple Honey Cake

Apple and honey cake is a simple no fuss cake, sweet and dense and is perfect fall dessert. You can also add nuts and raisins and serve it as a tea cake. I wanted to make it a little extra special, so I used a rich and dark chocolate ganache.

Ingredients
Cake flour- 3 cup
Baking powder- 1 1/2 tsp
Baking soda- 1/2 tsp
Salt- 1/2 tsp
Honey- 1 cup
Apple sauce- 3/4 cup
Egg- 3
Vegetable oil- 1/2 cup
Cinnamon powder- 1/2 tsp
Vanilla essence- 1 tsp

For the frosting
Dark chocolate- 4 ounce
Heavy cream- 1/2 cup



Pre heat oven to 350 degree F. Prepare cake tin. Grease and dust with flour and set aside.
Mix oil and honey and apple sauce and set aside. Mix flour, baking powder, baking soda, cinnamon powder and salt.
In a large mixing bowl beat egg for three to four minutes in high speed till it is light and fluffy and doubles in volume. Add vanilla essence and half of the dry ingredients ( flour) and fold in. Add oil and honey mixture and the rest of the flour and gently fold in. Pour this into prepared cake tin and bake for 35- 40 minutes or till the tooth pick inserted in the center comes out clean. Allow to cool in pan for ten minutes and run a knife along the edges to loosen the cake. Transfer to wire rack and allow to cool.
To make the chocolate ganache take 4 ounces of finely chopped dark chocolate or semi sweet chocolate in a heat proof bowl. Heat 1/2 cup of whipping  cream until it is almost boiling and then pour it over the chocolate. Allow it to stand for a minute or two Stir until smooth allow it to cool down a bit and pour over the cake. If you want it in a spreading consistency cool down completely and allow it to thicken it a bit.
Enjoy!

Try this
Hope you will all enjoy!

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