Nadan Chicken Cutlet – Kerala style Chicken Croquettes

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Hello my Dear Wonderful People!

How are you all doing? Happy Valentines day! A day for love, a day to be loved and a day for love to be loved! Yup.. Its one whole day when we get to show our special people that they matter to us. And unlike many people, I absolutely love the idea of having this day. No it doesn’t not mean that we can’t show love on other days, and if you see it like that then I feel sorry for you. If you giving me another chance to show you how much you mean to me and you make it mandatory on the 14th of every Feb then I am taking it! Cause you know what? no matter how hard I try, some days, I forget to tell you how much you mean to me. Somedays I try but I might not be able to get to you cause you were having a bad day. But today I am going to take that day. Also maybe 20 years from now, this day might not mean as much as it does today but so what? Today is what matters right?

So on this special day, I decided to make my husband his favourite deep fried snack. These cutlets. I do not make them often, infact the last time I made them was close to a year ago. Simply cause they are deep fried and they involve quite a few steps. But once you make them, you could make a large batch and freeze them and use them as and when you want. That is what I did this time 🙂 This recipe is from my grandmother and her cutlets are out of this world. These little bites of heaven are perfect for a evening snack or a great side for dinner time. There are many variations to these cutlets, some people add cashews to the meat and some others fry the meat and add rice flour. My recipe is quite straightforward. Boil / cook each part of the recipe. Combine , dip , coat and fry! FINISH!

 

Ingredients :-

  1. Chicken – 500 gms ( boneless)
  2. Potatoes – 4 large
  3. Onions – 3 cups ( chopped fine )
  4. Green Chillies – 10 ( adjust to taste)
  5. Ginger – 4 inch knob
  6. Garlic – 14 cloves
  7. Turmeric Powder – 2 tsp + 1 tsp
  8. Coriander Powder – 4 tsp + 1 tsp
  9. Garam Masala Powder – 3 tsp
  10. Pepper Powder – 2 tsp
  11. Fresh Coriander Leaves – 1 cup ( chopped)
  12. Mint leaves – 1 cup (chopped)
  13. Salt – 1 tsp + 2 tsp + 1 tsp ( adjust to taste)
  14. Oil – 2 tbsp + more for deep frying
  15. Eggs – 2 ( beaten )
  16. Bread Crumbs – 1 cup ( more according to shape of cutlet)

Instructions :-

  1. Peel potatoes and boil till soft. Set aside
  2. In a pressure cooker add the chicken pieces. Then add 1 tsp turmeric powder + pepper powder (2 tsp) + Coriander powder 1 tsp + 1 tsp salt. Pressure cook the chicken for 3 whistles. ( If you do not have a cooker, just use a pot and boil the chicken till cooked well.)
  3. Once the chicken is cooked, open the cooker and look for water. If there is excess water, cook the chicken on high flame till all the water has evaporated. Same for when cooking in a pot. Once all the water has evaporated, set aside to cool down
  4. Then in a blender, blend the chicken to form a coarse paste. Make sure not to grind it too much. You want some chucks of chicken to remain
  5. In a large flat bottom pot, add 2 tbsp of oil. Once the oil is hot. add the onions and fry till golden brown. During this time in a mortar and pestle add the ginger + garlic and green chillies. Crush to form a nice coarse paste
  6. Add the ginger paste to the onions and fry till the garlic looses its raw smell
  7. Then add the rest of the turmeric powder + coriander powder + garam masala powder. Give it a good mix and fry till the masala has cooked well into the onion mixture
  8. Set aside to cool. During this time lets get our assembly line ready 🙂
  9. In one plate add the boiled potatoes + the onions spice mixture. Add the fresh mint and coriander
  10. Mix with your hand to evenly distribute all the ingredients. Then add the ground chicken
  11. after you have mixed the chicken with the rest of the spiced potato mixture, make small patties of equal size and set on a large cookie sheet or plate
  12. Now with one hand dunk the patties into the light beaten egg mixture and then into the bread crumbs to coat evenly
  13. Set aside in a large plate ready for frying!
  14. In a large wok or Khadai, heat oil
  15. Once the oil is hot ( on medium heat) fry the patties till golden brown
  16. Reserve on kitchen paper to drain excess oil
  17. Serve right away with ketchup!

Rosemary and Garlic Roasted Brusstels Sprouts

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Hello my wonderful readers,

How are you all doing today? So today I am here with a simple no fuss snack thats is easy on the waist line and doesn’t feel like a salad at all. So every Friday my husband likes to unwind with a glass of scotch and he insists that I make some thing to go along with the drink. Inevitably I end up making something deep fried. So to change things up and keep it healthy, I decided to make these roasted Brussels sprouts and potatoes and they were a HIT!  They take close to no time to prep and once they are in the oven all you have to do is give them a toss in the half way through the baking time just to make sure they crisp up evenly.

The garlic and the rosemary boost the taste and flavour of the veggies.

 

Ingredients :-

  1. Brussel Sprouts – 500 Gms
  2. Onions – 2 large ( sliced)
  3. Garlic – 10 cloves
  4. Rosemary – 4 to 5 sprigs
  5. Potato – 2 ( cut to wedges ) (cut them thin so they take the same time to cook as the rest of the ingredients )
  6. Pepper – 1/2 tsp
  7. Himalayan Pink Salt to taste ( use regular if not available )
  8. Olive oil for a generous drizzle

 

Instructions :-

  1. Pre heat your oven to 200C
  2. Clean and cut the Brussels sprouts. Prep the onions, potatoes and rosemary
  3. In a large bowl combine all the ingredients listed above
  4. Arrange the same onto a baking tray
  5. Drizzle olive oil and pop the tray into the oven. Bake for 40 mins or till the Brussels sprouts are crisp on the outside and the potatoes are cooked well
  6. Make sure to turn the veggies around, half way through the bake, to ensure that they cook evenly
  7. Once done, serve right away . We like it a little crisp and brown on the outside.
  8. You could also grate some cheese on top of the roasted veggies

Strawberry doughnuts with Honey and Lemon sugar

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Hello My dear wonderful readers,

How are you all doing today? So it was cheat day the other day and I had one of these and OMG I had to give them away cause these doughnuts are so so addictive. Strawberry season is here and I think I would use it in everything and anything. This is my second strawberry recipe for the season and let’s be honest, I can never have enough of these ruby red beauties. These doughnuts are baked and not deep fried so they are more cakey than fried but trust me when I say this, one bite and you wont be able to go back evaaaa!! These pink rings of heaven are the perfect mix of sweet, tart, fresh and  “munchy”. Those little red spots on the donuts are the finely chopped strawberries. The key is to dunk them in honey when nice and warm and therefore the lemon sugar melts into the doughnuts and OH MY GOD., the magic is insane!

In fact I baked 12 of these but only 11 got to the photos 🙂 cause these donuts, my friend, are just so awesome!! lol

So while I was baking these my little munchkin decided it was time for him to play in the kitchen as well. So when I was whisking and piping, my little boy was sitting on the kitchen mat, making “rice, mutta (eggs) and cheese ” which is when I was reminded about how I went to the toy store to see if I could get him a kitchen set or a toy oven but to my surprise all the kitchen toys were only in this hideous bright pink with photos of little girls making food. So what I couldn’t understand is – why is that only girls like these kind of games? I mean some of the best chefs in the world are men and they are respected all over the world, then why is it that boys cant be allowed to play with the same kind of toys. Also why is it pink?? I have never come across a pink kitchen my entire life! And no working real kitchen can ever function to its fullest if it where white or pink! Why not have a kitchen that is the same colour as the real thing! Anyway the bottom line is, I decided if he wants to play he can play with the stuff in my kitchen and when he is old enough I will help him learn and understand that there is no job that was either reserved for men or for women. Girl or boy we all deserve equal opportunity and equal respect for the choices we make.

Now back to the doughnuts, just like all my bakes, (unless otherwise specified) make sure the ingredients are at room temperature and the baking tray is well prepared. Try not rushing this step cause these doughnuts will just pop out easily if you do so. Now for the recipe

Ingredients :-

  1. Butter – 1 tsp
  2. Flour – 2 cups + more for dusting the pan
  3. Baking Powder – 1 tsp
  4. Oil – 1/2 cup
  5. Sugar – 1/ 2 cup + more of dusting
  6. Eggs – 2 large eggs
  7. Vanilla Extract – 1 tsp
  8. Apple Cider Vinegar – 1 tsp
  9. Salt – 1/2 of 1/4 tsp
  10. Nutmeg – 1/4 tsp
  11. Butter Milk – 3/4 cup
  12. Strawberry – 1 cup ( chopped fine)
  13. Red food colour – 1 small drop ( optional)
  14. Lemon Zest – from 2 limes
  15. Honey 2 tbsp

Instructions :-

  1. Pre-Heat your oven to 180 C
  2. Prepare your doughnut pan by brushing butter on the inside of your baking pan. Make sure to butter the hole in the centre too . This recipe makes 12 doughnuts
  3. Now lightly dust the buttered pan with flour. Invert the pan and shake of the excess flour. Set aside
  4. In a large bowl combine flour, baking powder, salt, nutmeg and sieve twice
  5. In another bowl, add the oil, eggs, apple cider vinegar , vanilla, sugar and butter milk. Whisk together till the sugar has mixed well with mixture
  6. Then add the dry mixture to the wet mixture in 3 batches. Make sure to mix well at every addition of dry mixture to the wet
  7. Once you have all the dry ingredients mixed, add the chopped strawberry and colour
  8. Mix well to combine
  9. Now pour the mixture into a piping bag. Snip the bottom and pipe the batter into the prepared doughnut pan
  10. Fill till 80 % of the hole
  11. Pop into the oven to bake for 20 mins or till a toothpick inserted comes out clean
  12. While that is baking lets make the lemon sugar
  13. In a plate, zest the lemons. Then add 1/2 cup of caster sugar. Now with dry hands, mix the sugar and lemon zest. You will see the sugar turn a light green colour
  14. Once the doughnuts are done, let them cool for 5 mins
  15. Then when the doughnuts are still warm, using a pastry brush, brush honey on the face of the doughnut
  16. Then dunk the doughnuts into the lemon sugar
  17. Place on a cooling rack to dust of the excess sugar
  18. Your strawberry doughnuts with honey and lemon sugar are ready

 

Cranberry and Pistachio Biscotti

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Hello my dear readers!!

How have you all been? The seasons greetings to you and I hope you all are enjoying the holidays. This is a quick post and I apologize for not having the time to write a nice long post about what has been happening. For now I shall leave you with this recipe and I hope you guys love it as much as we did during this festive season. Lots of love guys :*

Ingredients :

  1. Eggs  – 2
  2. Flour – 1 + 1/4 cup
  3. Baking powder – 1 tsp
  4. Orange Zest – 2 tbsp
  5. Caster Sugar – 1 + 1/4 cup
  6. Pistachio – 100 gms
  7. Cranberries – 50 gms
  8. Nutmeg – 1/4 tsp

Instructions :-

  1. Pre-heat your oven to 180 C
  2. In a large bowl whisk sugar and egg till light and pale
  3. Then add the orange zest and nutmeg
  4. Slowly fold in the rest of the ingredients using a spatula (try not to deflate the volume of the eggs)
  5. Once it all comes together, flour your work surface and drop the dough ball
  6. Slowly make a long log with the end tapering
  7. Then transfer the log to a baking tray and bake for 25 mins
  8. After 25 mins take it out of the oven and put to rest till cool enough to handle
  9. Then cut into thin slices
  10. Lay it flat on the baking sheet and pop it back into the oven for another 10 mins till golden brown
  11. Bring it back out of the oven and set to cool
  12. Store in an air tight container

 

Adapted from Nigellissima 

 

 

 

 

 

 

 

 

 

Parsley, roasted garlic and Lime Garlic Knots

 

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Hello my Dear Wonderful Readers!

How are you all doing today? As the weather changes and the cold sets in, I find myself pulling out my blankets, fuzzy socks and jackets out. So in anticipation of soup season, I also have a feeling we will have a lot of bread making in the house too. Did i mention I ruined my oven? Yes, so while I was getting the house ready for Diwali, last month, I cleaned the oven and when I turned it back on, the whole house lost power!!! Yeah I managed to destroy my favorite kitchen apparatus and I havent gotten around to getting the company guys to come take a look at it either (talk about being lazy) :-).

So this time I made my bread in the “convection” mode of my microwave oven and to my pleaseant surprise in really does work! how awesome is that. Now did I mention that this recipe also incorporates, whole wheat? Yes, sir it does!! So I added equal amounts of bread flour and whole wheat flour to make these babies so that they are not all that unhealthy and make a perfectly wholesome meal when paired with a big bowl of healthy soup.

Do you guys love the small bread baskets that they serve in Italian restaurants? With the flavoured butter? I am a sucker for them. While my husband refuses to have it cause he says its a distraction from the main food. I say I love it all.. hahaha..

Ingredients :-

 

  1. Bread Flour / Maida – 1 + 1/4 cup
  2. Whole Wheat Flour / Atta – 1 + 1/4 cup
  3. Sugar – 1 tbsp
  4. Salt – 1 tsp
  5. Oil – 2 tbsp
  6. Yeast – 1 tbsp
  7. Water – 1 cup (warm)
  8. Garlic – 9 cloves
  9. Lime – 1
  10. Parsley – 1/4 cup (chopped fine)
  11. Butter – 50 gms (at room temperature)

 

 

 

Instructions :-

    1. In the bowl of your stand mixer, add sugar, water and yeast. Set aside to rest for 10 mins. In 10 minutes it should have become nice and frothy
    2. Into the same bowl, add the flour, salt and oil
    3. With the hook attachment on, turn on the mixer to a medium speed for 7 – 10 mins
    4. It will form a nice sticky dough
    5. Grease a big glass bowl and tip the dough mixture into the bowl
    6. Let it rest for 2 hours or till the dough has doubled in size
    7. Meanwhile, drizzle a little oil over the garlic cloves and put them into an oven at 200 C for 15 min or till they are golden and almost black on the outside. Once they have cooled down, with the back of your spoon, press them to form a nice paste
    8. Now take a bowl and add the melted butter, zest the lime, chopped parsley and garlic paste. Season with salt and mix well and set aside
    9. Peheat your oven to 200 C and line a baking tray with baking paper
    10. Once the dough has doubled in size, tip the dough onto a floured surface.
    11. Slowly knead the dough for 2 mins
    12. Then make a large ball and cut it into 2. Then cut them into 5 each. You should have around 10
    13. Slowly roll out the dough into long rolls
    14. Then just like you tie a shoe lace, tie the knot with the rolled out dough
    15. Once you have made the knot, place on the prepared baking tray. Do the same with the remaining dough
    16. Dip a pastry brush in some olive oil and brush the tops of the knots lightly
    17. Place the tray in the pre heat oven and bake for 15 – 20 mins or till lightly golden on the top
    18. During this time, melt the butter mixture in a microwave
    19. As soon as the knots are ready take them out of the oven and dip them into the melted butter
    20. Use a mitten while you dip the knots as they will really hot!!
    21. After dipping them, place them back on the tray
    22. Just before you serve them, brush again with the flavored butter!!

 

 

 

 

Achari Murg Samosa – Samosa stuffed with chicken cooked in pickling spices

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Hello my Dear Wonderfull Readers!!

How are you all doing today? The weather here is slowly changing and the nights are getting colder. The evening’s are breezy and that is the perfect excuse to make hot samosas don’t you think? Traditionally, samosas are make with a potato based stuffing with a wide variety of spices. But today, I bring to you my perfect spicy twist to this much loved snack. Now given that it is only a snack, the idea of spending the least amount of time in the kitchen has to be a part of this recipe right? So I recommend buying samosa patty’s from your super market cause they save so much time!! So all you have to do, is make the filling, make the samosa cone and fry them!! So simple!

So firstly you need to know how to make the Achari Murgh. Now Achari Murgh literally translates to ” Pickled Chicken”. NO I am not going to ask you to pickle a chicken. We are going to cook the chicken in a medley of spices that usually are used while making pickles. The most prominent of these spices is the “KALONJI”. Samosas are the best sort of snack for a cold evening with a hot cup of coffee and this recipe is the right mix of spicy and crispy!

Ingredients for the stuffing :

  1. Chicken – 500 gms ( minced)
  2. Cumin Seeds – 1 tsp
  3. Methi Seeds / Coriander Seeds – 1/2 tsp
  4. Kalonji – 1/ tsp
  5. Mustard Seeds – 1 tsp
  6. Dry Red Chillies – 6 -8
  7. Oil – 2 tbsp
  8. Ginger Garlic Paste – 1 tbsp
  9. Green Chillies – 2 ( chopped fine)
  10. Salt – according to taste
  11. Chilli Powder – 1 tsp
  12. Lime Juice – 5 tbsp

Instructions :-

  1. In a large pan, add the minced chicken, lemon juice, ginger garlic paste and 1/2 tsp salt. Set aside to rest for 30 mins
  2. Once  you are ready to cook the chicken, heat oil in a large khadai
  3. Once the oil is hot, add the cumin seeds, methi seeds, kalonji, mustard seeds and dry red chillies. Fry till the red chillies get roasted and plump
  4. Then add the green chillies and the marinated chicken
  5. Add the chilli powder and cook till the chicken is cooked well and all the water has evaporated.
  6. Set aside to cool down

Ingredients to assemble the samosa :-

  1. Samosa Patti / pastry – 1 pack ( around 15)
  2. Boiled Potatoes – 1/2 cup
  3. Deep fried Onions – 1/2 cup *
  4. Coriander Leaves – 1/4 cup ( chopped fine)
  5. Mint Leaves – 1/4 cup ( chopped fine)
  6. Flour paste – add 2 tbsp of flour to 1 tbsp of water to form a thick paste (set aside)
  7. Oil – for deep frying

Instructions :-

  1. In a large bowl, combine the cooked chicken, boiled potatoes, mint, coriander leaves and fried onions. add salt to taste
  2. Using the samosa patti / pastry, fold to form a cone.
  3. Then stuff the cone with the chicken mixture
  4. Using the flour paste, seal the corners
  5. Deep fry the samosas and serve right away with spicy mint chutney

 

 

 

Ari “Rice” Muruku – Deep fried, crisp and with a touch of spice!

 

 

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Hello My Dear Wonderful Readers!

How are you all doing today? So my next recipe for the season is the Rice and Urad Dal Murukku. In case you have never had these before, let me tell you, this is the Indian version of a deep fried snack that comes in a number of variations that is a staple at your 4 o clock tea / coffee. Yes, we love to have a little some thing to “bite into” every evening. But of late these savory snacks have been reserved only to be savored during festivals such as Diwali etc. So I decided why not make a batch of these pinwheels. They are really easy to make but you do need a “Murukku Maker / Press” The theory is the same as a piping bag for cream, just that the mixture is tighter and thicker so you need a little more force when squeezing them.

These murukku makers are available in both brass and stainless steel. I have the brass one and they come with various ends / nozzles just like your piping tips. Best enjoyed with a cup of tea or coffee these Murukku’s can last 2 – 3 weeks if kept in an air tight container. Make sure to use a good brand of oil. I used rice bran oil and you are sorted for a long time 🙂

Ingredients :-

  1. Rice Flour – 3 cups
  2. Urad Dal – 6 tbsp
  3. White Sesame Seeds – 1 tsp
  4. Black Sesame Seeds – 1 tsp
  5. Red Chilli Powder – 1 tsp
  6. Pepper Powder – 1/2 tsp
  7. Asafoetida – 1/2 tsp ( more if you like it pungent )
  8. Salt – to taste
  9. Oil – 3 tbsp
  10. Oil to fry
  11. Water to bind ( depends on the quality of the rice flour)

Instructions :-

  1. Heat a heavy bottom Khadai and fry the urad dal till they start turning golden brown. Make sure to stir continuously or else the dal might burn
  2. Once they are ready , add into a blender and powder to a fine powder
  3. In a large plate/ even your kitchen counter, drop the rice flour, urad dal powder, salt, white and black sesame seeds, pepper powder and asafoetida. Give it all a nice mix with the tips of your finger to spread the ingredients evenly
  4. Then add the 3 tsp of oil and mix into the mixture till they almost resemble  bread crumbs
  5. Finally add water little bit at a time to make a nice tight dough. Remember all you need is the dough to come together
  6. Take small portion of the mixture and run it through the murukku maker to see if you are able to make nice round circles. If you find that the circle keeps falling or breaking then you need little more water in the dough
  7. Once you have your dough ready, heat oil in a khadai ( enough to be able to deep fry these wheels)
  8. Cut a baking paper into equal sqares and at the back draw circles of equal size. you can use these as a stencil to make all your murukkkus
  9. Now attach the start tip to the murukku maker and fill the barrel with the rice flour dough
  10. Slowly make round shapes of the murukku on your prepared baking paper
  11. Start from the inside and go round towards the outside
  12. Once you reach the outside, pinch the end towards the murukku
  13. Once you oil is nice and hot ( make sure the oil is always at medium flame not too hot and not too cold)
  14. Fry these in batches of 2 – 3 depending on the size of your khadai. Wait til they turn golden bown on both sides. Keep turning them when in the oil for even browning
  15. Lay them on kitchen paper tower to soak up the excess oil
  16. You Murukku is ready! Store in an air tight container

Dark Chocolate covered Chocolate Cookie hearts

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Hello my dear wonderful readers!!

Its been so long and there has been so much happening, I do not know where to begin! We finally moved to our own place and I am so excited cause there is so much sun light and space in the form of big balconies! lol. So to start our sweet journey at the new place, I decided to make these simple yet decadent cookies. Hey you know what I discovered, if you want to get rid of the smell of paint in a new place, all you need to do is bake some thing nice! I made these cookies and the paint smell reduced considerably. The next day I made some biryani and that sealed the deal.  hahahahaha…

These cookies are super easy to make and are perfect if you want to make chocolate cut out cookies.

Ingredients :-
1. Flour – 2 cup
2. Baking Powder  – 1/4 tsp
3. Cocoa Powder – 4 tbsp
4. Demerara Sugar – 1 cup
5. Butter – 100 gms
6. Milk – 4 tbsp
7. Salt – one pinch

 Instructions :-

1. Pre Heat your oven to 180 C – Using your baking paper or silpat mat, line your cookie baking tray
2. In a bowl combine butter and sugar. Beat well for 2 – 3 mins
3. Then add the baking powder, salt, flour, cocoa powder. Then slowly add the milk to flour mixture. Use a wooden spoon and once the dough comes together use your hands and bring it all together
4. Finally you will reach a nice thick doughy consistency
5. Lay a baking paper over your kitchen counter and place the cocoa dough in the centre
6. Then place another piece of paper over the dough ( the same size as the paper underneath (40 cm x 40cm)
7. Using a rolling pin, roll out the dough to a nice thin size
8. Then remove the paper over the dough and using the cookie cutter, cut out the desired shape
9. Slowly place the cookies over the prepared baking sheet. These cookies do not expand so its ok to not leave too much space between the cookies 
10. Bake for 20 – 25 mins ( do not wait for the cookies to turn dark brown)
11. Once they are ready , place them on a cooling rack and they are ready for their dressing 🙂

For the glaze
1. Micro wave, 50 gms of dark chocolate in spurts of 30 seconds each. Make sure to put out the bowl every 30 seconds and mix with a spatula. This will help prevent the chocolate from burning
2. Dip the cooled chocolate cookies in the melted chocolate and place over a wire rack to let the excess drip down
3. Sprinkle with your favorite kind of topping / sprinkle!!

Healthy Flax Seed and Oat, Raisin Thins

 

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Hello my Dear Wonderful Readers!!

How have you all been? Its been a long time since I got down to blogging and trust me when I say, the last week has been such a life changer! Have you ever looked down from a flight that is just about to land? That moment when you see tiny cars and thin trees and wormy roads? That’s the moment you realize how small you really are! We have been travelling a lot for the last few days and I have come to the firm belief that, no matter how hard you try, some things cannot be controlled. Its sad when people who drink and smoke their whole lives, live happy without a care are fit as a fiddle while people who are so cautious about their physical and mental health might have the worst medical condition. I guess what I am trying to say is that, what really matters, is that you live each minute of each day to its fullest and you do your part. There is no point living a vegetarian life when our mind is full of vengeful thoughts. There is no need for an argument with your spouse when life itself is full of challenges thrown at you every day. Every time I have fought or scolded some one its makes me feel like all I did was bring negativity into the room and nothing stands a chance to improve.

While such tumultuous thoughts run through my head, my cup of hot green tea was beckoning for a little some thing to go along with it. Much to my dismay, reaching for the cookie jar had only resulted in a depressing after thought of how many calories I have to burn the next day or why my greedy tongue has not been able to make its peace with 3 cookies undoubtedly made with much more sugar than flour or butter 😛 . So here was my answer!

A simple #NO GLUTEN! NO FLOUR, REFINED SUGAR FREE COOKIE- ( OH! did i mention no butter too)

These are so really simple to make all you need is a fork and two bowls. So lets get to it ….

 

Ingredients :-

  1. Instant Oats – 2 cups
  2. Raisins – 1/2 cup
  3. Flax Seed – 3 tbsp
  4. Virgin Coconut Oil – 1 cup
  5. Egg – 1
  6. Palm Sugar – 1 cup
  7. Cinnamon Powder – 1.2 tsp
  8. Vanilla Extract – 1.2 tsp

Instructions :-

  1. Pre-heat your oven to 150 C and line a baking tray with parchment paper
  2. In a bowl, mix oats, flax see, raisins, palm sugar, cinnamon powder and give it a good mix with a fork ( make sure you do not have any lumps of sugar)
  3. In another bowl, crack open the egg. Add the coconut oil and vanilla extract. Give it a good whisk with the fork
  4. Slowly pour the egg mixture over the oat mixture and set aside to soak for 10 mins
  5. Then using the same fork give it a good mix once again to coat the oats well with the egg mixture
  6. Now using a small ice cream spoon or a normal spoon scoop out even portions of the oats and egg mixture and place on the baking tray
  7. Then with the back of the fork press down to flatten
  8. I like these nice and thin, so they snap when I bite into them
  9. Bake in the pre heated oven for 10 – 15 mins (till they turn light brown )
  10. Once they are done leave to cool completely – remember they will be soft when they come out of the oven but leave to cool completely and they will crisp up soon!!
  11. Store in an air tight container once cooled

Chocolate Pavlova with Raspberry compote and cream

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Hello Everybody!!

Happy World Chocolate Day! Now I was so tempted to make a nice chocolate brownie with lots of gooey frosting and stuff, but I decided I did not wanna play with flour.  Pavlova has always been my nemesis! Smaller version of the same are easier to make, but the tricky part is not till you get it in the oven, its when you have to pull it out of it. Make no mistake, if there were ever a fight between a tiramisu and pavlova, the tiramisu would win, but if I wanted to keep it light a pavlova is the way to go.   When I say “light” I mean “lighter” 😛

The perfect pavlova should be crunchy, gooey, chewy in the center, not too sweet and just right. The first time I made a summer pavlova, with kiwi, fresh cherries , passion fruit and lots of lemon curd. It was really good. But it was not really a looker and after repeated attempts I realized two things. Firstly – a Pavlova is not a cake! – so do not expect it to be nice and puffy like a cake. And Secondly, Time it! Time your baking time and after the baking time, leave it inside the oven to cool till it comes down to room temperature. Texture is everything when it comes to this dessert. What makes this dessert, much craved for is that wonderful crunchy exterior and then that gooey, chewy, marshmallow center. The cream over the Pavlova is just for additional creaminess and to balance out the sweetness of the pavlova itself. I strongly recommend that when ever you make a Pavlova, use a strong pungent flavor to top it off.  That just makes this dessert a ride on a roller coaster. You could use fresh raspberries too, but I took the liberty to make a concentrate with the raspberries, added a little honey and made it a little more dramatic. But like I said, using fresh raspberries would do well too. Needless to say, the last time I made it, it was over within a day. So if you are the one cutting into the pavlova, make sure to save some for your self too!

 

Ingredients for the pavlova base:-

  1. Egg Whites – 6
  2. Sugar – 300 gms
  3. Coco Powder – 3 tbsp
  4. Balsamic Vinegar – 1 tsp
  5. Chopped Dark Chocolate – 2 tbsp

 

Instructions :-

  1. Pre Heat you over to 180 and line two baking tray with parchment paper. Draw two discs the size of a quarter plate on the lower side of the paper
  2. In the bowl of your stand mixer, fitted with the whisk attachment, pour in the egg whites and whisk on medium speed
  3. Once the whites are double in size and are nice and glossy, add one spoon of sugar at a time
  4. Now increase the speed and whip on high speed till nice firm peaks are formed
  5. Take off the bowl from the mixer and gently fold in the coco powder, balsamic vinegar and dark chocolate
  6. Make sure to only fold in the ingredients or you will knock out the air from the whites  ( which you really do not want)
  7. Now divide the batter equally and pour over the two circle you drew earlier on the parchment paper
  8. Using a spatula or a butter knife, level off the top
  9. Pop the baking tray into the oven and reduce the temperature to 150
  10. Bake for 1 hour and 15 mins
  11. Once you hear the ding of the oven, DO NOT OPEN IT AJAR! slowly pop a wooden ladle between the door of the oven and let it sit till the pavlova had completely  cooled and reached room temperature
  12. Mean while get on with the raspberry goo 🙂

 

Ingredients :-

  1. Frozen Raspberries – 100 gms
  2. Honey – 3 tbsp
  3. Whipping Cream – 300 ml

Instructions :-

  1. In a sauce pan, combine the raspberry and honey
  2. Cook on medium flame till the mixture begins to boil ( stir occasionally)
  3. The let the mixture reduce to half on the same flame
  4. Once it has reduced by half, take it off the flame and let it cool down
  5. Whip the double cream to stiff peaks and set aside

 

  • When you are ready to assemble the Pavlova, first use one pavlova as the base, add cream and spread evenly
  • Then add half the raspberry goo and sprinkle some chocolate chips
  • Then place the next pavlova over the first layer and repeat the same step
  • Your Chocolate Pavlova is ready!

Recipe Adapted from Nigella Lawsons book

 

 

 

 

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