Healthy Quinoa Brownie Nutty Bites

Summer Lemon Sponge Cake

 

Hello my wonderful readers!

How have you all been? As you can see, I haven’t really had much time to blog and cook as I have been spending time at the school and after with my little one. I stay at the school along wth my baby and once we are back we continue with activities etc together. Not cause blogging is not as interesting, its just that it really feels nice to spend time with Adi. In the last few weeks, as a mother there are so many changes in my little one and its just the best. I couldn’t imagine not sharing these changes with him. The perks of staying home with your baby, I guess 🙂

For March – April the temperatures are soaring like crazy and apparently they are only going to get worse. So I decided to make a little lemon sponge cake for the evening tea. The cake is light and spongy and so so delicious. Paired with a cup of tea this makes the perfect summer evening tea.

As the days go by there is this reality that hits you that these moments, hot, cold, summer or rain, will never come back. Little precious moments with the little boy and as a mum the only thing you want is for your little one to be able to make decisions on his own with a sensible head. As a parent we are so so weak. Some times even if its for his good, it takes a lot out of me to keep a straight face when I am trying to explain why he should do some thing . Or when I ask him if he wants to go to school and he replies with “OR THE MALL? ” like its really an option .. lol…. secretly I think he enjoys the car / auto ride to and from the school more than anything. He holds the railing behind the auto driver and pretends to be driving the auto with all the expression and sound effects the auto and its driver. Once we are home, everyday he makes a fuss to enter home. Cause he knows its time for lunch and then his afternoon  sleep which is such a struggle!! But in all its the best feeling to see his little black straight hair flutter gently when he runs to jump, his little look from the corner of his eye when I ask him to keep back things or when I say “What did Amma say?” and he says ” No Skweeeeming ” … These little moments make my heart warm and every moment worth living. Oh my there I go again about how I love my little honey bee.

Ok back to the recipe. You want all the ingredient at room temperature and do not forget to butter and dust the pan WELL!

Ingredients :-

1. Flour – 1 + 1/2 cups
2. Butter – 1 cup
3. Eggs – 3
4. Butter milk – 1 Cup ( whisked well)
5. Caster Sugar – 1 + 1/4 cup
6. Vanilla Extract – 1 tbsp
7. Lemon Zest – from 2 lemons / 1/4 cup
8. Lemon Juice – from 2 Lemons
9. Baking Powder – 2 tsp
10. Extra butter and flour to grease and dust the pan
11. Extra powdered Sugar for dusting

 

Instructions :-

1. Pre Heat the oven to 180C
2. Grese and dust a pan with butter and flour. Make sure to tap out the excess flour
3. Now in a large bowl, add the butter and sugar . Cream till pale and fluffy
4. Then add the eggs one at a time. Make sure to cream the mixture well and incorporate as much air as possible.
5. In a large pan, mix the flour and baking powder. Sieve the mixture thrice to incorporate air and to distribute the Baking powder well in the flour
6. Now into the butter and egg mixture, add the lemon zest, lemon juice, vanilla extract and mix well ( if you are using a hand whisk this is easy, the same can be done with a hand held whisk)
7. Next add the butter milk to the lemon egg mixture and mix well
8. With a spatula divide the flour mixture into 3 and slowly fold the flour into the  buttermilk butter egg mixture ( wet mixture)
9. Once you have added all the flour to the wet mixture, your batter is ready! ( do not over mix the batter)
10. Pour the batter into the prepared cake tin and tap to release bubbles
11. Pop the cake tin into the pre heated oven and bake for 45 – 50 mins or till the tooth pick inserted comes out clean
12. Cool completely on a cooling rack and then turn it out onto a plate
13. Finally dust with powdered sugar and lemon slices !

 

Enjoy your summer Tea party ❤

Nadan Chicken Cutlet – Kerala style Chicken Croquettes

 

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

 

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

Roasted Tomato and Garlic Soup

T

 

OLD POST – NEW PHOTOS 🙂

 

Hello Wonderful readers!

So you know how i have been going on and on about how cold its been and how we haven’t been able to step outside cause of the continuous rains. Its actually been more than a week since the rains started and it just doesn’t seem to stop. I was hoping it would rain continuously on the days after Diwali but that did not happen. Those two hours of no rain was filled with the horrendous sound of fire crackers bursting right up the road. It really doesn’t make sense to me. Yes when I was a little girl I loved to burst crackers with friends on Diwali but once I was in high school we never burst them. And it wasn’t like my parents hated it but I understood how bad the side effects are. A close friend of our family lost her husband during Diwali cause of the harmful gases that are emitted during that time. Asthma patients have it really bad during that entire week and so does poor little “pepper” (my lhasa apso) who also has a tough time with all the noise and smoke during Diwali time. That being said I do love lighting lamps around the house and filling our dinning tables with all sorts of sweets. My father LOVES bengali sweets and we make it a point to make as many as we can and buy more 🙂

Well its the week after Diwali, the days are short, cloudy, cold and chilly! The nights are ice cold. My son looks like an apple in the winter cold and he sleeps a lot. Thats why I have the time to make and post photos off late 😛

So we have been making and ordering lots and lots of soup and I decided why not share my simple roasted tomato soup. Its really simple and you do not really need to be there when it all happens. We have it with toasted bread but if I could I would love to have it with a grilled cheese sandwich. But each to their own. This one is my simple recipe.

Ingredients :-

1. Tomatos – 6 – 7 ( ripe and red) all and any kind – red, black, cherry etc
2. Garlic – 10 – 12 ( use 2 entire pods cut in the middles for bolder flavor)
3. Rose Mary – 1/2 tsp
4. Thyme – 1/2 tsp
5. Chilli Flakes – 1/2 tsp
6. Pepper – 1 tsp
7. Salt – according to taste
8. Vegetable Stock – 2 cups ( more if required)
9. Olive oil – to drizzle over the tomatoes before roasting
10. Basil and cream for garnish

Instructions :-

1. Preheat the oven to 180 C and line a baking tray with foil
2. Now cut into 6 equal halves and cut the garlic into 2 halves
3. Then add all dry spices – rose mary, thyme, oregano, chilli flakes and a little salt ( you add more later so just add a little at this stage)
4. Now mix well to distribute the spice evenly with the tomato and garlic
5. Spread the tomato and garlic over the foil evenly and make sure there is space between them to roast evenly
6. Pop the tray into the oven and roast for 25 – 30 min ( the skin will begin to shrink and sizzle)
7. Once the tomatoes and garlic are ready in a pan add 1 tsp of oil and add the roasted tomato mix
8. Pour the vegetable stock. Close and cook for another 15 – 20 mins
9. Add pepper and salt and season to your desired taste
10. Finally transfer the mixture into a mixture and blend to required consistency
11. If you do not like thick soups then bend for little longer that 10 mins and then push the soup through a soup strainer
12. Serve hot with bread or grilled cheese sandwiches

Dal Tadka – The Famous Indian Lentil Curry

 

Hello my dear wonderful readers,

How are you all doing today? My little boy is down with a fever again and now I am here taking care of him and spending all my time by his side. Over the weekend we took him to a fun play pen and the next day he came down with the cold. This is the second time this is happening after taking him to the same place and the only logical reason would be that he got it from some other kid at the play pen. How do I feel about the fact that parents bring their sick kids to a public area? Well personally I make sure my son is not around other kids when is unwell and if I know he is about to fall sick or is just recovering from one, I inform the family or friends I am about to meet. Well but that’s just me right? So now he is down with terrible cold, running nose, lots of sneezes and needs constant attention. All the while I find comfort in reassuring myself that this is the way his immune system does its job and grows stronger. So lets see.

The weekend was also a surprise cause after many many years, I made a new friend. A wonderful woman, who I can relate to in so many ways and its not often that you come across someone who you can just pour your heart out, the first time you meet them right? So all in all, the weekend was AWESOME!! It was also nice to leave the boys and have a little girl time after a looooooonnnggg time! Just to have a coffee and talk girl to girl and also hear out loud many things I have said to myself but never put to practice, was such a relief!! LOL..

Since the little one is unwell, I wasn’t able to get much cooking done. So, this recipe is my life saver. If you are Indian, then you know that there is noting simpler, comforting and wholesome like a big bowl of Dal and Rice / Chappati. This recipe can be used for a wide array of lentils. The simplest and most common combination is the one I have used in my recipe (below). The use of a pressure cooker just makes it faster and easier. But if you do not have a pressure cooker, you just need a pot with a lid and cover and cook till the lentils are mushy and soft to touch. Traditionally, Ghee / Clarified Butter is used instead of oil, but you could use any oil that you are comfortable using.

Ingredients :-

1. Toor Dal / Pigeon Pea – 2 cup
2. Masoor Dal / Red Lentils – 1 cup
3. Oil / Ghee – 1 tbsp + 3 tsp
4. Cinnamon Stick – 1  one inch stick
5. Cloves – 4
6. Green Cardamom – 4  ( bruise with the back of a spoon)
7. Cumin Seeds – 2 tsp
8. Asafoetida – 2 pinches
9. Garlic Cloves – 5 Large
10. Dry Red Chillies – 4
11. Onions –     (finely chopped)
12. Tomatoes –   (finely chopped)
13. Ginger Garlic Paste – 1 tsp
14. Turmeric Powder – 1 + 1/2 tsp
15. Chilli Powder – 1 tsp
16. Salt – as required
17. Water – 4 cups
18. Coriander Leaves – 3 tbsp

Instructions :-

1.  In a large bowl, combine both the lentils and wash thoroughly in running water. Then soak in water for 15 mins
2. Now in a pressure cooker or large bowl, add 1 tbsp of oil. One the oil is hot, add the jeera / cumin seeds (1 tsp)
3. As soon as the cumin seeds begin to crackle, add the cinnamon stick, cloves, cardamom, red chillies (3) and asafoetida
4. Once the chillies plump up, add the onions. Fry till the onions are pink and almost translucent
5. Then add the ginger garlic paste and fry till the raw smell disappears
6. Next add the chopped tomatoes, turmeric powder and chili  powder
7. Now cook till the tomatoes are cooked through (do not wait for it to fry )
8. Once the onion tomato paste is ready, add the soaked lentils. ( Discard the water it was soaked in)
9. Add the water and 1 tbsp of salt
10. Cover and cook for 3 whistles or till the lentils have cooked through
11. Once the lentils have cooked through, in a small pan, add rest of the oil. Once the oil is hot add the rest of the cumin seeds, red chili and garlic cloves. Fry till the garlic is golden brown
12. Pour over the cooked lentils and garnish with the chopped coriander leaves
13. Serve right away along with hot rice or chappatis

 

 

 

Strawberry doughnuts with Honey and Lemon sugar

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

 

Green Cucumber Mint Lemonade

Hello my dear wonderful readers,

So I know you are thinking it’s still cold and why on earth would I wanna put up a post with a cold drink. The fact is that it is nice and cold during the nights but the days are getting equally warm. In fact by 2 in the afternoon we have our fans on and my son is usually sweating by then. Also I  realized that it is equally important to stay hydrated during cold times as in summer.

This cucumber mint juice is the perfect way to stay hydrated and cucumber by itself has many healthy benefits. There is always a simple cucumber salad with all our meals and some days we have this drink instead of an aerated drink. We discourage our little one from having soft drinks and beverages so we replace them with juices such as watermelon or lime or even a strawberry milkshake. So this juice was not well received by the little one but we enjoy it every now and then. Its simple to make and it all goes into a single bowl so not much of a recipe per say.

You could also add cumin powder or chilli powder at the end just to give it a different kick. I just use honey cause I love sweet drinks and this is my go to drink when I am in need of a clean refreshing juice.

Ingredients :-

1. Lime – 2
2. Water – 4 cups
3. Cucumber – 3  (sliced and extra for garnish)
4. Ginger – 1 inch knob
5. Honey – according to taste
6. Mint – 1 cup (packed)

Instructions :-

1. In the bowl of your blender / juicer, add the juice of 2 limes
2. Then add all of the above ingredients
3. Blend till the ginger has also blended with the juice. Add more honey if required at this stage
4. Pour into glasses and serve right away

Strawberry, Thyme and Caramel Brioche Sticky Buns

 

 

Hello my dear wonderful readers!

Is it Thursday already???? Some times I cannot believe how the days go by. My little monkey a.k.a my son 🙂 is also growing up so fast. Let me tell you why I say that. My little boy has a cold and till yesterday what comes so easily to us, was the hardest thing for him. What is that one thing that we often do when we have a cold? we blow our nose! But my little 2 year had no clue how to blow his nose. All he would do is a “kaaaarrkkkkkkkk” sound into a tissue if I ask him blow his nose. Yesterday some how, I asked him to do the same and guess what?? it worked!!! He actually blew his nose!! Now I know you are thinking OMG what is this woman talking about! So here is something, parenting is such a roller coaster, that every single minute you learn and you grow. You do not have to be a parent to a human, it could be a cute little pup or cat or any animal you want to appreciate what i am saying. When they are tiny they are so fragile that once they start showing signs of growing up, every step calls for a celebration. At least I do. Your child is a celebration of your life. The joys I have found as a mum are unparalleled and can never be forgotten.

Now coming back to this recipe. It was actually a test recipe but given that I made quite a few yesterday and only 4 remain, I think it would be apt to share the recipe with you all. So I asked my dear husband to buy some fresh thyme for a dinner I was making and he got this huge packet of thyme so needless to say, you might see a lot of “Thyme” based recipes coming your way 🙂

Strawberries and thyme are a match made in heaven. So if you wanna make a fun snack with fresh strawberry jam or even store bought organic jam then this is just the one. When I was a little girl my mum would always make me have a jam sandwich and a tall glass of milk on the table just before I went out to play. This recipe reminds me so much of those days.

The bread is not just any bread. It is the most fluffiest, softest, tastiest bread ever. Because of the addition of butter and eggs this bread is just delicious just by itself too. The little thyme adds a certain mystical, lemony smell and taste. Winter mornings with a cup of tea and these buns are the perfect breakfast in bed option too.

Ingredients for the bread :-

1. Flour – 2 cups
2. Sugar – 5 tbsp
3. Yeast – 2 tsp
4. Salt – 1/4 tsp
5. Milk – 2/3 cup (warm)
6. Water – 1/3 cup
7. Eggs – 2 (lightly beaten)
8. Butter – 105 gms (softened and at room temp)

Instructions :-

1. In a bowl combine milk, sugar and yeast. Set aside till frothy and bubbly
2. In the bowl of your stand mixer, add the flour and butter. With the hook attachment mix till a bread crumb consistency is achieved
3. Then add the eggs and mix well
4. Next add the yeast mixture and milk in a steady stream with the mixer on low
5. Once you are done, add the salt and let the dough mix for 10 – 12 mins on medium speed
6. Mean while oil a glass bowl with 1/2 tsp of oilve oil and set aside
7. Now you will notice that the dough is quite wet but that’s ok, continue mixing till the dough is nice and elastic
8. Finally tip the elastic dough into the prepared bowl
9. Cover with a cloth and set in a warm place till the dough doubles in size ( 1 – 3 hrs)
10. During that time. Lets assemble the ingredients for the filling

Ingredients :-

1. Strawberry Jam – 2 cups ( depends on how thin you roll out the dough)
2. Fresh Thyme – 4 tbsp
3. Caramel – 3 tbsp ( or as required)
4. Egg – 1 (whisked well)
5. Butter for greasing

Instructions  :-

1. Pre Heat your oven to 200 C and grease a cupcake tray with butter. Set aside
2. Flour your work counter with flour and dump the flour into the counter. Make sure to deflate the dough in the bowl first
3. Slowly knead for 1 min till it forms a ball. Divide the ball into 2 equal halves
4. Then using a rolling pin, roll out a rectangle 40 cm x 20 cm
5. The using a pastry brush, evenly spread the jam over the rolled out dough ( if it very thick pop it into the microwave for 30 sec)
6. Once you are done with the strawberry layer, sprinkle the thyme leaves
7. Then drizzle the caramel over it
8. Now slowly starting from the longer side roll inwards. Flour your hands, if you find the dough is sticky
9. Once you have a nice long roll, cut into equal circles. I used a thread for this. Slip a thread under the log, come around it from both side, make a tiny knot just once and pull tight through
10. As you make the circles place it in the prepared cupcake tray
11. Once you are done with all of the dough in the same manner, using a pastry brush, lightly coat the tops of the rolls, with the eggs wash
12. Pop into the oven for 30 Mins or till golden brown. Once done, remove from the oven and place on a cooling rack
13. Allow to cool till warm to touch, then pop them out of the cupcake molds and place on a cooling rack to cool completely
14. Serve with hot milk or tea

Thai Style – Galangal and Lemongrass Chicken Soup

Hello my wonderful readers!!

Its December already!! Can you believe how fast this year has gone by!! I mean the amount of things that have happened and the pace at which things have changed is just incredible! Do not get me wrong. Every moment in it be it sadness or happiness has been an adventure and I do not intend on changing it one bit. But I fear that time moves too quickly when you have a little 2 year and you are hitting 30.

Before getting into the recipe, there was a little thought I wanted to share with you. Last month I turned 30. And oh boy that was a sucky day. I hate birthdays. I do not see the point in celebrating the fact that your skin is getting wrinkled, you hair is losing its lushness, you bones are getting brittle and your patience is running at a low. But that is when my husband sat me down and asked me – what where the highlights of the year and some how I had more reasons to be happy than sad. That is when I realized that your birthday is just a celebration of the number of memories that you have made for so many years and the opportunity to make new ones as time progresses. The number does not really matter for what really matter is how many times you closed your eyes to sleep wearing a smile on your face, or how many times you laughed like no one was watching. How far did you push your self to do the right thing and actually make a difference in someones life. More importantly a birthday is day you treat your self for the champion that you are for all the fears you overcame and all little things you did for your self to make you stronger today. Ok now I am done about that!!!

This recipe is as easy as it gets and oh my god it is so full of flavour. If you are looking for a mild, creamy, aromatic soup then this is it! It reminds you of summer days spent on beaches after a massage at a spa. Soft and delicate, this soup is the perfect winter soup for when the heart yearns for summer time.

Ingredients :-

1. Chicken – 1 kg ( breast pieces cut into bite size chunks)
2. Coconut Milk – 2 cans
3. Pepper Corns – 1 tbsp
4. Lemon Grass – 10 cms stick
5. Lime Leaves – 5
6. Shallots – 8
7. Cherry Tomatoes – 8
8. Galangal – 2 tbsp ( chopped fine)
9. Fish Sauce – 4 tbsp
10. Coconut sugar – 3 tbsp
11. Chicken stock – 1 cup
12. Button Mushroom – 250 gms
13. Lime Juice – juice from 3 limes
14. Green Chillies – 5 ( chopped fine)
15. Salt to taste

Instructions :-

1. In a large pot, add the coconut milk, pepper corns, shallots and galangal
2. Bruise the lemon grass with the back of a knife and add to the pot and bring to a boil. Then add the chicken stock
3. Add the fish sauce, chicken and coconut sugar. Stir occasionally
4. Once the chicken has cooked add the mushrooms, green chilies, lime juice and lime leaves
5. Add salt to taste
6. Bring back to a boil and add the cherry tomatoes. Cook only for another 1 min
7. Serve right away with fresh lime leaves