Stir Fried Asparagus with Garlic !!!

This quick and easy Asparagus Stir Fry with Garlic recipe is full of amazing flavour - and it's good for you too! 

Ingredients :

1. Fresh Asparagus, trimmed and cut into pieces - 1 lb
2. Garlic - 5 cloves, sliced
3. Salt to taste
4. Red chilly flakes / Black pepper powder - 1/2 tsp
5. Soy sauce - 1 tbsp
6. Sesame oil - 1/2 tsp (optional)
7. Oil - 1 tbsp
8. White sesame seeds - 1/2 tbsp

Simply take the end of the asparagus between your thumb and forefinger and bend until it breaks.

Method :

1.   In a frying pan over a medium heat, toast the sesame seeds and keep aside.

2.   In the same pan, add oil and cook asparagus for 3 mins.  Add the garlic, soy sauce, sesame oil, salt and red chilly flakes (or black pepper powder) and cook till asparagus is tender & crispy.

3.   Garnish it with toasted sesame seeds.

Serve warm. 

Sticky Toffee Pudding !!!

The Pinnacle of sticky goodness is right here.  The tender, soft and almost pudding like heaven.  This is a truly comforting dessert at any time.  If you want an extra luxury, add a dollop of cream or vanilla ice cream on top.  You will be flying to HEAVEN. 

Ingredients :

1. Pitted dates - 1 1/4 cups 
2. Baking soda - 1/4 tsp
3. Boiling water - 3/4 cup
4. All purpose flour - 1 1/4 cups
5. Baking powder - 3/4 tsp
6. Salt - 1/4 tsp
7. Unsalted butter - 75 gms
8. Firmly packed brown sugar - 1/2 cup
9. Eggs - 2 nos
10. Vanilla extract - 1 tsp

Toffee sauce :

1. Firmly packed brown sugar - 1/2 cup
2. Butter - 4 tbsp
3. Salt - 1/8 tsp
4. Heavy whipping cream - 1/2 cup (120 ml)
5. Vanilla extract - 1/2 tsp 

Method :

1.   In a bowl, combine together the finely chopped dates, baking soda & boiling water.  Set aside for 15 mins.  Preheat the oven  at 180 C and grease the baking pan with butter.

2.   Sieve together the flour, baking powder and salt.  Keep aside.

3.   In another bowl, beat the butter until soft and creamy.  Add the brown sugar and vanilla extract and beat until light and fluffy.  Add the eggs, one at a time, beating well after each addition.

4.   Then, add the flour mixture and beat until combined.

5.   Fold in the dates mixture along with the liquid.  Pour the prepared mixture into the prepared pan and bake it for 25 mins or until done.  Once baked, make the holes using the toothpick over the entire surface of the cake.

Toffee sauce :

6.   In a pan, combine all the sauce ingredients and cook them over medium heat until butter melts and sugar has dissolved.

7.  Pour the warm toffee sauce over the warm cake.  

Serve it warm.

Chicken Soup with Rice n Dal for Babies !!!

In weaning babies, in addition to choosing nutritional food, moms need to change food frequently  so that their babies will not be tired of it and can eat more tastily.  I like to use either chicken leg or thigh piece for making this soup for more flavour.  By using homemade Rice n Dal Khichdi mix, the soup taste more delicious, nutritious and simplifies my cooking time.  I gave this soup to my son from 7th month.  It's yummy !!!

Ingredients :

1. Chicken leg - 1 no
2. Rice n Dal khichdi mix - 2 tbsp
3. Onion - 1 small sized
4. Tomato - 1 small sized
5. Turmeric powder - a pinch
6. Ghee - 1/2 tsp
7. Salt to taste
8. Water as required

Method :

1.  In a pan, mix all the ingredients together and pressure cook them till done.

2.   Allow the mixture to cool down completely and remove the meat from the chicken and keep aside.

3.   In the processor, blend the mixture along with the chicken meat either coarsely or to smooth paste (depending upon the consistency your baby likes to have).

Serve warm.

Beetroot Flaxseed Salad !!!

Regularly eating flaxseed supports weight management and overall good health.  Grated beetroots releases lot of their natural sugar and by tossing them by simple lemon flaxseed dressing, they become an ideal addition to a salad.  Some toasted flax seeds finish this simple salad off.  A good dressing turns any salad into masterpiece and this is one of my masterpiece recipe.

Ingredients :

1. Beetroot, grated - 1 no 
2. Onion, chopped - 1 no
3. Green chilly - 1 to 2 no
4. Salt to taste
5. Flax seed - 2 tbsp
6. Lemon juice - 3 tbsp
7. Grated ginger - 1/4 tsp (or Garlic)
8. Olive oil - 2 tbsp
9. Walnuts (optional) - 1 tbsp, chopped

Method :

1.   Toast the flax seed on pan or bake it for 10 mins at 180 C.  Ground 1 tbsp of toasted flax seed to fine powder and another 1 tbsp for garnishing.

For the dressing :

2.   In  a bowl, whisk together lemon juice, grated ginger, chopped onion, olive oil, salt, grounded flax seed and green chilly.

3.   In a serving bowl, combine grated beetroot and walnuts(optional).  Pour Flaxseed dressing over salad, toss gently to coat.

Garnish it with toasted flaxseed.

Karachi Halwa | Bombay Karachi Halwa | Cornflour Halwa !!!

Karachi halwa is so easy to make.  All we need to do is to mix everything together and cook till we reach the correct consistency.  And the best part is, at home you can experiment with your favourite flavours combination to make Karachi Halwa. 

Ingredients :

1. Cornflour - 1/2 cup
2. Water - 1 1/2 cups
3. Ghee - 3 tbsp
4. Cardamom powder - 1 1/2 tsp
5. Casewnuts - 1/4 cup (Cut into small pieces)
6. Almonds - 2 tbsp (thinly sliced) 
7. Red food colour - A small pinch

For sugar syrup :

1. Sugar - 1 1/2 cups
2. Water - 1 cup

Method : 

1.   Mix together cornflour, food colour and 1 1/2 cups of water without any lumps.  Grease a plate and keep aside.

2.   Slightly roast the nuts and keep aside.

3.   Dissolve and boil the sugar and water till sticky consistency.  Now slowly, add the cornflour mixture.

4.   Lower the flame and keep stirring continuously, till the mixture becomes glossy and thick.  Add ghee, cardamom powder and roasted nuts.  Mix well. 

5.   Transfer the halwa to the greased plate.  Allow them to cool completely and cut them into desire shape.

Enjoy !!!

ALOO METHI FRY & TIPS TO GROW METHI LEAVES AT HOME !!!

This side dish of potato is flavoured with fenugreek leaves, as well as a variety of other spices to develop a spicy flavour profile.  Aloo Methi is a punjabi delicacy popular in all North Indian restaurants.  Each household have developed their own version and this is my version of making this delicious curry using homegrown methi leaves.   

How to grow Methi leaves at home :

Soak the Fenugreek seeds in water for a day.  Prepare the soil and sprinkle the soaked seeds on the soil.  Keep watering the plants regularly.  The seedings will come out within three days.  Harvest them when ready.

Ingredients :

1. Methi leaves - 2 cups 
2. Baby potatoes (with skin) / Potatoes - 500 gms
3. Oil - 1 tbsp
4. Onion, chopped - 1 no
5. Ginger garlic paste - 1 tsp
6. Turmeric powder - 1/2 tsp
7. Chilly powder - 1 tsp
8. Coriander powder - 1 tbsp
9. Cumin powder - 1 tsp
10. Garam masala -1 tsp
11. Dry mango powder - 1/2 tsp
12. Salt to taste

Method :

1.   Sprinkle some salt on methi leaves and set aside for 10 mins.  Squeeze out the water to remove the bitterness, if necessary.

2.   Heat oil in the pan, add finely chopped onion.  Saute till tender.  

3.   Add ginger garlic paste, turmeric powder and salt to taste.  Saute.

4.   Add cut potatoes, chilly powder, coriander powder, cumin powder and cook till potatoes are almost done.  Cover and cook.

5.   Add methi leaves, garam masala, dry mango powder & cook till done.  Sprinkle some water, if necessary.

Serve with rice or rotis.

How to make Caramel sauce !!!

A jar of caramel sauce in your fridge is the gift that keeps on giving.  Drizzle it over the ice-cream or a pie, add a spoonful to your morning oatmeal, use it as a dip for slice of fruits, stir it into cocoa - need I go on?

Ingredients :

1. Granulated sugar -1 cup
2. Water - 1/2 cup
3. Heavy cream - 3/4 cup
4. Unsalted butter - 2 tbsp
5. Salt - 1/4 tsp
6. Vanilla extract - 1/2 tsp

Method :

1.   In a heavy bottomed non-stick pan, combine sugar and water.  Cook over medium low heat until the sugar dissolves without stirring.

2.   Just swirl the pan around.  Once the sugar has dissolved, turn the heat to medium high and let it bubble away until it turns a deep brown color.

3.   Turn the heat down to low and add the warm heavy cream slowly.  Keep whisking until everything is combined and turn the heat off.

4.   Add the butter, salt and vanilla.  Whisk until the butter melts.  Set aside to cool completely.

Refrigerate.

Vegetable Macaroni Soup !!

This dish can be made with different variations and more veggies we add the more filling and nutritious it will be. We can use chicken bouillion cubes instead of vegetable, and add steamed, shredded pieces of chicken. It's essentially a clear soup that is ideal for those on a diet or those looking for a quick, tasty and light meal.    

Ingredients :

1. Cauliflower - 1/4 cup
2. Carrot, beans, peas - 1 cup
3. Onions - 2 nos
4. Tomatoes - 2 nos
5. Cinnamon sticks - 2 nos
6. Peppercorns - 4 nos
7. Some macaroni
8. Bouillon cubes - 1 no  
9. Oil - 1 tbsp 
10. Coriander leaves for garnishing

Method :

1.   Put one tablespoon oil in a pan and fry cinnamon sticks and peppercorns.

2.  Add chopped onions and fry till transparent. Add tomatoes and fry till done.

3.  Add bouillon veg cubes and stir till it melts. Add two cups of water, and stir. Add the veggies and macaroni and bring to a boil. Garnish it with coriander leaves & serve hot.

Serve it with toasted bread. 

Italian Focaccia

This simple dimple-topped Italian flat bread is punctuated with olive oil and the aromatic flavours of rosemary and onion to produce a truly succulent loaf.

Ingredients :

1. Active dry yeast - 1 packet
2. Lukewarm water - 350 ml
3. Olive oil - 3 tbsp
4. Unbleached white bread flour - 500 gms
5. Salt - 2 tsp
6. 1 tsp chopped fresh rosemary

For the topping :

1. Red onion, lengthwise sliced - 2 tbsp
2. Fresh rosemary - 1 tsp, finely chopped
3. Olive oil - 4 tbsp

Method :

1.   Lightly oil the shallow cake tins or pizza pans.  Cream the yeast with 4 tbsp of water, then stir in the remaining water.  Stir in the oil.

2.   Sift the flour and salt together into a large bowl and make a well in the centre. Pour the yeast mixture into the well and incorporate the flour to make a soft dough.

3.   Turn out the dough on to a lightly floured surface and knead for 8 to 10 mins until smooth and elastic.  Place in a lightly oiled clear film and leave to rice, in a warm place, for about 2 hours, or until the dough has doubled in size.

4.   Knock back the dough and turn out on to a floured surface.  Gently knead in the chopped rosemary.   Roll the dough and place in the prepared tins.

5.   Cover with lightly oiled clear film and leave to rise in a warm place for about 30 mins.  Uncover and using your fingertips, poke the dough to make deep dimples over the entire surface.  Replace the clear film cover and leave to rise until doubled in bulk.

6.   Meanwhile preheat the oven to 200 C.  Sprinkle the loaves with olive oil, chopped rosemary and sliced onions for the topping.  Bake for 25-30 mins, or until loaves are golden.  Immediately, remove the focaccia from the tin and transfer them to a wire rack to cool slightly.   These loaves are best served warm.

Serve warm.

Whole Wheat Banana Muffins !!!

Quick, easy, reliably moist batch of whole wheat banana muffins.  Whole wheat isn't just a health statement here; the taste of the whole grain makes a nutty, pleasant flavour.  The fact is whole wheat flour is lower in gluten than regular all-purpose flour also means a more tender muffin.

Ingredients :

1. Whole wheat flour - 2 cups
2. Baking powder - 1 1/2 tsp
3. Baking soda - 1/4 tsp
4. Salt - 1/4 tsp
5. Ground cinnamon - 1/4 tsp
6. Mashed banana - 1 1/2 cups (I used 2 large bananas) 
7. Eggs - 2 nos, lightly beaten
8. Maple syrup - 1/2 cup
9. Brown sugar - 1/2 cup
10. Milk - 1/3 cup
11. Sunflower oil - 1/4 cup
12. Vanilla extract - 1 tsp
13. Walnuts / almonds - 1/2 cup

Method :

1.   Preheat the oven at 180 C.  Grease the muffin pan or line up the muffin cups with paper liners.

2.   Sieve together flour, baking powder, baking soda, salt and ground cinnamon.  Keep aside.

3.    In a large bowl, mix together the mashed bananas, eggs, maple syrup, brown sugar, milk, oil and vanilla extract.

4.   Fold the wet ingredients into dry ingredients until combined.  The batter will be thick and chunky. 

5.   Fold in the chopped walnuts or almonds.  Spoon the batter into the prepared muffin tins and bake it for 25 mins or until a toothpick inserted in the middle comes out clean.  Cool them on a wire rack.

Happy baking :)