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A traditional Scottish quick bread, scones are welcome as a treat for breakfast or as a teatime snack with a cup of hot and steaming tea. Scones are easy to master, and make simple but mightily delicious teatime treats. Scones come in many sizes and flavors, sometimes I bake those classic quadrant shaped scones and recently when I was on an experimental mood I baked these British Savory Bite Size Scones with currants and rosemary.
175 Gm / 1 ½ Cup All Purpose Flour + For dusting
40 Gm/ ¼ Cup Unsalted Butter, chilled and cubed + For brushing
¼ Cup Castor Sugar
⅓ Cup Milk, chilled
1 Tsp Baking Powder
⅓ Cup Raisins, whole
A pinch of salt
Rosemary leaves, chopped, as per taste
Light Brown Sugar, to sprinkle on top (Optional)
Sieve flour, salt and baking powder in a bowl.
Mix chopped rosemary leaves and raisins into the flour mixture.
Add sugar and diced butter. Rub the mixture between fingers to get bread crumb like consistency.
Using milk little by little bind a smooth and soft dough. Do not knead the dough.
Dust the surface with flour and roll out dough into a sheet of thickness 2 cm.
With a round cookie cutter cut out round shapes from the sheet.
Gently reshape the leftover dough and cut again into shape.
Grease a baking tray with butter and line it with parchment paper or cookie sheet.
Arrange scones in the baking tray and brush with melted butter or egg wash.
Sprinkle light brown sugar over the scones.
Preheat oven at 180 degree celsius and bake scones for 20 – 25 minutes or until light golden in color and cooked.
Let it cool down on a wire rack and enjoy with a hot steaming coffee.
It can stored at room temperature for 15 – 20 days in an airtight container.
Read the Whole Thing, and Get The Recipe: Raisin and Rosemary Mini Scones
Doughnut or Donut, whatever you like to call them, are one of the highly commercialized confectionary item, all across the globe there are retail chains dedicatedly selling only doughnuts, filled with fruit preserves, jellies, cream, custard or glazed with chocolate, butter cream, cream cheese, and like bees kids are always attracted towards these colorful rings
For the Doughnut
3 ½ Cup/ 500 Gm All Purpose Flour + For Dusting
⅔ Cup Granulated White Sugar
½ Cup/100 Gm Unsalted Butter, chilled and cubed
2 Tsp.Active Dry Yeast
⅔ Cup/ 150 ml Chilled Water + ¼ Cup/ 50 ml lukewarm water
2 Large Eggs, whole
2 Tsp. Baking Powder
1 Tbsp. Milk Powder
2 Tsp.Powdered Cinnamon
1 Tsp Salt
Any flavorless oil, for deep frying
For the Chocolate Glaze
⅔ Cup/ 120 Gm Dark Chocolate, chopped
⅓ Cup Light Cream/ Single Cream
¼ Cup/ 50 Gm Unsalted Butter, cubed
Take a deep bowl and sieve flour, baking powder, cinnamon and milk powder. Set aside.
To activate yeast in a bowl mix in sugar, yeast and lukewarm water. Stir nicely and wait for 5 minutes until the mixture is frothy.
In the cold water mix in salt and entire sugar. Stir until sugar is dissolved.
Now add cubed butter to flour, with the help of fingers rub flour and butter together to form bread crumb consistency.
Add lightly beaten eggs, yeast ferment and using sugar dissolved cold water form smooth and soft dough. Knead for 5 minutes.
Grease a deep bowl and let the dough rest covered in warm place for 30 minutes or until double in size. This stage is first proofing.
While dough has risen twice the volume, tap the dough or knock back gently to punch out the air of the dough.
Dust the surface with flour and roll the dough into a sheet having thickness of ¼ inch.
Use doughnut cutter or cookie cutter to cut round pieces from the sheet.
Again dust a large sized tray with flour and let doughnuts rest in warm place till double in size. This is second stage of proofing.
So for making doughnuts we proof it twice, once the dough and then the doughnuts.
Heat oil to medium hot or near about 150 degree celcius in a broad heavy bottomed pan.
Fry doughnuts on both sides to get golden brown color.
Drain in an absorbent paper and set aside to cool down.
Meanwhile prepare the chocolate glaze, mix in chopped chocolate and butter in a microwave safe bowl and put in microwave for 2 minutes or until it is partially melted.
Pour in cream over melted chocolate and butter. Whisk until smooth and shiny consistency is achieved.
Dip cooled doughnuts in glaze and serve!!!
Read the Whole Thing, and Get The Recipe: “D” for Deep Fried Doughnut
Spaghetti is an extremely versatile variety of pasta, it can be rich and satisfying when combined with meatballs in a Bolognese Sauce, light and luscious when tossed with vegetables or seafood, or positively mouthwatering when simply tossed in garlic and extra virgin olive oil.
500 Gm Spaghetti Pasta
⅓ Cup Homemade Basil Pesto (see recipe here)
2 – 3 Cloves of garlic, chopped
¼ Cup chopped onion
¼ Cup chopped zucchini
¼ Cup chopped green olives
4 Tbsp. Olive Oil
Salt, as per taste
¼ Cup Cherry Sun Dried Tomatoes
¼ Cup Chopped Walnuts
2 Tbsp Olive Oil
Fistful of flat parsley, chopped
Grated Parmesan Reggiano cheese
Crushed black pepper for sprinkling
Boil water in a saucepot and add a pinch of salt to it. Once the water reaches boiling point add spaghetti and cook until al dente which is bite perfect.
Drain pasta in a colander and add a tablespoon of olive oil over the pasta, toss nicely and keep aside.
Dry roast chopped walnuts in a pan for 2 – 3 minutes and set aside.
Heat tablespoon olive oil in a skillet over medium heat. Add in the garlic, stirring, until fragrant and pale golden.
Next add in the onion and saute for 1 – 2 minutes but do not wait for onion to turn brown.
Add pesto, zucchini, olives, salt and the cooked spaghetti and stir until the ingredients are well combined and the pesto coats well to the spaghetti. Switch off the gas.
Finally add the parsley, roasted walnuts, sun dried tomatoes, crushed pepper, cheese and a drizzle of olive oil.
Serve the Herbed Pesto Spaghetti along with a glass of wine and a toasted grilled slice of bread. Bon Appetit!!!
Read the Whole Thing, and Get The Recipe: Spaghetti in Basil Pesto
Mamouls are what I would call, cookies from Heaven!! They melt in the mouth and make you feel like you are in the seventh heaven. These little goodies, packed with rich nuts, scented with orange blossom water and sweetened with honey are so addicting that you would never want to stop eating them.
White flour – 4 cups
White butter – 1lb
Sugar – 1/2 cup
Salt – 1/4 tsp
Filling – Pistachios,Walnuts, Almonds or date paste.
Orange blossom water – 2 tbs
Honey- 1 tbs
1. Cut the chilled butter into cubes.
2. Place the flour,salt and sugar in the food processor and pulse 2 or 3 times.
3. Add the chilled butter cubes. Pulse again 3 or 4 times, till the mixture resembles coarse bread crumbs.
4. At this stage add the orange blossom water followed by chilled water little by little with each pulse till it forms into a soft dough. Squeeze the dough to check. It should be soft but not sticky.
5. Pound the nuts coarsely. You can use different fillings with mixed nuts (almonds, pistachios and walnuts) or just pistachios or just almonds in combination with honey/icing sugar and orange blossom water. You can also use just date paste mixed with orange blossom water. Or dates and mixed nuts with orange blossom water. Here’s the link for the mamoul fillings recipe: http://mamasecretrecipes.blogspot.ca/2013/12/mamoul-fillings.html
6. Make small round balls of the dough. Make slightly bigger balls of the filling. You can use different moulds for different fillings.
7. Flatten the small rounds of the dough into a circle by pressing it with your fingers. Place the ball of the filling on it. Close the circle over the filling to hold it like a cup. Holding this cup between your fingers and thumb in one hand push the dough with your other hand using your thumb to cover the filling completely. Please note that there should be a considerably thin layer of dough around the filling (not so thin that the filling comes out on baking). Keep a paper towel handy to wipe your hands each time you touch the filling otherwise the dough would get discolored with your sticky fingers and it would be hard to give shape.
8. Roll the filled rounds in the flour, dust the moulder too with a little flour then overturn it and tap to shake off the excess flour.
9. Place the filled mamoul in the selected shape in the mamoul moulder and press it with your palm.
10. Line a cookie sheet with parchment paper.
11. Now tap the moulder on the edge of the cookie sheet so that the mamoul stuck in the mould falls off on to the cookie sheet. Repeat with the rest of the mamouls.
12. Pre-heat the oven to 350 degrees fahrenheit. Bake the mamouls for around 10 -12 minutes till the base of the mamoul is lightly golden brown. After 12 mins take a flat thin spatula and lift the base of a mamoul to see if it is done. Switch off the oven and leave them inside for 3-4 minutes. Remove when they look firm at the top and lightly golden brown at the base.
13. Cool on wire wrack for one hour. Dust them with icing sugar after they cool down completely and enjoy.
Do not store these cookies in the fridge. Store them in a cool dry place in an air tight container or cookie jar. They stay fresh outside for 2 – 4 weeks. You may freeze them if you want to store for longer periods of time. But bring them to room temperature before serving them.
Read the Whole Thing, and Get The Recipe: Mamouls, cookies from Heaven!
This Mexican boy is popular among the foodies all across the globe with many names – Tortilla, Burrito, Wrap or Roll but as someone well said “What’s in the name”, this is a quick, easy and super delicious way to use up any leftovers turkey from your fridge – with the holy Cajun trinity of onion, pepper and rice all wrapped up in a soft tortilla – trust me, it’s to die for. You can make this with any kind of leftover meat or vegetable, so just go for whatever you’ve got in the fridge.
For the rice:
⅓ Cup diced onion
1 Cup uncooked white rice
⅓ Cup canned Red Kidney Beans
1 Tsp. Ground Cumin
1 Tsp. Smoked Paprika
2 Tsp. Cajun Spice Powder
Salt, as per taste
1 fresh Red Chipotle Chili
1 clove garlic, minced
3 cups water
Oil for cooking
For the chicken:
1 boneless chicken breast
Salt and pepper, as per taste
2 Tsp Smoked Paprika
2 Tsp thyme
4 Tbsp Olive Oil + For Cooking
For the wrap:
4 Tortilla wraps
1 red bell pepper, juveniled
1 onion, sliced
1 tomato, seeded and sliced
4 Lettuce Leaves, roughly shredded
1 avocado, stoned and peeled
Juice of 1 Lemon
4 Tbsp Honey Mustard Sauce
4 Tbsp Salsa Sauce
For making cajun rice, clean, wash and soak rice in enough water for 1 hour.
After 1 hour in a pan heat oil, saute onion and garlic for 2 – 3 minutes.
Mix in rice, drained kidney beans and chipotle chilli, fry for another 2 – 3 minutes. Add all the spices, salt and mix nicely.
Pour water, cover and cook until rice is fully cooked.
For making grilled chicken, clean, wash and pat dry the chicken breast.
In a wooden board sprinkle salt, pepper, thyme and paprika. Toss chicken breast over the spices. Drizzle olive oil over chicken breast and gently massage chicken breast so that it gets coated well with the seasoning.
Now bash the chicken breast. (See here how to do bashing)
Once bashing is done heat the Grill Pan or hot barbecue and cook chicken breast for 5 to 10 minutes, or until crispy and slightly caramelised on both sides.
While grilling chicken, on the sides of the pan add strips of bell pepper to grill simultaneously.
Meanwhile, scoop out the pulp of avocado and mash it up with a fork and squeeze in lemon juice to prevent it from blackening.
Finally for assembling, warm the tortillas in a dry frying pan, then divide and pile equal amounts of the Cajun rice and chicken slices onto one side of each tortilla. Scatter over the sliced vegetables and lettuce leaves. Add a spoonful of avocado, honey mustard and salsa dressing.
Roll them up, tucking in two sides as you go, so you end up with one open-ended burrito.
Serve with a dollop of yoghurt and a drizzle of chilli sauce on the side.
Read the Whole Thing, and Get The Recipe: Cajun Rice and Grilled Chicken Burrito
These traditional Clubhouse Sandwiches are most often made with turkey, bacon, eggs and loads of mayonnaise, thin slices of roasted turkey topped with crispy bacon and onions over the crusty bread slices. My version of Club Sandwich features crispy Chicken Salamis and hard-boiled eggs, but keeps all the authentic taste.
4 slices whole wheat bread
2/4 Cup mayonnaise
1 Tsp Red Harissa (see recipe here)
2 Tbsp Honey Mustard
6 slices of tomato
6 slices of cucumber
4 slices of onion
4 slices of chicken salami
2 hard boiled eggs, sliced
2 Slices of Cheese
Salt and freshly ground black pepper
Olive Oil for cooking
A drizzle of Tomato Ketchup along with Potato Chips
Mix in Harissa, salt and pepper in mayo and whisk nicely to get smooth consistency. Set aside.
Heat pan and drizzle olive oil, cook chicken salami turning halfway through, until crisp.
To make a double-decker club: On a clean work surface, arrange 2 bread slice in a row. Spread mayonnaise over 1 side of each bread slice. Place cheese slice, lettuce stack on top of the first bread slice, top with 2 tomato and cucumber slices.
Place 2 slices of salami over the tomatoes and top with 1/8 of the sliced boiled egg (without letting any hang over the sides).
Drizzle 1 Tbsp of Honey Mustard.
Carefully place the bread slice on top of the first layered bread.
Then layer cheese slice, sliced onion, tomato, cucumber, chicken salami and remaining egg slices. Pour in the leftover of mayo and honey mustard. Cover with the remaining bread slice.
Heat Grill Pan to high and grill the sandwich.
Using a serrated knife cut sandwich into 4 square pieces.
Pin the sandwich layers together by piercing them with a frill picks or cocktail swords through the top bread slice all the way to the bottom bread slice.
Serve with tomato ketchup and potato chips.
Read the Whole Thing, and Get The Recipe: Chicken Salami Club Sandwich
If you love Italian food, you have to love the magic sauce that can take even the most mundane pasta to the level of a sublime dish. Every Italian family has their own secret recipe of Pesto, which is been passed on from generation to another as a legacy. The one rule for making this magic green sauce is that there are no rules, use your creative skills to prepare a batch with ingredients of your choice like – instead of Parmesan you can try Dry Monterey Jack or Cheddar, when it comes to nuts you can pick from pine nuts to pistachios to walnuts or hazelnuts.
250 Gm. Fresh Basil Leaves
½ Cup Parmesan, grated or cubed
¼ Cup Walnuts
2 – 3 garlic cloves crushed
Salt, as per taste
2 Tsp. Peppercorns
¼ Cup Extra Virgin Olive Oil
Rinse and dry the basil leaves by spreading in a kitchen towel.
Heat a frying pan on medium heat; add in the walnuts and dry roast them stirring frequently till they are golden. Transfer the roasted walnuts to a cool container immediately (or they will keep roasted on the hot frying pan).
Put all the ingredients in a food processor or blender and pulse until smooth paste is formed.
Store in a clean and dry jar in fridge or it can be used immediately also.
Read the Whole Thing, and Get The Recipe: Homemade Basil Pesto
In recent years Paneer Jalfrezi or Mixed Vegetable Jalfrezi has gained quite a rank in popularity charts of vegetarian dishes in India but like me most of the Paneer Jalfrezi lovers does not know what does the word “Jalfrezi means”, earlier I use to think Jalfrezi is some kind of special spice used to season this curry. The word “Jalfrezi” or “Jhalfrezi” or “zalfrezi”is a combination of two words Jhal + Pharezi, Jhal is a Bengali word for spicy and Pharezi in Urdu means suitable for diet so this means Jalfrezi has it’s roots in Asia.
250 gms Paneer, cut into thin strips of 1″ pieces
1 Onion,cut into half ring julienne
1 Red Bell Pepper, cut into thin strips of 1″ pieces
1 Capsicum,cut into thin strips of 1″ pieces
1 Carrot, cut into thin strips of 1″ pieces
2 – 3 Baby Corn, cut into thin strips
1 firm Tomato,seeded and cut into thin strips of 1″ pieces
For the sauce:
2 Tomato, blanched and pureed
2 Tbsp Tomato ketchup
2 Tsp. Ginger – Garlic Paste
Salt, as per taste
1 Tsp. Cumin seeds
1 Tsp. Nigella(Kalonji) seeds
Oil for cooking
1 tsp Coriander powder
1 Tsp Garam Masala (see recipe here)
1 Tsp. Each Red Chilly Powder, Turmeric Powder, Coriander Powder and Mango Powder
2 Tsp. Kasuri Methi or Dried Fenugreek Leaves
Cut all the vegetables uniformly into 1″ thin strips along with the paneer and keep aside.
Heat oil in a pan and add cumin seeds and nigella seeds and let them splutter.
Add julienne onions and fry until they turn pink and then add ginger-garlic paste and fry well for a minute.
Add thinly cut carrot strips and fry on high flame for 1-2 minutes.
Add tomato puree, tomato ketchup, turmeric powder, red chili powder, coriander powder, mango powder, garam masala and salt. Fry them until the mixture is slightly dry.
Add the colored bell peppers,capsicum and fry again on high flame for 2 minutes.
At last add tomato strips(seeded and cut) and paneer strips and gently mix them until all the masalas coat all the vegetables and paneer.Continue cooking for 2-3 minutes but do not stir very frequently otherwise Paneer strips will crumble.
Sprinkle kasuri Methi and garnish with fresh coriander leaves.
Read the Whole Thing, and Get The Recipe: Paneer Jalfrezi
Talking about these gorgeous Browndies, now you must be thinking what the hell is Browndie, so here’s the story for you… When I put them in the oven for baking till then they were suppose to be Blondies but then I got a call from my friend and by the time I checked my oven these ladies looked nowhere near Blondies, when my husband asked me what you made today so I thought for a minute and said Browndie = Blondie+Brownie but whatever be the name combination of Peanut Butter and Chocolate is deadly and addictive too.
1 Cup All Purpose Flour
½ Tsp. Baking Powder
¼ Tsp. Baking Soda
¼ Tsp. Salt
½ Cup Honey Roast Peanut Butter
6 Tbsp. Unsalted Butter, softened
2/4 Cup Light Brown Sugar
2 large eggs, whole
1 Tsp. Vanilla Essence
1 Tsp. Chocolate Essence
⅓ Cup Salted Peanuts, roughly chopped
⅓ Cup Chocolate Chips
Heat oven to 350 degrees F or 180 degrees C. Line a 9-inch square baking pan with nonstick foil, letting foil extend at two sides.
Sieve flour, baking powder, baking soda, and salt in a small bowl.
In a large bowl, beat peanut butter and butter with an electric mixer on medium speed, until smooth. Add brown sugar and beat until well blended.
Beat in eggs, 1 at a time but after adding eggs do not beat for more than 2 – 3 minutes. Add vanilla essence and chocolate essence.
Add flour mixture ⅓ at a time and fold gently with spatula until all moistened well. Stir in peanuts and chocolate chips.
Scrape batter into prepared pan and spread evenly.
Bake for 25 – 30 minutes, or until a toothpick inserted in center comes out clean.
Cool completely on a wire rack.
To serve, lift blondie from pan, using foil. Cut into 10 square bars and drizzle some peanut butter on top.
Read the Whole Thing, and Get The Recipe: Peanut Butter “Browndie”
I love fresh fruits in salad, that sweetness and citrusy juices of fruits give flavors of salad a punch; Pear, Pineapple, Apple, Globe Grapes and Raw Papaya are few fruits that always make a delicious salad. Cream Cheese or Sour Cream has a zingy taste, which compliments sweetness of Pineapple perfectly, and crunchiness of vegetables make this salad hard to resist.
1 Cup Pineapple, cut into wedges
1 onion, thinly sliced
1 tomato, seeded and cut into cubes
1 cucumber, peeled, seeded and cubed
3 – 4 Lettuce Leaves, tear into bite size pieces
3 – 4 Spring Onion Greens, cut into finger size
1 Slice of Whole Wheat Bread
2 Tbsp Olive Oil
1 Tbsp Garlic Powder
For Salad Dressing:
4 Tbsp Mustard Oil
2 Tbsp White Wine Vinegar
1 Tsp Lemon Juice
Salt and Black Pepper, as per taste
A fistful of flat parsley
Heaped Spoonful of Cream Cheese
For making the dressing, whisk in all the ingredients in a bowl. Adjust the seasoning as per taste and keep aside.
Pulse bread slice once in food processor to make coarse bread crumbs.
Heat pan and drizzle olive oil, toss bread crumbs until crispy and sprinkle garlic powder. Mix nicely.
In a large bowl mix in pineapple, onion, tomato, cucumber and greens.
Pour dressing over the salad and gently toss with fingers.
Just before serving sprinkle roughly chopped parsley, garlic bread crumbs and drizzle generous helping of cream cheese over the salad.