Cooking videos in here

Cooking videos in here
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Wednesday, 27 March 2013

Tastiest Cheesy Garlic Bread Ever | Garlic Bread with Cheese

If your looking for the perfect cheesy garlic bread recipe your in the right place.
I have tried tons of recipes for getting hold of the perfect garlic bread and most of them ended up with the cheese getting too dry on top and some lacked the creamy cheesy texture which I feel is so important to achieve.

This recipe will show you how to get the cheese moist and bubbly with a buttery creamy taste so you get fabulous cheesy garlic bread to die for.

So here is my way of making these babies.

What you need :

1 French baguette
grated mozzarella - depends on how cheesy you want it
chopped coriander (optional)
2 tbsp. mayo (not to miss this)
4 tbsp. butter
2 tsp olive oil
a pinch salt
6 cloves garlic freshly chopped
2 tsp or more Italian seasoning to sprinkle on top

> Start by melting the butter and olive oil, make sure you do not melt the butter for more than a 60 sec on the stove.
Immediately add the chopped garlic into the butter and remove from the heat, the butter will keep melting with the heat of the pan. Add in salt and a little bit of the chopped coriander now.

> You may cut the loaf in half and spread the garlic butter on it or you can even cut the loaf diagonally like I did.

I had a little helper today while making these, my friends little angel Ishita, she did a great job by helping me brush the garlic butter on the bread, such a doll she is !
Brush each slice with the garlic butter mix, use a pastry brush and brush on all sides.
Grill at 180c for 5/7 min or 10 min if you like it more toasted.
While the bread is in the oven mix the mayo, cheese and coriander.

After 7 min  in the oven top the bread with the cheese and mayo mix.
 Grill at 200 c for 7/10 min till the cheese is melted and bubbly.
Keep an eye as you do not want the cheese to burn.
 You may add chives, olives, paprika and even onions to the mayo and cheese mix. It all depends on what you are in the mood for.
Once they are done sprinkle some mixed Italian seasoning while they are still piping hot and serve immediately. I told you it is simple !!! Do try it, I'm sure you will love it.

Sent to Bon Vivant

Tuesday, 26 March 2013

Holiday French Toast with Condensed Milk and Cardamom | Festive French Toast Recipe

I call this the holiday/festive french toast,this amazing french toast actually tastes like a dessert with the condensed milk and cardamom.Very special and makes your mouth very happy.

I make these on holiday weekends,served with the usual eggs and sausage and 2 slices each of these tasty babies to finish our breakfast,the perfect way to start the lazy holiday weekend.

The cardamom gives this yummy french toast a wonderful aroma and a very unique taste without adding the vanilla extract.The condensed milk makes it very rich and special.

For a special Christmas Breakfast you can serve this with whipped cream and fruits and you have your very own Christmas French Toast Ready !

Love love love this recipe.It is a must try for sure.


I know you want some !
 For 4 French toasts

2 large eggs
1 pinch salt
2 tsp cardamom powder
4 tsp Condensed Milk
3/4 tsp milk
2 tsp full cream
4 white bread slices
butter to cook

Start by mixing the eggs with the condensed milk,whisk for 2 min till frothy.

Now add in the salt,cardamom powder and milk and cream.Whisk again.

once the egg mixture is ready,dip the bread slices in and soak for a few seconds

cook till brown with butter for best results
Serve these rich french toasts,warm with syrup on top or with any jam.They taste great even on its own.
You need to try this amazing recipe for christmas!

serve warm and watch every one smile while eating these
Sent to Bon Vivant

Sunday, 24 March 2013

Chicken Fry made Indian Style | Indian Style Chicken Fry

This recipe will show you a great way on how to make homemade chicken fry taste all the more flavourful, juicy and mouthwatering.
Making these take a little longer to prepare but it is worth the time. Perfect to munch on with drinks !!
So if you are looking for a yummy Indian style chicken fry then give this one a try.

For 8 chicken legs you need :
medium size chicken legs 8,make a few cuts on them
8/10 garlic cloves
small piece ginger
1 green chili
1/2 tomato (not to skip this)
8/10 shallots
2tsp red chili powder
1/2 tsp fennel seeds
5/8 curry leaf
1/2 tsp cumin seeds
1tsp gram masala powder
1 tsp turmeric powder
1 pinch sugar
salt to taste
Make a spice paste of all the ingredients listed above, and make sure you do not add any water. 
Adding the small piece tomato helps getting a smooth paste as it releases its juice.
> Start by marinating the chicken legs in a little salt and turmeric for 1 hour.
> After an hour steam the chicken for 10 min, the steaming is what makes the chicken tender and juicy after frying, also make sure to place them evenly and not pile them on top of each other.

> Cool the chicken completely and then coat the chicken with the spice paste, allow to sit in the spice marination for 2 hours in the fridge.
Then allow to rest for 5/10 min after removing it from the fridge and then fry the chicken on a medium heat till light brown and crispy.
Do not eat them right away,rest them for 5 min.
Also fry some extra curry leaf to garnish the chicken while serving.
Now your done !
                                Sent to show your best creation event and spotlight event

Monday, 18 March 2013

Spicy Ramen Recipe | Homemade Spicy Ramen

If you ask me my cure for a runny nose or a cold I would only tell you two things, one is to try my clear chicken soup and second  this ramen noodle soup. Nothing else works for me.
I promise you all your sinuses will be cleared and you will feel better instantly after having a hot bowl of delicious ramen ,of course adding meat and veggies is completely your choice, for this recipe  I make it with assorted mix veggies and even skip the seasoning packet as I don't want the msg.
This is my way of making spicy ramen noodle soup, hope you try it out some day.
You need -
1 packet ramen of your choice
3 cups water
1/2 cup mix veggies
 low sodium chicken broth cube use 1/2 of it
1 tsp sesame oil
1 tsp onion powder
a pinch curry powder makes it get a good kick (optional)
1 tsp fine grated ginger
1 tsp minced garlic
dash of rice vinegar
1 tsp soy sauce
pinch sugar
1/2 tsp pepper
2 tsp sweet chili oil
you may add salt if needed, I fell the chicken broth cube is salty enough for me
In a soup pan add in the sesame oil and the garlic and ginger, quickly add in the mix veg and saute for a min, add in the curry powder too.
Now add in the 3 cups water and chicken broth cube. Boil for 2 min.
After 2/3 min add in the sugar, onion seasoning,vinegar, soy, pepper and sweet chili oil.
Keep boiling the soup for 5 min.
Now add in the ramen and cook till noodles are soft, check for seasoning and add more sauces to your liking if needed.
Its ready now, you can also garnish with spring onions for some extra flavour.


Saturday, 16 March 2013

Homemade Cream of Veg Soup | Cream of Veg Spoup

I love making soups and it always makes me realise they taste so much better than the packet ones.
Such an easy thing to cook too, hopefully this year I will post more soup recipes .
My favourite way to serve cream of veg soup is with buttered bread and spicy grilled chicken for a complete meal, yummmm !
Keep reading for the easy recipe of restaurant style cream of veg soup you guys !!
For yummy homemade cream of veg soup you need :
1 cup mixed veg (I used corn, peas,carrots and beans)
1 tbsp. whole wheat flour
1/2 tsp olive oil + 1/2 tsp butter
1/2 tsp pepper
2 crushed garlic cloves
1/2 cup milk (full cream is best for this soup)
2 cups water
1/2 tsp low sodium veg stock powder or veg cube (this brings out a great flavour)
1 tsp dried parsley
2 tsp sugar
1 tsp salt or more to taste
If you do not wish to use veg stock powder or veg cube go ahead and add 2 cups of veg broth instead of plain water.
Also if you wish to add cream at the end its totally up to you, I just use full cream milk instead.
In a pressure cooker add the olive oil and butter, then the wheat flour, saute for 2 min on low till it changes to a very light pale brown colour, make sure to not burn it.

Add in the crushed garlic at this stage as we do not want the garlic to change colour for this soup.

Now add in the mix veg and coat the flour and veg together, then add salt,2 cups water and the veg stock powder.
Pressure cook for 1 whistle till the veggies are soft.

This is how it looks after being pressure cooked,at this stage you can remove about 1 tbsp. of mix veg for garnish before blending the soup, but I like it smooth and creamy so I skip it.
Once you blend the whole soup, add warm milk and boil again for 2/3 min.
The soup will be thick and creamy by now,add in pepper,sugar and give it a taste to adjust seasoning to your liking. Then add you do is sprinkle dried parsley before serving.
Now your done.Happy sipping !

> If you feel the soup is too thick add more milk or water and adjust the seasoning.

Serve with crusty Italian bread, its epic !

Sent to Bon Vivant

Thursday, 14 March 2013

Glazed Curry Chicken Legs | Yummy Curry Glazed Chicken Legs

Glazed curry chicken legs are my husbands favourite, he can have these all week and never complain.
I usually make it for him on weekends for a TV dinner, I serve these glazed chicken legs with a veggie salad and sum times with soup . They are savoury, sweet and spicy at the same time, perfect for a quick lunch or dinner.

And this recipe cant get easier, all you do is marinate the chicken, cook them on  a medium flame pan and allow the chicken to get slightly sticky and caramelized on all sides. The brown bits are the tastiest. Make sure you cook them on a low heat so they don't burn.

Serve them warm, not straight out of the pan as they need to rest covered in the pan for 5/7 min before serving for extra flavour. Also do keep lots of tissues handy as you will have sticky fingers, sounds fun right? So so yummy, must try you guys.

 For medium size chicken legs - make 2/3 cuts on the chicken
1/2 chopped onion
4 cloves minced garlic (use freshly minced garlic only)
1 tbsp. melted  butter
1 tsp soy sauce
1 tsp oil (this prevents the butter from burning while cooking)
1 2 tsp curry powder
1/2 tsp chili flaks
1/2 tsp mustard paste
1 tbsp. honey
salt to taste

mix all the ingredients and then marinate the chicken, best overnight, but 1 hr. works fine too 

Now all you do is cook the chicken on a medium heat and keep turning them so they cook evenly.
Coat the sauce on top of the chicken from the pan for maximum flavour.

It takes 15/20 min for these curry glazed chicken legs to cook and be caramelized and all yummy.

Sunday, 10 March 2013

Drumstick and Pumpkin Curry in Coconut Gravy

Drumstick with pumpkin cooked in a light coconut gravy is a very mild tasting curry,it tastes best served on top of steamed rice along with fry fish on the side, totally my kind of lunch .
You may also add in medium size prawns or mixed sea food for another variation.
Both ways taste fabulous, instead of having spicy curry on hot sunny days try this for lunch or dinner, I'm sure you will be pleased.

All you need is-
1 medium size drumstick,
1/2 cup cubed yellow pumpkin
1/2 medium onion cut
1 green chili cut
1/2 tomato roughly chopped
1 tbs coconut powder
Dry spices
1/2 tsp sambar powder
1/2 tsp turmeric
1/2 tsp coriander powder

1/2 tsp mustard seeds
few whole fenugreek seeds
5 curry leaf
2/3 shallots chopped

To start boil the pumpkin,drumstick,green chili and onion with salt.
Boil for about 5/7 min
Then add in the tomato and all the dry spices. Cook another 5 min.
Now add in the coconut powder, cook on low for 2 min.
Temper and cover for 5 min before serving.

Now your done .Hope you try it out.

Friday, 8 March 2013

Easy Fruit Cake with Rum (Rum and Fruit Cake) | Eggless Rum Cake

Here is a soft and spongy fruit cake flavoured with rum. Perfect for a festive treat or a tea party.

Usually fruit cakes are always dense and dark in colour by adding dark caramel syrup and eggs,but this recipe is a lighter version and totally eggless.

You need the following list of ingredients - Wet ingredients must be at room temperature.

1/2 cup mixed fruit medley(soaked in 1/2 cup rum,1/2 tsp cinnamon and 2 tsp sugar for 24 hrs.)

Dry mix
1 cup cake flour -
(For homemade cake flour add 2 tbs cornstarch and 1/2 tsp baking pwd in 1 cup and fill with all purpose flour)
1/2 tsp ginger powder
1/2 tsp cinnamon
1 pinch nutmeg
a pinch salt
1/2 tsp baking soda
1/2 tsp baking powder

Wet mix
1/2 stick butter
1/2 can condensed milk
1 tbsp. rum
1 tsp vanilla essence
1/4 cup milk

Before starting preheat oven to 175c.

1. Sieve the dry mix once, keep aside.
2.Beat the butter,rum and condensed milk till creamy with a electric mixer or a whisk.
3.Add half the dry mix and whisk, also add the half the milk and whisk till smooth.
4.Now again add in the other half of the dry mix along with the milk and whisk so you get a smooth lump free batter.

5.Mix the soaked fruit medley mix and line a baking tray with parchment paper on the base and sides.
 6.Reduce the oven temperature to 170c and bake for 40 min.

 Fruit cake with rum is now ready. Cool completely before slicing.
This cake tastes best the next day, do try it and I hope you all enjoy this light fruit cake.


Thursday, 7 March 2013

Kashmiri Eggplant (Kashmiri Veg Recipes) | Kashmiri Eggplant Recipes

I had not even heard of this dish until a few months back,as usual i just had to give it a try,and we loved it..

This dish has a great aroma to it with the fennel seeds and has a very different flavour,it goes best with peas pulao or plain paratha...
Do try it !

Kashmiri Style Eggplant | Kashmiri Veg Recipe

you like?

great flavours in there

kashmiri red chili 1 tsp
cumin 1/2 tsp
garam masala 1 tsp
fennel seeds 1 tsp (important in this dish)
corriander pwd 1tsp
cardamom pwd 1 tsp( very important in this dish)
1/4 tsp turmeric

1/4 cup yogurt

egg plant cut in medium size chunks
mix salt and 2 tsp oil and microwave for 3 min (you can fry them,but this is so much healthier)
toss and again microwave 2 min,if you dont have a microwave fry the egg plant

in oil,saute all the spice powders,keep a low heat

add the egg plant and cook for 5 min
add salt,a little water can be added to coat the egg plant

after adding water and cooking for 5/7 min
the yogurt goes next

cook this for 5 min on low heat

and your done ! the cardamom and fennel makes this dish get a wonderful aroma and flavour

sent to my spicy kitchen  and priyas page for the eggplant event
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