Monday, December 12, 2011

SRC - Low-fat Healthy Deviled Eggs

For this months edition of Secret Recipe Club, which happens to be my 7th month participating with this amazing group, I was assigned Faith's blog, For The Health of It. SRC was conceptualized by Amanda of Amanda's Cookin and has grown tremendously over the months. We are now divided into 4 groups and Tina is  our wonderful hostess here at Group B.

I was very exited when I saw that Faith's blog focused on healthier food. I've been trying to eat a little healthier of late and being assigned such a wonderful blog was a happy coincidence. There's so much that I've learned from Faith and so many wonderful dishes I can't wait to try. I've always wanted to try some deviled eggs, considering how I love eggs in any form. And here, I had the option to whip up a healthier version. I knew that this was something I had to try. It is so simple to put together, looks so pretty and tastes wonderful. I'm going to whip up a batch of this the next time we have company over. Also, now that I have the basic version down, there are so many options I'm dying to try. I'd love to see what a little bacon does for it, or, some yummy cheese for that matter. I know, I know, neither is a healthy choice, so lets so back to what the title suggests - low fat and healthy. At this point I need to mention that low fat and healthy doesn't mean that taste needs to be compromised. These were absolutely yummy. I didn't miss the mayo at all. If you'd like to eat healthier too, head over to Faith's blog and check out all the yummy, healthy options there.

Low-Fat Healthy Deviled Eggs
Adapted from: For the Health of It

8 large eggs
3 tbsp yogurt
Salt to taste
Black pepper, to taste
1/2 tsp crispy onion flakes
1/2 tsp chives
A pinch of paprika

Place the eggs in a large saucepan and cover with water completely. Bring to a rolling boil, cover with a lid and take off the heat. Keep covered for 15 minutes. Then drain the water and submerge the eggs in icy water. This will prevent them from continuing to cook. Let them sit in the icy water for half an hour.

Peel and cut the eggs in half, lengthwise.

Scoop out the yolks in a bowl. Add the yogurt, onion flakes, chives. Mix thoroughly and season with salt and pepper.

Spoon the mix or pipe it into the egg white cavities.

To garnish, sprinkle some paprika and some chives over it. Place it on a platter and serve.

Here's the stuff I made for previous SRC reveals -
Black Russian
Stuffed French Toast
Whole Wheat Carrot Muffins
Dutch Almond Bars
Tornado Chops

Don't forget to check out what the other folks in Group B have whipped up -

Thursday, November 24, 2011

Week 9 of 12WOCC: 2nd issue of Double Treats ... Coconut Toffee & Milk Cream

UPDATE: I've added a new, better picture for the milk cream and the video recipe for it at the end of the post. The recipe is still the same great recipe. 

As promised in last weeks post, this week as well, I'm sharing 2 lovely treats. One is a little time consuming, the other far quicker. Both of these can be found on the traditional Goan Christmas sweets platter. These are none other than Milk Cream and Coconut Toffee. I simply love them both very much. I remember when I was a kid, my Nana (may she rest in peace), would be solely responsible for whipping up the coconut toffee and to this day I remember, she would tinker about the kitchen for about 15-20 minutes at the most and voila, the coconut toffee was ready. We then simply had to wait for it to cool. I've always been a big coconut toffee lover (Bounty being one of my favourite candy bars) but since my Nana passed away, we never made this any more. I wonder why. This year that is about to change.

Now the Milk Cream was a completely different story. You see, neither my Nana or my Mum knew how to make milk cream, but my Aunt used to make some of the best milk cream I've ever had to this date. She guarded her recipe with her life. Eventually, I managed to persuade her to share the recipe with me and she obliged. So I came home and decided that I was going to make Milk Cream that Christmas. And make it I did. Little did I know how fickle sugar was. The recipe seemed fairly simple and I figured like the rest of the traditional sweets, it wasn't done till your arm fell off from all the stirring. How wrong I was. I ended up with nothing close to the perfect Milk Cream that my aunt used to make but with some milk cream crumbs, some really delicious crumbs. I figured that while this couldn't be shared with friends and visitors, there was no reason why we at home couldn't enjoy it. So once my crumbs cooled off, I bottled it and we enjoyed this strange version of the Milk Cream for quite a while. When I called my aunt later and told her about it, she told me that my only error was I had overcooked it and thats why the mix had crystallized. She asked me to have a go at it again, but being the teenager I was, once was quite enough. I wasn't as persistent back in the day. I figured I would just enjoy the generous portion she usually gave us, since she knew it was my favourite. 

Years later, with some much needed guidance, I attempted making this again and this time it worked out. I've never looked back since. I hope you try this out when time permits you won't be sorry. It's a lovely little bite that simply melts in your mouth.

Last week we started with the more time consuming treat first. This week, I'm starting with the quicker one.

Coconut Toffee

1 1/2 cups sugar
1/2 cup water
2 cups desiccated coconut (unsweetened)
A pinch of ground cardamom seeds
A couple of drops of food colour of your choice
Clarified butter for greasing the plate

Place the sugar and water in a heavy bottomed saucepan and place on a medium flame. Cook till it reaches 235ºF on a candy thermometer.

Grease a steel / aluminium plate or cookie sheet using ghee / clarified butter.

When the sugar solution reaches the desired temperate, add the coconut, cardamom powder and food colour. Mix well and take it off the fire.

Pour the mix onto the greased pan and flatten out evenly.

Let it cool for a while and then cut into squares.

Enjoy your coconut toffee!!!

Moving onto the milk cream. It is a time consuming recipe and you will be tempted to turn up the gas. Please don't. You get a lighter coloured end result if it is cooked on a slow flame. Do not leave it unattended.

Milk Cream

1 litre milk
400g sugar 
100g cashew nuts, ground to a powder

Boil the milk in a heavy bottomed vessel and continue cooking till is reduces to half the quantity on a very slow flame, stirring occasionally and ensuring that the milk that's on the sides of the vessel is stirred into the rest of the milk and not allowed to brown there. 

Add sugar and keep on stirring. 

When thickened, add the cashew nut powder. Keep stirring over a very slow flame till it starts leaving the vessel. 

Test to see if done. (Use water test). 

Pour the mixture onto a steel plate and stir to cool a little.

Knead it into a dough while still warm. Mould into desired shapes.

NOTE: If the dough turns out too sticky add a little icing sugar and knead.

Watch the video recipe here - 

Don't forget to stop by next week for the 3rd issue of Double Treats.

I can't wait to see what the others have brought to the table this week. Go ahead and check it out -

Wednesday, November 23, 2011

Happy Thanksgiving!!!

EDITED: The recipe is the same great recipe. I've just taken better pictures and add a video version of the recipe too.

Happy Thanksgiving everybody! Its nice to take a moment to be thankful for everything in our lives. I hope you have a wonderful time with family and friends!

Today, I'm going to share with you my Apple Pie recipe. It is a very basic one but it's a real favorite. Just in case you are still scrambling getting things together for your Thanksgiving dinner, I'd suggest trying this out. It comes together really fast and served with some good vanilla ice cream, its a real winner.

Apple Pie
Makes 1 x 8" pie 

For the shortcurst pastry - 
250g all purpose flour
125g cold butter cubed 
A pinch of salt
A little cold water (about 60ml)

Add a pinch of salt to the flour and mix well.

Rub the cold butter cubes into the flour till it resembles wet sand or coarse bread crumbs.

Adding very little cold water, bring the dough together. Do NOT work the dough too much. If you do you'll be stuck with a dense pastry, not a light, flaky, buttery one. 

Lightly bring the dough together and press into a disc. Wrap in cling film and refrigerate for about half an hour, during which you can prepare the filling.

For the filling - 
5 large apples (I prefer using apples that are crisp and a little tart or you can also use a combination of apples)
1/2 tbsp lemon juice
1/2 teacup water
4 tbsp sugar
1 tsp cinnamon powder
A little milk for glazing (you can also use an egg wash if you'd like)

Add the lemon juice to the water and keep aside.

Peel, quarter, core and slice the apples and add it to the lemon juice and water solution.

Add the sugar and cinnamon powder and mix well.

Cook till you're left with a nice stew. It should be nice and pulpy but not a mash. Be gentle while stirring. Cook till all the water evaporates. 

To make the pie - 

Divide the dough into two parts. 

Roll it out on a lightly floured surface. Place in the in pie dish and trim the edges. Pierce the base randomly with a fork, to ensure that it doesn't puff up.

Bake at 220ºC for 6 minutes.

Remove from the oven and fill it up with the prepared filling.

Roll out the other part of the dough and place on top of the filling to cover the pie. 

Seal the edges by crimping it with a fork. 

Using a sharp knife make a few slits on the top to let the steam escape. 

Brush with a little milk or beaten egg.

Bake it at 220ºC for 12-15 minutes. 

Cool the pie, cut into wedges and serve with some vanilla ice cream.

Watch me make my Apple Pie here -

This recipe is linked to - 

Sunday, November 20, 2011

Shutterbug Sunday #8

Pretty in pink, aren't they? I've seen flamingoes before, but always the pink ones. This was the first instance I'd seen them in a different color. This one is from our trip to Ocean Park - Hong Kong.

Thursday, November 17, 2011

Week 8 of 12WOCC - Double treat ... Perad and Choco-Caramel Crispy Cakes (no bake cookies)

You read that correctly. This post will feature not one but 2 holiday treats. I've missed out on week 5, 6 and 7 of the 12 Weeks of Christmas Cookies blog hop hosted by Brenda from Meal Planning Magic, since I was busy enjoying my holiday. But I intend making it up to you by posting 2 treats this week, the next week and the week after that as well.

The first treat I'm going to share with you today is a traditional Goan Christmas sweet called Perad (pronounced Peraad)or Guava Cheese. This is one of my favorites. But then again, I think I enjoy all the traditional Christmas sweets. I hope to share a few with you this year. What I love about this is the same recipe can be used to make the most amazing guava jam as well. As you cook this recipe when its still a loose consistency, you can use it as a guava jam and on cooking it further, what you end up with is guava cheese. When I was younger, my grandmother would faithfully make both, the jam as well as the sweet every year. We would have it with bread, chapatis and even spoonfuls of it just by itself. I haven't made the jam for quite a while so I don't have a picture. But I do have a picture of the guava cheese or Perad from 2 years ago - before my blogging days. I will try and get a few better pictures this year. Don't let the pictures fool you, this is good stuff.

Perad (Guava Cheese)

250g ripe guavas (Guavas should be ripe but slightly firm, not mushy)
350g sugar
Juice of 1 big sour lime or 2 small sour limes
1 tbsp ghee (clarified butter)
Red color / caramel color (optional)

Wash the guavas and cut out the stalk portion. Take off any brown portions of the skin as well. Cut into halves breadth-wise.

Bring some water to a boil in a steel vessel. Add the guavas and make sure that the water covers the guavas after you put them in. Cook till the seeds are just about popping out. 

 Drain and keep aside. Scoop the seeds out. Dice the fruit into cubes. Weigh it and grind it to a pulp. 

Sieve the seedy portion to extract some more pulp. Place the pulp, sugar and lime juice in a thick bottomed vessel on a slow flame and cook till it starts leaving the vessel. You have to stir continuously and thoroughly, making sure none of the mix is sticking to the bottom of the vessel. If you stop stirring, the mix gets agitated and you'll end up with a bubbling mix that is difficult to handle and may burn.

(If you want to make guava jam, when it has taken on a good jam like consistency, you can take it off the fire, cool and bottle it. If you're making Perad or guava cheese, continue cooking.)

Test to see if done. (Use water test - Place some cold water in a small bowl and drop a teaspoon of the sweet on it. If it firms up on cooling it is done. If it is still soft or too sticky, it needs more cooking). 

When done, add ghee and color (if using) and mix well. Addition of the ghee adds sheen to the end product.

Grease a cookie pan (or thali) with ghee and pour the mixture on it. Use a palette knife to smoothen it out. Spread while still warm. Leave it to cool a little and set. Cut into pieces after it sets. 

When it has cooled off completely, you can store it in a container.

NOTE: If you want to make a larger quantity, DO NOT double this recipe. If the guavas weigh 500gms., use 650gms. sugar. Whatever the weight of the fruit add 150 grams to it to get the sugar quantity.

These traditional Goan sweet dishes are usually passed on from one generation to the next and there usually aren't too many written versions of the recipe. Also, it takes a couple of attempts to perfect. But if you follow the instructions closely, you shouldn't have any trouble. In any case, don't hesitate to clarify any doubts you may have.

The second treat I have lined up for you today, is much simpler in comparison. So if you don't have the time or inclination to whip up a labour intensive guava cheese, try these no bake cookies. It takes 5 minutes to make them and about an hour of refrigeration is called for. 

Choco-Caramel Crispy Cakes (No bake cookies)
Recipe by: Nigella Lawson

4 (2oz.) Mars or Milky Way candy bars
1/4 cup unsalted butter
2 1/2 cups corn flakes
Approx. 40 mini cupcake paper liners

Break the candy into smaller pieces and place it in a saucepan along with the butter on low heat, stirring frequently.

When everything has melted, add the cornflakes and mix well, until it is well coated with the chocolate mixture.

Scoop out the mix into the mini cupcake liners. 

Place them on a tray in the refrigerator to set for at least an hour.


Note: I made both sizes, but in hindsight I would strongly recommend going with the mini liners, the regular ones are too big.

Join me next week for 2 more treats and don't forget to check what the others have brought to the table this week.

Tuesday, November 15, 2011

Another wedding cake

Here's a glimpse of the latest wedding cake I worked on. All I knew is that I had to work with the commonly found shade of purple. Without having much to go with, I decided to use some of these lilies that I personally think look really pretty.

Monday, November 14, 2011

SRC : My first cocktail post - Black Russian

It feels so good to be back to blogging. I've missed you my wonderful friends in blogland (Don't tell anyone, but I almost had withdrawal symptoms from being away from this space for so long) and I'm happy to be back. Back from where you may wonder. We just took a 12-day trip to Rajasthan - Mount Abu (awesome weather - colder than any winter here in Mumbai), Kumbalgarh (we stayed 5 minutes away from the actual fort) and Nawalgarh(we stayed at what used to be an actual palace and is now converted to a heritage hotel). I've never been there before so it was a brand new experience for me. I had a blast. Needless to say, I tried to schedule a few posts before going but had to complete a wedding cake order before leaving along with some other cake orders that came in at the last minute, so couldn't put up as many as I hoped to.

Anyway, when I got back a couple of days ago, amidst all the clean up and laundry that results from being away for so long, I went to check out my list of recipes that I had shortlisted for this months SRC. SRC is turning out to be so much fun. Thank you Amanda for coming up with this concept and a big "thank you" to Tina for painstakingly hosting our group month after month. This month, I was assigned Lynne's blog Cafe Lynnylu. If you haven't stopped by her blog yet, you really should. She has tonnes of wonderful recipes. She participates in the Daring Bakers Challenges and I really admire the folks who are part of that group. They come up with stunning stuff always. She also is an amazing photographer, you have to see the pictures on her blog. Simply put, her blog is a treat in more ways than one. Picking out a recipe for this months reveal was a very daunting task for me since I was spoiled for choice. Just to give you a heads up, my final list of recipes to consider for the SRC consisted of 21 recipes. This month, I decided to do something a little different. I have never posted cocktails on my blog before and Lynne has a stunning collection of these. Considering all the chaos and lack of time, not to mention the weather in Mumbai is so hot, its killing me;  I decided to whip up a cocktail to help us cool off - I picked the Black Russian.

The Black Russian is a coffee drink and with minimal prep, is really simple to put together. This drink is a coffee lovers delight. I love my morning mug of coffee so I figured I couldn't go wrong with this. I was very happy with the way this turned out. Which reminds me, I had bought a book dedicated to cocktails which I have used only once before and I think trying this drink out has given me the boost I needed to try out some of the concoctions from the book as well as Lynne's blog. Thanks to Lynne I now know  how to make a great Black Russian. I can't wait to add to my meager cocktail arsenal.

Black Russian
Adapted from: Cafe Lynnylu

60ml Vodka
2 tbsp Kahlua
3 tbsp chilled black coffee, sweetened
Ice cubes, coarsely crushed

Fill a glass with the crushed ice.

Pour the vodka and the Kahlua over it and stir.

Add the chilled coffee and stir to mix well.

Sit back and enjoy your drink.


Don't forget to check out what the others have posted -

This recipe has also been linked to -
Food on Friday - Cocktails and Mocktails edition

Sunday, October 30, 2011

Shutterbug Sunday #7

I'm so totally not a bugs & insects (or reptiles for that matter) kind of person. But I just had to capture this little guy. He was so tiny, I'm surprised I spotted him at all.

Speaking of bugs, anyone remember this guy?

Wednesday, October 26, 2011

Bombay Street Food Special #6 - Aloo Cheese Frankies - Mumbai Style

As promised yesterday, today I'm going to share with you a meatless version of the delicious frankie - The Aloo Cheese Frankie. Potatoes and cheese - to me that's a match made in heaven.

Check out the post on the Chicken Frankie for the naan roti recipe and instructions on how to assemble the frankie.

Aloo Cheese Frankies

For the Aloo Cheese filling - 

2 potatoes, boiled, peeled and mashed
Salt, to taste
1/8 tsp chilly powder
A pinch of cumin powder
A pinch of turmeric powder
A pinch of amchur powder (dried mango powder)

Mix all the ingredients well. Check for seasoning and adjust if needed.

Here are the details on the recipe for the roti and the frankie assembly.

UPDATE: One thing I'll probably try out the next time I make this, is I'll make a long sausage of the mashed potato filling and lightly fry it off on a pan and then use it in the roll. I would love to see how that works out.

Tuesday, October 25, 2011

Bombay Street Food Special #5 - Chicken Frankies - Mumbai Style

Chicken frankies are yet another version of a chicken wrap, but yeah, Mumbai style. I don't know what it is about wraps, but a lot of cuisines seem to have a version of their own. The Americans have the ever so versatile Wrap, the Mexicans have the burrito, the Asians have the spring roll, the Italians the calzone. In India we call wraps Frankies. It is another version of street food. Its not uncommon to see stalls around the city selling these wraps piping hot. Today, I'm going to show you how to make one from scratch in the comfort of your own home.

The street stalls have many varieties on offer. The Chicken, Mutton, Veg., Aloo, Egg are just a few. Then you also have the option of adding cheese to these wraps. And we know cheese makes everything better. I made a couple of these this time around - the chicken one for the meat lovers and the potato or Aloo version for those of you who don't eat meat. We love them both. Today I will focus on the Chicken Frankie and stay tuned for the meatless version tomorrow.

Chicken Frankie

For the naan roti -
Makes 8 

1 1/2 cups all-purpose flour
1/2 cup wheat flour
1 tsp salt
4 tsp oil
2-3 eggs, whisked well

Mix the ingredients except the beaten egg in a bowl and using water, bind to a soft, pliable dough.

Divide into portions and roll out into a disk about 6" in diameter. Make sure you don't roll it out too thin. At the same time, it shouldn't be too thick either.

Place it on a hot griddle or pan. Apply a few drops of oil on the top and spread it lightly using the back of a spoon. 

Turn it over. Spread a couple of spoons of the whisked egg on this side. (Some vendors use 1 beaten egg for every roll, you may use as much or as little egg as you like. I find about 2 spoons or whisked egg works fairly well.)

Once the egg has slightly set, turn over and cook on this side as well.

Once both the sides have cooked well, take off the pan and keep aside.

Note: I usually cook off all the rotis and keep aside. You don't want to overcook it, since it needs to be warmed up again, just before you assemble. If you're just making a couple of these, you can assemble them straight on at this stage.

For the filling - 
250g boneless chicken, cut into small pieces
1 onion, finely chopped
2 tomatoes, finely chopped
5 cloves of garlic, finely chopped
1" ginger, finely chopped or grated
1 - 1 1/2 tsp amchur powder (dried mango powder)
1 tsp red chilly powder
1 tsp garam masala powder
1/2 tsp coriander powder
1/2 tsp cumin powder
Salt, to taste
2 tbsp oil
1 tbsp fresh mint leaves, chopped
4-5 tbsp fresh coriander leaves, chopped

Heat oil in a pan. Add the ginger and garlic and saute for a minute or so.

Add the chopped onion and fry off till the onion turns golden brown.

Add the chilly, garam masala, coriander and cumin powders and stir well.

Add the tomatoes and stir fry till the spices and tomatoes cook. The oil will start to separate around the edges of the vessel. The tomatoes should lose some of its moisture by now.

Add the chicken pieces and fry off, stirring well. You may add a tiny bit of water to cook it further. You need a moist filling, not a runny one. (I had some leftover chicken that was marinaded and gently cooked. To make you own, check out this post. Since the chicken was already cooked, I simply shredded the chicken and cooked it till it warmed through and absorbed all the flavors. You can add a tiny bit of stock or water if it seems too dry.)

Once the chicken has cooked, add the amchur powder, fresh chopped coriander and mint leaves and salt. Mix well. Taste and adjust seasoning, if needed.

Keep aside.

Onion salad mix - 
1 onion, finely chopped
A pinch of salt
1/4 tsp. chilly powder
A few drops lemon juice
Some fresh coriander leaves, chopped

Mix all the ingredients.

I usually keep the coriander leaves aside and use it as a garnish.

To assemble the frankies - 

Chaat masala
Cheese, grated

If you've made your rotis in advance. Place them on a pan and gently warm them up. 

Spoon some of the filling onto the roti. 

Sprinkle some of the onion salad on it. 

Sprinkle lightly with some chaat masala if desired.

Sprinkle some grated cheese, if you're making a cheese version.

Top with some fresh chopped coriander leaves.

Wrap it up nice and tight and serve hot.

Here's what they look like all done - 
Left - Aloo Cheese frankie
Right - Chicken Cheese frankie
Check back tomorrow for the Aloo Cheese version.

This recipe is linked to - 

Sunday, October 23, 2011

Friday, October 21, 2011

Gobhi Parathas

Parathas are one of my favorite breakfast items. Do you remember the Aloo Parathas and the Methi Parathas? If you haven't seen those, you really should. Here's another variation to the stuffed paratha that you can try. The method is the same as the one used for the Aloo Paratha except here we're going to make a gobhi (cauliflower) filling.

Do you have a favorite paratha? Leave me a comment and let me know what it is. I'd love to try it out!

Gobhi Parathas

For the dough recipe and on how to make the parathas, click here.

For the Filling- 
1 head of cauliflower, washed and grated (Do not use the greens)
1" ginger, grated
1 green chilly, finely chopped
Salt, to taste

Mix well and use a spoonful of this mix to stuff the parathas.

For details on how to make the parathas, go here.

This recipe is linked to -
My Meatless Mondays

Thursday, October 20, 2011

Week 4 of 12WOCC - Chocolate Toffee Cracker Bars

This week I bring to you a treat like none I've ever tasted before. I've heard of love at first sight, but for me this was love at first bite, literally. The only thing I remember thinking as I savored every bite of this was "OH MY GOODNESS!!! OH MY GOODNESS!!! And you know what, it wasn't me. I wasn't going crazy. My husband also thought this was one of the best treats we'd eaten ever. That is the highest honor and treat can every get in my home. And mind you, these little devious treats are addictive. For the fist time in a very long time, I found myself thinking of these bars every now and then and it took massive restraint to keep from wolfing these down.

I can't really decide whether this is a cracker or a candy, but what I know is that this recipe is going to be treasured. I was really excited while making these bars because I got to use my new toy - the candy thermometer. Yes, I arrived at the decision that I had gone without one for too long. There were just so many wonderful delights out in blog land that called for a candy thermometer and I was done passing them by. So stay tuned and see what else I use this little magic wand of the sugar world for.

The Chocolate Toffee Cracker Bars are really quick and easy to put together. The most difficult part of this recipe was waiting for it to cool. By now you know, if there's one thing I always struggle with, its the waiting ;)

Chocolate Toffee Cracker Bars
Adapted from: Baking with Lisa
Makes 35 bars

1 1/4 cups butter
35 Saltine crackers
1 cup dark brown sugar, firmly packed
1 can condensed milk (14 oz.)
350g semisweet chocolate chips (I used a bar, chopped into small pieces)
1 cup toasted almonds, roughly chopped

Preheat the oven to 200ºC.

Line a 10"x15" Jelly Roll pan with aluminium foil, shiny side up.

Melt 1/4 cup butter and brush the foil thoroughly with this melted butter. I didn't need all of it though.

Line the pan with the crackers.

Combine the remaining butter and the sugar in a saucepan and bring it to a boil over medium heat. Boil the mixture till it registers 248ºF on the candy thermometer. 

Remove from the heat immediately and carefully whisk in condensed milk. Once the condensed milk has been incorporated well, pour it over the crackers, making sure they are all covered. 

Bake for 10 minutes. The top should be all brown and bubbly.

Scatter the chocolate all over the top and pop it bake into the oven for 5 minutes. 

Using an offset spatula or the back of a spoon spread the melted chocolate to make sure it covers the surface completely.

Sprinkle the coarsely chopped nuts all over and gently press down into the chocolate to make sure they stick.

Cool down and then refrigerate till the chocolate sets.

Invert the pan on a clean surface, peel back the foil and cut into bars. Keep refrigerated.

Cutting options
1) Cut along the cracker edges for generous cracker sized bars.
2) Cut into quarters for little bites
3) Cut in half for fingers

This recipe is also linked to -
Friday Potluck
Sweet Tooth Friday
Sweets For A Saturday

Here's what the others have brought to the table this week - 

Tuesday, October 18, 2011

Homemade Corn Dogs

Oh how I love these little guys! Lets backtrack a little. In my part of the world corn dogs are unheard of. I've always been eager to see what the fuss was all about each time I'd read about them. I really should have tried making them myself sooner. I don't know what I waited all this while for. But I'm glad I finally did. These corn dogs are so simple to make, you can serve them up in minutes, literally. They taste so good. I really can't compare them to the frozen variety because we don't get them here. But I do hope one of you tries these out and lets me know how they stand compared to their frozen counterparts. I'm so glad to have this recipe in my arsenal. I can't wait to serve them up when we have company.

I didn't make too many changes to the recipe since I didn't know what to expect. For the next time around, I will use lesser sugar. I found the sweetness coming through a little too much for my liking and seeing as to how I like my food a little spicy, I added some red chilly powder and some black pepper powder and I'm really glad I did. You can leave it out if you don't like too much spice.

I served them up with some ketchup and mustard, do each one could choose what condiment they wanted.

Homemade Corn Dogs
Adapted from: Group Recipes
(This recipe makes enough batter for about 6 hot dogs)

1/2 cup cornmeal
1/2 cup all-purpose flour
1/4 tsp salt
2 tsp baking powder
1/8 cup sugar
1 egg, beaten
1/4 - 1/2 cup milk 
1/8 cup oil
1/4 tsp red chilly powder (optional)
1/4 tsp black pepper powder (optional)

6 hot dogs (I cut them up into 2 since I wanted smaller pieces)
12 wooden skewers
Oil for deep frying

Mix all the ingredients for the batter (leaving out the last 3) and that includes 1/8 cup of oil. Start with 1/4 cup milk and mix well. You need to gradually add more milk if needed till you get a batter thick like a pancake batter. If the batter is too thin, it'll fall off the hot dog. Mix well making sure there are no lumps in the batter.

Pat the hot dogs dry with a paper napkin.

Dip the hot dogs into the batter and carefully deep fry them in hot oil. Fry them on medium flame till golden brown on all sides.

Take them out of the oil and place on some kitchen paper. 

Carefully insert the wooden skewers into the corn dogs.

Serve these up hot with some ketchup and mustard. Enjoy!!!

This recipe is linked to -
Savory Sunday
Mangia Mondays
Mouthwatering Mondays
A Little Birdie Told Me
Let's Do Brunch
Recipes I Can't Wait To Try
Hearth and Soul

Monday, October 17, 2011

SRC - Stuffed French Toast

Yay, its reveal day again. I've realized that over the last couple of months I get really excited as the SRC reveal day approaches. This month is no different. I can't wait to see what everyone's cooked up. The Secret Recipe Club is so much fun. It started off as the brain child of Amanda from Amanda's Cooking and because it got so very popular and grew so fast, we've been split into groups. I'm in Group B and Tina from Mom's Crazy Cooking is our hostess. If you'd like to participate or see our previous reveals, stop by at The Secret Recipe Club.

This month I was assigned Julie's blog, Little Bit of Everything. 'Hi Julie'! I had so much fun going through her blog. You simply have to head over. There were so many things that I wanted to try. And you know something, she dabbles not just in food, but like her blog name suggests, in a little bit of everything. I absolutely love the pictures of her garden. She has a series called In My Garden  where once a week she posts some of the most gorgeous pictures. I absolutely love these kind of pictures and have tonnes of such images captured from when I travel. I've just recently launched Shutterbug Sundays on my blog in an attempt to gather such clicks in one place.

But I digress. Back to my pick for this months SRC. I saw Julie's version of the World's Best French Toast and I was hooked. I knew I was going to try this out. I've seen a few versions of Stuffed French Toast on some television shows, but I've never tried them. This was the perfect opportunity. I've actually combined ideas from a couple of Julie's recipes, her Peanut Butter Banana Muffins and the World's Best French Toast to come up with my very own version of Stuffed French Toast. This is a wonderful treat to serve up for breakfast on the weekend or a holiday. I think its a really healthy breakfast treat. It has absolutely no sugar in it. It gets its sweetness from the plantain and the honey. I love how this turned out. There are so many wonderful combinations that can be used to tweak a treat like this. I know I'll be trying many more. Thank you Julie for the inspiration.

Stuffed French Toast
Adapted from: Little Bit of Everything
Makes 1 helping

2 slices of bread (I used a couple of slices of the Brioche Loaf I'd made)
Chunky peanut butter
1 tbsp butter
1 egg
2 tbsp milk
1/2 tsp vanilla extract
A pinch of salt

Spread the peanut butter on both the slices of bread and sandwich them together.

Beat the egg, milk, vanilla and salt in a bowl.

Dip the peanut butter sandwich in the milk and egg mix and let it soak it up. Turn it over so that the other slice soaks up some of this yummy stuff too.

Place a dollop on butter on the pan. When it has melted, fry the french toast till nicely crusted and browned to your liking. Place it on the serving plate.

For the sauce - 

1 tsp butter
2 tbsp honey
1/2 tsp cinnamon powder
1 banana / 1/2 plantain sliced

Once the french toast is done, using the same pan, add a touch of butter.

Add the honey and cinnamon and stir well. When this mix starts bubbling, add the banana slices and cook it off for a minute or two. Avoid overcooking or the bananas will get too soft and mushy.

Pour this sauce over the French Toast and sit yourself down to a wonderful, healthy treat for breakfast.

If desired, you can sprinkle some icing sugar on top before serving.

Do stop by and check out what the other members of Group B have made this month.

Sunday, October 16, 2011

Shutterbug Sunday #5

When we take a weekend break and head off to Panchgani, we always stay at this quaint little place that has the best view. This is a pretty shock of color in their garden, one of my favorites when we go there during the winter months.

Thursday, October 13, 2011

Week 3 of 12WOCC - Triple Chocolate Brownies

It seems like just yesterday, I was eagerly waiting for this years 12 Weeks of Christmas Cookies event to start off. This year Brenda of Meal Planning Magic is out gracious hostess. But how time flies. Here we are at Week 3 of this event and this week, I'm going to share with you one of my favorite brownie recipes - Nigella Lawson's Triple Chocolate Brownies. Needless to say, these are a super big hit every time they are made. I have yet to meet a single person who didn't like these.  The texture is just right, crusty out the top, chewy on the edges and all gooey and fudgy in the center. My personal favorite pieces are the ones along the edges of the baking tray, I love the chewiness. They are nice, rich and chocolatey but not too sweet, just the way I like it. Of the few chocolate brownie recipes I've tried, this is my favorite. Try it out and you'll see how soon it becomes a favorite in your home too.

Here is the pan straight out of the oven. Its best to wait till this has cooled down completely before cutting into it, atleast a few hours. I've realized that if you cut it while its warm, you'll have a little trouble cutting them clean as well as getting them off the foil.

After patiently waiting and trying not to go insane while waiting, here's what it looks like all cut up -

Do you wanna take a peek and see what the insides look like? Get ready ... here it comes.

Triple Chocolate Brownies 
Adapted from: Nigella Lawson

350g dark chocolate
375g butter
4 eggs
1 tbsp Vanilla extract
1 tsp salt
350g sugar
225g all-purpose flour
100g chocolate chips (I use a mix of about 70g dark chocolate chips and 30g white chocolate chips)

Melt the butter and chocolate together over low heat this completely melted.

Cool the mix down and in the meanwhile preheat the oven to 180ºC.

Add the 4 eggs one at a time, beating well between each addition.

Add the vanilla and salt (I use salted butter and just a tiny pinch of salt) and sugar and mix well.

Add the flour and mix till incorporated.

Stir in the chocolate chips.

Line a baking dish with aluminium foil, leaving an overhang on all sides. This makes is easy to get the brownies out of the pan and also makes cleaning a cinch.

Pour the batter into the pan and bake for 25 minutes. Do not overbake. When you see some cracks appearing on the top of the batter, you'll know they are done.

Cool completely and cut into pieces.

Check out the other entries this week.

This recipe is also linked to -
Friday Potluck
Sweet Tooth Friday
Sweets for a Saturday

Tuesday, October 11, 2011

Aloo Tikkis - Potato Patties

The last couple of weeks have just passed me by. There are so many goodies that I've whipped up during this time, but I just haven't gotten around to posting any of them yet. To top that I had the craziest weekend. We had the family over for lunch on Saturday, it was so much fun having them over, that's 11 people and 3 dogs in all. Once they left, I had to focus on a real quick clean up since I had to complete an order of a kilo of handmade liqueur chocolates and a couple of dozen thank you bars for a Monday pickup. By the time Monday  arrived, I was ready to sleep it off. Of course, that was not possible. Even though things were so hectic, I enjoyed every minute of it.

Since I had very little time to put meals together in the last few days, I whipped up some of the quick but good stuff. One such treat is the Aloo tikki, or a potato cutlet. Its comes together fairly quick and is really tasty. I served it as a side but I think it would be really tasty in a vegetarian burger as well. This tikki is fairly versatile and you can add a few finely chopped veggies to it if you'd like. You need to add some bread crumbs to make these a little sturdier than they would ordinarily be. It also adds a lovely crunch to the tikkis.  This would be a great way to serve the kiddies their veggies, in a burger. I think they'd enjoy it. Try it out and let me know how it goes.

Aloo tikkis before frying

Aloo Tikkis

2 potatoes, washed, boiled and mashed
1/2 onion, finely chopped
1 green chilly, finely chopped (optional)
Some fresh coriander leaves, chopped
Salt to taste
A pinch of chat masala (optional)
1/2 tsp red chilly powder or to taste
A couple of pinches of cumin powder
1-2 tbsp bread crumbs
Oil, for frying

Mix all the ingredients except the oil well. 

Check for seasoning and adjust if needed.

Shape into small cutlets.

Shallow fry in a pan.

Serve hot.

Secret Recipe Club

Sunday, October 9, 2011

Shutterbug Sunday #4

This was the first time I'd ever seen this plant. Anyone have any idea what its called?

Thursday, October 6, 2011

Week 2 of 12WOCC - Chipper Crinkle Cookies ... Almost!!!

I've seen crinkle cookies all over the place on a number of blogs and sites and I decided to try them out myself. While I was looking around for a recipe to use I came across this one. It seemed fairly simple and looked really delicious. So I decided to try it out. Let me tell you right this minute that these were really good, this recipe is definitely a keeper for me. My husband is a absolute chocoholic and he loved them. He actually told me that they were addictive and he found it hard to stop at one or two. That's a compliment enough for me. These are really good.

I followed the recipe to the T with the only change being, I used butter instead of margarine and the first tray I baked, really spread. I'm guessing that it has something to do with the difference in humidity levels and altitude. Sara mentioned that she rolled the dough into balls before placing on the baking sheet. My dough was not as stiff, so when I saw it spread this much, I added a couple of heaped tablespoons of flour to the rest of the cookie dough and this batch turned out much better. I didn't sprinkle icing sugar over it, but if you'd like to, you can. Despite the difference in the appearance, I think this is a really good cookie to have on your platter. Head over to Sara's blog to see what they are actually supposed to look like.

Chipper Crinkle Cookies
Adapted from: Simply Sara
Makes 2 1/2 dozen cookies

6 tbsp butter
1 cup sugar
2 eggs
1 1/2 tsp Vanilla extract
1 cup semisweet chocolate, roughly chopped
1 1/2 cup all purpose flour (I used about 2 tbsp extra flour)
1 1/2 tsp baking powder
1/4 tsp salt
1 cup semisweet chocolate chips (I just used some chopped up chocolate)
Icing sugar for dusting, if desired

Preheat the oven to 170ºC. Line a cookie sheet with some greased baking paper and keep aside.

Place 1 cup of the roughly chopped chocolate in a small saucepan and place it on gently heat. When melted, stir till smooth. Keep aside to cool a little.

In the meanwhile, cream the butter and sugar. Add the eggs one at a time, beating well between each addition.

Add the vanilla and beat well until smooth.

Add the melted chocolate and beat until smooth.

Add the flour, baking powder and salt to the bowl. Mix till well incorporated.

Add the chocolate chips to the cookie dough. Mix well.

Drop spoonfuls of the batter on the prepared cookie sheet.

Bake for 10-12 minutes until the edges firm up. The centers may still be a little soft and that's okay.

Cool for 5 minutes on the sheet itself, then transfer to a wire rack to cool completely.

You can dust with icing sugar, if you'd like.

Let me know if you'd like to join in on the fun for the remainder of this wonderful event. We still have 10 weeks to go!

Don't forget to check what the others have made this week!

Sunday, October 2, 2011

Shutterbug Sunday #3

On a stay at Club Mahindra Resort in Goa, we had a few visitors just outside our hotel units and villas.

For us city folks who long to spend time in the countryside, it was such a wonderful way to start off the day!

Thursday, September 29, 2011

Yippee!!! 12 Weeks of Christmas Cookies is here again - White Choco-cherry Cookies

Can you believe it? Christmas will be here soon enough. Yes, its just about 13 weeks away. And you know what that means. It means that once again, its time for our "12 Weeks of Christmas Cookies" party. Last year, just a few days after I started this blog, I got to know that April of Abby Sweets was hosting this amazing 12 week long event where each week, the participating bloggers made a cookie or candy of their choice to fill their platters for the holiday season. It was so much fun. If you are like me and sometimes like to take a little walk down memory lane, you will find my submissions for last year here.

Believe it or not, this year in August itself I started sifting through my "to try" list, which by the way seems to be growing at an alarming rate. There's just so much out there that I'd like to try. So when I couldn't wait any longer, I checked with April and Barbara of Barbara Bakes, I got to know that Brenda of Meal Planning Magic is hosting our Christmas bake along this year. I got in touch with her immediately and she promptly sent me the details (She's also designed a button just for this occasion). And so here we are, at week 1 of 12 fun weeks of Christmas Cookies. I do hope you stop by to check out the weekly party. And if you'd like, you can be part of the fun too. Simply leave me a comment and I'll send you the details. The more the merrier. So put on those aprons and bring out those mixing bowls and let the festivities begin.

For this week, I decided to try out these White Choco-Cherry Cookies. They looked so festive and I had all the ingredients handy, which made it easier. The dough is very easy to make and I think its a fairly versatile cookie. You can switch the type of chocolate, fruit as well as nut to suit your liking. I stuck with the original recipe and just made one change, I didn't have macademia nuts so I used pistachios. I think the green of the nuts and the red that the cherries added made for a very Christmassy looking mix, don't you think?

The cookie turned out to be a nice soft one, slightly chewy on the outside and a little softer and cake like on the inside, which made for a nice change from the crunchy cookies. I loved the textures that the chocolate chunks, candied cherries and roasted nuts gave it. When I make these again, I will just cut down on the sugar a bit since I don't like my cookies too sweet and the white chocolate and candied cherries add a fair bit of sweetness to it. I'll probably try some bitter chocolate instead of white next time. What do you think?

White Choco-Cherry Cookies
Adapted from: Mom's Crazy Cooking
Yields about 16-18 cookies

1/4 cup butter, softened (not melted)
1/2 cup brown sugar
1/2 cup white sugar
1 large egg
1/2 tsp Vanilla extract
1 1/2 cup all purpose flour
1/2 tsp baking soda
1/4 tsp salt (Since I was using salted butter, I just added a pinch of salt)
1 tbsp milk
1/2 cup pistachios, chopped
1/4 cup candied cherries, chopped
3/4 cup white chocolate chunks

Preheat the oven to 170ºC.

Line a cookie sheet with some baking paper that has been greased.

With an electric whisk, cream the butter and sugars together till light and creamy.

Add the egg and vanilla extract and beat until just combined.

Add the milk and mix.

Sift in the flour, baking soda and salt. Mix until just combined. The batter will be a little stiff.

In another bowl, combine the chocolate chunks, cherries and nuts and then add to the dough, stir gently only till the ingredients are well distributed.

Using a tablespoon, drop cookie dough onto the greased cookie sheet about 2" apart.

Bake for 12-15 minutes.


This recipe is linked to -
Crazy Sweet Tuesday
Recipes I Can't Wait To Try
Friday Potluck
Sweet Tooth Friday
Sweets for a Saturday

Do stop by and check what the others have whipped up this week.

Monday, September 26, 2011

My first Brioche Loaf

For months together I've been in awe of all you wonderful bloggers out in blog land who bake their own bread. Seriously, I've not done much in this field. Somehow, yeast has always intimidated me. But somehow, everywhere I looked, folks were baking their own bread. So this weekend, I decided to take the plunge and try my hand at a brioche loaf.

What can I say! I was really anxious while preparing the dough even though the process was fairly simple. But it did rise well while resting so I calmed down a little and continued. I had my fingers crossed and was seriously hoping the bread would turn out okay. I was going to serve it up for dinner, with almost no backup, should it have failed. All my hopes were pinned on it. I was thrilled to pieces when I took it out of the oven. I almost did a little dance with the hot loaf tin in my oven mitt covered hands. Who am I kidding? I did a little dance! I had finally conquered the mighty yeast; at least for now. The loaf had risen beautifully and was so tasty, I could eat it plain. To say that the mass produced, store bought bread pales in comparison, is an understatement.

I love being able to bake my own bread and not having to rely on what available at the stores. There are so many different types of bread I've seen on diiferent websites and blogs, I know for sure, I will be baking my bread more often.

I didn't change the recipe much, since this was my first attempt, except for using salted butter instead of unsalted and adjusting the amount of salt used. However, I did alter the method a bit. What follows is the method I used and its what I'll stick to, since I got such great results.

Brioche Loaf
Adapted from: Group Recipes

1/2 cup milk
2 large eggs
2 tbsp sugar
1/2 tsp salt
1/2 cup butter, softened
2 1/2 cups all purpose flour
2 1/2 tsp active dry yeast

Heat the milk to get it warm but not hot. (If its too hot, it'll kill the yeast and if its not too warm, the yeast won't activate. The original recipe suggests 110-115ºF, I just went by feel). Pour the milk into a bowl. Add the sugar and sprinkle the yeast over it. Cover and leave it to stand for about 10 minutes or till frothy.

Pour this mix into a large mixing bowl. Add the eggs 1 at a time and using an electric whisk beat between each addition.

Add the butter and salt and beat well again.

Add a cup of the flour and beat well.

Add the rest of the flour and mix till is it well incorporated. At this stage I started mixing with a large wooden spoon.

Once this is done, turn out on a lightly floured surface and knead well for about 5 minutes till the dough becomes smooth and elastic. This is a fairly sticky dough, so lightly flour your hands before needing and curb the urge to add more flour. Trust me, you don't need it.

I lined and greased a loaf tin, leaving a little overhang of the baking paper. Transfer the dough to a 8 1/2-9" loaf tin. (I had only a 7 1/2" one so I used that, which is why the top of the loaf looks the way it does.) Cover with a clean kitchen towel and leave it to rise for an hour.

Preheat the oven to 180ºC. Bake for 30-40 minutes or until golden brown.


This recipe is linked to -
Savory Sundays
My Meatless Mondays
Bake with Bizzy
Mangia Mondays
Mouthwatering Mondays

Sunday, September 25, 2011

Shutterbug Sunday #2

When we were holidaying in Coorg and were on our way to one of the Waterfalls, we found this little beauty along the way.

Friday, September 23, 2011

Choco Fudge Pops

While I was perusing Nomnivorous for my last Secret Recipe Club submission, I came across Emily's recipe for choco fudge pops. I'd never tried these before. And ever since the rains ended a few days ago, the heat has picked up. We will have a month or two or crazy hot weather before winter settles in. I hope winter gets here soon, its my favorite season of them all. Anyway, I thought these fudge pops would be an ideal way to end a meal and cool off these days, so off I went to try my hand at them.

A word of caution! Proceed at your own risk!

These choco fudge pops are sinfully rich and chocolaty. True to its name it is delightfully creamy and there are so many ways to fancy them up even further. Since this was my first time trying it, I went with the basic choco-fudge and it was really good. The next time I make these I want to try dipping them in some melted chocolate and sprinkle roasted, chopped nuts or sprinkles over it like Emily did. I can't wait. In hindsight, there is just one thing I would change - I used the slightly larger Popsicle moulds and got 4 pops out of the recipe. Like I said, these are extremely rich, so I would suggest using smaller moulds, which should yield atleast 6 pops.

Here they are just out of the freezer. This was my first time using this popsicle mould and at this stage I had my fingers crossed, hoping they would unmould easily.

It wasn't too easy, but I managed to get the pops out. Serve them quick, it starts melting soon. Check out that delicious puddle of chocolate fudge starting to form under the pop that was taken out first.

Choco Fudge Pops
Adapted from: Nomnivorous
Yields 4 large or 6 small pops

1/3 cup sugar
1 tbsp cornflour
1 1/2 tbsp unsweetened cocoa powder
3 tbsp dark chocolate, chopped
1 1/4 cups milk
A pinch of salt
1/2 tsp vanilla extract
1/2 tbsp butter or vegetable oil (I used butter)

Place the dark chocolate in a saucepan over low heat.

When its melted almost all the way, add the sugar, cornflour, cocoa powder, milk and salt. Turn up the heat to medium and stir continuously.

In ten minutes, the mixture should have thickened quite a bit to a pudding like consistency.

Take off the heat and add the butter and vanilla and stir till everything has mixed well.

Leave it to cool a little for about 5 minutes and then pour into popsicle moulds.

Freeze for about 3-4 hours or until set. I made these one evening and left them to set overnight.


This recipe is linked to -
Friday Potluck
Sweet Tooth Friday
Sweets for a Saturday

Thursday, September 22, 2011

Hasselback Potatoes

I was amazed by the Hasselback potatoes every since I first saw it. Initially I though it would take some fancy knifework or some exotic equipment to get a potato to look this pretty. After a little reading up, I realized how wrong I was. Once, I figured out how easy it was, I decided to try it out. I think I can eat potatoes in almost any form - baked, roasted, boiled or fried. I have yet to meet a potato I didn't love. What made this different was the slices of garlic between the slices of potato. Everything about this was just right. I am quite eager to make these for the next dinner party I throw. I know it will look stunning on the table.

Hasselback Potatoes

1 potato per person being served
A few cloves of garlic, peeled and finely sliced
Salt, to taste
Crushed black pepper, to taste
Some butter, a small knob for each potato
Olive oil, to drizzle over the potatoes

Preheat the oven to 200ºC.

Wash the potatoes well and scrub them.

With the skin on, place the potato on a cutting board, with the flat side down and cut into slices almost all the way, but not seperating the slices from the base of the potato. You are basically making slits without cutting the slices through.

Place a slice of garlic in each gap between the slits of the potato. 

Arrange the potatoes in a baking dish. Place a small knob of butter on each potato and drizzle with a little olive oil and sprinkle with salt and pepper to taste.

Bake for about 40 minutes or until the potatoes are crisp on the outside and the flesh is soft and fluffy on the inside. 

If you want, you can place a small knob of butter when you get it out of the oven. Serve immediately.

The next time, I'm going to sprinkle some chives over the potatoes midway through baking.

Wednesday, September 21, 2011

Bananas Foster with a twist

Ever since I was a little girl, bananas have been my favorite fruit. I absolutely love them. As a kid, my mum would sometimes make stewed bananas or banana fritters for us once in a while, which I absolutely loved. Besides that, we only ate it straight or in a fruit salad or with jelly. When I took up my first job at Standard Chartered Bank, I used to work with this girl Deepti; I wonder what shes upto these days? but she had once brought a bar of banana cake to work. With the first delicious bite, I was smitten. I used to search high and low in every cake shop for this cake, but never found it. Later in life, when I started baking, with a little research I started making my own and was very pleased with myself. A few months ago, I made some banana bread, a slightly healthier version than regular cake, and had great results with it. Pleased with what I had made in the past, I had no idea about what I was missing out on till yesterday. What happened yesterday? I decided to try making some Bananas Foster and, I was thrilled to pieces with this treat.

I know a lot of you are thinking, this is such a simple thing to put together, no biggie, whats she raving about? I don't know about you, but for me, sometimes, the simplest things are the tastiest, and I never miss a chance to appreciate these simple wonders. Bananas Foster has got to be one of the simplest desserts I've come across. I don't know why I've never tried it before, but I sure am glad to have this in my arsenal. I did a little searching on the web, and ultimately I had a rough idea what this dish was about. I just winged the rest of it and it worked out fine. I had a couple of plantains (I love plantains, probably a little more than the regular bananas) that were a little past their prime. This was what got me searching for ways to use them up. I cut them in half lenghtwise, and across, which got me 4 pieces per plantain. It took me about 5 minutes to stew them up and I served these up with some chocolate ice cream. That's it; easy peasy! 

I know most folks serve it up with vanilla ice cream, but chocolate is all I had and it went really well the stewed plantains. I love the play of warm plaintains and the cold ice cream, with just a hint of rum and cinnamon from the sauce coming through. There is such an explosion of flavor in every single bite. I know for a fact I'm going to make this more than once in a while. I hope you try this out, if you haven't already. You'll be glad you did. 

Bananas Foster

2 plantains/ bananas, peeled and cut in half lengthwise and across (4 pieces per plantain)
1/3 cup unsalted butter
2 tbsp brown sugar
1/2 tsp cinnamon powder
1/4 cup dark rum
Chocolate ice cream 

Gently warm the butter in a frying pan to melt it. As it melts, add the brown sugar and still to dissolve thoroughly.

Place the cut plantains / bananas in the sauce and let it stew for a couple of minutes on each side, till is gets a nice caramelized look. Sprinkle some cinnamon powder over it and gently flip them over. 

Carefully pour in the rum and stir it in a bit. Very carefully slightly tilt the pan so that the sauce reaches the edge of the pan and makes contact with the flame to ignite. Again, please be very careful with this step. 

Let the flame do its thing as the alcohol burns up leaving behind the most amazing flavor. The flame will go off on its own. Once that happens, if your sauce is still very fluid, let it cook off for a few minutes till it thickens to the desired consistency.

Place ice cream in bowls to serve and place the hot plantains on the ice cream. Drizzle some of the sauce from the pan over it. Serve quickly. 

Make sure you plate and serve while the plantains / bananas are still hot.


This recipe is linked to - 
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