Saturday, 12 July 2014
Cadbury Creme Egg brownies
I realised I have gotten dangerously close to forgetting the steps to blog so ready or not, here I come. This was a recipe I meant to post for Easter, but hey, I am quite early for the next one. With very little time left before I get swamped in my day job as a mum, cook, cleaner, wife etc. here is a recipe...
The basic brownie recipe was ever so slightly adapted from here
¾ cup flour
1 cup yogurt
½ cup brown sugar
100g dark chocolate, melted
4 tablespoon coco powder
4 creme eggs, chilled well and cut into half
½ teaspoon soda bicarbonate
½ cup water
Sift and bring together all dry ingredients except the crème eggs. Then add the melted chocolate, yogurt and water to make batter just about spooning consistency
Line a square pan with greased baking paper and pour the batter in. Bake in a preheated oven at 180degC for about 20 minutes
Take out of the oven and gently insert the crème eggs here and there. Bake for another 5-10 minutes, just until it melts.
Cool well and slice into pieces
Tuesday, 10 June 2014
Snakegourd is a ‘naatu kai’ i.e. vegetable indigenous to India. Mom used to cook it often as my dad liked it. She would sauté it and season it and mix it with rice and ghee for him. My husband, on the other extreme just does not like this vegetable. My mother-in-law says when she was pregnant with my husband, she always got sick when she went anywhere near snakegourds and looks like that has just continued. I ould not get away with making snakegourd curry so had to disguise it. To be fair, it is not a vegetable with a distinct or strong flavour, atleast for me. I came across this recipe at vahrehvah.com and gave it a try. I made it as a side dish to pulihogare as I do not like a meal without vegetables and this was a good combination. The good news is that it went down well my my better half as well. Here is the recipe...
2 cups chopped snakegourd
1 teapsoon mustard seeds
1 teapsoon urd dal
Few curry leaves
3 dry red chillies
Salt to taste
1 cup yogurt, whisked
Heat some oil and add the snakegourd. Add little salt, turmeric powder and asafoetida and cook. Covering will quicken the process.
Add the whisked curd and bring to gentle boil. Add remaining salt that is required
Heat little oil for the tempering. Add the mustard seeds, once it splutters, add urd dal, curry leaves and dry red chillies. Once dal turns golden, add it to the snakegourd yogurt mixture and it is ready to serve.
Tuesday, 22 April 2014
Vegetarian sausage stir fry (Masala Quorn Sausage)
I grew p as a vegetarian and have never tasted non vegetarian food so there is nothing I miss really. However, I guess it is not the case in this part of the world and there is a desire to replicate the non-vegetarian content and make meat substitutes. A variety of such ingredients is made by Quorn. They apparently use a form of fungi to make the meat substitutes. I found no reason to use them in my regular cooking but my kids are used to having them a school or day care as they try to make vegetarian and non veg dishes look similar. My son started asking me for sausages (vegetarian, ofcourse) at home and that is why I buy them now and then. This dish is incredibly simple to make and can be had as a quick snack. You can also use this to stuff inside wraps. The sausage itself, being processed food, has salt in it so I tend not to add any more. I usually add very little salt in my cooking anyway so if you need a bit more, feel free to add.
1 pack quorn sausage
½ teaspoon ginger garlic paste
½ teaspoon coriander powder
½ teaspoon cumin powder
Dash of chat masala
1 spring onion, chopped
Heat some oil preferably in a non stick pan and cook the sausages as per pack instructions. Once done, let it cool and then slice into bite size pieces
Heat bit of oil and add the spring onions, ginger garlic paste, turmeric powder and sauté for couple of minutes until raw smell goes off.
Add the sliced sausages, the masala powder and sauté for couple of minutes and it is ready to serve.