Category Archives: Uncategorized

Cauliflower Pasta with Red Bell Peppers

20151116_205828This is one of my favorite pasta recipes. Simple and few ingredients. The topping with the bread crumbs takes it to the next level. Adapted from Laura in the Kitchen.Try n enjoy

Ingredients

Olive Oil – 2 tbsp

Cauliflower – 1(chopped into small florets)

Garlic – 4 cloves (chopped)

Red Chilly Flakes – 1 to 2 tsp according to taste

Chicken Broth – 2 cups

Pasta – 2 cups

Fresh Parsley – 2 tbsp (chopped)

Butter – 2 tbsp

Parmigiano Reggiano – 1 cup

For the topping

Olive oil – 2 tbsp

Red Bell Pepper -1 (sliced)

Fresh Bread Crumbs – 1/2 to 1 cup

Parsley – 1 tbsp(chopped)

Method

  • Heat olive oil in a pan, add chopped garlic and saute well.20151116_190920
  • Add cauliflower to it and saute for ten minutes till it gets a golden brown color. Also add a bit of salt, pepper and crushed red chillies if you like it spicy.

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  • Add chicken broth to it and let it cook for ten minutes.

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  • In the meantime, cook the pasta according to package instructions. Drain and set aside.

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  • Add the pasta, butter, parsley and parmigiano reggiano to the cauliflower and mix it well.

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  • In another pan, heat olive oil and saute the red bell peppers.

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  • Add the bread crumbs and parsley to the bell peppers and saute till the bread crumbs are golden brown in color.

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  • Add to the pasta. Serve hot. Enjoy.

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Zucchini Chicken Stir Fry

20160814_185428A dish similar to the chicken and zucchini stir fry at Manchu Wok. Quick and easy.

Ingredients

Chicken – 250 gms( Sliced or cubed)

Cornstarch – 3 tbsp

Oil – 1 tbsp

Sesame Oil – 1 tbsp

Zucchini – 2 (Cubed)

Soy Sauce – 1/4 cup

Rice Wine Vinegar – 1 tbsp

Sweet Chilli Sauce – 2 tbsp

Garlic Paste – 1 tbsp

Ginger Paste – 1 tbsp

Method

  • Toss the Chicken with the cornstarch.

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  • Heat the oil and sesame oil in a pan. Fry the chicken in the oil till golden on each side and remove from the pan.

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  • Stir fry the zucchini till lightly browned.

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  • Add the chicken back to the pan and stir fry for another 2-3 minutes.

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  • Add the ginger and garlic paste and stir fry.

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  • Add the soy sauce, rice wine vinegar and sweet chilli sauce.

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  • Stir fry for another minute till well coated.
  • Serve hot with white rice.

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Tres Leche Cake

20160425_094545This is one of the best cakes ever. Super rich but super good too. I served it to my friends and colleagues. They couldn’t stop with 1 piece and wanted me to post the recipe asap. So here it is my friends. . Try and Enjoy!

Ingredients

  • Yellow Cake – 1 (baked in a 9 x 13 inch pan):
  • Recipe Link for yellow cake –  http://cookwithvinu.com/?p=1463
  • Evaporated Milk- 1 can
  • Condensed Milk – 1 can
  • Whole Milk- 1 cup

Method

  • Free the edges of the cake from the pan and poke holes all through the cake evenly with a skewer.

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  • In a bowl, whisk together the evaporated milk, condensed milk and whole milk.

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  • Pour the above mixture onto the cake.

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  • Let it sink in for a few hours.
  • Serve with whipped cream and cinnamon as a topping if you like. I served it just plain.

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Yellow Cake

DSC_0547Who doesn’t love moist and soft yellow cake.This cake is perfect for layering with icing, carving or just to devour as it is. Follow through the steps carefully to get a very moist cake.

Ingredients

  • Eggs – 4 (large)
  • Sugar – 1 3/4 cup
  • Milk – 1 cup
  • Butter – 1/2 cup
  • Vanilla Extract – 1 tbsp
  • All Purpose Flour – 1 cup
  • Cake Flour – 1 cup (For substitution: 1 cup all purpose flour – 2 tbsp all purpose flour + 2 tbsp cornstarch – sifted 3 times)
  • Baking Pw -2 tsp
  • Salt – 1/2 tsp (omit if using salted butter)

Method

  • Preheat the oven to 350 degrees Farenheit.
  • Dissolve the eggs and sugar over a double boiler till its warm(around 115 degrees F)

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  • Now whisk the above mixture at high speed for about 5 minutes till it triples in volume.

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  • In the meantime melt the butter and milk in a saucepan or microwave till its hot. Add vanilla extract to the mixture.
  • Sift the dry ingredients( all purpose flour, cake flour, baking pw and salt) together.

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  • Add the sifted ingredients to the eggs-sugar mixture and fold it in.

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  • Take out some of the batter and mix vigorously with the hot milk-butter mixture.

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  • Now fold it in with the rest of the mixture.

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  • Pour into prepared pans or cupcake liners.

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  • Bake till a toothpick inserted comes out clean (30-35 min).

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Jumbalaya

20160305_202625Jumbalaya, as the name suggests is a mixture of a variety of veggies, meats and shrimp. I love to make one pot meals due to its convenience in a busy schedule. Its whole and hearty.

Ingredients

Olive oil – 3 Tbsp.

Celery(chopped)- 4 sticks

Onion(diced) – 1

Red bell pepper(diced) – 1

Yellow bell pepper (diced) – 1

Green bell pepper(diced) -1

Jalapeno peppers (seeded and chopped) – 1 or 2 acc to taste

Garlic (minced) – 4 cloves

Chicken breasts(boneless skinless) – 2 (cut into small pieces)

Andouille sausage, thinly sliced into rounds – 1 lb

Chicken stock – 3 cups

Crushed tomatoes – One 14 oz can

Uncooked white rice – 1 1/2 cups

Cajun Spice – 3 to 4 Tbsp.

Bay leaf – 1

Thyme, crushed – 1 tsp

Cayenne pepper – 1/4 tsp.

Raw shrimp, peeled and deveined – 1 lb

salt and pepper – to taste

Method

  • Heat 2 tbsp of olive oil in a large pan

  • Saute celery, onion, bell peppers, jalapeno and garlic for around 5 minutes till the vegetables are soft.

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  • Add the rest of the olive oil, chicken and sausage and stir well. Saute for another 5 minutes till the chicken is slightly cooked and no longer pink.

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  • Add the chicken stock, tomatoes, rice, Cajun spice, cayenne pepper pw, bay leaf and thyme and 1/2 cup of water. Mix well.

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  • Reduce the heat to low. Cover and cook for 25-30 minutes until the rice is cooked. Stir occasionally so that it does not get burnt.

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  • Once the rice gets cooked, add in the shrimp and simmer for another ten minutes.

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  • Season with salt, pepper and more cajun spice if needed.

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Banana Chocolate Brownies

20160308_204446Goooey Chocolatey brownies. . Yummm.. Its my favorite. I love to devour it slightly warm along with vanilla ice cream. A little bite is enough to satisfy your taste buds and hit the spot. It can look like a lot of work but honestly, its pretty simple.

Ingredients

Butter – 1 cup

All Purpose Flour – 2/3 cup

Sugar- 1 3/4 cup

Salt – 1/2 tsp

Eggs – 3(large)

Banana – 1/2 cup(mashed, about 1 medium banana)

Vanilla Extract – 1/2 tsp

Cocoa Pw – 3/4 cup

For the Topping

Heavy Cream – 3/4 cup + 2 tbsp

Chocolate – 7 oz

Mini Marshmallow – 2 cups

Almonds(sliced) – 1/4 cup

Method

To Make the Brownie

  • Preheat the oven to 350 degrees F
  • Melt butter in a small pan till golden brown in color. Let it cool for 5 minutes.

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  • Whisk in the sugar and salt.

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  • Add in eggs, banana and vanilla and mix well.

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  • Add flour and cocoa and gently fold in till combined.

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  • Pour into prepared pan and bake for 40-45 minutes or till a toothpick inserted in the middle comes out clean.

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To Make the Topping

To make the Ganache

  • Boil cream in a saucepan
  • Take the chocolate in a mixing bowl and add the hot cream to it.

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  • Mix it well with a fork/whisk till it thickens.The ganache is ready.
  • Pour this ganache on top of the cooled brownie.

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  • Let it set for an hour or two.
  • Now add the marshmallow on top evenly as well as the sliced almonds.

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  • Broil it for 30 seconds while rotating the pan every 10 seconds.
  • Ensure that the marshmallows do not get burnt. It should be golden yellow.

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  • Cut into pieces and enjoy.

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Adapted from Fine Cooking

Roasted Cauliflower White Cheddar Soup

 

20160228_190909I love creamy soups. The cauliflower gives it a distinct flavour and the white cheddar elevates it to the next level. Do give it a try.

Ingredients

Cauliflower – 1 (cut into small pieces)

Olive Oil – 2 tbsp

Salt and Pepper

Butter – 3 tbsp

Onion- 1(chopped)

Garlic – 1 clove(chopped)

All-purpose Flour – 3 1/2 tbsp

Half and half Cream – 1.5 cups

Milk – 2 cups

Chicken Broth – 1.5 cups

Parsley(Dried)- 1 tbsp

Thyme- 1 tsp(dried) or 1 tbsp(fresh)

Bay Leaf -1

Sugar – 1 tsp

White Cheddar Cheese (shredded) – 1 cup

Parmesan cheese – 1/4 cup

Method

  • Place the cauliflower on a baking sheet. Drizzle olive oil and coat evenly. Season with salt and pepper. Bake at 425 F for 25 minutes till golden in color. Set aside.

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  • Melt butter in a large pot and saute onion for about 4-5 minutes till tender.

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  • Add in flour and cook for 1 minute.

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  • Add in garlic and saute for a few seconds.

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  • Now slowly pour in milk, half and half cream and the chicken broth while continuously whisking the mixture. Add parsley, thyme, bay leaf, sugar, the roasted cauliflower, salt and pepper according to taste.

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  • Bring it to a boil while stirring the mixture, then reduce the heat to low.

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  • Puree 3 cups of the mixture in a blender and add back into the soup. This will give the soup its thickness.
  • Remove it from heat and add in the cheddar and parmesan cheese.

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  • Enjoy with a slice of bread or dinner roll.

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Creamy Chicken and Rice

20160221_211513This is an all in one dish – a perfect one pot meal. It is wonderfully creamy with lovely flavours.

Ingredients

Olive oil – 1/4 cup
Butter – 4 tbsp
Onion- 1(diced)
Carrots – 2 (grated)
Cauliflower – a small pc(cut into small florets)
Chicken thighs – 1.5 lbs (cut into small pieces)
Salt – 2 tsp
Black pepper – 1/2 tsp
Bay Leaves – 2
Dry white wine – 1 cup
Chicken broth(hot) – 5 cups
White rice (Jasmine or Basmati) – 2 cups
Garlic – 1 head
Italian Parsley – 1/3 cup(finely chopped)
Parmesan Cheese(grated) – 1/2 cup

Method

  • In a large pan, heat olive oil and butter, then add in onions and saute till soft.20160221_183459
  • Add in cauliflower, carrots and salt. Saute until soft and golden.20160221_183535
  • Add chicken, bay leaves, salt and pepper. Saute for 5 minutes until chicken is golden in color.

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  • Increase the heat to high and add the white wine. Boil it and reduce the mixture till most of it has evaporated.

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  • Add the hot chicken broth and rice to it. Mix well.

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  • Take the whole garlic head and slice the ends off without separating them as shown in the picture.

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  • Immerse the sliced garlic head into the center of the rice.

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  • Bring to a boil and then reduce to low. Now cover and cook for 15- 20 minutes.

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  • Turn off the heat and add the remaining 2 tbsp of butter, parsely and parmesan cheese. Stir it well. The rice should be creamy.

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  • Serve warm. Garnish with parsley.

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Simple Roasted Cauliflower

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As a kid, I never liked to eat my vegetables. Had I known this dish back then, I am sure I would have finished my veggies in no time.

Healthy, time friendly, kid friendly, this is a must try recipe.

Ingredients

Cauliflower – 1 (large, broken into florets)

Garlic – 6 Cloves

Salt – 1/2 tsp

Black pepper – 1 tsp

Crushed red chillies – 1/2 to 1 tsp

Lemon juice – 1 tbsp

Olive Oil – 4 tbsp

Parmesan Cheese – 2 tbsp

Method

  • Preheat the oven to 400 degrees Farenheit.
  • Spread the cauliflower florets and garlic in a baking tray lined with aluminium foil.

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  • Add salt, black pepper, crushed red chillies, lemon juice and olive oil. Give it a quick stir.

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  • Sprinkle with parmesan cheese on top.
  • Bake for 30 -40 minutes till it is golden brown in color. Give it a stir half way through so that it browns evenly.

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Coconut Baath Cake

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Born in Kerala, ‘the land of coconuts’, I love coconut but baath cake is not from Kerala. It is actually a Goan delicacy.

Try and enjoy!! Trust me, its yummy 🙂

Ingredients

Eggs – 3
Semolina/sooji/rava – 1 cup
Dessicated coconut(fresh if possible)- 2 cups
Sugar – 1 ½ cups
All purpose flour – 3 tbsp
Cornstarch – 1 tbsp
Salt – ½ tsp
Baking powder – 2 tsp
Butter (soft) – 3 tbsp
Vanilla essence – 1 tbsp
Warm water – ½ cup

Method

I had tripled the recipe for an event. Therefore the pictures shown below are of the tripled quantity.

  • Beat the eggs till they turn fluffy and add the butter to it, beat again for few minutes.

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  • Grind the grated coconut with warm water to make a thick coarse paste.

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  • In another bowl, take the semolina, all purpose flour, baking powder, cornstarch, salt, sugar and mix well.

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  • Now add the ground coarse coconut paste and beaten eggs gradually to the dry ingredients. Mix everything well with a spatula.

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  • Cover it and keep the above mixture for 8 hours in room temperature (if the climate is chilled) or over night for best results.
  • If the climate is hot, cover this cake batter and keep in fridge for 8 hours or overnight, remove an hour earlier to bring it at room temperature before baking. 

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  • Finally add the vanilla essence and give a stir.

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  • Preheat the oven to 350 degrees F. Transfer the cake batter to a well greased round or square mold.

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  • Top it with dry fruits(optional). Bake for 30-35 minutes until a skewer inserted comes out clean.

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  • Cut into little squares and serve.