Amish white bread (Make 1 loaf)

Ingredients

1. Warm water ½ cup
2. Warm whole milk ½ cup
3. Salt ¾ tsp
4. Sugar 3 TBSP
5. Butter, melted 2 TBSP+ 1 TBSP
6. Active dry yeast ¾ TBSP
7. All purpose flour 2 ¾ cups

Directions

• In a large mixing bowl, mix together sugar, yeast, milk and water. Cover and allow the yeast to activate and foam for about 5 minutes.
• Mix in salt and 2 TBSPs melted butter into the yeast.
• Slowly add flour one cup at a time mixing well using a rubber spatula after each addition.
• Turn dough out onto a lightly floured work surface and knead for five minutes until dough is smooth and elastic.
• Place in a well-greased bowl, turning once to grease the top. Cover and let rise in a lightly warmed place for 1 hour or until doubled in size.
• Punch down the dough and shape into a loaf. Place it in a greased 9 x 5-inch loaf pan. Cover and allow to rise in a warm place for 30 mins or until dough has risen 1 inch above pans.
• Preheat oven to 350 degrees F. Bake for 30 minutes. Remove from pans and with a pastry brush, lightly brush melted butter immediately after so the crust stays nice and soft.

Recipe adapted from Bakerette!!

Cheers!!!
Suji

Broccoli cheddar chowder (Serves 2)

Broccoli and cheese are to soup what peanut butter and jelly are to sandwiches. Adding potato gives this hearty winter soup a creamy texture. This soup is perfect for those lazy, cuddly winter days for that extra nutritional punch..

Ingredients

1. Broccoli florets 1 cup, cleaned
2. Yukon gold potato 1 small, cubed
3. White onions 1 small, finely chopped
4.All purpose flour 2 TBSPs
5. Vegetable broth/water 2 cups
6. Whole milk 1/2 cup
7. Shredded cheddar cheese 1/2 cup
8. Salt & Pepper to season
9. Extra virgin olive oil 1 TBSP

Directions

Heat olive oil in a deep pan and saute onions until soft, for about 6 minutes. Sprinkle the all purpose flour and stir continuously for few minutes. Season with salt and pepper and pour the vegetable broth and whole milk. Mix well to incorporate and allow to boil. Once boiling, reduce flame and add the cubed potato and broccoli florets and simmer for 15 minutes. Add the cheese and cook for 2 more minutes. Remove from flame and serve warm with toast or enjoy as itself.

Notes: Sprinkle more grated cheese for some extra flavor while serving.

Make Ahead Tip: Cover and refrigerate for up to 3 days, slowly reheat over medium-low or microwave for 2 minutes.

Featured on Novermber 2014 Malayali magazine..

Cheers!!!
Suji

Chocolate yogurt cupcakes (Makes ~ 12)

Ingredients

1. Sugar ¾ cup
2. All purpose flour ½ cup
3. Cake flour ¼ cup
4. Unsweetened cocoa powder ½ cup
5. Baking powder ¾ tsp
6. Baking soda ½ tsp
7. Salt ¼ tsp
8. Unsalted butter 1 stick, softened
9. Large eggs 2 nos
10. Greek/hung yogurt ½ cup
11. Vanilla extract 1 tsp

Directions

• Preheat oven at 350 F.
• Place the first 7 ingredients in a large bowl and mix using a spatula to combine.
• Now add the butter to this and mix gently until a crumbly mixture is formed. Use the lowest speed on your electric beater to do this.
• Now stir in yogurt, eggs and vanilla extract and beat well for 2 minutes at medium speed. Scrape the sides of the bowl using a spatula and make sure everything is combined well.
• Line the cupcake baking tray with paper liners. Next fill the cupcake wells just over half full.
• Bake for 18 minutes or until a tooth pick inserted comes out clean.
• Remove from oven and allow to cool for 5 minutes before flipping out.
• Enjoy!!!

Recipe courtsey: http://bakingamoment.com/simply-perfect-chocolate-cupcakes/

Cheers
Suji

Beans tortilla rolls (Makes~24)

Ingredients

1. Fat-free (vegetarian) refried beans 16 oz can
2. Cream cheese 4 oz
3. Salsa (storebought) ¼ cup
4. Kashmiri chilly powder ½ tsp
5. Cumin powder ¼ tsp
6. Green onions 2 stalks, chopped finely
7. Mexican cheese blend ½ cup, shredded
8. 6-inch flour tortillas 12 nos

Directions

• Preheat the oven to 425°F. Line a baking sheet with parchment paper.
• In a large mixing bowl, combine refried beans, cream cheese, salsa, chilly powder, cumin, green onions and 1/2 cup shredded cheese. Mix thoroughly to combine.
• Lay a tortilla on a work surface. Spoon about 2 tablespoons of the mixture in a thin line from the bottom of the tortilla towards the middle.. Be careful not to use too much!  Tightly roll the tortilla from the bottom (the filling will spread out and will hold the tortilla together). Place the rolls seam-side down on the baking sheet. Repeat for the remaining tortillas.
• When the rolls are assembled, brush the tops lightly with oil and sprinkle them with a bit of salt. Bake for 15 to 20 minutes, until crisp and browned. Serve warm with salsa..

Adapted from here.

Cheers!!!
Suji

Peruvian style roasted chicken (Serves 4)

Super bowl is just in two days. This year we wanted to try something different with chicken, than making the traditional buffalo wings, and that’s when this recipe came to my mind. We first had Peruvian style chicken in Maryland while visiting a friend and oh my my, fell in love with it. It was juicy, slightly tangy and roasted to perfection and was fingerlickingly delicious. So I researched a lot and finally put together the ingredients which I found close to the one we had in Maryland and here you have it. This is a keeper and hope you all enjoy it as much as we did. Food is as important as the Super bowl match itself, so friends hope you all will have a fun and foodelicious Super bowl experience ahead..

Ingredients

1. Chicken drumettes 10 nos
2. Roasted cumin powder 1 TBSP
3. Paprika 1 TBSP
4. Black pepper powder ¾ tsp
5. Garlic 4 large cloves, finely chopped
6. Olive/canola oil 1 tsp
7. Salt ¾ tsp or as needed
8. White wine vinegar 2 TBSP
9. Lemon 1 medium, sliced
10. Yellow onions 1 medium, sliced thick
11. Yellow bell pepper 1 no, cut to chunks
12. Cooking oil spray

Directions

• In a small bowl, mix together paprika, cumin powder, black pepper powder, salt, garlic, vinegar and oil to make a paste. Reserve 1 TBSP for using with onions and rub the remaining onto the chicken drumettes evenly. Let it stand for 1 hour.
• Preheat oven to 425°F.
• Place onions in a large bowl and toss with 2 tablespoons of the paste
• Place the chicken drumettes into a oven safe dish sprayed with oil, then cover with onions, peppers and lemon.
• Bake this for about an hour, basting occasionally with pan juices or turning the chicken twice in between, until chicken is cooked through and vegetables are very tender.
• Remove from oven and let rest 5 minutes before serving.
• Serve over rice and a salad..

Cheers!!!
Suji

Shish Taook/Lebanese chicken kebabs (Serves 5)

Ingredients

1. Boneless chicken ½ kg, cut to bite size pieces
2. Paprika powder 1 tsp
    Salt as needed
    Ginger garlic paste 1 tsp
    Yogurt 6 TBSP
    White pepper powder 1 tsp
    Fresh Oregano/Thyme 1 tsp, finely chopped (you can also use dried)
    Crushed cumin seeds ½ tsp
    Lemon juice 2 TBSP
    Tomato ketchup/Tomato paste 2 TBSP
3. Red onion 1 medium, cut to cubes
    Green pepper 1 medium, cut to cubes
    Olive oil 1 TBSP
4. Skewers (if you are using wooden skewers, soak them in cold water for 30 minutes before grilling/baking)

Method

• Clean and cut chicken in cubes.
• Make a marinade with ingredients number2 and apply well onto the cubed chicken and leave for 1 hour.
• Preheat oven at 375 F.
• Mix the cubed onions and green peppers with olive oil, salt and pepper.
• Thread the marinated chicken, red onions and green peppers onto skewers and place on a lined, greased baking tray.
• Bake at 350 F for 20 minutes or GRILL till done.
• Serve with Baba ghanouj/ Lebanese garlic sauce.

Cheers!!!
Suji

Creamy Spinach and cheese casserole

Here is a rich and comforting spinach casserole which can be a welcoming addition to your dinner table this fall. The short prep time and decadent taste will please yours and your guests palette which makes you wanting for more....

Ingredients

1. Condensed cream of chicken soup 2 cans
2. Cream cheese 8 oz, cubed
3. Milk 1/2 cup
4. Parmesan cheese, grated 1/2 cup
5. Herb seasoning cubes 6 oz packet
6. Frozen spinach, chopped 2 packages (10 oz each) thawed

Directions

Preheat oven to 350° F. Squeeze out the extra moisture from the spinach. In a large bowl, beat soup, cream cheese, milk and Parmesan cheese until well blended. Stir in stuffing cubes and spinach. Spoon into a 2- quart baking dish coated with cooking spray. Bake, uncovered, 35-40 minutes or until heated through. Enjoy with a slice of crusted garlic bread or any bread of your choice!

Notes: You can also use reduced fat cream of chicken soup, cream cheese and milk to your preference, just make sure keep everything full fat or reduced fat, do not mix as it may change the texture...

Cheers!!!
Suji

Lemon ricotta pancakes (Makes 12)

Ingredients

1. Ricotta cheese 1 cup, softened
    Milk 1 cup
    Egg 3 nos, yolks separated
    Sugar ¼ cup
    Lemon juice and zest from 1 big lemon
2. All purpose flour 1 ½ cup
3. Baking powder 1 TBSP
4. Salt as needed

Preparation

• Separate the whites and yolks from the eggs. Now using an electric mixer, beat the egg whites until foamy. Set this aside.
• Now in a mixing bowl, add all the ingredients numbered 1 and beat well using an electric mixer.
• In another bowl, sift the ingredients numbered 2. Now slowly incorporate this with the cheese mixture until no lumps are formed.
• Lastly, slowly fold in the foamy egg whites to the batter and incorporate well.
• Heat a non stick pan and when hot, add 1/3 ladle batter and wait for 2 minutes. Flip the pancakes and cook for another 2 minutes on that side and transfer to a serving plate. Repeat the same with rest of the batter and serve warm with butter and honey or your choice of pancake syrup….

Cheers!!!
Suji

Banana Pudding (Serves 12)

This is my take to recreate the famous New York bakery “Magnolia’s” banana pudding. Their cupcakes are very famous and this pudding is no different. I had to rush in taking the photographs as I prepared this for a party and was getting late, but still managed to shoot some decent pics I  guess, lol!. This recipe is a winner and all my guests loved it, some even asked for the recipe then and there.Hope you all will like it too…

Ingredients

1. Banana 4 count, ripe, sliced to rounds
2. Sweetened condensed milk 1, 14 oz can
3. Ice cold water 1 ½ cups
4. Vanilla instant pudding mix 1, 3.5 oz packet (preferably Jell-O brand)
5. Heavy cream 3 cups
6. Nilla wafers 1, 12 oz box (preferably Nabisco brand)

Preparation

• In a small bowl, add the sweetened condensed milk and ice cold water. Combine well using an electric blender at medium speed about 1 minute.
• Add the pudding mix and beat well, about 2 minutes or more. Cover and refrigerate for 4 hours or overnight before continuing.It is very important to allow the proper amount of time for the pudding mixture to set.
• In a large bowl, on the medium speed of an electric mixer, whip the heavy cream until stiff peaks form. Gently fold the pudding mixture into the whipped cream until well blended and no streaks of pudding remain.
• To assemble the dessert, select a large, wide glass bowl with a 4-5-quart capacity. Arrange one-third of the wafers to cover the bottom of the bowl, overlapping if necessary, then one-third of the bananas and one-third of the pudding. Repeat the layering twice more, garnishing with additional wafers or wafer crumbs on the top layer of the pudding. Cover tightly with plastic wrap and allow to chill in the refrigerator for 4 hours - or up to 8 hours, but no longer! - before serving.

Recipe courtsey: www.recipelink.com

Cheers!!!
Suji

Al Faham Chicken/Arabian grilled chicken (Serves 4)–Ramadan Special

Ingredients

1. Chicken thighs/drumsticks 4 pieces, skin removed
2. Red onion 1 small
    Ginger 1 inch piece
    Garlic 6 cloves
    Green chilly 4 small
    Tomato 1 small
3. Greek yogurt 1 cup (if using regular yogurt, hung it in a cheese cloth for 30 minutes to     remove all water content)
    Lemon juice 2 TBSP
    Arabian masala (recipe follows) 3 tsp, heaping
    Salt, pepper as needed
    Olive oil 2 tsp

Recipe for Arabian masala:

1. Cumin seeds ½ cup
2. Fennel seeds ½ cup
3. Cinnamon stick 3 two inch sticks
4. Whole coriander seeds ½ cup
5. Whole pepper corns ¼ cup
6. Dry red chilly 6-8 nos (use according to your spice preference)
7. Turmeric powder 2 TBSP

Dry roast everything except turmeric powder at medium low flame for 10 minutes. Cool completely and blend to a fine powder along with turmeric powder. Store in an air tight container. This recipes makes about a cup of the masala.

 

 

 

 

 

 

 

 

 

 

Preparation

• Clean and make silts on the chicken pieces.
• Blend together ingredients numbered 2 to a smooth paste. Transfer to a mixing bowl.
• Add yogurt, lemon juice, Arabian masala, salt, pepper and olive oil. Mix well to combine.
• Now add the chicken and incorporate well with the marinade. Keep in refrigerator for at least 4 hours.
• Preheat oven to 450 F.
• Place the marinated chicken onto a foiled tray and bake for 30 minutes. Change the oven mode to BROIL and cook for 1 minute. Immediately remove from the oven and allow to rest for 5 minutes before serving.
• Alternately you can use a grill to cook the chicken.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cheers!!!
Suji

Baba Ghanouj with home-made tahini (Serves 4)

Mediterranean cuisine is one of my favorite and baba ghanouj is something I will never say NO to. I simply love it. I have successfully recreated the “BEST” baba ghanouj I ever tasted at home and is sharing with you all. When we were in Louisiana, there was an “Al Basha” close to our house and Friday nights were a  treat as we order food from there. They serve the best baba ghanouj I ever had and I am happy that now I can make my favorite at home. I love making my own tahini as well as I  hate those store bought ones. Its very easy and you will love it even more…

Ingredients

1. Eggplant 2 medium sized
2. Homemade or store-bought tahini 3 TBSP (recipe below for home made version)
    Salt ¾ tsp or as u need
    Freshly squeezed lemon juice 3 tsp
    Garlic 2 cloves
    Chilly powder 3 pinches
    Olive oil 2 TBSP
    Parsley or cilantro leaves half a bunch, finely chopped (I used 1 TBSP dried parsley)

Preparation

Pre heat oven to 400 F.

• Wash and pat dry the eggplant and prick outside a few times using a fork. Place it on a baking tray lined with foil and roast in the pre heated oven for 30-40 minutes, until they are soft. We should be able to easily poke a fork or knife and should not meet any resistance, that’s when its cooked prefect. OR
• You can directly char the eggplants on direct flame of a gas burner turning them a few times until all skin is charred.
• Remove and let it cool a little bit.
• Either peel off the skin and chop into pieces or split open the eggplant into half and scrape out the pulp.
• Add this to a blender along with ingredients numbered 2 and blend to smooth.
• Transfer to a serving bowl and drizzle little more olive oil on top.
• Serve with pita bread, or chips or spread on a toast and enjoy.
• Notes: this can be stored in a refrigerator for up to a week.

Homemade tahini recipe: yields about 6 TBSPs

Ingredients

White sesame seeds ½ cup
Olive oil 2 TBSP
Salt as needed

Pre heat oven to 350 F.

Spread the sesame seeds on a baking tray lined with parchment paper and bake for 4 minutes. Take it out and mix with a spoon and respreads the seeds. Return to the oven and bake for another 5 minutes. Immediately transfer to another bowl for preventing from further cooking. Allow to cool a bit and transfer to a blender cup along with salt and olive oil. Blend till smooth. Add more oil if required. Store in an air tight container in the fridge for 2 weeks.

Cheers!!!
Suji

Fresh strawberry bread (Makes 1 loaf)

 Ingredients

1. Margarine ½ cup, softened
    Sugar 1 cup
    Cream cheese ½ cup, softened
    Egg 2 nos
2. All purpose flour 2 cups
    Baking powder 2 tsp
    Baking soda ½ tsp
    Salt ½ tsp
3. Sour cream 1 cup
4. Vanilla essence 1 tsp
5. Fresh strawberry 10 nos, chopped finely

Preparation

• Preheat oven to 350 F.
• Grease a 9*5 loaf pan using butter and then dust with flour. Set this aside.
• In a mixing bowl add all ingredients numbered 1 except eggs and mix well using an egg beater till fluffy.
• Now add the eggs one by one and mix well to combine.
• In another bowl, sieve together ingredients numbered 2 and add this to the cream mixture in batches and combine well.
• Next add the sour cream and chopped strawberries to this and gently fold in.
• Transfer this to the prepared loaf pan and bake for 1 hour.
• Allow to rest for atleast 20 minutes on counter top before taking the bread from the loaf pan.
• Slice and enjoy!!!!
• Serves best as a breakfast bread or as an evening snack.

Cheers!!!
Suji

Avocado Strawberry smoothie (Serves 3)

A great creamy and healthy breakfast smoothie and the combination is sure to die for. I had some strawberries and an avocado left in my fruit basket and was craving for something yummy yet healthy. Just tried to combine these two and was completely satisfied with the result. This can be served as itself or along side a meal. My toddler daughter had her portion too, so you can definitely include into your kid’s breakfast menu. Hope you all will enjoy!

Ingredients

1. Milk ¾ cup
2. Plain yogurt ½ cup
3. Avocado 1 medium, pitted
4. Fresh/Frozen strawberry 10-12 nos, chopped
5. Vanilla extract 1 tsp
6. Sugar 3 TBSP (optional)

Preparation

• Pour milk, yogurt and avocado into a blender and process till smooth (for 2 minutes or so).
• Add the strawberry, sugar and vanilla extract and blend again for 3 minutes until smooth.
• Pour into serving glasses and enjoy!

Notes:
Sugar is an optional ingredient and I prefer this smoothie without sugar as it is creamy and has a slight sweetness from the strawberries..

Cheers!!!
Suji

Chicken salad sandwich (Serves 4)

I have a lot of memories associated with chicken salad sandwich. When I was in school for my post graduation, we had this bakery called “Little Bakery” close to my department where we get this awesome croissant chicken salad sandwiches. Most of my brunch those days were these sandwiches from there .They used to have fresh grapes where as I have used raisins here in this recipe. This is a great one for picnic boxes too….

Ingredients

1. Chicken breast 2 nos, cut to small cubes
2. Onions 1 small, finely chopped
    Celery/green bell pepper ¼ cup, finely chopped
    Raisins 1 TBSP
3. Black pepper powder 1/8 tsp
4. Mayonnaise 1/3 cup (I used light mayo)
5. Salt as required
6. Whole wheat bread slices/any kind of bread 8 slices

Preparation

• Cook the cubed chicken breast with required salt and pepper.
• In a bowl combine the chicken, onions, celery/bell pepper, raisins, salt and pepper powder. Mix well to combine.
• Add mayonnaise and mix well, add more mayo if desired. the mixture should be moist.
• Now take 2 slices of bread and spread the chicken mixture onto one slice and top with the other one and brush outside with little butter/oil (optional) and grill until done.
• This makes 4 sandwiches. This is a great one for picnics.

Tips: You can also saute the onions, celery/green bell pepper and raising in little oil and the use too.
Instead of bread slices, use croissants which tastes awesome too.
You can enjoy the sandwich without grilling too.

Cheers!!!
Suji

Kung Pao chicken (Serves 4)

Ingredients

1. Boneless chicken ½ kg, cut to small pieces
2. Corn flour 2 TBSP
3. Garlic 4 pods
    Ginger 1 TBSP, finely chopped
    Onion 1 small, finely chopped
    Green bell pepper 1 small, finely chopped
    Green onion 5 stalks, chopped
     Dry red chilly 6 nos
4. Vinegar 1 TBSP
5. Soy sauce 2 TBSP
6. Sugar 1 tsp
7. Roasted peanuts ¼ cup
8. Salt as needed
9. Oil 2 TBSP

Preparation

• In a bowl, mix together chicken, salt and corn flour. Set this aside for 10 minutes.
• Heat oil in a nonstick deep pan and add the marinated chicken and cook well for 10 minutes at medium flame. Turn around the pieces 2-3 times so that it gets cooked evenly.
• Next add ingredients numbered 3 and sauté well for another 5 minutes.
• Now add the vinegar, soy sauce, sugar, salt and mix well to combine.
• Now reduce flame to simmer and cook covered for 10 minutes.
• Remove from flame and add the peanuts and serve warm…

Cheers!!!
Suji

Simple Coconut rice (Serves 4)

Ingredients

1. Cooked white rice 2 ½ cups
2. Thick coconut milk 1 ¾ cup
3. Grated coconut ½ cup + 2 TBSP
4. Sugar 1 tsp
5. Lime zest 1 tsp
6. Salt as required
7. Cilantro to garnish

Preparation

• Roast 2 TBSP grated coconut until golden brown in color and set aside.
• Now in a wide mouth pan, warm the coconut milk along with sugar, salt and lime zest.
• Add the cooked rice, mix well and add the grated coconut.
• Cook this until dry at low heat and transfer to a serving plate.
• Garnish with roasted coconut and cilantro.
• Serve with any kind of spicy curries of your choice.
• Try this yummy coconut rice with chicken kuruma, chicken in roasted coconut gravy from this blog!

Cheers!!!
Suji

Lahori chana masala (Serves 4)

Ingredients

1. Kabuli chana/vella kadala 2 cups, soaked atleast for 8 hour
2. Red Onion 1 medium, thinly sliced
3. Ginger garlic paste 2 tsp
4. Water 2 cups
5. Yogurt ½ cup
6. Butter/Oil 1 TBSP
7. Toor dal ¼ cup, cooked
8. Cumin powder ½ tsp
9. Garam masala 1 tsp
10. Turmeric powder ¼ tsp
11. Red chilly powder 1 tsp
12. 8. Salt as needed

Preparation

• Wash and soak the kabuli chana/vella kadala in water for atleast 8 hours/overnight.
• Boil the chana in a pressure until 2 whistles and allow pressure to release by itself, drain and set aside.
• Heat butter/oil in a pan and saute onions along with ginger garlic paste until a nice aroma.
• Add the cooked chana and give a good mix.
• Add all the powders and enough salt. Mix well to combine.
• Now add the cooked toor dal and cook for 5 minutes at medium flame.
• Add yogurt, mix well with the chana masala and cook for 5 more minutes.
• Now add water and cook till boiling. Once it start to boil, cover and cook for 20 minutes.
• Remove from flame and keep covered until ready to serve..

Cheers!!!
Suji

Pearl onion relish

Ingredients

1. Red pearl onions 20 nos, quartered
2. Ginger 1 tsp, julienned
3. Green chilly 2 small, thinly sliced to rounds
4. Freshly squeezed lime juice from 1 small lime
5. Mustard seeds ½ tsp
6. Olive oil 1 tsp
7. Salt as needed

Preparation

• Peel the skin off the pearl onions, wash and cut them to quarters.
• In a nonstick pan, heat oil and splutter mustard seeds.
• Add the ginger and green chilly and sauté until raw smell goes off.
• Add the pearl onions and sauté for 5 minutes. Adjust salt.
• Next add the lime juice and combine well.
• Remove from flame and enjoy as a side for rice or as a filling in burgers and sandwiches.
• Stays good for 2 days in refrigerator.

Cheers!!!
Suji

Thai eggplant and tofu curry (Serves 4)

Ingredients

1. Eggplant 1 medium, cut into ¾ inch piece
2. Tofu 12 oz block, cut to cubes
3. Onions 1 medium, sliced
4. Ginger, garlic 1 TBSP each
    Green chilly 1, slit
5. Tomato puree 1 TBSP
6. Any kind of Asian curry powder 1 ½ tsp (I used chicken masala)
7. Spinach 1 cup
8. Salt as needed
9. Black pepper powder to taste
10. Coconut milk ½ cup
11. Oil 3 TBSP

Preparation

• Heat oil and sauté the onions till translucent.
• Next add the eggplant and cook for few minutes.
• Meanwhile, puree ginger, garlic and green chilly adding little water. Add this to the pan and sauté till raw smell goes off.
• Now add the curry powder and cook for a minute and add the tomato puree. Combine well and cook at medium heat for 3 minutes.
• Add ½ cup water and bring to a boil. Once boiling add tofu, spinach, salt and pepper powder.
• Cook for 10 more minutes and switch off flame.
• Serve this thai tofu and eggplant curry with rice or rotis.

Cheers!!!
Suji

Chocolate chilly pudding (Serves 6)

Ingredients

1. Half and half 2 cups
    Cinnamon stick 1 no
2. Semi-sweet chocolate bar 4 oz
3. Egg yolks 5, lightly beaten
4. Sugar 1/3 cup
5. Vanilla essence 1 tsp
6. Kashmiri chilly powder ¾ tsp
7. Salt a pinch

Preparation

• Preheat oven to 325 F. Also put 2-3 cups of water for boiling.
• In a sauce pan, heat half and half along with cinnamon stick until bubbling. Switch off flame and add the semi-sweet chocolate bar and keep for 10 minutes. Remove the cinnamon stick and whisk everything until smooth. Set aside to cool for 15 minutes.
• In another bowl, add egg yolks, sugar, vanilla essence and chilly powder. Whisk this until everything combines well. Slowly add the chocolate mixture and blend until mixed.
• Pour this mixture into 6 ramekins or custard cups until 3/4^th full. Place this onto a 9*13 baking dish and pour the boiling water about 1-2 cms up the sides of the ramekins.
• Bake for an hour and allow to cool for 15 minutes on counter top. Refrigerate for at least 12 hours and serve.

 

 

 

Cheers!!!
Suji