Sweet corn soup

Sweetcorn soup is our family favorite  soup. This soup is very easy to prepare by using ready chicken/vegetable stock and cooking with corn kernels, finely chopped vegetables. I like to sometimes use home made vegetable or chicken stock. 

It's good to  also prepare the stock at home and keep it in the freezer for later use.

Ingredients:

500 ml low salt chicken or vegetable stock (also called broth) 

16 oz can cream style corn and 1 cup of frozen or fresh corn kernels

1 tsp unsalted butter or 1 tsp olive oil

Salt to taste

2 tsp black pepper

1 tsp white vinegar

1 tsp low sodium soy sauce

2 to 3 thai green chillies

1/2 cup finely chopped carrots, beans, green peas

2 tsp cornstarch for thickening along with teaspoon of water to form a liquid

2 tsp water

1/4 tsp fresh ginger finely chopped

1/4 tsp fresh garlic finely chopped 

1/2 small onion finely chopped or use 2 to 3 finely chopped green onions. You could save the stems to use as garnish.

Method:

1. First, heat a medium sized pot, add butter / olive oil. These days my favorite is the dutch oven I got as a Christmas gift from my children, so it's very special to me. 

2. Add ginger, garlic, thai chillies, add finely chopped green onion or red onion. Let it simmer  for 2 to 3 minutes, stirring to make sure it does not burn.

3. Add broth of your choice (veg or chicken) add in corn kernels and a can of cream style corn. Add salt, pepper, and continue cooking, stirring on medium heat to allow the corn to cook.

4. In another pan, heat butter/oil add in herbs, and the vegetables, stir for approximately 5 to 6  minutes. Add these vegetables to the boiling soup and allow it to cook further.

5. Continue cooking for another 15 minutes, then lower heat.

6. In a small cup, add cornstarch and water stir to. make a liquid paste. Slowly add this cornstarch mix to the the soup to allow it to boil and get a thicker consistency.

7. Check for seasonings, add in vinegar and soy sauce. Cook for another 2 to 3 minutes. Enjoy hot soup.

                                                                     

Soup corn soup with vegetables

 

Mutton Lababdaar

 Mutton is a one pot dish prepared using goat meat. Meat is cooked , along with whole spices  over low heat using , onions and tomatoes to give it a balanced, yet flavorful  taste.

In India this dish may be prepared with some variations depending upon the location or region.

For example in Kashmir, the mutton is prepared as rogan josh using fennel powder, spices, tomatoes and no onions.

In Bengal, it is called mutton Kosha and is cooked over low heat using mustard oil, yogurt, spices and onions.

In Northern part meat is cooked Mughlai style as salan using onions, tomatoes and with whole spices.

Today we are going to be preparing the Northern style of mutton curry that is first , for about 30 minutes in yogurt and other spices. Later, I cook it in an insta pot cooker. I particularly enjoy using insta post, feel it's more enjoyable and hassle free, almost like hands free cooking ;)

Another thing, please see the quality of ingredients, it is very important, as is the freshness of the spices. 

Making a dish takes effort and low quality ingredients can make the effort go to waste.

Mutton Lababdaar

                                                                               

                                                                              

                                                                                   

Mutton Lababdaar with rotis 

Ingredients 

2 pounds goat meat (cut into curry size pieces by butcher)

2 medium size red onions

2 medium size roma tomatoes, grind in a mixer.

2 tsp ginger garlic paste (1 inch ginger and 3 to 4 cloves of garlic, grind to a paste )

2 to 3 thai green chillies 

2 tbsp plain yogurt

Whole spices: 2 cardamon, 2 to 3 cinnamon sticks, 2 bay leaves, 3 to 4 lavang, 4 to 5 peppercorns

1 tsp cumin seeds

Salt to taste

2 tsp red chilly powder ( I like to use Kashmiri chilli powder, for the color and it is not spicy)

1 tsp turmeric (haldi) powder

2 tsp store bought Everest meat masala. I like it, but any garam masala powder is good to use.

Method;

1. Wash the meat (cut into curry sized pieces) Using a medium size bowl, add meat, ginger garlic (use store bought paste, or fresh)salt, red chilli powder, turmeric, yogurt, mix all and keep aside, for approximately 30 to 40 minutes.

2. Heat a medium sized pressure cooker (I like to use an Insta pot as I find it to be very helpful and easy to cook with) 

First, add 2 tsp clarified butter, add whole spices and finely chopped onions, green chillies. Saute' for a few 10 minutes and then add in the marinated mutton. 

3. Stir and cook for another 10 to 12 minutes, add in tomatoes and spices. Add salt. and garam masala powder. Keep stirring

4. Continue to cook  mutton till it appears well sautéd. Add in 200 ml water and check for salt.

5. Close and secure the lid and pressure cook for approx. 20 to 25 minutes. Allow the cooker to be closed for another 10 minutes. Open carefully and check if mutton is well cooked, or else cook for another 10 to 12 minutes and until the mutton appears soft and gravy is done.

Enjoy mutton with Indian bread or plain white rice, along with freshly sliced white onions.

Besan Ladoos

 Winter nights call for something that is warm, sweet and energizing. That's what these besan ladoos 

are, healthy and perfect  during cold winter weather. Ladoos are an Indian confection, that are prepared using gram flour, sugar, nuts,small cardamom, clarified butter and rolled into golf size or smaller ball shape. 

Growing up , most of South Asian households' prepared these ladoos and kids, as well as adults can benefit with nutritious values and energy one gets by having just one ladoo a day. Besan flour can come as fine or coarse. Usually for preparing ladoos the coarse type is used.

To get started just follow these simple steps.  Ladoos can be stored for a month, in refrigerator. Warm ladoos, a few seconds, before enjoying them.

Ingredients:

2 cups gram flour (Besan flour) available at Indian stores or also online

1 cup powdered sugar ( I like to grind sugar in the grinder to make it into a powder)

3 to 4 small cardamom seeds, deseeded and powdered

1/4 cup or approximately 20gms clarified butter (ghee)

1/4 cup thinly sliced almonds or pista (unsalted) to garnish ladoos.

Makes approximately 20 to 25 ladoos of medium size.

Ingredients:Cardamom powdered, pistachio, clarified butter, gram flour, powdered sugar

Add clarified butter to pan

Roast flour on low to medium heat for about 10 to 15 minutes

As it cooks, the ghee appears on top

Continue cooking till flour appears drier

                                                         add cardamom powder.

Closer burner and add sugar as flour comes to room temperature

Garnish with thinly sliced pistachios or almonds :)

Besan Ladoos

Method:

1. Heat a heavy bottom pan , add ghee. Add gram flour and stir on low heat to allow the flour to cook and slow roast, using a spatula. Careful not to let it burn at the bottom.

2. Next, as the flour gets roasted, the house will get the amazing earthy aroma. Now add cardamom powder. Close burner.

3.  As the flour cools to room temperature, add powdered sugar and mix well. 

4. Rub a little ghee on the palm of your hand, add a tablespoon full of the mixture and using your palms

form the mixture into a ball. Arrange on a plate and add slivered almonds, and pista on the top.

5. Keep the plate in  fridge for approximately 20 minutes to set the ladoos. Enjoy daily one ladoo or for special occasions, like weddings, Diwali, etc.

Black Forest Cake

 Black forest cake got it's name from Germany's black forest region, a large mountain forest region in the 

southwest part of Germany. The area is known for cherries and cherry brandy. 

We are having a holiday party and it's Christmas time and I wanted to prepare this cake for my family and friends and of course me :-) though German's prepare it often as a national pride and not just for occasions.

This beautiful cake is prepared as a chocolate cake and then sliced into layers, where each layer is 

brushed with cherry syrupy that could have a hint of brandy or almond extract.

Ingredients 

1.5 cups all purpose flour

2 cups sugar

3/4 cup unsweetened coco powder

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

2 large eggs

1 cup milk

1/2 cup vegetable oil or  un salted melted butter

1 tbsp vanilla extract

1 tbsp coffee 

Cherry filling and topping

1 can canned cherry 

1/2  cup granulated sugar

2 tbsps corn starch

1tsp brandy or almond extract

Whipped cream frosting 

2 cups heavy whipping cream

1/4 cup or 5 tbsp of confectioners sugar 

1/2 tsp vanilla extract

                                                                  

                                                                       

                                                                          

                                                                                        

                                                                           

For the cake

1.  Using a sieve add flour, coco powder, baking soda, baking powder, salt, strain and keep in a medium mixing size bowl.

2. To this add eggs, vanilla extract, sugar, oil or butter, milk, coffee and beat until combined. Please don't over beat.

3. Line the two 9 inch cake tins with round cut parchment paper and dust with some coco powder. Divide the dough into two cake tins. Bake for 30 to 35 mins at 350 F

For the cherry filling

1. Strain the cherries from the tin. Save the  syrup. Keep aside. Pour  syrup in to a pan. Add sugar and cornstarch and cook it for few minutes. Add cherries,  brandy or almond extract stir and close the burner as it turns smooth and thickened. Cool in the refrigerator.

For the whipped cream

1. To make the whipped cream please make sure the cream is cold and the container is cold too. Add sugar and vanilla extract and beat, using a hand beater or electric hand beater to form stiff peaks. Continue to keep in refrigerator.

1 bar of chocolate  50 gms, to shave and add to the cake for decorating.

Method:

As the cake cools, turn it upside down with the flat layer on the top, on a cake stand.

Split each cake into two layers using a serrated knife or cake cutter. Now you have 4 layers. (available on Amazon)

Dust off any crumbs. Next, spread the cool frosting on the layer of the cake and add the cherries filling in the middle. Cover with more frosting and add the second layer of cake and repeat the process. On the top layer add frosting and cover the remaining frosting on the sides of the cake. Now add chocolate shaving onto the sides of the cake. Add some chocolate shavings on the top. Using a pastry bag and star nozzle pipe out frosting on the border of the top layer. Add the remaining cherry filling in the middle. Cool again in the refrigerator until ready to serve. Enjoy!

BBQ Tandoori chicken legs

Who can resist the aroma and spicy taste of a well done tandoori chicken ? It not only provides 

protein but also makes for a good starter.

Initially famous from the Northern regions of India but soon a favorite of many.

Ingredients:

2 pounds chicken leg quarters  

1/4 cup hung plain curd

2 tbsp ginger garlic paste

4 to 5 green thai chillies chopped finely

Salt to taste

2 tsp red chilli powder

2 tbs Shaan tandoori powder can get (online or in Indian grocery)

1 freshly squeezed lemon juice 

1/4 tsp tandoori edible color 

2 to 3 tsp mustard oil

1 tsp gram flour / besan 

1 tsp garam masala (store bought)

                                                               

For Marinate:

Heat approximately 3 tbsp of mustard oil, for about 3 to 4 minutes. As it heats up close burner. Add in 2 tsp red chilli powder. Keep aside.

Marinate:

In a medium bowl, add washed and cleaned chicken legs, Make slits on the chicken with a knife.

Add ginger garlic paste, green chillies, and salt.

Add the mustard oil, and hung curd ( plain curd is hung in a cheese cloth to remove extra water)

next, add in lemon juice, tandoori color and garam masala and Shaan tandoori powder and besan

gram flour.

Mix well, cover and leave overnight or at least for 6 to 7 hours.

Brush little oil on the chicken  before placing them on the hot grill. 

Grill on low to medium and then on high heat once the chicken seems cooked from inside.

Serve hot with thinly sliced onions and lemon.

 

Low fat and high protein

 Chicken Tortilla Soup

Chicken Tortilla Soup

Ingredients

1 pound boneless, skinless chicken breast 

1 medium sized onion diced

4 to 5 cloves of garlic peeled

1 inch fresh ginger chopped

2 jalapeño's diced

1 can pinto beans or low fat black beans 

1 can white or yellow corn

1 can Fire roasted tomatoes 

2 chipotle peppers (they come in a can)

500 ml chicken broth low sodium

1/4 th cup chopped cilantro

2 to 3 tortilla to prepare tortilla strips

1 tsp cumin powder

1 tsp cayenne pepper

1 tsp oregano 

Salt to taste

1 tsp black pepper 

 

                                                               

Chicken Tortilla Soup

Method;

1. Heat 2 tsp olive oil in a Dutch oven or I like to use instapot. Initially

put the setting to saute for 10 minutes. Add diced onions, black peppercorns,

fresh ginger, garlic.

2. Once onions are translucent add in can of fire roasted tomatoes, chipotle

peppers, and oregano.

3. Add in cumin, cayenne pepper and salt to taste. Stir in pinto beans

or black beans. Add white corn from a tin or fresh corn.

4. Add low fat chicken broth and chicken breast and allow to boil.

5. As the chicken breast cooks, ( turns white and is cooked) take it out and

using a kitchen board and fork, shred the chicken and put it back into the

prepared soup, and continue to let it cook for another 10 to 15 minutes.

6. Check for salt and other seasonings as per your taste.

7. To prepare tortilla strips, simply cut them into long strips and spray with

little olive oil spray. Place them onto a baking sheet at 350 Ffor 10 to 12 minutes.

Remove and allow to cool.

8. Serve warm soup with tortilla strips and or rice crackers.

Paneer tikka BBQ skewers and refreshing lemonade

Homemade Lemonade and BBQ Paneer tikka skewers

Our garden has a lemon tree that has the best lemons and nothing is more refreshing than a homemade

lemonade on a hot afternoon.

Ingredients for Lemonade

3 to 4 medium size yellow lemons 

1 cup plain granulated organic sugar

1 cup water for preparing the syrup

4 cups water

Ice cubes 

Method:

1. Take a medium size sauce pan, add 1 cup water. Next, stir in 1 cup sugar.

Heat over medium heat until sugar dissolves.

2. Allow the syrup to cool for few minutes.

3. Squeeze the 3 to 4 lemons and add the lemon juice to the cooled sugar syrup.

4. Add remaining 4 cups of water and stir, add ice and serve cool.

Paneer skewers 

This dish goes well as a starter and perfect for a bbq party where some guests 

may prefer vegetarian food. It is also a party food that works like an ice breaker to start chats 

with friends and good for a crowd of friends and family. In this dish, the marination is important

where spices uphold the flavor. Colorful vegetables also enhance the look of this dish.

Skewers are versatile, you can make vegetarian, non vegetarian.

Paneer is a milk based cheese that is soft like cottage cheese. the marinade is made up of yogurt, spices, lemon juice and tandoor tikka powder ( available online or in Indian grocery stores)

Ingredients 

500 gm Paneer cubed ( cut it into 1 inch cubes )

1/2 cup plain yogurt

Marination items

2 tsp Shaan or Everest tandoori tikka powder (store brought)

1 tsp freshly squeezed lemon juice

2 tsp fresh ginger garlic paste

2 to 3 finely chopped thai chilies

1 tsp red chilli powder

1/2 tsp turmeric powder

1 tsp coriander powder

1 tsp besan powder (gram flour)

1 tsp chaat powder (available online)

1 tsp  vegetable cooking oil

Salt to taste

2 tsp kasoori methi (Dried fenugreek leaves) available online

Metal or wooden skewers: If you are using wooden skewers, do soak them for an hour in water before using them or else they can burn.

Method for marinade

1. In a medium size bowl, add yogurt and all remaining  marinate ingredients. Add some edible tandoori red color and a tablespoon vegetable oil. Mix well.

2. Cut an onion into small 1 inch pieces and similarly cut colored bell peppers into same size pieces. 

 Add in cubed paneer and onions and bell peppers and allow it to marinate for approximately an hour.

3. Using skewers add the paneer cubes, alternating them with sliced onion and colored bell peppers.

3. Heat the grill to 350 degrees F and place the skewers onto the grill, spray or brush oil onto them and grill both sides for about 10 to 12 minutes. Sprinkle some chaat powder on to the cooked paneer tikka and serve hot.

4. If you are using an air fryer, preheat to 400 F and place the paneer tikka and onions, capsicum. Allow to cook for 10 to 15 minutes.

5. If you are cooking using an oven, place the marinated paneer skewers onto a baking tray at 350 F  Allow them to cook for 10 to 15 minutes and be careful they do not burn. As they start to brown or sizzle take them out and serve hot.

 

Paneer Tikka

Lemonade drink

Heating water and sugar to prepare sugar syrup

Diwali sweets Balushahi

 

Balushahi is a North Indian dessert. It can resemble doughnuts ( western sweet) but the taste, texture is completely different than a regular doughnut.

Recipe for Balushahi 

Ingredients

1 cup all purpose flour (Maida)

4 tsp chilled plain yogurt

1/4 cup cold ghee

1/4 tsp salt

1/4 tsp baking powder and baking soda

1/4 cup sliced pistachios for garnish 

Method:

1. Sieve flour in a medium bowl. Add salt. baking soda, baking powder, ghee (clarified butter) and using the chilled yogurt bind to a dough. Cover with a cloth and keep aside for approximately 15 to 20 mins.

To prepare sugar syrup

Take 1 cup granulated sugar and 1/2 cup plain water. Add 5 to 6 cardamom seeds and 4 to 5 saffron strands. Cook in a pan on medium heat for about 5 to 10 minutes and sugar syrup appears medium consistency. Close burner.

To prepare Balusahi

1. Divide the dough into small tennis ball sized portions. Flatten each ball sized portion and make an indent before you start frying, on medium heat.

2. Heat vegetable or sunflower oil  for frying. Cook each balushahi on medium heat, on each side and remove as they get light brown in color.

3. Dip each balushahi into sugar syrup. Remove after 10 to 15 minutes. Add edible rose petals and garnish with thinly sliced pistachios.

Phirni delights

Phirni is a creamy rice pudding that is prepared using milk, sugar and rice, that is soaked and then made into a paste. Milk is cooked with this rice paste to give it a creamy texture and then garnished with cardamom and nuts. It is sweetened with sugar and served cold.

It is a popular dessert from northern part of India.

Ingredients

400 ml 1% or 2% or whole milk ( your choice)

1/2 cup uncooked basmati rice washed and dried 

1 cup plain sugar

2 tsp powdered cardamom

1/4 cup sliced almonds 

1/4 cup pistachios

1/4 cup golden raisins

1 tsp saffron strands soaked in 2 tsp milk

Method

1. Heat milk, over low to medium heat. Add cardamon powder, sugar and saffron milk. Continue

cooking and stirring to avoid the milk from burning. Add sugar.

2. In a grinder, grind the basmati rice to a coarse paste, no too thin, medium texture.

3. Add this  rice paste to the boiling milk and continue cooking for another 20 to 25 minutes, till 

it appears thickened and rice appears cooked. Cool and pour prepared phirni into an earthern cup or dessert cup and refrigerate. 

4. Garnish each phirni cup with sliced almonds and raisins. 

5. Serve cold dessert and enjoy with family and friends.

                                                                           

Yummy Phirni 

Pineapple upside down cake

          Easy Pineapple Upside Down Cake 

This vibrant cake has it all, the look, taste and flavors that make us want some more! I have made this cake use yellow cake mix and some simple steps, the result is a well baked cake :)

My hubby's birthday and you will be surprised he doesn't like chocolate, so I decided to make this pineapple upside cake. We went to an island for a picnic with friends and some hiking too :) It was a fun time and after having sandwiches and wraps , this cake was a delight to all!

Ingredients 
1 (16 oz ) yellow cake mix
2 Eggs
1/4 cup butter 
1/4 cup oil for adding to cake mix
1/2 cup light brown sugar
1 (16 oz tin) Pineapple rings in their own juice
1 (8 oz) jar of Maraschino cherries (drain the juice)

                                                 

Add light brown sugar to melted butter 

Pineapple slices and cherries 

Add prepared cake batter 

Baked Upside down  Cake 

Pineapple Upside Down Cake 

Sliced 

Method 
1. Cut out butter and add it to the bottom of the cake tin. Place pan in the preheated oven, till butter melts. Remove cake tin and spread light brown sugar over melted butter.
Evenly space the drained pineapple slices, you can add the drained cherries, at this point.
2. Follow the cake batter recipe from the cake box and prepare cake batter.
3.Pour the prepared cake batter all over the pineapple/cherries.
4.Place in the oven to bake as per instructions given on yellow cake mix box.
5. Remove from oven once baked. Place a plate carefully and turn the cake upside down and carefully remove from cake pan.
This step needs to be done quite soon as we remove cake from oven, or else brown sugar can get hardened and difficult to remove.
Cut in slices and enjoy with family and friends.

Pepper Chicken Chettinand

Black pepper as a spice is widely found in Southern States of   India. Peppercorns, is usually dried and used as a spice or seasoning. This dish  is called Chettinad chicken and the main ingredient is powdered black peppercorns, that gives it the distinct spicy flavor.
Pepper  is the most traded spice in the world and is used in many cuisines around the world. Chennai, Coimbatore, Madurai ,Salem, Tiruchirapalli are among the known cities in Tamil Nadu state.
This dish is well seasoned during the process and the end result is a flavorful spicy dish.

Ingredients for Chicken Marinate
500 gm chicken boneless skinless cut into 1 inch cubes
1 tbsp fresh ginger paste
1 tbsp fresh garlic paste
1 tbsp freshly grounded black pepper
Salt as per taste
2 to 3 tsp fresh lemon juice

Clean chicken and using a medium bowl, marinate chicken with lemon juice, fresh black pepper, ginger ,garlic paste. Keep aside for about 30 minutes.

Spice powder
Ingredients
2 tsp cumin seeds (jeera)
2 tsp saunf
2 tsp black pepper cons
 Heat a pan and dry roast the above ingredients, for 4 to 5 minutes on medium heat. close burner. Grind to a fine powder. Keep aside.

Ingredients to prepare Chicken 
1 medium onion chopped into finely chopped
1 inch cinnamon stick
8 to 10 fresh curry leaves ( Kadi patta)
Salt to taste
1/2 inch ginger fresh cut into thin slices
2 to 3 cloves of garlic finely chopped
3 to 4 green chilies
1 tsp red chilly powder
1/4 tsp Turmeric powder
1 tsp Dhania powder ( coriander powder)
1 tsp garam masala powder ( available in Indian stores)
1/2 (100 ml) cup water for cooking.
                                                                                  

                                                                       

        

Dry roast Cumin, fenugreek and peppercorns

Curry leaves, sliced ginger ,garlic,green chilies

Marinate chicken  with ginger, garlic,lemon juice,salt

                                                           

Saute onions 

           

Roasted and fresh ground spice powder

Chettinad pepper chicken

Method of cooking the chicken 
1. Heat 1/4 cup oil in  medium kadai (deep pan dish)
2.Put cinnamon stick, add onions and saute for few minutes till translucent.
3. Add green chilies, curry leaves, ginger ,garlic. Add the marinated chicken and cook for 5 to 6 minutes on medium heat.
4. Add freshly powdered spice powder, continue to stir and add in salt, turmeric, red chili powder and garam masala. Add in coriander powder. Next, add water, reduce heat and cook for another 15 to 20 minutes until chicken is cooked through, if needed add little more water. Check for spices and if needed add little salt. Towards the end for little more color, add 1 tsp soy sauce (yes, really) it adds a nice color and be careful not to add more soy sauce as it has salt.
Remove from heat, and serve chettinand pepper chicken with warm rotis (home made or store bought, your choice:)
Garnish with freshly chopped coriander leaves and some curry leaves.