Sticky cinnamon rolls

Cinnamon Sticky rolls!! hmm... a dessert or some like it for breakfast with their coffee. Loaded with melted butter, brown sugar dust of  cinnamon and nuts makes them totally mouth watering and difficult to resist!!!
I came across a cooking show and the way it was prepared , seemed not so difficult, so I thought why not give them a try, and here I am making them on a weekend, and the freshly baked sticky buns, fills the whole house with a sweet aroma !!
For spending less time making these, use store bought Filo dough ready sheets. Remember to take out of the freezer and thaw at room temperature for  a good 30 to 40 minutes before use.

                                                    

Ingredients

Beat unsalted butter,light brown sugar together

Brush butter over the filo dough sheet and add  light brown sugar, cinnamon and raisins

Carefully roll the filo dough

Using a knife cut out disc's

                                                       

Baking till almost brown and crisp on top

Sticky Cinnamon rolls!!

Ingredients
1 package of frozen puff pastry 17 oz or 2 sheets (preferably Pepper ridge farm pastry)
1 1/2 sticks unsalted butter room temperature
1/3 cup of light brown sugar
1/2 cup pecans/ walnuts your choice
1 tsp honey (optional)

Filling
2 tbsp unsalted butter melted
2/3 cup light brown sugar
2 tsp cinnamon powder

Method:
1 Preheat oven to 350 degrees. In a medium bowl, beat 1 1/2 sticks of butter and 1/3 cup light brown sugar. Add in honey 1 tsp (optional) and mix together.  Using a tsp place a 1/2 tsp  of this mixture into the bottom of each of 12 muffin cups.Distribute  chopped walnuts/pecans as  topping over butter and sugar mixture.
2.Dust the board with flour and carefully take out each puff pastry sheet, handle with care as pastry sheets are very delicate. Melt 2 tbsp unsalted butter and lightly brush the middle of  sheet with melted butter, leaving about 1/2 inch around the edges.
3.For  filling spread evenly 1/3 cup light brown sugar, again leaving an inch from the edges and next add cinnamon powder and raisins.
4.Starting with the end carefully start rolling the sheet, rolling it into a cylinder shape, cut out the front edge and cut into round discs and place each cut out dough in each of the muffin cups. 

Berrylicious smoothie :-)

We are on a smoothie trip, me and my hubby. He has bought a powerful mixer , called Nutri bullet and it is perfect for making different types of smoothie. 
Packed with protein and nutrients, smoothie is ideal for on the run drink, or take along while going for work.
These mouth watering smoothies are prepared using fresh fruits  and vegetables , not to forget to add some nuts and sunflower/ chia seeds , berries and carrots and oranges  also make a great smoothie. Another interesting ingredient is Almond milk, that is flavorful and light to drink.
My son like most of the kids is not a vegetable eater (though he does eat some veggies) so this is the best way to feed kids , make it tasty and colorful and you have the perfect formula to excite kids to have this smoothie!!
I like to experiment using different fruits , veggies and the result is a power packed drink, so you'll too try some and make your family feel healthy too!!

Ingredients

1/4 cup washed blue berries
1/2 cup washed strawberries
1 cup Almond milk
1/4 cup sunflower seeds ( or chia seeds is fine too)
1/2 cup washed cleaned carrots
2 tsp Whey protein powder
3 to 4 ice cubes 
This makes one jar of smoothie, approx 2 glasses !!

Method:
I like to use the blender jar ( Nutribullet jar, as a measure cup)
Basically simplest thing to prepare,  add  berries, carrots,and some seeds into the nutribullet jar.
Now add the liquid part ( either juice or almond milk, coconut water-your choice)
 Next add whey protein powder and then ice cubes, about 3 to 4 and put the lid on and  let Nutribullet do the needful, churning out the juice and its powerful motor and blades extract all the juices and blend all the seeds, result is smooth smoothie, ready to drink with all its goodness.
Pour into tall glass and drink cool smoothie.
As mentioned I have prepared using Kale and avocado smoothie, you can similarly add your choice of ingredients and make it to your taste.
Do share your thoughts and ideas about other ingredients!!

Oatmeal butterscotch cookies

Holidays are almost here!! and the crisp cold air calls for some freshly baked warm cookies. Previously  having baked chocolate chip cookies, I decided to try out something different and so tried out a recipe that uses old fashioned oats with butterscotch chips.  Oatmeal butterscotch cookies, are crisp outside, and soft, chewy on the inside. 
I tried these at my friends place and just wanted to try make them, so here is a  recipe. Do try some yourself they taste delicious and fills the house with sweet freshly baked cookies aroma!!

Ingredients   
1 1/2 cup All purpose flour
2 eggs
1 1/2 sticks unsalted butter, room temperature
1 tsp vanilla essence
1 cup firmly packed light brown sugar
1/3 cup granulated sugar
1 tsp cinnamon powder
2 cups old fashioned oats
1 pack butterscotch chips

                                     

        

Ingredients

Stir and cream both butters and sugar 

Sieve dry ingredients 

                                                           

Add oats and butterscotch chips to cookie dough

Baking till the cookies appear crisp and baked ! at 350 F

Oatmeal and butterscotch cookies are ready to eat !

Method:
1.Preheat oven to 350 degrees . Using an electric hand beater or wooden spoon, and a large bowl cream butter and both sugars till light and fluffy.
2.Add vanilla essence ,and eggs and mix well.
3.Sieve flour, add baking soda, cinnamon and add stir the dry ingredients, stir together and add in oats and butterscotch chips and mix well.
4.Using an tablespoon, scoop out approx 2 inch dough and place onto the cookie sheet ( Lined with parchment paper) and bake for 10 minutes or until they appear light golden in color.  
  After they are  baked continue to cool them for few minutes, on a wire rack. Enjoy and they store well in a sealed container.  

Caramel Custard Pudding

Caramel custard has always been one of my favorite desserts. The custard is baked and the combination with caramelized sugar coating on the top, is simply divine. This dessert has its origin from Roman times and has been popular since with both French and Spanish people.  An elegant dessert and enjoyed world wide.

Ingredients
4 eggs
1 cup whole milk
1/2 tsp vanilla essence
1/2 cup sugar for adding to custard
1/2 cup sugar for caramelizing 




                                                  

Ingredients

Warm milk to Luke warm

Add few drops to caramelize sugar 

Add milk to eggs slowly to avoid curdle

Pour caramelized sugar into ramekins

Bake at 350 F, for 30 minutes and as the tops appear golden brown

Baked custard     

                 

Caramel Custard!!!

Method:
1. In a sauce pan, over low to medium heat , caramelize 1/2 cup sugar, along with few drops of water. As it starts to brown (caramelize), close the burner. Pour equally into 4 ramekins, rotate to evenly coat the bottom of the ramekin cups. Keep aside to cool.
2. Beat  eggs in a bowl, add in vanilla essence and sugar.
Heat milk in a sauce pan for a few minutes. Slowly pour this little warm milk into the beaten eggs mixture, slowly as to avoid curdling. Pour the remaining milk, and form a custard.
3. Fill all 4 ramekins, with this prepared custard. Place these ramekins, into a tray and add 1 cup hot water around the ramekins, carefully.
4. Bake at 350 degrees F for about 20 minutes.After they cool, refrigerate for another 20 to 30 minutes. Then carefully, turn each ramekin upside down, so that the caramelized top shows on top.
5. Serve cold and enjoy every bit :)
An easy to prepare but has a wow factor and all love it!!!

Aloo Paratha

Aloo Paratha,  popular North Indian dish. Enjoyed by many as a breakfast. These are prepared by stuffing wheat bread with a spicy potato filling , and cooking the wheat bread to a crisp golden color.
Enjoy with yogurt, these hot Aloo paratha,  any time and especially on a cool Sunday morning as a brunch.

Ingredients
4 to 5  medium size potatoes (boiled till soft)
1 tsp ginger garlic paste
2 to 3 finely chopped green chilies
1 tsp coriander powder
1 tsp garam masala ( available in Indian grocery store)
1/2 tsp chat powder
1/4 cup finely chopped coriander leaves
1 small onion finely diced 
1 tsp salt
1 tsp red chilly powder

Dough
2 cup wheat flour
1/2 cup water
vegetable oil

Aloo Parathas 

Method 1.Boil potatoes and peel the skin. In a bowl, add mashed potatoes, salt, green chilies, onions, chat powder, coriander powder, ginger garlic paste. Add garam masala powder and check for salt. Mix well together. This becomes the potato stuffing.
2.Take 2 cups of wheat flour, add 1/2 cup of water  slowly to the flour to knead it and prepare a dough that is not sticky or too wet. Divide this prepared dough into 8 portions, each ball almost the size of a golf ball.
3.Using a rolling  pin, roll out  3 inch disc shape bread. Add a tbsp of potato stuffing and close the rolled bread, by bringing the ends together. Add a dust of wheat flour and carefully roll the disc again. Approximately 1/2 inch thickness and 6 inch in diameter each.
4.Heat a flat pan, add the Aloo stuffed wheat  bread and cook for about a minute, flip carefully as not to break the bread :) add a tsp of vegetable oil on the surface of wheat bread , further cook the bread on both sides, for a minute or two till they appear golden brown in color.  Remove and continue cooking the rest of parathas (aloo stuffed wheat bread)
Enjoy hot parathas with white butter , and yogurt :)

Pink Strawberry Lemonade

Pink Lemonade adds a nice twist to freshly squeezed lemon juice. We all remember lemonade from our childhood.It is like a cool summer breeze. This recipe is  very simple and the pink color that it gets is by adding in fresh strawberries. The strawberries also give this drink its hint of  tart flavour. 
Now you can add raspberries, or any other berries too instead of strawberries, some people also get the pink color by adding soem grenadine to the lemonade and that too turns pinkish, but i like to add strawberries.

Ingredients:
1 cup freshly squeezed lemon juice ( about 6 to 7 lemons)
1/2 cup fresh strawberries sliced 
1 cup sugar
2 cup water
1 cup ice cubes 
3 to 4  sprigs of mint leaves or lemon rinds, make a good garnish.

Chilled Pink Lemonade

Method:
1.Heat 2 cups of  water in a sauce pan, add 1 cup sugar and allow to boil, for a few 4 to 5 minutes, creating a simple sugar syrup. Close burner and keep aside.
2. Add 1 tsp sugar to the cut strawberries and add them to the blender, add 1/2 cup lime juice and blend for 2 to 3 minutes. Strain the strawberry lemon juice.
3. Using a big pitcher, add ice cubes, lemon juice , strained strawberry lemon pulp, stir together .
3. Add sugar syrup . At this time if the drink is too thick, you can add 1/2 cup more water. Lemonade, as we all know from our childhood, is very refreshing and the pink color that this drink gets , from strawberries makes it even more attractive. Pink strawberry lemonade is ready , refrigerate for about 15 to 20 minutes and enjoy this drink cold. Garnish with mint leaves or lemon rinds. Perfect  drink for a barbecue or just by itself , anytime . Enjoy:)

Grilled Tandoori Salmon & Asian Grilled Salmon

Salmon fish provides high quality protein, almost 40 gm in about 5 ounce fillet of salmon. Filled with omega 3 fatty foods, salmon is one of the heart healthy fish too. Making it  a good alternative to eating chicken or meat.
Also fairly  easy to prepare ,doesn't require much time to get cooked,  try to eat salmon, preferably 2 to 3 times a week.  Good source of many other nutrients like vitamin B, B 12, magnesium, potassium and it is a low calorie, food. 

  Grilled Tandoori Salmon

Tandoori Salmon
Ingredients
4 Fillets of Salmon, each  approx  6 to 8 ounces each, skinless
1 pod of garlic, grate the cloves for added flavor
1 inch ginger grated
1/4 cup oil
salt to taste
1 tsp red chili powder
2 tablespoon Shaan tandoori powder ( ready spice mix available in Indian stores)
2 green chilies finely chopped

Method: 1.Clean and wipe the fish fillets, with a paper towel.  Pre heat oven to 350 degrees F.
2. In a medium bowl add oil, grated ginger, green chilies, garlic, and Shaan powder, salt , red chili powder and 1/2 lemon juice, mix all together to form a paste.
3. Add the fish fillets and allow to marinate in this paste mixture for about 30 minutes.
4.Place  marinated  fish fillets, on to a  foil covered baking sheet and bake for about 8 minutes on both sides, and serve hot along with green chutney. ( Recipe of green chutney in this blog) or you can buy ready made too from an Indian grocery store.

                                   

            

               

Prepare the marinade

Place marinated salmon fillets to grill 

Cooked Salmon

Asian Grilled salmon

Ingredients
 4 to 6 fillets of salmon 
1 clove garlic chopped finely
1 inch freshly grated ginger
1/4 cup soy sauce
2 tbsp vinegar
1 medium size lemon cut in thin slices 
salt to taste
black pepper
1 tbsp chili garlic sauce ( lee kum lee)
Olive oil
1/4 cup mustard sauce


Method
1.Mix together in a bowl, honey mustard,soy sauce,chili garlic sauce,
finely chopped garlic,ginger.
2.Add vinegar, and sprinkle salt and black pepper on the cleaned fish fillets, keep aside for about 10 minutes.
3. Coat the fish fillets with the prepared sauce. Keep marinated for approximately 10 to 12 minutes.
4. Heat a non stick pan, add 2 to 3 tsp olive oil. Add the marinated fish fillets, two at a time. Allow to cook over medium heat for about 5 to 6 minutes, on each side. Continue with the remaining fillets.
Serve garnished with lemon slices.




                                                

Add vinegar,salt ,pepper

Marinate Fish fillets

Asian grilled salmon

Asian Grilled Salmon