Thursday, November 15, 2012
Monday, December 05, 2011
Chocolate and banana wontons
Start with leaving the milk chocolate in a warm place to make it slightly pliable. Then grate the chocolate bars and keep aside. Lay the wonton skins out on a surface and 1 at a time; paint the edges with water. In the center of the wonton skin, place a tsp of chocolate mixture and top with a banana slice. Fold the wonton skin like a wrapper and press together well to seal completely. Cover with plastic wrap and keep aside.
Heat the oil and fry the wontons (one at a time) till they are golden brown.Meanwhile, place the cinnamon sugar in a bowl. Take the fried wonton out of the soil and dredge in cinnamon sugar to coat the wonton. Serve with a scoop of vanilla ice cream( optional). I tired both versions and both were good.
ooey-gooey and scrumptious..enjoy:)
Chocolate -Banana Wontons
Tuesday, November 29, 2011
Something new something fresh - AGAIN
You can make Roghan josh with lamb or chicken . And you ask me why it was finger licking good. Look at the picture-enough said ! Serve this delectable Roghan josh with naan or rice.
Until next week , stay happy but not hungry. Also, try cooking with your friends - its a lot of fun :)
1 (15-ounce) can pureed pumpkin
3 eggs plus 1 egg yolk
1/4 cup sour cream
1/2 cups sugar
1/8 teaspoon fresh ground nutmeg
1/8 teaspoon ground cloves
2 tablespoon all-purpose flour
1 teaspoon vanilla extract
This is how you make it:
Preheat oven to 350 degrees F.
For crust:In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch spring form pan. Set aside. (Disclaimer : I was strapped for time so did not make the crust, but used a store bought one.)
For filling: Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.Pour into crust. Spread out evenly and place in oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.
Make sure to really watch out for the cake otherwise it will get burnt. Serve with a dollop of whipped cream
Pumpkin Cheese Cake
Green bean Salad
You need :
1/2 pound green beans, trimmed
2 tablespoons chopped walnuts
2 tablespoons finely chopped fresh parsley leaves
2 tablespoons chopped red onion
2 teaspoons walnut oil or olive oil
1 teaspoon red wine vinegar
1 teaspoon Dijon mustard
Salt and pepper
This is how you make it :
Bring a large pot of water with a steamer basket to a boil, add green beans and steam for about 4 minutes. Transfer to a serving bowl.
Toast the walnuts in a small dry skillet over medium heat until they become fragrant, about 2 minutes, and then transfer them to a small bowl to cool. Add the parsley and onion to the walnuts and stir to combine.
In another small bowl, whisk together the oil, vinegar and mustard. Toss the dressing with the green beans, top with the walnut mixture and season with salt and pepper.
Serve warm or at room temperature. Stay healthy and Enjoy
Saturday, November 26, 2011
Garlic mashed potatoes
Boil the russet potatoes and add some salt . Cook until tender and once done , mash them until smooth. Keep them aside. In the meantime , heat butter and cream until butter melts. Add the garlic paste and potatoes and cook well. Season with salt and pepper and garnish with chopped chives. Serve immediately.
These turned out so yummy , enjoy:)
Garlic mashed potatoes
Coming up next - butternut squash soup.
Warm Wild Rice Salad
Bring 3 1/2 cups of water to a boil in large saucepan. Add rice and reduce heat to medium. Cook until just tender about 35 to 40 minutes. Fluff with a fork when ready. In a large skillet over medium heat, melt butter. Add onions, celery, carrots, peppers, salt and pepper. Saute until softened, about 5 minutes.
In a separate pan over medium-low heat, toast almonds. Stir occasionally until browned. Add peas and red pepper flakes to the vegetables. Add rice to skillet. Mix together and allow to cook for a few minutes. Remove from pan. Add almonds and top with parsley
A very healthy and perfect side dish to the star of the show ...the thanksgiving turkey :))
Warm wild rice salad
Coming up next - Roasted garlic mashed potatoes
Thursday, November 24, 2011
Tuesday, November 01, 2011
Hope you had a happy happy Halloween :)
Wednesday, October 26, 2011
Monday, October 24, 2011
Of Opportunities lost
6 years have passed since I gave birth ...to my blog. While there's no denying that I love it dearly, sometimes I wonder if I have treated it like a stepchild and not been able to nurture it the way I could have, so definitely feel some big time guilt. What if I could have had a gazillion more recipes on there, written tons more, connected more with my virtual family and readers and made more of a mark on the blogosphere. WHAT IF?
But the optimist is never behind and it nudges me and says , " So what,time may have passed you by but one thing that hasn't changed over all this time is your connection and love for food." True that:)
Also "opportunities always look bigger going than coming" so maybe nothing is lost after all (breathes sigh of relief) I guess time will tell!
Friday, October 21, 2011
Iam alive, Iam kicking and I am BACK
I cannot agree more. The last two years have been really intense, busy, eventful and nail biting in every possible way. I had a baby, got a new job , bought a new house, spent endless sleepless nights being a mom and learnt how to balance all of the above or atleast try.If I didnt have good food to nourish my body and soul , things could ended a very different way.
Happy to report food and cooking are still my passions and that can never change no matter how life changes, so what if I applied the breaks for a little bit.Iam excited to return to it and now harbour dreams of teaching my daughter to cook someday just like my mom did. Can't wait :)
In the meantime, Iam alive, Iam kicking and I am BACK to Meenal's Kitchen:)
Wednesday, May 06, 2009
Something new something fresh–part 5
I am very excited to introduce you to today's chef-Richa. Richa and I have been friends for over 2 yrs and she's a wonderful friend. A fashionista, who loves to sport the latest trends and designers, a go-getter, beauty with brains and sweetness personified is who she is. I can safely say that so far that I have never seen upset or angry even once and that's no mean fate :))Shes great..you get the picture, right?:)
Richa and I
The recipe Iam about to feature here was yummy- Bharwa Mirchi . She made this along with some other with a bunch of other delicacies and I truly loved it.Just the picture, makes me want to have some again.I assure you, you will feel the same way once you look at it.Here goes the recipe:)
Green Chilies: 13 large sized
Grated Coconut: 4 tbsp
Fresh Coriander leaves: a few springs
Oil: 5 tbsp
Asafoetida: 1/4 tsp
Mustard seeds: 1 tsp
Red chili powder: 1/2 tsp
Aniseed powder:1/2 tsp
Cumin powder (roasted and grinded):1/4 tsp
Coriander powder (roasted and grinded):1/4 tsp
Amchoor: 1 tbsp
Salt: to taste
This is how you make it
Wash & wipe green chillies. Slit and deseed. Apply a little salt and keep aside for thirty minutes. Wash well and let drain.Boil, peel and grate the potato. Clean, wash and finely chop coriander leaves. Heat two table spoon of oil and temper with asafetida and mustard seeds .Add coconut and sauté till lightly colored. Add grated potato and sauté for another five minutes. Add red chili powder, aniseed powder, cumin powder, coriander powder and amchoor. Sauté till well mixed.Season and add coriander leaves. Remove from heat and set aside.Stuff mixture into chilies and keep aside. Heat remaining oil in a shallow pan. Place chilies, cover and cook for 5 minutes. Remove and serve hot. Yes, it was D-E-L-I-C-O-U-S :))Enjoy the Bharwa Mirchi.