Monday, October 25, 2010

Strawberry Smoothie


Strawberries-1 cup
Milk-1 1/2 cups
Vanilla Essence-1 tsp
Sugar-2 tbs or Honey-1 tbs
Ice cubes-As required


Crush the ice cubes in a blender initially. Blend all the other ingredients till its little runny. Serve it with whipped cream or a scoop of vanilla ice cream if preferred. That makes a luscious strawberry smoothie.

Tuesday, October 19, 2010

Exquisite Chocolate Cake


Unsalted butter-2 sticks
Semisweet chocolate chips-3/4 cup
All purpose flour-1/2 cup
Sugar-1 cup
Eggs-4 nos(separated)
Salt-a pinch

Preheat the oven to 400 degree F. Grease a cake pan with butter and set it aside. In a double boiler melt together the butter and the chocolate chips. Stir to blend. In a medium bowl, stir together egg yolks and sugar followed by the all purpose flour. Now add the chocolate mixture and stir until smooth. Using an electric mixer, whisk egg whites and salt until stiff but not dry. Fold whites into chocolate mixture just until blended. Pour into cake pan. Bake for 25 minutes. Remove the cake from the oven and allow it to cool for 1 hour. Wrap with foil and refrigerate until cake is firm and cold, at least 2 hours. Two hours before serving, remove cake from refrigerator and bring to room temperature. Slice it and serve, if desired with whipped cream and strawberries or raspberries .

Wednesday, October 13, 2010

Moroccan Style Fish Fry

Moroccan cuisine offers a delightful experience since it is considered as the most diversified and sumptuous food. An important part of Moroccan cuisine is the ingredients used. Some of the common spices are also home grown like cumin, cinnamon, tumeric, pepper, ginger, paprika, sesame seed, anis seed, coriander, saffron and parsley. Bread is the staple food in every mid day meal. It is followed by a chicken or lamb dish and then a dish of couscous topped with vegetable and meat. At the end of the meal, you will get to drink a cup of sweet mint tea, which is a part of their tradition. Couscous is the main Moroccan dish. There is also a growing importance for seafood and it is slowly becoming an important part of Moroccan cuisine. Some of the popular as well as famous Moroccan food recipes include Pastilla, Couscous, Tajine, Harira and Tanjia. Although Harira is a soup, but it is an important part of the Moroccan cuisine and is consumed mostly during the holy months of Ramadan.Now let us go to the moroccan fish fry .


Tilapia-4 slices
Cilantro leaves-few
Smoked paprika-1 tsp
Cumin powder-2 tbs
Coriander powder-2 tbs
Ginger-1 tsp
Oil-As required
Salt-As required
Black pepper powder-3/4 tsp


Heat the oil in a skillet, mix the cumin, coriander powder, salt, pepper, ginger and the smoked paprika in a bowl. Later rub the tilapia slices with the above mixture, make sure that both sides are evenly coated. Throw them into the oil one by one. Fry until the tilapia slices turn golden brown. Garnish it with some cilantro, serve it hot with mango salsa or as a side with couscous.

Tuesday, October 5, 2010

Butterscotch Cookies


All purpose flour-2 cups
Baking soda-1/2 tsp
Baking powder-1/4 tsp
Unsalted butter - 1 stick
Castor Sugar-3/4 cup
Salt-1/2 tsp
Egg-1 no
Egg yolk-1 no
Vanilla extract-1 tsp

Sugar Mixture:
Castor sugar-1/4 cup
Sugar-2 tbs


Preheat the oven to 375 degree F and line the baking tray with parchment paper. Sift together the flour, baking soda and baking powder, set it aside. Combine together the sugar mixture in another bowl and place it aside. Take the butter and throw it on a thick bottomed skillet over medium heat. The butter will foam a bit before subsiding. Once the butter takes on a tan color and begins to smell nutty take it off of the heat. Add the another two tablespoons of butter and mix into it until it melts. Pour the brown butter into a mixing bowl fitted with a paddle attachment. Add the brown sugar, salt into it and mix. Add the egg, egg yolk,  vanilla extract and mix together. Add the flour mixture little by little. Mix just until the flour is incorporated. The dough will be very thick. Gently roll the dough into ball shapes. Toss them in the sugar  mixture until well coated. Place on the baking tray and sprinkle with a little bit of the salt (be reserved with the salt as very little goes a long way).
Bake for 10 to 12 minutes or until the edges have browned a bit.  Allow it to cool on the tray for one minute before transferring to a wire rack to cool completely. Tastes best with a glass of milk. I should say that it's the best cookie i ever ate.