Monday, October 26, 2015

Jelly Custard Shots

1 pk Mango Jelly
2 cups Milk
3 tbsp Custard powder
1 tbsp Mango flavoring
2 tbsp sugar
Whipped cream

Cook Jelly according to package instructions.

In a muffin tray, arrange the shot glasses in a slanted angle.

Take one cup at a time, pour half the glass with jelly and place it back into the muffin tray at the slanted angle.

Let the jelly set for 15 minutes and transfer it into the refrigerator until completely set and cooled.

In the meanwhile, prepare the custard. I didn't have Mango flavored custard so I added Mango flavoring. Make custard according to package instructions. 

I used 2 cups of milk and about 3 tbsp of custard powder. Cook until it thicken and let it cool down for a bit.

Once the jelly is set in the shot glasses, it should look like this.

Now carefully pour the custard on the other side and fill up the shot glasses. Return it back to the refrigerator for about half hour.

I had some leftover jelly so I made a thin layer in a cake pan and then cut it into squares once set. Place it on top of the custard. Alternatively, a fresh cube of Mango would be gorgeous.

Finally top it with a dallop of whipped cream.

Wednesday, October 21, 2015

Methi Bhaji

Making any kind of sabzi seems like a huge task for me because my biggest fear is to make sure it gets cooked before it rots away as they usually have so little shelf-life. And I have wasted many different delicate vegetables just because I don't get around to cooking it within due time. Cutting the vegetables and cleaning them is whole different story. But recently, something magical happened! I was at Bombay Bazaar and while looking for something in the freezer, I found washed, cleaned, cut and ready to cook frozen veggies by the company Deep. I got all excited and grabbed the Bhindi (Okra) and Methi bhaji to get a head start. I was pleasantly surprised how fresh the frozen sabzi tasted.(!?!)

1 pckg Methi bhaji 12oz
1 large Onion
1 medium sized potato 
4 tbsp diced tomatoes
1/2 cup peas
2 large eggs
Salt to taste
1/2 tsp Red Chilli powder
1/2 tsp Paprika
1/2 tsp Haldi
1 tsp Zeera powder
1 tsp Dhaniya powder

Cut the onions into thin slices and do the same with potatoes.

In oil, add the onions and cook until soft.

Wait until it gets translucent and caramelized at the edges.

Add all the spices.

Mix well and add the tomatoes.

keep stirring until everything is well braised.

Add the sliced potatoes and give it another stir.

Cook until the potatoes get a little tender. Add the methi bhaji cubes to the pot.

Close the lid for a few minutes to let the sabzi loosen up. Mix it well.

Now add the beaten eggs and give it a good stir.

Cover the pot and cook for a few minutes. Serve with your choice of bread.

Friday, October 16, 2015

A twist on Ramen Noodles

Do you stock up your pantry with Ramen Noodles that comes in different brands like Knorr, Maggie and Top Ramen to name a few? I always keep them handy as they cook in a few minutes and is satisfying to the hungry tummies. 

1 pack of Ramen Noodles, your favorite brand and flavor
1/2 of a medium sized onion, chopped
1/2 cup of frozen sweet peas and corn combined
1/4 cup sliced Mushrooms
1/4 tsp ginger garlic paste
1 tsp oil

Cooke the noodles according to instructions on the packaging without the addition of flavor packet. Drain the water and put it aside.

In a separate  pan, add the oil and the diced onions.

Saute until they turn into a beautiful caramel color.

Add the frozen peas.

And follow with the corn and the mushrooms.

Give it a good stir. Add the packet of flavor spices that came with the Noodles.

One more stir and add the ginger garlic paste.

Cook for a minute until everything looks gorgeous. Add the boiled Ramen Noodles.

Mix it well but with gentle hands. Devour the noodles while still steamy hot with a pair of chopsticks (or not, fork is equally fine)!

Sunday, October 11, 2015

Grilled Chicken Salad

Perfect for lunch, this is how I like my salad.

1 lb boneless chicken breast
1 tsp Rosemary Garlic seasoning
1 tsp Six pepper Blend
1/2 tsp Garlic salt
Sprinkle of Dried Parsley
2 tbsp butter

2 cups Iceberg Lettuce
White cheddar cheese
Salad dressing

Cut the chicken into thin strips.

Add the seasonings to the chicken in a saute pan.

Add the margarine. Give it a good stir and cook until chicken is tender and the liquid has dried up.

 Picture perfect. Juicy and full of flavor! Keep aside while you assemble your salad.

Gather your supplies to get your salad started.

On a salad plate, put a generous amount of lettuce. Dice chicken into bite-sized chunks and toss it on the greens.

Shave some white cheddar off the block in thin slices and slightly crumble it over the chicken.

Top it off with croutons and your favorite Salad dressing. I prefer Italian or Ceaser.

Bon Appetite!