Category: Recipes

The Way to a Man’s Heart is through his Stomach

“I think careful cooking is love, don’t you? The loveliest thing you can cook for someone who’s close to you is about as nice a valentine as you can give “

-Julia Child

The age old saying, ‘The way to a man’s heart is through his stomach’ has proved to be true time and again. I don’t really know what it is between a man and his food, and the maker of his food. But nevertheless, the equation always works!

Be it a birthday or Valentine’s Day dinner/ lunch or simply, one making up after a teeny tiny fight – cooking a lovesome meal is the right way to do it. Now, imagine your man, after a hard day’s work, coming home to a surprise candle lit dinner – all planned, set and cooked by his better half. Wouldn’t he feel elated? I know my man would. Show a man you love and he will return it double. Yes, men are such adorable creatures.

The small things matter a lot. Be it a simple Cheesy Garlic Bread or a spicy Schezwan Paneer or the healthy alternative of a Mexican Omelette or plain old Chocolate Brownies – he will gobble it up like it is the best thing he has ever tasted.

Men are simple. Men are easy to please. And men definitely know and love their food. So, for all the damsels out there, here is an easy step- by- step romantic dinner to ease your way into his heart.

~~~~~~~

Menu

Drinks

ü Alcohol of your choice

ü Sweet Lime Soda

Starter

ü Italian Bruschetta

Main Course

ü Roasted Chicken with Lemon, Garlic and Thyme

Dessert

ü Red Velvet Cup Cakes with Cream Cheese frosting

~~~~~~~

Drinks

As far as alcohol is concerned, feel free to choose whatever you two like.

Sweet Lime Soda

Total Time- 5 minutes

Serving – 4 glasses

Ingredients – 1 cup lime juice (that has been refrigerated), 1/3 cup powdered sugar(Splenda can be used) , 3 cups club soda, crushed ice, mint leaf (for garnish, optional)

Directions – Mix lime juice and sugar together till the sugar dissolves. Add the club soda and stir lightly just to mix. Place the crushed ice in 4 glasses and pour the soda over it. Garnish with mint leaves and serve at once.

Starter

Italian Bruschetta

Total Time – 6 minutes

Serving – 2

Ingredients – 4 baguette or crusty bread slices, 2 garlic cloves (peeled), 2 tomatoes (cored and chopped), salt (to season), 8 basil leaves (torn or chopped), 1 or 2 tbsp extra virgin olive oil

Directions – Place the bread on a baking tray and toast both sides under the grill until golden brown. While the bread is still warm, rub one side of each piece of toast with a garlic clove, top with chopped tomatoes, a little salt and fresh basil. Drizzle olive oil over the top and serve.

Main Course

Roasted Chicken with Lemon, Garlic and Thyme

Total Time – 1 hour 45 minutes

Serving – 6

Ingredients – 1 (6 pound) roasting chicken, 4 tbsp unsalted butter (softened), 3 tbsp minced fresh thyme (plus 1 handful for stuffing), 4 cloves garlic (chopped), 2 tsp fresh lemon zest, Salt, freshly ground pepper, 1 lemon (quartered), 1 onion (coarsely chopped), 3 celery stalks, 3 carrots (unpeeled cut into thirds), 1 onion (cut into quarters), 1 cup low-sodium chicken broth, 2 tsp all- purpose flour

Directions – Preheat the oven to 450 degrees F. Rinse the chicken and pat it dry.

In a small bowl, make a compound butter by combining the softened butter, minced thyme, garlic cloves, lemon zest, salt and pepper.

Season the cavity of the chicken generously with salt, and pepper. Stuff the cavity with the lemon quarters, a handful of fresh thyme leaves, and the quarterd onion. Place the carrot, celery and onion in the bottom of a roasting pan and place the chicken on top of the vegetables. Cross the legs and tie with kitchen twine.

Gently lift the skin away from the chicken and spread 2 tbsp of the softened butter mixture underneath the skin, distributing it evenly. Spread the remaining butter over the entire surface of the chicken and season generously with salt, and pepper.

Place the chicken in the oven and roast for 20 minutes. Reduce the oven temperature to 375 degrees F and roast the chicken for about 45 minutes or until a meat thermometer inserted into the thickest part of the inner thigh, not touching the bone registers 160 to 165 degrees F. transfer the chicken and vegetables to a cutting board to rest for about 15 minutes. Tent the chicken with aluminium foil to keep warm.

Pour the pan juices into a large glass measuring cup. Spoon the fat off the top. Add the chicken broth to the roasting pan and place over high heat. Bring to boil, scraping up any browned bits. Return the pan juices to the pan. Whisk the flour into the broth mixture and bring to a boil until slightly thickened, for about 2 minutes. Season the sauce to taste with salt and pepper. Serve alongside the roast chicken.

Dessert

Red Velvet Cup Cakes with Cream Cheese frosting

Total Time – 40 minutes

Serving – 24 frosted cup cakes

Ingredients –

For the cake: 2 ½ cups all-purpose flour, 1 ½ cups sugar, 1 tsp baking soda, 1 tsp salt, 1 tsp cocoa powder, 1 ½ cup vegetable oil, 1 cup buttermilk (room temperature), 2 tbsp red food colouring, 1 t sp white distilled vinegar, 1 tsp vanilla extract

For the frosting: 1 pound cream cheese (softened), 2 sticks butter (softened), 1 tsp vanilla extract, 4 cups sifted confectioners’ sugar, chopped pecans and fresh raspberries or strawberries(for garnish)

Directions –

For the cake: Preheat the oven to 350 degrees F. Line 2 (12 cup) muffin pans with cupcake papers. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet ingredients and mix until smooth and thoroughly combined. Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

For the frosting: In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy. Garnish with chopped pecans and a fresh raspberry or strawberry.

Recipe Courtesy: allrecipes.co.uk, foodnetwork.com

Image Courtesy: southernplate.com, thekenebunkkim.com, marhaba.com

May 23, 2014
Cooking And Kids

“When I cook with my son, I might chop vegetables and have fun with different shapes. Cooking is a way to teach kids about other things, like reading or math with all of the weights and measures. There are so many things that are part of cooking that are also very educational.”

– Emeril Lagasse

Cooking with kids is super easy and fun. These days, recipes for kids are readily available on the internet, as well as, in the How-To-Cook-With-Children books. A toddler, a school-age child or an older child – anyone can help in cooking, ranging from snacks to main meals. From creating a menu together to building an organized work station – while one cleans the veggies, another fries a potato, a third grates some cheese, a fourth sautés the veggies, a fifth cleans the utensils, a sixth serves the food on the plates, a seventh sets the table, and so on ( NO, I don’t have the Von Trapp Children in mind) –it is quite an engaging activity.

Watching MasterChef Junior, among other cooking shows, one is full of awe at kids, not even the height of one’s waist, intently cooking with dexterity. Most kids enjoy cooking. Moreover, learning to cook at an early age leads to big bonuses in the later years, when one is in college or about to settle down and start a family.

I have two young cousins who love to cook; one is a boy of six and the other a girl of 12. From dressing salads to making ice popsicles – every tiny step excites them. It sure is fun when it’s time to put the chef’s whites on.

So, here are a few easy-to-cook recipes which are an all-time hit among children:

Mac and Cheese

Cooking Time: 50 minutes

Ingredients: 2 shallots (peeled), 3 cloves of garlic, 1 tsp olive oil, 3 pieces of bacon (diced and cooked, reserving 1 tbsp bacon fat) ,2 tbsp flour, 4 cups of heavy cream, 1 tsp chopped fresh thyme, 1 cup shredded pepper jack cheese, 2 cups shredded cheddar cheese, 1 pound penne pasta (cooked) , ½ cup Panko bread crumbs, 2 tbsp melted butter, 2 tbsp chopped fresh parsley

Directions: Preheat oven to 350 degree F. Place shallots and garlic in a small aluminum foil pouch and drizzle with olive oil. Roast 20 to 30 minutes or until tender. Remove from foil and chop. In a large sauté pan, reheat reserved bacon fat over medium heat. Add roasted shallot and garlic and sauté for 1 minute. Add flour and stir for 1 minute. Whisk in heavy cream and thyme. Reduce by a third. Stir in cheeses until melted, creamy and thickened. Season to taste with salt and pepper. Remove from heat and gently stir in pasta. Place in a 9X13 casserole dish. In a small bowl, mix together diced bacon, breadcrumbs, butter and parsley. Top Mac and cheese with Panko mixture and bake uncovered at same heat until bubbling and lightly browned on top (say, 20 to 25 minutes).

Brownies

Cooking Time: 22 minutes

Yield: 12 brownies

Ingredients: 1 package chocolate brownie mix (prepared to directions on box- ½ cup oil, ¼ cup water, 2 eggs), 1 cup peanut butter chips, softened butter (for greasing your baking dish), 1-2 ounce package chopped nuts, ¼ cup mini marshmallows

Directions: Preheat oven to 425 degrees F. To mixed brownie batter, stir in peanut butter chips. Grease an 8 by 13-inch baking dish with softened butter and line with foil. Spread the brownie batter into an even layer. Sprinkle the brownie batter with chopped nuts and bake 20 to 22 minutes. Top with marshmallows in the last 3 minutes of baking. Remove from oven and cut into 12 brownies.

Peanut Butter Crispy Rice Treats

Cooking Time: 15 minutes

Yield: 18 bars

Ingredients: 6 tbsp unsalted butter (plus more for greasing), 4 cups miniature marshmallows, ½ cup smooth peanut butter, 6 cups puffed rice cereal, ½ cup whole roasted peanuts, 4 ounces good-quality semi-sweet chocolate (chopped), flakes sea salt (optional)

Directions: Lightly butter a 13 by 9 inch baking dish.

Melt the butter in a large saucepan over low to medium=low heat until light brown specks start to form and the butter starts to smell nutty (10 to 12 minutes). Add the marshmallows and stir until completely melted. Remove the pan from the heat and stir in the peanut butter until melted. Add the puffed rice cereal and peanuts. Stir until well coated. Press the mixture evenly into the prepared baking dish. Cool completely. Meanwhile, place the chocolate in a medium heatproof bowl. Microwave in 30 second intervals until the chocolate is melted. Drizzle the chocolate over the cooled crispy rice treats and sprinkle with flaked sea salt if desired. Cut into 18 bars.

Chocolate Chip Cookies

Cooking Time: 15 minutes

Yield: 26 cookies

Ingredients: ¾ cup packed dark brown sugar, ¾ cup sugar, 2 large eggs, ½ cup oil, 1 tsp pure vanilla extract, 1 cup all-purpose flour, 1 cup whole-wheat pastry flour, ¾ tsp baking soda, 1 tsp fine salt, 6 ounces semisweet chocolate chips or chunks, 4 ounces dried cranberries or dried cherries

Directions: evenly position 2 racks in the middle of the oven and preheat to 375 degrees F. Line 2 baking sheets with parchment paper or silicone sheets. (If you only have 1 baking sheet, let it cool completely between batches.) Whisk the sugars, eggs, oil and vanilla in a large bowl until smooth. Whisk the flours, baking soda and salt in another bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon; take care not to over mix. Stir in the chocolate chips or chunks and dried fruit. Scoop heaping tbsp of the dough onto the prepared pans. Wet hands slightly and roll the dough into balls. Space the cookies about 2 inches apart on the pans. Bake until golden but soft in the center; about 12 to 14 minutes, depending on how chewy or crunchy you like your cookies. Transfer hot cookies with a spatula to a rack to cool. Serve. Store cookies in a tightly sealed container for up to 3 days.

So, what are you waiting for?

Grab your apron, cook and have fun with your kids!!

Recipe Courtesy: foodnetwork.com

Image Courtesy: momtrends.com

May 23, 2014
For Impatient Souls- Food you can cook within 20 MINUTES!!

Food. Food. Food.

Has a nice ring to it, doesn’t it?

I grew up watching my grand moms and my mom cook food with a glint in their eye, a smile on their face. And along with the dose of MasterChef that imbedded itself in my brain (you can almost visualize an obese teenager sitting in front of the TV gawking at the delicacies being cooked, half mouth open, dazed eyes, with a hopeful future culinary dream), I gradually (not-so-gradual) fell in love with food. From Tandoori Chicken to Sweet Corn and Mushroom Pasta, from Mutton Biriyani to Risotto Primavera, from Misti Doi to Rhubard and Lemon Curd Cake, from Sweetened Kesari Lassi to Double Berry Smoothie, from Spicy Samosas to Cheese Scones – I opened my arms to all. Or, should I say stomach?

I learned to cook, as most children do at one point or the other.

I make the best Gajar ka Halwa(a Carrot sweet dish) in my family. No kidding. But that ‘hopeful future culinary dream’? Well, that’s taken a standstill.

Because, there’s a small glitch.

I don’t have much patience. I love food. I really do. But after the first half hour of cooking time, all my patience is lost. This usually ends in two ways: either I’ll leave the kitchen(an utter mess by now) heart wretched and defeated, be awfully thankful for my SuperMom who’ll clean up and finish cooking the meal in a jiffy, OR I’ll be irritated as hell, yet seize the damned crockery and continue cooking- the end result being a half burnt cake or inedible chicken curry or under seasoned fish or… oh, you get the drift.

And as usual, SuperMom to the rescue – a couple of weeks later, a couple of recipes (short ones) down, I was ready to take on the world.

WOO-HOO!

So, for similar souls like me, here are a couple of under-20-minutes recipes to try out and impress your family, friends and more.

(My YUM-shake)

Chocolaty Banana Milkshake

Time: 3 minutes

Ingredients: 2 ripe bananas, 2 tbsp honey, half a bar of good quality chocolate (I used one whole DairyMilk. I love that chocolaty gooiness), 450 ml of milk, vanilla ice cream

Directions: Put bananas, honey, chocolate, milk and 2 scoops of vanilla ice cream in a blender. Blend until smooth and frothy. Pour it in a glass. Put 2 more scoops of vanilla ice cream on top. Serve chilled.

(A sick-day savior)

Cauliflower Soup

Time: 15 minutes

Ingredients: 1 chopped onion, ½ thinly sliced leek, 2 crushed garlic cloves, 1 roughly chopped cauliflower, 750 ml of milk, 50g grated Parmesan, chives, butter to cook

Directions: Cook onion, leek and crushed garlic cloves in a knob of butter until soft. Add chopped cauliflower and the milk. Cover and simmer until the cauliflower is tender.

Place everything into a blender and blitz until smooth. Stir in grated Parmesan, ladle into bowls and finish with a few snipped chives scattered on top.

(A filling snack)

Egg and Raisin Sandwiches

Time: 5 minutes

Ingredients: 3 eggs, 1-2 tbsp mayonnaise, 2 tbsp raisin, white bread, butter

Directions: Hard boil the eggs. Let cool before peeling and finely chopping. Mix with mayonnaise, raisin and some seasoning. Spread 2-3 slices of white bread with 2 tbsp softened butter, top with the egg mix and sandwich with 2-3 more slices of bread. Cut into mini triangles and Serve.

(Something I can eat a dozen of)

Apple Muffins

Time: 25 minutes

Ingredients: 200 ml buttermilk, 1 large egg, 1 tbsp vegetable oil, 2 tsp vanilla extract, 200 g flour, 100g caster sugar,1 tspn baking powder, 1 tspn bicarbonate of soda, 2 small apples

Directions: Heat oven to 170C and line 8 holes of a muffin tin with muffin cases. Whisk together the buttermilk, egg, oil and vanilla extract. Mix the flour, sugar, baking powder, bicarbonate of soda in a bowl. Peel, core and roughly chop the apples. Quickly fold the wet ingredients and apple into the dry ingredients. Spoon the batter into the muffin cases and bake for 20 minutes. Cool for a couple of minutes in the tin before moving to a cooling rack. Serve warm or cold.

(A twist to the ever-popular omelette)

Omelette

Time: 15 minutes

Ingredients: ½ chopped onion, 1 diced red pepper, 1 diced tomato, 50 g chopped mushrooms, 1 finely diced potato, 4 eggs, a pinch of oregano, oil and butter to cook

Directions: Heat 1 tsp vegetable oil in a non-stick frying pan over a medium heat. Add potato, mushrooms, onion, tomato and red pepper. Cook for 8-10 minutes to soften, and then tip out the veg. Lightly beat the eggs. Sizzle a small knob of butter in the pan, add the eggs, allow to set and then spoon the vegetables over the egg. Cover with lid. After 2 minutes, open the lid and sprinkle a pinch of oregano. Serve hot.

(And my personal all-time favourite)

Pancakes

Time: 20 minutes

Ingredients: 300g flour, 1 tsp baking powder, 1 tbsp caster sugar, 2 eggs, maple syrup, 300 ml of milk, butter to cook and a pinch of salt to taste

Directions: Mix flour, baking powder, caster sugar and salt in a large bowl. Crack in the eggs and whisk until smooth. Add 1 tbsp maple syrup and the milk while whisking. Heat a splash of oil and a small knob of butter in a non-stick frying pan until sizzling, Add spoonfuls of batter to make the pancakes. Cook until bubbles start to form on the surface, then flip and cook the other side. Keep the pancakes warm in a low oven while you cook another batch. Serve them drizzled with extra maple syrup.

Image Courtesy-www,gizmag.com

May 23, 2014
It’s Choco-Orange Season!

When Adriano Zumbo’s lolly-bag cake made an appearance on Masterchef, I was intrigued. It was colorful and it boasted of a variety of flavors. It was also one of the trickiest and most complicated recipes I have ever come across. Naturally, the little chef in me was excited to try it out. However, after spending two weeks hunting for the ingredients in the city, I had to give up. Not everything was available and I could only handle so much disappointment.

To lift up my mood, I decided to bake something else but something unique. I decided I needed an ice-cream to tickle my creativity. I picked up a choco-orange bar from a stall and that is when inspiration hit me. I loved the choco-orange ice-cream and I loved chocolates with orange essence in it. It is an interesting and emerging trend and it’s delicious. Why not try a cake which had those same flavors?

Coming up with a good way to mix those two flavors was difficult. I wanted something eccentric but something that tasted good. After a lot of failures, I realized that eccentric wasn’t going to work and I had to settle for classic. So I went ahead and baked a triple layered choco-orange-choco cake with dark chocolate ganache.

If you like to bake and you like the new and trendy choco-orange flavor then this is something that you really should try because it tastes really good and is fun to make. It has two layers of chocolate with the layer of orange flavored cake in the middle.

For the chocolate layers of the cake, you will need:

1 ¾ cups all-purpose flour
2 cups sugar
¾ cup cocoa powder
1-1 ½ teaspoons baking powder
1-1 ½ teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
½ cup vegetable oil
2 teaspoons vanilla extract

Once you have all the ingredients, what you need to do is –

Heat the oven to 350°F. Grease and flour two round baking pans. Alternatively, you can bake one huge cake and cut it through the middle into two cakes.

Mix sugar, flour, cocoa powder, baking powder, baking soda and salt (dry mixture). Keep it aside.

In a bowl, mix the butter, eggs, vegetable oil, and the vanilla extract. Beat together till it forms a light and fluffy mixture

Add the dry mixture and the milk to it alternating between one part of the mixture and one part of the milk.

Pour the batter into the pans and bake for 30 to 35 minutes or until wooden pick inserted in center comes out clean.

Once it’s out of the oven, cool the cakes for ten minutes before removing them from the pans to the wire racks. Set it aside to cool.

For the orange layer of the cake, you will need:

1 cup butter
1 cup sugar
2 medium eggs
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon vanilla extract
¾ teaspoon orange extract
1 teaspoon orange zest
1 cup flour
½ cup orange juice

After gathering all the ingredients, you need to –

Soften the butter by leaving it out for some time. Whisk the softened butter. Cream butter and sugar together until fluffy. Add the eggs and beat until even lighter and fluffier but make sure not to overdo it.

Add the baking powder, the baking soda, the vanilla extract, the orange extract and the orange zest. Mix well. Add the flour and mix it until the batter is uniform. Add the orange juice and mix it until it’s smooth and well blended.

Flour and grease a pan and line it with parchment paper. Pour the batter into the cake pan.

Bake at 350°F for 30 minutes or until golden and the cake is pulling away from the edges of the pan. Try the toothpick method. Allow the cake to cool in the pan for 10 minutes then transfer it to a cooling rack.

For the ganache, you will need –

200ml Fresh cream
400gm Dark chocolate

Grate or chop the chocolate into pieces and melt it either in a microwave or in a bain-marie (shown in the picture below). Heat the fresh cream until bubbles form on the edges. Pour the heated cream over the melted chocolate. Make sure the temperature of the cream is higher than that of the chocolate or else the chocolate will form granules. Leave it for three to four minutes. After three to four minutes, mix them together well and the ganache is ready.

Place one chocolate cake and apply the ganache on top of it. Leave the sides bare. Place the orange cake over it. Make sure it doesn’t slide off. Once it’s settled, apply ganache on top of the orange cake and put the second chocolate cake on top of it. After letting it settle for a few minutes, apply ganache over the whole surface. Grate/chop some chocolates and spread it on top of the cake. Pop on a few candles because having made this cake is reason enough to celebrate, and you’re good to go.

The dark chocolate ganache and the slightly citrus flavor of the orange cake balances the sweetness of the two layers of chocolate cake and it provides you with a new, different, tasty treat to enjoy.

Bon appetite!

May 23, 2014
A Dinner at Kenyan Shore of Lake Victoria

Well, if you had expected this piece of writing to talk about the restaurants alongside the shore of Lake Victoria, then you might be getting wrong!! Kenya, one of the major hubs for tourism sport and wildlife safaris in Africa, is well known for its exotic culture and lifestyle. However it may turn out to one’s dismay to know that none of the restaurants in Kenya serve its traditional dishes. To taste them, you would have to visit the local Kikuyu, Abaluhya and Luo tribes. If that sounds too difficult a task, then here’s the easy way – learn the recipe and DIY….. Now that sounds exciting, doesn’t it – an evening dinner prepared by yourself at the lakeshore!!

A traditional Kenyan dinner can be separated into two menus – one with the Irio as the main course, and the other with the Ugali as the main course. The first menu is as follows –

The starter, The Oyster Mombasa

Steak and Irio with sauce dishes and salad relish

The dessert, Coupe Mt. Kenya

Kenyan tea or coffee

The second menu also called the Abaluhya menu has the Ugali as the main dish with the Maziwa Ya Kuganda (sour skimmed milk) as the dessert. Here’s how each of these recipes are made:

THE OYSTER MOMBASA

Ingredients:

3 dozen oysters (smallest available)

Wine garlic sauce:

½ cup melted butter

4 cloves garlic, finely minced

1 cup Chablis (French white wine)

4 tbsp chopped parsley

1 tsp salt

1 tsp freshly ground pepper

Few drops Tabasco (hot sauce made from Tabasco peppers, vinegar and salt)

Method of preparation:

Open 32 small oysters, leave them on the half shell and place on baking sheets.

To prepare wine garlic sauce, combine melted butter, minced garlic, Chablis wine, chopped parsley, salt, pepper and Tabasco sauce.

Ladle half of the above sauce on each of the oysters.

Bake at 350’F for 6 to 8 minutes.

Ladle the remaining sauce over the oysters again.

Serve immediately with lemon wedges.

STEAK AND IRIO

Method of preparation

Drain peas and measure the liquid.

Put the peas through a vegetable mill or sieve to make a puree.

Drain kernel corn and add the liquid to that of the peas.

In a 2-quart saucepan:

Prepare 4 cups instant mashed potatoes following package directions and using the vegetable liquors as part of the required liquid.

Add 3 tbsp butter, 1 tsp salt and ¼ tsp pepper.

Blend the puree of peas into the mashed potatoes until a smooth green color results.

Fold in the drained kernel corn.

The consistency should be that of firm mashed potatoes.

The Steak:

In a large skillet:

Cut 3 lbs fillet mignon (or any steak) in 2 x 1/2 x 1/2-inch strips.

Sauté in 4 tsp margarine oil until lightly browned.

Remove the steak from the skillet.

Blend in 6 tbsp flour to make a roux.

Add 2 cups onion soup made from a packaged mix and cook to medium-sauce consistency.

Correct the Seasoning with salt, pepper, and a little Tabasco.

Return the steak to the sauce.

Make a large mound (about 1 cup) of Irio in center of dinner plate.

Form a hole in the center about 2 inches in diameter.

Fill the hole with 1/2 cup of the sautéed steak and gravy.

Smooth around edges of the Irio so it looks like a volcano.

EAST AFRICAN SALAD RELISH

Method of preparation

Combine 2 cups cabbage, finely shredded with ½ cup carrots in very, very thin slices, ½ cup sweet onions (Bermuda or Spanish or scallions), and ½ cup green pepper in fine strips.

Fluff the mixture up.

Fill small sauce dishes, allowing about 1/3 cup per person.

COUPE MOUNT KENYA

Method of preparation

Any fruit ice cream will serve for the Coupe Mount Kenya, especially peach ice cream. Fruit sherbet may also be used. Canned pineapple may be substituted for the fresh, but it does not have the same zing.

Mash 4 or 5 ripe mangoes, peeled and pitted. There should be 2 cups.

Whip 1 cup heavy cream with ½ cup sugar until stiff.

In a bowl, combine 2 cups mashed mangoes, 2 tbsp lemon peel cut in tiny ribbons, ½ cup condensed milk, and ½ tsp salt.

Fold in the whipped cream.

Pour into freezer trays or a 6-cup mold and freeze.

PINEAPPLE RUM SAUCE

In a 1-quart sauce pan,

Simmer 1 cup pineapple juice (canned) and 1 cup sugar until it dissolves and syrup is formed.

Add 1/2 cup white rum. Let to cool.

In a 2-quart bowl:

Cut 3 cups fresh pineapple in ½ inch dice.

Pour the Pineapple Rum Sauce over the pineapple.

Marinate for several hours.

Place 1 scoop mango ice cream in a wine glass.

Top with pineapple rum mixture

Garnish with 1 tbsp pistachio nuts, coarsely chopped.

UGALI

Measure and bring to boil 4 cups of water in the saucepan.

Add the corn flour slowly while stirring with a wooden cooking utensil. This can involve a 10 to 20 minute process of slowly adding cornmeal and stirring, then adding more as needed.

Continue adding corn flour while still stirring to a thickened consistency. Use the cooking utensil frequently as the dough thickens.

Cook to a desired texture. The texture is usually thicker than mashed potatoes and is best cooked until the dough pulls from the side of the pot. Take care, as it can be very hot.

Turn the cooked ugali onto a serving plate. Use a wooden spoon to transfer it.

With its beautiful rock-lined shore and sparkling lake view, an evening meal at Lake Victoria should not be missed from your list of to-dos while holidaying in Kenya!

(Recipe sources from http://www.africa.upenn.edu)

May 18, 2014
Make A Subway Sandwich In 9 Easy Steps
We bake our own breads! Where have you read that claim before? Yes, you got it! Subway. It is a multinational, franchise-based sandwich (primarily) store that appeals to one’s appetite. Not only that, it makes the nutritionist in us somersault with joy, as we realize that it’s healthy. The amount of veggies that a subway sandwich has is surely good for one’s diet. Ever realized how those veggies felt cold even after microwaving the sandwich? Well, they do cut them up in advance, so you don’t have to wait for long to get your order. Subway allegedly mixes an element used to make rubbers – azodicarbonamide, in its bread. So, how do you get a fresh subway sandwich? It is time to make a subway sandwich in 9 easy steps. Promise! Wear your cooking-hat and start away.

1. For the loaf of bread

Subway offers a delightful variety of breads to choose from – Parmesan Oregano (recommended flavor) to multigrain (wholesome). Then there’s Honey Oat, Italian, Hearty Italian. Which bread would you take? Head out to the Bakery next to your home and demand a French Loaf (maybe sesame flavoured) or a Garlic Loaf. Be creative! Pick something that feels soft and smells heavenly. Well, you can’t pick out the size anymore because they come in a foot long size. You’ll have to do away with the popular innuendo – 6 or 12 inches? Things we do for the love of bread!

2. Choose your cheese

Ideally, a Cheddar Cheese Slice – a tad bit springy and just about salty would go best with a sandwich, but then one is free to experiment. Mozzarella is recommended only if you are going to microwave afterward, whereas Parmesan or Romano will be a bit hard. Slice your cheese up, place it before you have to ask anyone who moved your cheese!

3. Go veggies shopping

Yes, yes! We have all seen our mums bargain with the subzi-waala . We have also seen them carry tones of veggies from the supermarket like some superwoman. It’s time to go shopping! Make a list of the veggies you like. Tomatoes, onions, lettuce or cabbage leaves, cucumber, etc. Feeling a bit adventurous? You might consider carrots, potatoes or beat roots (not the usual subway veggies!). Get the bottled versions of jalapeno, pickles, olives. Want to make it colourful? Add bell-peppers – green, red and yellow. So yes, you can add any veggie to your liking but remember that it’s a sandwich, so don’t go on about adding okra.

4. Cut ‘em up

Before we proceed, wash the veggies thoroughly with tap water. The lettuce leaves are to be shredded. The tomatoes, onions, cucumbers are to be sliced. The bell-peppers are to be cut in thin, long strips. The bottled variety of veggies will come diced/sliced. The shape of the veggies matters as much as the taste. It has got to be perfect to the last detail!

5. Extra dollop of deliciousness

This is a tricky bit, because you have got to know what your taste buds yearn for. Would you like cubes of chicken or cottage cheese? Whatever be your call, marinate it with schezwan sauce. You may use any one of the spicy sauces – red chilly, green chilly, pizza sauce. Keep aside for 30 minutes. Now, sauté the cubes in two tablespoons of olive oil at a high flame for about 2 minutes. Add a tablespoon of sauce, stir it well for next 3 minutes. Don’t mash the soft cubes while you’re at it. Let it cool for a while.

6. Assemble
- Cut the loaf into half.
- Spread a coat of butter.
- Spread the cheese slices.
- Arrange the shredded and sliced veggies. Add the strips. In that order.
- Add the cubes of chicken/paneer. [Shouldn’t be hot]
Looks yum, right? Wait! We got work to do! Three more steps before you devour the healthy sandwich you made.

7. Make it “saucy”

As in, add the salad dressings/sauces. The thick white sauce- mayonnaise would enhance the taste by its creamy texture. Mustard has a tangy flavor which lasts a while, so remember to add just a wee amount of it. Add the Southwest, for a typical sandwich dressing. You might consider sweet onion or honey mustard to add a tinge of sweetness. No one can tell you which sauce to put. Let it be your secret ingredient.

8. Be a Master/Mistress of Spices

Want to spice your sandwich up? Add chilli flakes, oregano and just a pinch of black pepper powder. You might consider adding Italian herbs (not recommended) if you are truly in mood of an experiment – no matter the result. Meanwhile, stick to the pepper!

9. Heat it up! Eat it up!

Some people tend to microwave the bread before they assemble the sandwich but it’s better to do it after the whole thing is a step away from being gobbled up. This way it won’t taste utterly raw or over cooked but just about right. Butter up the outer sides. Microwave it for about 45 seconds. Your other option could be, heat it in a covered pan for 30 seconds. Here is our sandwich! Okay. Fine! Here is YOUR sandwich! Happy eating!
May 18, 2014
Mock Meat – Eating for the Newly Vegan
If you are recently vegan, congratulations! Mother Earth will thank you, and so will all the animals that would have otherwise ended up on your platter or been tortured in high-temperature cells to provide you with your daily egg or glass of milk. Besides, you have made an excellent choice for your health: a vegan diet goes a long way in reducing risks of chronic degenerative disorders such as obesity, corollary artery disease, high blood pressure, diabetes, and cancers of the colon, the prostate, the stomach, the esophagus, and the breasts.

Given the benefits, making the transition is not really the ordeal it might appear to be to the hard-core meat-eater. With a large number of people the world over looking to veganism as an ethical and responsible way of living, a multitude of vegan products and places have sprung up to cater to this audience. Whether you are navigating through the aisles of your local supermarket or walking down the street during your lunch break, finding great-tasting and healthy vegan food is a breeze. If you are eating out, almost all restaurants have great selections of vegan options on their menus. For inspiration in the kitchen, you need look no further than the internet or your local bookstore for ideas on how to create mouth-watering vegan masterpieces.

We are sure veganism has been spiritually fulfilling for you so far. But what about those times when you have an intense meat craving? You wake up one morning and the usually dormant carnivore in you is insatiable. Would you give in? Or would you compromise with your taste buds? Thankfully, you don’t have to do either. With a range of mock-meats, nondairy cheeses/butters, and faux poultry products available in the market today, there is a way to fool your mouth into thinking that it’s getting its share of “non-vegetarian” delight, while your conscience remains spotless. A little bit of creativity is all you need! To help you get started, we have furnished here a few easy recipes that should help indulge your inner non-vegetarian.

BREAKFAST: Mock Sausage

Requirements:
- 1 ½ cups boiling water
- 2 tbsp. soy sauce
- 1 cup dry textured vegetable protein granules
- 1 ½ cups mashed firm tofu
- 2 tsp. crumbled sage leaves
- 1 tsp. marjoram
- ½ tsp. garlic granules
- 1 ½ tsp. onion power
- ½ tsp. thyme
- ½ tsp. salt
- ½ tsp. red pepper flakes
- Black pepper to taste
- ½ cup unbleached flour
Procedure:

Pour the water and the soy sauce over the textured vegetable protein in a bowl. Let it soften. Next, add all the other ingredients, spare the flour, and mix well. Once the mixture is cool, add the flour and mix well again. Now shape the mixture into 10 patties or 20 small “sausage links”. In a lightly oiled heavy frying pan, steam-fry the patties/sausage links in two batches over medium heat, covered, for at least 20 minutes, until firm and brown. Your mock-sausages are ready to eat. You can also refrigerate them for later consumption. To reheat, simply place in a covered, lightly oiled skillet with a few tablespoons of water and cook over high heat until the water evaporates.

LUNCH: ‘Chicken’ with Artichokes and Olives

Requirements

(makes 6 – 8 servings)
- 3 tbsp. flour
- 3 tbsp. quick-cooking tapioca
- 1 ¼ cups vegetable broth
- 8 oz. frozen artichokes hearts
- ½ cup chopped white onion
- 3-4 oz. sliced olives
- 2 tsp. curry powder
- ¾ tsp. dried thyme, crushed
- ¼ tsp. salt
- ¼ tsp. pepper
- 1 ½ lbs. (about ½ kg) faux chicken, shredded (try brands like Beyond Meat or Morningstar Farms)
Procedure:

In a bowl, whisk together the flour, tapioca, and broth. Add the mushrooms, tomatoes, artichoke hearts, onions, olives, and faux chicken. Stir in the curry powder, thyme, salt, and pepper. Cover and cook on high until soft and blended (estimated time of cooking: about 90 minutes). Serve with hot steamed rice.

DINNER: Veggie ‘Chicken’ Salad in Pita Pockets

Requirements:

(makes 3-4 servings)
- 1 ½ lbs. faux chicken
- 1 small jar of veggie mayo
- Pickles, diced
- Jalapenos, sliced
- Mushroom, diced
- 1 tomato, chopped
- A few leaves of lettuce
- 1 onion, sliced
- Black pepper to taste
- ½ tsp. salt (optional)
- 6-8 pita pocket shells
Procedure:

Cut the faux chicken into small pieces. Combine the pickles, jalapenos, mushroom, lettuce, tomato, onion, (or any other vegetable/fruit of your choice). Add some mayo and mix well. Lightly sprinkle with pepper and salt. Let the salad mixture stand for about 10 to 15 minutes. Next, fill the pita pockets with the mixture and serve cold.

DESSERT: Cherry Cheese Cake

Requirements:

(makes 8 servings)
- 2-8 oz. containers plain, nondairy cream cheese, softened (Try Tofutti for brand)
- 1 cup sugar
- Juice of 1 Lemon
- A dash of vanilla
- 1 graham cracker crust
- 1 can cherry pie filling
Procedure:

Preheat the oven to 350°F. Mix the nondairy cream cheese, sugar, lemon juice, and vanilla, and pour into the graham cracker crust. Bake until the top layer is golden (estimated time: about 60 minutes). Refrigerate overnight. Spread the cherry pie filling evenly on top. Serve chilled.

So now you know that unlike a lot of other responsible choices, veganism does not have to include a compendium of compromises. It’s easy, it’s healthy, and it’s fun. Give yourself a pat on the back, all you vegans!

(Recipes sourced from www.peta.org)
May 16, 2014
Anybody can Cook – Your one step Guide to become a Good Cook

World cuisine is a term that has always been fantasized by all the foodies out there. Many of us are even well aware of the history, developments and latest trends in each of those cuisines. Well, this article is not going to talk about anything of that sort. On a general basis, many of us reading this article would agree if I say that ‘Masterchef Australia’ shows which aired on Star World channel had a major part in teaching culinary lessons and also about world cuisine! Being an Indian and watching ‘Masterchef Australia’, there were days when we used to go out on a hunt for the so-called ‘Australian’ cooking ingredients, which had all been in vain. While watching these shows, there was a moment of realization and understanding about how simple many of these cuisines were, and how the life and culture of a region affected the development of its cuisine. Personally, Italian cuisine had a major impact on my cooking style which turns out to be a combined version of Indian and Italian – may be termed as Indo-Italian! Well, the point here is that, it is always good to have one’s own theories and inspirations about cooking.

One important lesson that these shows taught most of its audiences was the presentation of a dish – an area which was not explored much by many of us, especially housewives. And that helped in changing the perspective of cooking among many of them. Most of the Indian housewives consider cooking as a part of their ‘duty’ as a housewife, rather than a passion. Though they give uttermost care during the process of making a dish, presentation was not among their primary concerns. But after the advent of such shows, there seems to be a slight change in attitude. Such cooking shows aired on television do a great deal in evoking that spirit of cooking within the most unlikeliest of people, including myself. Though the start-off dishes were the Australian and Italian dishes – mostly by name and not by its taste – the Indian ones were pulled off easily later on, after acquiring the basic understanding about cooking as an art. Cookery shows like ‘Masterchef Australia’, rather than being a mere competition, also teach a lot of culinary skills. Well, I can proudly say that I learnt to cook the perfect mashed potato after watching the former season of Masterchef Australia.

Another side to this is the remade and dubbed versions of the original ones. It is very rare to find such remade versions growing to become a success in their respective languages. In many of those versions, the spirit of cooking is rather overshadowed by an emotional drama among the contestants, turning a competition into a mega serial show. Cooking when seen as an art and passion, and not just a mere daily routine, can give a lot of self-satisfaction and joy of creating something of your own. And to see such a growing passion in children at such a young age is more than just heartening. In this age of video games and advancements in the Internet technology, amongst kids who have simply lost the spirit of outdoor games and traditions, it is a good sign to see a bunch of young kids out there showing a great deal of interest in developing culinary skills. Kudos to all those Masterchef shows, and kudos, without any doubt, to all the parents who support them!!

And to end it all, many among us feel that cooking is an art and great sense of taste does not just to come to anyone. Well, here is good news: ‘Anybody can cook’; people who watched the movie Ratatouille would know that!! It’s just a passion that can be developed by anyone. But once that is done, and then you are sure to find yourself in an eternal relationship with food!!

May 16, 2014