Friday, June 14, 2013

Pasta in Sour Cream Sauce

When I cook pasta I prefer adding the pasta to the sauce and tossing it well on low flame. This ensures the pasta is served warm. This way the pasta will be well covered with the sauce. I prepare the sauce and boil the pasta simultaneously such that as soon as the pasta is drained I add it to the sauce. For this recipe you can even add 1 Maggi stock cube to the sauce for added flavour. You may not need extra salt if you are using Maggi stock cube as it is already salty. Add oregano, pepper as per your taste. If you are a Cheese eating fan then you can add grated cheese of your choice to the sauce. Nando's Peri-Peri sauce brings out a nice flavour in the Sour Cream sauce. At times I even add 1 tbsp of Maggi hot and sweet chili sauce. This dish is slightly spicy but suits my Indian taste buds:)
Pasta in Sour Cream Sauce
11/2 cup raw Fusilli
1/2 small capsicum, cut into small pieces (this will be around 1/2 cup)
200 gms sour cream
8-10 small button mushrooms, cut into quarters
2 tbsp Nando's extra hot peri-peri sauce,
1/2 tsp-1 tsp thyme
1 tbsp oil/butter
1-2 tbsp oregano
1/2 tsp paprika
Salt to taste
Black pepper powder, adjust to taste
Chopped parsley for garnishing
Grated cheese for garnishing (optional)
Heat oil in a pan. Add the mushrooms and toss. 
Cook mushrooms until just tender. Add capsicum and cook for 2-3 mins or until the rawness is gone.
Alternatively, boil water for the pasta. Add salt as per the instructions on the pasta package. Boil the pasta and drain it. 
Add the peri-peri sauce, thyme, oregano, paprika to the mushroom-capsicum and toss.
Add the sour cream and stir all the ingredients well. Add salt and pepper. Reduce heat and cook until the sauce begins to boil. It starts to boil very quickly. 
Add pasta to the sauce. Toss well to ensure the sauce sticks to the pasta.
Remove from heat. 
Remove pasta in a plate and garnish it with chopped parsley and grated cheese.

Wednesday, June 12, 2013

Baked White Fish Fillet In Sour Cream

Baked White Fish Fillet
2 white fish fillet, wash and pat dry ( I have used frozen Basa fillet)
150 gms sour cream
1 medium sized onion, chopped
8-9 small button mushrooms, cut into quarters
1/2 tsp paprika
Grated cheese, a hand full (I have used Mozerella)
Chopped spring onion for garnishing
1 tbsp olive oil for frying and very little for greasing
Black pepper to taste
Salt to taste
Pre-heat oven to 180 degrees C or 350 degrees F and place the rack at the center of oven.
Grease a baking pan and keep aside. 
Heat oil in a pan. Keep it on medium to low flame.
Add the chopped onion and saute until it turns light brown in colour.
Add the mushrooms and saute until the moisture evaporates and the mushrooms are cooked. 
Add black pepper and salt. Do not add too much of salt as it will also be added in the sour cream.Saute for another minute or so. 
Remove from heat and keep aside.
Place the fillets in the greased baking pan. Tuck in the extra sides, if any.
Season the fillet with salt and pepper on both sides. 
Now spread the sauteed onion and mushrooms on top of the fillet.
Take the sour cream in a bowl along with the grated cheese. Add salt, pepper and paprika. Mix all the ingredients well. Do not add too much salt as the cheese is also salty. Taste the seasoning, if required. 
Now spread this paste on top of the onions and mushrooms so that it covers the fillet completely.
Sprinkle some spring onions on top. If you want more cheese you can sprinkle some on the top layer also.
Bake this for 10-15 mins or until the fillet is opaque and flaky.
Cut and serve steaming hot with rice or pasta.
You can use Chives in place of Spring onion.
You can add mushrooms and onion as per your taste.
Generally, calculate 10 minutes baking time per 1 inch (2.5 cm), measured at the thickest part of the fish.
At times I sprinkle Thyme on the fillet along with the rest of the seasoning, even you can try that.
White Fish Fillet

Fillet ready to be baked in oven

Baked white fish fillet out of the oven

Sunday, June 9, 2013

Sponge Cake With Orange Flavour

Sponge Cake
6 large eggs, separated (use cold eggs)
1 cup sifted all-purpose flour (make sure you sift the flour before measuring it)
1/4 tsp baking powder
1/4 tsp salt
1 cup granulated white sugar
3/4 tsp white vinegar
1 tsp vanilla extract
2 tbsp water
Zest of 1 big orange
Separate the cold eggs. Place the yolks and the whites in separate bowls, cover them with a plastic wrap and bring it to room temperature. This may take around 30 mins.
Pr-heat oven to 180 degrees C or 350 degrees F and place the rack in the center of oven.
Sift or whisk together flour, baking powder and salt.
Place the egg yolks and 2/3 cup of sugar in a bowl and use a hand mixer to beat this. Beat on high speed until it is thick, fluffy and light coloured. When you raise the beater the batter will fall back into the bowl in a slow ribbon like form.
Now beat in the vanilla extract, orange zest, and water.
In a separate bowl whip the egg whites until foamy (use hand mixer). Beat just to break the egg whites. Make sure the bowl and the whisk is clean and non-greasy. 
Now add the white vinegar and beat until soft peaks form. Vinegar is used to stabilize egg whites.
Gradually add1/3 cup of sugar and continue beating until the egg whites are shiny and just form stiff peaks.
Now add the flour mixture to the beaten egg yolks. Add 1/3 of the flour mixture at a time and gently but quickly fold the flour into the egg yolks batter. Use a spatula or a wire whisk to do so. 
Gently fold little egg whites to the batter just to lighten it.
Now fold in the rest of the egg whites. Fold just until incorporated. Do not over mix the batter or it will deflate.
Take an un-greased two piece 10 inch tube pan. Pour the batter in this. Smoothen the top.
Bake for 25-35 mins or until a toothpick inserted at the center of the cake comes out clean.
Remove from oven and immediately turn it upside down and suspend it by placing the inner tube on the top of a flat topped glass or bowl.
 Let the cake cool completely before removing it.
Run a spatula or sharp knife around the inside of the pan to remove the cake. Do the same for the center and the bottom also.
Invert the cake onto a greased wire rack. The top of the cake will be sticky.
Sponge cake is ready to be served.
Using cake flour will give better texture to this cake. 
You can use lemon juice or cream of tartar in place of white vinegar. 
You can use lemon zest in place of orange zest to make a lemon sponge cake.
Sponge Cake
Adapted from Stephanie Jaworski's recipe.

Wednesday, June 5, 2013

Prawn Curry

Prawn Curry
20 medium sized prawns (shell removed, cleaned and washed) 
1 medium sized onion, finely chopped
1-2 green chilies, cut lenghth wise
1 cup grated or shreded coconut
1/2 inch ginger
4 Kashmeri dry red chilies
8 black peppercorn
1/2 tsp turmeric powder
2 tbsp coriander seeds
1 small piece of tamarind (seed removed) 
1 small drumstick, cut into 1 inch pieces
Salt to taste
Dry roast coriander seeds, peppercorn and dry red chilies together. Once you get a nice aroma turn off the gas and let it cool.
Grind together coconut, coriander seeds, peppercorn, red chilies, ginger, turmeric, and tamarind. Add enough water to make a fine paste.
Take sufficient water in a pan and boil together onion, green chilies and drumsticks. You can make this curry without drumsticks also.
When the drumsticks are cooked add the prawns. 
Once the prawns are almost cooked add the coconut paste and salt. Bring this to a boil. Add water along with the coconut paste if the gravy is too thick. Simmer and cook for 2-3 mins. 
This curry tastes best when it is eaten after 3-4 hrs this brings more flavour to the curry.
Serve Prawn Curry with steamed rice and salad. This is a spicy curry so if  you don't prefer spicy food just reduce the quantity of peppercorn and red chilies.
For the Salad: Chop 1 medium sized onion, chop 1 small tomato, 1-2 tbsp grated coconut, 1-2 tbsp yogurt, chopped coriander leaves, salt and black pepper to taste. Mix all these ingredients to make a Goan Salad. You can even add green chilies to this salad.
Goan Prawn Curry served with steamed rice, rava fried prawns and Goan salad

Caramel Custard

Caramel Custard
8 tbsp sugar for caramel
2 cups milk, room temperature
7 tbsp sugar, adjust to taste
3 eggs, room temperature
1 tsp vanilla essence
In a heavy bottom pan caramelize the sugar by adding few drops of water. Make sure not to burn the sugar so keep a close eye.
Pour the caramel in the mould you want to use to prepare the custard. Spread it to cover the bottom of the mould. I have also spread honey on the caramel but this is optional. Let the caramel cool. 
Whisk together the eggs and sugar.
Add the vanilla essence along with the milk and whisk again.
Now pour this custard in the mould that contains the caramel.
Pour water in a pressure cooker and place the mould in it. Water should be added carefully, only 1/3rd of the mould should be in water. 
Place the cooker lid without the whistle and let the custard cook for 20-25 mins or until a knife inserted at the center comes out clean.
Remove when done and let it cool completely.
Refrigerate to chill and serve turned out with caramel side up.
Caramel Custard

Sunday, June 2, 2013

Chocolate Ice Cream

I have decided to make some Chocolate Ice Cream today. A vegetarian recipe with loads of calories is what I plan to make. Yes, it is high in calories but we all love Ice Cream and it is okay to eat it once in a while. A simple recipe for all the Ice Cream Lovers.
Chocolate Ice Cream
1 cup thick cream ( I have used Puck thick cream)
3/4 cup full cream milk powder
4 tbsp granulated white sugar, adjust to taste
1/4 tsp salt
1/4 tsp instant coffee powder
2 tbsp cocoa powder
1/3 cup + 2 tbsp milk
35 gms dark chocolate (I have used Galaxy Dark Chocolate)
In a bowl mix together cream and milk powder along with salt.
In a separate microwave proof bowl add 2 tbsp milk, chocolate, cocoa powder and coffee powder. Microwave for 30-50 secs or until the chocolate turns soft. Stir all the ingredients together to make a smooth batter.
Add the chocolate batter to the cream. Stir.
Add sugar and remaining milk. Use an electric hand blender to blend the sugar in the cream. Blend just until the sugar dissolves. Do not over do.
Pour this creamy mixture in a container and freeze it for 5-6 hours.
Chocolate Ice Cream is ready to be served. You can also serve it with Chocolate syrup.
You can add chocolate chips to this ice cream. 
Chocolate Ice Cream