RumBalls

Rumball is the type of desert that doesn’t need microwave. Its like making the Laddos.

I was planning to make them from long time. But finally tried them yesterday.
It took only 15 mins to mix them, 1 hr to cool them and 10 mins to make them.

Below is the list of ingredients,
1. Almonds / Pistachio
2. Cocoa Powder
3. Glucose Syrup
4. Crushed Wafers
5. Powdered Suger
And now the main ingredient,
6. Rum –  I used Old Monk

By following the basic process of mixing in baking – mix dry and we ingredients separately.
Crush the almonds first to the coarse powder or we can chop them also as to avoid them from making pasty one.
Crush wafers to the fine podwer. Chocklate wafers are the best one to use which get mixed properly with cocoa pwder without
changing the flavor.

In mixing bowl, mix chopped almonds with cocoa powder and mix thoroughly.
Add crushed wafers into it and mix thoroughly again.
Add rum slowly with glucose syrup and podwered suger.
The dough will be sticky dark one.
Set in the fridge for 1/2 to 1 hour. Remove them and make boll.

So those round balls are you Rumballs.

While adding the rum  taste the dough and then only add more rum, Rumball Ingredients

Rumball Ingredients
Photo0766

RumBalls

otherwise dark smell and strogg taste of run will
overpower your chocklate flavor.
Someone may not like the strong aroma and taste of rum.
In my case i did the same mistake by adding the rum without tasting it. But by adding more wafers and powdered suger,
i was able to recover the good taste.

Decorate them with powdered suger, cream or anything you love.

Enjoy them with anything:)

Veg.Dhansak

What it needs to make perfect Dhansak is time and patience.Last Sunday i had both .

So what Dhansak is ..

It is a popular Parsi delicacy, mainly with mutton. Dhansak consists of lentils, vegetables, spices, cumin seeds, ginger, and garlic together with meat and either gourd or pumpkin. Within the Parsi community, dhansak usually contains goat meat or mutton.

But i tried it with vegetables. It took really long time to prepare, but the end product was really nice ( at least i loved it). Below is the huge list of ingedients,

Ingredients:

800g Diced Mixed Vegetables. 1cm Diced cubes or thereabouts
2 Cups/600ml Water or Vegetable Stock
2 Small white onions finely chopped
2 Teaspoons Ginger Puree
2 Teaspoons Garlic Puree
200g Butter Ghee
2 Teaspoons Turmeric Powder
4 Teaspoons Mild Curry Powder
1 Teaspoon Chilli Powder
2 Teaspoons Garam Masala Powder
1 Teaspoon whole Fennel Seeds
200ml Pineapple Juice and 100ml Mango Chutney
50ml Natural Yogurt
2 Tablespoons Tomato Puree
200ml Pureed Onion
400ml Pureed Lentils
Roughly chopped fresh coriander leaves to garnish

 

Method –

To make the Onion Puree, bring a small pan of water to the boil and add some chopped onions. Boil until soft, drain and puree with a hand blender or in a food processor.

Heat a large saucepan on a high heat. Once it is hot add the whole seeds and toast them until they sizzle and crackle. Now add the oil and then add the chopped onions and reduce the heat to low. You can optionally add 1 or 2 Whole Star Anise which help bring out the sweetness of the onions and imparts a subtle aniseed flavour but remove them once the onions are cooked. Cook the onions gently and slowly until they turn a golden brown colour.

Make a paste of the ginger puree, garlic puree, curry powder, Turmeric powder, Chilli powder, with a little water. Add to saucepan and stir in well and fry for a couple of minutes.

Now add your 800g Diced Mixed Vegetables. 1cm Diced cubes or thereabouts stir in well.

Add the pineapple juice and mango chutney and stir in well.

Mix the Yogurt, Tomato Puree, Onion Puree, Lentil Puree, together in a jug with the water or stock and pour into the saucepan and mix in well. Turn up the heat until the sauce begins to simmer and leave to simmer for 10-20 minutes until vegetables are cooked through. Stir occasionally.

Finally sprinkle in the Garam masala and stir in well for the final 2 minutes of cooking. Garnish with the Roughly chopped fresh coriander leaves and serve.
Finally we had the end product. This is definitely not the authentic version of Dhansak, but yet it was tasty.

 

bizarre food by me

We had a huge variety in food. It changes at every kilometer. There are also few dishes even we can’t think of. Well, this post is inspired by

Andrew Zimmern, the man who tries bizarre food without any hesitation. Although i haven’t tried many biazzire things but for sure there are few

which are bizarre in India but famous in other countries. I like few of them and if got chance will try them out again. 🙂

Lets start with the seafood.

Its one of the huge animal in sea and also has many fairy tales around him. Its Octopus.

I tasted this at Heathrow airport. I was seriously not aware that i am eating octopus. Its crunchy , with some sauce and oregano on it..It’s the famous dish from

Greek, Grilled Octopus, they call it as ‘Htapothi sti Skhara’. It tastes nice. When i finished the dish , i asked the person who is serving it ( considering that is buffet restaurant )

and i am shocked but also enjoyed a lot. I will definatley love to have this on my plate again.

Second is something i even not found in Pune itself.This is famous at my hometown, Kolhapur. ‘Rakti’ , literally means Blood. :). Well, even i

don’t want to try this again. I tested this at my friend’s place.This always comes with Mundi ( Means head of goat ).I will come to that as my next dish on plate.

It is blood of goat.I don’t have the exact recipe for it and even if i gave that, i am sure no one will try it out.

Next is, as i mentioned ‘Mundi’ means Head of Goat. There is one area in Kolhapur, where you can get fried Mundi and you can guess even from a km, that its in frying process. It

has a very strong aroma ( ?, some may not call it as aroma ). This needs lengthy preparation to make.I tried it only few times and waiting to taste again.

Well, after some Indian flavours, lets move to some international delicasies.

Its Pork. Dish is know as Pork Rib. 🙂 I tried this at out Toronto restaurant. It has nice smoked flavor with amazing barbeque sauce on it.

I am not much aware about the variations you can have in this . I tried to search for it on google. Below is something i got .

“Pork ribs are a cut of pork popular in North American and Asian cuisines.

The ribcage of a domestic pig, meat and bones together, is cut into usable pieces, prepared by smoking, grilling, or baking – usually with a sauce, often barbecue – and then served.”

 

There were few more unusal things i tried , but really don’t want to write about them . Most of them , i really don’t want to try again.

And  I hope, in future i will get a chance to try many more unusual things. 🙂

Dream Dish

Well, this time i am not going to write what i cooked, but but i want to cook. There were few items those were on my hit list from many days, but really haven’t got the time to work on them.

 

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To start with, it is one of the my most favorite dish, Japanese wonder “SUSHI“. Its raw fish coated with noori,soya sauce, seaweeds and accompanies with wasabi . I tried this first in Halifax. It was  a weird experience for me to taste raw fish ( I am a huge fan of fish, obviously cooked fish ), but in second byte it gave me the punch of wasabi and soya, which was amazing. After that i tasted it couple of times in wine festivals. Till sometime back i was not aware where i can get ingrediants like, wasabi, noori, seaweeds in Pune , but now i found one shop ( Thanks to my sister, Shweta) in Pune called Fine Foods, where i can get these items. So, currently i am dreaming of this art made by me with perfect accuracy.

 

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Second is “LASAGANIA“. Its like layered pasta sheets with some filling and baked into oven.I haven’t tasted it before. Its origin is Greek. I am not the great lover of Pasta, but this tempted me to try. This will definitely need artistic hand as making layers with some filling is the real challenge.

 

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Third is “CHEESECAKE“. I feel this  desert is originated in heaven. Its a desert  consisting of a topping made of soft, fresh cheese usually on a crust or base made from hard biscuits , pastry or sponge cake. It may be baked or unbaked. Cheesecake is usually sweetened with sugar and may be flavored or topped with fruit, nuts fruit sauce and/or chocolate. It has the huge variety from country to country. I tried to create dish classic dish once but that was the total disaster.

 

There were many other dishes i want to try, but these three were on the top of them. Lets hope i will create them ASAP. 🙂

Disclaimer : – Dishes in photos were not prepared by me .. 😉

Cucumber Soup

Last friday we went to Kimling. Its authentic chinese restaurant at Wananwari. This was our almost 4th visit to that place. We ordered Manchow Soup, Hot cucumber soup, Paneer in chef’s ste ( Its creamy white sauce , which was really yummy ), all time favorite hakka noodles and basic chinese fried rice. Well, i only tried cucmber soup. But it disappointed me a little. What picture i had in my mind about cucmber soup was thick, with lot of butter and cold. What they served was cucumber stock with 3-4 pieces of cucumber, corrander . 😦

Next day i decided to try this at home. It was quick and refreshing soup. I really liked what i made ;), so here is the quick reciepe,

  1. Chop one cucumber finely. Cut the remaining cucumbers into big pieces.
  2. Add 3 teacups of water to the big cucumber pieces and cook until soft.
  3. When soft, blend in a mixer. Allow it to cool.
  4. Add the curds, milk and salt and beat well.
  5. Heat the butter and fry the finely chopped cucumber and the capsicum for 1/ 2 minute. Add to the soup.
  6. Chill and sprinkle freshly ground pepper.

I guess its not necessary to have this before lunch or dinner only. In summer you can have this instead of evening tea also.

So enjoy.19525_477606292286663_507517253_n

PaneerJalebi

I am writing something after long time . I did tried few new things but haven’t got time to put them here. But today finally I  decided to put something. Out of all of them I like the wine most. It has some orange flavor in it. I have’t got the chance to taste it, as it is still in maturing period.

As its season of festivals, everyone is preparing something sweet . So I also decided to try something for sweet tooth people. Mrunal is definitely not sweet tooth , but my son Ved  like sweet. ( Not sure exactly , if he likes sweet or at this age his taste buds are not ready. )

So I am going to write about “Paneer Jilebi”. Even I was surprised when I tried this first at Khalsa Dairy in Pune. But it was just amazing. I was not sure how sweet paneer will taste, but it was really good. From that time I wanted to try this and finally got chance to thry this on this Ganapti.

So here are the ingredients,

1 cup finely grated paneer
2 tsp milk
4 tbsp Maida flour
2 cups sugar
1 cup water
1 tsp rose water
dash of baking powder
dash of saffron strands
1 tsp cardamom powder

 

Good thing is , there are no fancy ingredients. I used chocolate essence instead of rose water, but you can try any flavor.

 

Preparation

1. Heat a pan, add sugar and water to make syrup of single strand consistency. To this syrup add cardamom powder, saffron strands  and rose water.
2.Keep stirring and cooking. Once desirable consistency is achieved. Cover with lid so that the sugar syrup does not crystalizes. It should stay warm too.
3. Mix finely grated paneer with maida. Slightly grind the mixture to fine paste/powder in a mixer. Remove the mixture to a bowl.

4. Add baking powder to this dry mixture and mix well.

5. Add milk and make a soft dough. Roll a small amount of dough into thin strands. Twist them into shapes and deep fry in oil till golden.

6.Remove from oil and drop them in the sugar syrup.

7.After Jalebi soakes for 10 minutes in the syrup, Drain the excess syrup and serve them after they cool down.

 

Unfortunately I don’t have picture of what I prepared. This is definitely a good option to our traditional sweet dishes. So try this and let me know if it works for you.

Caulflower Special

Last weekend was kind of a weekend for me after a long time. Last two months was crazy time for me, but now i am back on track and ready to do new experiments with my so called culinary skills.
I got two nice recipes of cauliflower, which has same base preparation only difference is type of sauce they need. So i decided to go for them at same time. First is “Chili Gobi” and another is “Honey Cauliflower”. Chili Gobi is like dry Manchurian only the difference is it doesn’t have round shape. Honey Cauliflower is something i was little excited about. It is basically a fried cauliflower , dipped in honey based sauce. Obviously it has sweet taste in it. So following are the recipes,

Honey Cauliflower

INGREDIENTS

1/2 kg cauliflower – cut into small florets

1/2 cornflour

salt as per taste

pepper as per taste

1 egg

water as needed

oil for deep frying

1 tbsp white sesame seeds (safed til)-slightly roasted

For Sauce

1/4 cup melted butter

1/2 cup clear honey

1 tbsp lemon juice

METHOD:
Mix together the cornflour, salt, pepper, egg and enough water to make a batter of pouring consistency.

Heat oil. Dip cauliflower into batter and fry till cooked through but crisp (like a pakora).

Remove from the oil and transfer on to absorbent paper.

Mix honey, butter and lemon juice and just before serving mix the gobi into it and heat over high heat to heat through.

Serve hot, garnished with the sesame seeds.

This actually tastes good, you can have a sweet taste with the shot of lemon flavor in it.

And second dish is ,

Chilli Gobhi

Cauliflower florets with an oriental tang

CHEF´S NAME : Niru Gupta
Difficulty Level : Easy
Servings : 2
cook Time : 35 mins

Rating :

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INGREDIENTS

500 gm cauliflower (gobhi) – cut into small florets

2 tsp salt

1 egg

1/2 cup corn flour

1 tsp ginger-garlic paste

water to mix the batter

oil for deep frying

2 cups onions – chopped coarsely

2 tbsp green chillies – thickly sliced

1 tbsp soya sauce

2 tbsp vinegar

some greens for garnish

METHOD:
Mix together the gobhi, 1 tsp salt, egg, corn flour, garlic, ginger and enough water to have the pieces coated with the mixture.

Heat the oil, and fry over medium heat to a golden color.

Heat 2 tbsp of the oil in a wok, and stir fry the onions in it over high heat till they look wet.

Add the green chillies and stir a few times, add the remaining salt, soya sauce, vinegar, and the gobhi.

Mix well, and serve garnished with some greens.

If you like the gobhi softer, you can blanch it before adding it to the batter ingredients.

I also tried one more recipe, one of the greatest Italian desert, Tiramisu, which was a huge disaster for me, so i am not going to write about that yet. Failure was mainly for the mixture of cream, cheese and even i used wrong type of cookie, so it was a disaster. But definately i am going to try that in couple of weeks again with full preparation. 🙂

DAL WITH COCONUT AND RAISINS

Well, I am writing after long time. I haven’t got much time to cook something new last month due to some other work. For almost every weekend i was in Kolhapur as my sone and wife were there. Last month i brought new reciepe book from crossword. Name is “CURRY”. It has lot of good curry reciepes mainly non vegeterian, but i guess , non-veg ingredients can be replaced with mix veg or paneer. 🙂

SO , the reciepe i tried was very much simple with no fancy items. I guess all the ingredients in this are easily available at home. ” DAL WITH COCONUT AND RAISINS”. Its kind of masala dal and can be used as sabji also. Here is the list of ingredients,

1-2 tbsp raisins
250gm chickpeas ( channa dal )
1-2 tsp. turmeric
pinch of chili powder
2 green chilis
2 tbsp jaggery
1/2 tsp. ground coriander
1/2 tsp. garam masala
pinch of salt
2-3 tbsp. ghee
1 cup coconut

Method : –

1. Wash the raisins and put into a cup of hot water to soak.
2. Wash the chickpeas in cold water and put into pan with turmeric , chilli powder, and 4 cups of water. Bring to boil. We can cook them directly using pressure
cooker.
3. Cut the chilies into rings.Stir into chickpeas with jaggery, coriander, cumin and garam masala.
4. Add salt and mix well in chickpeas. ( If you are boiling them, i think you have to cook for some more time after adding all these ingredients. )
5. Heat the ghee in pan and roast the garam masala and coconut flakes.
6. Mix into dal with drained raisins.

Dish is ready. I like this dish personally, as its a good replacement for our daily dal and also not much time taking.

So , Enjoy.

Spinach Frittata

Its almost 2.45 am , my son has just finished his milk and now in the mood playing and we were already on moon…one good thing is he can play alone but I can’t sleep till he is playing, so I decided to write for my yesterday’s recipe.

After writing on my mobile, I can copy this on my blog.

What else I can cook with eggs , I was just thinking on that. Omelette, bhurji, french toast, these are the few  common recipes of egg and as usual I was in search of some different recipe.

 

Suddenly I got recipe of egg with spinach. I also have one bunch of spinach with me at home. So I decided to go for this.

I got slept again and now its 4.45 , my son just had his breakfast now. 🙂

Now back to the recipe, following are the ingredients,

1.spinach – 1 bunch

2.eggs – 2

3.onions – 1 finally chopped

4.garlic – 2 cloves

5.olive oil – to fry

6.black paper powder

7.salt to taste

8.cheese – as per your taste

 

Procedure –

1.boil spinach in water, cut it finely after boiling.keep asaide.

2.add eggs, cheese, milk, black pepper, salt into one bowl, and whisk them. Keep aside.

3.add olive oil into pan , add chopped onion  and garlic , fry for some time.

4. Spread out spinach mixture evenly on bottom of skillet. Pour egg mixture over spinach mixture. Use a spatula to lift up the spinach mixture along the sides of the pan to let egg mixture flow underneath.

5.Cook evenly from both the sides.

6.Spread cheese once it is ready.

 

That’s it..Ready to eat.

 

As per the original recipe this has to prepare in microwave, but as I don’t have one, I made it as a omelette. This is really a nice alternate for the plain omelette.

 

So Enjoy.. J

 

Pajeri Nenas

Again name looks odd… it actually means Curried Pineapple :).

I got curious after reading this recipe and decided to go for it. Pineapple in spicy flavor , actually idea looks different, but trust me, it actually tastes good. Even i was not sure about this. Nenas means pineapple in Malay language. Sunday morning was the perfect timing for cooking. My son sleeps  for 2  hours in the morning so we had a time to try something .

Here are the ingredients,

1 . Sliced Pineapple – 3 -4 ( Depending on for how many people you are cooking. )

2. Sliced Shallots ( Small Onions )  – 2 to 3

3.Sliced Garlic – 3 Cloves

4.Cinnamon Stick – 1

4. Star Anise – 1

5.Cardamom Sticks – 3

6. Curry Powder – 1 Tbalespoons

7.Kerisik –  3  Tbalespoons ( Kerisik is used in Malaysian and Indonesian cooking. Coconut is grated, toasted, then ground to a paste. It is sometimes referred to as coconut butter )

8. Gula Melaka  – 3  Tbalespoons ((can be substituted with caramel sauce/brown sugar and/or molasses) Gul melaka is actually a palm sugar. I am not sure where i can get this so i used caramel sauce.

9. Salt to taste.

 

This recipe has no of ingredients. But when  you mix them all, it gives you amazing aroma. Now for the method to cook.

In a saucepan, heat up a little bit of oil and saute sliced shallots, garlic, cinnamon stick, star annise and cardamom seeds till fragrant.
Once shallots start to brown, add in the curry powder with a few tablespoons of water and fry till a thin layer of oil seperates from the paste.
Add a little bit of water just to stop the cooking, then add in the kerisik and gula melaka. Add salt to taste.
Check for your desired consistency . Add more kerisik, gula melaka or water till the sauce reaches your desired consistency.
Once sauce boils, add in the pineapples and let simmer for 5 minutes to allow the fruit to soak up the sauce.

It took around 30 mins to cook but end result is nice, so you won’t mind spending this much time.  Everyone loves this, but Mrunal –  my first critic also likes it, so overall i am happy with the recipe. 🙂