I moved out of my home, a place bit far but closer to my workplace, struggling to be an independent person. Living without kitchen access for an unceasing long 3 months is a nightmare. The first thing I wanted to do after coming home was to do some serious baking and have some mom-made food. Very relaxing indeed. Use some very fresh oranges, juice them out. Save the skin for rind. Bake it and enjoy it with some hot beverage or some drink 😉
- Butter(room temperature attained) – 100 grams
- Granulated sugar -250 grams (1 and 1/4 cups)
- medium sized eggs – 4
- orange/vanilla extract – 1 teaspoon
- Orange zest – 1 and 1/2 teaspoons
- all purpose flour -187.5 grams(1 and 1/2 cups)
- baking powder – 1/2 tablespoon
- salt -1/4 teaspoon
- fresh orange juice -6 tablespoons
For the orange glaze:
- icing sugar – 12 tablespoons
- orange juice -2 tablespoons
- water – 1 tablespoon
- Preheat your oven to 350 F/180 C. Butter and flour the cake pan, tap the excess flour out.
- In a clean dry bowl, beat butter till soft and fluffy, gradually add in sugar, scraping down bowl.
- Sift flour, baking powder and salt. Add this step by step, alternating with orange juice into the butter mixture. When the mixture is creamy and thick, pour into the pan.
- Bake for 30 mins. Lower down the temperature to 300 F/150 C. Bake again for around 30 mins, or until tooth pick inserted comes out clean.
- Cool the cake on a wire rack, for around an hour. In the meantime, prepare the glaze, by whisking icing sugar and the liquids till the mixture is smooth and thin.
- Once cooled, pour this over the cake, wait to dry.
- Slice up and serve.
Enjoy the citric blast!
Life is a deadly and beautiful amalgam of magic and pasta. Even though this quote is not mine, I am truly,madly and deeply in love with cooking and related works. Kitchen is the second best place on earth where I can spend infinite amount of time, without making any fuss. I am a non-professional in cooking, currently working as a campus mind in Mindtree Ltd, I have acquired some basic set of skills through reading, watching some tv shows and doing some trial and errors in the kitchen. Starting from burnt cakes, poorly cooked pasta and messed up kitchen or sometimes even setting them on fire :p , passion and practice has helped me improvise a lot. I present to you, some of the recipes I have tried and others have tasted, some will be free styled version of already available recipes and some will be something from my side. 😀
Flip through the 2 sections on top, Entree and Toothsome eats, try it, eat it, you may or may not like it, comment it, give some valuable tips/suggestions, all are welcome! 🙂
Though the name says chicken, this is a fun way to use up vegetables that you hate to eat. The original recipe penned by David Tans, used shrimp and fewer vegetables. The end product is a child of Italian and Asian cuisine and the blend of flavors and spices are amazing and beautifully balanced. For adding an extra tinge, i added some amount of capsicum paste too, which gave this a rich color and the addition of coconut milk has transformed it to extra rich and creamy gravy. Vegetarians can replace chicken with tofu, cottage cheese or soy.
- Pasta (Use your favorite kind or mix it up!) – 250 grams
- skinless chicken breast, cut to long thin pieces – 300 to 400 grams
- diced onion – 1 medium
- cherry tomatoes – 8 halved
- coconut milk – 2 cups
- peppers, red and yellow – 1/2 of each, pasted smooth, resulting a beautiful orange color.
- red chili flakes – 1 tablespoon
- coriander seeds, cumin, fennel, cloves and cinnamon – 1/2 teaspoon each
- zest and juice of 1 lemon
- grated ginger and garlic – 2 tablespoon
- vegetables as needed – 1/2 cup
- turmeric powder -1.5 teaspoon
- pepper and salt
- fresh coconut oil
- cilantro as needed
- In a pot of boiling salted water, cook your pasta al dente, run through cold water to thwart sticking.
- In a skillet, heat some coconut oil, add diced onions, saute till soft, followed by ginger and garlic.
- Once the raw flavor dies, add the vegetables and saute them for a minute or two.
- Dry roast coriander seeds, cinnamon, cloves, fennel and cumin, grind them well using the pestle and mortar, while you enjoy the aroma.
- Add this spice mix to the onions, mix them for a minute, followed by the pepper paste and pepper powder.
- Add the chicken,salt,and turmeric powder, followed by lemon juice and zest.
- Add the coconut milk, then the halved tomatoes, cook the chicken till tender.
- Once cooked, add the red chili flakes and some cilantro, check the taste.
- Separate the cooked pasta to the required bowls, add the chicken gravy, top with cilantro and indulge into it!
Very first recipe using brown rice, contrasting flavor and taste compared with the normal white rice, but nutritious in may ways.Brown rice is quite chewy with a nutty flavor, so everyone is going to hate it if it is cooked with water. Addition of bouillon of some sorts might make it less boring. I have tried here a very basic rice recipe with available ingredients and to mask the rice taste, used lots of ginger and garlic. Add your favorite protein and batch of vegetables. For one cup of brown rice, add around 2.5 cups of water/stock and cook for around 50 minutes. Also, you can replace the brown rice with white rice!
- cooked brown rice – 2 cups
- olive oil – some
- ginger and garlic chopped – 2 tablespoons each
- vegetables(i used mushroom carrots, peas, baby corn and peppers) -1.5 cups approx
- soy sauce – 1 tablespoon
- sweet chilly sauce -1/5 tablespoon
- prawns – half cup
- 3 eggwhites
- Cook brown rice with instructions above preferably in a large pot.
- Heat some olive oil in a pan, add the ginger and garlic, caramelize them till you get an intense aroma.
- Add the protein, saute till its cooked.
- Add the vegetables according to your order, mine was baby corn, mushroom, peppers, peas and carrots since i want the carrot crisp while eating.
- Once combined with the protein and ginger garlic, add salt, some soy sauce, chilly sauce, pepper and a teaspoon of sugar.
- Add the cooked brown rice, scramble the egg whites in another pan, mix it at the end. Add your favorite herb if required.
- Serve hot!
Udon Noodles, which marks its origin in AD time period in Japan is thick and made out of pure wheat, much popular all over the world. People mostly enjoy this in soups with some fish-cakes and soy-sauce, but stir frying the same using some chicken and loads of vegetables is another kind of fun! Recipe uses only a little oil and lot of vegetables and some eggs, so I would like to call it delicious and healthy! The Asian Marinade, like the name, is a beautifully flavoured one with soy-sauce and curry paste, pure Asian. Dunk yourself into this recipe and have an amazing plate of food!
- Skinless chicken breasts – 250-300 grams, cleaned, rammed using mallet and cut into long pieces
- Udon Noodles – 400 grams
- Carrots and French beans – 250 grams, cut to long strips
- cauliflower -200 grams, steamed as florets for around 5 minutes
- scallion – lots
- red and green peppers – lots
- eggs – 3 medium
For the asian marinade:
- soysauce – 4 tablespoon
- teriyaki marinade -1 tablespoon
- crushed pepper – 1 tablespoon
- vinegar – 1 teaspoon
- honey – 2 tablespoon
- Indonesian/Thai curry paste – 1 tablespoon
- minced garlic – 1.5 tablespoon
- Marinate your chicken with all the items mentioned below ingredients and set them for 1 hour in the fridge, or best, overnight.
- In a wok, throw some olive oil, brush it all over the pan and add the chicken pieces, along with the sauce and stir fry them for 3 to 5 minutes. In the meanwhile, boil lot of water in a pan and blanch udon noodles for 2 minutes, drain them.
- Once the chicken is almost done, add all the vegetables except the spring onions, let them be there on simmer for 4 to 5 minutes, check the salt.
- In a bowl, break 3 eggs and a dash of salt and whisk them to get a uniform consistency. In a non-stick pan, cook the egg in 2 batches like omelette and cut them up to wide strips.
- Now, add the drained Udon noodles into the wok and combine them with the sauce, chicken and vegetables, in low flame.
- Finally add the spring onions and turn the flame off.
- Serve hot!
Adding another entry after a long break. Still wondering the reason for not updating the blog while cooking was still on in the kitchen. I baked this loaf for my brilliant friend, or sidekick or whatever is called these days, meeting after a year or so and she loved it. We have known each other for around 7 years and counting, someone who will pick up the phone at 3 am. Anyway, the creepy doodles on the image sounds Christmas and yes it was made in December.
I used vodka while mashing the ripe bananas, the flavour intensified a bit along with the obvious booze. As far as the topping is concerned, just add thinly sliced bananas and fruits of your choice on top, sprinkle it with castor sugar and bake them in the oven. The whole process of doing it separately in another pan and burning it is avoided.
- All purpose flour – 280 grams/ 2+1/3 cups
- butter -110 grams
- castor sugar – 200 grams/ 1 cup approx
- ground cinnamon – 1 teaspoon
- vanilla extract – 1 teaspoon
- eggs – 2 large
- ripe bananas – 4-5 medium
- milk – 50 ml(3 tablespoon+1 teaspoon)
- vodka – 125 ml (1/2 cup)
- baking soda – 1 teaspoon
- salt – 1/4th teaspoon
- thinly sliced bananas, cranberries etc – a handful along with castor sugar to sprinkle.
- Preheat your oven to 170 degrees
- Peel the bananas and mash them along with vodka, use your hands for a better texture.
- In a clean dry bowl, sieve flour, ground cinnamon, salt and baking soda.
- Take another bowl, cream butter and sugar well. Add the vanilla, eggs one by one and beat it till creamy and thick.
- Add the mashed banana and milk, mix it well. Fold in the flour and combine well to form a thick mixture.
- Line your baking tin with parchment and add the mix and even it at the top. Add the fruit slices on top and generously sprinkle castor sugar all over it, covering the fruits.
- Bake for around an hour, check in between to confirm if done or not.
- Once baked, the top will be having a crusty texture with caramelised fruits on it. Cool the loaf and serve with some whipped cream or with vodka 😀
I always mess up while cutting the cake into perfect bar pieces, so I made one in a small mould and here it is! The name itself is self explanatory, except the point that there is no baking powder or baking soda in the recipe. Grab yourself some ice cream, a good batch of brownies and enjoy. Since I ran out of flour, I replaced it with wheat flour, which luckily turned out normal and taste similar to all purpose flour and hence the name.
- Flour – 3/4th cup
- eggs – 3 medium sized
- vanilla extract – 1 1/2 teaspoon
- Dutch processed cocoa powder – 1/4th cup+1 tablespoon
- melted butter – 1/2 cup/110 grams approx
- granulated sugar – 3/4th cup+ 2 tablespoon
- salt – 1/4th teaspoon
- chopped walnuts – your choice
- Preheat your oven to 160 degrees
- In a clean bowl, mix eggs, vanilla, sugar, cocoa and salt. Try not to get lumps, as I started with a wooden spoon and got good amount of lumps, then I used wire whisk to get rid of them.
- Add flour 2 tablespoons at a time and mix well, repeating until 3/4th cup is mixed well
- Finally, mix in the melted butter and chopped nuts, if you are adding them.
- Line your baking tray with parchment and pour the thick batter, bake them for about 20-30 minutes.
- Once cooled, cut them to beautiful squares, since I failed at that, I baked in individual cups and won. Serve with your icecream, what I used here is creme brulee icecream, storebrought.