Pepper, Chilli and Vanilla

Veg Cheese sandwich or veg cheese toast is a very popular street food/snack in Mumbai.It's filling and very yummy.Loaded with cheese this gooey cheesy sandwich makes a yummy evening snack or a better option for light dinner as well.I can have this sandwich anytime.Kids love cheesy sandwiches you can add more vegetables to make it healthy.

It's been a fav since childhood.. I still love to have this anytime of the day .You can use cheddar or any cheese here I have used go chutney cheese slice and amul cheese .

ingredients
4 bread slices
butter as needed
chutney as required
1 potato boiled
1 tomato sliced
1 cucumber
grated cheese as needed
2 cheese slice
chaat Masala as per taste

Method

Apply butter on one side of the bread slice
On the other Apply chutney and place Cheese slice
Place the tomato,cucumber and potato over he buttered bread slice
Sprinkle some chaat Masala
Generously add some grated cheese
Cover with the other slice
To grill this apply little butter and toast it till brown and crisp You could use the tava /toaster to toast it.
Grate some more cheese serve hot with ketchup or chutney

Rasmalai is a very popular Bengali Indian sweet made from milk its Chenna dumplings with sweetened milk. One of my personal favourite. I have always been a fan of Bengali sweets you can check rasgulla and malai chamcham in my blog this rasmalai is almost similar to those two sweets posted here.

Rasmalai/rossomalai happens to be a favourite at my place Everyone loved this spongy mouth melting sweet.
Do try this yummy sweet you will be amazed to see how easy it is to make this at home if you follow this recipe to the T you too will get spongy melt in mouth rasmalai..

Ingredients
1 litre cow milk (full fat)
1/4 cup sugar
3 -4 cardamom seeds
2 tbsp lime juice/vinegar

1 litre milk
1/2 cup sugar/as per taste
Few strands Saffron/kesar
1/2 tsp cardamom powder
1 tbsp chopped pista
1 tbsp chopped almonds

Method
Boil milk and switch the flame off.
After 3-4 minutes add lime juice or vinegar.
The milk will begin to curdle.

Once the milk has curdled, pour It in a sieve lined with muslin cloth.
Add 1 to 2 cups water to wash the vinegar or lime taste.
Squeeze the whey and hang the muslin cloth to let the whey drain completely for 30 to 40 minutes.

Take the whey in a thali or plate or on your kitchen counter.
Knead the whey for 4 to 5 minutes.
Once kneaded well shape it into a log and divide into equal parts
Roll each chenna ball to a round disc.

In a pressure cooker add 3 cups water and 1/4 cup sugar and cardamom powder.
Once the sugar melts add the chenna balls one by one.
Cover the pressure cooker with the lid and it come to full pressure.
After one whistle switch the flame to Sim and cook for exactly 5 minutes.
Switch the flame off and open the lid only after one hour.

Meanwhile prepare the milk for the rasmalai.
In a pan take milk and reduce the flame to sim and keep stirring it.
Stir it continuously.
Add the cardamom powder sugar and saffron and let it boil well.
We don't want the milk to reduce to that of rabdi but the consistency should be thick.
It takes about 20 minutes.
Add the chopped pista and almonds.
Open the pressure cooker lid, you will see how beautifully the chenna balls have doubled and are spongy.

Remove the chenna balls with slotted spoon and with the help of another spoon gently press each chenna ball.
Add the chenna balls to the prepare milk and place it on gas stove and let it cook on 2 minutes on sim.
Now cool the rasmalai for 5 to 6 hours and serve chilled.
Enjoy mouthmelting b spongy rasmalai in the comforts of your home.

Notes
Use full fat cream cow milk
You can add a drop of yellow colour to the chenna before kneading it.
The sugar can be added as per your taste, you may increase o reduce the amount of sugar
Knead the chenna gently.
You can cook the chenna balls in an open pot i prefer pressure cooker.
Serve chilled

Strawberry smoothie ..A wonderful way to start the day .Smoothies are perfect for breakfast ..Since strawberries are in season i love having smoothies with strawberries alone or with a combo of strawberry and any other fruit .All you need is just few ingredients and 5 minutes .

ingredients
8 to 10 strawberries hulled
1/2 cup yogurt
1/2 cup milk
2 tbsp sugar/honey
1/2 tsp vanilla extract

Method

Cut the strawberries into pieces
In a blender blend all ingredients until smooth and creamy
You can add few cubes of ice and blend
Pour it in jug or glass and serve

Chettinad Pepper Chicken is one of my favourite dish from the Chettinad cuisine .Chettinad is a region from state of Tamil Nadu. Chettinad cuisine is popular for spicy flavorful dishes .Chettinad cuisine uses lot of spices like pepper stone flower star anise etc.

Chettinad cuisine has a plethora of stupendous dishes one of which is Pepper Chicken which is one of most popular dishes from this cuisine the other being chettinad chicken which ill be posting soon.
This pepper chicken is fiery and lip smacking ,the ingredients used here are simple and easily available. The main hero of this dishes is freshly crushed pepper which is added at the end to bring out the flavor .This pepper chicken goes well with rice/pulao/appam/roti or porottas. Do try this delicious Chettinad Pepper chicken

Ingredients
500 gm chicken
salt
1/4 tsp turmeric powder
1/2 tsp lime j̀uice
1 tsp pepper powder

2 onions chopped
2 tomatoes
1 1/2 tbsp freshly crushed black pepper
2-3 cardamom seeds
3-4 clove
1 cinnamon stick
1 tsp red chilli powder
1 tbsp coriander powder
1 tsp fennel powder
2-3 sprig curry leaves
1 tsp lime juice
1 1/2 tbsp oil
salt

Method

Wash the chicken pieces well add salt ,pepper, lime juice and turmeric powder and leave aside for 15 to 20 minutes.
Meanwhile chop the onions and tomatoes fine.
Heat the vessel add oil once oil is hot add whole spices, curry leaves followed by onion and ginger garlic paste
Fry well till raw smell goes off and the onions turn light brown.
Then add the chopped green chillies and chopped tomatoes,saute well till it turns mushy.
Add the coriander powder and chilli powder ,fennel powder and saute for a minute
then add the chicken pieces and saute for 4 to 5 minutes.
Add about 1/4 to 1/2 cup water and mix well.
Cover with a lid and let it cook over medium flame for 10 to 12 minutes
The chicken needs to be tender and cooked well
Check for salt , add if needed
Lastly add the crushed pepper and mix well .
Switch the flame off and add lime juice and serve hot with rice/chapati,paratha or poori

notes

I have come across many chettinand recipe and some state that the chicken is never marinated i always like to use marinated chicken hence have applied salt turmeric and lime juice
adding green chillies is purely optional you can skip green chilles and add 1 tsp red chilli powder more instead
Also some use whole red chillies instead of chilli powder you can add 3 to 4 broken red chillies and skip green chillies
Amount of pepper added depends on your tolerance level but this dish gets its taste and flavor from pepper .
Don't skip curry leaves it gives a unique flavor
you may use chicken on bone or completely boneless the choice is yours.

Finally made it
There were tins of caramel condensed milk lying in my pantry brought by my hubby .I usually lick the tin off but since it's highly fattening I hav kept it closed in the upper shlef of my kitchen cabinets where my hands can't reach .
But it is always on my mind 😂😂finally gathered some guts and opened one tin to make some icecream and the rest I used for this sumptuous cake
This cake is one of the best est cake I baked till date ..it was just a experiment.i referred many recipes online but wasn't happy with any so just made a small cake as an experiment .The cake turned out to be super awesome therefore quickly made note of it so that I can keep baking this awesome goodness.
I have used Nestle caramel you can use Ddl or make.caramel sauce and use it

Ingredients.
for the cake
125 gms flour
1 tsp vanilla extract
1 tsp baking powder
1/2 tin caramel condensed milk
100 gms butter
2 eggs .

Method
Sift the flour and baking powder and keep aside.
In a bowl take butter and beat it

Then add eggs ,vanilla extract and continue to beat

Add the condensed milk and beat it till well combined.

Add the flour and mix well
Pour it in the prepared Tin
And bake it for 45 mins .

let it cool completely
Slice the cake into 2
Prepare the whipped cream by beating cream icing sugar on a high speed till stiff peaks formed,i have aded 2tbsp caramel for caramel icing

Apply a dollop of whipped cream and crumb coat it,repeat with the remaining cream and cover the cake completely
For The flowers i have used russian nozzles and the icing is swiss meringue buttercream.
Will be updating the smbc icing soon

If you don't have caramel condensed milk use half tin condensed milk and 2 tbsp of caramel instead .

Fish balls are nothing but fish cutlets shaped in balls and fried in Appe pan ..We love fish cutlets at home esp My hubby loved it so made this on his request ..This time I decided to give it a round shape and fry it with very little oil .

This yummy fish ballad were loved by all those who tried ..I served it along with some mustard and ketchup ..You can serve this as an appetizer for any parties or dinners ,it sure will be a crowd pleaser .

The recipe is pretty simple ..I have used shark fish you may use any fish you prefer .If you don't have an appe pan you can shape them in croquettes or cutlets and pan fry them .

Ingredients
2-3 medium sized Shark fish
4-5 Green chillies
1/2 cup coriander leaves
1 teaspoon cumin seeds
1 tsp Lime juice
1 1/2 inch Ginger
6-7 cloves garlic
1-2 Bread slices
Bread crumbs as needed
1/2 tsp garam masala powder
1/2 tsp pepper powder
Salt
Turmeric powder 1/4 tsp

Method
Boil the fish with salt ,turmeric powder and water .
Discard the thorn and shred to pieces .
Chop the coriander and mint also chop the green chillies garlic and ginger fine .
Mix together all this with a slice of bread in mixer until it all blends well.
Remove this mixture in a bowl add garam masala powder ,lime juice and salt if required ,pepper powder and mix well .
Make small balls.
Mix cornflour with water and make a slurry.
Dip each balls in cornflour Slurry and roll it in breadcrumbs until each ball is well coated .
Keep it in the fridge for 10-15 minutes .
Heat oil in a pan ,once hot deep fry till golden brown .
I have used Appe pan to fry these .
Heat Appe pan add few drops of oil in each cavity .
Reduce the flame to medium and fry till golden brown.
Using wooden skewers remove each ball once fried on kitchen towel or absorbent paper .
Serve hot with ketchup or any dip .

Notes
You can use any fish like rawas ,salmon tuna mackerel etc
I have never used eggs for fish cutlets if you prefer you may use .
Refrigerate for 15 minutes at least .

Thai Chicken Peanut Butter Noodles ,spicy yummy chicken noodles taste simply yumm ..If you love noodles and want to try something different than Hakka and schezwan style then try this peanut butter noodles .
You can use spaghetti instead of noodles ...

Ingredients
3 packets egg noodles 200 gms each
200gms chicken breast
1red bell pepper
1 yellow bell pepper
1green capsicum
1 carrot
3-4 Spring onion
1/4 cup peanuts
1 tsp sesame seeds .

For the sauce
1/2 cup peanut butter
2 tbsp siracha sauce
1 tbsp soya sauce
1/4 cup chicken stock
1 tsp honey
4-5 garlic minced
1 inch ginger minced

Oil
Salt

Method
Boil noodles with salt till done
Make sauce by mixing all ingredients
Boil chicken and shred to pieces .
Heat a pan add oil then add minced garlic ,spring onion and carrots saute on high flame

Add bell peppers and saute for.some time .

Add the sauce and mix well .
Then add in the noodles and toss it we till the sauces have coated the noodles.
Add the shredded chicken and mix
Lastly add the spring onion green and sesame seeds and peanuts and serve

You may adjust the sauces as per taste

You can use leftover chicken roast as well .

I have used smooth peanut butter if you prefer chunky you can use it .

Happy New Year 2017 to all my readers and friends ..May this year be filled with lots of joy and blessings ..On this first day of this beautiful year sharing with you all a Chocolate truffle cake a rich moist chocolaty cake which just melts in the mouth .Chocolate truffle cake is hubby's favourite so had to make this on our anniversary .It was simply delish .Moist cake with lip smacking chocolate ganache .

The taste was super yummy i have used perfect chocolate cake recipe fpr the cake and sandwiched it and covered it with ganache .The little rosettes is whipped cream with little ganache .The cake was enjoyed by all my family members and neighbours .I also made a swiss roll which will soon be on the blog .

Ingredients
For the cake
2 eggs
1 3/4 cup flour/maida
3/4 cup cocoa
2 cup powdered sugar
1/2 cup oil
1 cup boiling water
1 cup milk
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/4 tsp salt
2 tsp vanilla essence
Foe the ganache
400 gms dark chocolate
400 ml fresh cream .

1/2 cup whipped cream for rosettes .

Method
Line two 9" pan with parchment and grease it with oil /butter .
Preheat oven at 180 degree for 10 minutes .
Sift flour ,baking powder ,baking soda ,salt ,cocoa powder thrice and keep aside .
In a bowl mix sugar and sifted flour .
Add milk ,oil and eggs and mix it well with a beater or a whisk until well combined .
Lastly add boiling water and mix .
Pour the batter in the prepared pan ,the batter will be thinking and look runny need not to worry .
Bake for 30-35 minutes at 180 degree Celsius until the toothpick comes out clean .
Allow the cake to cool completely .

Prepare the ganache
Scald the cream over med flame ,until bubble appears at the edges .
Add the chopped chocolate and let it sit for sometime .
Mix well with a spatula until chocolate melts and is mixed with the cream .

Sandwich the cake with a dollop of ganache spread it all over .
Place the cake and cover it with ganache
Decorate as you want ,I have made rosettes with whipped cream mixed with ganache using a star noozzle
.
Let the cake set for an hour before you cut and enjoy the moist delicious chocolate truffle .

Noted
I have used 2 , 9 inch tin you can make it one cake tin 9*13*2

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