Chocolate Covered Strawberries

International Egg less Desserts Special

Chocolate Covered Strawberries

Serves 2

Ingredients:

Fresh Strawberries- 1 Dozen

Dark Chocolate/Semi Sweet Chocolate Chips- 1 Cup

Method:

Wash the Strawberries; Drain & Pat dry on a Paper Towel so that they are completely dry

Keep the Chocolate in a Microwave Safe Bowl & Keep it for 2 Minutes on high till it turns as a Creamy Dip

If not put it back in the Microwave for another 30 Seconds till Done

Dip One Strawberry at a time into the Chocolate Dip in a Circular motion 2 times, Lift & Twist to Coat the Dripping Chocolate back to the Strawberry

Place this Piece on a Tray Layered with Aluminum Foil

Finish Dipping the Rest of the Strawberries & keep them in the Refrigerator for about 30 Minutes to an Hour till the Chocolate Coats on the Strawberries

Tips:

Avoid addition of Milk or using Milk Chocolate for this Recipe

Traditionally a Double Boiler is used to Melt the Chocolate

Variations:

Feel free to share your views & do let us know how this one turned out :)

Sugarfree Mocha & Prune Cheesecake

International Desserts Special 

Sugarfree Mocha & Prune Cheesecake
Serves 3-4

Ingredients:

For Pie Crust:
Biscuits- 100 Grams, Crushed into Crumble consistency
Butter- 100 Grams, Freshly Melted
Whole California Prunes- 100 Grams

For Cheesecake Filling:
Cream Cheese- 250 grams
Sugarfree Natura- 2 Tbsp.
Cornstarch- 10 Grams
Egg- 1
Double Cream- 40 Ml.
Coffee Decoction- 1/2 Tbsp.

Method:
In a Bowl, Mix the Biscuits with Butter
Put this in a Round Cheesecake Tin, press it evenly

For Cheesecake Filling:
In a Bowl, Mix Cheese, Natura & Whip into a Soft Paste
Then add Cornstarch & Mix Continuously
Next add Egg & Gently Mix
Add Cream & Mix Continuously
Add the Coffee Decoction Triple Espresso & Mix Continuously

Layer the Prunes on the Biscuit Crumble
Pour the Filling on top of Prunes
Bake at 160 Degrees C for 35-40 Minutes
Cool, Cut into Wedges & Serve!



Tips:
Condensed Milk like Milkmaid is a substitute for Vegetarians instead of Eggs


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Potato Stuffed Tangy Bun Sandwich (Dabeli)

Indian Vegetarian Snacks Special

Gujarati Cuisine

Potato Stuffed Tangy Bun Sandwich (Dabeli)

Serves 4

Ingredients:

Potatoes- 4, Boiled

Onion- 1, Finely Chopped

Garam Masala- 1-1/2 Tsp.

Degi Mirch- 1 Tbsp.

Chaat Masala-1 Tsp.

Salt-To Taste

Sugar- 1 Tsp.

Water- For the Spice Mix

Olive Pomace Oil-1 Tbsp.

For Lehsun Chutney:

Garlic Cloves- 1 Cup

Degi Mirch- 1 Tbsp.

Lemon Juice- 1/2 No. 

Salt- To Taste

Water-

For Date Tamarind Chutney:

Dry Dates-  Cup

Tamarind (Imli)-

Jaggery-

Red Chilli Powder-

Salt-

Water-

Dabeli Buns-

Nylon Sev-

Pomegranate Seeds-

Method:

Mix the Dry Masalas (Garam Masala, Degi Mirch, Chaat Masala, Salt & Sugar) in Little Water & Keep Aside

Mash the Potatoes with Hands/Potato Masher to a Smooth Mix

Collect the Mixture in the Bowl & Keep Aside

Heat Oil in a Pan

Add the Masalas & Saute till a Boil Comes

Cook the Potatoes in the Masala Mixture & Saute

Remove from Heat & Keep Aside

For Garlic Chutney:

Blend Garlic Cloves, Degi Mirch, Lemon Juice  into a Fine Paste by sprinkling Water if needed

For Date Tamarind Chutney:

Blend Tamarind Puree & Soaked Dates into a Fine Paste

Heat a Non Stick Pan

Add the Date-Tamarind Paste & Stir

Add Jaggery, Red Chilli Powder, Salt & Water

Stir Continuously till the Paste thickens with a Chutney Consistency

Cut the Buns in Half but Leave the Backside Sealed

Spread the Garlic Chutney on one side of the Bun, then Add a layer of Potato Filling the Centre, next Spread a Layer of the Date-Tamarind Chutney on the other side of the Bun 

Add a Dash of Onions, Ribbon Sev, Anar Dana inside the Dabeli Bun  & Serve with Mint Chutney!

Tip:

Mixing Masala in Water helps avoid the Burnt Masalas which may impart Little/No Aroma/Flavours

Variations:

Heat Ghee/Oil, Add all the Dry Masalas to Roast till the Flavours are Released

Keep the Mixture Dry & Use with Potatoes as Needed

Feel free to share your views & do let us know how this one turned out :)

Pasta Carbonara

International Vegetarian Main Course Special

Italian Cuisine

Pasta Carbonara

Serves 2

Ingredients:

Fettuccine Pasta- 200 Grams

Butter- 1 Tbsp.

Fresh Baby Spinach- 10-12 Leaves, Finely Chopped

Onion- 1 No., Finely Chopped

Garlic- 2 Tsp., Finely Chopped

Fresh Cream- 1 Cup

Egg Yolks- 2

Parmesan Cheese- 1/3 Cup, Finely Grated

Sun Kissed Tomatoes- 12-14 No’s, Finely Chopped

Fresh Marjoram- 2 Tbsp., Finely Chopped

Sea Salt- To Season

Black Pepper- To Season, Freshly Cracked

Parmesan Cheese- For Garnish, Extra Finely Grated

Fresh Parsley- 2 Tbsp., Finely Chopped

Method:

In a Non Stick Skillet, Heat Butter on Medium Heat

Add Spinach, Cook till Spinach Wilts (Softens) & Remove Aside

In the Same Pan, Heat Butter

Add Onion, Garlic & Cook till Translucent

Add Tomatoes, Marjoram, Cook for about 5 Minutes, Remove from Heat & Keep Aside

In a Large Saucepan, Cook the Pasta in Boiling Salted Water for 8 to 10 Minutes or until Al Dente

Drain the Pasta, Shake the Excess Water & Put it back into the Pan on Low Flame

In this Pan, Add Fresh Cream, Egg Yolks & Stir on Low Flame

Next Add Parmesan Cheese, Salt & Pepper & Keep Stirring on Low Flame till 2 Minutes

Turn around in the Pan so that the Sauce coats all the Pasta Strands 

Sprinkle Fresh Parsley & Mix Well

Grab the Pasta with the Tongs & Twist the Plate while Plating it

Add the Cooked Baby Spinach & the Onions-Garlic-Tomatoes- Marjoram Mixture

Pour the Extra Sauce on top, Sprinkle Parmesan & Serve Hot!

Tips:

This recipe is an inspiration from one of my Favourite shows, ‘Donna Hay- Fast, Fresh, Simple’!

‘Wilting’ Process is used for Fresh Spinach Leaves here as it needs just some time to Cook so that its color & texture are retained

Can also Add Green Peas, Broccoli, Mushrooms or any other Vegetable of Choice

 

For the Pasta Carbonara, mostly Spaghetti is used but can use Fettuccine, Rigatoni, Bucatini or any thick Pasta

'Al Dente' means Bringing the Pasta to a Firm Yet Cooked state while Boiling, so the Fettuccine in this Recipe should not be too Cooked  nor too Hard

In this Recipe, the Fresh Cream is also called Single Cream with Pouring consistency

Turn around the Sauce & Pasta together gently so that a Velvety Texture forms, so a Set Texture should be avoided

‘Pasta Twirl’ is an interesting technique used to serve the Pasta by increasing its Height & giving it a Pyramid Shape on the Plate through violently shaking it!

Feel free to share your views & do let us know how this one turned out :)

Aavin Unlimited Ice Cream Parlour @ Chennai

Aavin Unlimited Ice Cream Parlour @ Chennai


One of the Popular Ice Cream Cakes- Half Cassata Roll

Slice of the Cassata Roll

Originally a Sicilian Dessert, Cassata is a Brick shaped Ice Cream with layers of different Flavours of Ice Creams on a Liqueur soaked Sponge Cake

The Indian version of Aavin is little different as the Cassatta has a Base of Sponge Cake with layers of Ice Cream, Vanilla Ice Cream, Strawberry Ice Cream, Fruit Flavoured Coffee Ice Cream, covered with a Layer of Cream & Mixed Nuts

This Cassata Ice Cream can be prepared at home as it can be easily put together about 2 to 3 days in advance and kept Frozen for a Great Evening Dessert!

Feel free to share your views & do let us know of Quality Bakeries/Cafe/Restaurants in your area :)

Eggless Ravioli

International Vegetarian Main Course Special

Italian Cuisine

Eggless Ravioli

Serves

Ingredients:

All Purpose Flour (Maida)- 1 Cup, Refined or White Flour can also be used

Semolina (Sooji)-  1 Cup

Tepid/Luke Warm Water- 225 Ml.

Extra Virgin Olive Oil- 10 Ml.

Salt- a Pinch

For the Filling:

Pumpkin- 250 Grams, Roasted with Salt Pepper & Olive Oil

Potatoes- 2 Medium, Baked/Boiled

Ginger- ½ Tsp., Minced

Chives- 1 Tsp., Finely Chopped

White Bread Crumbs- 1 Tbsp.

Ricotta Cheese- 1 Tbsp.

Mascarpone Cheese- 1 Tbsp.

Parmesan Cheese- 1 Tbsp., Freshly Grated

Thyme Leaves- A Few

Salt & Pepper- To Taste

For Tomato Sauce:

Fresh Roma Tomatoes- 3

Fresh Basil Leaves-3 to 4

Extra Virgin Olive Oil- 2 Tbsp.

Garlic- 2 Cloves, Smashed

Tomato Puree- 2-3 Tbsp.

Salt & Pepper- To Season

Method:

Mix Flour, Sooji, Salt, Olive Oil & Water to form a Semi Stiff Dough

Cover & let it Rest for 30-40 Minutes

For Filling:

Mash Pumpkin & Potatoes

Season it with Salt, Pepper, Chives, Ginger, Breadcrumbs, Ricotta, Mascarpone, & Parmesan Cheese

Mix all together Nicely & Let it Rest in the Fridge for a Few Minutes

Knead the Dough on a Floured Surface& Cut in Half

With Half the Dough, Roll Out till it is about 2 Cms. Thin

Use a Ravioli/Round Cutter to make the Outer Shell

Brush a Little Milk on the Ravioli Shells

Put the Filling in a Piping Bag or use a Spoon to put the Filling in the Pasta

Use Fingers to Fold the Pasta into a Crescent Shape

Make 6 Crescents & Let it Cool in the Refrigerator

For Tomato Sauce:

Blend Tomatoes, Garlic, Basil, Red Chilli Flakes, Olive Oil & Salt into a Thick Paste

Pour the Sauce & Olive Oil in a Saucepan & Cook till Boiling Starts

In a Pot, Put Water & Salt & let it Boil

Add Ravioli in Boiling Salted Water & let it Cook for Few Minutes

Add these Ravioli Gently in the Tomato Sauce  

Serve Hot with Parmesan Cheese, Freshly Cracked Black Pepper & Basil Sprigs!

Tips:

Thanks to ‘Vicky Goes Veg’ for this Wonderful Vegetarian Ravioli, eating Vegetarian has become less  of a burden and more of being creative now :)

Feel free to share your views & do let us know how this one turned out :)

Bottle Gourd Gravy Cooked in Simple Spices (Tariwali Lauki/Lauki Jhol)

Indian Vegetarian Main Course Special 
Madhya Pradesh/Uttar Pradesh Cuisine

Bottle Gourd Gravy Cooked in Simple Spices (Tariwali Lauki/Lauki Jhol)

Serves 2

Ingredients:

Bottle Gourd (Lauki)- 200 Grams, Peeled & Cubed into ½ Inch Pieces

Ripe Roma Tomato- 1 Medium 

Extra Light Olive Oil/Olive Pomace Oil- 1 Tbsp.

Hing- a Pinch
Cumin Seeds (Jeera)- 1 Tsp.

Coriander Powder- 2 Tsp.
Red Chilli Powder (Kuti hui Lal Mirch)-  ½ Tsp.

Turmeric Powder (Haldi)- ½ Tsp.

Salt- To Taste

Fresh Coriander Leaves- 2 Tbsp., Finely Chopped

Method:

Wash, Roughly Chop & Puree Tomatoes in a Blender

Mix the Dry Masalas (Turmeric Powder, Red Chilli Powder & Coriander Powder) with some Water & Keep Aside

Heat Oil in a Pressure Pan

Add Jeera & Sauté on Low Flame

Add Lauki & Sauté Well

Add the Dry Masalas (Turmeric Powder, Red Chilli Powder, Coriander Powder & Salt)

Add the Tomato Puree & Mix Well

Add Water, Cover & Pressure Cook for about 1 Whistle

Remove from Heat & Check to see if Lauki is Soft

Garnish with Freshly Chopped Coriander Leaves

Serve Hot with Phulka, Dal Fry, Set Curd & Roasted Papad!

Tips:

Traditionally Mustard Oil is used 
Keeping the Tomato Skin is optional, so the Puree can be made without the Skin as Well through Blanching

Variations:

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Twice Cooked Potatoes

International Vegetarian Main Course Special

Lebanese Cuisine

Twice Cooked Potatoes

Serves 2

Ingredients:

Potatoes- 2 Big, Boiled with Skin

Sweet Potatoes- 2 Medium, Boiled

Zaatar Spice Powder- a Pinch

Smoked Paprika- a Pinch

Cumin Powder (Jeera)- a Pinch

Organic Black Pepper- 1- ½ Tsp.

Salt & Pepper- To Season the Potatoes

Thyme- 2-3 Sprigs

Rosemary- 2-3 Sprigs

Olive Oil- 1- ½ Tbsp.

For Hummus:

Cooked Black Chana- 1 Cup

Garlic- 1 Clove Bashed

Hung Yoghurt- 1- ½ Tbsp.

Olive Oil- 1 Tbsp.

Tahini Sauce- 1 Tbsp.

Salt- To Taste

Apple Cider Vinegar- 1- ½ Tsp.

Method:

Slice the Potatoes & Sweet Potatoes into Wedges

Arrange them on a Tray, Season with Salt & Pepper

In a Bowl, Mix together the all the Dry Spices (Cumin Powder, Zaatar Spice Powder, Smoked Paprika, Salt & Freshly Cracked Black Pepper), Thyme, Rosemary & Olive Oil

Pour this Marinade over the Potatoes on the Tray & Mix Well

Bake these Potatoes in a Pre Heated Oven at 250 Degrees C for 10 Minutes

For Hummus:

Blend together all the Hummus Ingredients (Black Chana, Garlic, Hung Dahi, Olive Oil, Tahina, Apple Cider Vinegar & Salt) so that it forms a Thick Paste

Garnish with Smoked Paprika, Olive Oil & Cooked Black Chana

Alternative hummus is ready!

So Serve the Hummus Fresh with the Twice Cooked Potatoes  & Lavache (Crispy Bread Sticks) & Place in a Tall Glass!

 

Tips:

Thanks to the show 'Vicky Goes Veg' host Vicky Ratnani for being an Inspiration on this Exotic Dish!

Zataar Spice Powder is a Blend of Few Middle Eastern Spices & is mainly used in Syria and parts of Armenia and Turkey. It contains Oregano, Dried Thyme, Dried Sumac Berries, Dried Hyssop Herb & Sesame.

One of the Major Ingredients in Zataar is Dried Sumac Berries which is made from the Plant Berries of a plant called Rhus Coriaria which grows Wild in Mediterranean  & Middle East Regions. The Brick-Red Fruit is sold either as Whole Berries or Dried & Ground. Sumac has a Sour Acidic taste & it was once used for Soothing the Stomach. Presently, Sumac is mainly used as a Condiment for Sprinkling on Vegetables & Small Dishes on the table

Tahina (Sesame Seed Paste) is a Very Important ingredient in the Hummus and Lebanese Cuisine in general!

For more reference, check out Culinary Expert Padma Lakshmi's Site:

http://www.padmalakshmi.com/forum/thread/global-pantry-zaatar-powder-has-endless-possibilities

Variations:

Feel free to share your views & do let us know how this one turned out :)

Sugarfree Apple Cranberry Crumble

International Eggless Desserts Special
Sugarfree Apple Cranberry Crumble
Serves 3-4

Ingredients:

For Filling:

Butter- 50 Grams
Apples-  2, Washed, Peeled & Cut in Cubes
Cranberries- 100 Grams
Cinnamon Powder- 1/3 Tbsp.
Orange Juice- 1 Tbsp.

For Crumble:
Flour- 50 Grams
Butter-50 Grams
Sugarfree- 25 Grams
Almond Flakes- 50 Grams 
Toasted Oats (optional)

Method:
For Filling:
In a Big Non Stick Pot, Heat Butter, add Apples & Sweat these
Add Cinnamon, Cranberries, Orange Juice, Cook Covered on Low Flame till Half done or about 10 Minutes


For Crumble Mix:
Mix Flour, Butter, Sugarfree with hands to achieve a Bread Crumbs consistency
Add Almonds & Mix

Put the Apple Mix in a Small Baking Cups/Ramekins
Cover the Cup with the Crumble
Put the Cups in a Tray & keep to Bake 170 Degrees for 20-25 Minutes or till the Crust gets Golden
Serve Fresh, Dust with Sugar with Low Fat Cream!

Feel free to share your views & do let us know how this one turned out :)

Bottle Gourd Cooked with Potatoes (Lauki Aloo ki Sabzi)

Indian Vegetarian Main Course Special  
Madhya Pradesh/Uttar Pradesh Cuisine

Bottle Gourd  Cooked with Potatoes (Lauki Aloo ki Sabzi)

Serves 2

Ingredients:

Lauki- 200 gm, Cubed

Potatoes- 250 gm, Cubed

Extra Light Olive Oil/Olive Pomace Oil- 1 Tbsp.
Curry Leaves- 6-7  

Green Chilli- 1, Finely Chopped

Asafoetida (Hing)- 1/2 Tsp.

Turmeric Powder- 1 Tsp.

Cumin Seeds- 1 Tsp.

Coriander Powder- 2 Tsp.

Salt- To Taste

Fresh Coriander Leaves- 2 Tbsp., Finely Chopped

Method:

In a Wide Non Stick Pan, Heat Oil

Add Jeera, Hing, Curry Leaves, Green Chilli & Saute till the Seeds Crackle

Add the All the Dry Spices (Turmeric Powder, Coriander Powder) & Mix well

Add Potatoes and Coat all the Pieces well with the Powdered Masalas

Add Lauki, Salt & Toss well

Garnish with Fresh Coriander Leaves

Feel free to share your views & do let us know how this one turned out :)

Simple Masala Egg Omlette Sandwich (Anda/Kodiguddu Attu)

Indian Eggetarian Breakfast Special

Simple Masala Egg Omlette Sandwich (Anda/Kodiguddu Attu)

Serves 2

Ingredients:

Egg- 4 No’s
Onion- 1 Small, Finely Chopped

Green Chillies- 3 No’s., Finely Chopped

Extra Light Olive Oil/Olive Pomace Oil- 1 Tsp.
Cumin Seeds (Jeera)- ¼ Tsp.

Red Chilli Powder- ¼ Tsp.

Salt - ¼ Tsp.

Black Pepper Powder (Freshly crushed) - ¼ Tsp.

Garam Masala- ¼ Tsp.

Fresh Coriander Leaves- 2 Tbsp., Finely Chopped

Rich Multi Grain/Whole Wheat Bread- 4-6 Slices 

Method:

In a Mixing Bowl, Add Onion & Green Chillies

Crack the Eggs in the Bowl & Whisk them till Fluffy

Add Red Chilli Powder, Salt, Black Pepper Powder, Coriander Leaves & Beat well

Heat Oil in Wide Non Stick Skillet (Tawa) on Medium Flame

Add Cumin Seeds & Sauté till Seeds Crackle

Gently Pour the Egg Mixture on the Tawa

Cover & Cook on Both Sides till they turn Fluffy & Light Brown on Low Flame

Serve Hot Wrapped inside 2 Bread Slices with Tomato Ketchup!

 

Tips:

It is Essential to Carefully Whisk the Eggs just enough for the Fluffy Texture

This Omlette also Tastes Great with Rice, Phulka or just by Itself!

Rich Multi Grain/Whole Wheat Bread & Eggs definitely are a great Combo Meal to Kick start the Day!

Variations:

Can Add Finely Chopped Tomatoes as per Taste

For a South Indian Taste, can add ¼ Tsp. Turmeric Powder & Curry Powder instead of ¼ Tsp. Garam Masala in the Whisked Eggs

Feel free to share your views & do let us know how this one turned out :)