Doctor's Appointment and Rawa Idlis in a Microwave

Rawa Idlis in a Microwave

Hii..
Hospitals always freak me out. I always have this uncanny feeling whenever I visit a hospital (however posh, neat and clean it maybe). Unfortunately, today I had an appointment right in the morning. I wanted to run out of the hospital as soon as possible but it turned out just the other way round. My gynaecologist had to rush for an emergency surgery due to which her OPD timings all got messed up. Result was we had to wait around an hour extra at the hospital.
While waiting and looking at the people around I had these weird thoughts in my head. This is one of those places where so many dreams come true and so many dreams shatter. A place with such extreme emotions. The doctors on one side deal with the tears of happiness when they place a new born in their mothers arms and on the other side pass on the news of a passing away of a loved one to someone.
Really Hats off to all the doctors for being so patient with the patients (and their families). So many heartbeats vanish here but so many fresh heartbeats are born. The entire cycle of Life can be witnessed at such a place. Strange yet beautiful..
Thankfully being lost in thoughts helps because before I realised I could here the doctor calling out my name..
Now its time I come back to the recipe..This recipe is ideal when you are in a hurry and have to make something for breakfast with minutes. RAWA IDLIS IN A MICROWAVE. This goes very well with Coconut Chutney and Sambar of course but I usually love it with some Tomato Chilli Sauce!! I have borrowed Tarla Dalal's recipe for this.

RAWA IDLIS IN A MICROWAVE

Makes: 16 Idlis

Idli batter

Ingredients:

For The Batter
2 cups semolina (rava/suji)
2/3 cup curd (dahi)
1.5 cup water
2 tbsp chopped coriander (dhania)
Salt to taste

For The Tempering
1 tsp mustard seeds ( rai / sarson)
1 tsp cumin seeds (jeera)
A pinch of asafoetida (hing)
2 tsps urad dal (split black lentils)
7 to 8 curry leaves (kadi patta)
2 green chillies , chopped
1.5 tsps oil

Fruit Salt

Other Ingredients
1.5 tsp fruit salt (ENO)
Oil for greasing

Procedure:

1. Combine the Suji, Dahi, Water, Salt and Chopped Coriander leaves, mix well and keep aside for 15 minutes.
2. Heat Oil in a small pan, add the mustard seeds, cumin seeds, hing, urad dal and wait for it to splutter.
3. Now add the curry leaves and green chillies and saute.

Batter in Greased Moulds

4. Add this to the Suji-Dahi batter (after the waiting time of 15mins is over)
5. Pour 1 cup of water in the base of a microwave safe idli steamer and microwave on high for 1 minute.
6. Grease the Idli moulds using little oil.
7. Add the fruit salt to the batter and mix well.
8. Pour 2 tablespoons of batter into each greased cavity of the idli moulds and microwave, covered, on high for 2 mins 30 secs. I did 8 idlis at a time.
9. Repeat with the remaining batter to make 8 more idlis.
10. Serve hot with coconut chutney/sambar/tomato sauce.

Fluffy Rawa Idlis are Ready

Note: After mixing the fruit salt, make the idlis immediately or else the Idlis won't turn out to b as fluffy

Its a perfect healthy filling breakfast. U can try adding grated carrots too in the batter. I did it the last time I made these!! Thanks for reading! Ciao!

Cheers to Life with Chocolate Mousse Shots

Chocolate Mousse Shots

Hii. Back to writing after a gap of seven whole days. It has been really a very scary weekend. Reason - EARTHQUAKES.

Me-High Rise Buildings-Earthquakes, its been a long association, Since I was born we have been living in High Rises well almost all my life. And earthquakes have always been quite prevalent, yet every time there is one, I get scared to a whole new level.
This weekend has been quite an adventure with a couple of shakes last afternoon and one today. Looking at the devastation that has happened to our neighbouring country Nepal, I can't help but Thank the Almighty for life. And my sincere prayers to all those who have suffered losses.

All these incidents make me wonder about Life and its Unpredictable Nature, Every moment is so sudden yet there is so much hatred jealously enmity amongst people. I think we should just be Happy and Thankful to be alive each moment and Celebrate that and ignore all issues which cause any turmoil in our minds. But as they say easier said than done. Though no harm in trying..

So Cheers to Life with these CHOCOLATE MOUSSE SHOTS (Recipe for the Chocolate Mousse taken from JoyofBaking)

CHOCOLATE MOUSSE SHOTS

Makes: 8 shots

Note: The chocolate cups should preferably be made the previous day. 
Vegetarians: Skip the Egg part of the recipe. The mousse won't be as fluffy but will still taste extremely good.

Starting with the Chocolate Cups

Ingredients:
Dark Chocolate – 360gms
Butter – 30gms
Eggs – 2 large
Vanilla Essence – 1/2 teaspoon
Heavy Cream – 120ml
Sugar – 4 tablespoons

The Disposable Cups and the slit

Procedure:

1. Take Half of the Dark Chocolate (180gms) and chop it into small pieces.
2.  Microwave on High for around 90 secs
3. Take out and stir well with a spatula till it melts completely and tempered to room temperature (Make sure the chocolate doesn't get over heated)
4.  Once the chocolate is melted, take 8 small plastic (disposable) glasses and make a small slit on the side (top). See Picture Above
5. Pour 1 tablespoon of the melted chocolate and rotate the glass so that the entire inside surface is covered with chocolate . Pour the extra chocolate back into the bowl. Repeat for all Eight glasses and keep the glasses to refrigerate. (preferably overnight or atleast 4 hours)



Covering the cups with chocolate

6.  Take the two eggs and separate the egg yolks and egg whites in two small bowls and cover with a plastic wrap and keep aside till it room reaches temperature.



Starting with the Mousse

7.  In another bowl take the second half of the chocolate and the butter and melt it over a double boiler.
8. Let it cool then add the egg yolks and mix well and keep the chocolate mixture in refrigerator.



Melting the Chocolate over the double Boiler

9. In a bowl take the egg white.Beat with a stand or hand mixer till foamy, Now add 1/8th teaspoon vinegar. Keep beating. Add 2 tablespoons Sugar gradually and keep beating till soft peaks are formed.
10. In another bowl take the Heavy Cream, Vanilla Essence and two tablespoons of Sugar and beat well till it forms peaks.
11.  Take the chocolate mixture and add the beaten egg whites in three parts. Keep folding it in slowly.



Adding the Whipped Cream and Egg Whites

12. Now add the whipped cream mixture gradually and fold it in the chocolate egg mixture. The mousse is now ready.
13. Take out the chocolate cups and peel off the plastic (starting from the cut we made on the glass) very carefully trying not to break the chocolate cups inside (This step is tricky)



Peeling off the Cups and Filling the Mousse

14. Divide the Chocolate Mousse into the chocolate cups. Decorate it any way you wish and keep it in the refridgerator for a couple of hours
15. Take them out just before you'll serve or else the outside chocolate cup will melt.
    

    

    The Chocolate Mousse Shots ready to be served

    My Life's Motto: Do what you love with the people you love in this very life. Because There are no second chances. Live Love and Enjoy, Travel- See the world, Eat Well Sleep Well Work Well and Help others, Try not to have Regrets!!
    LIVE YOUR DREAMS!!!
    Ciao and Thanks for giving my blog a part of your precious time! :) :)

The Easy Peasy Chicken Malai Tikka

Chicken/Murg Malai Tikka

Hiii...I doubt there will be anyone in this world (non-vegetarians ofcourse) who doesn't drool over Murg/Chicken Tikka.. Well I am no different..Be it the usual Chicken Tikka or the Reshmi Tikka or the Malai Tikka I am in love with every flavour possible..
So this time on the Bengali New Year Along with the Stuffed Meat Buns (Click for the Recipe) I decided to club it with some Chicken Malai Tikka. And Lazy Me I had to find a recipe which would be really easy to make without much efforts.. So after some research I combined 2-3 recipes for Malai Tikka and thankfully this turned out to be finger-licking good.. Well I did it in my regular oven but if you can do it in a proper Tandoor Oven I am sure it will enhance the flavours..

Note: The Important thing I learnt about Tikkas from various recipes is that the tikkas always go through a 2-step marination. The first one being a basic one (Ginger Garlic etc) and the second one is the main flavour for the Tikka

You can obviously try the same recipe for Paneer Tikkas also. This is an extremely simple take on the Malai Tikka and takes very little time for preparation and also time taken for marination is also quite less (2.5hrs) as compared to other recipes where overnight marination is required.

CHICKEN MALAI TIKKA

Makes: 20-22 tikka pieces
You will Need - Satay Sticks/ Bamboo Skewers soaked in water (around 7-8)

Ingredients:

Boneless Chicken Pieces - 750gms
Fresh Ginger Paste - 1 teaspoon

First Marination

Fresh Garlic Paste - 1 teaspoon
Salt to taste
Black Pepper Powder- 1 teaspoon
Nutmeg Powder - 1/4 teaspoon
Lemon Juice - 2 teaspoons
Fresh Cream - 1 cup
Grated Processed Cheese - 1 cup
Cheese Spread - 3/4 cup
Curd (beaten) - 1/4 cup
Kasoori Methi Powder - 1/4 teaspoon
Green Cardamom(Elaichi) Powder - 1/4 teaspoon
Cornflour - 1/2 tablespoon

Procedure:

1. Properly Wash the Boneless chicken pieces and place in a bowl

Getting Ready with the Second Marination

2. Step ONE Marination - Add the Ginger Paste, Garlic Paste, Salt, Black Pepper Powder, Nutmeg Powder, Lemon Juice to the chicken and mix well and Keep aside for around 30 minutes
3. Take the grated cheese on a plate and mash the properly with your palm and fingers.
4. Now add the Kasoori Methi Powder and the Green Cardamom(Elaichi) Powder to the mashed cheese and mix well.
5. Step TWO Marination - Add this mixture to the marinated chicken

After the Second Marination

6. Step TWO Marination Cont..Add the Fresh Cream, Cheese Spread and Beaten Curd to the chicken and mix slowly with your hands. Keep aside for around 2 hours. 7. Preheat your oven and baking dish at 180 °C.
8. Spray some Oil/butter over the baking dish
9. Now Skewer the chicken pieces (Smear the extra marinade over the chicken pieces) and Bake for around 20 minutes  (Don't forget to turn the sticks in between)
10. Serve Hot with Chutney

Ready to be put in the Oven

Ready to be served

As you can see this is a really simple recipe and a must try at home!! So Bon Appetit!

The Bengali New Year with Stuffed Minced Meat Buns

Freshly Baked Stuffed Buns

The Bengali Couple

Hii..
The Best part about being an Indian is the number of festivals we celebrate..And to top it if you're a Bengali then every festival is associated with some delectable veg and NON-veg food..
(And also Saris and Round Bindis for the damsels and dames)..

This time for Poila Baishakh aka the Bengali New Year, after having a delicious lunch prepared by MIL, it was my turn for dinner. I wanted to do something different from the usual Bong Cuisine..

Well New year without Lamb/Mutton would be very dull so after some net surfing I decided to combine two recipes to make some STUFFED MINCED MEAT BUNS (Buns Stuffed with MINCED LAMB/ GOSHT KEEMA).. I clubbed it with a yummy Chicken Malai Tikka (Click for the Recipe) whose recipe I 'll share in my next post..

Baking Breads at Home have always intrigued me. Though the recipes are mostly simple yet the 'Yeast' plays an extremely important role. The bread dough rising properly while Proofing is an Eureka Moment for all bakers. The fate of the bread depends on it..

Well coming back to the recipe, I have it in two parts. The first one being the Keema Stuffing for which I have adopted the Dhaba Keema recipe by Aditya Bal. The second part is the Buns ofcourse, which I have borrowed and modified from Joy of Baking website.

STUFFED MINCED MEAT BUNS (Buns Stuffed with MINCED LAMB/ GOSHT KEEMA)

Makes: 12 Stuffed Buns

Part 1 - Minced Meat Stuffing / Keema Stuffing

Ingredients for the Keema Filling

Ingredients
1/2 Kg Boneless Mutton, Minced
1 Tablesp Oil
1 Bay Leaf  / Tej Patta
5 Green Cardamom / Elaichi
2 Teasp Cumin Seeds / Jeera
2 Cloves / Laung
3 Medium Sized Onions, Chopped
1 Tablesp Garlic, Chopped
1 Tablesp Ginger, Chopped
1 Tablesp Butter
1 Green Chilli, Finely Chopped
1/2 Capsicum, Chopped
1 1/2 Teasp Turmeric / Haldi
1 Teasp Red Chilli Powder / Lal Mirch Powder
2 Teasp Cumin Powder / Zeera Powder
2 Teasp Coriander Seeds Powder / Dhaniya Powder
Salt, To Taste
Asafoetida / Hing, A Pinch
3-4 Tablesp Milk
1/2 Cup Tomato Ketchup
3 Teasp Sugar
Juice Of 1/2 Lemon
Water

Procedure:

Keema being Cooked

1. In a pan add oil, bay leaf, green cardamom, jeera and cloves. Let them release the aroma.

2. Now add chopped onions. Saute till golden brown. Remove the bay leaf.

3. Add garlic, ginger and butter. Saute.

4. Add the green chillies and capsicum. Saute till the capsicum is wilted a bit. (For about 3-4 minutes). De glaze with some water.

5. Now add the masalas: turmeric powder, red chilli powder, zeera powder, dhaniya powder, hing and salt. Saute. Add a teaspoon of water and mix.

6. Add the mutton mince. Saute for 3-4 minutes. Add milk and mix well.

7. Add the tomato ketchup, sugar and lemon juice. Cook for 10 minutes on medium flame.

8. Add 1 cup water. Cover and cook till the water evaporates and the mutton is well done.
Keep Aside to cool down.

Part 2 - Stuffed Buns

Ingredients:

Starting with the Dough

1 cup (240 ml) Milk
2  teaspoons of Active Dry Yeast
3 teaspoons White Sugar
3 1/2 - 4 cups (455 - 520 grams) All Purpose Flour/Maida
1/2 teaspoon salt
5 tablespoons (70 grams) butter, melted
1 large Egg
1 large Egg, lightly beaten with 2 teaspoons of Cream/Milk- Egg Wash


Procedure:1. In a small saucepan, or in the microwave, heat the milk until lukewarm (about 100 degrees F or 38 degrees C). Add the yeast and 1/2 teaspoon sugar and stir to combine. Set aside for about 10 minutes or until the yeast is foamy. (if Yeast doesn't turn foamy throw this mixture and try again)

Yeast Turns Foamy

2.Meanwhile in the bowl Combine the flour, sugar and salt. Once the yeast is foamy, gradually add to the flour mixture and mix until the dry ingredients are moistened.

3. Add the melted butter and a beaten egg and mix until incorporated. Continue to knead the dough (for atleast 15-20 minutes) until it is silky smooth and elastic. Add more flour if necessary. (if dough gets too sticky).

4. Place the dough in a lightly greased bowl, turning the dough once, so the top is lightly greased. Cover with plastic wrap  and place in a warm spot to rise until it has almost doubled in size (about 1 1/2 - 2 hours).

5. When the dough has doubled in size, gently punch it down to release the air, and divide into 12 equal pieces. Form each piece into a small round ball, flatten it and stuff it with the prepared Meat/Keema mixture and roll into a ball.

The Rise of the Bread Dough in around 2 hours

6. Place the balls on a greased tin or on a parchment lined baking sheet (They should be spaced so they have enough room to double in size.) I did 4 buns at a time. Make an egg wash of one beaten egg with 2 teapoons milk/cream, and brush the tops of the buns with the wash. Lightly spray a piece of plastic wrap with some oil, and place lightly over the buns. Place in a warm spot until almost doubled in size (about 60 minutes)- reproofing.

Stuffing the Buns and Re-Proofing with Egg Wash on Top

7. Preheat oven to 400 degrees F (200 degrees C). Brush the tops of the buns with the egg wash (again), Place the baking sheet in the preheated oven and bake for about 12 minutes, or until the buns are nicely browned and a toothpick inserted in the middle comes out clean. Serve Warm.

And the Stuffed Minced Meat Buns finally

Dinner was thoroughly enjoyed by everyone at home. We had the buns with Murg Malai Tikka and some Shorba (Soup). Before I call it a day Here's Wishing you all  SHUBHO NOBO BORSHO that is A VERY HAPPY NEW YEAR and I hope the coming year brings you many many reasons to smile!! Thanks for reading!

When 'Cooking' was a far fetched idea - Piquant Chicken Legs

Hii...

Years ago.. Yes I am the younger one who looks like a complete nut-case

Bengali parents are always very particular when it comes to Studies (Pora-Shuna) and Extra-curricular activities. Well so were mine. 
A (sis) was the perfect all rounder child every Bong parent would want. She was great in studies, an amazing elocutionist, amazing leadership qualities and obviously the teacher's favourite. And  Me, Ahem obviously the opposite, Yes I was great with 'talking' but that was mostly during the classes when the teacher was trying to teach, for me Sports was not playing a particular sport and excelling in it but rather jumping and running around. Whenever A was on 'Prefect' duty in the school corridors, she mostly used to find me outside the class or outside the headmistress's office 'PUNISHED'. But she was my greatest Saviour too. Never ever did she go and complain to Maa or Baba about her naughty little sis.

At Home, we were always occupied with either studies or some fun activities. In our house, kids doing any 'ghar ka kaam' was a strict no-no. It used to be always managed by Maa and Baba. (Though we had to polish our own shoes :( hehe ).

My Nani had been unwell from a young age so my Maa had to take up the kitchen responsibilities at an extremely tender age, She used to manage her studies and the household work since she was twelve. So Maa had been VERY particular that neither A nor Me should start cooking or do any household tasks until we grew up enough or felt like doing it ( Well I am 31 now and A is 35 and Maa still doesn't let us do so technically we are still not grown up enough) hehe.. But that is how 'Mothers' are!!

But what I used to love then also (though I didnot cook) was watching cookery shows. A and me used to always fight over the remote cause she wanted the HBO and I wanted some cookery show. On one such day (when I won the fight) I saw this dish being prepared by Chef Sanjeev Kapoor and it was so simple that even a novice like me could cook this for everyone at Home and Maa Baba and A loved it!!

You can say this was my Début Match in Cooking.. Though my next cooking trial was after 5-6 years I guess!!!

So here goes the Recipe:

PIQUANT CHICKEN LEGS                                
Makes: 4-5 servings

Ingredients:  

Ingredients

Chicken Legs - 16 pieces
Orange Juice - 1.5 cups
Chilli Flakes - 1 teaspoonful
Black Pepper- 1 teaspoonful
Lemon Juice- 3 tablespoons
Cornflour - 1 tablespoons
Honey - 3.5 tablespoons
Salt - to taste

Procedure:

1. Marinate the Chicken with the Orange Juice and some salt for about 15-20mins
2. After 15 mins take out the chicken legs and keep aside
3. In a saucepan pour the Orange Juice (from d marinade) and reduce it over heat
4. Add the chicken pieces and cover and let it cook
5. When the chicken is almost done add the Chilli Flakes, Black Pepper, Honey, Lemon Juice and Salt (if reqd)
6. Mix well and cook further.

Almost Ready

7. When the chicken looks done, mix the cornflour with half a cup water and pour it into the saucepan.
8. Let it simmer till it reaches a sauce like consistency.
9. sprinkle some more black pepper and serve hot!

P.S: The flavors are a combination of tangy, sweet and hot !





This is still one of my favourites and if you notice there is NO-OIL in the recipe so technically very healthy too yet extremely unique and delicious. Try It!!
Thanks and see you in my next post!

Piquant Chicken Legs

When the husband buys a box of 'Not so Sweet' Strawberries..Result - Strawberry Tarts

Strawberry Tarts

Hii..

So like most other households both Me n N (hubby) go and buy the veggies and fruits just after our evening walk or you can say stroll because we are talking more and walking less..

Though neither of us are interested in burning of calories but we still love our evening walks..The reason being this is the time when we both are not in front of our computers or the television, instead we our talking our hearts out.. Ya I know it might feel strange that even after 9.5 years of marriage how come we still have so much to talk about hehehe!!

So one of these days after our walk we went to buy the regular vegetables and all and N picked up a box of Strawberries..After getting back home I pop one strawberry into my mouth and Oopssss its SOUR!!

Now what??? We usually have a small bowl of mixed fruits with our breakfast but obviously these strawberries can't be included there..

So I wear my Bakers Cap again.. After a bit of R&D on the internet (God what would I do without Google LOL)..I picked up the recipe for a "Strawberry Compote" from one website and "Tart Shells" from another..Made some little modifications and Here I am with the delectable 'Strawberry Tarts" .. I have compiled both the recipes here.. You can also fill up the tart shells with any filling you want!!

STRAWBERRY TARTS

Makes: 12-16 Tarts

PART ONE  - Strawberry Compote for the Filling

Ingredients:
450 gms strawberries
1 lemon                      
¼ cup sugar

¼ cup water 1 Tbsp. corn starch   

Procedure:

Strawberry Compote

1. Rinse the strawberries under cold water and use the point of the knife to remove the hull out of the tops. When you have big strawberries cut in half.
2. Zest and juice the lemon.
3.  In a small saucepan over medium heat, combine sugar, water, and corn starch and whisk well.
4. Add the lemon zest and juice.
5. Add in strawberries and mix gently.
6. Bring to a simmer and cook for 5 minutes stirring/breaking strawberries up constantly.
7. Remove from heat when the mixture thickens. Allow to cool.

Place the Dough in the Moulds

PART TWO  - The Tart Shells

Ingredients:
225 grams Refined flour (maida)
2 tablespoons Icing sugar
85 grams Unsalted butter chilled and chopped
Chilled water

Procedure:
1. To make tart shells take refined flour in a bowl. Add Sugar and mix.
2. Add butter and rub in with finger tip till it resembles bread crumbs.
3. Add sufficient chilled water and mix lightly to a dough (until the dough just holds together when pinched)
4. Turn the dough onto your work surface and gather into a ball. Flatten into a disk, cover with plastic wrap, and refrigerate for about one hour before using. This will chill the butter and relax the gluten in the flour.

After Baking..Keep Tart Shells to Cool

5. After the dough has chilled sufficiently, place on a lightly floured surface, roll out the dough and cut into 12 - 4 inch (10 cm) rounds.
6. Grease Tart moulds. (I used Metal ones)
7. Place these in the moulds and cut the extra dough. Chill in the refrigerator for fifteen minutes.
8.  Prick the tart shells with a fork.
9. Preheat oven to 180ºC.
10. Place them in the preheated oven. Bake for eight to ten minutes or Till Golden Brown
11. Remove from oven and place on a wire rack to cool.
12. After cooling take out of the mould and fill it up with the Strawberry Compote (1 tablespoonful each)
13. Serve at room temperature or chilled.

So the Next Time you have a sour fruit...Try turning it into a Tart Filling!!!
Ciao n thanks!

Perfect Dessert for a House Party - Individual Cheese Cakes

Individual Choco Chip Cheese Cakes topped with Caramel Sauce

Hii..
I am very sure many of you occasionally have a house party. If you are like me who love to cook each dish for the guests then this one is an ideal choice for Dessert because you can get it done the previous day.

I am specially a fan of Individual Cheesecakes (than a normal 9 inch one) because serving this is very convenient.

In this one I have topped it with Caramel Sauce and Chocochips, you can try doing it with other toppings like Blueberry, Strawberry, Chocolate Sauces or Lemon Curd. This Cheesecake can act as a base to many flavours.

The recipe has THREE PARTS. I have borrowed it from three different websites and COMBINED it according to my requirements. One being the Home-made Cream Cheese, Second the Caramel Sauce and Third the Individual Cheesecakes themselves.

I have compiled here the three parts together for convenience..

Note: You can skip the 1st part if you are using ready-made cream cheese.

INDIVIDUAL CHOCO-CHIP CHEESECAKES TOPPED WITH CARAMEL SAUCE


Makes: 12-16 Individual Cheese Cakes

PART ONE  - Home Made Cream Cheese (Skip this part of you are using Ready-made Cream cheese)

Ingredients:
Paneer/ Cottage Cheese - 400grams
Yoghurt / Curd – 3/4 cup

Procedure:
1. Take paneer in a mixer and Grind it to a smooth paste.
2. Add in the curd or yogurt and grind it further.
3. Place a sieve over a bowl and line it with cheese cloth and pour in the mixture and cover it up nicely
4. Put it in fridge overnight and Discard the water collected in the bowl often
5. Remove from cloth – Cream Cheese is ready.

PART TWO - Caramel Sauce

Ingredients:
1 cup (200g) granulated sugar

6 Tablespoons (90g) salted butter, cut up into pieces

1/2 cup (120ml) heavy cream

Procedure:
1. Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon.

Wobble Test

2. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.
3. Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added.
4. Stir the butter into the caramel until it is completely melted, about 2-3 minutes.
5. Very slowly, drizzle in 1/2 cup of heavy cream while stirring. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble and/or splatter when added.
6. Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.

7. Remove from heat and allow to cool down before using.
8. Cover the caramel tightly and store for up to 2 weeks in the refrigerator. Warm the caramel up for a few seconds before using in a recipe.

PART THREE – The Individual Cheesecakes

Ingredients:

For the Crust:

100 gms Oreo Biscuits – Powdered in a Grinder

70 gms melted butter (sated/unsalted)

Cooling on Wire rack

For the Filling:
450 gms Cream Cheese
2/3 cup (130 grams) granulated white sugar

1/8 teaspoon salt

2 large eggs, room temperature

1 teaspoon pure vanilla extract

1/2 cup (120 ml) Hung Curd/Sour Cream, room temperature
1/2 cup Chocolate Chips

Note: To prepare hung curd take yoghurt..tie in a muslin cloth and hang it over the basin or a bowl so that the extra water drips out for around 1 hour

Procedure:
1. Line 12 muffin cups with paper liners.

2. Crust: In a small bowl combine the Oreo biscuit crumbs and melted butter. Press a heaping tablespoon of crumbs onto the bottoms of the 12 muffin cups. Cover and refrigerate while you make the filling.

3. Filling: In the bowl of your electric mixer (or with a hand mixer), beat the cream cheese on low speed until creamy and smooth. Add the sugar and salt and beat until combined. Scrape down the sides of the bowl as needed. Add the eggs, one at a time, beating until incorporated. Add the vanilla extract, Hung Curd and beat until incorporated. Mix the Choco chips. Remove the crusts from the refrigerator and evenly divide the filling among the 12 muffin cups.

4. Preheat oven to 300 degrees F (150 degrees C) and place oven rack in the centre of the oven

5. Bake (12 at a time) for about 18 - 22 minutes or until firm but the centres of the cheesecakes still wobble a little. Remove from oven and place on a wire rack. Let cool and then cover with plastic wrap and refrigerate (a few hours or even overnight).

6. To serve, gently peel off the paper liners and place on your serving plate

7. Now top it with the slightly warm Caramel Sauce and few Choco chips.

Note: The catch here is that the Cheesecakes should not be under done or over done. The baking time varies for each oven. You need to do the Wobble Test. If you shake the baking dish slowly, the centre of the cheesecakes should wobble(like a jelly) while the sides should be firm.

Top it with the Caramel Sauce

You can prepare the cheese cakes and keep it refrigerated and serve it the next day.. Just before you plate the cakes top it with the Caramel Sauce (Warm the Sauce a bit)
Hope you try it out at the next house party.. Do let me know.. Thanks n Ciao!!

My first-ever Flight Journey and Baked Beans

Hiii..

I did most of my schooling in Delhi (except a couple of years in between which was in Kolkata).. At our Delhi school, The School's Foundation day (known as the "School Birthday" in our case) was celebrated in a grand way..Every class had their own party with food and music and colourful dresses.. The class was divided into various groups and each group was allocated a specific food item that they were supposed to get from home, like a group was given Sandwiches, while another was given Fruit Chaat and so on..On one such School Birthday (I was in Grade 4 or 5) a girl in my class M got a particular food item for everyone in the class.. It was 'Canapés' topped with baked beans and grated cheese.. It was so delicious that I still savour the taste..At that time I hardly knew what was Baked Beans..

When I was thirteen, Baba got posted to Kolkata for a couple of years.. Since A(elder sis) had her board exams she had to stay back for a couple of months more with Maa.. Baba went to Kolkata beforehand to arrange for my school admissions .. And suddenly one day after A and Me got back from school Baba calls up Maa to tell her that she needs to pack up my things and send me immediately to Kolkata in a couple of days for a school interview. I was devastated, I was having to leave my city, my school, my friends for thirteen years and go to a new city..my obvious reaction , I started crying..

In two days, with a heavy heart I was boarding my FIRST FLIGHT ever all alone early in the morning.. Maa and A had to stay back because of A's exams..Baba would be there at the airport in Kolkata to pick me up..
It was an Indian Airlines flight (That time we had Indian Airlines) and they used to serve meals during the flight.. I was sitting by the window, having weird feelings.. On one hand I was sad and scared, on the other little bit excited because it was my first ever flying experience..

In a while they served us Breakfast.. As I open up the wrappers what do I see.. Yes ofcourse there was BAKED BEANS..Wow I mean even the airlines people are wanting to cheer me up!!

And eighteen years from then, Baked Beans still cheer me Up.. And flight journeys still scare me.. So Here is my take on the dish... I have modified it slightly according to my palate but trust me it turned out DELICIOUS!!

BAKED BEANS ON TOAST

Baked Beans on Toast

Rajma / Kidney Beans

Makes: Around 7-8 Toasts

Note: The Rajma/ Kidney Beans needs to be soaked in water overnight

Ingredients:

Kidney Beans / Rajma - 200gms (soaked overnight in 3 cups of water)

Onion - 1 large finely chopped



Garlic - 7-8 cloves minced


Tomato Ketchup - 150gms/ 2/3rd Cup

After Soaking overnight

Soya Sauce - 1 teaspoon

White Vinegar - 1 teaspoon

Brown Sugar - 3 teaspoons (you can use white too)

Refined Oil - 2 tablespoons

Salt - to taste

Red Chilli Powder - 1/2 teaspoon 


Black Pepper Powder - 1/2 teaspoon

Preparations

Onions and Garlic being Sautéed

Cumin/Jeera Powder - 3/4 teaspoon 
Processed Cheese - 2-3 Cubes (Grated)

Bread - 8 slices

Butter








Procedure:

1. Soak the Rajma/ Red Kidney Beans in water overnight

2. Pressure Cook the Rajma the next morning  in 3 cups of water ( Till totally Soft that is 13-14 minutes after the 1st Whistle)

3. In a Pan heat the Refined Oil ( 2 tablespoons)

Add the Boiled Rajma

Toast the Bread Slices

4. Add the chopped Onions and Saute

5. Add the minced Garlic and Saute

6. Add Salt, Brown Sugar, Soya Sauce, Vinegar and Mix

7. Add the Tomato Ketchup and Keep stirring.

8. Now add the Boiled Rajma along with half of the Water in the cooker

9. Mix well and add the Red Chilli Powder, Black Pepper Powder, Cumin Powder and some more salt if needed. Let it simmer

10. You can add some more water but the final consistency should be like a thick sauce.

11. Toast the Bread slices (Make them crisp) and lightly butter them.

12. Just before serving Top the bread slices with the Baked Beans and garnish with grated Cheese. 

Serve Immediately or else the bread will turn soggy.

Baked Beans

P.S: Usually 'Baked Beans' is associated with Flatulence but thankfully  I have never had such an experience, so you too can try this without the fear of any public embarrassment (LOL)

Byeee for now and Thanks for taking out time to read!