Saturday, 26 April 2014

Mushroom Caps with a Cheesy Filling



There are some days when I just have to do what I have thought I would, even though I am very tired.



The other day was one such day, I had a busy day at work and was very tired but I had made up my mind to make these cheesy mushroom caps. They turned out to be good, but the photograph is really pathetic.

Ingredients

200 grams button mushrooms (try to get a pack with large mushrooms)
1.5 tbsp of finely chopped garlic,
½ a small onion (finely chopped),
½ tsp white pepper powder,
Some fresh coriander leaves,
½ cup cheddar cheese,
1 tbsp butter,
Salt to taste

Method
           
Wash and destalk the mushrooms. Core the caps carefully.

Heat the butter and add the garlic and onion. Ensure they do not brown. Add salt and pepper and take off the heat.

Cool this a bit and add the grated cheese and chopped coriander. Stuff this filling into the cored mushroom caps and bake in a pre-heated oven at 220۬oc for about 5-6 minutes.

Tuesday, 22 April 2014

Rose Pannacotta



I heard about this Italian dessert first from my friend, Prajusha. She would go on and on about the mango pannacotta she used to have at an Italian restaurant and how she was saddened when they stopped having it on their menu.

The only sad thing is that when I eventually made it I couldn’t have her sample it, as she was away at Mysore...but some other day.

What I tried was a rose pannacotta, I understand you can make it in different flavours. It is an extremely simple dessert to make, can be tried even by people who are very new to cooking.

Here goes the recipe...

Ingredients

250 ml cream,
250 ml full fat milk,
½ cup of sugar,
2 tsp rose syrup or Rooh hafza,
1 tsp gelatine,
2-3 tbsps water

Method

Heat the water and mix in the gelatine well.

Tip the milk and cream into a non-stick pan and bring it to a gentle boil over low heat. Fold in the sugar and rose syrup. Mix till all the sugar is dissolved.



To this add the gelatine mixture and mix well. Ensure the gelatine leaves no lumps. In case there are any lumps, strain the liquid and discard the lumps. If there are too many lumps, the pannacotta may not set and you may need to add some more gelatine.

Pour this mixture into moulds of your choice and let them come to room temperature.

Refrigerate and serve chilled. You can unmould and serve or serve as is.

I left some plain, wanted to try getting two toned pannacotta in a mould :-)

Sunday, 6 April 2014

Smoked Aubergine and Yoghurt Dip



Am back to my food blog after so long, a lot has happened in the interim. I have returned back to the mad corporate rat race...not sure I am liking it...but that message at the end of the month feels so good – ‘XXXX has been credited to your bank account’. Bas for that small text message is all the maara maari :-)


 
Back to what I am posting today, this is something I made more than a month back but am down to posting it today, a lovely smoky dip. You can team it with parathas, some crusty bread, even some carrot or cucumber sticks for that matter.

Ingredients

1 large aubergine,
1 cup yoghurt,
1 small chopped onion,
Chopped green chillies to taste,
2 tsps chopped coriander leaves,
Salt to taste,
1 tbsp honey

Method

Roast the aubergine directly on a low flame till completely cooked and the skin gets charred.

Peel the aubergine and chop it into small pieces. Blend this well in the food processor with the yoghurt. Chill this in the refrigerator.

Mix in the onion, salt, honey, coriander leaves and green chillies.

 You can team it with parathas, some crusty bread, even some carrot or cucumber sticks for that matter. I served it with sattu ka paratha.