Saturday, 21 February 2015

Spicy Chocolate Custard

This month the Recipe ReDux team asked us pair chocolate with an ingredient of our choice. Actually chocolate goes well with everything and everything tastes best with chocolate. While thinking of a pair, I decided to spice up chocolate!

I have never tried this combo so I was all the more interested in making a dish with chocolate and chili!And this was born this dish!!!A simple  dessert that tastes like heaven with a hint of spiciness...



I used:
Serves- 2

Milk - 1 1/2 cups + 1/4 cup
Custard powder- 2 tablespoons
Sugar- 1/4 cup
Fennel seeds- 1/4 teaspoon
Cinnamon- 1" piece
Clove-1
Cocoa powder- 2 teaspoons
Red chili [Cayenne pepper] powder  -1/8 teaspoon

Garnish

Sugar pearls
Chocolate chips
Fennel seeds
Red chili flakes

In a pan heat  1 1/2 cups of milk and bring to boil. Add the whole spices ,sugar and simmer for 10 minutes.Remove from heat and let the flavors blend for an hour or so.Strain and keep aside.


In a bowl take the custard powder, cocoa powder,cayenne pepper and mix. Add 1/4 cup cold milk and whisk so that there are no lumps.



Return the milk to the pan and bring to boil. Add the cocoa mix and simmer till the mixture thickens and coats the back of the ladle. Keep stirring often.




Remove from heat and chill till serving time. Serve garnished with sugar pearls, chocolate chips,chili flakes, fennel seeds.

Note:

If custard powder is not available,use corn flour. Add a teaspoon of vanilla essence to the cocoa mixture.
This tastes best when served chilled
Adjust the quantity of spices to suit your taste.


Bon Appetit...



 


 

Wednesday, 18 February 2015

Quick Stuffed Brinjal Curry

Certain dishes pair well with each other. Some don't. Sometimes we are quite certain the pairs are worth a try and many times risks are taken to see of the pairs will get along with each other. Well, isn't this something like dealing with people!

Anyways, the day I made Chettinad vegetable Briyani, I made this brinjal curry because there were no other vegetables in the fridge.

I am not sure if I have mentioned it before but brinjal is one of my favorite vegetable! I get a lot of weird looks when I mention this but I simple love it in any form. Mom's Ennai kathirikkai[a brinjal gravy that has an inch of oil floating over the gravy] is my favorite of all the brinjal recipes. She makes it the microwave with very little oil that I often joke that it should be rename Ennai[illada] kathirikkai[Oil less brinjal gravy].Even though there is very little oil used the taste is not compromised.

So coming to the brinjal topic, I love it!! And every time I pick one variety or the other from the farmers market. Thus there is always some in the fridge just like the other day when I made the briyani.

I had this briyan- brinjal curry combo for lunch but was not sure if this pair would clicks. When I served it for dinner, hubby was gushing out praises on the combo! I was mighty relieved but a little sad that I made a very small portion of the curry.

This dish is my second one for Blogging Marathon #49 under the theme - One vegetable , 3 dishes

I used:

For the spice mix / stuffing

Urad dal-1/4 cup
Channa dal-1/4 cup
Curry Leaves- a handful
Sesame seeds-2 tablespoons
Poppy seeds - 2 tablespoons
Red chilies-3,broken
Asafoetida powder- a large pinch
Grated coconut-2 tablespoons
Salt to taste


Brinjal- 1/2 kilo , tender ones
Oil-1 tablespoon


First let us make the spice mix for stuffing:

Heat a pan and roast the urad dal, channa dal, curry leaves, red chilies,asafoetida till the dal turns light brown.Add the poppy seeds and sesame seeds. After a couple of minutes add the coconut and roast on low flame till the coconut loses the moisture.Transfer the mixture onto a plate and let it cool.Grind along with salt to a semi coarse powder. Store in an air tight container and use as needed.


Wash the brinjal and make slits keeping the stalk end intact as shown in the pic. Stuff the slits withe spice mix.



Heat a pressure cooker with oil and place the stuffed brinjal .Add a large splash of water[don't add too much!],2 teaspoons of the spice mix and cover and pressure cook for 1 whistle / 5 minutes. Let the pressure release automatically. Remove the lid and transfer the curry onto a serving dish.


Serve as a side dish with rice...

Note:
  • The spice mix can be made ahead and use as needed.
  • Do not add too much water to cook it.The binjal will turn mushy and unattractive.
  • Use tender brinjal so that it cooks fast.

Bon Appetit...


Tuesday, 17 February 2015

Quick Brinjal Rice

I go to the farmers market once a week.Since it is nearby, I walk which serves the purpose of exercise as well as enjoy the crisp morning air!

 As soon as I enter the premises, I usually search for fruits , veggies, greens that are new to me. There are a few shop keepers who know this and tell me that such and such a veggie/ fruit is on sale and some even share the health benefits and the methods in which they can be cooked!

So one day I saw this white colored brinjal that we rarely get here. It is buttery soft when cooked but does not turn mushy.My immediate thought was to make Vaangi bhaat. I told Lil Angel about this dish and she agreed to take it to school.

Unfortunately I woke up late the next day but still managed to make a quick version of the dish. Lil Angel liked it and came home with an empty lunch box...

I used:

Rice- 1/2 cup
Brinjal-4
Mustard-1 teaspoon
Cumin seeds- 1/2 teaspoon
Urad dal-1/2 teaspoon
Chana dal-1/2 teaspoon
Onion-1, sliced
Tomato-1,small chopped
Sambar powder- 1 teaspoon
Coriander powder- 1/2 teaspoon
Turmeric powder- a large pinch
Curry leaves- a few
OIl- 1 tablespoon
Salt to taste

Cook the rice like you normally would and spread on a plate to cool. See to that the grains are separate.Wash and chop the brinjal and keep it under water till required.


Heat oil in a pan and add the mistard,cumin, urad dal and chana dal.When the mustard pops, add the onion and curry leaves. Add the tomatoes when the onion turns soft.Saute for a minute.

Add the chopped brinjal[drain and discard the water] and saute. Add 1/4 cup water,turmeric .


Put in sambar powder,coriander powder, salt.Mix well.Cover and cook on low flame till the brinjal are a bit soft but not mushy. Add the cooked rice, mix well.Let the flavors blend for a couple of minutes. Remove from heat and serve.


Serve quick and easy brinjal with a crispy of your choice....


Bon Appetit....