Tag Archives: easy

Panna Cotta

25 Mar

The third and last entry in the ‘meals for friends’ series, I made Vanilla Panna Cotta with Cherry sauce for desert. I got the recipe for this from this Youtube video:

I cheated a bit on the compote though. Instead of buying fruit and sugar and golden syrup la la la, I added hot water to black cherry jam and whisked them together to get this yummy sweet-sour sauce that was ready in 2 mins!

Enjoy!

Di’s to-die-for Pancakes

3 Feb

Today is going to be a good day, because good days begin with good mornings and good mornings begin with good breakfast.

As I dragged my groggy self to the kitchen this morning to drink my lonely coffee, I was surprised to see a bustle of activity. From the smell of eggs and the whirring of the electric beater, I suspected pancakes, and to my utmost *delight* I was right.

My flatmate Diana was making her silken, yet paper-thin delights on the pan and the whole place smelled of a satisfied soul and a happy stomach.

I had to get you guys the recipe of course, so here it is. But its important that you follow the tiny little details, because that can mean either ending up with Silk or with Rubber. So.

What you need: (serves 4)

3 eggs

1 lt *warm* milk (to avoid lumps)

1 cup flour

sugar (to your taste. Note, however, that the more sugar you add, the more it’ll caramelize and burn the pancake. Best not to put too much)

1/2 tsp baking powder

1/2 cup sunflower oil

1/2 tsp salt

butter for the pan

What to do:

Whisk eggs until you get a nice foamy layer on top. Add sugar, salt and whisk till consistent. Then add the vegetable oil, baking powder. Whisk, whisk. Then the milk and whisk. Whisk away till you get a nice smooth consistency.

On a medium flame, heat a non-stick pan. Once the pan is hot, add 1/2 tsp butter (for every pancake) before you pour the batter. Once the pancake is cooked on the other side, the batter will start releasing itself from the pan, so you’ll know when its time to flip it over (usually a minute or so)

Flip over and heat up for about 30 seconds, not too much.

Done!

The best part is that they come out paper thin. More like crepes. So stack em up and enjoy them with jam/honey/butter or whatever else you want.

butter makes it better

Here’s wishing you a Good morning, and merry sunshine.

 

 

Wrapping up Lunch

29 Nov

What does one do with a whole bunch of ready-made stuff and a large appetite? No, one does not become a lazy ass. They Innovate!

Welcome to the world of Chicken Tikka Wraps with Personal Twist:

 

 

 

 

 

 

 

 

 

 

 

 

 

What you need:

Mission Delicatessen Mediterranean Herb Wraps

Cheddar cheese, shredded, 1 cup

Salt

Pepper

Chicken tikka pieces ( 4 per wrap)

Mixed leaf salad

Tarter sauce

Mint sauce/ yogurt

What to do:

First step: Lay out the wraps on a comfortable flat surface. You can conveniently make 2 at a time.

 

 

 

 

 

 

 

 

Step two: Spread enough Tarter sauce to cover the surface, but not so much as to overwhelm the taste of the wrap.

 

 

 

 

 

 

 

 

Step three: Sprinkle with salt and pepper

 

 

 

 

 

 

 

 

Step four: Sprinkle shredded Cheddar cheese some mixed-leaf salad

 

 

 

 

 

 

 

 

Step four: Line up four pieces of chicken tikka in one line, running diagonally across the wrap

 

 

 

 

 

 

 

 

Step six: Dribble some mint sauce on top of the chicken tikka pieces

 

 

 

 

 

 

 

 

Step seven: Carefully roll the wrap by folding from either side and lay it out on an aluminium foil. Bake in pre-heated grill for about 3-5 minutes.

 

 

 

 

 

 

 

 

Final step: Relish it with some Baily’s and good company! 🙂

Pictures courtesy: Shuli Sudderuddin

Simbbly Payasam

4 Nov

My classmate Anjuli was visiting my flat and I wanted to surprise her with something yummy but I had about half an hour to work with. So here’s what I did – I made my own version of rice payasam/kheer/pudding!

It’s a really quick and easy recipe. It’s filling, healthy and most of ALL, homely. (sniff, sniff)

What you need:

1 ltr of whole milk

8 tbsp of sugar

200 gm of rice, soaked in water for about 7 to 10 mins

3 elaichi (cardamom) pods

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

What to do:

Boil milk over medium heat. Add sugar and cardamom and simmer for about 5 minutes.

Add the rice and simmer till rice cooks, while constantly stirring.

To add an extra flaour to the payasam, you can add 2 tbsp of dry dessicated coconut.

How simmble is that?!