Nutella truffles

I made these truffles for daddy's birthday. He loved them so much the crisp chocolate covering on top and crunchy truffle inside made it to the spotlight the entire batch of truffles vanished in no time. the choice was good I've used Mocha flavored chocolate chip biscuits the slight bitter taste from the coffee made a real good difference to the entire recipe. However people who like bitter taste can add 2tbsps instant coffee to the mixture. 
Do watch the demo video...enjoy...:)

Ingredients required:
2 Tbsp Nutella
1 Tbsp Semi Sweet Chocolate Chips
1 Tsp Dalda or butter
2 Packets of Hide & Seek

200 grams of Dark chocolate
1 Tbsp of Dalda

to decorate: sprinkles, grated coconut or coco powder


  • Crush the biscuits and add to a coffee grinder pulse twice till ground to a coarse powder consistency.
  • Add the chocolate chips and 1 tsp of butter to a micro safe bowl and place in the microwave for 30 sec or until the chocolate has melted.
  • Add the nutella & melted chocolate to the cookie crumbs and mix well till a dough consistency has formed.
  • Cover the mixture and refrigerate until the mixture is set.
  • Take small portions of the dough an form equal size truffles and freeze them till firm consistency.  


  •  Add the dark chocolate and 1 tbsp butter to a micro safe bowl  microwave until thoroughly melted it took me 1 minute to melt the dark chocolate and kept stirring the chocolate in every 30 sec interval make sure the chocolate doesn't burn in the process. at times the chocolate will get burnt instantly when we use a microwave.
  • Add a tsp of oil in the plate and set aside.
  • Take the frozen truffles and dip them in the melted chocolate using a fork
  • Place the truffles on a greased surface decorate with sprinkles or shredded coconut and refrigerate until set. 
Serve the truffles in room temperature...Enjoy...:)

I Love You Daddy....♥♥♥....♥♥♥...

Murgh/Chicken Angara Kabab

I always wanted to experiment and use the stuffing as outer cover for banana peppers (bajji milagai). My test batch turned out excellent we enjoyed these murgh angara for the stuffing we can use cheese, mushroom or a chutney as per your taste. Angara meaning coals we can grill these kababs on coals or flavor the meat with coals (smoke).

Do look into my video demo...Enjoy...:)
Ingredients:
For the outer covering I've used 250 Grams Chicken Seekh Kabab mixture for the recipe link please click here.
7-8 Banana Peppers
100 Grams Eggplant/Brinjal
1/2 Onion
1 Green Chilly
1/2 Tsp Cumin Powder
1/2 Tsp Coriander Powder
1/2 Tsp Chat Masala
3 Dried Dates
3 Dried Figs
3 Almonds, Walnuts 4-5 Pistachios
2 Sprigs Coriander
2 Sprigs Mint
Salt to taste
Oil for frying

Prep up:
  1. Wash the dates and figs chop them into small pieces.
  2. Chop the walnuts, almonds and pista into tiny pieces.
  3. Chop the eggplant into small pieces
  4. Chop the onion, green chilly, mint and coriander as tiny as possible.
  5. Slit the banana pepper and deseed try to remove all the seeds wash pat dry set aside. the video posted here shows exact steps how i cleaned the peppers.
Method:
  • Heat 2 Tbsp oil in a wok on a medium flame add the onion and chilly fry till the onion turns light pink in color add the egg plant and fry a bit add the coriander powder, chat masala and cumin powder fry add salt mint and coriander sprinkle some water stir and cover allow the egg plant to cook till well done make sure not to over cook the eggplant it should never go mushy. 
  • Once the eggplant has cooked make sure there is no moisture. add the chopped dates, figs and the chopped nuts stir cover for few minutes till well combined.
  • Reserve the stuffing mixture in a bowl allow to cool completely before stuffing.
  • Fill the peppers with the stuffing mixture and set aside for 10 minutes before giving a top coat.
  • Take a portion of  the chicken seekh kabab mixture wet  your palms and flatten the seekh mixture on your palm place the stuffed pepper on the chicken start to cover the pepper with the chicken mixture make sure there are no air pockets in the mixture the top coat must be perfect. 
  • Heat a shallow pan add 4 Tbsp oil and shallow fry the peppers. make sure not to turn the peppers right away place a cover and allow the chicken to cook on a low to medium flame for 10 minutes before turning them over this technic will make the top coat firm and easy to handle keep turning the chicken till all sides turn light brown in color and the peppers should cook inside. serve hot right away with lime wedges and onion...enjoy...:)

Tip: Try to handle the deseeded peppers as gentle as possible while filling them the reason being it can break easily which will be of no use. 

Chicken Seekh Kababs

There are many ways to prepare seekh kababs mostly i prefer mutton mince since chicken mince is bit sticky and it requires bit of patience to form seekhs i like to prepare with mutton but the down side to mutton is its fatty and requires lot of time to marinate before preparation sounds like a rant...anyways i like them all...:)

Adding fresh cream is up to us i normally dont have stock of fresh cream always at home i prepare them with out cream if we add fresh cream the chicken wont be dry and rubbery it will have good texture.

Do watch my video demo ...enjoy...:)






ummmmmmmmmm........


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Oyster Mushroom Korma

My comfort  food for a cloudy rainy season is some nice korma with hot rice oh yes with omelet of course. In my last blog post I'd posted about auchan food market it was quite an experience shopping I'm a sort of person who is always curious to seek fresh produce in the grocery section I found fresh and wonderful oyster mushroom the korma turned out real good...I  also read that oyster mushrooms are good for health Oyster mushrooms are high in nutrients. According to a study published in "Food Chemistry," oyster mushrooms contain significant levels of zinc, iron, potassium, calcium, phosphorus, vitamin C, folic acid, niacin, and vitamins B-1 and B-2. The study concluded that consuming oyster mushrooms as part of a healthy diet contributes to recommended nutritional requirements.
Ingredients:
250 Grams Oyster mushrooms
1 Medium Onion (finely chopped)
1 Tomato (chopped into small cubes)
1 Sprig Curry Leaf
1 Green Chilly (slit)

{1 Inch Cinnamon
3 Pods Cardamom
3 Cloves                        
1 Strand Mace/Javitri} Instead of the whole spices garam masala or kitchen king masala can be used

1/2 Tsp Ginger & Garlic Paste
1/4 Tsp Turmeric powder
1/2 Red Chilly powder & Coriander powder.
1 Cup Coconut milk
1/2 Tsp Lime Juice
2 Tbsp Oil
Salt as per taste

Coriander & Mint for garnish
Oyster mushrooms should not be cut with a knife it should be shredded to bite size please watch the video how i prepare before cooking. Also wash the mushrooms with salt water and then rinse.
Method:
  • Heat oil in a wok add the whole spices and allow to splutter. add ginger and garlic paste fry a bit.
  • Add onion, curry leaf and chilly fry till onion turns light pink in color.
  • Add the tomato and fry till oil surfaces.
  • Add the chilly powder, turmeric and coriander powder and fry.
  • Add the mushrooms and fry allow the mushroom to reduce on its own a bit before adding water.
  • Add 1 cup water and salt place a cover allow the mushroom to cook. takes about 10 to 15 minutes to cook.
  • Once the mushroom has cooked add the coconut milk allow to boil till raw flavor from coconut milk has reduced add lime juice and garnish with mint and coriander.

  • Serve hot with rice enjoy...:)
My favorite rice is basmati when served with any korma it simply tastes wonderful i also prepared omelet and raita my favorite sides to complete my meal...:)

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Poolside Lunch @The Bengaluru Brasserie, Hyatt Centric MG-Road

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