Nutella Black Forest Trifle

Its birthday time @ shankars residence. we don't plan much for birthdays its on a very low key this time of the year dad was feeling bit low I wanted to cheer him up with truffles and black forest trifle he has been a good boy maintaining his diet watching out for his sugars and kept him self fit as possible since his sugars runs low it was okay for him to indulge in some sugary treats did not plan on baking a huge cake but these shot glass treats made it look so fancy and cute all things sweet and cute packed with love comes in small packages...:D

I did the most horrible pipping not an expert in that area more to say patience is not my virtue...lol...but the consistency of double whip cream was super.   

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

Ingredients:

1/2 Liter Milk

2 1/2 Tbsp Coco powder 

200 Grams Nutella Jar

2 Tbsp Corn Flour

4-5 Tbsp Sugar

1 Cup Maraschino Cheery

1/3 Cup Cherry Brandy Optional 

1/3 Cup Sugar Syrup

4 Nutella Mug Cakes for recipe please Click here.

500 Grams Heavy Whipping Cream

There is a constant question asked how i whip the heavy whipping cream. i never follow the guide lines given by chefs...this is a sure short cut method try it out if your a first timer i must warn you this method can turn totally wrong if you whip the cream too much it can turn into butter in no time please make sure you constantly check the cream if its formed stiff peaks or not.

1. Use a steel bowl.
2. Freeze the bowl and the whipping blades.
3. Make sure the heavy whipping cream is frozen too.
4. Add the whipping cream to the bowl and whip on low first then turn to high mode and whip for 10 to 15 minutes till stiff peaks form.

Prep up:

1. Chop the maraschino cherry and reserve in a bowl soak the chopped cherry with sugar syrup and cherry brandy for at-least 1 hour. adding cherry brandy to the dessert is traditional if you want to avoid the brandy please do it...my self on the other hand avoided adding sugar syrup and brandy keeping my dads sugars in mind...:P
2. Mix together the cornflour and coco powder with enough water till there are no lumps.
3. Bring the milk to a rapid boil lower the flame.add the sugar and stir. gently keep stirring and pour the coco mixture keep stirring till the milk thickens and form a custard consistency remove from flame and strain  using a sieve make sure there are no lumps in the custard allow to cool a bit.
4. When the custard is lukewarm add the entire jar of nutella and mix well till well combined cover and place in the fridge till chill.
5. Prepare the nutella cake allow to cool crumble and reserve in a bowl.
6. Whip the heavy whipping cream and place into a pipping bag.

Ready to assemble: 

• In a serving glass or bowl add the chilled custard to the bottom fill till 1/3 level add the crumble cake in the next layer spoon out the cherry and finally top with the whipping cream and decorate with a cherry.

 Serve right away ...enjoy...:)

Cool Cool Daddy Cool...I think mommy cool since she clicked the pic sitting on a sofa...:D

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........

Wishing Everybody Happy Diwali...Enter Give Away

This giveaway is open for international viewers as well.

Rules to enter:

1. Must love food to support me in my venture you should have your youtube account to subscribe to my channel   do subscribe and post your comments please click here to proceed further.  

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3. Once the lucky winner is picked for the contest He/She must provide me with proper address and telephone number.

4. To enter leave a comment in the comment section on this video.

5. The giveaway contest closes November 30th

6. Wish you all the best of luck...:)

This is not a promoted video all products are purchased on my own interest to give away to my loving viewer.

♥♥♥ Nutella Mug Cake ♥♥♥

Do  watch my video recipe and post your comments...Enjoy..:)

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...:)

FOOD HAUL 3 Auchan Hyper Market

This is not a sponsored video all the products were bought on my own.

Thanks for watching...:)

Chutney Podi /Idly Podi

There were a lot of request from my youtube channel to show how we prepare chutney podi at home mom has 4 other recipes of chutney podi I will be posting them as time permits...thanks everybody for recipe request i had lot of fun making this recipe along with mom...:)

Ingredients:
1 Cup Channa dal/split chickpeas
1 Cup Split Black Gram dal
1/2 Cup Sesame seeds
2 Fist Full Curry leafs
35-40 Dried Red chilies
1 1/2 Tbsp Asafoetida
2 Tbsp Coarse salt

Wash the curry leaves thoroughly spread on a towel or cloth allow to air dry make sure moisture has completely gone before use.

Do view my video recipe in detail post your comments...:)

• Heat a pan or wok on very low flame add the channa dal to the pan constantly keep stirring and dry roast the channa dal till light brown in color reserve the dal on a plate and place back the pan on the stove over low flame.
• Add the black gram dal to the pan and constantly keep stirring till the black gram dal on a low flame reserve the dal on a plate once it turns into light brown in color place the pan back on low flame.
• Add the sesame seeds and dry roast on a very low flame once it starts spluttering remove from flame reserve in a plate and place the pan back on a low flame.
• Add the curry leafs and dry roast the curry leafs along with curry leafs add asafoetida and dry roast for a minute reserve on a plate place back the pan on a very low flame.
• Add the red chilies and dry roast the red chilies till light brown in color reserve on a plate.

• In mixer jar add the roasted dals first along with the coarse salt pulse twice and grind till powder form reserve in a plate.

• Add the roasted chilies in the second round and grind till fine powder consistency mix the chilly powder along with the dal till well combined.   
• Allow the chutney powder to cool completely before storing in a air tight container.

• Serve chutney powder along with sesame oil for idly, dosa or rice enjoy...:)       

Mutton Keema Pav

Melt in your mouth keema pav is a perfect treat for monsoon.

Ingredients:

• 1/2 Kilo Mutton or Chicken Keema 
• 2 Medium Size Tomatoes and Onions
• 1 Large Capsicum
• 2 Potatoes Cubed
• 2 Tbsp Red Chilly Powder
• 1 Tbsp Coriander Powder
• 1/2 Tsp Turmeric
• 1 Tbsp Ginger Garlic Paste
• Pinch of nutmeg

Spice Blend

• 4 Cloves
• 1 Inch Stick Cinnamon 
• 3 Pods Cardamom
• 1/2 Tsp Black Pepper Corns
• 2 to 3 Strands Javitri 
• 1/2 Tsp Cumin seeds
• 2 Tbsp Dry Shredded Coconut/kopara

In a pan dry roast all the above mentioned spices and coconut.
Once roasted allow to cool before dry grinding.
Grind the spice blend and reserve in a air tight container till use.

This spice blend should be used asap the coconut in the spice blend gives a odd smell after 2 weeks.

Do watch my video recipe in detail...enjoy...:)

Method:

• Boil 1 cup of water add the onion and tomato to the boiling water place a lid and allow to cook till water has evaporated make sure to cook on a low flame.
• Blend the tomato and onion in a mixerjar and prepare a smooth puree. reserve for later.
• Cube the potato and cook with a pinch of turmeric powder in 1 cup of  water make sure you don't over cook the potato once cooked drain set aside.
• All the preparations can be done ahead of time and preserved in the fridge.

• Heat a  fry pan with 1tbsp of ghee fry the capsicum and potato for 5 minutes remove from flame and set aside.
• Heat a handi or heavy bottom wok add 3 tbsp oil and add the ginger garlic paste and prepared puree fry till oil surfaces. add chilly powder coriander powder and turmeric powder fry a bit add the meat and fry.
• Add salt as per taste, spice blend and 1 1/2 cups water stir and cover allow the meat to cook on low to medium flame till well done.
• Add the fried potato and capsicum to the meat and cook further till well combined grate some nutmeg and cover for few minutes.
• Garnish with onion lime green chilly and butter and serve hot with pav buns...happy cooking...:)

Vidyas Sunday Special Chicken Biryani

Ingredients for Biryani
1/2 Kilo Chicken
1/2 Kilo Basmati Rice
4-5 Green Chilies(slit)
1 Bay leaf
3-4 Cloves
3 Pods Cardamom
1 inch stick Cinnamon
1 Medium Onion (thinly sliced)
1/2 Tsp Turmeric powder
1 Chicken Stock Cube (Optional)
2 Tsp Oil
2 Tsp Dalda or Ghee
Salt to taste
1/2 Lime

Biryani Special Masala Paste
1/2 Inch Stick Cinnamon
2 Cardamom
3 Cloves
Pinch Nutmeg
2-3 Strands Javitri
1/2 Tsp Fennel Seeds
1 Onion
2 Inch Ginger
10 Pods Garlic

1/2 Bayleaf
Fist Full Coriander and Mint
6 Green Chilies
2 Tbsp Oil

For Marination
1/2 Cup yogurt
1/2 Tsp Turmeric

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

First Step:

• Marinate the chicken in yogurt and turmeric for 1 hour before preparation.

Second Step:

• Heat a wok with oil add all the spices, onion, garlic, mint, coriander and chilies and fry till light golden in color remove from flame and allow to cool.
• Add all the ingredients to a mixer jar and grind to smooth paste.

 Third Step:

• Heat a wok add oil and fry the masala paste a bit add the marinated chicken and fry on medium flame.
• Add water till chicken is covered add salt and chicken cube stir cover and allow to cook till chicken is half cooked and the water should reduce.

Final Assembly:

• Wash the rice drain and set aside.
• Heat a pressure cooker with oil and ghee add cloves, cardamom, cinnamon and fry till the spices crackle add sliced onion and chilies and fry till the onion turns transparent.
• Add the washed rice and fry for a minute.
• Add the cooked chicken to the rice and fry on medium flame. 
• Measure the water for 1 cup of rice add 1 1/2 cups water. add the water to the rice stir and add salt place the cover and allow the steam to form once the steam forms place a whistle and allow to cook for 2 whistles.

Once the steam from the cooker settles open add lime juice and coriander mix the lime and coriander till well distributed in the biryani serve hot with raita and boiled eggs...Enjoy maadi...:)