DEVILS ON HORSEBACK

This is a dish which i remember very vividly from my childhood. My mom used to make these as our evening snacks or would even serve these as appetisers when we would have a party at our home. Me and my sister would wait for these to be left-over from the parties so that we could devour them the next day. But i modified these from my mother's recipe when i made them yesterday.

Ingredients-

200 gms chicken liver, cut into 1 inch cubes

10 bread slices

1 tbsp oregano

Salt to taste

Pepper to taste

3 tbsp tomato ketchup

1/2 cup finely grated cheddar cheese

2 tbsp coriander, chopped

1 tbsp olive oil + for frying

Method-

* Cut the sides of the bread slices and cut each slice into 4 peices.

* Deep fry the bread peices in oil and drain on kitchn paper.

* In a non-stick pan heat the olive oil.

* Add the chicken livers and sear them on all sides.

* Add the salt, pepper, oregano and mix well.

* Next add the omato ketchup and mix well and let all the spices form a coating over the livers.

* Take it off the fire and toss in the chopped coriander.

* Arrange each liver cube on to a square of bread.

* Top with little grated cheese and serve hot.

APPLE AND RICE CASSEROLE

In this dish you can add any vegetables you want. I've added apple for an interesting twist in taste. And have also added corn, peas and carrot.

Ingredients-

1 apple, chopped with skin
2 carrots, grated
1/2 cup corn kernels
1/2 cup peas
1 cup cooked rice
1 1/2 cup milk
2 eggs
Salt to taste
Pepper to taste
1 tsp oregano
1 tsp chilli flakes
1/2 cup grated cheddar cheese

Method-

* In a bowl, beat the eggs till a little fluffy.
* Add the milk to the eggs.
* Add the seasoning, salt, pepper and chilli flakes.
* Add the vegetables, apple and rice to the egg mixture.
* Grease an oven-proof dish with either butter or oil.
* Pour the rice and veggie mixture into the greased dish.
* Level the top evenly with a spoon.
* Dot with butter and bake in an oven at 180 C for 20-25 min.
* After 20 min in the oven, top with the grated cheese and return to the oven for another 5min. Or put it under a salamander fot gratinating.
* Let it rest for 10 min and serve hot.

ROOT VEGETABLE PICKLE

In this pickle you can use carrot, turnip and raddish. You can also use beetroot but it will change the colour of the whole pickle.

Ingredients-

1 carrot
1 radish
1 turnip
1 tsp kalinji seeds
3 tsp cumin seeds
1 tbsp ginger and garlic paste
1 tsp red chili pwd
1 cup water
1 tbsp jaggery
1 tbsp vinegar
2 tsp salt
2 tbsp mustard oil

Method-

* Cut the vegetables into batons.
* In a pan heat the mustard oil till smoking.
* Add the cumin and the nigella seeds and let them splutter.
* Then add the vegetables and coat them well in the spices.
* Add the water and cover and cook till the veggies are 80% done.
* Remove the cover and add the ginger and garlic paste, red chilli pwd and salt.
* Let it cook till the veggies are cooked to perfection.
* Take it off the fire and add the vinegar and jaggery and mix well.
* Let it cool to room temperature and store in an air-tight container.

ROASTED APPLE AND CORN SOUP WITH ROASTED LEMON

This is a very tasty and flavourful soup. And is very guud for winters as it is very hearty also. It has a hint of basil and the tartness of apples and lemons but it is reduced a bit cause the aooles and the lemons are roasted.

Ingredients-

1 green apple, roasted
1 lemon, roasted
2 potatoes, roasted
1 onion, roasted
7 large basil leaves
Salt to taste
Pepper to taste
1/2 cup milk
1/2 tbsp olive oil

Method-

* Chop the apples with peel and keep aside.
* Peel the potatoes and onions and chop them roughly.
* In a pan heat the olive oil and saute the corn kernels.
* In a blender jar, put the chopped apples, potatoes, onions, basil and corn.
* Blend till smooth and then transfer to a pan.
* Add milk to thin it down and bring to a boil.
* When the desired consistency is reached, then season with salt and pepper.
* Then squeeze out the juice of the roasted lemon and add the tang to the soup.
* Garnish with fresh basil sprig.

CHICKEN SALAD SANDWICH

Please ignore the bad snap. will post anew one very soon. Long time no post coz u all know the reason. So made this and my father-in-law really loved it. N so did my mother-in-law. And now for the recipe.

Ingredients-

6 croissants
1 apple
2 chicken breasts, boiled and shredded
3 tsp dijon mustard
5 tbsp spring onion, chopped
4 tbsp low fat mayo
Salt to taste
Crushed black pepper to taste
2 lemon wedges
6 lettuce leaves

Method-

* Chop the apple finely. Leave the skin on as it has the most nutrition and gives a crunch to the sandwich.
* Put all the ingredients in a bowl except the croissants and mix well.
* Add the lemon juice and mix well.
* Cut the croissants into half.
* Place a lettuce leaf into each croissant.
* Divide the chicken ixture equally between the croissants and spread well.
* Close and enjoy.
NOTE--I Added two slices of tomato in mine. And it gave an added punch.

LOTS TO DO

Hi, sorry no recipe today, just a small post to say that my in-laws are here so no post today. Very busy settling them in. Maybe tomorrow. I dont think that i need to explain why i'm giving an excuse of my in-laws. But believe me that it is not an excuse. Those who have in-laws coming and staying with them will understand me. And will also know thaty it is not an excuse.

JAM FILLED DOUGHNUTS

This recipe is from the bakery of one of the best hotels in delhi where i worked during my training to be a chef. Searched for this in my notes and finally found it. So here it is.

Ingredients-

1 cup milk, boiling hot
2 tbsp butter
1 tbsp sugar
1 tbsp brown sugar
2 1/2 tsp yeast
3 cup flour
1 tsp salt
1 egg
1/2 cup strawberry jam or any other jam
Confectioners' sugar for dusting

Method-

* Pour milk over butter and both sugar.
* Stir until melted and cool to lukewarm.
* Add yeast, stirring until dissolved.
* Mix flour and salt.
* Gradually add half the flour to milk and mix well.
* Add egg and beat well.
* Add remaining flour and make a firm dough.
* Cover the dough with a wet cloth and leave in a warm place for 1 hour.
* Knead gently or what is called knock-back, roll to quarter inch thickness and cut into circle.
* Allow to rise for 30 mins to 1 hour.
* Fry in hot oil and drain on kitchen paper.
* In a pan add the jam and 1/2 cup water on a slow flame.
* Mix well and let it become a smooth puree. Fill in piping bag.
* Make a small hole on the side of the doughnut and fill with jam. Do with all the rest of the doughnuts.
* Dust with confectioners' sugar.

STEAMED CARAMEL AND NUT CAKE

Ingredients-

4 tbsp sugar + 1/2 cup sugar
2 tbsp butter + for greasing
2 eggs
1 cup milk
3/4 cup refined flour
1 1/2 tsp baking pwd
1 cup assorted chopped nuts
1 tsp vanilla essence
4 slices bread
3 tbsp bread crumbs

Method-

* In a bowl add 4 tbsp sugar and 2 tbsp butter, and cream well.
* Add the eggs and mix well.
* Make caramel with the remaining sugar.
* Add the flour and milk to the egg mixture
*Dip the bread slices in water, squeeze out all the water and add to the egg batter.
* Add the bread crumbs, caramel, vanilla essence and the baking pwd to the batter and mix well.
* Mix 1 tbsp of refined flour with the nuts and add the nuts to the batter.
* Grease a cake tin with butter and line with foil.
* Grease the foil and pour the batter in the tin.
* Cover the cake tin with foil and seal the edges well.
* Now steam in a steamer for 30-35 mins or till done.
* Take it out of the steamer and let it cool completely.
* Then cut into desired size and serve with creme angkaise or ice cream or whipped cream.

LOVE FOR EGGPLANT OR AUBERGINE

My love for aubergine is so great that i have added it here to maggi. Yes u heard it right, maggi. But i cant just eat any aubergne. I cannot eat the small baby ones or the long ones. I can only eat the round huge ones.
Ingredients-

1 packet maggi instant noodles(i used chicken flavoured. you can use the masala, will taste much better)
1/2 aubergine, cut into dices
1 egg
Oil to fry
Salt and pepper to taste
1 tsp coriander, chopped

Method-

* In a bowl mix salt and pepper with the aubergine.
* Deep fry till just golden on outside.
* Remove and drain on kitchen paper.
* In a pan make maggi as per instructions.
* When it is 50% cooked add the aubergine and mix well.
* Cook the maggi. Just before tsking it off the fire, reduce the heat and add the egg and mix well.
* Serve hot garnished with some coriander.

SESAME POTATOES

Ingredients-

3 large potatoes, boiled and cubed
3 tbsp toasted sesame seeds
1 tsp cumin seeds
1/2 tsp green chilli, chopped
Salt to taste
1 tbsp oil
1 tbsp coriander, chopped

Method-

* In a pan, heat the oil.
* Add the cumin seeds and let them plutter.
* Add the green chilli and saute for a min.
* Add the potatoes and coat well.
* Then add the salt and sesame seeds and mix well.
* Garnish with chopped coriander and serve hot.