Storm In My Kitchen

Tea Kadai  Butter  Biscuits  (Cookies) Pic courtesy - myself Recipe courtesy David Daniel (AIK) Crank up your mixer or get out your whisk and a large mixing bowl. Place one whole stick or half a cup (110gms) of unsalted butter in the mixer or bowl, then sift half a cup (65gms) of confectioners sugar, over the butter. Turn on the mixer or begin whisking, until the butter and sugar are creamed. Occasionally scrape down the bowl to ensure it all gets mixed together, and the mixture is light and fluffy. Now add one cup (130gms) of all pur pose flour, 1/8 tsp salt, 1/2 tsp of vanilla extract (pure preferably) at once, and mix for 15 seconds on low. Scrape the bowl again and mix for one more minute. Place a large sheet of clear cling wrap on a clean surface, weigh down the ends of the wrap. Then gently take the dough out of the mixer bowl, and place it on the cling wrap. Form the dough into a log about two inches in diameter, and roll up the dough log in the cling wrap, twis

Ribbon Cupcakes 100 gms butter, 150 gms each eggs, sugar and flour.... A pinch of baking soda and half tsp each of baking powder and vanilla essence.....food color of your choice Sift the flour and baking powder and soda, cream the butter and sugar, add the eggs and essence, beat for 2 mins, add the flour and mix nicely.... Divide the batter into as many colors as you wish.....spoon a little bit of each color into the cupcake mold.....bake at 180degrees for 15 mins

Tomato and roasted bell pepper soup Blanch and skin 5 medium size tomatoes.....grind to a puree with a 2 inch piece of ginger...bring to a boil with salt Chop a red bell pepper a bulb if garlic and two small onions.....season the vegetables with olive oil and half a tsp of mixed herbs roast in the oven until skins are charred.....grind to a puree and add into the tomato puree Bring to a boil and simmer for 5 minutes Serve hot with a dollop of light cream cheese and toasted bread or croutons

Funnel Cake   Ingredients ◦1 egg ◦⅔ cup thick coconut milk ◦¼ teaspoon salt ◦2 Tablespoon sugar ◦1⅓ cups sifted flour ◦¾ teaspoon baking powder ◦oil for frying ◦powdered sugar Instructions 1.In a large bowl, beat egg. Mix in coconut milk until incorporated. 2.Add salt, sugar, flour and baking powered to egg mixture and beat until smooth. 3.Pour oil into a heavy pan until it is 1 inch deep and heat on stove to 375 degrees F. 4.Pour batter through funnel into oil with a circular motion to form a spiral. 5.Fry until lightly brown; turn over to brown the other side. Cook to golden brown, and remove to drain on paper towels. 6.Sprinkle with confectioner's sugar while still warm.

Bread Pudding This is a favorite and much loved comfort food in our home. Soak 6 - 7 slices of bread in 300 ml milk for two or three hours In a mixer add sugar as needed, the bread and milk, one egg and a bit of jaiphal Grind it nicely In a baking pan, caramelize a tablespoon of sugar and when it cools a bit add the ground mixture Bake in an oven at 200 C until the pudding is slightly firm from the sides Remove from the oven, after 5 mins...loosen the pudding from the side turn over on a plate and gently tap the dish Can be had warm immediately or chilled with a scoop of ice-cream

Cream of chicken soup.... Boil chicken bones with two each of clove cardamom bay leaves peppercorn in a litre of water......this is the stock I use for the base of all my soups....discard the bones, strain the stock and keep the spices For this soup, in the above stock also add a chicken breast or a whole chicken leg.....debone and shred this  Heat a tablespoon of butter, add the spices from the stock and add an onion.....fry the onion till pinkish then add 3 - 4 cloves chopped garlic and the chicken, fry nicely for a minute.. Add half a tsp of mixed herbs and a pinch of pepper powder and salt to taste...fry this nicely for another minute or two... Empty into a blender jar......into the same pan add a tablespoon of butter and two tablespoons flour and roast till the flour gives a nutty aroma...add this to the blender too.....blend this with 3/4th cup of milk......pour it into a pan and add two cups of the stock and boil for 5 mins stirring continuously....... Serve into bowls

Baileys Chocolate Pudding This recipe is from the blog My Baking Addiction by Jamie......the directions too are hers and I followed them to a 'T'......the photo of the Pudding tho is very much mine .....this is lovely smooth dessert....to be had after a light dinner or lunch Ingredients: 1/4 cup sugar 1/4 cup cornstarch 1 1/3 cups milk 1 egg yolk 1/2 cup heavy cream 1/3 cup Baileys Irish Cream 1/2 teaspoon pure vanilla extract 3 ounces semisweet chocolate, coarsely chopped Directions: 1. In a medium saucepan combine sugar and cornstarch whisking to thoroughly incorporate. Add milk and whisk until dry ingredients are dissolved. Next, whisk in the egg yolk and cream. 2. Place the pan over medium heat, whisking constantly until the mixture comes to a full boil and thickens. 3. As soon as the mixture thickens, remove the pan from the heat and whisk in the Baileys Irish Cream and vanilla. 4. Add chocolate and whisk until it is completed melted and smooth. 5. Pour pudd

Almond and Oats Nutella Pancakes INGREDIENTS 1 cup almond meal (or roughly ground almonds) 1 cup old fashioned oats 6 tablespoons all purpose flour 2 cups milk 2 eggs ½ teaspoon vanilla extract 2 tablespoon brown sugar a pinch of salt In the big mixer jar, add in the oats, almonds and flour till you get a fine flour. Then add in the rest of the ingredients and grid till you get a smooth batter...( dosa batter consistency) Heat a flat non stick pan on medium heat, smear a bit of butter on the pan and make thin Pancakes like dosa....spread a little butter on the pancake and turn over...... remove from the pan and spread on Nutella and serve..... These can be had with fresh fruits and whipped cream, honey, fresh cream and sugar, chocolate sauce

Meatballs and Spaghetti Soup For the chicken meatballs   Chicken mince 1/2 kg, finely chop two onions, three green chillies, half a carrot, a 4 inch piece of cabbage, and add 2 tablespoons ginger garlic paste, salt, pepper, 1/2 tsp garam masala, mix all this together I used my kitchen chopper for everything including making the mince, you can make this in lesser quantity, as for the soup, we need to 10 - 12 balls this is a lot of mince that I will also use as a patty for burgers for my sons tiffin, for momos and for curry over the next two days For the soup Heat a deep pan with two tablespoons oil or butter, add a bay leaf then add an onion, fry till translucent, add a tsp of ginger garlic paste and fry a minute then add 1 litre chicken stock and spaghetti, add a stock cube. When the spaghetti is 3/4th done, drop in the chicken meatballs and cook till done.... Cover and keep 5 mins, then serve hot