Chocolate Chip Mousse Bites

Ohh.. this is one of the best ways I use my leftover whipped cream and chocolate ganache( Sometimes, you just whip a little extra, and make some extra ganache too) or there are times when I need to purposely make these..as my son is just too fond of them.. they simply get vanished in a matter of few minutes.. I am sure you all will enjoy making and eating them as much as I do..and its really simple and easy to make..

Ingredients:
200ml whipping cream
200 ml chocolate ganache
1 table spoon gelatin
2 tea spoons cold water
2 tea spoons hot water
a few chocolate chips, both dark and white
Cookie cutters

Blackcurrant Swiss Roll

As compared to the common myth, swiss rolls are actually quite simple to make, and I bet you will enjoy the process and be very glad with the outcome, I remember when I made it for the first time and it turned out super cool, it seemed like an achievement, and left me exhilarated..so lets get started..

Ingredients:

4 eggs

125 gms castor sugar and a couple of spoons more for dusting on the surface

2 tablespoons warm water

125 gms refined flour

2 drops of purple food colouring

1 tablespoon vanilla extract

Blueberry Cake with a Blackcurrant Twist...

Ingredients for the cake:

15 heaped spoons flour

2/3 cup oil

1 1/3 cup castor sugar

3 eggs

1 spoon baking powder

A pinch of baking soda

1/2 cup milk

3 spoons curd

1 spoon vanilla essence

Chocolate Or Nothing- A simple pure chocolaty delight

Blueberry Cake Bites

Well Well... this is an amazingly simple recipe and great to taste..for this recipe, you may bake a fresh vanilla cake or use a left over cake (which sometimes turn a little dry), I have used a left over cake, which did have a whipped cream icing on it.

Chocolate Truffle Cake-Ice Cream Cone Upside Down Design

This cake is a real fun to make, though the pictures posted here are not of the most perfect one that I made, because this was made in a little rush when my little one just wanted to have it then...Nevertheless do try it out, with or without the cone, its equally interesting..

Fresh Pineapple Cake

Well.. when I bake pineapple cake, I like using fresh pineapple in stead of the canned ones available in the market, though they may be softer and sweeter, but I like my pineapples in the natural way..the sweet and tangy taste of it..gives a fresh and refreshing feel to the cake.. you may opt for the canned ones if you like so.

Goan Surmai Fish Fry

What a moment it is when the appetizing aroma of Goan Fish Fry mesmerizes my taste buds.
It takes me back in time, when as a kid I learnt how to savor fish fry without being poked by its bones. And yes, the only competition if I ever faced was that of my pet; Tom cat.. 

So, here's the recipe which has been my all time favorite and Tom's too... and I'd love to lend it for you all to cook and relish it.

Vanilla Cupcakes with Centre Filling( Butterscotch , Kiwi and Strawberry) Topped with Whipped Cream

Ingredients for the Cup Cakes:

1 1/3 cups flour

1 1/2 cup castor sugar

1/4 cup oil

3 table spoons curd

1 spoon baking powder

a pinch of baking soda

1 spoon vanilla essence

2 eggs

2-3 drops of green food colour

Directions
Preheat oven to 175 degrees C. Line a muffin pan with paper or foil liners.Sift together the flour, baking powder, baking soda.Set aside.In a large bowl, cream together the eggs and sugar until its light and fluffy. Add the oil,  and then stir in the vanilla. Add the flour mixture alternately with curd and beat well. Add drops of food colour and give the mixture a stir. Fill the muffin cups 3/4 full. Bake for 15-17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean.


Ingredients for the Filling
3 table spoons butterscotch sauce
3 table spoons strawberry crush
3 table spoons kiwi crush
  
Ingredients for the Frosting
125 Ml Whipping Cream
100 Gms Icing Sugar
2-3 drops yellow food colour
Coloured Sprinklers for Garnishing


Directions
Take the whipping cream in a bowl and using an electric mixer, whip till soft peaks are formed. Add icing sugar and whip agan till firm peaks are formed. Add colour and mix very gently, for a light lemon yellow colour.
Now scoop out a little cake from the centre of your cupcakes using a cookie cutter, but be careful to not reach the bottom of the cake. Now take your fillings and fill the scooped out portion, 4-5 cupcakes each with butterscotch and strawberry fillings respectively. Now fill up your piping bag with shipped cream and make swirls of icing on top of the cupcakes covering the filling portion as well.
Use sprinklers to garnish and decorate the cupcakes.. and ta daahhh.. yummy cupcakes and ready for savouring..

Pancakes with Chicken and Vegetables Filling... A Long Forgotten Recipe...!!

This recipe has been my all time favourite, but I almost forgot to make it since a long time. I was just flipping through old photographs and suddenly saw this in one of the pictures.. right there on my plate.. it seemed as if the pancakes were asking me desperately to make them again and relish.. and I could not wait any longer.. it was the dinner menu along with some chicken pasta in red sauce( separate recipe).

So here we go...

Shredded Chicken in Hot Garlic Sauce with Chicken Fried Rice

Ingredients for Shredded Chicken in Hot Garlic Sauce:
250gm boneless chicken shredded into thin strips
1 table spoon ginger garlic paste
2 cloves garlics chopped
1 table spoon chilly sauce
1 table spoon soya sauce
1 table spoon vinegar
1 teaspoon honey
1 onion cut into rings
1/2 capsicum shredded into strips
1/2 teaspoon ajino moto
1 glass water
2-3 table spoons corn flour
2 table spoon refined oil
salt to taste

For frying the chicken:
2-3 table spoons all purpose flour
1 egg
1/2 teaspoon black pepper powder
1/2 teaspoon salt
a pinch of ajino moto
water for mixing
Oil for frying

Directions:
Take the all purpose flour in a bowl, and add rest of the ingredients, adding water, make a mixture of coating consistency. Dip chicken strips in this batter, and deep fry until golden brown in colour. Keep them aside.

Now in a separate wok, take oil, and add chopped garlic, saute it for sometime, then add ginger garlic paste, saute it a little more. Then add the onion rings and honey, and saute till onions turn little brownish in colour.
Now add the red chilly sauce, soya sauce and vinegar to the onions and garlic. Add water and let it boil for sometime. Now mix the court flour with a little water to make a paste, and add to the boiling water to thicken the gravy. Add the fried chicken, and capsicum. Now season it with ajino moto and salt and let it simmer for a couple of more minutes.
And a very quick and easy chicken in hot garlic sauce is ready.

Ingredients for the fried rice:
2 cups basmati rice cooked
1/2 medium sized cabbage shredded
1/2 capcicum shredded
1 scrambled egg
a little boiled chicken shredded
Oil 1 table spoons

Directions:
In a wok, add about 1 table spoon oil, and on a high flame saute the cabbage, capsicum and chicken for a couple of minutes. Add some salt and keep aside.
Toss these vegetables and chicken and scrambled egg into the rice gently and here you go.. yet again a simple and delicious fried rice to go along with your chicken are ready..!!