Pound Cake

As I sat admiring the endless supply of effulgent sunshine across the warm, crystal clear waters of the Arabian Sea, I could'nt help but feel overwhelmed at the enchanting scenes ahead of me. The sun-kissed beach of Hasik at the South of Oman offered paradisiachal shores with its unspoiled landscapes and uninhabited rocks spread in the middle of the sea. The heat was wicked but the howling winds were divine.

Home to a string of spectacular mountains and cliffs, Hasik is a small town in the Wilayat of Sadah at the south of Oman. Our visit to Hasik was on the second day of our 4 day trip to the Dhofar province and Salalah during the Khareef season in July-August. Hasik boasted of a unique natural shaped harbour and ancient coastal settlements. In this town where passion is a part of life, time seems to have stood still for centuries. The place looks remote and infinite. Driving on this endless stretch of road finally leads you to the Arabian Sea coast where only the enduring turquoise colored sea waters are visible. A sight worth beholding. The pictures below are splendid and they should say the rest.

Anyways,my efforts with baking have continued. Amidst my frenetic days, I have decided to revive my newfound passion . I have been wary of this and now have started cooking away to glory. I do not know when I am going to fizzle out this enthusism,but I hope that this latest string of successes will prove to be the catalyst to keep me going everytime. So my latest attempt at the Pound Cake was quite good and it was the classic version that I tried.

A word of warning - Do not overmix the batter. Because of the butter going in, the cake will anyways turn out to be soft and fluffy.

INGREDIENTS:

2 large eggs room temperature

2 tablespoons milk, room temperature

1 teaspoons vanilla essense

1 1/4 cups  sifted all purpose flour

1 teaspoon baking powder

1/2 cup  sugar

170 grams unsalted butter, room temperature

HOW TO MAKE:

1) In a bowl, beat eggs,milk and the vanilla essence together  until eggs are fluffy. Keep this aside.

2) Sift together the flour,baking powder. Add the sugar to this and mix.

3) Add the butter and half of the egg mixture to this and beat it till the sugar is dissolved. Add the remaining egg mixture and beat the cake mix for another 5 minutes.

4) Line a baking tray with parchment paper and butter the base and the sides. Pour the prepared cake batter into this.

5) Preheat the oven to 180 degrees Celsius and bake the cake in it for 50-55 minutes or till light brown color.

6) Cool it on the wire rack.

Palak Kheema

INGREDIENTS:

1/2 Kg Minced Chicken meat
1 1/2 cups spinach cut into thin long strips
3 tbsp butter
2 onions chopped
1 tsp cumin seeds
1/4 tsp methi seeds(fenugreek seeds)
1 tbsp chopped coriander leaves

Tomato paste:
2 tomatoes
2" piece ginger
16-20 garlic flakes
2-3 dry red chillies
1 1/4 tsp salt

HOW TO MAKE:

1) Grind all the ingredients smoothly for the tomato paste and keep aside.

2) Heat butter in a dish, add all the spices and onions and cook for 2-3 minutes.

3) Add the minced chicken meat and cook till it starts to dry. Add the spinach and tomato paste and cook for 2-3 minutes with 3/4 cup water .

4) Add salt and garnish with coriander leaves.

Schezwan Vegetables Rice

INGREDIENTS:

1 large onion, cubed into 1" pieces roughly

1 carrot, cut into small, thin discs

8-10 french beans, cut into 1″ pieces

8 baby corns, each cut into 6 round discs

1 green capsicum, cut into 1" pieces roughly

2 tbsps oil

2 tbsps finely chopped spring onion greens (for garnish, optional)

1 cup Long grain Rice

For The Sauce:

2 dry red chillis, halved

1/4 tsp red chilli pwd

1 tsp crushed garlic (about 6 small flakes)

1.5 tsp soya sauce

1 tsp brown sugar

1 tbsp tomato ketchup

2 tbsps tomato puree (or 1 tsp tomato paste)

1 tbsp cornflour

1 cup water , Salt and pepper to taste

2 cups vegetable stock or water

HOW TO MAKE:

1)  Heat oil in a pan and add the onions. Cook until soft and transparent - about 3 mins.

2)  Add the remaining vegetables with some salt and saute lightly for 3-4 mins.

3)  Mix all the sauce ingredients together and add to the cooking vegetables. Let it simmer for 5 mins or until the vegetables are cooked, yet firm.

4)  Add more water and the rice at this stage. Let it cook till the rice is done. Adjust salt and add pepper and spring onion greens and serve hot.

Siciliana

INGREDIENTS:

250gms chicken cubes
100 ml chicken stock
50 ml chopped onions
50 gms chopped garlic
80 gms sundried tomatoes
300 gms fresh tomato sauce
50 gms basil leaves
4 tbsp pepper
Olive oil
2 tbsp salt and fresh crushed black pepper


Sundried Tomatoes

HOW TO MAKE:

1)  Heat oil, saute the chopped onions and garlic.

2)  Add the chicken cubes and the stock. Add the salt and pepper. Cook on low flame for a few minutes.

3)  Add the tomato sauce, tomatoes and saute well. Once the oil begins to seperate from the sauce, it is ready.

4)  Garnish with basil leaves and serve with any Pasta/Noddles.

Scrambled Eggs

INGREDIENTS:

3 Eggs
1/2 tsp ginger-garlic paste
1/2 tsp red chilli powder or 4 slit green chillies
Salt to taste
1/2 tomato finely chopped (optional)
2 small onions chopped finely
1/2 cup coriander leaves finely chopped
1/2 tsp turmeric powder
1 tbsp Oil

HOW TO MAKE:

1)  Break eggs into a bowl and beat them well until fluffy. Keep them aside.

2)  Heat Oil in a pan, add the onions and fry them for a minute.

3)  Add the ginger-garlic paste, turmeric powder, salt and the tomato.

4) Saute for another minute and then add the green chillies .

5) Next tip in the beaten eggs and allow it to form into a solid and then scarmble it with your spatula till they resemble crumbs.

6) Sprinkle the coriander leaves and serve hot or use them in sandwiches etc.

7) You can also add vegetables like carrots and bell peppers if you like. Then they should be added along with the onions and fried till soft.

Grilled Open Subs

INGREDIENTS:

5 Bread Slices
Grated Cheese (Cheddar or Mozarella cheese)
Chopped Olives (green or black)
Pepper powder to sprinkle
Coriander leaves to sprinkle
Spring onions to sprinkle

For the topping mixture:

1 tbsp Oil
1/2 onion chopped coarsely
1 cup tomato
3 tbsp tomato Ketchup
1 capsicum chopped
1/2 cup cubed chicken (optional)
1 tsp seasoning/oregano
Salt to taste
1 tsp ginger-garlic paste
1 tsp soy sauce
1 tbsp cornflour dissolved in 1/4 cup water
1 tsp pepper powder(optional)
1 tsp hot sauce/chilli sauce

HOW TO MAKE:

1)  Heat oil in a pan, add the onions and the vegetables & chicken and saute for a minute. Add the ginger-garlic paste, tomatoes and the sauces along with the seasonings. Add the salt and pepper also.

2) Allow to cook for 1-2 minutes and then add the corn flour mixed with water. Allow the mixture to reach a thick but spreadable consistency. Switch off the stove and cool it.

3) Spread the mixture on each bread slice. Top with onion rings, olives, grated cheese and the spring onions/coriander leaves. Sprinkle some pepper on this.

4)  Grill each sandwich in an oven or on a grill for 10-12 minutes maximum or till cheese turns light golden.

5)  Serve hot as a snack or for breakfast. Feel free to use different toppings also for your open sub.

Crispy Chicken Shaamis

INGREDIENTS:

350 gms Boneless Chicken
1/2 tsp Garam Masala
1 tbsp Chickpea flour
1 tsp red chilli powder
1/4 tsp turmeric powder
1 tsp ginger+garlic paste
Salt to taste
1 tsp grated coconut
3 tbsp corn flakes
1 egg well beaten
1/4 cup chopped coriander leaves
1/2 onion finely chopped
Oil

HOW TO MAKE:

1)  Pressure cook chicken, garam masala, salt, red chilli powder, ginger-garlic paste, turmeric powder, onion, coconut & 3/4th cup water for just one whistle.

2)  Open the cooker and allow the water to dry up by sauting it on a high heat. This step will also ensure that the chicken doesn't remain raw and the spices get gripped to the chicken.

3)  Cool this mixture and grind this finely in a mixer or chopper. Remove from the mixer and keep aside.

4)  Add the chickpea flour to this and knead well. Make shapes as desired using cookie cutters or just by hand.

5)  In another bowl, beat the egg and keep aside.

6)  Take the corn flakes and beat them in the dry jar of the mixer till they are coarsely powdered. Spread them on a plate. (you can also use bread crumbs or plain potato chips if you do not have corn flakes)  Corn flakes can also be crushed using a zip lock bag.

7) Heat oil in a wok or kadai for deep frying the chicken patties. Once oil is heated, take each pattie, dip in the egg and roll on the corn flakes and add to the heated oil.

8)  Repeat this step till the wok gets filled. Do not over-crowd the wok.

9) Fry till they are golden brown. Serve them hot.

Gujarati Dal

Wondering what to try out for a light, lean & simple weekend Lunch? I am in this situation on most weekends. Especially when I am in a mood to have some plain white rice with a simple gravy & assorted fries.So many options do pop into my head, but half of them are rejected at the first thought only.

Lightning-fast cook times make this tasty menu perfect for a busy weekend lunch especially when you have laundry, cleaning etc piled up for the day. At such times, keeping it simple becomes an obligation.

So when it's crunch time and you need to get some good lunch on the table, the best thing to cook is whatever’s in your fridge and pantry! Just find your favorite veggies and start cooking a ton and spoil your family.

Nothing goes well with a fresh-seasoned lentils curry  like homemade plain white rice. And a few fries & a refreshing salad  as the side dish will surely pep up that weekend mood.

So without further ado, I publish the gujarati dal recipe which is the easiest pick for a simple weekend lunch.

INGREDIENTS:

To pressure Cook:

 

1/2 cup Toor dal(pigeon peas lentil)
1 tomato chopped
1 tsp red chilli powder
1/2 tsp turmeric powder
1 small onion chopped into big pieces
3 small garlics crushed
Any vegetable (optional) - raddish, carrot, beans,brinjal,drumsticks etc

To Temper:

1 tsp mustard seeds
1 tsp cumin seeds
3 dry red chillis
3-4 garlic flakes crushed
Salt to taste
1 tbsp tamarind water
2 tbsp finely chopped coriander leaves
1 tbsp Oil
1 sprig curry leaves


HOW TO MAKE:

1)  Pressure cook for 7-8 minutes all the ingredients which are to be pressure cooked.

2) Once the cooker opens, mash them lightly and keep aside.

3) Heat oil in a dish, add garlic flakes and saute them till they are light golden.

4)  Add mustard seeds, cumin seeds, dry red chillies. Once they crackle, add the curry leaves and the mashed lentil mixture.

5)  Add the tamarind water to this and bring to boil. Add salt and switch off the stove.

6)  Sprinkle the coriander leaves on it and serve hot. (Do not make it of very thin consistency)

Crispy Chicken Wings

INGREDIENTS:

6 chicken wings-pricked in 2-3 places

1 egg-slightly beaten

1 cup cornflour

1 tsp garlic paste

1 tsp ginger paste

1 tsp salt

Oil for deep-frying

HOW TO MAKE:

1)   Mix together the chicken, egg, cornflour, garlic and ginger paste, 1 tsp salt and enough water so that the chicken pieces are `coated' with the batter. Leave thus about 1 an hour.

2)  Heat the oil and deep-fry the chicken wings over high heat to begin with and then lower the heat till wings are almost cooked through.

3)  Drain on absorbent paper.

4)  Just before serving, heat the oil again and fry the wings in hot oil till brown, drain on absorbent paper and serve.

Paneer Hara Pyaaz

INGREDIENTS:

250 gms Cottage Cheese or Paneer-cut into 1 inch cubes
150 gms spring onions
1 green chilli(deseeded and chopped)
3 tbsp Oil
6-8 garlic crushed flakes
1/4 tsp Turmeric powder
2 tsp Coriander powder
3/4 cup readymade tomato puree
1 tbsp tomato Ketchup
3 cloves crushed
1/2 tsp red chilli powder
1/2 tsp garam masala
3/4 tsp salt
4 tbsp well beaten cream

HOW TO MAKE:

1)  Cut white of spring onions into rings, greens into 1/2 inch diagonal pieces.

2)  Heat oil, add garlic, white of onion, turmeric powder and coriander powder and cook for 2 minutes.

3)  Add tomato puree,tomato ketchup, cloves, red chilli powder,salt, garam masala and cook for 3 minutes.

4)  Add half cup water, paneer, cream and green chillies, 1 cup of greens of spring onions, cook for 2 minutes and serve.

Mutton Casserole

Enter November and that is like bidding a final goodbye for hot and long days. The evenings have been transformed into serene, peaceful with stunning sunset scenes and breadthtaking beauty. Strolls at the sea front in the evenings, enjoying the views of the shallow sea waters and the panaromic landscape sorrounding the corniche of Muscat is one of the perfect ways to chill out in the weekends.

I have been delighting in the pleasant days that have just started and are going to stretch for the next 3 months atleast.Perhaps,the chill in the air has something to do with all this magical effect on me and I toyed with the idea of trying my hand into something that is very meaty and unique.

Finally I ended up choosing the Mutton Casserole recipe for a perfect dinner meal - light, lean and simple. Result - a fantastically rich and deeply flavourful spread of mutton and vegetables with a few seasonings  and a hint of spice ; then baked to perfection.

INGREDIENTS:

1 Kg Neck end of Mutton
50 gms seasoned flour
50 gms Cooking Oil
1 Onion
1/2 Kg small carrots
3/4 pint chicken stock/water
Salt to taste
Pepper to taste
1 tbsp tomato puree
8 spring onions
8 fresh small potatoes
1 Bouquet Garni **

** A bouquet garni is a bundle of herbs that is added to casseroles, stocks, sauces and soups. It traditionally comprises parsley (or parsley stalks, which have lots of flavour), a few sprigs of thyme and a bay leaf. These herbs may be bundled into a strip of leek or a piece of celery stalk, or tied in a muslin bag or with string, to keep them together during cooking and allow easy removal before serving.

HOW TO MAKE:

1)  Cut the meat into single rib pieces.

2)  Roll the pieces into seasoned flour.

3)  Heat oil, fry the meat in it. Turn periodically to brown evenly on all sides. Remove and place in a large casserole dish.

4) Chop the onions and scrape and slice the carrots  Add this to the casserole.

5) Drain away most of the oil from the frying pan. Put 1 tbsp of the seasoned flour and stir to brown lightly.

6) Slowly pour the hot stock Add the tomato puree and bring the sauce to boil. Strain the sauce into the casserole, season with salt and pepper and add the bouquet garni.

7) Cover the dish and put into the center of the oven pre-heated to 170 degrees Celsius and cook for an hour and quarter.

8) Put the cleaned spring onions in a pan of cold water and bring to boil. Drain at once.

9) Scrape the potatoes and add these and the spring onions to the casserole. Cook for another 30 minutes.

10) Remove bouqet garni and serve immediately from the casserole.

Cheese Straws

On a lazy weekend afternoon with the sunlight streaming into my window just the way I liked it, I sat on my couch flipping through the pages of my latest read - The woman in white by Wilkie Collins.

[Wilkie Collins is a popular English Novelist and is the author of several English Novels published in the mid 1800s. His stories are mostly real life experiences with mind gripping matters. The Woman in White is one such book that kept me engrossed all weekend and it has a very interesting ending which I am yet to cover]

To satiate my desire of munching savouries while the novel reaches its climax, I put down my book and hit the kitchen to spend the next one hour trying out a bookmarked starter recipe called the Cheese Straws.

The name is quite fancy and so are the Straws that manage to attain a fanciful look. All its ingredients are sure to dwell in the refrigerator of a normal household. There is not much of work invloved in it. Just some dough kneading,shaping the straws and baking them. The final straws were ready to be munched in an hour's time all fresh and crunchy from the oven. A good snack for the evening too.

So the next time you host a tea party, this is sure to be a grand success. It is ridiculously simple and tastes crunchy and fantastic.

The recipe for the Cheese Straws

INGREDIENTS:

120 gms All purpose flour

30 gms grated Cheese (I used Cheddar Cheese)

A pinch of Mustard powder

Salt to taste

1 egg yolk

1/4 tsp red pepper/chilli flakes

30 ml water

60 gms butter

1 tbsp dried Parsley/other herbs finely chopped

HOW TO MAKE:

1)  Sieve together flour, mustard, salt and red pepper. 

2)  Rub in the butter till misture resembles bread crumbs.

3)  Add grated cheese, egg yolks, water and mix to a stiff dough with a fork adding a little more water if necessary.

4) Roll the dough to about 1/8" thickness and cut into long thin strips.

5) Give a twist to each strip and put in a baking tray.

6) Bake at 200 degrees Celsius in a preheated oven  for 10-15 minutes or till very light browned.

RATING NOTES:

              DIFFICULTY LEVEL    :   EASY

              RATING  POINTS         :    9/10**

** Straws can be made in any shape you desire. They can be twisted or circled using a piping bag or can be just cut using a knife.