Home-made Mexican Pizza

Tags

Cooking, Food, mexican, pizza

I recently had a get-together for friends belonging to multiple cultures and countries. While deciding the menu, I was conflicted on what to serve. Should I go Indian to give them a taste of my culture? Or should I go multi-national? Would they like some spice? Would they want something mild? It wasn’t easy. Then I got to thinking – we all love pizza, AND we all love Mexican food. So I thought why not combine the two for a “Mexican Pizza” for an appetizer? I came up with this recipe and it came out great! The ingredients can obviously be catered to individual needs and preferences. The beauty of this pizza is it tastes great every time – I used cherry tomatoes ‘coz that’s all I had at hand, and it came out wonderful!

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What you need:

Frozen or pre-baked pizza base
Black Olives, sliced
Jalapeños, chopped
Bell peppers, sliced
Tomatoes, chopped
Shredded Mexican cheese blend
Refried Beans
Salt
Pepper
Sour Cream

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The Method:

Preheat the oven at 450 F.

Spread refried beans on the pizza base, and cover with shredded cheese.

Layer all of the vegetables on top. The ingredients are just a guideline – any favorite veggies can be used.

Sprinkle salt and pepper to taste.

Top with more shredded cheese.

Bake for about 10 minutes till the pizza is light and crispy.

Serve with sour cream.

Tip: This makes for a great party appetizer. Just cut in bite size pieces and serve with sour cream as a dip!

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Favorite Chocolate Cake

Tags

Baking, Cake, Chocolate, Cooking, Dessert, Food, Homemade, Icing

There’s nothing more elegant than a simple, moist chocolate cake. It is one of those sweets that everybody enjoys, unlike pies and tarts and even cookies, sometimes. I am not a fan of chocolate, but as long as there is a good balance of sweet and chocolate, this cake is my favorite baked dessert.

I adapted this cake from Ina Garten’s recipe (don’t we all just adore her!!). What I like about this recipe is that it is super simple and doesn’t require extensively precise ingredients or techniques. It is great for beginners and experts alike, and is really hard to mess up. Every time I’ve made this, I’ve ended up with a beautiful, moist end product that has been devoured instantly.

Hope you all enjoy baking this as much as I do!

Chocolate Cake

A wonderfully moist cake with a hint of coffee topped with chocolate and coffee icing.

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What you need:

For the cake:

All-purpose flour – 112 gms
Sugar – 128 gms (1 cup)
Cocoa powder – 48 gms
Baking powder – ½ tsp
Baking soda – 1 tsp
Salt – ½ tsp
Eggs, extra-large – 1
Buttermilk – ½ cup
Vegetable oil – ¼ cup
Vanilla extract – ½ tsp
Brewed coffee – ½ cup

For the icing:

Semi-sweet Chocolate – 56 gms (2 oz)
Unsalted Butter (at room temperature) – 2/3 stick
Confectioner’s Sugar – ½ cup
Egg yolk (at room temperature) – ½
Cocoa powder – 2 tbsp
Instant coffee – ½ tbsp
Vanilla extract – ½ tsp

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The Method:

Preheat the oven at 350 F.

Grease a 9” round cake pan and dust with flour.

In a large bowl (or the bowl of your Stand Mixer), sift all dry ingredients and mix well together. 

In a separate bowl, whisk together all the wet ingredients except coffee.

Now with the paddle attachment on and the mixer running on slow, add the liquid to the dry ingredients.

Scrape the bowl and add the brewed coffee. Combine on low speed.

Pour into the prepared pan and bake for about 40 minutes till a toothpick inserted in the center of the cake comes out clean.

Let it cool for 10 minutes and then remove to a rack to cool.

For the Icing:

Whisk the butter in the stand mixer until light and fluffy.

Add the egg yolk and vanilla and continue beating for another 2-3 minutes.

Slowly sift in the sugar and cocoa, and whisk till smooth and creamy. Scrape the bowl and whisk well.

Dissolve the instant coffee in a teaspoon of warm water and add to the icing. Whisk one final time till well incorporated and you like the texture and taste. *Note: You can always adjust the ingredients if you want the icing more or less sweet or chocolatey.

Layer the icing on the cooled cake and enjoy!

Tip: If you don’t have buttermilk, you can add ½ tablespoon of lemon juice or white vinegar to ½ cup of milk. Let it rest for about 5 minutes to get your buttermilk!

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Happy baking!

Saturday Night Dining – Pasta Carbonara

Tags

Cooking, Dinner, Food, Pasta Carbonara

The Independence weekend was a nice relaxing staycation this year. Is staycation really a word??! I don’t mind this word that much, but some words really make me mad when I hear them. Like ‘Selfie’. Or ‘Yatch’. Does anyone else feel the same?

Anyway, I digress. We get an extra day off, so I had a good four days to relax and rejuvenate and get all my energy back. My husband and I had been contemplating moving to another apartment when our lease ended in about 2 months, but then a better decision was made to paint and redecorate! So it ended up being a not-so-relaxed, but fun weekend spent painting accent walls and buying new stuff for the home. We are so happy with the final outcome!

So one of my goals was also to do some nice cooking over the weekend, to make something other than our usual home-cooked meals. We had absolutely loved the Pasta Carbonara that we tried all over Italy this summer, so I decided to try it at home as well.

 

Pasta Carbonara

A super easy and quick recipe to make this universal favorite! The ingredients can be adjusted according to personal taste. Even though, it traditionally does not have onions or veggies or cream, it can also be made extra fun with ingredients like mushrooms or peas.

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What you need:

Spaghetti {or your favorite kind of pasta} – 16 oz (1 lb)
Thick-cut Bacon, diced – 6 strips
Medium Onion {white or yellow}, diced – 1
Garlic cloves, minced – 4
Eggs – 3
Parmesan cheese, grated – 1 cup
Heavy cream {or light cream for a lower calorie option} – ½ cup
Salt – to taste
Black Pepper – to taste

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The Method:

Cook the pasta according to the instructions on the packet. Keep it al-dente.

While the pasta is cooking, sauté the bacon in a skillet till brown. Keep aside on a plate lined with a paper towel to drain the excess fat.

Throw out the bacon fat left in the skillet but use the same pan to sauté the diced onion and garlic on medium heat till light brown.

Whisk together the eggs, cream and parmesan till smooth. Add salt to taste and plenty of black pepper for seasoning.

Drain the cooked pasta and save the starchy water to use to thicken the sauce later.

While the pasta is still hot, slowly add in the egg and cheese sauce while stirring the pasta continuously so that the eggs get cooked.

Add in the cooked bacon and onions and mix well.

If the pasta seems too thick, add a little bit of the saved pasta water till you like the consistency.

Serve hot topped with extra parmesan!

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Happy cooking!

A Culinary Journey Through Japan

Tags

Food, Japan, Travel

When it comes to food, I usually play it very safe. I will always order the same sandwich, the same pasta or pretty much the standard tried and tested dish at a restaurant that I know I like because more often than not, I end up disliking anything new I try. Yes it is a surprise since I absolutely love to cook. But when it comes to cooking, I like to do it for others! I enjoy making interesting dishes for friends and family who enjoy food, rather than for myself.

On my recent visit to Japan, I was surprisingly experimental. I tried so many kinds of foods that really changed my perception of Japanese cuisine. My experience had been limited to sushi, miso soup and some kind of Japanese barbecue, and I hadn’t particularly been a fan of any of those (except that I completely love the Americanized sushi!). I also considered Japanese food to be too bland for my Indian taste buds that are used to a confusing blend of masalas in our meals.

But the food in Japan is incredibly flavorful despite the lack of any spice! It feels very fresh and light, and super healthy to eat. And the accompanying green tea with every meal is an absolute delight!

Bento boxes and Set meals are very popular for a reason!

Oh they do have a Japanized version of the curry, which was quite delightful as well! I am extremely amazed by the karaage (fried chicken) and katsu (fried pork cutlets) that are poles apart from the regular American fried-chicken. Even the fried Japanese stuff feels light and a delight to eat!

 

One other thing in Japan that was my favorite was the vending machine on every street and corner. You can buy all kinds of cold as well as hot drinks from these machines at any time of the day or night. So convenient!

There are some other absolutely wonderful things about the food in Japan – from the mouth-watering Mochi to the perfectly packed strawberries. I also experienced a community mochi-making session which was so much fun!

 

 

And of course, there is no lack of western food, Japanese-style!

 

I had so much fun trying food in Japan. Hopefully, I will get to go back and try some more of the local delicacies!

 

Saturday Night Dining – Asian Style Shrimp Stir-Fry Noodles

Tags

Asian, Blog, Cooking, Food, Main course, Meat, Noodles, Stir-fry

The nice thing about Asian cooking is that there is no recipe. Everything that goes in a dish is approximate and can be adjusted according to taste. A recipe merely serves as a starting point and can (and should!) be changed as needed based on personal preference.

I recently bought a huge wok and was dying to try a stir-fry with noodles. And this past Saturday presented the perfect opportunity for it! If you’re trying this recipe, you can change the quantities of the veggies and shrimp based on what you like, or the ingredients themselves. This can also be made with any choice of meat.

Asian Style Shrimp Stir-Fry Noodles

An Asian inspired noodle dish that is quick and easy, full of nutrition and very tasty!

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What you need:

Noodles {wheat or egg, depending on what you like} – 225 gms
Shrimp {washed and de-veined} – 1 cup
Red peppers, sliced – 1 cup
Shallot, sliced – 1
Broccoli – 1 cup
Mushrooms {any type of your choice}, sliced – ½ cup
Matchstick carrots – 1 cup
Water chestnuts – 1 cup
Garlic cloves, crushed – 4
Sesame oil {any oil can be used} – for cooking
Coriander, chopped – for garnishing

For the sauce:
Soy sauce – 3 tbsp
Oyster sauce – 3 tbsp
Rice vinegar – 3 tbsp
Lime juice – 3 tbsp
White pepper – ¼ tbsp
Crushed red pepper – ½ tsp
Brown sugar – 1 tsp

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The Method:

Cook the noodles according to the instructions on the packet. Keep them al-dente since they will be stir-fried later.

Mix all the ingredients for the sauce till the sugar is dissolved. Keep aside.

Heat oil in a wok and add the crushed garlic and shallots. Sauté for a few minutes till they are transparent and add the carrots. Add about a tablespoon of the sauce to stir-fry the carrots.

When the carrots are a little soft, add the rest of the vegetables with a little more sauce and sauté a few more minutes. The red pepper should be soft and the broccoli should turn dark green but not soggy.

At this time, add the cooked noodles and the remaining sauce. This is also the time to add the shrimp.

Toss for a 4-5 minutes till the shrimp is cooked (it will turn opaque). Taste the noodles and add some more soy sauce if more flavor is required. Some more sugar can be added to cut the sourness.

Enjoy hot garnished with fresh chopped coriander!

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Happy cooking!

Quinoa with Sundried Tomatoes, Almonds and Cranberries

Tags

Cooking, Food, Quinoa, Side dish, Work lunch

I know what you’re thinking – that’s a long and boring name for a dish. And honestly, I couldn’t really think of a fancy-shmancy name to call this. So it ended up being called by most of the ingredients it has. But the dish itself is not boring by any means! It is a really healthy, protein-rich dish that can be served as a side, or as a quick complete meal – my husband especially enjoys it for lunch to take to work – and can be had warm or cold based on your preference!

Quinoa with Sundried Tomatoes, Almonds and Cranberries

A quick and easy protein-rich dish that can be served as a side for baked chicken or as a great option for lunch to take to work!

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What you need:

Quinoa {any kind will do, I used red quinoa} – 1 cup
Chicken stock – 2 cups
Shallot, chopped – 1
Garlic paste – 1 tsp
Sundried Tomatoes, chopped – 1/2 cup
Almonds, roughly chopped – 1/2 cup
Roasted Peanuts – 1/2 cup
Cranberries – 1/2 cup
Salt – to taste
Pepper – to taste
Olive oil – for cooking
Juice from one Lime

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The Method:

Bring the chicken stock to boil in a saucepan. Once boiling, reduce heat to medium and add the quinoa. Cover and cook till the water is absorbed. Turn off the heat, fluff the quinoa a bit and leave covered for about 15 minutes.

Heat oil in a skillet and add the chopped shallots. Sauté till they are soft and transparent. 

Add the garlic and sauté for about 30 seconds. Then add the sundried tomatoes and sauté some more – about 4-5 minutes.

Roughly chop the almonds and toast in a separate skillet with a tiny bit of oil. Add these to the onion mixture. Also add the peanuts and cranberries.

Once the quinoa is done, stir in the onion mixture. Add salt and pepper to taste, and the lime juice.

Mix well and serve!

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Hope you enjoy this dish. Happy Cooking!

Birthday Celebrations!

Tags

Birthday, Celebrations, Food, French, Restaurant

It was my birthday weekend and a good one. I returned home to a surprisingly beautiful setup by the husband! Cake, champagne, chocolates and flowers never fail to impress a girl, especially because growing older isn’t pretty!!

We went to dinner to a lovely French restaurant I had been dying to try for a while. The restaurant is a great place for a romantic dinner, with beautiful ambiance. The maitre d’ and the servers all use French phrases to greet you and it has French-inspired decorations.

A meal of caramelized scallops and rose wine. The wine was good; the food wasn’t the best I have had – the scallops weren’t as soft and buttery, and the husband’s chicken seemed a bit chewy.

Ohh and look what’s peeking out from the bag – my very new birthday gift!

The Perfect Vanilla Cake

Tags

Baking, Cake, Cooking, Dessert, Food, Vanilla

Sometimes having a light, moist yellow cake is all a girl wants to satisfy her sweet cravings. I love how simple and versatile this creation is. While it can take on a multitude of icings, a simple slice of this cake is the ultimate accompaniment to tea or coffee, or just about anything.

This is the cake I knew as a child and the very first one I learnt from my mother. This is also the cake I experimented with numerous times – adding cocoa to make it chocolatey, or adding nuts to add some flair. However, this basic recipe always worked best! Sorry for the picture, I unfortunately did not take any better pictures of the cake I made most recently 😦 The cake also wasn’t as brown – it’s just the Instagramming at work!

Basic Vanilla Cake

A moist vanilla cake that can be eaten alone or topped with the icing of your choice.

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What you need:

All-purpose flour – 1 ½ cups
Vegetable oil – ½ cup
Sugar – 1 1/8 cup
Eggs – 3
Baking powder – 1tsp
Buttermilk – 2/3 cup
Salt – a pinch
Vanilla extract – 1 tsp

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The Method:

Preheat the oven at 350 F.

In a large bowl (or the bowl of your Stand Mixer), beat the oil and sugar together till fluffy.

Add the eggs one at a time, beating well after each addition. Also whisk in the vanilla extract.

In a separate bowl, sift the flour, baking powder and salt together.

Now with the mixer running, add the flour mixture to the sugar and eggs alternating with the buttermilk, starting and ending with the dry ingredients.

Scrape the bowl and beat well.

Grease a 9” round cake pan and dust with flour. Pour the batter into this pan and place in the center of the oven.

Bake for 40-45 minutes till a toothpick inserted in the center of the cake comes out clean.

Let it cool for 10 minutes and then remove to a rack to cool.

Layer with icing or enjoy as it is!

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Tip: If you don’t have buttermilk, you can add 1 tablespoon of lemon juice or white vinegar to a cup of milk. Let it rest for about 5 minutes and the buttermilk is ready!

Happy baking!

A Simple Meal – Turkey Meatloaf

Tags

Baking, Cooking, Food, Main course, Meat, Meatloaf, Turkey

I’m all for simple cooking these days. But at the same time, I don’t want to compromise on the flavors. I’m the most finicky eater and cannot make myself even swallow food if it is remotely bland! I was watching an episode of The Pioneer Woman by Ree Drummond and saw her making a Beef Meatloaf. My friend had also recently gifted me Ree’s cookbook that had the same recipe in there as well. Since beef is not always our meat of choice, I wanted to experiment making the meatloaf with turkey instead. And it turned out pretty well! I served it with garlic mashed potatoes and it made for a lovely Sunday meal!!

Turkey Meatloaf

A baked “loaf” of meat topped with a layer of tomato sauce

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What you need:

Turkey, ground – 1 1/4 lbs
Bread crumbs – 1/2 cup
Egg – 1 large
Medium Onion, chopped – 1
Garlic, chopped – 3 cloves
Tomato Ketchup – 1/4 cup
Worcestershire sauce – 2 tsp
Butter or oil – 2 tbsp
Salt – For seasoning
Pepper – For seasoning

For the Sauce:

Tomato ketchup – 1/2 cup
Worcestershire sauce – 1 tsp
Hot sauce – A few dashes
Mustard – 1 tbsp
Brown sugar – 3 tbsp

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The Method:

Preheat the oven to 350 F.

Melt butter in a pan. Saute the onions and garlic on medium-high heat till soft. Turn off the heat and transfer to a bowl to cool. 

When the onions are cool enough to handle, mix ground turkey, bread crumbs, egg, tomato ketchup, Worcestershire sauce, salt and pepper. Mix together nicely.

Grease a loaf pan and press the mixture into it. 

In a separate bowl, mix all the ingredients for the sauce. Spread half of this over the loaf.

Bake in the oven for about 40 minutes. After 40 minutes, spread the remaining sauce on the load and return to the oven for another 15 minutes. Total baking time would be about 55 minutes.

Happy cooking!

Quick and Easy Dinner – Baked Chicken

Tags

Apple Cider Vinegar, Apples, Baking, Chicken, Cooking, Food, Main course, Meat, Onions

The weather’s been crazy again, and it snowed all of Saturday. We had been planning to go to our favorite Korean barbecue place for dinner, but the weather made us so lazy that we didn’t get out for groceries even! I wanted to compensate by making a nice meal for dinner that was quick and elegant, AND most importantly could be made with the limited resources at hand. This baked chicken was super quick to make and the accompanying sauce made the meal very special!! Baked Chicken with Apple and Onion sauce*

A baked chicken dish served with a sweet and tart sauce for flavor. You can serve this with a side dish like couscous or mashed potatoes.

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What you need:

Boneless, skinless chicken breast – 2
All purpose flour – For dredging
Salt and pepper – For seasoning
Oil – For cooking

For the Sauce:

Apple, diced – 1
Onion, diced – 1/2 large or 1 small
Apple Cider Vinegar – 4 1/2 tbsp
Chicken broth – 1 1/2 cups
Unsalted butter – 2 tbsp
Salt and pepper – For seasoning
Oil – For cooking

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The Method:

Preheat oven to 350F.

Cut the chicken breasts in halves and season with salt and pepper. Coat with the flour and shake off excess.

Heat some oil in a pan and brown both sides of the chicken breasts in the pan. Transfer to a baking dish and place in the oven for about 8-10 minutes till done.

A tip for baking chicken: I usually cover the chicken with a tent of foil to prevent it from becoming hard or chewy. 

In the same pan, add a little oil and the onion and apple. Saute till the onion is soft and the apple has turned golden brown.

Add the apple cider vinegar and cook for a couple of minutes.

Then add the chicken broth and cook till the quantity reduces to half.

Remove from heat and season with salt and pepper. Also add the butter and any juices left behind by the baked chicken in the baking dish. Mix well.

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To Serve:

Place a chicken breast on the plate and pour some sauce over it. Serve with the side dish of your choice.

Happy Cooking!

*The recipe was adapted from foodnetwork.com.